Tag Archives: ghee

There Are Many Things to Admire

Posted on by

15

Good day to you and Autumn!

My friend (also happens to be my roommate) and I went exploring the other day.

We went to a museum that had been undergoing renovations for many years. Both of us were taken away by the beauty of the Art Noveau pieces. Imagine being completely surrounded in a world where everything around you is breathtaking.

Like these stained glass windows that were built for someone’s home.

On the topic of being surrounded by beautiful things. I’m sure many of you know about Project Food Blog by now. Well, you know what? It didn’t occur to me how many connections I would making with new people! It’s really wonderful. I love that I’ve been able to check out so many other posts, and nod my head in understanding throughout. It always amazes how much people are alike, but sometimes we feel alone or like “no one understands.” Of course there are differences that make us unique, but there are certain things that I like to call “universal truths.” Here are some posts that really struck a chord with me:

Liv is further pursuing her passion for cooking.

Heather has known about her calling in the kitchen since she was a wee one!

I often find myself thinking that me and Lauren share a brain.

Amanda has got these incredible recipes that make me swear that I can taste them already!

Who wouldn’t fall in love with Kelsey?

Liren makes a great point about proudly being an emotional eater.

Gillian’s charm will never fade.

I’m always wishing I could hang out with Lynn when I read her blog.

Sophia has got this gift with words and coming up with awesome recipes!

If you’re a food blogger you’ll definitely relate to Sabrina’s post.

I love Maggie’s embracing vibe.

There are so many more wonderful entries out there, and can click here to check them out.

Let’s continue admiring beautiful things, shall we?

The other day I was in the store, and I bought the rest of the peaches that were left. I felt like I was stealing them! Here I sliced one over some spiced oatmeal, with banana slices, walnuts, chocolate almond butter, and sunflower seed butter. I’ve been missing the crunch of whole nuts! I love nut butters, but sometimes I want some crunch.

Roasted chickpeas for breakfast?

I was inspired by Brittany’s cinnamon roasted chickpea recipe and this roasted chickpea recipe as well. I basically used the spices that Brittany used, tahini, honey, and sea salt. The smell was so wonderful when roasting, and just hard to ignore! I love the coating the tahini gave these chickpeas after roasting. Chickpeas are so versatile; I thought I’d share a link with you that has a bunch of recipes on how to make them in different ways… sweet or savoury! “15 More Ways To Flavor Roasted Chickpeas“

Coincidence! I made pumpkin pie inspired bowl of oats on the first day of autumn.

I cooked the usual oats with pumpkin puree, in the morning I cut up some dates and crystallized ginger cubes. Then I topped it off with the pumpkin pie spiced roasted chickpeas, more almond milk and spices, brown sugar, walnut nut butter, and tahini. Oof this bowl was delicious! I love starting off a new day with yummy things like this.

I made another great recipe from “The Veganomicon”

It’s been awhile since I last cooked a recipe from this book. I had gotten a head of cauliflower at the store with intentions of making a curry, so I went through my cookbooks in search of one. I decided on the Red Lentil Cauliflower Curry, but de-veganized it by using ghee. I just can’t get over how wonderful ghee is! This recipe called for a surprising ingredient: parsnips! Cooking curries is such a great experience since they are so aromatic. So far I’ve served this with basmati rice, sweet potatoes with curry-ketchup (pictured above), and now I’m wanting to try it with naan bread.

The other day I made the best burrito I’ve had in awhile… make that ever!

I prepared some black beans with rice, onions, sweet pickled mango, garlic, sweet pepper jelly, cumin, cinnamon, and ketchup (hey I had no tomatoes on hand!). Topped it with diced avocado, corn, cilantro, and Greek yogurt (or sour cream if you have that).

Got to wrapping.
And with that, I was off to class!

Who knew I could spice up a burrito’s flavor so much? Thank goodness for curiosity because this was indeed the best bean burrito I’ve ever had. What’s something that recently made you wonder and try something new?

p.s. the last day for voting for the first Project Food Blog challenge is tomorrow so make sure to get your votes in! Fingers crossed!

p.s.s. I just had my first critique of the semester for the video I made. You can watch it by clicking this link, and let me know what you think! Thank you.

On the Topic of Food and Blogging

Posted on by

29

Hi everyone! Remember when I mentioned that I would be participating in Foodbuzz’s Project Food Blog challenge? Well, the time has arrived! The first challenge is to make a post about what defines me as a food blogger, and why I have what it takes to be the next food blog star.

Where to start? I’m a foodie because I find myself frequently mentioning how wonderful food can be throughout the day. Food is truly nourishing for the mind, body, and soul. I am a food blogger because I love sharing that same appreciation with people all around the world. Actually, because of blogging I’ve had the honor of having a friend’s mother’s secret baked ziti recipe passed down to me! As a food blogger I’m constantly being introduced to new ways of trying and preparing what I eat. Sometimes I’ll include a goofy step by step tutorial on how to enjoy some of the delicious things I’ve stumbled upon. Moreover, the artist inside of me flourishes when it comes to making magic in the kitchen. Looking back on my posts I can definitely see that I pay attention to the way things look. I firmly believe that we eat with our eyes first. When you go out to eat, doesn’t the meal just seem that much better when it’s presented well? I figure that I don’t have to go to a restaurant to feast on food that looks nice; I can do that myself! And you bet I’ll be taking a picture of it!

As far as having what it takes to be the next food blog star… I can try to express how my heart and eyes light up at the mention of this coveted title! Part of the reason I blog is because I care. Some readers have expressed to me that my blog has the ability to put them at ease or given them inspiration; these things alone remind me why blogging makes me happy. Each post is a piece of me, and when someone can sense my spirit through my words and pictures, well I’ve done my part. Also, since I am a conscious eater, I like to inform myself and others of observations, philosophies, and other useful information that I’ve found. I enjoy giving my readers “food for thought”, and vice versa. As people we learn something new everyday, right? Which brings me to another reason. I have this… illuminated curiosity that leads my taste buds to uncharted territories. Picture a young lady sitting at the table with countless ingredients out, taste-testing different flavor combinations. My journey with food has sparked some exciting culinary experiments, strange but delicious combinations, and recently using food to heal. No matter what though I never feel alone on my food adventures because I get to share them with you all!

Bagels for breakfast!

One half of the bagel was topped with tahini + honey, and the other had ghee + fig preserves. Both were sprinkled with cinnamon, naturally! May I also mention that these multi-grain bagels from Rudi’s Organic Bakery were so yummy? Okay, good because they were!

