Tri-Color String Bean Garlic Fries- A Fry Lovers Fantasy

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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

Method:

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!! ūüėČ

xoxo,

SSP

Be sure to click the image below and follow me on instagram! @caracarin

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The End of Citrus Season Tribute: Avocado & Grapefruit Dreams

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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

Method:

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!

xoxo,

SSP

Oh! Hello There!

Oh! Hello and welcome to my awesome blog! I am so excited to share this wonderful, yummy, creative, beautiful (and an abundance of other positive adjectives) life of mine! I live in California and that plays a huge role in my quality of life as I am vegan more days then I am not, outside as much as I am in and documenting it all with every known portable device. I am very new to cooking, photography and love-ing myself. I invite you along for the ride.

The picture is me 10 years ago at age 15. More on its significance later, for now lets just enjoy how cute and fresh faced I am. Wouldn’t ya say?

xoxo,

SSP