This recipe screams summer! It’s the perfect dish to bring to a summer barbeque as a healthier twist to traditional potato salad. The fresh dill complements the sweet flavor of the potatoes perfectly, making this colorful salad a sure hit.
Ingredients:
4-5 sweet potatoes, chopped into 1 inch cubes
3-4 T. fresh dill, minced
¼ cup olive oil
1/3 cup white vinegar
2 T. Dijon mustard
1 T. Kosher sea salt
¼ cup Vegannaise
Directions:
Place the chopped sweet potatoes into pot of water, bring to boil and cook until tender. Remove from heat and drain. Place in large mixing bowl. In separate medium size bowl combine remaining ingredients and whisk. Add sauce to the potatoes and gently stir together to coat. Take care not to overmix and break apart the potatoes. Can serve warm or chilled.
I went to Wild by Nature yesterday in search of my favorite drink, a bottle of cold green Kombucha tea. I love to drink it right before I play tennis because I get a boost of energy from it and it seems to improve my focus. I was taken aback to find it’s normal place in the refrigerator section barren. After searching high and low, I sought out the store manager to find out what had happened to my beloved beverage. It turns out that Kombucha contains a high enough level of alcohol in it that they may need to label it as an alcoholic beverage! Thus, until this matter can be resolved, all Kombucha products have been pulled from store shelves. If only I had known, I would have stocked up on it! Read the rest of this entry →
Somehow we managed to pull it off. Round the clock prepping, list making, list checking, a few mini-meltdowns and plenty of support resulted in a seamlessly run evening enjoyed by all. The food received rave reviews from carnivores and vegans alike. It certainly helped to have Marti Wolfson, a natural foods chef who graduated from the Natural Gourmet Institute and Eve Boutin, caterer extraordinaire, running the kitchen and taking care of everything happening behind the scenes. Nobody was told ahead of time that the entire menu would be raw vegan. They were just invited to come to a surprise 40th birthday party for a dear friend, who happens to enjoy raw vegan food. The secret came out after guests began to inquire Read the rest of this entry →
If we just pay attention, our bodies give us signals when things are out of balance or in need of extra attention. If we continually ignore these signals, symptoms worsen and we become more and more out of balance, resulting in injury or illness. If only I would begin to take my own advice, I wouldn’t be sitting here at the computer with one arm hanging uselessly by my side. If I attempt to lift it or move it in a certain Read the rest of this entry →
It’s down to the wire now. Our very first, entirely raw vegan dinner party is one week away. Although it was originally planned for 25 people, my client went a little invitation happy and it grew to 45 adults and 47 children. Yikes. After I got over my initial shock at the sheer size of this project, I couldn’t help but laugh. Nothing like jumping into catering head first with virtually no experience. I’ve always loved a challenge though. Fortunately, I was able to put together a stellar catering staff who make up for my lack of expertise, so things are looking good. The menu is planned, the workflow is plotted out, the staff is ready to go, and my dehydrators are running around the clock testing and re-testing recipes. My family members are cooperative taste testers and my dogs just love when I make mistakes. What could possibly go wrong?
If you have never tried Mochi, you are in for a treat. Mochi is a traditional Japanese food made from a special short-grain sweet brown rice. The rice is steamed and then pounded and crushed into the version you can find in a health food store. When it is baked or pan-fried, it puffs up into a moist, chewy muffin-like treat with a crispy crust…perfect for Read the rest of this entry →
This is a very thought provoking book, along the lines of Fast Food Nation and The Omnivore’s Dilemna. The author, Melanie Joy, explores the psychology of carnism, the belief system that enables us to eat some animals and not others. Why we as a society deem it acceptable and appropriate to consume the meat of pigs and cows, but become completely disgusted and offended at the idea of doing the same to our dogs, Read the rest of this entry →
Whether you are a kale lover or not, I guarantee that you will love this salad! I was wandering around Union Square one day, lost in my thoughts until my nose led me to straight to The Kitchenista’s booth. Alissa, the owner of The Kitchenista, was busily preparing an incredibly fragrant raw kale caesar salad. One taste and I knew I just had to have the recipe. Alissa very kindly offered to email it to me and now has it listed on her blog as Read the rest of this entry →
