Tag Archives: vegetarian

how to make green juice with a blender

For YEARS I thought that since I didn’t own a juicer (hellllo only-so-much-cabinet-space in my kitchen), the only vibrant and healthy green juices I would be enjoying were the $7 one’s from fancy AF juice bars. Which, I admit, I do totally love. But unfortunately, my budget does not.

And so I finally got to thinking..

Can you make a delicious green juice without a juicer? 

And the answer, obviously, is YES! Otherwise this would be a pretty pointless post, right? 

And I ain’t here to waste your time, no way. Not with delicious green juice on the horizon.

Delicious and vibrant green juice without a juicer is possible with this easy blender recipe!

How do you do it? With a blender! And it’s actually really easy. 

Can I get a hell yes for small kitchen victories + one more way to use your beloved vitamix! (or blendtec.. or ninja, or kitchenaid… don’t wanna leave anyone out 😉)

And believe it or not, it ends up being just a biiiit more economical than a daily run to the juice bar. 

Okay maybe a lot more economical.

I haven’t done the exact math, but based on a rough estimate: one batch of this recipe will run you about $7, which is about the same price juice bars charge for one juice 12-16 oz juice.

This recipe makes about 3-4 times that and is just as delicious.

BOO. YA.

Delicious and vibrant green juice without a juicer is possible with this easy blender recipe!

Continue reading

curried coconut leek soup {paleo + vegan option}

Hey guys! Back again with September’s guest blog post for Bitte, a small batch and artisan children’s online store that offers clothing and toys that are unique and built to last. Run by mother and daughter duo, Maia McDonald Smith and Sara McDonald, their store and blog embody many similar values as Nyssa’s Kitchen, and I’m thrilled to be connecting with their audience. I’m also incredibly excited for you to explore their beautiful and sustainable goods – their shop is always the first place I look for gifts for little ones, and I think you’ll see why when you check them out!

Today I’ll be sharing a recipe for curried coconut leek soup.. Continue reading for the first part of the post, and then click the link below to get the full recipe on their blog!


Have you felt it? I happened to notice it last week here in the PNW. It was right around the time that we got our first rain in months – all those rain dances finally paying off, finally quelling some of the raging fires that have taken over the end of our summer. With the rain the sun suddenly seemed to be setting earlier, there was that distinct crisp chill in the morning air that is best paired with a warm cup of coffee, I began the quest to find the perfect pair of slippers, and I made my first batch of soup. Curried coconut leek soup to be exact. Autumn has arrived my friends, and while it’s always a little sad to say goodbye to the sweet sunny days of summer, this season always ushers in such a feeling of comfort and familiarity. 

And there’s nothing better to maximize comfort than with a cozy bowl of nourishing soup. 

Curried coconut leek soup! A simple, warming soup for the colder months. Made with leeks, turmeric, curry and coconut milk. Paleo and vegan option.

This one that I’m sharing with you today is pretty simple. As many great soups are. Because while it ultimately provides warm comfort, another great virtue of a pot of soup is the ease of which it can be prepared. This is one of those soups that came together rather organically because of an oh-my-gosh what am I ever going to do with 5 leeks before they go bad moment. Finding a delicious destiny for vegetables that would otherwise be compost bound is quite an awesome feeling. 

Curried coconut leek soup! A simple, warming soup for the colder months. Made with leeks, turmeric, curry and coconut milk. Paleo and vegan option. Curried coconut leek soup! A simple, warming soup for the colder months. Made with leeks, turmeric, curry and coconut milk. Paleo and vegan option.

Continue reading

grilled summer squash caprese salad with burrata and basil {vegetaraian + gluten free + keto friendly}

Happy Fall, friends! The season of cozy everything has finally arrived, although I realize that in many parts of the states it hasn’t exactly felt like fall. We’re lucky enough to have had a little mix of both fall weather and sunny days here in Seattle. We’ve had some rain (thank god!) but the temperatures have still been warm enough for grilling and late afternoon lawn games, the sun blessing us with a few more lovely rays before she tucks herself away under a cover of clouds. And since grilling weather is not completely gone, we’ve been making things like this grilled summer squash caprese salad with burrata and basil.

Grilled summer squash caprese salad made with silky burrata cheese, fresh basil, balsamic, plenty of olive oil and toasted pine nuts - so simple and so divine!

If you’ve been following NK for awhile, you’ve probably noticed that I took a bit of a break from dairy over the last year or so, with the exception of yogurt and some hard cheeses. But lately I’ve been trying to add some back in – mostly just different types of cheese (although I did buy some heavy whipping cream around my birthday to make this brown sugar pavlova – pretty much the best birthday treat of all time!)

Which led to discovering the joy of burrata cheese. And once you find the beauty in burrata it’s sort of impossible to resist the simple pleasure of tearing open that perfect little mozzarella packet of soft cheesy goodness.

Although IF you are strictly dairy free, I think you could make a pretty dang delicious salad in similar fashion by substituting some creamy avocado for the burrata. Definitely adding that to my list for next time.

Grilled summar squash and avocado caprese salad?

I think yes.

Continue reading