Zucchini Croquettes with Turmeric Spiced Chickpeas + Tzatziki

This is one of my favorite recipes and I find myself coming back to it all the time with little tweaks and modifications on the original to fit what I happen to be in the mood for. Sometimes I put them on pita and eat them like felafel and sometimes I want them as a savory side to a soup or salad. This time, I was really craving a little of all of that. I made the traditional mint tzatziki and added lemon zest, more fresh herbs and these AMAZING turmeric spiced chickpeas for added protein and heat. Your optimal choice would be to sprout the chickpeas overnight, but using a can of rinsed peas works just as well and certainly expedites this as a quick lunch. I usually make the batter for the croquettes ahead of time and keep it in the refrigerator so that I can just scoop out individual portions and make them right on the spot. They take minutes in the skillet. You can also bake them on a sheet pan at 375 ahead of time and freeze them for later. They are easily reheated in the oven. So versatile!

INGREDIENTS

CROQUETTES
1 medium to large zucchini, grated
1 large leek, thinly sliced (white and light green parts only - save the dark green tops for stock!)
2 cloves of garlic, minced
4 - 5 medium cremini mushrooms, diced
1|2 cup arborio rice
1 cup vegetable or chicken stock, warmed
1 egg (substitute a flax egg for vegan - 1 T flax meal soaked in 3 T water)
1|4 cup flour ( I used oat flour - gluten free works great)
1|4 tsp baking powder
1 - 2 T nutritional yeast
freshly chopped parsley
sea salt + black pepper to taste
olive oil
--> Put the zucchini into a thin dish towel and squeeze out all of the water. Set aside. Cook the arborio rice like risotto. Add the rice to a dry skillet and toast for 2 minutes on medium heat. Gradually add the warm stock one half cup at a time, stirring until it has been absorbed until all of the stock has been added and the rice is tender and a little sticky. Remove it to a mixing bowl and set aside. Warm some more olive oil in the same skillet and add the leeks, mushrooms and garlic, cooking until tender. Add the vegetables and the zucchini to the cooled rice and season with salt and pepper. Mix the dry ingredients together and add the rice mixture until a sticky, doughy batter comes together that can be formed into patties. Chill for about 20 minutes while you make the chickpeas and the tzatziki.

SPICED CHICKPEAS
1 cup cooked chickpeas, drained and rinsed if using canned
turmeric powder
cumin powder
paprika powder
garlic powder
sea salt + black pepper to taste
olive oil
fresh chopped cilantro
--> Warm 1 T olive oil on medium in a skillet. Add the chickpeas and spices and cook until they become slightly crispy and very fragrant. Season with salt + pepper and garnish with cilantro. Set aside.

TZATZIKI
1 cup plain, Greek yogurt (substitute coconut yogurt for vegan)
1|4 cup cucumber, peeled and grated
1 - 2 T fresh lemon juice, peel reserved for zest
fresh chopped mint
sea salt to taste
--> Mix all ingredients together in a small bowl and refrigerate while you assemble the croquettes.


Form the croquettes into small patties, pressing down slightly and cook in olive oil until golden on each side, about 2 - 3 minutes. Serve immediately or freeze for later.

Try them on mixed greens with seasoned, sliced tomatoes. Add the chickpeas and top the croquettes with the yogurt sauce and garnish with extra mint and lemon zest. These are also good in pita bread or served with the yogurt and a soup or even tabouli.

ENJOY!

Butternut Squash Gnocchi + Sage Browned Butter

When it comes to homemade pasta dough, the Gnocchi is such a delicacy. It's tender and soft but not too fussy to make, even for someone who's never made pasta dough before. It took me two tries to get the texture right, but that is likely because I tried two very different recipes and one of them was not very good. This one is adapted from Lidia Bastianich which turned out so delicious - probably because she's an Italian. Ask anyone who has Italian lineage and they will likely tell you about wonderful memories they have eating it growing up. It's very traditional and much like eating a dumpling but still qualifies as pasta as it is the star of the plate, served with a sauce, parmesan reggiano, herbs and little else. The Gnocchi really shines when you get creative with the dough by incorporating vegetable purees, fresh herbs or spices. Don't be intimated! Every good recipe deserves two turns in the pan before it can be properly graded, and most of that is based on our learning curve in the kitchen, not necessarily the recipe itself.

The butternut squash and the fresh sage make this dish deliciously seasonal for fall + winter. Sage is nearly evergreen in Oklahoma and I have it growing at all times. The grandmother of the garden, as it were. Butternut is delicious in cold weather as it ripens around Thanksgiving. Brown butter is amazing year 'round, however. You can achieve this by heating a tablespoon or two in a heavy bottom pan on medium until the solids start to turn a toasty brown after a few minutes. It smells nutty and crispy and irresistible. In this situation, it serves as the sauce. It's rich in flavor so you don't need much per serving. Use clarified butter to make it extra decadent and better for you. I would serve this with fresh, spicy salad greens that are tossed in a simple vinaigrette and some crusty bread to wipe your plate. The Italians call that fare la scarpetta which means little shoe. This is the finishing move to any great dish where you cannot bear to waste any bit of tastiness on the plate.

