The air smells of fresh, damp soil and our daffodil sprouts – which mysteriously appeared in late January- are finally seasonally appropriate! Lighter weather and lengthening, sunny days make it a great time to share my Pear & Fuji Salad with Pecans & Cheddar!
We enjoy this vibrant salad fall through early spring when it's always easy to find delicious pears, apples and grapes. Full of zingy flavor, satisfying toasted nuts and shredded cheddar, you definitely won't feel deprived after this healthy meal. Add a cup of soup or a whole grain english muffin on the side- smothered in coconut oil & all-fruit strawberry jam if you're like me– and your taste buds will be just as happy as your waistline!
Vibrant Pear & Fuji Salad with Cheddar & Pecans
(Serves 2)
INGREDIENTS
Juliane's EASY Salad Dressing:
1 1/2 tablespoons honey or fruit jam (or agave nectar)
2 teaspoons cider vinegar
1 tablespoon extra virgin olive oil
sea salt & freshly cracked black pepper
Salad:
3 cups arugula or spring greens
1/3 cup seedless red grapes, halved
1/2 fuji apple, sliced
1/2 medium pear, sliced
¼ cup cheddar cheese, thickly shredded (extra sharp if you please!)
2 tablespoons chopped pecans, toasted (I place mine on a piece of aluminum foil in my toaster oven and set to "light" toast. Easy!)
METHOD
In a small bowl, whisk together honey, (or agave or jam), cider vinegar and EVOO. Season with sea salt and freshly cracked black pepper.
Place greens and sliced fruits in a large bowl. Add dressing and toss gently (so as not to bruise the greens) to coat. Arrange on two serving plates, then sprinkle with shredded cheese and toasted pecans. Serve immediately and Enjoy!
Do you have a favorite quick & easy home-made salad dressing?
When I first began painting portraits, it was an adventurous inquisition into the human condition via a portrayal of different personalities, life-experiences, age…
What I didn’t predict discovering, fascinating as our unique traits may be, was that as I relayed these attributes to the canvas, they effectually became less and less important. Each layer of paint leading to an ever-deepening understanding, dissolving any once-perceived separation to reveal a bond, a connection, to the center of what matters;
the heart.
I spend hours upon days upon weeks with each painting, understanding more and more intimately what makes the subject who they are in order to portray and honor their essence. During this meditative process of focused concentration, thoughts subside and there remains only what is.
A vast, connecting and infinite
love.
And everything that separates us becomes everything that makes us
exactly the same.
Self Portrait by Juliane Porter, Oil on Canvas Panel
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-03-03 15:29:172025-12-06 15:03:26why i do what i do
Endive Scoops, Grains Galore Crackers & Sea Salt Baguette Crisps
I 'm a huge believer in snacking. It saves me from afternoon slumps and unhealthy food cravings, keeping me fueled from early morning workout til my head hits the pillow at night. Knowing I have something yummy to look forward to between meals means I never feel deprived and I find I eat a lot less when I'm allowed to eat whenever I'm hungry or even when I just feeling like munching something crunchy, sweet or salty. These snack time chips, dips and dippers are a few of my favorites:
Endive Scoopers
Sea Salt Baguette Toasts
Grains Galore Crackers
Artichoke Hummus
Clams Casino Dip
They're great for entertaining too!
Endive Scoopers Recipe
5 endive spears
Remove the leaves from each endive spear. Arrange on a platter to use as calorie free scoopers for your favorite dips! Their firm leaves hold up brilliantly.
Sea Salt Baguette Crisps Recipe
1 whole wheat baguette sliced into 1/4" slices
1 tsp sea salt
Arrange oven racks to the upper and lower thirds of the oven. Preheat oven to 375 F.
Arrange the bread in single layer on 2 large sheet pans. Spray tops of bread lightly with olive oil spray. Sprinkle with sea salt.
Bake about 12 minutes. Cool on wire racks.
Grains Galore Crackers Recipe (Makes 72 Crackers)
4 Tbsp sesame seeds
3 Tbsp flax seeds
2 Tbsp chia seeds
1 large egg white
1 tsp chili powder
1 tsp sea salt
6 10" whole-grain or flour tortillas
Arrange oven racks to lower and upper thirds of the oven. Preheat oven to 350 F.
In a small bowl, mix together seeds.
In a separate small bowl, whisk together egg white, chili powder and sea salt.
Brush tops of tortillas with egg white mixture then sprinkle evenly with seeds.
Cut each tortilla into 12 triangles. Arrange chips, seed side up, in single layer on a two large sheet pans (make sure not to crowd pan so that they fit into a single layer).
Bake until golden and crisp, aproximately 15 minutes. Cool on wire racks. Repeat with remaining chips.
