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Posted on June 14, 2021 by The Divine Kitchen

Summer Strawberry Crumble (paleo, with a vegan option!)

Last week, it was crazy hot. Like, so hot, I considered experimenting if the whole frying-an-egg thing would work on my car.  (Just kidding, I’d rather die than put something like a raw egg on my car… you know that.)

But – it still got me thinking, is it unseasonably warm? Am I just old? Or, have I thrown out the concept of time for the last 12-15 months because the world’s structure and order was flipped upside down and I don’t remember what I was even doing last year? Probably all of the above.

If there’s one thing that really makes me think about summer, it’s strawberries. I… just love them. Sometimes when I was younger, on the last day of school, my mom would pick my sister and I up and take us to this local yard where you could pick strawberries, and that was when I knew it was summertime. Things were way more simple back then – I didn’t have to work, do much, or even really think. I was just kinda floating around like a somewhat-anxious-yet-carefree kid, picking strawberries.

Yesterday, I also was floating around shopping, wanting to be out-and-about, but not remembering what I typically do on a summer Sunday morning when not sequestered inside. Naturally, I went and bought some crystals, because why not? So after I picked out my assortment, I found one last one – I didn’t know what it was, but I knew I needed it.

I bought myself a little polished piece of strawberry quartz.

It’s not quite as soft pink as a rose quartz – and it definitely “felt” different in my hand. It most closely resembled a strawberry JellyBelly bean to me, with its little dark speckles, suspended inside like little strawberry seeds. After thinking about strawberries all weekend, I took this as a little nudge that the Universe needed me to have it.

One thing I like about quartz crystals is their universal solutions to common problems. Whatever Earth energy a precious gemstone can pull is unique in its own right – but I knew this one was special as soon as I held it. You may be familiar with clear quartz – known as a common “cleansing” stone, it serves as an empty (clear) vessel to absorb whatever negativity that may be lingering and allow you to replace it with more wholesome or loving thoughts.

Something like strawberry quartz is a bit more specific to me. It has the pink hue to it but isn’t quite as soft as a rose quartz – the stone most widely known for love, and the heart chakra. Strawberry quartz, with its complex color and formation, is a very rare type of quartz. Its “seeds” are flecks of hematite, so this one has a lot going on inside.

Strawberry quartz goes beyond any kind of basic attribute about love, or happiness. This one is known as a “finder” – it’ll point you to what you’re looking for if you need a little nudge. If you are looking for things like love, or happiness, or wisdom, this one ties into healing your thought process in pursuit of all of that, offering a better sense of clarity. As expected – this one is tied to the third eye chakra, but I really believe it also ties to the root chakra – getting to know yourself through your thoughts and your identity (which plays a huge part in trying to find love and happiness).

Having said that – I felt inspired to continue with my strawberry kick, so here is a delicious little recipe for a bright strawberry crumble, just in time for strawberry season. Go grab your baskets, pick some berries, and go eat!

Summer Strawberry Crumble (paleo, with a vegan option!)

Prep time: 10 min

Cook time: 20-25 min

Ingredients

For the filling

  • 4-5 cups strawberries, roughly chopped with both smaller and larger pieces (strawberries have a lot of water – you don’t want them to totally breakdown into a puree while baking!)
  • 1 tbsp lemon juice
  • 1 tbsp arrowroot powder 
  • 1/2 tsp cinnamon (just a dash for flavor depth!)
  • 1/3 cup coconut sugar

For the Crumble

  • 1/3 cup almond flour
  • 1/4 cup ground flax seed
  • ½ cup steel cut oats (instant is preferred)
  • 1/2 cup of cold butter (real or vegan is fine), cubed
  • pinch of Salt
  • 1/3 cup coconut sugar

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, mix your filling ingredients together, carefully folding the strawberries together so they don’t become crushed.
  3. In a separate mixing bowl, mix together your crumble topping ingredients, pressing the cubes of butter into the oats, flour and flaxseed. 
  4. In a greased 8×8 baking dish (or smaller for a thicker), add your strawberries, spreading to an even layer.
  5. Next, sprinkle your topping evenly over the strawberries, ensuring it coats the whole strawberry mixture and the butter chunks are distributed evenly.
  6. Bake until bubbling and topping is golden brown. Remove from heat to let stand and cool for 5 minutes prior to serving.

