GLOW

I can't pass up fiddleheads, a seasonal New England favorite, when they make their appearance at the market in Spring. I never cook them as well as my native Maine friends, but I enjoy them nonetheless! Here I steamed them and paired them with some vermicelli noodles I purchased at the Korean market (only ingredient is sweet potato starch), fresh mint & basil, with fresh lemon juice and avocado oil drizzled on top.

Vanilla cashew cream custard parfait, layered with cocoa teff crumbles from a failed pie crust, and blueberries. (This was my husband's custard, mine was served sans these embellishments.) I'm still experimenting with agar agar, learning how much is too much, etc. This is a bit of a cheat, as I made this a few weeks ago, but it's been a rough week, and my relationship with food is especially bittersweet these days, so I have been somewhat reticent when it comes to documenting my meals. I have a few new recipes to share with you next week, though, including a submission for this month's SOS Challenge. Until then, I hope you enjoy your Easter weekend in health and happiness.

A raw snack this week of snow peas, fennel, and sauerkraut with my homemade basil & squash gut dressing. I'm loving that eating raw foods feels good once again now that the warm weather is easing it's way into our corner of the country!

Grilled silverbrite/keta* salmon with lime zest, cilantro & basil, and sauce made with Coconut Aminos, vanilla stevia & lime. (I'm tolerating lime! Rejoice!) Served with roasted butternut squash and steamed asparagus. Oh boy.

Diced Korean radish sauteed in coconut oil with cultured burdock root, seaweed, flax meal and a splash of Coconut Aminos. I used the Shiso leaves, purchased at a local Korean market, as wraps for the mix. This was definitely a favorite lunch this week.

Collard greens & broccoli sauteed in coconut oil with fresh basil, roasted spaghetti squash with a vanilla stevia sweetened coconut oil spread with chopped fresh mint, and creamy brown rice cooked with meyer lemon zest & a touch of vanilla stevia and coconut oil. (Rice for my husband, not I, unfortunately!)

Sometimes the simplest meals are the most satisfying: Cabbage and blue potatoes sauteed in coconut oil. 

(I'm typically quite sensitive to potatoes, but seem to tolerate the more rare varieties in small amounts.)

As promised, a second edition this week to compensate for my silence last week. I made these delicious grilled turkey patties last night with fennel, cardamom, lemon zest, dill and parsley. They were absolutely delicious! I'm having one for breakfast now with some pea shoots and avocado.

Chickpea crisps with a hazelnut, basil & spring green pesto, roasted vegetables and salad greens. My mind is transitioning into Spring fare...

Keeping with my winter comfort food kick...roasted parsnip fries with chestnut gravy.

Vegan Broccoli Gratin. Definitely consumed the whole casserole dish single-handedly. I should be ashamed, but, you know, it was that good.

I'm going to try to start a tradition of posting these this year. No recipe necessarily, just food that I love to eat. Hopefully it will, besides make you drool, give you some ideas of what to eat on a restricted diet. This week is a combination of some recipes I have posted previously. Oh dear, I would love to eat this every day.

Faux omelette made with garbanzo/fava bean flour, lemon thyme, lavender and rosemary. Served with mixed field greens and macadamia nut cream. Swoon...