Day 33 – Juicing Leftovers

I was planning to write about the black bean brownies I made last night but they really didn’t turn out that great, so I’m writing about juicing.

I love to juice, but like everyone else I hate cleaning the juicer. It’s a pain in the butt. I find that if I rinse it immediately after I use it, it makes the cleaning process a little easier, but it’s still a massive pain. So I usually make a juice every other day.

My favorite things to juice are the parts of the vegetable I would have thrown away – like broccoli, cilantro, kale and cauliflower stems, or celery, carrot and radish tops. It makes me feel like I am wasting less of the vegetable. I usually keep a little baggie in my fridge of parts I don’t use for cooking, eventually it all ends up going through my juicer and into my belly.

For my base, I always use the same 4 things – 4 celery stalks, 1 apple, a large hunk of ginger, and some tart citrus (either 1/2 lime or 1/4 lemon, peel on). Everything else is fair game.

On Tuesday I used leftover broccoli and celery tops:



Yesterday I used all of the cauliflower stems leftover from the curried cauliflower salad, as well as the cilantro stems:


Yum. I like to drink the foam first and pretend it’s a latte 🙂


Day 32 – Recipe: Indian Spiced Cauliflower and Potatoes (Aloo Gobi)


It’s official, I’ve made it through an entire month of my vegan, gluten-free, corn-free and (mostly) soy-free diet. There have been a few occasions where I’ve mistakenly eaten corn, gluten and soy but for the most part I think I’ve done really well.

Some people have asked me if I am feeling better yet and the truth is that I haven’t seen much improvement. My body temperature is running hot, I still get overheated, sometimes I get randomly nauseous, my energy is pretty low… I don’t feel as terrible as I have in the past but I don’t really feel that great right now. From what I understand it is going to be between 3 and 6 months before I really start feeling the effects of the diet. At least I’ve got one month down, just a few more to go.

The good news is though that I FINALLY was able to make an Indian dish that tasted good, really good. So good that I practically ate the entire pan. And it only took 30 minutes – a miracle! Once again, this recipe is NOT mine, I found it on and you can view it here, Indian Spiced Cauliflower and Potatoes. I don’t even think I changed anything, I made some small substitutions (like using red potatoes cause they were on sale) and I left the skin on the potatoes because I felt like it. The only thing I would do differently next time would be to use parchment paper instead of foil on the baking sheet because the potatoes stuck to the foil like glue. But this recipe is super good, go make it now!

Indian Spiced Cauliflower and Potatoes

  • 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
  • 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (I used red new potatoes and left the skin on)
  • 5 tablespoons vegetable oil (I used coconut oil)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1 medium yellow onion, finely chopped
  • 2 – 3 garlic cloves, finely chopped
  • 2 teaspoons minced fresh jalapeño, including seeds
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup water

Put oven rack in upper third of oven. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread onto a shallow baking pan (covered in parchment paper for easy clean-up) and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/4 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

I used more potatoes than cauliflower but I weighed everything out to equal 3 lbs. I also used 1/4 tsp less salt than original recipe calls for.

This recipe has just the right amount of spice to it. I will definitely be making this again.

Day 31 – Recipe: M Cafe’s Curried Cauliflower Salad


If there is only one recipe you that bookmark on this blog, it should be this one. It’s a keeper. This is probably the most delicious salad I’ve ever had. Well, actually it’s a tie between this one and M Café’s Kale Salad.

This was the first M Café recipe I found online. I’ve made it a few times now and the only big thing I’ve changed from the actual recipe is the amount of salt I put in it. The first time I made it I followed the recipe exactly and it was way too salty, so much that it was inedible. It doesn’t even need half the amount of salt recipe calls for. I also only make half of the cashews because it’s kind of unnecessary to make 2 cups when the recipe only calls for a 1/2 cup.

The chopping is somewhat laborious but believe me this salad is a labor of love – you will be so happy when you’re eating it that you won’t care that it took you almost 2 hours to prepare.

So here it is, slightly adapted from the Los Angeles Times version: (here is the easier-to-read version from

M Cafe’s Curried Cauliflower Salad

For the cashews:

  • 1 cup roasted, unsalted cashews
  • 1/2 tablespoon maple syrup, preferably grade B
  • scant 1/2 tsp curry powder
  • pinch sea salt

For the curried cauliflower:

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons plus 3/4 teaspoon curry powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Pinch dry mustard
  • 2 tablespoons (1/2 ounce) peeled and minced fresh ginger
  • 2.5 – 3 heads cauliflower, trimmed and cut into small florets (about 8 cups)

For the Salad

  • 3 tablespoons raw honey or agave
  • 1.5 teaspoons fresh lemon juice
  • 1.5 teaspoons extra-virgin olive oil
  • curried cauliflower
  • 1 cup fresh or previously frozen peas
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced dried apricot
  • 1/2 cup curried cashews
  • 1/2 cup (1/4 bunch) roughly chopped fresh cilantro
  • 1/4 teaspoon sea salt, or to taste


