No Bake Nut Butter Chocolate Bites

Happy days to all!

These treats are so easy to make and can be varied for different palates and preferences.

They are my new, go-to summer treat.

Enjoy!

CHOCOLATE NUT BUTTER BITES

You will need:

1 cup almond flour

6 pitted dates

½ cup nut butter (I used almond and cashew)

½ teaspoon vanilla extract

¼ teaspoon salt

1/2 cup dark chocolate chunks (I used Hu Gems)

Add almond flour, dates, nut butter, vanilla extract, and salt to a food processor and blend until smooth and evenly mixed.

Scoop out about a tablespoon of the mixture and use your hand to form round balls.

Place on a tray; flatten with the bottom of a glass so your dough creates a cookie shape.

Place the fridge for 20 minutes.

Once cooled, melt chocolate in the microwave (in 30-second intervals...stirring when necessary) and drizzle each bite with chocolate.

Put back in the fridge for 20 to 30 minutes and enjoy.

Avocado Chicken Salad Wrap

Warmer temperatures call for fresher foods that require less cooking time. Try this recipe and see what you think!

AVOCADO CHICKEN SALAD WRAP

You will need:

• 1 cup cooked chicken

• Half of an avocado, mashed

• 1 tablespoon olive oil

• 1 celery stick, chopped

• 1/2 cucumber, diced

• 1 small carrot, shredded

• 1/4 cup arugula or spinach

• Salt and pepper to taste

• 1 wrap (I like Siete Foods tortillas)

Mash the chicken, olive oil and avocado together. Then, mix everything else together well. Spread mixture into a wrap and enjoy!

Avocado is a great substitute for mayonnaise.

Spicy Spring Soup

Spring greetings everyone!

I have been enjoying making big pots of this soup to have for my lunches during the week. Try it out and see what you think. It’s based on a recipe I learned when I was living in Thailand.

SPICY SPRING SOUP

You will need:
1 pound ground beef (grass fed)
2 teaspoons coconut oil
1 onion, chopped
2 cups mushrooms, sliced

1 cup red bell peppers, sliced

2 cups zucchini and summer squash, chopped
2 cloves garlic, minced

1 inch fresh ginger root, minced
1 can full-fat coconut milk
4 cups broth broth
1 tablespoon curry powder
1 tablespoon lime juice
½ cup fresh cilantro, chopped

In a soup pot, heat the oil and saute the onion, garlic and ginger.

Then, add the meat and saute until cooked through.

Add the veggies and saute until tender.

Stir in the milk, broth, and curry powder.

Cover and simmer on medium heat for 15 minutes.

Stir in cilantro and lime juice.

Enjoy!

Beef and Spaghetti Squash Tacos

Do you have a hankering for something new?

This recipe is easy to make and can help you feel re-inspired to cook! Give it a try and let me know what you think.

BEEF AND SPAGHETTI SQUASH TACOS

For the beef:

• 1 Tbsp avocado or olive oil

• 1 pound ground beef

• 1/2 medium yellow onion, chopped

• 4 cloves garlic, minced

• 1/2 cup broth

• 2 Tbsp tomato paste

• 2 Tbsp chili powder

• 1/2 tsp sea salt, to taste

For the spaghetti squash:

• 2 small spaghetti squash, roasted

• 1 cup grated cheese (optional)

• 1 medium tomato, chopped

• 1/2 avocado, diced

• 1 green onion, chopped

• 1 Tbsp lime juice

Roast the spaghetti squash for about 45 minutes at 400 degrees, or until squash is very tender and it is easy to pull on the spaghetti strands with a fork. Make sure you prick it all over with a fork before placing it in the oven. When I forgot to do this, mine exploded in the oven!

While the squash is roasting, prepare the ground beef. To do so, heat the oil in a large skillet or pot over medium-high heat. Add the yellow onion and sauté, stirring frequently, until translucent, about 5 minutes. Scoot the onions of to the side and add the ground beef. Allow beef to brown 2 minutes per side before breaking it into smaller chunks using a spatula. Add the remaining ingredients and bring to a full boil. Cook, stirring occasionally until much of the water has evaporated and beef is nice and saucy. Season to taste with sea salt.

