super natural every day


i love the colors in this french gathering of 
greens, reds, purples, yellows and more!
everyone can find something to love.

broccoli gribiche
(borrowed & adapted from

a bunch (1 1/2 lbs.) fingerling potatoes
1/4 cup + 2 tbs of olive oil (may need less)*
sea salt
12 oz. brocoli florets 
2 heads or more if want)
3 - 4 large eggs, hard boiled
2 tbs red wine vinegar
1 tsp dijon mustard
1 tbs capers
2 shallots, chopped
chopped parsley, tarragon, chives
or whatever you got

*fire it up*
turn oven on to  400 bake
roast fingerlings with olive oil/bit of salt
(see pic above)
25 - 30 minutes/check at 15 mark
roast broccoli/olive oil/salt
 for 15 - 20 min
boil eggs/peel/chop
(stop here if you need to go on with the day!)
you can do all of the above within 
30 minutes and make dressing later
OR it's great to mix dressing
in while warm too

 *mix it up*
mash just one yolk in a medium bowl
super slow add olive oil bit by bit
should be smooth (mine was not)
whisk in vinegar first, then mustard
add herbs & salt to taste

i found that there was a lot of dressing 
left which i love to put in a ball jar 
for salad or veggies later

*i would start with 1/4 cup and add if need*

i LOVE hearing from you
please leave a comment & let me know 
what you think of this recipe OR 
anything you might want to share

big love


quinoa latkes = quinatkes

2 1/2 cups COOKED quinoa
(which is about 1 1/2 cups dry i think)
4 large eggs
1/2 tsp fine grain sea salt
1/3 cup fresh chives (or combo of scallion greens)
1 yellow/white onion finely chopped
1/3 cup freshly grated parmesan (i had shredded)
2 - 3 cloves garlic finely chopped
1 cup bread crumbs (i used matzoh meal)
water, if needed
1 tbs olive or coconut oil

it's 1 to 2
so.. 1 1/2 cups quinoa to 3 cups water
get a good rice pot
put it on medium heat
a good wood paddle 'chunk' of earth balance
1/2 bullion cube
melt and mix
then add quinoa
then add water
bring to boil
then to simmer
lid on
timer on 
20 minutes or more

*mix it up*
grab a BIG bowl
combine cooled quinoa, beaten eggs, salt
stir in chives, onion, cheese, garlic
add matzoh meal
which will absorb some moisture 
if it's too dry add water

create little to medum patties
(this is a great place to hire a small helper :)
it's easier to make them all first & then get the fire going
so you can keep it going
i create them as i go 
grab a large heavy skillet 
pour a bit of olive oil 
turn to medium-high
make sure to have a plate with napkins 
or a paper bag nearby to soak up the oil
let the patties cool

they stayed well in the fridge
warmed them in oven next day
still crisp and yum
enjoy beauties

another amazing recipe
adapted from 
super natural everyday
by heidi swanson

coconut lentil yumness.


green lentil coconut yumness

2bs butter/ghee/earth balance/coconut oil
1 large onion chopped
3 cloves garlic chopped
5 1/2 cups or more of water
1 repunzel vegan bullion
1 1/2 cups green lentils rinsed
3 tbs unsalted butter
1/2 tbs curry powder
1/2 cup cocnut milk
fine grain sea salt
1 bunch fresh chives cut/minced/chopped

*rock it*
grab a big pot
turn to medium
melt butter
add onion/garlic/bullion
do the glaze dance
stir it, love it, want it
add lentils mix about
then water
bring to a boil 
back down to a simmer 
lid on & timer on
*this took longer than i thought*
lentils need to be tender 
might be up to 40 - 50 minutes+
i also had to add a bit of water
do what it takes

side note: 
this did not turn out as a soup
you could use your immersion blender
to partly puree or fully at this point 
(this is what i mean by making it your own)

here is the weird part
**i did a second step**
which is not a julesy/rm thing

i made the curry butter
in a small pan/pot
melt butter on medium
let it brown a bit 
till you smell that nutty scent
put in curry powder mix around
less than a minute

**super fun part**
dress the lentils 
 pour the coco milk into the pot
or you can do this individually in 
each cup/bowl too

the beauty of the white 
going into the dark 
(pic above) 
was so gorge!!

add some salt
put in cup/bowl/vessel
top it off with curry butter & chives


inspired & adapted from 
super natural every day 
heidi swanson