Turkey Meatballs

Thanks to my ever-so-Italian boyfriend, I am always cooking and eating Italian-American inspired cuisine. Meatballs are a weekly occasion—Sunday dinner with all 23 of his local relatives, Saturday afternoon with brother, sister-in-law, and nieces, a random Tuesday night off. Practice makes perfect, and this recipe has been handed down generations. What’s the secret ingredient to these perfectly moist, deliciously flavored Italian classic? Bread soaked in water, then drained.

Turkey Meatballs

1 pound ground turkey breast meat

¼ cup chopped fresh parsley

½ white onion, chopped

3 cloves garlic, chopped

5 slices of Italian bread

2 eggs

1 cup grated Parmesan

1 tsp. salt

1 tsp. fresh black pepper

1 tbsp. dried basil

½ cup olive oil for frying

Caste iron pan


  1. Soak bread in water until swollen, then squeeze out liquid
  2. Combine turkey, parsley, onion, garlic, bread, eggs, cheese and spices in a bowl and mix thoroughly with hands
  3. Heat olive oil in caste iron pan on medium high until hot
  4. Roll meat mixture into 1 inch balls
  5. Cook each side evenly in oil until brown and cooked in the center
  6. Allow balls to cool slightly on paper towel covered plate
  7. Serve


Melo Americano


Have you ever heard of a pomelo? Yeah, neither had we until we walked into Alfalfa’s Market in Boulder a few days ago and WHAM. There they were. All bold and greenish and beautiful. Larger than a grapefruit, but clearly related. We bought, we played, we made the Melo Americano. The fruit makes this cocktail well balanced, crisp, and multidimensional. The gin (Right Gin) is a well balanced gin and plays well with others.  It has notes of bergamot orange, lime, lemon, bitter orange, and finishes with nodes of sarawak black pepper.  As a result it blends almost perfectly with the pomelo. This cocktail is excellent with a light pasta or seafood dish.

You’ll Need:

1/4 Pomelo fruit

.5 oz. Cocchi Americano

2 dashes of agave nectar (approximately .25 oz)

1.5 oz. Right Gin



In a shaker or mixing glass:  Separate the fruit from the rind and muddle thoroughly.  Add the rind and muddle again.  Combine the remaining ingredients in the shaker, add ice and shake for 15-20 seconds.

Double Strain into a cocktail glass and serve with a Pomelo peel for garnish.


Vegan Jalapeno Poppers (yup, you read that right)

We’re still cleansing our bodies and as a result our diet is limited.  However, we like to find creative ways to enjoy tasty, yet on-diet dishes.  In this case, Jalapeno Poppers.  Check it out:

You’ll Need:

6 Large Jalapenos

2/3 cup Cashew Nut Cheese*

2 cups Ezekiel breadcrumbs**

2 eggs (whipped with a fork)


  1. Slice the peppers in half lengthwise and remove seeds
  2. Stuff the halved Jalapenos with Cashew Nut Cheese
  3. Dip the cashew filled Jalapenos in the eggs and roll in the breadcrumbs to coat
  4. Place in the oven and bake at 375 degrees until lightly browned (about 20 minutes) and serve hot


*Cashew Nut Cheese:

1 cup cashew butter

2 tbs tahini

2 tbs nutritional yeast

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp pepper

1/4 cup almond milk


Combine the ingredients in a food processor and blend until smooth


**Ezekiel Breadcrumbs:

5 pieces of Ezekiel bread (or other sprouted grain bread), well toasted

1/2 cup Italian flat leaf parsley

3 garlic cloves

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/4 tsp thyme


Combine ingredients in a food processor and blend until the breadcrumbs are very fine

Acorn Squash & Veggies (cleanse friendly style)

Finding flavor without salt, sugar, soy, cheese, etc., is challenging. But a caste iron pan, nutritional yeast, and a whole lotta fresh vegetables helps makes this dish simply delicious– cleanse or no cleanse.

You’ll Need:

1 large, well-seasoned caste iron pan

1 acorn squash (or other hard, winter gourd)

1 head brocolli

2 carrots

2 tomatoes

1 zucchini

4 small, sweet onion bulbs

2 gloves garlic

3 (previously baked) red potatoes

1 ear of corn (previously boiled, until tender. Corn kernels removed)

1 bunch rainbow chard or other leafy greens

2 tablespoons nutritional yeast, which adds a cheese-like flavor without the dairy

pinch of dried oregano and parsley

1 teaspoon Salt-Free Spike



1) Roast whole gourd on a baking pan for one hour, or until easy to puncture with a fork. Once cooked thoroughly remove from oven, slice in half, and discard the seeds.

2) While gourd is cooking, chop all vegetables (into similarly sized chucks) and add to pan, cooking the harder, more fibrous vegetables first

3) Once hot and crackling add 1/2- 3/4 cup water and cook until water has evaborated

4) Add nutritional yeast and other spices

5) Cook vegetables until slightly browned

6) Spoon vegetables over open-faced gourd

7) Top with more nutritional yeast (if desired) and serve