The Summertree Café

Hiatus

2009-05-15T16:51:00.003-05:00

I'm taking a hiatus. I didn't mean to start my break without telling you all, but finals & softball have been taking up a lot of my time. School is out this coming Thursday, and I can't wait for summer! Since I have talked to you last - how long has it been, 15 days or more? - I have been great. I made some new friends & hung out with some old ones. My high school softball team had an undefeated season. I got a 4.0 GPA. Good stuff!

I will miss you all, and I can not express in words how much each & every one of you means to me. Having this blog and making so many genuinely sweet blogging friends really helped me through the rough patches, and I appreciate it oh so much. I'm looking forward to a fabulous summer, and I hope you are too.

Until next time,
Katie

Addicted to Hemp(milk!)

2009-04-30T00:00:00.001-05:00

HAHA if the title didn't make you giggle, then I guess you don't share my wacko sense of humor :P but that's ok! So...for those of you who don't know, hemp is a super plant! It can grow with little to no chemicals & can be used to make fiber (and from hemp fiber, rope & fabric, etc.) & can also be eaten or taken as a dietary supplement. This is my first hemp food product, and to sum it up...Hemp makes a mighty fine non-dairy milk!

It creamy, consistent in texture, and had a lovely flavor. I tried the Unsweetened Original, and I will be buying this again FOR SURE - it is the only non-dairy milk I've ever had that I have enjoyed as a beverage, meaning all by itself, in a glass with nothing adding. I'd like to thank Christina from Living Harvest for the sample!

Still Obsessed

2009-04-27T20:54:00.003-05:00

Why yes, I do eat strawberries daily. The obsession lives on!! For brekkie I had a big bowl of cereal with some Mareblu Almond Crunch, bananas, and strawberries. It was pretty dang filling!
I just realized that this lunch is kind of small...*scolds ED*...I'll pack better next time.
This was one of the increasingly rare occasions that my parents allow me to have a meat-free dinner (I've been going to a nutrition again, just every so often - and let me tell ya, my mom is obsessed with protein now!) Believe, I would be vegan all the way if they'd let me. Anywho, I had some creamy hummus, raw broccoli, carrots, and falafel.
And dessert! A Colossal Chocolate Chip Cookie from the Alternative Baking Co. - review coming soon! Also, some Unsweetened Original Living Harvest Hemp Milk review coming soon! Is there an echo in here? I think there is.

Friday Cat Blogging

2009-04-24T07:23:00.000-05:00

I will be out of town on an orchestra (I know, I'm a nerd haha) trip this weekend. My cat is going to keep you company! Mitzi is here to wish you a happy spring! She hope you are enjoying green grass & pleasant weather, but she sure is. She has been outside a lot in the last few days, chasing squirrels and getting into other shenanigens. I'll see you all on Sunday!

Feeling Crafty?

2009-04-19T22:05:00.001-05:00

Are you in a creative mood? How about making a Jewelry Frame? This was actually my lovely mama's idea...you can see her frame below (it is the last photo of the post.) OK, so the first step is to get your supplies together. Spray paint color of choice, sharp scissors, a cute picture frame & window screen.
Lay your picture frame out on the screen. Cut a large piece - larger than you think you need.
Next, hang up your screen outside. I suppose you could lay it down on some old newspaper, but this method worked best for me (and my mom.) I pinned mine to a garden climber, but you could pin yours to a close line or even a tree branch.
Spray the screen until you are happy with the color - I used white spray paint, and it took three coats until I was satisfied.
We're back inside! Remove the glass from the frame. Now, use a staple gun to secure the screen to the frame from the inside. I don't have pics from this step because my dad did this part for me. I guess I'm not old enough to use a staple gun haha.

Carefully cut around the edge of the picture frame to remove the excess screen. If you don't, it will look funny. In the photo below, I am holding two things - clear thumbtacks and those weird plastic round earring backs that are becoming more and more popular. I hate those earrings backs - they hurt my ears and stick out from behind my infant-sized earlobes. Yes, I have very small ears. Anyways...I included this photo for a reason. Just like you would attatch a pair of stud earrings to the frame, use the thumbtack as the "earring" part, and the earring back for...well, you get the picture. Then I hung a necklace on one (see first photo, right side of diptych) and a pair of hoop earrings on two. And you can barely see them! Hence the clear tacks.

It's time to hang your earrings! The frame below is my mom's - as you can see, she has more earrings than I do. And, in case you were wondering, the teddy bears are significant - the one with the daffodil was given to her by her bff when my aunt died a while back. My sister made the one in the very back with the black button eyes & nose.

So there you have it! The first craft from TSC. What do you think?

Seasonal Obsession

2009-04-15T23:02:00.001-05:00

One word: strawberries. These sweet little lovelies are appearing at breakfast (the bar is from GO MACRO, review coming soon,) lunch (pbj & baby carrots + green pepper on the side,) dinner (the burrito is an Amy's Kitchen burrito YUM,) and dessert. Oh, and snacks, too...

Please excuse my alien photos - it's kind of late at night, and I'm not exactly sure what happened with these two. Also excuse my random-ness, I'm kind of giddy & sleep right now. So...what have you all been up to? How was your Easter? The day before Easter was beautiful here - warm weather, blue sky - but Easter itself was rainy and gray. Boo! But at least no snow :) :) Why the double smiley-face? Well there's NO SCHOOL on Friday. Yay! How about another smiley just for fun? :) Can you tell I had a good day? :)

PS: I typed the final smile inadvertently. Seriously. Heehee. Also: these pictures are not a full day's eats, they are from different days (and mealtimes) throughout the week.

Mareblu Naturals

2009-04-07T12:00:00.000-05:00

Thanks, Jimmy, for the awesome samples! I really enjoyed these convenient snacks from Mareblu Naturals. Here is my full review:

Almond Crunch: This one had the best texture, in my opinion - I love almonds. The almond taste was definitely there!
Blueberry Pomegranate Crunch: Mmm this was one of my favorites. Very fruity!
Cashew Crunch: Great on salads! This one was really sweet.
Dark Chocolate Cashew Crunch: It's like eating dessert for breakfast...or lunch, or dinner, or a snack.
Pecan Trailmix Crunch: YEAH! I was feelin' this one. It reminded me of pecan pie :)
Pistachio Trailmix Crunch: Tasty, but not my favorite. I guess I just prefer raw, unseasoned pistachios.

Edible Ideas

Put Mareblu Naturals nut clusters on hot or cold cereal for added flavor and texture
Make a breakfast sundae - layer cereal or granola, yogurt, fruit, and nuts in a tall glass.
Sprinkle nut clusters over salads (even fruit salads!) for extra protein.

A Spring Snow

2009-04-05T09:32:00.000-05:00

Overload!

2009-04-04T17:11:00.001-05:00

See that photo down there? That's my math homework. I also have four projects & a hearty chunk of Great Expectations to read. Yay high school! If you have time, check out these great giveaways:

Bobbi from N Her Shoes is giving away a super cute Danskin pullover.
CG from Unconvering Food is giving away Clif Z-Bars + coupons.
Janice & Liz from Meal Makeover Mom's Kitchen are giving away an immersion blender.
Katie (love her name! hehe) from Chocolate-Covered Katie is giving away "CCV In a Box."
Rachelle from Mommy? I'm Hungry! is giving away a gift certificate to EcoStore USA.

On a more personal note...my anorexia recovery has been going really well. I have been in recovery for a year now as of March. Thinking back to my first few experiences with recovery and how difficult the overall process has been for me, I am very glad that I chose recovery over hospitalization or death (which is what would have eventually happened if I had let my ED continue to control my life.) I have been dealing with a lot of ups and downs lately, but today was a good day, and I am looking to more good days in the future.
PS: What do you think of the blog facelift?

Barney Butter

2009-03-26T00:01:00.000-05:00

I have learned that Barney Butter is as versatile (and delicious!) as it gets. It is tasty on waffles, oatmeal, bagels, toast, crackers, sandwiches, cereal...mmm mmm. And toppings? Applesauce, fresh fruit, jelly/jam/preserves - this stuff goes well with everything!

Not only is the flavor great, but the color is nice too. A perfectly pretty tan :] The only bad thing is that too much of it can stick in the stomach, or on the roof of the mouth. But some hardcore nut butter lovers may adore that. Also, it can get kind of messy. I usually go light on the PB & such, but I couldn't resist piling on the Barney Butter. It spreads very easily, at room temperature or out of the fridge. (Trust me, I tried both ways.)

Thanks, Barney Butter, for the great samples! I will definitely be buying a big jar of this almond butter sometime in the future.

Spring

2009-03-23T20:24:00.003-05:00

spring / printemps / primavera

Whatever the heck you call it, it is my absolute favorite season. The trees are starting to get their leaves back, flowers are starting to bloom, the weather is beautiful again....Ahh. It makes the winter worth it. (Winter is my least fav - haha, can you tell?)

I am so excited for this time of year... even though Spring Break is over. (I go back to school tomorrow.) There's a hearty eight weeks before summer...but Easter is right around the corner! I have a lot of recipes in my head that I am excited to share with you guys as soon as I get the chance. I just adore springtime!!! What is your favorite season?

Crazy for Coconut!

2009-03-14T23:23:00.003-05:00

Is this a dream? I asked myself after arriving home to find two ENORMOUS boxes on the front porch. I was even more amazed when I opened them up. Thank you so much, Turtle Mountain, for the delicious treats that you sent me. They supplied me with the majority of their So Delicious Made with Coconut Milk (vegan!) line, and wow, was I impressed.

Purely Decadent Frozen Desserts

Chocolate: This flavor was really tasty & rich - the best nondairy chocolate "ice cream" I've ever had.
Coconut: HANDS DOWN my favorite! The Coconut flavor is creamy and delightfully sweet; it's filled with coconut flakes that only add to its wonderfullness.
Cookie Dough: I didn't think that I was a big fan of cookie dough ice cream...until I tried this. It was one of the best!
Vanilla Bean: There is just a hint of coconut in this flavor, but it is definitely vanilla. It goes great with fruity desserts like pie and cobbler.

