turmeric-miso soup w/ shiitakes, turnips + soba noodles /  by Lindsey | Dolly and Oatmeal

life seems to be getting back into a more consistent rhythm and flow post-holiday season.  my early morning routine of yoga and a cup of tea have returned, easy breakfasts whipped together in a flash, weekday evenings where my me and my husband catch each other up on our days, and dinners that include more wholesomeness and less of the not-so-good stuff! i was especially careful over the holidays not to overdo it with the mentality of "it's the holidays, i can eat whatever i want!" but more of an intentional approach to meals and eating.  i spent a chunk of time removed from all things computer/phone, and instead plugged myself into time with family, leaving me super grounded. during that time, it got me thinking and reassessing what i'm doing here with this space.  i have always wanted to share recipes in the hope of inspiring people to get in the kitchen, perhaps eat less take-out, and be more mindful about what they put into their bodies.  so, i have resolved to make this more of a point going forward!

when gardenista asked me to develop an invigorating, post-holiday, one-pot meal, i gathered together some of my go-to healing ingredients and prepared this simple, nourishing meal.  i started with miso as the base of this soup because it's great way to boost your immune system, promote digestion, and give any soup an awesome umami flavor.  fresh turmeric was added for an anti-inflammatory purposes - perhaps to help repair a weak system after the consumption of too many holiday treats, along with 2 all-stars: shiitake mushrooms, and turnips for sweet, earthy flavors.  to round this dish out and make it more of a substantial meal, soba noodles were added as well, which offer their own lovely flavor.  my husband and i have been eating this soup for a quick meal, when we feel the onset of a cold, or for days when it's -9° and we need some warmth in our bodies!  and today, you can find the recipe over at the lovely gardenista!  

love, warmth + miso, everyone! xo 

spicy sweet potato chip + avocado sammie /  by Lindsey | Dolly and Oatmeal

hey all!  hope you all had a lovely new year's celebration, whether you hunkered down at home or partied the last of 2014 away.  frank and i enjoyed a quiet one at home, as he's been traveling throughout the holidays for work, and was setting off the next day for another trip.  while our last hours of 2014 were quiet and without 2015 hats or glasses, confetti, or champagne, we set out to make a special meal together including a mole sauce that's been our list to make since before we got married and this cake!  i've had a few recipes and half written grocery lists for months and months, but the one we decided to go with was kelsey's oaxacan black mole.  it took just about all day to make it, as there are a series of steps that included toasting, soaking, blending, reducing, and blending some more.  we had laughs and blunders, and mole that splattered on just about everything in our kitchen, but in the end we enjoyed some killer enchiladas (and enough leftover sauce to last us the year!).  so, thank you, kelsey!

the 1st of january often marks the day that people start new diets, resolve to lose weight, or exercise more, etc., etc.  but this year i'm trying to take the pressure off all of those green salads and smoothies, and offer a not-bad-for-you, baked sweet potato chip sandwich..?  there was a lunch spot near us that offered a sweet PLAT sandwich (sweet potato, lettuce, avocado, and tomato) that was kind of insane; and ever since it closed, and i saw this sandwich, i knew making some variation of it was in my near future.  and ever since making ashley's special sauce (from her new book!) over christmas break, i knew that needed to make an appearance in this sandwich as well.  so, if you're a fan of sweet potato fries, sandwiches, spicy sauce, avo, and some greens for good measure, then i've got you covered! here's to a happy 2015, all! xo

spicy sweet potato chip + avocado sammie (v + gf)

i like cutting these potato slices quite thin, as i prefer a crunchier sandwich.  however, if you prefer a softer chip, slice the potatoes to 1/4-inch thickness - you may have to adjust the cooking time as well.  

| makes 2 sandwiches |

  • 1 large sweet potato, sliced lengthwise to about 1/8-inch thickness
  • 1 1/2 tablespoons olive oil
  • large grain sea salt + fresh ground pepper
  • 1/2 teaspoon mild paprika
  • 1 ripe avocado, sliced
  • 1 small red onion, thinly sliced
  • micro greens, sprouts, small lettuce, etc.
  • 4 slices favorite gluten-free bread (or 2 rolls), toasted

spicy special sauce 

i slightly adapted ashley's recipe, and added sriracha for spice.  i also divided the recipe in half since the recipe is for 2 sandwiches.  (i actually wish i had made the full portion of sauce, and refrigerated the rest for another time!)

