About two years ago (although I think in the pc we said one, but it has been almost two) my husband and I began a fun ritual on Fridays called ‘Foreign Film Fridays’, wherein we would choose a country, a film to represent that country–whichever one of us was in charge of picking the country and film, would prepare a meal representative of that country. It was such a blast, but as our schedules grew busier, Foreign Film Friday sadly fell by the wayside. You all will be happy to know, it has been reincarnated, but on Sundays! So, we lost some lovely alliteration, but we gained a more relaxing day, with more time to prepare. Also, I do the cooking/preparing and we are going to alternate picking the country/film. One of Matthew and I’s biggest passions in life is film, and we both have a deep connection and fondness for food. This podcast has allowed me another way to connect food to all of you out there.
I’m very happy to introduce my very first podcast and even more pleased that I’m launching it in conjunction with connectabite. Please, be forgiving when you listen to it as this is our first ever time to attempt this, and though we’re both avid podcast listeners ourselves, there is certainly a separation in action of something you love. Needless to say, here it is! I hope you enjoy and I’d really like to start a dialogue about what you hear. Tell me what you don’t like, what you do like, was it funny, was it awkward, could you understand what we’re saying, did you appreciate our commentary, etc…
CLICK HERE: –> (right click here) Cinema Cuisine Ep.1 – England
Below you’ll find the recipes to the meals I created, plus sources to some of them. I hope you will join us in foreign film connecting and food and share with me your experiences, recipes, ideas and so forth. I’d love to chat about it all! Maybe some of you have recommendations? Enjoy both listening to the podcast and preparing these recipes, and remember…bite responsibly!
Gluten-Free Orange Pecan Scones
Recipe inspired by Alex Jamieson
- 1 1/2 cups of almond flour
- ½ cup unsweetened coconut flour
- 1/4 tsp of sea salt
- 1 tsp of baking soda
- 1 egg replacer (could also substitute ground flax or chia seeds)
- 2 tbsp of maple syrup
- 2 tbsp freshly squeezed orange juice
- Zest from one organic orange
- 1/2 cup & 2 tbsp unsweetened almond, coconut, rice or other plant-based milk ( I used almond)
- 1/2 cup chopped pecans (I broke them into pieces with my hands rather than processing them in any way)
- ½ cup raisins (you could also substitute another dried fruit)
- Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
- In a large bowl, mix together dry ingredients: almond flour, coconut flour, sea salt, and baking soda. Take special care with the coconut flour as it will want to clump together. Use a fork and sift through large bulges.)
- In a medium bowl, whisk together the egg replacer, maple syrup, orange juice, zest, and milk.
- Pour the wet ingredients into the dry ingredients and mix until blended thoroughly. If the dough seems too dry and isn’t sticking together, use another tablespoon or two of milk. Dough should feel almost spongy.
- Dump in the pecans and raisins. Then wet your hands to evenly distribute the nuts and dried fruit through the dough.
- Use an ice cream scooper to scoop out evenly sized scones and place scones on a parchment lined baking sheet and gently press down to flatten to 1/2 in thick with palm.
- Bake for 10 minutes or until the tops are golden brown, and allow to cool for a few minutes before serving.
- These are slightly crumbly scones but have a nice density. They aren’t as heavy and thick as I was used to, but they are gluten-free, thus for what they are, fantastic! I was so fretful the entire time I was making them/they were baking, that they would turn out flat and fall apart because there is no fat, and for must scones that a key ingredient, but these were only slightly crumbly as I mentioned and had the most divine flavor.
- We enjoyed these with a hot cup of English Breakfast tea and the combination was superb!
- I have a few ideas on how to improve/perk up the recipe and someday I’ll post my newest re-creation.
