Arugula salad with shaved fennel, pear and slivered almonds

There's no doubt fall is here which means a new selection of local produce.  Arugula, fennel and pear are gracing the outer isles of natural markets and make a refreshing combination when paired together.  A light lemon, honey dressing adds a touch of sweetness to the peppery arugula, creating another layer of depth to this salad. 

I have never really experimented much with fresh fennel in the past because the thought of a licorice tasting bulb, just never appealed to me.  Don't get me wrong, I like licorice but tend to gravitate towards it in its sweet candy form.  

While getting some groceries at the food co-op today, a sandy blonde gentleman was restocking fresh fennel that looked like something out of a Dr. Suess book.  Its wispy vibrant green fronds, dancing in the cool air immediately caught my attention so I thought I'd buy one to experiment with and see if I liked it.  Turns out, I love it!  The licorice flavor is very mild and the bulb light and crisp.  I will definitely be using more fennel in the kitchen.  Not only is it tasty, but fennel is rich in vitamin C, dietary fiber, potassium, manganese and is an anti-inflammatory food with some very powerful antioxidants.  This recipe is a nutritional powerhouse and a great way to start any meal.  Enjoy!

Arugula salad w/ shaved fennel, pear and slivered almonds

(serves 4-6)

Salad

6 cups fresh arugula, washed

1 medium fennel bulb, shaved

1/2 medium anjou pear, shaved

1/4 cup raw slivered almonds

Dressing

1/4 cup expeller pressed olive oil

3 tablespoons lemon juice, fresh squeezed

1 tablespoon raw honey

1/4 teaspoon sea salt

1/4 teaspoon black pepper, ground

Make dressing

1.  In small mixing bowl whisk lemon juice, honey, salt and pepper.  Gradually whisk in olive oil until dressing is well combined.  

Assemble

1.  In large mixing bowl add arugula, fennel, pear and slivered almonds.  Drizzle dressing over salad and toss to coat.  Serve immediately

Music Mondays featuring Mazzy Star

So I missed my favorite music Monday's post yesterday but thought I'd post it anyway even though its well into Tuesday.  

Last night I had the pleasure of attending the Mazzy Star concert at the Neptune theater in Seattle, WA. Remember Mazzy Star from the 90's? No...how about the song "Fade Into You"?  The song was a teenage dream, rock anthem for start crossed lovers in the 1990's, and is still to this day used in countless television shows and movies.  

Although it took Mazzy Star 17 years to release their new album Seasons of Your Day, it was well worth the wait.  The rock-alt band still has a dreamy, atmospheric sound with beautiful lulling vocals song by Hope Sandoval.  A dimly lit stage and hypnotic moving images of space, waves, and earthly elements projected in the background and set the mood.   Although they were experiencing a few sound issues last night, Mazzy Star recovered and put on a great show.  They ended up playing "Fade Into You"unto which I immediately started reminiscing of middle school crushes and a time when the only thing that mattered was boys and making mixed tapes to play on my silver Sony Walkman.  

If you were ever a fan of Mazzy Star back in the day, I highly recommend listening to their new album and checking out one of their shows if they happen to be coming to a venue near you.  I have also listed a few other albums that will be on my playlist this week.  Enjoy!!

Mazzy Star  Seasons of Your Day 2013

Phosphorescent  Muchacho 2013

Purity Ring  Shrines 2012

Tame Impala  Lonerism 2012

Fresh carrot tangerine juice

Although we gained an hour of sleep in the morning with daylight savings this weekend, I feel like I'm still playing catch up and getting into the groove of a new week.  Here in Washington, its now beginning to get dark at 4:30pm and the days seem to slip into darkness before I can fully embrace the light.

I have been working around the clock on my kickstarter campaign, reaching out to fellow bloggers, publications, social media outlets and attending various local events within the community to spread the word.  I can't believe I only have 18 days left of the campaign!  I am currently 35% funded and still need $9,963 in order to send my recipe book into print.  I have a ways to go but I'm staying positive and will continue to do everything I can to see this kickstarter campaign is successful and my first recipe book Wild Plate is able to go into print.  Thank you to all that have checked out my page and supported my dream of completing this book.  If you haven't had the chance to see my campaign here's the link http://www.kickstarter.com/projects/436582840/wild-plate-is-a-creative-culinary-adventure-in-the

Now that it's cold and flu season, I'm taking lots of preventative measures and loading my body up with a variety of nutritionally dense foods as well as fresh green smoothies and juices to stay healthy and keep my immune system strong.  