Enjoy!

-S

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Posted on June 10, 2021 by The Divine Kitchen

Teriyaki Ginger Turkey Meatballs (Paleo, Keto-friendly!)

Hey y’all. What’s poppin.

I don’t know if it was just an overwhelming need for a “break”, but I’ve had a renewed sense of “why the hell am I ignoring this blog when I love cooking, cook every day anyway, and need to document it”, so I am back.

If you follow me on Instagram, I’ve posted some stories here and there. Back in January, I had some house drama and I kind of fell off the blog wagon. Since then, I’ve spent a lot of time trying to be a normal human again, socializing, going out to dinner, seeing friends, and sitting my derriere pool side. I suppose I haven’t made much time to be online, as that’s LITERALLY all I did for the last year…. But I’m back. Vaxxed, waxed, all the sass.

So, what’s so special about today? Well, considering from the fact that I am now a work orphan (my whole team has taken really amazing opportunities elsewhere within the organization, go team!), it made me think about how I need to really cultivate and leverage my skills. Professionally, sure – that’s one thing. However, I love sharing food, woo-woo spiritual stuff, and just my general weird self with you all.

Tonight is the new moon in Gemini – I find this particularly relevant, because my moon (when I was born) is in Gemini. I’m a Libra, my ascendant is in Pisces, everything is duality in my life.

Guess who hates ambiguity, “close calls”, and grey areas? Yeah, it’s me. I hate that shit.

So, back this new moon in Gemini. I treat new moons like a jumping off point into the next energetic window – what renewed feeling do you want to embrace? What do you want to reset? This one in particular though was also a solar eclipse. To put it in laymen’s terms, this window of renewal also removed our illumination temporarily, so eclipses can often feel like a point of total confusion and darkness. What better time to pull the plug and press the reset button when you can’t see shit? Just kidding.

However, I don’t see this window as a time of major action – just reevaluating. I know sometimes people like to do whatever rituals feel right during a new moon – which, by all means, please continue to do what makes your heart sing. However, when something like this happens alongside an eclipse, I think that pressing the reset button just requires a bit more thought and introspection. Let this “period of eclipsed darkness” kind of let your mind go where it needs to go.

A friendly reminder that not only the sun and moon are in Gemini today, but Mercury is also there too. And Mercury is in retrograde… so it’s alright if you’re feeling a little jacked up when trying to take some time to think about what you may want to re-evaluate, reset or renew. When the Sun and Mercury are together in the same sign, typically you get that happy, cheerful confidence around your own thoughts, but the retrograde adds a very real layer of confusion. The moral of the story – be chill during this time, things are really weird.

In other news, I made meatballs. I haven’t given a lot of thought to curating my recipes recently, so here’s a shitty picture of them. They taste good. I promise.

Teriyaki Ginger Turkey Meatballs (Paleo, Keto-friendly!)

Prep time: 5 min

Cook time: 15 min

Makes 12-15 meatballs

Ingredients

  • Ground turkey, kept as cold as possible
  • 1 tbsp sesame oil
  • 1 tsp finely chopped or minced fresh ginger
  • 1-2 garlic cloves
  • 1/2 to 1 tsp sea salt
  • 1/3 cup almond flour
  • 1 tbsp miso paste
  • 1 egg
  • 1/2 of a small yellow onion, diced
  • 1 tbsp sesame seeds
  • dash of fresh lime juice

