purplefizzy Member

Warning. Seriously ugly but delish ‘comfort food’ fizzy style. Salad: Spinach, shaved fennel, cucumber, snap peas, flat leaf parsley, mint, scallions. Smoked salmon minced and tossed in. 4 glorious oz. Dressed in tahini-mint-garlic-lemon dressing. Roasted kabocha and avocado on top, bits of leftover sauces. (Preserved…

It compliments my plants so well! 😉

Wow. I would totally eat that, and that’s not always something I can say. That looks delish.

YES to roasting! High heat brings out the sexy in vegetables. The sugars carmelize, sweetness is enhanced, and they just SHINE. I eat all of my veg either roasted or raw. Seasonings change everything- learn which herbs you like fresh, which you appreciate dried. Try amazing vinegars and oils. Get good tahini!! I’m so…

Thank you for mentioning the ‘rest of the tub’ because that’s my life :)

Dude. You are SO right. I freaking killed it because I was distracted. It was borderline awful, what I like to call ‘cat food.’ I was SO MAD at myself. I like it semi-transparent in the center. This salmon was ‘fuel food’ and I only ate it because protein. I was crazy pissed at myself because all of the other elements were…

Kombucha spritzer. (Homemade ginger kombucha, 1 part. 3 parts sparkling water - served chilled in highball.) Also like vinegar spritzers- local (sweet) honey-ginger white balsamic, splashed into iced sparkling water. (Pint glass)

Now I’m gonna have to haunt the fun markets to find pretty stuff to show you!! ❤️

Thank you! It’s always nice to hear that I’m not alone on Team Salad N Soup. I love that ‘bowls’ are cropping up in restaurants - I have a super hard time eating out and it’s getting easier around here.. So many years of ‘being the weird one’ when I ask for entree stuff served over ‘a bunch of whatever salad stuff you…

In real life, people are driven a little crazy by my ‘phases.’ My ex had two famous (totally legit) complaints: (Summer season) ‘can you NOT put my meat on salad? Why does everything have to be a salad with you?’ (Winter season) ‘Could we NOT have a broth-or-soup based meal?’ He didn’t understand that those are my seasons,…

Last night’s dinner.. and a silly catering description of the plate in hopes of getting bonus drool points because my plating skills and food pics are lackluster. Veg-heavy but not entirely vegetarian. ‘Pegan?’ (Paleo meets vegan) I do eat some dairy but very little, can’t decide if it affects my skin or not. ‘Wild-caught…

Worthwhile is entirely subjective. What veg are you loving?

Yes. Or pecorino, in my case. Flat shaved. With mint, in ginger-honey white balsamic. Amazeballs.

Last night: Homemade chicken burgers (chicken thigh, mushrooms, onion, spices, egg. In food processor then shaped into patties) over spinach-fennel-cuke salad (dressed in tahini mint dressing) with grilled pineapple. And avocado. And some hummus-y garbanzo purée because garbanzo obsession.

I do. There are a few areas of my life I live on the edge a little in.. I’m also totally guilty of all kinds of counter pickles that are probably questionable. I mostly cook for just myself so I’m not playing garlic roulette with anyone else’s intestines.. and I’m freakishly hearty in constitution.;)

Cauli is insane here too. I scored a bunch at FM for $2/head but that was REALLY unusual. Even the Asian market is 4.99!! I did suck it up and buy Costco frozen cauli rice for blending applications because lb for lb it was actually cheaper.

Totally trying this! I’m interested in the ginger-flavored-sherry possibilities:) Last year I changed my garlic habits. I’m gonna admit something. I used to buy the pre-minced, keep-forever, giant Costco jar of garlic because of the amount I use it in. A good friend pointed out, in his words (funny, because it’s another…

Samples, man. That’s how they get ya hooked. I cannot resist the pull of a slice of something offered at the tip of a pocket knife. Costco can shove their ravioli samples. I’ll take the heirloom tomato anyday.

@just_Tomek I’m still gonna make your veggie burger upgrade. I just keep getting distracted by cauliflower. I’ve roasted one every day now for like a week. It’s also good with the Greek yogurt-zatar mix :)

Don’t laugh. That’s about two days worth of ginger for me. I use a TON of it in gallons of fresh ginger tea and in homemade Golden Mylk (with all of my witch stuff, mushrooms and adaptogen herbs.) I’m fighting inflammation from the surgeries and it helps. Also, I just love ginger. I break off chunks and just chew on it.…

The countertop of produce and goodies is what I DID buy at FM. The cherries I wanted to buy but held off. I cannot be trusted with cherries by myself. I need someone around to prevent me from eating them all and then curling up in a ball with a stomach ache like a 5 year old. Persian cukes were super fresh, scored some…

Can you please describe what is happening on that plate? One of the low carb wraps you like (remind me brand?) with berries and... is that chocolate PB2? Wait, found it in volume thread :)

Tiny lamb chops, marinaded in garlic-rosemary-lemon, S&P before pan searing. Ate many many tiny chops... With: - leftover roasted Brussels (OO/S/P, bacon, shaved red onion) done till crispy, served on a pile of baby spinach. - Fake chimichurri sauce stuff as dressing/garnish (scraps and stems of green stuff - cilantro,…

Those are beautiful. I love when nature gives edible jewels!

One gazillion thank yous. I’m making this on the weekend. I LOVE a shortcut and every ingredient you listed I have, and love - except the veggie patties. I’ve seen them locally. So stoked to make this! I read cooking mags sometimes and get inspired but never can actually make the recipes because they have some key…

Please please can you spill details: Ingredients? Any shortcuts - are those pickled onions made in batches? Type of cheese? Please and thank you.

Likewise! Pre-slicing/tahini drizzle. Will plate with: -mandolin-shredded green sweet cabbage and fennel, on a bed of ‘hummus’ made my way (food processor: chickpeas, frozen Meyer lemon juice/zest cubes, pink salt, ‘everyday’ seasoning from TJ’s, handful of pinenuts. Whipped till creamy. Add garlic. Whip more.) -pile of…

That makes me a tiny bit queasy in theory, but I remain open in practice. I’ll try anything twice. Obsession: apples. Giant, size-of-my-head apples. I keep a running log of current faves based on recent experience. I rant texture slightly more important than depth of flavor. Minus points for gross thick skin. Currently…

You are inspiring in your physique, and even more so considering the priorities you juggle.

Farmers Market Tuesday! Haul: -Flowers. Many many flowers. (Cheap therapy. Slow post surgery stuff is getting me down. Flowers help.) -two heads cauliflower (yellow cauli - really into the cauliflower lately. Again. One has been deeply roasted, will make a faux hummus thing with it inspired by a recent ‘Eating Well’…