Chop the tomato, green onion, and avocado and place it in a bowl with the lime juice and sea salt. Toss everything together until combined. Set aside until ready to use.

Once the spaghetti squash has finished roasting, flip them cut-side up. Add desired amount of ground beef and sprinkle with cheese. Place the spaghetti squash back in the oven and bake for 7 to 10 minutes at 350 degrees, until cheese has melted.

Add desired amount of salsa and tomato-avocado topping to the spaghetti squash burrito bowls and serve.

Thanks to the Roasted Root for this recipe inspiration!

Photo by Jeswin Thomas Gallup

Shakshuka

I am back with more recipe inspiration!

SHAKSHUKA

You will need:

1 tablespoon olive oil

• ½ cup finely chopped onion

• 1 red bell pepper, chopped

• 1 clove garlic, minced

• 1 teaspoon chili powder (mild)

• 1 teaspoon cumin

• 1 teaspoon paprika

• ½ teaspoon sugar (optional)

• ½ teaspoon salt

• ¼ teaspoon pepper

• 2 14-ounce cans petite diced tomatoes

• 6 large eggs

• Fresh parsley, optional

Heat the oven to 375 degrees.

In a large skillet, heat the oil over medium heat. Add diced onion and bell pepper. Cook, stirring frequently until the onion is translucent and the red pepper has softened about 7-8 minutes.

Add the garlic, chili powder, cumin, paprika, sugar, salt, and pepper to the veggies. Cook for another minute to toast the spices. Add the diced tomatoes and stir to combine. Cook for 10 minutes over medium-low heat.

Crack all six eggs onto the tomato mixture, making sure you distribute the eggs evenly throughout the skillet.

Transfer the skillet to the preheated oven and bake until the eggs are set, about 8 minutes. Remove from the oven and sprinkle with fresh parsley.

Romesco Chicken

Romesco is a nutty, red pepper-based tomato sauce that is often served with fish in Spanish cuisine. Since it makes great leftovers, we recommend making extra! Dip toasty whole grain bread into it, or drizzle it over grilled vegetables or pasta.

ROMESCO CHICKEN

You will need:

• ¼ cup tomato paste

• 2 large roasted red bell peppers

• 2 garlic cloves, peeled

• ¼ cup almonds

• ¼ cup fresh parsley

• 2 tablespoons apple cider vinegar

• ¼ cup olive oil

• 2 teaspoons paprika

• ¼ teaspoon cayenne

• ½ teaspoon cumin

• 1 ½ pounds boneless, skinless chicken breast, cooked, and diced or shredded into bite-sized pieces

Add all ingredients except chicken to a food processor and pulse until well combined. (Makes about 1 ⅓ cups sauce.)

Heat a 12-inch skillet over medium low heat. Add the romesco sauce and chicken and stir until chicken is coated, and dish is warmed through. For a complete meal, serve with a whole grain or cauliflower and a green vegetable.

Easy Seed Crackers

Hello Everyone!

I have been enjoying making these and having them as a snack with hummus.

See what you think.

EASY SEED CRACKERS

You will need:

1/4 cup ground flax seeds (flaxseed meal)

2 tablespoons almond flour

1/2 teaspoon sea salt

1/3 cup sunflower seeds

1/3 cup pepitas (pumpkin seeds)

1/4 cup hemp seeds

1 tablespoon chia seeds

1 teaspoon poppy seeds

1 teaspoon sesame seeds

1 cup boiling water

Preheat the oven to 350 F and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the ground flax seeds, almond flour, and salt until well combined. Add the sunflower seeds, pepitas, hemp seeds, and chia seeds and toss to combine.

Pour the boiling water over the seed mixture and stir until there are no dry spots. Cover with a kitchen towel and let sit for 15 minutes until the seeds have absorbed the water and the mixture is thick and sticky.

Transfer the mixture to the prepared baking sheet and, using a rubber spatula, spread into as thin and even a layer as possible. On a standard-size baking sheet (13×18-inch), it should go all the way to the edges. Be sure that the middle isn’t too thick and the edges aren’t too thin, and try to avoid any gaps or holes. You want even, thin, crispy crackers!