Directions

  1. Preheat oven to 375 degrees F. In a large mixing bowl, mix all ingredients together. Place back in fridge or freezer so that meat can cool, making it easier to handle (I buy Koch’s Ground Turkey from Harvest Market – it’s a bit “wet”, so it has to be cold to handle well).
  2. Roll into even meatballs. Place on a parchment or foil-lined/greased baking sheet, approx. 2-3 inches apart.
  3. Bake until starting to brown, about 20-25 min.
  4. Serve with sesame oil/soy sauce zoodles, your favorite teriyaki dipping sauce… heck, throw them in a bowl and eat em straight… I like to garnish mine with sliced scallions. They’re delicious. I missed together some miso, soy sauce, ginger, sesame oil and Vegenaise for a dipping sauce…. it was righteous.

Enjoy!

-S

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Posted on December 4, 2020 by The Divine Kitchen

Asian-Inspired Broccoli Cabbage Slaw (Paleo, Keto-Friendly, Vegan!)

I always say I’ll keep my momentum going with making posts and recipes to share, but often times I just get so busy that I completely forget. I love to make things, but in all honesty, a lot of what I make either doesn’t make the cut aesthetically, or I eat it before I even think to take a picture. You win some, you lose some.

 I hope everyone had a good Thanksgiving! Mine was small, but I did go to my parents’ house, against my better judgment. I was fine with eating alone, but decided that I would spend dinner with them, after we all decided that we had been sufficiently social distancing. Boy, was I wrong! COVID scare in the immediate family, and my test is scheduled for later today. Fortunately, they are asymptomatic and okay – fingers crossed that my test comes back negative, but I am quarantining for a few more days just to be sure.  It’s a bummer that I have to miss the farmers market today, but it’s in the interest of public good. Sigh.

So did anybody cook anything really interesting for Thanksgiving? I made a creamed corn recipe that is a hybrid of a fancy Epicurious recipe crossed with a sweet elderly lady named Millicent’s creamed corn. It was delicious. I ate the carbs. I enjoyed the carbs. I am over the carbs. To that end, I am only likely continuing my ketogenic adventures until the end of the year. I’m considering skipping Dry January, because it’s the one indulgence I can still have during COVID. We will see.

I made an Asian Slaw that I want to share with you all, so I guess that’s what I’m sharing. I have been all over the place, and I can’t go to the store until Monday 😦 (I know I could order food and have it delivered, but I’m very particular about feeling my avocados before I buy them) This was made a few weeks ago, and it’s definitely really tasty! Plus, it’s paleo, keto-friendly and vegan!

Asian-Inspired Broccoli Cabbage Slaw (Paleo, Keto-Friendly, Vegan!)

Prep time: 10 min

Cook time: n/a

Ingredients

  • 3 cups red cabbage, sliced very thin

  • 1/3 red onion, also sliced very thin

  • 2 cups fresh broccoli, cut into small, bite-size florets

  • 1 large carrot, julienned

  • 1 large handful cilantro, chopped

  • 1 tbsp sesame seeds

  • 3-4 stalks of scallions, sliced thin/on a bias

  • For the dressing

    • ½ cup Vegenaise

    • 2 tbsp sesame oil

    • 1/3 cup rice vinegar

    • sweetener of your choice, just a pinch to take out the tartness – I used a ½ tsp of monkfruit sweetener, but you can use a tsp of honey or maple syrup

    • 1 tsp Tamari, soy sauce or coconut aminos (may not need as much sweetener if using coconut aminos, FYI)

    • juice from ½ of a lime

  • Directions

    1. Mix together your salad ingredients in a large bowl. Separately, in a small bowl, mix together your dressing ingredients, whisking until emulsified.

    1. Combine dressing and salad ingredients. Allow to sit for at least 30 minutes prior to serving.

    1. Note – if kept overnight or in the fridge for a while, it may darken due to the soy sauce and red cabbage colors bleeding together. It’s still edible! I always have red cabbage in my fridge, so if it gets over-saturated, I freshen it up the next day with some fresh-sliced red cabbage. Of course, err in your best judgment, but I like to make my salads last 🙂

    Enjoy!