British Beetroot Salad
- romaine lettuce (cleaned and chopped)
- two medium beets (washed, peeled, and cut into small triangular wedges then cooked until tender, yet firm to form)
- green peas (portion size is up to you, I’m a sprinkler/dumper)
- two green onion (diced at an angle into 1/4 inch pieces)
- 1 cup filtered water
- 1/2 cup raw sunflower seeds (previously soaked-about 6-8 hours, and rinsed)
- 3 tbsp freshly squeezed lemon juice
- 2 to 3 tbsp dulse
- 3 to 4 tbsp (or more depending on your taste buds) Organic horseradish mustard
- 1/2 tsp salt (or more depending on your taste buds)
- freshly crushed black pepper to taste
- onion granules to taste
- 2 garlic cloves (peeled)
- For Salad: layer as follows – lettuce on the bottom, followed by green onion, peas, and top with whatever amount of beets sound yummy to you
- For Dressing: in a high powered blender, add to blender all ingredients starting with water, seeds, lemon juice, then horseradish mustard, and so forth. Blend on low and increase to high until a thick, white creamy sauce is before your eyes. Do a few taste tests to make sure it’s just right for you. The dressing should resemble the ubiquitous ‘Ranch’ dressing that so many love. Drizzle dressing over salad. Enjoy before main entrée.
- You’ll have plenty of leftovers if you’re making this for just two, enjoy this delicious salad for a few days. Store the dressing in a clean glass jar.
Lentil & Mushroom Shepherds Pie
Recipe inspired by Susan Voisin (via Nava Atlas)
- 8 medium golden yukon potatoes
- olive oil to taste (for potatoes)
- 1/2 cup rice milk (rice/quinoa blend-unsweetened)
- Salt to taste
- 2 tablespoons grape seed oil or coconut oil*
- 1 large onion, finely chopped (I used white)
- 2 large cloves garlic, minced
- 6 ounces baby bella mushrooms
- 1 cup cooked brown lentils (creates about 3 to 31/2 cups cooked lentils with a little of their cooking liquid)
- 1 to 2 tablespoon reduced-sodium, gluten-free tamari (fermented soy sauce)*
- 1/4 to 1/2 tsp paprika
- 1/4 to a 1/2 tsp coriander
- 1/4 tsp turmeric
- 1 tsp dried parsley
- 1/2 teaspoon dried thyme
- Freshly ground pepper to taste
- 3 tablespoons arrowroot
- 8 to 10 ounces baby kale leaves
- cooked millet, maybe a day or two old
- Dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
- Mix together olive oil, potatoes and some salt (to taste) then add the milk and mash until fluffy. Cover and set aside until needed.
- Preheat the oven to 400 degrees.
- While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
- Add the lentils and their liquid and bring to a gentle simmer. Stir in the tamari (optional) herbs and spices. Cook for 5 minutes while stirring gently, then letting the mixture rest to disperse flavors. Combine the arrowroot with just enough water to dissolve in a small container. Stir into the lentil mixture.
- Add the kale in small handfuls, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
- Lightly oil a 2-quart casserole dish. Distribute the millet on the bottom of the dish. Pour in the lentil mixture evenly, then spread the potatoes evenly over the top. The potatoes should spread almost as if they were thick frosting. Spread with a spatula/bowl scraper.
- Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes–to set–then serve.
- This would be especially tasty with a British inspired onion gravy–vegan and gluten-free of course, but I didn’t make one this time.
Also, I was so anxious to try this dish, I didn’t let it set for the 5 minutes initially, but the next day when we had leftovers, oh, so yummy!
Also, I thought you’d want to know we did indeed record this on a Sunday, but editing and the like took a bit longer. :p
“Isn’t it stimulating, getting back to a basic sort of life for awhile? Surrounded by trees and nature, one feels a glorious stirring of the senses, a rejection of poisonous inhibition, and a fecund motion of the soul” – Monty, Withnail and I
Good Afternoon Everyone,
I hope you’re all faring well. Today, I’d like to highlight the Texas Veg Fest, soon to be in Austin, TX for its second year running. After attending last year’s first Texas Veg Fest, I’m anxious to see what changes there will be. Last year, I was able to sample a tremendous amount of food, I scored tons of great coupons and freebies and chatted with some helpful and informative companies/vendors. I would say if you’re into trying new, funky vegetarian/vegan variations of foods like faux migas, faux cheese (that melts :p ), and some of the best dairy-free ice-creams out there, this festival is for you! You will also get connected to businesses that are in the holistic and naturopathic vein, which is incredibly beneficial if you’re new to a plant-based diet. Having a support system is incredibly important during any transition and there were numerous outlets of info last year and many more to come, this year. My hope is that there will be more of an abundance of veggies and whole foods this year, but only time will tell.
