Who doesn’t love an awesome cookbook?
I do, especially on a Friday after a long day at work, dreaming of what I’m going cook up for the weekend :D
4/26/2012 - Link
Hi Santa, I've been good.
4/14/2012 - Link
This Kid Should be at PAX
Caine from East L.A. and his rocking cardboard arcade!
3/29/2012 - Link
The Spunky Coconut - Bloggy Blog Love
Oh me oh me oh my!
I love this blog! I ordered her books to be delivered to my hotel when I get there. I might spend my whole weekend just oogling over them. It also solidified my decision to purchase the Exalibur that I’ve been thinking about for some time (although I now realize that thing is a chunker and I may not be able to bring it with me after all). Have you see the granola recipe? Or this coconut nutella? Oh my Lord.
3/11/2012 - Video
I <3 Candice Kumai and her cook book Pretty Delicious. She totally won me over when she was on Top Chef and called out the sommelier. I also <3 pumpkin and pancakes. The cover of her book happens to be of pumpkin pancakes. Since Shrove Tuesday a.k.a. Pancake Tuesday, I have been on a pancake kick. They’re so easy to make and a little bit of ingredients go a long way (hi cheap eats!). I made these pancakes using naturally gluten-free ingredients. You can try this with 1 3/4 cup of brown rice four and 1/4 cup almond meal as the amount I used may have been to “mealy” for a pancake batter. Makes approximately 20 pancakes.
Gluten-Free Pumpkin Pancakes with Coconut butter and syrup
Dry Ingredients
Add the following dry ingredients to a large mixing bowl and blend well:
- 1 cup brown rice flour
- 1 cup almond meal (also labelled as almond flour)
- 2 teaspoons organic cinnamon
- ½ teaspoon organic ground nutmeg
- 2 teaspoons aluminum-free baking powder
- 2 tablespoons hulled hemp seeds
Additional:
- 1 cup quinoa flour (use this as extra flour if mixture is too thin)
Wet Ingredients
Add the following wet ingredients to a medium size mixing bowl and blend well:
- ¾ cup organic pumpkin puree (ensure the ingredients is pumpkin only)
- 1/2 cup unsweetened organic apple sauce (or use 1 container of the single serving pack)
- 4 large organic free-run eggs
- 1 teaspoon alcohol-free vanilla extract
- ½ cup non-dairy milk (ie. unsweetened coconut beverage, hemp etc.)
Additional:
- 1 tablespoon
Directions
- Pre-heat the oven to 350F and layer a baking sheet with parchment paper. Set aside.
- Combine the wet ingredients with the dry ingredients and fold until well blended
- Heat a skillet on medium heat with the coconut oil
- Spoon the mixture into the pan and spread to create desired size pancake (I used 1 large spoonful to make one pancake)
- Cook the pancake for about 2 minutes and flip, cooking the other side for about 2 minutes
- Place the pancakes on the baking sheet as you go along
- When the batter is done and pancakes are made, place the baking sheet in the oven to further cook the pancakes for about another 5 minutes
- Serve topped with coconut butter and coconut nectar (or make your own coconut syrup!
3/8/2012 - Photo
This little beauty is waiting for me in NYC. It’s making it’s way to my home next week thanks to my lovely friend.
All winter I’ve been eating cold, raw foods for lunch in my effort to avoid using the microwave and watching the nutrients in my lovingly cooked, nutrient rich food die a microwavey death. It’s hurts me to know all that nourishment is being zapped away.
When I saw this Crock-Pot Lunch Crock Food Warmer on Amazon, I knew I found the answer to my workplace lunch dilemmas. It is a slow warmer and you’ll need to plug it in when you get to work so it’s ready by lunch time (and no precious lunch break time wasted waiting for the microwave).
My friends can expect to be getting one of these for their birthday - that’s what happens when you’re friends with a nutritionista (all your prezzies will be healthy food related, lucky you!)
The first meal that will be going in this warmer will be my upgraded version of sweet potato soup. Now that I have a Vitamix - life is much smoother. Well, at least the soup is :)
Coconut Sweet Potato Soup
Ingredients
2 large or 3 medium organic sweet potatoes/jewel yams, washed and scrubbed, and sliced into 1/4 inch discs
2 heads of garlic, outer layer peeled and top cut off
2 cups of organic vegetable broth
1 can of coconut milk
1 glob of organic virgin coconut oil
1/4 red onion, sliced
1 knob of organic ginger, peeled
*1/4 teaspoon cumin seeds
*pinch of turmeric (I use about 1/4 teaspoon, I’m turmeric obsessed)
*pinch of black pepper
*dash of cayenne pepper
Directions
1. Pre-heat oven to 425 (this works great in the toaster oven but you may need the larger oven if you’ve got lots of sweet potato to work with
2. Layer the sweet potato slices on a baking sheet lined with parchment paper
3. Place the garlic heads onto the same tray as the sweet potato
4. Massage the pieces of sweet potatoes and the garlic with the coconut oil, ensuring you coat all sides
5. Bake the sweet potato and garlic for 30 minutes, turning half way during the baking process
6. When the veggies are done, allow them to cool for about 10 minutes. In the mean time, add the vegetable broth, coconut milk, onions and spices including ginger to the Vitamix (using the 64oz wet container)
7. Add the roasted sweet potatoes and the roasted garlic cloves to the blender (remove the cloves from the skin)
8. Turn on the Vitamix, set at variable 1 and move to variable 6 to get it mixing then turn to 10 and flip the switch from low to high. Ensure the machine is stable and set the timer for 7 minutes until it’s steaming hot. If you find the mixture is thickened very quickly and no more blending action going, add 1/2 cup of filtered water or broth. Be sure you turn off the machine before doing so.
For added texture, crumble some Mary’s Gluten-Free Crackers
* I recommend using organic spices
3/4/2012 - Link
Fresh - The Movie
A film about the food system. It’s critical that the food we eat is HEALTHY if we want our bodies and the environment to be healthy. Please watch, please share!
2/18/2012 - Photo
Grand Canyon in December.
We went to Las Vegas for our Christmas break. It was a celebration of a new start and also to rejuvenate from a very busy semester.
The weather was perfect for walking along the strip and spending all day outdoors.
A top priority of this trip was to see the Grand Canyon. We drove to Arizona, watching the scenery change from red rock, to desert, to evergreens and snow.
Grand Canyon has to be one of the most beautiful places I’ve been blessed to see.
Fresh. Coast.
Wow long time no update!
I’m currently in beautiful Seattle enjoying this beautiful weather and incredible food scene. I couldn’t be in a more perfect place to study, here at Bastyr University. Photos to come… well I said that last time about my lunch thing. BRB!
