- Hey there good lookin’ (you get into the gallery through the passenger door).
Richmond’s First Friday Artwalk was last Friday, and I stopped by my professor’s opening–”Passenger Position”
- The exhibition really made me think about his own experiences of things around him.
- A new grain for breakfast.
I was trying to look up breakfast recipes using buckwheat groats, so I just put my own twist on this one found on the Pure2Raw blog. This was my first time actually going on the blog, and all of the recipes looked so tasty and fresh–just what I’ve been in the mood for lately. Not to mention, they seem like such an awesome duo living in harmony with each other and life’s journey.
- I love how nutty they tasted.
- Leftover coconut rice revamped–inspired by rice pudding.
- Finally got around to using the corn kernels that have been sitting around for who knows how long.
- Cooked in coconut oil, and seasoned with cinnamon and nutritional yeast.
This is such an economical and simple snack. If you’re use to buying popcorn that you heat up in a bag, I suggest just buying some corn kernels and they will last you longer + it’s not hard at all. Not to mention, you aren’t exposed to the harmful chemicals found in paper-wrapped convenience foods.
- This past week, I had someone special over for a three-course dinner.
- I spotted a beetroot and goat’s cheese salad in a cookbook I was browsing through at the bookstore.
We also tried the first cucumber from his garden!
I also made baked polenta with wild mushroom ragout...
- And a secret ingredient–Idiazabal cheese–baked into the polenta.
The original recipe calls for pan-grilling, but since I was making the polenta in a cast-iron skillet I had the option of baking it as well. I love things roasted, baked, what have you.
- Yum!
After dinner we went to take Matilda out for a nice walk. Then when we got back it was time for the last course…
- A raw vegan apple crisp for dessert.
My favorite kind of desserts are the raw vegan kind because you can just really taste the flavors. The sweetness comes from a fruit usually, and I just love how simple the ingredients are–just using things that have been around for thousands of years. You can find the recipe for the raw vegan apple crisp here.
- And he brought over the creamiest ice cream made by a local creamery.
- Creamy chocolate goodness–had to stop myself from eating too much since I know my tummy would have its woes otherwise.
It was a delicious dinner, if I may say so myself, and I got to share it with someone! I’ve been so use to making single-serving dishes, or ones with leftovers, but intentionally making a meal for more than just myself is such a nice feeling. I’ve been making meals for more than just myself a lot lately though. The weeks leading up to my move from Richmond, I just wanted to spend as much time with my close friends as possible, which included lots of meal sharing.
Speaking of my move. I’m down in Florida now, but I’ll be recapping my last few days up in Richmond. Hope everyone is doing well, and staying hydrated!
Ha! Cool door
I get to see you sooooooooon!!!!
I bought some buckwheat flour and I am still trying to find ways to use it. Love you girl!
Here’s an awesome recipe: http://edibleperspective.com/2011/01/cookies-for-dinner/
I don’t know why, but I can totally picture you having this link bookmarked already :p
i love first fridays and mushrooms! i’ve never had buckwheat flour, what’s the texture like?
I actually soaked the raw buckwheat groats overnight, but I’ve made buckwheat flour before by simply grinding up the groats. The texture is drier, and the taste is nutty as well.
Glad our buckwheat recipes inspired you!
We love our buckwheat groats! And they are so versatile you can do so many great things with them!
A raw vegan apple crisp for dessert = looks awesome! I make a raw/nobake vegan apple crumble that’s a staple for me, especially in the fall. I could eat it…nonstop. haha!
Looks like you made it to Fla ok…glad you survived the move and the trek!