5.4.16

cleansing day 3

 

i'm doing my yearly cleansing routine right now, i learned from last year and decided to wait until "spring" this year.  i've been doing just juice for the past three days.  today was really exciting.  i made veggie broth. 

4.5.15

breakfast mandala

8.6.14

putting up

after dipping a toe into the pickling pool i've decided to dive in headfirst!  marsha shared her delicious and magical dilly bean recipe with me.  it was a great success.

4.21.14

cauliflower me

i used to hate cauliflower.  then i discovered roasting it and now i eat it about twice a week.  
cut the florets
coat them with olive oil, salt and pepper
roast at 400 degrees mixing occasionally for about 30 - 40 minutes
eat as desired!

great in salads, mixed with chickpeas and parsley, dipped in aoili, snuck into burritos, the list goes on...

4.20.14

 

silly holiday day

to celebrate easter: beaten by birch branches
to celebrate 420: pancakes for lunch

11.13.13

birthday day

given my feelings about the numbers 13 and 31 it shouldn't really be surprising that many of my dearest friends are born on these dates.  today is an especially good day, not only because it's shay's birthday but life has brought me a new hilarious, amazing, scorpio, besty also born on this day.
happy birthday shay!  my deepest root.
happy birthday lauren!  my new main squeeze.  
i love you both so much and i'm so happy about you being born. xxxx  i hope i get to see you guys soon.  in nyc and australia.  respectively : )

11.6.13

food porn

kale & sweet potato frittata

- cube a small sweet potato (about 1/2 inch chunks)
- coat in olive oil, salt, pepper
- roast on a baking sheet at 400 degrees until chunks are just softened yet still firm
- finely dice half an onion, mince one clove of garlic, de-stem and medium finely chop a small bunch of kale
- in a cast iron skillet saute onions till nearly carmelized, add garlic, salt, pepper, and desired spices (i used a dash of cumin and a bigger dash of pementon)
- add kale and saute until soft, add the roasted sweet potato, spread the sauted veggies evenly over the pan
- beat a dozen eggs with a dash of cream (or non-dairy milk) salt and pepper
- pour the eggs over the veggies slowly and evenly, cook on medium low until the sides have cooked and little frittata blowholes have appeared in the egg (you'll know what i mean!)
- pop in the oven at 250 degrees and cook until only the very top layer is still runny
- throw on the broiler for a minute or two until the top has goldened nicely
- remove from heat, sprinkle with feta
- eat hot or cold!