A Sweet & Salty Life

Slightly Indulgent Tuesdays
Gluten-Free Wednesdays

{2Good2B Bakery & Cafe}

2012-01-19T13:43:00.000-08:00

Delicious food for all? For those of us in the gluten-free community options are growing, but for those with more than just gluten-free needs it's difficult to find food that is (what I like to call) everything-free. How often have you wished for a bakery, deli or even coffee shop where you could completely relax, perhaps even eat and drink everything on the menu? Not possible, right? Well, I am excited to announce that such a place has emerged.

2Good2B is the name and everything-free food is the game. Located in the heart of San Diego's own seaside town of Encinitas, 2Good2B is an appropriate name for the quality and variety provided by this lovely cafe and bakery. All items listed on their menu are gluten-free, soy-free, corn-free, peanut-free and occasionally dairy-free and egg-free. Started by self proclaimed foodies Mike Barbanti and Diana Mourato Benedek, this place brings deliciousness to another level. Their standard is not limited to the gluten-free or allergy-friendly crowd, but to all. Their breads and desserts rival and I would say even trump those filled with gluten, soy, corn and many other typical ingredients. See their website for more about their personal health journeys and the creation of 2Good2B.

Options are wide and favorites have already been established. With freshly baked choices like chocolate pecan cranberry oatmeal cookies and vanilla bean passion fruit muffins, how could anyone resist? Everything goes quickly, so early orders and pick-ups are recommended.

I heard about 2Good2B last week and headed straight over! As my husband and I drove up I immediately noticed the beautiful "gluten-free" writing in the window and practically bounded out of the car with excitement. Entering the cafe we were immediately engulfed by the mouth-watering aroma of freshly baked bread. In cases near the door, rows and rows of beautiful cupcakes and brownies quickly drew my eye. I glanced at the menu and my excitement heightened. Quiches, pizzas, sandwiches, paninis, and salads? All GF? Really? Then I saw it, the origin of the lovely smell: a case full of fresh breads and gorgeous baguettes. As I stood staring at the case, a kind voice greeted me and asked if I needed anything. I introduced myself and met the assistant manager, Jack, who turned out to be one of the most gracious individuals I have ever met. He sent us home with many tasty treats to photograph and try. His passion for helping others find safe food is obvious. The atmosphere he provided clearly stemmed from the heart of 2Good2B's creators, Mike and Diana.

2Good2B focuses on high quality foods, drinks and desserts, using many local and organic ingredients. You can enjoy a tasty, moist muffin with a steaming loose leaf tea with the knowledge that you're eating well while sustaining your local community! When picking their vendor for coffee and tea 2Good2B chose Virtuoso: a local, certified organic company that carries products known for being easier on the stomach. Once again, a clear sign that Mike and Diana have thought carefully about every detail, creating the perfect environment for people with sensitive stomachs!

Our lunch that afternoon consisted of many personal recommendations from Jack. We decided on a delicious panini with the artisan rosemary bread made fresh that morning (which he paired perfectly with vegetable chips) and two refreshing and invigorating drinks, the Moroccan Mint tea with honey over ice and the spicy Virtuoso Chai tea. We followed the panini with Mike's famous baguette and lemon cupcake. My favorites were the baguette and rosemary bread. I felt transported to Paris with each moist and buttery slice. Heaven on earth. Needless to say, we savored each bite and devoured every last morsel!

My only hesitation with the breads lies in the teff and millet flours. I have a sensitivity to these flours. Even though I can't eat too much, the flavor of the breads is still amazing. If I may, I would like to put in a request. I would love to try artisan breads from Mike that incorporate other gluten-free flours. He may even be up for creating the treat I miss the most: the croissant! He is quite an artist in the kitchen, so perhaps such options will come in the near future!

There are so many varieties and specialties available that I could expand on! You will just have to discover them for yourself! The menu alone should get you out of your seat, but honestly the atmosphere was what made the entire experience golden. I hope you all jaunt over to 2Good2B as soon as you can. It's everything you dreamed it would be.
Enjoy!

{Heads Up}
The bakery and cafe will be undergoing a renovation from Jan 22nd to February 4th. Menu options will be increasing to include such delights as pot pies, soups, mac and cheese dishes, meatball subs, calzones, cinnamon rolls and cinnamon breads. Make sure to stop by before they close and then head over after Feb 4th for all the new treats! I'll be there!

{All photos taken and provided by Sweet and Salty Life}

{Sweet Herb Bread & Deux Potato Soup}

2012-01-11T00:45:00.000-08:00

S&SLifePhotos

Happy 2012 to you all! It's a fresh new year for us and I am excited to see what's in store. More opportunities to create, capture and write seem to be in the near future for me, so I have a feeling this may be an extra enjoyable year!

I am beginning this year as a happy newly wed learning to cook for two. It's a bit different to cook for a husband that can eat just about anything....I'm quite the opposite!

This past weekend we hosted our first little party in our new apartment and it was a ball. The people were lovely, the atmosphere was cozy and the food was tasty. All in all, a wonderful evening! I served two savory soups, two freshly baked breads and hot dinner rolls. One of the soups was a particular hit, the Deux Potato soup. The bread I paired with it was also a favorite, so I decided to share!

Both original recipes are from a wonderful cookbook called Welcoming Kitchen: Delicious Allergen & Gluten-Free Vegan Recipes by Kim Lutz. Her recipes are simple, easy and flavorful. I altered each of them to suit my tastes, but follow the link to get a hold of her book and the originals if you are interested.

{Sweet Herb Bread}

1/2 tsp Xanthan Gum3 Cups of Bob's Gluten-Free All Purpose Flour

1 1/2 tsp Gluten-Free Baking Powder

1 1/2 tsp Sea Salt

1/2 Cup Raw Organic Cane Sugar

1 Bottle (12oz) Gluten-Free Beer

1 tbsp Italian Herbs Seasoning (Oregano, Thyme, Paprika, Garlic, Marjoram, Basil, Rosemary, etc)

Olive Oil

Sprinkle of Rosemary

In a large bowl whisk the first 5 ingredients together. Pour and mix in the GF Beer. Stir your Italian Herb Seasoning into the batter and then pour it into an oiled bread pan. Drizzle Olive Oil lightly over the top, spreading it evenly with a small spatula. Sprinkle with Rosemary to your desired amount. Bake at 375 degrees for 35-40 minutes (depending on the consistency of your oven!). Remove once the loaf has risen and is slightly golden. If you are uncertain, test it by inserting a toothpick or butter knife into the loaf. If it comes out clean your loaf is ready. Allow it to cool for 30-45 minutes, then serve!

{Deux Potato Soup}

4 Medium Sweet Potatoes or Yams

8 Gold Yukon Potatoes

3 Vegan and GF Bouillon Cubes

To Taste....

Freshly Ground Pepper

Sea Salt

Paprika

Cinnamon

To Thin or add Creaminess...

Vanilla Almond Milk

Peel Sweet Potatoes and/or Yams. Chop all Potatoes into chunks. Dump into a large stockpot. Fill pot with water until Potatoes are covered and add Bullion Cubes. Bring the water to a boil, cover pot and then reduce heat to a simmer for around 20-30 minutes. Continue until Potatoes are soft. Place 3/4th of batch into a food processor and blend until a thick soup. Pour back into pot with other 1/4th of chunky Potatoes. Stir until thoroughly mixed, then add the Spices and Almond Milk to your preferred taste. Simmer for 5-10 minutes. Serve soon after with a slice of Sweet Herb Bread!

S&SLifePhotos

{Shared}

{Pumpkin Oat Breakfast Squares}

2011-12-10T14:04:00.001-08:00

It's December! Can you believe how quickly it has come? I love this season. It's full of everything cozy. Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty. It just might satisfy your pumpkin lovin' too!

{Pumpkin Oat Breakfast Bars}

1 cup Pureed Pumpkin

2 Small Zucchinis (whirled in a food processor)

1/4 cup Agave + 1/4 cup Pure Maple Syrup

1/4 cup Unsweetened Applesauce

1 tsp. Vanilla Extract

1 tbsp Grapeseed Oil

1 cup GF Oats (Trader Joes)

1 cup Almond Meal/Flour (Trader Joes)

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

Process all the wet ingredients in a food processor or with a hand blender and place in large bowl. In a separate bowl whisk the dry ingredients together. Slowly add the dry to the wet until well blended. Pour into a muffin tin or baking pan; it's a versatile batter. Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it. Once it's a golden brown pull it out and let it cool. Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator. Tasty, tasty!

