tag:blogger.com,1999:blog-85834836750999578892024-03-13T06:06:37.814-04:00Cobbler: A food & craft blog Unknownnoreply@blogger.comBlogger251125tag:blogger.com,1999:blog-8583483675099957889.post-3004455422272241302014-01-05T22:03:00.005-05:002014-02-08T08:17:28.911-05:00Monkey Bread <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Hey, hey, we're the Monkees, People say we like to monkey around...</span><br />
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<span style="font-family: inherit;">Every Christmas morning, my family makes monkey bread. It’s
such a decadent (read: mucho calories!) treat that once a year is enough. This
year we mixed things up by going up to my grandmother’s in North Georgia. We
usually spend Thanksgiving there, but hadn’t spent a Christmas there in
thirty-some years. <o:p></o:p></span></div>
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<span style="font-family: inherit;">It was cold and wonderful, and somehow in all the
festivities, we failed to make monkey bread Christmas morning!<o:p></o:p></span></div>
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<span style="font-family: inherit;">Since I’m the biggest fan of monkey bread, the biscuits were
sent back with me. I woke up today to a windy 20 degree morning, and knew
before I got out of bed that it was a monkey bread morning. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Since it’s just me, I cut the recipe down to one can of
biscuits. It’s okay to eat one can in a day right?!<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>Monkey Bread</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">1 can jumbo, buttermilk biscuits (I’ve also made my own
biscuit dough and used it in before to excellent results)<o:p></o:p></span></div>
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<span style="font-family: inherit;">½ cup white sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 tsp cinnamon (I like a lot of cinnamon)<o:p></o:p></span></div>
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<span style="font-family: inherit;">6 Tablespoons of butter or margarine<o:p></o:p></span></div>
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<span style="font-family: inherit;">¼ cup brown sugar<o:p></o:p></span></div>
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<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Open up the biscuits and revel in that “POP!”</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Cut each biscuit into quarters.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Mix the white sugar and cinnamon in a bag or
jar.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Add the biscuit quarters to the sugar mixture
and shake, shake, shake your biscuits!</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Once the biscuits are covered, take out and put
them in a loaf pan, ramekin, or small Bundt pan. I used one mini loaf pan and
two ramekins. Tetris skills come in handy here.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">In a pan over medium heat, melt the butter and
add the brown sugar. Stir until the sugar dissolves and the mixture becomes
one, mostly uniform, golden color.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Pour the butter mixture over the biscuits.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Put in a 340 degree oven for 30-40 minutes. I
used my toaster oven and it took about 50 minutes. To check, stick a toothpick
in the middle and check for doughiness.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Allow to cool slightly. Run a knife around the
sides and dump out on a plate, giving it some love taps if necessary.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Use fingers to pull off crunchy tops and flakey
middles. Dip finger in the gooey butter mix on the bottom and lick off.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-2961692043419237322013-09-23T05:22:00.000-04:002014-02-08T08:09:32.902-05:00Chocolate Almond Cookies<div>
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I was craving chocolate. You know those kind of cravings ladies. I don't know if it's all in my head, but I needed chocolate. Thankfully, I had a bag of dark chocolate chips stashed away. When I pulled them out, I remembered that these were the ones that spent a hot afternoon in the trunk of my car and melted into a massive block. No problem, I simply grated up the chocolate and mixed it in. Making these again, I get chocolate bars to grate...unless I have another meltdown in my trunk.<br />
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1/4 cup water</div>
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1 Tbsp ground flax seeds</div>
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Mix ground flax and water. Set aside for about 10-15 minutes until it thickens.<br />
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1/4 cup all purpose flour<br />
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1/3 cup almond flour</div>
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1/4 tsp salt</div>
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1 tsp baking powder<br />
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Combine dry ingredients in a bowl and mix well.<br />
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1/8 cup agave<br />
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Add agave and water/flax mixture. Stir to combine.<br />
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Handful of sunflower seeds, shredded unsweetened coconut, etc.<br />
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Fold in mix-ins. I used what was in my cabinet - a handful of sunflower seeds and a couple of Tablespoons of shredded, unsweetened coconut. Nuts would also be good.<br />
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These are vegan and could easily be gluten-free by subbing gluten-free flour. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-68723336134464785472013-09-16T05:00:00.000-04:002013-09-16T05:00:04.568-04:00Vegan chocolate cake<div>
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I made this cake for my birthday. It is rich, fudgey, and super sweet. The ice cream on top was great and made it seem like a brownie sundae. I want to make this again with a tsp or two of instant espresso in the batter. </div>
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Cake:</div>
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1 1/4 cups of flour<br />
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1 cup sugar</div>
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1/3 cup unsweetened cocoa powder</div>
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1 tsp baking soda</div>
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1/2 tsp salt</div>
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1 cup warm water</div>
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1/3 cup vegetable oil</div>
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1 tsp white or apple cider vinegar</div>
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Glaze:</div>
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1/2 cup sugar</div>
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4 Tbsp vegan butter or margarine</div>
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2 Tbsp almond or soy milk</div>
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2 Tbsp unsweetened cocoa powder</div>
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1 Tbsp vanilla</div>
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Mix all the dry ingredients for the cake together. Make sure to mix well and get rid of any clumps of cocoa. In a separate bowl, combine the wet ingredients, except the vanilla. Gradually add the wet to the dry, stirring well. Add the vanilla and stir to combine well. The batter will be very thin. Put in a greased 8X8 pan and bake at 350 degrees F for 30 minutes or until the sides start to pull away and the middle springs back from touch. Cool completely.</div>
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When ready for the glaze, put all ingredients except vanilla into a boiler over medium-low heat. Melt and bring to a simmer. Simmer for two minutes. Remove from the heat and stir in vanilla. Pour onto the cake and watch it soak. Let cool, cut, and enjoy. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-37410390834917963552013-09-09T08:00:00.000-04:002013-09-09T08:00:15.992-04:00Okra Stew<div class="separator" style="clear: both; text-align: center;">
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Summer in the South means a lot of things: long days of humidity fading into beautiful sunsets, munching mosquitoes, cold drinks. It also means okra. Lots and lots of okra that love the sun and grow tall under its intense, summer gaze.<br />
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I love okra. Growing up, the only way I ever tasted it was fried. My Granny fries the best okra. She puts it in a cornmeal mix and pops it in the hot oil waiting on the stove. But in the past few years, I've discovered that I love okra in several form. I can't get enough of it raw. Just washed and eaten whole, dipped in hummus, or chopped in salads. It's also great pan roasted. Next summer, I want to try grilled.<br />
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Cooking the okra whole contains the slime. Frying also does this, as it helps the meal to stick and thus makes the perfect fried vegetable. But to be healthier, and still stay away from slime, cooking it whole works.<br />
