Spring Fever - Garden Vegetable Soup

(No bunnies are harmed in this recipe)

I totally fell for Faux Spring ... But, it's not my fault! After several weeks of blisteringly cold overnight temperatures, we were blessed with some of the most gorgeous sunny days I've ever seen in my entire life (that might just be my pummeled vitamin D levels talking), and so, my entire neighborhood lost its collective mind and for a few days at the end of February it was shorts & tank tops as far as the eye could see. We were washin' cars, mowin' lawns, and grillin' up a storm until the actual rain moved in, and got us all hunkered back down again.

With that in mind, I thought I'd hop on here and share my favorite (and easiest) veggie soup of all time, so let's go!
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Peachy Keen

If I had my little way, I'd eat peaches every day

FTC Affiliate Disclosure
Here we are smack in the heat of Summer, and for a lot of us, that means peach season ... Millions of peaches, peaches for me ... So how about cooling down with a little 'shake recipe?  Singing not required, but enthusiastically encouraged.

 

 

 

Peach Cobbler Smoothie

Here's what you need:
10 oz Peaches, frozen
2 Kiwifruits, peeled
1/2 Lime, juiced
1" Ginger knob, grated
3-4 Bananas, frozen + pre-chunked
Mango, frozen - fill remaining space in your blender
1/4 Cup Pure organic Maple syrup (or preferred sweetener)
1/2 Cup Full-fat canned coconut milk (or milk of your choice)
1/2 Cup Water 

Here's what you do:
If you've been here before, you know the drill ... Dump everything into a 72 oz blender (I use this one), and blend the hell out of it!  If you prefer more of an ice cream texture, blend low & slow, with less liquid (adding as required), and remember you may have to scrape the sides of the pitcher a few times throughout.  Also, if you're using frozen bananas, don't forget to peel them, and break them into chunks before freezing ahead of time.  

Need more refreshments?  Go here!

Stay cool, Lovers!
xoxo

Image provided by The Graphics Fairy

Might Not Know It Now...

Baby, But I Are!

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I haven't shared a recipe in a while, and with the Northern Hemisphere being in the full swing of Summer, I figured some refreshments were, maybe a bit, overdue.  

If You Like Piña Coladas

In my neck of the woods, there has been a steady Summer rain falling for the entirety of this balmy National Piña Colada Day, and I can't help but think, somewhere, Rupert Holmes is very pleased.  With that, I give you my personal piña colada smoothie recipe —

Here's what you need:

4 Cups frozen pineapple chunks

3-6 bananas chunked & frozen

1 Cup full-fat canned coconut milk

1 Cup filtered water

1/4 Cup pure, organic maple syrup

1/2 lime juiced

1" knob grated ginger root

1Tablespoon unsweetened organic shredded coconut

Here's what you do:
In a 72 oz sturdy blender place pineapple chunks around the bottom, and fill the pitcher the rest of the way with pieces of frozen banana (Tip: when you freeze bananas you'll want to peel them, and chunk or cut them up first, then bag and freeze).  Throw in the rest of your ingredients, and blend the hell out of it (you may need to stop a few times in order to scrape the sides of your blender's pitcher).  That's it!  If you'd like to enjoy this as a dairy-free "nice cream" option, transfer your mixture to a freezer-safe container, and freeze for 2-4 hours before serving.

This is an incredibly easy, but delicious, and festive concoction to have at Summer gatherings, and is a perfect alcohol-free option that can accommodate a good swath of guests, and their needs without singling folks out, and excluding them from the fare.

Happy sipping!

Chilling Out

Or is that thawing out?  Well, if it's March in the PNW it's both, and everything in between, which inspired my latest batch of chia seed pudding.

Part One

Here's what you need:
3T dried peppermint leaves
2 c boiling water
Here's what you do:
Combine, and steep until cool.
Part Two
Here's what you need:
2 c full-fat coconut milk
2 c peppermint tea (above)
3/4 c coconut shreds
1/2 c chia seeds
2 1/2 T pure, organic maple syrup
1 tsp organic vanilla extract
Pinch of pink Himalayan salt
Here's what you do:
If using canned coconut milk, empty 2 cans into a small dish or glass measuring cup, and whisk to ensure the milk has not separated due to cool temperatures.  Once smooth, combine 2 cups of coconut milk with 1 cup peppermint tea, and shredded coconut in a blender, and whip on high until the mixture is fully incorporated.  Pour back into your glass measuring cup, and set aside.

In your newly freed up blender, pour in the other cup of peppermint tea, and add maple syrup, vanilla, and salt.  Mix until fully incorporated, and empty into a large mixing bowl, whisk in chia seeds, pour in coconut milk, and whisk once more.  Cover and place in the refrigerator for an hour (or overnight).  After the mixture is chilled, and all set up, whisk by hand one more time before spooning into dishes.  Serve immediately.

