and so it begins…a food blog, a ten day cleanse, and roasted vegetables!

i’m starting this blog at a curious time, to say the least…i’ve been (miserably) attempting a cleanse (strongly) suggested by a dear friend. it’s basically 10 loooooong days of eating (mostly drinking, really) fruits and vegetables (preferably raw). okay, now this might work for some, but i’ve been starting my mornings with a strong cup of coffee (most recently 2 shots of espresso delivered by my new best friend, the nespresso machine) for the past (fill in the blank) years. it took me two and a half days to realize that I can’t possibly get through this on liquids alone (the green smoothie only tasted slightly good when i was enthusiastically starting on day one). this thing grows on you, though, and other than adding some quinoa, brown rice, and lentils (ok, and some beans), and cooking (oh so slightly) my vegetables, i’ve been feeling pretty good so far…

and we are at day 7 (yes, there’s been some slight cheating-it was a social week end)! yesterday i decided to roast my cauliflower & broccoli (rather than dutifully blending them with orange juice for an oh so delicious smoothie). it was so good that i will continue using the recipe long after (in 3 days) this cleanse is over. i was in such a rush to eat the vegetables (you can imagine how hungry i am these days) that i forgot to take pictures of them cooked, but trust me, they looked good enough to eat! see the recipe below:
Oven Roasted Cauliflower & Brocolli:

take a whole head of (preferably organic) cauliflower and slice it from one end to the other, then cut theses slices in half. prepare your broccoli the same way(they need to lay flat), then line the vegetables up on a sheet pan. drizzle with a small amount of extra virgin olive oil (sesame oil also works well), sprinkle with sea salt (prefer maldon), red pepper flakes (cayenne), and cumin.
here i added some sweet small organic tomatoes, and they roasted beautifully. slow roast at 350 degrees for about 30 minutes. you can do this with almost any vegetable, and it’s super easy and delicious. next time i’ll make sure to take an after picture.

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chicken curry with cauliflower, carrots, & mushrooms

on sundays we tend to eat a rather large (often persian) late lunch/early dinner if we’re at home. usually i walk over to the farmer’s market and pick up some seasonal produce that looks good, and plan the meal from there. i can literally see the sunday farmer’s market from my window, but this morning there were no umbrellas, no trucks, no farmers-there was no one in sight. it’s easter sunday (happy easter), and the market is closed…so, on to plan b. i don’t like to go grocery shopping on sundays, there’s usually too many people, and often the produce looks a bit tired. i look in my refrigerator hoping for inspiration (and for ingredients that can add up to a decent meal). mushrooms, celery, carrots(the dutiful constant), onions (as well), pretty fresh looking organic cilantro, kale (obviously), lettuce, cauliflower, and two rather shriveled up bell peppers. ok. not great, but not too bad. look in the freezer, and find some organic chicken breasts. for some reason, i decide against the celery and kale. back in the drawer. should i make a curry? my daughter won’t be too excited, but i’m kind of craving it…so i look in the pantry for coconut milk, check. that’s what it’ll be, then-chicken curry with cauliflower, mushrooms & carrots (although frankly, i much prefer my carrots raw).



  • 2-3 organic chicken breasts ( or omit for vegetarian)
  • mushrooms, about 20
  • 1 yellow organic onion*
  • 1/2 of a medium cauliflower
  • 4-5 medium organic carrots*
  • 1/2 cup cooked garbanzo beans
  • 2 cloves of garlic
  • a sliver of fresh ginger **
  • 1/4-1/2 of a green chili pepper (or jalapeno)
  • 1-2 tsp turmeric
  • 2 tbs good quality curry powder +
  • 1/2 tsp cumin powder
  • 2 tbsp organic refined coconut oil (or oil of choice)
  • 1 small bunch fresh organic cilantro*
  • 1 medium or 2 small ripe tomatoes
  • chicken stock (substitute vegetable stock for vegetarian)
  • 1/4 to 1/2 cup light coconut milk
  • sea salt


finely mince the garlic, chili pepper, and ginger, and sautee (on medium) in 1/2 of your coconut oil for a minute before adding the  cut up chicken, cubed onions,  turmeric, curry powder, cumin, and salt. sautee until the chicken looks golden-about 3 minutes or so, remove from pan.
add the rest of the oil to the pot, and sautee the vegetables (all cut up in about the same size for even cooking). after the vegetable are softened (about 3-4 minutes), add the chicken back to the pan, combine with vegetables, add about 1/2 cup of chicken stock, and 1/2 cup of coconut milk, a handful of chopped cilantro, and let simmer for about 15-20 minutes on medium.


add the garbanzo beans and tomatoes (cubed) and let the pot simmer for another 5-8 minutes.
taste for salt and add/adjust if needed. whisk together about 1 tbsp flour (or chick pea flour) and 1/4 cup coconut milk, and pour over the curry, mixing softly together. this will thicken the sauce lightly. allow the pot to simmer for just another 3 minutes or so. top with fresh cilantro. the curry can be served over brown basmati rice, steamed quinoa, or jasmine rice.



* i recommend using organic chicken & vegetables-here’s a good quick guide re organic versus non: ( also, see my post 7 things that should never cross your lips).** i use a lot of fresh ginger in my food-besides the fabulous flavor, here’s why: i use Morton & Bassett curry powder.

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