Peach Fried Rice

When you are looking for a new apartment, there are a lot of things to consider: the price, size, neighborhood, amenities, access to public transportation, etc.  But for me?  It's all about the kitchen. Obviously.

Is there a dishwasher?  What kind of storage are we talking about here?  Will I have space for fermenting kimchi?  Is the apartment close enough that I can walk to a farmers market or a food co-op?  And don't even get me started on access to natural light for photographing food.  That's a whole other post.

I'm pretty resourceful when it comes to space.  For the last two years I've been living in a 460 square-foot apartment with my partner and two cats.  That's a huge feat right there.  But we've definitely outgrown the space and now it's time to move on to something a bit bigger.  But I sure will miss my kitchen...

Peach fried rice is the perfect way to say goodbye.  Whether it's goodbye to a visiting relative, the end of peach season, or goodbye to your adorable little kitchen, I think this dish will leave a lasting impression.

I recommend making the rice ahead of time so it has a chance to cool in the fridge. (Cooling it first will give it the best texture in the fried rice.)  I also recommend soaking the rice in water for a few hours or overnight to help increase its digestibility and the ability of your body to absorb all of the nutrients from the rice.  If you're in a time crunch, you can skip this step or you can substitute a quick-cooking grain like quinoa.  This recipe is very adaptable so feel free to substitute any veggies of your choosing.

Peach Fried Rice
Serves 4

1 cup brown rice, soaked overnight
2 cups water
2 tablespoons olive oil, divided
1 block organic extra-firm tofu, drained and diced
1 medium yellow onion, diced
2 garlic cloves, minced
1 zucchini, diced
1 carrot, diced
1 peach, pitted and diced
2 tablespoons Bragg liquid aminos
1/4 cup fresh basil chiffonade
sea salt and pepper to taste

Soak rice in water for a few hours or overnight (this will help to increase its digestibility).  Drain.  Add rice to a medium pot with a tight-fitting lid.  Add 2 cups of water.  Cover and let simmer for about 30 minutes.  Check the rice.  If the rice is slightly chewy, remove the lid and cook until the rest of the water is evaporated. If the rice is still hard, replace lid and continue to cook for about 15 minutes, until rice is chewy. When rice is ready, remove from heat.  Allow to cool in the refrigerator until using.  

Add 1 tablespoon olive oil to a pan over medium heat.  Add the tofu and saute 5 - 10 minutes, stirring occasionally, until tofu is evenly browned.  

In a separate pan over medium heat, add the remaining tablespoon of oil.  Add onions, zucchini, and carrots and saute for 5 minutes, then add the garlic and saute 1 - 2 additional minutes, until fragrant.  Add the peach, cooled rice, and liquid aminos and saute for 5 - 10 minutes, until veggies are crisp-tender.  Add the fresh basil just before serving and season with salt and pepper as desired.

Pasta with Lentils and Zucchini

Have you heard the hype that bananas are soon-to-be no longer vegan?  There are reports of a new spray-on chemical derived from shrimp and crab shells to extend the life of the fruit.  It's pretty scary to me that companies are allowed to spray our food with whatever they choose and not label it - especially when you consider the millions of people with shellfish allergies.

The funny thing though is that bananas have been non-vegan in our household for quite some time. Remember my cat that likes to lick plastic bags?  Well I used to buy bananas from Costco (which come in plastic bags), and my cat, being the creep that he is, enjoyed licking the bags so much that after I removed the bananas from the bag, he became obsessed with licking bananas.  Now whenever bananas enter our house - bag or no bag - he has to lick them.  And since that kitty tongue has seen quite a bit of seafood is its time, if you have a seafood allergy, I wouldn't recommend eating bananas at my house either.

What does all this have to do with pasta, lentils, and zucchini?  Nothing.  Just be thankful none of these items were sprayed with chemicals or licked by a cat.