Today's recipe is an immune boosting juice with a sweet blend of organic carrots and juicy tangerines.  Both are in season and at their peak, which means vibrant colors, strong flavors and extra amounts of vitamins and minerals.  Both carrots and tangerines have vitamins A and C which are awesome for boosting immunity and a long list of other health benefits.  

One of the advantages of juicing is it's quick, easy, nutritious and when consumed alone gives your digestive system a rest from breaking down food while still absorbing loads of nutrition.  Your body will then be able to use all this extra energy for healing instead of digestion.  I love juicing and try to do it every day.  I will eventually do a whole post dedicated to juicing alone since there is so much information to share.  In the meantime enjoy this in season brilliant orange cocktail and drink to health. 

SWEET CARROT TANGERINE JUICE

Makes 32 ounces (serves 4)

2 pounds organic carrots, tops removes, un-peeled
2 pounds organic tangerines, peeled

Directions

1.  In juicer of choice add carrots and tangerines.  Pour juice into pitcher and stir.  Serve immediately 

It's music Mondays

It's officially the first Music Monday on my blog!  I often get asked, what I'm listening to right now and what kind of music I like to work too in the kitchen.  To be honest, my musical taste is scattered across the board like a set of un-played checkers.  Bottom line, I LOVE music!

Every Monday I will be posting some of my favorite music old and new, albums, playlists, favorite songs, concert reviews and more.  Music is a huge inspiration to me in a lot of ways.  It can shift my mood immediately, make me dance, stimulate a memory, give me that extra boost of energy I need in the kitchen when pulling all nighters for catering events and the list goes on.

Here are a few of the albums I'll have on heavy rotation this week while pulling 16 hour days working on my kickstarter campaign.  I encourage you to find at least one new album this week that puts a smile on your face and makes your body move.  Even if it's just a steady head bob!  Have a FANTASTIC + WILD week.  First up but in no particular order:

American pop alternative rock band, Polica just released their sophomore album Shulasmith.  Its haunting melodies mixed with both electronic and R&B elements is on repeat as I write this.  It's a good album to have a deep intimate conversation too.

New Zealand singer-songer Lorde just released her first album Pure Heroine.  It's a fun electro-pop album that will 

having you bobbing your head

Thom Yorke from Radiohead and Flea of Red Hot Chili Peppers collaborated to create the experimental rock band Atoms for Peace and released their first album AMOK earlier this year.  This is a good album to get lost in and make imaginative pieces of art too.

Chrvches a Scottish snythpop band just released their first album The bones of what you believe.  Up beat, danceable with a touch of that 80's synth.  Can't help but blast this one in the car 

English born James Blake released his sophomore album Overgrown earlier this year and I'm pretty sure he has the ability to make women melt the moment he opens his mouth with his passionate, sultry voice.  Blake mixes the perfect blend of R&B with electronica.  This album has some serious soul.  

New York based duo Ms Mr released their debut album Secondhand Rapture earlier this year.  This mysterious, ethereal pop album is one of my favorites of the year.  

French duo Daft Punk has been pumping out dance beats for last 20 years.  Their new album Random Access Memories is one I am very excited about!  It's feel good disco infused electronic sound will have you dancing around the house and singing loud.

American artist Washed Out recently released his sophomore album Paracosm.  This album is composed of dreamy dance beats that float you away to a tropical island where you'll be invited to a chillwave dance party and swim in the ocean amongst phosphorescence.  Okay now I'm just dreaming up amazing scenarios.  But seriously, this is a great album!!

Pumpkin seed pesto pasta

I love that Fall is here but I have to admit, I'm still holding onto a little piece of Summer.  The golden autumn leaves of the Northwest covering my once mowed Kelly green grass is a sign of nature moving into hibernation mode and preparing for the gloomy, brisk winter months ahead.  

I am looking forward to the bounty of fresh root vegetables, squash and winter fruits that are now making an appearance in markets, yet I still long for local fresh picked herbs,  fragrant heirloom tomatoes, berries and crisp summer veggies that packed my fridge with a rainbow of colors this Summer.  