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For this dish, simply put the okra in a frying pan over medium heat. Cover the bottom with water to prevent sticking. Cover with a lid and cook for about five minutes or until the okra is soft but still holds it's shape. Then add a tomato, salt, pepper, and cayenne, and cook it another minute, stirring occasionally. Remove from heat and add about one tablespoon of Bragg's or soy sauce to taste. <br />
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I served this over brown rice. This would be a great side dish with a bean entree.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-71205534684539285982013-09-02T08:00:00.000-04:002013-09-02T08:00:12.595-04:00Neiman Marcus Cookies vegan gluten-free This is a vegan, gluten-free recipe based on a version of
Neiman Marcus cookies.<br />
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The legend is that a woman ate at a Neiman Marcus café
and loved their cookies. When she asked if she could get the recipe, the waiter
said it was for sale, for two fifty. The woman bought it and later saw the bill
for $250…not the $2.50 she was expecting. So she decided to get back at Neiman
Marcus by circulating the recipe. Now whether or not this is true, it is a
delicious cookie. I came home from work today in a mood. Work has been very
stressful and has managed to spill over into all of six days of the week. I
like work, but not that much. I’m leaving on vacation next week (oh blessed,
promised land of vacation, aka Nepal) and have a million and one things to do
before then, including some pretty important presentations, an interview, an
annual report, and a grant proposal.</div>
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But first, before I create another PowerPoint or finagle
another budget line, I’m going to bite into a warm cookie with the chips
slightly melting and the crispy outside giving way to a soft center. I’m going
to sip a steaming cup of coffee, and have another bite. I’m going to relax and
enjoy a few minutes of peace. And then, with sugar and caffeine, I’m going to
tackle that proposal and straightened out that budget and just generally kick
butt before it kicks mine. <o:p></o:p></div>
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Neiman Marcus Cookies<o:p></o:p></div>
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<a href="http://3.bp.blogspot.com/-2UEj2t5q_ps/UhQJVIWip3I/AAAAAAAAGOs/3lLd8MTTB8s/s1600/Cookies+stacked.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2UEj2t5q_ps/UhQJVIWip3I/AAAAAAAAGOs/3lLd8MTTB8s/s640/Cookies+stacked.JPG" width="442" /></a>½ granulated sugar<o:p></o:p></div>
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½ brown sugar<o:p></o:p></div>
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1/8 cup coconut butter<o:p></o:p></div>
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¼ cup + 2 Tablespoons canola or coconut oil <o:p></o:p></div>
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1 Tablespoon ground flax mixed with ¼ cup water<o:p></o:p></div>
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½ tsp vanilla extract<o:p></o:p></div>
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1 cup gluten-free flour (Bob’s Red Mill)<o:p></o:p></div>
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1¼ cups blended oatmeal (Bob’s Red Mill)<o:p></o:p></div>
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½ tsp baking powder<o:p></o:p></div>
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½ tsp baking soda<o:p></o:p></div>
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¼ tsp salt<o:p></o:p></div>
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¼ tsp cinnamon <o:p></o:p></div>
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6 ounces chocolate chips<o:p></o:p></div>
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Nuts, optional<o:p></o:p></div>
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Combine sugars. Add coconut butter and oil and mix. Add flax
water and stir until well mixed. Stir in the vanilla. Add the dry ingredients
and mix. Stir in the chocolate chips and nuts.<o:p></o:p></div>
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If you are vegan, be sure to use vegan sugars and chocolate.
If you don’t want to use coconut butter, omit it and increase the oil by 1/8
cup. <o:p></o:p>Bake on 375 degrees F for 8-10 minutes. </div>
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<a href="http://3.bp.blogspot.com/-UjEbIeeo6t4/UhQJgRudFPI/AAAAAAAAGO8/gcyzpP6pEyg/s1600/Cookies.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-UjEbIeeo6t4/UhQJgRudFPI/AAAAAAAAGO8/gcyzpP6pEyg/s640/Cookies.JPG" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-78864397339753205342013-08-26T08:00:00.000-04:002013-08-26T08:00:14.715-04:00Spiced Coffee <div class="separator" style="clear: both; text-align: center;">
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I read the recent news about two young girls being attacked by acid while on the island of Zanzibar off Tanzania and I am really saddened. It's a horrible act of ignorance and hatred, and it scares people. The article I read said the two were in Tanzania volunteering for a nonprofit and were walking in Stone Town on the main island of Zanzibar when acid was thrown on them. I have beautiful memories of strolling with my best friend through the stone roads of Stone Town, an old part of the island and maze of shops with hand-carved wooden doors, open air restaurants, friendly people, and the best fruit salad with rose water and pistachios. Now, people will think of the white sand seafood market strewn with menacing hatred and threatening acts of ignorance. </div>
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One of the friendly, wonderful Zanzibaris I met there was a cook who gave evening lessons in cooking with spices. My friend and I made a lovely dish of Zanzibari curry and rice and vegetable soup with the island's mix of cinnamon, cardamon, clove, and ginger. He also showed us his personal mix of chai and spiced coffee.</div>
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The trick to the coffee is letting the spices settle into the coffee and waiting....living on island time for a while until the aroma jumps from the jar when you open it. This will take several months, so I found it helpful to hide it in the back of my cabinet. Every couple of months, I happened upon it and enjoyed a cup of strongly brewed coffee with hints of ginger and clove, cinnamon and cardamon. I used a bold, Tanzanian coffee but a lighter coffee would work well too. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-86515301310101180592013-08-21T08:00:00.000-04:002013-08-21T08:00:05.743-04:00Raw Wednesdays<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pD8fxl5GxR4/UhQMbiXpFLI/AAAAAAAAGPI/B7PQX5IlLdI/s1600/RAWednesday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://1.bp.blogspot.com/-pD8fxl5GxR4/UhQMbiXpFLI/AAAAAAAAGPI/B7PQX5IlLdI/s640/RAWednesday.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">I’m in some sort of eating phase. I’ve really been enjoying
food lately and have been eating a lot. It’s not necessarily unhealthy food,
just lots of it. I’m working out a bit more too, but the scales have crept up a
couple of pounds and I can feel a little extra softness around my middle.<o:p></o:p></span></div>
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<span style="font-family: inherit;">I need to make sure I’m getting enough of what I need, which
can be tricky as a vegan. In the past, that’s usually when I’ve had “eating
phases” like this when I can’t get full – I wasn’t be smart about what I was
eating. I’m taking a daily vitamin now to help with that, as recommended by my
doc. And honestly, I feel good.<o:p></o:p></span></div>
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<span style="font-family: inherit;">But I don’t want to keep adding extra pounds to the scales,
and taking an honest look at my refrigerator and cabinets right now, I don’t
have a lot of fresh stuff in there. I keep a lot of frozen vegetables and dried
beans and grains because they are cheap and easy. But I probably need to get
back to eating more fresh food.<o:p></o:p></span></div>
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<span style="font-family: inherit;">So, I’m going to go raw on Wednesdays to help me get over
this hump.<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-ph5WEVG-6lE/UhQMbo1DRMI/AAAAAAAAGPM/shSq840AWj8/s1600/RAWednesday+Camel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://2.bp.blogspot.com/-ph5WEVG-6lE/UhQMbo1DRMI/AAAAAAAAGPM/shSq840AWj8/s640/RAWednesday+Camel.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">A few years ago when I was living in Miami, I went to a
totally raw diet. It lasted about two months. I dropped 12 pounds, which was
good, but was RAVENOUS the ENTIRE time, which was bad. I woke up in the middle
of the night from hunger. Looking back, I should have been eating a higher volume
of nuts and filling vegetables, but hey, those two months were a good “get back
on track” for my system.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Where to begin? I have a copy of Ani’s Raw Food Kitchen by
Ani Phyo from when I was trying to be 100% raw. There are some good things in
it, but a lot are very time consuming, which makes it a bit daunting. Searching
online pulls up words and how to’s that make me want to rethink my decision: “dehydrator,”
“how to sprout x grain,” “how to crack a coconut.” No, this is not what I had
in mind. While I love the slow food and raw movement ideas, I also need
something a little less intense. I found a pretty interesting site that I want
to look at more, <a href="http://www.rawmazing.com/">http://www.rawmazing.com/</a>.
