recipes by ingredient
acai acorn squash almond butter almond milk almonds apple apples apricots artichoke artichokes arugula asparagus avcado avocado balsamic banana bananna barley basil bean beets black bean blackberries blood orange blueberries bok choy bread broccoli brussels sprouts butternut squash cabbage cacao capers carrot carrots cashews cauliflower cchia seeds celery celery root cherries chia seeds chickpea chickpeas chili chives chocolate cilantro cinnamon clementines coconut coconut milk coconut oil corn cucumber cumin currants dates dill edamame eggplant eggs endive english peas farro fava beans fennel figs flax seeds frisee garlic ginger goat cheese goji berries greek yogurt green onion green tea harissa hazelnut hemp seeds honey jalapeno jalapeño jerusalem artichokes kale key lime kidney beans leeks lemon lemongrass lentils lettuce mango maple syrup meyers lemon millet miso mushrooms mustard mustard greens noodles nori oatmeal oats olive oil onion parsley parsnips pasta peach pear peas pecans peppercorns pine nuts pistachios poblano polenta pomegranates potato pumpkin pumpkin seeds quince quinoa radicchio radish ramps raspberries red cabbage red onion red pepper red wine rhubarb rice romaine rosemary sage salmon scallions serrano chilies sesame seeds shallots shiitake mushrooms soba noodles spaghetti squash spelt spinach ssweet potato strawberry sugar snap peas sweet potato swiss chard tahini thai basil tofu tomato vanilla bean walnuts white white bean wwhite bean yellow pepper yogurt zucchini
SUBSCRIBE
This form does not yet contain any fields.
    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in broccoli (6)

    Wednesday
    Nov132013

    broccoli + cauliflower + pomegranates with tahini

    If you've been hanging around these parts for some time now, you've probably heard all about my Thanksgiving family tradition.  

    It's around this time of year that I have a lot of conversations that go a little like this:

    Person: "Thanksgiving is coming up ... I bet it's your favorite holiday, I bet you already have your menu planned."

    Me: "Ummm, not exactly."

    Person: "Oh stop. I bet you love to cook for everyone on Thanksgiving."

    Me: "Ummm, no. Not really. Actually, we are going out to eat for Thanksgiving. We've been doing it for the past few years and I love it. I love to have someone else do the cooking, and I looooove that I do not have to do the dishes."

    Person: *totally perplexed*

    I have this same conversation about 10 time between October up until Thanksgiving, and I can completely understand the confused reaction I sometimes get. Every year I go through the ... I miss cooking for Thanksgiving, I am going to cook again this year ... and then I run it by Michael and he swiftly changes my mind. The truth is, we really enjoy going out with our family on Thanksgiving. 

    Thanksgiving for me over the past few years has become a holiday where me and the fam get spoiled. Someone else does the cooking, someone else scoops an extra serving of stuffing onto my plate, someone else makes an apples pie from scratch, and someone else gets to run the dishwasher more than one time during the day. I get to relax, my family members get to relax, and we get to enjoy some really good food that someone else made. I love it. 

    Even though I am not cooking this year, that does not mean I will not share a few things that would be on my menu if I was cooking. This colorful dish would definitely be on the menu. 

    In the past when I have cooked, I like to keep things simple and traditional, but I also like to modernize classic dishes. My definition of modernize in the kitchen is all about using less processed ingredients, less butter, less ...... marshmellows.  

    This is a healthy, colorful dish that combines broccoli and cauliflower, two vegetables that you would normally find on a Thanksgiving table.  Tahini and pomegranates are not ingredients that are normally found on a more traditional Thanksgiving table, but I think once they make their debut, they will be a welcomed addition. 

    Pomegranate seeds have that wonderful pop that adds an ever so slight bit of tart sweetness. They also add a festive, colorful tone to the dish. The tahini adds a creamy element without adding cream. This side dish won't leave you feeling overindulged. 

    This takes about 20 minutes to prep and cook, so it is the perfect, easy addition to a big meal. You can also pre-cook the broccoli and cauliflower in the cast iron pan, and wait to put it in the oven to warm up right before you are ready to serve. 

    Purple cauliflower used to be somewhat of an anomaly, but recently I've been seeing it everywhere. Grocery stores, farmers markets, sometimes it has taken the place of white cauliflower all together. I hope it is as easy for you to find as it was for me. While it has the same flavor as the white, it really make the colors in this dish explode off the plate. 

    Click to read more ...

    Wednesday
    Jun122013

    sesame seared wild salmon over a bowl of quinoa, leeks, kale + broccoli

    Sometimes I get caught up on coming up with unique recipes for this blog, that I get away from the real deal food I eat on a daily or weekly basis. Not today.

    This meal right here is pretty much our go-to Monday night meal, especially this time of year when we're in the peak of wild salmon season. It's feel good food that is easy to make and hits all the right notes of flavor and health to makes this one of my favorite at home. A great dinner for just the two of us.

    Since I post mostly vegan and vegetarian recipes on this blog, I thought twice about posting a seafood recipe here, but this blog is really all about overall health, and wild salmon is one of the healthiest foods on the planet.  

    Wild salmon is so good for you. You know this. Loaded with Omega3's, wild salmon is straight up food for your brain. When looking for salmon, the only word you need to look for is WILD. None of this organic farmed salmon. There simply is no such thing as "organic" salmon.   

    I am pretty picky about my seafood, just like I am my produce and most other things I eat and prepare. I eat salmon because of all of the health benefits, but I stay away from many other types of seafood, especially farmed seafood and deep water fish that contain high levels of mercury. 

     

    It's all about being a conscience eater and knowing exactly where your food comes from before it makes it's way back to your kitchen. 

     

    For my vegan and vegetarian friends, you can make this as a warm quinoa salad and omit the salmon all together. On days I cannot find a good piece of wild salmon, that's what I do. I am kind of addicted to the ginger sesame dressing that goes over this dish. You can put that dressing over anything and it will make it feel like a special meal.

    Click to read more ...

    Monday
    Jan142013

    pho noodle bowl with a spicy lemongrass broth


    Big bowls of noodles make me happy. If I had to guess, I would say that you would agree. 

    You know what else makes me happy? Easy recipes. I have a feeling that makes you happy too. 

    Now that we have determined that we have two things in common, I have something I want to share with you. It's a easy recipe for a big, delicious bowl of noodles. Enjoy :)

    Click to read more ...

    Tuesday
    Jan102012

    broccoli almond soup // vegan

    Tuesday
    Nov292011

    holiday detox salad: shaved brussels, kale, cabbage, & broccoli with currants & toasted pumpkin seeds