Crave

I have been meaning to make this recipe for rice pilaf with caramelized onions from Alicia Silverstone’s book The Kind Diet for like a year now and finally did last week…and it is so good we have made it 3 times since then, this time with Quinoa. Each time we paired it with a different side dish but this cheesy broccoli from Brendan Brazier’s new book Whole Foods to Thrive was my favorite.  It is so good and so cheesy tasting considering there is no cheese in it, and a way healthier version of the normal broccoli and cheese sauce (I’ll post the broccoli recipe next week!). And the bonus is that both of these recipes are super easy to make!

Quinoa Pilaf w/Caramelized Onions

Serves 4-6

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1/2 cup of pecans lightly toasted

1/2 red onion, cut into thin half-moon slices

3 tablespoons pumpkin seeds lightly toasted

3 pinches of fine sea salt

2 cups cooked Quinoa or short-grain brown rice

Mirin or white wine

Brown rice vinegar

4-5 slices fresh ginger, cut into fine matchsticks

2-3 green onions, thinly sliced for garnish

1 small carrot, finely diced

1 small parsnip, finely diced

Place 2 tablespoons oil and the onion in a medium skillet over medium heat. When the onion begins to sizzle, add a generous pinch of salt and saute for 3 to 4 minutes. Add a generous sprinkle of mirin and reduce the heat low. Cook, stirring frequently, for about 15 mins or until the onion starts to caramelize, you can cook the onions on low for quite a long time so don’t worry too much if they go over.

While the onion is cooking place the remaining 2 teaspoons of oil, the ginger, carrot, parsnip and a pinch of salt in a large skillet over medium heat. When the vegetables begin to sizzle, add another pinch of salt and saute until just tender, about 10 minutes. Turn off the heat and stir in the pecans pumpkins. Add the rice and a generous splash of vinegar, we used lots, and stir to combine. Top with the caramelized onions and green onion and enjoy!

For more great recipes also check out Alicia Silverstone’s blog The Kind Life. Let me know what you think of the recipe.

xx

Pink, pink, pink!!! One of my favorite makeup trends for spring is a bright pink lip. Fuchsia lips were the look at many of the Spring runway shows like Fendi, Jill Sanders and Diane Von Furstenberg. And latley I have been seeing celebrities like Emma Stone, Kate Bosworth, Jennifer Hudson, Camilla Belle, Rihanna and Cate Blanchett rocking the look and I just love it!

When wearing a bright lip I think it looks best if you keep the rest of your makeup clean and simple. To prevent fading, first line and fill your lips with a nude pencil and then apply the lipstick. Or for a less intense jolt of color, try a sheer gloss in a bright pink shade. This is a makeup look that can look fabulous on anyone no matter what you age or skin tone but the key to wearing this bold look is picking the right shade of pink for your coloring. Always, always, always try the color on your lips, trying it on your hand or just looking at the color in the tube won’t work because you need to see what the color looks like with your natural lip color.

Come into Crave today and we will help you find your perfect shade!

What do you think of the bright pink trend?

xx