Monthly Archives: April 2010

Spring Pasta

25 Sunday Apr 2010

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Hola, my friends I am sorry that it has been a minute since my last post :(. Anyways I wanted to share this great recipe that I’ve made twice since I last posted. I was trying to get Billy to play hokey with me from work on Earth Day (April 22) , which didn’t work so well considering my sweet husband has a hard time saying no. So I got him a little here and there through out the day, while we were eating our raw oatmeal, and drinking our fair trade coffee we happened to catch the Rachael Ray Show. I had a hunch that she would probably make a vegetarian dish considering it was Earth Day, and I was right. She made this awesome Spring Pasta dish, Billy liked it so much he asked me to write it on the ‘list’ (this would be the new list we started so I could keep track of his favorite recipes since he can never remember). This dish is full of fresh bright flavors, it’s like a spring party in your mouth.
So here’s the deal I’m going to leave the link instead of typing the whole recipe out, it may be easier to print it from her website, trust me you’ll want to keep this one. Enjoy! Lemon Chive Spaghetti w/Farmers Market Veggies

FOOD INC.

20 Tuesday Apr 2010

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If you have not heard about this documentary you have probably been living under a rock! It was even nominated for an Oscar this year, it will be showing on KUED (channel 7) April 21 @ 9pm. This is an amazing film about our food and the effects on us and the environment, we all deserve to know where our food comes from and how it is treated. PLEASE if you can WATCH this Wednesday night just in time for Earth Day on Thursday. Much love, (thanx for the email Gwen).

DIY Recipe- Almond Milk

20 Tuesday Apr 2010

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Almond Milk

I love this almond milk, this recipe was shared with me by my friend Gwen. This is another one of those items I was happy to remove from my grocery list because I can Do It Myself! I buy the almond and dates for this recipe in bulk section of my store, so it saves me money and I have better quality control when it comes to the ingredients. I probably make two jars a week but here’s the only disclaimer, this milk goes bad in about 4 days. If you can commit to using this homemade almond milk you won’t be sorry, it’s delicious and fun. I say fun because it will be a totally new experience for your taste buds and your insides will rejoice to have some thing so fresh and natural. I use this milk in our breakfast shakes and in my raw cereal. I hope you’ll try it,Enjoy.

-Almond Milk-

1/2 c. raw organic almonds (soaked overnight in water, enough to cover an inch above the almonds)
2 tsp. raw agave nectar, pure vanilla extract
4 c. water
1/2 c. pitted dates
pinch of salt

1. After the almonds have soaked overnight, drain and rinse them under fresh water. Place in the blender with the rest of the ingredients.
2. Blend until all the almonds and dates are blended well. Pour the milk into a bowl and let sit 30 min to an 1 hour. (This let’s the milk absorb all the goodness before you strain it.)
3. Strain the milk through a fine mesh strainer into a new bowl, take a spatula and press as much of the liquids from the solids through the strainer. Discard the solids, stir the milk and pour into a mason jar with a lid. Place in the refrigerator until chilled through. Enjoy!

DIY Recipes- Kale Chips

19 Monday Apr 2010

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Kale Chips
This picture doesn’t do these kale chips justice. This is one of those items I was was happy to remove from my grocery list because I can make them myself. When money gets tight we all look for ways to cut back, well for me the groceries aren’t an option. I feel that when times get stressful taking great care of yourself by eating well is the best insurance policy you can have. So make healthy food fun, that’s what I have done here with the kale chips. In return it saved me money on my food budget, but I didn’t have to budget my health and well being in the process. My good friend Kimmy made them for her family and even her one year old Martine loved them. Good luck and ENJOY!
-Kale Chips-
1 big bunch of kale, stems removed , washed and cut into 1-1/2 pieces
1 T. olive oil, or coconut oil
1/4 t. real salt (local salt) or celtic salt
1. Toss the kale with the olive oil and salt. Making sure all the kale is coated.
2. Place on a parchment lined baking sheet and cook for 10-15 minutes at 375. (They are better on the crispier side)
3. Remove from oven and Enjoy.