So Delicious Coconut Milk Beverage

Original: The first thing I noticed was the great texture - smooth and creamy. The flavor is very subtly, good with sweet cereals. Not a "WOW!" but it was still OK.
Vanilla: I preferred this flavor to the other because it was more flavorful. Plus, it only had 10 calories more per serving than the original. I will definitely be buying this from now on.

So Delicious Minis

Banana Split Sandwiches: The banana/strawberry flavor wasn't as prominent as I'd expected, but they were delish none the less.
Coconut Sandwiches: These were very different that the Banana Split kind...the coconut flavor is strong and goes well with the chocolate "cookie" part of the sandwich.
Coconut Almond Bars: Oh my! What to say about these except for AMAZING! And only 170 cals per bar? These are a dream come true.
Vanilla Bars: Almost as stunning as the Coconut Almond Bars. Almost.

So Delicious Cultured Coconut Milk

Blueberry: One of my favs! I actually stirred in some frozen blueberries, and it was superb.
Passionate Mango: So tropical! It reminded me of warm weather. The summery orange color makes it a treat for the eyes, too.
Plain: There is nothing plain or boring about this flavor! It is perfect for pairing with strong fruit, like pineapple or pomegranate.
Raspberry: This flavor is just dreamy. Its pretty color matches its scrumptious taste.
Strawberry Banana: I like this flavor a lot because I can top it with fresh strawberries and/or bananas...kiwi goes great with it, too!
Vanilla: I poured this over a warm slice of blackberry upside down cake. It's very similar to melted ice cream - so, so wonderful. I imagine that it would be great on fruit pancakes, too.

My Room

2009-03-09T12:00:00.002-05:00

When I first moved to KS, I had a pink & purple fairy room. Then I got the furniture that I have now, and the walls were paintstakingly stripped of the wallpaper and painted light blue. At that point, I had a geometric blue-green-purple bedspread. I recently redid my room for the last time (before I go off to college, that is) and I think that it reflects me pretty well. Mostly, it reflects my love of color and desire to travel. What do you all think?

And now for some contests!

Foods that Fit is giving away a variety goodies.
CCV has a whole box of Jocolat bars to share.
Heather's giving away a Turtle Mountain coupon.
Missy is sharing some Erin Baker's products.

It's Vegan! Part 2

2009-03-06T22:07:00.001-06:00

This breakfast is an old favorite of mine that I haven't had in a while - puffed rice & pineapple. Usually, I eat this combo sans yogurt, with lots of pineapple juice and walnuts on top. Today I switched it up: I got my healthy fats this morning from the plain coconut milk yogurt (complete Turtle Mountain review coming soon!) that I used. YUM!

Lunch was a simple salad of romaine + strawberries, with some Mareblu Naturals nuts (again, review coming soon!) as well as a clementine.

I had a special treat with dinner: a soda! I rarely drink pop, but I was craving it. I had a Fitz's Cream soda mixed with the juice of 2 meyer lemons & 1/2 of a lime. It really gave this drink an extra POW! Fitz's is semi-local (St. Louis, MO) and made without high fructose corn syrup or aspartame. My dad & sister are addicted :) Dinner was rice & beans with salsa, lettuce & carrots, and a corn muffin. Rice & beans is somewhat of a staple at my house - always filling, and always good.
I feel like I am constantly apologizing for my lack of blogging! I will get some automatic posts up soon. Softball tryouts were all this week, so I'll let you all know if I made the team as soon as the results are posted. Have a great night!

It's Vegan! Part 1

2009-02-25T18:47:00.004-06:00

***EDIT***

Giveaways are awesome! Here are some that are ending soon...

Diana from Strawberry Shortstuff is giving away 1o The Simply Bars. This giveaway ends on March 4th.
Katie from Chocolate Covered Katie formerly CCV) is giving away an ENTIRE box of Jocolat bars. This giveaway ends March 19th.

...so what are you waiting for? Get your butt on over to these fabulous blogs right now!

***END EDIT***

Due to a hearty snack after volleyball last night, I had a very light breakfast: a waffle with PB & banana slices (not pictured) and a ZenSoy Soy on the Go Cappuccino. Mmm mmm this was good. Pretty filling, too!

Lunch was simple - ½ of a PBJ on Ezekiel bread, a little bit of lettuce + baby carrots, and a bag of Brother's All-Natural Fuji Apple Chips. I actually didn't eat the apple chips because I still wasn't very hungry.

For dinner...my mom cooked vegan! This miracle only happens on rare occasions :) It was a stir-fry of green onions, cauliflower, carrots, tofu, and clementines over rice noodles. Talk about delicious! I apologize for the photo...especially the placemat. It looks great in some photos, awful in others. Haha....my sis M set the table.

I have been packed with activites and school assignments lately! I have a volleyball tournament coming up this weekend...I might just bring along my camera so that I can post a few photos. I'll make sure get a few shots of our food table especially for the blog ;] I've got a bunch of product reviews as well as some new, fun recipes planned. I also just did a Spanish project for school that was all about food. That post will be coming up in the next few days. "See" you all soon!

Dearest Simplicity

2009-02-15T18:24:00.009-06:00

I am almost embarrassed to share this recipe with you. It is so simple, you will probably laugh. To me, the technique is key to getting the lemony flavor just right. And the luscious green color? Positively inspiring. To me, at least. A nice contrast to the cold, brown world that exists outside of the kitchen. At least the sky is blue today...

MEYER LEMON BRUSSELS SPROUTS

Fat-free! Negative calorie! These babies are perfect if you are eating light. Or if you just adore their pungent flavor, as I do.

brussels sprouts, thoroughly cleaned, stems removed
juice of meyer lemons
freshly-cracked black pepper

You'll need the juice of 1 meyer lemon per 10 brussels sprouts. Squeeze it all out! OK, so the first thing you do is cut the brussels sprouts in half. If you have prepared them correctly, the will stay in tact. Now, steam them for 5-10 minutes or until they are almost perfectly soft. Now, transfer them to bowl containing the meyer lemon juice. Crack your pepper on top of them, as much as you wish. Put a tight-fitting lid over top of the bowl and let it sit (further steaming the brussels sprouts & infusing them with lemony goodness) for 4-5 minutes. Serve hot or cold with additional cracked pepper and any leftover lemon juice for dipping.

A Local Gem: Harvest Lark Company

2009-02-13T20:05:00.006-06:00

Wow, what's wrong with me? I've been meaning to post this review since SEPTEMBER (hence the lack of a photo) but I haven't gotten around to it until now. I could've sworn that I posted it before...if I have, please let me know. I am really embarrassed that I totally forgot to post about these awesome eats.

The Harvest Lark Company is based in good ol' KS. They sell bakery bars and snack mixes in many varieties. I have tried many of them, and I've enjoyed them all.

Cranberry Pecan: Delicious! This is one of my favorites for sure. Not too sweet, and not too tart.

Ginger Date: Not overly sweet...it's like gingerbread with dates mixed in.

Chocolate Chip: I have had actually chocolate chip cookies that could never compete with this flavor! The texture is great and the chocolate chips are not overwhelming.

Peanut Butter: This flavor was really tasty, like a peanut butter cookie.

Raisin Currant: A nice, semi-sweet flavor with a good, hearty texture.

Coco-Espresso: This flavor is okay, but it needs more espresso. I like my caffeine!

Raisin Currant Lark Snack Mix: Raisins, cashews, peanuts and Raisin Currant bakery bar trims make this granola-like snack mix perfect for breakfast, a snack or even dessert. The salty-sweet combination of flavors is addicting! I enjoyed it with almond milk or plain yogurt.

Sick Day(s)

2009-02-10T20:50:00.008-06:00

Flu? Cold? I don't know what it is - all I know is that I do not feel well - I've been tired and achy, with a headache & sore throat, for days. As a drudge through school and massive piles of homework, all I muster up is basic meals to keep me going. Basic doesn't mean bad, it just means simple. The mug contains warm almond milk + earl grey tea...I was craving a little more London Fog (see below), so I whipped one up myself :)

The photo above is a piece of PBJ toast that I had as a snack the other day - I was pretty tired when I made it...can you tell? Haha I spread it so sloppily, but it still tasted good.

The bowl is full of brown rice, salsa, & peas. Easy & flavorful. Hot drinks have been a must - the little Starbucks cup contained a short soy London Fog Latte.

Hopefully I will be better soon, and I will once again post recipes & other fun stuff. I do apologize for my prolonged absence. I am really miss blogging, and I am looking forward to getting over this bug (in time for the 5-day weekend?) so that I can get back into it.

Today's Eats

2009-02-03T22:11:00.001-06:00

Since I've never posted about a full day of eats before, I thought I'd give it a try. Breakfast was a tasty bowl of Peanut Butter Panda Puffs, topped with 1/2 a banana & some unsweetened almond milk.

Lunch was a salad topped with a clementine as well as some raw macadamia nuts. I also had a Coconut Cream Pie LARABAR on the side.

For dinner, I had a roll-up that consisted of refried beans, spinach, & spicy salsa rolled in a whole-wheat tortilla. Yum! I also had a piece of cookie cake (not pictured) later on, to celebrate the outcome of the Superbowl. Go Pittsburgh!

I realize that I didn't eat a whole lot today, but I didn't exercise either. Trust me - on days when I have softball or volleyball practice, I consume a whole lot more. Have a great Wednesday!

Mitzi's Back!

2009-01-30T19:03:00.001-06:00

My dear Mitzi hasn't been featured on the blog since Thanksgiving...but she is back today! She has been spending her time playing, lying in the sun, and eating.

She hopes you are having a happy 2009, and she desperately wants you to root for the Steelers on Sunday. GO PITTSBURGH!

