White Girl Kimchi


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Disclaimer- the title of this post is not intended to offend or be disrespectful.

White Girl Kimchi made 1 quart & 1 pint

2-2 1/2 lb head of cabbage, I used Napa cabbage

1 bunch scallions, ends trimmed, cut into 3/4 inch pieces

1 T. chopped garlic

1 T. grated ginger

3 T. korean chili

3 T. korean fish sauce

1 T. plus 2 tsp. local honey

coarse sea salt


1. Start by placing two colanders in your sink. Next cut the cabbage in half, cut out the core and then cut the cabbage into 1 inch chunks. Divide the cabbage between the two colanders.

2. Sprinkle 1 T. of coarse sea salt over each colander filled with cabbage. Toss the cabbage with your hands to disperse the salt. Let the cabbage sit for thirty minutes.

DSCN37863. The cabbage should be wilted and reduced in volume. Place the cabbage in a bowl and fill with cold water, swish the cabbage around in the cold water. Drain and rinse two more times (taste it, it should taste seasoned but not overly salty) . Drain well and set aside.

DSCN37954. In a large bowl mix together the garlic, ginger, scallions, korean chili, korean fish sauce and the honey.

DSCN3788DSCN3792DSCN37935. GENTLY squeeze the cabbage to drain, just a little! Add the drained seasoned cabbage to the ginger/chili bowl and toss well to coat all of the cabbage (taste it and adjust seasoning). Pack the cabbage into glass mason jars being sure to leave a little head room, place a tight-fitting lid on the jar. Place the jars in a cool dark place, I place mine in the cabinet above my fridge. Let the kimchi sit for about three days and then place it in the fridge. I like to unscrew the lids and push the kimchi down and release some kimchi gases before storing in the fridge.


This is how I knew my kimchi was ready to go in the fridge- my husband came up from downstairs and said “what stinks?!” I said “kimchi is ready!” I have loved kimchi ever since I was a kid, I often wonder what my parents thought about their child asking for kimchi at the grocery store. My parents where both great cooks but we certainly didn’t eat kimchi at our dinner table. I have bought many different kinds of kimchi searching for the one that most reminded me of being a kid, failing to find the one. I have also attempted many times to make it myself, failed again! It wasn’t until I begged my friend Vanessa Chang to “please” come over and show me the mastery of this ancient food that I got a first hand look at how this special Korean condiment is made. The first time we made it she demonstrated and I watched, the second time I demonstrated and she watched, the third time I went solo and VIOLA, White Girl Kimchi was achieved! I lovely call it that because I am no way a master of kimchi, I’m still learning but I am so proud of myself for learning how to make something new that I have loved all my life. The salty, spicy, acidity that this kimchi has is just what I’ve been looking, and now a forever staple in the Cosmo Hippie Chef kitchen, even if my husband thinks it stinks! (Remember that’s how you know you did it right!) Enjoy!


Probiotic- Bacteria, bacteria, bacteria! Kimchi is fermented therefore FULL of probiotics, aka good gut bacteria. Kimchi is full of vitamin A and C which are great for the immune system, 70% of our immune system happens in the gut. Our guts are so advanced it should actually have its own brain! With all the processed foods, stress and environmental toxins we are exposed to on a daily basis it is important to maintain healthy gut flora. Foods like kimchi can help, miso, sauerkraut and kombucha are also great probiotic foods.



Farmers Market Egg Sandwich- It’s What’s for Lunch


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Farmers Market Egg Sandwich

Local bread of choice- Crumb Brothers, Eva’s or Great Harvest

Fresh Local Eggs- we eat Clifford Farm Eggs, find her at the farmers market

Sunbridge Sunflower Sprouts- local (Whole Foods or Good Earth), or find sprouts at the farmers market

Fresh spring greens- farmers market



Amour Spreads Heirloom Tomato Jam- farmers market

Urban Pioneer Foods Cilantro Pumpkin Seed Pesto- farmers market

Favorite Mustard- we used Dijon, there is a great mustard guy at the summer market called Wicked Wilson’s Mustard

Favorite Mayo- I used homemade Lemon Garlic Aioli, (1 garlic clove, 1/2 tsp. real salt- make a paste. In a bowl add 1 local egg yolk, 1 tsp. Dijon, lemon zest and the garlic/salt paste. Next drizzle in 1/2 c. olive oil one drop at a time until it starts to thicken, continue with the rest of the oil until gone, squeeze in some fresh lemon juice to taste. Store in a glass jar with a tight-fitting lid and place in the fridge until ready to use.)