This has become my favorite go-to weeknight meal.  It's perfect for when you aren't feeling creative and just want something quick, but it's delicious and pretty enough to fool any dinner guest.  My favorite pasta of choice is always brown rice pasta, but whole wheat, quinoa, or corn pasta all work great.

Pasta with Lentils and Zucchini
Serves 4 - 6

1 cup french lentils
2 cups water
4 medium zucchini, diced
1 small yellow onion (or half a medium onion), diced
2 cloves garlic, minced
1 tablespoon coconut oil (or another oil for high-heat)
1 pound pasta (whole wheat, quinoa, brown rice, etc)
Juice from 1 lemon
Extra virgin olive oil
Freshly-ground black pepper and sea salt to taste

Preheat oven to 450 degrees F.  

Add lentils and water to a medium pot.  Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes. Set aside.

Meanwhile, toss zucchini with onions, garlic, and oil and lay flat in a single layer on sheet pan.  Roast for 15 minutes, turning at least once, until zucchini is tender and golden brown. Remove from oven and set aside.

While lentils and zucchini is cooking, boil water for pasta and cook according to directions. Toss lentils, zucchini, and pasta together with lemon juice.  Drizzle with olive oil and top with black pepper and salt to taste.  Serve warm.

Late Summer Farmers Market

There is never a time when I am more thankful for our farmers than late-summer.  I am deeply grateful for all of their hard work spent beneath the blazing sun in the fields, loading produce into trucks, and standing at the market.  Long-hours, tired bones, hard work, I appreciate you....

Raw Zucchini and Tomato Lasagna

I have this weird habit when I eat where I pick through my food and eat the things I dislike first.  A couple of months ago I came up with a theory about this.  I think the way that I eat is similar to the way I live my life: I always put work before pleasure.

Although this has served me well and gotten me to where I am today, this way of life has more flaws than benefits.  When you eat the things you dislike first, you become full by the time you get to the stuff you enjoy.  Same with life.  If you spend all your time putting work before everything else, you have very little time and room in your life to do the things that bring you the most joy.  In a lot of ways I think that kids may have it right... maybe dessert before dinner makes total sense.

For the past couple of months I've been making it a priority to schedule in time for rest, breaks, and things I find pleasurable.  And then today I noticed something new.  I didn't dismantle this lasagna and eat the zucchini first (which I would have done in the past).  Instead, I ate it together.  I think this might be a sign of more-balanced living and good things to come.

If you are wondering what the heck to do with your abundance of summer zucchini, this lasagna is the answer.  This recipe is simple, doesn't require a stove (thank goodness!), and uses the best of summer's bounty: squash, tomatoes, and basil.  I also love this raw nut "cheese" and it adds the perfect bit of fat and flavor to complement these beautiful tomatoes.




Once you have your ingredients, we start with the layers...

Tomatoes.

Basil.

And tomatoes.

I happened to have cherry tomatoes on hand, but you could definitely use large heirloom tomato slices instead. This recipe is very flexible and you can easily substitute other fillings if desired.  If you don't want to use the raw almond cheese, raw pesto also adds a fabulous flavor to this lasagna.

Raw Zucchini and Tomato Lasagna
Serves 2

1 zucchini
1/2 cup cherry tomatoes, sliced
2 tablespoons fresh basil chiffonade
Raw almond cheese (see recipe below)
freshly-ground pepper

Chop ends off of zucchini and cut zucchini in half.  Use a mandolin or very sharp knife to slice zucchini into thin slices.  Lay two slices side-by-side and then top with fillings, layering between more zucchini slices. Garnish with pepper and serve.

Raw Almond "Cheese"
1/3 cup raw almonds
1/8 teaspoon sea salt (or more to taste)
1 tablespoon nutritional yeast
2 - 3 tablespoons water, or more as needed
1 tablespoon fresh chives, chopped

Soak almonds in water for at least 1 hour, then drain. Add almonds to a food processor with salt, nutritional yeast, and 1 tablespoon of water to start.  Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta.  Add the chives at the last second and pulse until incorporated.

