The Only Pasta Recipe You’ll Ever Need

The Only Pasta Recipe You’ll Ever Need

I don’t have a romantic story of my cooking journey. My grandmother didn’t teach me how to bake apple pies, my mom didn’t pass down any family recipes, and I’d barely cooked anything outside a microwave until I got to college. Everything I know, I pretty much learned from lots (and lots and lots) or trial and error. I may have sliced through a finger or two, grabbed a cast iron skillet with my bare hands straight out of a 500* oven (oops!), and ruined more meals than I can count, but whatever! I’m here now, I can cook, and I have 10 fingers, so I really can’t complain 😉 I’ve been cooking a lot lately and I gotta ask: Do you ever get on little food kicks where there’s just one thing that you crave constantly? Lately for me it’s been Whole Foods’ vegan chocolate chip cookies (not sure how they do it but they’re so gooey and delicious!!) and this ridiculously simple dish I’ve already made twice over the past 3 days. I can’t overstate how delicious this is even though it looks too simple to truly be that tasty. I’m not a big pasta person and 99% of the time, pastas and breads are take-it-or-leave-it things for me. Until I happened on this happy little accident… I think fresh pasta is the way to go with this one— if you can get your hands on it. I just picked some up at Whole Foods… easy peasy! It’ll cost a few bucks more, but I promise it’ll be worth it. Plus, I figured, this meal got us...
Bad Yogi Cleanse-Friendly Lemon Barley Risotto

Bad Yogi Cleanse-Friendly Lemon Barley Risotto

Oh yes you read that right: a risotto that you can eat with a good conscience… and it tastes completely delicious. If you already got yours, you can use this as a lunch or dinner in the Bad Yogi Cleanse in place of one of the other recipes if you prefer! Now, let’s get right down to business, shall we? 😉 This was inspired by the lovely Sarah Copeland, more specifically by one of the recipes in her newest book, Feast. It was a radish risotto in the book, but when I decided I was going to make it, I only had about 3 of the 8 or so ingredients on hand. (<– story of my cooking life!) So I tweaked it to make it my own and it came out incredibly flavorful. It was rich and creamy and could have fooled me for a nuttier version of the real thing. Plus, I love that it makes a great, nutritious base in which you can add all sorts of extras: protein, veggies, spices– everything, really. Let’s do this thang! Lemon Barley Risotto Serves 2 as a main, or 4 as a side. Ingredients – 1 cup uncooked pearl barley – 3.5 cups low sodium chicken broth (or veggie) – 1 clove garlic, chopped finely – 1.5 tbsp butter (I use grassfed organic butter, but you can sub olive oil instead) – 1 tbsp fresh squeezed lemon juice – 1/4 cup parmesan (optional) – salt & pepper to taste Instructions 1. Heat medium sized saucepan over medium heat. Add butter or oil and add chopped garlic. Sautee until it’s lightly golden and fragrant....