DSCN3764For the eggs- I use mason jar lids (I got this idea from my friend Christy who owns Mamachari Kombucha- a local kombucha brewer, find her brew at the farmers market and local retailers around town), I butter them with ghee and place them in a frying pan that has been heated over medium heat. Crack the eggs in the middle of the rings and season with salt and pepper. Wait until the whites have began to set and then quickly flip them for just a minute to seal off the yolk. Remove the eggs and the rings and let cool before you release the egg from the ring. I make a couple batches (maybe 6) of eggs at a time and store them in the fridge for easy sandwich making.

DSCN3765For the sandwich- Lightly toast your bread, spread your condiments of choice on each side of the toasted bread. I spread the aioli and pesto on one side and the mustard and tomato jam on the other side. Next add avocado slices to one side of the bread, next add sprouts, one egg and a healthy handful of spring greens. Place the other slice of bread on the sandwich, press down just a bit and then slice in half. EAT!


I love being in my kitchen cooking, but lately my life have been a little hectic so I haven’t had much time to cook and try all the ideas floating around inside my head. So two weeks ago as I was headed to the Downtown Winter Farmers Market I needed something easy to make for our lunches the following week that my husband could throw together on his own, and that wouldn’t require much prep time for me. Well, this sandwich has been the solution. My sweetie could eat a sandwich for breakfast, lunch and dinner if I would let him but I explain to him that I am lady (ya, right!) and ladies can’t eat like boys all the time. But I will say this, I have been loving this sandwich! So much flavor, local ingredients, not much prep and easy to make and pack for our lunches. This is a flavor explosion for your taste buds and the best part is when you cut into the sandwich and a little yolk ooze’s out. Make your life easy in the kitchen next week with this quick good eat. ENJOY!


Ginger Tofu Miso Ranch- Turmeric Mint Lime Vinaigrette


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Ginger Tofu Miso Ranch

inspired by Bon Appetit

4oz silken tofu (I have made this with sprouted firm tofu, sprouted is better for you but it makes the dressing gritty. I like the silken better.) If you don’t eat any soy sub with 4oz of hemp seeds

3 T. miso (I change-up my miso all the time, for this recipe I used Cold Mountain organic unpasteurized red miso)

1 lemon, juice and zest

1 inch ginger, peeled and grated

2 tsp. apple cider vinegar or Honey Wine Vinegar (local)

1/2 c. Drake Family Farm Goat Yogurt

1 T. cilantro, chopped

2 T. chives, chopped

1 T. heaping homemade dry ranch mix (2T. dried parsley, 1t. dried dill, 1t. garlic powder, 1t. onion powder, 1/2t. dried basil, 1/2t. pepper, make a double batch and store in a glass container with a tight fitting lid)

salt and pepper to taste


1. Place the tofu, miso, ginger, vinegar, lemon juice, zest and dry ranch into the food processor and mix well. Drizzle in the goat yogurt while the motor is running. Stop the machine and scrape down the sides, add in the chives and cilantro and pulse just to incorporate. Taste for salt and pepper and adjust seasoning.

2. Store in a glass container with a tight fitting lid and place in the fridge and let the flavors meld together for at least an hour. Eat!

We will be enjoying this dressing on my Spinach, Beet Quinoa Salad for dinners this week!

