#first mess

Allow stock to cool slightly before straining and storing in containers. The stock will keep in a sealed container in the refrigerator for 5-6 days and in the freezer for 6 months.

First mess... she did this autonomously. Eliza took Bonnie upstairs to play but she needed to use the bathroom. Uh oh...

Ingredients FRIES: 4 medium Russet potatoes, scrubbed 2 tablespoons avocado oil 1 tablespoon shawarma spice blend,  this recipe sea salt, to taste VEG SALAD: ¾ cup diced cucumber ¾ cup diced fresh tomatoes ¼ cup diced red onion 1 roasted red pepper, diced 10 kalamata olives, halved handful flat-leaf parsley, chopped ½ cup cooked chickpeas ½ teaspoon shawarma spice (see headnote) 1 tablespoon lemon juice 1 ½ tablespoons virgin olive oil sea salt, to taste LEMONY TAHINI: ¼ cup tahini ¼ cup water ½ teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely grated sea salt and ground black pepper, to taste

LEMONY TAHINI SAUCE: ⅓  cup tahini 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1 clove of garlic, finely minced/grated 1 teaspoon olive oil 1 teaspoon dijon mustard mustard 1 teaspoon agave nectar/maple syrup sea salt and ground black pepper, to taste ¼ cup + 1 tablespoon ice-cold filtered water SWEET POTATO CAKES: ½ cup quinoa, thoroughly rinsed 1 cup mashed cooked sweet potato flesh 2 tablespoons hemp seeds 1 tablespoon nutritional yeast 1 teaspoon Old Bay seasoning ¼ cup flat-leaf parsley, roughly chopped ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon sweet paprika ½ teaspoon lemon zest ½ teaspoon psyllium husk powder sea salt and ground black pepper, to taste avocado oil spray (or another oil spray of choice) ASSEMBLY: 4 cups shredded kale or cabbage, or a mix! chopped fresh dill or more parsley lemon wedges Make the lemony tahini sauce. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, garlic, olive oil, dijon mustard, agave, salt, and pepper. Then, add the ice water and whisk until smooth. The color of the sauce should pale and the texture should be slightly thick. If it’s too thick, add more water by the teaspoon until you have the right consistency. Set aside in the fridge. Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Place the rinsed quinoa in a small saucepan along with 1 cup of filtered water and a pinch of salt. Cover the pot and place it over medium-high heat. Bring the quinoa to a boil. Then, lower to a simmer, remove the lid and cook until almost all of the water is absorbed about 15 minutes. Remove the quinoa from the heat and let it cool. Once the quinoa is cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon zest, psyllium husk powder, salt, and pepper. Once evenly mixed, taste the mixture for seasoning and adjust if necessary. Lightly spray the parchment-lined baking sheet with oil spray. Divide the sweet potato cakes mixture into 4 equal portions. Lightly oil your hands and form each portion into a patty. Place each patty on the oiled parchment, giving each some space. Bake the sweet potato cakes for 35 minutes, carefully flipping them over at the halfway point. Once the sweet potato cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes. In a separate large bowl, toss the shredded kale/cabbage with enough of the lemony tahini dressing to coat. Season the greens with salt and pepper and toss to coat. Divide the lemony slaw evenly among 4 plates. Top each heap of slaw with a warm sweet potato cake. Drizzle extra lemony tahini sauce over the sweet potato cakes and finish with some chopped dill/parsley and a lemon wedge. Enjoy!

For recipe, visit allwayshungry.tumblr.com and search sweet potato cakes

Serve hot with toasts or other accompaniments of your choosing.

CREAMY WHITE BEAN SOUP WITH KALE, ROSEMARY & LEMON SERVES: 4-5 NOTES: I try not to be an ingredient snob, but this recipe is quite simple with minimal cooking time, so the quality of the ingredients does make a difference. I made a particularly rich homemade vegetable stock and my beans were cooked from dried beans. I think canned beans would be fine, but I’d really encourage you to make homemade stock for this one. I happen to have a great recipe right here :) 1 tablespoon heat-tolerant oil, such as avocado or refined coconut oil 1 medium yellow onion, small dice 1 medium carrot, small dice 1 celery stalk, small dice 2 cloves garlic, minced chili flakes or Aleppo pepper, to taste 1 sprig fresh rosemary, minced 4 cups cooked navy beans (about 2 15-ounce cans, drained) 4 cups vegetable stock 2 tablespoons fresh lemon juice sea salt & ground black pepper, to taste 3 cups packed chopped lacinato kale (roughly 1 small bunch) big handful finely chopped flat leaf parsley Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Saute the vegetables until slightly softened and translucent, about 5 minutes. To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil. Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper. Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.

White Bean-Quinoa “Risotto”