A lot of her recipes seem to be heavy-handed on the prep and machinery too
though. <o:p></o:p></span></div>
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<span style="font-family: inherit;">I did stock up on fresh veggies for salads and fruit last night.
Here goes! </span><o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-39255096092047000062013-08-12T08:00:00.000-04:002013-08-12T08:00:00.967-04:00Chickpea SaladSometimes it's hard to come up with vegan sandwich options that are quick and easy, only have a few ingredients, and aren't all carbs on carbs. Where's the protein? I'm not a big sandwich person. Soup & salad for me please, but lately I've been wanting the bread. Delicious bread. I hope it's because I've started exercising more, but I'm not so sure. That might be more wishful thinking.<br />
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This is chickpea salad, a simple take on fake tuna or chicken salad.<br />
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One can chickpeas, rinsed</div>
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2 Tbsp extra virgin olive oil (I did half olive oil and half flax seed oil)</div>
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2 Tbsp yellow mustard</div>
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2 Tbsp sweet relish </div>
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1/2 Tbsp sunflower seeds for a nice crunch</div>
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Salt, black pepper, & cayenne to taste </div>
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Toppings: fresh tomato, lettuce, onion </div>
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Mix and mash it all together. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-84527777258007124412013-08-05T08:00:00.000-04:002013-08-05T08:00:08.587-04:00Creamy Potato Soup <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FbOkhXwOsJ0/UeLuVZzQbqI/AAAAAAAAGH8/PGykAP-11VY/s1600/DSC_0610+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-FbOkhXwOsJ0/UeLuVZzQbqI/AAAAAAAAGH8/PGykAP-11VY/s640/DSC_0610+(2).JPG" width="640" /></a></div>
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My stomach had a very rough few weeks. I loved the food in Nepal, but my stomach did know it was new. The 31 hours of travel home did nothing but fill me with mediocre plane food that, well, didn't want to leave. Returning to work, there was a nasty bug making the rounds that put me in bed from Friday until Sunday when I had to drag myself to the airport for another flight.<br />
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After all this, my stomach needed a little R&R. Sometimes your cravings are just what you need, which was true in this case. The only thing I thought I could eat was smooth, simple potato soup.<br />
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About 5 medium sized potatoes, peeled and cubed<br />
4-5 cups vegetable stock, depending on how liquid your potatoes are<br />
1 Tablespoon olive oil<br />
salt<br />
pepper<br />
kale powder<br />
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Heat vegetable stock over medium heat. Add potatoes and cook until tender. Blend with an immersion blender, or in a standing blender in portions so it doesn't overflow. Add seasonings to taste. Sprinkle with kale powder when serving.<br />
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My sister made this kale powder by blending homemade kale chips until they turned into a powder. This stuff is great as a rice seasoning, in burritos, and on tops of sandwiches and soups. It's made its way into all sorts of stuff in the kitchen. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-57479528937150142572013-07-29T08:00:00.000-04:002013-07-29T08:00:11.986-04:00Over-the-top GF Vegan Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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A cloud hung over my mom's birthday this year. Her two daughters had gone vegan and one was <span style="font-family: inherit;">gluten-free as well.</span><br />
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<span style="font-family: inherit;">Am I even going to have a birthday cake this year? She cried over the phone.</span><br />
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<span style="font-family: inherit;">Yes, don't worry, I tried to sound reassuring, but where in the world was I going to get a vegan, gluten-free birthday cake recipe that would actually taste good?!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Why, the internets of course. Where everything is true and the world is at your fingertips.</span><br />
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<span style="font-family: inherit;">I found some great mimic recipes for momofuku's cakes and treats and tweaked them further into this awesome, totally over-the-top birthday cake. Would you believe it was gone in two days? 'Cause actually it was a day and a half.</span><br />
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<a href="http://3.bp.blogspot.com/-OODIeC3hFlA/UV4d5jbryoI/AAAAAAAAFt4/HfSU4wsH7CM/s1600/DSC_0553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-OODIeC3hFlA/UV4d5jbryoI/AAAAAAAAFt4/HfSU4wsH7CM/s640/DSC_0553.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Vanilla Cake</span><br />
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<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup unsweetened almond milk</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon rice vinegar</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/4 cups Bob's gluten-free flour mix</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons cornstarch</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 teaspoon baking powder</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon baking soda</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon salt</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup canola oil</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 cup sugar</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 teaspoons pure vanilla extract</span><br />
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<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Put liquid ingredients plus sugar in a bowl and mix well.</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a separate bowl, combine dry ingredients. </span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add liquid to dry and mix well.</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pour into two cake pans oiled, floured, and covered in parchment paper.</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bake at 350 degrees F for 30 minutes or until the top is golden and a toothpick comes out clean.</span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Let cool completely before frosting. </span><br />
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<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cookie Crumbles</span><br />
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<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 cup Bob's gluten-free flour mix</span><br />
<span style="background-color: #fefcf8; border: 0px; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; line-height: 1.4;">1/4 teaspoon xanthan gum</span></span><br />
<span style="background-color: #fefcf8; border: 0px; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; line-height: 1.4;">1/2 teaspoon baking powder</span></span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="line-height: 1.4;">1/2 </span><span style="line-height: 1.4;">cup plus </span><span style="line-height: 1.4;">1 1/2 tablespoons brown sugar</span></span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2<span style="line-height: 1.4;"> teaspoon kosher salt</span></span><br />