Recipe submitted to Wellness Weekend

Glazed Donut Peaches with Vanilla Creme

When you're running your own business, fellow entrepreneurs are more than happy to give you advice and tell you stories about best marketing practices and the nightmare that is tax season.  Business owners will also comfort you with stories of how long it took for their website to go live and how they aren't even on speaking terms with their web designer anymore. (Since my web designer is my partner, I certainly hope my situation has a different ending.) 

Here is something that other people don't tell you about starting your own business... For the first few months, you will probably eat a lot of dessert while sitting in front of your computer stressing out. I'm not gonna lie. I did.  They also won't tell you that soon after your sweet craze you'll look in the mirror and will be horrified by where that dessert ended up. 

Don't worry though.  I got your back.  This week I created these glazed donut peaches with raw vanilla cashew creme so you can enjoy a sweet, delicious treat without all the oil and refined sugars. Finally a donut that you can feel good about eating. 

First, start with some perfectly ripe donut peaches.  I highly recommend buying local if possible and definitely buy organic. (Note: Peaches are on the Environmental Working Group's "Dirty Dozen" list because conventional peaches contain a high amount of pesticide residue. If you purchase any of the items on this list, you should definitely buy organic.) 

The fun thing about these donuts is that you can add whatever toppings you desire: sprinkles, unsweetened coconut flakes, and chopped nuts are my personal favorites.  I tried two versions of these: one with peeled peaches and one with unpeeled peaches.  When peeled, these definitely take on a closer "donut" texture so the extra effort is worth it in the end.

Glazed Donut Peaches with Vanilla Creme
Adapted from Veggie Wedgie
Serves 8

Vanilla Creme Glaze:
1/3 cup raw cashews, soaked in water overnight then drained
seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
1 medjool date, pitted
1 tablespoon pure maple syrup
2 - 3 tablespoons water, as needed

Begin by soaking the cashews overnight in water.  Drain.  Add cashews to a food processor or high-speed blender.

Cut the vanilla bean open by slicing down the middle to open up the pod.  Scrape the seeds into the food processor and discard the pod. Add the date, maple syrup, and 2 -3 tablespoons of water to the food processor and process until smooth and liquidfied (but not watery), scraping down the sides with a spatula as necessary.

Glazed Donut Peaches:
8 ripe donut peaches
Toppings of choice (e.g. sprinkles, unsweetened coconut flakes, chopped nuts, etc)

Pit the peaches by using a small paring knife to cut around the middle and remove the pit.  Peel the peaches using your fingers.  Place peaches in freezer for 10 - 15 minutes to harden while you are preparing the vanilla creme glaze.

Once glaze is ready, remove peaches from freezer and dip in glaze.  Sprinkle with toppings.  Place peaches back in freezer for 10 minutes to allow the glaze to "set."  Serve immediately.

Labor Day Round-Up

Labor Day weekend is known for simultaneously trying to take it easy, get outdoors, and clean out your closets. And for those of us living in the Pacific Northwest, this is possibly our last chance at sunshine. Meaning: we know that if we don't get items crossed off our summer bucket lists this weekend, it isn't going to happen. What are you doing this weekend?

This weekend I am committed to staying outdoors and off my computer as much as possible.  I'm sure by Monday I'll cave in and catch myself working, but maybe I can commit to at least staying off email for the day. I'm also committed to loading up on fresh produce from the Farmers Market and getting my fill of late-summer fruits before it's too late.

Whether you're looking for easy weekend meals, beautiful dinners to share with friends, or items that are perfect for snacking, check out these delicious Labor Day recipes!



Easiest Weekend Dinner: Asian Soba Noodle Salad with Fresh Peaches
Did you commit to hosting a dinner and now wish you could just lay on the couch?  Or maybe even the thought of getting up off the couch to feed yourself sounds overwhelming.  No judgment.  I've been there.  I've got just the thing. Top this tasty salad off with some fresh peaches and you have an easy one-dish meal in less than 20 minutes!