I also enjoyed some fresh figs and dates with Greek yogurt and cinnamon
More comfort food!

I made a spiced red lentil dhal, served over a sweet potato with ghee. On the side I stir-fried some red cabbage and yellow onions, then threw in some mango chutney and fresh thyme.

I also recently tried out a new-to-me Coconut Bliss flavor, Pineapple Coconut.

You can tell by my face that me and this pint are up to no good, mwahaha! Well, that is if being bad means not sharing. I still can’t get over how Coconut Bliss gets their dairy-free ice cream to be so creamy!

I made a granola the other day–inspired by two beauties.

After seeing Averie’s granola re-created in Kristie’s post, I felt compelled to finally make some! I haven’t made my own batch in awhile, and I had been craving granola for a couple of weeks. I knew that buying just any old granola wouldn’t satisfy me though. Does anyone else have that problem? It’s not that I’m a picky-eater, I just know what I want. And sometimes what I want cannot be found in stores. Anyway, on Averie’s recipe page I saw Bekah’s recipe for her Coconut Chia Granola. I actually had the pleasure of tasting this before, since this lovely lady sent me a delicious batch she made herself! Looking at the two recipes had my mouth watering, and I knew that I just had to combine them. Especially since I had just won a big of chia seeds from one of Averie’s amazing giveaways!

Best of Both Worlds Granola

3 cups old-fashioned oats

2/3 cup unsweetened coconut flakes

1/4 cup pumpkin seed butter, or nut butter of choice

1/4 cup almond oil

1/2 cup brown sugar, or preferred sweetener

1 tsp vanilla extract

Cinnamon, to taste

2 tbl chia seeds

1. Melt the nut butter and brown sugar on the stove using a heavy-bottom pan. Turn the heat off.

2. Mix in the oil, coconut flakes, chia seeds, cinnamon, and vanilla extract. Then add the oats.

3. Bake at 375 F for 25-30 minutes. I periodically tossed the granola around while it was baking to keep it from burning.

Check out the clusters!

I’ve been enjoying this plain, with yogurt, sprinkled over my oatmeal, and even almond milk. And on that delicious note…

Being in the kitchen can be fun!

Remember, voting opens at  6 AM Pacific Time, September 20th through 6 PM Pacific Time September 23rd. My profile can be found here! And don’t worry, I’ll definitely be reminding you all to vote hehe. It’ll be like leaving milk and cookies out for Santa to make sure I get some presents!

Food that Feels Like a Kiss on the Forehead

Posted on by

22

It’s September 10, and I’m feeling a bit torn. The idea of fall is a really romantic one, but I’m going to miss being greeted by the sun and being able to just walk out the door without bundling up. However, since the seasons seem to be switching places right now, the weather has been cooling off some. All in all, I will say it has been agreeable! Beautiful! Over the years I’ve observed how we all connect with the weather, and how it affects us. I’ve noticed that in places where it’s warm year-round, the people have a more care-free attitude. Whereas in colder parts of the world, the people seem to be more reserved. And the in-betweens? Well they seem to have an easier time when it comes to making adjustments. I think that the seasons play a role in regulating our moods, and how we approach life. The warmer seasons allow us to flourish, while the colder seasons help us develop our sense of being rooted. How do you all feel about the seasons?

Comforting bowls for breakfast

I recently got an electric pressure-cooker and I decided to cook up some soybeans I had on hand for when I want to make soymilk. I was thinking of ways that I could incorporate them into sweet and savoury meals. For this breakfast I served them with oats, frozen banana slices, plumped raisins, dates, cinnamon, almond and coconut butter, and honey for good measure. This was such a yummy combination, and I liked the texture the beans gave–nor crunchy nor mushy, but in between.

A little bit of this and a little bit of that.

This reminded me of a congee actually. M’mm congee. I made a lotus seed congee last time the weather was cooler, and I remember loving the flavor and comfort I felt. “In traditional Chinese medicine, foods are prescribed for their effects on organs, blood, yin, yang, and Qi, the major players in our physical and emotional health. Foods such as rice, seaweed, sweet potatoes, and bananas nourish our yin, which in turn hydrates and nourishes organs. Think of a parched plant; after a good watering it becomes more tumescent. Eating yin-enhancing foods nourishes the body in a way that simple drinking water cannot.” Perhaps this is why I feel more at ease after having those kinds of foods.

Almost the same mix-ins, but this time I let everything sit together for awhile.

I also opted to use a combination of the homemade sunflower seed butter and almond butter. What an excellent choice! I can’t quite put my finger on it, but the sunflower seed butter I made reminds me of a certain candy I’ve had before. Speaking of sweets…

Chocolate was on this weeks grocery list!

Last time I was by the chocolate store I was with Matilda. Then someone had opened the door and the dizzying smell of chocolate swirled its way to my nose, and I looked down at Matilda in hopelessness. It would be torture for her, not to mention they wouldn’t  allow her inside in the first place! Yesterday I was by the chocolate store, and I purposely left Matilda behind because this mama needed to get some “grocery shopping” done.

After spending over an hour at the chocolate store with my friend I finally decided on some that I wanted to take home.

Remember those “truffles” I made? Well I picked up some white chocolate hot cocoa powder so I could make a different variation! I also picked up some other chocolates that were new to me, and one that was and always will be dear to my heart. Kinder Schockoladen are what grilled cheese sandwiches may be to some of you. That and Milka Schokoladen bring back memories. I’ll never be “too old” to enjoy these… heck, I’ll never be too old for anything!

I took a friend's advice and added something special to this sandwich!

Fi had mentioned that she likes adding apple chutney with hummus, so I figured I would give it a try. I made a sandwich with some shredded mango chutney, “What Do I Remind You Of” hummus, red cabbage, and cilantro. This lady knows what she is talking about! The combination of hummus and chutney will leave you wanting more, and by all means go with your gut feeling!

I've recently discovered my favorite way to eat collard greens.

Sauteed with onions, and cherry or sun-dried tomatoes. Then when you’re done, dress it Italian vinaigrette.

I made myself a khichari of split mung bean soup, basmati rice, and ghee

I was feeling like I needed to just comfort myself, and I’ve found that this recipe I found in the “Ayurvedic Cooking for Westerners” book helps me feel at ease. “Persons recuperating are often recommended khichari, a combination of rice and mung beans, because of their ability to provide a good level of nourishment without overtaxing the digestion.” Do any of you pay attention to when you feel like your body needs a bit of a “break”? When I’ve been out and about, doing new things, trying new things… my body finds a way to tell me to slow down and take it easy.

