Quiet Stovetop Veggies

Quiet Stovetop Veggies

Did you ever read the Moomin books? Moomin Mama and Moomin Papa and Snufkin and the gang? They are children’s stories by Tove Jansson, and if you’re not familiar already, you should check them out.

One of my favorite stories is The Hemulen who Loved Silence. It’s about a Hemulen (one of the Jansson creatures) who is feels overwhelmed by how loud the world is. He craves whispers and padded footsteps and shadows.  I don’t want to give it all away, but it’s a very short story and you can read it all here. You’ll read it? Promise? It’s kind of a magical little tale.

Sometimes BGE and I feel like that Hemulen. We live in a loud-screaming-rumbling neighborhood. You’d think that since I grew up in a swallow-you-whole metropolis and BGE spent some years in Brookyln, we’d be fine with it. Or maybe all those years wore us out. We’d love to live in a quiet little tucked-away den, but we can’t afford to move out right now. But it’s never quiet here. Well, almost never.

Sometimes, when I’m cooking, I can’t hear anything. Everything else looses focus, save my knife on the cutting board. I guess that’s how I don’t notice the chaos of dishes piling around me, or the splatters on the stove, or BGE groaning about how loud the neighbors are.

I love that feeling. I love it because truly getting down and focusing on anything is a tremendous chore for me. BGE can sit and stare at his computer for hours and never once click away to the interwebs. I’ve had coworkers who could enter data for days, claiming that it was “soothing.” That’s never been me, unless it involved running or swimming.

But  I love that nothing can distract me from this, that I can’t hear the child/pterosaur outside, or the various neighbors who announce their very small junk with their very loud cars.

Quiet Stovetop Veggies



What makes your world go quiet?


Stovetop Veggie Roast


  • 1 lb of assorted fingerling potatoes
  • 3 medium beets
  • 1 lb asparagus, washed and trimmed
  • 1 lb spring onions, washed and trimmed (I trimmed to where the stalks split)
  • 2 tbsp fresh thyme
  • a few springs of fennel
  • 1 huge garlic clove, or two medium garlic cloves
  • salt
  • pepper
  • olive oil
  • about 2-3 cups of vegetable broth


  1. Slice the beets and potatoes.
  2. Put the beets and potatoes into separate pots (don't worry, cleanup is easy) with enough veggie broth to cover.
  3. Cover the pots. Cook the beets at medium heat for about 15 minutes and the potatoes on high for the same amount of time.*
  4. Remove from heat and drain away excess broth. Set aside.
  5. Coat a skillet with olive oil and bring to medium heat.
  6. Grate in the garlic clove.
  7. Let the garlic get a little dark and then chop in the spring onions and thyme
  8. Cook uncovered for about 5 minutes.
  9. Add the asparagus in and cover loosely.
  10. Cook for 10-12 minutes, stirring occasionally.
  11. Add in the potatoes and beets, tossing to coat the olive oil and herbs.
  12. Cook for 1 more minute and then remove from heat.
  13. Sprinkle on salt and pepper to taste.
  14. Just before serving, toss in a handful of fennel sprigs.


*you can cook them in the same pot if you want to. just start the potatoes on medium heat for 10 minutes, add in the beets, and cook for 15 more minutes. I just chose to cook them separately because I didn't want the beets bleeding all over the potatoes.


Five Simple & Healthy Breakfasts


1. Blueberries, kasha, almond milk, brown sugar

Combine kasha, blueberries, and almond milk in a bowl. Sprinkle lightly with brown sugar.


2. Pineapple beet juice, avocado, egg, Sriracha

For the juice, combine 3 medium beets and half a pineapple in a blender. Puree and strain through a flour sack cloth.


3. Overnight Chocolate Chip Banana Bread Oats

I know overnight oats are so last year, but that doesn’t stop them from being delicious. Combine 1/3 cup of oats, 1 cup of unsweetened almond milk, pinch of cinnamon, 1/4 tsp vanilla, 5 chopped dates, and 1 tbsp chia. Allow to sit in the fridge overnight. In the morning, add in a banana and a small handful of chocolate chips. Enjoy.


3. Raspberry Kale Mini Smoothie

Combine 3/4 cup frozen raspberries, handful of kale, 1/2 cup almond milk, and honey to taste in a blender. You can make it heartier by adding a banana or peanut butter, but it tastes really wonderful and refreshing as is.