A Revelation

2009-01-24T10:19:00.000-06:00

I have been dealing with some self-esteem issues lately, but I came to a realization while in the sauna at the gym (workout below.) I realized that my own negative thoughts about myself are the source of my body-image woes. I also realized that there is message sent to all women by the media, and that is that every woman should be constantly "improving" herself - tightening skin, toning muscle, tanning, manicuring, moisturizing...it's never-ending. And then I got it. That's how the beauty industry makes money, by convincing women that it is "weird" to be content and proud of their bodies. I love a manicure, I have an addiction to lotion, I adore working out...but I enjoy those things because they feel good to me. And I have decided that I am going to learn to appreciate my body. I am starting by doing and eating things that make me feel good.

The yummy food above is a raw breakfast I had the other day - Medjool dates (a Costco find), as well as a bowl consisting of 1/2 a grapefruit, pomegranate seeds, part of a banana & some pistachios. Defintely a colorful and filling morning meal.

In addition to embracing good food, I am also continuing my regular exercises...

20 min. stair climber
20 min. indoor rowing
20 min. weights (arms)
10 min. cool down/stretch
10 min. sauna

Hopefully, I will continue to feel better and have a brigher perspective overall. What do you do you lift your mood?

Fifteen

2009-01-15T21:07:00.007-06:00

I know, I know. I've been a bad, bad blogger. I'm sorry. I really am. But I really am busy, too.

January 10th was my birthday. I was planning to post about a delightful cake I'd made, or some other kind of special treat. However, life - volleyball, school, work, softball - got in the way. I feel bad. I really do. I promise do to better, to post more often! So far, I have kept all of my promises concerning this blog, and I intend to do the same with this promise. I have a volleyball tournament this Saturday, but I will get cooking this weekend. (We have a three-day.)

On a lighter note, I am so glad that you guys enjoyed the video! I was kind of shy about posting it, but I'm so glad I did! I'll talk to you all soon.

A Workout & Video Post

2009-01-09T20:49:00.001-06:00

So I went to the gym yesterday...

30 min. elliptical
60 min. weight lifting (machines, full-body, 2 sets 15 reps)
20 min. rowing
10 min. stretch/cool down
10 min. sauna

I felt great after this workout - I always feel so pumped & refreshed during & after a good chunk of time at the gym. (BTW, I go to the fabulous Prairie Life Center...PLC for short...I would highly recommend this gym in you have one in your area! They have multiple locations throughout the Midwest.)

What in the world do I eat to refuel after a workout? I gotta be honest, sometimes nothing. I'm not usually very hungry after exercising, so I usually have a big meal before. If do have a light munch post-workout, it's usually raw. I rely on LARABARS at breakfast time (paired with ½ a grapefruit in most cases) and for small snacks after I've left the gym.

The above photo is a boatload of LARABARS that the wonderful Lewis from the LARABAR Blog sent me a LONG time ago (hence the weird photo). Because of the increasing popularity and pure pizazz of video blogging (not to mention the possibility of getting another box of LARABARS,) I've decided to make my own video! Check it out!!

Grapefruit Tapioca Pudding

2009-01-06T18:20:00.000-06:00

Grapefruit Tapioca Pudding
Serves 3-4.

2 cups unsweetened almond milk
½ cup + ¼ cup + ½ cup & 2T freshly-squeezed grapefruit juice
¼ cup small tapioca pearls
1 heaping T vegan powdered sugar, more if needed
3T agar-agar flakes
¼ tsp. vanilla

Soak tapioca pearls for 30 minutes. Meanwhile, in a saucepan, stir together all ingredients, but only use the first ½ cup of juice. Bring liquid to a boil, stirring constantly until agar flakes are dissolved. Pour into a large bowl and let cool before transferring to refrigerator. As you wait for the pudding to thicken up, drain the tapioca pearls. Put them in a clean saucepan and cover with water. Simmer gently for 7-10 minutes, until the pearls are tender and glossy. The water will thicken a LOT – don’t be alarmed. Little by little, pour the tapioca pearls and the “water” into a handheld strainer. Turn on some cold water and let it gush over the tapioca at high-speed. Remove the pearls from the strainer with a spoon and repeat until all of the pearls are rinsed. Store in the refrigerator until pudding is firm.

Once firm, blend the pudding with the remaining ½ cup +2T of juice. Taste and add more sugar if necessary. In a small glass or bowl, scoop 1 heaping tablespoon of cooked tapioca pearls. Fill to the top with pudding and garnish with fresh chunks of grapefruit. You can stir in additional pieces of grapefruit if desired.

My Resolutions

2009-01-01T22:32:00.007-06:00

In the past, I have had trouble setting goals for myself. I tended to expect outrageous things from myself, things that I would never expect from another human being. I would either end up shattered by my inability to reach said goals or worn thin attempting (and sometimes succeeding in) achieving them.

This year, I want to break the pattern. I made a few generalized, simple resolutions for myself. Resolutions that I can be excited about. Last January, my one resolution was to lose weight. I didn't care about anything else. This year, I have chosen to enjoy life - all aspects of life: food, friends, family, activities, etc. I can already tell that '09 is going to be a ~~good~~ fantastic year.

What are your resolutions for 2009?

World's Simplest Cranberry Spread

2008-12-30T15:36:00.001-06:00

Are you sick & tired of cranberries yet? ... I'm not!

Cranberries in the past...

Simple Cranberry Sauce
Makes about a ½ cup.

¾ cup cranberries
½ cup water
¼ tsp. ground cloves
agave nectar, to taste

In a non-stick pan, sauté the cranberries, cloves & water together until the berries are very soft and lose their shape. Put the mixture into the refrigerator to cool overnight. Once cool, stir in agave nectar to taste. Spread on crackers, English muffins, toast, etc. You could even spoon it over cheesecake.

Bejeweled

2008-12-24T13:50:00.001-06:00

I did not intend to leave you all for so long...it happened by accident; I was bombarded with finals, sports practices during my final week of school in 2008. Unfortunately, I didn't get much cooking or baking done until last night, and even then it wasn't very much.

However, I did make these babies - Pomegranate Buttermilk Bites. First, they were going to be scones. Then cookies. Then...bites. I'm a little out-of-touch with my inner baker, but I've got time to improve. I've also got time to improve my cooking skills. I took a trip to a local Asian grocers and picked up some tapioca pearls & soba noodles, among other things. Also, my birthday is coming up, so I'll be baking myself a cake. There is a lot to look forward to in the New Year!

These bite-sized delights remind me of my Poppyseed Plum Teacakes because of their size and somewhat because of their flavor, though the two are definitely different.

I hope you all have a very Merry Christmas...stay warm and enjoy some good food!

Pomegranate Buttermilk Bites
Makes about 12 bites.

1½ cups amaranth flour
1 cup hazelnut flower
2T unsweetened applesauce
1T agave nectar
2 tsp baking powder
1 tsp. xanthan gum
½ cup pomegranate arils
¼ cup unsweetened almond milk
¼ tsp. apple cider vinegar
1 tsp. vanilla extract
¼ tsp. ground ginger
¼ tsp. cardamom
dash of salt
powdered sugar, for topping

In a small dish, stir together the almond milk and vinegar. Mix the dry and remaining wet ingredients in separate bowls, omitting the pomegranate. Use a fork to cut wet ingredients into the dry. Add the buttermilk (almond milk + vinegar mixture) last. Switch to a large wooden spoon and stir until the mixture forms a slightly moist dough. With an ice cream spoon, scoop onto a parchment papered cookie sheet for about 15 minutes at 400°F. After they’ve cooled, sprinkle each bite with powdered sugar if desired.

*EDIT: I am entering this in Joelen's Tasty Tools: Baking Sheet Pans event. Why don't you submit one of your recipes, too? The deadline is New Year's Eve! The lovely Joelen also hosts many other monthly blogging events - be sure to check out her blog!

Dreamy Corn Chowder

2008-12-15T07:00:00.002-06:00

Did you ever have an experience in the kitchen where you just said "Wow. This is why I cook." ? Creating this recipe (vegan, gluten-free, fat-free & less than 200 calories in each creamy, delicious bowl) was like that for me. It was snowing outside, and I was bored. I was craving a thick soup. I threw a bunch of things in a pan and...voila. I truly believe that this one of the best recipes I have created so far.

This recipe proves to me that I am not just a kid messing around in the kitchen. I am improving and learning every day. I'll admit that it's not gorgeous, but what it lacks in appearance it makes up for in taste. Enjoy.

FAT-FREE VEGAN CORN CHOWDER, FOR ONE
Guilt-free corn chowder makes a great lunch or dinnner on a cold day.

1 small potato
1 cup frozen corn
½ cup unsweetened almond milk
1 tsp. nutritional yeast
¼ tsp. turmeric
¼ tsp. paprika
1/8 tsp. chili powder
1/8 tsp. garlic salt
salt & pepper, to taste
green onions & red bell pepper, for garnish

Cut the potato into large chunks and boil it until soft, about 7-10 minutes. Puree the potato, with the skin on, in a food processor. Stir in the almond milk, as well as the seasonings. Heat the corn in hot water. Add to the potato mixture. Heat to desired temperature and garnish with green onions & red bell pepper.

A Winter Crumble

2008-12-12T15:37:00.002-06:00

It is definitely winter here in Kansas. It has snowed twice. It is below freezing nearly every night. I have goosebumps 90% of the time. I think snow is beautiful, but cold weather in general is not my thing...at all. Stay warm, everyone!

CRANBERRY PEAR CRUMBLE
Easy, delicious and healthy. Serves two.

For the filling...

1 ripe pear
½ cup cranberriea
¼ cup water
1 tsp. maple syrup
¼ tsp. pumpkin pie spice
¼ tsp. cinnamon

For the topping...

¼ cup GF oats
1 tsp. maple syrup
½ tsp. cinnamon
turbinado, for sprinkling

In a skillet, sautee the cranberries and water until the berries are soft (see photo above.) Remove any leftover water. Add the other ingredients and heat for a couple of minutes. Spoon the fruit into two ramekins. In a small bowl, stir together the topping ingredients and spread over fruit. Bake at 300°F for approximately 5 minutes, or until the granola topping is lightly browned.

