Not just empty calories

2011-03-12T08:22:00.001-08:00

First 5 hours on my new tattoo (by the ever so talented James Kern.) Only oh, say...10 more hours to go.

It is a leopard (obviously) surrounded by pink camelias. It symbolizes passion. When I was younger I used to believe passion was wild and ferocious. I've since discovered that there is much greater depth and subtelty to this. (Yes. I'm a slow learner.)

Cough, cough. Sniff, sniff. (aka: "I Hate Detox")

2011-03-11T10:41:00.000-08:00

I'm not sure if it's due to stress alone that I am laid out here in bed. I think it's Detox. I never believed in it prior to this. After a good 7 months of feeling bloated, on edge, and wired I decided to return to my previous raw diet. The weather and the beginning of school were what pulled me off the wagon. I just couldn't fathom drinking a green snoothie when it was damp and cold (outside and in). I wished I'd done so now, however as I wouldn't be going through all this (sinus infection, distended belly, ear ache, rashes, feeling "hot" (not in the "crazy/sexy hot" way), metal taste in my mouth, tender breasts...blah!

That said I have zero craving for wine and I love the buzz I get from raw coconut oil, green juice, and coconut water. It just sucks because I have no energy for yoga or dance. It's driving me crazy. I'm hoping another day in bed (and perhaps Spanish Water torture) will rid me of this. (Or perhaps a colonic. Hmmmm...)

I gots a little catchin' up to do... Numero uno: Comida

2010-03-18T11:57:00.000-07:00

Raw/cooked/raw/cooked/raw...still trying to figure out what does my body good. I'm seeing a new acupuncturist who has really provided some food for thought (or vice versa). Here are some of my creations from this year. Many more beautiful and fun things of course, but just thought I'd share. I love cooking (and uncooking). I value creativity--growing vegetables, starting companies, extrapolation, contemplation, regeneration, etc. yadayadayada...without further ado...

raw chocolate mousse

raw chocolate chip cookie dough (in progress)

ginger/cinnamon sprouted buckwheat granola w/sprouted almonds

raw chocolate cookie dough (stage II -- later were dipped in chocolate...in this version I forgot the cacao nibs!)

raw mango cheesecake

and more raw nori w/avocado

If all else fails...brown rice baby food...

2009-01-14T22:24:00.001-08:00

So, I seem to have a permanent look of nausea on my face (perhaps this is due to feeling nauseated). I am unable to keep down anything aside from soy chocolate pudding (a little), tea, spinach, broccoli, onions, roasted butternut squash, fruit pectin gummy bears, and baby food. Sad, but true. (Whatever happened to my affair with cuisine from Athens?! Adventures in Afghan cooking?! Ice cream fanaticism?!!)

Gone, baby gone...

Blech!

(As she sips ginger tea...)

Stumptown Vegans: New Heroes

2008-05-21T20:46:00.001-07:00

I read Stumptown Vegan's blog on Dalo's Kitchen a few weeks ago. For whatever reason in my 30's I've become much less adventurous. I like kickin' it at home. But...I have a sweet spot for Ethiopian food. I think I read and re-read their review about 30 times before I mustered up the courage to order carry-out tonight.

*Shameless Endorsement for Stumptown Vegans*
Heroes of the Portland metro area. Go wherever they say you should go!

*Shameless Endorsement for Dalo's Kitchen*
OMG...I'm not sure if it's better for me to promote these guys or not (fears major storming of the castle at Dalo's...no longer $4.75 for two meals...fears quality will go down if promotes the treasure in the hole in the wall....) Not just THAT...the staff is so friendly and genuine. What a gold mine. It was just delicious (x 3000). :) Belly & Mind are tres happy due to aforementioned heroes of the Portland metro area. (Thank you!)

(Note: no photograph due to instant inhalation of delectable dinner.)

Green is the new "black"

2008-05-19T21:16:00.001-07:00

Lately, I've been hyperconscious about how "green" I am. I ponder over the recyclability (is that a word?) of every tea bag...I consciously determine whether I can wait to go to Trader Joe's on the way home from work, if I can walk, or if I need to scoot over there in the little car...I think about every little thing from how long I take a shower to what lights really need to be on...

Point is that I've got "green" on my mind.