Enjoy!

{October Love - Kauai}

2011-11-12T11:45:00.001-08:00

Sooooo we are back! A wonderful and amazing wedding left us beyond grateful for life, love and the many many dear friends the Lord has blessed us with in this season. We flew off to lovely Kauai for our honeymoon to relax. We were surprised by a few little bugs that joined us right away. They took up residence in my sweet Love and had him in bed for most of the trip. We got to know the local medical community pretty quick, making stops at medical clinics and eventually the Urgent Care, but fortunately we were still able to savor our time there.

An absolutely gorgeous island, Kauai was lush and green on the Northern end where we stayed. It blends rain forest with ocean so well. The local people were laid back and easy to relate to in the small towns like Hanalei. I was surprised by the numerous options for vegan, vegetarian and everything-free diets. Health food stores covered the island and many restaurants catered specifically to this crowd. I fell in love with a few spots. My favorite restaurant by far was Postcards Cafe in Hanalei. No matter your food preference you will find many delicious options here. It is a home transformed into a cozy and quaint cafe. The service is attentive and personal, as well as knowledgeable about food intolerances and allergies.

I found a darling little GF shop in Kapaa called Sweet Marie's. Marie gets up at ridiculously early times to guarantee fresh baked goods for all the locals and visitors that crowd her shop for treats. Next time, I plan to stop there as soon as I land and stock up on goodies for the stay.

The island's "whole foods" equivalent is called Papaya's Natural Foods. It has everything you could need and more to live and eat well during your stay. There are a few on the island, but one is conveniently located across the road from Sweet Marie's for a quick double trip.

We also ate at a unique restaurant called Bar Acuda. It was a Spanish inspired dining experience. We were served small beautifully and artistically displayed dishes. It was a bit pricey, but worth it for the unique experience.

As recently obsessed coconut eaters, we were excited to try a fresh Hawaiian coconut. Sadly, it was not anywhere near tasty. It was a fermented old coconut. We should have known better. We'll stick to our fresh young Thai coconuts from now on!

Overall, I was wonderfully surprised by how easily I could enjoy food and life on this island. I encourage you to visit and try these places as well, you won't be disappointed.

Aloha!

{The Everyday - Kelp Noodles}

2011-11-01T09:24:00.000-07:00

Welcome to November! I cannot believe how fast this past month has gone and how quickly my life has changed. We enjoyed our lovely trip to the Hawaiian Islands at the beginning of the month and spent the rest of it getting back into real life. We were able to go to the beautiful and lush island of Kauai for our honeymoon and I cannot wait to share all about the food culture and variety there. For now, just know that anyone with a common allergy could not only survive, but actually thrive. There are wonderful options all over this beautiful island. Honestly, it was so amazing, a move was and still is tempting....

As for today, I am back home in my lovely seaside home of Carlsbad and I am excited to share with you one of the most nutritious and unique foods in my refrigerator. Kelp Noodles! Have you tried them? They are, at first glance, very odd looking and truly not that appealing, but believe me they are surprisingly fun.

Full of fabulous fiber and rich in iodine, Kelp Noodles assist with digestion and boost your thyroid. Oh and did I mention they are practically calorieless... They can be found in most health food stores like Mother's, Jimbo's or even Sprouts on occasion. Kelp Noodles can be used to spice up a salad, add texture to stir fries or even to replace spaghetti if you're craving a hot dish with tasty marinara sauce.

To get started, I suggest washing and rinsing your noodles. Then, using kitchen scissors, cut little 1-2 inches long pieces into a salad and see how you like the extra crunch. Kelp Noodles can soak up flavor well, especially if they are allowed to marinate in a dressing or sauce. If you'd prefer a softer noodle I suggest you take this approach. Next, try using longer cuts of the noodles in a stir fry with Coconut Secret's Coconut Aminos Seasoning Sauce. Add veggies and nuts and spices to your heart's delight! You really can't go wrong. In the end it may remind you of a warm Thai noodle dish soaked in soy sauce, minus the calories and estrogen-filled soy.

If you really start to enjoy the flavor of this sea vegetable you should try other textures and flavors! Check out my recipe for Seaweed Rice Salad to get you started.
Add this fun exotic food for some variety in your daily diet and let me know how it goes!Enjoy!

{October Love with an Every Day Post}

2011-09-28T03:00:00.000-07:00

Happy Fall to you all!

It's here and I can't believe it. Three days until we marry! The time has flown. Didn't we just get engaged? It seems like yesterday!

Well here in the sweet town of Carlsbad we are going full speed ahead. The biggest event of my life is quite a bit of work! I must admit I'm just eager for the party to start. For a quick update, I baked and frosted my wedding cake today! We chose a simple set up, a rich vanilla cake with blackberry preserve as the filling between the layers and finished it with a creamy, toasted coconut frosting. It's a tiny, darling little cake with two 6" layers. My Love is so sweet. I popped in his room and asked him to come see it. His reaction was just wonderful. He loves it and shared how excited he was that we get to have a cake we made oursleves. Isn't that just what every baker bride wants to hear from her fiance? I'd say we're a good match.

In five days we will be flying off to Kauai for our two week honeymoon! We couldn't be more excited. I did some research and created a little list of places I want to stop by while there. Kauai has a few GF and V restaurants, coffee shops and local eateries that sound intriguing and tasty. My Love has already stated that we will be visiting farmers markets, which of course made me quite excited. That sounds just perfect! Again, it's as if he knows me.....

I am still going to pack some essentials, just in case the local markets aren't as supplied as the ones here. The first essential that came to mind was my instant GF oatmeal by Glutenfreeda. It is perfect for traveling and is my go to for a filling and healthy breakfast. I also love that it has a little flax in it...just in case traveling is causing a little back up. Yes, I did just mention that. Unfortunately it's not sold every where yet. I have to pick it up at a smaller local GF bakery in Encinitas called Healthy Creations. I encourage you to try it if it is sold in your local health food store and take it as a morning treat on your travels too!

Wish me luck this wedding week! I will give you a little summary of our Kauai adventures when I return. Enjoy your last week of September!

{October Love-Wedding Cake}

2011-09-08T10:58:00.000-07:00

We are in the final count down! With less than a month to go, my Love and I are working on the fun details now. Our little home is also coming together as bits and pieces are added. I have been in a major nesting mood. I'm just so eager to make our space a relaxing place that my Love can't wait to come home to every day.

As the details emerge, one in particular has my attention and focus. Unlike many brides, I cannot order a standard wedding cake. My guests, at least most of them, could eat it, but not me. Fortunately, I have some things going for me. First, I love simple small cakes 6-8" to be exact, second, I LOVE baking my own desserts and lastly, my Love LOVES to eat my desserts! How perfect is that!

Soooo the great experiment and hunt has begun. I have scoured my many...many...cookbooks and magazines, as well as my many past creations, in order to create a trial list of 6 cake varieties. These include vanilla, chocolate, carrot and maple cakes with all sorts of coconut, buttercream, rich chocolate and vanilla frosting options. I'm in heaven! The only slight negative is the amount of tasty batters and cakes I will continually have around me.... I will try to keep you all posted as I try and experiment with these fun recipes. My plan is to bake mostly one or two layers just to try. For the actual cake I would like to create a 3-layer 6 inch cake. I love 6 inch cakes; they are the perfect little size!

Email me if you want recipes and I will direct you to the cook books I used so that you can give it a try too! Come bake with me!

My round 1 went very well. It was picture worthy, as you can see. I baked a rich chocolate cake with a sweet vanilla, butter cream frosting. My Love enjoyed the flavor, found the texture a bit springy, but as we all know that is much better than dense (which was the result of round 2) and overall found it quite delicious. I must admit the frosting paired well and I spread some blackberry preserve in the center, which really sealed the perfection.

Rating: 7 out of the perfect 10

{The Everyday - Two Essential Spreads}

2011-09-04T20:28:00.000-07:00

Whether for slathering on toast, apple slices, celery or carrots, these two spreads are full of omegas and protein. I like to start my day out with food that will fill me up and provide energy for the day and raw Almonds and Sunflower Seeds are an easy go to for me.