INGREDIENTS

1 medium butternut squash, halved + seeded
2 russet potatoes, peeled + quartered
1 3|4 c all purpose flour + extra for dusting
1 large egg, beaten
3|4 c parmesan or pecorino
1|2 - 1|4 c butter or ghee (clarified butter)
1|2 tsp sea salt
2 Tb fresh sage leaves, chiffanode
fresh nutmeg
pinch red chile flakes, to preference
black pepper
olive oil

METHOD

Preheat oven to 375 degrees. Brush the butternut squash halves with olive oil and sprinkle with salt + pepper. Bake for 25-30 minutes until tender. A knife inserted into the flesh should slide and pierce easily. While the squash bakes, boil the potatoes until tender, about 10-12 minutes in lightly salted water. When the potatoes are done, drain and press through a potato ricer, a food mill or through a fine sieve until it is a smooth puree. Scrape the squash from the flesh into a thin dish cloth and then twist the top to wring out all of the liquid. Mix the potato puree, squash puree, flour, egg, cheese, salt, nutmeg and black pepper into a medium bowl until just combined. Don't overmix! Dust some flour onto a work surface and turn the dough out. Knead it a few times until it comes together in a nice ball. Divide this into 8 equal pieces. Take each piece and roll into a 1|2 inch thick rope. Cut each rope into 1|4 inch sections and roll gently along the back of the tines of a fork to give it some grooves, but without flattening it. You want a bit of thickness to remain. Do this to each rope and put all of the Gnocchi onto a sheet pan lined with parchment paper and chill for 30 minutes.

At this point, you are ready to boil salted water and make the Gnocchi immediately to serve, or you can freeze them in an airtight container for later. They will last about 2 weeks frozen (give or take) and still taste pretty close to fresh. Boil the Gnocchi in batches of 10 or so until they float. Skim them off with a slotted spoon or spatula and set aside.

Make the butter by warming it on medium in a heavy bottom pan. A cast iron pan with or without ceramic coating works best. Stay here at this step. If you walk away or try to multi-task, you will likely burn the butter, rendering it unusable which is expensive if you're using a high-quality butter. After a few minutes, it smells toasty and turns slightly brown. Drop in the fresh Sage and stir constantly for about a minute. The essential oils of the leaves will emit a deeply energizing smell and turn a darker green. It's imperative that your heat is not too high at this step or you will also burn the Sage and that doesn't taste good either. When it's done, turn off the heat and drop in the cooked Gnocchi with a splash of the cooking water. It has starch in it which binds and thickens the butter to stick to the pasta in those little grooves you made with the fork. Toss everything together in the pan, adjust the salt + pepper + red chiles and serve topped with shaved cheese. You can spoon the extra butter onto wilted or fresh greens. Toast some crusty bread and you're headed for happy belly.

ENJOY!!

Spicy Vegetable Spring Rolls

Even though it's not spring, these could easily be called summer rolls. I love the cold, crisp vegetables when it's super hot outside. Everything is raw. This recipe doesn't call for much direction other than the rolling method and the sauce, which I made. You can totally use your favorite dipping confection if you have one that you like. But of course, I encourage you to experiment and make your own! Nut sauces are super easy and only require a few ingredients, most of which I think you probably already have in your pantry. You can get the rice paper wrappers and rice noodles at any health food or asian grocery store. And, as always, there is so much room here for personal modifications. I have made a million versions of these. You can add good quality shrimp or salmon or tuna to make it more like traditional sushi and you can substitute any of these vegetables for others that you prefer. Be adventurous!

INGREDIENTS
1 package rice paper wraps
rice noodles
vegetables of your choice
cucumber
bell pepper
carrot
napa cabbage
red cabbage
jalapeno
avocado
cilantro

SAUCE
peanut, almond or cashew butter
tamari or soy sauce
rice wine vinegar
sesame oil
honey, maple syrup or coconut sugar
lime juice
cilantro
crushed red pepper

DIRECTIONS
It doesn't get any easier than this. No heat, totally raw. It does require a little knife work, however. Everything works best when julienned which is a matchstick cut. You can do this with a mandolin or manually with a chef's knife.  Cut all of your vegetables into long, thin slices. Do the same with the fish if you're including that. Rice noodles are instant. You can do this first while you prep your filling. Cut the avocado into long pieces inside each half. The rice papers are hard in the package but get dipped in water for a few seconds to soften. Do them one at a time and assemble your rolls on a cutting board. It's like folding a burrito. Put everything in the lower third of the circle and then fold the ends over, then roll tight. That's it! The sauce assembly is just mixing everything together and adjusting the salty, sweetness. If you want it thicker, add more nut butter. Garnish with fresh cilantro or chives and devour!