That might explain tonight's dinner:

Appetizer
Organic artichoke with lemon caper sauce (green on yellow on green)

Entree
Baked Chard Polenta Napolean over Edamame Pesto

Dessert
Chocolate Mint Ice Cream...Okay, so not "green" but the vision of "green" enters one mind when the word "mint" pops up, no? :)

Marvelous!

Sunshine and Salad Rolls

2008-05-18T07:56:00.001-07:00

So, it's been hot here (no...I mean it...really, it's been hot here)--97 degrees yesterday. This makes me infinitely happy. I am a hot weather girl (even if I do wear 55 sunblock, wear a hat, big sunglasses and neru shirts to cover up. Hey! I never said I like to look old and wrinkly). Anyway, that called for some lighter food (lighter...not less caloric.) I made the chickpea, dill, and rice dish from Veganomicon again (!), had some dates (note to self: need to stop buying yummy dates from People's Coop or will end up toothless like date guy in San Francisco), and some salad rolls.

For the salad rolls I used the dipping sauce recipe from Veganomicon. I'm getting better at tucking the veggies into the rolls so that they stay put. This time I sliced butternut squash and baked it in the oven for 40 minutes (turning halfway in between). I had leftover cucumber, so added that along with roasted, salted pumpkin seeds, which provided an unexpected surprise (no, really...I forgot I put them in there when I was eating).

Said weather is brilliant again today. (Asks self: "More salad rolls today?")

Ugly food

2008-05-15T22:14:00.000-07:00

Some food is just plain ugly. Kitchadi is one of
them. It matters not to me. It is the most delicious meal in the land. Normally, I just throw in some carrots at the end, but after a trip to (yes, you guessed it) People's co-op today, where I purchased a monster of a bunch of swiss chard (see picture--and that's AFTER I used some of it in the Kitchadi). So, the Monster was washed, dried, cut and thrown in at the end.

Atypical of my normal Kitchadi because I used 2 Tbsp. ground garam masala (by accident). But, boy did it taste marvelous (x30).

Here is the ugly stuff and aforementioned Monster.

Ooooh....better provide recipe...

(Moong dahl) Kitchadi
1/2 c. split moong dal
1 c. brown basmati rice
2 Tbsp. organic whipped Earth Balance
1/2 tsp. ginger (ground)
2 Tbsp. garam masala (normally is only 2 or 3)
pinch of hing
1 onion (not very yogic, but yummy)
4 c. water
3/4 lb. carrots (peeled, chopped)
several handfuls of strips of swiss chard
3/4 tsp. salt

Place the split moong beans in a bowl with the rice. Rinse very, very well. This takes a while. You may wish to soak them for 20 minutes (or more) before embarking.

In a heavy-bottom pot (I used Cuisinart) melt 1 Tbsp. EB on low. Add 1 Tbsp. ground garam masala, pinch of hing and 1/2 tsp. ginger. Once aromatic--your kitchen perfumed with the mixture, add the rice/moong to the pan and stir until combined and any water has evaporated. Add 2 c. water, salt and the carrots, bring the mixture to boiling then turn the heat down and continue to simmer on low for about 20 minutes.

Meanwhile, heat the other Tbsp. EB in another pan, same procedure as with the rice/moong beans. Add minced onion (I whirl mine in a mini-food processor) and stir on medium-low until opaque.

When the rice mixture is ready, add another cup of water and the onion. Continue to simmer for 10 minutes. Add the Swiss chard, take off the heat, cover the lid and wait (if you can) for it to come to a little above room temperature.

Mother's Day Tea

2008-05-11T23:05:00.001-07:00

I will report/revise tomorrow morning, but here are some photos for now.

In a nutshell it was:

1. Petit Four Disaster
2. Kitchen chaos
3. Animal adventure
4. Testing the waters...
5. Honoring my dear, sweet Mama who brought me tomato plants (and my dear, sweet Papa who planted them...ok, so he planted them wrong, but still...he planted them and that's all that counts!)

Nighty night!

kup

Arabian Nights

2008-05-02T10:14:00.001-07:00

I'm calling this one: "Arabian Nights" *she says as she falls to her knees*...

I started out with the intent of replicating my now famous Vanilla Bean, but upon return from pistachio buying at People's Co-Op I considered making rosewater-pistachio rice pudding. However, I just so happened to have all the ingredients on hand (*wink wink*) I knew there was only one thing that had to be done.

