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spiced curiosity | healthy, vegetarian recipes in san francisco
mushroom lentil pilaf

Sunday, May 6, 2012

blue lentil mushroom pilaf

  • 1 large shallot
  • 2 garlic cloves
  • 1 cup french blue lentils
  • 2 cups of vegetarian chicken broth
  • 1/2 large lemon’s juice – about 2 Tbsp
  • 1/2 cup brown rice
  • 1 cup crimini mushrooms
  • 1 tsp salt
  • pepper to taste

I love simple stuff. Making, savoring, and remembering the small things are how I enjoy life… Or at least that’s how I endeavor to. Each minute of the day can stack up complications, but every now and then a small act of simplicity breaks the ice, and brings the important matters to focus.

lentils & brown rice


cantaloupe, fresh!

Monday, April 30, 2012

cantaloupe lime smoothie — quick fix for a ticket home

  • 1 medium cantaloupe
  • 1/2 lime’s juice (about 2 Tablespoons)
  • 1/3 cup of greek yogurt
  • 1/2 tsp minced ginger
  • 5 large ice cubes
  • 1 Tbsp honey

I have no idea why, but these wisps of summer heat here in New York have been making me crazy homesick! Maybe it was missing SXSW, or hearing of UT’s student rally against sweatshops, or reading tweets about breakfast tacos, but hot dang. I’m missin’ my home state.

sweet melon home



lemony asparagus

Wednesday, April 25, 2012

lemony asparagus with roasted pinenuts — green on a plate, or a green tarp?

  • 1 lb asparagus
  • 2 Tbsp olive oil
  • 3 Tbsp pinenuts
  • 1/2 lemon’s juice — save some rind of zest!
  • 1/2 tsp salt
  • lemon pepper

Happy belated Earth Day! Yeah, it didn’t really sink in for me ’til the morning of. I was standing on the Highline in front of a row of food-prepping cooks, laughing and grinning when they tossed pounds and pounds of fresh salad over the edge. A sight to behold. The idea of “salad for all” is a beautiful concept.

prep line-up!

kid chef


rich avocado pesto

Monday, April 23, 2012

avocado pesto brown rice pasta — equally flavorful neighborhood

  • 1 1/2 large, ripe avocados
  • 1 bunch fresh basil
  • 1/2 cup pine nuts
  • 1/2 large lemon — or 2 tablespoons of lemon juice
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1 lb brown rice spaghetti

This dish is about as rich as the culture of my sprawling neighborhood downstairs; artists scheme on fire escapes, hustlers push their fare on sidewalks, and children absorb it all on their short but full walk home from school. I feel like one of those kids, with wide eyes, just breathing in all these different scents and styles, finding my way between them and integrating my style to the mix.




It feels like a taste of the neighborhood when I pop in a forkful of this thick pasta. The ingredients are rich, and I can only handle a few bites before I sip some water. But I keep coming back for more, and soon the whole plate is pretty much licked clean. (I won’t tell you how close that is to being literal.)

the main players


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