Best Side and Snack: Blistered Green Beans with Ginger and Garlic
One word: addictive.  Whether you serve these to accompany a meal or just as finger-food, they are my favorite way to eat green beans.

Best Late-Summer Soup: Creamy Carrot Soup with Fresh Basil
This can be a hard time of year for soup.  It's not quite cool enough to start enjoying the hearty, hot soups of fall, but yet I usually find myself wanting something more filling than a typical raw summer soup.  Bingo!  This soup is light, creamy, and surprisingly filling.  And it can be made in less than 30 minutes!

Easiest Grain Salad: Fresh Corn and Tomato Quinoa Salad
I love fresh tomatoes and this salad is a beautiful way to showcase them. Cook up some quinoa, chop off some raw corn, and toss it all with a fresh vinaigrette dressing.  It's heaven in a bowl, I tell ya!

Best Bean Salad: Green Bean, Tomato, and Chickpea Salad
Do you remember those 3-bean salads that were really popular in the 90s?  Well, I think this should be the new go-to bean salad.  It's fresher, has more flavor, and is definitely prettier.  Just sayin.

Best Way to Use Up Extra Summer Squash: Summer Squash Fettuccine with Garlic Scape Pesto
Oh, the bounty of squash that is filling my produce drawer at the moment.  Are you in this same predicament? Maybe it's time to turn it into long strands of "fettuccine" using a regular vegetable peeler and toss it with a flavorful pesto? Don't mind if I do.

Have a wonderful weekend!

Cucumber Peach Salad

I am an ugly crier.  No really.  Remember in Bridesmaids when Rose Byrne is crying and Kristin Wiig says that she is an ugly crier?  She doesn't even know what ugly crying is.

I suppose this wouldn't be too much of a problem except that I tend to cry during movies... a lot.  The Vow?  Yep.  Hunger Games?  Check.  Brave?  Definitely.  And don't even ask me about the Finding Nemo incident of 2006.  That was a legendary ugly crying moment.

Here's the important thing that you need to know as an ugly crier:  how to hide the signs.  No one wants to go out in the world with red, puffy eyes.  No one. So you quickly learn tricks like using chamomile tea bags and (my personal favorite) cucumber slices to calm the eyes.

If you're an ugly crier, I advise you to keep cucumber on hand at all times.  And, if you happen to have a cucumber and a peach handy,  you might want to consider making yourself this salad.  After all, you probably need a snack after all that crying.

This recipe is so easy and the lack of cooking makes it perfect for summer.  I love packing it up for picnics because it also travels really well.  If you find yourself stuck in a situation without a fork, this salad will be just fine as finger food.

Cucumber Peach Salad
Serves 4

1 medium cucumber, thinly sliced
2 tablespoons rice vinegar
2 medium peaches, pitted, and sliced
2 tablespoons fresh basil chiffonade

Thinly-slice the cucumber and marinate slices in rice vinegar for at least 1 hour in the fridge.  Toss with the peaches just prior to serving and garnish with basil. 

Chia Agua Fresca

I am not one of those gals that enjoys clothes shopping.  In fact, it downright stresses me out.  What basics do you need in your closet?  How do you figure out your size?  What is the heck is the difference between flared and boot cut jeans?  Do shoes that look nice, don't hurt your feet, and are waterproof even exist?  

The nice thing about summer is that I tend to do well with bright colored tops, capris, and sandals.  This is a winning combination in my book.  And if I lived somewhere where these things could be worn year-round I would probably be a much more fashionable person.

My talent lies in the kitchen.  I can stock a kitchen pantry like nobody's business.  I can take random bits from your fridge and create a meal any day.  And I can always take some produce just-past-its-prime and turn it into something incredible.

The inspiration behind this week's chia agua fresca is that I just needed a way to use up half a watermelon.  Done and done. And delicious.