One for One- TOMS Shoes

07 Wednesday Apr 2010

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Aren’t these kids adorable? I think so, and guess why they are so happy? Because they just received a pair of shoes. Kids are so easy to please, they are only shoes right?
So I know that TOMS are all the rage and they are what all the kids are doing these days, but they’re cute, fun and for a great cause. So many of the world’s children in developing countries grow up without shoes, having to walk miles to get food and water, medical help and attend school (which often require shoes as uniform). The problem is large but the solution simple, shoes. Wearing shoes and basic hygiene can prevent both infection and disease due to unsafe roads and contaminated soil. The leading cause of disease in these areas is soil-based parasites.
In an effort to bring attention to the impact a simple pair of shoes can have in a child’s life, JMR Chalk Garden and Lolabella Boutique will be joining TOMS Shoes in its third annual One Day Without Shoes campaign that asks everyone worldwide to go barefoot on April 8th. JMR and Lolabella will be leading a barefoot walk around Gateway Mall, ending at our JMR Gateway Mall location. The walk will begin at 3:00pm, meeting in the northwest corner of Pioneer Park (300 so. 400 w.) and the after party will take place at JMR Gateway (139 so. Rio Grande St.) from 4-6pm.
If you can’t make it to the walk stop by one of the JMR or Lolabella stores and purchase a few pairs of TOMS there are so many styles and colors to choose from. I have two pair myself, the red with are so fun and the burlap that appeal my hippie side. Just a little side note the JMR located at Fashion Place Mall sold 267 pairs of TOMS last month, that’s 267 pairs of shoes that went to kids in need, AWESOME.

Vegan Chocolate Pudding

05 Monday Apr 2010

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So a few months back I posted an awesome Mint Chocolate Pudding which I love, and then I came up with this one. It’s just a little easier and dairy free which is a great alternative for any diet direction. It has become one of Billy’s favorite ‘treats’, and he requests it often and I feel great about making it for him. I have also made it for my family and friends and they would agree it’s a winner, you may be a little surprised by the ingredients but don’t knock it till you try it. ENJOY
-Chocolate Pudding-
1 14-oz silken tofu (organic)
1/2 c. soy milk, (last time I used some leftover coffee, yummy)
1/2 c. maple syrup (real) or agave nectar
1/2 c. cacao powder (raw chocolate powder)
2 tsp. pure vanilla extract
pinch of salt, shake of cinnamon, dash of nutmeg
1. Put all the ingredients into the food processor and mix until smooth, just once remove lid and scrape down sides, put lid back on and mix again until totally smooth.
2. Divide into 6 ramekins, place in the refrigerator at least an hour before serving.

Happy Easter- Asparagus Salad

05 Monday Apr 2010

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So I woke up looked outside, and guess what? MORE SNOW. Usually I don’t complain about the weather but I’m a little over the snow, let’s get on with SPRING! At least it is Easter and that makes it feel like spring and I had my mom’s famous Lasagna to look forward to later.
Earlier in the week my mom called and asked us to come over for a family get together on Easter, we were in ofcourse. Then she said “are you guys interested in eating meat?” sounds funny right? But here’s the thing we (Billy and I) don’t eat much meat at our house, just a personal choice. The cool thing for us is that when we do decide to partake in meat it’s usually something special like Thanksgiving turkey or my mom’s famous Lasagna, and it didn’t disappoint. Thanks mom and big Mike for a great get together and mom your Lasagna is amazing, so worth abandoning my veggie ways for a classic homemade dish of love.

P.S. I made an Asparagus dish to take to my mom’s, here’s the recipe ENJOY.

-Stalker Salad-

1 lbs. asparagus
1/4 c. finely minced red onion
1/4 c. minced red or yellow pepper
3 T. olive oil
1 T. Dijon mustard
3 T. white wine vinegar (I used a apricot wine vinegar that I got at the Farmers Market, yummy)
salt and pepper to taste

1. Trim the ends from the asparagus and steam for 5 minutes until tender, but not mushy. (I roasted mine, seasoned with olive oil in a 400 degree oven for 17 minutes)
2. In a medium mixing bowl combine the rest of the ingredients. When asparagus is ready lay them in a shallow dish and drape with the mixture in the bowl.

*This dish came from one of my long time clients Mary Strickland, thanxMary.