It is delicate. It is beautiful. It is delectable.

STOP reading after you print this out and make it NOW. As in N-O-W! Trust me. I will provide intimate details so you are able to replicate...

Arabian Nights (rosewater & pistachio ice cream)

1 can chilled organic light coconut milk (Whole Foods brand)
1/2 split vanilla bean
1 cup organic unsweetened soy milk (I used Pearl by Kikkoman...pink and white)
1/2 cup agave syrup
1/4 cup organic evaporated cane juice
1 tsp. Xanthan gum
1/2 tsp. Guar Gum
1/3 cup rosewater
handfuls of organic pistachios

Split the vanilla bean in half and scrape out as much of the inner seeds as possible. Throw the split bean in a small saucepan along with the seeds. Add Soy milk, guar gum, and Xanthan gum. With a whisk, beat furiously (otherwise you will end up with gummy globules in your ice cream and no one wants gummy globules!) Add agave syrup and sugar (sweeten to taste). Place in a plastic container in the refrigerator. Refrigerate for 2 or more hours (you MUST refrigerate no matter what otherwise it won't be as creamy.)

Once refrigerated, add the chilled coconut milk (scrape out ALL the cream), and rosewater and whisk. Follow manufacturer's directions on your ice cream maker. Near the end throw in handfuls to your liking of pistachios. Ah...bliss!

Owwwaa!

2008-04-29T21:41:00.000-07:00

Due to massive toothache (hopefully related to my sinus infection--I say hopefully because I shudder at the thought of a root canal...) I am taking the night off.

Highlights:

Carob Mac-o-Coco ice cream (Carob Macadamia Coconut)
One of my students lending us his toy parrot for our pirate play
Getting Veganomicon (I heart Veganomicon x 10)

Lowlights:

Learning that Food Fight is NOT having the Tempation Ice Cream Soiree (*heart is hurting*)
Aforementioned toothache

How am I going to get to sleep? Argh!

Three Thousand Vegetable Dahl

2008-04-28T21:55:00.000-07:00

(Recipe to come...)

Vegan Ice Cream Extra-veganza!

2008-04-28T21:45:00.000-07:00

I did it! I made vegan ice cream that wasn't frozen like a rock. Pigs can fly. 'Tis nothing short of a miracle! Peanut butter and chocolate wrapped around one another as tango dancers in a melting, oozing, mmmm....Vegan Ice Cream Paradise.

Almond Joy (Vegan) Ice Cream (photos to come! Stay tuned!)
1 can of organic coconut milk
A pint of Silk Vanilla soy creamer
3/4 c. organic sugar
2/3 c. very fine cocoa powder (Black & Red Organic)
1/2 tsp. Xanthan gum
Toasted almonds chopped coarsely

Equipment:
Ice cream maker (mine's a typical Cuisinart...I really want one of those soft serve kind of ice cream maker's. That said I imagine if that dream were to come true I may weigh 20 pounds heavier. Ah, well...where was I? Oh...)
Big ole silver spoon (preferably the kind you use to dish up food at Thanksgiving.)

Mix all together (except almonds). Place, covered in fridge for 4 hours prior to using (I know...it stinks having to wait, but it's worth it...will stay soft longer...know not why.) Place in your ice cream maker and voile! Heaven. Joy! Next time will throw in some dessicated coconut and top with coconut curls!

Peanut Butter Paradisio (Vegan) Ice Cream
1 can of organic coconut milk (I used Whole Foods Organic light only because I'm a cheapskate...$1.19/each!)
A pint of Silk Vanilla soy creamer
1 cup of peanut butter
3/4 cup of organic sugar (I never said it was healthy...I just said that it was good. :)
1/2 tsp. Xanthan gum

Equipment:
Ice cream maker
Aforementioned big ole silver spoon

Mix all together in a blender (I used a hand blender because my blender broke...yes, "Woes me!") Place, covered in fridge for 4 hours prior to using. Place in your ice cream maker and voile! Paradise Found!

Vaa-vaa-vaanilla (or "The Best Non-dairy Vanilla Bean Ice Cream On Earth")

2008-04-28T20:55:00.001-07:00

I just made the best ice cream ... ever. No, I do not jest...

I'm in such shock right now... I can't believe it (and this didn't even take soy creamer!)

Sweet VB dreams to all.

Before

After