Wednesday, April 23, 2014
Saturday, April 19, 2014
Spinach, Basil, and Radish Salad
1 large ripe avocado, cut into cubes
1/4 cup finely chopped fresh basil
3 large radishes, diced
1 lb. asparagus, halved and trimmed
2 tbsp. fresh orange juice
1/4 cup Barlean's Organic Flax Oil
3 cups Earthbound Farm Organic Spinach, loosely packaged
1/4 tsp. sea salt
1/4 tsp. pepper
1/4 tsp. chili powder
1 tsp. fresh orange zest
InstructionsBoil asparagus in a large pot of salted water for 2 minutes. Drain, then rinse with cold water.
In a large bowl, combine cooked asparagus with remaining ingredients, stirring well to coat evenly with dressing. Serves two.
Posted by Kate Sheleg at 4:21 AM
Thursday, April 17, 2014
Filling - Ingredients
1 ripe banana
Meat of two young coconuts
1 cup coconut water
1/3 cup raw cashews
1/4 teaspoon salt
Blend all ingredients together until creamy.
Chill in freezer while you prep the crust.
Crust - Ingredients
1 cup of cashews
1/3 cup almonds
1 tablespoons maple syrup
1/4 teaspoon salt
Process nuts until powder like, then add remaining ingredients and process until they stick together. Press the crust into a 9-inch pie pan. Pour the filling over the crust, freeze for 30 minutes, then add fruit topping. Use any combination of strawberries, grapes, figs, raspberries, or blueberries and arrange along the tart. Freeze the finished tart for 2-3 hours before serving.
Posted by Kate Sheleg at 5:40 PM
Wednesday, April 16, 2014
Monday, April 14, 2014
Sunday, April 13, 2014
Perhaps more than the clothing and accessories, I like to visit Anthropologie for its whimsical window displays. Often combining nature with nurture, and blending textiles and textures, the window displays are inspired. This month's displays grabbed my eye, especially with the process explained above. When I worked for Central Park, I remember monarchs migrating through fields and gardens, dancing across at dusk. It's a feat of nature that's window worthy.
Posted by Kate Sheleg at 6:18 AM