ENJOY!

Rosemary, Thyme + Lemon Raw Cashew Cheese

I've been really fascinated by artistic, vegan cheeses for some time now. Fortunately, I failed the first time. That fueled my determination to keep trying. Intentionally, I did not go out and buy the most popular food book on the topic, but instead, collected lots of information and spent the money on good, raw, organic cashews. The result? A darn success! This cheese turned out exactly what I wanted - soft, firm, flavorful, sharp and RAW. I'm now experimenting with other seeds and nuts like sunflower and brazil nut. Recipes to come! I would recommend consuming this with a fine cracker or flatbread. It SLICES. You'll want to take advantage of this as you can also dredge it in breadcrumbs and fry it in a good butter if you want to really go hard. However, I curated this recipe as a raw, confectionary thing that is intended to be consumed cold, as such. But I still love to hear about adaptations on these recipes and certainly anything you think could improve a good thing.

You'll need some thick muslin and|or a thin dish towel or cloth napkin. It drains for a few hours. This is basically a super thick cashew cream, with the whey drained out. Similar to making Panir, a traditional whole milk Indian cheese, this uses the same method by removing the moisture, leaving the curd, which in this case is the cashew pulp, smooth and creamy. I pressed fresh herbs, lemon zest and pink sea salt into the outside when it was done to create a flavorful crust. Recommended!

INGREDIENTS
1 cup raw, organic cashews
1 lemon
fresh herbs such as Rosemary, Thyme, Sage, Oregano or Parsley
coarse pink salt such as Himalayan or Maldon, to taste
1 Tb nutritional yeast
freshly minced garlic
filtered water
cheesecloth, muslin and a thin dish towel
colander

METHOD
Soak the cashews in enough filtered water to cover them by one inch. Do this for a minimum of 4 hours, and up to 24 hours. Strain the soaking water off and rinse the cashews. Put them into a food processor or blender with a pinch of the salt, the nutritional yeast, fresh garlic and the water a tablespoon at a time until it is blended thick, creamy and smooth. You want to use the least amount of water possible but still get a completely smooth slurry. Line the colander with the cheesecloth, muslin and the dish towel. Pour the cashew cream into the middle and fold the ends over. Place this over a bowl that can catch the liquid that will drain from the cashew puree. I put a plate and a bowl on top of the towel to press more liquid out and I think that's a good way to get it really dry. Let this press for 6-12 hours or overnight, and then remove the cheese round to a cutting board. Press in your dried herbs and lemon zest or salt or pepper or jalapeño or anything that sounds good! This will keep about 5 days in the fridge, wrapped in plastic or stored in a storage container. Serve with crackers, crisp breads, on salads or breaded and fried.

ENJOY~!!!

Chocolate - Drizzled Almond Oat Shortbread Bars

Let's talk about how delicate and pretty these are. Something between shortbread and a biscotti, they're flaky, crumbly and have little notes of nutmeg and fennel. Really perfect with a coffee or your favorite hot tea, for breakfast or a snack that isn't too sweet. It's really the dark chocolate drizzle that makes it seem like a dessert. My favorite baking sweetener is always coconut sugar. I like using maple syrup in things that are raw. You can easily make your own oat flour at home by grinding whole oats in a food processor or even in a coffee bean grinder if that's all you have. You can find gluten free oats in health food stores by carefully reading the label. Other than that, I used almond flour and the combination of these two makes a beautiful texture and keeps it gluten free. I used a good, organic butter and have not tried this with coconut oil. I don't have a pastry bag so I found that spooning the warm chocolate into the corner of a heavy duty quart bag works just as well. You just twist the top of the bag and clip the very tip of one corner and it is easy to control your fancy drizzle. I always say that a pretty zig zag makes anything feel just a little fancier.

INGREDIENTS
1 1|2 c old-fashioned rolled oats plus extra for garnish
3|4 c almond flour
1|2 c unsalted butter at room temperature
1|2 c coconut sugar plus extra for garnish
1 egg
2 tsp vanilla extract
1|4 t sea salt
1|2 t freshly grated nutmeg
1|2 t ground fennel or fennel pollen
2 1|2 ounces dark chocolate (72% or higher)
Flaked sea salt , such as Maldon, or coarse grind pink Himalayan salt for garnish

DIRECTIONS
In a food processor, pulse the oats to create a coarse flour, allowing a big of texture. Set aside. Still using the processor, cream the butter and sugar together until creamy. Add the vanilla and the egg. Add the oat flour back in, the almond flour, salt and spices. Combine everything and scrape the sides down at least once.