<span style="background-color: #fefcf8; border: 0px; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; line-height: 1.4;">2 tablespoons rainbow sprinkles</span></span><br />
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup coconut oil1 tablespoon vanilla extract</span><br />
<span style="background-color: #fefcf8; border: 0px; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; line-height: 1.4;"><br /></span></span>
<span style="background-color: #fefcf8; border: 0px; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; line-height: 1.4;">Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.</span></span><br />
<div style="border: 0px; font-family: 'Calisto MT W01'; line-height: 1.4; margin-bottom: 1em; padding: 0px; text-shadow: rgb(255, 255, 255) 0px 1px 0px; vertical-align: baseline;">
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a medium bowl, whisk together the flour, xanthan gum, and baking powder. <span style="line-height: 1.4;">Add in the sugars, salt, and sprinkles and whisk to combine. Stir the oil and vanilla extract into the flour mixture (use your hands if you find it easier), working until completely moistened and crumbs begin to form.</span></span></div>
<div style="border: 0px; font-family: 'Calisto MT W01'; line-height: 1.4; margin-bottom: 1em; padding: 0px; text-shadow: rgb(255, 255, 255) 0px 1px 0px; vertical-align: baseline;">
<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Transfer the crumbs the prepared baking sheet. Bake for 20 minutes, pausing halfway through to break them up a bit. The crumbs will become hard when cool, so avoid leaving very large chunks. Cool completely on the baking sheet. Crumbs can be stored in an airtight container at room temperature for a week, or up to a month in the refrigerator.</span></div>
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<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Caramel</span><br />
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<span style="background-color: #fefcf8; border: 0px; font-family: inherit; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The caramel was not the best part. I used almond milk, sugar and vegan butter. The consistency was good at first, but then went gritty. It was too sweet not didn't have enough of that golden caramel taste. I will keep trying for a better vegan caramel! </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-55627267231636868542013-07-17T08:00:00.000-04:002013-07-17T08:00:08.281-04:00Chickpea & Cashew Cream Soup<div class="ingredientbox" style="background-color: #fefcf8; border: 0px; font-size: 15px; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<a href="http://2.bp.blogspot.com/-2EuTOLolUfU/UeLtSqdJqVI/AAAAAAAAGHo/-G9wCR3jfJY/s1600/DSC_0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-2EuTOLolUfU/UeLtSqdJqVI/AAAAAAAAGHo/-G9wCR3jfJY/s640/DSC_0523.JPG" width="640" /></a></div>
<br />
<span style="font-family: inherit;">This soup, adapted from Post Punk Kitchen, revealed the wonders of cashew cream. I had no idea that this little nut could make soups and stews creamy and delicious. It's a secret weapon ingredient. </span></div>
<div style="border: 0px; font-size: 15px; font-style: inherit; line-height: 1.22em; margin-bottom: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">3/4 cup cashews, soaked in water for 2 hours or overnight</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">2 tablespoons olive oil</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">1 medium yellow onion</span><span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">, thinly sliced</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">3 cloves garlic, minced</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">1 teaspoon salt</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">Fresh black pepper</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">3/4 cup rice </span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">3 ribs celery, thinly sliced</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">1 cup carrots, diced chunky</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">5 cups vegetable broth</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">1 24 oz can chickpeas, drained and rinsed (about 3 cups)</span><br />
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">4 cups chopped kale</span></div>
<div style="border: 0px; font-size: 15px; font-style: inherit; line-height: 1.22em; margin-bottom: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit; font-size: 15px; font-style: inherit; line-height: 1.22em;">Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides occasionally. </span></div>
</div>
</div>
<div class="directions" style="background-color: #fefcf8; border: 0px; font-size: 15px; line-height: 18.296875px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div style="border: 0px; font-size: 15px; font-style: inherit; line-height: 1.22em; margin-bottom: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">Preheat a pot over medium heat. Add onion and saute in olive oil with a pinch of salt until translucent. Add garlic, salt and pepper and saute a minute more.</span></div>
<div style="border: 0px; font-size: 15px; font-style: inherit; line-height: 1.22em; margin-bottom: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">Add rice, celery and carrots to the onion and then pour in the broth. Cover and bring to a boil. Reduce to simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.</span></div>
<div style="border: 0px; font-size: 15px; font-style: inherit; line-height: 1.22em; margin-bottom: 1em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: inherit;">Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Let sit for about 10 minutes before serving.</span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-70471046363881999542013-07-14T08:18:00.001-04:002013-07-14T08:18:19.800-04:00Washi Tape iPhone Case<div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-YWdnZqlaHMU/UeKXBwE-GXI/AAAAAAAAGHM/UVbdRdblUEE/s640/blogger-image-1642604021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-YWdnZqlaHMU/UeKXBwE-GXI/AAAAAAAAGHM/UVbdRdblUEE/s640/blogger-image-1642604021.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">I needed to upgrade my plain, black iPhone case. I looked around and found some cute, pricey, ones and some that belong on Legally Blonde. So I decided to DIY. It's been a few weeks now and it's holding up well. And it made me happy to use all the washi tape I've been buying up because it's so cute and then stashing in a drawer until a project comes along! </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-9923394994400350322013-07-12T00:01:00.001-04:002013-07-15T22:15:38.839-04:00Photo a day<div>July 15: djembes </div><div><a href="https://lh3.googleusercontent.com/-tr3crB6T9r0/UeSoL_vPEFI/AAAAAAAAGJA/_L-R0VwIXl4/s640/blogger-image--1898058382.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh3.googleusercontent.com/-tr3crB6T9r0/UeSoL_vPEFI/AAAAAAAAGJA/_L-R0VwIXl4/s640/blogger-image--1898058382.jpg"></a></div><div><br></div><div>July 14: lychee skin </div><div><a href="https://lh3.googleusercontent.com/-MYUa5Ej-zpw/UeSpzvj8G3I/AAAAAAAAGJQ/KaVEV6b8Fds/s640/blogger-image-1432867768.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh3.googleusercontent.com/-MYUa5Ej-zpw/UeSpzvj8G3I/AAAAAAAAGJQ/KaVEV6b8Fds/s640/blogger-image-1432867768.jpg"></a></div><div><br></div><div>July 13: kitty city on the beltline, mayor piper & the honorable buckle </div><div><a href="https://lh6.googleusercontent.com/-3F0xmDe0KjM/UeIDu81w48I/AAAAAAAAGG8/sJRvFRKJlxQ/s640/blogger-image--129243461.