A few weeks ago I was approached by Redbook Magazine, asking for permission to highlight and publish one of my tasty fall recipes.  You can imagine my response…”heck yes!”

I simply could not contain my excitement.  The email asked for high resolution images, so with much gusto, I whipped up the requested recipe and put on my styling cap.  The photography ensued.

Plain and simple, I felt as though the photos turned out quite well.


I quickly uploaded them to Dropbox, sent the requested link, and waited…and waited…and waited.

No response.

Still no response.

I’m still not sure what happened in the lines of communication between me and Redbook, but I choose to continue feeling downright flattered and even still a little excited inside.


If I’m unable to share my memorable seasonal veggie mash with the larger world of publications, I’ll settle in the sweet bliss of my own personal blog Recipe Revisit:

Savory Veggie Mish-Mash

1 c. organic baby carrots
1/2 head cauliflower
1 Tbs. coconut oil

1 large glob Dijon mustard
plenty of sea salt
1/2 tsp. ground nutmeg
**Sprinkle of Vietnamese cinnamon (optional)

Bring a medium pot of water to a boil, adding veggies to a steam basket.  Steam the veggies until soft.  Transfer to food processor with coconut oil, a good size glob of Dijon, great salt and nutmeg.  Whir until smooth.
**For a spicier version, sprinkle with the intricate flavors of Vietnamese cinnamon.  You’ll be pleasantly surprised.


3 thoughts on “Recipe Revisit: Savory Veggie Mish-Mash

  1. Awesome! Redbook reached out to me too about my gingered mashed carrots! Go us…high five, lady! This sounds delicious, by the way. I LOVE mustard and will have to try this recipe for sure! After I gave Redbook what they asked for, I didn’t hear anything back, but didn’t expect to. The woman just asked for my permission and photos and said I may or may not be chosen. It’d be cool if we both made it in 🙂

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