Spring Detox Smoothie

Spring Detox Smoothie

I have made a lot of green smoothies in my time. Seriously. A lot. I’m talking a green smoothie every day for the past seven years. That’s a lot of smoothies.

It all started back in 2007 when I was working at a raw foods cafe. I probably made over 10,000 green smoothies during that time. And that’s not even including green smoothies for me.

I used to rely on my Green Smoothie 2.0 recipe. This was my go-to standard smoothie for years.

Then came some fun green smoothie variations. Including my Kale and Pear Smoothie with Herbs and my Energizing Green Smoothie, which uses green tea for an energizing antioxidant boost. Yum!

Somewhere in there I became a holistic health coach and started encouraging others to make green smoothies of their own. (Are you a green smoothie newbie? I made a Green Smoothie 101 Video Tutorial just for you!) 

I also spent the past three and a half years years working at a nonprofit organization doing food education with low-income children and families. The best part? I got to share my Kale Smoothie for Kids with hundreds of kids all around the city of Seattle. I’m really gonna miss that job.

Then came my Kale Smoothie for Ladies. This one combines kale with potassium-rich bananas, hormone-balancing maca powder, and cacao powder (because… who doesn’t love chocolate?!) for a delicious, creamy treat.

Recently I even developed a low-sugar smoothie, perfect for those needing to cut back on fructose. The result? A creamy Fruit-Free Green Smoothie that uses avocado and cucumber as the base.

This week I found myself reflecting on the different smoothies I’ve made throughout my life. Just like the weather, I usually switch up my smoothie 3 – 4 times a year to coincide with the seasons and meet the needs of what I’m craving.

Since we’re now into spring I thought it was time to create a new smoothie using all the fresh greens available. This smoothie is a slightly spicy blend of arugula, kale, pea shoots, and micro greens, combined with avocado, cucumber, lemon, and a little coconut water for sweetness. It’s low in sugar, high in fiber, and the perfect way to add more greens into your diet this season. Hello spring detox smoothie!

… 

Read More »

Quick Pickled Beets

Quick Pickled Beets

You know what’s funny about this time of year? The days are still dark, short, and cold, but I can sense spring in the air.  And for some reason, spring always makes me crave salads. So even though it’s a little early, let’s talk about salads, shall we?

If you love salads as much as I do, you should try my Roasted Fennel and Spring Vegetable Salad and I would definitely encourage you to top your salad with my Green Goddess Salad Dressing (it’s vegan!).

You know what else I love on my salads? Beets. I usually roast them, but I’ve been craving something tangy so I decided to create some quick pickled beets by marinating them overnight in apple cider vinegar with a little garlic and onions. Yum. Whether you’re a beet-lover or a beet-hater, this is the perfect way to top your salads this season!

… 

Read More »

Beet “Pasta” with Lemon-Creme Sauce and Broiled Salmon

Beet "Pasta" with Lemon-Creme Sauce and Broiled Salmon

Have you ever had beet “pasta” before?

No?? Well, then it’s certainly time we change that! Alright everyone, grab your spiralizers!

I’ve shared a lot of recipes here on the blog before that use a spiralizer so hopefully by now you own one and use it often. If you don’t know what I’m talking about, don’t despair! Check out my tutorials on how to spiralize zucchini and how to make zucchini fettuccine. And, if you need a sprializer, I recommend the Paderno World Cuisine model I purchased off of Amazon a few years ago.

Now it’s time to talk beet “pasta.” The awesome thing about beet pasta? Well, there are a few things actually:

1) If you like the flavor of beets like I do, you’ll find this “pasta” sweet and delicious, especially when paired with my (dairy-free!) lemon-creme sauce.

2) Beet “pasta” is grain-free and gluten-free, making it a healthy choice for those of us with food allergies, intolerances, or who try to avoid gluten/grains.

3) If you’re stuck in a beet rut this winter, beet “pasta” is a fun and creative way to use seasonal beets!

Let me show you how easy it is to make beet “pasta” and turn it into a eye-catching entree!

