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joyfalzonespaghetti squash with kale & chickpeas
No CommentsRead moreSpaghetti + squash + no spiralizer needed! Yes, you read correctly! If you’ve never experienced the A M A Z I N G N E S S of spaghetti squash, you need to try it STAT. All you have to do is roast it for an hour, scrape it with a fork, and you have sweet buttery spaghetti! It is packed with antioxidants in that bright yellow color. 1 cup of squash will provide you with 59% of your daily vitamin A and 26% of your daily vitamin C.
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joyfalzonecashew cream
No CommentsRead moreThis cashew cream is life changing, seriously. I could eat it by the spoonful. It is good on just about anything, as a dipping sauce, creamy pasta sauce, or dressing. Best of all, it takes only a few minutes of blender time and remembering to soak your nuts the night before. The first time I had cashew cream was at my local health food store in a veggie wrap so I have tried to recreate theirs. You can play around with the flavor if you like by adding a little vinegar, spices or nutritional yeast for “cheesiness”.
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joyfalzonezucchini crudo with summer herbs
No CommentsRead moreEvery year since my husband and I have had a garden, I harvest our very first summer squash and turn it into thinly sliced crudo. I think eating zucchini raw is the best way to enjoy it. The recipe I’m sharing today along with this one from the archives, are my favorites! Simply slice the zucchini with a mandolin or ceramic slicer and top with olive oil, fresh lemon juice and handfuls of fresh summer herbs! It is a light, refreshing appetizer or snack perfect for this humid weather.
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joyfalzonesarah britton’s sorrel hummus
No CommentsRead moreHummus is one of those things that’s super easy to make but I think most people just tend to buy it instead. It takes about 5 minutes to blend up a nice batch of hummus and there are so many options for variety! The hummus recipe I’m sharing today is made with chickpeas but you can also use any type of bean or legume like mung beans, white beans or lentils. Adding vegetables or different spices can completely change the flavor as well so you won’t get bored of dipping your vegetables in the same old stuff.
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joyfalzoneshaved asparagus salad
No CommentsRead moreOne of the very first spring vegetables to emerge on the east coast is one of my favorites, asparagus! One cup of asparagus provides you with 100% DV of vitamin K and 67% DV of folate, both super important for women who want to become pregnant or are pregnant. It’s also an excellent source of copper, vitamin B1, selenium, vitamin B2, vitamin C and vitamin E. Asparagus is sensitive to heat so to get the most nutrition out of it, it’s best to eat it raw or steam it only for a few minutes. The first time I heard of shaving asparagus and eating it raw was probably six years ago and I’ve been hooked ever since!
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joyfalzonetropical green smoothie
No CommentsRead moreAloha! I just got back on the mainland after two amazing weeks in Hawaii. Before leaving for Hawaii, I dreamed of the freshest and cheapest pineapples imaginable. Come to find out, pineapples are even more expensive in Hawaii than here on the east coast! I grabbed what I thought was a .99 cent Dole pineapple at a local grocery store on Oahu but my husband later pointed out to me it was actually .99 cents per pound! We did however score lots of free papayas and avocados which are basically considered weeds over there. Since I’m still in an island state of mind, I’d like to share one of my all time favorite tropical green smoothies with you which if you haven’t guessed, contains pineapple!
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joyfalzoneno-bake lemon goji bites
No CommentsRead moreToday I’m sharing another easy four ingredient snack (or dessert) with you, similar to the raw cacao bites I shared back in August. They are packed with healthy fats, biotin and vitamin E from the almonds and fiber and iron from the dates. Lemon and goji berries lend a nice dose of vitamin C to boost your immune system.
Posts tagged with ‘lemon’
hello wholefoods > lemon