Celebrate Spring with Pasta Primavera

Pasta Primavera (c)2013 La Domestique

Happy first day of spring! I am so excited for warmer days, gardening, and eating tender spring vegetables. How about you? One dish I look forward to enjoying this time of year is Pasta Primavera, or “Spring Pasta.” This dish is a celebration of all things green, open to variation based on what’s available at the farmer’s market or what you have to harvest in your garden. I’ve combined asparagus, baby zucchini, basil, chive, and parsley, but peppery arugula leaves, peas, leeks, spring onions or ramps would be lovely substitutions. Lemon adds a bit of brightness and crushed red pepper contributes a surprisingly welcome heat. Crumbled soft goat cheese serves as a creamy, tangy garnish.

Serve Pasta Primavera at room temperature – it’s perfect for entertaining friends al fresco. Take advantage of the first warm day that comes your way with a bottle of crisp, refreshing white wine and a leisurely weekend lunch on the patio. Buon appetito!

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Irish Brown Soda Bread and a Big Announcement

Irish Brown Soda Bread (c)2013 LaDomestique

Today I’ve got a recipe for Irish Brown Soda Bread to share with you, not just because St. Patrick’s Day is fast approaching,

but also in celebration of some big news! As the Irish say, Come here to me, wait till I tell you.

You may have noticed things have been a bit quiet around here at La Domestique. That’s because we’ve had a lot going on behind the scenes.

We’ve been doing a lot of wishing, a lot of hoping, and a lot of planning. We’ve been pacing and waiting.

Now the wait is over and IT’S ALL HAPPENING!

We are moving to Ireland!!!

I’ve mentioned before that the husband was born and raised in Tipperary, Ireland, and we’re thrilled to be moving back to his home country.

I’ll be sharing more details as we find a new home and get settled. We’ve purchased one-way plane tickets and we leave on April 1st!

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What’s New at La Domestique

Wheat Berry Stir Fry (c)2013 La Domestique

Hello there! I hope you had a fantastic weekend. We got 10 inches of snow here in Colorado! It was nice to be snowed in and the husband and I spent a lot of time working on projects around the house while little Minnie the dachshund slept by the fire. Today I would like to share a couple of updates with you. First, I’ve added a Portfolio tab at the top of the page so you can browse the best of La Domestique food photography and styling. Second, you can find me over at Food52 guest posting for their Halfway to Dinner column. I suggest preparing one big pot of slow-cooking grains (wheat berries) and give you 5 ideas for serving them in suppers throughout the week. Pop on over and take a look by clicking on the Food52 icon below! Thanks for reading and have a wonderful day…

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Learning From The Cleanse

Eat the rainbow of vegetables (c)2013 La Domestique

The husband and I made it through the cleanse, learning a lot in the process. It was challenging, but so rewarding. For one week we followed a meal plan inspired by the Whole Living Action Plan and Dr. Junger’s book, Clean: smoothie for breakfast, satisfying vegan meal for lunch, pureed vegetable soup for supper. We were hungry, but it wasn’t as bad as we thought it would be. I gave up caffeine, and was surprised to find that once I got through the first few days, I actually have more energy without it. I also feel more calm and focused during the day. More than just a week- long detox, the cleanse caused major upheaval in our physical and emotional lives. Planning meals and preparing all the fresh produce took a lot of time and effort. The first four days were the toughest, with us crashing into bed at 8:00 p.m. most nights and a nagging fatigue. Towards the end of the week energy returned with renewed vigor and we both felt a spring in our step. Here are five lessons I took away from cleansing:

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The Cleanse Begins

Winter Fruits (c)2013 La Domestique

Remember when I said the husband and I were going to do a cleanse? Well, today the cleanse begins! So many of you commented on my last post, showing your support and desire to follow along – I thought you might like to see what our first week looks like. As I mentioned before, we’ll be doing a combination of the Whole Living Action Plan and the cleanse from Dr. Junger’s book, Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself.

Why combine two plans? I like how the Whole Living Action Plan is vegan during the first week, and their meal plan provided a guide upon which I could personalize the cleanse. I think Dr. Junger’s Yes and No food lists in Clean might be good for helping me avoid reflux-causing foods and plan on incorporating some of the recipes from the book into our detox diet this week. Also, I’m going to try a few of Dr. Junger’s recommendations, like taking probiotics during the cleanse and drinking 2 tablespoons olive oil every evening. Dr. Junger suggests sauna and deep tissue massage to help the body get rid of toxins during the cleanse, and I’ll be making time for that too. This week is all about eating fresh, unprocessed foods and trying to avoid toxins (pesticides, artificial ingredients) so the body has a chance to heal. Two liquid meals a day and a more substantial lunch gives the digestive system a rest so energy can be put toward detoxifying. I won’t go into much detail here, but encourage you to check out Clean and the Whole Living Action Plan to learn more.

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