Bake your crackers for 35-45 minutes, or until they have become toasty in color and are dry and hard to the touch. If it feels soft in the middle, let it bake for a couple more minutes, but not past 50 minutes, or you’ll have burnt crackers!

Let crackers cool completely on the baking sheet, then carefully break your large cracker into whatever size pieces you prefer. Enjoy right away or store in an airtight container at room temperature for up to 1-2 weeks.

Turkey Sweet Potato Soup

Hello and Happy New Year!

This soup has been feeling nourishing and supportive to our family lately.

It’s simple to make and you can put it into a slow cooker as well.

TURKEY SWEET POTATO SOUP

You will need:

• 1 Tbsp olive oil

• 4 cloves garlic, minced

• 1 lb ground turkey

• 1 medium-sized sweet potato, choppe​d​

• 1 tbsp fresh ginger, peeled and grated

• 2 tsp curry powder

• ¾ tsp sea salt, to taste

• 1 cup full-fat canned coconut milk

• 3 cups chicken broth

• ​1 cup kale, chopped​

• 1 Tbsp fresh lemon juice or lime juice

Heat the oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat and add the​garlic and ground turkey meat.

Allow the turkey to brown for 2 to 3 minutes before flipping it to the other side and allowing it to brown another 1 to 2 minutes. Use a spatula to break up the turkey meat into bite-sized pieces.

Add the chopped sweet potato, fresh ginger, ​curry powder​, and sea salt, and stir well.

Pour in the coconut milk and chicken broth and add the ​kale​. Cover the pot and bring the soup to a full boil. Once boiling, reduce the heat to low and allow the soup to simmer for 15 minutes, or until the sweet potato has softened and is cooked through.

Stir in the lime juice and continue cooking, uncovered for ​2 more minutes. Taste the soup for flavor and add more sea salt and/or lime juice to taste.

​Yum!​

AIP Lemon Squares

Hello everyone!

I have been doing a deep dive into the auto0immune diet (AIP), both for myself and for clients.

One of the foods that is eliminated in this way of eating is eggs. Why? Eggs have proteins that can be hard to digest and can trigger inflammation. When the immune system is compromised, that inflammation can lead to a flare-up that is quite debilitating.

For that reason, I am finding many different ways to substitute eggs in recipes! A common one is to make a flax egg with 1 tablespoon ground flaxseed meal whisked with1 tablespoon hot water. Another option is to use gelatin powder or collagen powder. With this method, you want to whisk 1 tablespoon of the powder with 3 tablespoons hot water. It works wonders and is amazing for gut health!

Try this recipe for lemon squares and feel free to use 3 eggs instead if you are not sensitive to them.

LEMON SQUARES

For the crust:

• 1 cup almond flour (or ground sesame and pumpkin seeds if you prefer nut-free)

• a pinch of salt

• 1/2 teaspoon cinnamon

• 1/4 cup coconut flour (or 6 drops monk fruit extract)

• 1/2 cup hemp milk

• 1/4 cup coconut oil

• 2 tablespoons gelatin or collagen powder

• 1/3 cup hot water

For the topping:

• 1/2 cup coconut oil

• 1/4 cup coconut flour

• 1/2 cup coconut flour (or 12 drops monk fruit extract)

• Juice of 2 lemons

• Zest of 2 lemons

• a pinch of salt

• 1/4 teaspoon cinnamon

• 3 tablespoons gelatin or collagen powder

• 3/4 cup hot water

Preheat the oven to 350 degrees.

Oil an 8x8 baking dish with coconut oil and set aside.

Mix together the crust ingredients in the order listed and press into the bottom of the baking dish as soon as they are mixed.

Then, mix the crust ingredients together in the same bowl in the order listed.

Spread the topping over the crust, bake for 20 minutes and enjoy!

I find these are best after they have cooled for 30 minutes.

Cauliflower Pumpkinseed Bread

This bread is low in carbohydrates for balanced blood glucose, packed with protein and healthy fat, and so delicious that you will want to eat it every day.

Try this recipe and see what you think!

