Inspired by a friend & a box

This morning my friend posted a yummy sounding breakfast to her Facebook status and it inspired me to create today's recipe. It turned out so good, I wish I had made triple the amount.  I served it with grilled ham & cheese sandwiches for the gluten & meat eaters in the family and just enjoyed a double batch for myself for lunch.

Noticing that some of my CSA box's ingredients were starting to fade, I tried to incorporate as many as I could with the kale- apples, cilantro, broccoli... and then I looked up a few recipes and went from there. I decided to toss in the feta at the end, because I felt the need for something a bit creamy- it was an inspired addition, if I do say so my self.

Enjoy these pictures from the preparation. Click here for the full recipe.

Happy Sunday!

Decided to hop on a few linky parties, because it's fun to make new friends...

Curry Crockpot Cabbage Rolls

More photos of the prep here...

2 dressings and a dip walk into a salad bar...

Cashews, raw- soaked for about an hour in cold, filtered water

Put 1 cup cold filtered water in Vitamix.

Squeeze 1/2 lemon, 1/2 lime into water.

Add 2 teaspoons nutritional yeast, onion powder, crushed garlic

Start blender, add rinsed cashews slowly.

Blend until creamy and chunk free. Add thyme & chives for last 15 seconds.

1. "Ranch" Dressing: Pour one third of the mixture into a bowl, add a pinch of dill and squirt of mustard, and fresh cracked black pepper.

2. Creamy "Italian": Pour another third of the mixture int another bowl and add a handfull chopped basil and 2-3 Tablespoons diced sundried tomatoes (I like the smoked flavor).

3. Avocado Curry Dip: To the 1/3 left in the Vitamix add 1/2 and avocado and 3 Tablespoons gluten free curry powder.

Enjoy with your favorite vegetables, salads, rice crackers, fork, spoon or finger!

Light Veggie Soup with Couscous

Fresh, organic, preferably-from-your-garden ingredients:
Served my family of 5, includes 2 toddlers.


medium yellow squash
1/4 large white onion
large heirloom tomato
large carrot
2 stalks celery
4 cloves garlic, pressed
1 1/2 cups veggie broth
2 tsp nutritional yeast
couscous
1/2 can black olives

1. Chop veggies down to fit in chute of the Vitamix.
2. Pour in broth, start the Vitamix on low (I let the kids help feed the machine.)
3. Blend 5 minutes or so while you cook the couscous. Actually my 9 year old does this part.
4. When soup is smooth, add 1/2 can whole black olives, pulse a few times to incorporate.
5. Mix in couscous- we like wild mushroom & herb.
6. Garnish with fresh herbs (I used thyme, chives, parsley)
7. Eat with your favorite soup spoon.