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 jalapeƱo 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 pumpkin seeds (5)

    Tuesday
    Oct012013

    soba noodles with roasted zucchini, cherry tomatoes + swiss chard pesto

    It's been quiet around here recently, and for a good reason. This little space of mine is getting an well-deserved update, and I should be up and running with the new site next week. 

    But while that has been going on behind the scenes, the late summer vegetables are still lingering, in my backyard as well as in the market, and knew I needed to jump back on here and share one last late summer favorite. I hope you haven't moved onto butternut squash on me already.  

    It's kind of that in-between season time right now, the days are still warm but at night the chilly air is sneaking it's way in, and before we know it jackets will make their way back into our daily wardrobe. It right about this time that I start roasting my veggies instead of eating them raw, and this is one of those recipes I will be using to get my last bit of late summer indulgence on. 



     

    This swiss chard pesto is a new one for me and I've been putting it on anything and everything. I've make kale pesto, and I've made plenty of basil varieties, but this swiss chard pesto is going to be a new staple. Plus it is just another way for me to use and freeze the mass amounts of swiss chard I ended up with in my garden this season.

    Click to read more ...

    Wednesday
    Aug072013

    heirloom tomato + avocado + zucchini stacks with a tomato almond pesto 

     

    Let's be serious for a second. I'm not fooling anyone with this vegetable stack. 

    You and I both know that stacking vegetables makes them look wayyy better than if I were to just carelessly throw them into a salad.  It's impressive, it's fun, it's thought out, it makes you feel super creative. We should all be stacking more vegetables. 

    It's like when I get my hair blown out, I just feel a little more fancy and little more special. Same hair, same person, just a little something extra. Same tomatoes, same ingredients, but they just look and feel a little more special. 

    When I was at the market the other day, I saw dozens of gorgeous heirloom tomatoes. I wanted to take a bunch home and love them and make them feel special. I didn't want to mutilate them, I wanted to show off their quirky crevices and imperfect shape. I wanted to bring out their juicy texture and taste. I wanted to throw a party and have them be the main event. 

    Well, I ended up making this salad and ate it all by myself for lunch. Tomato party for one .... why not, right? But as I was eating it, I daydreamed about how impressive it would be to walk out with these gorgeous stacks of tomatoes as an appetizer at our next bqq. I am going to do that, I think you should too. 

    Click to read more ...

    Wednesday
    Dec192012

    borscht (beet soup) with dill yogurt + pumpkin seeds

    Currently, I am in the middle of preparing the biggest meal of the year, but while my stove is simmering and my oven is braising I thought I would share this recipe with you which has been my new favorite.

    It also happens to have the colors of christmas, so I thought it was even more appropriate that I share this recipe today. 

    Borscht is a beet soup that originated in central and eastern europe. If you love beets, you will love borscht.

    This version is a dressed up, spruced up version. Perfect to serve for a holiday meal, christmas (if you celebrate it) would be ideal. Of course, if you don't celebrate christmas or if you just want to make a big batch of it for yourself, that is ideal too. 

    Happy Holidays! XO 

    Click to read more ...

    Tuesday
    Sep252012

    pumpkin & beet salad with a carrot ginger dressing

    I love Fall. 

    We're only a few days in, but I have already began to embrace putting on vest and scarf in the morning to walk the dog, and I am so excited to start to see fall fruits and vegetables make their way to the farmer's markets and grocery stores. 

    I planted some pumpkin this summer (note: some = a lot), and I am going to have to have to get very creative with the dozens of pumpkins I am going to have this October. 

    Starting with this recipe right here which I created for the fall issue of a beautiful, new online magazine, Delighted

    There are a few other really good-looking recipes using pumpkin in the issue, and I will likely be trying them all. Go check them out, and be sure to browse all of the other great articles on life and style and tips on setting a beautiful table for the fall season.

    Click to read more ...

    Tuesday
    Nov292011

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