Lay out a sheet of parchment paper. In a line from side to side, sprinkle some of the reserved whole oats and a sprinkle of sugar to create a crust. Turn the dough out into the middle of the paper. It will be fairly tacky. Using the parchment, roll the dough into a log about 3 inches in diameter. Wrap it up in the parchment or plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees and line a baking sheet with parchment. Working quickly, slice the log into 1|2 inch coins and lay them about 2 inches apart. Bake until the edges just begin to brown, 14-16 minutes. Transfer the sheet to a wire cooling rack.

Melt the chocolate in a glass bowl set over a double boiler at medium low. Transfer to a plastic bag and create your zig zag pattern. Sprinkle with flaked Himalayan salt and let them cool for 20 minutes.  This recipe was adapted from The Sprouted Kitchen cookbook.  ENJOY!!

Tomato Chickpea Curry with Swiss Chard + Spiced Pepitas

What a perfect dish for a cold, overcast day in Oklahoma. The warming spices of the curry and the smoky, spiced pepitas are super satisfying. Plus, this is similar to another recipe I've posted here before that can be made in 30 minutes which is perfect for a quick lunch that looks a lot fancier than it actually is. There's something about that yogurt zig zag that I love. The contrasting colors and the pretty garnish really make a simple dish feel pretty decadent. This is vegan, if you use a coconut yogurt or a cashew cream instead. It's also gluten free and has great plant-based protein from the chickpeas, the pepitas and the addition of the yogurt. It is great with nan or toasted whole grain tortillas - both can be found gluten free at most health food stores.

INGREDIENTS
1 cup or 1 can of cooked chickpeas
1 can of fire roasted tomatoes or 1 cup tomatoes, oven roasted and chopped
2 tablespoons tomato paste
1 1|2 - 2 cups vegetable stock
1|2 of a yellow onion, chopped in large pieces
2 carrots quartered and chopped
2 cloves of garlic, minced
2 cups chopped swiss chard
1|2 cup raw pepitas (pumpkin seeds)
fresh cilantro
greek yogurt
juice of 1|2 lemon
1|2 t curry powder
1|4 t cumin, cayenne, smoked paprika
sea salt + black pepper
2 T olive oil
nutritional yeast, optional but recommended

DIRECTIONS
Warm the olive oil in a large saucepan or deep skillet to medium high. Sauté the onions and carrots until they start to brown. Season them with a sprinkle of sea salt. Add the garlic for about five minutes until it becomes fragrant. Stir in the tomato paste and the curry powder. Deglaze the pan with the veg stock. Add about 1 tablespoon of nutritional yeast if you have it. Stir in the roasted tomatoes and the chickpeas. Let this simmer and thicken for about 10 minutes. While this is reducing, heat a small skillet over medium low and add a small amount of olive oil. Add the pepitas and a pinch of salt, cumin, cayenne and smoked paprika. Stay with this pan so that they don't burn. When they start to pop after about 5 minutes, remove them from the heat. Season the chickpeas with black pepper and add the swiss chard. Cover the pan and turn off the heat. Chop or tear the cilantro leaves. Mix the lemon juice and the greek yogurt together in a small bowl. If you have a plastic squeeze bottle, add a splash of water to the yogurt. This makes a perfect zig zag and they're super cheap plus great for storing homemade sauces and salad dressings. You can also create the same effect with a spoon. Top your curry with the spiced pepitas, cilantro lemon yogurt.

ENJOY!!

Crispy Zucchini Fritters

Here's one of those winner recipes that is so versatile, it can be eaten and served any time of the day. The addition of the tangy, lemony yogurt makes it a perfect snack or meal, along with a nice piece of fish or chicken and a fresh tomato salad or eggs. There is always room to make anything vegan or gluten free with a some basic substitutions, which make the best recipes, in my opinion. They are easily made ahead of time, refrigerated and reheated or frozen and baked. I adapted this recipe from the Smitten Kitchen and then modified it a little, as usual. You can also substitute potatoes for part or all of the zucchini and add other things like kale, mushrooms or onions. Serve them as an appetizer on a bed of wilted greens and thin out the yogurt into a dressing by adding extra lemon juice or a little vinegar. Warm and satisfying, these fritters will have you doubling the recipe in no time just so you can eat one more!

