Savannah Squeeze Photoshootin'

Sarah making magic. 

Sarah making magic. 

Today I was fortunate enough to participate in a photoshoot for Savannah Squeeze, Savannah's local cold-pressed juice bar, owned by the wonderful Chelsea Dye. The shoot focused around showcasing the beautiful, vibrant and nutrient dense plant foods featured in each juice.

Adding to the fun was the photographer, my best friend Sarah. Sarah is an amazing photographer enrolled at SCAD, currently deciding between many prestigious graduate programs to further her education. We have been the best of friends for four years now and I don't know what I would do without her. 

We had a blast! Food styling combined with good music, good people, good vibes and good food makes for a good time. We tried to harness the integrity of the ingredients and capture the vibrant colors in a simple yet graphic manner. The natural beauty represented by fresh fruits and vegetables never seizes to amaze me. Deep greens, bright oranges and gorgeous reds flooded the white canvas. 

How many beets can you fit in one picture?

How many beets can you fit in one picture?

Recipe Review: Detoxinista's Mushroom and Spinach Quinoa "Risotto"

First and foremost, I am a HUGE fan of The Detoxinista. I have made many of her recipes and always end up with wonderful results. I love them because almost all of them meet my dietary guidelines, are easy to prepare and utilize ingredients that I already have in my kitchen. That is a win, win. 

This recipe is no exception. I have made this for clients and friends, and everyone loves it! It is deliciously creamy, savory and decadent. Best of all, it is guilt free and filled with amazing benefits like protein, fiber, iron, magnesium and calcium. 

Try this recipe out next time you need a quick, savory and comforting meal. 


Serves 2.

INGREDIENTS

  • 1 cup dry quinoa
  • 2 cups water
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • 8 oz sliced mushrooms
  • 2 tablespoons tamari or soy sauce (or coconut aminos)
  • ½ cup water
  • salt and black pepper
  • 1 cup spinach, roughly chopped

INSTRUCTIONS

  1. Combine the quinoa and water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.
  2. While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the water and tamari to create a silky smooth sauce.
  3. Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and season with salt and pepper, stirring well until the spinach is wilted. Serve warm.