  1. Heat the oven to 350°F. In a medium bowl, combine the maple syrup, curry powder and salt. Toss the cashews with the spiced maple syrup, then spread again on the baking sheet. Roast for 8 – 10 minutes until fragrant and golden brown (be careful not to burn!). Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container.
  2. Increase oven temp to 400°F. In a (very) large bowl or pot, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
  3. Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, 20 – 30 minutes, tossing once or twice for even cooking. Remove from heat and cool completely.
  4. For the salad: In a small bowl or measuring cup, whisk together the agave syrup, lemon juice and olive oil to form finishing syrup. Set aside.
  5. In a large bowl, toss together the cauliflower, peas, bell pepper and apricots. Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed. Cover and refrigerate a couple of hours to give the flavors time to marry before serving. This makes about 8 cups salad.


Disclaimer: this is not my recipe!

I usually pour all of the dressing over the salad. The original recipe calls for less apricots but I really like them in the salad so I add more.

Make this salad ASAP!




Day 30 – The 3 most disappointing moments of my weekend.

Well, I really wanted to post a recipe today but everything I made this weekend just didn’t turn out that great. I get really bummed when I spend forever making something and it turns out just blah.

Saturday night I made Goop’s Un-Caesar with Rosemary & Thyme Croutons.


I LOVE Caesar salad, and the bottom line is this sadly didn’t taste anything like a Caesar Salad. I made the croutons with some leftover Udi’s gluten-free bread that I had in the freezer. As I was making them I realized I hadn’t looked at the ingredients – to my dismay there was egg and corn syrup in the bread. Urgh. I gave my boyfriend the croutons and ended up putting the dressing on some lettuce and veggies for myself. The dressing tasted tart and lemony by itself but on my salad it didn’t taste like anything at all. Disappointment #1.

After I made the salad I decided to make some Watermelon Mint Popsicles. Last week I bought some Tovolo Groovy Ice Pop Molds on and I could not wait to use them. So I made a watermelon smoothie with some fresh watermelon and a little raw honey to sweeten. I snipped some fresh mint into the blended watermelon and then poured it into my molds. I froze them overnight and the next day went to eat one. I don’t know what I did wrong but the watermelon did not freeze right. The texture was weird and flaky and it basically tasted like minty frozen water. At least they look pretty. I have a feeling I will be looking at them in my freezer for awhile. Disappointment #2.


When the popsicles didn’t turn out right I figured I’d try and make some chocolate dipped frozen bananas instead. I followed this recipe from, Chocolate Coconut Oil Covered Bananas. I threw all of the ingredients in my food processor and for whatever reason the raw honey just did not mix with everything else. Unfortunately I didn’t realize this until after I dipped all of the bananas 4 times and saw that all of the honey was still sitting on the bottom. My bananas were covered in a thick coating of unsweetened cocoa powder and oil, iew. Disappointment #3.


So basically I have a freezer full of weird desserts that I probably won’t eat. At least I tried. Hopefully tomorrow I will have a decent recipe to post. And if anyone has any tips on how to make a better watermelon popsicle, please let me know!

Day 26 is actually Day 27 – Udupi

Apparently I can’t count. I shorted myself, today is really my 27th Day. Ah well. At least I’m one day closer to 365!

Today we went to Udupi, my favorite Indian Restaurant in all of Phoenix. They specialize in South Indian Cuisine, and the restaurant is completely vegetarian. Their lunch buffet is awesome, all of the vegan dishes are labeled so I never have to ask anyone what’s in anything. I wish I could tell you what is on my plate here but honestly besides the rice and the Gobi Manchurian (the red thing in the front – my favorite!), I’m not really sure.


There’s something with potatoes and something with lentils. Oh and there’s coconut chutney. With the buffet they also serve unlimited dosai which are excellent, but we dug into them so fast I forgot to take a picture. Sorry for this fuzzy pic, I don’t know what my camera was focusing on here.

We did ask one of the staff what was in the vegan dessert, Sweet Kesari, and he said didn’t know but I decided to eat it anyway. I was guessing carrot or sweet potato.


The more I ate it I realized it had a polenta-like consistency and I mildly freaked out cause I thought it was some kind of corn dessert. I came home and looked it up and turns out it’s a semolina (wheat) pudding. Woops. Not as bad as corn but I’m not supposed to be eating gluten either. Oh well, it’s not going to kill me. At least now I know not to eat it next time.



Day 25 – Spiced Millet Falafels with Tomato Relish


This was good but honestly not the best thing I’ve ever made. That statement really entices you to make this doesn’t it? Lol.