Wild Rice Salad with Many Colors

2008-12-09T16:45:00.004-06:00

Today I left school early; I felt weird. When I got home, I couldn't just sit and relax, so I decided to cook. I made various things, including this simple salad. It is light and seasonal. Something to bring some color into your life when the clouds outside are grey and heavy with snow...

POMEGRANATE WILD RICE SALAD

This simple salad incorporates the exotic flavors of pomegranate, jicama & lime juice to create an flavorful, colorful dish. Makes 1-2 servings.

2 cups of cooked wild rice
¾ cup pomegranate arils
½ a raw jicama, roughly chopped
¼ cup green onions, finely chopped
1 tsp. lime juice
1/8 tsp. chili powder
salt & pepper, to taste

Stir the wild rice, lime juice, and spices together. Add the jicama & green onions. Gently stir in the pomegranate arils last. Store in the refrigerator.

Before the Snow

2008-12-04T15:34:00.006-06:00

Before the our first snow came last week, I went to the park, camera in hand. I love this place; it is beautiful in all seasons. It is so deeply alive - it always changes, yet it never loses its majesty. It is a stunning place.

Holiday Guacamole

2008-11-30T16:40:00.002-06:00

If you celebrate Thanksgiving, how was it? Did you have lots of food? I bet you have lots of leftovers. Make use of leftover cranberries (or cranberry sauce) with this Mexican-inspired dip. It's perfect for a light lunch. I'll post a sweet cranberry recipe soon.

HOLIDAY GUACAMOLE
Cranberries and lime juice give this chunky dip a kick. Serves 2.

1 avocado
3 heaping tablespoons fresh cranberries, chopped
3 heaping tablepoons raw jicama, chopped
3 heaping tablespoons baby carrots, finely chopped
1T lime juice
1/8 tsp. garlic powder
1/8 tsp. chile powder
salt & pepper, to taste

Using a large spoon or fork, mash together the avocado, seasonings & lime juice. Stir in the jicama & carrots, adding the cranberries last. If it is too tart for your palette, reduce the cranberries or add more jicama.

A Mitzi Thanksgiving

2008-11-28T15:50:00.003-06:00

On Thanksgiving, we always spend the day as a family. Our cat, Mitzi, whom most you are already familiar with, is definitely a part of the family. She makes us laugh so hard we almost cry; this cat is crazy, random, silly, unusual & absolutely hilarious. I hope she brings half as much joy to you as she brings to me!

Gratefulness

2008-11-27T18:08:00.001-06:00

I have realized that when you are thinking gratefully, it is difficult to be negative. I am thankful for so many things...my family & friends, my home, my healthy body, the blogosphere, my food-blogger friends. So let's toast to being grateful and enjoy this lovely Thanksgiving day!

Speaking of gratefullness, Fleur & Virginia both passed on this award to me...Thank you both so very much!!

Clif Bar & Company, for a Variety of Tastes

2008-11-23T20:04:00.005-06:00

A big thank-you to Emily from Clif Bar & Co. for these fabulous samples! I
enjoyed every one of them. I really loved the variety of bar types...no one is
alike! These delicious samples (as well as Jenn's reviews)
convinced me that I need to get my hands on some of their seasonal flavors.

Blueberry Z-Bar: Great texture and a nice, authentic blueberry taste. Very appealing as a snack or lunchbox treat.

CLIF Cool Mint Chocolate: It's like an energy candy bar. This bar really perfects the mint-chocolate flavor combo.

MOJO Dipped Fruit & Nut: Wow! This was my 1st MOJO bar, and I loved it!

LUNA Chocolate Raspberry: Mmmm Luna Bars just make me feel good inside. This flavor is not too sweet and would be good any time of day.

CLIF Nectar Lemon Vanilla: This bar has a subtle, lemony flavor that I enjoyed a lot. The texture is great, too.

Lucky No. 7

2008-11-20T22:26:00.003-06:00

Seven is my lucky number. Not because of the saying "lucky seven" - it's my softball number. So here are seven of my recent lunches. Some of them are alkalizing and some are just regular lunches from before I started that diet.

Also, I was recently tagged by Fleur & Paulina. Thanks, ladies. So, going with the theme of the day, here are my random seven facts...

1. I am obsessed with lotion. My skin is extremely dry, so I am always looking for a miracle lotion. If you guys have any tips or tricks, please let me know.

2. I am really, really good at keeping secrets.

3. I love warm showers, heating pads, blankets...anything that will keep me warm!

4. I think about food a LOT. Like, way too much. WAY too much :P

5. I am mastering the art of positive thinking.

6. I have never had a "best friend." I have some GREAT friends and a ton of good friends, but I've never had a bestie.

7. I like bright colors, sunny days and trying new things. I think life is quite boring without these things.

Alkalize the Sweet Way

2008-11-16T16:29:00.004-06:00

Raw, gluten-free, alkalizing, vegan. Sounds like a winner to me.

ALMOND-DATE TRUFFLES

½ cup raw almonds, sprouted and dried
4 dried Medjool dates, pits removed
carob powder or sesame seeds for rolling

Blend all ingredients in a food processor. Roll into balls and store in the refrigerator. Let them firm up a big before rolling in the topping of your choice.

How Much is that Kitty in the Window?

2008-11-14T15:37:00.002-06:00

These were taken a while back, before the leaves changed...

I Remember

2008-11-07T16:43:00.010-06:00

Hello! It has been a while, hasn't it? I promise, I have not forgotten you. I have been fairly busy with school and my job. I do have some news, however. I am on a gluten-free vegan alkalizing "diet" for the next 30 days. Not a diet in the "lose weight" sense of the word, but in the attain better health sense. My acid/alkaline balance is WAY acid. This is most likely due to extremely acidic water, but I am alkalizing my body just to be safe.

This means that I am eating very few carbohydrates. Almost all of my protein comes from almonds as they are the only alkaline-producing nuts that are available to me. Foods you won't think of as acid-forming - bananas, Brazil nuts, plums - are things that I will be staying away from for a while. I'll post some of my lunches very soon. I promise. In the mean time, enjoy autumn before winter sneaks up on us.

Poppyseed Plum Tea Cakes

2008-10-28T17:23:00.003-05:00

What a coincidence! I've had these babies in my head for such a long time, it took me by surprise when Helen from Tartelette posted a tea cake recipe before I could get mine out. I believe that great minds think alike, but I've sure got a lot to learn from her.

I really do recommend a big cup of tea with these little ones. The experience shifts then, from a snack to a moment of relaxation. And we all need one of those every once in a while.

Poppyseed Plum Tea Cakes
Deliciously moist and subtly sweet, it's hard to believe that these tea cakes are free of animal products as well as gluten. Makes 12-16.

½ cup sorghum flour
¼ cup amaranth flour
¼ cup hazelnut flour
1 tsp. poppyseeds
1 tsp. baking powder
½ tsp. xanthan gum
dash of sea salt
¼ cup unsweetened applesauce
¼ cup unsweetened almond milk
3T fresh plum juice
2-3 T agave nectar
2 tsp. hazelnut oil
1 tsp. vanilla extract
1-2 fresh plums

Mix together the dry and wet ingredients in separate bowls, except for the poppyseeds and fresh plums, with the dry in a larger bowl. Gradually add the wet to the dry, stirring well. Add the poppyseeds and continue to stir. Pour the batter into a lightly greased mini muffin pan, filling each hole about 2/3 of the way full. Top each with a slice of fresh plum and bake at 350° F for 20-25 minutes. Test with a toothpick to insure that they are done. Enjoy for breakfast or snack, with tea or coffee.

Cheer Up

2008-10-22T20:36:00.005-05:00

Sometimes, we feel down and uninspired, yes? Well, I know I feel that way sometimes. In an attempt to turn my mood around, I made a simple chickpea salad. I went outside and breathed in the fresh, crisp autumn air and took lots of pictures. Working with my hands usually lifts my spirits. Sure to work, right? Of course. Though I wasn't very hungry for what I'd just created, a spur-of-the-moment recipe success and some great (for me, at least) photos made me smile.

Chickpea Salad

Like a classic American chicken salad, except vegan and more modern than the version you're probably used to. Makes 2-4 servings.

one 15 oz. can of chickpeas
3-4 radishes, sliced
½ onion, coursely chopped
½ cup of parsley, finely chopped
¼ cup of frozen edamame
1T (vegan) mayonnaise
1T fresh-squeezed lemon juice
salt & pepper, to taste

Boil the edamame for a couple of minutes and shock with cold water. Mix together the first five ingredients. Then add the mayonnaise, lemon juice and seasonings. Stir gently and thoroughly. Store in the refrigerator and enjoy on sandwiches, crackers or lettuce.

A "Gnu" Find

2008-10-19T21:20:00.003-05:00

A big thanks to Gnu Foods for an abundance of delicious samples...

Orange Cranberry: Somewhat tart and very fruity, this flavor was my favorite. Go figure - I have a thing for cranberries and oranges.

Cinnamon Raisin: Like a healthy cinnamon roll! It was not too sweet, but it was still very decadent. The raisins really added to the flavor and texture.

Chocolate Brownie: This flavor was decadent yet not overly sweet. It tasted healthy, but it a good way. I really enjoyed it.

Banana Walnut: Like a high-fiber slice of banana bread. Moist and flavorful.

Peanut Butter: This is a strange flavor at a first bight, but it gets immediately better. It could've used a little bit more PB taste, but it had a great texture and was filling.

Rustic Spelt Toaster Pops

2008-10-17T22:28:00.005-05:00

I promised you toaster pops over a month ago. They are simple, they are rustic, and they are extremely customizable. The top one is made with Croatian fig spread and pistachios; the bottom is made with my mom's peach jam.

Rustic Spelt Toaster Pops
These toaster pops are a delicious, healthy alternative to Poptarts.