CAULIFLOWER PUMPKINSEED BREAD

You will need:

• 2 cups riced cauliflower (I usually buy this pre-made and frozen)

• 1 cup almond meal

• 2 tablespoons flaxseed meal

• 2 tablespoons chia seeds

• 1/4 cup pumpkin seeds

• 1 teaspoon dried rosemary

• 1 teaspoon salt

• 1/4 teaspoon each: turmeric, cumin, and coriander

• 1 teaspoon each: baking soda and baking powder

• 2 eggs, beaten

• 1/4 cup olive oil

• 2 tablespoons apple cider vinegar

Preheat the oven to 350 degrees.

Oil a loaf pan with olive oil and set aside.

Mix all the ingredients together in the order listed.

Spoon batter into loaf pan. You can sprinkle the top with extra pumpkin seeds if you like.

Bake at 350 degrees for 45 to 50 minutes.

Cool for 30 minutes before slicing. Enjoy!

Moroccan Style Chicken

This dish is warming and slightly sweet - a lovely meal on a cold winter’s evening.

MOROCCAN STYLE CHICKEN

You will need:

• ​3 carrots, chopped

• 1 red onion, chopped

• 4 chicken breasts, boneless, skinless

• salt & pepper​ to taste

• 2 tablespoons olive oil

• ​​1 inch fresh ginger (about 1 tablespoon), ​minced​

• 3 cloves garlic​, minced​​

• 1 cup olives, chopped

• 1/4 cup capers

• 1​/2​ teaspoon​ each: cinnamon, cumin, coriander and​ turmeric

• 1​ cup chicken broth

• 1/4 cup golden raisins

​In a deep skillet, add onion and carrots and saute for 5 minutes, or until onion is translucent.
Then, add the chicken breasts, oil, garlic, ginger, salt and pepper and saute until cooked through.
Add all the other ingredients​. Bring to a boil, reduce to simmer, and cook for 10 more minutes. Enjoy!

Lentil and Eggplant Ragu

This year, we had a bumper crop of eggplants for the first time ever. I always appreciate this surprise aspect of gardening because it gets me creating new recipes. Our kids were not fans of roasted eggplant, so I devised many ways to include it in other dishes they love.

Give this one a try. We enjoy it with cassava pasta that’s grain-free and nourishing.

LENTIL AND EGGPLANT RAGU

You will need:

• 1/4 cup olive oil

• 2 onions, minced

• 2 eggplants, cut into 1-inch cubes

• 2 garlic cloves, minced

• ½ teaspoon each, thyme and oregano

• 2 bay leaves

• A pinch of red pepper flakes

• 1/4 cup red wine (or 2 tablespoons apple cider vinegar)

• 1/2 cup chicken broth

• 1 cup beluga lentils, soaked overnight and drained

• 28 ounce can chopped tomatoes

• Salt and freshly ground black pepper

Place 1/2 cup lentils in a bowl with cold water to soak overnight.

The next day, in a deep skillet, heat the oil, add the onions, and soften over low heat for about 10 minutes.

Add the eggplant and a pinch of salt, then fry on high for 5 to 10 minutes, stirring often, until the eggplant cubes are golden.

Add the garlic and spices. Fry for another 2 to 3 minutes. Then add the lentils, broth and wine (or use 2 tablespoons apple cider vinegar if you prefer).

Bring to a boil, then reduce to simmer and cook for 20 minutes, or until the lentils are tender and the sauce is thick.

We blended ours with an immersion blender, but leave it chunky over your pasta if you prefer!

Easy Pumpkin Chili

The colder months are around the corner and this recipe is one we love. We just harvested all our beans and squash, and we have been finding new and creative ways to use these ingredients.

Enjoy!

PUMPKIN CHILI

You will need:

• 1/2 pound grass fed ground pork (or all beef if you prefer)

• 1 pound grass fed ground beef

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1 28 ounce can crushed tomatoes

• 1 1/2 cups cooked pumpkin

• 3/4 teaspoon paprika

• 1 teaspoon cumin

• 1/2 teaspoon cinnamon

• freshly chopped parsley or cilantro for garnish

Place a stock pot on the stove and add olive oil. Add the onion, garlic and pepper and saute on medium heat for 5 minutes or until the onions are translucent.