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh6.googleusercontent.com/-3F0xmDe0KjM/UeIDu81w48I/AAAAAAAAGG8/sJRvFRKJlxQ/s640/blogger-image--129243461.jpg"></a></div><div><br></div><div>July 12: new shoes on wet pavement </div><div><a href="https://lh5.googleusercontent.com/-UlZhhst7YFc/UeE6dNjrBAI/AAAAAAAAGGs/6MejSYtD11Q/s640/blogger-image-159082452.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh5.googleusercontent.com/-UlZhhst7YFc/UeE6dNjrBAI/AAAAAAAAGGs/6MejSYtD11Q/s640/blogger-image-159082452.jpg"></a></div><div><br></div><div>July 11: asian market </div><div><a href="https://lh4.googleusercontent.com/-Pto217d5Cqk/Ud_q8hqi4zI/AAAAAAAAGGc/SjCJ0h7hJOg/s640/blogger-image-1154872952.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh4.googleusercontent.com/-Pto217d5Cqk/Ud_q8hqi4zI/AAAAAAAAGGc/SjCJ0h7hJOg/s640/blogger-image-1154872952.jpg"></a></div><div><br></div><div>July 10: hello moon</div><div><a href="https://lh5.googleusercontent.com/-dC-mnB6qSNk/Ud_q3a6wuYI/AAAAAAAAGGU/8P7lh65Ab7U/s640/blogger-image-1073462457.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh5.googleusercontent.com/-dC-mnB6qSNk/Ud_q3a6wuYI/AAAAAAAAGGU/8P7lh65Ab7U/s640/blogger-image-1073462457.jpg"></a></div><div><br></div><div>July 9: r&r </div><div><a href="https://lh3.googleusercontent.com/-9bXKxN3obco/Ud-F12Z0trI/AAAAAAAAGE8/dGtnzb4OoPs/s640/blogger-image--1815657739.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh3.googleusercontent.com/-9bXKxN3obco/Ud-F12Z0trI/AAAAAAAAGE8/dGtnzb4OoPs/s640/blogger-image--1815657739.jpg"></a></div><div><br></div><div>July 8: busted by a falling light globe </div><div><a href="https://lh4.googleusercontent.com/-Yr2VAufyYqc/Ud-FskKWoFI/AAAAAAAAGEs/3wK4ca55pbQ/s640/blogger-image--5284042.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh4.googleusercontent.com/-Yr2VAufyYqc/Ud-FskKWoFI/AAAAAAAAGEs/3wK4ca55pbQ/s640/blogger-image--5284042.jpg"></a></div><div><br></div><div>July 7: cookeville, tn </div><div><a href="https://lh5.googleusercontent.com/-uPxDZY-WQAM/Ud_mlfEYR-I/AAAAAAAAGFk/uwi1XEnG4mQ/s640/blogger-image-418355422.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh5.googleusercontent.com/-uPxDZY-WQAM/Ud_mlfEYR-I/AAAAAAAAGFk/uwi1XEnG4mQ/s640/blogger-image-418355422.jpg"></a></div><div><br></div><div>July 6: nashville dragon </div><div><a href="https://lh4.googleusercontent.com/-korIULsJAnY/Ud-FwBD4BbI/AAAAAAAAGE0/zPEQOoLZeCM/s640/blogger-image-1346094695.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh4.googleusercontent.com/-korIULsJAnY/Ud-FwBD4BbI/AAAAAAAAGE0/zPEQOoLZeCM/s640/blogger-image-1346094695.jpg"></a></div><div><br></div><div>July 5: GA to TN </div><div><a href="https://lh3.googleusercontent.com/-QbheYWMSJN4/Ud_mWDBHyyI/AAAAAAAAGFU/aJQ1iePIfDw/s640/blogger-image--1598377688.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh3.googleusercontent.com/-QbheYWMSJN4/Ud_mWDBHyyI/AAAAAAAAGFU/aJQ1iePIfDw/s640/blogger-image--1598377688.jpg"></a></div><div><br></div><div>July 4: happy independence day </div><div><a href="https://lh3.googleusercontent.com/-t4ToqU2ND9U/Ud_mZzu0KlI/AAAAAAAAGFc/K8CLqfEsG8I/s640/blogger-image-1790544541.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh3.googleusercontent.com/-t4ToqU2ND9U/Ud_mZzu0KlI/AAAAAAAAGFc/K8CLqfEsG8I/s640/blogger-image-1790544541.jpg"></a></div><div><br></div><div>July 3: gross & good </div><div><a href="https://lh6.googleusercontent.com/-_Ua9qEWUagg/Ud_qwE6CTcI/AAAAAAAAGGM/Df1EdxC50z8/s640/blogger-image--2049203353.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh6.googleusercontent.com/-_Ua9qEWUagg/Ud_qwE6CTcI/AAAAAAAAGGM/Df1EdxC50z8/s640/blogger-image--2049203353.jpg"></a></div><div><br></div><div>July 2: downtown Atlanta </div><div><a href="https://lh6.googleusercontent.com/-8wmrnSavUe8/Ud_m3_Jb2OI/AAAAAAAAGF8/N2nCD5XvhYM/s640/blogger-image--440726107.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh6.googleusercontent.com/-8wmrnSavUe8/Ud_m3_Jb2OI/AAAAAAAAGF8/N2nCD5XvhYM/s640/blogger-image--440726107.jpg"></a></div><div><br></div><div>July 1: blood tests X 2 </div><div><a href="https://lh5.googleusercontent.com/-hnRDYoc-JHA/Ud_mRn3jOyI/AAAAAAAAGFM/InHOKTnp4Qc/s640/blogger-image--391629927.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh5.googleusercontent.com/-hnRDYoc-JHA/Ud_mRn3jOyI/AAAAAAAAGFM/InHOKTnp4Qc/s640/blogger-image--391629927.jpg"></a></div><div><br></div><div>June 30: Old Fourth Ward art festival</div><div><a href="https://lh5.googleusercontent.com/-nXODi-Z-TMg/Ud_muoFHWwI/AAAAAAAAGFs/Vxr1STvOKK0/s640/blogger-image-56865222.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh5.googleusercontent.com/-nXODi-Z-TMg/Ud_muoFHWwI/AAAAAAAAGFs/Vxr1STvOKK0/s640/blogger-image-56865222.jpg"></a></div><div><br></div><div>June 29: I love cats </div><div><a href="https://lh6.googleusercontent.com/-VTnErDZkLBs/Ud_mzpMIZGI/AAAAAAAAGF0/Z650laqd4Zw/s640/blogger-image-415242136.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh6.googleusercontent.com/-VTnErDZkLBs/Ud_mzpMIZGI/AAAAAAAAGF0/Z650laqd4Zw/s640/blogger-image-415242136.jpg"></a></div><div><br></div>June 28 -- Atlanta sky<br><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-0cu2I4EKk00/Ud9_k9F9VzI/AAAAAAAAGEc/sLrJPzkQlfs/s640/blogger-image--1976010964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-0cu2I4EKk00/Ud9_k9F9VzI/AAAAAAAAGEc/sLrJPzkQlfs/s640/blogger-image--1976010964.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-MYUa5Ej-zpw/UeSpzvj8G3I/AAAAAAAAGJQ/KaVEV6b8Fds/s640/blogger-image-1432867768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-MYUa5Ej-zpw/UeSpzvj8G3I/AAAAAAAAGJQ/KaVEV6b8Fds/s640/blogger-image-1432867768.jpg"></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-61331796509013399482013-06-25T18:16:00.002-04:002013-06-25T18:16:45.931-04:00Black lentils and ripe plantains<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jqGRT-vrjqw/UcoWWai-otI/AAAAAAAAF84/lYCu89JDq4U/s1600/Plantain+lentils.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-jqGRT-vrjqw/UcoWWai-otI/AAAAAAAAF84/lYCu89JDq4U/s640/Plantain+lentils.JPG" width="640" /></a></div>
<br />
I love quick meals that I can fix after work. Let's face it, if it has a lot of prep or takes a long time to cook, my stomach usually won't let me wait long enough to make it. I usually go to the gym after work, unless I have to work late, which is really too often. Either way I walk in the door famished!<br />
<br />
I also love ripe plantains! They are sweet, cheap, and quick, a magical trio. This dish took a total of about 20 minutes from start to finish. I used a just ripe plantain. The skin is still mostly yellow with a motley crew of black spots. I don't measure out the ingredients so add more or less depending on your taste or to increase the serving size. The below makes two servings.<br />
<br />
Heat 1 Tbsp olive oil in a pan over medium heat.<br />
Add 1/4 onion, chopped.<br />
While the onion is cooking, chop one just ripe plantain into bite size pieces.<br />
Add the plantain to the pan.<br />
Let the mixture cook for a few minutes, stirring and flipping the plantain occasionally, until it starts to deepen in color and get shiny. This will take about 3-5 minutes. Reduce heat if the plantain starts browning or the oil stars smoking.<br />
Chop half of a red bell pepper into bite size pieces and add to the pan.<br />
Add salt, pepper, and ground ginger to taste. I added 1/2 tsp of ginger.<br />
Let cook for another few minutes, stirring frequently, until the pepper is a little shiny. It will not be sautéed completely but will remain crisp and crunchy.<br />
Add 1/2 cup cooked black lentils. I used Trader Joes lentils. These things are good and hassle-free.<br />
Continue cooking until the lentils are hot.<br />