INGREDIENTS
1 medium zucchini, ends trimmed
4-5 mushrooms, sliced thin
2 scallions, finely minced
1 egg or vegan egg substitute
1|2 cup flour, all-purpose or gluten free
1|2 t baking powder
sea salt + pepper
crushed red pepper or cayenne to taste
pinch of garlic powder
1|2 t nutritional yeast
olive oil

LEMONY YOGURT
1|2 cup greek yogurt or coconut yogurt
1|2 lemon, juiced
pinch of salt
1 clove of garlic, crushed
lemon zest to taste

DIRECTIONS
Grate the zucchini on a box grater or with the fitted blade of a food processor. You can also use a spiralizer if you want long, mop-like strands which coil to make nests. Take the shredded zucchini and put it in a bowl with a sprinkle of salt. Let it stand for 10 minutes. This will begin to draw the water out. Then put it in a thin dishcloth or some cheesecloth. Squeeze out the excess moisture. You'll be surprised how much liquid you lose in this process. This keeps them from being soggy and ensures a crispy crust, like making hash browns. Return them to a medium bowl and add the egg to coat them. Add everything else except the flour and baking powder. Mix those two ingredients in a separate bowl, then add the mixture a spoonful at a time, stirring each time until you have incorporated all of it. Heat up a skillet on medium-high and warm the olive oil. Drop spoonfuls of the batter in, careful not to crowd the pan. Drizzle the tops with a little more olive oil and use a spatula to slightly smash them into patties. Cook for 3-4 minutes on either side, or until they are crispy brown. You can finish them in a 200 degree oven for another 10 minutes if you want to make sure they are cooked through and firm. I personally did not, and I thought they were perfect. Serve with your favorite accompaniments and top them with a dollop of the lemony yogurt and some zest for presentation.

ENJOY!!

Summer Cucumber Salad

A summer favorite that can be made in under 30 minutes is a real winner when it comes to lunches, picnics and get togethers. Using all of these fresh, seasonal ingredients makes it a snap. They all grow really well in Oklahoma and can tolerate our intense heat during the summer when other plants are struggling to produce. Be creative with homemade vinaigrettes, using your favorite herbs and vinegars. I've included a simple one along with this recipe that I love.

I love the way our little emerald path looks in the summer when it's super green and freshly mowed. This leads to our garden, which makes the walk a little magical when you head out to pick a big bowl of goodies for lunch or dinner. 

I liked using these spicy cayenne peppers for the heat in my salad. You can use jalapeno or pequin peppers. If those are too spicy, crushed red pepper or dried cayenne are more mellow. We have fresh basil popping up all over the yard, even in the cracks in our patio!

Ripe cucumbers are great for lots of uses other than salads and dips. Great with yogurt on felafel and with avocado on sandwiches, they also make a refreshing addition to your cold ice water, infusing it with a green flavor that is unmistakable. You can also let some slices sit in room temperature water for a few hours and use it as a refreshing facial tonic, especially after sun exposure. Nature provides for us exactly what we need when we need it most.

Leafy green parsley is one of the most versatile herbs you can grow all season. Unlike cilantro which bolts quickly and turns to coriander, parsley lasts all summer long especially when clipped back every couple of weeks. It's good on just about everything! Try adding it to pesto, marinades and all of your dressings and sauces. A perfect garnish that should always be eaten!

These young leeks are a variety I've never grown before. They seem to be a cross between that and a flat leaf green onion. I chopped these up for my salad as well and it added just the right amount of mild onion flavor to a raw salad. It's a great substitution for sliced red onion if those are too strong for your liking. They have a mild garlicky flavor which was delicious!

INGREDIENTS
3 - 4 medium cucumbers, peeled and gently seeded
2 - 3 chopped tomatoes
thinly sliced red onion
minced green onion
minced cayenne, jalapeno or pequin peppers (optional)
chopped parsley and basil

HERBED DIJON VINAIGRETTE
1|2 cup sherry or champagne or red wine vinegar
1|4 cup good quality olive oil
1 tablespoon dijon mustard
1 teaspoon honey
1 clove minced garlic
freshly chopped parsley, thyme and basil
salt + pepper to taste

Toss all ingredients into a small jar and shake vigorously for about a minute until emulsified.
Gently mix everything together in a bowl. You'll want all of the ingredients to be combined but not lose their shape. Toss with your favorite vinaigrette and adjust the salt and pepper. Serve immediately or chill for up to two hours before serving. Delicious as a side dish with grilled chicken, salmon or shrimp.

ENJOY!

Fusion Flatbread Tostadas

I'm a big supporter of seasonal eating. Our bodies are in tune to the seasons with regard to temperature, moisture levels and day length. They respond to the foods that are in season, or currently producing in the climate you live, much the same way. We instinctually crave the freshest, most available produce. It will always be the most beautiful items you find at your local farm market and of course, in health food stores, you will find that there will be an abundance of locally-sourced fruits and vegetables. These foods will have been picked most recently and are the freshest because they have not undergone multiple temperature changes traveling to your state from outside of it. Eating in tandem with the seasons is a sustainable and nourishing ritual that will fill you with the most vital energy available in living foods. That said, this plate is bursting with five different current vegetables, three of which came from our organic garden at The Herban Fortress.

