I am sharing a simple Valentine’s Day meal from last year because it is so darn yummy. Combine cooked quinoa, garbanzo beans, and baby beets to make a festive dish. A kale salad with a zesty ginger (aphrodisiac:)) dressing compliments the baby beets’ sweetness. Round everything out with a lovely (yet cost efficient) red wine from the Languedoc-Roussillon region in France. Whatever your plans may be, have fun and be well!
With love,
Genni.
happy valentine’s day
zesty ginger dressing: 1 inch ginger, 1/4 apple, 1 lemon
add a little olive oil and water to help it blend down in food processor
fresh kale
p’tit piaf vin rouge
festive tools
menage a trois: quinoa, baby beets, & garbanzo beans.
I have been craving something rich and satisfying for breakfast. Oats are especially yummy this time of year, but if you do not mix-up the toppings you might get a lil bored! The other morning I was rummaging through my cabinets to find some perfect ingredient to create a new buzz to my morning routine. Chocolate is always the right answer. Throwing a spoon or two of cocoa into the oats creates a whole rich and satisfying breakfast. Try it out…. oh, and coffee doesn’t hurt either ;).
Ingredients:
– 1/2 cup of unsweetened almond milk – 1/2 cup of fresh H20
– 1/2 cup of oats – sprinkle of salt
– 1-2 teaspoons of unsweetened cocoa powder – 1/4 teaspoon of vanilla extract (optional)
– fruit of your choice – handful of pecans
Directions:
bring milk & water to boil
add oats (regular or quick cook)
add sprinkle of salt
last minute of cooking throw in: cocoa, vanilla, and fruit (I love to warm berries up but prefer bananas on top).
Today I want to share with you some simple tips for late autumn. Here in NYC the air is crisp and Thanksgiving is this week! As you might have experienced, this time of year our bodies go into storing mode inoder to prepare for the colder months. Ergo, heavier processed foods become appealing (e.g., dairy, packaged food, etc…). Instead of allowing cravings to dictate our plate, we can select seasonally appropriate foods to center our bodies for now and the colder months ahead. Traditional Macrobiotic meals are my favorite go-tos this late in fall. Root vegetables, adzuki beans, brown rice, and greens are all great options. Oatmeal is divine for breakfast, have fun by adding your favorite nuts and fruit.
fig, pecan oatmeal
Umeboshi plums are another great macrobiotic treat when you are feeling a little weak or spacey from the changing season. The yin fruit mixed with yang energies of salt and time allow for a nice, balancing effect (add some to a cup of kukicha tea and zap your hangover).
umeboshi
Most importantly, however, make sure to get outside and enjoy the beauty. Go to the park, appreciate the winds of change, and reap the harvest of all your healthy efforts.
If you live in the NYC area I am accepting new clients at this time. For those who are not near, I also do consulting via phone or Skype. Check my contact information tab to schedule your appointment. I look forward to hearing from you.
With Halloween right around the corner I thought I would share my favorite chocolatier: tout chocolat.
Tout chocolat, nestled in the lovely Condesa neighborhood, is exclusive to Mexico City. It is a feast for both the mouth and the eyes. You literally get to watch the behind the scenes process.
Beautifully designed bites, which are both vegetarian plus gluten-free, melt in the mouth like no other chocolate. They also have other concoctions for those who like even greater variety.
Groovy flavors like spicy chia and lychee raspberry gauruntee you’ll never be bored! Look at how the colors radiant in the sun…
Try it out the next time you’re in the D.F. (please bring me back a box). Until then, enjoy the pictures and have a SPOOOOKTACULAR Halloween :).
Welcome Readers! Thank you for taking the time to visit my website. A good trip can last a lifetime; travel provides memories that satiate the soul years after the excursion. This weekend I had the joy of hearing about a friend’s recent trip to Europe. When she began talking about Cinque Terre, all I could do was light up. She gave me so much joy listening to hear trip and allowed me to reminisce on my own time spent there. Since I had never shared this trip with you, I thought I would… What better way to extend summer? The photographs are from my travel companion over at acamerainthekitchen.com (make sure to checkout all of her great food photography).
I hope you are enjoying your day wherever you may be. Happy Labor Day to those having a little downtime. Today I want to share with you a very special recipe: My best friend’s famous black bean veggie burger.
Ingredients:
Black beans
Garlic
Onion
Bell pepper
Egg
Hot Sauce
Cumin
Turmeric
Chili powder
Bread crumbs
Any burger fixins ya like!
Cook 1/2 a bag of black beans (16 ounces of organic canned beans) and let them cool down. Once room temperature mash them in a bowl – so much fun. Add a couple of garlic cloves, 1-2 bell peppers (depending on size), and 1/2 an onion to the black bean mash. Use your intuition while cooking, don’t fret over exact measurements.
messy fun
Next put your egg, a tablespoon of chili powder, teaspoon of turmeric, teaspoon of cumin, & tablespoon of hot sauce in a separate bowl… Mix away! Alternate between adding this and breadcrumbs with the black bean mash. Slowly add everything in; gently mixing as you go. Once you’re ready you can make 4 large or 6 regular size patties.
Carefully cook patties roughly 8 minutes on each side.
come-together-right-now
sizzlin’
While cooking get your fixings ready. We used onions, butter lettuce, avocado, mustard. Optional: 1 slice of cheese.
fixings
Put it all together and enjoy! Thank you so much for reading, subscribing, and sharing. Have a lovely day.
– sprinkle of salt