DSCN3754Turmeric Mint Lime Vinaigrette

inspired by Food Matters

1/4 c. olive oil

1/3 c. fresh lime juice (this was 4 limes for me)

zest from 2 limes

1/4 c. water

2 T. almond butter

1/4 c. tamari (organic gluten-free soy sauce)

2 tsp. dry kelp seasoning

2 small garlic cloves, chopped

1 tsp. grated fresh ginger

1 tsp. grated fresh turmeric

2 T. fresh mint


1. All of the ingredients go into the food processor except the olive oil and mint, mix well. Next drizzle in the olive oil with the motor running. Stop the machine, scrape down the sides and add the mint, pulse just to combine.

2. Store in a glass container with a tight-fitting lid and place in the fridge for the flavors to meld together for at least an hour. Eat!

I think this dressing would be killer on my “SLO” Salad.


Tofu- In my opinion soy gets a bad wrap, maybe because we are using soy in everything and all soy isn’t created equal. I suggest you stick to sprouted tofu (sprouted anything is always better and easier to digest), tempeh, miso (which are fermented and fermented means good gut bacteria and better digestion), and edamame. Always look for Non-GMO! Silken tofu if a great veggie/plant based protein to add to your smoothies.

Miso- Miso is full of good bacteria, best when eaten raw like in this dressing to maximize all it has to offer. Can be added to soup, just remember to add it to the soup after it has been taken off the heat so you don’t kill the living bacteria. I LOVE MISO!

Turmeric- The list a benefits for turmeric is a mile long, most notable is that it is a big cancer fighter and a anti-inflammatory. I dare say that this will be the year of turmeric. Spicy like ginger, add it to soups, dressing, stir-fry’s and even juice it or add it to smoothies!

Kelp- One of the benefits for kelp is that its abundance of vitamins and minerals that promote healthy hair and skin. Kelp is mostly taken for its naturally high iodine content, which helps the functioning of the thyroid gland. Iodine is essential for the formation of thyroid hormones, which regulate the body’s energy production, promote growth and development, and help burn excess fat. It also adds a nice salty taste without actually adding salt, great sprinkled on eggs, veggies and grains.


These two wonderful tasty dressings have been on my “to-do” list for about a month! My friend Kim who runs the Downtown SLC Farmers Market asked me to come up with some fun dressings that would get you all excited for spring greens that will be popping up at future farmers market. Well, finally I am ready to share these dressings, I have made them a few different ways, photographed them twice and they are getting checked off my list today!

I am very picky about salad dressings, probably because I grew up eating my salads with vinegar and oil just like my grandpa. We loved vinegar and oil so much that when we were done with our salads if any dressing remained we slurped it up! That’s right we drank our leftover vinegar and oil! My grandpa and I also shared a love of mashed potatoes and gravy and though I didn’t share his passion for root beer floats I was always in charge of making them for him at family get togethers. Sadly my grandpa passed away two weeks ago, this is one of the reason’s I have been MIA on my blog. I am doing my best to keep up with life and it’s demands but when someone who has been a constant figure in your life passes away everything else seems to stand still, at least for me. I miss him terribly and I am trying to find peace in knowing (trusting) that him and my grandma are together and all is right in their world, whatever that may be. Sometimes the “to-do” list can wait, it is important to me that what I share with you is the best it can possibly be and from time to time that may take me just a little longer.

I love these two new dressings and I think you will to, they are very different and should get you excited about a new season of bounty headed our way. ENJOY!






Egg Pots- Survival Food


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Well it is safe to say that February kicked my behind! Nothing more than the ordinary person, but it didn’t leave me much time for anything but work and my family. In order for me to take care of what needed the most attention my blogging had to take a backseat, I know you all understand and I bet you’ve even been there yourself. BUT, I am happy to report that during this hectic time I was able to make sure we ate well and I am excited to share the recipe I made the most during this stressful time.

These little egg pots can be eaten anytime of day and can be made with whatever veggies you have on hand, they are best enjoyed warm but can be made ahead and reheated. Since I don’t eat much meat, eggs are a great protein source for me. I buy local eggs at the farmers market and enjoy them hard-boiled, poached, scrambled and like this in these egg pots. My husband likes his egg pots with a side of sourdough toast slathered with ghee, I like mine with a side of avocado toast. It is nice to have a few recipes that can keep you nourished on the inside when everything on the outside is going haywire. This is an everyday recipe that is quick and healthy. ENJOY!