1 cup spelt flour
3T cold water
2T (heaping!) of applesauce
1T hazelnut oil
dash of salt
jelly or jam of your choice

In a large bowl, sift together the spelt flour and salt. With a fork, stir in the applesauce and hazelnut oil until the mixture is course. Add the water slowly, mixing well until the dough forms a ball. Transfer the dough to a lightly floured surface and roll it into a rectangle, 1/8 inch thick. Cut out rectangles that are 2x3 inches in size. Use all the of the dough. Gently spread your jelly or jam of half of the pieces of crust. Put the other pieces on top of them and crimp the edges. If you want to add designs on top of the pops, be sure to do so before placing them on top of the pieces with jelly. Bake on parchment paper for 6-8 minutes.

ProBars

2008-10-12T11:14:00.005-05:00

Superfood Slam: I was surprised about two things when I opened this bar; (1) it was green & (2) it had chocolate in it. I was not surprised, however, that it was absolutely delicious!

Nutty Banana Blast: I thought I was eating a piece of banana bread. Amazing!

Maple Pecan: Like a healthy pecan pie - I really liked this flavor.

Koka Moka: A semi-sweet balance of chocolate and coffee with a deep brown color and solid taste.

Cocoa Pistachio: This variety is a nice balance of chocolate and nuts.

Cherry Pretzel: This bar needs less pretzels and a lot more cherries! It was my least favorite.

Overall, I really enjoyed the ProBars that I tried. A big thanks goes to Mr. Kendall Card over at ProBar for sending me these free samples! I really appreciate it. Trying to follow their concept of enjoying them as a meal replace, I had some for breakfast (Nutty Banana Boom, Mape Pecan) with fresh fruit and some for lunch (Superfood Slam) with a few lettuce leaves. They also work great as snacks. When I had 2.5 hours of volleyball practice after school, I knew I could count of a ProBar at lunch to keep me going.

Speaking of volleball....our City Tournament was on Friday. We played for 8 hours! We won every single match (2 games = 1 match) until our very last game. With a point differential of only two, we lost and took 2nd place. We had fun though, and it was a great season.

A Raw Lunch to Repeat

2008-10-05T10:24:00.001-05:00

The salad has a base of romaine lettuce and is topped with a fresh local peach, slices of red bell pepper, celery, fresh cilantro and a tomatillo. Beside it is my first Larabar...

...which I loved! It was as delicious as Jenn said it was. It was tangy and not to sweet. I really liked the smooth texture combined with chunks of nuts. I would definitely buy this bar again!

What is your favorite Larabar flavor?

Mitzi Likes to Swing

2008-09-26T18:42:00.000-05:00

The wooden swing on the back porch is one of Mitzi's favorite hang outs. She likes to sway back and forth. I have seen her fall asleep on the swing a couple of times! I was outside doing some food photography this morning and she just looked so cute; I couldn't resist taking a few shots of her as well.

Five Stars

2008-09-22T19:55:00.003-05:00

This delicious, raw lunchbox is made up of a salad topped with 1/2 an Apple Pear and a handful of raw almonds as well as a thinkOrganic Chocolate Coconut fruit & nut bar.

The raw bar was very tasty, but not quite what I expected. It could've used a bit more coconut, but I would definitely try other flavors from this company. Overall, it was a very satisfying lunch.

Breakfast for Lunch & A Meme

2008-09-17T19:59:00.009-05:00

At my house, it is not unusual to have breakfast foods (i.e. pancakes, cereal) for dinner, which is exactly what I did for lunch today. My main dish was Peace Cereal's Wild Berry Crisp cereal with a small box of Rice Dream non-dairy milk. For dessert, I enjoyed a Cranberry Pecan Bakery Bar from Harvest Lark.

And when I say I enjoyed it, I mean I really adored it. However, these yummy bars are not vegan (they contain honey & eggs) or gluten-free. On the other hand, they are made in Kansas from locallt-grown wheat and are absolutely delicious. It feels good to know that I am supporting a local business while enjoying a really tasty, healthy treat.

I was tagged by the lovely Maggie over at Healthy Yums. Unfortunately, I do not have time to pass this on due to a busy schedule. If you are reading this, consider yourself tagged!

Last Movie I Saw In A Movie Theater? I honestly don’t remember.
What Book Are You Reading? Twilight by Stephenie Meyer.
Favorite Board Game? I’ve never played one that I haven’t liked.
Favorite Magazine? I like Elle.
Favorite Smells? Fresh lilac. Pancake batter. Orange juice. Waffles cooking.
Favorite Sounds? Leaves rustling gently in the wind. Nature. Water.
Worst Feeling In The World? Unworthiness.
First Thing You Think of When You Wake? The upcoming day.
Favorite Fast Food Place? I don’t like fast food very much, but I do work at Culver’s so I guess I’d say Culver’s.
Future Child’s Name? I don’t want to have children.
Finish This Statement—“If I Had a Lot of Money,” I have lots of money.
Do You Drive Fast? I would, but I only have my permit.
Do You Sleep With a Stuffed Animal? No, not anymore.
Storms—cool or scary? Incredibly cool.
What Was Your First Car? It will probably be my dad’s black Oldsmobile Alero.
Favorite Drink? Warm tea on a snowy day.
Finish This Statement—“If I Had the Time, I Would…” I do have time.
Do You Eat the Stems on Broccoli? Yes! I love broccoli.
If You could Dye your Hair Any Other Color, What Would It Be? I wouldn’t. I like my hair. It is dark and curly.
Name All the Different Cities In Which You Have Lived. Richmond, Greensville, Birmingham, Olathe.
Favorite Sport to Watch? It varies.
One Nice Thing About The Person Who Sent This To You. She always posts about colorful, interesting food.
What’s Under Your Bed? My clothes – I have a captain’s bed.
Would You Like to Be Born As Yourself Again? Yes.
Morning Person or Night Owl? Both!
Over Easy or Sunny Side Up? Scrambled.
Favorite Place to Relax? Anywhere. Relaxation is portable, you know.
Favorite Ice Cream Flavor? I like them all.

Hearty Southern Granola

2008-09-12T21:25:00.005-05:00

I find that I am eating to fuel my body these days. Carbs, protein, energy bars. I have come to accept the equation: food + body = energy, energy = volleyball success. Speaking of success...we won our first game on Wednesday! We have an all-day tournament tomorrow, starting at 8:00 am. I am excited and nervous at the same time.

HEARTY SOUTHERN GRANOLA
This simple granola has a nice nutty, fruity flavor and is not too sweet. It provides great energy and will keep you satisfied. Makes one large or two small servings.

1 cup GF rolled oats
¼ cup pecans
¼ cup raisins
1 peach
½ tsp. sugar
¼ tsp. vanilla
¼ tsp. cinnamon
½ tsp. arrowroot starch, if needed

Preheat oven to 300ºF. Stir together the oats, pecans and raisins. Put the sliced peach in a food processor and process until it turns into a thick liquid – I left the skin on, but you can remove it if you like. In a non-stick pan, simmer the peach, sugar, vanilla and cinnamon until they are the consistency of applesauce, but a little syrupy. If the mixture is too thin, add the arrowroot starch to thicken it up. Stir the peach sauce over the oats, pecans & raisins, stirring well to cover completely. Bake for 5 minutes on a cookie sheet lined with parchment paper. Rotate tray; stir granola. Continue baking for 20-30 minutes, or until the granola is crunchy. Serve with fresh peaches.

Practice Makes Perfect

2008-09-08T21:16:00.009-05:00

Is it possible that very good things can come from (seemingly) very bad things? Of course. Especially when I ended up with decent food prep photos even though the zucchini-fig bread I (attempted) to make was (abolsutely) disgusting. Ah, darn you, gluten-free baking. I will try again soon.

Coming up...

raw food bar review + a raw bento
yummy, wholesome granola
sophisticated toaster pops (when I get my volleyball-playing butt to Whole Foods, that is)
vegan panna cotta (see above)

American Food & A Promise

2008-09-04T20:36:00.002-05:00

I love my French class at school. French language, culture and food has always intrigued me. But je suis américaine.

American food? Not my favorite. But today, my lunch was an ~~sad~~ attempt to bring together a few American favorites. It is the complete opposite of the oily, nasty fast-food for which my country is [unfortunately] known - this lunch is healthy and tasty. Potatoes, corn, peas & carrots seasoned with salt & pepper served as my vegetable. Next to them is a raw mini apple pie (protein & fruit.) It was a satisfying lunch that was easy to prepare the night before.

And the promise...I know that my photography is sometimes downright ~~awful~~ ~~hideous~~ less than appealing. I have plenty of excuses (volleyball is keeping me busy, my family makes fun of me when I take pictures of food, I haven't had time to cook, I only have an inexpensive compact digital camera.) All of these excuses are true, but I am ignoring them and making you this promise: I will improve my photography.

I have been inspired to improve by many different blogs, but La Tartine Gourmande is, to me, food blogging perfection. I can spend hours drooling over Béa's recipes & photos. I want my blog to be as desirable and tasty and irresistible as hers. So I promise to do better. For you and for me. And with this in mind, I am wondering if I should switch to Wordpress. It seems that Wordpress is better with photos than Blogspot. Any thoughts?

Sunrise Smoothie

2008-08-31T19:26:00.004-05:00

On a school day or a busy weekend, I need something quick, easy & healthy that will give me energy to get through the morning. Especially when I have a test at school and two shifts per day at work over the the weekend. We have always been big smoothie fans at my house, probably because we have a fantastic Vitamix a la 1993. Thanks to this resource, as well as our stash of frozen bananas and constant supply of 8+ quarts of local peaches, I was able to whip up a sweet smoothie in a matter of minutes.

This easy smoothie is perfect for people with food allergies - no dairy, no nuts, no soy, no gluten...and it's raw, too. So toast to good health and enjoy one while the peaches are ripe.

SUNRISE SMOOTHIE
This healthy smoothie (190 calories, 0g fat) is a great start to your day. Makes one large smoothie.

1 peach, washed & skin left on
1 frozen banana
juice of 1 orange (about ½ cup)
a handful of ice cubes (if you want a thinner or colder smoothie)

Pulse in a high-power blender until desired consistency is reached. Enjoy immediately.

