We've all been there. After a full day of hustling at work or at school, meetings, maybe a workout squeezed in, you arrive home to an empty fridge. Before you jump to Seamless for your evening's sustenance, consider a veggie burger.
Not all veggie burgers are created equal. I recently teamed up with well + good to discuss which store-bought options fit my bill for clean and conscious eating. You can see the feature here.
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Tacos are my ideal vehicle for vegetables, layered with sauce and a hint of spice. They are completely adjustable, depending on the season or with whatever leftover veggies you may have on hand. Millet and kale tacos with cashew cream are anytime of day tacos. If you are an "eat your vegetables" morning, noon, or night kind of person like me, then these can serve as a great breakfast loaded with whole grains, protein, and of course, veggies. Or, if you prefer to reserve your vegetable intake after noon, then dish these up for a quick and nourishing lunch or dinner.
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I rarely bake. When I do, I try and create healthified versions of classic favorites. One of the reasons that I typically do not dabble in the baking department is because I lack control and end up munching away at the finished product - regardless of its level of deliciousness. When contemplating a warm and comforting Christmas morning breakfast that would not be riddled with regret, I settled on one of my personal favorites, banana bread.
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My friends at Fresh Direct sent over a very special delivery, a basket full of gorgeous and incredibly fresh and flavorful produce highlighting some of the seasons most unique offerings. When produce is fresh and local, I typically prefer to leave it be - pure and unadulterated. This allows the natural crunch, textures, and flavors to speak louder than sauces, seasonings, and denaturalization.
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Strawberry + rhubarb is a classic summer combo, although not frequently wrapped up with a virtuous bow. This crumble was inspired by an intimidating bounty of rhubarb that stared me down on a recent greenmarket stroll. I caved, purchased a few lengthy stalks, and immediately felt inspired to take a crunchy radish spin on a typically sugar-heavy dish.
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Sometimes thought as daunting, making your own hemp milk at home is easy! Homemade nut milk helps you to avoid additives, sweeteners, and shelf stabilizers typically found in processed and refined nut milks. Carrageenan is one of the major emulsifiers and thickening agents that is typically added to nut milks and other dairy and nondairy products. Carrageenan is a highly processed derivative of seaweed that has been linked to GI disruptions. If you are vegan, lactose intolerant, or simply try and avoid dairy and are overwhelmed by the task of making nut milk at home, then this hemp milk is for you. Hemp seeds are an excellent source of vegan protein, they contain omega-3 fatty acids, iron, and magnesium. The seeds are soft, so no need to soak and strain like other make-at-home nut milks. Take three minutes out of your day to yield creamy, dreamy, flavorful, and unprocessed nut milk at home. Your body AND taste buds will thank you.
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I get a lot of questions on instagram about my morning oat game. In a constant effort to provide my fellow vegheads with morning motivation, here is a great staple to keep on hand for your breakfast routine.
Bircher muesli is a fancier, more sophisticated term for overnight oats - a fantastic nutrient dense option that you make the evening before and grab on the go in the morning. Muesli is the ideal solution for you bleary-eyed, non-morning people. Previous overnight oat recipes have been featured on Crunchy Radish in the past. Here the importance of post-work out fuel is discussed, and here the nutrient-rich, virtuous superfood, chia seeds, are highlighted. For this rendition of a make-ahead-breakfast, ripe banana is mixed with zesty citrus, homemade nut milk, and extra-thick rolled oats, creating a creamy, dreamy protein, fiber, and calcium-filled morning treat...without the guilt or sugar high.
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I teamed up with my friends at Whole Foods Market NYC to bring you The Crunchy Radish Cinco Series, a healthier take on a festive holiday. What would a Cinco de Mayo celebration be without the basics? Here are two simple Cinco essentials to keep on deck all year long.
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Cinco de Mayo is one of my most favorite food-centric celebrations. Maybe it is the bright vibrant colors, the vast quantities of avocados, or the large amount of tequila? However you go about your festivities, be sure to make it healthful.
I have partnered with my friends at Whole Foods Market NYC to bring you The Crunchy Radish Cinco Series, a healthier take on a festive holiday. The fiesta bowl is the inaugural dish for the series! Over the next week, we will be providing you with healthful, nutritious Cinco de Mayo recipes that can take you to the 5th of May and beyond.
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I made this sauce from Sprouted Kitchen's new cookbook Bowl + Spoon, and it changed my life. Although I can not quite pronounce it, Muhammara is a red pepper and walnut sauce. Sara's recipe is spiced with smoked paprika and sweetened with dates, creating the most delicious balance of spicy and sweet. Walnuts add protein, texture, and a creamy indulgent mouth feel. Eat with a spoon, spread on a sandwich, dip with some veggies, or dollop on your bowl. Whatever you do, don't not make this sauce!
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