Here’s a breakdown of Texas Veg Fest, straight from the source:
Texas VegFest is a family-friendly festival celebrating plant-based foods, with a focus on health, physical fitness, the environment, and compassionate living. For this year’s event, more than five thousand attendees will gather at beautiful Fiesta Gardens on Town Lake on Saturday, April 6th from 11am – 6pm. With engaging activities, vendors, speakers, demos, and, of course, great food and live music, you won’t want to miss Texas VegFest!
Our Fabulous Speakers and Cooking Demonstrations
Come see best-selling cookbook author Isa Chandra Moskowitz cook delicious cashew-based meals like Caesar salad, Creamy Chickpea and Rice Soup, and cheesecake. Executive Chef Ayinde Howell, the entrepreneur behind Hillside Quickies in Seattle, will be serving up some amazing vegan soul food including Broccoli Cheddar Soup, Texas BBQ Rubbed Seitan, and Mini Sloppy Joes. The Blissful Chef Christy Morgan will demonstrate easy protein-packed snacks that everyone will love.
Colleen Patrick-Goudreau, the author of five books and frequent guest on Food Network and PBS, will captivate you with her presentation “From Excusitarian to Vegan.” Champion boxer Omowale Adewale is coming all the way from New York to share his presentation on how to incorporate positive habits into your life. His presentation will be interactive, so come prepared to learn a few moves. Dr. Baxter Montgomery, the founder of Montgomery Heart and Wellness, a cardiology practice and wellness center in Houston, will speak about all the health benefits of going plant-based.
Fantastic Activities for Families
In our kids’ area, enjoy youth yoga and face painting by Austin Bhakti Yoga, Austin’s premier nonprofit yoga center, or watch Austin’s healthy cooking school, The Natural Epicurean, demo recipes for kids and teens. Food is Free Project will share their model of simultaneously growing food and community through seed planting and seed ball-making activities. The captivating Brooke Chavez of Sunny Day Farms will be speaking to kids and teens about animal compassion and awareness. Sunny Day Farms is the largest farm animal sanctuary in the Central United States. For some quiet time to balance all this activity, Vegbooks.org has donated fantastic kids’ books for our reading and coloring zone.
Hungry for Food and Knowledge?
Hungry attendees can feast on a variety of food such as curry, Tex-Mex, funnel cake, fresh juices, cupcakes, falafel, and veggie burgers from some of Austin’s most-loved restaurants. Or sample delicious treats and great products from companies across the nation. It’s all delicious, and it’s all vegan!
Explore local produce, tempeh, earth-friendly cleaning products, agave nectar, plant protein mixes, an electric car, blenders, baked goods, and other items showcased by Texas VegFest sponsors Plant Fusion, South Point Nissan, Natural Epicurean, and Wholesome Sweeteners, Vitamix, Clif Bar, Health Force Nutritionals, Dr. Lucy’s, Greenling, Johnson’s Backyard Gardening, The Hearty Vegan, Veggietopia, Way Better Snacks, Ecos Earth Friendly Products.
Nonprofits like Mercy For Animals and Vegans Rock Austin will be there to answer all your questions about how you can help protect animals. And people of all ages can enjoy a few moments of guided mediation by the Isha foundation on the shore of Town Lake.
