tag:blogger.com,1999:blog-37305876029268170032012-12-31T14:01:15.741-08:00For the Love of FoodSeasonal, Plant-Powered Eating + Sustainable, Healthy LivingSonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.comBlogger346125tag:blogger.com,1999:blog-3730587602926817003.post-65085320765580367232012-12-29T20:17:00.002-08:002012-12-29T20:17:29.669-08:00Rosemary and Sea Salt Roasted Pecans<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TIGwpMY1jxI/UMOt6T--EEI/AAAAAAAAD10/7rmjHp6CWV8/s1600/Rosemary+Roasted+Nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TIGwpMY1jxI/UMOt6T--EEI/AAAAAAAAD10/7rmjHp6CWV8/s1600/Rosemary+Roasted+Nuts.jpg" /></a></div><br />Let's ring in the New Year right.<br /><br />Let's grab our favorite beverage (I highly recommend <a href="http://www.fortheloveoffoodblog.com/2011/12/non-alcoholic-ginger-spritzer.html">this ginger spritzer</a> or <a href="http://www.fortheloveoffoodblog.com/2012/12/cranberry-rosemary-refresher.html">a cranberry rosemary refresher</a>), our coziest blanket, and a handful of salty snacks. Let's curl up watching a good movie that makes us cry... play a board game with friends and have so much fun laughing that it hurts... or perhaps spend the evening batting a pretend mouse around with some felines. &nbsp;There are lots of great ways to celebrate the New Year; just don't forget the snacks.<br /><br />Wishing you health and happiness in 2013!<br /><br /><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-H7L8APUnAwE/UMOt7Vrd4UI/AAAAAAAAD18/n-iHaQOiaMk/s1600/Rosemary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-H7L8APUnAwE/UMOt7Vrd4UI/AAAAAAAAD18/n-iHaQOiaMk/s1600/Rosemary.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xlxpAS8XoW8/UMOt5mkBTLI/AAAAAAAAD1s/qECAf_kD6xI/s1600/Rosemary+Nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xlxpAS8XoW8/UMOt5mkBTLI/AAAAAAAAD1s/qECAf_kD6xI/s1600/Rosemary+Nuts.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6XQHWwVRtoY/UMOt5FUstfI/AAAAAAAAD1k/JqUqAnBfGcM/s1600/Roasted+Nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6XQHWwVRtoY/UMOt5FUstfI/AAAAAAAAD1k/JqUqAnBfGcM/s1600/Roasted+Nuts.jpg" /></a></div><br />These rosemary and sea salt pecans are incredibly addictive. You've now been warned: do not make these on an empty stomach. The first time I made these, I think I ate about a cup in one sitting. This is serious business.<br /><br />When roasting nuts, it's important to roast them at no higher than 170 degrees F because high temperatures cause nuts to break down their fats and produce free radicals. (This is also why you never want to use olive oil for high temperature cooking.) &nbsp;To get around this, you can gently roast the nuts in the oven at 170 degrees F or, if you prefer a raw version, use a food dehydrator at an even lower temperature. <br /><br />Note: I tried a batch of these in my dehydrator at 110 degrees F for 6 hours and they did not get the same "roasted" flavor as in the oven, but they were toasty and delicious all the same.<br /><br /><u>Rosemary and Sea Salt Pecans</u><br />Makes 2 cups<br /><br />2 cups whole pecans<br />1 tablespoon olive oil<br />1 tablespoon finely chopped fresh rosemary<br />1/2 teaspoon coarse sea salt (or more to taste)<br /><br />Preheat oven to 170 degrees F. &nbsp;Toss pecans with oil, rosemary, and salt. &nbsp;Lay flat on sheet pan and bake for 15 - 20 minutes, or until nuts are toasted.Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com4tag:blogger.com,1999:blog-3730587602926817003.post-40519683279222876592012-12-27T14:33:00.000-08:002012-12-27T14:37:03.242-08:002012 & The Desire Map<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hHCQv2mvf70/UNzG_Ub_sZI/AAAAAAAAEdA/zorxzqeJmTw/s1600/Core+Desired+Feelings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="632" src="http://3.bp.blogspot.com/-hHCQv2mvf70/UNzG_Ub_sZI/AAAAAAAAEdA/zorxzqeJmTw/s640/Core+Desired+Feelings.JPG" width="640" /></a></div><br /><span style="font-family: inherit;">Now that we're winding down the year, I have to get a little personal here and share some big things that have come up for me this year.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><span style="background-color: white;">This year was crazy. &nbsp;In 2012, I launched an incredible health coaching business, worked with some of the most amazing clients I have ever known, and had monumental personal growth as I continually&nbsp;</span><span style="background-color: white;">challenged myself as an entrepreneur, coach, food blogger, health writer, and wellness advocate.&nbsp;</span><span style="background-color: white;">In addition to running my health coaching business full-time, this year I somehow managed to continue working full-time at a nonprofit organization that I love and write this blog, which</span><span style="background-color: white;">&nbsp;is so very near to my heart.&nbsp;</span>In all honesty when I look back at it,&nbsp;<i>this year kicked my butt</i>.</span><br /><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: inherit;"><span style="background-color: white;">A couple of months ago, some things shifted in my life and something just wasn't feeling right.&nbsp;</span></span><span style="background-color: white; font-family: inherit;">When I sat down to map out my</span><span style="background-color: white; font-family: inherit;">&nbsp;</span><span style="background-color: white; font-family: inherit;">2013&nbsp;</span><span style="background-color: white; font-family: inherit;">business priorities and strategies, I realized that I need to make some shifts around my business and it boiled down to some really tough decisions. I began to see that things in my life were <i>really out of alignment.</i>&nbsp;</span><span style="background-color: white; font-family: inherit;">&nbsp;I then realized that I need to quit some big projects and walk away from a lot of things I had created this year.</span><br /><span style="background-color: white; font-family: inherit;"><br /></span><span style="background-color: white; font-family: inherit;">Ooh man. &nbsp;That was hard to stomach.&nbsp;</span><br /><span style="background-color: white; font-family: inherit;"></span><br /><a name='more'></a><br />After a couple of months of refocusing and getting things back in alignment, I am really proud to be ending the year on a high note. And I wanted to share with you one of the things that has&nbsp;<b>absolutely changed my life</b>.<br /><br />You see, I'm a goal-oriented gal. &nbsp;I'm a go-getter and an unstoppable, ambitious force when I have my mind set out to do something. But a lot of times, when I finally "achieve that goal" and "get there," I don't end up being as pleased as I expected. And I noticed this a lot this year.<br /><br />A few weeks ago I discovered Danielle LaPorte's <b><a href="http://bit.ly/TDRerf">The Desire Map</a> </b>and it has honestly changed the way I think about setting goals, planning your future, and in a nutshell, <i>living</i>. &nbsp;I'm a big fan of Danielle's and in case you don't know who she is, she's the author of <a href="http://www.amazon.com/gp/product/030795210X/ref=as_li_tf_tl?ie=UTF8&amp;tag=fothlooffo05-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=030795210X">The Fire Starter Sessions</a> (a must read!), an inspirational speaker, and a former think tank exec.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://bit.ly/TDRerf" style="margin-left: 1em; margin-right: 1em;"><img src="http://www.daniellelaporte.com/wp-content/uploads/2012/11/Desire12.jpg" /></a></div><br /><b>The Desire Map&nbsp;is Danielle's new program and it guides you to identify your core desired feelings, and use those feelings as the drivers of what you what to do, have, and experience in your life. The idea is that when you set out to achieve a certain goal, it's not actually the goal you want, it's <i>a feeling.</i>&nbsp;</b>This may sound simple, but this stuff goes deep.<br /><br />As I worked through The Desire Map, I began to see that a lot of the things I was doing in my life were out of alignment with my core desired feelings:<br /><ul><li>I desire to feel strong and healthy, but I was working too much and it wasn't leaving me time to go to the gym or live a balanced life.</li><li>I desire to feel free and aligned in my life, but my work was all over the place and I was tied to my business.&nbsp;</li><li>&nbsp;I desire to feel abundant and secure, but my business stress was creating scarcity and insecurity in all aspects of my life. &nbsp;</li></ul><b>The Desire Map was my wake-up call.&nbsp;</b><br /><b><br /></b><span style="background-color: white;">I wanted to share this with you because&nbsp;</span><span style="background-color: white;"><b><a href="http://bit.ly/TDRerf">The Desire Map</a></b><b>&nbsp;</b>has changed my life so much and at this time of year when we are planning ahead and looking into 2013, I think it can change your life too.&nbsp;</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;">I always want to be transparent with you so I want you to know that I believe in this program so much I am partnering with Danielle as an affiliate and if you click on the link above, love The Desire Map and order it, it&nbsp;benefits&nbsp;this blog in addition to Danielle. I also want you to know that I believe in The Desire Map so much that I would be telling you about it<i> </i>even if I wasn't an affiliate partner.</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;">I wanted to share one last thing from Danielle, which I find incredibly inspiring:</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white; font-family: Verdana, sans-serif;"><b>Knowing how you actually want to feel is the most powerfully creative thing you can do with your life.</b></span><br /><span style="background-color: white; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="background-color: white; font-family: Verdana, sans-serif;"><b>And not only do we have to put our feelings at the heart of our ambitions, we have to pursue our desires in a way that is life-affirming, rather than soul-depleting. Rigid goal-chasing is burning us out. Soul-anchored intentions are the way to get home.&nbsp;</b></span><br /><span style="background-color: white;"><br /></span> <span style="background-color: white;">Amen sister.&nbsp;</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;"><br /></span>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com8tag:blogger.com,1999:blog-3730587602926817003.post-56804504594590464182012-12-21T16:15:00.001-08:002012-12-21T16:15:22.702-08:00Gluten-Free & Vegan Mushroom Gravy<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-92zWJI_lBPU/UM6MF7Au3ZI/AAAAAAAAEEQ/Y5Ac8XO0amk/s1600/Mushroom+Gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-92zWJI_lBPU/UM6MF7Au3ZI/AAAAAAAAEEQ/Y5Ac8XO0amk/s1600/Mushroom+Gravy.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: inherit;">When I was growing up, gravy was always one of my favorite parts of holiday meals. I was one of those people who would cover their entire plate in gravy if they could.&nbsp; I didn’t even care if it touched the cranberry sauce. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: inherit;">Once I went vegetarian and then vegan, gravy was one of the things that I missed most at the holidays.&nbsp; Until, of course, I discovered that you can make a fabulous gravy with mushrooms that (dare I say it?) tastes even better than the original.&nbsp; <o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: inherit;">With Christmas quickly approaching, I have been experimenting with different mushroom gravy recipes and have come to love this one the best.&nbsp; It’s gluten-free and vegan, which means it can be enjoyed by everyone at your table this holiday season. </span><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bFcWwo348Mo/UM6MAVUbwoI/AAAAAAAAEEI/xDk2S4dHzf8/s1600/Vegan+Mushroom+Gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bFcWwo348Mo/UM6MAVUbwoI/AAAAAAAAEEI/xDk2S4dHzf8/s1600/Vegan+Mushroom+Gravy.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: inherit;"><span style="text-align: center;">This gravy gets its rich flavor and color from sautéed button mushrooms along with hearty spices like sage, thyme, and rosemary. I wanted this gravy to be really satisfying so I added some healthy fats by blending in some raw cashews. If you have nut allergies, simply omit the cashews and decrease the vegetable broth by about a half cup.&nbsp;If you desire a smooth gravy (or perhaps want to hide the fact that this was made with mushrooms), simply blend the gravy when it is done cooking.&nbsp;</span><span style="text-align: center;">&nbsp;</span></span><br /><span style="font-family: inherit;"><span style="text-align: center;"><br /></span></span><span style="font-family: inherit;">P.S. If you live in Seattle,<span style="background-color: white; color: #333333; line-height: 18px;">&nbsp;don't miss&nbsp;</span></span><span style="background-color: white; color: #333333; line-height: 18px;"><b><a href="http://www.junelmoore.com/#!cart/cs2u">FIT + FIERCE + FABULOUS</a></b></span><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 18px;">&nbsp;on Sunday, January 13th from 9 am to 1 pm! You'll release tension and open up your mind with yoga, get clear on how to achieve big goals in 2013 with Life and Business Coach June Moore, have a blas</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 18px;">t dancing your booty off in Zumba, AND I'll show you how to beat your sugar cravings by discovering where you've been missing sweetness in your life! This workshop is going to be loads of fun and there's nothing else like it in the city! The early bird registration ends soon so&nbsp;<a href="http://www.junelmoore.com/#!cart/cs2u"><b>sign up now</b></a>&nbsp;to save $50!