Saucy, Saucy, You Know You Are a Cute Little Gut Pleaser: Spicy Almond Butter, Collard, Kale and Sweet Potato Sauce with Sweet Potato Noodles

Whenever I want to give to someone or the world in some way, I usually provide homemade food. A while back, a friend could not eat solid food due to a car accident and was tired of the liquids she was forced to eat. I wanted to provide her with something nourishing, filling and interesting. I created a version of a ground nut stew from West Africa – a stew of tomatoes, sweet potatoes, hearty greens, and peanuts. A surprising combination of foods and flavors that work well together. Rather than leave it chunky as a stew, I blended it into a drinkable soup. It was rich, tasty, and filling. I was dreaming about this stew the other night and wanted to recreate it with almond butter. The stew is typically served over rice with chicken. I decided to serve it as a sauce with sweet potato noodles and broccoli along with sesame seeds, almonds, and sunflower seeds for texture a bit of protein.  This dish is nourishing, full of texture and depth and satisfying hot or cold with or without the broccoli.

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Let’s taco bout avo-tacos: fried avocado lettuce wrap taco with cabbage and zucchini slaw, sriracha “aioli” and pico de gallo

Living in southern California, all anyone ever wants to eat is a fish taco…and when it is beer battered and fried, there is no doubt that it is the item to order. I recently had a great fried avocado taco in East Nashville (I did not expect to find excellent tex-mex in Nashville) at The Local Taco and decided I had to recreate it at home and to take it to the next level with a beer batter. But of course, I have to do it my way – vegan, gluten-free, dairy free with no refined sugars, adding in as much protein as possible and filling it with whole food goodness.

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