(Crisps & Cracker Recipes "Tested & Approved" from Prevention Magazine Jan 2012)
Artichoke Hummus
Artichoke Hummus Recipe (Makes about 2 cups)
1 can (14 oz) artichoke hearts, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
2 Tbsp tahini
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
1 Tbsp extra virgin olive oil + extra for finishing
1/2 tsp cumin
1/2 tsp hot paprika
1 c chopped fresh basil
sea salt
fresh cracked pepper
Combine all ingredients except basil in food processor.
Pulse until smooth.
Transfer to serving bowl.
Stir in basil and season with sea salt & fresh cracked pepper to taste.
Drizzle top with a touch of the EVOO for finishing.
Clams Casino Dip Recipe (Makes about 2 cups)
8 oz 1/3 less-fat cream cheese, softened
1/4 c reduced-fat sour cream
1 Tbsp fresh lemon juice
3/4 tsp Worcestershire sauce
1/2 c finely chopped red bell pepper (reserve a few for garnish)
3 scallions, thinly sliced (reserve a few for garnish)
2 Tbsp finely chopped parsley
2 cans (6.5 oz each) whole clams, rinsed, drained and chopped
2 slices bacon, cooked until crisp then chopped
sea salt
fresh cracked pepper
Stir together the cream cheese, sour cream, lemon juice & Worcestershire.
Fold in the red bell, scallions, parsley, clams and chopped bacon.
Season to taste with sea salt & cracked pepper.
Garnish with reserved red bell and scallions.
Chill until ready to serve.
(Dips "Tested and Improved" from Prevention Magazine Jan 2012)
Clams Casino Dip -that's it all the way in the background!
Question of the Day:
What is your favorite snack?
Do you have a go-to entertaining snack?
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-02-25 16:33:332025-12-06 15:03:29Snack Time Chips, Dips and Dippers!
Who's ready for an insanely delicous, 15 minute Thai recipe?
Enter: Tom Yum Soup
This stealthy combination of silky-smooth coconut milk, lemongrass, shitakes, and ginger is rich and magical. Papery-thin slivers of chicken drenched in vibrant, buttery broth deliver perfection in every spoonful.
A dish this simple- yet so complex, so incredibly delicious, is a keeper in my repertoire! Soul warming, refreshing and filling at the same time. I’m obsessed
~ you will be too!
Ingredients for Tom Yum Soup
Recipe for Tom Yum Soup (Serves 4)
Ingredients (substitute tofu & vegetable stock for vegetarian version)
5 cups reduced sodium chicken stock
1 stalk lemongrass thinly sliced into rounds
1 inch piece fresh ginger root thinly sliced
1 large clove garlic, minced
1 tsp thinly sliced, fresh, medium-heat red chili pepper + slices for garnish (seed & devein for less heat)
2 cooked pasture raised, chicken breasts, thinly sliced across the grain **(See Note below)
1 ½ cups thinly sliced shitake mushrooms
3/4 cup coconut milk (DON’T use light!)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro + extra for garnish
Method
In a large pot combine first 5 ingredients (chicken stock through red chilies) and bring to a simmer for about 5 minutes.
Add remaining ingredients and simmer 1 minute.
Ladle into bowls adding extra fresh cilantro leaves & thinly sliced chili pepper for garnish. Enjoy!
**For perfect, easy roast chicken breasts: Preheat oven to 400F. Spray heavy duty, rimmed baking sheet with grapeseed oil (or canola) spray. Rub chicken breasts with a small amount of grapeseed (or canola) oil to coat and sprinkle with salt and pepper. Roast for 30-35 minutes or until cooked through. Let rest for 10 minutes in order to let the juices redistribute into the meat- otherwise those beautiful juices will all run out onto your cutting board & you'll be left with dry meat & no flavor!
Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy
Like buttah baby!
If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day! Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish. Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.
It's a gorgeous recipe, true to my ever-strengthening food philosophy:
Delicious, simple, nourishment for the body and soul.
I know you'll enjoy this one!
Recipe for Miso Glazed Sablefish (Serves 4)
Ingredients
4, 5-ounce sablefish fillets brought to room temperature (Also known as black cod)
3 to 4 tablespoons white miso
2 1/2 tablespoons raw honey, softened (Pop in micro to soften honey if necessary.)
1 teaspoon toasted sesame oil
1 1/2 tablespoons mirin
1 or 2 green onions sliced on the bias for garnish
2 teaspoons sesame seeds
2-3 teaspoons grapeseed oil
Method
Preheat broiler.
Rinse fillets and pat dry with towel.
Combine miso, honey, sesame oil and mirin until glaze ingredients are fully dissolved and incorporated. Stir in sesame seeds.
Heat an oven safe, heavy duty pan over medium high heat until a droplet of water sizzles when dropped on the pan.
Meanwhile, pat the fish fillets dry with a kitchen towel. Rub the skin side of the fillets with 2 teaspoons grapeseed oil then sprinkle the skin side only with a bit of sea salt.
Place fillets skin-side down in preheated pan. Listen to the SIZZLE!! Spoon the glaze carefully onto the tops of the fillets and allow to cook for about 4 minutes to get the skin crispy.