Talented Music Line-up
It wouldn’t be an Austin festival without live music, and Texas VegFest doesn’t disappoint! Musical backdrop for Texas VegFest 2013 includes:
· Ray Prim
Keep an eye out sometime next week for my follow-up post on the festival, where I will give a ’round-two, Veg Fest breakdown’. My thoughts, exciting new discoveries, critiques and more. I’ll break it down for you!
Thanks for reading, tell all of your friends, and I hope to see you there. And remember…bite responsibly!
HAPPY NEW YEAR, everyone! I’m here this morning to top off the final six of my 12 foods, lessons, concessions, thoughts and ideas of 2012. I’m a day late with this one, but here they are nonetheless! Tell me what yours are if you can think of any.
7. Soup: Hot, brothy, or even creamy soups…what more can I say. They ease digestion and help eliminate those pesky toxins whilst adding a savory treat to your palate. My favorite lately, a simple miso (I vary the miso type) with wakame or dulse and these big straw like rice noodles, so deeeelish. I was much more experimental in 2012 with soups, here’s hoping I make even more in 2013!
8. Squash: We have gone squash crazy this month, wherein I’ve prepared more dishes from squash than I thought possible. What is more, most thick skinned squashes have a much longer ‘shelf-life’ than most other fruits and veggies, thus they sustained us when we hadn’t yet gone grocery shopping. Best discovery, delicata squash. I prepared a dish wherein I sautéed delicata squash with a gluten-free pasta, chickpeas and greens…savory and delicious. This particular squash has a natural umami. Most adored squash, butternut…I could eat this EVERY day. Most fun squash, spaghetti! Most underrated squash, pumpkin.
Oats: Oh, what to say about Oats. :p I mention these, mostly because they have been a breakfast standard for most of 2012. We buy gluten-free whole rolled oats, and dress them up in all sorts of ways in the morning. I don’t know where my morning appetite would be without oats! Cool finding: Blended oats with all my ‘fixins’ is rather scrumptious and a welcome texture change.
The Farmers’ Market: Some of you may have previously read my post on why I like shopping at the farmers’ market, but regardless, I couldn’t leave the market off of my list because it has been a remarkable learning and growing experience for me. I’ve come to understand even more, a sense of community I don’t think I truly understood before. I’m getting to know some of the farmers and coming to understand their trade with more intimacy. I tried to grow a few things in 2012, and hope to do more this year. My weekend routine was not the same if I had to miss our market trip; thanks to SFC and everyone who has worked hard to keep these markets up and running. Eating local has changed my life in many ways.
Again, thanks to everyone who made writing this blog in 2012, more special than I imagined. With the multitude of blogs out there, if you’ve ever taken the time to read mine, I am truly appreciative.
And remember…bite responsibly!
Healthy and Happy New Year Vibes,
The year is only hours away from being just another recycled calendar so I thought it best to bestow upon the internet saturated world one more list of tops to help you consolidate your yearly conclusions. This will be a first for me, but what will follow are my top 12 (in no particular order) foods, food thoughts, conclusions, lessons and the like for the year 2012. Without further adieu…
Until 2013, I must depart. I hope the onset of the new year finds you happy, healing and well. Make sure to check-in tomorrow for the last 6! And remember…bite with love, responsibly!
Good Morning All,
Who would have thought that having numerous little needles placed at various points across your body, could be transformed into such a relaxing and fulfilling–not scary–experience? Personally, I’ve never had any strong opposition to needles, but universally, needles are a ‘no no’; chacha! On Monday afternoon, I had a rather transformative (forgive me for hyperbolizing a little, the experience is still fresh) visit with a acupuncture specialist. Though it was not my first time experiencing acupuncture, it became more than just a session with an acupuncturist. What I mean to say is, sometimes one’s lack of expectation leading up to an experience can amplify its impact. This was certainly true for me.
In light of this experience, I would like today’s post to explore a life with intention and how, when we least expect it, the realization that our bodies are fastened to our experiences is proven true.