Add the beef and pork. Use a metal spatula to break up any lumps. Saute for 5 minutes, or until cooked through.

Lower the heat and add the tomatoes, pumpkin, salt and all spices. Stir to combine well, then raise heat to bring to a boil. Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 20 minutes to combine flavors. The flavor will only get better the longer this chili simmers.

Garnish with cilantro or parsley and enjoy. Store leftovers covered in the refrigerator for up to 4 days.

Thai-Style Chickpea Curry

This warming, satisfying meal is easy to prepare in advance and have ready for the week ahead. Try it!

THAI-STYLE CHICKPEA CURRY

You will need:

• 1 tablespoon coconut oil

• 1/2 red onion , chopped

• 1 red bell pepper, chopped and seeds removed

• 1 cup bok choy, chopped

• 1 tablespoon fresh ginger, minced

• 1 clove garlic, minced

• 1 tablespoon curry powder

• 1 (15 oz.) can coconut milk

• 1 (15 oz.) can chickpeas , rinsed and drained

• 1 teaspoon sea salt

• 2 tablespoons maple syrup

• 1 tablespoon fresh lime juice

• 1/4 cup fresh basil , roughly chopped

Heat the oil in a large deep skillet over medium heat, and saute the onion and pepper until softened, about 5 minutes.

Add the bok choy and saute for 1 or 2 more minutes.

Add in the ginger, garlic, and curry powder and stir for 1 minute, or until fragrant.

Add the coconut milk, chickpeas, salt, and maple syrup, then give the mixture a stir. Bring the liquid to a boil, then lower the heat and cover the pot to let the flavors simmer together for about 15 minutes.

Remove the lid and stir in the lime juice and fresh basil. Stir until the basil is wilted, then adjust any seasoning to your taste. Serve warm, with rice or cooked quinoa.

Irish Soda Bread

Sometimes we all need a comforting breakfast or snack that helps us feel grounded and nourished. I love this recipe for that reason. It’s wholesome and contains a good amount of protein as well.

Enjoy!

IRISH SODA BREAD

You will need:

• 1 cup hemp or oat milk

• 2 tablespoons lemon juice

• zest of 1 lemon

• 2 large eggs

• 1/2 cup olive oil

• 2 cups almond flour (or pecan flour if you don’t eat almonds)

• 1 cup arrowroot flour

• 1 cup flaxseed meal

• 2 tablespoons honey or maple syrup

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1/2 teaspoon coriander

• 1/4 teaspoon cardamom

Preheat oven to 400 degrees.

Oil an 8x8 glass baking dish with olive oil.

Mix the ingredients together in the order listed.

Shape dough into a ball with your hands and place it in the baking dish.

Score the top with a cross using a sharp paring knife.

Bake for 20 to 25 minutes.

Cool 10 minutes before diving in!

Apple Butter Bars

The leaves are starting to lose their pigment and fall into the brilliant hues that usher autumn. It’s a delicious time here on our homestead. We have been harvesting beans, corn, zucchini, fall raspberries, kale, tomatoes, and apples. It’s a phenomenal apple year and we have been making the most of it.

Here’s one of my favorite new apple recipes.

APPLE BUTTER BARS

For the crust:

• 2 tablespoons maple syrup

• 1/2 teaspoon cinnamon

• 1 cup rolled oats

• 1/2 cup walnuts

• 1/2 cup pecans

• 1/4 teaspoon salt

• 4 dates, pitted

• 1/4 cup coconut oil

For the topping:

• 1 cup raw cashews

• the cream on top of the can of coconut milk

• 1/4 cup arrowroot flour

• 2 cups chopped apples - leave the skin on!

• 1/2 teaspoon cinnamon

• 1/4 teaspoon allspice

• 1/4 teaspoon ginger

• a pinch of salt

• 2 tablespoons maple syrup

Preheat the oven to 375 degrees.

In a food processor, mix together the crust ingredients until a dough ball forms.

Oil an 8x8 baking dish with coconut oil and press the crust into it. You can press it into a flat layer - it doesn’t need to go up the sides.

Then, without washing the food processor, place the apples inside and blend until a thick pulp forms. Add all the other ingredients and blend until well mixed.

