Pesto Turnip Noodles with Brussels Sprouts

I know I have sung the praises of my spiralizer for sometime now, but today we are taking this love affair to a whole new level! It’s about to get really real as this love affair turns into a slight obsession, bordering on stalking. So let’s just spiralize ALL the things, shall we?

Pesto Turnip Noodles with Brussels Sprouts

Today’s Foodie Friend Friday post celebrates all things spiralized – so get prepared to be Inspiralized! My girl Ali Maffucci’s debut cookbook Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals will take your love of spiralized noodles to a place you never thought possible. Whether you are low-carb, vegan, gluten-free, paleo or even raw, you don’t have to give up your favorite meals. Learn to create your the classic indulgent recipes you have grown up on and love but recreated and made from over 20 of your favorite fruits and vegetables. We all know about creating spaghetti from zucchini but this book is loaded with tons of unique and revolutionary recipes and ideas featuring spiralized vegetables and fruit.

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Lemon Garlicky Rainbow Chard with Lentils

This is my second post in my ongoing series with local farm-to-door organic produce delivery company, Beachgreens.

Swiss Chard often gets overlooked as just another green and I constantly find people confused as to what it is or how to cook with it. In my opinion, chard needs far more attention than what it gets. Why is kale getting all the love, anyway? This vitamin-packed, leafy vegetable is actually part of the chenopods, a subfamily of flowing plants that beets and spinach also belong to. Like beets and spinach, chard is packed with antioxidants and vitamins and it’s beautiful, colorful rainbow stems are just perfection.

The other great thing about chard is that you can eat all of it. Stems and leaves. It’s another, as I like to call it, “nose-to-tail veggie”! (see also my Charred Carrots with Carrot Top Pesto)

Lemon Garlicky Rainbow Chard with Lentils

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Orange Matcha Smoothie

by Beth @ Tasty Yummies

Orange Matcha Smoothie // @tastyyummies // www.tasty-yummies.com

As someone who rarely drinks coffee, I do love the occasional morning pick-me-up. Enter matcha! Matcha is finely ground green tea, that comes in the form of a powder. Matcha’s benefits far outweigh your typical mug of steamy green tea, as you are ingesting the whole leaf, not just water brewed from it. When it comes to nutritional value and antioxidants, I have read that just one serving of matcha is equivalent to 10 servings of regular green tea! Matcha boasts a very long list of benefits, including increased energy levels, boosting memory, it’s also been known to help to burn calories and detoxify the body. Additionally, matcha has also been shown to improve cholesterol and fortify the immune system, with a long list of vitamins and antioxidants show to have antibiotic properties know to promote overall health.

Orange Matcha Smoothie // @tastyyummies // www.tasty-yummies.com

Not only do I enjoy matcha as I do any traditional hot teas, simply with boiled water poured over (whisked to make a frothy hot beverage), I especially enjoy it in a latte, with steamy coconut and/or almond milk. However, adding matcha to my morning green smoothies has quickly become my favorite ways to find a boost of energy for the day!

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How-to Make Vegetable Stock

by Beth @ Tasty Yummies

Tutorial Tuesdays // Tasty Yummies

How-to Make Vegetable Stock

This week’s Tutorial Tuesday post is a simple one, it’s hard to even call it a recipe. It requires very little work and it’s really hard to mess it up. You can make easily create your own signature vegetable stock with whatever your favorite ingredients are.

How-to Make Vegetable Stock

I find most store bought vegetable stocks to be lacking. They always taste flat and they all have this strange aftertaste, to me. I have never found one that I love. Most leave me wanting for more. I started making my own homemade vegetable stock a long time ago and it’s one of the easiest things you can make yourself at home. You can control the ingredients, the level of salt, the spices and it’s also a great way to use of vegetable scraps.

How-to Make Vegetable Stock

In the event you didn’t know, (I didn’t learn this until quite recently) there is a difference between a stock and a broth and that difference is usually just salt. Broth has salt added, stock does not. See, you learn something new every day. Actually, I think it is more than just the salt that makes them different,  I believe that it’s seasoning in general, spices, salt, wine, etc. Essentially you are looking for a stock to be somewhat neutral in flavor, almost to where when you taste it, it’s missing a little something. Instead it’s about letting the dish the stock ultimately goes into dictate the spices and the levels of salt. Either way, I prefer to make a vegetable stock over a broth, so I can control the saltiness with each recipe I use it in. I do, however, still add simple, yet somewhat neutral spices, that will work with virtually any recipe my stock would go into.

How-to Make Vegetable Stock

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