Friday, October 30, 2015
Sunday, October 4, 2015
This turmeric drink was just right while sitting by the fire the other evening. I wanted something a little sweet and this fit the bill. I just grated about a tablespoon of fresh turmeric root and warmed it with almond milk. I spooned up the pulpy goodness at the bottom too. Give it a try!
Sunday, September 27, 2015
Back to my wishful thinking: I wish you could smell it in here. The photo doesn't do it justice. This is a labor of love, as it's a bit labor-intensive for the output which is always gone in a flash, but it's still worth doing. Here's my recipe:
Cheryl's Favorite Applesauce
10-12 apples, peeled and cored -- make sure at least one is a Granny Smith
1Tbsp. "butter" of your choice
a splash of water or cider if you have it
1 tsp. Nutmeg
a pinch of kosher or Himalayan salt
Really, the only effort here is the apple prep. Chop the apples roughly and warm them in a pan on medium/low heat with all other ingredients. Make sure there is enough liquid on the bottom that the apples won't burn. Stir periodically so the apples warm and break down evenly. After all the apples seem to have softened and they begin to simmer, turn the heat to low and cover. I usually cook the applesauce for a total of about 45 minutes. Enjoy warm or cold.
I always have big bags of organic apples around for school lunches and juicing. When they begin looking a little soft I know it's time to make the sauce. The bulk of the apples can be any variety, but I find the tastiest sauce includes the tart flavor of the granny smith. A little squeeze of lemon or some citric acid may be good alternatives if you find yourself grannysmithless. Obviously, this recipe responds well to personalization. You may like cinnamon or ginger. Add more "butter" if you want a more silky, rich sauce. If you want it sweeter you could add some brown sugar or, even better, a tablespoon of molasses! I'm not a big sweets fan myself, preferring the natural sugars in the apples. This is amazing warm or cold. I really love it on a warm bowl of oatmeal in the morning. It tastes like apple pie in your bowl. Hope you like it!
Sunday, September 13, 2015
Not wanting this sparse but constant harvest to languish in the crisper, I've been adding one or two pods of okra to foods one wouldn't normally pair with the southern staple. You wouldn't believe how delicious these pods were with my chinese vegetables last night! I roughly chopped four baby bok choy heads and baby portobellos, sauteed them briefly in coconut oil, added thinly sliced okra, fresh garlic, a shake of tamari and a splash of white wine, then covered the whole thing and took it off the heat. The result was perfectly tender-crisp, flavorful, mild, slippery and luscious! The sliminess of the okra creates such a lovely sauce texture. All the flavors were delicious together.
Typically paired with bold spices, okra fared well here in a milder presentation. The okra plant is originally from the continent of Africa, but is used widely in Creole, Cajun, Caribbean, Indian and Turkish cuisines, among others. I loved this world fusion experiment. As for the garden, I'll be adding a few more dramatic, towering, resilient okra plants next spring.
Friday, July 31, 2015
Finally, my week in paradise was not all play and no work (though my work is actually a form of play too!) I brought supplies for a few prayer beads that I made for InspireDesigns, the wonderful company where I work. I noticed how pretty the beads looked draped around a conch shell up on our veranda. What do you think? I love my job!
Oh -- I almost forgot to follow up on the food I mentioned earlier, and with good reason. Life on St. John is very active with snorkeling and hiking and boating and jeeping all over steep and narrow mountain roads. By the time we returned to our villa each day we normally just boiled a batch of pasta and ate it with a bunch of vegetables -- vegan but not gluten-free. The gluten does not bother me as much as cheese would have, but I'm back on the gluten-free plan at home now, no worse for the wear.
Wednesday, July 29, 2015
Since I'm unfamiliar with the okra plant, I decided to start small with only one organic plant. Wondering about the best use of two little okra pods, I opened Veganomicon to the gumbo page! The gumbo I made was only very loosely based upon Isa and Chandra's recipe, as I utilized what was on hand, but it was DELICIOUS served over wild rice -- rich, slippery, smoky and warm.
My daughter has been vegetarian for a couple of months now so I'm sharing my experience with veggies, including vegan dishes like this. This meal was a HUGE hit with the kid. My husband liked it too, but there wasn't much left for him by the time he came down to eat. I'm hoping for a bumper crop of okra and looking forward to the next batch of vegan gumbo!
