I pride myself in utilizing what gems remain in my fridge the day before grocery shopping or produce delivery.
It’s like my own personal IRON CHEF challenge to create a gourmet (or just edible) dish from the depths of my crisper drawers.
I live for this shit.
Seriously. This is where my creativity flourishes.
“WTF can I do with a bunch of week old beets, endless summer squash from the garden and the 2 tons of lemons Al keeps buying each week because he is on a ‘lemon kick’ “
(I swear it’s like he’s having pregnancy cravings)
So, here I am, currently trying to simultaneously clean the fridge and use up what I’ve got left and it HITS ME.
I have been meaning to make beet hummus for a while now because of a few reasons:
1. How beautiful is hot pink anything?
2. I guess thats just it. I like pink.
I made this recipe with summer squash because it’s a neutral flavor and I have so much of it!
Plus, it makes this dip paleo-friendly, which is also a plus (hello happy belly).
Pair this gorgeous hummus with raw veggies or your favorite grain-free crackers for a fabulous summer dish that will certainly blow the pants off all those half-assed packaged hummus haters.
Follow me on Instagram to watch my recipe video of this dish! @NourishingNomsWithSam
Bean-Free Beet Hummus
Recipe By: Samantha Rispoli
1-2 medium summer squash, roughly chopped
2-3 roasted beets, peeled and chopped
1 Tbsp garlic, minced
1 lemon, juiced
3 Tbsp tahini
1/2 tsp Garlic Sea Salt
1/2 tsp Cumin
1/4 tsp Pepper
Water as needed
- Roast the beets ahead of time. 400 degrees on the oven, pop em in and bake until fork-tender. BOOM.
- Add all ingredients into a food processor and whizz until smooth.
- If hummus is too thick, add a little water to get things moving in there.
- Admire the pure pink beauty of the contents of your processor. Ahhh…
- Season to taste and serve with dippable snacks. HOLLA!
Alright, enjoy this recipe and feel free to comment below with questions, concerns or to tell me how you liked this recipe!
It’s summer time and I am up to my ears in garlic scapes.
I literally can not eSCAPE them.
(the photo happened, I didn’t actually drown)
I had teamed up with Casco Bay Organics to provide me with some local, organic produce for the shoot and they were SO GENEROUS with their veggies. Not only did I get my weekly produce box delivered, but they supplied me with all sorts of produce and herbs to showcase at the shoot. I was able to cook and save most of the food I received, but I still had this shopping bag overflowing with garlic scapes that I had to use up. So what did I decide to do?
MAKE PESTO, obviously.
Well, dear friends. Here is a basic Vegan Garlic Scape Pesto you can use to feel oh-so-fancy this summer. So grab some scapes, check out Casco Bay Organics if you’re in the Portland area and enjoy some seriously Nourishing Noms!
Garlic Scape Pesto
(Vegan, Dairy-Free, Grain Free)
Show me your summer pesto recipes on Instagram by tagging ME–
@NourishingNomsWithSam and using the hashtag #Nourishingnoms !
Hmmm. Sounds cool, huh?
IT IS and I’ll tell you why:
Eating intuitively CHANGED MY LIFE.
It helped me rebuild my broken relationship with food and my body.
What is it, exactly?
Intuitive Eating is a nutrition philosophy based on the premise that becoming more attuned to the body’s natural hunger signals as a more effective way to attain a healthy weight, rather than keeping track of the amounts of energy and fats in foods.
Duh, right? Like, it seems so obvious.
It actually took me a little while to “hear” my body talk to me, though.
It started with the decision to cut out processed foods, grains, dairy and sugar. I was simultaneously treating leaky gut syndrome, trying to lose weight, and feel more energized.
I accomplished all of of those goals in 8 months and was feeling better than ever! When the seasons changed, however, I noticed my body craving some foods I had “cut out” of my new healthy eating approach.
I remember my brain signal a sting of worry about eating my favorite foods in the world, pumpkin, sweet potatoes and squash.
“But SAM, the CARBS! You will surely gain all the weight back when you eat CARBS again!”
Thats when stuff REALLY clicked.
Why on EARTH would I deprive myself my favorite foods? I mean…
A. They were vegetables.
B. They were in season a.k.a. SUPER FRESH
C. I never felt full when I deprived myself of what my body craved.
It wasn’t long before I was checking in with my body ALL THE TIME to answer the age old question,
“What am I hungry for?”
I started noticing the way my body responded to foods. I took my time with meals, I slowed down and enjoyed myself. I stopped labeling foods by “low carb”, good or bad foods and started recognizing foods by the good vibes they gave me. I call these guys “high vibrational foods.” They are living foods that raise your energy levels and make you feel AMAZING.
And you know what? I’ve maintained my weight and energy levels the whole time. I’ve transformed my relationship with food and am free from the stress and worry over “eating healthy.” I’m filling up on good food vibes and having a good chat with my body every time I do.
I have also made it a part of my Wellness Coaching practice to teach others to explore Intuitive Eating techniques and learn how they can build a better relationship with food.
If you are interested in taking a new approach to a healthy lifestyle, contact me at Sam@NourishingNomswithSam.com and lets chat!
Sunflower Seed Cheese
Recipe by Samantha Rispoli
1 cup soaked raw sunflower seeds (soak in water 2 hours)
2 tbsp hemp seeds
1/4 cup water
1 1/2 tbsp nutritional yeast
1 1/2 tbsp lemon juice
2 tsp garlic powder
1 tsp truffle sea salt
1. Drain water from soaked sunflower seeds and place seeds in a food processor.
2. Puree seeds with remaining ingredients until creamy.
3. Adjust seasonings to your taste.
This cheese is a flavorful dairy free vegetable dip, salad topping or substituted for cheese on your favorite pizza! Get creative and add some fresh herbs and spices to make it your own! I love stuffing this cheese in avocados and eating it with my greens!