&nbsp;</span>&nbsp;</span><br /><br /><u>Gluten-Free and Vegan Mushroom Gravy</u><br />Makes about 5 cups<br /><br />1 tablespoon olive oil<br />1 medium yellow onion, diced<br />4 cloves garlic, minced<br />8 oz button mushrooms, chopped<br />1 teaspoon dried sage<br />2 teaspoons dried thyme<br />2 teaspoons dried rosemary, crushed<br />5 cups vegetable broth<br />1/2 cup raw cashews<br />2 tablespoons Bragg's liquid aminos<br />1 teaspoon apple cider vinegar<br />2 tablespoons nutritional yeast<br />1/4 cup arrowroot powder<br />Freshly-ground sea salt and pepper to taste<br /><br /><div><br /></div><div>Add olive oil to a pot over low-medium heat. &nbsp;Add onion and garlic and cook for about 3 minutes, or until onion is translucent. &nbsp;Stir in mushrooms, sage, thyme, rosemary, and continue to cook for an additional 5 minutes or until mushrooms start to become tender. &nbsp;</div><div><br /></div><div>While mushrooms are cooking, add vegetable broth and cashews to a blender and blend until smooth. &nbsp;Add the liquid to the pot and bring to a simmer.&nbsp;</div><div><br /></div><div>Meanwhile, in a small bowl, whisk together the liquid aminos, apple cider vinegar, nutritional yeast, and arrowroot powder to form a thick paste. Add mixture to pot slowly, whisking constantly to ensure that paste dissolves. &nbsp;Bring to a boil and boil 1 minute, stirring constantly, then remove from heat. &nbsp;Add salt and pepper to taste and serve.&nbsp;</div><div><br /></div><div>Note: if making ahead of time and reheating, you might need to add a little water during the reheating if the gravy is too thick.&nbsp;</div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com2tag:blogger.com,1999:blog-3730587602926817003.post-29367714044817426142012-12-20T08:53:00.000-08:002012-12-21T14:39:04.788-08:00Garlicky Mashed Cauliflower and Parsnips<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KA0dLuw-TI4/UM_NSLmnHaI/AAAAAAAAEF4/WR8rY6gmlFA/s1600/Cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KA0dLuw-TI4/UM_NSLmnHaI/AAAAAAAAEF4/WR8rY6gmlFA/s1600/Cauliflower.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div>This time of year is madness. Everyone is trying to get a million things done. Presents in need of wrapping seem to grow exponentially. Last-minute holiday cards need to be signed and mailed. Packages need to be shipped. &nbsp;And don't even get me started on the lines at the post office. *shudder*<br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">To make matters worse, I am constantly surrounded by sugary treats and heavy meals. I don't know about you, by my body is rebelling. Even looking at another holiday cookie makes me feel a little ill. I think it's time to get back to the basics and get some more veggies into my diet, <i>snap</i>!</div><br />In planning my holiday menu, I've been looking for ways to "lighten up" some traditional favorites. &nbsp;There is nothing wrong with mashed potatoes, but I've recently discovered this mock version that I love even more than the original. Plus, it only involves 4 ingredients and can be made in under 15 minutes. Yes, please!<br /><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8XY3_qgmD3I/UM6MR9nbv8I/AAAAAAAAEEg/qheVsKcu6X0/s1600/Mashed+Cauliflower+and+Parsnips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8XY3_qgmD3I/UM6MR9nbv8I/AAAAAAAAEEg/qheVsKcu6X0/s1600/Mashed+Cauliflower+and+Parsnips.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;">So what's in it, you ask? &nbsp;Pureed cauliflower and parsnips combined with a little garlic and olive oil. &nbsp;Yum! It's the perfect (lighter) side to your holiday meal and goes fabulous with my gluten-free and vegan mushroom gravy (recipe coming soon!). &nbsp;Enjoy!</span></div><br /><span style="font-family: inherit;">P.S. If you live in Seattle,<span style="background-color: white; color: #333333; line-height: 18px;">&nbsp;don't miss&nbsp;</span></span><span style="background-color: white; color: #333333; line-height: 18px;"><b><a href="http://www.junelmoore.com/#!cart/cs2u">FIT + FIERCE + FABULOUS</a></b></span><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 18px;">&nbsp;on Sunday, January 13th! You'll release tension and open up your mind with yoga, get clear on how to achieve big goals in 2013 with Life and Business Coach June Moore, have a blas</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 18px;">t dancing your booty off in Zumba, AND I'll show you how to beat your sugar cravings by discovering where you've been missing sweetness in your life! The early bird registration ends soon so&nbsp;<a href="http://www.junelmoore.com/#!cart/cs2u"><b>sign up now</b></a>&nbsp;to save $50!&nbsp;</span>&nbsp;</span><br /><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br /></div><u>Garlicky Mashed Cauliflower and Parsnips</u><br />Serves 4<br /><br />4 cups chopped cauliflower florets<br />2 cups chopped peeled parsnips<br />2 cloves garlic, minced<br />1 tablespoon extra-virgin olive oil<br />Freshly-ground black pepper and sea salt to taste<br /><br />Bring a pot of water to a boil. Add the cauliflower and parnsips and cook until tender, about 10 minutes. Reserve about 1/4 cup of the cooking liquid, drain well, and then transfer the cauliflower, parnsips, and minced garlic to a food processor. &nbsp;Add oil and a little water, 1 tablespoon at a time (as needed), and puree until smooth. Season with salt and pepper and serve.<br /><br />Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com10tag:blogger.com,1999:blog-3730587602926817003.post-71802817853485526402012-12-19T07:21:00.000-08:002012-12-20T19:50:57.308-08:00Gluten-Free Quinoa Stuffing<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-T7kPEmUT0nI/UM6L21MW8RI/AAAAAAAAED4/RY44CKVNiF8/s1600/Quinoa+Stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-T7kPEmUT0nI/UM6L21MW8RI/AAAAAAAAED4/RY44CKVNiF8/s1600/Quinoa+Stuffing.jpg" /></a></div><br />Potlucks are always the answer during the holidays. This is already a crazy time of year and planning a holiday party can be stressful enough without having to worry about feeding a large group of people.&nbsp;I am a big fan of potlucks, but it can be tough to find a dish that can transport well, tastes okay hot or cold, and will feed a variety of people with different eating styles. <br /><br />If you live in Seattle, you usually need to plan a dish that can satisfy meat-eaters, vegetarians, vegans, kids, gluten-free folks, and people with food allergies alike.&nbsp;In the past, <a href="http://www.fortheloveoffoodblog.com/2011/11/lentil-loaf.html">lentil loaf</a> was always my go-to potluck item. But lately, I've been eating too much lentil loaf and it was time for something new. Enter quinoa stuffing. <br /><br />This dish is basically a hearty quinoa salad with the comforting flavors of stuffing and, even better, it fits all the requirements for a potluck. &nbsp;Protein-packed and healthy without "tasting healthy"? Check. Gluten-free, soy-free, vegan, and satisfying for the carnivores? Check. Mushroom-free for picky eating kids? Check. Now go forth and potluck!<br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bGxTmpDLzE0/UM6L2R5ZVLI/AAAAAAAAEDw/DrGKMwAYsXo/s1600/Gluten+Free+Quinoa+Stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-bGxTmpDLzE0/UM6L2R5ZVLI/AAAAAAAAEDw/DrGKMwAYsXo/s1600/Gluten+Free+Quinoa+Stuffing.jpg" /></a></div><br />Whether you're attending a potluck this holiday season or just looking for healthy dinner options to add to your holiday menu, this one fits the bill. &nbsp;I love using multicolored quinoa for more color in this dish and I think the red quinoa is especially pretty. If you're concerned about nut allergies, this can easily be made without pecans.<br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">P.S. If you live in Seattle,<span style="background-color: white; color: #333333; line-height: 18px;">&nbsp;don't miss&nbsp;</span></span><span style="background-color: white; color: #333333; line-height: 18px;"><b><a href="http://www.junelmoore.com/#!cart/cs2u">FIT + FIERCE + FABULOUS</a></b></span><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 18px;">&nbsp;on Sunday, January 13th! You'll release tension and open up your mind with yoga, get clear on how to achieve big goals in 2013 with Life and Business Coach June Moore, have a blas</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 18px;">t dancing your booty off in Zumba, AND I'll show you how to beat your sugar cravings by discovering where you've been missing sweetness in your life! The early bird registration ends soon so <a href="http://www.junelmoore.com/#!cart/cs2u"><b>sign up now</b></a> to save $50!&nbsp;</span>&nbsp;</span><br /><br /><u>Gluten-Free Quinoa Stuffing</u><br />Serves 6<br /><br /><span style="background-color: white; font-family: Merriweather; font-size: 14px; line-height: 19px;">1 cup quinoa</span><br /><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;">2 cups vegetable broth&nbsp;</div><span style="background-color: white; font-family: Merriweather; font-size: 14px; line-height: 19px;">1 cup pecans</span><br /><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;"></div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px; margin: 0px;">1 teaspoon dried sage</div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px; margin: 0px;">1 teaspoon dried thyme</div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;">1 tablespoon coconut oil</div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;">1 small yellow onion, chopped</div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;">2 cloves garlic, minced</div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;">3 stalks celery, diced</div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;">1/4 cup chopped fresh Italian parsley</div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;">Rinse quinoa and place in a large saucepan. &nbsp;Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. &nbsp;Remove lid and fluff with a fork.</div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;"><span style="font-family: inherit; line-height: 21px;">Preheat oven to 250 degrees. &nbsp;Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes. &nbsp;(I recommend watching the pecans because they can easily start to burn). Remove them from the oven.&nbsp;</span><span style="font-family: inherit; line-height: 21px;">Add the pecans to a food processor. &nbsp;Coarsely chop while adding the sage and thyme. &nbsp;Set aside. &nbsp;</span></div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;">Heat coconut oil in a large pan. &nbsp;Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined. Toss with parsley and serve.&nbsp;</span></div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="background-color: white; clear: both; font-family: Merriweather; font-size: 14px; line-height: 19px;"><span style="font-family: inherit;">Recipe shared on <a href="http://www.dietdessertndogs.com/2012/12/20/wellness-weekend-december-20-24/">Weekend Wellness</a></span></div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com7tag:blogger.com,1999:blog-3730587602926817003.post-55293275913632770442012-12-17T10:08:00.001-08:002012-12-17T10:18:17.334-08:00Swiss Diamond Cookware Review & Giveaway ($160 value)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kty9PEK3LeQ/UM5WLZPN6tI/AAAAAAAAD-c/RSugQMNx1rs/s1600/SDI_SPA_6424c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-kty9PEK3LeQ/UM5WLZPN6tI/AAAAAAAAD-c/RSugQMNx1rs/s640/SDI_SPA_6424c.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A few weeks ago I was contacted by <a href="http://www.swissdiamond.com/">Swiss Diamond</a> to do a product review of their cookware. &nbsp;Having never previously heard of their brand, or of cookware made with diamonds for that matter, I was intrigued.&nbsp;What makes Swiss Diamond cookware unique is that it features a patented nonstick cooking surface reinforced with real diamond crystals, making it extremely durable. The nonstick coating makes it easy to prepare food (without oil!) and makes clean-up quick and easy. &nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Since I've been making attempts to move away from Teflon and nonstick cookware in our kitchen due to health and environmental reasons, I was a little nervous about the nonstick surface. After doing some more research, I learned that most of the concerns about the health and environmental impacts of Teflon and nonstick surfaces have to do with PFOA, which is a chemical used in the manufacturing of nonstick cookware. &nbsp;However, Swiss Diamond does <i>not </i>use the namebrand Teflon coating or PFOA in their nonstick coating. And, since the diamond surface conducts heat much better, the pans can be used at a lower heat than most nonstick pans.