Friday, June 26, 2015
This gorgeous photo of a recent indulgence represents my straying from those clean, unprocessed standards (but only a little bit). This is coconut milk ice cream in chocolate. It was so good with the tart/sweet berries! I've found I can't really have this stuff in my house because I can't stop thinking about it, so I'm thankful it comes in pints. I had two days of decadence, and now it's over. . . . 'til the next time!
Friday, June 19, 2015
Saturday, June 13, 2015
Tuesday, June 2, 2015
Saturday, April 25, 2015
I can't believe how deliciously decadent these turned out to be! I have a wonderful, creative job working with dear friends. I can work at home, but I also work collaboratively at the studio. On studio days I find myself so "in the zone" that I have no interest in sustenance until I find my energy flagging. I normally bring a couple of dates or a square of dark chocolate for these times so the productivity can proceed uninterrupted, but one of these will be so much better for me! I used what I had on hand, so you could obviously tweak this recipe to your convenience and liking.
Chocolate Truffle Fat Bombs
12 oz. coconut almond butter (the whole jar)
1 c. almond meal flour (Bob's Red Mill has a good one)
1/3 c. hemp protein powder (Bob's Red Mill)
1/3 c. raw organic cacao
1/2 c. date sugar (really 100% crushed dates - that's all)
1/2 c. coconut oil
1 c. raw, unsweetened shredded coconut
1 tsp. salt
a few shakes of chipotle chili powder (if you like)
1/4 c. cacao nibs
1/4 c. golden raisins
1/4 c. raw cashews
In a food processor, combine and process the first group of ingredients until smooth, periodically scraping down the sides. Add the last three ingredients and pulse, roughly chopping and incorporating them, retaining a bit of texture. Taste the mixture and add more salt, chili powder or sweetener if desired (I only added a pinch more salt). The mixture will have softened from the heat of the mixing, so refrigerate for an 1/2-1 hour to firm it up enough to roll into balls. I left mine in the fridge a little longer than that and it was quite firm and hard to scoop at first:
But at room temperature it softened pretty quickly. Roll the mixture into golf ball sized pieces and roll in shredded coconut or cacao to seal in the moisture. arrange on parchment-lined pans and freeze for an hour.
Once frozen, the fat bombs can be stored in a Ziploc freezer bag in the freezer or fridge.
Makes 22 fat bombs.
These are delicious and completely satiating! I had only one after making them and found myself completely full and energized and, dare I say it, focused for the rest of the afternoon! I could see myself chowing on a couple of them, though, if 'm really hungry. These natural fats are unstable in a warm room (they melt) so plan to store them refrigerated until munching. Experiment with your own combination of ingredients and textures. If you don't like 'em crunchy, process until smooth. Share what you come up with!
Sunday, April 19, 2015
Life is full and fulfilling right now so I'll take a minute to research plants who love neglect as much as this little guy before planting!
Wednesday, April 8, 2015
Sunday, March 29, 2015
Shopping at Target the other day, I found a bag of frozen, organic shitake mushrooms produced by a company called Woodstock. Normally I feel fresh is best, but these mushrooms are so good! The convenience factor was what originally sold me -- no defrosting needed, just throw the frozen 'shrooms into the pan. But I was surprised to find the flavor and texture of these luscious morsels is transcendent. Really. They starred in this lovely veggie melange of bok choy and kale. I used coconut oil for it's health benefits and then finished the dish with a drizzle of olive oil. I will be buying these again.
You can see that Ellie is also impressed.
You can see that Ellie is also impressed.
Saturday, March 7, 2015
Another delicious dish, Crispy Garlic Broccoli -- a favorite of my daughter's best friend -- is featured below. Her mom taught me how to make it. She uses only a little olive oil to quickly fry it at a high heat. I start with coconut oil first because of what I've learned from Dr. Wahls' book about the unhealthful results of olive oil at high temperatures, especially for those of us trying to regenerate brain cells. Olive oil is not as bad as some other oils at high heat, but coconut oil is better. The performance is different, though. The olive oil is less tricky when flash-frying. The broccoli tends to brown very nicely without sticking and burning. With the coconut oil, it's easier to burn the broccoli. I just watch it very carefully and only add a tiny bit of olive oil just before it burns, to crisp it, then take it off the heat.