sunshine power bowl + turmeric citrus dressing 

january 13, 2016

homesweet

It's been a crazy long time since I've posted on here, but it's been a wonderfully full and happy month away as well. I spent the holidays back home in California, and it was just what I needed. There was a whole lot of family time, days spent away from my computer, and some...tons, of seriously good tacos. ** Dear Boston, up your taco game now por favor! The salty air, sunshine, and fresh-squeezed orange juice (thanks Dad!) re-energized me, while fireside chats with family and long beach walks with friends centered me. 2015 was brought to a sweet close, and 2016 started with some of my favorite people in one of my favorite places on earth, and I was feeling all sorts of grateful for the slow and easy days.

Now back in Boston, I've been settling in as another winter settles into the city. I've been in serious nesting mode, gettin' cozy for the chilly and gray days ahead. I'm determined to fill my space and my body with as much warmth and light as possible this season, and for me that all starts with food. The sun can hide for weeks at a time around this time of year, so I try to stay active and brighten my days with colorful and nourishing foods. This bowl is one of my go-to's in the winter months, and is so simple to throw together. It makes you feel good from the inside out and can be modified and mixed up however you please! Assemble one of these power bowls to warm your bones and to lift your spirits.

So, light a candle, wrap yourself up in a big blanket, and tuck into some color. You'll feel cozy to the core.   

sunshine power bowl + turmeric citrus dressing 

ingredients - 

  • 1 large handful spinach, rinsed and dried
  • 1 can chickpeas, drained, rinsed, and dried
  • 1 cup black rice
  • 1 3/4 cup water 
  • 1 avocado, sliced lengthwise 
  • fresh feta cheese, crumbled 
  • 2 medium sweet potatoes, skinned and diced 
  • roasted walnuts, handful 
  • olive oil 
  • salt, to taste
  • black pepper, to taste

turmeric citrus dressing

  • 2-inch piece fresh turmeric, peeled and diced
  • 1 garlic clove, diced
  • 1 Tbsp lime juice, more or less to taste 
  • 4 Tbsp olive oil
  • 3 Tbsp greek yogurt - Fage 2% is my go-to 
  • 2 tsp honey 
  • 2 tsp all natural, unsalted peanut butter 
  • dash of cayenne pepper 
  • black pepper, to taste
  • salt, to taste 

Preheat oven to 400 degrees. 

Line a large baking sheet with parchment paper. Evenly spread sweet potato pieces out on the baking sheet. Drizzle with a healthy amount of good olive oil, tossing each piece to coat evenly. Sprinkle generously with salt and fresh cracked black pepper. Roast in the oven for 40 - 45 minutes.

Next, bring rice and water with a pinch of salt to a boil, uncovered, over medium-high heat. Once boiling, cover, reduce to a simmer, and let cook for 35 minutes or until most all water has been absorbed. 

While the potatoes and rice are cooking, prep your other ingredients. 

For the turmeric citrus dressing - Combine the turmeric, garlic, lime juice, greek yogurt, honey, peanut butter and 1 Tbsp of olive oil using a blender or food processor. At this point, this mixture will be thick. Once combined, continue to add olive oil in small amounts until desired consistency is reached (~4 Tbsp olive oil total.) Taste, and season with a dash or two of cayenne pepper, black pepper, and salt. You may need to adjust the amount of lime juice to your liking. Blend until smooth and set aside. 

Once the rice and potatoes are done it's time to assemble your power bowl! Place a big handful of spinach in a bowl, and top with desired amount of roasted sweet potatoes, feta cheese, walnuts, black rice, chickpeas, and sliced avocado. *You'll have plenty of left over potato wedges, chickpeas, and rice for your next power bowl. Next, drizzle with turmeric-citrus dressing and dig in! 

Happy eating :)

farro & greens salad + lemony tahini dressing

june 27th, 2015

I've been on a farro kick. It's satisfying, just the right texture, and is so delicious both hot and cold. Weekday meals tend to be a mix of leftovers and fresh veggies with some sort of dressing mixed up quick and drizzled on top. These meals are always enjoyed in a big bowl and filled with greens, especially now that my little herb garden is thriving on my windowsill! I use whichever ingredients I have on hand, letting myself unwind from the work day with some creativity in the kitchen. No two creations are ever quite the same, but I have to say that this farro bowl has been one of my favorites so far.

Farro has a similar texture to brown rice, though a bit chewier and more tender in texture. It's an awesome alternative for those who don't like the nutty flavor of quinoa, and somehow feels a bit more substantial than the latter. I was feelin' the need for lots of green goodness when I whipped this up, and I am very happy with how it turned out. There's a little bit of everything in this bowl - baby kale, charred asparagus, edamame, lemon thyme, and a rich lemony tahini dressing to bring it all together. This farro salad is simple, satisfying, and could easily be adapted to your taste. This morning I heated up some left overs and threw a poached egg on top with a dash of cayenne pepper. So good and so easy. Whip this dish up and let me know how you mix it up! Enjoy :)

farro & greens salad + lemony tahini dressing - 

serves 2

farro salad - 

  • 1 cup farro
  • 2 generous handfuls baby kale
  • 1 cup shelled edamame, pan roasted
  • 6-8 spears asparagus, charred and chopped into bite size pieces 
  • lemon thyme
  • olive oil

tahini dressing - 

  • 1/2 cup tahini 
  • 4 Tbsp lemon juice 
  • 2 cloves garlic, minced 
  • 2 Tbsp olive oil 
  • salt, to taste
  • fresh ground pepper, to taste 

Bring 2 cups of water and 1 cup farro to a boil in a medium saucepan. Once boiling, reduce heat to low, cover and let simmer until the water has been absorbed, roughly 20 - 25minutes. As your farro is cooking, heat a large cast iron skillet over medium heat. Pour a dollop of olive oil into the skillet and coat evenly. Add the asparagus and cook until just blackened. If you prefer your asparagus to have more of a crunch, cook until bright green and remove from heat. Add the edamame to the pan and cook for 3 - 5 minutes, as you want the edamame tender but not overcooked. 

Making the dressing is simple. Throw the tahini, lemon juice, garlic, olive oil, salt and pepper into a food processor or blender and pulse until evenly combined. A quick tip - add the olive oil slowly and as needed until you reach your desired consistency. The dressing should have body but be thin enough to easily drizzle over your salad. Once your dressing is ready, combine the farro, asparagus, edamame and baby kale in a large bowl. Toss with desired amount of tahini dressing and plate. Sprinkle with lemon thyme leaves and salt and ground pepper to taste.