Almond Butter and Sunflower Butter are my two favorite spreads out of all the nut/seed options out there. Raw Almond Butter, in my opinion, is the best whole and nutritional nut spread you take eat and Sunflower Butter just plain tastes delicious and is very similar to Peanut Butter. I have a subtle allergy to peanuts, so this is my treat instead. These spreads can be quite pricey at most health food stores, so if you are going to buy pre-made spreads I have to recommend buying from Trader Joe's. They offer a much less expensive raw (that's the key), not roasted, Almond Butter with the options of crunchy or smooth and salted or unsalted. As for the Sunflower Butter it's a similar story when it comes to price, so TJ's is still the way to go. My only pause with the Sunflower Butter is the sugar content. It, like Peanut Butter, has more sugar than I would like to advocate for others or just put in my own body on a regular basis, so I recently looked into creating my own.

If you are interested and own a food processor or VitaMix I would definitely recommend making your own butters. It's actually quite simple. Pour 1/2 to 1 cup of seeds/nuts in with a tablespoon of your preferential oil (I like to use Coconut or Grapeseed) and any other additions flavors for taste. If you want a smoother more spreadable butter, just keep adding oil until it reaches the consistency you desire.

In the batch I recently made I added 1 to 2 tbsp of Agave a dash of Cinnamon and a 1/2 tsp of delicious Vanilla. After processing my spread I scooped it into a glass jar I recycled from another spread and put it in my fridge. It's lasted me 2 weeks so far and seems like it will keep for a few more.

An easy inexpensive and nutritious treat if you ask me! Give it a try and share what flavor you used to spice up and flavor your butter. I'd love to hear about your experiments.

Enjoy!

{GF & Vegan Blueberry Oat Bread}

2011-08-16T20:27:00.000-07:00

As an update, I am allowed to follow my regular diet now and how sweet it is to be eating more "normal" again. I will do my best to never complain about my delicious diet ever again! Since then I have had such fun creating recipes, whenever wedding planning and work permit. I created this moist loaf a bit ago and forgot to share it with you, so here it is! Try the rescipe or use it as a guide and experiement. Let me know how yours turns out! Any other baking risk takers out there? It's a favorite past time of mine to take a few recipes I find and combine their ideas or even to just gather some favorite ingredients from my pantry, pile them onto my little kitchen table and start playing. I'm not a rule follower, nor an "in the lines" type of artist...

Here's the steps for my yummy treat. I loved using Almond and Coconut Flour in this; they are both full of protein and fiber and produce a yummy moistness to the treat.

P.S. I always get my Almond Meal/Flour from Trader Joes.It's less than half the cost anywhere else!

{GF & Vegan Blueberry Oat Bread}

1/2 C Almond Meal/Flour

1/2 C Brown Rice Flour

1/4 C Coconut Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

1/4 C Grapeseed Oil

1/3 C Agave Syrup

1/3 C Unsweetend Vanilla Almond Milk

1/2 C Water or Almond Milk

1 tsp Vanilla

1/4 tsp Xanthum Gum

1 C GF Oats

1 tbsp Chia Seeds

Fresh or Frozen Organic Blueberries

Mix your dry and wet separately, then slowly pour the wet into the dry until well blended. After this, gently mix in the Xanthum Gum. Be careful not to overmix. Xanthum Gum helps the batter rise, waht gluten usually does in baked goods. The only downfall is that it can make your batter gummy, so avoid over stirring it. Next fold in the Oats and Chia, then pour prepared batter into a greased loaf pan. If you are using fresh blueberries you can fold them in with the Oats and Chia. If you are using frozen berries, wait and carefully place them (with the help of a spoon) into the prepared batter in the loaf pan. Otherwise the frozen berries will dye the loaf blue! Bake at 350 degrees for 40-45 minutes or until a butter knife comes out clean from the center. This tends to vary from oven to oven, I have found. Let it cool and then slice and serve with a delicious buttery spread.
Enjoy!

{For Other Yummy Treats}

Gluten Free Wednesdays

Slightly Indulgent Tuesdays

{Local and Seasonal}

2011-08-05T19:18:00.000-07:00

A rich color of burgundy caught my eye right as I entered the market. Shiny and perfectly plump, I couldn’t help but sample one. A sweet flavor filled my mouth and warm summer memories flooded my thoughts. Yes, it’s really that wonderful time again, cherry season!

Many of you may have noticed a new "trend", signs for local and seasonal foods. Well, it’s more than a trend, it’s a very healthy approach to life. Here’s a bit about this wonderful movement:

Why eat seasonal? Well, a simple answer could be, it’s cost effective! It also means the produce will be ripe and at its sweetest and most flavorful point. How do I know what is in season? A wise woman once told me, the best way to tell what produce is at its peak season is by seeing what’s on sale at your local market. Farmers and markets typically have more than they know what to do with, so the produce is sold for fabulous bargains and you can eat it right away, enjoying the rich flavors! A pretty nice little situation if you ask me.

Why eat local? I believe in supporting the individuals that work hard to produce whole, nutritious and fresh foods. It has become a lost art as norm of our culture is mass production. The men and women that fight against the grain to provide quality food for their community should be supported and encouraged. Thankfully, many markets have picked up on the grassroots movement towards local and seasonal foods. Whether it’s supply and demand or profit-based, I am grateful for the turn our culture is taking. We need to reevaluate what we are putting into our bodies and remember the age-old saying, “you are what you eat”.

So head on down to our local farmers market or health food store to find other delicious seasonal produce! Enjoy!

{Berry & Coconut Smoothie Bowl}

2011-07-31T19:21:00.000-07:00

I am almost 2 weeks into this adventure! It's difficult and I have to admit I don't feel great. I'm quite exhausted, bloated and.....kinda crabby most of the time. My kind Love has been so patient putting up with my feisty and pouty disposition. I must admit I let out exasperated cries for pizza and cheese and coconut ice cream quite often. I think the biggest lesson I am learning is discipline. Instant gratification for my sweet tooth is not an option right now.

I did make a tasty and simple little treat for myself yesterday morning. I have a decent amount of victoriously delicious meal that even friends and my Love have enjoyed. I though I might share this little one with you.

{Saturday Morning Breakfast Bowl}

½ Frozen Organic Banana

Frozen Organic Blueberries

Fresh Organic Strawberries

Fresh Thais Coconut Meat

Plain So Delicious Coconut Kefir

Splash of Organic Vanilla

Dash of Cinnamon

A few drops of Vanilla Stevia

{Topping}

Fresh Organic Blueberries

Dehydrated Organic and Raw Coconut flakes

Blend it all and serve immediately. Enjoy!

{Wild Salmon, Lemon Cucumber and Avocado Salad}

2011-07-21T23:42:00.000-07:00

To heal the 20 plus years of gut destruction by means of gluten, soy, dairy and much more, I have begun a cleanse. I will only be eating foods that are soothing and avoiding any foods that would insight inflammation in my overly sensitive gut. Day one was yesterday and, may I just say, I really wasn’t the happiest camper. I have been slowly eliminating all sorts of food groups from my diet for a few years now and this cleansing diet is officially the most limiting I have ever experienced. Now don’t get me wrong, I am in full support of the philosophy behind it and am eager for the end result it might bring, but boy is it going to be a test of my perseverance and self control. I am already trying to find ways to create little desserts with the foods I have available to me. I truly am a dessert girl through and through….

To summarize the diet for you and well, to get a little pity from you all, let me tell you what I can and cannot eat for at least 30 days.

{Soothing List}

1. Most Veggies (except tomatoes, potatoes and mushrooms)

2. Fermented Food (like sauerkraut and pickles)

3.Any Meat (I’m only going to be incorporating Salmon for now)

4.Low Glycemic Fruits (This ones tricky. Some fruit I thought was LG is not!)

5. Anything and Everything Coconut and Olive based (One of the most soothing foods you can put in your body!)

6. Herbal Teas (a favorite already, fortunately)

{Inflammatory List}

1. SUGAR/Chocolate (including Low Glycemic like agave and brown rice syrup)

2. Grains (Any and all, even GF)

3. All Dairy

4. All Soy

5. All Alcohol

6. High Glycemic Fruit (melons, mango, pineapple, raisins)

7. Lectins (this one was the hardest for me to give up! Includes nuts and beans)

Well there you have it! Sooo if any of you have fun recipes to spice up my diet, please feel free to share! I had fun creating a nice light dinner this evening that you can even enjoy. It incorporates all soothing foods and just happens to taste delicious.

