In these over-processed, over stimulated, disconnected times, I think a little bit of old-school home-grown kitsch can go a long way. But that doesn’t mean it has to be low-brow or boring. I say, infuse your home-grown efforts with a touch of yuppie fanciness. READ MORE
Category Archives: Delectable Delights
Your Ivory Tower Has No Legs
In case you haven’t noticed, I’m not a big fan of rigid rules and restrictive protocols. Diets are never really sustainable. They’re endured…for a time. Cleanses can be useful resets or jumpstarts, tools that can help you tune in and find your hull speed, but they aren’t meant to be a lifestyle. Rules and formulas can’t hold up forever because they’re not organic. You may have resolved to be healthier but you can’t fuel that resolve with will power and nothing else. At least, I’ve found I can’t. READ MORE
Finding ‘Hull Speed’
From as early as I can remember, I’ve always loved boating. It was my parents’ main passion, and every sunny day off in the summer, we’d find ourselves motoring off somewhere. Often, my mother wanted to go faster than my dad. She’d get a little bored with the puttering and ask him to “let it out a little.” And often he’d indulge her, taking us on a short but fun, super speedy ride.
Dad, on the other hand, wanted to go even slower than he usually did. He had always wanted a trawler, a boat that’s meant to go that slow (but my Mom wouldn’t give in on that point). When I asked him why not just go slower if that’s what he wanted, he explained about ‘hull speed’. READ MORE
A Fall Soup to Ease Summer’s Passing
It’s fall. Yep, I mean, there are still summery days, but fall is in the air. I refuse to wear socks, or boots, yet. But I admit it. I love fall. It’s so awesome to be able to throw on a scarf and walk in the crisp air, it really makes my heart sing. But it’s always a little sad to say goodbye to the easy breezy summer lifestyle. Salads with fresh tomatoes. No need to turn on the stove. Flip flops and a sun dress.
This soup will ease the blow. It’s creamy and comforting and about as fast as a home-cooked meal could be. It may be the easiest soup of all time, and it’s about as delicious as any I can think of. READ MORE
Labor Day Brunch
Here it is, Labor Day. How did that happen? Last time I looked it was March and 22 degrees and now summer is just about officially over. I will say this though, I’ve loved this summer. It hasn’t been too hot, and so I’ve been able to keep up with my cooking experiments. I’m saving some to bring to you in a new way soon, but couldn’t resist sharing this one right away. It’s just too perfect. If you don’t make it for Labor Day brunch tomorrow, well, you are totally missing out.
The great thing about this is you just put it in the oven, pull it out and serve. It’s like eating pancakes without all that flipping and paying attention business. And those late summer local berries are perfect on top. I dare you not to love it!
Not only that, but it’s not heavy and floury like your normal pancake breakfast. You won’t need a big nap. but it’s ok if you take one anyway…after all, it’s a holiday.
Thanks Noelle Smith for these amazing photos! (she and her daughter loved this by the way and said it was super easy to make which made brunch a breeze). Noelle is an amazing food photographer/stylist. Find her at noellebeesmith.blogspot.ca
Banana Pecan Skillet Cake
Gluten Free, Grain Free, Dairy Free Optional
Serves 4 (or 3 if one of them is my big hungry husband)
2 Overripe Bananas
4 Eggs
1/4 Cup Coconut Flour
1 Tblsp. Pastured Butter or Coconut Oil plus more for the pan
1 Tblsp. Pure Maple Syrup or Honey
1 1/2 tsp. baking soda
1 tsp. vanilla
pinch salt
1/4 cup chopped walnuts or pecans
To Do:
Preheat oven to 400.
Mix all ingredients except nuts well in blender or stand mixer, then stir in nuts.
Or
Mash bananas well then mix in all remaining ingredients.
Grease a 10-inch oven safe skillet with coconut oil or pastured butter.
Pour in batter.
Bake for 20 minutes. Test for doneness then bake another 5 minutes if necessary.
Cake is done when it is firm on top and a toothpick comes out clean.
Serve with pure maple syrup, more bananas, berries or nuts as desired.
Note: you can cook this in a smaller skillet, like an 8 inch. It will be more fluffy and cakey than thin like a pancake and may need to cook a little longer. I love it both ways!
