This moment of tenderness brought to you by our friends at Lehigh Valley with Love:

“I think when you reach 30 you can truly start to realize what makes a woman ‘beautiful’ and what makes her ‘hot.’ Then choose beautiful.”

Right on. We love LV with Love.


SWEATER WEATHER: Pretending It’s Fall Makes Me Happier than Most Things

 (If you like this Fall post, see also: The Noise of Failure Growing Beautiful; and Books, Leaves and Campfires)

.     .     .

I could never live anywhere that didn’t have Fall as one of the seasons. I’ll gladly take blizzards in the winter, and sticky hot humidity in the summer, if it means I get to experience the in-between.

Love love love love love this.

The past few days when I’ve gone outside, it’s been… chilly. Not cold, but enough to wear layers and long sleeves and still feel perfectly comfortable. Taking long walks is more appealing than usual, and I feel so lucky to live in a town that is beautiful and full of such history.

This morning I am positively giddy about what this change of the seasons will bring:

  • butternut squash, pumpkin, apple and cinnamon everything
  • creepy 1970’s books
  • the way orange and yellow and brown leaves smell
  • pumpkin patches with little shops that sell apple cider
  • apple cider in general
  • neutral milk hotel records
  • the 4million festivals in the Lehigh Valley
  • a good excuse to have a backyard firepit any night
  • reading on the couch while Ryan watches a football game (a display of domesticity that I love and count on)

“Happiness is being content with little.”

  NOTE: Literally as I’m on the sidewalk typing this, a car pulls up by the curb and yells out “Save the Kales!”, and here is is my former internet-only friend Amy! She’s been a reader for a long time, and I’m not sure if we first bonded over this blog or her excellent choice of eyewear, but nonetheless, we finally got to meet and MAN IT’S REALLY JUST THE BEST DAY! (Hi again, Amy!)


Here are some upcoming events and things I hope you’ll be excited about  – and with any luck I’ll get to see you there, too!

– Wednesday, Aug. 31st 6pm-8pm  Stacks in the City: Ladies Night – All About Vegan! I’ll be there doing a cooking demo, along with the amazing Wendy of Balasia/Honey Underground, and possibly a few more folks in the local Vegan community. Not just for ladies! FREE event at SteelSatcks. Find out more here:

Saturday, Sept. 3rd 7pm – ???   Screening of Forks Over Knives with Discussion to Follow  Holy moly, I have been waiting for this to come to the Valley for a long time! What Food Inc. did for food politics, Forkes Over Knives does for food and health/sickness. I’ll be on the discussion panel along with some other folks! Come see it! Talk! Ahh!

Find out more about the weekend-long Eco-Film Fest here:

Wednesday, Sept 7  Get your Free copy of The Mix weekly paper! Bethlehem Vegfest is the feature this week. These are, like, everywhere in the Valley and will be out until the following Wednesday.

Saturday, Sept 10th Noon-5pm  Bethlehem Vegfest  WOW, IT’S HERE! I’ll see you on the Greenway!


… In the mean time, I’ll be working on perfecting some new Fall recipes. See you soon!

NEW VIDEO: Chickpea + Strawberry Summer Salad (on Steelstacks Live!)

Once again my pals at Steelstacks Live! and Greenleaf Productions let me do some cooking with Jon Lunger.

Jon is a goofball but also just gave one of the sweetest, nicest, most flattering write-ups about me over on the webpage. You can see it here. Bring tissues, it’s so nice. People are lovely, aren’t they?

Annnnd for the video:


  • chickpeas (2 cans, or about 3 cups cooked)
  • 1 cup sliced strawberries
  • olive oil, enough to coat salad lightly
  • about 1/3 cup chopped flat leaf parsley
  • 1 bunch scallions/green onions, chopped
  • 1-2 Tbsp. dried mint
  • juice of 2 medium lemons
  • sea salt and fresh cracked pepper to taste

Seriously, these are the directions: Add the chickpeas and strawberries to a mixing bowl. Coat lightly in olive oil. Add remaining ingredients and mix. DONE! EASY!