Okay, so after what felt like a 20 minute session with my acupuncture specialist (real-time: 3 hours), I realized I was internalizing and absorbing all of the positive energy I was being given. Some of you may think this is a load of (insert your favorite bowel expletive here), but I find that much of what we put out there is what we get back. A “You get what you give” kind of thing. We (my acupuncture physician and I) talked about a myriad of things and made plans for progression of healing in slow steps. This thoughtful conversation immediately put me at ease and the tone of our voices were soft and tranquil. The clarity I reached in respect to my body’s reactions was easy to trace back to a moment; when we discussed food choices. A motif in our conversation: food really does change your life, whether you’d like to acknowledge this fact or not, it’s there…waiting for you…sometimes until it comes out. OH YUCK, right?! I don’t mean to be lewd, but let’s be straight, bowel movements make a world of difference in your overall health as a functioning human being of society. That’s just NOT something people at large like to think about or come to terms with. Chatting about the inner-workings of our systems and how throwing one part of our body’s functions out of whack can send the other parts into a shocking down-turn (one that rears it’s ugly little head in an assortment of nasty plays, like acne, gas, moody behaviors, sore muscles, you name it), is of utter importance, yet gets little to no attention in too many analytical circles. My visit was a reminder of all the subtleties of consumption’s relationship to our happiness.
Every Friday, people will bring in what our office likes to call ‘Friday Morning Goodies’, which most typically entails an array of items I wouldn’t or choose not to consume. However, the past three Friday’s, a couple of co-workers have been so thoughtful as to bring in alternative edibles. There was a delicious fruit salad that was freshly made with kiwi. Then, the spread of organic fruit ranging from Honeycrisp apples to Medjoold dates (my favorite), was a lovely assortment of culture and nutrition. Finally, the most recent Friday saw a gluten-free, sugar-free and animal-product-free pumpkin pie with pecan halves on top. It wasn’t overwhelmingly sweet and the crust was a nice texture (made from almond flour). More than just snacks, to me they were gifts of thoughtful behavior. Being an American can often have many negative connotations to those looking at us from the outside, but if there is one thing I have learned in regards to socialization, it is that challenging the norm’ is never a bad idea. In fact with so many overt privileges here, what’s wrong with a little questioning and boundary breaking? I might be over-analyzing simple choices by these individuals to provide some fruit or alternative pie for the office, but maybe these choices aren’t recognized enough. It is actions like their’s that help inspire me to write this blog.
With an astronomically high-priced presidential election (6 billion dollars) that just came to a close, I reflect on the many aspects of citizenship in the U.S.A. and I ask only that we (Americans) think of the allowances given merely by being born here.
Food and our relationship with it, truly can change lives, and it is our job to discover how to embrace it.
I have a lot of new projects going on and I hope to keep you all up-to-date on them, as they unfold. Thanks for reading, enjoy your Sunday, and remember…bite responsibly!
I’m going to ‘get down to business’ as my absence from completing my previous post has muddled my train of thought a bit.
Food choices. Like most choices in life they are difficult, should require thought, care and most of all should elicit a positive response from both our minds and our bodies’. Relinquishing any part of your normal and for some it seems their ‘natural’ diet feels like a punishment and to be fair is definitely more difficult than it seems for so many reasons. The reasons can be straightforward and some are more abstract, but no matter, the intricacies and details our all-mighty digestive system and our moral standing deserve a little time and attention paid. Why not right?
What we consume is more than just organic matter. Aren’t we?
Here are some ways you can begin your abstinence of whatever foodstuff(s) is on your ‘give up’ list.
Please note that this list is not exhaustive. My next post (Part 3) will be some of the blogs and websites that I frequent when I need a little help with the choices I’m making. I hope this post was helpful and put some of you at ease. Food is such an important and magnificent part of our existence, it’s always my pleasure to share my thoughts on its inner-workings and sociological stamps.
If you have any questions, thoughts or concerns, please share.
And remember…bite responsibly.