5. Popped amaranth, strawberries, honey

Tips for popping amaranth:

1.No matter how much amaranth you’re popping, it will go all over the stove. Save yourself the cleanup time by using a large pot with a glass lid. 2. Don’t use any lubricants such as oil or non stick spray.  3. Instead of stirring, shake the pot back and forth vigorously….just like if you were making popcorn 4. Amaranth can be finicky. Start of by testing a spoonful in the pot. If it doesn’t burn, you’re good. 5. Let the pot get really hot before you put the amaranth in 6. Let a little over half of the amaranth pop, remove from heat, and continue to shake. It will continue to pop and you won’t get as many burned bits.





Happy Salad

beet grapefruit avocado salad spicy fruit salad

There is so much about this salad that makes me happy.

It has beets. Awesome, awesome beets, which have been proven to improve athletic performance and recovery.

It as a creamy, sliced-just-as-it-was-ripe avocado.

Ok, the grapefruit I threw in because the two blood oranges I brought home from the store were kinda disappointing.

But best of all, it has my favorite salad dressing of all time. You probably can’t even call it a dressing. There’s no prep work. It’s just lemon, chili, and salt. It’s a super classic combination that goes well on just about ever fruit or veggie or root that you could ever pick.


I wanted some jicama for this too, but I’m kind of glad I couldn’t find any because this turned out so good just the way it is. I’m even glad that the blood oranges were bad because this grapefruit was bursting with flavor….you know how sometimes you can get the bland, disappointing ones? Not this. What’s even better is that I usually get bad photo luck on my day off and get stuck with a cloud cover. But the sky was bright and waiting for spring.

It’s probably kind of silly to get this happy about a salad, where would be be without the everyday little things that bring us joy? 

Happy Salad


  • 1 large beet, grated
  • 1 grapefruit, sectioned
  • 1 avocado, peeled and sliced
  • juice from 1 lemon
  • chili pepper to taste
  • salt to taste
  • pistachios


  1. Combine all ingredients in a bowl and enjoy.

Ruby Wraps with Grapefruit Dip

Ruby Wraps with Grapefruit Dip

These wraps contain two of my favorite veggies ever.

I say a lot of things are my favorite, but it’s true! It’s also true that if you love everything, then you don’t love anything. Trust me, there are a lot of foods I can’t stand. I just don’t want to talk about them right now because I’d like to tell you about these instead.

That bright red filling is made of shredded Brussels sprouts and beets. I like to make a sort of hash out of them for dinner and scoop it up with flatbread. That’s rather messy, so I decided to roll them up into neat little packages. You can make several of these at once, which is good for a few days worth of salad lunches.

Ruby Wraps with Grapefruit Dip

The citrus dip is the easiest thing ever. Just throw everything in the blender and you’re done!   It’s not vegan, but can be easily made so.

There are so many things you can do with sprouts. Here’s a list of goodies for all you Brussels sprouts lovers.

Ruby Wraps with Grapefruit Dip

Yield: 14-16 wraps, depending on leaf size

Serving Size: 1 wrap


    for the wraps
  • 2 medium beets
  • 1 lb Brussels sprouts
  • 3-4 tbsp nutritional yeast
  • salt to taste
  • 1 lb turnip greens (you won't use them all)
  • for the dipping sauce
  • 1 avocado
  • 1 1/2 cups grapefruit juice
  • 1 tbsp sesame oil
  • 1 medium-large garlic clove
  • 1/2 tbsp nutritional yeast, plus more to taste
  • 1/2 tsp chili powder
  • 2 tsp maple syrup
  • salt to taste


  1. Shred the beets and the sprouts in your food processor. Work in batches if you must. (I had to).
  2. Coat a big sautee pan with non-stick spray, and bring to medium heat.
  3. Cook the beets & sprouts for about five minutes, stirring once or twice.
  4. Cook for 4 minutes more, stirring constantly.
  5. Remove from heat and sprinkle on the nutritional yeast.
  6. Let it cool a little bit and then sprinkle with salt to taste.
  7. Gently wash the turnip greens and pat them dry.
  8. Pick the fullest, greenest leaves. You'll need about 16. It's ok if they're different sizes. Just as long as they don't have any holes or brown spots, you're good.
  9. Place 1 - 2 tablespoons of the beet-sprout mix in the center of each leaf. Fold lengthwise then crosswise. For some of the bigger leaves, you might even be able to use 3 tbsp.
  10. for the mix
  11. Put the avocado, grapefruit juice, sesame oil, garlic clove, fish sauce, chili powder, and honey in a blender till well combined. Taste and add salt if desired.

inspired by Spinach Tiger 

Ruby Wraps with Grapefruit Dip