How beautiful are these pretty little radishes? If you plant them at just the right time in Oklahoma, you can get two nice harvests. Honestly, the ones I get in November are even better. Root vegetables develop better in cooler temperatures. We just happened to have one of the wettest springs in the history of Oklahoma this year since 1921, which allowed me to prolong the window of maturation for these and my carrots.

I always crave South American food in the summer, bursting with lime, avocado, tomatillo and cilantro. These are some of my all-time favorite flavor combinations. I have been obsessed with making pickled red onions for some time. The brine mellows out the sharp flavor of the raw onion and anything in vinegar is delicious to me. They're super tasty added to nachos, tacos, salads, sandwiches and tartines. I like to use them as a garnish like I would use sauerkraut. The process is different but the flavor profile is similar. I used ACV in this brine which gives them a leg up in the nutritional profile. I also added fresh, julienned radishes to the mix which was so good. A julienne is a matchstick cut. You could do thin slices on the mandolin but I prefer to keep the cuts the same for this use. I'll include the pickling recipe as well, and I encourage you to try this zesty addition to your foods using a high-quality vinegar like apple cider. This jar will keep in your fridge for at least two weeks.

INGREDIENTS
Your favorite flatbread or tortilla (I have a recipe on the site for a homemade tortilla)
Greek yogurt
Organic, air-chilled chicken breasts, pounded thin (optional)
napa cabbage
cilantro
avocado
cheese of your choice, if using, I used fresh mozzarella
sliced jalapenos fresh or pickled (optional)
salsa verde or hot sauce
1 red onion
5 radishes
1|2 cup apple cider vinegar
1 T natural sugar
1|4 cup water or low-sodium chicken stock
1 T chili powder
salt + pepper
olive oil

DIRECTIONS
You will need to make the pickled onions and radishes an hour ahead of time if you want to use them. I highly advise it! Cut the onion in half, then shave into thin slices against the bias. Cut the radishes in half and then into matchsticks. Add all of it to a mason jar. Mix the ACV, sugar and 1.5 t kosher salt in a bowl with a whisk until dissolved. Add it to the jar and cover and shake and set aside.

Preheat oven to 400 degrees if using chicken. Pound the breasts thin between two sheets of plastic wrap and drizzle with olive oil, salt + pepper. Bake for about 30 minutes until internal temperature is at least 175. Allow the breasts to cool slightly, then shred using two forks to pull them apart into desirable pieces. Add to a medium hot skillet and season with 1 T chili powder and a spot of olive oil. Add the water or chicken stock when it's hot. Let the liquid reduce for about 15 minutes while you prepare the toppings.

Shred the napa cabbage on a box grater or mandolin or shave with a chef's knife. Rough chop the cilantro. Cube the avocado by cutting each half into a grid and scooping it out with a spoon. Reduce the oven to 375 degrees and pre-toast the flatbread or tortillas for about 2 minutes. Remove them and spread a tablespoon of yogurt. Top with the shredded chicken and cheese. Return to the oven for another 5-7 minutes until the cheese has melted and the base is crispy.

The secret to a good tostada is proper layering. Add the cabbage and cilantro. Drizzle with salsa verde or hot sauce. Add the avocado, jalapeno, and pickled vegetables. Garnish with smoked paprika or chili powder if desired. You are ready to get down!

ENJOY!

Roasted Cabbage and Crispy Potato Salad

Potato salad is one of those foods that really says summer. I always get the Fourth of July nomination to make my fairly famous recipe. For holiday flair, I like to use a mixture of red, white and blue potatoes. But my favorite potato is the traditional yukon gold. Rich and creamy, they make the best savory dishes. As you might imagine, my salad is far from the heavy versions you find in the grocery deli. I like to use three kinds of mustard, raw jalapenos and a blend of fresh herbs. Of course I like hard-boiled egg and bacon but I was on a mission to really trim the fat and come up with the healthiest version possible without sacrificing any of that flavor. This recipe incorporates the creamy element by using those gold potatoes, the smoky undertone from smoked paprika and also because it's baked instead of boiled. There's acidity from the mustards and lots of green herbs.

The cabbage was quartered, simply dressed and roasted on the same pan as the potatoes. It makes a delicious, tender center piece that you can use a knife to easily cut into. It's firm enough to stand alone and hold it's wedge shape. This dish could easily be an entree or a perfect summer lunch.

