Parsnip Mash

This recipe for parsnip mash has been sitting in my drafts folder for months! I originally created this yummy mash on a whim for Thanksgiving this past year and it was a huge hit. I’ve made it a few times since then and I’m always impressed by how delicious and satisfying it is.

If you’re new to parsnips, they look like cream-colored carrots with a bit tougher outer skin. When raw, they have a surprising licorice taste. When cooked, they’re sweet and nutty. They pair well with fresh herbs and a good fat, like butter or coconut oil.

This mash is great served alongside a meat (similar to a mashed potato, but more flavorful!), or used as a base for a veggie bowl.

Not the most glamorous photo, but I promise it’s delicious!

Not the most glamorous photo, but I promise it’s delicious!

Parsnip Mash

Ingredients:

  • 1 1/2 pounds parsnips, peeled

  • 1 medium Japanese sweet potato

  • 1 cup broccoli (I used broccoli stems leftover from roasting the tops)

  • 2 tbsp coconut oil

  • Sea salt + pepper to taste

  • 1/2 tsp sage

  • Dash nutmeg

Directions:

  1. Steam your veggies: Steam up the parsnips, sweet potato and broccoli until super tender.

  2. Add the steamed vegetables and coconut oil to your food processor. Pulse until smooth and creamy (this took quite a while for me since I used broccoli stalks but it did get there eventually!)

  3. Add herbs, and salt and pepper to taste.

  4. Serve and enjoy!

If you liked this recipe, I think you’ll LOVE these as well:

Mashed Cauliflower

Roasted Root Vegetable Salad with Lemon + Parsley

Simple Green Smoothie

Smoothies are usually the last thing I recommend in the winter - they’re cooling and typically the ingredients are not in season this time of year. But for some reason this simple smoothie is really working for me for breakfast right now. So I’m GOING WITH IT! And loving every sweet sip.

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SIMPLE GREEN SMOOTHIE

Ingredients:

  • 2 ripe bananas, sliced and frozen

  • Large handful of baby spinach

  • 1 tsp spirulina powder

  • 1/2 tsp pure vanilla (into this alcohol free vanilla right now)

  • Dash cinnamon

  • 1 small piece of dulse (optional, great for detoxing)

  • 1- 2 cups filtered water

Directions:

  1. Add all ingredients to your high speed blender and blend on high for about 30 seconds (until smooth and creamy). Use 1 cup water for a thicker smoothie (more like banana nice cream) or 2 cups for a more sipable smoothie.

  2. Pour into a glass and enjoy!

Do you love your smoothies for breakfast? I go through phases with em!

Thai Red Curry

Like so many other foods, Thai curry holds memories for me.

Backpacking through Thailand and eating ALL the curry and pad thai.

Cold winter nights when I had just moved to Brooklyn and discovered my local Thai restaurant made a bomb veggie curry (which I got with “extra vegetables” every time).

And finally learning to cook this dish myself, one of my first more “exotic” recipes (I definitely did not grow up eating this food).

Me, searching for the best veg curry in all of Thailand (circa 2014)

Me, searching for the best veg curry in all of Thailand (circa 2014)

I forgot about Thai curry for awhile. Maybe because it held memories I wasn’t wanting to access, or maybe simply because I got in a routine of making other things and forgot about this once loved dish. Whatever the reason, I was reminded how much I love Thai curry during my recent trip to Sedona when my parents and I had Thai food for Valentine’s day dinner.

Homemade curry is especially awesome because you can customize it to your dietary preferences and taste buds: Not a fan of too much spice? Use a little less curry paste. Vegetarian? Add in some tofu or simply serve over rice. Grain free? Use cauliflower rice instead. Need more protein? Beef up this basic dish with whole shrimp or sliced chicken breast.

And so when I was thinking what dish to teach and make for last weekend’s retreat, curry immediately came to mind.

The recipe below is more of a rough formula. Don’t have snap peas? Leave ‘em out. Not a fan of mushrooms? Swap in another vegetable. Take my measurements and instructions as your guide, but feel free to make this your own.

