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spiced curiosity | quick bites Archives - spiced curiosity
Fava Bean Hummus! :)

Thursday, May 14, 2015

fava bean hummus

Oh, the labor of love of fava beans. Instead of a pot of lentils boiling away in the background, these beans require manual TLC. So put on your sweatpants, some sweet tunes, and chill out on the couch while you shell these suckers.

Fava Bean Hummus! :)Fava Bean Hummus! :) Fava Bean Hummus! :)

I’m being a bit fussy about the work involved, but once you get in the flow of shelling, it’s pretty darn fun. There’s a meditative quality to just working with your hands – all the colors, textures, and snaps of the beans fade into focus. Especially when my work requires me to be on my feet all day, sitting and shelling are a welcome retreat.


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Beet Pickled Eggs – homemade, vegetarian

Tuesday, April 14, 2015

beet pickled eggs – rebooting taste buds

After two and half weeks of food purgatory, the cleanse is officially over. Though I was jonesing for ice cream, loaves of sourdough, and PIZZA, I am totally fine with continuing to avoid these foods and only indulging occasionally. My head is clearer, I naturally have more energy, and my taste buds woke up. Wait, what?

Now that I cut out sugar, wheat, and most of dairy, I enjoy more sour, fermented, bitter goodness on every plate – whether it’s snacking on raw radishes or spooning kraut onto my salad. Now when I bite into a croissant, it’s too yeasty, or into my favorite cookie, it’s just cloying. Suddenly I’m tasting more flavors in other foods I thought were plain, and it’s pretty freaking awesome. I love the fact that you can manually reboot taste buds.

So with my newfound (tasting) powers, I’m experimenting with more fermented foods. I mean, with great power comes great responsibility, right? 🙂 So after I heard about pickled eggs, I had to make them at home.

Beet Pickled Eggs – homemade, vegetarian

One thing to keep in mind when pickling, jamming, and marmalade-ing is the crazy amount of sugar used. A little here and there won’t kill you, but I’m trying to see how long I can go without refined sugar – indefinitely. (Especially with pickles which only need a little bit of sweetness to counter the sour vinegar base.)

Besides substitutes like honey or maple syrup, a naturally sweet option is beetroot. Beets are in season year-round, they have phytonutrients and fiber, and they give a pink-Midas hand to anything they touch. Clothes, cutting boards, and now eggs. I normally hate the color pink, but this deep magenta is pretty enthralling. Just remember to wear that stained, hand-me-down apron when making the recipe.

Beet Pickled Eggs – homemade, vegetarian Beet Pickled Eggs – homemade, vegetarian


Minty Spring Pea Soup – Spiced Curiosity

Thursday, April 2, 2015

minty spring pea soup – super simple food

As you’ve probably heard, we are on a cleanse. Removing soy, wheat, dairy, sugar, and nightshades (tomato, peppers, eggplant, potato – I didn’t know what those were either until my dad did this cleanse) has been enlightening and also exhausting. The two-week diet is called the Elimination Diet, and the premise is pretty simple: avoid eating common food allergens for a short period of time so your body and gut can heal, then reintroduce the foods one-by-one so you can clearly discover any physical, allergic reactions. Pretty cool, right?! I love the thought of uncovering any allergies so we can have even higher health by avoiding those foods in the future, not to mention I’ve been feeling clearer-headed and lighter after eating every meal.

Sweet Lilac – #SpicedCuriosity


Lentil Radish Salad with Smashed Garlic and Ginger – from Ottolenghi's Plenty

Monday, February 9, 2015

lentil radish salad with smashed garlic and ginger – ottolenghi’s plenty

These wintry days lead me to reach for comforting, nourishing food. The most comforting sensation to me is a too-hot bite of lentils fresh out of the pot or the smell of crushed garlic from my mom’s cutting board. So after reading Yotam Ottolenghi’s second of several cookbooks, I found the perfect recipe for me.

At first the simple “Cucumber Salad with Smashed Garlic and Ginger” sounded too simple – why invest time in a topping when I could whip up Lemon & Eggplant Risotto or Saffron Cauliflower? The secret is that it goes on nearly everything, including my favorite vegetarian/vegan/gluten-free-but-not-paleo base of choice, lentils, i.e. the sturdy foundation of my plant-based meals.

Lentil Radish Salad with Smashed Garlic and Ginger #SpicedCuriosity


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