Friday Cat Blogging: In the Backyard

2008-08-29T07:30:00.002-05:00

Pudding Obsessions

2008-08-23T23:37:00.000-05:00

JUNGLE PUDDING

This delectable, summery pudding is very easy to make. It is also an easy recipe to adjust for your own palette. Yields 2-3 servings.

1 ripe avocado
1 ripe and flavorful mango (this is important!)
juice of 1 lime or 1 lemon
juice of 1 orange

Puree all ingredients in a powerful blender until the mixture is a thick and homogeneous. Garnish with fresh mint (pictured) or slices of citrus.

I am submitting "Pudding on Blue" to DMBLGIT August 2008. Remember, you can always click on the photos to see them in larger format on Flickr. I had a lot of fun photographing this pudding.

Italian-Inspired Pink Gazpacho

2008-08-19T17:18:00.003-05:00

OK, I'm not stupid - I know gazpacho is from Spain. But this was a spur-of-the-moment kind of soup, something that I threw together on Sunday night when I realized that I didn't have anything planned for Monday's lunch. It's easy, tasty, and I used what I had on hand. (Basil from the garden, a can of beans in the back of the pantry, and an enormous pile of fresh tomatoes from the Farmer's Market.) Next time I will sprout dried beans for a lunch that is 100% raw.

I enjoyed this gazpacho with a slice of Ezekiel bread for dipping as well as a salad with red bell peppers and soaked almonds.

PINK GAZPACHO

This simple soup is great on a hot summer afternoon. Serves one.

½ cup cannellini beans
¼ cup water
2 small, juicy tomatoes
4 good-sized leaves of fresh basil
½ tsp. black pepper (or more)
salt, to taste

Puree all ingredients in a high-speed blender or Vitamix. Chill over night.

My First Day (The Raw Vegan Way)

2008-08-15T17:40:00.002-05:00

A great first day and a great lunch. I got a new, bento-like lunchbox that I just love. It fits in my locker (always a plus) and it is a good size for me. For lunch today, I had romaine leaves topped with fresh figs (right) and a raw avocado-fig tartlet (left, recipe below.) It was very tasty. I froze the tartlet over night so that it would defrost before lunch without getting soggy.

I am going to a friend's party tonight & I work both jobs this weekend, so I will catch up on comments as soon as I can. What did you have for lunch today?

AVOCADO-FIG TARTLET
A flavorful, creamy raw tartlet. Makes one tartlet.

CRUST

½ cup of walnuts, soaked for 6-8 hours & dried over night
3-4 dried Black Mission figs

Pulse the walnuts and dried figs in a food processor until the mixture is sticky and forms a ball easily. Cover a tartlet pan with waxed paper and press the crust mixture into the pan, distributing evenly along the bottom and sides.

FILLING

½ an avocado
5 fresh figs
1/8 tsp. vanilla extract
1/8 tsp. stevia extract

Put the avocado and figs in a food processor and pulse ingredients together until the consistency is even and creamy.

TO ASSEMBLE
Scoop filling in to crust and smooth the top. You can pipe the top if you want a fancier look. Store in the refrigerator for no longer than two days.

New Brighton, PA

2008-08-12T20:53:00.013-05:00

It was so good to see my grandparents. It had been less than a year but we were long overdue.

We were busy. Three days of non-stop visiting, eating and enjoying Beaver Valley.
My favorite places to eat were Brighton Hot Dog Shoppe & Shakespeare's in New Brighton as well as the amazing Cafe Kolache in downtown Beaver. My #1, however, was my Aunt Patty's house. She's a wonderful cook, and she even taught me how to make her famous fudge! She's not a blogger, though...I think I'm the first (and only) in my family :)

We stayed at the Holiday Inn Express in Monaca across from the Beaver Valley Mall and went to the archery club with my grandpap...

We saw lots of Steelers stuff at a sports store in downtown Beaver...

We saw bridge after bridge after bridge...and a train, too...

I never realized what a cool place New Brighton is. I could've spent a couple of weeks there, talking with my grandparents, walking around with my camera, antiquing, sitting on the river and admiring the views and the gaggle of Canadian geese...

Meme + Recipe

2008-08-09T16:53:00.001-05:00

RAW PLUM TARTLETS
These delicious treats were inspired by Carmella’s recipe for raw cheesecake. Makes four tartlets, serves 4-8, depending upon the size of your stomach.

CRUST

2 cups of pecans, soaked for 6-8 hrs. and dried over night
12 Medjool dates, pits removed
a sprinkle of salt

Blend all ingredients in a food processor until the nuts are crumbly and the mixture will easily form a small ball. Cover your tartlet pans with saran wrap and press the crust into each pan, taking care to evenly distribute it along the sides and bottom.

CASHEW CREAM

a scant 3 cups of cashews soaked for 2-4 hrs.
3-4T agave nectar
2T unsweetened applesauce
2T water, more if needed
1 tsp. vanilla extract

Once again, blend all ingredients in a food processor until smooth. If the mixture will not blend easily, add more water. A heavy-duty blender, such as a Vitamix, would also suffice for this step.

TO ASSEMBLE

4-8 ripe plums, depending upon your taste

Scoop the cashew cream into the crusts and smooth gently. Arrange plum slices on top of the tartlets to complete. Store in the refrigerator for no longer than two days.

I have seen this one so many times and as interesting as it is, I'm going to pass on passing it on this time around. But thanks, Bumblebutton, for tagging me!

Link to the person who tagged you.
Post the rules on the blog.
Write six random things about yourself.
~~Tag six people at the end of your post.~~
~~Let each person know they have been tagged by leaving a comment on their blog.~~
~~Let the tagger know when your entry is up.~~

Six random things...

I used to want to be a writer, with my heart and soul. Then our computer hard drive exploded (not really, but it went totally beserk) and all of my stories were gone. Forever. I haven't really written since.
I love FiTV. I do the workouts (Shimmy! All Star Workouts!) and I watch the shows, too. (Get Fresh With Sara Snow is my favorite.)
I am really bad with book series. I read all of the Harry Potter books except for the last 3/4 of the seventh book. I read the first two books in Scotts Westerfield's Uglies trilogy, was hooked, and forgot about the third book. (Oops!) The only series that I finished was *drum roll* the X-Men movies. My favorites! Also, I adore travel books. I don't really read "teen" books very often anymore because I think "adult" books are much more interesting.
I think it might be fun to be a high-fashion model. I think fashion is really interesting and appealing as an art form. (Ditzy models, though? Not for me.)
It sound dumb, but I like feeling fancy. Pretty food, expensive things (that I bought on eBay at 75% off retail price, of course) & cashing my paycheck make me feel fancy.
I like being considered a "hippie." I take it as a compliment. I know I'm not really a hippie, but at my school, my interest in healthy eating and my eco-mindedness definitely makes me an obvious tree-hugger. And I love that!

Indigo River Jewelry Debut [!]

2008-08-04T12:20:00.005-05:00

Pennsylvania was great, and I'm planning a big post about my trip. But first, I had something very important to share with you.

www.IndigoRiverJewelry.etsy.com

Click the link, please.

Clink the link, OK?

Clink the link.

Clink the link now.

Click it. Right. Now.

CLICK THE LINK!

All right, I'm getting a little harsh. But this is my baby. I have been dreaming of selling my jewelry for almost two years now. So here it is, for the world to see. I am proud. I'll post the rest of my current batch later - it is 12:19 PM and I worked today. So, yeah, I'm tired. But I'm excited, too. Enjoy.

15 Hours in a Chrysler Town & Country

2008-07-26T14:57:00.011-05:00

That's right...I'm going to Pennsylvania. I'll get to see my grandparents and some other family that live there. I'll be back very soon with lots of pictures, new recipes, a meme, the grand opening of my jewelry store on Etsy as well as stories from my trip. For now, here are some photos that I took the other night when I went to a digital photography class at my local library.

Also - our traveling plans changed last minute, so I didn't have a chance to reply to comments left on my last post before we headed out. I will do this as soon as I get bet - I promise!

Carob Cherry Granola

2008-07-24T08:33:00.004-05:00

When I realized that the pantry was 100% out of granola, I got excited. The time has [finally!] come for me to make my own granola. And share it with you. In words and pictures. On the Internet. Enjoy!

CAROB CHERRY GRANOLA
This sweet granola tastes great with your favorite non-dairy milk. If you don't have cherries on hand, use another fruit that pairs well with carob.

1 cup GF rolled oats
10 (or more) fresh cherries, halved with seed and stem removed
1/4 cup finely chopped hazelnuts
1/4 cup peanuts
2T vegan carob chips
2T agave nectar

Preheat oven to 300ºF. Combine the oats, hazelnuts, carob chips & agave nectar in a bowl, stirring evenly to coat the mixture. Bake for 5 minutes on a cookie sheet lined with parchment paper. Rotate tray; stir granola if needed. Continue baking for no longer than 5 minutes. Break up any large chunks once cool. Serve with cherries.

My First Award!

2008-07-22T16:24:00.003-05:00

I am oh-so-honored to have recieved the Brillante Weblog 2008 award from Pamela from Cookies with Boys. I dreamt of having my own food blog for a couple of months before I actually create one. And I am so glad I did. I never imagined that my blog would win an award, and I am very, very thankful to Pamela for passing it on to me.

To those who are receiving the award from me, here are the guidelines as penned by Pamela:

*Put the logo on your blog.
*Add a link to the person who awarded you.
*Nominate at least seven other blogs.
*Add links to those blogs on your blog.
*Leave a message for your nominee on their blogs.

I am sharing this honor with food bloggers that I have only recently met. They're all very talented, kind, and creative. And so, with great pride, I pass along the Brillante Weblog award to...

Coconut Plantains With Purée of Sweet Potato

2008-07-18T20:56:00.004-05:00

I don't usually make/consume/crave fried foods. Ever. But when I was in Florida, I tried fried plantains. And I fell in love. I had to attempt this dish myself. Ta-da!

