Vegan Beer-Bashed Beans

This dish is so simple and so satisfying, it may very well become the only way you ever make beans again. It works great as a side dish, as dinner (with a big ole salad on the side) or as a component to your home-based burrito or taco stand. Continue reading “Vegan Beer-Bashed Beans”


Kale Yeah!

Cumin-Scented Massaged Avocado & Kale Salad

This is my favorite salad. Period. I literally constantly crave this salad—probably more then any other meal. I eat it at least once a week. And when I am on a raw and vegan diet, massaged kale and avocado is my go to, favorite meal. It’s creamy, a little spicy, a tad sour and sweet with a nice substantial bite. It’s filling and you can eat heaps and heaps for about 300 calories. Score and score. Continue reading “Kale Yeah!”

Curried Lentils with Tomato Jasmine Rice

Thisrecipe for curried lentils is not a traditional method for making lentils, but it’s a quick way to get the same flavor profile of a nice spicy curry. Paired with the bright tomato jasmine rice, it’s perfect for winter comfort food, or a spa night in. The lentils are finished with a bagaar, a traditional tempering oil used in Indian cooking and it really adds an incredible depth to a pot of lentils that were, literally, a bag of pebbles in your cupboard about a half hour prior. Continue reading “Curried Lentils with Tomato Jasmine Rice”

Kitchen Forager’s Salad: Transitional Raw Diet Food

I love me a salad. I am pretty famous for raiding the fridge and just throwing a bunch of veggies into the largest bowls I own (and eating it on my own!). The only rule I limit myself to is to try to balance as many different flavors, textures and colors as possible. This salad just came together because someone in my office was nice enough to give me a big ‘ole cucumber (that what she said…). I really do love veggies and fruit, and am not a big fan of dressings, usually. I like tasting each individual component. I rarely use more then some kind of citrus or vinegar on a salad. This particular concoction has creamy avocado tossed with fresh lemon juice (to keep it from browning and to add a nice acidity), that kind of creates a light, creamy dressing that coats everything beautifully. (Yeah, I said “beautifully”.) Continue reading “Kitchen Forager’s Salad: Transitional Raw Diet Food”

T’keelya Bubbly Sangria

T'keelya Bubbly Sangria

Okay. So I was hoping that my first recipe would NOT be an alcoholic beverage, but a couple lovely co-workers of mine wanted a recipe to try this weekend, and since I already have written this down, I figured, why not? Señor Bacchus would approve of this light & refreshing summer cocktail.

Continue reading “T’keelya Bubbly Sangria”