Dish up and enjoy! <br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-19770680251954245362013-04-14T18:46:00.002-04:002013-04-14T18:46:52.285-04:00Slow Cooker Oatmeal <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0S-V_BPdU44/UWstf2Bip0I/AAAAAAAAFuw/iiYoI4ZjhW8/s1600/DSC_0565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-0S-V_BPdU44/UWstf2Bip0I/AAAAAAAAFuw/iiYoI4ZjhW8/s640/DSC_0565.JPG" width="640" /></a></div>
<br />
A big steaming bowl of oatmeal just hits the spot sometimes. I could eat oatmeal almost everyday. I usually have a box of instant oatmeal stashed in my desk at work for those days when I only have five minutes to eat and didn't bring anything.<br />
<br />
I've seen and heard about steel cut oats for years, but this is the first time I've had them. Surprising, given my love for oatmeal. I put this in my crock pot before I went to bed, and woke up to a bowl of comfort food just waiting for me to dig in.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B6ZmebF8bwY/UWstlOJbnjI/AAAAAAAAFvA/vSL43hca_0I/s1600/DSC_0570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-B6ZmebF8bwY/UWstlOJbnjI/AAAAAAAAFvA/vSL43hca_0I/s640/DSC_0570.JPG" width="640" /></a></div>
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<h4>
Slow Cooker Oatmeal </h4>
1 cup steel cut oats<br />
3 cups liquid (I used 1 coconut milk + 2 cups water for a creamy oatmeal. Almond, soy, etc., or all water would work well too)<br />
salt<br />
mix-ins (I used cinnamon, 1 tsp of gingeroot, minced, raisins, almond slivers, and then topped with chia seeds)<br />
<br />
Put the oats, milk and/or water, salt, and any other mix-ins you want cooked in a crock pot. I put in the raisins so they would be nice and plump, ginger, almonds and cinnamon. Cook on low for three hours. I topped my with chia seeds for some extra omega 3s.<br />
<br />
This makes about four servings. I put the leftover in a silicon muffin tin and baked on 350 degrees for 40 minutes. It's still moist, but is muffin shaped and will be great for breakfast this week. <br />
<br />
I'm already looking forward to trying different combinations: cranberry, strawberries and cream, pumpkin in the fall, peanut butter and jelly. I'll probably end up with some pretty funky ones.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-48651848812726042732013-04-07T13:45:00.000-04:002013-04-07T13:45:23.285-04:00Kale Chips<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8KOxeFMP3fw/UWGtnNEUvYI/AAAAAAAAFuY/m1higGUo_-M/s1600/DSC_0557+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-8KOxeFMP3fw/UWGtnNEUvYI/AAAAAAAAFuY/m1higGUo_-M/s640/DSC_0557+(2).JPG" width="640" /></a></div>
<br />
I just got back from a week-long work conference. I firmly believe that they use food to induce people to sit through hours of talking in one setting.<br />
<br />
Breakfast, talk, snack, talk, lunch, talk, snack, talk, dinner. Retire. Repeat.<br />
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This week was a little better because the setting was a beautiful farm in Pauma Valley about an hour outside San Diego. We saw purple mountains at sunset and were accompanied the entire time by two inseparable roosters who loved picking through our compost bucket. I named them Bert and Ernie. <br />
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The organizer is a vegan so there were great food options. A lot came directly from the farm, fresh as fresh can be. I still grazed the whole time and drank way too much coffee. So coming home, by body thinks it still needs to be eating every hour of the day.<br />
<br />
Sitting on the couch wanting to munch, I thought I'd try my hand at the oh-so-popular kale chips. You can buy them in the store already made, but it couldn't be easier to do it at home and is much more economical (we can even say cheap).<br />
<br />
1 bunch kale<br />
drizzle of olive oil, about 2 tsp<br />
sea salt to taste<br />
<br />
Remove the hard ribbons from the kale and divide the leaves into 1 1/2 inch sections. The kale will shrink while cooking so make them a little bigger than bite size.<br />
Lay the kale on a pan and drizzle with oil. Toss to coat and sprinkle with salt.<br />
Bake for 20 minutes on 275 degrees F. Turn halfway through baking.<br />
<i>Enjoy!</i> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-42665791414424571042013-04-04T20:41:00.001-04:002013-04-04T20:41:10.582-04:00Tomato Sauced Tempeh<div class="separator" style="clear: both; text-align: center;">
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I'm a sucker for sales. Anytime there is a bargain I want to grab it, which is what happened when tempeh went on sale for half off at my local Kroger. I had no idea what to do with it, but it ended up being so good I had to stop myself from eating the whole pan.<br />
<br />
Tempeh<br />
One package tempeh, cut in cubes<br />
One jar of tomato sauce<br />
<br />
Put tempeh and sauce in a pan over medium heat. Cover and cook at least fifteen minutes or until the sauce is thicker and the tempeh cooked.<br />
<br />
I served it with broccoli, snap peas, and carrots that were stir-fried with Bragg's Amino, salt, and pepper over a bed of Israeli couscous. <br />
<br />
This ended up being just the thing for the weird, cold Spring weather we're having in Georgia. It was warm and the tempeh is hearty, while the couscous and vegetables are light.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-74491302322488673522013-01-31T01:29:00.000-05:002013-02-01T17:29:25.270-05:00Good Karma in Atlanta <div class="separator" style="clear: both; text-align: center;">
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I love when Scoutmob leads to me to an awesome new place.<br />
<br />
That's what happened Sunday afternoon.<br />
<br />
<a href="http://www.goodkarmacoffeehouse.com/index.html">This place</a> is in Avondale Estates, and reminds me why community coffee shops are the best.<br />
<br />
First, check out this spread. All vegan. Coconut yogurt with in-house made granola, pumpkin spice latte with soy milk, and the finale - a chocolate chip vegan muffin that is so most you might not have to chew.<br />
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They also have many more non-vegan items, but all gluten-free.<br />
<br />
The staff was friendly and the people coming in was Atlanta at its best - all ages, types, etc. This is not your college kid-only or hipster-only coffee shop hangout (thankfully). Lots of light, a good selection of music, and a good wifi connection will have me coming back for more muffins.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-37885004910615684522013-01-28T06:32:00.000-05:002013-01-28T06:32:00.316-05:00Brussels Sprouts <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tF0ChvhRzNg/UPNCEKTJoKI/AAAAAAAAE9E/6eSsQjuZTlE/s1600/photo+(3).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="640" src="http://4.bp.blogspot.com/-tF0ChvhRzNg/UPNCEKTJoKI/AAAAAAAAE9E/6eSsQjuZTlE/s640/photo+(3).JPG" width="424" /></a></div>
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Last year was the first time I ever really ate brussels sprouts. I was at a work conference in New York, trying to find where on the lunch table lay the vegetarian food and trying to snatch it up before the carnivores got it. Among a platter of roasted red peppers and onions were round green vegetables. I popped a few, and had to go back for seconds. And thirds. I was surprised to find out that this little vegetable I loved was a brussels sprout. I was equally surprised to see them poking up on stalks at my local Trader Joe's. The most surprise, however, came when I googled "brussel sprouts" to find out they are actually "brussels sprouts." The two "s" merge, as French words often do, to form one.</div>
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<br />
