Because I’m still on an asparagus kick this spring, today’s post features this recipe for Vegan Cream of Asparagus Soup!
Why do I think asparagus is so great, besides being delicious? For one, it’s loaded with beneficial vitamins and minerals, such as folate, Vitamin C, and Vitamin K. And according to an amazing book I read recently called Medical Medium Life-Changing Foods (which I explain more about in the Banana, Wild Blueberry, and Nectarine Smoothie Bowl recipe post), asparagus is alkalizing to the body and helps to battle cancer, inflammation, and nerve issues. HOORAY to that!
And why a vegan version of the soup? Well, I’m not vegan, but I often make vegan or vegetarian dishes because I HEART plants. When I was mentally cooking up this recipe for cream of asparagus soup, I decided to use plant-based methods for making it creamy rather than dairy-based ingredients because as much as it pains me to say it, dairy is NOT my friend at this juncture in my life (it’s never really been; I had to drink soy formula as a baby and experienced several years of intense lactose intolerance as a teen, but I was cool with the dairy for the last decade-plus – until recently. We’re definitely in a spat again.). So I’m trying to eat it sparingly and infrequently.
While I love being sans the dairy side effects, I long for the creaminess it provides to dishes. Enter the DELECTABLY CREAMY Vegan Cream of Asparagus Soup! It contains potatoes and nut butter, two ingredients that I’ve discovered are commonly used in vegan soup recipes as key components in providing plant-based creaminess.
Spring is here, and springtime means ASPARAGUS! I’ve been enjoying it since it came into season over the last month and was eager to incorporate it into a recipe. A creamy, lemony risotto seemed like the perfect fit. Parmesan cheese and lemon are two of the very best complements to asparagus that I can think of, so it’s a total match-made-in-heaven situation. And also, I pretty much look for every excuse to make risotto that I can think of.
Why do I adore making risotto so much? I love that while it requires vigilance and a little bit of time, I also find it to be a relaxed, easeful, almost ritualistic endeavor. As I stand watch over the risotto, intuiting when it’s time to ladle in more stock, to stir, I’m given an opportunity to slow down and truly be present to a beautiful culinary moment. And it doesn’t hurt that this beautiful culinary moment is slow enough in unfurling that I also have time to savor a glass of wine and catch up on DVR’ed shows – most recently, the latest two episodes of Girls! – while it’s doing it’s thing.
We’ve got another smoothie bowl recipe on the docket today! Say hello to Banana, Wild Blueberry, and Nectarine Smoothie Bowl!
This smoothie bowl is truly a POWER breakfast. And I don’t know about you, but power breakfasts are what I need right now. This spring is proving to be a CRAY-CRAY-busy time for me. I’m a first-time maid of honor for a beloved friend, an experience that has been a fun and special one for me, especially since my pal is the most laid-back, total-antithesis-to-Bridezilla bride ever. But as anyone who has been in a wedding party knows, the wedding stuffs do not happen by themselves. The planning is INTENSE! I am in need of healthy, hearty fuel now more than ever.
That’s why I love this Banana, Wild Blueberry, and Nectarine Smoothie Bowl. It’s totes healthy – I mean, look at all of the goodie ingredients included in it: fruit, fruit, and more fruit, with almonds, honey, almond milk, and ground flaxseeds added for good measure (cuz they’re great for digestion plus loaded with beneficial components such as omega-3 fatty acids and fiber). All those vitamins swirling around in one bowl ~SQUEAL!~ This Banana, Wild Blueberry, and Nectarine Smoothie Bowl is a nutrient-junkie’s dream, especially since it contains the HOLY GRAIL of beneficial foods, the WILD BLUEBERRY.
I’m so excited to unveil today’s recipe for Apricot-Date Energy Balls! They are nutrient-dense, ridiculously delicious, processed-sugar-free and gluten-free little beauties! And they are so, so easy to make – just let that food processor or blender do all of the work!
If my seasonal allergies are any indication, spring is OFFICIALLY here! And with spring comes all of the wonderful, glorious outdoor activities that those of us in cold-weather climes miss out on in the winter, so YAYYYY!!!
It’s time for another super-scrumptious salad recipe! Say hello to Arugula Salad with Raspberries, Figs, and Pistachios!
This salad was born out of my desire to have an excuse to eat more arugula, because I love its delicate leaves and peppery flavor very, very much and would probably make every other post on this blog an arugula-salad post if not for variety’s sake.
Spicy Avocado Turkey Burgers with Sweet Potato Fries, you are my new favorite! XOXOXO
Have you ever found yourself in a love affair with a food that you were previously all like “meh” about? That pretty much sums up my relationship with ground turkey. I once scoffed at it as a subpar substitute for ground beef and all its flavorful, red-meaty, fat-saturated goodness. Because I love to eat clean, but red meat and I are like this! My loyalty to it is fierce. We are bonded together in a Bonnie-and-Clyde-esque pact.
I could seriously be on the vegan+red-meat diet, if that were a thing. Just me, fruits, veggies, and a ribeye steak from an ethically-raised cow – YUMMM. Ground turkey wouldn’t have been invited to our island before my recent revelation.
Then I visited Detroit restaurant Central Kitchen and Bar (an experience highlighted in this post on my other blog, 100 Places in the D), where its blackened turkey burger invoked me. I mean, a turkey burger coated in blackening seasoning and topped with avocado, sweet peppers, and muenster cheese was not your typical humdrum turkey burger. I needed to keep an open mind and give ground turkey another try, right?
Happy Spring, guys! To celebrate this wonderful season of growth and rebirth and greenery, I’m bringing you this recipe for the dashingly spring-hued Avocado Everything Toast, which also happens to be one of the BEST things I have ever tasted in my life.
Hi guys! Spring is almost here for reals now, and with spring comes blackberries. I’ve been enjoying them in abundance over the last few weeks with them being cheaply priced at my local grocery store, validating my desire to develop this Gin-and-Soda with Blackberry-Sage Honey Simple Syrup and the recent Greek Yogurt Breakfast Parfait with Blackberries, Honey, and Almonds. There is nothing like sweet, tart, antioxidant-rich blackberries mixed into your morning yogurt or oatmeal or eaten on their own – or, of course, incorporated into a cocktail.
Hiya, all! Today I’m sharing this super-simple-to-assemble, six-ingredient Chicken Pita Wrap with Spinach, Red Bell Pepper, and Hummus. Because let’s face it: sometimes we really, really just want a sandwich . . . or a sandwich-esque item. Wraps are essentially rolled-up sandwiches, right?
TGIF, all! To celebrate the glorious forthcoming weekend, I’ve got this Spicy Chickpea Tacos recipe for ya!!!
I know Taco Tuesdays are all the rage – and for good reason. Tacos are AWESOME, and Tuesdays deserve to be spiced up. I mean, “Party Animal” wasn’t the moniker that immediately came to mind for me around that day of the week before Taco Tuesday became a thing, but now I’m all like, “Tuesdays, you’re so crazy!” Still, I like the idea of tacos being a Friday food, because in my mind they are a celebratory food, and Friday is a celebratory day for me on account of it means a two-day break from my cube-rat corporate day-job existence (who feels me???). So I hereby denote these Spicy Chickpea Tacos an Honorary Friday Food. [Cue the confetti!!!]
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