INGREDIENTS
3 - 4 medium yukon gold potatoes, cubed into 1 inch pieces
1 head green cabbage, cut into eight wedges
3 tablespoons mixed mustards, such as yellow, dijon and spicy brown
1|4 t smoked paprika
1|4 t powdered turmeric
1|4 t granulated garlic
raw jalapeno, minced or crushed red chile to taste
1 t each of minced parsley and thyme
olive oil
salt + pepper
parmesan cheese

DIRECTIONS
Preheat oven to 400 degrees. Line a sheet pan with foil or parchment to prevent sticking. Toss the potatoes in olive oil, paprika, turmeric, garlic, salt + pepper to taste. Add the mustard and the herbs. Stir everything to coat well. Drizzle olive oil over the cabbage wedges and season with salt + pepper and red chile flakes. Spread the potatoes onto the sheet pan and roast for about 20-25 minutes. Half way through, turn the potatoes and add the cabbage. The potatoes will be fragrant and tender when finished, and should slide easily off of the pan. Turn the cabbage over after 10 minutes. The wedges should be lightly browned on one side and soft on the other when finished. Serve garnished with parmesan and additional herbs if desired.

ENJOY!

Curried Acorn Squash Soup with Toasted Chickpeas

The best recipes are usually the most simple. You can take a little extra time making some special garnishes that will make a basic soup seem pretty fancy. This recipe has room for many optional embellishments. I think my favorite herb is cilantro and I find myself creating dishes around it just so that I have really good excuse to eat it. I know that it offends some people because of it's particular flavor, so feel free to substitute fresh parsley instead.

 However, the primary function of cilantro is to rid the body of heavy metals, which can be absorbed by consuming foods that are packaged in cans, from products we use and from the basic exposure to it. It mobilizes mercury from it's storage containers in the body, which is adipose or fat tissues. It can move it quickly from the brain and central nervous system. Combined with algae, which binds to the excreted toxin, this combination is extremely efficient at working together. Just some quick facts about this delectable herb and it's powers.

Now that we are heading toward warmer weather, I will be growing my own squashes and looking forward to mixing up my recipes with them. Try making this delicious soup - it's very easy and takes about an hour, start to finish. Most of that time is the slow cooking and doesn't require a lot of fuss.
This can easily be made vegan by omitting the yogurt drizzle on top, but it's totally worth it!

INGREDIENTS
1 large acorn squash, halved and seeded
1 medium yellow onion, chopped
3 stalks of celery, minced
4 cloves of garlic, minced
2 cups vegetable broth or chicken stock
1 cup coconut milk
1 tablespoon curry powder
olive oil
salt + pepper
cayenne

OPTIONAL GARNISHES
fresh chopped cilantro or parsley
1 cup of cooked chickpeas or toasted cashews
greek yogurt
sauteed mushrooms
green onions
smoked paprika

DIRECTIONS
Preheat your oven to 400 degrees. Take each half of squash and rub it down with a drizzle of olive oil and season with salt + pepper. Put them face down on a baking sheet and cook them for about 35 minutes or until the tip of a knife can pierce the outside easily. While the squash bake, start a saute in a medium to large sized soup pot. Warm about a tablespoon of olive oil and add the onion and the celery. Season with a pinch of salt + pepper. Let them go about 10 minutes until they begin to brown slightly. Add the garlic, curry powder and cayenne and cook just until it becomes fragrant. De-glaze your pot with your stock liquid by pouring in about a half cup at first, then add the rest. Add the coconut milk and adjust the salt. When the squash is done, remove it from the oven and let it cool about five minutes. Using a spoon, scrape each half down to the skin and add this to the soup. You can blend the soup right in the pot by removing it from the burner and using an immersion blender. This is a tool that is totally worth the investment. If you don't have one, you can use a blender but you will need to allow it to cool down a bit first.

In the meantime, you can toast your nuts or make crunchy, spiced chickpeas in the oven that's probably still warm. Bring it down to 375 degrees. Toss the chickpeas in a bowl with olive oil, salt + pepper and smoked paprika. Spread them out single layer on your same baking sheet and pop them in for about 20 minutes, giving them a shake halfway through. After they cool, they will be crunchy and crispy like nuts. So delicious.

If you have a squeeze bottle fitted with a small tip for dressings or sauces, use this to make your fancy zig zag. Fill it with a couple tablespoons of plain, greek yogurt and a splash of water. Shake it up and you've got a great little tool for finishing touches. Dress your bowl with sauteed mushrooms if you're using them, and top it with fresh herbs and nuts. Add your design last. You will love this versatile soup that can be made just as easily with a butternut squash or even sweet potato.

ENJOY!!

Red Dirt Woman | Spring, 2015

I'm so thrilled to be able to offer Red Dirt Woman's spring retreat again at Blue Doors! How fortunate we are that they love Red Dirt Woman as much as we do. This season, the theme of our retreat will be linear with spring rituals and activities as we focus on body-positive activities, rituals and content that are designed to reinforce healthy self image while staying mindful of our health + wellness.

It is so easy to sink into a loop of thought about the way we look or, more oftentimes, the way we think we look, and project those negative feelings onto our relationships and into our environment at home and at work. Everyone experiences physiological changes after childbirth, after the end of a relationship, moving, losing a loved one, surviving a trauma, or simply completing a cycle that has in place for a long time. It is natural to absorb self doubt and criticism as we move forward into unfamiliar territory, but the lasting effects of those emotions, unchecked, can lead to physical and emotional imbalance.

