Despite the cold, torrential downpour, the fresh, fragrant produce of my farmer’s market anniversary celebration inspired and motivated me to log some serious time at the kitchen counter. A second trip this past Saturday fueled the fire, resulting in an array of farmer’s market creations and discoveries: My first taste of sauteed beet greens (why throw them out?), the discovery of collard greens (perfect in smoothies!), my first batch of homemade hummus, lentil burger patties, curried butternut squash with kale, raw marinara sauce, and chilled roasted beet and avocado soup. Most of the recipes are from Brendan Brazier’s amazing book, “Thrive Foods: 200 Plant-Based Recipes for Peak Health.” As a newbie cook, I’m loving the simplicity and ease of the recipes so far. I’m hoping to work through each recipe ala “Julie and Julia,”except without the time pressure. I’ve knocked off 11 out of 200 already, so there’s plenty of epic food adventure ahead! The raw recipes have me especially curious and eager to learn and experiment. A Face Forward “Raw Food for a Week” Wellness Challenge is definitely on the horizon!
Here are some pics of my most recent Cooking for the Wolf adventures. I can’t wait to visit the market again this weekend!
Chilled roasted beet & avocado soup (Thrive) & tortilla wrap goat cheese mozzarella, fresh basil margherita pizza (my own creation) with homemade tomato sauce (modified from Thrive): The notion of cold soup was never appealing to me, but this recipe is delicious! I’m definitely planning to make this one often.
Homemade lentil burger patty (Thrive) over a spinach salad with hemp & chia seed vinaigrette (my creation): My very first homemade patty! I pay $12 for a similar meal at my local vegan burger joint – why pay when I can make it at home on my own? No brainer!
Treasures from my market trip this past Saturday: Check out the rainbow carrots and the purple peppers! The fresh, organic basil was my favourite purchase of the day. The fragrance was so delightful, I continued my shopping with it held up to my nose as though it were a bouquet of flowers!
Raw marinara sauce (modified from Thrive) over brown rice spaghetti: The recipe originally called for strips of zucchini instead of cooked pasta for a truly raw pasta dish, but I opted for the quick fix. Sorry for the poor picture quality, I was so hungry I didn’t think to check the picture before digging in!