For more information on the tri-doshic mung bean, click here!

And since I mentioned ghee, I figure this is a good time to let you all know that I actually made this ghee. It’s really very simple, but it’s one of those things that one might find themselves buying despite how easy it is to make. Another example of that would be hummus!

It's key that you get unsalted butter, and it's recommended that it be either local or organic.

Melt the sticks of butter in a heavy-bottom pan.

Bring to a boil, then put it on low-heat.

It's important to keep stirring so the bottom doesn't get burned; do this for about 15 minutes.

Then get your strainer and containers ready!

I let the ghee sit for a little bit to cool down. Then I strained the clarified butter into the bowl, and I strained it a second time into the jar.

The finished product!

After it cooled down, I put it in the fridge and it hardened–which is totally normal. I am so proud of myself! Ghee is one of my favorite things when it comes to food. Its taste is incomparable, and it’s awesome in salty or sweet dishes. If you haven’t tried ghee yet, I highly suggest it. It will take your meal to another level, I promise.

Well everyone, this felt like a post that

Let Me Count the Ways I Love Thee

Posted on by

30

Thank you so much for the kind words everyone! I read the comments to my mom, and it definitely made her day. Actually, I think it made her week. Also I had mentioned that I wasn’t wearing foundation. Then I realized that I don’t ever wear foundation. I used to use a popular mineral one, but I looked it up and found out that sometimes it may irritate the skin further. With that, I decided to let my skin breathe and it ended up helping clear it up a bit. Anyway, enough talk about that…

I tried a new kind of kale.

Red kale is also known as Russian red kale. It has a sweeter taste compared to other types, and it even smelled like roses! “Green is associated with Spring – a time of renewal and refreshing vital energy. In oriental medicine green is related to the liver, emotional stability and creativity.“

First, I enjoyed it raw, massaged with flax oil and another dressing.

Alongside, came a sweet potato exploding with beans cooked in shredded mango chutney and thyme.

I love adding thyme to sweet recipes now–especially that one.

I usually prefer purées over brothy soups.

I followed this recipe for pea and watercress purée, except I used ghee instead of butter. It was deliciously fresh tasting, but comforting at the same time. I have fond memories of pea soups and peas in general. When I was younger, one of the daycares I went to always served them. As you can see I love stuffing my sweet potatoes with beans. My dad asked me where I got this great idea from, and where exactly I don’t know–but it’s one of the great things I’ve stumbled across on blogs!

Sweet potatoes another way!

Here I cubed a sweet potato and mixed it with onions, beans, and zucchini cooked with mango chutney. I topped it off with ghee, flax oil, and toasted coconut shreds!

A delicious way to satisfy sweet and savoury flavors.

This sweet potato went to funky town!

Then to salad town with some ghee, beans, and hummus!

The other day I was running some errands to prepare for my move back up to school.

Look at what I spotted when I went to Target!

I thought of you Holly! I wanted to send her a picture text message but then I realized I didn’t have her number hahaha. So instead I whipped out my big DSLR camera to take this picture. I had some onlookers–what? I’m fascinated by peanut butter! If they tried it on top of their oats, sweet potatoes, carrots, or anything for that matter besides just bread… well they’d understand.

Some of my supply to take up to school with me!

I would have a hard time if I were living in the dorms, wouldn’t I? I’m bringing things that are convenient for student-life, and of course to help keep strengthening my liver!

Since I've been adding the pulp from juicing to my oats I've had to move to bigger bowls...

Exhibit A

Beet pulp!

I had leftover spiced cobbler "crust" and served it with peaches and apricots instead of blueberries.

Which I enjoyed poolside!

Tutti-fruitti!

When I watched the movie “Eat. Pray. Love” I learned that tutti in Italian means “everything” or “all”. Now the name of the flavor makes sense! Anyway, I wanted to give you guys a tidbit on a fruit in this breakfast that I haven’t featured much on my blog. Enter the fuzzy kiwi! They are full of vitamin C, which is one of the most beneficial antioxidants for liver health. It  provides protection from free radicals and reduces damage to liver cells from harmful chemical toxins. other sources are citrus fruits, berries, broccoli, cucumber, and spinach. Kiwis are also a good source of beta-carotene and vitamin E. A little interesting scientific factoid I found out about vitamin E actually that actually makes sense: “Vitamin E is a fat soluble antioxidant. It protects fats from becoming rancid due to free radical attacks. The cell membranes that protect the liver are fat based. So vitamin E helps protect the cells that protect the liver! A study has also shown that vitamin E can reduce the scar tissue in liver – which can lead to cirrhosis.” Now I just imagine vitamin E as a nice comfy cushion that can protect me! Almonds are also a good source of vitamin E, so your comfy cushion can even be a nice, big spoonful of almond butter.

More kiwis--served with Ani Phyo's coconut ice kream.

Also in this bowl is a fruit I mentioned in my last post. A lot of you had something to say about apricots. I’ve been eating them often, but I realized that I like dried apricots more than fresh. I think it’s because they’re sweeter hehe.

Many of you have been asking which Ayurvedic book I’m using “Ayurvedic Cooking for Westerners” by Amadea Morningstar

Anyway, I'm back up at school!

It’s funny how between Florida and Virginia, the background for my food pictures changes. In Florida you may recognize the place-mats and glass table. However, while I’m up at school I use my desk’s stationary pull-out as the background. My actual kitchen gets no natural light, and you know how I feel about that as far as photography goes!

And now that I'm near a Trader Joe's again I can re-stock this, but nothing beats McCutcheon's pumpkin butter.

Here’s a little hint for my next post…

I went to Sur la Table...

To get a brioche mold; but what for?

And that is what you will find out later! Till then…

I hope everyone gets to relax some.

Capturing the Spark

Posted on by

30

I’m going to rewind a bit to… two weekends ago! My mother and I had a photoshoot the NuSkin “Keep My Age a Secret” challenge we’ll be participating in. It was fun to have that bonding time with her, and being the one in front of the camera this time. Anyway, here are some pictures!

 

Might I also add that I'm not wearing foundation...

 

My skin is definitely reaping the benefits of taking extra care of my liver!

 

I'll keep you updated on what happens.