    -S

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    Posted on November 6, 2020 by The Divine Kitchen

    Roasted Cauliflower Leek Soup (paleo, with vegan option!)

    I was really hoping by this point in the year that it would’ve been a little chillier. I’m ready to turn my A/C off…. But here we are.

    For my non-US friends…. What’s it like to not stress-eat and go about your merry day, this week? We’ve been on edge waiting for the results of this election, and I will (hopefully) breathe a huge sigh of relief when this is done. Not that I don’t enjoy politics or anything – Political Science was actually one of my majors in college so I really enjoy a good debate. This year has taken the fun out of it though – less science and reason, more feelings. Having said that, I will be glad when the collective US people calms down a bit. Hopefully.

    Even though there hasn’t been a whole lot of chilly fall weather, I’m ready for it. I’ve been making soups and crockpot recipes and baking…. Dare I say, I am even ready for some snow? I’m interested to see how my new Jeep fares in some powder, and I got some Carhartt wool socks that I’ll be sporting (it’s the little things, really). It’ll be a little different this year, since normally I’d love for it to snow and then get together with friends to cook and drink wine, but COVID has sort of hampered those plans. In the meantime, we all have to make due with whatever is thrown our way, and make sure we’re practicing self-care.

    Out of curiosity, how much have you seen that term thrown around, “Self-Care”? It’s been adopted by a lot of trendy magazines, beauty lines, and has this spa-like association to it. To be honest, that really makes me mad. There’s nothing like ruining the meaning of something because it makes money – you’re selling someone an idea, something for them to reach for, and the wellness industry has done little to show people what it actually means – all the more reason for no one to really dig into the definition of self-care. From my own personal perspective, it even feels like it has this feminine tie to it too – doll yourself up, take a bubble bath, wear a fuzzy robe on Saturday night in –  all the more damaging, since self-care is for everyone.

    What does self-care actually look like? Not to keep with the vague answers, but that really depends on you.

    To me, self-care is reaching for water instead of wine after I’m done work, to make sure I stay hydrated.

    Self-care is turning off the news for the day, because it gives me anxiety.

    It’s making sure I shower before bed, because I like getting into a clean bed with clean pajamas, and clean hair.

    It’s prioritizing my meetings, switching a less impactful one to tomorrow, because I need to get away from my desk and get some fresh air outside.

    It’s being patient with myself when I short-circuit because I am stressed, or being kind to myself because I was in my feelings and gained some weight in quarantine.

    It’s making healthy choices, and not overly depriving myself of things I enjoy as I’ve slowly shed my quarantine weight, and reminding myself that my friends still love me, no matter what I weigh.

    It’s asserting my boundaries, telling people I’m uncomfortable with large gatherings, but respect that they can still do what they want.

    And if doing these things inspires a big ol’ lumberjack man to put on his fluffy robe, sip Pinot Noir and take a bubble bath, then so be it.

    Does this all sound mushy and weird to you? If so, it’s because we never understood that self-care is making sure we’re doing and feeling okay, respecting our own limits, and honoring our needs. To assign some sort of marketable idea that it’s to just shut off and shut down to primp and pamper, I think we’re doing ourselves a disservice. Learn what it is that you do for yourself when you feel your best, and then do more of it.

    If it’s cold where you are, you’re going to love this soup recipe. It’s deceivingly creamy, and you may even fool some vegetable haters out there too. Get out those delicious leeks and let’s roast some stuff!

