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Liz Moody
@sproutedroutes
🌿 Food editor @mindbodygreen, seen on goop, Vogue, Glamour + more 🗽 Brooklyn 📩 liz@sproutedroutes.com 📚buy my healthy popsicle book GLOW POPS now ⤵️

BBQ Shrimp Salad

in partnership with Earthbound Farm
My Recipes
Vegan White Chocolate Basil Ice Cream Pops
It's hot out there! Cool off with these healthy, vegan White Chocolate Basil Pops (edible flowers optional! ) I created for #popsicleweek, aka the best week of summer.
Recipe
Roasted Peaches Topped With Coconut Yogurt And Cinnamon And Lavender…
Yo! Make this cinnamon lavender granola tonight, toss it on some coconut yogurt and roasted peaches for brekkie tomorrow. Actually, let's be real - make it tonight and munch it tonight and tomorrow morning and tomorrow afternoon cuz it's just that good! Plus it's super easy to make and is gluten free, sugar free, blah blah...
Recipe
Salted Caramel Brownies
Just spending Tuesday as you do, fooling around with healthy Salted Caramel Brownies, karaoke-ing to Carly Rae Jepsen's new album (which is super 80s and shockingly good) with my and finishing last minute online Christmas shopping (thank God for two day shipping!). Safe travels to all of you in the air or on the road!
Recipe
Whole Roasted Cauliflower With A Mint, Parsley & Pepita Sauce
Whole roasted cauliflower is one of my absolute favorite dinners, mostly because it's so darn easy - as close to set it and forget it as any meal I've made. This version basically tastes like biting into a physical manifestation of the word "fresh," is as close to a lazy dinner as you can get, but it looks SO impressive. Here, I used a purple cauliflower, but white or orange works just as well.
Recipe
Detoxifying Bloody Mary
How about a Bloody Mary that actually CURES hangovers Unlike the typical brunch drink, this Bloody Mary is loaded with vitamins, antioxidants and probiotics, using real, whole food ingredients (like- gasp - actual tomatoes!) for a spicy, hearty Sunday morning cocktail (or mocktail. You do you). This baby has a veritable salad's worth of nutrients, but the real superstar here is beet, which, besides adding a lovely, can't-put-your-finger-on-it sweetness, is renowned for its blood & liver cleansing properties...exactly the things that need a boost the morning after. Garlic gets your immune system back into fighting shape, while the probiotics from the pickle juice soothe any next-day nausea. It's so so delicious, spicy and sweet and rich with umami, and it's shockingly easy to make - so easy, you'll wonder why you ever bothered with the bottled mix.
Recipe
Lavender Chocolate Chia Pudding
This Lavender Chocolate Chia pudding is a dream - it's so rich and creamy and decadent and dessert like that it's insane that is passes as a breakfast, but it does - it's refined sugar free, gluten free, dairy free and packed with Omega-3s, protein and fiber. And you make the whole thing the night before, so in the morning all you have to do is eat (the best thing to do!) it's also awesome if you blend it all up AFTER the chia seeds soak to make a rich and decadent pudding for dessert. To make, you'll need:

1.5 cups milk of choice (I used homemade coconut milk) 1 tbsp dried culinary lavender 4 Medjool dates, pitted and soaked in boiling water for 10 minutes (can sub with honey, agave, rice malt syrup, whatever) 1 tsp vanilla extract 1/4 cup raw cacao powder Generous pinch of sea salt 1/4 cup chia seeds

Bring to boil your milk of choice, then turn off heat and add lavender. Let steep for 20 minutes, then pour milk through fine-mesh strainer into blender. Blend lavender milk to dates (or sweetener of choice), vanilla, cacao, and sea salt until very very smooth, then mix with chia seeds in a jar or bowl. Cover, and put in fridge 4 hours or overnight, stirring after 1 hour to prevent clumps. Serves 1, although you can double or triple the recipe and eat it throughout the week.
Recipe
Peach Balsamic Bruschetta
I invited some people over for appetizers and rosé the other day and I, because I lack preparation entirely, realized I had no appetizers (loads of rosé though; always loads of rosé). I had some gorgeous fresh peaches from the farmer's market though, and a beautiful sourdough baguette from my favorite local bakery. I created this Peach Balsamic Bruschetta, and let me tell you: this is one of my favorite appetizers ever. It's so fresh, with a rich, sweetly acidic depth from the balsamic. It basically tastes like summer in a bite, and it's a refreshing alternative to more typical tomato bruschetta .
Recipe