Last, place the pan with fish under broiler for 3 to 4 more minutes, or until the glaze has caramelized, the top is slightly charred and the fish is flaky yet not overdone.
Please Enjoy!!
Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!
Questions of the day:
What is your favorite seafood?
Have you made any changes to your diet since the New Year began?
Lemon Drop Pudding Cake tantalizing the weary photographer with all it's deliciousness!
At last, the day is here to reveal the third star of my wintertime pudding trio…
Lemon Drop Pudding Cakes!
These individual cakes provide a contrasting burst of sunshine in the middle of winter- or any other time of year- complete with a decadent pudding surprise inside.
Easy. Light. Refreshing yet satisfying… perfect whenever your sweet tooth is calling your name:-)
Powdered raw sugar for dusting (or feel free to whiz up xylitol or coconut sugar in a spice grinder for a healthy alternative)
Method
Preheat oven to 350°F. Spray eight, 4-6 ounce ovensafe custard cups with canola spray; place in a large deep roasting or baking dish. Turn a kettle of water on to boil for water bath.
Whisk together 1/2 cup Zsweet & 1/2 sugar, then measure out 3/4 cup of the combined sweeteners. Whisk 3/4 cup sweetener mixture, gluten-free flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
Beat egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sweetner mixture and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be a thin, light batter and it’s fine if it’s a little lumpy as you don't want to combine so thoroughly as to deflate the eggwhites). Ladle the mixture among the prepared dishes placed in the roasting pan.
Carefully pour enough boiling water to come almost halfway up the sides of the dishes. Carefully place the roasting pan in the oven.
Bake pudding cakes until golden brown & the sides pull away slightly from the edges of the ramekins, 25 to 30 minutes. Remove the dishes from the water bath & transfer to a wire rack to cool for 15 minutes.
Dust each pudding cake with powdered sugar & ENJOY!
Recipe adapteded from eatingwell.com
The last, creamy bite of sunshiny decadence… divine!
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-01-20 12:41:072025-12-06 15:03:35Lemon Drop Pudding Cakes
Presenting the second in my trio of wintertime puddings…
Maple Tapioca with Maple Walnut Brittle!
This luscious, wintery treat comes together in a snap. And the magic of turning an itty bitty amount of tapioca into a voluminous dessert never fails to impress me. My love affair with tapioca began when my Mom had her brief yet highly impactful tapioca phase when we were little kids. Something about that creamy texture- not quite rice pudding yet a step up from plain custard- it delights me every time! This version is spiked with maple syrup and served with a bonus maple walnut brittle to be crumbled over top or suspended as mini abstract sculptures in each dish. Maple Tapioca Pudding is an updated, old-time favorite your family will devour! Enjoy!!
Recipe for Maple Tapioca Pudding with Maple Walnut Brittle
(Serves 4)
Ingredients (As always, using organic, best quality ingredients will make a huge impact on the tastiness of your final product.)
2 cups lowfat milk (dairy, almond or soy milk are all fine. Just don't use skim; the equivalent of 1% or 2% will work best.)
2 large eggs, beaten
3 scant tablespoons quick-cooking tapioca
1/4 teaspoon fine sea salt
1/2 cup plus 2 tablespoons organic, pure maple syrup, divided
Combine milk, egg, tapioca and salt in a medium-large saucepan. Allow to sit for 5 minutes.
Place saucepan over medium-low heat and cook, whisking continuously, until mixture comes to a boil. Remove from the heat and immediately stir in 1/2 cup maple syrup and vanilla extract.
Divide the pudding evenly between 4 dishes. Allow to cool for 30 minutes or refrigerate until chilled.
In the meantime, line a small plate with parchment or wax paper. Spray the paper with cooking spray. Combine walnuts, the remaining 2 tablespoons syrup, cinnamon and nutmeg in a small saucepan. Heat over medium-low heat, stirring, until most of the syrup has evaporated, about 3 minutes. Spread the nuts out onto the prepared paper and place in the freezer to harden for 10 minutes.
Cut the maple walnut brittle into 4 pieces of bark or crumble into pieces. Serve the pudding topped with the maple walnut brittle.
Enjoy!
Maple Tapioca Pudding with Maple Walnut Brittle
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-01-12 13:57:522025-12-06 15:03:36Maple Tapioca Pudding with Maple Walnut Brittle
Though the holidays have come and gone, Christmas-specific decorations and stockings stowed away and our fragrant fir given back to our woods, I continue to savor the coziness of winter just as I did the spirit of the holidays. Many of my decorations stay in place for months to come. Red berries on thick, twiggy vine remain wound about our stair railing through March. Cut glass snowflakes hanging from satin ribbon beam lacey reflections from first floor windows 'til the thrill of snowfall passes. And the soft glow of window candles cast warm ambiance into unlit rooms 'til the next 'Spring-forward, Fall-back' clock change.
