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Spring Salad Platter

April 17, 2017 letthegoodin
Salad-Platter.jpg

This is a beautiful, nutritious and delicious spring salad platter that could easily be tossed together in a large bowl instead. Rather than a proper recipe, consider this inspiration via approximations as I didn't measure ingredients very specifically. But they all worked so nicely together, I had to share!

  • A few small bunches of little gems lettuce

  • A few handfuls of sprouted microgreens

  • About 4 medium beets peeled, sliced thin (tossed with a little olive oil, laid out on a tin foil-covered baking sheet and roasted about 7 min. per side at 350 degrees)

  • About one and a half medium red-fleshed potatoes cooked whole and then sliced thin (or other colorful potato, sweet or otherwise) (covered with cold water in a pot, brought to boil while covered, simmered uncovered until tender to the touch with a fork, cooled in a bowl of cold water)

  • 1 can white beans, rinsed and drained

  • A handful of calvestrano olives, sliced

  • 2 green onions / scallions, thinly sliced

  • A few springs of fresh herbs (dill and chives), roughly chopped

I made a secret recipe shared by a dear friend that is a lemony-dijon-caesery blend to be drizzled on top of servings -- but some good olive oil, fresh lemon juice, salt and pepper would be lovely. Or anything you prefer or have on hand, really.

In Cooking, Integrative Wellness a..., Nutrition, Plant Based, Recipes
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Recipe: Lentil-Stuffed Delicata Squash

November 1, 2016 letthegoodin
img_20161101_154346

img_20161101_154346

Fall vegetables abound in gardens and farmers markets alike right now, and at the moment we can't get enough delicata squash. It roasts quickly and unlike other squash with tough skin, you can eat the outside -- no peeling required. Combined with caviar / beluga lentils and brown rice, served alongside steamed greens and avocado, and enhanced with a balsamic vinegar-dijon mustard mixture and seasoning -- delicata squash remains the heart of this meal but is so well-accompanied by the other ingredients. This recipe comes together quickly (especially if you have leftover brown rice at the ready to use, which we happened to have on-hand) and is incredibly satisfying and filling, very delicious and very nutritious.Lentils are a staple in our kitchen, and should be for anyone eating mostly or fully plant-based -- they're full of protein, fiber and important vitamins (i.e., folate, thiamine, vitamin B6) and minerals (i.e., manganese, iron, phosphorus, potassium, copper) and are a versatile component of many warm or cold dishes.This serves 2-4 people, depending on appetites. Also makes for great leftovers!

Lentil-Stuffed Delicata Squash

Serves:

2-4

Ingredients

  • 2 delicata squash

  • 5 oz greens (a few large handfuls)

  • 1/2 cup dry beluga lentils, rinsed

  • 1 cup cooked brown rice

  • 1 avocado, thinly sliced

  • 2 tbsp chia seeds

  • 2 tbsp good quality balsamic vinegar (best if aged and a bit thick)

  • 2 tbsp dijon mustard

  • 4 tbsp olive oil

  • sea salt or himalayan salt

  • ground pepper

  • garlic powder

  • cayenne powder

  • hot sauce

Instructions

  1. Preheat toaster or regular oven to 410 F. Line a baking tray with parchment paper.

  2. Wash the squash and pat dry. Cut the very ends off of each, and slice lengthwise down the middle. Place on the parchment paper / baking tray skin-side down.

  3. In a small bowl, whisk together balsamic vinegar, dijon mustard and olive oil.

  4. Brush the dressing onto the top of each squash (you'll have leftover liquid). Season with a little salt, pepper, garlic and cayenne to taste.

  5. Bake the squash for 20-30 min, or until a fork shows it's soft.

  6. Cook the lentils in a small pot on your stovetop (typically estimate about 2 cups of water for 1/2 cup of dry lentils, simmered for 20-30 minutes or until the liquid is absorbed and lentils are tender but firm).

  7. While the lentils are cooking, steam your greens using your preferred method (i.e., bamboo steamer, metal pot steamer, etc.).

  8. Once the lentils are done, add the cooked brown rice and chia seeds into the pot of lentils and stir. Add a few drizzles of leftover dressing to the mixture, along with seasoning, and stir to combine.

  9. Plate the squash and scoop the lentil-rice mixture into each to fill. Add steamed greens and avocado to each plate, and top with a drizzle of remaining dressing, salt and pepper to taste and hot sauce to taste.