{Wild Salmon, Lemon Cucumber and Avocado Salad}

A perfect pairing, the lemon brings out the saltiness of the salmon and the avocado brings a rich buttery flavor to compliment the tangy lemon.

{Serves 1}

1 cup Diced Organic English Cucumber

1 tbsp Extra Virgin Olive Oil

Half a Ripe Organic Hass Avocado

Torn Pieces of Wild Alaskan Smoked Sockeye Salmon

Sliver of Fresh Lemon

Dash of Pink Himalayan Sea Salt

Mix your Cucumber and Olive Oil in a small bowl. Slice your Avocado and mix in, adding your Salmon to follow. Sprinkle the dish with fresh Lemon juice from your Lemon sliver and Salt it to your taste. Mix well and enjoy!

{The Everyday-Trader Joe's GF Oats & Coconut Milk}

2011-07-13T17:38:00.000-07:00

Today’s every day post is very exciting! I just LOVE making fun new discoveries in our local stores, especially ones that include inexpensive, quick and easy foods. Trader Joe's is my hero this Saturday. After enjoying a wonderful afternoon with Freddi Pakier preparing food for her Sunday cooking class, I stopped by TJ’s and found two wonderful treats. I truly wish you all could have been there. I was actually giggling in the aisle. Definitely got a few confused looks, but I did not care in the least! Trader Joe's now carries GF Rolled Oats! Not a puny little bag, but a whole 2 pounds worth, all for $3.99. WHAT!?

K, at this point I know some of you are saying….what is she so jazzed about and what are GF Oats? Let me provide some context. GF (gluten-free) Oats are Oats that are not grown or harvested near Wheat, preventing the all too common cross-pollination issue. If you are new to GF take note, Oats are not safe unless they are labeled GF. Now to bring it home with TJ’s, when looking in other markets you will discover that the same amount (2lbs) of GF Oats will range between $8-$20 dollars. Outrageous right? Hence, my excitement for the $3.99 Trader Joe's version. Are you with me now?

Wow, I’m still excited; now onto my second find. As many of you may have seen, our lovely TJ’s has begun to carry my favorite, Almond milk. This has been one of my staples for a while and once again TJ’s version is a dollar or two cheaper than any other market. While parousing this area I noticed a new addition, Coconut milk! Trader Joe's has finally caught up to the Coconut trend (a favorite trend of mine by the way)! I purchased a little vanilla flavored carton for $1.99 and walked away with a large smile on my face.

My first action, once out the door, was to call my fiancé. Not surprisingly the conversation consisted of me talking about food and how TJ’s has risen back to the top of my favorites markets (Yes, I have a list of favorites and yes, I do visit them all frequently…kinda just live for it). Needless to say, he is a very gracious and patient man. I’m truly blessed. Now, though, I am sharing the fun news with you! These are truly some fun and budget-friendly finds. Hope you find these tips helpful in your weekly shopping. Till next time… Enjoy!

{October Love}

2011-07-11T23:03:00.000-07:00

It's official. We have the keys. We turned on the electric and water. We even have renter's insurance. It's the truth.

We have a home.

A funny story truly, because we really just started looking a few weeks ago. We weren't fully expecting to find a place, just open to the possibility. Well, it turned out that the very first apartment we viewed and applied for was it! Pretty quickly and easily we found ourselves swept along the rental process and into the wonderful place we now call home.

It'll be a gradual process of moving in for me, followed by a full move in with my man after we marry in October. I must admit I am already eager and ready to make it cozy. My mom calls it nesting, so apparently I am ready to nestle down and make it just lovely for the two of us.

Our Casa de J, the name I have lovingly given it, is just right; big enough for the two of us, small enough to feel cozy and just the perfect amount of age and quirkiness and to make us feel like authentic newly weds. It's truly us.

Just for you I have a little tour of our sweet quaint space, so you can see for yourself. Enjoy!

{Our Home}

{Our Living Room and Kitchen}

{A Little Sangria to Celebrate}

{Our Bedroom and Closet}

{The View From Our Deck}

{Our Front Steps}

{Soaking It All In}

{October Love}

2011-07-09T22:32:00.000-07:00

{Brooke Aliceon Photography}

Today I want to share a new little piece of my life with you all. As many of you know I am engaged to the most wonderful man Jesus ever created. We are getting married the first of October this Fall and I couldn’t be more excited. It’s been quite a journey so far preparing for this special day; a journey that I realize all of you have taken or will eventually take. I’ve found so far that my own experiences can be encouraging, helpful and inspiring to others who may be traveling down the same road or are about to begin a similar adventure. It is from this realization that I came to a conclusion; I would like to begin sharing my progression through the three months I have left of my engagement. I plan to record my inspirations, visions, experiences, frustrations, thoughts, advice, victories and any little joys that arise from the general process. I hope you find these posts enjoyable, if not at least entertaining. I will continue my food posts as usual. They will simply be sprinkled with life and love posts.

I will begin right now by giving you the basics. We are getting married in the beautiful coastal city of Carlsbad, California. It will be a small and intimate garden wedding. Colors include a rich forest green, a stormy blue, and an accent of eggplant purple with base colors of steel grey and warm ivory. I have envisioned a very natural and airy setting. The ceremony will finish right at sunset, allowing the reception to be lit with strings of soft glowing light.

The pieces are truly beginning to come together and my vision, which was quite broad at first, is beginning to narrow, revealing the fun details. I am sure this progression will continue as the months sweep by.

So here finishes my first little story about the wonderful October event. I hope you will continue to stop by and share in my adventures of wedding, food and life. Keep a look out for more {October Love} posts to come.

Enjoy!

{The Everyday - My Morning Necessity}

2011-06-20T10:39:00.000-07:00

It's morning and my first thought goes to a my favorite, wake up tradition, a steaming mug of peppermint tea. A few sips and I feel my very soul relax and settle. It's the most soothing and comforting drink I have ever experienced. It also calms my stomach and helps prepare my digestive system for the day.

I began drinking it a year or so ago, when a cup with 2 tbsp of coconut oil mixed in was recommended, to soothe my extreme intestinal pains. This remedy relieved the stubborn pain within 30 minutes, making me an instant fan.

I began with Traditional Medicine's version, but moved on to Yogi's tea when TM stopped making their version. I highly recommend Yogi's peppermint tea for anyone.

My day begins well when I have my tea, so those little tea bags travel with me. Like today, I am vacationing in Mammoth Lake and my trusty mug is sitting right beside me as I type!

So whether you experience intestinal pain or would just like to feel relaxed and fresh for your day, I definitely recommend giving peppermint tea a try. You may find that it's the perfect start to your day as well.

Happy sipping!

{The Everyday - Snacks}

2011-05-30T12:14:00.000-07:00

Welcome to my new {The Everyday} posts! I've decided to take the time to share some of the foods I eat on a more regular basis. I a finding that many of you have questions about the day to day diet. Questions like, what do I eat for snacks or breakfast or how do I eat enough protein from a Vegan, Raw and GF menu? I have my staples and the occasional new treats I find and try, so I thought I would begin to share these with you all. There are so many options out there. Let's explore them together!

This week I gave a new brand of tasty-looking granola a try. I've been bored with my breakfast and wanted to spice it up with something! Typically GF granola is loaded with flaxseed, which I'm not huge fan of, but this granola had all the ingredients I like to use instead! I was so excited! They had a few flavors and though tempted to try all of them, as is my nature, I limited myself to two. I'm not going to lie, the price for these little goody bags was not easy to swallow, but such is the game with Raw,Vegan and GF food. The Cherry Ginger and Cranberry Orange were the flavors that made the final cut and came home with me that day. Needless to say I did not have the patience to wait until morning to give each a try. I popped the bags open on the way home and took a nibble a bit of each. Wow. I was even more excited. Each kind had a perfect blend of spice, nutty oatiness and that tart, yet still sweet, dried fruit! I loved both flavors!

When I got home I sat and read a bit about the company. A wonderful part about the Vegan, GF and Raw community is the stories behind the process of the food. Real people, small operations and a passion for the health of others. Typically you can find out about it all on the packaging, but their websites are always fun to visit as well. Laughing Giraffe Organics is one such company. They are the creative geniuses behind these new finds. A family run business, this company makes all of their products by hand. It's aspects like this that make me ok with paying a greater amount for my food. Quality over quantity, so the opposite of the rest of our commercialized and processed food. You get what you pay for! I also love their vision. They say it well. Yay for pure and whole nutritious food!