This recipe is a fun twist on the traditional agua fresca, a fruit-flavored water cooler.  My version involves the addition of chia seeds, which are rich in omega-3 fatty acids as well as full of fiber and antioxidants. Once the seeds have absorbed liquid, they will be soft and float in the drink. It's definitely a fashionable drink for any picnic or party and a great way to cool off in summer. 

Chia Agua Fresca
Serves 2.

4 cups watermelon, skinned, seeded, and roughly chopped
2 1/2 cups water
2 tablespoons chia seeds
1 tablespoon lime juice

Blend watermelon and water together on high.  Strain watermelon pulp.  Add the chia seeds and lime juice and thoroughly mix.  Refrigerate for several hours (or overnight) and serve cold.

Recipe submitted to Weekend Wellness

Fun In Recovery

I was thinking about how to have fun in recovery. Just for kicks out wanted to make a list of things to do that could be fun, or simply occupy some time. a lot of folks say there is nothing to do so simply to be contrary I decided to make a list of some fun things to do. I hope you will add your comments and list the things that you like to do most.

• Go to the zoo.
• Read your favorite magazine.
• Go to a play.
• Tryout for play.
• Go to the movies and have some popcorn.
• Go to the park and watch the kids play.
• Go skydiving.
• Go for a glider ride.
• Take a walk at night and look at the stars and moon.
• Get dressed up for no reason.
• Walk around your house backward.
• Read a silly book.
• Use the blender to make a homemade milkshake.
• Make ice cream.
• Skip to my loo.
• Jump rope.
• Take some dance lessons.
• Go bird watching.
• Sing a silly song.
• Go bowling.
• Go shoot some pool.
• Call an old friend you haven't spoken to in a while.
• Play Frisbee.
• Go to the nature center.
• Treat yourself to some flowers.
• Go look at new cars and pretend you have all the money in the world.
• Drive exactly 20 mi. due north and see where you end up.
• Go buy a candy cane in the middle of summer.
• Buy a scented candle.
• Meditate.
• Bake cake.
• Go to the library.
• Check out of volunteer opportunities.
• Go to the mall and sit and just watch people.
• Start a new project.
• Finish an old project.
• Smile at everyone you see today.
• Make an apology owed.
• By some houseplants.
• Make someone laugh.
• Plan a vacation.
• Go on a vacation.
• Make caramel apples.
• Go to McDonald's and order a hamburger without the bun.
• Make a campfire in your back yard.
• Look at yourself in the mirror and say something nice.

Well, there are a just a few ideas and my fingers are cramped from typing. So I will turn over the task of thinking of new fun things to do over to you. Please add some things to do that would be fun in recovery.

Tempeh of the Sea

Things I love about summertime...

• The way my kitchen always smells like a juice bar
• Sleeping with the windows wide open
• Biting into cool, crisp watermelon slices
• Mock tuna salads

Things that drive me crazy about summer time...

• The way my kitchen is always swarming with fruit flies
• Waking to the sound of chirping birds at 5 am and my cat trying to rip out the screen in order to get to them
• Biting into mushy watermelon slices
• Running out of my favorite mock tuna salad

For someone that can't stand the thought of seafood or the smell of the ocean, I am oddly obsessed with mock tuna salads, especially in summer.  Every time I am at a new restaurant and see a mock tuna salad on the menu I have to try it.  My obsession finally got to the point where I knew it was time to make my own version so I could have it whenever I wanted.  And so I did.  

I used tempeh to replace the “tuna” in this recipe.  (If you are unfamiliar with tempeh, you can read more about it in a previous post here.) Let me tell you that I have eaten this every week for the past six weeks... in cold sandwiches, on top of romaine salads, and grilled in flat bread.  In fact, I have been so busy eating this that I keep forgetting to share the recipe with you.  My apologies.    