Egg Pots- Survival Food serves 2

Note: This isn’t an exact recipe other than the eggs, just use your instincts and if you make too much filling save it and serve it over brown rice with a poached egg or a quesadilla for your little stinkers.

DSCN37114 local eggs

8-10 stalks of asparagus, trimmed and chopped (you could sub with broccoli)

1 c. Brussels sprouts, chopped (you could sub kale)

8-10 medium shiitake mushrooms, chopped

1/2 small onion, chopped

1 tsp. Toum (you can use fresh chopped garlic)


salt and pepper


1. Pre heat oven to 375 degrees. Place a small amount of ghee in 4 ramekins and distribute it evenly, place the oiled ramekins into a medium casserole dish that will be able to hold water.

2. Melt about 2 tsp. of ghee in a medium saute pan, add the onion, asparagus, Brussels sprouts and mushrooms, season with salt and pepper. Saute until the asparagus is bright green, add the Toum or garlic until the scent of garlic fills the kitchen. No need to over cook the veggies since they’ll be going into oven.

3. Place two heaping spoonfuls of the veggies in each ramekin, next crack an egg crack over each ramekin. Season each egg with a little bit of salt and pepper.

DSCN3715DSCN37194. Heat a teapot/kettle until hot, pour hot water into the casserole dish until the water is 3/4 up the sides of the ramekins. Carefully place the casserole dish with the water and ramekins into the oven and bake 20-25 minutes.

DSCN37225. Let the pots cool just a bit and then remove them from the hot water, serve with buttered or avocado toast, EAT!


Asparagus- Asparagus is an excellent source of potassium, vitamin K, folic acid, vitamins A&C. It is also a very good source of dietary fiber, niacin, phosphorus, protein and iron!

Shiitakes- These little nutrient dense morsels have long been a symbol of longevity in Asia because of its health-promoting properties. Shiitakes contain an active compound called lentinan. Lentinan has the power to boost the immune system  and strengthen its ability to fight infection and disease. It has also been shown to have anti-cancer activity.

Eggs- Choosing local, organic free range eggs means you are ensuring that what you are consuming is free of harmful antibiotic-resistant bacteria. Free range chickens feed on seeds and insect and sometimes flax seeds or special meal enriched with DHA which increases the omega-3 content of their eggs.


Gone Surfing

TractorSurferPhoto by- Richard Cardona


I had a new recipe that would have been perfect for Valentine’s Day/Love Day, but sometimes life throws us curve balls. My family received some heartbreaking news about my grandpa this last week and my sweetie and I are headed out on a big adventure to celebrate 10 years of togetherness. My heart is being pulled in two very different directions, half of my heart is breaking of sadness and the other half is bursting with happiness. So while my heart tries to manage all of these emotions I need to take a break for just a moment. Feel free to follow my food adventures on Instagram @cosmohippiechef.

New York Style Bagel Casserole with a Local Twist


So, you know when you see a recipe that isn’t normally something you would make or doesn’t quite fit into the “plan”? Well this recipe was that for me. I’m not typically a casserole kind of girl and I have extreme issues with bread soaked in milk and eggs (it’s a soggy bread thing) but I just had to make this recipe. We have a local bagel slinger in town, the Bagel Project, and I thought to myself “I bet I can make this recipe using all local ingredients!” and guess what? That is exactly what I did. Of course I added my own twist like my home canned tomatoes, roasted chilies and kale, but equally cool that I could use local milk, local eggs and of course local bagels and cream cheese! This weekend is the Downtown SLC Winter Farmers Market which is perfect since you’ll be able to pick up almost all of the ingredients there. We made this for breakfast on Sunday and then I divided up the rest for breakfast during the week which was a major bonus. I liked it hot out of the oven, but I have to say I think I like it even better cold right out of the fridge, like cold pizza! Enjoy!