Enjoy your food, my friends!
I like a Big Salad.
I also like a little Seinfeld.
I strive to get salad in every day because the nutritional benefits of raw veggies are like, INSANE.
However, It isn’t always easy or exciting to munch on salads every day of the week.
Do I think salads get old, fast?
I’m here to inspire you to build a better salad. A salad that keeps your tastebuds excited.
A more BOMB-ASS SALAD.
Building a better salad involves some creativity on your part, so look alive folks. I need your head in the game, here. I’ll give you a simple recipe for success, you choose from the many options given, or go rogue and do your own thing if you feel so inspired.
As if you need me to explain the benefits of eating salad, but if you want a little push over the edge I’ll give you a blurb of all the wonderful things you get when you eat fresh salads:
FIBER. Ever heard of it?
Fiber can help lower cholesterol, control blood sugar levels and maintain bowel health. Might be TMI but it is ESSENTIAL to your WELL BEING to have a fully functioning elimination system. When you eat quality foods, the body is able to extract the nutrients it needs and then get rid of what it doesn’t need— the (literal) crap you DON’T want sitting in your body for a long period of time backing up your pipes. Fiber keeps things moving.
The nutrients from your assorted mix ins can range depending on what you choose, but it is proven that the consumption of raw vegetables and fruits can reduce the risk of obesity, heart disease, cancer. <—-NEED I SAY MORE?
So, whats the secret recipe to building a Bomb-Ass Salad?
–> GREENZ <–
–> MIX-INZ <–
–> CRUNCH FACTOR <–
–> DRIZZLE <–
Greenz- These are the base of your salad. The most nutrient-dense options are dark, leafy varieties. Keep your tastebuds guessing and try different combinations. Shoot for at least 2 cups of greenz.
Field Greens, Spinach, Kale, Arugula, Chard, Watercress Iceberg, Romaine, Dandelion Greens, Mustard Greens. There are endless options.
Mix-Inz- This is where the magic happens. Mix-inz are assorted chopped vegetables and fruit that add flavor and nutrients. Shoot for a rainbow variety of mix inz and score bonus points in the form of vitamins, minerals and antioxidants. Use ½-1 cup chopped Mix-Inz.
Pepper, Broccoli, Cauliflower, Snap Peas, Tomatoes, Cucumbers, Onions, Mushrooms, Carrots, Celery, Beets, Cabbage, Asparagus,Fermented Veggies, Avocado, Oranges, Apple, Grapes, Mango, Pineapple, Pomegranate Seeds, Strawberry, Fresh Herbs —> Get The Picture?
CRUNCH FACTOR– These babes up the ante in your Bomb-Ass Salad. The Crunch Factor allows you to add healthy fat or vegan protein to boost the nutritional crunch punch in your bowl. Use 2-4 tablespoons for this section.
Raw Seeds, Raw Nuts, Chia Seeds, Shredded Coconut Flakes, Flax Seeds, Goji Berries
DRIZZLE- The DRESSING. Dressing salad is a MUST for some folks who can’t stomach the thought of chewing lettuce. The internet has an endless supply of recipes suited for your ever changing taste. When I need inspiration, I search Paleo Dressings– this gives me recipes that consist of the most basic ingredients and I substitute the honey in most recipes for stevia or coconut sugar.
** Time Saving Tip**
I make a jar or two of dressings in the beginning of the week and store them in the fridge.
“But Sam! What about the protein?!”
Add in whatever you prefer for protein. My intention was to help you beef up your veggie game.
To get your juices flowing, I’ve provided you with not 1, not two, but THREE Bomb-Ass Salad recipes that bitch-slap boring bowls of lettuce in the face.
Summery Strawberry Salad
Recipe By: Samantha Rispoli
2 cups organic romaine and spinach mix
¼ cup sliced red onion
¼ cup chopped organic celery
½ cup sliced organic strawberries
2 tbsp slivered almonds
Lemon Chia Vinaigrette
Juice of 1 lemon
1 tbsp sweet (honey, maple syrup, coconut sugar, xylitol or ½ tsp liquid)
1 tbsp apple cider vinegar
¼ cup olive oil
1 tbsp chia seeds
- Whisk dressing ingredients in a bowl or shake to combine in a bottle.
- Toss prepped salad ingredients in a bowl and drizzle with vinaigrette. Toss ingredients to coat and serve.
Massaged Kale and Ruby Kraut
Recipe By: Samantha Rispoli
2 cups chopped organic dinosaur kale leaves
½ ripe avocado
juice of ½ lemon
¼ tsp salt
¼ tsp pepper
2 tbsp raw sunflower seeds
½ cup Ruby Kraut
- In a large bowl, add kale, avocado, lemon juice, salt and pepper.
- Massage ingredients together with hands for 2 minutes.
- Top salad with raw sunflower seeds and Ruby Kraut. Enjoy!
Thai Ginger Salad
Recipe By: Samantha Rispoli
1 cup sliced red and/or green cabbage
1 cup romaine, chopped
1 small carrot, grated
½ cup chopped sugar snap peas
½ organic red pepper, sliced
2 tbsp cashews
Ginger Sesame Dressing
¼ cup tahini
3 tbsp coconut aminos
1 tbsp sesame oil
½ tbsp fresh ginger, grated
1 tsp garlic, minced
½ tsp red pepper flakes
salt and pepper to taste
- In a bowl, whisk together dressing ingredients.
- In a large bowl, toss together salad ingredients with ginger dressing until coated.
- Serve topped with cashews. Enjoy!
Now, go out there and make some bomb salads, my friends!
Do you ever get in a salad rut? Leave a comment and tell me your favorite ways to beat the boring salad blues!