To satisfy my appetite for both seasons, I decided to make this pesto recipe using raw pumpkin seeds instead of pine nuts for a fall element and fresh basil for a taste of Summer. The pesto recipe tastes a little salty when sampled on its own, however, tossed with the kelp noodles, the flavors will mellow and the noodles will soften to perfection.  The following recipe is:

 VEGAN + RAW + GLUTEN FREE + GRAIN FREE + SOY FREE + NUT FREE

PUMPKIN SEED PESTO PASTA

(Serves 4)

Pasta

2-12 ounce packs Sea Tangle kelp noodles, drained, rinsed and patted dry

Pesto

3 cups fresh basil, stems removed, tightly packed
1 cup raw pumpkin seeds, soaked 2 hours, drained and rinsed
1/3 cup virgin expeller pressed olive oil
1/4 cup fresh parsley, stems removed, tightly packed
3 cloves garlic, peeled
1 tablespoon nutritional yeast
2 teaspoons lemon juice, fresh squeezed
3/4 teaspoons sea salt
1/2 teaspoon black pepper, ground

Make Pesto

1.  Add basil, pumpkin seeds, olive oil, parsley, garlic, nutritional yeast, lemon juice, sea salt and black pepper to food processor.  Pulse for about 30 seconds or until pumpkin seeds are broken down and pesto is slightly chunky. 

Assemble

1.  Place kelp noodles in large bowl.  Add pesto and toss, coating noodles evenly.  If you want noodles that are not as crunchy, cover pesto noodles and place in refrigerator for 2-4 hours.  The salt from the sauce will soften the noodles. 
2.  Divide pesto pasta onto serving dishes of choice. Serve at room temperature or place in dehydrator at 115 degrees for 1 hour to warm.  Enjoy!
  

Kickstarter campaign

I am so excited to announce that last night I launched my first Kickstarter campaign to help raise funds for printing my raw food recipe book titled Wild Plate.  Already at $900!! Thank you to all that have generously backed my project.

For those of you who haven't heard of Kickstarter it's a crowd funding site where project creators set a funding goal and deadline. If people like a project, they can pledge money to make it happen and in turn receive tangible rewards as well as one-of-kind experiences.  Funding on Kickstarter is all-or-nothing.  Projects must reach their funding goals to receive any money.  Backers won't be charged anything until the project has met its goal and is complete. 


This is your chance to order my book at retail, get limited edition copies, BAGGU custom grocery bags, BAGGU custom recycled canvas totes and more before every things released to the public and sells out.  And FREE SHIPPING!!! They're are other rewards as well including, consultations, classes, catered dinner events, exclusive invitations to the launch parties and more.  Please check out my page and get your first edition books before they're all gone!! 


http://www.kickstarter.com/projects/436582840/wild-plate-is-a-creative-culinary-adventure-in-the

Good evening everyone and welcome to WILD + FREE!!!

This blog has been a long time coming and I look forward to connecting with all of you.  Stay tuned for random thoughts by Laurel Anderson (there's a lot of them), original recipes, inspirational photos, stories of travel, good food, laughter, love and conversations about wellness, art, design, architecture, fashion, music and more...

Superfood shake

    I am often asked what I eat for breakfast every morning, so here it is folks...I love starting my day with a liquid feast.  It's not that exciting but it tastes delicious and gives me a great boost of energy while packing in some much needed vitamins, minerals and protein for the day.  After all break-fast is literally breaking your nightly fast.  

Here's my daily morning routine:

I usually start with a huge glass of water followed by a hot cup of yerba mate with a few drops of liquid stevia and then bust out the Vitamix to make this superfood shake.  The banana and almond extract can hide the sometimes overly green taste that can accompany various green powders.  I prefer to use Dr. Schulze "Superfood Powder".  It's very high quality, 100% organic, vegan, raw and has tons of B vitamins and 6 grams of protein per serving.  Plus, the taste is pretty mild compared to most green powders although it still may take a little getting use too.   So instead of your smoothie tasting like someone just dumped a bag of lawn clippings in your mouth, try this shake and cheers to good health and vitality without gagging. Drink up!!

            

Serves 1

INGREDIENTS

1 cup almond milk 

1 banana, peeled 

1 scoop raw vanilla protein powder ( I like hemp protein powder) 

2 tablespoons superfood green powder 

1 tablespoon virgin, raw coconut oil 

1 teaspoon raw chia seeds 

1/2 teaspoon almond extract 

liquid stevia to taste Directions: 

DIRECTIONS

1. Place all ingredients in high-speed blender. 

2. Blend of high for 1-2 minutes until coconut oil is broken down and shake is smooth and creamy. 

3. Add ice and blend another 30 seconds. Serve immediately

Watermelon, Peach, Pineapple smoothie

This smoothie literally tastes like liquid sorbet and is a great summer treat when crisp watermelon and juicy peaches are at their peak. 

Serves 4

INGREDIENTS

2 1/2 cups 1" cubed watermelon, rind removed
1 1/2 cups diced frozen pineapple
1 medium ripe peach with skin, pitted

DIRECTIONS
1.  In high-speed blender add watermelon, pineapple and peaches.  Blend on high for about 1 1/2 minutes or until fruit is broken down and smoothie is thick and creamy.  Serve immediately