In the same spirit of gratitude and celebration for life, I'll continue to make our three favorite Christmas puddings all season long: Mint Chocolate Pots de Creme, Maple Tapioca with Maple Walnut Brittle and Lemon Drop Pudding Cakes(Stay tuned! Recipes for the latter two coming soon!) They're wholesome enough to enjoy in the morning as a sweet breakfast next to the fire, and decadent enough to serve for dessert.
The first of our favorites, Mint Chocolate Pots de Creme, is out of this world. A rich layer of chocolate ganache atop creamy, thick, mint pudding is uh- at the risk of being cliche- HEAVEN! A recipe you'll be SO glad you made… Better than the best of best restaurants- I assure you!
Enjoy and Happy New Year!!
Red Berry Twiggy Vine winding down the banister railing.
Crystal Snowflake suspended on satin ribbon in window.
Recipe for Mint Chocolate Pots de Creme (Serves 8) (Note: This is a relatively easy recipe, but as always read through entire recipe before starting. There are two hour long resting points in this one- during which you don't have to do a thing however!)
Ingredients
3 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 cups 1% or 2% chocolate milk or white milk, divided (I used Chocolate Silk -delish! Don't use skim milk for this recipe however.)
1/4 cup cornstarch
1/2 cup half-and-half
Chocolate Glaze
1/3 cup nonfat evaporated milk
1/4 cup semisweet chocolate chips
2 tablespoons honey
1/3 cup unsweetened cocoa powder
1/4 cup powdered sugar
fresh mint for garnish
Method
Preheat oven to 325°F. Bring a kettle of water to boil for water bath. Place eight 4-ounce custard cups or ramekins or in a roasting pan.
To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk 1/2 cup chocolate milk and cornstarch in a small bowl until smooth. Heat the remaining 1 1/2 cups chocolate milk and half-and-half in a medium saucepan over medium-high heat, whisking until steaming hot yet not boiling. Whisk the cornstarch mixture into the steaming milk and continue cooking, whisking constantly, until the mixture boils and thickens, 2 to 4 minutes. Gradually (so as not to scramble the eggs) whisk the thickened milk mixture, a small amount at a time, into the egg yolk mixture.
Using a spatula, carefully pour the custard through a fine-mesh sieve into a large measuring cup or heatproof pitcher, pushing the liquid through the siv with the spatula to remove any lumps. Divide among the ramekins or custard cups filling until each are about three-quarters full.
Pour boiling water into the roasting pan until halfway up the sides of the containers. Carefully transfer the roasting pan to the oven. Bake until custards are set but still jiggle a little bit when lightly jostled, 35 to 40 minutes.
Remove the roasting pan from the oven. Let the custards cool in the water bath to room temperature, about 1 hour. Remove from the water bath and refrigerate until cold, about 1 hour more.
To prepare chocolate glaze: heat evaporated milk in a small saucepan over medium-high heat. Place chocolate chips and honey in a heatproof medium bowl. As soon as the milk starts to bubble, pour it over the chocolate chips and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioners’ sugar while whisking; whisk until smooth.
Divide the chocolate glaze among the custards, tilting each to cover completely (use a tiny spatula to help spread the glaze if necessary). Garnish with mint.
Mint Chocolate Pots de Creme adapted from Eating Well~Tested & Improved!
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-01-04 17:54:032025-12-06 15:03:37Mint Chocolate Pots de Creme
There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day. My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy! This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!
Recipe for Tuscan White Bean & Veggie Soup
Ingredients
1 tablespoon olive oil
1/2 large onion, diced
2 carrots, diced
2 stalks celery, diced,
1 small zucchini, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
sea salt
freshly ground black pepper
4 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
1 (15 oz) can low-sodium canellini beans, drained and rinsed
3 cups chopped baby spinach leaves
freshly grated Pecorino Romano
Truffle Oil for finishing (or substitute best quality EVOO)
Method
Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.
Vibrant Pear & Fuji Salad with Pecans & Cheddar
Vibrant Pear & Fuji Salad with Pecans & Cheddar
Spring is officially just eleven days away!
The air smells of fresh, damp soil and our daffodil sprouts – which mysteriously appeared in late January- are finally seasonally appropriate! Lighter weather and lengthening, sunny days make it a great time to share my Pear & Fuji Salad with Pecans & Cheddar!
We enjoy this vibrant salad fall through early spring when it's always easy to find delicious pears, apples and grapes. Full of zingy flavor, satisfying toasted nuts and shredded cheddar, you definitely won't feel deprived after this healthy meal. Add a cup of soup or a whole grain english muffin on the side- smothered in coconut oil & all-fruit strawberry jam if you're like me– and your taste buds will be just as happy as your waistline!
Vibrant Pear & Fuji Salad with Cheddar & Pecans
(Serves 2)
INGREDIENTS
Juliane's EASY Salad Dressing:
Salad:
METHOD
Do you have a favorite quick & easy home-made salad dressing?
