I had the pleasure of teaching a functional cooking class this week for Lifestreams Ministries. I had never guided a cooking class before and I figured it wouldn’t take much of a different mindset than guiding one of my yoga classes. Unbeknownst to me beforehand, though, the co-author of the naturopathy textbooks I’ve been pouring over for the last few years was taking the class. It’s funny how life works out like that sometimes.
I’m not the ideal customer at a Mexican restaurant. While the cuisine is phenomenal (and done so well here in So Cal), I usually have to ask for half of the ingredients to be left off of my order. Crema, tomatoes, peppers, anything spicy… It doesn’t discourage my new West Coast interest in tacos, though.
I’m all about vegetables for breakfast if you didn’t already know. From cauliflower porridge to zucchini scones, I try my best incorporate vegetables into all meals of the day. It’s also not hot enough yet for me to crave a smoothie in the morning here, roasted vegetables and pasture-rasied eggs have been my jam recently.
At the Leucadia Farmer’s Market on Sunday I scored some beautiful (but tiny) organic purple carrots.
If coffee cake had a summer transformation, I think this cake would be it. It’s quite dense as far as cakes go, but perfect because it’s just barely sweet. Instead of adding sweetness with something like coconut sugar or maple syrup, loads of fresh lemon and local blueberries shine through.
I spent my first Sunday morning in So Cal at a farmer’s market, of course. I made it out with the best strawberries I’ve ever tasted, beautiful avocados, and some zucchini blossoms given as a bonus by a super kind farmer. I’m lucky that where I’m staying this summer has a ton of produce growing on the property, so I’m set for a few staples. Lemons, lettuces, and herbs are growing abundantly even this early in the season.
Simple, nutrient-dense sweets with functional ingredients are by far my favorite thing to make for a week’s meal prep. This last week included a lot of travel, and consequently a lot of snacks instead of meals. The write-up for this recipe happened mostly while on a flight to California, snacking on a few for sustenance.