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: left;">My other initial concern was about the diamonds themselves due to environmental and political reasons. &nbsp;However, the fine diamond powder that is used in the pans comes from industrial-grade diamonds sourced from European mines. I was told that industrial-grade diamonds are not actually that rare as it is only jewelry-grade diamonds that are hard to find. Swiss Diamond also told me that they are 100% certain that the diamonds do <i>not </i>come from conflict zones.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-jSvF2EuFjrA/UM5WWPA_vnI/AAAAAAAAD-k/1ej1HAGMnvo/s1600/SD_7_header_INFO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="138" src="http://1.bp.blogspot.com/-jSvF2EuFjrA/UM5WWPA_vnI/AAAAAAAAD-k/1ej1HAGMnvo/s640/SD_7_header_INFO.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I opted to test their 10-inch non-stick fry pan with a lid and was super stoked when it arrived in the mail last week. The first test?&nbsp;Sautéing&nbsp;broccoli -- without oil.&nbsp;I'm not against cooking in oil, but sometimes I just want something on the lighter side. &nbsp;It was a miracle. No sticking, no burning, and everything turned out evenly cooked. &nbsp;I also had great results with a tofu scramble and vegetable stir-fry and clean up was a breeze!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">While cooking I was really impressed with the uniform heating of the pan and how quickly it heated up, even using a low temperature. The pan is a nice weight and feels sturdy, but is half the weight of a cast iron skillet making it easy to flip items one-handed (my favorite kitchen trick).&nbsp;I also found the handle to be really comfortable.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I also appreciate that Swiss Diamond is focused on sustainability as all of their cookware is made in Switzerland with an eco-friendly production process, including the use of hydroelectric power from the Swiss Alps. Additionally, the pan's nonstick coating is PFOA-free and the aluminum bodies are recyclable.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If cared for properly, the Swiss Diamond products have an extremely long lifetime (preventing landfill waste) and will not peel, crack, or blister. Some of their care suggestions include cooking at low to medium&nbsp;temperatures, using the right utensils (I used wooden spoons), washing mostly by hand, and not preheating the pan longer than 5 minutes. (See full use and care instructions&nbsp;<a href="http://www.swissdiamond.us/use-and-care-15.html">here</a>.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>If you're excited about trying this pan, it's your lucky day because Swiss Diamond is offering their <a href="http://www.swissdiamond.us/standard-collection/fry-pans/nonstick-fry-pan-with-lid-10-in-p298.html">10-inch nonstick fry pan (with lid)</a>&nbsp;(pictured above) to one lucky reader! <u>To enter</u>: you must have a US mailing address (sorry to my international readers!) and use the Rafflecopter below for up to 3 chances to win. &nbsp;The giveaway will close on Sunday, December 23rd and the winner will be chosen randomly. &nbsp;Good luck!</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a class="rafl" href="http://www.rafflecopter.com/rafl/display/fbf5e80/" id="rc-fbf5e80" rel="nofollow">a Rafflecopter giveaway</a><script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com6tag:blogger.com,1999:blog-3730587602926817003.post-39443798336664495572012-12-14T08:35:00.002-08:002012-12-14T08:36:42.825-08:00The best cookbooks for gifting<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YpnS1yuHKjU/UMlR2ljmM9I/AAAAAAAAD6k/s9xYpcb8XJk/s1600/Holiday+Gift+Cookbooks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YpnS1yuHKjU/UMlR2ljmM9I/AAAAAAAAD6k/s9xYpcb8XJk/s1600/Holiday+Gift+Cookbooks.jpg" /></a></div><div><br />A lot of people in my life have been asking for cookbook suggestions lately. &nbsp;<i>Do you have a cookbook you'd recommend for people trying to eat less dairy? &nbsp;What do I buy for someone who's gluten-free?&nbsp;</i><i>Is there a vegan cookbook that has great recipes for families?</i><i>&nbsp;What's the best cookbook for someone trying to eat healthier? &nbsp;</i>Here are my top eight favorite cookbooks that I would recommend to anyone looking give the gift of good food or grow their own collection!<br /><br /></div><div><div><div><b>1.</b>&nbsp;<a href="http://www.amazon.com/gp/product/145490352X/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=145490352X&amp;linkCode=as2&amp;tag=fothlooffo05-20">Superfood Kitchen: Cooking with Nature's Most Amazing Foods by Julie Morris</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=145490352X" style="border: none !important; margin: 0px !important;" width="1" /></div><div>Julie Morris' cookbook features over 100 recipes with different superfoods including chia seeds, goji berries, cacao, algae, flaxseeds, quinoa, and sea vegetables. This cookbook is a really fun one for someone looking to increase the healthfulness of everyday recipes and add new foods to their diet. (plant-based/vegan and gluten-free)</div><br /><b>2.</b>&nbsp;<a href="http://www.amazon.com/gp/product/1454900105/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1454900105&amp;linkCode=as2&amp;tag=fothlooffo05-20">Clean Food, Revised Edition: A Seasonal Guide to Eating Close to the Source by Terry Walters</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=1454900105" style="border: none !important; margin: 0px !important;" width="1" /><br /><i>Clean Food</i>&nbsp;was one of the first cookbooks I bought and I've used it almost every week in my kitchen since. Terry Walters' recipes are beautiful, simple, and delicious. I rarely have to adapt Terry's recipes because they all involve ingredients I actually use and feel good about. If you are looking for an all-around fabulous cookbook, this one is a wonderful and would be perfect for any home chef. (plant-based/vegan and gluten-free)<br /><br /><a name='more'></a><br /><br /><div><b>3.&nbsp;</b><a href="http://www.amazon.com/gp/product/0373892403/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0373892403&amp;linkCode=as2&amp;tag=fothlooffo05-20">Peas and Thank You: Simple Meatless Meals the Whole Family Will Love by Sarah Matheny</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=0373892403" style="border: none !important; margin: 0px !important;" width="1" /></div><div>I've been a a big fan of&nbsp;<a href="http://peasandthankyou.com/">Sarah's blog</a>&nbsp;for awhile because I love her writing style and her stories about her family always make me laugh. &nbsp;This cookbook would be fabulous for busy moms or anyone looking to incorporate more plant-based dishes into their family's meals without anyone noticing or complaining!&nbsp;(plant-based/vegan)<br /><br /><div><b>4.&nbsp;</b><a href="http://www.amazon.com/gp/product/1931498237/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1931498237&amp;linkCode=as2&amp;tag=fothlooffo05-20">Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=1931498237" style="border: none !important; margin: 0px !important;" width="1" /></div><div><i>Wild Fermentation&nbsp;</i>is what got me hooked on fermenting foods and helped me to start&nbsp;<a href="http://www.fortheloveoffoodblog.com/2012/03/homemade-kimchi.html">making my own kimchi</a>. Katz walks you through the history of fermentation and helps you understand the basics to creating a variety of fermented foods. Recipes include vegetable and bean ferments as well as breads, grains, wines, beers, dairy, and vinegars, making this a great gift for anyone looking to begin fermenting foods and improve their health.<br /><br /><div><b>5.</b>&nbsp;<a href="http://www.amazon.com/gp/product/1402779054/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1402779054&amp;linkCode=as2&amp;tag=fothlooffo05-20">Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry Walters</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=1402779054" style="border: none !important; margin: 0px !important;" width="1" /></div><div><i>Clean Start</i>&nbsp;is Terry Walters' second cookbook and I love it as much as her first. Just like&nbsp;<i>Clean Food, Clean Start</i>&nbsp;is organized by season making it easy and delicious to use seasonal produce. Since I rarely make dessert and don't have much creativity when it comes to sweets, her healthy dessert recipes are a lifesaver!&nbsp;(plant-based/vegan and gluten-free)<br /><br /><b>6.</b>&nbsp;<a href="http://www.amazon.com/gp/product/1580082777/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1580082777&amp;linkCode=as2&amp;tag=fothlooffo05-20">Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=1580082777" style="border: none !important; margin: 0px !important;" width="1" /><br />Heidi is the voice behind&nbsp;<a href="http://101cookbooks.com/">101 Cookbooks</a>&nbsp;and is an inspiration when it comes to creative, healthy recipes. This book would be the perfect gift for someone looking to incorporate more vegetarian meals into their diet while experimenting with new flavors and cooking techniques. (vegetarian)<br /><div><br /></div></div></div></div><b>7.&nbsp;</b><a href="http://www.amazon.com/gp/product/1401941044/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1401941044&amp;linkCode=as2&amp;tag=fothlooffo05-20">Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution by Kris Carr</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=1401941044" style="border: none !important; margin: 0px !important;" width="1" />Just like everything else that Kris Carr does, this cookbook is absolutely beautiful. She starts the book by covering all the basics of moving towards a plant-based lifestyle along with helpful tips for those who might be new to cooking and/or preparing meatless dishes. It's filled with fun, beautiful recipes that reflect her personality and, of course, it's loaded with kale. (plant-based/vegan with gluten-free options)</div><div><br /><b>8.</b>&nbsp;<a href="http://www.amazon.com/gp/product/1935618512/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1935618512&amp;linkCode=as2&amp;tag=fothlooffo05-20">Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet by Christy Morgan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=1935618512" style="border: none !important; margin: 0px !important;" width="1" /><br /><a href="http://theblissfulchef.com/">Christy</a> is a vegan macrobiotic chef and I love her emphasis on creating bliss in the kitchen. This book walks you through the basics of how to create the ideal kitchen space and pantry and has over 175 recipes using seasonal, plant-based ingredients. I also love Christy's health tips (like the benefits of eating <i>less </i>onions) and her approach to moderation when making any dietary change. (plant-based/vegan with gluten-free options)<br /><br />What are your favorite cookbooks?<br /><div><br /></div><br /></div></div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com9tag:blogger.com,1999:blog-3730587602926817003.post-42997064814744286622012-12-12T20:58:00.004-08:002012-12-12T20:58:34.962-08:00The best kitchen gifts for the home chef<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CON69i_dnXE/UMlZkz44lJI/AAAAAAAAD84/J8rVdXy0D8A/s1600/Kitchen+Gifts+Home+CHef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CON69i_dnXE/UMlZkz44lJI/AAAAAAAAD84/J8rVdXy0D8A/s1600/Kitchen+Gifts+Home+CHef.jpg" /></a></div><br /><br />This time of year is madness. Complete madness. Like utter meltdown madness.<br /><div><br /></div><div>I still haven't bought my Christmas cards. I'm not even talking about decorating a tree. And I really can't handle the thought of venturing through a packed department store right now for any last-minute gifts.&nbsp;</div><div><br /></div><div>The solution? Online shopping. (And, what did we do before Amazon.com?)</div><div><br /></div><div>Here are my favorite holiday gifts under $50 - all of which can be ordered online!<br /><br /><a name='more'></a><br /><br /><b>1.&nbsp;</b><a href="http://www.amazon.com/gp/product/B0000VONY8/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B0000VONY8&amp;linkCode=as2&amp;tag=fothlooffo05-20" style="font-weight: bold;">RSVP Spice Measuring Spoon, Set of 6</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=B0000VONY8" style="border: none !important; font-weight: bold; margin: 0px !important;" width="1" /><br />These are perfect for measuring out spices because these spoons actually fit inside of narrow spice jars, making measuring easier than ever!<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><b>2.&nbsp;</b><a href="http://www.amazon.com/gp/product/B00006JSUB/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00006JSUB&amp;linkCode=as2&amp;tag=fothlooffo05-20" style="font-weight: bold;">Lodge Logic 12-Inch Pre-Seasoned Skillet</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=B00006JSUB" style="border: none !important; font-weight: bold; margin: 0px !important;" width="1" /><br />You can't go wrong with a cast iron skillet. I've been using my Lodge skillet for a little over a year and I love it. This is a great gift for anyone trying to move away from Teflon pans.