Tempeh of the Sea
Serves 4

1 -8 oz package plain tempeh, crumbled
1/4 medium red onion, diced
2 green onions, diced
3 celery ribs, diced
3 Tablespoons sweet relish
1 cup cashew mayo (or vegan mayo of your choice)
1 tablespoon spicy brown mustard
sea salt and pepper to taste

Crumble tempeh and mix with the red onion, green onion, celery, relish, mayo and brown mustard.  Add salt and pepper to taste.  Serve cold or grilled.

DIY Beachy Hair Spray

Summer is not the time to fuss.  Summer is the time for daytrips, beaches, being out in the sun and, if you are anything like me, eating as much perfectly-ripe fresh produce as you possibly can.  Summer is not the time for spending hours in the kitchen, or hours on your hair for that matter.  We have bigger things to do than worry about our hair.  Am I right? 

Enter DIY beachy hair spray.  This is a simple mix of sea salt and water that gives hair a fabulous texture and is perfect for the loose, beachy waves that every gal wants in summer.  For a nice finish that adds a bit of shine and helps to tame flyaways, I simply used a little coconut oil.  Not only did it give my hair a nice bit of texture, but I loved the smell of coconut.  If your hair is in need of a little pick-me-up, it's time for you to get your beachy hair on too.

For the look above, I used this spray on dry hair and then put my hair in solar rollers (which are super comfy!) for twenty minutes. When I unrolled them, I rubbed a little bit of coconut oil between my palms and scrunched the hair for a nice slightly-glossy finish. 

You can also use this spray on wet hair, lightly towel dry, then scrunch with a little coconut oil for loose waves.  If you want more texture or hold, simply add more sea salt to this mix.  

DIY Beachy Hair Spray

2 cups hot (not boiling) water

1 1/2 tablespoons sea salt

1 tablespoon coconut oil

Mix the hot water and sea salt. Pour into your favorite spray bottle. Shake well before each use. 

Keep the coconut oil in a separate container and use a small dab on hair for "finishing" and smoothing fly-aways.

Raw Beet Ravioli

Why is it that women in action films always run around with their hair down?  This isn't real life. Come on.

In real life, I can barely stand to have my hair down when I'm sitting at my desk... let alone running two miles after a car chase while carrying a giant gun.  You know if this were you that you'd have your hair tied up.

And if you had really been running around for a day and a half without sleep or a shower, your hair would not be looking so good.  You can't fool me, Kate Beckinsdale.  (Although your hair is gorgeous. Really.)

The point is, I'm not going to try to fool you here.  These aren't real ravioli.  There I said it.  These are slices of raw beets filled with a creamy nut "cheese" and topped with pesto oil.  It isn't pasta. But it sure is tasty.  For reals.

Thanks to all of you on Facebook this week who shared your beet recipe suggestions!  In the end I decided that I had to keep it simple, so here you go.  This recipe is easy, fast and makes the perfect summer dinner when paired with a nice salad (like this one). Enjoy!

Raw Beet Ravioli
Serves 4

3 - 4 medium candy-striped beets (or any color of your choice)
Raw almond "cheese" (recipe below)
Pesto oil (recipe below)
Freshly-ground black pepper to taste

Chop the ends and tops off the beets and thinly slice using a mandolin slicer or a sharp knife.  Lay one slice flat, top with a little nut "cheese" and lay another beet slice on top.  Drizzle with pesto oil.   Top with freshly-ground black pepper and serve.

Pesto Oil
1/2 cup fresh basil
1 small garlic clove, minced
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil

Add the basil, garlic, and sea salt to a food processor and pulse.  With the motor running, add the olive oil and process until smooth, scraping down the sides as necessary.


Raw Almond "Cheese"
1/3 cup raw almonds
1/8 teaspoon sea salt (or more to taste)
1 tablespoon nutritional yeast
2 - 3 tablespoons water, or more as needed
1 tablespoon fresh chives, chopped

Soak almonds in water for at least 1 hour, then drain. Add almonds to a food processor with salt, nutritional yeast, and 1 tablespoon of water to start.  Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta.  Add the chives at the last second and pulse until incorporated.

