Recipe: Zucchini Noodles with Avocado Tahini Sauce and Roasted Cherry Tomatoes

  This quick lunch of zucchini noodles was part of a fridge clean out before leaving for Santa Cruz last weekend. I gave Brock the directions over the phone and he spiralized the noodles AND made the sauce. That just shows you how easy this is to pull together. I came home just in time to plate […]

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Recipe: Slow Roasted Cherry Tomatoes with Za’atar

  Tomato season is in full swing and when they are this sweet, a simple preparation is all you need. I’m sharing one of my favorite ways to enjoy them right now. I’m roasting them low and slow, which just cooks them enough to concentrate their flavors. The dash of za’atar (a middle eastern spice blend […]

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Recipe: Basic Crock Pot Ayocote Blanco Beans

Make all the musical fruit jokes you want, but I think a pot of slow cooked beans is a sexy, soulful thang. The insides are all creamy and the pot broth liquor is savory and velvety, rich. Because a good thing can’t be rushed, cook them slow and low. This makes for a satisfying and effortless […]

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Recipe: Chocolate Zucchini Cake with Chocolate Glaze, Cacao Nibs and Orange Zest

Unlike cooking, bad baking cannot be salvaged with any amount of Tapatio, salt, or lemon juice. I’ve got a few things like chocolate chip cookies and fruit crumbles on lock, but I’m still not quite as sure-footed when it comes to baking. I tend to fuss with baking recipes, tinker with the amount of sugar, and […]

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Recipe: Vegan Roasted Strawberry-Rhubarb Ice Cream

  Oh hello, summertime. It’s getting hot and I need more ice cream. The perfect combo of strawberry and rhubarb to be exact. And while we’re at it, let’s make it vegan. We’ll use cashew cream in place of heavy cream though, so it’ll still be nice and creamy. You won’t miss a thing, I […]

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Matthew Kenney Every Day Raw Detox Workshop

I’m not a vegan or a raw foodist, but I have  dabbled in raw vegan cooking. I even recipe tested this book back in the day. So when Meredith Baird invited me to attend her Raw Vegan Detox at Matthew Kenney Culinary, I immediately said yes. I mean, you obviously can’t/don’t say no to learning from a raw […]

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Recipe: Healthy Avocado Toast

The other day my friend Dave asked me what I would choose for my last meal if I could choose anything. As somebody who thinks about food a lot, it still stumped me. The easy answer would be the something outrageously expensive, indulgent, and decadent. Something along the lines of uni topped with foie gras […]

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Recipe: Vegan Blue Corn and Chia Seed Pancakes

I’m not a vegan, but I do get a kick out of “veganizing” things if it makes them a wee-bit more nutritious. For example, one tablespoon of chia seeds (packed full of Omega-3s) plus three tablespoons of water work well as an egg replacement in baked goods and bready things, like these blue corn pancakes […]

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Post-collage Root Vegetable + Lentil Soup

If you’ve ever wondered what happens to my food collages after I photograph them, wonder no longer. The answer is that I eat them up. Every last scrap. If I’m making a morning food collage, the food often ends up in a frittata. It’s already prepped and ready to go straight from collage to skillet. […]

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Shiso Love + a Recipe

    I’m crushing hard on shiso at the moment. What started as a tiny, little seedling in the garden has turned into a towering bush over the last few months, so I’ve been coming up with new ways to eat it up. Jessica, my insta-friend (we were introduced on Instagram and we instantly became friends), […]

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