You can garnish with some whole strawberries or parsley sprigs to make it look extra beautiful.

Save the Kales! on Steelstacks Live! Exclamation points!

RAW TACO SALAD: Ultra-Healthy Spin on a Typically Unhealthy Dish

After Musikfest ended, Ryan and I both noticed our bellies seemed unhappy with us. Just sort of puffy and full-feeling but always hungry, and just… blehhhh. I guess eating a lot of fried, starchy food and mugs of beer can do that to you. (Really, Jaime, you should know better.)

 So I’ve made a point to incorporate not only more whole foods into our meals following the ‘Fest, but more raw foods. I have a fascination with raw foods – mainly, the incredibly creative recipes that raw foodists and cooks dream up. When you can make pumpkin cheese ravioli WITHOUT butter, eggs, milk, pasta or COOKING, you have my attention.

I went to my first Raw Foods class back when I worked at Farm Sanctuary in Watkins Glen, NY and would pilgrimage to Ithaca every chance I got, to the Mecca that was: Green Star Food CoOp.  About 30 of us huddled together for our cooking class where I got to sample raw zucchini pasta with raw tomato-basil sauce. Amazing. 

(Note: The time I lived in Watkins Glen and frequented Ithaca, Ryan was also living in Ithaca. I like to think we met many years ago in that wonderfully progressive oasis of a town.)

I was searching web cooking videos when I came across the blog Girl Gone Raw. It’s very professional, friendly, colorful and packed full of information about health, the benefits of raw foods, and of course the RECIPES.  Right there on the main page was a recipe for a raw taco salad. One glance and I realized I have everything needed to make it, so off I went to work on a salad so good – so tasty and healthy – I’ve had it four times in the last week.

This is not my recipe, but these are my photos and my praise and endorsements. Make this as soon as you possibly can. (I did alter the dressing recipe slightly, but it’s still raw.)

RAW TACO SALAD via Girl Gone Raw blog

Taco meat:
1 cup of walnuts
5-6 sundried tomatoes, soaked 1-2 hours
1 clove of garlic
1 Tbs cumin
1 tsp coriander
1/2 tsp chili powder
pinch of sea salt
Blend ingredients together in a food processor until it looks like taco meat. Place in the center of a platter & surround with salad toppings.

Taco "meat" before processed.

Taco "meat" after. Looks convincing, right?

Salad part: 
1 head of green or red leaf lettuce, shredded
2 tomatoes, diced
1-2 ears or corn, corn removed
¼ cup of diced onion
1 avocado, diced
½ lemon or lime juiced

Surround taco meat with shredded lettuce & top with remaining salad ingredients,

1 cup of cashews
1 1/4 cups of water
zest from 1 lime
juice from 1 lime
pinch of sea salt

***I added some tahini and nutritional yeast to the dressing! -JK

Blend everything in a high speed until smooth & creamy. Pour into a 16 oz jar. Drizzle some over top of the salad & save the rest for later. Store in refrigerator.

Raw Taco Salad with cashew-lime dressing.

Dinner, then lunch (then dinner again then lunch again) is served!

I’ll have to include more raw recipes here. Not only are they tasty and creative, but you feel GOOD and powerful after eating them.

Hop over to GIRL GONE RAW and see what else Elizabeth is not cooking up! 

VIDEO: Veggie Stacks inspired by the Bethlehem Vegfest Posters!

Bethlehem Vegfest is less than a month away (holy moly!), and I’ve been looking at the poster design by Christian Weber Creatives and got inspired to make this dish.

I also hope you’ll give a round of applause, once again, to Matt and Sarah of Lehigh Valley Mirror for turning this video into a Save the Kales web cooking show – which will become a monthly feature! This is the first one and I am so excited to get better, share more recipes and little tips called “Food For Thought” (an homage to Colleen-Patrick Goudreau’s amazing podcasts, but also a fun play on words).