So, now you understand the basics of how to live a life less dependent on gluten, but what the hell are you supposed to eat now? You are used to taking a whole wheat sandwich everyday with (insert your food trappings here) and spaghetti for dinner and oh yeah toast for breakfast–even a muffin or doughnut. And if you are vegan, than you are initially going to feel even MORE restricted, but trust me this feeling too, shall pass. If you start to forget what it means to apply your new founded dietary change refer back to my last post or food journal that I know you have all been keeping since Sunday. Where are your weak spots?
Lucky for us, we live in a time of excessive labeling and precautionary companies, so it is easy to avoid gluten in processed foods. If gluten will not be 100% cut out of your diet than it is important to at least avoid it in trivial amounts in other foods. For example: if you like to eat oats in the morning, you no longer can eat conventional oats because they are processed in a plant where gluten is handled. You can however by ‘safe’ oats, I suggest Bob’s Red Mill.
What do I suggest you eat? This is a semi-difficult question to answer because I can only direct my response to the vegetable/fruit based diet. Here are some ideas for foodstuffs you might consider in your transition:
I could certainly list more, but these are the most critical items without getting too detailed and frivolous. The key to cutting out gluten is to realize what you are NOT missing and move on. Don’t even consider it an option when you are dining. If you are vegetarian, this could be a simpler process. Dwelling on any circumstance from the ‘past’ is not a very fun or healthy mental state to carry everyday. Overall, cutting out gluten for some is just a transition into eating more processed foods or equal value to those they were eating previously, but I say try to see cutting gluten out of your daily food routines as another excuse to bring your diet closer to the ground, to whole, slow-foods.
As always, if you have any questions, critiques or comments, I would love to hear from you.
And remember…bite responsibly.
[for a friend in need of some advice] ^___^
I used to ask myself this question quite often, and occasionally I wax nostalgic about the good ol’ days when my life was so breadtastic, but to be perfectly honest…I know I’m not missing out on much. Don’t get me wrong, I’m not saying a crunchy piece of rye toast with coconut oil isn’t a nice addition to a plate of pasta and red sauce, what I am saying is, it’s not necessary and your palate will adjust.
Maybe I should back up a bit. I’ve not been fully screened for Celiac’s disease, gluten sensitivity or intolerance–and setting aside all the education I’ve acquired in reference to the negative affects of gluten on everyone–my intuition and connection to my body (apologies to those who find this a crock) has put up many signs directing me to the decision that I most assuredly have some natural biological aversion to this protein. What were the main symptoms I noticed that some of you may?
Those are some of the main symptoms I experienced, and though I don’t think it is always safe to self-diagnose, I also think it’s reckless to ignore disruptions in your body and mind without addressing your diet. I’m not one to turn to doctors or pharmaceuticals as my first choice of action. I am also not here today to non-verbally ‘preach’ about the science (there are a multitude of articles out there related to the science and toward the bottom I’ll share some I find helpful), I’d rather share with you some of my solutions to weaning myself off of gluten. Here’s a path you may try following:
My next post will be a follow-up to this one with meal-time tips and more transitioning ideas. I am currently not 100% gluten-free, but I stray away from it about 93% of the time. I hope each and every one of you understand you’re totally capable of changing your diet, as long as you support yourself with true grit.
I look forward to hearing from you all with comments and ideas.
And remember…bite responsibly.
Oh beets, how you constantly surprise me with your varietal flavors and textures.
Recently I tried out Susan Voisin’s recipe for gluten-free, soy-free, vegan ‘Beet Balls’ and they were fantastic. I had a few of my own tweaks, but for the most part I stuck to the recipe at hand, which is saying a lot for me. Click on the link above for a more ‘behind the scene’ look at the origin of this recipe.
What did I think? These things were completely marvy! Everything about them was pleasurable from the savory, evenly seasoned flavor to the chunky yet doable texture. I have tried them two different ways; once on top of pasta which I’ve shown, and once crumbled on a dish. Both times my experience was exceptional and satisfying. Additionally, the reheat factor is a cinch; I just threw mine on a dry skillet at a low setting for about 10 minutes whilst rolling around to evenly heat.