<br /><br /><b>3.&nbsp;</b><a href="http://www.amazon.com/gp/product/B00004S7V8/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00004S7V8&amp;linkCode=as2&amp;tag=fothlooffo05-20" style="font-weight: bold;">Microplane Zester/Grater</a><b><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=B00004S7V8" style="border: none !important; margin: 0px !important;" width="1" /></b><br />A microplane zester really is the perfect accessory for any home chef. I love using mine for zesting lemon and oranges and I even use it to grate garlic when I'm feeling too lazy to clean out my garlic mincer.<br /><br /><b>4.&nbsp;</b><u style="color: #0000ee;"><a href="http://www.amazon.com/gp/product/B00376PCQQ/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00376PCQQ&amp;linkCode=as2&amp;tag=fothlooffo05-20" style="font-weight: bold;">Jessie Steele Brown and Pink Polka Dot Josephine Apron</a></u><br />The funny thing is that I always love giving aprons as gifts, but I still don't have one of my own! This one is absolutely adorable, as well as practical when you're trying to protect yourself from green smoothie spillage.<br /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=B00004S7V8" style="border: none !important; margin: 0px !important;" width="1" /><br /><b>5.</b>&nbsp;<a href="http://www.amazon.com/gp/product/B005ARH1O6/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B005ARH1O6&amp;linkCode=as2&amp;tag=fothlooffo05-20" style="font-weight: bold;">Bodum Pavina 8-1/2-Ounce Double-Wall Thermo Tumbler Glasses, Set of 2</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=B005ARH1O6" style="border: none !important; font-weight: bold; margin: 0px !important;" width="1" /><br />I love these glasses because they are double-walled and work perfectly for both hot and cold drinks. It's always fun to offer guests hot tea in these cute cups!<br /><br /><b>6.</b>&nbsp;<a href="http://www.amazon.com/gp/product/B00759OCA8/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00759OCA8&amp;linkCode=as2&amp;tag=fothlooffo05-20" style="font-weight: bold;">Chalkboard Terra Cotta Plant Pot Trio Set</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=B00759OCA8" style="border: none !important; font-weight: bold; margin: 0px !important;" width="1" /><br />Once I began growing fresh herbs in my kitchen &nbsp;I knew I could never live without them! I love this cute chalkboard set because it's a fun way to label your herbs and would look beautiful in any kitchen.<br /><br /><b>7.&nbsp;</b><a href="http://www.amazon.com/gp/product/B000MWG4CY/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B000MWG4CY&amp;linkCode=as2&amp;tag=fothlooffo05-20" style="font-weight: bold;">Bodum Glass Tea Press with Stainless-Steel Filter</a><b><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fothlooffo05-20&amp;l=as2&amp;o=1&amp;a=B000MWG4CY" style="border: none !important; margin: 0px !important;" width="1" /></b><br />I'm obsessed with loose-leaf tea and this is by far my favorite tea pot. It makes 34 ounces which is perfect for serving guests, or if you just want to make a large pot for yourself on a rainy afternoon.<br /><br />What kitchen gifts are you giving this year?<br /><h2></h2></div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com0tag:blogger.com,1999:blog-3730587602926817003.post-13667450965544289532012-12-08T14:30:00.002-08:002012-12-14T08:52:05.505-08:00Cranberry Rosemary Refresher<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--QnPvpYCHB0/UMOfyB7t6OI/AAAAAAAAD0c/7wGk1t14VCk/s1600/Cranberry+Refresher.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--QnPvpYCHB0/UMOfyB7t6OI/AAAAAAAAD0c/7wGk1t14VCk/s1600/Cranberry+Refresher.jpg" /></a></div><br /><br />I have been told by numerous people that the life of a food blogger seems really glamorous. I think sometimes when we see a picture of a beautiful dish, we imagine the chef/photographer standing in their kitchen, leisurely making a delicious meal about to be served to their family, while casually stopping to snap a photograph or two. As a food blogger, I can tell you that this is rarely how it happens. At least, not in my house.<br /><br />Instead, here's the scene: a rainy Saturday morning. &nbsp;At home, alone, with two crazy cats. The best light in my house is in my living room, with giant windows that face a main road. There I am, still in my pajamas, standing on a stool above a table to get the best angle as people walk by and shoot me puzzled looks. <br /><br />Randomly a rogue cranberry falls from the table, inspiring one of my cats to bat it around the living room with all his might.&nbsp;As I'm trying to balance on a stool, ignore the passerbys, and get a decent shot, I knock over the martini glass and spill cranberry juice across my living room. &nbsp;By now both of my cats are engaged in a cranberry-chasing battle and all of this running has managed to make one of them lose his lunch. Clean-up on aisle five, please?<br /><br />Nevertheless, I managed to get a decent photograph of an amazing drink that you need to try this holiday season. Whether you leisurely enjoy this at a beautiful dinner with your loved ones, or simply use it as a reward for cat clean-up duty, I promise that it will energize your taste buds while flooding your body with nutrients.<br /><br /><a name='more'></a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TwvrJ1mpJ-E/UMOfufUqxNI/AAAAAAAAD0U/uH8Mds-dTak/s1600/Cranberry+Refresher+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-TwvrJ1mpJ-E/UMOfufUqxNI/AAAAAAAAD0U/uH8Mds-dTak/s1600/Cranberry+Refresher+2.jpg" /></a></div><br /><br />Cranberries are loaded with antioxidants and Vitamin C, making this refresher the perfect winter immune booster. This was my first time juicing cranberries and I was pleasantly surprised by the intensely-tart flavor of fresh cranberry juice. Pairing it with fresh apple juice mellows the flavor and sweetens it up a bit without the use of refined sugars.<br /><br />If you don't have access to a juicer, simply substitute 2 cups of unsweetened 100% cranberry juice and 2 cups of 100% apple juice. Fresh cranberry juice has a more intense flavor so even though my cranberries only yielded 1 cup of juice, if you are using bottled juice, you will probably want 2 cups.<br /><br /><u>Cranberry Rosemary Refresher</u><br />Makes 4 drinks<br /><br /><i>Ingredients:</i><br />2 cups water<br />3 fresh sprigs rosemary (more for garnish, if desired)<br />1 pound fresh cranberries (makes about 1 cup of juice)<br />4 apples (makes about 2 cups of juice)<br />Ice<br /><br /><i>Directions:</i><br />Add water to a covered saucepan or small pot and bring to a boil. &nbsp;Add the rosemary, and lower heat to a simmer for 5 minutes. Remove from heat and let steep, covered, for one hour. Chill in the&nbsp;refrigerator&nbsp;until ready to serve.<br /><br />Juice the cranberries and apples. Mix with the chilled rosemary water. Garnish with fresh rosemary sprigs and serve over ice.<br /><br /><i>Recipe shared at <a href="http://www.dietdessertndogs.com/2012/12/13/wellness-weekend-december-13-17-2012/">Wellness Weekend</a> and <a href="http://vegetarianmamma.com/glutenfreefridays-18-is-live-come-link-up-your-glutenfree-recipes/">Vegetarian Mamma</a></i>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com8tag:blogger.com,1999:blog-3730587602926817003.post-60052129463311974332012-12-05T07:00:00.000-08:002012-12-05T09:48:50.738-08:00DIY Lavender Bath Salts<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-C90CpmmWJjM/UJ8u05daI0I/AAAAAAAADbs/rGf2sCYpXMw/s1600/BathSalts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-C90CpmmWJjM/UJ8u05daI0I/AAAAAAAADbs/rGf2sCYpXMw/s1600/BathSalts.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px; text-align: start;"><span style="font-family: inherit;">The holidays are now upon us and the next thing I know, I'll be watching the ball drop at midnight. Each year I have fabulous intentions of creating homemade gifts from my kitchen for friends and family, but somehow the time slips by and my good intentions rarely make it to reality.</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px; text-align: start;"><span style="font-family: inherit;">This year is different.&nbsp;This year I am committed. &nbsp;And this year I am starting early. As in, now!</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px; text-align: start;"><span style="font-family: inherit;">If you've been wanting to get into the spirit of homemade gifts, I have just the thing: DIY lavender bath salts. These bath salts were inspired by my trip to the <a href="http://www.fortheloveoffoodblog.com/2012/08/lavender-coconut-ice-cream.html">Sequim Lavender Festival</a>&nbsp;this past summer. &nbsp;I'm still working through my incredible stash of dried lavender and essential oil and needed to come up with a creative way to use up the rest of it. Bath salts to the rescue!</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px; text-align: start;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RhdyxuBT6Ls/UJ8z8IxX3tI/AAAAAAAADdA/9zJoBpXi7Ps/s1600/Lavender5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-RhdyxuBT6Ls/UJ8z8IxX3tI/AAAAAAAADdA/9zJoBpXi7Ps/s1600/Lavender5.jpg" /></span></a></div><span style="font-family: inherit;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-N1u5ZxzEpfY/UJ8z9ICxW4I/AAAAAAAADdI/UbO1HO_GpZQ/s1600/Lavender6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-N1u5ZxzEpfY/UJ8z9ICxW4I/AAAAAAAADdI/UbO1HO_GpZQ/s1600/Lavender6.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><br /><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;">(These pictures were taken in <a href="http://www.lavenderfestival.com/">Sequim</a>&nbsp;in July and as I sit here wrapped up in two sweaters and three pairs of socks it seems crazy to see a picture of myself in a tee-shirt!)</span></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xH2uN9n9sSU/UJ8xIUOip3I/AAAAAAAADcA/r1Ci-GoG4Ys/s1600/salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-xH2uN9n9sSU/UJ8xIUOip3I/AAAAAAAADcA/r1Ci-GoG4Ys/s1600/salt.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="line-height: 1.5;"><span style="font-family: inherit;">Bath salts are simple and incredibly cost-effective to make, plus, who doesn't love a nice relaxing bath during a chilly winter? &nbsp;If you are the crafty-type, you can even dye the salts different colors and make a nice label for your jar.</span></span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;">My bath salt recipe involves only four ingredients: epsom salt, sea salt, baking soda, and lavender essential oil. Epsom salt and sea salt are wonderful at relaxing the muscles and drawing toxins from the body while baking soda is fabulous for softening skin. &nbsp;The lavender provides a relaxing fragrance, but you could also experiment with other&nbsp;essential&nbsp;oils like rosemary and peppermint.</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span data-mce-style="text-decoration: underline;" style="line-height: 1.5; text-decoration: underline;"><span style="font-family: inherit;"><b>DIY Lavender Bath Salts</b></span></span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;"><i>Makes 3 cups (1 - 2 gifts)</i></span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;"><b>Ingredients:</b></span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;">2 cups epsom salt</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;">1/2 cup sea salt</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;">1/2 cup baking soda</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;">10 drops lavender essential oil</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;"><b>Directions:</b></span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;">Mix ingredients together and transfer to a container.</span></div><div style="color: #444444; line-height: 1.5; margin-bottom: 24px;"><span style="font-family: inherit;">To use: add bath salts under hot running water to dissolve. Soak and relax!</span></div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com4tag:blogger.com,1999:blog-3730587602926817003.post-3694974119922276082012-12-03T07:00:00.000-08:002012-12-07T07:59:29.255-08:00Spiced Orange Cranberry Sauce<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kqMhynlBXyg/ULwOtIwFGrI/AAAAAAAADvs/fWYzF5QQx-A/s1600/Cranberries9-2text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kqMhynlBXyg/ULwOtIwFGrI/AAAAAAAADvs/fWYzF5QQx-A/s1600/Cranberries9-2text.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>I understand that Thanksgiving is over. I know that it's time to move on from lentil loaves, mashed potatoes, and roasted yams. My brain is on board with this. But, my tastebuds? That's a different story.<br /><br />I made this spiced orange cranberry sauce this year for Thanksgiving and have been indulging myself every day since.&nbsp;I've had this sauce over lentils, spread this on toast, and eaten it after dinner for dessert. If this keeps up, by New Years you might have to send me to cranberry rehab.