- 2-4 whole chicken legs w/ skin on (or other chicken pieces of your choosing)
- 1 tsp ground saffron (dissolved in 2 tbsp hot water)
- 2 tbsp oil (grapeseed, avocado, or olive)
- 2 tsp salt
- 2 tsp black pepper
- juice of 1 lemon
- 2 blood oranges (juice of 1 for marinade // 1 halved for roasting)
- 1 tsp blood orange zest
- 1 bulb of garlic
- 1 cup of chopped sweet potato (optional)
- 2 shallots (halved)
- 1 lemon, thinly sliced
Marinate the chicken in 2 tbsp oil, salt, pepper, saffron (mix 1 tsp ground saffron and 2 tbsp hot water and let sit for about 5 minutes), lemon juice, blood orange juice and zest and let it marinate for 6 hours to overnight.
Preheat oven to 425 degrees F. Place chicken in a cast iron pan by itself and place in the oven to brown for about 15 minutes. Next, remove the chicken from the oven and add the two halves of a garlic bulb, shallots, potatoes, blood orange halves, and sliced lemons. Return the pan to the oven and let everything roast for about 40 minutes.
Thai curry is my go-to easy dinner. All you really need is a jar of thai curry paste, coconut milk, and the vegetable and/or protein of your choice and you are set. I often make thai curry with chicken and zucchini-but this time I decided to try mussels and I did not regret it!
You’ve heard of penne alla vodka- well, this is its distant and slightly quirky cousin: parnsip alla vodka. You might be hesitant about making this pasta alternative, but you will quickly see just how delicious the parsnip can be. So, don’t be shy…twirl your fork into these thick fettuccine-like parsnip noodles coated with creamy vodka sauce. This dish is dairy-free, vegan, grain- free, and gluten-free, not to mention it doesn’t skimp on flavor. Find the recipe below, and don’t forget to tag #vibrantandpure and show me your beautiful renditions.
On a cold winter night, I can’t think of anything more satisfying then curling up with a bowl of comforting and aromatic dal (indian lentils). This dal is so nutritious and filling- not to mention super easy to make and delicious. Find the recipe below!
- 2 tbsp ghee butter (or coconut oil)
- 1 cup rinsed red lentils ( you could use other lentils if you don’t have red)
- 4 cups water
- 1 inch fresh ginger minced)
- 1 diced medium tomato (or 1/2 can of diced tomatoes)
- 4 garlic cloves (minced)
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin seeds (could probably just use ground cumin but wouldn’t taste as authentic)
- 1 bunch chopped greens (kale, spinach, mustard greens, collard greens etc)
- 1/2 a bunch of cilantro diced
- cayenne pepper per taste (start with 1/2 tsp)
*Garnish with extra cilantro, lime wedges, and serve with basmati rice or naan
Heat up oil or ghee butter in a medium to large pot or saucepan. Add cumin seeds and let them go for 30 seconds to 1 minute, until sizzling and fragrant.
Next, add your turmeric, ginger, garlic, cayenne, and tomato. Cook on medium heat until everything is softened and fragrant, just a few minutes.
Then, add your lentils, salt, and the 4 cups of water to the mix and bring to a boil. Once boiling, cover the lentils, reduce to low heat and let cook for about 15 minutes.
After the lentils are softened but not too mushy, go ahead and add in your chopped greens and let this all meld together for about 5 minutes to until the greens have wilted.
After going on a quest to make the perfect simple tomato sauce, I tried many different methods and eventually developed this recipe which is now one of my favorites. This sauce is easy to make and gives you plenty of leftovers to jar and save for a rainy day. Enjoy!
Spicy beet and cashew soup with za’atar pistachio drizzle and pomegranate seeds