Pumpkin Corn Bread

04 Sunday Apr 2010

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So if you are an avid cook like myself you probably have a hard time throwing away food. I’m always looking for creative ways to use up extra ingredients, that is how this recipe came to be. I had leftover pureed carrots and yams from the Mac and Cheese and remembered that I had pulled this recipe out of the November issue of Better Homes and Gardens while waiting for an oil change on our Prius one Friday afternoon with Billy. I was hoping to make it for Thanksgiving to go in my stuffing recipe but it never happened. But I had to use up the rest of those purees and thought about this recipe, and you’ll never guess what I did with the corn bread… I used it to make corn bread croutons for Black Bean Soup! I’ll give you the recipe the way it’s written and then off to the side tell you what I used, mine is actually vegan. Enjoy.
-Pumpkin Corn Bread-
6 T. butter (I used Earth Balance Butter)
2 c. cornmeal (I used Bob’s Red Mill Coarse Cornmeal, I like the texture)
1/3 sugar (I used Agave Nectar)
2 T. masa harina or corn flour (I used whole wheat flour, it’s just what I had)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 tsp. pumpkin spice
1 c. buttermilk (I used soymilk)
1 8-oz carton sour cream (I used 1/2 c. Tofutti Sour Cream)
1 egg lightly beaten (I used egg replacer)
3/4 cup canned pumpkin (I used a mixture of the leftover carrot and sweet potato/yam puree)
1. Heat oven to 350 F. Generously brush a 12 inch cast iron skillet with 2 T. butter (I used my bread pan put you could also just use a square pan) they also suggest using 22 muffin tin cups. But if using the muffin tins only cook 8-10 minutes or until toothpick inserted comes out clean.
Set aside.
2. In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder and soda, salt and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.
3. Bake for 22 minutes or until toothpick inserted comes out clean, cook on wire rack. Serve warm with whipped butter. (Or make croutons like me )

Mac and Cheese (with hidden veggies)

04 Sunday Apr 2010

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I have been meaning to get this on the blog for some time, this recipe is family friendly meaning everyone can appreciate this dish. I don’t have kids just a husband who is a kid at heart and he loves this recipe so much that he laps up the remaining sauce with his finger and licks it off.
I was telling my TBC (Tall Bitches Club) ladies that if you have leftover of the pureed carrots and yams that go in this dish they would make great snack for your little ones. No matter what this dish is a hit it’s fast, creative and good for you. Enjoy!
P.S. This recipe was inspired by Jessica Seinfeld’s cookbook Deceptively Delicious, if you have kids or a spouse who won’t eat there veggies this cookbook is very helpful and very creative.
-Mac and Cheese- Serves 4-6
3 c. Macaroni (I use whole wheat pasta)
2 T. butter (I use Earth Balance Butter)
2 T. flour (I use whole wheat flour or soy flour, it’s just whatever you have)
1 c. milk (I use soy milk)
1/2 c. carrot puree*
1/2 c. sweet potato/yam puree*
1 c. shredded cheddar (I like Beehive Cheese, they are local and make great cheese)
2 c. broccoli
1/2 tsp. salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/4 tsp. ground pepper
1/4 tsp. paprika
1. In a large pot of salted boiling water cook macaroni according to directions. During the last two minutes throw in the broccoli with the pasta. Cook last remaining few minutes together and then drain both into a colander and set aside.
2. In a large saute pan melt the butter over medium heat, when melted and slightly bubbling add flour and whisk into a smooth paste. Cook for one minute to remove the raw flour paste, add milk a little at a time and whisk well to avoid lumps. Whisk all together until it begins to thicken, add all the spices and whisk together once more.
3. Turn heat to low after sauce has thickened, add carrot puree* and sweet potato/yam puree*, and cheese. Turn off heat and stir all together, toss the pasta and broccoli into thickened cheese sauce and stir one last time. Serve immediately.
*Pureed veggies is easy, I do these separately though. Either use a steamer basket or place the veggies in a pot with a little water and a tight fitting lid and cook over medium heat until knife tender. (That means that when you insert your knife into the veggie it slides right off) When tender puree the cooked veggies in a food processor, you may need to use a little of the cooking liquid to puree the veggies just until smooth.
I served this dish with Roasted Brussel Sprouts. All you do is wash, cut into halves or quarters depending on the size. Place the prepared brussel sprouts on a cookie sheet lined with tin foil, toss with olive oil and salt and pepper. Put into a preheated (400 degree) oven for 10 -20 minutes. After the first 10 minutes I toss the sprouts a little and determine how much longer.When they come out of the oven I season with fresh lemon juice, lemon zest and maybe just a little more olive oil and salt and pepper to taste. Enjoy