Smooth the topping over the crust and bake for 35 minutes, or until the crust is well set.

Cool for 15 minutes before slicing.

Enjoy!

Delicious Breakfast Bread

This bread is packed with anti-inflammatory ingredients. It’s filling, nourishing, and makes and excellent autumn breakfast.

BREAKFAST BREAD

You will need:

• 2 cups almond flour

• ½ cup arrowroot powder

• 2 tablespoons. flaxseed meal

• 1 tablespoon chia seeds

• ½ cup mixed seeds, such as pumpkin or sunflower, divided

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• 5 large eggs

• ¼ cup olive oil

• 1 tbsp. apple cider vinegar

1. Preheat the oven to 350°F. Line an 8-by-4-inch loaf pan with parchment paper.

2. In a stand mixer, combine the almond flour, arrowroot, flaxseed, chia seeds, ¾ of the mixed seeds, baking soda, and salt, and mix on medium speed. Separately, beat the eggs, oil, and vinegar together in a bowl, then add the mixture to the dry ingredients, and mix until the ingredients are well combined.

3. Pour the mixture into the loaf pan, and top the batter with the remaining ¼ of the seeds; ensure the surface is relatively level.

4. Bake the bread for 30 to 35 minutes, or until it's golden brown and a skewer inserted into the center of the bread comes out clean. Turn the bread onto a wire rack and let it cool.

Detoxifying soup

This is a supportive soup to add to your weekly recipe rotation as we move towards autumn. It’s also a great soup to make for someone who is healing from injury or illness.

DETOXIFYING SOUP

You will need:

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 carrots, chopped

• 3 celery stalks, chopped

• 1 pound chicken breast

• 5 garlic cloves, minced

• 1 1/2 inches fresh ginger, minced (about 1 heaping tablespoon)

• 1 teaspoon turmeric

• 1 teaspoon coriander

• 1 teaspoon dried thyme 

• 6 cups chicken broth

• 1 inch kombu seaweed

• 2 teaspoons salt

• freshly ground black pepper

• 1 cup fresh cilantro, chopped

• 1 cup fresh parsley, chopped

In a large pot, heat the olive oil over medium-high heat. Add in the onion, carrots, celery, and chicken breast and sauté until cooked through, about 5 minutes.

Add in the garlic, ginger, turmeric, coriander, salt and thyme, and stir until fragrant, about 1 minute more. Immediately add in the stock after that, so the garlic won't start to burn.

Add in the kombu and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook for about 30 minutes.

Add the cilantro and parsley. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste, and serve warm.

Garnish with extra fresh parsley if you like.

Leftover soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Blueberry Green Smoothie

Summer is still here and this is an excellent way to cool down and get great nourishment.

BLUEBERRY GREEN SMOOTHIE

You will need:

• ·         1 frozen banana

• ·         1/2 cup frozen wild blueberries

• ·         1 scoop Super Greens powder (or any green powder you prefer)

• ·         1 cup oat milk (or other plant milk)

• ·         2 tablespoons almond butter (or any nut / seed butter you prefer)

Blend all ingredients together well and enjoy!

Gazpacho and Pesto

These wonderful, cooling summer foods can be made in advance and enjoyed anytime you need a quick meal with tons of flavor.

GAZPACHO

You will need:

• ·        1 pound tomatoes, quartered

• ·        2 cucumbers, peeled and chopped

• ·        1 clove garlic, roughly chopped

• ·        2 tablespoons apple cider vinegar

• ·        1/2 cup water

• ·        1/3 cup olive oil

• ·        ½ teaspoon each salt and pepper

• ·        ¼ teaspoon each: cumin and coriander

• ·        Freshly ground black pepper

Place all ingredients in a blender or food processor and blend well. Refrigerate and enjoy with pesto!

PESTO

You will need:

• ·        2 cups packed fresh basil 

• ·        ½ cup packed fresh parsley

• ·        ¼ cup cashews

• ·        1 garlic clove, peeled

• ·        2 tablespoons lemon juice

• ·        1/4 teaspoon sea salt (plus more to taste)

• ·        3 tablespoons olive oil

Place all ingredients in a food processor and blend well. Enjoy with grains or swirled into gazpacho.