This is recipe post is part of my ongoing series with Beachgreens
Sugar Snap Peas are one of my most favorite spring snacks, as of late. Throughout the day, I open the fridge, there they are, edible just as they come. I really enjoy just eating them raw, sometimes I eat them as is, with a sprinkle of course sea salt, other times, I dip them in guacamole or whatever homemade dip I have on hand – either way I just love their sweet, crisp, fresh and bright flavor. When I am not snacking away on them raw, I also really love eating them in stir fries and now grilled, too.
The charred pods keep a nice fresh flavor, but it they are also slightly tender and the grilling really brings out their inherent sweetness. I love the grilled snap peas over a salad like this one, but they are also great dipped in a homemade aioli or hummus.
This healthy, vibrant and crunchy Spring salad has a bit of an Asian-flare to it with the almond butter and ginger dressing that also has soy sauce, lime juice and sesame oil. If you want to skip the salad part however, grill the snap peas and instead serve the dressing as a dipping sauce. Voila, instant appetizer or snack.
Stay up to date with all the delicious dishes I am making with my weekly Beachgreens boxes on Instagram, by following the hashtag #tastyyummiesxbeachgreens
There is something about this time of year that I just love. The fresh newness of spring, the feeling of balance in the air with more and more hours of light. Though the winters are not freezing and snowy here in Southern California, the days are still short, the sun sets early and despite what you might think, the nights do get cool. No matter where you reside, as spring starts to creep in and as we get closer to summer, we have lighter and brighter days, everything is in bloom and feels new again. In these first few weeks of the new season however, one of the best things is this “Swing Season”, where we still have the remnants of winter and the beginnings of spring together for a short time. Mostly I am talking about produce. My beautiful local organic produce boxes that have been delivered the last few weeks, have had both the last bits of winter, my favorite being the beautiful citrus like these blood oranges. Plus the new spring fruits start showing up in our boxes too, like these fresh strawberries. With this beautiful, vibrant combination, I found myself inspired to create a gorgeous bright and seasonal Strawberry Blood Orange Margarita, the perfect drink to cheers the arrival of spring with.
While you read this, I’ll be sitting on the beach in Mexico, *hopefully* sipping away on a margarita just like this one. We planned a super quick escape from the craziness of life, with our friends Dan and Debbie, for a 4-day trip down the coast to Playa de Rosarito for a little rest and relaxation. Life has been so busy and hectic as of late, Mark was away for 10 days at SXSW in Austin, meanwhile I have been getting ready for our 4-day Women’s retreat next weekend, plus the Yoga and Yummies event this past weekend and lots of other projects. So, although I will still be working away most mornings while we are in Mexico, you’ll find me practicing yoga and sitting on the beach most afternoons and hopefully finding time to just breath and enjoy being back with my hubby and surround by my friends.
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For many of my readers that are yogis, I am sure you have heard of the Wanderlust events. These incredible, full-on celebrations of all things mindful, combine yoga, meditation, hiking, music, incredible speakers, farm-to-table dinners and so much more – all in beautiful, inspiring locations.
But, have you heard of their one-day events, Wanderlust 108 - “The world’s kindest triathlon”. These events are unlike the traditional triathlon’s you are likely familiar with, rather Wanderlust 108 is a day of running, yoga and meditation to bring out your best. This “mindful triathlon” combines a 5k run, an outdoor yoga experience, and a guided meditation in your local park.
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This post is part of my restricted diet series on the Free People Blog BLDG25
I know for those of you just barely feeling spring trying to force it’s way in, you won’t want to hear about the extreme heat we’ve had in southern California recently. With temperatures in the 90′s, it seems we have skipped right over the spring and jumped right into summer. I have switched from comforting winter soups and stews and roasted veggies to salads and cooler meals.
Soup that isn’t served hot may seem strange, but there are times when it just works and this is definitely one of them. It’s super fast to throw together — no slaving over a stove! — you don’t have to wait around for hours to let it simmer and there is very little prep.
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