 

Now on the food front… for breakfast I’ve been enjoying a medley of fruits!

 

Papaya, peaches, and frozen banana slices!

 

 

Peaches, blueberries, dates, and papaya!

 

 

The fruits were piled so high I almost forgot there were oats under there--just kidding!

 

 

B-e-a-u-t-i-f-u-l! Apricot, frozen banana, and blueberries.

 

 

Mixing the Greek yogurt, oats, and fruits together.

 

 

The big kahuna--my favorite!

 

I bought a bag of apricots at the store the other day. They’re so hard to find down here! Is anyone else having trouble finding certain foods that are in season? I remember last year when there was a shortage on canned pumpkin during the holiday season–uh oh! Anyway, here’s a little interesting fact I found on these little stone fruits: “Apricot fruits are very useful to those people, who suffer from anemia. Only 100 g of fresh apricot fruit has the same effect on blood flow as 250 g of fresh liver.” They’re also an excellent source of beta-carotene and are useful for reducing infections or skin problems.

My chicka, Liz, sent me this very helpful link the other day: “Ayurvedic Healing Foods“! One of the tidbits reminded me of my friend in New York who’d peel almond skins because of what her cousin, who’s an Ayurvedic practioner, recommended. And I actually thought of her when I was making this recipe…

 

Naked almonds!

 

“Ayurveda recommends blanching and peeling almonds“

 

I stole their clothes down by the river mwahaha.

 

 

Ani Phyo's Almond Frangipane

 

I made a batch of this recipe so I could make fig tartlets, and this is also delicious on its own or with some fruit–like peaches! I’m just loving peaches right now if you can’t tell.

 

Another recipe from Ani Phyo's dessert book.

 

I had bookmarked her spiced blueberry cobbler recipe. This was so so SO good, and topping it with coconut ice kream (also from this book) made it that much better! I really can’t believe how simple and delicious these recipes are. I’ve renewed this book from the library twice already.

 

This treat is baked however, and it's my own recipe.

 

This week I was inspired by a Hawaiian combination of raisins and pistachios. I used golden raisins, dried cranberries, and pistachios for my secret oat bar recipe. Verdict? Deliciously chewy, moist, and sweet. Making these bars with different variations has become a weekly ritual for me. I set aside some time either Sunday night or Monday morning and get to baking. I love experimenting with different combinations, and with the delicious smells wafting through the air… who wouldn’t make this a weekly tradition?

 

Also baked, but not sweet.

 

I tossed these cheetah rounds in coconut oil, then seasoned them with turmeric, curry, and salt. YUM! I love curry powder so much. Have you ever tried adding some to ketchup? It’s so yummy!

 

A sandweech!

 

I stuffed this sandwich with homemade 15-bean hummus, marinated artichoke, spinach, and mini bell-peppers. For the mixed bean hummus I added extra curry powder because what the original recipe called for just wasn’t enough for me.

 

 

Dino kale salad!

 

I wondered what raw dino kale tasted like. What else went into this salad? Some mixed bean hummus, sun-dried tomatoes, shallot, and sweet vidalia onion dressing. So how was it raw? Not bad, not bad at all.

 

 

And cooked following one of my favorite ways to eat kale...

 

Fry some onions, shallots, and garlic. Then I threw in the dino kale, spinach, cherry tomatoes, golden raisins, mixed beans, and a splash of balsamic. After it was done cooking I poured on some flaxseed oil to get my dose for the meal hehe. I had also roasted some butternut squash tossed in coconut oil and simply salted. I’ve been trying to spice up my meals a bit, since I noticed that my meals were getting pretty boring. They tasted good, but they were lacking creativity.

 

 

Inspired by a Colombian recipe

 

The other day my mom was browsing her Colombian cookbook. She had left the beans to soak overnight, but she didn’t have time to make the recipe–bandeja paisa. It’s basically a platter of various foods from the Paisa region of Colombia. I figured that she wanted to cook the frijoles part of this platter. I read the recipe after I had already cooked the beans, and I realized I would have to change it a bit. Since it called for the beans to be cooked with the ingredients, but no big deal. I just decided to fry the onions, grated carrot, tomato “salsa”, smashed banana, and the beans of course. Then I seasoned it with salt , pepper, and lots of cumin! Garnish it with scallions and you’re set. My mom was very happy when she got home from work, and she had this waiting for her. Note: I used ghee for the frying, and I highly suggest it. I have been loving the flavor that ghee lends to everything I’ve used it in; just imagine a deeper butter flavor. From toast, rice, sweet potatoes, or traditional Colombian recipes–ghee will liven anything up! Even your body. ”Indians regard the substance as very important as it could boost overall body strength, beauty, and luster.” Additionally, it’s lactose-free so those with allergies to milk can enjoy this as well.

 

 

Must get the creative juices flowing...

 

 

I put together a mish-mosh dinner: baked sweet potato + ghee + flaxseed oil, roasted beets + olive oil and seasoning, mixed bean hummus, and random celery stalks.

 

 

Not so creative, but it still tastes good!

 

Maybe you noticed the apron I’m sporting here. The last time I roasted beets I had a little accident and nearly stained my shirt. If beets are on the menu, then I definitely plan on wearing an apron! What are some kitchen mishaps you learned a lesson from?

Eat the Rainbow

Posted on by

27

I’m very glad that you all enjoyed the video I made! I definitely want to make more in the very near future. Remember how I had talked about how I was doing things to relieve stress? Well, one of the greatest ways for me is through yoga.

I try to set aside atleast 20-30 minutes a day for my practice.

I’ve also been relieving tension through scent. Let me set the relaxing mood for you all…

By lighting a sandalwood incense

Ahh, much better.

The rippling fruit effect

Looks like I didn’t grind my flaxseeds enough! Oh well. Anyway, this bowl has peaches, apple slices, and banana slices. Gosh, I really love peaches so much right now, and I’m always reminded of Lauren when I eat one. So I think of you often my dear! What are some things that remind you of someone?

A mushy bowl with lots of color!

This time I mixed the usual oats with some leftover pulp from one of my dad’s juices (mostly carrots, beets, with bits of kale and ginger). Then I added the fruits and ground golden flaxseed!

And sometimes I like neutrality in my color palette.

Frozen bananas are excellent for adding that cooling factor for oats. Although I do make mine the night prior, but it’s just that much more refreshing. Not to mention, the slices kind of melt in your mouth.

Got to give poopy brown some love too!

