All posts tagged: Zucchini

Top Secret Veggie Chili

Your mission, should you choose to accept it, is to make the best veggie chili in town. And why wouldn’t you? Veggie chili is healthy and hearty and tasty and the flavor is just so…American. Like BBQ, chili is one of those things we can imagine cowboys eating around the campfire in days gone by, making it the perfect thing to serve at your 4th of July cookout! I have to admit I am loath to give out this recipe. I’m a Scorpio and Scorpios love to keep secrets. In the past when people have asked for the recipe I’ve always given an artfully incomplete answer, but now that I’ve started this blog I’ve decided to offer it up for the greater good. It’s the right thing to do. I guess the first thing you should know is there are some secret ingredients. Ready, drumroll please… coffee, mexican chocolate and Sriracha! They may surprise you but they turn this chili into a melting pot of flavor. I happened to have a lovely coffee with chicory from my …

REAL FOOD FAST- Clean Veggie Curry Bowl

Published by Jacqueline King

Next time you’re feeling peckish try this quick and clean curry bowl. So many delicious flavors come together in this recipe- sweet, savory, spicy, nutty – all in just 10 minutes. Here I’ve laid out traditional measurements for everything, but also more casual measurement so you can just eyeball it when you’re in a hurry. I promise it will turn out perfectly either way. This is real food fast at its best. Ingredients: 1-2 servings 1/4 Onion 2 tsp coconut oil 1/2 Zucchini, 3/4 cup Mushrooms, (about 2 handfuls) 3/4 cup Cauliflower, broken into small florets (about 2 handfuls) 1 Garlic Clove, chopped 1/2 cup Vegetable Broth 1/4 tsp EACH Kosher Salt, Black Pepper, Curry Powder (2 big pinches each) 1 can Garbanzo beans, rinsed and drained Fresh Cilantro and Italian Parsley leaves (1 small handful each) 1/4 cup Walnuts, chopped (1 small handful) 1 Tbs Mango Chutney 1 Tbsp Coconut Yogurt or Cashew Sour Cream Sriracha (optional) Sauté the onion in coconut oil over medium heat. Meanwhile thinly slice the zucchini, and mushrooms. Add them to …

Deconstructed Ratatouille Salad

Published by Jacqueline King

I just got back from our annual vacation in Canada to find summer in Los Angeles still in full swing. The first few days of September have been scorching with temperatures hovering near 100*. My tomato plants are loving the prolonged heat and I came home to find them full of sweet, delicious fruit. I couldn’t resist posting this shameless tomato selfie on the BHF Facebook Page.. When my friend Paige saw the pic she commented “I want to eat you tomatoes!” so I gladly invited her over for a tomato-centric lunch. I also had a couple of little Japanese eggplant, yellow summer squash, zucchini and peppers in the garden so I thought of making ratatouille but wanted something lighter. I came up with this salad of grilled vegetables in a cherry tomato vinaigrette. It tastes delicious warm or chilled and is a fresh, healthy take on a summer standard. Enjoy! Ingredients: Serves 4 For Tomato Vinaigrette: 1 pint Cherry Tomatoes, halved 1small Onion cut into 1/4 inch thick slices 1Shallot 2 cloves Garlic 2 …