I wanted to elope and Sam wanted a big wedding.  I conceded but asked that in lieu of a "rehearsal dinner" (we didn't have anything to rehearse anyway) we have an intimate dinner with our family and a handful of close friends.  

TOMATOES! I know it is a little early for a tomato post, but down here in the south we are already starting to see 90 degree weather.  And with that comes the first tomatoes of the season. This recipe is my absolute favorite thing to do with tomatoes. Slow roasting the tomatoes concentrates the flavor making them extra sweet and delicious. If I had to pick my last meal before I die, it would probably be this (maybe with an artichoke on the side?).

OK, I know I've said this before (like just last time I posted), but this recipe may seriously be one of my healthiest recipes. We are talking about a raw, vegan, gluten-free, nut-free, no added sugar, majorly healthy breakfast (or dessert) that is CRAZY EASY to make. And the best part of all - you can make it in five minutes the night before and just grab-and-go in the morning. Making this is a total no-brainer.

When you think about chips and dip, you don't exactly think healthy. But this might be the healthiest recipe I've ever posted. Seriously. Other than a tablespoon of oil and a pinch of salt, the only ingredients are vegetables. And somehow this two-ingredient healthy dip  tastes completely indulgent. Put this caramelized onion spread on toast, veggie burgers, cheese, fruit... (might I recommend gruyere, fig spread, caramelized onion jam grilled cheese?) It tastes good on everything. Trust me.

Also be sure to check my instagram this week for a delicious giveaway!

Raw cake always seems to be too good to be true.  Healthy cake!? This one tastes like a creamsicle, but the ingredients are barely more than nuts, honey, and fruit.  No matter how many times I make a raw cake, I am always surprised that it can taste this good and be this good for me.  And remembering to soak the cashews is the only prep-time.  Making the cake only requires about 10 minutes total.  So if you are looking for an easy dessert that is healthy enough you could eat it for breakfast, look no further.

I feel like I've indulged so much already this holiday season that all the sweets aren't even tempting anymore. Now all I want is something healthy that is hearty enough to fill me up. This recipe is the perfect way to eat clean and still feel satisfied.  And it just happens to be vegan and gluten-free so it is likely to please anyone at your holiday table no matter what their diet may be.

Growing up as a vegetarian on Thanksgiving, there was always Chelsea's food and everyone else's food. And while I do like steamed vegetables, it seemed like that was always the only option for me other than rice.  As an adult, I love having Thanksgiving as an opportunity to make vegetarian dishes that the whole family (meat-eaters included) will enjoy.  This Butternut Squash Orecchiette is the perfect side dish to win over any picky eater.  I have included the vegan and gluten free variations in the recipe as well so that everyone can enjoy it.

Weekends are for waffles. I LOVE waking up on a Saturday and making coffee and waffles and starting the morning slowly. These Lemon Poppyseed Waffles are a great way to switch up your waffle routine. And while I like the taste of real butter and milk for mine, this recipe works just as well with coconut oil and nut milk for vegans.  And while I love to save waffles for the weekend, you can freeze them and then toast them for a quick weekday breakfast too!

Last weekend I hosted a brunch for some close friends. And while I normally love making elaborate recipes, I found myself searching for simple recipes I could throw together quickly. The answer was this: Rosemary Tomato Baked Eggs.  The entire recipe can be made for under $10 and with very little fuss.  And while my recipe includes sautéing the veggies first for more flavor, in a pinch you can just put everything in the dish and bake. Easy, affordable, and delicious.  Doesn't get much better than that. Did I mention it is gluten-free and dairy-free too?

The first time I saw a recipe for black bean cookies I thought surely there must be a mistake. Black beans couldn't possibly taste good as cookies, right? Wrong. Chocolate black bean cookie dough tastes exactly like brownie batter. EXACTLY. And they are packed with protein and fiber too! Win, win.  So after months of eating chocolate black bean cookies, I got adventurous and came up with these Pumpkin Spice ones in time for fall.  They are flourless, gluten-free, vegan, and nut-free.  And somehow they still taste amazing.  

Last year at the Naked Fig Dinner Party I made this Tomato Basil Farro and topped it with a Summer Vegetable Stack and Fresh Pesto Sauce. I meant to share the recipe with you then, but summer came to an end and the produce was no longer available. So before another summer fades away, I want to share this simple and delicious recipe. It is so easy to make, but the presentation will make people think you worked all day on it. And it is vegan too!