| adapted from Date Night In by Ashley Rodriguez|

  • 1 teaspoon good dijon mustard
  • 2 1/2 tablespoons mayonaise or vegenaise
  • 1 small garlic clove, minced
  • 1 tablespoon ketchup
  • 1 teaspoon sriracha
  • 1/4 teaspoon maple syrup

instructions

spicy special sauce

  • whisk all ingredients together in a small mixing bowl; cover tightly with plastic wrap and refrigerate for at 1 hour or up to 1 week

sweet potato chips

  • preheat oven to 375° and line a baking sheet with parchment paper.  set aside
  • mix sliced sweet potatoes, oil, paprika, a couple pinches of salt, and a few grinds of pepper, until potatoes are evenly coated.  spread potatoes in a single layer, do not overlap or overcrowd.  bake for 15 minutes, then flip each potato over and bake for an additional 15 minutes.  at this point some potatoes might be crisp; if so, remove from baking sheet and transfer to a large platter or plate.  continue this process until potatoes are lightly browned and crisp.  let potatoes cool in a single layer. (placing them on top of one another while still hot will result in a soggy chip.)

assemble the sammie!

  • remove spicy sauce from fridge and spread a good amount on both sides of the bread.  add onion, avocado, chips, and micro greens, top with remaining slice of bread

chow down and enjoy!

winter buckwheat + shaved brussels sprout bowl /  by Lindsey | Dolly and Oatmeal

with hanukkah ending, christmas about to begin, and the new year approaching, i've been thinking more and more about where this year began and where it's ending, both personally and in the world.  it's been filled with happy and heavy life decisions, a crazy cute pup, career choices where my husband and i both clutched for each others hand in support, new opportunities, hope for the near future, weighing the attainable with the impossible.  peaceful wishes, and a hope for continued growth towards a more equal and just world.

i can't begin to describe how special this space right here is to me, to have a place to share my bits of life, particular recipes, blunders, photos, silly complaints, and most of all, getting to interact with so many warm and lovely hearts. two years ago, on christmas day, me and my husband (then fiancé) exchanged gifts.  he took our laptop, clicked a few buttons and showed me a wordpress page and blog post that read: "merry christmas baby!".  he had gifted me my very own blog, eek! the pressure to create something with that space kind of overwhelmed me for a couple of months, as i'm really kind of quiet, and can be awkwardly introverted.  so the thought of putting "pen" to internet scared the crap out of me (it still does, by the way!).  i really never thought that with that first post, i would be here, and participating in such a lovely blog-world!  so, special wishes to everyone for lots of joy, love and light! happy winter solstice, happy holidays, and happy new year! xo's

see you in 2015!!!

winter buckwheat + brussels sprout bowl (v + gf)

when cooked, buckwheat groats are almost like a small pasta both in consistency and taste; which is why it's great to pair in a salad with vegetables and a hearty dressing.  this salad almost reminds me of a summer pasta salad, but in the winter!  try using different produce if you don't have brussels and pomegranates on hand, it will be just as good! * just a note about the buckwheat; it should really only cook until it's just tender; cooking it longer results in somewhat of a gooey consistency (it should be tender with a bit of a bite, similar to al dente pasta), therefore, timing the buckwheat for 6 minutes, tasting every minute or so until done, is a good route to go. 

inspired by green kitchen stories

| serves 6 |

  • 1 cup buckwheat groats
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup chopped parsley
  • zest from half of one lemon
  • freshly ground pepper
  • couple handfuls brussels sprouts (roughly 6 ounces), trimmed and shaved using either a mandoline or knife
  • a bunch scallions, white and green parts sliced thin
  • pomegranate seeds, from half of a pomegranate
  • big handful of toasted chopped almonds

dressing

  • 2 tablespoons sherry vinegar
  • 1 tablespoon whole grain mustard
  • 1/4 cup extra virgin olive oil
  • 1-2 teaspoons honey/maple syrup
  • salt + fresh ground pepper to taste

 

dressing

  • whisk vinegar, mustard, and syrup (or honey) until combined.  in a steady stream, whisk in the olive oil until emulsified, season with salt and fresh ground pepper.  set aside.

buckwheat bowl

  • place buckwheat groats in a fine mesh sieve, and rinse under cool water.  bring the 2 cups of water and the 1/2 teaspoon of salt to a boil, gently transfer rinsed buckwheat to pot; turn heat down and bring water to a simmer, cook for 7-10 minutes.  remove from heat and let sit for 10 minutes
  • transfer buckwheat to a large serving bowl, add chopped parsley, lemon zest and a few turns of fresh ground pepper.  add the shaved brussels sprouts, scallions, pomegranate seeds, and chopped almonds, and give it all a good toss
  • drizzle the dressing over top and toss once more.  taste and adjust seasoning if needed

serve and enjoy!