<br /><br />In my defense, it's important for you to know that this isn't any ordinary cranberry sauce. This one isn't overly sweet or loaded with refined white sugars like the typical canned cranberry sauce of my youth. Instead, it is sweetened with a few dates and spiced up with ginger, fresh oranges, and zest.<br /><br /><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l8wkeek9b_I/ULwOt2qHs2I/AAAAAAAADv0/gg6-gsKcOvk/s1600/Cranberries9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-l8wkeek9b_I/ULwOt2qHs2I/AAAAAAAADv0/gg6-gsKcOvk/s1600/Cranberries9.jpg" /></a></div><br />This recipe comes together quickly with minimal ingredients. I highly recommend using an organic orange since you will be using the zest in this recipe. If you are not able to purchase an organic orange, I would skip the zest to eliminate unnecessary pesticides.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><u>Spiced Orange Cranberry Sauce</u><br />Serves 4 - 6<br /><br /><i>Ingredients:</i><br />1 organic orange<br />1/2 cup water<br />12 ounces fresh cranberries<br /><div>5 Medjool dates, pitted and diced</div><div>2 teaspoons fresh minced ginger</div><div><br /></div><div><i>Directions:</i><br /><span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">Zest half the orange. Next, segment it by cutting off the top and bottom of the fruit then cutting away the peel and pith of the fruit. &nbsp;Slice in-between the segments to remove any of the white skin in the middle of the fruit.</span></span><br /><br />Add water to a medium saucepan and bring water to a boil. Add cranberries, dates, ginger, and segmented oranges. Reduce heat and simmer 10 minutes, until sauce is reduced and thick. Stir in the orange zest and&nbsp;refrigerate&nbsp;until serving. Serve cold.<br /><br /><i>Recipe shared at <a href="http://www.dietdessertndogs.com/2012/12/06/wellness-weekend-december-6-10-2012-2/">Wellness Weekend</a></i></div><div><br /></div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com8tag:blogger.com,1999:blog-3730587602926817003.post-50671926082258936832012-11-27T18:55:00.000-08:002012-11-27T18:55:54.049-08:00Delicata Squash Rings with Cashews and Sweet Mustard<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7ggP56B67sA/UKAs-EySBZI/AAAAAAAADe0/YSjuvrFlXOk/s1600/Squash3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7ggP56B67sA/UKAs-EySBZI/AAAAAAAADe0/YSjuvrFlXOk/s1600/Squash3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I really think it's time that&nbsp;<a href="http://pinterest.com/">Pinterest</a> instituted a curfew. &nbsp;If Pinterest had a curfew, I would get exactly 1.08 hours more sleep per night. &nbsp;If this keeps up at its current rate, by next month, I will need to use all of the beauty tips I've been pinning to get rid of my dark eye circles...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">(And if you don't know what Pinterest is, all you need to know is that it's essentially an online bulletin board. It may sound silly, but once you use it, I promise you'll be hooked. &nbsp;And now you've been warned!)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Speaking of Pinterest, I have been obsessed with all of the amazing recipes people have been making with fall squash lately. &nbsp;I'm a big <a href="http://www.fortheloveoffoodblog.com/2011/12/roasted-delicata-squash.html">delicata squash fan</a> and last year I loved <a href="http://www.fortheloveoffoodblog.com/2011/12/stuffed-delicata-squash.html">stuffing it</a> with different legumes and grains. But this year? This year is all about the delicata squash rings. &nbsp;Pin away...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jROEXQIaXts/UKAs8ydIlBI/AAAAAAAADeo/a05Z2Z6tXB8/s1600/Squash1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jROEXQIaXts/UKAs8ydIlBI/AAAAAAAADeo/a05Z2Z6tXB8/s1600/Squash1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EKtj4085JUQ/UKAs9WXgBxI/AAAAAAAADew/xLY8J5_11tg/s1600/Squash2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-EKtj4085JUQ/UKAs9WXgBxI/AAAAAAAADew/xLY8J5_11tg/s1600/Squash2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NBvX2V0a9Lg/UKAs-mvOv-I/AAAAAAAADfA/Gu_DO8if4D8/s1600/Squash4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NBvX2V0a9Lg/UKAs-mvOv-I/AAAAAAAADfA/Gu_DO8if4D8/s1600/Squash4.jpg" /></a></div><br />One of my favorite parts of delicata squash is the texture. &nbsp;I love its natural sweetness and for some reason I actually love the skin more than the flesh. &nbsp;This recipe is pretty simple, but prepping the squash can take a little bit of time. Make sure that you have a sharp knife that can cut all the way through the squash. &nbsp;A sharp knife will not only make it easier and save you time, but if you are one of those accident-prone people (like me!) a sharp knife will actually <i>prevent </i>injuries because it will slice more smoothly.<br /><br /><u>Delicata Squash Rings with Cashews and Sweet Mustard</u><br />Serves 4 as a side<br /><br />2 medium delicata squash<br />1 tablespoon coconut oil (or another oil for high-heat cooking)<br />1 tablespoon extra virgin olive oil<br />1 tablespoon&nbsp;Dijon&nbsp;mustard<br />1 tablespoon maple syrup<br />Sea salt and freshly-ground pepper to taste<br />1/2 cup cashews<br />Fresh herbs for garnish (optional)<br /><br />Preheat the oven to 400 degrees F.<br /><br />Start by cutting the squash in half and using a spoon to scoop out the seeds. &nbsp;Then slice the squash into thin rings (about 1/2" thick). Toss with the coconut oil and roast for about 25 - 35 minutes, turning at least once, until squash is tender (but not mushy).<br /><br />Mix olive oil, mustard, and maple syrup together. &nbsp;Toss with cashews and roasted squash and season with salt and pepper to taste. Garnish with herbs if desired.Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com2tag:blogger.com,1999:blog-3730587602926817003.post-24565880185586722962012-11-25T07:00:00.000-08:002012-12-07T09:04:43.440-08:00Lentil and Greens Casserole with Millet-Amaranth Crust<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MZu_0PZ0xOo/UJ7-3GXtnzI/AAAAAAAADaU/GTodxXhq6pA/s1600/Casserole1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MZu_0PZ0xOo/UJ7-3GXtnzI/AAAAAAAADaU/GTodxXhq6pA/s1600/Casserole1.jpg" /></a></div><br /><br />I moved into my current place almost two months ago and for the first time in my life, I have a gas stove. &nbsp;When I realized this on my moving day, it felt like a dream come true. &nbsp;I think this is what fashionable women must feel when they find their perfect pair of shoes. <br /><br />The unfortunate side of this is that every time I use my dream oven, it sets off the fire alarm. &nbsp;<i>Every. time.</i> No joke. And since I'm in the bottom floor of a house with other tenants above me, our fire alarms are connected. Meaning: when mine goes off, I make theirs go off too. <br /><br />Wednesday at 9 pm: <i>Sorry, just indulging in a late-night kale chip craving.&nbsp;</i><br /><i><br /></i>Friday at 7 am: <i>What? You're not up roasting carrots for breakfast too?</i><br /><i><br /></i>Saturday at 6 pm: <i>Hey neighbor, sorry about the fire alarm. Maybe I can make it up to you by bringing by an extra casserole for you. Oh, you're not even home? That's cool too.</i><br /><i></i><br /><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6JaLfMgtoKg/UJ7-3ykKP-I/AAAAAAAADaY/VJUeeTnhbTk/s1600/Casserole2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6JaLfMgtoKg/UJ7-3ykKP-I/AAAAAAAADaY/VJUeeTnhbTk/s1600/Casserole2.jpg" /></a></div><u><span style="font-family: inherit;"><br /></span></u><u><span style="font-family: inherit;"><br /></span></u><span style="font-family: inherit;">This casserole has quickly become my fall go-to dish. &nbsp;It's hearty enough that it can easily become a one-dish meal and it's versatile enough that you can fill it with whatever leftover veggies need to be used up in your fridge. Whether you need to appease a neighbor or please a crowd, this one won't disappoint.&nbsp;</span><u><span style="font-family: inherit;"><br /></span></u><br /><br /><u><span style="font-family: inherit;">Lentil and Greens Casserole with Millet-Amaranth Crust</span></u><br /><span style="font-family: inherit;">Adapted From <i>Clean Start</i> by Terry Walters</span><br /><span style="font-family: inherit;">Serves 4<span style="background-color: white; line-height: 19px;">&nbsp;</span></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Topping:</span><br /><span style="font-family: inherit;">1/2 cup millet</span><br /><span style="font-family: inherit;">1/2 cup amaranth</span><br /><span style="font-family: inherit;">2 cups vegetable broth</span><br /><span style="font-family: inherit;">Extra Virgin Olive Oil</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Filling:<br />1 cup french lentils</span><br /><span style="font-family: inherit;">2 cups vegetable broth</span><br /><span style="font-family: inherit;">2 tablespoons Bragg liquid aminos</span><br /><span style="font-family: inherit;">1 tablespoon extra virgin olive oil</span><br /><span style="font-family: inherit;">1 medium yellow onion, chopped</span><br /><span style="font-family: inherit;">2 cloves garlic, minced</span><br /><span style="font-family: inherit;">1 bunch kale, de-stemmed and chopped</span><br /><span style="font-family: inherit;">1 bunch collard greens,&nbsp;de-stemmed and chopped</span><br /><span style="font-family: inherit;">1 cup frozen peas</span><br /><span style="font-family: inherit;"><br />Add the millet and amaranth to a pot with 2 cups vegetable broth. &nbsp;Bring to a boil, cover, and reduce heat and simmer until all liquid is absorbed. &nbsp;Remove from heat and set aside.&nbsp;</span><br /><span style="font-family: inherit;"><br /><span style="background-color: white; line-height: 19px;">Meanwhile, add lentils, 2 cups vegetable broth, and Bragg liquid aminos to a medium pot. &nbsp;Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes.&nbsp;</span></span><br /><span style="background-color: white; font-family: inherit; line-height: 19px;"><br /></span><span style="background-color: white; font-family: inherit; line-height: 19px;"></span><br /><div style="line-height: normal;"><span style="background-color: white; font-family: inherit; line-height: 19px;"><span style="line-height: 19px;">While grains and lentils are cooking, add the olive oil, onion, and garlic to a pan over medium heat and saute for 5 minutes, until translucent. &nbsp;Add the kale and collard greens and cook for 10 minutes, until just tender. &nbsp;Add the peas and cook an additional two minutes. &nbsp;</span></span></div><br /><span style="background-color: white; font-family: inherit; line-height: 19px;">Turn on broiler. &nbsp;When lentils and greens are done, mix together and transfer to a casserole dish. &nbsp;Spread the cooked millet and amaranth evenly over the dish. &nbsp;Drizzle with olive oil and broil 4 - 5 minutes to yield a creamy grain topping with a crisp crust. &nbsp;Remove from oven and serve hot.&nbsp;</span><span style="font-family: inherit;"><br /></span><br /><span style="background-color: white; font-family: inherit; line-height: 19px;"><br /></span><span style="background-color: white; font-family: inherit; line-height: 19px;">You can also find my recipe on <a href="http://www.dietdessertndogs.com/2012/11/29/wellness-weekend-november-26-december-3-2012/">Wellness Weekend</a>&nbsp;and <a href="http://vegetarianmamma.com/glutenfreefridays-17-is-live-sponsored-by-sugarspicemkt/">Vegetarian Mamma</a></span>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com12tag:blogger.com,1999:blog-3730587602926817003.post-44721565663819310932012-11-23T06:00:00.000-08:002012-11-24T15:49:37.568-08:00Beet Detox Juice<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-P6M-dxjnXw0/UK2SVYbwG4I/AAAAAAAADoA/mKLCxxsZ-bA/s1600/Beet+Detox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-P6M-dxjnXw0/UK2SVYbwG4I/AAAAAAAADoA/mKLCxxsZ-bA/s1600/Beet+Detox.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you live in the United States like me, yesterday was Thanksgiving; a time when most people eat their weight in stuffing and gravy. After all that heavy holiday food, I'm guessing that some of you might need a break. At the very least, maybe your digestive system does? I have just the thing: my favorite beet detox juice.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm a big fan of fresh vegetable juices and I always notice a huge difference in my body when I juice regularly. &nbsp;(If you're new to juicing, check out my <a href="http://www.fortheloveoffoodblog.com/2011/01/vegetable-juice-101.html">vegetable juice tutorial</a>.) &nbsp;I'm not one of those people who advocate extreme juice fasts, but I think there are a lot of benefits to adding juice to a healthy diet. &nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This detox juice is one of my favorites because it's naturally sweet, even without adding fruits to the juice. &nbsp;If I've had a big dinner the night before, I like to start my day with a glass of water and then drink this juice before my morning smoothie. &nbsp;Beets are loaded with iron, antioxidants, and a cancer-fighting agent called betacyanin (the pigment that is&nbsp;responsible&nbsp;for its purple-red color), making this juice a powerful blood cleanser. &nbsp;Drink up!