Side note: Rob and Kim the owners of Bagel Project can only be found at the farmers markets, so take advantage of the market so you can try them out! BUT, from what I hear they are working on having a brick and mortar soon.


New York Style Bagel Casserole with a Local Twist serves 8

Recipes Adapted from The Smitten Kitchen

8 Bagel Project Bagels (farmers market, I used everything bagels), chopped into medium bite size pieces

8 oz Bagel Project cream cheese (farmers market, I used the lox), divide into thirds

1/4 medium onion, chopped (farmers market)

10 oz canned tomatoes, drained (I used my own canned tomatoes)

3/4 c. roasted chilies, chopped (I used Hatch chilies that I froze last summer, but you can get fresh roasted chilies from Firebird Chilies at the farmers market)

2 c. dino kale, chopped (farmers market)

8 large eggs (I use Clifford Farm eggs, farmers market, Caputo’s, Liberty Heights Fresh)

2 1/3 c. local milk (you can get goat milk at the farmers market, I bought Rose Hill local milk at Liberty Heights Fresh)

1 tsp. real salt

fresh ground pepper


1. Spread a third of the bagel cubes in a large casserole dish (I lightly buttered my pan with a tablespoon of ghee), next add a third of the cream cheese, canned tomatoes (tear into smaller pieces), chopped chilies and kale (massage the kale with a drizzle of olive oil a squeeze of  lemon juice and salt until it wilts just a bit). Repeat in two more alternating layers.

DSCN3691DSCN36942. Whisk eggs with milk, salt and pepper. Pour the eggs mixture over the layered bagel mixture. Press the mixture down just a bit to make sure everything gets coated with the egg/milk mixture. Cover tightly with plastic wrap and refrigerate overnight.

DSCN36973. The next morning remove the casserole from the fridge and pre heat your oven to 350 degrees. Bake on a tray in the middle of the oven until it is puffed, golden brown and cooked through (insert a knife into the center and rotate slightly, there should be no liquid). Bake 1 hour to 1 1/4 hours. Let rest for 10 minutes before serving. EAT!


Broccoli Chop Salad- Take Two


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Broccoli Chop Salad serves 8

1lb broccoli florets

1lb romanesco, chopped

16oz bag of shelled edamame/ or peas

2 c. celery, chopped

2 green apples, chopped (farmers market)

1 c. tart dried cherries (farmers market)

1/4 large purple onion, chopped (farmers market)

1 c. cilantro/parsley/mint (you decide) leaves, lightly packed

1 c. sunflower seeds, shelled


1 c. goat yogurt (farmers market, you could sub with veganaise or your favorite yogurt)

1/4 c. rice vinegar

1-2 T. pure maple syrup

salt and pepper

*optional- Stilton Blue Cheese (this is a great addition if you are making this salad for a party or get together, no one minds eating all these veggies when cheese is involved!)


1. Start by bringing a large pot of salted water to a boil, also place a large bowl of water and ice in the sink to blanch the veggies. When the water comes to a boil drop the broccoli and romanesco into the water for about two minutes or just until their color brightens. Ladle the veggies out of the boiling water and plunge them into the cold ice bath. Drain veggies, set them aside and prepare another ice bath for the edamame, cook edamame according to the directions on the package. Then plunge them into an ice bath. Drain and set aside.

DSCN3652DSCN3654DSCN36552. In a large bowl mix the dressing ingredients, taste and season with salt and pepper. Add in the onions, apples, cherries and celery. Then add the blanched broccoli, romanesco and edamame, toss to coat. Lightly fold in the cilantro.

3. Toast the sunflowers seed in a dry saute pan until fragrant and slightly toasted. Toss them over the salad. EAT!


Broccoli/romanesco- Broccoli is one of the most nutrient dense foods and is super low in calories! It is especially rich in vitamin C and 1 cup has about the same amount of protein as a cup of corn or rice but less than on third amount of calories. Broccoli is also a good source of vitamins K, C and A, as well as folic acid and fiber. It also contains phytochemicals with tremendous anticancer effects.