How do the longer days impact you?
Recipe Index
Entrees
Summer Salad with Fresh Baby “Mozzarella” Balls (Boccancini) (Raw Vegan)
Avocado BLT Wraps with Creamy Hemp Mayo (Raw Vegan)
Raw Vegan Tex-Mex Taco Salad (Raw Vegan)
Open Faced Sprout, Avocado & Tomato Sandwich (Vegan)
Spicy Thai Coconut Noodles Raw Vegan
Spicy Sesame “Noodles” (Raw Vegan)
Banana Nut Branola w Apricot & Goji (Brittle+Granola Breakfast!) (Raw Vegan)
Quinoa Stuffed Peppers with Melted Pepper-Jack
Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue (Raw Vegan)
Cleansing Quadruple Berry Acai Smoothie (Raw Vegan, scroll to bottom of page for Recipe)
Personal Nutritarian Mini Pizzas
Asian Seaweed Salad Raw Vegan
Pasta Alfredo Raw Vegan
Southwestern Cauliflower Couscous (RawVegan)
Strawberries-n-Cream Nice-Cream w Raw Brownie Topping (Raw Vegan meal that tastes like dessert!)
Neapolitan Nice-Cream Banana Split w Hot Fudge & Caramel (Raw Vegan another dessert meal!)
Fettucini with Toasted Walnuts & Parsley
Cheesy Gnocchi w Swiss Chard & Cannellini Beans
Eggplant Parmigiana Meatballs
Basil-Oregano Pizza with Sausage, Olives, Peppers & Artichokes (Being revised to Vegetarian)
Poached Egg Topped Crispy Quinoa Cakes
Maple Cinnamon (&/or Cocoa) Buckwheat Crispies (Raw Vegan, Great Breakfast or Snack!)
Lobster Eggs Benedict Naughty OR Nice!
Cozy Tuscan White Bean & Veggie Soup
Tom Yum Soup
Cream of Celery Soup (Raw Vegan)
Cream of Mushroom Soup (Raw Vegan)
Cream of ‘Roasted’ Red Bell Pepper Soup (Raw Vegan)
Tomato Bouillabaise w Basil Rouille
Fettucini with Toasted Walnuts & Parsley
Cheesy Gnocchi w Swiss Chard & Cannellini Beans
Eggplant Parmigiana Meatballs
Stuffed Grape Leaves Casserole
Sides
Crispy Battered Onion Rings paired w Garlic Aioli Dipping Sauce (Raw Vegan)
Spicy Kimchi(Raw Vegan)
Cauliflower Popcorn (Raw Vegan)
Deviled Eggs
Summer Salad with Fresh “Mozzarella” Balls (Raw Vegan)
Cream of Corn Chowder w a Kick (Raw Vegan)
Southwestern Cauliflower Couscous (RawVegan)
Caeser Style Tuscan Kale Slaw
Savory Raw Veggie Stuffing (Raw Vegan)
Shredded Kale & Brussels Sprouts Salad
Creamy Cauliflower “Mashed Potatoes” (Raw Vegan)
Ultimate Rustic Caramel Apples (Raw Vegan)
Cranberry Relish (Raw Vegan)
Cranberry Hot-Pepper Jelly
Cranberry Sauce
Colcannon Mashed Potatoes
Crispiest Roast Potatoes
Mushroom Tapenade (Raw Vegan)
Marinated Mushrooms (Raw Vegan)
Cream of Celery Soup (Raw Vegan)
Cream of Mushroom Soup (Raw Vegan)
Cream of ‘Roasted’ Red Bell Pepper Soup (Raw Vegan)
Creamy Probiotic Rich Herbed ‘Goat Cheese’ (Raw Vegan)
Appetizers & Snacks
Cauliflower Popcorn (Raw Vegan)
Lemon Drop Coconut Snowballs (Raw Vegan)
Ultimate Rustic Caramel Apples (Raw Vegan)
Banana Nut Branola w Apricot & Goji (Brittle+Granola!) (Raw Vegan)
Summer Salad with Fresh “Mozzarella” Balls (Raw Vegan)
Crispy Battered Onion Rings paired w Garlic Aioli Dipping Sauce (Raw Vegan)
No-Wheat Thins Raw Vegan
Macaccino (A delicious caffeine-free energy latte)
Nutty Honey Manuka Chocolate Truffles Raw Vegan
Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel (Raw Vegan)
Salted Caramel Nut Butter Cups (Raw Vegan)
Warming Ayurvedic Spiced Sleepytime Mylk (Raw Vegan)
Chocolate Covered Strawberry Shake Raw Vegan
Chocolate Chip Mint Smoothie Raw Vegan
Chocolate Chip Mint Ice-Cream (Raw Vegan, scroll down to bottom of post)
Gourmet Dark Chocolate Bark Raw Vegan
Epic Baby Thai Coconut Smoothie Raw Vegan
Cleansing Quadruple Berry Acai Smoothie (Raw Vegan scroll to bottom of post for recipe)
Daily Detox Green Smoothie Raw Vegan
Light N Crispy Chia Crackers Raw Vegan
Creamy Probiotic Rich Herbed ‘Goat Cheese’ Raw Vegan
Strawberries-n-Cream Nice-Cream w Raw Brownie Topping (Raw Vegan)
Cream of Corn Chowder w a Kick (Raw Vegan)
Prosciutto-wrapped Melon Bites
Homemade Nut Butter (Raw Vegan)
Homemade Granola (Raw)
Deviled Eggs
Mushroom Tapenade
Marinated Mushrooms
Chips, Dips and Dippers!
