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The Conscious Kitchen

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Heart Beet Salad

Here is a super simple salad to make for dinner tonight or anytime. Happy Valentines Day! Heart Beet Salad Serves 2-4 For all ingredients, please consider using those that are grown organically. 1 head radicchio, cored and thinly sliced 1 d'anjou pear, diced 2-3 tablespoons hazelnuts, toasted, skinned, and roughly... Continue reading

Posted Feb 14, 2013 at The Conscious Kitchen

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Chocolate Coconut Macaroons (raw and naturally sweetened)

One of my favorite natural food stores in Los Angeles is Erewhon market. There are always things that I can find there that are not in other grocery stores such as a variety of fresh juices, well prepared foods that are fresh and clean, a plethora of organic produce as... Continue reading

Posted Feb 11, 2013 at The Conscious Kitchen

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Thank you for such a lovely recommendation!

Commented Feb 12, 2013 on Featured Blog: The Conscious Kitchen at Everything Typepad

1 reply

Pumpkin Drop Muffins

People often write or ask me for healthy breakfast recipes. It seems that everyone wants to make a healthier version of muffins or sweet breads that is not only easy to make, but something they can also feel good about giving to their families at the start the day. This... Continue reading

Posted Feb 7, 2013 at The Conscious Kitchen

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Lime-a-licious Green Smoothie

I am always seeking out new ways to blend my greens into tasty smoothies to make for breakfast or snacks. While putting this one together, I was hoping for something that would be sweet and creamy like a lime pie. The result was absolutely nothing like what I was hoping... Continue reading

Posted Jan 30, 2013 at The Conscious Kitchen

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Macadamia Cheese Tartines with Shitake Mushrooms and Micro Greens

I am very pleased to join forces with some of my favorite bloggers including, but not limited to My New Roots and Earthsprout for Fabulous Fermentation Week. A complete list of the participant's links are at the end of this post. Fermented foods are good for us and with my... Continue reading

Posted Jan 24, 2013 at The Conscious Kitchen

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Kalamata Olive Tapenade

Olive tapenade is a popular food in the South of France, and on the breakfast table in my house. The word tapenade comes from the Provencal word for capers, tapenas. This savory spread is traditionally made from olives, capers, and anchovies in the form of a loose paste, and served... Continue reading

Posted Jan 21, 2013 at The Conscious Kitchen

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Flageolet Beans with Caramelized Fennel and Rainbow Chard

Flageolet beans are among my favorites. Their firm yet creamy texture and subtle flavor has that just right quality that suits my taste buds. With such subtle flavor, flageolet beans are an excellent choice to introduce when composing dishes and salads. This particular dish, like so many that I make,... Continue reading

Posted Jan 15, 2013 at The Conscious Kitchen

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Creamy Cauliflower Soup (dairy-free)

This delicious cauliflower soup is about as clean and pure as you can get in a recipe. The flavor is delicate and the texture is so velvety that you would swear it was loaded with cream. It is also simple to make. Although cauliflower is not as nutrient dense as... Continue reading

Posted Jan 7, 2013 at The Conscious Kitchen

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Black Eyed Pea and Kale Salad for a Prosperous and Healthy New Year

Southern tradition in the United States dictates that the first thing you should eat just after midnight on New Year's Eve or on New Year's Day be black eyed peas for a luck and prosperity in the year ahead. Modern lore has evolved to include additional ingredients such as greens,... Continue reading

Posted Dec 24, 2012 at The Conscious Kitchen

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Gingerbread Cut-Out Cookies (vegan)

Who says that holiday baking isn't the same using vegan recipes? These gingerbread cookies are among the best I have ever made with or without dairy and eggs. They are easy to make, crisp, and have just right amount of spice. My kids and I, along with Grandma, had a... Continue reading

Posted Dec 22, 2012 at The Conscious Kitchen

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Quick and Easy Black Bean Chili

Make this yummy chili in under 30 minutes from stove to table. Its hearty, satisfying, loaded with dietary fiber, and good for you. Quick and Easy Black Bean Chili Serves 6-8 For all ingredients, please consider using those that are grown organically. 1 onion, chopped 2 teaspoons olive oil 1... Continue reading

Posted Dec 18, 2012 at The Conscious Kitchen

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Non-Dairy Cashew Sour Cream

Using cashew cream works great to serve with or incorporate into many dishes in place of dairy. From soups to lasagna, even desserts, I have had so much success that when I serve it to guests they not only cannot tell that its not the real thing, but they love... Continue reading