</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://2.bp.blogspot.com/-4dYu9F4MG70/UK2Sce_SQlI/AAAAAAAADoI/KfdxfYyLidw/s1600/Beet+Detox2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-4dYu9F4MG70/UK2Sce_SQlI/AAAAAAAADoI/KfdxfYyLidw/s1600/Beet+Detox2.jpg" /></a><br /><br />When making fresh juices, I recommend using fresh, organic produce to ensure that you are getting the most nutrients in your juice and that you are not ingesting chemicals. The ingredients are listed below in the order that I run them through my juicer.&nbsp;Depending on the size of your juicer spout, you might need to chop some of the vegetables in half. &nbsp;If you are new to juicing, you might want to add more carrots or an apple to help balance out the stronger flavors (e.g. garlic and beets) in the juice. <br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><u>Beet Detox Juice</u><br />Serves 1 -2<br /><br />1 small clove garlic<br />1-inch piece fresh ginger<br />5 kale leaves<br />1 lemon, peeled<br />3 medium beets and beet greens<br />2 medium carrots, tops removedSonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com6tag:blogger.com,1999:blog-3730587602926817003.post-58594591567720879002012-11-18T11:40:00.001-08:002012-11-21T17:00:46.485-08:00Sweet Roasted Brussels Sprouts with Cranberries & Walnuts<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1z_V-UwBDdw/UKk68C55zHI/AAAAAAAADmE/kClhgrxK1EY/s1600/Brussels2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1z_V-UwBDdw/UKk68C55zHI/AAAAAAAADmE/kClhgrxK1EY/s1600/Brussels2.jpg" /></a></div><br /><div style="text-align: start;">Lessons I am learning right now...</div><div style="text-align: start;"><br /></div><div style="text-align: start;">It is okay to sleep in when you are tired.</div><div style="text-align: start;"><br /></div><div style="text-align: start;">It is okay to snuggle a cat who really does not want to be snuggled.</div><div style="text-align: start;"><br /></div><div style="text-align: start;">It is okay to take a day off.</div><div style="text-align: start;"><br /></div><div style="text-align: start;">It is okay to sneak a cookie when no one is looking. (or even if they are...)</div><div style="text-align: start;"><br /></div><div style="text-align: start;">It is okay to say no.</div><div style="text-align: start;"><br /></div><div style="text-align: start;">It is okay to need help, ask for help, and accept help.</div><div style="text-align: start;"><br /></div><div style="text-align: start;">It is okay to burn pancakes.</div><div style="text-align: start;"><br /></div><div style="text-align: start;">And it is okay to sit on your couch on a Sunday morning, eating Brussels sprouts for breakfast, and covering them in maple syrup because you burned your pancakes.&nbsp;</div><div style="text-align: start;"><br /></div><div style="text-align: start;"></div><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-S55jGcZvcoQ/UKkrKIL495I/AAAAAAAADik/39xKsyraI6s/s1600/Brussels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-S55jGcZvcoQ/UKkrKIL495I/AAAAAAAADik/39xKsyraI6s/s1600/Brussels.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RaAioH39oiM/UKk686AIhRI/AAAAAAAADmM/WBXd-ak0wyE/s1600/Brussels1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RaAioH39oiM/UKk686AIhRI/AAAAAAAADmM/WBXd-ak0wyE/s1600/Brussels1.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am a big believer in the idea that sometimes things happen for a reason. &nbsp;And apparently I burn recipes so that I can create even tastier things, like these Brussels sprouts. &nbsp;My favorite part of this dish is using fresh cranberries instead of dried because when roasted, they turn into tart, juicy little bits of heaven. &nbsp;I also like toasting the walnuts for <i>just one minute</i> at the end of cooking the Brussels sprouts, but be sure to keep a close eye on them because the oven is on high heat and they can burn easily. &nbsp;If you're nervous about burning them, simply skip this step.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Sweet Roasted Brussels Sprouts with Cranberries and Walnuts</u></div><div class="separator" style="clear: both; text-align: left;">Serves 4</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 pound Brussels sprouts</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon coconut oil</div><div class="separator" style="clear: both; text-align: left;">1/2 cup fresh cranberries, halved</div><div class="separator" style="clear: both; text-align: left;">1/2 cup raw walnuts</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons maple syrup (or more if desired)</div><div class="separator" style="clear: both; text-align: left;">Sea salt and freshly-ground pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 375 degrees F.&nbsp;</div><br />Trim ends off Brussels sprouts (or cut them from stalk) and remove any outer yellow leaves. Cut in half. &nbsp;Toss Brussels sprouts with coconut oil and lay flat on a sheet pan. Toss with cranberries and roast for about 30 minutes, stirring halfway through, until the Brussels Sprouts are crisp on the outside and tender on the inside. &nbsp;Add the walnuts to the sheet pan and roast for one minute, until just toasted, and remove sheet pan immediately. &nbsp;Toss with maple syrup and add salt and pepper to taste. &nbsp;Serve warm.Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com6tag:blogger.com,1999:blog-3730587602926817003.post-53232643898302360312012-11-14T09:34:00.000-08:002012-11-21T17:32:21.506-08:00Bhakti Chai Giveaway!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HfsIxb0AamU/UKHVpuqtWZI/AAAAAAAADhY/8l9P-vQBbco/s1600/Chai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="http://4.bp.blogspot.com/-HfsIxb0AamU/UKHVpuqtWZI/AAAAAAAADhY/8l9P-vQBbco/s640/Chai.jpg" width="640" /></a></div><br /><br />I love a good chai. Seriously, I am kindof a chai <i>fanatic</i>. This is precisely why I was thrilled when I was contacted by Bhakti Chai and asked if I would be willing to do a product review. &nbsp;Heck yes.<br /><br />For me, a good chai is all about the spice. If you live in Seattle, you're usually asked the question: Oregon Chai (sweet) or Morning Glory (spicy)? &nbsp;I'm a Morning Glory gal. &nbsp;Well, until recently when I was completely won over by <b><a href="http://www.bhaktichai.com/">Bhakti Chai</a>.</b><br /><br />When I read more about their company, I was really impressed to learn that Bhakti Chai is micro-brewed in Boulder, Colorado using Fair Trade and organic ingredients. Besides focusing on sustainable practices (like zero waste manufacturing!), they are committed to social action and support a variety of <a href="http://www.bhaktichai.com/social_action.htm">nonprofits that benefit women and girls</a>. &nbsp;If you know me, this is a huge passion and focus of mine as well.<br /><br />All of their chai includes fresh-pressed ginger, fresh-ground cardamom, and is brewed with black tea from the Assam region of India. It is also gluten-free, vegan, and does not contain preservatives.&nbsp;Bhakti Chai has four varieties: Original, Decaf, Coffee Blend, and Semi Sweet (low sugar).&nbsp;Since my local Whole Foods didn't have the Semi Sweet in stock, I opted for the Decaf (green bottle pictured above).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DLJwPK5q9qE/UKHWN6nRqnI/AAAAAAAADhg/a2AHtFyGtXA/s1600/Chai2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="http://3.bp.blogspot.com/-DLJwPK5q9qE/UKHWN6nRqnI/AAAAAAAADhg/a2AHtFyGtXA/s640/Chai2.jpg" width="640" /></a></div><br /><br />What I love about this chai is that it has a good spicy kick and it's not too sweet.&nbsp;But, the best part? &nbsp;I could taste&nbsp;<i>fresh&nbsp;</i>ginger in every sip. Coming from someone who makes fresh juices with ginger daily, this is quite the compliment. &nbsp;Although I'm not usually a fan of soy milk, their organic non-GMO soy base was&nbsp;irresistibly&nbsp;creamy and I loved it combined with the spiciness from the fresh ginger and cardamom.<br /><br />Over all I can honestly say that this chai knocked my socks off. &nbsp;And, it knocked my socks off so badly that I want to share it with you.&nbsp;Bhakti Chai was kind enough to offer 5 readers a chance to try this chai for yourself and I can't wait to hear what you think!<br /><br />Since the chai is fresh they can't ship the actual bottles, but Bhakti Chai will be sending <b>5 lucky readers</b> coupons to try it for free at a&nbsp;<a href="http://www.bhaktichai.com/locations.htm">store near you</a>!&nbsp;Since Bhakti Chai is a small company and is only available in the US at this time, this giveaway is <u>limited to US residents only</u>. (Sorry to all my international readers!)<br /><br /><b>To enter: </b>Leave a comment below telling me whether you prefer sweet or spicy chai and a valid email address (so I can contact you). For an additional chance to win, <a href="http://www.facebook.com/pages/For-The-Love-of-Food-Blog/112192572187124">like my page on Facebook</a> and then leave me a comment telling me you did so.<br /><br /><strike><b>Deadline: </b>This giveaway ends on Wednesday, November 21st at 5 pm PST. Winners will chosen at random and notified via email.</strike><br /><strike><br /></strike><b>Contest is now closed; thank you to all who entered! &nbsp;</b><br /><strike><br /></strike><strike><br /></strike>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com37tag:blogger.com,1999:blog-3730587602926817003.post-68092723665197862572012-11-11T07:00:00.000-08:002012-11-11T07:00:04.576-08:00Creamy Cinnamon Oatmeal Porridge<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0QWMPtPG24k/T-z5uOXgzDI/AAAAAAAACug/fbna3vWv7BE/s1600/Oatmeal1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0QWMPtPG24k/T-z5uOXgzDI/AAAAAAAACug/fbna3vWv7BE/s1600/Oatmeal1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">There are days when a smoothie just isn't going to cut it for breakfast. &nbsp;On these days I wake up craving something warm, filling, and cinnamon-y. &nbsp;These days call for homemade spelt waffles, fresh from the griddle. &nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">But, if you're anything like me, you don't end up with warm, delicious spelt waffles. &nbsp;Nope, if you are me, you end up oddly crispy, yet somehow undercooked waffle-imposters because you decided that you didn't need to follow a recipe for waffle batter. &nbsp;(Apparently, Sonnet, apparently...&nbsp;<i>you do.) &nbsp;</i></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">No harm done though, because smarty pants you, you had some steel cut oats soaking. &nbsp;Looks like you get to indulge in that hearty, delicious breakfast after all. &nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JflpxDctlOs/T-z6lX2Fx6I/AAAAAAAACuo/gohYhKa2Up8/s1600/Oatmeal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JflpxDctlOs/T-z6lX2Fx6I/AAAAAAAACuo/gohYhKa2Up8/s1600/Oatmeal2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The key to this porridge is soaking the oats for 12 - 24 hours. &nbsp;Soaking grains increases their digestibility and makes them more nutritious. &nbsp;Most grains contain phytic acid which can block mineral absorption during digestion, but soaking and fermenting grains neutralizes this acid and allows your body to absorb more nutrients. &nbsp;In cool weather, soak the oats for a full 24 hours and in hot weather, soak them for 8 - 12 hours. &nbsp;I recently soaked and fermented my oats for two days, resulting in a very intense, sour porridge. &nbsp;For most palates, I would definitely recommend sticking with 12 - 24 hours.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The other important aspect of this recipe is the cinnamon. &nbsp;I love using cinnamon in my cooking because it helps to balance blood sugar and decreases inflammation. &nbsp;Sounds like a win-win! Eat up!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>Note: If gluten-free, be sure to choose Bob's Red Mill brand for steel cut oats. &nbsp;Although oats are naturally gluten-free, they are often contaminated with wheat during processing. &nbsp;</i></div><div class="separator" style="clear: both; text-align: left;"><u><br /></u></div><div class="separator" style="clear: both; text-align: left;"><u>Creamy Cinnamon Oatmeal Porridge</u></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Slightly adapted from </span><i style="background-color: white;">Wild Fermentation&nbsp;</i></div><div class="separator" style="clear: both; text-align: left;">Serves 2 - 4</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 cup steel-cut oats</div><div class="separator" style="clear: both; text-align: left;">5 cups water</div><div class="separator" style="clear: both; text-align: left;">sea salt to taste</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon nutmeg</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Soak oats for 12 - 24 hours in 2 cups of water. &nbsp;Keep container covered to keep dust and flies out. &nbsp;The oats will absorb most of the water.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When oats are done soaking, bring an additional 3 cups of water to a boil. &nbsp;Lower the heat and add the soaked oats with any remaining water. &nbsp;Add the cinnamon and nutmeg and stir until the oats are hot and have absorbed all the water, about 10 - 15 minutes. &nbsp;Stir constantly as the oatmeal gets thicker to prevent it from burning. &nbsp;Serve warm with your favorite toppings.