What I love about this treat aside from how fast it is to make (aside from the chilling part) is how it combines the warming flavors of summer like coconut, and vanilla with a whisper of winter with peppermint lingering in the background.  This is not a recipe that screams "PePpeRmInt!" It's delicate, and refreshing, and what's even better is that it can be frozen into a "nicecream" form if you prefer that texture to the more custard-like state of chia seed pudding.

Bon appétit!

Merry & Bright

As the year winds down, it seems we are bombarded with pumpkin or peppermint everything, and the hotter the better!  So, for anyone (like me) needing a recipe for something bright, crisp tasting, and a little bit different...

Here's what you need:

(All fruit is frozen) 

• Bananas 3
• Cranberries 2 cups
• Mango Chunks 3 cups
• Raspberries 2 cups
• Ginger Root 1" knob, grated
• Shredded Coconut 1 Tbsp (+ extra for garnish)
• Full-Fat Organic Canned Coconut Milk 2/3 cups
• Pure Organic Maple Syrup 1/4 cup
• Water 1 cup

Here's what you do:
Throw everything in a large blender, and blend the hell out of it.  Pour, sprinkle with a pinch of extra coconut shreds, serve & enjoy!

When using all frozen fruit like I am, you may need to give your blender intermittent rests, and add a little more water.  If you prefer a thinner consistency, add more water, or use fresh bananas rather than frozen.

This recipe makes about 64 ounces.

Currant Affair

Summer is more than simply winding down in my neck of the woods.  In the span of a week I've gone from nauseating heat + socked-in smoke filled Puget Sound from the BC fires to bundling up in my amazing technicolor dream-sweatsuit.  And that can only mean one thing: Baking season has arrived!

Berried in Bliss

Here's what you need:

• Ice cubes 6-8
• Bananas 4
• Blackberries (frozen) 2 cups
• Raspberries (frozen) 1 cup 
• Ginger Root 1" knob, grated
• Açaí Powder 1 teaspoon
• Carob Powder 1 tablespoon
• Shredded Coconut 2 tablespoons
• Full-Fat Organic Canned Coconut Milk 2/3 cup
• Pure Organic Maple Syrup 1/4 cup
• Water 1 cup

Here's what you do:
Throw everything in a large blender (ice in first!), and blend the hell out of it.  Pour, sprinkle with a pinch of extra coconut shreds, serve & enjoy!  Remember, if you like a thicker consistency, peel, break into chunks, and freeze your bananas first (I like to keep a bag of them on hand for when the mood strikes).

When February rolls around, it seems, we're bombarded with decadent desserts, and chocolate everything at every turn.  For those of us who can't participate in the month long cacao-love-in, I've created a faux-chocolate treat we can spoil ourselves with.  Make a batch for you and your sweetheart, and help them warm up afterwards!

xoxo

The Cranberry Saw Us

1-handed OJ action shot ... My talent knows no bounds!

Each year when the pages of my calendar dwindle down to the last few, I've got one thing on my mind, aside from that lump of coal I earned from Santa, and that is ... Cranberry sauce!  Members of my family have a longstanding tradition with gelatinous goo that holds the shape of the can after being released from its confines, but when I was forced to give up all things processed, and eat like a homesteader things got a little complicated, especially the part about no refined white sugar, and I had to let go of such time honored treasures as these.  However, with a little research I was able to put together an incredibly simple, and successful recipe sure to cause riots with all your guests at your next gathering.      

The Gang's all here!

Here's what you need:

• 24 oz Fresh Cranberries
• 1 Orange - Juice & Zest
• 1 Cinnamon Stick
• 1/2 Cup Apple Sauce
• 1/2 Cup Water
• 1/2 Cup Pure Organic Maple Syrup

Here's what you do:
Wash fruit, and combine all ingredients in a medium saucepan, bring contents to a boil, turn temperature to Med-Low, cover, and let reduce for about 15-45 minutes, checking the mixture for your desired consistency every 15 minutes, and giving it the occasional stir. Let cool, remove cinnamon stick, chill in fridge before serving, and ... That's it!

Makes 4 cups (1 Litre).

What was I saying about complicated?  The most complicated part about learning to cook and bake without refined white sugar is digging up, and converting, or inventing the recipes in a sugar cane dominated world, but once you've done the groundwork, the actual recipes are a cinch!  Remember, you can always use honey in the place of maple syrup in my recipes, if you're into that sort of thing, but for my honey allergy people out there (like me!), maple syrup works like an absolute dream.  Happy holidays & enjoy!

I Don't Carrot All

Solar Yellow & Purple Dragon Carrots

"This strangely still pause between summer and autumn, greenery and gold, and the heat and rising wind that is once again readying itself to rush it all away in a climactic symphony of color and scent is - in my opinion, one of the best parts about living on earth."

- Victoria Erickson

I couldn't possibly agree more!