    Roasted Cauliflower Leek Soup (Paleo and Keto, with Vegan option!)

    prep time: 15 min

    cook time: 25 min

    serves 4-5

    Ingredients

    • 1 quart chicken stock (vegetable stock can be used to make vegan)
    • 1 large head of cauliflower, thicker stems removed
    • 1/2 to 1 yellow onion, chopped
    • 2 leeks, sliced thin – using only the white or lighter parts
    • 4 large garlic cloves, finely minced or pressed
    • 1 teaspoon dried thyme
    • 1 tsp paprika (plain, not smoked)
    • 2 tbsp ghee or olive oil
    • juice of half a lemon
    • Salt + pepper (to taste; I used approx. 1 1/2 tsp salt, 1/2 tsp pepper)

    to garnish(optional)

    • Scallions, sliced
    • Crumbled bacon, prosciutto or pancetta

    Directions

    1. In a large pot over medium heat, add your ghee or olive oil, leeks and onion. Lightly sprinkle with salt and pepper. Sauté until onions and leeks become translucent, about 3-4 minutes. Next, add your garlic and more ghee or olive oil if needed, and stir, cooking for another 3-4 minutes.
    2. Add the cauliflower to the pot next, stirring so that it starts to soften and brown – about 3-4 minutes. Add just a pinch more salt and pepper. This allows the vegetables to “sweat” and incorporate each other’s flavors better.
    3. Now, add your chicken or vegetable stock, thyme and paprika, and bring the mixture to a boil. Once the broth starts boiling, reduce heat to medium low and cover with a lid simmering for about 15-20 minutes – allowing the cauliflower to cook thoroughly.
    4. Once the cauliflower has simmered, add your lemon juice. Use an immersion blender to puree the soup until smooth. If you don’t have one on hand, you can also carefully add the soup to a blender and puree until smooth. If using a blender, add back to your pot once blended.
    5. Taste the soup for additional seasoning, adding more salt, pepper, paprika or lemon as needed. You can also thin it out a bit with additional stock, if it’s too thick.
    6. Serve with garnish (optional), and enjoy!

    -S

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    Posted on November 2, 2020 by The Divine Kitchen

    Fall Harvest Salad with Parmesan, Cranberries and Pecans (Gluten-Free!)

    Y’all it’s fall! And it was WINDY today!

    I’ve been hitting the gym pretty hard, so I’m not sure if that’s why I’m more hungry, or… if I am nearing hibernation. But I’ve needed to make some more heartier lunches and dinners…. So with a good protein, I’ve been enjoying some really good salads. It’s been a challenge to get my fats in as much as possible, especially with the weather turning – I am a carb-aholic, and potatoes when the weather’s cold just seems like the right thing to do.

    Also, I just realized I am emotionally eating because tomorrow is one of the most intense Election Days in the history of America. I also have not done my annual haul of buying-sweaters-I-can’t-fit-into-my-closet, so the act that I have no exciting parties to look forward to stings a little, too. I suppose the first reason is a bigger problem concern than sweaters, but we cope how we can.

    Not a lot more to say – I wanted to get this recipe out in time for dinner in case anyone was looking for a good recipe for a fall salad!

    Fall Harvest Salad with Parmesan, Cranberries and Pecans (Gluten-Free!)

    Prep time: 10 min

    Cook time: n/a

    Ingredients

    • 4 cups of Spring mix, rinsed  (if not pre-washed)
    • 1/2 cup shaved/shredded parmesan
    • 1/4 cup dried cranberries, or craisins
    • 1/2 cup toasted pecans
    • 1 small shallot, minced
    • For the dressing
    • 1/3 cup good olive oil
    • 3 tbsp cup balsamic vinegar
    • 1 tsp Dijon mustard
    • 1 tsp maple syrup

    Directions

    1. Whisk together the dressing ingredients together in a small bowl. Adjust flavors as necessary.
    2. Add your spring mix to a large bowl, along with your shallot, cranberries, pecans and parmesan. Mix together thoroughly.
    3. Dress salad, mixing half of the dressing into the salad at a time to ensure you don’t drown the salad. Garnish with additional parmesan, if desired. Serve with salmon or on the side with some chicken!

    Enjoy!

    -S

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