Lavender Coconut Ice Cream

Since I live in the cooler Pacific Northwest, summertime is the only time of year that I find myself craving ice cream.  But, when I do have a craving, it hits hard.  Luckily Seattle has an abundance of local ice cream shops that feature non-dairy ice cream.  

Even though I am grateful for this, it has kinda turned into a problem.  I had to face the facts last night when I found myself walking to the ice cream shop for the third straight evening in a row.  I think this walk will now be called my "walk of shame."

Since my ice cream cravings don't seem to going anywhere soon,  I decided it was time to create my own lighter option that still tastes just as decadent and sweet as any other.  The result?  A relaxing and delicious blend of lavender, coconut, and banana.  And, you don't even need an ice cream maker to enjoy this one!

A few weeks ago my partner and I visited the Lavender Festival in Sequim, Washington for my birthday.  It had always been a dream of mine to stand in a field of lavender so I was super excited to cross this off my life-list.  These photos still take my breath away. 

For my ice cream, I used frozen bananas with a little coconut milk for the base.  You can use either coconut milk beverage or canned coconut milk in this recipe.  Since I wanted a lighter option, I used coconut milk beverage, but if you want a creamier version opt for the full-fat canned coconut milk.  This ice cream can be made using a standard food processor and you won't need any other special equipment.  The bananas add a wonderful sweetness so I didn't add any extra sweeteners in mine, but you can add some agave nectar, maple syrup, or another sweetener of your choice if desired.


Lavender Coconut Ice Cream
Serves 2


1 cup coconut milk beverage or canned coconut milk
1 - 2 tablespoons edible lavender flowers (depending on how strong you want the flavor)
2 bananas, peeled, chopped and frozen
natural sweetener (agave nectar, maple syrup, etc) to taste, if desired

Add coconut milk and lavender to a small saucepan and bring to a boil.  Remove from heat and stir thoroughly.  Let steep, covered, for 20 - 25 minutes.

Strain mixture, reserving milk and discarding lavender. Pour into a freezer-safe container and freeze for several hours or overnight.

Once frozen, break apart the frozen coconut milk into chunks and add to a food processor.  Add the chopped frozen banana.  Process until the mixture is smooth and creamy, adding additional sweeteners if desired.  This will create a creamy "soft serve."  If you want harder "ice cream," put the mixture into the freezer for 15 - 20 minutes to harden, then scoop and serve.

Basil Cashew Mayo

I have this habit of leaving my gym bag pockets unzipped.  It's partly because I'm lazy, but it's also partly because I have never had anything fall out so I never had incentive to zip them up.  Well, that was until two weeks ago when I lost my eyeliner.  And since it was a bit pricey, I am sure you can imagine how excited I was when I found it in my yard a few days ago.  Even though it was a bit weathered and the brand name had been rubbed off, it still worked great.

However, this morning upon closer inspection of the weathered brand name, I discovered that this was not actually my eyeliner.  Lesson learned: zip your gym bag and don't use eyeliner you find in your yard. 

Another important lesson I learned this week is how to make amazingly creamy mayo -- without the eggs or added oils!  So let's get to work!

I've been craving a creamy spread for sandwiches this week so I went searching for healthier mayo options.  This mayo uses silken tofu and cashews for a creamy, oil-free and egg-free spread that will delight your tastebuds and amp up any cold sandwich.  Add basil or your favorite herbs for an extra boost of summer delight.

Recipe submitted to Wellness Weekend

Basil Cashew Mayo
Adapted from Fat Free Vegan
Makes about 1 1/2 cups

1/2 block organic firm silken tofu
1/3 cup raw cashews
1/2 teaspoon spicy brown mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
sea salt to taste
1/4 cup loosely packed basil leaves

Drain water from tofu and place tofu, cashews, mustard, lemon juice, garlic powder, and salt in a high-speed blender or food processor.  Blend at highest speed until light and creamy.  Add the basil and blend again.  Seal tightly and keep refrigerated. Stir before each use.

