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April 18, 2014


  • 1 red onion, thinly sliced or diced

  • 1 garlic clove, minced

  • 1 cup pitted kalamata olives, coarsely chopped

  • 1 cucumber, chopped

  • 1 cup cherry tomatoes, halved

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 3 tbsp fresh dill, chopped

  • 1 cup crumbled Goat Feta (5 ounces)

  • 10 ounces Arugula


    In a large bowl, toss the onion, cucumber, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for one hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away!

February 15, 2014

(Adapted from simplyreem.com)


  • Soba noodles (Made sure they are 100% Buckwheat!)

  • Scallions – 1 ½ cup finely chopped 

  • Ginger – 2 Tbsp minced

  • Cilantro – ¼ cup chopped

  • Sesame Oil- 2 Tbsp

  • Hot Pepper Oil – 2 tsp

  • Tamari (GF) or Nama Shoyu – 1Tbsp

  • Rice Wine Vinegar – 2 Tbsp

  • Honey – 2 Tbsp (or Agave for vegan)

  • Sea Salt – 1 tsp

  • Black pepper – 1 tsp

  • 1 Cup Carrots, Chopped

  • 1 Cup Shiitake Mushrooms, Chopped

  • 1 Cup Purple Cabbage, Chopped

  • Coconut Oil


   Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop. Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. While soba noodles are cooking and sauce is sitting, in a wok or large pot heat 2 tbsp Coconut Oil. Place in carrots and co...

February 15, 2014

Whenever I make this salsa, people just cannot get enough!


(Thank you http://www.fabtasticeats.com!)


  • 1 (14.5 ounce) can Organic Fire Roasted tomatoes

  • 2 organic vine ripened tomatoes, quartered

  • 1 (4 ounce) can fire roasted green chiles

  • 1/2 cup chopped red onion

  • 3 Tablespoons minced garlic

  • Juice of 1 lime

  • 1/2 Jalapeno, seeded and chopped

  • 1/2 cup fresh cilantro

  • 1/2 teaspoon salt

  • 1 teaspoon cumin

  • 1/2 teaspoon cayenne


   Place in food processor or high speed blender and pulse until desired consistency. Add into some mashed avocado with extra lime, sea salt, and pepper for an incredible guacamole!

February 15, 2014

(Adapted from the lovely http://www.detoxinista.com)


My favorite new gadget is my spiralizer. I still cannot quite get over the fact that this dinky little contraption can make pasta-like noodles out of almost anything I put in it! My recent experiments have included zucchini noodles and sweet potato noodles, so I was searching for a great sauce to pair with the latter. This recipe sounds way too healthy to be any good, but I promise you it is! Even my meat-and-potatoes loving husband cleaned his plate. Enjoy!


  • 1 red pepper

  • paper bag

  • 2 sweet potatoes, peeled

  • 1 cup almond milk

  • 1 teaspoon dried basil

  • 4 cloves raw garlic

  • 1/2 teaspoon of sea salt

  • 1 cup asparagus, chopped

  • 1 cup crimini mushrooms, chopped

  • olive oil or organic butter


   First, take one of the sweet potatoes and cut off about 1 cup, chopping into pieces. For the remaining sweet potatoes, use your spiralizer (or a vegetable peeler can work too to create noodles) and set them as...

February 15, 2014

  • 3 tablespoons freshly squeezed lemon juice

  • 1 tablespoon red wine vinegar

  • 1/4 teaspoon dried oregano

  • 2-4 cloves garlic, smashed and finely chopped to a paste

  • Sea salt and freshly ground black pepper

  • 1/4 cup organic cold pressed extra-virgin olive oil

  • 1.5 cups red and yellow grape tomatoes, halved

  • 1/3 cup Capers

  • 2 green onions (green and pale green part), thinly sliced

  • 1 small red onion, halved and thinly sliced

  • 1/2 English cucumber, cut into small dice

  • 2 cups Cooked Quinoa

  • 4 tbsp Feta Crumbles


    Combine lemon juice, vinegar, oregano and garlic in a small bowl, and then slowly add in the oil while continuing to whisk. Pour dressing over the quinoa and stir well, then adding the rest of the veggies. This mixture can be placed in fridge to cool and allow the flavor to set more, or can also be enjoyed immediately with the feta sprinkled on top.