"Laughing Giraffe Organics provides healthy snack foods that are made from the finest organic ingredients. Because our products are made from real unprocessed foods, they are extremely rich in nutritional value. Small amounts will satisfy your snack needs more than “empty calorie” snack foods. Real foods have real calories that are needed to stay healthy and they taste great!"

{A Sweet Mistake}

2011-04-30T16:33:00.000-07:00

Group-on coupons started it all. A dear friend who knows of my cooking obsession signed my mom, my Love and me up for a cooking class with the wonderful Freddi Parker. I fell in love with her immediately. She is a marvelous and creative chef that loves the people she is around just as much as the food she makes for them. I just received the opportunity to help her prepare food for a few of her classes in June. I cannot wait!

It was one of her desserts from that class that inspired me. She creates a fabulous three ingredient, flourless and decadent chocolate cake. Unfortunately two of the ingredients are eggs and butter, which as we know is not welcomed by my tummy. I quickly knew I had to attempt to recreate it without these two of the three. The challenge was on. I gave it two solid tries in one night and well, it was quite a failure. Most well trained Chefs would laugh at my notion to even try as eggs are quite difficult to replace in such a recipe. I can only explain the attempts by my simple desire to create the impossible. Perhaps someday I will....

So, sadly I do not have a recipe for you today. You're probably wondering why are you blogging then Silly? Well, the reason I'm sharing this with you is because I want you to know that I fail. For some reason, you all seem to think I only experience success. Well I must correct this myth, because honestly, I fail all the time. Just ask my family, my close friends and most of all my sweet Love. He, brave man, will even venture to taste test my failures. His response to the food, my distraught look and sad kitchen moans typically goes something like this..."well, I'm sure it would be great with some ice cream?" To which I either laugh or at times hold back tears. These are difficult mistakes to swallow, expensive {everything-free} food is not the easiest to throw away.

Cooking is an art, but it is also a science. A calculated experiment that can really go wrong. Yet, do not be discouraged. There is always room for a good solid rescue. As my man would say, add ice cream or restructure the result and create something entirely new! This second option is exactly what I did with my failed flourless cake. I scooped it out of the cake pan and pressed it into little cookies. I froze them, added some leftover, vegan frosting and created little chocolate, cookie sandwiches. They were DIVINE. As a past girlscout cookie lover, these tasted just like my favorite thin mint cookies! I could not believe it. This kitchen adventure left me with a different, delicious chocolatey goodness and a renewed hope to continue my chemistry experiments.

Take this as a little cheers, do not give up my dear friends, enjoy the learning process and never stop experimenting in the kitchen.

Bon Appetit!

{Golden Honey Coconut Carrot Cake}

2011-03-24T22:23:00.000-07:00

Happy Thursday dear friends! Despite the forecast of rain on my birthday, Jesus brought me sunshine! A beautiful, vibrant blue sky greeted me Wednesday morning and I couldn't have been more surprised. What a perfect and lovely birthday present to welcome in my golden birthday.

I love to bake. Rarely ever pass up an opportunity to bake a cake, I just had to bake my favorite for my special day. I truly dislike creating cakes without a reason, even though I could use the practice. I like to have friends and family to savor my victory or eat the failure. Cake needs company. I chose one of my favorites, a delicious Carrot Cake, and whipped up a heavenly Coconut Honey Frosting to complete this scrumptious dessert. I just finished off a slice tonight and oh dear is it good. Nothing like the moist and almost chewy texture of a good carrot cake on your birthday or the day after!

I used a delightful recipe that came out quite nicely in my new spring-form cake pans (thank you mom!). The cake and frosting recipes came from other baking geniuses, but I added a few twists of my own to both and loved the results! I'm starting to get the hang of frosting. It's had me in tears multiple times, so I was pleasantly surprised when it developed smoothly and tasted divine! A pet peeve I have with frosting has made the process more difficult than it normally should be. I just can't help this one.

I hate powdered sugar and shortening in frosting. It gives me a major sugar rush (the bad kind) and a headache within minutes of eating.

If you are familiar with frosting ingredients, this eliminates just about every good thick, creamy frosting recipe known to man kind, well practically. Fortunately, I found one that uses agave/honey and coconut oil. Most I've tried melt after being pulled out of the fridge and create a gooey, oily frosting that looks and tastes terrible. Not this one, it's actually thick and frosts nicely!

Thanks for celebrate a bit with me! I hope you enjoyed the yummy photos of my golden birthday cake!

{Linked to}

Slightly Indulgent Tuesdays
Gluten Free Wednesdays

Gluten-Free Veggie Sandwich

2011-03-05T12:21:00.000-08:00

It's been a bit since I've posted, I apologize! With a new job and my recent engagement....well, it's been a wonderful whirlwind! Thank you all so much for your sweet notes of support and congrats! I just loved sharing my exciting news with you.

Today I have a delicious, yet simple, creation for you, the veggie sandwich. Instead of using sandwich bread I used toasted GF english muffins and mmmm it was perfect! Before my transition to my new diet I LOVED sandwiches, so naturally I quickly found ways to recreate my lunchtime favorite. As you know, I love the fresh produce so there are some ripe, juicy veggies in it. They keep the sandwich moist and flavorful. I hope you enjoy this fresh take on an everyday lunch treat!

{GF Veggie Sandwich}

1/2 Food For Life GF English Muffin
Ripe Organic Heirloom Tomato
Mustard or Broccoli Sprouts
Ripe Hass Avocado
Organic English Cucumber (The English really is better; I promise!)
Organic Rainbow Chard
Your Favorite Mustard Dressing

First toast your English Muffin. While it's toasting slice your Heirloom Tomato, English Cucumber and Avocado. Wash and pat dry 2-3 leaves of Rainbow Chard, chopping off the stems. Pull the English Muffin out and spread your choice of Mustard Dressing. Layer the Tomato, Avocado and Cucumber. Follow it with a bunch of Sprouts and then top it with the Rainbow Chard. The Chard works as the "other slice" of Muffin or Bread, keeping the sandwich light and refreshing!

{The Engagement}

2011-02-17T13:00:00.000-08:00

Today I have some personal news to share with you all.... I'm ENGAGED.... and needless to say I'm beyond happy and excited! I'm overflowing with pure, sweet joy! I get to marry and spend the rest of my days with my dear, dear Love and very best friend. My sweet Jesus, you have truly blessed me beyond compare!

I decided to share a few photos so that you all may see a bit of the story! He proposed on the bluffs of the La Jolla coastline with the most beautiful ring I truly have ever seen, honestly...I'm not just saying that! So here's a few photos of the proposal and the gorgeous ring my Love designed. May these photos bring you as much delight as possible on this wonderful day!

{La Jolla Proposal}

{THE RING}

Chopped Grapefruit and Mixed Berry Salad

2011-02-15T12:18:00.000-08:00

Happy Valentines week to you all! I feel like I'm dancing and floating on clouds this week because I just had the most lovely Valentine's weekend with my Love. Beautiful sunsets and humorous personality tests paired with a sweet, fruity treat created the perfect Valentine's. My man is a lover of anything "pie-ish", so I just couldn't miss the opportunity to whip up a sweet peach-berry pie for him. It was my first ever, from scratch, and it turned out beyond delicious! I cannot take full credit, haha I actually followed a recipe this time. He and I felt it was honestly the best we'd ever had, which is saying a lot because it was an everything-free pie! It was the perfect treat for the perfect weekend.

Today, I don't have a dessert for you. Instead, I want to share a fresh and colorful salad creation! It's been quite a success and is currently a running favorite among friends and family. As a result, this post is for those of you that asked for my exact ingredients, since I can rarely remember exact amounts in person.

I hope your month of love is a delightful and sweet one for you all! Enjoy!