3.5.3208

In Cooking, Nourish, Nutrition, Plant Based, Recipes, Savory, Vegan Tags Recipe1
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Recipe: (Yet Another) Avocado Toast with Hummus, Tomatoes and Not-Goat-"Cheese"

September 27, 2016 letthegoodin
avocado-toast-with-ne-chevre

avocado-toast-with-ne-chevre

Heidi Ho Organics' live-cultured "ne chèvre" is our new favorite topping/addition to many veggie-full meals. It's very creamy and mildly savory and tangy, not unlike actual goat cheese, and therefore very versatile. Good vegan "cheese" is getting better each year, and Heidi Ho (Portland-based!) products are an excellent option in the mix.Above, it is pictured with sliced green zebra cherry tomatoes, layered over smashed avocado and a good schmear of lemon King Harvest Hummus (also Portland-based) on vegan, gluten-free seeds & grains bread by Little Northern Bakehouse. Topped with plenty of chili flakes, himalayan salt, pepper and garlic. Perfect for breakfast, lunch, dinner, snack time -- take your pick! What you get is a filling, incredibly nutritious and delicious meal or snack (that also happens to be gluten free and vegan).Save

In Gluten Free, Integrative Wellness a..., Plant Based, Portland, Recipes, Savory, Vegan, Vegetarian
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Recipe: Banana Chia Nutella Bread (vegan, gluten free, one-bowl)

September 21, 2016 letthegoodin
banana-chia-nutella-bread

banana-chia-nutella-bread

Yes, another banana bread recipe. Never gets old!

Recipe: Banana Chia Nutella Bread

Author:

Let the Good In

Prep time:

15 mins

Cook time:

55 mins

Total time:

1 hour 10 mins

Serves:

1 loaf pan

vegan and gluten-free, and made in one bowl!

Ingredients

  • 1/4 plus 1/8 cup chia seeds

  • 4 small ripe bananas

  • 1 tsp pure vanilla extract

  • 3 tbsp melted coconut oil

  • 1/3 cup coconut or brown sugar

  • 4 tbsp maple syrup (depending on sweetness of banana)

  • 3.5 tsp baking powder

  • 1/2 tsp sea salt

  • 3/4 cup unsweetened almond or other nondairy milk

  • 1 3/4 cup (140 g) almond meal

  • 1 3/4 cup gluten free flour blend (like Bob's Red Mill 1:1)

  • 2-3 tbsp vegan, lower-sugar nutella (homemade or made by Justin's or another brand)

Instructions

  1. Preheat oven to 350 F.

  2. Grease and/or line a loaf pan with parchment paper.

  3. Starting at the top of the ingredient list and working your way down (except the nutella), incorporate one at a time in a large mixing bowl. Stir all well, using a whisk as well until almond meal and flour area added.

  4. Pour the batter into the prepared baking pan, and spread out evenly with a spatula. Use a spoon to add small dollops of the nutella over the top, and spread over or swirl around as desired. TIP: You can heat up the nutella slightly over the stovetop to loosen it up before adding it to the batter to make it more easily spreadable.

  5. Bake for 55 minutes or until an inserted toothpick comes out clean and the top has firmly set.

  6. Let cool in pan for at least 20 minutes before transferring to a cooling rack. Store covered (like on a covered cake stand) or in the fridge. It'll keep for a few days... but good luck making it last that long :)

3.4.3177

Banana bread is an ever-evolving recipe in our kitchen, and here is the latest. It's dense, moist, and not too sweet -- but a little decadent thanks to a (vegan) nutella swirl over the top. I love all the chia seeds in it -- kind of like the banana-chia version of lemon-poppy seed. Give it a try and tell me what you think! Recipe adapted from my last version, which was adapted from this one by Minimalist Baker.SaveSaveSaveSave

In Baking, Gluten Free, Integrative Wellness a..., Plant Based, Portland, Recipes, Sweet Tooth, Vegan
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Recipe: Marinated Tomato Salad

September 3, 2016 letthegoodin
marinated-tomato-salad

marinated-tomato-salad

An abundance of tomatoes from the garden evolved into this salad where tomatoes are the star of the show, kind of like summer on a plate now that some lovely coolness has already set in with September.The basic marinated tomato salad recipe: Chopped tomatoes with cucumbers, garbanzo beans, kalamata olives and shallots, tossed in a dijon vinaigrette (mustard, garlic, apple cider vinegar, olive oil, salt, pepper). Marinated in the fridge overnight and then topped with a little salt, lots of pepper and chili flakes and some fresh basil just before eating.Get in all of the refreshing summery veggies as long as they're available!Save

In Integrative Wellness a..., Nourish, Plant Based, Portland, Recipes, Vegan, Vegetarian
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