Rhubarb is a source of serious nostalgia for me. My mom always had a huge patch of it in our garden when we were young and she made a killer rhubarb crisp. Although I love her rhubarb crisp, I wanted to do something with it that didn’t involve so much sugar and that was more versatile — enter rhubarb compote.
The Thai restaurant in Missoula serves a yummy carrot, cabbage, and peanut salad. To pair with the Tom Kha soup we love, I created a variation on that Thai carrot salad. Like all of my recipes, I tried to keep it as simple as possible, using readily available ingredients. This gem comes together in five minutes and can be made vegan.
One of my favorite soups is this Thai classic, Tom Kha. It has fantastic warmth from the ginger, richness from the coconut milk, and lightness from the lemongrass and lime. It really is outstanding. Sometimes I make this soup almost vegan, by using vegetable broth and tofu in place of the chicken — those adjustments are included in the recipe.
Beets are amazing. Cauliflower is fantastic (and is a good substitute for less easily digested garbanzo beans). Why not put them together in a hummus-like spread? Since I couldn’t think of a good reason, I did just that and this gorgeous and tasty concoction was the result.
Some of you may know my partner, Joshua Fields Millburn (JFM). He likes smoothies and frequently drinks this one as an afternoon snack. It’s crazy nutritious, yummy, and really pretty. If you’re a child-at-heart like me, you’ll purposely give yourself a smoothie mustache while drinking it. Or if you hate dishes like JFM, you’ll drink it straight from the blender.
This dessert is for those who want a little sweet decadence, but also want to avoid added sugar and large portions. Cacao Coconut Protein Probiotic Pudding is loaded with good stuff: protein, antioxidants, healthy fats, and probiotics, while being junk-free.
I took liberties with the traditional niçoise salad. This new version has salmon instead of tuna, avocado instead of potatoes, and a ton of kale. The resulting salad is absolutely delicious, satisfying, and paleo and keto-friendly. Although there are disagreements about what can claim to be a niçoise salad, this one is a big stretch, but it has a similar flavor profile with the boiled eggs, capers, kalamata olives, balsamic vinegar, and avocado oil, so I’m going with it.
I’ve decided to start posting complete meal ideas, using several different Minimal Wellness recipes. This idea was born out of the interactions I’ve had with clients who seem to value the meal planning resources and suggestions I provide. So, without further ado, here is the first official Minimal Wellness Meal: Coconut Crusted Halibut with Curried Brassicas and Pineapple Chutney. This meal is gluten-free, paleo, keto-friendly, added-sugar free, and oh so delicious. It’s JFM’s new favorite.
Although we eat a primarily plant-based diet in our house, we do eat a fair amount of fish. On average we eat 1-3 servings of fish per week from various sources — our favorites are wild Alaskan salmon and halibut. My standby recipes are broiled salmon and halibut, but I recently decided to start experimenting with other preparation techniques and developed this Coconut Crusted Halibut recipe. It’s still straightforward to make, but the flavor profile and texture is more exciting than the simple broiled version.
We eat a ton of vegetables in our house and are particularly fond of those from the brassica family: kale, brussels sprouts, broccoli, cauliflower, cabbage and bok choy. This group of vegetables, sometimes called cruciferous veggies, are not only delicious and versatile, they’re loaded with micronutrients and antioxidants, and are considered some of the healthiest foods on the planet. This recipe uses curry powder and coconut milk, resulting in a creamy and subtly spiced version of these delicious vegetables.