{Chopped Grapefruit and Mixed Berry Salad}

Ingredients:

~Salad for Two

2 Large leaves Organic Rainbow chard

1 Large leaf Organic Collard Greens

¾ cup Organic Spinach

½ ripe Hass Avocado

Organic English Cucumber

¼ Large Yellow Onion

½ cup Organic Blueberries

½ cup Organic Blackberries

½ Ruby Red Grapefruit

Dressing:

3-31/2 Tbsp Organic Applecider Vinegar

1 Tbsp Agave Nectar

Pinch of Pink Himalayan Salt

Wash your Greens and chop into bite size pieces. Slice and chop the Avocado and Cucumber into bite sizes as well. Set Yellow Onion top-side up and slice thin strips, moving away from the center, then cut these long thin strips in half. Combine all ingredients, including Berries into a large bowl. Grab your Grapefruit and cut along the outline of its insides, leaving only the skin. Slice between each little triangle and then scoop each out over the bowl of salad. Let the juice fall into the bowl and don’t forget to squeeze the extra in there too! Pour the Vinegar and Agave over your salad, followed by the pinch of Himalayan Salt and then toss to finish!

{Linked To}

Bean Spread & Goat Chevre Date Appetizer

2011-02-09T15:49:00.000-08:00

I cooked my own beans! My friend Alisa had me over the other day and shared her freshly cooked beans…after my first few bites I was asking for instructions! I just loved it! I can make them the perfect texture and saltiness that I want. It also saves money buying in bulk and I can have more variety, blend all sorts of beans together to create mixes or dishes. I also avoid the possible poisoning from the metal can and eat it sooner cause it’s fresh in my refrigerator, some nice side benefits. I am also in LOVE with the Chocolate Heirloom Tomato. I just tried it for the first time at my weekly farmers market run and could not leave the stand with out at least three!

I thought it’d be fun to try making a spread with my lovely food processor and use the Beans and Tomatoes. It turned into an idea for an appetizer and soon I was pulling out my other favorite that I have yet to share with you, the Chevre-stuffed Medjool Dates, yes you may start drooling now. I am. So enjoy, and now perhaps you will have a pretty little treat to bring to your next party!

{Arugula Bean Spread}

Ingredients:

1 cup Assorted Cooked Beans
(such as Black, Kidney, Lima, etc)
Handful of washed Organic Arugula

Dash of Minced Fresh Garlic or Garlic Flakes

¼ cup freshly Chopped Red Onion

Pink Himalayan Salt to taste

Organic Chocolate Heirloom Tomato

Organic English Cucumber

Combine first set of ingredients in a food processor and well, process! Then dice the Chocolate Heirloom Tomato and gently fold into the spread. Slice your English Cucumber and spread with the dip for a delicious appetizer.

{Goat Chevre-Stuffed Medjool Dates}

Ingredients:

Choice or fancy Medjool Dates

Goat Chevre (I used a Chevre flavored with garlic and herbs)

Delicately slice Dates long-ways and remove pit. Use a spoon to carve off a bit of the Chevre. Use your fingers to slightly roll the Chevre long-ways. Gently open each Date and place the rolled Chevre inside, closing the Date’s skin around it to finish. Arrange Dates on an oiled sheet and bake at 300 degrees for 10-15minutes or until the Chevre begins to ooze out of the Date. Pull out and let cool, then serve warm.

{Linked To}

Slightly Indulgent Tuesdays

Seaweed Rice Salad

2011-01-28T01:09:00.000-08:00

Today's recipe was inspired by a bit of seaweed. I keep hearing how seaweed is full of fabulous nutrients and therefore decided to give it a try. My first tip from the experience: WASH YOUR SEAWEED! It's preserved with A LOT of salt, so it's really important to wash away the salt before eating. I decided to incorporate some brown rice and spices with the seaweed, then progressed to making a salad out of it. My new favorite dressing/sauce fit perfectly with this arrangement and I thought it might be the perfect chance to share it with you all, so I included that as well!

{Seaweed Rice Salad}

Ingredients:

~makes one bowl

1/2 cup Cooked Organic Brown Rice (I use Trader Joe's)

1/4 cup Organic Mushroom Broth (or any other GF/DF broth)

1/8 tsp Paprika

1/8 tsp Minced and Toasted Onion

1/4 tsp Minced Garlic

Sprinkle of Pink Sea Salt

1/2 cup Raw Mixed Sea Vegetables (I use Sea Tangle)

1 1/2 cup Mixed Fresh Organic Lettuce Greens

1 TBSP Raw Coconut Aminos Soy-Free Seasoning Sauce ( I use Coconut Secret; it's GF/DF)

To begin pour Brown Rice and Broth into a frying pan and simmer until the Rice has absorbed the Broth and has a thick consistency. Add in the Spices and Sea Salt and stir, still simmering, for 20 seconds or so. Take the pan off the heat. In another bowl pour Sea Vegetables in with about 1 cup of water and swish about. Drain and repeat until the salt has been removed from the Sea Vegetables. Then add to the Rice in the pan and mix well. Grab the bowl you are eating out of and fill it with your choice of Greens. Top with the Rice Mixture. Drizzle with the Coconut Seasoning Sauce to finish, toss and enjoy!

{Linked To}

Whats for Dinner Mom
My Sweet and Savory:Meatless Mondays
A Southern Fairytale
Slightly Indulgent Tuesdays
Gluten Free Wednesdays

A Little Update

2011-01-26T16:10:00.001-08:00

Hello all! I'm back! I just returned from a lovely road trip to Utah and Colorado. Having never experienced these states before it was a time of new discoveries and adventure. I had the company of my best friend and love, which made the the journey even better, because he was there to witness the majesty of the mountains and snow along with me!

As always I had to prepare for the trip with all sorts of quick go-to snacks and meals. It's getting easier each time and I actually felt pretty prepared this trip. I also made a fun discovery that got me rather excited while traveling. Apparently, Whole Foods is popular in Salt Lake City, Utah and all over the state of Colorado! If you didn't already know....Whole Foods is like Disneyland to me. I'm a bit obsessed... So needless to say it was a great stop for when I needed just about anything. Thank you dear Whole Foods!

Unfortunately, while skiing in Utah I had a health problem arise that landed me in the hospital for a day. An undiagnosed response/infection caused my body to...well, for lack of an adequate medical term, freak out. Praise God, I had dear dear friends about me and kind doctors that tried to help. I came away somewhat relieved of the pain, but with questions unanswered and symptoms undiagnosed. Thankfully I am home now and have spent a few days recovering. Today I woke feeling energized and rested, so I think I am definitely on the mend! I am choosing to hope that answers will come in time.

Happy Wednesday to you all!

Vegan Raw Samoa Cookies

2011-01-16T20:15:00.000-08:00

January, a month of beginnings and new resolutions. By now many have already given up on those dreams and goals, allowing themselves to sink back into the well-worn trail of 2010. It's easy to concoct beautiful visions of new and refreshing habits and lifestyles, but difficult to stay true to them as time passes. Our daily life swirls around us, slowly wiping away the conviction, motivation and memory we had only weeks before.

Last January I took on a little dream of my own, which over time has built up this lovely Sweet and Salty Life of mine. Creating this blog was the result of a few nudges, a bit of foodie-film inspiration and a deep desire to write about my culinary creations and experiences. A year later, I am still here and loving every time I get to share a bit of my story.

As a part of acknowledging my journey I just want to thank each and everyone of you that have encouraged me, sampled my tasty and perhaps not so tasty experiments, taken the time to read my thoughts, given feedback and most of all shown such a desire to love what has become my passion.

So cheers to another year of culinary adventure and to all of you my dear friends!

To continue the adventure I bring you a girlscout-inspired treat, the Samoa Cookie! A delicious concoction, this recipe was a pleasant surprise thanks to my delightful, new food processor. By far my favorite gift from my parents, I have had such fun playing with nuts, fruit, flour, etc. in my beautiful Cuisenart. The cookie for today is completely Vegan with frosting that is both Vegan and Raw. Could it be any better for you?

{Vegan Samoa Cookie}

Ingredients:

Base

1/4 cup Raw Cashews

1/4 cup Raw Almonds

1 TBSP Raw Chia Seeds

1 cup Gluten-Free Oats

1 tsp Macca Powder

2 TBSP Raw Coconut Nectar (raw agave or honey might work as well...just haven't tried it yet!)

1 TBSP Raw Maple Syrup (again....your choice)

Frosting

3 TBSP Raw Coconut Oil

1-2 TBSP Raw Agave Nectar

2 1/1 tsp Raw Cocoa Powder

Dash of Cinnamon

Dash of Pink Sea Salt

Begin by processing the Nuts, Seeds and Oats together. Add the Macca quickly after and continue to process. Drizzle in the Coconut Nectar and Maple Syrup and pulse. Use a rubber spatula to scrape the sides and pulse again until the Nuts, Seeds and Oats stick together. Scoop out and place in a pan lined with parchment paper. Spread the base pressing it outward with clean hands until the surface is even and it's about 1/4-1/2 inch thick. Place the pan in the refrigerator for 30-45 minutes.