My best friend Emily is an incredible pastry chef.  Unfortunately she lives on the west coast, so I never get to eat her creations.  But after many requests, she has finally started a blog, Whisk & Whittle, so now I can make her recipes myself.  She also sews aprons and her husband-to-be carves wooden spoons and cutting boards that are not to be missed.  So check it out!

After baking her Peach Upside-Down Cake 5 times in the last 6 weeks (no joke), I decided to recreate her recipe with some Naked Fig ingredients. 

With summer coming to an end, I couldn't resist one more ice pop recipe. We are currently in the middle of a move so popsicles are about all the cooking we can do with everything in boxes.  And you're not tired of ice pops yet, are you?

With all the fresh herbs available this time of year, I can't resist adding them to everything.  From baked goods, to salads, to smoothies, herbs add flavor and complexity to the simplest of dishes.  Plus herbs are some of the most nutrient rich foods out there.  Herbs can soothe your stomach, freshen your breath, boost your immunity, and so much more.  So don't underestimate or under-use them!   For this salad, I decided to let herbs be the bulk of the greens AND the dressing, giving it an incredibly fresh and bright flavor. 

Let's face it, summertime is all about the burger.  And sometimes that leaves out those of us who don't eat meat.  Thank goodness the rest of the world seems to be finally getting on board with veggie burgers.  Whip up a batch of these beet, brown rice, and black bean based veggie burgers and bring them to your next cookout.  You may even convert a few meat eaters! And did I mention they are gluten-free and vegan too?

Life has been happening so fast recently, I can hardly keep up.  In the last two weeks I graduated from Yoga Teacher Training, taught a workshop at Brooklyn Grange Rooftop Farm, and....got engaged!  So please forgive me for sharing this recipe that I have already posted on Into The Gloss.  These super simple popsicles are so delicious that they deserve to be posted twice anyway.  They are dangerously good.  You have been warned.

I could post a different zucchini recipe everyday for the rest of the summer.  I never tire of eating summer squash.  On these long summer days I hate to spend my time indoors, so I find myself sticking to simple recipes like this that I can pull together in thirty minutes.  And when the produce is as good as it is in the summer, it doesn't take much to make a delicious meal.

I almost can't believe it has been one year since I first shared a recipe as The Naked Fig, and yet I can barely remember what life was like before I started this site.  I am so grateful to everyone that has supported me over the year.  I really would never have done it without your encouragement.  Thank you for helping me discover something that brings me so much joy.  And of course I couldn't let a birthday pass without cake. 

One of the first raw recipes I ever tried was a raw buckwheat porridge.  I really wanted to love it, but I just wasn't sold.  After playing around with the recipe a bit, I've finally come up with one I love.  And the best part of all...it is the simplest recipe I tested.  It is creamy and filling.  And since it is a basic recipe you can easily jazz it up.  Add 2 tsp raw cacao to make it chocolatey.  Or blend in fresh berries for a pink and fruity porridge.  Or if you're like me, you might just like to keep it simple but load it up with fruit. 

Adding herbs to your smoothie is an easy way to add flavor and nutrition to your routine. Melons and basil blend together seamlessly in this simple and refreshing summer treat.

Growing up I drank a lot of soda. My grandmother had an entire refrigerator devoted to the stuff. And I loved it. Giving up soda was a really big step for me. I started drinking more water and realized that sometimes I was eating just because I needed something to munch on while I drank my corn syrup, aspartame, and food dye filled drinks. Giving up soda for a while was eye-opening. But I'm a believer in everything in moderation, so I came up with a natural root beer syrup to satisfy my sweet tooth. 

When Jessica Murphy, founder of Dirty South Yoga Fest, asked me to create a recipe inspired by her upcoming Yoga festival, I knew it was BBQ time.  What's more southern than barbecue?  Of course, as a vegetarian, I had to put my spin on it with shredded veggies instead of meat.  With southern staples such as peaches and vidalia onions combined with hearty mushrooms and muscovado barbecue sauce, these sandwiches do not disappoint.  So come join me at Dirty South Yoga Fest on June 14 in Atlanta!