Apples- Apples are very high in pectin, a soluble fiber that has been shown to exert many beneficial effects. Because of its gel-forming fiber, pectin can lower cholesterol levels as well as improve the intestinal muscle’s ability to push waste through the gastrointestinal tract. Basically apples will help you poop like a rockstar!

Sunflower seeds- Studies have shown that the American diet is deficient of vital nutrients such as selenium which can be found in sunflower seeds. This particular mineral has anti-cancer, anti-inflammatory and antialler-genic properties. Sunflower seeds are also a wonderful source of protein, vitamin E, magnesium, vitamins B1,5 and 6, phosphorus, copper, iron, folic acid and fiber.

(Above nutrition tid bits came from The Encyclopedia of Healing Foods)


This recipe is an oldie but a goodie, I posted the original version almost 4 years ago! I can’t speak for all bloggers but sometimes it’s good to go back and revisit some of your old recipes and update them. I start to crave this recipe during this time of year because I am looking for a little crunch in my diet. After indulging in all the wonder slow cooked foods from the holidays this girl needs some fresh flavors and I just love the color and textures of this salad! I also love it with a little good quality blue cheese such as Stilton, but if you are trying to clean up your diet after the holidays just leave it out. If you want another fresh crunchy seasonal salad check this one out from last year. I hope these recipe finds you happy and healthy in this new year. ENJOY!


Coconut Chocolate Pots


Happy New Year. I hope you all had a great time eating, sleeping, and spending time with your loved ones, I sure did! My holiday break is coming to an end and even though I am sad to see it go I’m ready to take on the new year, I mean how much relaxing can one girl take! This recipe is for all of you that resolved to eat better in 2014, notice I didn’t use the word “diet”! I for one do not believe in depriving ourselves of the pleasures and memories that food provides, how about we all resolve to eat REAL food everyday. I read something online that said “Go Everywhere, Eat Everything”, I can confidently say I won’t look back and feel bad about indulging in the cookies my sweetie got me from Italy for Christmas. All things in moderation, right? We only get one shot at this marvelous journey, MAKE THE MOST OF IT, slow down enough to enjoy and be kind to yourself and those around you. EAT GOOD FOOD.

These wonderfully rich Coconut Chocolate Pots are a cross between pudding and custard, but they are dairy free! They are also full of whole foods ingredients such as coconut milk, healthy fats like raw coconut butter and antioxidants from the raw cacao powder. These were a huge hit on New Year’s Eve with my Mussels Linguine, might I suggest you make them for that someone special someone in your life or maybe whip these up for girlfriends on wine night (which is what I’ll be doing this week!). Here is to another Happy Healthy year, ENJOY!


Coconut Chocolate Pots serves 6

DSCN36341 can full fat coconut milk

1/2 c. raw coconut butter (Whole Foods and Good Earth carry this, you can also find it online. Really good on oatmeal!)

2 T. coconut oil

4 oz. raw cacao powder (I buy this in the bulk section of Whole Foods or Good Earth, this is a raw chocolate powdered and shouldn’t be substituted with anything but raw chocolate.)

1 T. dry instant coffee (this ingredient isn’t crucial but adds to the depth of the chocolate)

1 t. vanilla

1/2 c. pure maple syrup

pinch of salt


1 c. unsweetened coconut flakes


1. Start by heating the coconut milk in a small saucepan over medium heat. When the milk is hot but not boiling add the cacao powder and whisk briskly until well mixed.

2. When the milk and chocolate are smooth turn off the heat, add all the other ingredients and whisk again until smooth. The residual heat should be enough to melt the other ingredients, if not turn the heat to low until everything is smooth. Do not let it boil.

3. Strain the mixture through a fine mesh strainer and then pour the coconut chocolate mixture between 6 of your favorite glass containers. Let cool just a bit and then place them in the fridge to set.

4. In a dry saute pan over med/low heat toast the coconut flakes until slightly browned and fragrant. Let them cool and then garnish each of the coconut chocolate pots. EAT!