This is some of great poster art for Bethlehem Vegfest, six designs in total, and you can find all the designs on the facebook event page!

You’re going to be there, right? “Yes, of course!”  That’s what I thought. On to the recipe…



*This recipe makes enough for 2-3 stacks, but you can make a hundred more depending on how many veggies you use and how big they are.

  • 1 medium eggplant, sliced into inform rounds about 1/2 inch thick
  • 1 medium zucchini, sliced into uniform rounds about 1/2 inch thick
  • 1/2 refrigerated polenta, sliced into rounds 1/2 inch thick
  • about 1/2 cup olive oil (may not use all of it)
  • 3-4 cloves of garlic, grated
  • 1/4 cup fresh basil, plus extra for garnish
  • 1 cup cherry tomatoes, halved
Heat oven to 350 degrees. Spray a cookie sheet with nonstick spray, and lay out cut zucchini and eggplant. Brush lightly with olive oil and season with a little sea salt and pepper. Put in the oven for about 25 minutes, until veggies are cooked and tender.
When you have about 10 minutes of cooking time left, put the cherry tomatoes in the oven (use the same cookie sheet if you have room).
Heat olive oil in a pan, enough to coat the bottom. Add the polenta slices and cook for 5-8 minutes on each side. One side is done when it’s golden in color. Move to a plate covered in paper towels to absorb some of the oil.
In a small saucepan, add about 1/4 cup olive oil and heat on medium high. Add the grated garlic until it starts to just brown, but not burn. (Make sure the heat is not too high.) Allow to simmer for about 5 minutes becoming very fragrant. Remove from heat.
Allow oil to cool a bit, or just be careful not to burn yourself for this next step! Add garlic oil to a blender or food processor with 1/2 cup fresh basil, and blend on high until oil becomes green.
Start stacking! I used polenta on the bottom since it’s a little sturdier, but go in any order. Top with a drizzle of the garlic and basil oil, some of the roasted tomatoes, and a leaf or two of fresh basil. PRETTY!

Vegetable and Polenta stack

Go check out Lehigh Valley Mirror, check back for more Save the Kales! videos, and we’ll see you at Bethlehem Vegfest! 

Turmeric and Mustard Seed Cabbage over Rice

I’ve been devouring cookbooks in all this rainy weather, and one I’ve spent a lot of time with is an Indian cookbook. It’s given me a great excuse to go to the Indian market and buy tons of spices. Cumin powder, cumin seeds, besan flour, dried red chilis and fresh green chilis.

This is a very easy dish that is VERY low in calories. The flavor is mild with spices not overbearing, but enhancing the flavor of the vegetables. This dish also uses some frozen veggies, so it’s very easy to whip it up if you’re in a rush to get something on the table.


  • 1 cup chopped onion
  • 2 cups green cabbage, chopped/shredded
  • 1 and 1/2 cups frozen carrots, peas and beans mixture
  • 1 small potato, cubed
  • 1 Tbsp olive oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 2 Tbsp water
  • juice of 1/2 lime (or more to taste)

Have all the veggies cut and ready to go.

Heat olive oil in a large skillet on medium heat. Add mustard seeds and let them cook for a moment until they “pop” and become brown. Add onion and cook for 2-3 minutes until just translucent. Add ginger and stir through.

Mustard seeds are cute!

Add cabbage, frozen veggies, and potatoes. Sprinkle turmeric, salt, coriander, and cayenne over the veggies. Add the water and stir. Simmer 8-10 minutes (with a lid to help steam everything) until the potatoes are tender.

So colorful!

Squeeze lime juice on top, and transfer to a serving bowl. Cut the other half of the lime in wedges to be served alongside the dish, as a garnish and/or to be squeezed over the serving. This can be served over basmati rice as shown, or over another grain of choice.  You can also garnish with fresh cilantro.

It makes your house smell good, too.

This can all be made with ingredients you already have in the cupboard (spices) or in the freezer (some veggies). Add inexpensive cabbage, onion and potato and you’re all set!