What To Do With Your CSA
Well, here I am in the middle of celebrating my birthday. And while I would love to document it for you, I’m a more “in the moment” person than “write about the moment” person it seems. I’ll have to give you a little recap later.
Meanwhile, a friend wrote and asked what to do about the CSA deliveries that are drowning her right now, and even in the middle of princess-like birthday celebrations, I love nothing more than to share delicious ideas with friends. So, since I suspect loads of you are in the same boat, here are some suggestions. Not recipes, just ideas of what to do. If you have questions, ask me in the comments and I will help! READ MORE
Green Soup
Happy Sunday my sweet petunias! I hope your weekend was fantastic. They pass all too quickly don’t they?
I spent the weekend working, mostly, but I did manage to breath some air, do some yoga, relax (sort of) over a foam roller with candlelight on Friday night. Yeah, that’s how racy I am. Candlelight and a foam roller for a Friday night date. I think I was in bed by 10.
Anyway, I just thought I’d stop in and share an awesome and easy meal I threw together. We’ve been picking zucchini and kale like crazy over here. Seriously, the zucchini are beginning to frighten me.
Plus, we had visited the farmer’s market and scored some local leeks and garlic. And OMG we were starving and time-starved. Thank goodness dinner came together in a flash.
We put our Brooklyn blackberries in a bowl as centerpiece, roasted this maitake mushroom…
…and sat down to an incredible gourmet meal in about 20 minutes. Not too shabby.
You can pair this soup with anything. It’s just the green part. But super delicious and filling and satisfying. And healthy like drinking a green smoothie…only so savory.
Get thee to a farmer’s market and make this pronto! You won’t be sorry.
Very Green Soup
Serves at least 4
Ingredients:
2 medium zucchini, halved and sliced
1 bunch kale, torn
2 medium leeks, thinly sliced
4 cloves garlic, minced
Sea salt to taste
2 tablespoons olive oil
Hemp seeds (optional, for sprinkling)
Directions:
Add zucchini, leeks, kale and garlic to a large soup pot.
Add 4 cups water to the pot.
Bring to a boil then reduce heat and let simmer about 10 minutes, or until all vegetables are soft.
Ladle most of the broth and about 1/2 of the veggies into a blender and blend until smooth. Return to the soup pot.
Ladle into soup bowls. Drizzle each portion with olive oil and sprinkle with sea salt.
Optional: top with hemp seeds.
Dive in!
I’ve made something similar but added peas to the mix, which make it heartier, and fresh and springy at the same time. I’ve pureed the whole batch and eaten it smooth, but the BHH doesn’t love it that way as much. What I mean to say is, it’s malleable, make it your own. Got spinach instead of kale? Great. Got onions instead of leeks? Go for it! Use the veggies you have on hand. They seem to ‘work out their differences in the pot’ as Ayurveda says about kitchari.
And with that, I am finally turning off my computer until tomorrow morning. Time for a little wind down.
With love and green veggies,
L.
Choosing Raw Book Review
I’m baaaaack, with a review…
I’ve been meaning to review my favorite products, restaurants and sources of information for a long time, but somehow couldn’t find the right place to start. I keep being a perfectionist about it, as in, “I haven’t tried EVERY natural skincare product out there. So how can I make recommendations?!!” Which of course is ridiculous. So I’m going to share ‘just some stuff I like’ from now on, and I found the perfect place to start. READ MORE
Smart Snacking For Sports (Plus a Sweet Recipe)
I had a little problem this weekend, and I am so glad it’s Monday so I can get it off my hands. I made these amazing little chocolate bites, and they were just too good. A little addictive. Maybe more than a little. I even froze them in self defense, but it turns out they’re great straight from the freezer. READ MORE
Life is Just a Bowl of Zucchini Flowers
So here I sit on my beautiful deck, on my small mountain, on a brilliant day, looking at my computer. But I tell you what, it’s still bliss. And I can’t help myself. Must share last night’s accidental recipe.
The husband continually asks me not to let him plant too much zucchini. Every year he begs me to stop him. Every year I fail. As if I could change his behavior in any way. We end up leaving them in front of neighbors’ houses and running away. READ MORE