&nbsp;</div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com1tag:blogger.com,1999:blog-3730587602926817003.post-90301910598572790032012-11-07T18:39:00.000-08:002012-11-09T08:24:42.237-08:00Roasted Sweet Potatoes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZNu79kdCV4k/UF_Kv3CGVJI/AAAAAAAADQk/IhULgDzXLbs/s1600/Sweetpotato2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZNu79kdCV4k/UF_Kv3CGVJI/AAAAAAAADQk/IhULgDzXLbs/s1600/Sweetpotato2.jpg" /></a></div><br /><br />Here are some things to know before your first Zumba class:<br /><br />If your gym is on street level, do not stand by the window. &nbsp;I repeat, <i>do not</i> stand by the window. &nbsp;If you take this piece of advice you will be spared the looks of curious passerbys who are interested in Zumba, but are also thinking to themselves how they are grateful that they are not that really uncoordinated girl who looks out of place (i.e.&nbsp;<i>me</i>).<br /><br />Definitely style your hair before you go. &nbsp;This is not a typical gym-ponytail situation because when you can't follow the moves and you're messing up the people beside you, you can at least take pride in the fact that your hair looks totally awesome.<br /><br />Do not eat a large meal right before you go. &nbsp;Okay, I didn't exactly learn this lesson first-hand, but judging by the painful looks my co-worker was giving me during the class, I'm just going to advise you against this one.<br /><br />And on this note, it's probably best not to drag people to your first class with you. &nbsp;Sure, the support is great, but this means that you'll have witnesses. &nbsp;In a situation like this, witnesses are not good.<br /><br />Finally, know that during your first Zumba class you will totally feel lost, uncoordinated, and possibly panicky at times, but you will also have the most fun that you've&nbsp;had all week. &nbsp;If you have a chance, definitely go.<br /><br />And definitely make these roasted sweet potatoes afterwards. &nbsp;After all, you deserve a reward for surviving Zumba, having awesome hair, and not having eaten too much beforehand.<br /><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8Nwpi1WRpyY/UF_KcMwM2_I/AAAAAAAADQc/M4fTPzoBhvk/s1600/Sweet+Potato1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8Nwpi1WRpyY/UF_KcMwM2_I/AAAAAAAADQc/M4fTPzoBhvk/s1600/Sweet+Potato1.jpg" /></a></div><br />These roasted sweet potatoes are fabulous as a side dish, but they can easily be made into a full meal if topped with some simple black beans and a little garlic tahini. &nbsp;What are your favorite ways to use sweet potatoes?<br /><u><br /></u><u>Roasted Sweet Potatoes</u><br />Serves 4<br /><br />2 large sweet potatoes or garnet yams, cut into 1/2-inch cubes<br />1 teaspoon safflower oil<br />2 teaspoons cumin<br />1 teaspoon smoked paprika<br />coarsely-ground sea salt and pepper to taste<br />1/4 cup chopped cilantro<br /><br />Preheat oven to 425 degrees F. &nbsp;Toss sweet potatoes with oil and lay flat in a single layer on a baking sheet.<br /><br />Sprinkle with cumin and paprika, and top with sea salt and pepper, if desired. &nbsp;Roast for 30 - 45 minutes, tossing halfway through cooking time, until potatoes are cooked and crispy. Garnish with cilantro and serve.Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com8tag:blogger.com,1999:blog-3730587602926817003.post-38091855831278320752012-11-02T12:04:00.002-07:002012-11-02T12:04:43.847-07:00My Favorite Fall Soups<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iKStVrXW5QM/UJQSBOo7KfI/AAAAAAAADZU/8Y8jWbW6A8s/s1600/Soup+Fall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iKStVrXW5QM/UJQSBOo7KfI/AAAAAAAADZU/8Y8jWbW6A8s/s1600/Soup+Fall.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ah, soup weather. &nbsp;There is nothing like the first really cold, grey, rainy week in Seattle to get you in the mood for soup weather. &nbsp;During this time of year, I swear that Whole Foods must make a killing on their hot soup bar. &nbsp;But you, my friend, are lucky. &nbsp;You do not need to venture anywhere outside of your kitchen in search of the perfect hot soup because I am sharing my favorite fall recipes with you. &nbsp;So get ready, grab some onions and garlic, and let's make soup!&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Apples and squash. &nbsp;Is there a more perfect combination for a fall soup? &nbsp;I think not. This <a href="http://www.fortheloveoffoodblog.com/2011/10/acorn-squash-apple-soup.html">Acorn Squash Apple Soup</a>&nbsp;(pictured above) is a quick and easy soup to please <i>everyone</i>. &nbsp;Feed it to your significant other, your friends, your kids, your third cousin, and your grandma. I swear you'll never hear a single complaint.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XTQ2-erIxnI/UJQR_8b88gI/AAAAAAAADZE/9wzV6PBKtqA/s1600/Soup+Fall+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XTQ2-erIxnI/UJQR_8b88gI/AAAAAAAADZE/9wzV6PBKtqA/s1600/Soup+Fall+4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">All last year I was <i>obsessed </i>with this <a href="http://www.fortheloveoffoodblog.com/2011/11/fall-celeriac-soup.html">Celeriac Soup</a> soup. &nbsp;Absolutely obsessed. &nbsp;I love the simple flavors of the celeriac, but I really love this soup paired with&nbsp;the lemon zest, red pepper, and oil. &nbsp;If you make this, don't skimp on the zest!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vEW2qReSBq8/UJQR-ZkkvwI/AAAAAAAADY0/H4Dy4fhOHbE/s1600/Soup+Fall+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vEW2qReSBq8/UJQR-ZkkvwI/AAAAAAAADY0/H4Dy4fhOHbE/s1600/Soup+Fall+2.jpg" /></a></div><br />Not a fan of creamy soups? &nbsp;I have just the thing. &nbsp;Meet this <a href="http://www.fortheloveoffoodblog.com/2012/03/mushroom-barley-and-black-eyed-pea-soup.html">Mushroom, Barley, and Black-Eyed Pea Soup</a>. It's a hearty soup with substance. &nbsp;This soup will power you through fall and with its immunity-boosting power, I think it just might cure the common cold.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4ELXoeUMJAg/UJQR-2M0yjI/AAAAAAAADY8/dSfnaEZaUEw/s1600/Soup+Fall+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4ELXoeUMJAg/UJQR-2M0yjI/AAAAAAAADY8/dSfnaEZaUEw/s1600/Soup+Fall+3.jpg" /></a></div><br />Ready to make your soup a one-bowl meal? &nbsp;I like the way you think. Let's talk about some <a href="http://www.fortheloveoffoodblog.com/2011/12/tofu-pho-vietnamese-noodle-soup.html">Tofu Pho</a>.&nbsp;Pho is Vietnamese Noodle Soup that is really popular here in Seattle. Almost every neighborhood has a local pho place, but I've grown to love preparing it at home so I can add extra veggies! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k8lBtdu0Pqk/UJQSAVyWz1I/AAAAAAAADZM/VC_7riD4ywY/s1600/Soup+Fall+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-k8lBtdu0Pqk/UJQSAVyWz1I/AAAAAAAADZM/VC_7riD4ywY/s1600/Soup+Fall+5.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">And finally, let's talk about you, the<i> soup skeptic</i>. &nbsp;You say soup just isn't your thing, but I think you just haven't met the right soup yet. &nbsp;Well, let me introduce you to this&nbsp;<a href="http://www.fortheloveoffoodblog.com/2011/10/coconut-squash-soup.html">Coconut Squash Soup</a>.&nbsp;This soup has won over many soup skeptics in its time and I hope for you to be next on the list. &nbsp;Yes, it might take a little time to roast the squash, but it is worth it. Seriously worth it.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">What are you favorite soups this fall?</div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com4tag:blogger.com,1999:blog-3730587602926817003.post-81807222322195938462012-10-30T07:00:00.000-07:002012-10-30T12:33:56.348-07:00Oxbow Organic Farm<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3PFiKAEk8Ug/UHuV5bwBCRI/AAAAAAAADU0/lDBX_cR7gkU/s1600/Oxbow2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3PFiKAEk8Ug/UHuV5bwBCRI/AAAAAAAADU0/lDBX_cR7gkU/s1600/Oxbow2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">During the summer I was honored to participate in the <a href="http://csa%20%28community%20supported%20agriculture%29%20program/">Oxbow Box Project</a> and&nbsp;create some recipes with the beautiful produce from <a href="http://www.oxbow.org/">Oxbow Organic Farm</a>. Just a couple of weeks ago I visited the farm for the first time and got to be part of their Pumpkin Patch and Fall Hoe-Down. Let me tell you, if you are ever near Carnation, Washington, <i>this </i>is the place to be.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.oxbow.org/Farm/">Oxbow Organic Farm</a> is a 25-acre vegetable, fruit, and berry farm about 40 minutes outside of Seattle. You can find their produce at local farmers markets, independent grocery stores, and through their CSA. Besides their gorgeous produce, my favorite part about their farm is their mission to reconnect people to the land and sustainable farming methods while also educating people about healthy food and environmental stewardship. Oxbow has some fabulous <a href="http://www.oxbow.org/education/">educational field trip opportunities</a> for schools and groups as well as a pumpkin patch that can't be beat this time of year!</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g1XwKkshzRA/UHuWMwgEIbI/AAAAAAAADVk/3QqIZQk1Qos/s1600/Oxbow8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-g1XwKkshzRA/UHuWMwgEIbI/AAAAAAAADVk/3QqIZQk1Qos/s1600/Oxbow8.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><center><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DXR_mzYDGO0/UHuVuyoE4xI/AAAAAAAADUU/6U7VOUC5r7A/s1600/Oxbow10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DXR_mzYDGO0/UHuVuyoE4xI/AAAAAAAADUU/6U7VOUC5r7A/s1600/Oxbow10.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x2WVUxgsqi8/UHuWBqojzRI/AAAAAAAADVE/RtC1XYZycEM/s1600/Oxbow4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-x2WVUxgsqi8/UHuWBqojzRI/AAAAAAAADVE/RtC1XYZycEM/s1600/Oxbow4.jpg" /></a></div><br /><a href="http://3.bp.blogspot.com/-hbqlhwXS41g/UHuWGboLR3I/AAAAAAAADVU/ioodSz6xjy8/s1600/Oxbow6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-hbqlhwXS41g/UHuWGboLR3I/AAAAAAAADVU/ioodSz6xjy8/s1600/Oxbow6.jpg" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3f.bp.blogspot.com/-Cp1K68ZSQlg/UHuWE55gbfI/AAAAAAAADVM/S3ooIFOO4v4/s1600/Oxbow5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Cp1K68ZSQlg/UHuWE55gbfI/AAAAAAAADVM/S3ooIFOO4v4/s1600/Oxbow5.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I-fkS5ppB0w/UHuWJi2Te9I/AAAAAAAADVc/XfzBJoPxl5M/s1600/Oxbow7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-I-fkS5ppB0w/UHuWJi2Te9I/AAAAAAAADVc/XfzBJoPxl5M/s1600/Oxbow7.jpg" /></a></div><br /><a href="http://2.bp.blogspot.com/-pMv6hBh6Yuk/UHuVrxaQkwI/AAAAAAAADUM/eSQ1tYesBPg/s1600/Oxbow1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-pMv6hBh6Yuk/UHuVrxaQkwI/AAAAAAAADUM/eSQ1tYesBPg/s1600/Oxbow1.jpg" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Jd7pcXM3-sE/UHuWTRxbyGI/AAAAAAAADVs/cCbIe_GJ1qQ/s1600/Oxbow9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Jd7pcXM3-sE/UHuWTRxbyGI/AAAAAAAADVs/cCbIe_GJ1qQ/s1600/Oxbow9.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lacinato kale in the fields</td></tr></tbody></table><br /><a href="http://4.bp.blogspot.com/-zECPQHOepKU/UHuV-KkAd9I/AAAAAAAADU8/niCmU8oQHQE/s1600/Oxbow3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-zECPQHOepKU/UHuV-KkAd9I/AAAAAAAADU8/niCmU8oQHQE/s1600/Oxbow3.jpg" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-g_TIZ_GPdlA/UHuWVrtY9SI/AAAAAAAADV0/Typf71ERV1w/s1600/Oxbow11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-g_TIZ_GPdlA/UHuWVrtY9SI/AAAAAAAADV0/Typf71ERV1w/s1600/Oxbow11.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IEMttpP2K1o/UHuWYZw8tiI/AAAAAAAADV8/BMasOrQU2GM/s1600/Oxbow13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IEMttpP2K1o/UHuWYZw8tiI/AAAAAAAADV8/BMasOrQU2GM/s1600/Oxbow13.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">And a special thanks to everyone who came out a few weeks ago for the Hoe-Down and got to enjoy my kale smoothie for kids demo! &nbsp;(<a href="http://www.fortheloveoffoodblog.com/2011/10/kale-smoothie-for-kids.html">Recipe can be found here</a>.)&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Have you been to Oxbow Farm before? What local farms do you love?</b></div></center>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com2tag:blogger.com,1999:blog-3730587602926817003.post-81950401438245302282012-10-24T13:11:00.001-07:002012-10-24T13:11:04.926-07:00Chocolate & Almond Butter Soft Serve<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TaPZe_b2ADU/UHzb7eQyN8I/AAAAAAAADXU/YHSeoc2DkFk/s1600/SoftServe1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TaPZe_b2ADU/UHzb7eQyN8I/AAAAAAAADXU/YHSeoc2DkFk/s1600/SoftServe1.jpg" /></a></div><br />These last few weeks have been a really strange time of transition for me. &nbsp;Between moving, working long hours, battling a nasty cold, and lots of changes on the personal front, things feel really unbalanced right now. <br /><br />In times of unbalance I usually turn to kale: <a href="http://www.fortheloveoffoodblog.com/2011/12/kale-and-pear-smoothie-with-herbs.html">Kale and Pear Smoothies</a>, <a href="http://www.fortheloveoffoodblog.com/2012/03/creamy-broccoli-kale-soup.html">Broccoli and Kale Soup</a>, or some classic <a href="http://www.fortheloveoffoodblog.com/2011/10/cripsy-baked-kale-chips.html">Kale Chips</a>. However, today I am turning to chocolate.