• sprinkles, reinvented

    May 28, 2013


    When I was living in London, I became obsessed with Munchy Seeds.  I’d always have tubs and tubs of these roasted seed mixes on hand (in the freezer, to prevent the fat in the seeds from going rancid) to toss in salads, tuck in sandwiches, and sprinkle over steamed veggies.  They’re also awesome in tacos.  So, what’s a girl to do Stateside?  Answer:

    Scatter a handful of sunflower seeds in a pan
    Add several spritzes of Bragg Liquid Aminos or a few teaspoons of tamari

    Shake or stir over medium heat for a few minutes until the liquid is absorbed but before the seeds get too brown.  Transfer to a plate to cool and store in an airtight container.

    Of course you could also follow Munchy Seeds’ lead and vary the seeds, which I plan to do.  But this is the very lazy, happy version that still delivers the necessary munch.

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  • milkshake hacking

    May 20, 2013


    It’s 4pm.  You want something sweet and creamy.  Slurped through a straw.  Without the guilt trip.

    Enter the milkshake hack.  Here’s all it is:

    • almond milk to fill 3/4 of a glass
    • frozen banana (I keep a bunch in the freezer — always remove the peel first)
    • fixings

    Ah, the fixings.  In this case, I’ve used two tablespoons of lucuma powder, several shakes of cinnamon powder, and a splash of vanilla extract.  Blend everything until smooth, and smirk at yourself for being so smart.


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  • quick cooking tip: easy peeled tomatoes

    May 17, 2013


    To easily peel tomatoes, make a small x on the bottom with the point of a knife and plunge into a pan of boiling water for one minute. Skins slip off easily when cool, and your sauces are silky smooth.  Happy Friday!

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  • it’s getting warmer…

    May 13, 2013


    Which means one of many delicious things:

    It’s time for the ultra-flexible, always refreshing, lovely-to-look-at watermelon cooler!

    Originally inspired by this post I saw on In the Raw, this is easy-peasy:

    • 1/4 watermelon
    • Handful frozen raspberries
    • Juice of half a lime

    Blend in VitaMix until smooth, and that’s it.  You can use this as a base and vary the berries, or add a peeled kiwi for kick.

    By the way, I buy a whole watermelon, cut it into quarters, wrap in plastic, and keep in the fridge.  That’s after I let it hang out on my counter for a few days — to me, the watermelon is one of the most stunning things nature has made.  It also happens to be packed with pure water, slimming fiber, and succulent sweetness.  I like to make this for guests — pour into glasses and pop into the freezer a few minutes before they arrive, then put one in their hand and watch for the smile.


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  • get featured on green appetite

    May 1, 2013

    Are you a:

    • health coach?
    • recipe creator?
    • fitness pro?
    • green-living expert?

    If you have a green-centered business that Green Appetite readers would adore, I want to hear from you!  I’m relaunching this blog as a go-to hub that will feature the latest info and the best products for eco-conscious food lovers.  Want in?  Get in touch with me by clicking on the “contact” link above, and we’ll chat soon.

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  • free guide

    May 1, 2013

    get your free quick-start guide & shopping list

    I know there’s a whole lot of information to eat up here, so I’ve put together an easy-to-digest (puns intended) 10-page guide that will give you the pep talk you need and put a real spring in your step.  Just pop in your details below, and I’ll get it right over to you!


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