I kind of followed this recipe from Goop, Millet “Falafels” with Avocado + Tomato Relish. I did change some things so it’s not quite the same recipe, I also baked them at the end cause I wanted to make sure the middle was cooked. The falafels themselves were very tasty but the biggest flaw I think was the relish – if I were to make this again, I would omit the avocado and just make a tomato relish. Don’t get me wrong, I LOVE avocado, I just don’t think it worked in this recipe. Also, I would wear gloves while cutting the jalapeno. I didn’t do this yesterday and my fingers were ON FIRE for 6 hours, it was horrible. So this here is what the future me would do:

Spiced Millet Falafels with Tomato Relish

for the falafel

  • 1/2 cup raw millet, rinsed
  • sea salt to taste
  • 1/2 cup cooked unsalted chickpeas (garbanzo beans), crushed with a potato masher
  • 4 scallions, white and light green parts only, thinly sliced
  • 1/2 small jalapeno, minced (If you have sensitive skin, put on disposable gloves BEFORE chopping)
  • 2 cloves garlic, smashed and minced
  • 1/4 cup finely chopped cilantro
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 20 grinds black pepper
  • Extra virgin olive oil
  • lemon wedges for garnish

for the relish

  • 1.5 cups chopped tomatoes (whatever’s best; I like Trader Joe’s High Lycopene Tomatoes)
  • 2 teaspoons chopped cilantro
  • 2 scallions, white and light green parts only, thinly sliced
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon preserved lemon peel, minced (if you don’t have preserved lemon, use 2 tsp lemon zest)
  • the other 1/2 of the jalapeno
  • 1 tablespoon extra virgin olive oil
  • Sea salt and black pepper to taste


1. Start the falafel: Combine the millet with 1½ cups of filtered water and a big pinch of a salt in a saucepan. Bring to a boil, lower the heat, cover the pot, and cook until the millet is very soft and all the liquid has been absorbed, 25 minutes.

2. Meanwhile…for the relish: Combine all the ingredients in a bowl, seasoning to taste with salt. Set aside while you finish the falafel.

3. Back to the falafel…Stir the chickpeas, scallions, cilantro, jalapeno, garlic and spices into the cooked millet. Add 2 tablespoons of olive oil. Using a potato masher, crush the mixture until it holds together a bit.

4. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

5. Set a nonstick skillet over medium-high heat and coat the bottom with a slick of olive oil. Using about 2 tablespoons of the mixture, make a patty by squishing into a ball and then slightly flattening between your hands. Repeat with the rest of the mixture. Put about 6 patties into the pan at a time and cook until browned and crisp, about 4 minutes per side. Set the cooked falafels on the prepared baking sheet and cook the rest of the millet mixture, adding more olive oil to the skillet if necessary.

6. Bake all patties in the oven for 15 minutes. Remove from oven and start plating.

7. Cut the lemon into wedges, squeeze a bit of juice over each falafel. Put a spoonful of relish on top of each falafel and serve immediately.
yields ~12 falafel


They really were good, I would make them again. I just think that after a week of amazing M Café recipes, this didn’t compare. If I had made this at the beginning of the week, it probably would have been more impressive. I served it with a Roasted Curried Broccoli, a recipe that definitely could use some work. When I get it right I’m sure I will post it.


Day 24 – Garlic Dill Roasted New Potatoes


Thank God I’m allowed to eat potatoes. And Garlic. Ohmygoodness how I love garlic. This recipe isn’t mindblowing, and I’m sure there is another recipe exactly like it out there somewhere so please don’t freak out on me for posting this!

I had bought some red potatoes at the store and had a bunch of fresh dill leftover in the fridge (actually I still have a bunch of dill leftover so I’ve been snipping it into my salads – yum!) so henceforth came this recipe. I sort of followed this recipe from but I swapped out the butter for EVOO and added garlic cause as I said before, I love garlic. I also changed the cooking temperature cause I wanted the potatoes to be crispy. So I guess it’s really a different recipe but some elements are the same. The important thing is that mine turned out delicious!

Garlic Dill Roasted New Potatoes

  • 6 red new potatoes
  • 3 garlic cloves, smashed and minced
  • 2 T fresh dill
  • zest of 1 lemon (optional)
  • 2 T EVOO
  • Sea Salt and Black Pepper to taste

Preheat oven to 425

Wash potatoes and remove remove eyes. Slice potatoes about 1/2 inch thick. Put potatoes in a large bowl with garlic, dill, lemon zest, salt/pepper and olive oil, and stir until potatoes are evenly coated. Spread potatoes on a baking sheet in one even layer. Bake for 30 minutes. Remove from oven and enjoy hot! Sprinkle with more sea salt if necessary.

Coated Potatoes:


Finished Potatoes:


Served with my M Cafe Salads:


There are only 4 potatoes on my plate cause I ate about 6 slices off of the sheet pan before I made my plate.