The Amazing Technicolor Dreamsalad

It's Summer!  Around here, that means an abundance of fresh, home-grown, leafy goodness to munch on.  I love having a garden to pluck from, and in the PNW you can pretty well manage this year round with a little research of what to plant when, even without cold boxes.  But what can you do if you're short on space?  Even in an apartment with a deck the size of a thimble, and a sliver of sunlight you can grow things to brighten up your meals.  Sometimes all you need is a sunny window, and a flower pot!  Some of my favorite, easy to grow, summertime edibles include:

• Red Romaine Lettuce (Often comes as a free gift from Baker Creek Heirloom Seeds & can be successfully grown in an 11" pot)
• Nasturtiums - Both the blooms, and medallion shaped leaves are edible, and a source of both vitamin C & Iron.
• Marigolds (Tagetes & Calendula) - Cut petals at their base, and sprinkle over salads, or steep blooms in hot water for teas.  There is a laundry list of supposed uses, and health benefits of calendula blossoms, as well as praise for being a source vitamin C & Flavinoids.
• Pansies - Adorable sprinkled in salads, adorning deserts, or garnishing beverages, these little beauties contain both vitamins A & C.

If you're low on inspiration, look no further than Laurel Anderson's Wild Plate.  This gorgeous
non-cook book is loaded with fresh ideas, beautiful photography, and valuable, rarely shared tips and thorough explanations to help even the most rookie raw foodies out there!  I'm not one who follows a strict raw food diet, but as the temperatures climb I am one to avoid warm meals in the summer heat, and find myself flipping through its pages for new ideas.  If the raw food diet is something you're interested in, Wild Plate is not only the place to look for new smoothies, salads, and juices, but it will take you beyond the basics of raw cuisine, and walk you through what you need to know about raw food prep where others leave off, and gives you all the tools you need to start your raw food adventure!

My go-to Summer Salad consists of (vulgar amounts of):

• Red Romaine Lettuce
• Kale
• Carrots & Radishes (sliced into medallions)
• Black Olives
• Dried Cranberries
• Nasturtium Blooms
• Marigold Petals (snipped)

All tossed & topped with my favorite summertime Strawberry Vinaigrette by: The Gracious Pantry found here.  What I love about this really basic salad, and delicious dressing is that you can stop here, and have a beautiful dish packed with flavor, or  you can keep pushing it as it affords you the opportunity to get creative.  Want a little more heft?  Throw in some mushrooms!  Need more crunch?  Get out the celery stalks!  Swap out the lettuce for spinach ... throw in some walnuts, I mean, wherever you want to take it is totally up to you.  Bon Appétit, my lovlies!

xoxo

P.S. enjoy that blue moon tonight!

Soft Words Butter No Parsnips ...

Or is it turnips ... wait that's blood from a turnip, and then there's something about cabbage too, but that wasn't in my stew so it really doesn't matter anyway!

Yesterday I was in full winter mode.  The air was still and cold, the sky was a watercolor wash of silver, and my faux logs were "crackling" behind the glass front of my gas fireplace, and these little guys peeking out at me.

We'll discuss these rascals first.  The more I browse the web, the more I see people re purposing their belongings into practical creations, or whimsical little gifts, and one of the themes that's really striking me lately is little woodland creatures, which has been in fad now for a handful of years and can be seen anywhere from t-shirts to fridge magnets to graphic design to probably the most obvious of all - stuffed animals.  Whenever I see a new person cropping up out there with their take on stylized critters I get a little - jealous isn't the right word - I just feel this pull to try it for myself.  And here's where I struggle, see I'm not exactly "creative" in this way, at least it's very difficult for me yet I save all sorts of old clothes, and bits of fabric because I'm a sentimental like that.  It's not at all unusual to find a sweater from high school days in my closet, or trinkets from childhood tucked here and there.  I always think I'm going to wear them again, or maybe just for the beach, or hey I could make something out of that some day!  Ten years later I'm asking myself when exactly was "some day" going to get here?  With that thought out came the scissors and rotary cutter, some scraps of felt, buttons, and embroidery thread, not to forget the stuffing, and this is what we end up with!

Ratatouille

For me and, er, you-ille? This was my first try, and let me tell you it was a lot easier than my first lasagna from scratch (notice there are no pictures of it).  I must say, French peasants were on to something with this dish, I don't think anything easier to make has ever tasted more delicious! Two of my favorite things: Little effort required, big payoff. The only thing that disappointed me was that I had to use microscopic, store-bought zucchini (as opposed to the King Kong sized zucchini I've become accustomed to), so I had to triple up the zucchini each time it was its turn to be layered into the dish. As it turned out, it was kind of convenient to have them bite-sized, so you won't find me complaining. Another thing that pleases me about this dish is that it basically looks the same cooked as it does before it goes into the oven, which excites me and makes me feel like I'm doing something good for my body, instead of pumping it full of chemicals ... now if I could just be assured that my veggies haven't been genetically altered, I'd be set!