COCONUT PLANTAINS WITH PURÉE OF SWEET POTATO

A twist on a classic Caribbean dish, the plantains are pan-fried in thyroid-stimulating, cancer protecting organic virgin coconut oil, which gives them a sweet taste and health benefits, too. Serves 3-4.

1 dark yellow plantain (brown or black spots are fine)
1T organic virgin coconut oil
1/4 cup sweet potato purée

Peel the plantain and slice into bite-sized rounds. Put the coconut oil in the pan and fry the plantain pieces on medium heat until brown. Flip and brown the other side. Remove from pan immediately. Serve hot with purée as a dipping sauce.

Nutmeg-Yam Muffins

2008-07-14T19:57:00.002-05:00

These tasty vegan treasures are especially for July 2008's edition of Sunita's monthly "Think Spice" blogging event. This month's host is Aparna from My Diverse Kitchen. The spice is (you guessed it!) nutmeg. So here you are.

NUTMEG-YAM MUFFINS
These moist muffins are great with vegan margarine or cream cheese. Yields approx. one dozen.

1 cup baked yam puree
¼ cup agave nectar or honey
1 cup unsweetened almond milk
1 tsp. stevia powder
2 tsp. vanilla extract
2 cups of spelt flour
1/2 tsp. xanthan gum
1/2 tsp. sea salt
3 tsp. baking powder
1/2 teaspoon nutmeg

Mix the wet ingredients, as well as the stevia powder, together in a large bowl. Stir the dry ingredients together and add them to the wet mixture, stirring until homogenous.

Bake for 20-30 minutes at 350°F in a greased muffin pan. Immediately remove muffins from pan and transfer to a cooling rack.

I am going to join Etsy and sell my jewelry! I plan on doing this in the next week or so. For more information about these earrings, click on the picture.

Mediterranean on the Mind...

2008-07-12T09:23:00.003-05:00

...and in the mouth.

Spring greens with mild olives, cherry tomatoes & Humboldt Fog cheese make up a tasty Greek-inspired salad. Instant hummus (from the bulk bins at Whole Foods) makes a great dip for pita bread.

I am dreaming of Greece, Italy, Egypt, Spain. Morrocco, Turkey, Israel, France. There is no shortage of inspiration in the Mediterranean; I'll have a recipe soon. Very soon. And jewelry, too. I promise.

Remembering Florida...

2008-07-10T22:01:00.011-05:00

I remember the taste of the ocean, tangy and harsh on the tongue, down the throat. The fluidity of the sand, stirring about, though weighed down by bulk of the water. The instinctual sensation of floating among the fish, the seaweed. When one floats in the water, what is felt? The power of the ocean, yes, and the helplessness of one's own body, unguarded and so incredulously small amongst the creatures of the sea and the ancient waters themselves. The primal intuition that a miracle is in front of us, around us, above and below us. A place to cherish. The waves slap the shores endlessly, carried in from lands in the infinite distance, their tune echoing mellifluously across the beach. An incredible song, that melody of sea and sand. The silhouettes of scavenging birds hang in the pastel light of morning, streaked across a nearly-cloudless sky. A glorious place to be, the beach.

TROPICAL PAPAYA TREAT
This tropical drink is ideal for a hot summer day. Serves 4-6.

1 ripe papaya, skin & seeds removed
4 frozen banana
1 cup of frozen mango
1 cup of lite coconut milk
one 16oz. can of pineapple

Spicy Vegetable Salad

2008-07-08T17:29:00.006-05:00

When I say spicy, I mean it. If you can't take the heat in this dish, top it with some yogurt, extra cukes, or have some cool water on hand. Also - this is my entry for the Living La Vida Local blogging even over at Muffin Love. Check it out & wish me luck! Sorry abou the not-so-appetizing picture...I didn't realize I hadn't captured "the perfect photo" until after I'd eaten it. A star (*) next to the ingredient means that it was purchased at my local farmer's market. A side note - I am now on the Foodie Blogroll!

SPICY VEGETABLE SALAD
This easy dish goes great with any kind of grain. Makes good leftovers, too. Serves 2-3.

1 red bell pepper, sliced into bite-sized piece*
1 onion, sliced into spears*
1-2 small pickling cucumbers*
2 large carrots, peeled & sliced into circles
olive oil
¼ tsp. cayenne pepper
¼ tumeric

Sautee the onion and carrots in olive oil and seasoning until the onions are slightly brown. Add the red bell pepper and continue to cook for 1-2 minutes. Transfer to a plate, top with pickling cucumbers & enjoy.

Carrot Cake Pancakes & My Vegan Dilemma

2008-07-04T11:17:00.013-05:00

Finally - I am starting to get the hang of vegan cooking. Which, in my eyes, is pretty awesome, giving that I'm not vegan. For instance, when I was making these pancakes the other morning, my first tester didn't stick together. Xanthan gum! I thought, almost instantaneously. And guess what? It worked!

I have been thinking a lot about veganism, and here is my dilemma. I know that at some time I will try going vegan. I also know that I am going to be an avid traveller throughout my life. Realizing that travel can put a lot of stress on the body, I can easily see myself doing fasts and cleanses after my travels, and living a high-raw, gluten-free vegan lifestyle at home. However, when I travel in the future I am going to be a local. That means meat, dairy, eggs. (Gluten, too.) All things non-vegan. So...what are your thoughts? Is part-time veganism okay?

OK, I know that these are more fitting in autumn, but I was craving carrot cake and I needed something for Pancakes on Parade - A Sweet & Savory Event.

CARROT CAKE PANCAKES
These hearty pancakes are great with real maple syrup, cream cheese, or both. Makes 8-12 pancakes.

¾ cup sorghum flour
½ cup + 1T quinoa flour
3 heaping tablespoons of gluten-free rolled oats
2T agave nectar
1T baking powder
¾ tsp. cinnamon
1½ tsp. xanthan gum
¾ cup grated carrot, packed
1¼ cup + 1T unsweetened almond milk
¼ cup + 2 heaping tablespoons of raisins

Mix the dry ingredients together with a fork. Stir in wet ingredients, adding the grated carrot and raisins last. Pour the batter onto a griddle and cook on medium heat until one side is brown. Flip and cook the other side. *When pouring the batter, you might need to flatten out the pancakes a little bit because the carrots make it pretty dense.

Easy. Vegan. Sorbet. For. Real.

2008-07-03T17:02:00.008-05:00

So this is my entry for the You Scream, I Scream, We All Scream for Frozen Desserts blogging event. What do you think?

BANANA PISTACHIO SORBET
This sorbet is - believe or not - absolutely vegan & absolutely delicious. Serves two.

3 frozen bananas
2¼ tsp. pure vanilla extract
2½ T pistachios, shelled
1-5 dried black mission figs

Get out your juicer or heavy-duty blender, such as a Vitamix. (I have a Champion Juicer.) Put the bananas into your juicer or blender and juice or blend them until they have the consistency of soft-serve ice cream. Stir in the vanilla and set aside. Get out your food processor and finely chop the pistachios. Stir them into the sorbet. Freeze for 15-30 minutes. Serve with dried figs, as many as few as you desire.

The Florida Panhandle

2008-07-03T10:03:00.016-05:00

Fort Walton Beach, Florida. Home to my second cousins, their gorgeous backyard, invitingingly crisp pool - a place where good food and colorful flowers are aplenty.

Panama City Beach, Florida. A city bursting with surprisingly attractive public beach access boardwalks that lead to pristine, snowy-white, fairly uncrowded stretches of sand and sea (uncrowded especially at 5AM), unique and delicious seafood restaurants, palm trees, and mango key lime pie.

It has been too long, my friends. I'll post a recipe ASAP - I recently made a trip to both Whole Foods & the local farmer's market. Also - I am awaiting the arrival of Corel Paint Shop Pro X2 that I bought online (for $50 dollars off! Score!) When it arrives, I'll finally be able to make my blog look decent. Ha-ha. I've missed you all! For more pictures from my vacation, check out my Flickr photostream.

I'm Going on Vacation! (And Tagging 5 Friends!)

2008-06-16T08:37:00.060-05:00

This is my cat, Mitzi. She is going to miss us when we go on vacation! But we have someone that will come to the house to take care of her, a nice lady that she knows. We'll miss her, too!

As a gift before vacation, my parents took my sister & me to a nail salon to get mani/pedi's. It was first! I love my nails, but I don't have an aching desire to go back again on a regular basis.

I'll be back with food, jewlery, and TONS of pictures from the trip when I get back. I am really excited - we have been planning this pretty much since last summer. I'll have my camera with me pretty much the entire time - I am making a movie out of the trip with Window Movie Maker when I get back. I plan on mailing it to our family, with whom we are staying. Until then...

____________________________________________________________________

I love how Melissa from The Traveler's Lunchbox often leaves her readers with hints about her destination, so that they can guess their hearts out while she's gone. I am leaving for vacation tomorrow, so I thought I'd try her little game. Here goes...

I am not leaving the US, but I will be crossing the two largest Rivers in the US. (Remember I live in good ol' KS.)
I will switch planes in a state that has seven official state songs - one of them is called "Rocky Top."
The destination has 67 counties .

____________________________________________________________________

Also - I was tagged by Núria from Spanish Recipes!

1) LAST MOVIE U SAW IN A THEATRE? I saw I Am Legend with a bunch of my friends

2) WHAT BOOK ARE U READING? A Year in the World by the inspiring Frances Mayes.

3) FAVOURITE BOARD GAME? I like 'em all!

4) FAVOURITE MAGAZINE? Elle...and my dad's biking & running magazines

5) FAVOURITE SMELLS? Earth after a good spring or summer rain.

6) FAVOURITE SOUNDS? Thunder that shakes the house & waves slapping the beach.

7) WORST FEELING IN THE WORLD? Not being able to make a decision or compulsively obssesing about something insignificant.

8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE? Getting out of bed! I am an early riser. I'm almost always up & active by 7:45

9) FAVOURITE FAST FOOD PLACE? I don't like fast food.