Since finding them on a stalk, I've eaten them steamed with couscous, stir-fried with other veggies and tofu, and roasted. Anyway made and anyway spelled, these little things are totally pop-able and totally good for you.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-19806734401544769292013-01-21T05:37:00.000-05:002013-01-21T05:37:00.308-05:00Vegan Pumpkin Muffins<div style="text-align: justify;">
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I'm not sure which I like more - the cats or the muffins. It seems every Ross, Marshalls, and TJ Maxx have these little boxes of cupcake decorations. When I first saw them, I thought it was a fantastic idea and made my own out of scrapbook paper and toothpicks. They are cute, but not quite as this set of cats that a dear friend gave me. This is definitely the kind of thing best shared so I waited until my <span style="font-family: inherit;">mom and sister were visiting to use them for pumpkin muffins.</span></div>
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<a href="http://3.bp.blogspot.com/-tnaIkXolKvM/UNdsgIiJw1I/AAAAAAAAENQ/iclkE5Xrnwc/s1600/89A15438-A87C-40DA-A05A-404DFA10BC80.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://3.bp.blogspot.com/-tnaIkXolKvM/UNdsgIiJw1I/AAAAAAAAENQ/iclkE5Xrnwc/s400/89A15438-A87C-40DA-A05A-404DFA10BC80.JPG" width="400" /></a><span style="font-family: inherit;">Pumpkin Muffins</span></div>
<div style="text-align: left;">
<span style="background-color: #fefcf8; font-family: inherit; line-height: 1.22em;">1 3/4 cups all-purpose flour (I used a whole-wheat blend)</span></div>
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<a href="http://2.bp.blogspot.com/-Feltn76AYqE/UNdsgGOaE5I/AAAAAAAAENQ/sD-9Yh_uz8s/s1600/5AA3C2B3-2F05-4A80-8667-F07F5E2BC700.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Feltn76AYqE/UNdsgGOaE5I/AAAAAAAAENQ/sD-9Yh_uz8s/s400/5AA3C2B3-2F05-4A80-8667-F07F5E2BC700.JPG" width="400" /></a></div>
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<span style="border: 0px; line-height: 1.22em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">3/4 cups sugar<br style="line-height: 1.22em;" />1 tablespoon baking powder<br style="line-height: 1.22em;" />1/4 teaspoon salt<br style="line-height: 1.22em;" />1 teaspoon ground cinnamon<br style="line-height: 1.22em;" />1/2 teaspoon ground or freshly grated nutmeg<br style="line-height: 1.22em;" />1/2 teaspoon ground ginger<br style="line-height: 1.22em;" />1/4 teaspoon ground allspice<br style="line-height: 1.22em;" />1/8 teaspoon ground cloves<br style="line-height: 1.22em;" />1 cup pureed pumpkin<br style="line-height: 1.22em;" />1/2 cup soy milk<br style="line-height: 1.22em;" />1/2 cup vegetable oil<br style="line-height: 1.22em;" />1 tablespoons molasses</span></span></div>
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<span style="font-family: inherit;">1) Mix </span>together flour, sugar, baking powder, salt, and spices. </div>
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<span style="line-height: 18.28333282470703px;">2) In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. </span></div>
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<span style="line-height: 18.28333282470703px;">3) Add wet ingredients to dry and mix.</span></div>
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<span style="font-family: inherit; line-height: 18.28333282470703px;">4) Pour into muffin pan, either papered or greased. Bake at 400°F </span><span style="font-family: inherit; line-height: 18.28333282470703px;">for 18 to 20 minutes until a toothpick in the center comes out clean.</span></div>
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<a href="http://2.bp.blogspot.com/-RLs0f8Uv4aY/UNdsgKCrTtI/AAAAAAAAENQ/lRRO9cJMMWA/s1600/5843D48D-4AA5-4B03-ADC8-E2802781EB51.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-RLs0f8Uv4aY/UNdsgKCrTtI/AAAAAAAAENQ/lRRO9cJMMWA/s640/5843D48D-4AA5-4B03-ADC8-E2802781EB51.JPG" width="640" /></a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-43385749391041237422013-01-14T04:23:00.000-05:002013-01-14T04:23:00.086-05:00Winter Squash + Black Bean Pozole<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XohYPt8_bCo/UOnqAF8SOyI/AAAAAAAAE6M/SN2Oc2HAK3A/s1600/CSC_0484.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-XohYPt8_bCo/UOnqAF8SOyI/AAAAAAAAE6M/SN2Oc2HAK3A/s640/CSC_0484.JPG" width="640" /></a></div>
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I've succumbed to the awful cold that's making the rounds everywhere these days. At work people are sniffling and downing tea. At the grocery store the cashier is coughing while telling me my total. The man on the treadmill at the gym keeps sneezing. And now I am one among them. Properly coughing into my elbow...most of the time anyway. <br />
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I made this soup because I had pumpkin that was getting soft. It took a little time to prep because I soaked dry beans overnight, cooked them the next day, and then stuck them in the refrigerator to use in this soup the following day. But it was well worth it - this soup is like medicine. Only it's delicious.<br />
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This is also great warmed up the next day (or a few days later) after the spices have married. It becomes even more flavorful.<br />
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<a href="http://2.bp.blogspot.com/-0SDCidf1Hzg/UOnp-J_aDmI/AAAAAAAAE6E/0B1SfzlYjqM/s1600/CSC_0478.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-0SDCidf1Hzg/UOnp-J_aDmI/AAAAAAAAE6E/0B1SfzlYjqM/s640/CSC_0478.JPG" width="640" /></a><br />
Pumpkin & Black Bean Pozole<br />
<br />
1 large yellow onion, cut in chunks<br />
4 cloves of garlic, minced<br />
2 Tablespoon vegetable oil<br />
3 cups vegetable stock<br />
4 cups black beans<br />
1 lb pumpkin and/or winter squash, cut in 1-inch chunks (I used one small pie pumpkin and one calabaza)<br />
14 ounces hominy<br />
4 tsp Chipotle Chili Pepper (quite spicy, decrease for taste)<br />
2 tsp oregano<br />
1/2 tsp cinnamon<br />
1/2 tsp ginger<br />
2 Tbs lemon or lime juice<br />
salt to taste<br />
<br />
Toppings<br />
<br />
cabbage, cut in strips<br />
jalapeno pepper<br />
diced tomato<br />
chopped cilantro<br />
<br />
Directions<br />
<br />
1) Heat oil in a pan over medium heat. Add onion and allow to cook while mincing the garlic. Add the garlic and cook a few minutes until the onion is translucent.<br />
2) Add the remaining ingredients and stir. Bring to a boil and then simmer until the pumpkin and squash are tender.<br />
3) Remove from heat and squeeze in lemon juice.<br />
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4) Transfer to serving bowls and top with toppings. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8583483675099957889.post-80705744833978561902013-01-07T05:00:00.000-05:002013-01-07T05:00:13.720-05:00Buckwheat Porridge<div class="separator" style="clear: both; text-align: center;">
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I work with two women who grew up in the former Soviet Union. One day at lunch, they talked about having buckwheat as children. Made into a porridge, it was the quintessential kids' breakfast throughout the bloc.<br />
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I love oatmeal and hot breakfast cereals so I had to give it a try. I put the groats in a saucepan and lightly toasted. Then I added water and salt, brought it to a boil, and cooked until soft. Then I added cinnamon, dried cranberries, a few almonds, and a little agave.<br />
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It was really good and really filling. Perfect for the winter. Surprisingly, buckwheat isn't a grain at all; it's a seed related to rhubarb and sorrel, which means it is gluten-free.<br />
