Again, Mother Nature you are awesome. period. Look at these string beans; I mean up until a few days ago I didn’t even know that string beans came in multiple colors. Did you? I found the organic beans at my local farmers market this weekend and had to have them even though I wasn’t sure how I was going to use them. I thought about it and settled on fries. I am a french fry lover (anything fried really) but lets be honest, one can’t keep her girlish figure in check if she is constantly eating fried potatoes. Insert baked string bean garlic fries! Nom, Nom, Nom!
I decided to play around with food styling a little and use the natural evening light that was coming through my kitchen window to photograph the beans. Kinda cool, eh? (pats self on the back). What do you think?
Benefits of String Beans
What You Need:
2 cups string beans, washed and ends trimmed (green is just fine, but tri-color is better, obviously)!
1 Tbls EVOO
1 tsp garlic powder
2 cloves garlic- one thinly sliced, the other chopped into small pieces
1/2 tsp pink Himalayan sea salt
1/2 tsp freshly grated black pepper
2 Tbls almond meal
Preheat oven to 425 degrees. Grease a baking sheet and lay the garlic glove that you thinly sliced over it. Mix all remaining ingredients in a bowl except the string beans and almond meal. Stir to mix. Put the almond meal on a plate. Toss beans in the bowl with oil mixture and mix until well coated. Then roll the beans in the almond meal. Transfer to the baking sheet and bake for 10 minuets and then broil for 3-5 minuets until brown and toasty. Then enjoy these garlicy strings of goodness and remember to thank me later!! 😉
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Radish is an interesting vegetable that I would like to try to get creative with. Obviously, shaving and tossing into a salad is, well predictable but it’s a start. Today was the first time I ever even bought radish – and I bought a whole bag! I didn’t plan this salad out except that I wanted to shave a radish. As you can see, I am on a little bit of a shaved veggie kick. Check out my first two recipe posts here and here. No apologies for thinking I should add radish and mini bell peppers to the list. So Voila! This salad happened. It was so unexpectedly good that I had to post it. I photograph most of my meals but some don’t even make it to instagram, let alone on the blog. This belonged on the blog!
Benefits of radish
- Great for your liver and stomach because of their cleansing and detoxifying properties– Good, cause my liver hates me sometimes- read Wino
- Radishes are a natural diuretic- perfect for getting bikini ready 😉
- Red Radish contains high amounts of Lycopene which can dramatically lower your risks for cancer.
What you need: Salad
2 cups washed spinach
1/2 cup quinoa- I used red
1/4 cup shaved red radish
1/4 cup chopped tomatoes
1/4 cup shaved sweet baby peppers
1/4 cup garbanzo beans
1/2 avocado sliced
What you need: Agave Mustard Dressing
1/2 cup dijon mustard
1/3 cup agave nectar
2 Tbl extra virgin olive oil
1 Tbl balsamic vinegar
salt and pepper to taste
combine all salad ingredients into a bowl to your linking. In a small bowl whisk together the mustard and agave. Slowly drizzle the olive oil and then the vinegar. Add salt and pepper to taste and use as much dressing as you want and maybe save some for later! Enjoy!
First off- LOOK AT THOSE COLORS! They are so complementary of each other it makes me sick with bliss. On top of that, combining what might be two of my top 10 favorite foods together in one dish is sort of like a dance party in my mouth (I am A-Okay with any kind of dance party really, but this one is spectacular)! I decided to make a plate with some other pretty ingredients to serve up what might be the perfect brunch plate for a non vegan. Cue the shrimp, egg and cheese. Anyways, since it is the end of citrus season I thought I would pay tribute to the beautiful Ruby Red Grapefruit!
Benefits of Grapefruit:
- High is enzymes that burn fat and increase metabolism
- Contains the antioxidant compound naringenin and Lycopene– both have been shown to help fight cancer
- High in Vitamin C- helps reduce risk of heart disease, cancer and stroke
Recipe- Avocado and Grapefruit Dreams
What you need:
1 grapefruit- peeled and sliced, removing all membranes
1 avocado- sliced, pitted and peeled
1/4 cup + 1 Tbsp lemon juice- 1 lemon
1 Tbsp fresh tarragon- chopped plus some for garnishing
1/4 tspn Sea Salt
1 Tbsp Extra Virgin Olive Oil
Fresh ground pepper
Lime wedge for serving
2 shrimp- shell remove and devined- optional
1 hard boiled egg- optional
3 oz sliced swiss cheese- optional
Prepare you grapefruit over a bowl to catch the juice and reserve. Once all other ingredients are prepped, brush the avocados with lemon juice to prevent browning. Add the remaining lemon juice, the salt and tarragon to the grapefruit juice and mix well. Slowly whisk in the olive oil and then add the grapefruit and toss. Place each avocado half on a plate and top with grapefruit. Garnish your plate with the lime and tarragon and any of the optional ingredients to your liking. *Note- if you just so happen to have an extra grapefruit and some vodka lying around serve up a Greyhound on the side! That would be so delicious!
I am fairly new to Quinoa; I’d say we had an introduction within the last two years but I haven’t taken advantage of this supergrain until recently. It dates back three to four thousand years ago having been discovered by the Incas as a suitable seed for human consumption. According to Forbes and WHFoods quinoa is loaded with benefits. My favorite is that it is a complete protein, YES! No need for meat peeps as it contains all 9 essential amino acids. Also on a need to know basis it is grouped in the same family as spinach, swiss chard and beets! Cool!
Benefits of Quinoa:
- Complete protein
- High fiber content
- Contains iron, lysine, magnesium, maganese, Riboflavin (B2)
Recipe for Fiesta Quinoa Salad (Serves 1-2)
What you need:
2 cups quinoa, cooked (follow instructions on label)
1/2 cup mini tomatoes, halved (any variety is fine)
1/2 an avocado, sliced
1 garlic, minced
chopped cilantro to taste (I used about 1/2 cup chopped)
green onions to taste (I used about 1/4 cup or 2 springs)
1/4 teaspoon cumin
tortilla strips (optional)
salt and pepper to taste
Heat olive oil over medium heat and saute garlic in pan until fragrant roughly 2-4 minuets. Turn to low heat, stir in the cooked quinoa and cumin and mix well for 2-3 minuets to slightly toast. Removed from heat and put in a mixing bowl with the cilantro, green onions and tomatoes. Mix well. Drizzle with a little olive oil and add salt and pepper to taste. Top with sliced avocado, tortilla strips if using and get ready for a fiesta in your mouth!
This would be a great side dish to grilled veggie tacos or enjoy as a main course! I whipped this up on a sunny california afternoon and enjoyed it with a bottle of Corona. BLISS!