10) FUTURE CHILD'S NAME? I don't want to have any children.

11) FINISH THIS STATEMENT—IF I HAD A LOT OF MONEY I’D... Travel the world! (And share with my family & friends!)

12) DO U DRIVE FAST? I've only got my permit, so no...not yet :)

13) DO U SLEEP WITH A STUFFED ANIMAL? No.

14) STORMS–COOL OR SCARY? Amazingly cool.

15) WHAT WAS YOUR FIRST CAR? My first wil most likely be my dad's black Alero.

16) FAVOURITE DRINK? Water. Yum.

17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD…Cook more often.

18) DO YOU EAT THE STEMS ON BROCCOLI? Yep, but I don't ever eat it raw...it makes my mouth feel weird.

19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE? Red maybe...I like my brunette color, actually.

20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN? Richmond, VA - Greenville, SC - Birmingham, AL - and I live in KS now

21) FAVOURITE SPORTS TO WATCH? I love watching soccer & track.

22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU? I just met Núria a little while ago and she is incredibly kind, friendly, smart & creative.

23) WHATS UNDER YOUR BED? I have a captain bed so...my clothes.

24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN?? Absolutely.

25) MORNING PERSON OR NIGHT OWL? Both!

26) OVER EASY OR SUNNY SIDE UP? Aren't they the same thing, except you flip over easy's before eating?

27) FAVOURITE PLACE TO RELAX? Anywhere in nature...or in a massage studio.

28) FAVOURITE PIE? Oh my god you had to ask...I like all kinds of pie. It is one of my favorite desserts.

29) FAVOURITE ICECREAM FLAVOUR? I like Good Karma's GF vegan Coconut Mango "rice cream."

30) OF ALL THE PEOPLE U HAVE TAGGED, WHO IS THE MOST LIKELY TO RESPOND FIRST? Probably Paulina from Veggie Delight because she updates frequently.

I tag...

Fruity - Fruity Vegan
Katie - Chocolate Covered Vegan
Krysta - Evil Chef Mom
Paulina - Veggie Delight
Veggie Girl - VeggieGirl

Refreshment from Mexico & Earrings on Flickr

2008-06-12T15:06:00.034-05:00

I learned about licuados in Spanish class. They are fruity, summery drinks that have a consistency that is thinner than a smoothie. They are made with fruit, ice, and often milk. For this simple, refreshing version, the bubbles, sweetness & appeal are the same; it's the tofu that is unconventional.

I apologize for the time between posts - I just wasn't in a cooking mood for a few days there. I have some ideas for posts down the road, and I am hoping to enter more contests in the future. (I entered DMBLGIT a few days ago - my first!) I did finally make some jewelry. (Colored words = links!) Enjoy the recipe (and the earrings.)

HONEYDEW LICUADO

This light Latin American drink is perfect for breakfast or a snack. It's a breeze to whip up.

3/8 of a ripe honeydew melon
9 oz. soft silken tofu

Cut up the honeydew and the tofu. Put the ingredients in a blender. Squeeze the honeydew rind to get all of the juice out - if the melon is ripe, you'll get a good amount. Blend well. Be aware of tofu chunks - they are hard to see, but inevitable if you don't blend it well enough. Serves 2.

The Simplicity of Salt & Pepper

2008-06-07T20:19:00.021-05:00

First of all...I got the job! (And the nametag, bow tie, visor, blue shirt and ugly shoes.) I am so eager to start - I have a couple of training days first, but then I'm officially on the work schedule. For now, I get minimum wage ($5.85/hr.) which is a few steps down from earning $10/hr. filing for my neighbor's business across the street. But I'm still excited! And I'm still employed with my neighbor.

Secondly...I am going to post another recipe soon. Not today though, today is simple. Today is for enjoying the basics - salt and pepper, essentially, but with some grits and mashed potatoes thrown in for good measure. Of course, they're not all mixed together. I have reasons for choosing these things - I love salt & peppers classic flavors & absolute power over food, grits because I used to live down South & potatoes because I'm part Irish. I also have a thing for whiskey sauce...I see bread pudding in the future :)

The weather here has been muggy and hot and we've had a number of intense thunderstorms that are unusual for this time of year. However, all of the humidity and sunshiny afternoons make for great swimming weather. Except I haven't gone yet! Tomorrow, tomorrow. I took the SAT (for practice) this morning and it kinda drained me. So tomorrow. Today I have a picture of the developing raspberries on my Flickr photostream. They are now shapely green orbs, and we've covered the bed to keep away the greedy birds. Also - I am now going to link all of the photos in my posts to my Flickr account. Click on one and see what happens! I'll post again soon.

My First Original Recipe

2008-06-03T16:07:00.016-05:00

This was yesterday's lunch. I hope you guys like it - my mom didn't care for it but I really enjoyed it. If anyone dares to try it, please be honest in your opinion :) I didn't realize how unattractive wild rice is in a picture, but it tasted good and added a wonderful nutty flavor to the dish. The dessert didn't exactly work out - it was OK, but I'd never post the recipe...yet. I am thinking about developing it into a mousse. And not just the common chocolate tofu mousse - cocoa coffee tofu mousse. All right, so it's not as fancy as I'm trying to make it sound. But I'm hopeful that it will turn out in one way or another.

WILD RICE & NECTARINE SALAD
This salad would be delicious on a salad mix, baby spinach or romaine leaves (pictured). I do recommend eating this salad with greens because it would be quite odd on its own. The bitterness of the balsamic vinegar dressing is balanced with the sweet nectarine. Serves one.

1 cup of cooked wild rice
1T olive oil
2 tsp. balsamic vinegar
1/4 tsp. poppyseeds
1/4 tsp. paprika
cayenne pepper, to taste (I used just a dash)
1 nectarine

Whisk together the olive oil, balsamic vinegar, poppyseeds, paprika, and cayenne pepper, if desired. It might take some effort to get the vinegar and oil to blend, but make sure that the color is homogenous. Pour the dressing over the rice and mix well. Slice the nectarine into bite-sized pieces and stir it into the rice. Serve over lettuce, etc. (see italics).

Short & Sweet

2008-06-01T10:08:00.013-05:00

This morning I made gluten-free vegan blueberry muffins from Gluten-free, Sugar-free Cooking. There are a lot of great recipes in that cookbook. The muffins had a nice, crumbly texture and were not too sweet. I used sorghum flour & added extra blueberries. (I like lots of fruit in my baked goods.)

The reason I didn't post the other is because our Internet (and TV, for that matter) wouldn't connect. A lightning strike on Friday messed up all of the AT&T systems the street.

I'll post again soon, with an original recipe and maybe some jewelry. (I finally got my eBay beads in the mail!) I promise I don't only do breakfast stuff - I'll get some lunch/dinner/dessert/snack things on here sometime. Other events to look forward to: we might have raspberries soon...and I have an interview at Culver's this afternoon. I know that the place kind of goes against my beliefs about food, but I'm looking for $$$ this summer, and my two other part-time jobs at my neighbor's, filing and cleaning their pool (maybe 1-3 hrs./wk?) aren't keeping me as busy as I'd expected. Wish me luck!

Tropical Fruit Salad

2008-05-27T09:27:00.050-05:00

Cracking coconuts is not as hard as I'd expected, but removing the crisp white meat was a challenge. It was well worth it, though, because my fruit salad was absolutely delicious. I put pieces of bananas, a handful of cherries and grapes, a kiwi, an orange & a couple of strawberries in it. I supremed the orange this morning, and that is what you see on the plate over top of two fresh mint leaves.

We've had mint in our garden for a very long time, but I never really paid it much attention. Now that I've begun to use it, I've come to love its strong, moist flavor, as well as its appearance as a garnish.

I have a good-sized bowl of coconut meat and about a cup of coconut water chilling in the fridge for later use. Does anyone have any ideas on how to use it? BTW: I recommend straining the coconut water before use. Mine had tiny chunks of coconut meat and flecks from the shell in it.

My First Post!

2008-05-23T14:25:00.008-05:00

Hi! I'm Katie. Welcome to The Summertree Café! I started this blog to document my culinary explorations. I'm not exactly a vegetarian - I really would like go vegan, but I live with my meat-eating parents and my gluten- and dairy-sensitive sister, so it's not exactly convenient for me to alienate all animal-derived food products from my diet. My family has been health-conscious for a long time, and I love eating and cooking healthily myself. I enjoy trying new things and experimenting with alternative ingredients.

Though my plate today does not feature an original recipe, I will post some of my own recipes as soon as I make it to the grocery store. This cracked-wheat quickbread is from Low-Fat Livin g. My mom made it frequently years ago, when I was little and living in South Carolina. It's good with butter, honey, jelly or anything else you can think of. The texture is great, and it makes a fantastic snack or breakfast.

Now I know that you've seen more sumptous, attractive berries than those on my plate, but they'll suffice to satisfy my berry craving until the raspberry plants in the backyard bear their summer fruits and the Farmer's Market has their locally-grown berries out for sale. The grocery store berries taste good, but they still leave me dreaming of organic berries picked by hand, grown and eaten in the warmth of the sun. Our sweet fruits are not ephemeral; the crop last year provided us with plenty of red berries to savor and enjoy. I'll track the bushes's progress here. I can't wait!

Recipe Rally

2008-05-01T07:17:00.001-05:00

I figured it was time to gather up my recipes, arrange them in a colorful bouquet, tie a bow around them and present them to you on a shining silver plater - because I love you. I really do. Thank you so much for your support, comments, and inspiring blogs. NOTE: An asterisk (*) denotes a raw recipe. Enjoy!

BEVERAGES

BREAKFAST

LUNCH/DINNER

DESSERTS

About Me

2008-05-01T07:07:00.002-05:00

Hi. I'm Katie. I'm 14 15 & I like to experiment with raw/vegan/gluten-free cooking and baking.

I like archery, softball, volleyball and most other sports. I enjoy being outside.

I love photography, too. I am going to travel the world. For now, I'm a Kansas girl.