Endive Scoopers
Sea Salt Baguette Crisps
Grains Galore Crackers
Artichoke Hummus Recipe
Clams Casino Dip
Cranberry Hot-Pepper Jelly
Holiday Candy Bark
Dreamy Carrot Cake Cupcakes w Cream Cheese Frosting
Coconut Peach Yogurt Popsicles
Gorgonzola & Apples
Blueberry Coconut Macadamia Muffins
Triple Berry Parfait w Cashew Cream (Raw Vegan)
Maple Cinnamon (&/or Cocoa) Buckwheat Crispies (Raw Vegan Great Breakfast or Snack!)
Soups
Spicy Thai Coconut Noodles Raw Vegan
Cream of Corn Chowder w a Kick (Raw Vegan)
Cozy Tuscan White Bean & Veggie Soup
Tomato Bouillabaise w Basil Rouille
Minted Pea Soup
Chilled French Carrot Soup w/ Lemon-Buttered Farfalle
Cream of Turnip Soup
Cream of Mushroom Soup Raw Vegan
Cream of Celery Soup Raw Vegan
Cream of ‘Roasted’ Red Bell Pepper Soup Raw Vegan
Fresh Pressed Juices
Tangy-tart Power Green Juice (Raw Vegan)
The Essential Ginger Berry Beet (Raw Vegan)
Sweet Greens Juice (Raw Vegan)
Green Drinks
Daily Detox Green Smoothie (Raw Vegan)
Tangy-tart Power Green Juice (Raw Vegan)
The Happy Shake! (A chocolate “softserve” shake w/ greens you can’t taste) (Raw Vegan)
Delicious Green Smoothie (Raw Vegan)
The Essential Ginger Berry Beet (Juice) (Raw Vegan)
Smoothies
Chocolate Covered Strawberry Shake Raw Vegan
Wild Chocolate Covered Matcha Magic Raw Vegan (like Soft-serve Nice-cream!)
Chocolate Chip Mint Shake Raw Vegan
Epic Baby Thai Coconut Smoothie Raw Vegan
Cleansing Quadruple Berry Acai Smoothie Scroll to bottom of page for Recipe
Daily Detox Green Smoothie Raw Vegan
Eat the Rainbow SmoothieRaw Vegan
Blueberry Coconut Shake
Delicious Green Smoothie Raw Vegan
The Happy Shake! Raw Vegan
Strawberry/Pomegranate Shake
Macaccino (A delicious caffeine-free energy latte)
Salads
Summer Salad with Fresh “Mozzarella” Balls (Raw Vegan)
Raw Vegan Taco Salad (Raw Vegan – obv!)
Southwestern Cauliflower Couscous (Raw Vegan)
Grapefruit, Avocado & Kalamata Salad Raw Vegan
Caesar Salad w Cashew Parmesan Cheese Raw Vegan
Chop-Chop Salad Raw Vegan
Caeser Style Tuscan Kale Slaw
Shredded Kale & Brussels Sprouts Salad Options to make Raw Vegan
Vibrant Pear & Fuji Salad with Cheddar & Pecans
Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue Raw Vegan
Asian Seaweed Salad Raw Vegan
Spicy Sesame “Noodles” Raw Vegan
Sauces, Dressings, Condiments & Nut Milks
Creamy Garlic Aioli Dipping Sauce (Raw Vegan)
Lemon & Herb Vinaigrette (Raw Vegan)
Creamy Hemp Seed Salad Dressing (Raw Vegan, Ranch Version included too!)
