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Wild Blueberry and Toasted Pecan Oatmeal

When I was a kid, my mom used to make the worst oatmeal.  I'd walk downstairs from my bedroom only to see the single, old, silver pot on the burner.  Inside this pot, was oats and water filled to the brim, and that's it.  My mom's genius marketing and selling point to get her seven year old daughter to eat this mush was that "it unclogs the arteries".  Yum. We were allowed to put sugar on it if we wanted to and my sisters did but I always figured, if I'm going to eat this drudge for health benefits, then I better not put anything unhealthy on it. So I at that porridge as she called it. And only found solace...

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Peanut and Sweet Potato Soup

I just returned from a luxurious 4 days of pampering at a resort and spa where they served us 5 course meals EVERY NIGHT.  The entire resort was organic from the bedding to the spa products, to the food.  So you know I ate A LOT of that GOOD food. The last thing I want right now is a heavy meal. So when I came back to an empty fridge, this was the soup I had on my mind because it's oh so good, AND this is the type of soup anyone can make when your fridge is bare. Spices are a main ingredient and when do you not have freshly ground peanut butter on hand. That's what I thought. Never. I...

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Green Goddess Salad

I was feeling a little off centered today so I did what I normally do when I need to re-center. I played in my garden and made some great new recipes and food in the kitchen.  I decided to try a new recipe from Gwyneth Paltro's  site.  I was blown away by how delicious her dressing was.  This is what I paired it with. Enjoy and please leave me feedback.  Thanks xo -The Urban Hippie Salad 1/2 cup organic quinoa 1/2 cup organic wild rice 1 cup lettuce 3 carrots (chopped) 5 sliced strawberries 1 avocado sliced 1/4 cup pistatios 1/4 cup chives 1 tsp sesame seeds 2 stems of basil 2 stems of oregano 2 stems of parsley Green Goddess Dressing   Recipe from ‘It’s...

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Sweet Potato and Black Bean Enchilada with Cilantro Avocado sauce

Inspired by ohsheglows Yield: 4 Enchiladas Ingredients: 1 tbsp extra virgin olive oil 1 onion, chopped (~2 cups) 2 garlic cloves, minced 1 cup sweet potato, chopped (or zucchini) 2 handfuls spinach 1 can black beans (~2 cups), drained and rinsed Enchilada sauce or Pasta sauce (about 2.5 cups) 1.5 tsp ground cumin 1-2 tbsp fresh lime juice, to taste 1/2 tsp kosher salt, or to taste 1/2 tsp garlic powder 1 tsp chili powder, or to taste 4 whole grain tortilla wraps Cilantro Avocado Cream Sauce, to pour on top (recipe below) Green onion & chopped cilantro, to garnish Directions: 1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by...

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