While it's hardening, combine all the frosting ingredients in the processor and process until smooth and lightly warm. Pull out the base and frost your cookie! Return the pan to the refrigerator (for longer preservation put in freezer) until frosting is hardened. When ready, cut into bars and enjoy! They soften the longer they are out of the fridge or freezer, but you'll eat each so quick you probably won't even notice!

Good luck with your 2011 dreams, may they be just as sweet as this simply delicious treat.

{Linked to}

A Farmers' Market Chopped Salad

2011-01-02T14:43:00.000-08:00

A farmers' market inspired salad is what I bring you today. Besides finding and scouring through cookbooks, strolling through farmers markets is my absolute favorite pastime. I haven’t visited one in a couple months, so I was way past due for a good long meander through my local market. Today was glorious. The sun was shining and the air, though chilly, was fresh and post-rain clean. I got my cash ready and mozied along the street stopping at various booths that grabbed my attention. Organic and local produce was prevalent and I couldn’t get enough of breathing in the earthy smell and tasting the sun-ripened sweetness. Now, if you’ve never understood the draw of local or organic, let me explain.

Basically, the more local your produce is the longer it’s on the vine, branch, in the ground, etc. This means it’s not harvested until it is perfectly ready to explode with ripe goodness. The taste, appearance and texture of the produce will be at its prime. If it’s organic this means the produce received nothing of a chemical nature that could alter the fruit or hurt the consumer. A nice benefit for those of us that tend to forget about washing the produce before inhaling…like me…is that all we have to worry about is dirt.

Now compare this to the chain grocery stores’ chemically-induced, oversized, pre-picked, poison-covered produce and perhaps you’ll join me and start visiting the local farmers' market!

Because of my little trip I was able to create one of my tasty and nutritious chopped salads for lunch! This simple salad is made up of the ingredients I found there with a little help from Trader Joe’s brown rice and black beans. Salads are not meant to be calculated or exact like some people’s approach to baking, so feel free to reduce or increase the amounts of any ingredient I include.

{Farmers' Market Chopped Salad}

Kale

Chard

English Cucumber

Fuerte Avocado

Heirloom Tomatoes

Cooked Brown Rice (cooled)

Cooked Black Beans (cooled and salted)

{Fresh Dressing}

~for 2 1/2 – 3 cups of salad

1 TBSP Bragg’s Organic Apple Cider Vinegar

1 TBSP Eden’s Organic Red Wine Vinegar

1 TBSP Raw Organic Blue Agave

Sprinkle of Pink Sea Salt

Wash and chop the lettuce creating one-inch strips both horizontally and vertically. This will help your body better digest the fibrous salad! Slice the Cucumber, Tomatoes and Avocado. Combine these with the Brown Rice and Black Beans and toss with the lettuce. Drizzle with Fresh Dressing and toss again. For a creamier dressing, pour in the Fresh Dressing and then mash the Avocado in a separate bowl (instead of chopping), mix it with a sprinkle of Pink Sea Salt and toss throughout salad.

Enjoy!

{Shared and linked up with some favorites of mine}

Real Sustenance

Slightly Indulgent Tuesdays

Sightly Indulgent Tuesdays

A Fresh Beginning

2010-12-29T22:08:00.000-08:00

Hello friends! I thought I would drop a line, despite not having a new recipe to share. Life is full of surprises and this week has been no exception. It's taking a fresh new turn for me and I look forward to what is to come. An undiscovered adventure awaits I am sure, but until then I hope to become reacquainted with a love, the love of creating, experimenting, capturing and tasting....my {everything free} goodies.

I am excited to learn more about myself and the world around me as I continue on the journey set before me. For life is a beautiful gift, if we choose to see it as such. No matter the circumstance or stage I find myself in I hope to let go of each day and know that provisions will come, friendships will grow and change and my purpose will always remain the same.

I do have a little something fun to share with you! I recently received a beautiful gift for Christmas and because everyone is asking where I got it...here's the place to go! Emilee Sutherland with Tasteful Tatters, is my new favorite accessory designer. Creating beauty from the simplest and loveliest fabrics, Emilee designs pieces that are truly captivating.

{Compliments of Emilee Sutherland Photography}

I hope you have the time to peruse through her work and perhaps collect a few treasures yourself! Enjoy!

As the holiday season comes to a close, I challenge you to truly begin afresh. See the beauty around you and take the time to cherish each new morning. Love others.

Have a wonderful and merry new year my friends!

Vegan Carrot Cake

2010-12-14T23:01:00.000-08:00

Carrot cake is one of my favorite desserts, so need I say more? Creating the perfect recipe has been a dream of mine. I’m nowhere cocky enough to say that this recipe is the best recipe you will ever find, but I am rather proud of the result! It’s a tasty, healthy and allergy-friendly version of grandma’s decadent carrot cake. You will want a second slice and you'll still feel great after having it!

When it came to frosting this cake, I was determined to find that perfect vanilla frosting. I have a difficult time so far because I want to create a recipe without sugar and butter. I was fortunate to find a great candidate at Elana’s Pantry. Elana has fabulous, allergy-friendly recipes that will inspire you, so maybe head over there after you give this recipe a try! She has a great frosting recipe that I used for this carrot cake and it really turned out well. My only complaint (if you can really even call it that) is its need for refrigeration, but that's just the nature of the ingredients I suppose!

So dear friends, here it is. This lovely carrot cake is my own little creation, full of my favorite, safe spices and unique twists!
Enjoy!

{Vegan Gluten-Free Carrot Cake}

Ingredients:

~ 1 two-layered cake

1 cup Brown Rice Flour

1 cup Chickapea/Garbanzo Bean Flour

½ cup Sorghum Flour

½ cup Coconut Flour

1 TBSP Ground Ginger

1 tsp Ground Cloves

2 tsp Cinnamon

1 ½ tsp Baking Soda

1 tsp Xanthan Gum

¾ tsp Sea Salt

1/3 cup + 1 TBSP Ground Chia Seed
(I would recommend 1/4-1/3 cup for a fluffier cake, reduce water to ¾ cup if you do so)

1 ½ cup Warm Water

1 TBSP Vanilla Extract

1 cup Grapeseed Oil

1 cup Light Coconut Milk

1 cup Agave

1 cup Sucant

1 ¾ cup Grated Carrots (about 4 medium carrots)

1 cup Raisins

To begin, preheat oven to 350 degrees and grease two 9inch cake pans, layering the bottoms with parchment paper. Mix all the dry ingredients listed first, in a medium bowl. In a small bowl, combine the Grounded Chia and Water; mix it and let it sit for 10-15 minutes. While your waiting, grate your Carrots. Pull out another large bowl and whisk the Vanilla, Grapeseed Oil, Coconut Milk, Agave, Sucant and Grounded Chia mixture. Then, slowly begin to add the dry mixture to your large bowl. Stir well and fold in your Grated Carrots and Raisins. Pour into prepared pans and bake for 30 to 35 minutes (can vary slightly depending on your oven). The surface of your cake should be a dark golden brown and a toothpick should come out clean.

{Vegan Coconut Cream Frosting}

*compliments of Elana’s Pantry

Ingredients:
~frosts 1 two layer cake or 24 cupcakes

1 cup Light Coconut Milk

1 cup Agave

pinch of Sea Salt

5 tsp Arrowroot Powder

1 TBSP Water

1 ¼ cup Coconut Oil

Pull out a saucepan and pour Coconut Milk, Agave and Sea Salt into it and let it simmer for 10 minutes. Combine the Arrowroot and Water in a small bowl until it becomes a paste, then add to saucepan. Whisk the ingredients vigorously until it’s shiny. It really does become shiny! Turn off the stove and gradually blend in the coconut oil. Let it cool for 10 minutes, then place it into a container for refrigeration. Refrigerate the frosting for at least an hour and a half, until it turns white and solidifies. I refrigerated mine overnight. When you are ready to frost your cake, pull it out and whisk until it’s fluffy. Sample a bit… and frost your cake!