Chocolate- Unlike the saturated fats found in meat and dairy the saturated fats found in chocolate does not elevate cholesterol levels. Chocolate is rich in antioxidants which are important in protecting against damage cholesterol and the lining of the arteries. Chocolate also helps prevent the excessive clumping together of blood platelets that can cause blood clots.
Check out this recipe using raw cacao powder.

Coconut milk-The fatty acids in coconut milk serves as a natural moisturizer for healthy skin and hair and may even help repair wrinkles and sagging in aging skin!
I love this recipe using coconut milk.

Coconut butter- Coconut butter is packed full of healthy fats, so you feel fuller longer, it is also full of amino acids, calcium and magnesium. Did I mention coconut butter is awesome and will take your oatmeal to a whole other level.
This recipe is so yummy with coconut butter.


Miso Roasted Broccoli and Potato Soup


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Miso Roasted Broccoli and Potato Soup serves 4-6

1 1/2 lb broccoli florets, cut from the thick stem

1 lb russet potato, peeled and cubed

1 large yellow onion, chopped

2 large garlic cloves, chopped

1/4 c. miso (I use an organic chickpea miso)

2 T. olive oil, coconut oil or ghee

1 lemon, juice and zest

4 c. veggie broth

Real,Himalayan or Celtic salt and pepper

olive oil, coconut oil or ghee for sautéing

*optional- 4-6oz cubed local/organic sharp cheddar


1. Roast the broccoli- pre heat oven to 375 degrees, in a large bowl whisk together the miso, 2 T. olive oil, juice from lemon and a little pepper. Toss and coat the broccoli florets in the miso mixture and place them on a parchment lined baking sheet (I place a rack over my baking sheet but this isn’t vital step). Place in the oven and roast for 20 min.

DSCN3588DSCN35902. While the broccoli is roasting, start sautéing the onions in your favorite soup pot in a little oil of choice over medium heat until softened and fragrant. Next add the garlic and cook for just a few minutes. Stir frequently. Season with just a pinch of salt and pepper.

3. When the broccoli is done take it out of the oven and set aside to cool. Next add the potatoes and veggie broth to the pot with the onions and garlic, simmer for 20 minutes or until potatoes are knife tender.

DSCN35934. When the potatoes are tender roughly chop the broccoli and add it to the soup pot. Heat through, add lemon zest and serve, top with cheese if you so desire. EAT!

Side notes: I have had this soup chunky and pureed, it is good both ways. Also, after Thanksgiving I had some leftover garlic mashed potatoes I added to a batch of this soup- delicious, and the extra garlic was an added bonus since I was under the weather.


Broccoli- Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake.  Broccoli is also very high in Vitamin A. Vitamin A helps fight cancer within your cells, as well as keep your eyes healthy and stave off glaucoma and other eye degenerative diseases. It also helps to promote healthy skin, break down urinary stones (a big issue with the summer heat and dehydration) and maintain healthy bones and teeth. Perfect when you are sick! (Borrowed from MINDBODYGREEN)

Miso- B-12 is one of the vitamins most commonly deficient in the diets of those vegetarians who exclude dairy products as well as meat from their diet. Recent research, however, has shown that there are a number of excellent vegetarian sources of vitamin B-12 including fermented soyfoods (tempeh, natto, miso, shoyu) and sea vegetables. Vitamin B-12 is produced by certain bacteria or molds. (Borrowed from Tradition Miso)
Russet Potatoes- The fiber and protein in potatoes will help to fill you up so you eat fewer calories. Fiber may also help lower your risk for constipation, heart disease and diabetes. Vitamins like B-6, niacin, folate, thiamine and riboflavin are B vitamins, which turn the food you eat into energy, help your nervous system function properly and keep your hair, skin, eyes and liver healthy. Vitamin C acts as an antioxidant and is important for growing new tissues and repairing wounds. Minerals in potatoes like iron is essential for forming red blood cells and transporting oxygen around your body, and magnesium is needed for heart, nerve and immune system function.
I was craving a flavorful creamy broccoli soup that wasn’t full of dairy, I have nothing against dairy but this time of year I try to balance my intake of decadent indulges like dairy. Call it a 90/10 rule, 90% clean eating and 10% whatever my little heart desires. There are too many fabulous get togethers, parties and family meals to be perfect, even if I have to be in a bikini in February! This soup is a clean eat, full flavored, vegan and gluten-free. It came in very handy a week ago when I got really sick and if you read my side note above this was the batch I pureed and added the leftover garlic mashed potatoes too, the extra garlic provided much-needed defense for my cold. We need a few easy, clean recipes this time of year to sneak into our families and friends in between the decadent ones. I hope all of you are surviving this holiday season. ENJOY!