… 

Read More »

Curried Cauliflower and Yams

Curried Cauliflower and Yams

There is a reason Rachel McAdams movies exist.

Rachel McAdams movies exist because sometimes, on a random Wednesday evening, you just need a good cry. And there is nothing that gets the tears flowing like watching The VowThe Notebook, or The Time Travelers Wife.

A night like this might also call for a glass of red wine, some good chocolate, or perhaps a fuzzy blanket and cat snuggles.

And when you’re really an emotional mess? I recommend roasted vegetables. I mean, a gal’s gotta eat and something full of fiber just makes sense in a situation like this.

Plus, when you combine the vegetables with curry powder and turmeric? It’s the perfect balance of flavor and flair. It helps, I promise. 

… 

Read More »

Brussels Sprouts with Onions and Pecans

Brussels Sprouts with Onions and Pecans

Dear Kelly,

I feel like we’ve been friends for awhile now… and so I can say this with love. 

I mean, we’ve known each other since before this blog started. That was back when I had really bad hair and very little knowledge of how to actually cook. And through the years you have been one of my most dedicated blog readers, which is incredibly touching and flattering. I love that you frequently cook my recipes and always share feedback. You are awesome.

Except, well… except for that time you made my grain-free zucchini (and cabbage) yakisoba, reheated it in your office microwave… and tried to blame ME for the awful smell it made.

I don’t know how, but somehow, somehow, you didn’t get the memo to never reheat cruciferous vegetables in the microwave. Especially at work. 

Ooh, Kelly. That’s a big no-no. 

I’m really sorry. I’m also sorry that your co-workers made a video about it, put it on Vine, and now call you Smelly Kelly. That’s really not cool (although it is hilarious and I fall over laughing every time I think about it).

But, don’t worry, I got your back. I made Brussels sprouts with onions and pecans this week and I’m posting a warning here on this recipe so you never forget: do not reheat cruciferous vegetables in the microwave. You are welcome.

And happy early birthday.

Your friend,

Sonnet… 

Read More »

Fruit-Free Green Smoothie

Fruit-Free Green Smoothie

This year, I desire….

  • to feel empowered in my body.
  • to speak my truth.
  • to feel vibrantly alive.
  • to trust my intuition.
  • to be madly in love.
  • to feel creative and inspired.
  • to eat green things and nourish my body.

Instead of starting the year with body hate/guilt/remorse, let’s start the year feeling strong and showing our bodies compassion and love.

Instead of starting the year on a diet and thinking about restricting, start the year feeling nourished and enjoying an abundance of real food.

Instead of starting the year thinking about what you want to change, focus on what you love about yourself.

This year if you’re desiring to take better care of yourself, have more energy, and feel comfortable in your body, start by choosing high-quality real food.

… 

Read More »

How to Prepare Leeks

HOW TO PREPARE LEEKS

Leeks are one of those foods that people often avoid in the produce section. What is that thing called? Is it a giant green onion? How do you prepare it? 

So today we’re going to take some of the mystery out of it. That strange long, greenish veggie is called a leek and it’s nothing to fear.

Leeks are part of the allium family (along with onions and garlic) and taste similar to scallions or green onions, but with a bit more flavor. Once you know how to prepare leeks, they are pretty easy to use and work great in stir-fries, soups, stocks or braised on their own.

Here’s how to get started when working with leeks…

… 

Read More »

Kale, Parsnip, and Pineapple Salad

Kale, Parsnip, and Pineapple Slaw

Last week I returned home from my dream vacation to Miami and the Bahamas. The only catch? Part of my dream vacation involved a 3-day cruise where I felt stranded in the middle of the ocean because my only access to food was Cruise Ship Food. Oh dear.

In case you’ve never been on a cruise, this means I didn’t have access to anything that wasn’t deep fried and the greenest thing there was iceburg lettuce. Shudder.

I managed to survive the weekend, but let’s just say I’ve been making up for it ever since. And, since I was extremely disappointed I didn’t get to try any tropical fruit on the island, I had to make up for this as well.

…And so I give you kale, parsnip, and pineapple salad.

… 

Read More »