Posted Dec 18, 2012 at The Conscious Kitchen

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Corn Tamales with Red and Green Peppers (vegan and gluten-free)

Tamales are among the traditional foods found on the Latin American holiday table. Made sweet, savory, or stuffed, no Christmas celebration in this culture would be complete without them. This version of tamales is inspired and by those that were made by Michael Roberts from the former Trumps restaurant in... Continue reading

Posted Dec 18, 2012 at The Conscious Kitchen

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Pear Gingerbread Upside-Down Cake

This gingerbread is rich, dense, and loaded with flavor. Although the presentation will make a stunning addition to your holiday table, you certainly do not need to go through the efforts of making poached pears to make an upside-down cake. The gingerbread on its own with a dusting of confectioner's... Continue reading

Posted Dec 14, 2012 at The Conscious Kitchen

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Honey and White Wine Poached Pears with Pomegranate Seeds

With all of the heavy meals that are served during the winter months, I am always seeking out desserts that are on the lighter side. Poached Pears make a perfect light dessert or snack. When pears are in season, I make them on a regular basis to have around. They... Continue reading

Posted Dec 13, 2012 at The Conscious Kitchen

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Traditional Potato Latkes (vegan and gluten-free)

Hanukkah, the festival of lights, translates from Hebrew to mean "dedication". Hanukkah celebrates the triumphs, both religious and military, of ancient Jewish heroes. Traditionally, Hanukkah foods are fried in oil to symbolize the flame from purified oil that was used to rededicate the Hebrew's temple on Jerusalem's Mount Moriah that... Continue reading

Posted Dec 7, 2012 at The Conscious Kitchen

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Roasted Chunky Applesauce

Late Fall is truly the best time of the year for really great apples. Last weekend when I was at the farmer's market, I think I counted 11 different varieties of apples being sold. My favorite apple variety is the Honeycrisp. To me, they have the perfect balance of tart,... Continue reading

Posted Dec 6, 2012 at The Conscious Kitchen

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Tofu Breakfast Scramble with Asparagus and Mushrooms

Tofu is one of those food items that I have historically not been a big fan of. But over the past couple of years, I have warmed to the idea of experimenting with it and learned to use it in recipes that I truly love such as Dilled Tofu Salad.... Continue reading

Posted Dec 2, 2012 at The Conscious Kitchen

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No Cream Creamed Spinach

Long before I changed my diet to adhere strictly to a plant based diet, I was a vegetable lover. Dining at steakhouses was always exciting for me because of the extensive offerings of fun side dishes. Even today, ironically, steak houses happen to be great places to eat out as... Continue reading

Posted Nov 26, 2012 at The Conscious Kitchen

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Crisp Salad with Green Goddess Dressing

Like other well known and popular salad dressings such as Caesar and Ranch, Green Goddess dressing was a hit from its inception. The most well know lore of its origin was that it was created in 1923 by the chef at the Palace Hotel in San Francisco in honor of... Continue reading

Posted Nov 24, 2012 at The Conscious Kitchen

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Cranberry Orange Relish

Sauce, Chutney, or Relish. However they are prepared, I love cranberries and the holiday season would not be complete without them. If I were cooking for a large family gathering, I would probably make at least two variations of the tangy little fruits for the table. I find it nice... Continue reading

Posted Nov 17, 2012 at The Conscious Kitchen

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Sweet Potato Gratin

This recipe for Sweet Potato Gratin will be a perfect dish to make and share for the holidays. Unlike those oozing with heavy cream and cheese, this gratin is rich and creamy without being cloying. As it is made with only plant-based ingredients, it is lower in fat and considerably... Continue reading

Posted Nov 13, 2012 at The Conscious Kitchen

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Roasted Brussels Sprouts with Chestnuts

Introduced to America in 1812 by Thomas Jefferson, Brussels sprouts are among the most traditional components of our Thanksgiving feasts. This vegetable that holds a resemblance to that of a miniature cabbage thrives during the colder months of the year, and are available during the fall and winter months still... Continue reading

Posted Nov 12, 2012 at The Conscious Kitchen

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Quinoa with Roasted Butternut Squash and Kale

I am always putting together fresh ingredients that I have in my kitchen to have for lunch or dinner. Most of the time they are satisfying, but fairly basic and uninteresting. Every now and then I come up with a happy accident that is really great and worthy of sharing.... Continue reading

Posted Nov 4, 2012 at The Conscious Kitchen

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