I made this bar loosely based on… anything that’s baked with chocolate and bananas! For the ratio of banana chips to dates it was 2/3 cup to 1/3 cup. This was so delicious! In fact, my mom took one of these bars to go when we were at the movies, and as she was unwrapping it I kind of got jealous as the smell was making it’s way over to my nose. Ugh, why didn’t I bring one with me?

Sure, none of this really makes sense together, but who cares?

“Much research has focused on the beneficial phytonutrients in cabbage, particularly its indole-3-carbinole (I3C), sulforaphane, and indoles. These two compounds help activate and stabilize the body’s antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. I3C has been shown to improve estrogen detoxification and to reduce the incidence of breast cancer. In one small human study, researchers found that after I3C was given for 7 days, the rate at which estrogen was broken down through the liver’s detoxification pathway increased nearly 50%.“

Click here for more info on the benefits of cabbage.

Sweet-and-sour green cabbage

You know what’s been great? Since I’ve been taking extra care of my liver, I’ve noticed that I can use a lot of recipes I’ve made in the past. The only difference is making a few changes like using ghee for frying instead of another cooking oil. By the way, it’s important to make sure that the oil you’re cooking with is refined to handle high-heat or else it could be releasing carcinogens once it goes over a certain temperature. Labels should disclose that kind of information. For instance, I know that Spectrum’s labels include that information. I’ve also learned to avoid cooking with olive oil at hot temperatures. Ideally, you just want to put it on your food once it’s done cooking. Now where’s the crusty loaf of bread so I can dip it into some olive oil with cracked pepper?

A recipe from my Ayurvedic cook book...

The recipe was baked pinquito beans, but I didn’t have pinquito beans so I just used navy beans as was suggested. This recipe was so delicious–subtly sweet from the apples and honey with a hint of spiciness from the red chile. The garlic and onions have always been a staple in my cooking, but now I’ve been adding fresh ginger as well.

Baked "pinquito beans" covered with butternut squash and pear soup with a side cheetah rounds please!

I haven’t made these cheetah rounds in forever! I’ve gotten so use to simply baking whole ones. Oh, I just love sweet potatoes no matter what way I make them… mashed, baked, grilled, or sliced!

More sweet potato love with... what is that green stuff?

It kind of looks like seaweed! But it’s not. I roasted some kale, but not just any old kale.

I found this wonder at our local Italian market the other day--lacinto kale aka dino kale!

I’m eager to try more recipes with this new type of kale I got! When I first ventured into my liver strengthening journey I said that I still wanted to go on food adventures. The last thing I want is to end up being bored eating the same thing all of the time. I actually used to loathe leftovers because of this. I always want to try something new! But now I see how convenient leftovers can be when I barely have time to breathe.

Not sweet potato... but butternut squash!

I was inspired by Lauren’s butternut squash nut butter encrusted fries recipe, and I definitely knew I wanted to give them a go! I used peanut butter instead of almond butter for this recipe though.

These were way more magically delicious than a whole box of Lucky Charms!

Butternut squash will always be one of my favorite foods. As long as my mom’s around there will be atleast something with butternut squash during the week–she loves this squash too! “Oh, and save the seeds and toast them – they’re a wonderful source of nutrition as well as being a delightful and healthy snack! Studies have revealed that they support liver functions and fight various types of cancer.” Also, the vitamin A in butternut squash helps with acne and other important things like the immune system, hormone production, and so many other things. Other foods with vitamin A include fish liver oil, animal liver, apricots, asparagus, beet greens, carrots, pumpkins, watermelon, cantaloupe, sweet potatoes, spinach, broccoli, mangoes, and green leafy vegetables.

Did someone say beets?

I roasted these beautiful beets in the oven and just drizzled them with olive oil afterwards. Then of course came the sea salt and pepper. What are those greens on the side? Why they’re dandelion greens from our garden! Did you know? “Dandelion has been used in traditional Chinese medicine as a powerful liver tonic. Dandelion is said to enhance the flow of bile in your body, improving the function of your liver, and remedy liver conditions such as hepatitis, gallstones, and jaundice. A daily cup of dandelion tea is recommended for anyone who feels run-down, sluggish, and over-stressed. Dandelion greens are also an incredibly healthy food — chock full of vitamin C, higher in beta-carotene than carrots and richer in iron and calcium content than spinach.” Whoa! And they actually have a very mild taste. Not like the mustard greens I tried! I now know that I can only handle a small bit at a time or else my nose starts to burn like crazy–kind of like wasabi.

In other news, Matilda has been telling me that she's ready for a new look.

Chic chic! Stylish like her mother.

p.s. this is how near of a future I meant!

From My Heart to Your Belly

Posted on by

26

It was so interesting reading about some of your doshas! Laury had mentioned that one of her clients sees an Ayurvedic doctor who can tell what their patient ate simply by touching them. Wow! Imagine being that in-tune! I thought I’d share a link that you may find interesting, and who knows… it may help fill in some blanks: Ayurveda Info-center.

“The whole person-and the whole field of interpersonal behavior-can be spontaneously enhanced by the process of self-referral, or looking within to experience the Self. This is analogous to the natural process by which all the branches, leaves, flowers, and fruit of a tree can be simultaneously nourished and enlivened by watering the root.“

I had some prepping to do last Friday, as we were having guests all the way from Germany. I didn’t want to stress out about it because first off, I didn’t have to! As I was cooking I made sure to have a clear mind, and good intentions. I just wanted everyone to be able to relax and enjoy when they ate. Not to mention, the whole house smelled divine!

Pain D’Epice or French honey-spice bread
This involved egg whisking.
Anise!
and other delicious spices and citrus zest.
I also made a well for the whisked eggs and soy milk.
Finger licking
Oh that’s right! This has to go in the oven.
Et Voila!

A deliciously sweet and aromatic bread–a bit burned around the edges but tasty nonetheless. I don’t think that many of you know that I’m quite the honey afficianado. I have honeys ranging in flavors from lavender to almond, as dark as molasses, local variations, and even artisanal raw honeycomb squares from Savannah Bee Company. It’s funny because most of these were gifts from friends.

Then a mysterious package came in the mail.
I have been eyeing these shoes all summer!
I saw this as a sign to dress up and play hostess.

The guests would be arriving soon!

And a goofy one for the heck of it!
Our guests!
Ivy’s sesame-coconut rice, yellow split pea dhal, and a spinach salad with avocado, blueberries, and lemon-balsamic vinaigrette.