Holiday Cobb


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Holiday Cobb- serves 6 as a starter or 12 at a party

For the salad:

1 medium winter squash (I use kabocha), butternut, pumpkin

6 slices of bacon (I use Clifford Farms)

heaping 1/2-3/4 c. tart dried cherries, lightly chopped (I use local ones but you can find in the bulk section of most grocery stores)

4oz-6oz blue cheese, cut into small cubes (I use Snowy Mountain Creamery Delano, you find this at the downtown market, Caputo’s or Liberty Heights Fresh, maybe Harmon’s)

2 heads of lettuce, I use one head of red leaf romaine and one head of butter leaf lettuce

1 c. spiced pistachios, recipe to follow

1/2 lemon

salt and pepper

fennel blossom (find at Caputo’s, not crucial)

For the dressing:

2 T. mustard, spicy or Dijon

3 T. apple cider vinegar

3 T. Honey Wine Vinegar, can be found at local retailers (if you can’t find this sub with your favorite vinegar, preferably one that has a little sweetness)

2 T. pure maple syrup

3/4 c. olive oil

salt and pepper


-Pre heat oven to 400 degrees

-Squash of choice: peel if needed, scoop out seeds and cut into one inch chunks. Place on a parchment lined baking sheet and drizzle with a little olive oil, salt, pepper and fennel blossom if using. Bake until knife tender, 30 min or more.

DSCN3605-Bacon: line a baking sheet with parchment, if you have one, place a cooling rack over the lined baking sheet and then lay the bacon in a single layer on the cooling rack. Bake 15-20 min flipping once. Best to cook this with the squash. Let cool, chop and set aside.

DSCN3606-Lettuce: wash, spin/dry and tear into bite size pieces and lay out on big platter. Squeeze the lemon over the lettuce and lightly season with salt and pepper. Set aside.

DSCN3607-Spiced pistachios: place 2 cups of raw pistachios in a mixing bowl and season with, 1 1/2 T. melted butter or olive oil, 2 t. Worcestershire sauce, 1/2 t. real salt, 1/4 t. garlic salt, 1/4 t. cumin, 1/4 t. paprika, chili powder, 1/8 t. cayenne pepper. Toss and place on a parchment lined baking sheet and bake at 275 degrees for 30 min, toss a few times while cooking. Let cool and set aside.

DSCN3618-Dressing: all of the ingredients go into a jar, shake, shake, shake. Season with salt and pepper to taste, set aside.

-Put it all together: you can lay the ingredients in a row like I did above or you can scatter the ingredients over the lettuce anyway you see fit. Salad can be served cold or at room temperature. The salad will last about 3-4 days UNDRESSED (no dressing) in the fridge. Weather at home or at a party I keep the dressing in a separate container and let my friends dress their own portions. EAT!


I love this salad, I have made this for two different occasions and both times it was a hit, it is a flavor explosion in your mouth! This time of year we need a few interesting recipe that are easy to throw together and will blow your friends and family away. This salad uses both local and seasonal ingredients which are pretty easy to find and can also be made vegan or vegetarian to suit your guests. Also, if you have any leftover dressing use it to season some veggies you might be roasting, like Brussels sprouts. I have family coming in this weekend and I can’t wait to make this for them. I hope this salad makes you look like a rockstar at your next get together. Happy Holidays and ENJOY!



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