February 15, 2014

(From the wonderful Elana at http://www.elanaspantry.com)


   These are by far my favorite treat, especially with some vanilla coconut ice cream scooped on top! I highly recommend raw honey over agave in any recipe, but for a lower glycemic option for diabetics the agave is fine.


  • 1 (16 ounce) jar creamy roasted almond butter

  • 2 eggs1

  • ¼ cups honey (preferred in my opinion!) or agave for diabetics or vegans

  • 1 tablespoon vanilla extract

  • ½ cup raw cacao powder

  • ½ teaspoon celtic sea salt

  • 1 teaspoon baking soda

  • 1 cup chocolate chunks (I chop up an Endangered Species Dark Chocolate bar)


   In a large bowl, blend almond butter until smooth with a hand blender. Blend in eggs, then blend in honey and vanilla. Blend in cacao, salt and baking soda, then fold in chocolate chips. Grease a 9 x 13 baking dishPour batter into dish. Bake at 325° for 25-40 minutes

February 15, 2014

This is definitely the best green smoothie I have tasted to date. It tastes like a peanut butter banana milkshake, making it a great recipe for those new to drinking green things. Many thanks to my dear friend Lex Ferrier (lexferrier.com) for sharing this one.


  • 2 Cups Spinach

  • Handful of Blueberries

  • 1/2 Banana

  • 1-2 tbsp Almond Butter

  • Coconut Water


   Blend all ingredients and serve (this makes one serving). Sometimes I use frozen fruit when I want it a little colder, but I also like it made with fresh fruit!

February 15, 2014

  • 3 Kale Leaves

  • 1 Big Handful Spinach

  • Small Handful of Parsley

  • 3 Stalks Celery

  • 1/3 - 1/2 Cucumber

  • 1/2 Green Apple

  • 1 Small Lemon

  • (Optional: 1 Knuckle of Ginger Root)


   Place all through a juicer and enjoy! Juice is best consumed on an empty stomach and it is important that these ingredients are organic is possible!

February 5, 2014

  This salad tastes so good it seems sinful! The way the flavors of the sweet root vegetables come together with the creamy goat cheese over the bitter greens is amazing. Try this for a clear example that healthy eating can feel indulgent!


  • Root Vegetables, I use carrots, parsnip, turnip, and rutabaga, you can also add yams

  • Small White Onion

  • Goat Cheese

  • Olive Oil

  • Honey

  • Fresh Sage (or dried)

  • Dried Parsley

  • Apple Cider Vinegar

  • 1 Package of Arugula


    Preheat oven to 400. Peel all of your veggies and chop into 1 inch chunks. Place in a bowl and then separately, in a small cup, whisk together 2 tbsp Olive Oil, 1 tbsp Local Honey, 1 tsp fresh, minced sage, salt and pepper. Pour the mixture over your veggies and mix well, then spreading them across a cookie sheet. Place in the oven and cook for 45 minutes, mixing/flipping the veggies half way through. Once they are done, remove to cool slightly. In a small cup, whisk together the dressing of oliv...

January 14, 2014

(From ‘The Beauty Detox Foods’ by Kimberly Snyder)


  • 2 cups butternut squash, peeled and cubed

  • 2 tsp coconut oil

  • 1/2 tbsp dried rosemary, crushed

  • Sea salt

  • Freshly ground black pepper

  • 1 cup quinoa, soaked overnight and rinsed well

  • 2 cups low sodium vegetable broth

  • 1.5 tbsp lime juice

  • 2.5 tbsp minced fresh parsley

  • 1 tsp minced fresh basil

  • 1/4 cup finely minced purple cabbage

  • 1 large or 2 small avocados, diced

  • Several handfuls of microgreens or clover sprouts, to top


   Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt and pepper to taste. Bake for 20 minutes, then stir and bake for another 20 minutes. Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to a mixing bow land mix in the lime juice, parsley, basil, and cabbage. Season with a bit of sea salt and pepper, to your taste. Set aside.



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