<br /><br />And specifically, this incredibly sweet (and yet somehow healthy) chocolate and almond butter soft serve. &nbsp;With Halloween (aka candy season) right around the corner, this is the perfect treat for your sweet tooth that &nbsp;doesn't involve food coloring, additives, or refined sugar. &nbsp;This soft serve is incredibly simple to make and only involves three ingredients! &nbsp;So, what are you waiting for?<br /><br /><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gY8JY_146Vk/UHzb8oyFwhI/AAAAAAAADXc/-DFqeAOEdQc/s1600/SoftServe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gY8JY_146Vk/UHzb8oyFwhI/AAAAAAAADXc/-DFqeAOEdQc/s1600/SoftServe2.jpg" /></a></div><br />This soft serve relies on frozen bananas for its creamy texture and sweetness. &nbsp;I didn't add any extra sweeteners to my batch, but you can always add a natural sweetener like maple syrup if desired. After you gather your supplies, the prep is simple: process and serve! &nbsp;How easy is that?<br /><br /><u>Chocolate and Almond Butter Soft Serve</u><br /><i>Serves 2</i><br /><u><br /></u>2 medium bananas, peeled, chopped, and frozen<br />1 tablespoon almond butter<br />2 tablespoons raw cacao powder<br />Natural sweetener to taste (if desired)<br /><br />Add bananas to a food processor and process (with an S blade) until bananas are smooth, scraping down the sides as necessary. &nbsp;Add the almond butter, cacao powder, and sweetener (if desired). &nbsp;Process until incorporated and serve.Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com11tag:blogger.com,1999:blog-3730587602926817003.post-23293371100203952832012-10-18T07:30:00.000-07:002012-10-18T07:30:01.553-07:00Teecchino - a coffee alternative<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dbw4SOpit4M/UEAuWW0zzyI/AAAAAAAADJg/GAYnj6L0GZI/s1600/Teechino9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dbw4SOpit4M/UEAuWW0zzyI/AAAAAAAADJg/GAYnj6L0GZI/s1600/Teechino9.jpg" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><br /><div style="text-align: left;">There are quite a few things that I am utterly obsessed with at the moment.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">My new alarm clock from <a href="http://www.brookstone.com/rise-and-shine-natural-wake-up-light">Brookstone</a>.&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Argyle sweaters that make me look like a male college professor. &nbsp;<i>(Not that there's anything wrong with that.)</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="http://www.getsomeheadspace.com/">Guided meditation</a>&nbsp;via my iPhone.&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pumpkins.&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And <a href="http://teeccino.com/">teecchino</a>. &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Have you tried teecchino before? &nbsp;Teecchino is an "herbal coffee" that tastes and smells very similar to coffee, but doesn't have any caffeine. &nbsp;Teecchino is actually made up of nuts, dates, chicory root, carob, and figs. &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I gave up coffee a little over five years ago because the acidity was very hard on my stomach. &nbsp;However, when fall rolls around, I always miss holding that warm cup with that beautiful coffee aroma. &nbsp;I&nbsp;just wanted to share it with you in case anyone else was missing coffee like me this week.&nbsp;&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">At the moment I am in love with teecchino's vanilla nut flavor and you can find teeccino at most health food stores or <a href="http://teeccino.com/faq.html">online</a>. &nbsp;I also love using iced teecchino as a "coffee" base in smoothies. &nbsp;Yum!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Have you tried teecchino before? &nbsp;What are your favorite ways to enjoy it?</div><br /><a href="http://2.bp.blogspot.com/-ZxBsXFgx3n0/UEAuViiY_XI/AAAAAAAADJc/JQII5slpmNU/s1600/Teechino2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-ZxBsXFgx3n0/UEAuViiY_XI/AAAAAAAADJc/JQII5slpmNU/s1600/Teechino2.jpg" /></a></td></tr><tr><td class="tr-caption"><div style="font-size: 13px;"><br /></div><div style="text-align: left;"><span style="font-size: small;">(Note: I was not asked to endorse or mention any of the products in this post. &nbsp;All opinions here are my own and I am not compensated if you buy any of these products or click on any of the links above.)</span></div></td></tr></tbody></table>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com12tag:blogger.com,1999:blog-3730587602926817003.post-42430470510540092222012-10-15T10:01:00.001-07:002012-10-15T10:01:18.187-07:00Tempeh Tacos<div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O_bIHMhHYPE/UE_d0IL8HEI/AAAAAAAADPM/rkqSYbT-1DI/s1600/Tacos1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-O_bIHMhHYPE/UE_d0IL8HEI/AAAAAAAADPM/rkqSYbT-1DI/s1600/Tacos1.jpg" /></a></div><br />One of the best status updates I've seen on Facebook lately was a friend who said that her dinner was cereal eaten out of a vase. &nbsp;With a knife. <br /><br /><i>This is what moving does to people.</i><br /><br />After my big move two weeks ago, my new kitchen is finally getting organized and feeling more put together. &nbsp;My cats have started to settle as well and life is feeling a tad more calm. &nbsp;Thank goodness. <br /><br />My dinner remedy during times of chaos is always tacos. &nbsp;And, if you're having an especially stressful week, it's tempeh tacos to the rescue.<br /><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MdjLaBepV4k/UE_d0ttnvSI/AAAAAAAADPU/hi65HpAXcUM/s1600/Tacos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MdjLaBepV4k/UE_d0ttnvSI/AAAAAAAADPU/hi65HpAXcUM/s1600/Tacos2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>The key to these is marinating the tempeh ahead of time so it has lots of flavor. &nbsp;Then it's simple&nbsp;sauteing, heating a tortilla, and adding some toppings of your choice. &nbsp;I chose thinly-sliced red onions, avocado, tomatoes, and fresh cilantro. You can make it simple or as fancy as you want; these tacos are delightful all the same.<br /><br /><u>Tempeh Tacos</u><br />Serves 4<br /><br />1 8-oz package of tempeh, thinly sliced<br />2 tablespoons olive oil, divided<br />1 tablespoon (vegan)&nbsp;Worcestershire&nbsp;sauce<br />1 tablespoon Bragg's liquid aminos<br />1 garlic clove, minced<br />1 teaspoon cumin<br />1 teaspoon paprika<br />1 pinch chile powder<br />2 tablespoons water<br />freshly-ground pepper<br /><span style="background-color: white; font-family: Merriweather; font-size: 14px; line-height: 19px;">8 medium&nbsp;(or 12 small)&nbsp;whole wheat or corn tortillas&nbsp;</span><br /><br />Mix 1 tablespoon of olive oil with&nbsp;(vegan)&nbsp;Worcestershire&nbsp;sauce, Bragg's liquid aminos, garlic, cumin, paprika, chile powder, and water. &nbsp;Add freshly ground pepper to taste if desired.<br /><br />Marinate tempeh overnight (or at least one hour). &nbsp;Add remaining tablespoon of olive oil to a pan over medium heat and saute tempeh 3 - 5 minutes on each side until evenly browned and crisp. <br /><br />Heat tortillas, top with tempeh, and serve with toppings of your choice.Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com2tag:blogger.com,1999:blog-3730587602926817003.post-1469368815973578352012-10-09T20:21:00.001-07:002012-10-09T20:22:51.762-07:00October Classes & Events<div class="separator" style="clear: both; text-align: left;">Hey friends!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I have two exciting things to share with you this month!&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">First, if you are a Seattle local and don't have any plans this Sunday, be sure to come on out to Oxbow Farm's Hoe Down and Pumpkin Patch Party for some great food and pumpkin patch fun! &nbsp;And, you don't want to miss my green smoothie demo for kids at 1 pm!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XdNeMEofyR8/UHToSL88aqI/AAAAAAAADTM/D7dB6sG4SwQ/s1600/Oxbow+Farm+Hoe+Down.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-XdNeMEofyR8/UHToSL88aqI/AAAAAAAADTM/D7dB6sG4SwQ/s1600/Oxbow+Farm+Hoe+Down.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rsW4nOJ4AJw/UHTj0CEeGXI/AAAAAAAADS0/z4w7kKoOCSQ/s1600/Blog+Photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rsW4nOJ4AJw/UHTj0CEeGXI/AAAAAAAADS0/z4w7kKoOCSQ/s1600/Blog+Photo.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br class="Apple-interchange-newline" /></div>And, for you busy mamas out there,&nbsp;<b style="font-family: inherit;">I hope you'll join me for my&nbsp;Stress-Free Meal Planning for Busy Moms workshop on Thursday, October 25th from 6:30 - 8 pm at Chaco Canyon Organic Cafe in West Seattle (3370 SW Alaskan Street).</b><br /><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: left;"><b><br /></b></div><div class="MsoNormal"><div style="text-align: left;"><b style="text-indent: -0.25in;"><span style="font-family: inherit;"><span style="text-indent: 0px;">Questions about the workshop? Contact me at sonnet@healthyyoueveryday.com</span></span></b></div></div><div class="MsoNormal" style="margin: 0in 0in 0in 0.5in;"><div style="text-align: left;"><br /></div></div><div style="text-align: left;"><b>Know anyone that might be interested? &nbsp;Be sure to share the details with them!</b></div><br /><div style="text-align: left;"><br /></div><span style="font-family: inherit;"></span><br /><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;">Hope to see you there!</span></span></div><span style="font-family: inherit;"></span><br /><div style="text-align: left;"><span style="font-family: inherit;">Sonnet</span></div><br /><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: inherit;"><br /></span></div>Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com0tag:blogger.com,1999:blog-3730587602926817003.post-87387049672998476552012-10-05T09:54:00.001-07:002012-10-05T09:54:27.893-07:00Plum Bistro<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ec5Yhfo60qY/UEAoS6IAX9I/AAAAAAAADIQ/1--5LCHOOLs/s1600/FrenchToast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Ec5Yhfo60qY/UEAoS6IAX9I/AAAAAAAADIQ/1--5LCHOOLs/s1600/FrenchToast.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">French toast with maple syrup and seasonal fruit</td></tr></tbody></table>While my kitchen is still in a bit of a disarray from my recent move, I thought this would be a fun chance to share some photos of one of my favorite restaurants in Seattle: <a href="http://www.plumbistro.com/">Plum Bistro</a>. &nbsp;Plum Bistro is located on Capitol Hill and serves brunch, lunch, and dinner. &nbsp;They also have several cafes located around the city as well as a food truck and market at Seattle Center. <br /><br />Makini Howell is the Executive Chef and Owner of Plum Bistro and her food is&nbsp;<i>incredible</i>.&nbsp; I am anxiously awaiting her new cookbook (to be released in April 2013) that is now available for <a href="http://www.amazon.com/Plum-Gratifying-Dishes-Seattles-Bistro/dp/1570617910/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1346779082&amp;sr=1-1&amp;keywords=Plum+bistro">pre-order through Amazon.</a><br /><br />I usually go to Plum Bistro for the weekend brunch (pictured), but if you are looking for the best sweet potato fries, spicy mac 'n' yease, or tempeh in the city, Plum Bistro is a <i>must</i>.<br /><br /><a name='more'></a><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-oK3-qkd99AY/UEAoTa7ScMI/AAAAAAAADIY/lVbaMTES6x4/s1600/Pancakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-oK3-qkd99AY/UEAoTa7ScMI/AAAAAAAADIY/lVbaMTES6x4/s1600/Pancakes.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Strawberry rhubarb pancakes with creme fresh</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-09Try0Uds7Q/UEAoT36bM3I/AAAAAAAADIg/6Vngo5TzUCE/s1600/Sandwich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-09Try0Uds7Q/UEAoT36bM3I/AAAAAAAADIg/6Vngo5TzUCE/s1600/Sandwich.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Strawberry rhubarb panini with avocado, augula, and balsamic&nbsp;</td></tr></tbody></table><br />Besides the amazing food, I love the funky interior of the restaurant and the big doors they open during summer (you can see some great interior pictures <a href="http://www.inwardfacinggirl.com/blog/ladies-who-lunch-plum-bistro-in-seattle.html">on this blog</a>.) &nbsp;All of the food served at Plum Bistro is vegan with a focus on sustainability and seasonality. If you are visiting Seattle with a mixed group of eaters, be sure to stop at Plum Bistro as even meat-eaters and vegetarians will find something hearty and delicious to enjoy. <br /><br />Have you been to Plum Bistro before? &nbsp;What are your favorite dishes there?Sonnethttp://www.blogger.com/profile/00334347021185557404noreply@blogger.com3