By restructuring our habitual behaviors and consciously changing or re-writing them, we step back into that imprint of powerful positivity, and the effects can be immense! Women are naturally a bit critical about how they look and what they accomplish in a day. We tend to be hard on ourselves when we compare our measure of success to other women. The healing we can experience with counteracting those things in the company of other women, gives us the support, encouragement and safety to explore that shift.

To learn everything you need to know about the retreat including our schedule, our brand new tribe of lady staff, a virtual tour of the resort and sign up, head to the official retreat website here! We are excited and looking forward to seeing YOU!

Red Dirt Woman Tribe

A few years ago, I started having this dream. THIS one. Powerful women gathered together in ceremony, ritual, creativity, love and enduring community. A spectrum of ages, colors, skills, hearts and heads - retreating into the woods and gathered around fire. This vision was something that I was spiritually cultivating as an expansion on many sister circles I have attended and co-created over the last two decades of my life, which truly makes up an enormous part of my female foundation. I feel the most strong and focused when I am in the company and conversation of other mothers, sisters, wives and daughters. Our gifts are amplified when we bring them together in circle, collecting the energy, and give it back to the universe. It creates a boomerang effect that works a lot like karma, returning to you in some form that reflects your high self. I firmly believe in the strength of these gatherings and with my passion, my bleeding heart and my greatest honor, I set out to womanifest this tribe as a living collection of women, a global sisterhood of stars, sharing their journeys together. When we raise the vibration in togetherness, we levitate a little.

Here are some collected images taken by the women who attended our first retreat, last November. I'm so grateful to this awesome tribe of healers who made everything possible, especially to the incredible Jane and Pat of Blue Doors at Tenkiller who generously opened their space up to us and welcomed Red Dirt Woman in a really big way. We really put some roots down there and look forward to our spring retreat which is already underway! Registration is now open until May 2nd. You can learn everything you need to know about it here.

Welcome to Blue Doors at Tenkiller, Highway 100 in Gore, Oklahoma just off of the lower Illinios River and Lake Tenkiller.

We put together  little gift bags filled with treats and goodies to welcome our sisters as they arrived to the retreat. They were on their beds as they checked into their cabins. A little nicer than a mint!

The roaring pizza oven at night, fired up and ready to turn out an abundance of pies that we feasted on the first night for dinner.

An impressive craft table set up in the tipi the first night. The ladies found journals in their gift bags. They collaged the covers and infused them with love and intention for the weekend.

After hours, these sisters turned the kitchen table into a playground and they blessed our space with their inversions, stretches and breath of light!

Our beautiful, dusky rainbow kitchen at looked so magical. This is completely open air on all sides but we hung a tarp over the top to keep the potential for rain out, which we got!

A simple morning breakfast of fresh fruit, nuts, granola from my blog and homemade almond and hazelnut milks to give us some healthy fuel for the day.

We hiked back into the woods, away from camp, for a group meditation. The leaves were thick and golden and the moss was cool, green and wet. It was a perfect place for some quiet reflection.

I made mini, crustless quiches in my doughnut pans for another breakfast using fresh eggs from the hens at Blue Doors. Thank you Sister!

How many women can you find meditating in this picture?

The tipi served us well for many of our classes and activities throughout the weekend. Holy, holy.

That's beauiful Jane in the background who owns Blue Doors and that's Sister. This hen is like a dog - she follows Jane everywhere, hangs out in the kitchen, gives us eggs and even rides in the golf cart!

Yoga twining.

I built this altar in our heated yoga studio. These crystals and stones were generously donated by our sisters at Be The Light Rocks. Everything was ruled by the sign of Sagittarius and the planet Jupiter. I made a special oil blend in the glass bottle that you could annoint your chakras with as you entered and left the space.

Our essential oils workshop with Tori Rose and Young Living.

A regular sight at meal times - gathered around the rock fire pit with good vibes and conversation always.

This is the view from the tipi. It sits back in the woods behind the cabins. So quiet and peaceful back here. A perfect place to collect your thoughts, meditate and simply BE.

The last night of retreat, I surprised the girls with this performance from Carrie and Kelsey. The astrological theme of the weekend was fire and I thought this was perfect. They were amazing!

The altar contained fluorite, selenite, red jasper, amethyst, cedar and lotus, among other little treasures.

On the last day, everyone was eager to look at all of the photos that had been captured throughout the weekend so that we could go home with some amazing memories to share with our friends and families!

Good byes are always a little bittersweet, but everyone left with full hearts, renewed spirits and a whole lot of love to take home.

Until next time, ladies! See you this May for our spring awakening retreat! Love, blessings and light!