An apple a day keeps the doctor away

I truly adore apples. They are my go-to fruit. Apples are wonderful bitten straight from the core, sliced with a nut butter smothered on top or cooked into a simple caramely, crusty pie.


May 12, 2010 at 2:06 pm Leave a comment

Here are a few of my favorite things

This weekend I’m planning a sneak attack on my dad and baking a vegan lemon-coconut cake for him. While he’s been totally supportive of my 15+ year identity as a vegetarian, I’ve yet to tell him of my transition to veganism, and I’m not too sure his Southern background will take to well to my veganizing his favorite dessert foods. But what he doesn’t know can’t hurt him… right?

May 10, 2010 at 6:26 pm 3 comments


This illustration might look familiar, and that is because it is familiar! Check out my heading to see what I’m talking about. I was inspired to create this painting after reading an article in the NYTimes about small, organic farms. A series of photographs accompanied the article; among the various images of produce  a clump of freshly-picked radishes leaped out at me. Wet earth still clung to wispy roots and I knew I had to capture the feeling these radishes ignited me.

If you are inspired by this image to grab some radishes from your local farmer’s market or grocery store, here’s a recipe for a lovely, fresh  salad that captures the crunch of sliced radishes and cucumbers.

Cucumber-Radish Slaw with Mint Vinaigrette
(adapted from This Crazy Vegan Life, Christina Pirello)
makes 2-3 servings

  • 1/2 large cucumber (English or “Hothouse” have the best flavor in my opinion), halved lengthwise and thinly sliced
  • 4-5 radishes, halved and thinly sliced
  • 1/4 red onion, cut into thin half-moon slices
  • 1/2 cup daikon, cut into finely julienne matchsticks
  • 1/4 cup broccoli/carrot slaw

Mint Vinaigrette

  • 1.5 tbsp red wine vinegar
  • 1 tbsp grated orange zest
  • 1 tbsp finely chopped fresh mint leaves
  • 1/2  tbsp fresh lemon juice
  • 1-2 scallions, finely minced
  • 1/8 cup extra-virgin olive oil
  • 1/4 tsp sea salt
  • Pinch of ground black pepper


1.  Combine vegetables in a medium bowl. Toss with salt and rub into the vegetables with your fingers as you mix it. Lay a plate on top of the vegetables with a weight on top (like a large can of veg or fruit). Set aside for 15-20 mins.

2.  Prepare the vinaigrette: Whisk all ingredients together in a small bowl until emulsified.

3.  Remove weight from the vegetables. Gently squeeze plate against vegetables upside down to remove excess liquid.  Move vegetables to another bowl, rinse if they taste salty. To serve, toss the vegetables with the dressing and serve immediately.  Enjoy!

May 7, 2010 at 8:56 pm Leave a comment

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