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It's also scores pretty high on the healthy scale having lots of amino acids and having a positive impact on cholesterol. It sounds like I need to eat more buckwheat porridge in the new year!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-13966459843422647652013-01-02T14:49:00.001-05:002013-01-13T18:22:11.445-05:00Apple + Pear + Cranberry Crumble<br />
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<div class="MsoNormal">
<a href="http://1.bp.blogspot.com/-o9SBZlsJgCI/UOR2VRhhAXI/AAAAAAAAEuE/06qEa75HhFQ/s1600/7B2A2113-DADE-40D6-9CE0-8CF53F4CBEC8.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-o9SBZlsJgCI/UOR2VRhhAXI/AAAAAAAAEuE/06qEa75HhFQ/s400/7B2A2113-DADE-40D6-9CE0-8CF53F4CBEC8.JPG" width="400" /></a>Our annual white elephant gift exchange at work can get
pretty fun…and bizarre. For two years running, furry handcuffs have found their
way to the pile and then to a certain very fun, very conservative Muslim
colleague. The peals of laughter that emerge from the group to see this
colleague joking and waving furry handcuffs around is just too fun. </div>
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<a href="http://3.bp.blogspot.com/-oiixfTFzgYA/UOR2VajL_6I/AAAAAAAAEuE/Iv-_G9K8nC4/s1600/09D6F163-C38F-4FBC-9719-7CBE451DEC2B.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-oiixfTFzgYA/UOR2VajL_6I/AAAAAAAAEuE/Iv-_G9K8nC4/s400/09D6F163-C38F-4FBC-9719-7CBE451DEC2B.JPG" width="400" /></a>It’s a great release for everyone in an industry where the
work can be very stressful with little rewards. Each year, the leadership team,
me included, arranges for catering and provides desserts. I was looking for
something relatively easy (it was the week before Christmas), gluten-free (to
support a colleague), and vegan (to support myself as I try to become vegan). </div>
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One of the first places I looked was Post Punk Kitchen. I
found a delicious sounding apple crisp recipe. As normal, I took quite a few
liberties to create a new version. It was great, and the cranberries and spices
made it very festive for the holidays. </div>
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<em style="border: 0px; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 1.22em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></em>
<em style="border: 0px; line-height: 1.22em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">For the filling</span></em><br />
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<br />
<a href="http://3.bp.blogspot.com/-IiY4btnpIt0/UOR2VeTeONI/AAAAAAAAEuE/eXZs-L2fVOI/s1600/131BB9AC-5675-4A63-BEC7-CADFC42A0F9B.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="http://3.bp.blogspot.com/-IiY4btnpIt0/UOR2VeTeONI/AAAAAAAAEuE/eXZs-L2fVOI/s400/131BB9AC-5675-4A63-BEC7-CADFC42A0F9B.JPG" width="400" /></span></a><span style="font-family: inherit;">3 lbs apples (I used Granny Smith)<br />1 lb Barlett pears 1/4 cup sugar<br />1/2 cup water<br />1 tablespoon cornstarch will work too<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1/4 teaspoon allspice<br />1/8 teaspoon cloves<br />1/2 cup dried or fresh cranberries</span><em style="border: 0px; line-height: 1.22em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></em><br />
<em style="border: 0px; line-height: 1.22em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">For the topping</em><br />
<span style="font-family: inherit;">1 cup quick cooking oats<br />1 cup millet flour<br />1 cup sugar<br />1/2 teaspoon baking powder<br />1/2 teaspoon ground cinnamon<br />1/3 cup canola oil<br />3 tablespoon soy or almond milk<br />1 teaspoon vanilla<br />1/4 teaspoon salt</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="line-height: 18.28333282470703px;"><span style="font-family: inherit;">Preheat oven to 350 F.</span></span></div>
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<span style="font-family: inherit; line-height: 18.28333282470703px;">Peel, core and thinly slice apples and pears. Dissolve the cornstarch water and set aside.</span></div>
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<span style="font-family: inherit;">Place apples and raisins in the baking dish, add sugars and spices and combine everything well (you may need to use your hands to do this). Pour arrowroot mixture over everything.</span></div>
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<span style="font-family: inherit;">To prepare the topping, in a medium bowl, combine all dry ingredients. Add oil, milk, and vanilla, mix well. Crumble topping over the apples. Bake for 45 minutes.</span></div>
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<span style="font-family: inherit;">Remove from oven and let cool at least 15 minutes before serving.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-88373911881022668622012-12-25T05:00:00.000-05:002013-01-06T18:14:02.555-05:00Star Tree Topper<div class="separator" style="clear: both; text-align: left;">
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This is my first Christmas tree - the very first of my own in my own apartment. My mom, sister, and I piled in the car the first weekend in December and brought back this beautiful tree tied to the top of my car. My mom has been buying us each ornaments since forever so I have plenty. Lights were purchased and strung. But the tree topper - that needed to be special. </div>
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It had to be a star. Nothing else would do. I like the angels and the bows, but I love starts. </div>
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I got a piece of foam board and cut out a start. I didn't use a pattern so it's not perfect, but I wanted it a little free form.<br />
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<span style="text-align: start;">Then I took yarn and wrapped it. I tried to keep it single strand all the way around until it was completely wrapped. I tied it in the back. </span><br />
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<span style="text-align: start;">You could use a hot glue gun, but I thought it would be nice to reuse the yarn later for something else and create a new topper next year. Hey, I might have my first tradition.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8583483675099957889.post-22759590080688320602012-12-05T05:20:00.000-05:002012-12-23T12:43:04.417-05:00Pumpkin + Kidney Beans + Kale<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-1zEgFi6A0Dk/UL0kbgPkytI/AAAAAAAADrY/BZrXx7QBnWQ/s1600/9533F8D7-09D1-4F40-8ED3-AFC61FF54A07.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-1zEgFi6A0Dk/UL0kbgPkytI/AAAAAAAADrY/BZrXx7QBnWQ/s400/9533F8D7-09D1-4F40-8ED3-AFC61FF54A07.JPG" width="400" /></a>This year for Halloween I got a couple of little pie pumpkins. I painted the outside - a bat and a ghost - so that I could still use them in the kitchen later. I peeled and chopped them, and put them in the crock pot with enough water to cover the bottom. A few hours later, they were soft yumminess. This thing didn't even need any butter or salt or anything else! I was spooning it out of the pot! </div>
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<span style="text-align: justify;">It made a lovely combination with kidney beans and kale. I simply put it all in a pan together over medium heat until the kale was cooked and the beans were hot. I added salt and pepper. This is the type of dinner that makes me feel good because I'm eating healthy foods, lots of lovely colors, and enjoying every bite!</span> </div>
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