Honey-Cumin-Lime Vinaigrette (scroll down for recipe)
Spicy Kimchi (Raw Vegan)
Juliane’s Fav EASY Salad Dressing (Raw Vegan)
Easy Slow-Roasted Tomato Sauce
Spicy Sesame Sauce (Raw Vegan)
HomeMade Nut Milks (5 or 6 varieties) (Raw Vegan)
Warming Ayurvedic Spiced Sleepytime Mylk (Raw Vegan)
Cocktails & a few more Beverages
Limoncello Blueberry Cocktails
Pear Mint Ginger Sake Cocktail
Refreshing Summer Panache
Italian Affogato
Macaccino (A delicious caffeine free energy latte)
Epic Baby Thai Coconut Smoothie Raw Vegan
Warming Ayurvedic Spiced Sleepytime Mylk (Raw Vegan)
Desserts
Carrot Cake w Lemon Cashew Cream Cheese Frosting(Raw Vegan)
Lemon Drop Coconut Snowballs (Raw Vegan)
Iced Chai Snickerdoodle Cookies (Raw Vegan)
Italian Spumoni Holiday Gateau (Raw Vegan)
Pear Dark Chocolate Caramel Tartes with Vanilla Bean Cream (Raw Vegan)
Ultimate Rustic Caramel Apples (Raw Vegan)
Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel (Raw Vegan)
Nutty Honey Manuka Chocolate Truffles Raw Vegan
Salted Caramel Nut Butter Cups (Raw Vegan)
Gourmet Dark Chocolate Bark Raw Vegan
Strawberries-n-Cream Nice-Cream w Raw Brownie Topping (Raw Vegan)
Warming Ayurvedic Spiced Sleepytime Mylk (Raw Vegan)
French Hazelnut Pumpkin Pie (Raw Vegan)
Chocolate Chip Mint Shake (+Ice Cream & Pudding) Raw Vegan
Bread Pudding Stuffed Pumpkin w Caramel Drizzle Raw Vegan
Whoopie Pies with Mint Filling and Chocolate Ganache
Lemon Bavarois with Raspberry Syrup Raw Vegan
Dreamy Carrot Cake Cupcakes w Cream Cheese Frosting
Sweet Polenta Cupcakes w Mascarpone Frosting & Fresh Berries
Vanishing Blueberry White Chocolate Chunk Ginger Cookies
Deep Dish Apple Pie
Pecan Pie
Blueberry White Chocolate Chunk Ginger Cookies
Lemon Drop Pudding Cakes
Maple Tapioca Pudding with Maple Walnut Brittle
Mint Chocolate Pots de Creme
Pecan, Bourbon and Butterscotch Bread Pudding
Holiday Candy Bark
Spumoni Sambuca Dessert
Triple Berry Parfait w Cashew Cream Raw Vegan
Italian Affogato
Chocolate Covered Strawberry Shake Raw Vegan
Epic Baby Thai Coconut Smoothie Raw Vegan
why i do what i do
Painting for me is an act of love.
When I first began painting portraits, it was an adventurous inquisition into the human condition via a portrayal of different personalities, life-experiences, age…
What I didn’t predict discovering, fascinating as our unique traits may be, was that as I relayed these attributes to the canvas, they effectually became less and less important. Each layer of paint leading to an ever-deepening understanding, dissolving any once-perceived separation to reveal a bond, a connection, to the center of what matters;
the heart.
I spend hours upon days upon weeks with each painting, understanding more and more intimately what makes the subject who they are in order to portray and honor their essence. During this meditative process of focused concentration, thoughts subside and there remains only what is.
A vast, connecting and infinite
love.
And everything that separates us becomes everything that makes us
exactly the same.
Self Portrait by Juliane Porter, Oil on Canvas Panel
Snack Time Chips, Dips and Dippers!
Endive Scoops, Grains Galore Crackers & Sea Salt Baguette Crisps
I 'm a huge believer in snacking. It saves me from afternoon slumps and unhealthy food cravings, keeping me fueled from early morning workout til my head hits the pillow at night. Knowing I have something yummy to look forward to between meals means I never feel deprived and I find I eat a lot less when I'm allowed to eat whenever I'm hungry or even when I just feeling like munching something crunchy, sweet or salty. These snack time chips, dips and dippers are a few of my favorites:
Endive Scoopers
Sea Salt Baguette Toasts
Grains Galore Crackers
Artichoke Hummus
Clams Casino Dip
They're great for entertaining too!
Endive Scoopers Recipe
Sea Salt Baguette Crisps Recipe
Grains Galore Crackers Recipe (Makes 72 Crackers)
(Crisps & Cracker Recipes "Tested & Approved" from Prevention Magazine Jan 2012)
Artichoke Hummus
Artichoke Hummus Recipe (Makes about 2 cups)
Clams Casino Dip Recipe (Makes about 2 cups)
(Dips "Tested and Improved" from Prevention Magazine Jan 2012)
Clams Casino Dip -that's it all the way in the background!
Question of the Day:
What is your favorite snack?
Do you have a go-to entertaining snack?
Tom Yum Soup
Tom Yum Soup
Who's ready for an insanely delicous, 15 minute Thai recipe?
Enter: Tom Yum Soup
This stealthy combination of silky-smooth coconut milk, lemongrass, shitakes, and ginger is rich and magical. Papery-thin slivers of chicken drenched in vibrant, buttery broth deliver perfection in every spoonful.
A dish this simple- yet so complex, so incredibly delicious, is a keeper in my repertoire! Soul warming, refreshing and filling at the same time. I’m obsessed
~ you will be too!