I recommend using these ‘beet balls’ as just that or in a taco, on a pizza as Susan suggests, crumbled on top of a salad, or even mixed into a bowl of quinoa. You could even add them on top of lightly wilted beet greens in order to use the entire vegetable.
Here are a few of my recommendations and tweaks. (All local produce). First of all, I used baby bella mushrooms which have a very similar texture to porcini mushrooms and are easily accessible and less expensive. To match the proportion, I used around 6 or 7 small to medium-sized mushrooms. Additionally, I used a typical red beet, rather than a golden beet, so mine turned out a lovely crimson color. Note that the red beets are a tad sweeter, but not by much. I also used raw walnuts instead of pecans or almonds because I felt they would add a lovely flavor and texture that wouldn’t overpower everything else, and luckily for me, I was right! ^____^ I would recommend taking the balls out half way through the cooking process to turn them so they can brown evenly on both sides.
Thank you Susan for a fantastic and creative recipe that I will be making many more times. In fact I have two medium-sized beets left, and I’ll be in beet ball city this weekend as I prepare them for the freezer. There’s nothing better than homemade frozen dinners for when you’re in a time crunch. 😀
I knew I wanted to stick to an Italian theme when I prepared these, so I cooked some gluten-free spaghetti with a pasta sauce I had never tried before and I would like to share it with all of you.
Rising Moon Organics – Garlic & Merlot Pasta Sauce Breakdown:
My First and Final Impressions and Reflections:
Take Away: I would most assuredly buy Rising Moon Organics pasta sauce again. In fact as far as a quick sauce, they are #1 for me at this point. Something I’d like to see them specify is allergens and perhaps more about the packaging of their materials. This sauce was fantastic and I cannot wait to try the Garlic & Chanterelle Mushroom!
My full meal: Susan Voisin’s recipe for beet balls on top of Tinkyada’s gluten-free spaghetti mixed with Rising Moon Organic’s Garlic & Merlot flavor pasta sauce. Très magnifique! (Pre-dinner bed of greens of course :p ).
I hope you all truly enjoy preparing this meal, I did. I must admit, I have a hard time approaching any meal with abandon, but I’m working on relaxing a bit when it comes to food. Although I’m a firm believer in being as connected as possible to what you’re eating, I am also keen to the fact that I can’t change everything and life can have a modicum of hedonism, right?
I’d love any feedback about fun ways you’ve incorporated beets into recipes and how you’ve utilized pasta sauces in creative ways.
And remember…bite responsibly.
Healthy and Warm Regards,
As most recipes are planned out with precision, I find it very difficult to EVER truly follow a step-by-step list of directions and ingredients. Most typically I look at recipes for inspiration, ideas and a tad-bit of direction. That being said, last weekend I made these fresh yummy wraps that I’d like to share with all of you because I didn’t follow a recipe I just gathered a few tips online. I’d like to share my product and yes, a bit of a directional list. What’s great about this recipe, if you’d even call it that, is it coincides perfectly with my last post about being ‘spatially challenged’ in the kitchen.
As with most of my ‘recipes’ I am going to simply put estimates of product, but for the most part I will simply list the ingredients I used. Enjoy!!
Killer Collard Wraps
(for 1 person)
Now what you’ll need to do is fold in the vertical end of the wrap where the stems end and then tuck in the horizontal end nearest your body and squish in the wrap contents. Now fold in the other vertical end and complete the wrap process. It’s generally like making a burrito, except you’re using green leaves. In retrospect I should have taken pictures of how I wrapped it.
I hope you enjoy these wraps as much as I do. I don’t think sticking to the vegetables I used is a must. I would use whatever you have available and what is freshest at your local market. Make the wrap your own and share with me different methods you’ve approached with making yummy vegetable wraps. I would love to hear from you!
Don’t forget to masticate every bite because digestion begins in the mouth. Crazy right?! Have a lovely first weekend of spring! =^_____________^=
And remember…bite responsibly.