Wilted & Wasted Pizza
I hate throwing away food.
I can openly admit that I'm an overeater because of this fact alone.
So when the leaves start to wilt and get ugly on the cruciferous veggies, I throw everything in the Vitamix to make a delicious veggie sauce. I mix in lemon juice and olive oil with a dash.
This sauce can be used for pastas, mixed into sides and most importantly, used for pizza.
I bought some pita bread and vegan pesto from the local farmers market. I'm a super fan of the Brothers booth. They set up shop in the Arts District on Saturdays + 5th and Broadways on Sundays. Three items for $11. You really can't beat it.
For this Wilted and Wasted Pizza I used:
- vegan pesto
- veggie sauce
- nutritional yeast
Heated the oven to 350 degrees and cook the pizza until the edges of the pita were lightly brown and the nutritional yeast melts into the greens.
Simple, delicious and super filling.
Potato + Leek Soup w/ Fennel Focaccia
Trying to perfect this recipe every time I receive potatoes and leeks in my Farm Fresh To You box. Last week, I tried this with fingerling potatoes and water. The soup had the consistency of Velvetta Cheese.
This time i used:
- red potatoes
- coconut milk
- diced onions
- wilting greens
The tomatillo is the secret ingredient, it cuts into the oniony after taste that is carried by the leeks. Blend all of this on SOUP MODE in the Vitamix and let that heaux twirl. Add salt and pepper to taste.
While that dances, up the experience with a little homemade focaccia. This is actually the recipe for a drop biscuit gone wrong but the outcome was similar to the fancier Italian favorite so I just ran with it.
- wheat flour
- baking powder
- coconut milk
- and some old artichoke dip I made with artichoke, spinach, and a vegan parmesan.
You can use a variation of these ingredients.
Mix up batter and folded in the artichoke dip. Lay out piece of plastic wrap and throw a dough ball in the middle. Fold the ends over to give you a clean plastic punching bag. Pound it down into a flatbread. Remove the wrapping and dropped it onto a lightly oiled baking sheet. I preheated the oven to Bake at 400 degrees and threw this in for 15 minutes.
You should get bread if you do it right. By this time the soup should have finished blending and cooled off a little. Add a little broccolini to a skillet with a little amino acid and nutritional yeast and sear it on one side.
Eat it like you mean it.
Beet Jerk Tacos
This is for those who love spicy food.
There is a whole lotta kick in each bite but don't worry, the heat is balanced out with fresh guac and mango slices.
- corn tortillas
- jerk seasoning
- black bean hummus (optional)
First thing is to put the tortillas on a low heat. This helps to move fast while preparing the meal. This one shouldn't take long at all.
Next , take a small sauce pan and add spiralized beets, lime juice and the jerk seasoning. I cooked this down until the pungency of the jerk seasoning softens up a little. The aroma should be subtle. Beets should still be crispy but warm.
Spiral the raw carrots to add additional body to the tacos. Cut a few triangles of mango to add a meaty texture with sweet flavor. I used a black bean hummus from the local farmers market as a base for my taco layering then went to town with all of the ingredients.
This round of guac was made with just lime, avocado, cilantro and salt. Super simple.
Avocado Toast shouldn't cost $12
- cherry tomatoes
- red onion
I love NY.
The vibes, the people, the food. It's all a dream come true. But the inflation price on food is ridiculous. Especially the cost of avocados these days. I come from a place where I had a tree growing in my backyard. Now you want 2 for $5. Crazy.
Avocado Toast does not cost $12.
Hell, it shouldn't even cost you more than $5 and that is for bread and the expensive $2 Hass avocado from Whole Foods. By bread - I mean a slice. All depends on what you are working with. I prefer a sunflower seed or hard rye loaf - to boost the fiber.
Here is a simple recipe that tastes perfect and will hopefully give you worth monies worth of avo toast.
Lesson to the wise:
Don't be a fool.
Don't buy avocado toast from a restaurant.
Black Rice Bowl
The most amazing go-to combo that will satisfy every craving.
- black Rice
- himalayan Salt
- coconut oil
Save yourself trouble and cook your rice in a rice cooker. Just invest. Kitchen appliances are always worth the money.
Cut plantain rounds and cook them on a high heat with coconut oil, Himalayan salt, and honey. Cook until you get a nice brown complexion and the plantain is soft like butter.
Chop mangos and fresh corn.
I added a little basil to elevate the palate.
This ended up being enough for me and my dear friend Ja Tecson.
My number one rule for anyone who is trying to change up their diet but lacking time to prep, do it Chipotle style. Chop up everything in sight and store it away. You then have the trimmings to make tacos, burritos, salads, nacho ... whatever.
This was a combo of a Salsa Verde Kale + Raw Veggies
- raw kale
- and of course ... HOT SAUCE
To make the Salsa Verse Kale - I mixed a combination of lime, jalapeños, tomatillo, onion, vinegar and seasoning then pour it over the kale. Broiled for a few minutes, not oils needed. Add on top of of tortilla and top with extra veggies.
Eat smart and have as many as you really want.
Matcha Cha Chia
Chia pudding is the truth. It's my go-to for race days and now any high intensity workout. It's immediate energy. I mean, it's hundreds of little seeds and you know seeds are little life pellets. I swear this stuff gives you straight life.
- Chia Seeds
- House of Matcha Powder
- Coconut Milk
- Coconut Milk
I've been making simple overnight pudding but wanted to upgrade it to lure my family in. You should have seen the look on my mother's face when I was mixing the chia seeds and milk with the matcha powder. Let's just say that the work snot was uttered.
Next, I threw all the fruit stuff into my Vitamix and turned the knob to smoothie. Threw a handful of granola down as the base then layered on the fruit purée of banana, apple, date and more coconut milk. Chia seeds and blueberries to top it off.
Salt + Peppa Chips
I have a habit of buying one sweet potato every time I go to the market. I then leave it in my fruit basket until it forms horns and regretfully waste good food. Finally, I found a quick solution for my foolish ways.
- sweet potatoes
- parsley flakes
- fresh ground pepper
- rosemary salt
Peel and chop the sweet potato into little chips. Placed in a DIY aluminum foil bowl and add coconut oil. Set the oven on broil and let the chips cook.
While you wait, pull out your homemade pesto and warmed it up on a stovetop. If you so happen to have a prickly pear just sitting around, feel free to test out its flavors with this savory sauce recipe. Peel it with a peeler, throw it in a nutribullet and add lemon and cayenne pepper. Blended those down until you get a thick sauce. This will pair perfectly with the pesto and add as a secondary sauce for your chips.
Pop the taters out the oven and sprinkle them with a Spanish Rosemary finishing salt, parsley, turmeric, and black pepper.