This meal was so flavorful! My mom also made a coconut chicken curry with pineapple. The rice was my favorite though. I cooked some basmati rice with ghee and salt. Afterwards I fried the dried coconut and sesame seeds in more ghee. Once that was golden I mixed it in with the cooked rice. Wow! The ghee did so much for this dish. One of the guests said it was one of the best meals he’s ever had. Perhaps my good intentions really did work!

Yellow Split Pea Dhal

Spinach Salad with Avocado, Blueberries, Feta and Lemon-Balsamic Vinaigrette (I omitted the feta since I’m avoiding cheese for the time being)

I made mango lassi for dessert!
Cheers to a great meal m’lady.
The next morning involved the French honey-spice bread topped with ghee + a bowl of Greek yogurt, fruits, and ground golden flaxseeds.

The bread reminded me of one of the Christmas cakes in Germany. Deliciously nostalgic.

We also bought pan de bono, which is a delicious Colombian cheese bread.
And one of my other favorites: arepa de choclo

Our guests fully enjoyed the breakfast! Actually, everyone did.

Beans, beans…

“Soaking reduces excess dryness, calming the air element in foods and enhancing the water element. The added moisture supports the action of agni, digestive fire, on food, making foods easier for the body to break down. This beneficial Ayurvedic practice of soaking is used with beans, peas, nuts, some seeds, and dried fruits. Soaking is most often done overnight by simply covering the food with pure water and letting it sit, covered, until the morning.”

After soaking the beans for many hours, I cooked them with bay leaves. Once they were cooked I fried some onions, garlic, ginger, cumin, and turmeric. Then added the beans and some sea salt. Simple, delicious, and very helpful for my liver.

More legumes

I steamed some edamame, then sprinkled on some sea salt. I love eating them out of their shells.

A bowl beaming with green!

This was a mix of kale and mustard greens. I massaged the greens with flaxseed oil, as Neela had suggested. This was very tasty and helped lessen the bitterness of raw kale. Speaking of kale, I found a really great recipe for kale and chard salad with blue cheese. Check it out!

“Kale contains sulphorane…which only becomes apparent when cruciferous veggies such as kale, cabbage and broccoli are chewed or chopped. But it’s what sulphorane does that’s important. It encourages the liver to produce enzymes that detoxify cancer causing chemicals, especially those connected to chemically-induced breast cancer and colon cancer.“

I also massaged watercress and green cabbage shreds in flaxseed oil as well.

Watercress is in the same family as kale and mustard greens, so they have similar health benefits.

“Watercress juice is so concentrated with so much cleansing goodness that it activates the detoxifying enzymes in the liver for detoxifying a hangover.”

Watercress juice could be a party girl’s best friend!

Another interesting tid-bit I found from an article I read by Brendan Brazier about stress-reducing foods:

“Alkaline forming – leafy green vegetables, chlorella

Enzyme rich – raw fruits and vegetables

Hormone balancing – maca (Peruvian root vegetable)

High quality, complementary protein – hemp, yellow pea, brown rice

Rich in essential fatty acids – flax seeds”

Check, check, and check! I’ve actually been adding maca powder to my oats once they cool down due to my hormone imbalance; I struggle with too much testosterone. Right now, for me, I’m trying to eat most of my vegetables steamed or lightly (3-5 minutes) pan-fried with ghee to keep the nutrients. If I eat them raw, however, I massage them in oil so it’s easier for my dosha to handle. And it looks like I’ll be enjoying more yellow split pea dhal in my future!

Without further ado, here’s my video!

Frame of Mind

Posted on by

26

Halli hallo! I hope all of you are doing well, and enjoying the last day of July. The last day of July? Yep! In two weeks I’ll be going back up to Virginia to settle in to my place (yay for not having to actually move this year), and then starting my final year of college. Yessssss! I’ve been doing wonderfully with taking care of my liver. It really hasn’t been hard. If anything, it’s been relaxing and rejuvenating. Ayurveda doesn’t just cover the topic of food (although it is key), but also helps us take notice of how our environments may affect us. For instance, what we smell can be aggravating, calming, or what have you. For my constitution sandalwood is suggested to pacify the excess Pitta. I’m a combination of doshas, and that’s quite common actually. What exactly does dosha mean? “It’s an essential biological energy or structure in Ayurvedic anatomy. There are three primary doshas, Vata, Pitta, and Kapha, which sustain all life. They move cyclically on a daily basis, and act as transporters and communicators between the essential tissues, and the bodily wastes. Their balance is a key to health. They also determine our physical constitution at birth.“ Vata-Pitta is mine, and I benefit from oils; so it’s even recommended that I rub coconut oil on my feet and legs before I go to bed. Am I reading correctly? Treat myself like an Egyptian queen? Why, of course.

I'll carry some sandalwood around, and Matilda can carry her skeleton leaf with her.

Now this was a real treat for my taste buds!

Remember when I tried the Coconut Bliss pint of ice cream? Specifically the cherry amaretto flavor, m’mmm! Anyway, I was also kindly sent a voucher to try their ice cream bars. You can choose from two flavors: dark chocolate or naked coconut. Oh gosh, speaking of flavors I just looked at their list of retired flavors. Ah so sad! Maybe a Dr. Frankenstein move can be pulled and some of these flavors can be revived! It’s ALIVE!!! Okay okay, so time to turn this frown upside down by giving my review for ze bar! Guess which flavor I chose? If you guessed naked coconut then you know me well hehehe. Ah yes, the review. Well, I LOVE COCONUT! So now that that’s clear, I also want to make it clear that these are the bomb.com. I loved the flavor; and the texture was so awesome because it was creamy, melt in my mouth (but not in milliseconds), and I spied the shreds of dried coconut too. Imagine a hot summer day (that is going to take little imagining as I just have to step outside) and all you want is something refreshing, tropical, and creamy. Yes, this bar would be my answer. “The pure coconut experience on a stick.” Couldn’t have said it better myself.

Sweet potato and yellow split pea dhal + flax seed oil & ghee

Watercress is a new vegetable I’ve been incorporating into my diet. I’ve had it before, and I use to just think of it as more of a garnish. Now I see that it can also make a delicious salad! Speaking of salads, I found a helpful guide on how to make a great salad with lots of side tips: salad days. “Try and get all the tastes at each meal, even if it is a salad: carrots/beets for sweet, greens for bitter, cilantro for astringent, fresh ginger for pungent, lemon juice for sour and rock salt for salty.“

Munching like a goat is easier

One of my favorite foods.

