Golden Beet, Basil & Mint Juice (and the Larchmont Farmer’s Market)

I have a confession to make. Before Sunday I had only been to one farmers market in LA the entire 2.5 years I’ve been here (embarrassing, I know). But that spell was finally broken last Sunday, when I went to the Larchmont Farmer’s Market.

It was amazing! And so cheap! I got fresh, organic Golden Beats for $2. Then I found a table with rows of different greens and herbs; each bundle was only $1! I picked up a gigantic thing of Basil, Mint, and two bundles of Kale. My new plan/goal is to try to buy the bulk of my produce from farmer’s markets.

One of the best things about the Larchmont Farmer’s Market is that it is exploding with free samples. Everywhere. Everything. I pretty much ate a meal off of free samples.

And they had some interesting things, like these mushrooms:

And there was a puppy adoption going on nearby. I’m not even a dog person, but these guys were way too cute:

If you ever visit Larchmont, definitely check out Lette as well. The $1.70 price per cookie is a little expensive, but oh-so-scrumptious. I got an Earl Grey macaroon and came back for seconds to try the Caramel. I have to say, the Pistachio is still my favorite, but the Earl Grey comes close. (The caramel was a little overpowering.

Nom nom nom.

Back home at my juicing station, I have more Kale, mint, and basil than I know what to do with, so I juiced it all together (well, not all of it — I still have enough for like, 10 juices). I have to say, this one of the best juice concoctions yet!

Give it a shot. The mint and basil make it super sweet and super delicious. I’m also a huge fan of the golden beets. You get so much juice out of them!

Golden Beet, Basil, & Mint Juice

Ingredients:

  • 1 Large Golden Beet
  • 1 Pink Lady Apple
  • Small Piece Ginger (like 1/2 inch)
  • 2 Handfuls of Mint
  • 1 Handful of Basil
  • 1 Large Handful of Kale (about 1/2 a bundle)
  • 2-3 Handfuls of Baby Carrots

 

 

Blend, enjoy, and feel healthy!

I think I may have a juicing problem. 🙂

Spicy Tofu Stir Fry for One

I am a huge fan of the pre-cooked and marinated Tofu from Wildwood. I tend to eat half a pack when I’m on the run and looking for a snack, but their flavored tofu also goes great in a variety of dishes. I made this stir fry the other day, and then again for lunch today. It seriously tastes like heaven.

If you haven’t heard of Sriracha, it looks like this. My friend Carlie introduced me to this magical spicy sauce, and I use it on almost every stir fry I make. It is pretty strong, so go slow. You can always add more!

If you haven’t heard of nutritional yeast, it is a flaky yellow powder and adds a cheesy texture. It looks like this and you can find it in the bulk sections of most health food stores, or in big containers at Whole Foods. Nutritional yeast is a great gluten-free source of protein and b-vitamins.

Ingredients:

  • Small Broccoli Crown
  • 1/4 of a Yellow Pepper
  • 1/2 of a Portabella Mushroom
  • 3 oz Savory Marinated Tofu (I suggest Wildwood Organic Sprouted & Baked Tofu)
  • 1 TBSP Coconut Oil
  • 1 TBSP Nutitional Yeast
  • 1/2 TSP Sriracha
  • 1 TSP Soy Sauce
  • 1/4 C Water

STEP 1: Prepare Vegetables 

Rinse all the vegetables under cold water and pre-chop them.

STEP 2: Cook

Heat 1/2 TBSP of coconut oil on medium heat. Once it is melted, add the mushrooms and the yellow peppers. Saute for 2-3 minutes, stirring occasionally.

Add the broccoli and 1/4 cup water. Cover with a pot lid (it steams the broccoli!). Let it steam for about 5 minutes or until the majority of the water has steamed out.

Add the tofu and other 1/2 TBSP of coconut oil. Let it cook for a minute, stirring once or twice.

Add the sriracha, nutritional yeast, and soy sauce. Cook for an additional 1-2 minutes, constantly stirring.

Scoop it on to your plate, let it cool, and enjoy!

 

Oh and hey did you notice? I got a better camera… aka my new iPad!

Vegan Pizza with Daiya Cheese and Cornmeal Crust

My friend Carlie and I made vegan pizza last night and it was amazing. If there were left overs, I totally would have eaten pizza for every meal today.

I am obsessed with daiya cheese. My boyfriend actually got me hooked on it a while ago, and I eat it all the time. It is great on pizza because it is very creamy, and almost acts like a cheesy sauce. And the best part? It is dairy-free and soy-free!
(I would suggest never eating it cold. However, it is phenomenal once melted).

And now my other new obsession: cornmeal crust. This stuff is delicious. I got the pre-made cornmeal crust from my local co-op, Co-Opportunity. For one package of Vicolo’s 2 medium-size cornmeal pizza crusts, it was roughly $5.50– not bad at all!

If you’re a LA local, I definitely suggest you check out Co-Opportunity on 15th & Broadway in Santa Monica. This place is amazing and if you’re looking for the cornmeal crust, it is in the fridge section of alternative “cheeses” and “meats”, where you can pick up some diaya cheese as well!

Ingredients:

  • 4 or 5 Small White-Skinned Potatoes
  • Mushrooms
  • Spinach
  • 1 Pack Mozzarella Daiya Cheese
  • 2 Pre-Made Cornmeal Crusts
  • Pizza Sauce
  • Coconut Oil

STEP 1: Pre-Cook Potatoes & Vegetables

The potatoes take the longest to pre-cook. Carlie baked the potatoes before I came over: chop them in to very small pieces, place them on a baking sheet or tray, and cover with a little bit of coconut oil. Place in the oven for about 45 minutes at 400 degrees 25 minutes at 350 degrees, or until lightly browned.

Steam the spinach until it shrinks down, usually takes about 3-5 minutes. If you don’t have an actual steamer, you can place it in a pan with water, boil it, and then drain the water.

Saute themushrooms in a pan with a little bit of coconut oil for about 5 – 10 minutes.

Pre-heat the oven to 425 degrees.

STEP 2: Prep Pizza

Layer 1 of cheese!

Place the cornmeal crusts on a baking sheet; both crusts fit on one!

Spread a layer of pizza sauce over the crust. Top with diaya cheese, so that most of the sauce is covered.

Add the pre-cooked vegetables to your desire.

Place another, thinner layer of diaya cheese on top.

If you have any vegetables left over, you can always add a few more!

Lots of mushrooms-- yum!

STEP 3: Bake

Place the pizzas in the pre-heated oven for about 12-15 minutes. The crust should be lightly browned on the bottom.

Let it cool for a few minutes and enjoy!