Ingredients for Tom Yum Soup
Recipe for Tom Yum Soup (Serves 4)
Ingredients (substitute tofu & vegetable stock for vegetarian version)
Method
Tom Yum Soup Simmering Away!
Questions of the day:
Do you have a favorite Thai dish?
What is your favorite cuisine?
Miso Glazed Alaskan Sablefish
Like buttah baby!
If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day! Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish. Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.
It's a gorgeous recipe, true to my ever-strengthening food philosophy:
Delicious, simple, nourishment for the body and soul.
I know you'll enjoy this one!
Recipe for Miso Glazed Sablefish (Serves 4)
Ingredients
Method
Please Enjoy!!
Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!
Questions of the day:
What is your favorite seafood?
Have you made any changes to your diet since the New Year began?
Lemon Drop Pudding Cakes
Lemon Drop Pudding Cake tantalizing the weary photographer with all it's deliciousness!
At last, the day is here to reveal the third star of my wintertime pudding trio…
Lemon Drop Pudding Cakes!
These individual cakes provide a contrasting burst of sunshine in the middle of winter- or any other time of year- complete with a decadent pudding surprise inside.
Easy. Light. Refreshing yet satisfying… perfect whenever your sweet tooth is calling your name:-)
Oh wait, I hear my name being called, gotta go!
Visit the other two wintertime pudding stars here: Mint Chocolate Pots de Creme & Maple Tapioca Pudding with Maple Walnut Brittle.
Fluffy Lemon Drop Pudding Cake Batters heading into the oven…I can barely wait~ that batter is SO delish!
Recipe for Lemon Drop Pudding Cakes (Serves 8)
Ingredients
Method
Recipe adapteded from eatingwell.com
The last, creamy bite of sunshiny decadence… divine!
Maple Tapioca Pudding with Maple Walnut Brittle
Maple Tapioca Pudding with Maple Walnut Brittle
Presenting the second in my trio of wintertime puddings…
Maple Tapioca with Maple Walnut Brittle!
This luscious, wintery treat comes together in a snap. And the magic of turning an itty bitty amount of tapioca into a voluminous dessert never fails to impress me. My love affair with tapioca began when my Mom had her brief yet highly impactful tapioca phase when we were little kids. Something about that creamy texture- not quite rice pudding yet a step up from plain custard- it delights me every time! This version is spiked with maple syrup and served with a bonus maple walnut brittle to be crumbled over top or suspended as mini abstract sculptures in each dish. Maple Tapioca Pudding is an updated, old-time favorite your family will devour! Enjoy!!
Recipe for Maple Tapioca Pudding with Maple Walnut Brittle
(Serves 4)
Ingredients (As always, using organic, best quality ingredients will make a huge impact on the tastiness of your final product.)
Method
Enjoy!
Maple Tapioca Pudding with Maple Walnut Brittle
Mint Chocolate Pots de Creme
Mint Chocolate Pots de Creme
Though the holidays have come and gone, Christmas-specific decorations and stockings stowed away and our fragrant fir given back to our woods, I continue to savor the coziness of winter just as I did the spirit of the holidays. Many of my decorations stay in place for months to come. Red berries on thick, twiggy vine remain wound about our stair railing through March. Cut glass snowflakes hanging from satin ribbon beam lacey reflections from first floor windows 'til the thrill of snowfall passes. And the soft glow of window candles cast warm ambiance into unlit rooms 'til the next 'Spring-forward, Fall-back' clock change.
In the same spirit of gratitude and celebration for life, I'll continue to make our three favorite Christmas puddings all season long: Mint Chocolate Pots de Creme, Maple Tapioca with Maple Walnut Brittle and Lemon Drop Pudding Cakes (Stay tuned! Recipes for the latter two coming soon!) They're wholesome enough to enjoy in the morning as a sweet breakfast next to the fire, and decadent enough to serve for dessert.
The first of our favorites, Mint Chocolate Pots de Creme, is out of this world. A rich layer of chocolate ganache atop creamy, thick, mint pudding is uh- at the risk of being cliche- HEAVEN! A recipe you'll be SO glad you made… Better than the best of best restaurants- I assure you!
Enjoy and Happy New Year!!
Red Berry Twiggy Vine winding down the banister railing.
Crystal Snowflake suspended on satin ribbon in window.
Recipe for Mint Chocolate Pots de Creme (Serves 8) (Note: This is a relatively easy recipe, but as always read through entire recipe before starting. There are two hour long resting points in this one- during which you don't have to do a thing however!)
Ingredients
Chocolate Glaze
Method
Mint Chocolate Pots de Creme adapted from Eating Well~Tested & Improved!
Cozy Tuscan White Bean & Veggie Soup
Cozy Tuscan White Bean & Veggie Soup
There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day. My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy! This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!
Recipe for Tuscan White Bean & Veggie Soup
Ingredients
Method
Enjoy!
Tuscan White Bean & Veggie Soup