I think many of you can agree with me on this one: sweet potatoes are delicious… and happen to be very nutritious. They are a great source of beta carotene, which may explain why my palms and the bottoms of my feet look the way they do. The beta-carotene is converted to vitamin A in your body, and may help slow the ageing process and reduce the risk of some cancers. And did you know that it has anti-inflammatory and antioxidant properties as well? I’ve been having mine with a combination of flaxseed oil and ghee.

Last week I did some major re-organizing and decorating around my parents house.

It’s pretty cool that the black-and-white photo is of me with my film camera, and I’m in the mirror with another one!

Remembering vacations in South America.

Frames galore!

Rather than painting a wall.

Different colors for frames as well.

A diptych of little Matilda going on an adventure.

Some call this a pampering room, but for some reason ever since I was little I've called it "the emergency bathroom".

My "office" area.

I also decided to take out something I got when I went to London.

A fireplace in Florida? Indeed.

A combination of something I made, nature, and a thrift-store find.

Another fitting thrift-store find--except change the 'c' to a 'k'.

And one of my favorite thrift store finds!

I left a note by writing one of my favorite quotes.

Stay tuned for next post! I’m finally going to make a video, and share with you all that even while taking extra care of my liver, I was able to cook wonderful meals to share with my family’s guests.

I Keep Asking Questions, and It’s a Good Thing

Posted on by

21

Wow! I am so thankful to have such supportive and kind friends. It was also encouraging to be reminded that our most beautiful quality is our soul. And you know what else is awesome? I hear that some of you may be in the same boat, and are really interested to see how this works out. I’m excited that with my posts I’ll be able to keep you guys updated on my progress! I’ll also be incorporating some information throughout my posts. How about I start out the post with some information I stumbled upon recently that I’d like to share with you all:

“Omega 3 fatty acids, a type of unsaturated fat, lowers heart disease and stroke risk by decreasing cholesterol and triglyceride levels, slowing down the growth of artery-clogging plaques, and lowering blood pressure. Omega 3’s have also been shown to help reduce inflammation associated with arthritis, and may possibly help with memory loss and Alzheimer’s disease. There is some evidence to show that it reduces depression as well. In addition to being an excellent source of omega-3s, fish is low in saturated fat, and is a good source of protein. Omega-3s are most prevalent in fatty, cold-water fish. Other forms of omega 3’s are available in fortified eggs, flax seed (linseed), and walnuts.“

I always heard my parents talk about omega-3′s, but I never really took anything to heart. Now I’m incorporating it into my food in ways that I find flavorful, and I can’t wait to see the benefits in the long run. It’s funny because I often hear people say that the way I eat is healthy. I guess it’s true, but I think a lot of it comes from growing up in a family and in cultures where people cook with real food. I remember when I first moved to the United States and my step-dad brought home packages of Hamburger Helper and instant mashed potato. Of course they have “instant-foods” everywhere, but I don’t think I’ve ever seen such a heavy reliance on them as I have here. Anyway, I’m pretty sure that’s when I became a picky-eater because I went from having mashed potatoes made from scratch to these bizarre looking flakes that were weak  tasting in comparison. Fortunately, now that I’ve ventured into the wonderful world of cooking, I’ve become far more adventurous with what I eat. And you all know I’m all about what tastes good! So now that I’m really trying to strengthen my liver I’ve become more conscious of what I should be doing right now to take care of it. And you know what? I’m actually finding it to be more of a relief than a stressor. For instance, I’ll look up different foods I have in the kitchen and how they may affect my liver. More likely than not, my liver benefits from it. Take peaches for example…

The magical floating bowl!

Peaches, golden flax, and pumpkin seed butter over some Greek yogurt, chia seeds, and oats.

“Peaches are great for those with gastrointestinal problems and liver conditions. As opposed to many fruits, they are very useful for digestion due to its alkaline content.“

The best mango from someone's backyard, the tastiest peach, and sweet cherries all in one bowl sprinkled with ground golden flax seeds over Greek yogurt and chia seeds.

On the toast I spread some pumpkin seed butter and fig preserves on one slice, then ghee and fig preserves on the other. The slice with ghee and preserves tasted so good because of the sweet and salty flavors going on!

A picture from a past post, but I wanted to show you again.

Ghee is clarified butter, and in India it’s highly regarded! I actually learned more about it in my Hinduism class, and how it’s considered a holy food. I found a source that kind of sums it up: “Ghee builds the aura, makes all the organs soft, builds up the internal juices of the body-Rasa, which are destroyed by aging and increases the most refined element of digestion-Shukra or Ojas, the underlying basis of all immunity and the ‘essence of all bodily tissues’.” Here’s a link with more information on it–very interesting stuff to read.

Breakfast drama queen shot!

This was inspired by Katie’s breakfast the other day. She had served the berries at the bottom, and it reminded me of those yogurt cups with the hidden fruit. Plus, I loved how it just felt like something special to start off the day. If you can’t tell those aren’t berries at the bottom. I’ll tell you what’s at the bottom, but promise not to think I’m weird? Okay, you can think I’m weird, but not because of this. The bottom is leftover pulp from one of my dad’s juices that has ginger, kale, beets, and carrots. There’s also some papaya and 1/3 of a sliced banana. A third? Well, I’ve been reducing my banana consumption since it can be chilling to the liver. However, I’ve also read that because of their potassium content, they are beneficial. Through my research I’ve come across many contradictions. I have to ask myself what the sources are, and how does it actually affect me? Afterall, we are all individuals and our bodies may respond differently. I could happily live with monkeys because of my love for bananas. On second thought, the monkeys might not love me because that would mean less bananas for them! I don’t really want to have monkey poo flung at me. So yes, for right now I’m just reducing how many I eat, but not eliminating. Thank goodness this is only temporary.

Made some small changes in the kitchen eating area.

Who knew a new light, seat cushions, and new place mats could make such a big difference.

Ani Phyo's recipe for sesame snap cookies

Turned into ice kream sandwiches with Ani's coconut ice kream recipe.

Quick grab one before it's gone!