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Simple THAI Red Curry

Ingredients:

  • 1 tbsp coconut oil

  • 1 onion, diced

  • 3-4 cloves garlic, minced

  • 1 inch fresh ginger, minced

  • 4 tbsp Thai Red Curry paste (I always use this one by Thai Kitchen)

  • 1 8-oz package white button mushrooms, sliced

  • 1 bell pepper, sliced (orange, red or yellow all work)

  • 2 heads broccoli, cut into florets (save the stems for roasting and snacking!)

  • 2 large carrots, peeled and cut into coins

  • 1 cup snap peas, trimmed

  • 1 14-oz can full fat coconut milk (again I like the Thai Kitchen brand)

  • Juice of 1 lime

  • Fresh cilantro or basil, for garnish

Directions:

  1. Melt coconut oil in large pot over medium heat.

  2. Add onions and saute for 5 minutes and saute until soft and translucent.

  3. Add ginger, garlic, and curry paste and stir.

  4. Add all vegetables except snap peas and mix well so that curry paste is equally distributed.

  5. Add coconut milk and about 1/2 cup of water. Cover with a lid and let simmer until vegetables are cooked to desired done-ness (10 minutes or so).

  6. Add in snap peas and lime juice. Cover and let cook for another 2-3 minutes.

  7. Serve with fresh cilantro or basil, and more lime juice as desired.

Are you a curry fan? have you tried making it yourself?

Leave a comment below and let me know!

Cacao Tea Latte

I’ve been experimenting with different morning drinks and right now I’m super into Crio Bru cacao tea.

Crio Bru is made of ground and roasted cacao nibs - it’s virtually caffeine free and less acidic than coffee or cacao powder (since you steep it like a loose leaf tea). I love that Crio Bru comes in a handful of different roasts similar to coffee. I like them all, but the Limited Edition Tanzania blend is my current favorite.

I reguarly drink Crio Bru as I would loose leaf tea: simply steep, strain and drink. But if you’re looking for a creamier, richer cup, this is the way to go. When blended up with superfoods and adaptogenic herbs the cacao tea turns into a powerful potion that gives me a natural boost of energy and none of the tummy troubles I often experience with coffee.

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Cacao Tea Latte

Ingredients:

Directions:

  1. Brew your Crio Bru tea according to the package instructions (you can use a French press or loose leaf tea strainer).

  2. Add all ingredients to your high speed blender and blend on high for about 30 seconds (until frothy).

  3. Pour into a mug and enjoy!

This post was generously sponsored by Crio Bru. Thank you Crio Bru for supporting my continued explorations in healthy eating and living!

Pumpkin Spice Freezer Fudge

Who doesn’t love all things pumpkin spice??

I developed this recipe for Robyn Youkilis (original post here) and boy is it delicious! If you’re looking for an easy, healthy dessert (or snack!) this holiday season, look no further.

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Pumpkin Spice Freezer Fudge

This simple freezer fudge comes together in a few minutes and is the perfect healthy sweet to serve guests, or keep on hand for when you want a little something after lunch or dinner.

Ingredients:

  • 4 tbsp almond butter, cashew butter or tahini (room temperature)

  • 2 tbsp pumpkin puree

  • 4 tbsp coconut oil, melted

  • 1 tsp vanilla extract

  • 2-3 tbsp sweetener of choice (maple syrup is my favorite but honey or coconut sugar would work too) (room temperature)

  • 1 tsp pumpkin pie spice

  • Dash sea salt

Directions:

  1. In a blender or small food processor, combine almond butter, cashew butter or tahini with pumpkin puree, coconut oil, pumpkin pie spice, dash of sea salt and blend until smooth.

  2. Add vanilla extract and sweetener if using to taste.

  3. Line baking sheet with parchment paper.

  4. Pour mixture on paper and spread evenly (for a thicker fudge line loaf pan with parchment paper and pour in mixture. You also can use silicone candy mold or ice cube trays).

  5. Place in freezer to set for 20-25 minutes (can also leave overnight!).

  6. Remove from freezer and serve immediately. If serving at a party I recommend plating them then set the plate on top of an ice bath to keep them cold.

What’s your favorite way to use pumpkin spice? Leave a comment below and let me know!