Creamy Fennel & Broccoli Soup

I can usually tell when life starts to feel a bit hectic and unpredictable because I start craving soup.  Soup was the first thing I ever learned how to cook and it has been a longtime standby in my kitchen.  It doesn't matter if it is the middle of summer... soup can be an incredible comfort food any time of the year.  

This soup is decadently creamy, which comes from blending raw cashews.  With the healthy fats and protein from the nuts, it doesn't take much to make this a full meal.  Just add your favorite summer salad (of course, I highly recommend this one) and maybe a good loaf of bread.  And if you don't share my warm soup craving in the middle of July, just know this can be served cold instead of warm.  

This recipe was made with my produce from Oxbow farm and I can't believe how gorgeous and fragrant the fennel is.  In my mind, nothing compares to farm-fresh fennel with the fronds still attached.  But, if you can't find this at your local farmers market, substitute two fennel bulbs instead.  (And if you didn't catch my CSA post, be sure to check it out.)  

Note: If you do not have a high-powered blender like a Vitamix, you might want to soak the cashews in water to soften them for about an hour before blending them in with the soup. (Drain them before blending.)   Also, I used dried herbs, but if you are using fresh, add them just a few minutes before blending.

Creamy Fennel and Broccoli Soup
Serves 4

1 tablespoon olive oil
2 yellow onions, chopped
3 cloves garlic, minced
2 heads of broccoli (florets and stem), chopped (about 12 cups)
1 medium fennel head (bulb and fronds), chopped
4 cups vegetable broth
2 teaspoons dried basil 
1 teaspoon dried thyme 
1 teaspoon dried dill 
1 teaspoon sea salt (or more to taste)
1 cup raw cashews

Add the oil to a pot over medium heat.  Saute the onions for 5 minutes, until translucent.  Add the garlic and saute an additional minute. Add the broccoli, fennel, herbs, and salt, and cover with the vegetable broth.  Bring to a boil and then lower the heat and simmer until just tender.

Add the cashews and then blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches while holding the lid down with a large pot holder or towel in hand).  

Blend until cashews are completely blended and soup is thick and creamy.  Serve warm.  

Spicy Carrots

Every year for the past five years I have promised myself that I would make a raw cashew cheesecake for my birthday.  And every year I have failed.  Apparently this year is no different. 

Somehow I really thought things would be different this time around.  But, apparently if given the choice between dessert and vegetables, I am the one person in a million that will choose vegetables every single time.  So today you get spicy carrots.  The cheesecake will just have to wait.

Earlier this year I went to San Diego and tried hot carrots for the first time at Ranchos Cocina. Holy moly. My taste buds are forever changed. If you have not yet experienced this spicy favorite, there's no time like the present. My version is no where near as spicy as the original so if you like super spicy carrots, add a second jalapeño and be sure to keep all the seeds in.


(Note: this is my first of three recipes featuring produce from Oxbow farm.  If you didn't catch my CSA post, be sure to check it out.)

Spicy Carrots
Adapted from About.com
Serves 4 - 6

1 tablespoon olive oil
1 bunch carrots, diagonally sliced (about 3 cups)
2 garlic cloves, chopped
1/3 cup vinegar
2 bay leaves
5 whole peppercorns
1 jalapeño, sliced (seeds removed if less heat desired)
1/2 cup water
Sea salt to taste


Add olive oil to a pan over medium heat.  Saute the carrots and garlic for 2-3 minutes, until garlic is fragrant. Add the vinegar, bay leaves, peppercorns, and jalapeño and simmer for 5 minutes.  Add the water and continue to simmer for an additional 10 minutes.

Remove from heat and remove the bayleaves.  Carrots can be served warm or transferred to a container and stored overnight in the fridge with any leftover liquid.