I have some leftover coconut ice kream, so I want to make her spiced blueberry cobbler recipe and top it with the ice kream. I love raw vegan desserts so much because they’re incredibly flavorful! If you have never tried one, I suggest you do. The recipes in “Ani’s Raw Food Desserts” are also easy to make. That’s actually part of the reason why she put this book together. Overtime Ani noticed that she had less and less time to make elaborate meals, so she started to come up with simple recipes that don’t require a lot of work. It’s also nice and encouraging to keep exploring these recipes after you make one and it’s a hit! That’s how I felt about baking bread. I started out simple, and then next thing you know I went from Irish soda bread to making Armenian tahini bread.

Very ripe plantains cooked with freshly ground cinnamon, yellow squash, onions, and mango chutney.

Then I proceeded to drizzle coconut oil and flax seed oil on everything. Did you know that the plantain seed expels disease and toxins from the body? It’s also good for respiratory problems because of it’s high mucilage content. And if your tummy isn’t feeling well, it can help because it has anti-inflammatory properties. Actually, some apply it directly to the skin on sores.

I'm loving it with coconut oil and ghee as well.

Rainbow Swiss chard

Pan-fried with onions, garlic, raisins, and balsamic vinegar for a little bit of time (3-5 minutes) on medium heat so the nutrients don’t get lost. Salt and pepper to taste, of course!

All in a day's work.

Do you all like the little random tidbits I’m including in my posts? Or is too much like an encyclopedia? To me it’s cool to learn all of these things, and that so much of the delicious food from nature I eat really has all of these wonderful benefits; not just for the liver! Of course, I always knew that, but not the specifics. I would also like to reiterate what I mentioned earlier in this post about how we can all differ from one another. I’m going to quote an excerpt from a book I’m currently reading: “Ayurveda is universal, it can be used by all peoples. Its principles do not change from culture to culture…(and yet) the foods and herbs used in an Ayurvedic program can vary from area to area, they need to that’s fine, healthy. Ayurveda is not limited to India and Indian foods. It is a universal medicine.” And that pretty much sums up how I feel about us as individuals. Of course, feel free to try the things I’ve been trying, but don’t just take my word for it. This is the beginning of my journey, and I’m learning things everyday.

p.s. I’m hoping to do a video post soon! So keep an eye out for it.

Deconstructed

Posted on by

20

To make my bowls of oatmeal interesting I like to deconstruct dessert recipes.

And the way I remember that dessert is spelled with two s’s is because I’d like two scoops of ice cream. What flavor? Cherry amaretto ice cream, please. I whipped up some banana soft-serve, pitted a handful of cherries, drizzled it with amaretto syrup, and topped it off with Cacao Bliss. The amaretto syrup gave this bowl of oats a zing.

Hello delicious wake up call!

Remember how I mentioned that I realized that I didn’t have a birthday cake this year? Well look what I found! Chocolate cherry amaretto ice cream cake. And it just so happens that it won a raw ice cream cake contest.

On the topic of ice cream... what else is there to talk about?

I stumbled upon my soul sister and her dad’s favorite ice cream! This little lady’s recommendations never disappoint, so of course I put the pint of Mocha Almond Fudge coconut milk ice cream in my basket. Verdict? Oh my gosh. There are just enough almonds, each bite has that yummy fluffy mocha ice cream, and the swirls of fudge seal the deal. Pint start with a ‘p’ so I can make alliterations like… personal pint.

Something else deconstructed?

I was browsing the Veganomicon cookbook when my eyes wandered on to these words “samosa stuffed baked potato.” You all know how much I love Indian food! I’m so use to making deconstructed recipes for breakfast that I don’t usually think of making them for lunch… or dinner for that matter.

I took away the potato's vegan status and spread on some ghee.

Oh and I can’t leave out my mom’s dish! The night before she made a curried coconut milk vegetable dish that had me eating spoonfuls from the pan she had just cooked it in. I decided to mix in some cooked lentils the next day.

I don't go to the movies often so this was a nice change.

My mom’s friend had special tickets to watch a movie before it would be released in this theatre and she asked if we wanted to go. We gladly accepted her invitation and watched ‘The Solitary Man’. It was a pretty good movie, but I didn’t like the ending. The theatre I went to is one of my favorites because of the interior and comfy seats. If you don’t feel like finding your own parking spot you can always opt for the valet parking. What can I say? This is the state where people go to retire!

Inside the movie theatre--check out the ceiling!

On another night me and my mom went to support some friends that were dancing in a show.

She never ceases to amaze.

And neither does he!

Complete with samba dancing as well.

Making dinner milk rolls from one of my favorite cookbooks.

I love making bread! My favorite part is kneading it, and after that I love the smell that wafts through the house when it’s baking. Then of course there’s the satisfaction of biting into the fresh bread you made.

They remind me of the Brötchen we would pick up daily from the bakery in Germany.

My mom said they tasted even better! She’s such a mom hehehe.

Yum! This is just asking for some butter.

Speaking of Germany…

Yours truly got ready for a day that would be filled with many German things.

Note: I straightened my hair for the first time in years!

What did that day behold?

We went to a German restaurant to see their first game in the World Cup 2010!

Deutschland is my motherland and where my heart belongs, so when they beat the Aussies 4-0 I felt very proud!

I'm not a big beer person but I tried their heferweisen and I liked it!

Another goal? More beers on the house!

They still make the best potato pancakes I've ever had--three or four rounds of these were ordered!

Ever since I was little, it just has always gone without saying that I get the most potato pancakes or latkes.

I'm not typically a cake person, but I do think they're beautiful and there are the exceptions of tiramisu and carrot cake.

However, this berry black forest cake was amazingly incredible! Our table ordered this cake to go, and about five more slices to have at the table, plus a chocolate mousse cake for the super chocolate lover (my mom’s friend’s husband). Victory was ours and we ate like champions as well!

In honor of the World Cup 2010 being held in Africa I decided to make use of a box I found in my parent’s pantry. So what does a box have to do with the World Cup?

This box!

Fufu flour! It’s a fun word to say and it’s even more fun to eat. What is fufu exactly? “Fufu is a staple food of West and Central Africa. It is a thick paste usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached.”

It's traditionally served with a soup... or rather in a soup.

It came out lumpy--oops! But still safe to eat.

I made a peanut soup to go with it, and mark my words when I say… TRY THIS! Here’s the recipe for the peanut soup, but I made some changes. Instead of a green bell pepper I used a red. Also make sure to use real peanut butter to get the most flavor. I used my favorite kind and the crunchy peanut bits actually added a smokiness to it.

Did I mention that you eat this with your hands?

Are any of you keeping up with the games? Favorite teams?

Also, what are some of your favorite deconstructed recipes?