{Other Great Links}

Gluten Free Wednesdays

Banana Chocolate Chip Bread

2010-11-29T20:14:00.000-08:00

It's been a while since my last note to you all and for that I must apologize. Life has taken me on a journey this year and these last few weeks have been no exception. I wish I had a career in the culinary arts, but for now that dream is at bay. Instead, I have two normal jobs which have lovely and difficult parts to them. Hopefully after this week life will slow down a bit and I will be able to spend more time in my little neglected kitchen.

Ironically, it's been raining cook/nutritional books of late and I am just antsy to break into them and put their recipes/nutritional theories to the test. As you may have gathered from reading my notes, I am slightly obsessed with books, especially any that share nutritional/food information. I love to learn new or even old ideas, just the thought of it gets me excited! Today I am sharing with you the result of a delicious bread. The recipe comes from one of my old favorites, NYC Babycakes, and surprisingly I actually followed it almost to a tee! I exchanged the rice milk with almond, but that's it. It really was quite out of the ordinary for me!

{Banana Chocolate Chip Bread}

Since I did create the bread straight from Erin's cookbook and I believe in supporting chefs that create the seemingly "impossible" recipes {in other words the delicious treats that are free of dairy, gluten, soy, eggs, etc.} I will not be posting the recipe for you here. I want you to find her cookbook and find it yourself. It's designed beautifully and the bakery is promoted by many of its celebrity fans. Believe me the book is so worth the expense and there are many more wonderfully yummy recipes for you to try too. Erin, you make a perfectly fluffy, sweet and satisfying Banana Chocolate Chip Bread. Thank you for your many labored hours in that little New York kitchen of yours!

Linked to Slightly Indulgent Tuesday

Vegan Black Bean Burgers

2010-11-08T22:47:00.000-08:00

This past week I had a hankering for something filling and flavorful. Typically I would make a yummy salmon or chicken dish, but my diet has altered a bit of late. Growing up, I willingly called myself a carnivore. I definitely enjoyed the flavor of beef, chicken and fish. Currently though I have been avoiding animal protein and eating more of a vegan diet. So these tasty foods were out the question when considering flavorful and filling options...

It's been quite a journey, but I have to say that lately my body has shown some amazing improvements! I truly believe avoiding animal proteins has greatly helped with this. My little stomach as well as my intestines haven't had to work as hard to digest. My theory is that because my body isn't putting all its effort into creating enzymes to break down the food I'm eating and/or working at it for hours at a time, it can focus on other functions that are vital for maintaining a healthy body! So, anyways that's a tid bit behind why I'm eating vegan!

For today's recipe I give you a tasty vegan meal that fits the "filling and flavorful" criteria perfectly. This recipe has a bit of freedom to it, as you'll see. Don't be intimidated by the lack of measurements for the seasonings and spices, just have fun with it. Personalize it and satisfy your own palette!

{Vegan Black Bean Burgers}

~makes 12 "Patties"

1 can of Organic Black Beans
1 Fresh Tomato chopped
1 Garlic Clove diced
2 TBSP chopped White Onion
2 chopped Green Onions
2 Whole Carrots diced
1 Cup Sunflower Seeds

Seasonings:
*add to taste

Pink Sea Salt
Rosemary
Garlic Salt
Fine Black Pepper
Crushed Chili Pepper
Paprika
Chili Powder

Preheat oven to 400 degrees. Blend the Sunflower Seeds in a blender until mostly ground and set aside. Drain the Black Beans and pour into your blender. Add the ground Sunflower Seeds, chopped Tomato, Garlic, Green Onion and all the spices/seasonings you want to your blender and blend! Pour into a small bowl and add the well diced Carrots and White Onion. Stir well to create a thick consistency. Scoop 1 to 2 TBSPs onto a lightly greased baking sheet. Use the spoon to shape the mixture like a patty. Place baking sheet into the oven and bake for 25-30 minutes until baked all the way through!

I like to create my "burger" by placing the patty on a piece of toasted Udi's whole grain bread with mustard, ketchup, fresh spinach and a few thin slices of avocado. YUM! I was so surprised by how much it tasted like a regular meat patty. Nutritious and tasty, yes please!

Enjoy!

(Other Lovely Links)

Slightly Indulgent Tuesday
Tuesday Night Supper Club
Tasty Tuesday

Gluten-Free Wednesday

Agave Glazed Walnuts

2010-11-01T22:28:00.000-07:00

Nuts, nuts, nuts... I love nuts. There are so many varieties to choose from, pecans, almonds, macadamia nuts, brazilian nuts, coconuts and of course walnuts. They're a delicious source of healthy fat and can be used in many creative ways. My recent attempts with eating Raw have shown me the versatility of the nut. Crusts, breads, smoothies, cream, ice cream...all can be made with the simple nut!

The recipe I'm sharing with you today creates a heavenly walnut. Originally inspired and borrowed from my sweet friend Noel, you will love the simplicity of this recipe! I understand there are some nut haters out there, but before you judge I would give these glazed goodies a try. Sweet and yet still nutty, I suggest starting with these if you're normally not a walnut fan. Sprinkle them on a salad, add them to ice cream or even eat a few as a snack. You may be surprised by their tasty flavor!

{Agave Glazed Walnuts}

4 TBSP Raw Agave Syrup
2 TBSP Earth Balance-Soy Free Version
1 Cup Gluten-Free Raw Walnuts

Pour it all into a medium pan and sauté on medium heat.
When the Walnuts are hot, lower the flame and allow the nuts to simmer until the glaze has become thick. You will know the Walnuts are ready when there is no liquid in the pan and the nuts have completely soaked up the Agave and Earth Balance. Let them cool and then store the nuts in an air tight container to keep them soft and moist.

Eat a few as a snack or dessert or a topping for your salad and enjoy the beautiful benefits of these nutritious nuts!

{Linked to...}
Slightly Indulgent Tuesday
Tasty Tuesday
Gluten Free Wednesdays

Artisan Bread

2010-10-26T00:13:00.000-07:00

I've wanted to bake my own loaf of bread for ages and my new sweet friend Brittany at RealSustenance has recently tried to create a few loaves egg-free herself. Her attempts inspired me to finally give it a try!

On one of my fun bookstore dates with myself I found an intriguing cookbook written by the chef behind Seattle's Flying Apron Bakery. Their house bread recipe looked fantastic and it wasn't long before I began plotting when I could bake my first loaf. This morning turned out to be the only time I could, so I got up nice and early to throw on my apron, warm up the oven and pull out my flours!

It baked for close to two hours and the kitchen smelled heavenly the entire time. I think it really settled the somewhat dreamy idea I had of waking early to bake, allowing my husband to wake to the delicious and comforting smell of sweet bread. The husband is not yet here, but my family gets to experience the mouthwatering aroma and they don't seem to mind being the recipients of my early, morning baking results!

When I pulled it out I immediately fell in love. A beautiful loaf, it matched its delicious aroma well. I couldn't help but long for France. I have never been, but the idea of freshly, baked artisan loafs and baguettes seems to be a common occurrence there. If I can't travel at least I can create the same experience in my own little San Diego kitchen!

I hope you can enjoy the beauty of this delicious artisan loaf and maybe even give it a try yourself. Here is the recipe from the cookbook, with my own personal alterations.

Bon Appetite!

{Artisan Bread}

2 3/4 Cup Brown Rice Flour
1 Cup Garbanzo bean Flour/Chickapea Flour
1/4 Cup Chia Seeds ground in the blender
11/2 tsp Sea Salt
3/4 tsp Xanthan Gum

1/4 Cup Extra-Virgin Olive Oil
1/4 Cup Pure Maple Syrup
1 Cup lukewarm water
1 packet of Active Dry Yeast
1/3 Cup pureed Pumpkin

Warm the oven to 300 degrees and grease your baking pan. Mix the top five ingredients in a medium bowl and mix the Olive Oil, Maple Syrup, water and Yeast in another bowl. The yeast will become activated after 3-5 minutes of stirring and it will begin to bubble and appear cloudy. Once it is activated, begin to slowly add the first bowl and Pumpkin Puree to the yeast mixture. Do your best to not over-mix the ingredients. Plop the dough on a floured surface (floured with Brown Rice Flour) and knead gently a few times. Create a 12inch loaf and place on greased baking pan. Lastly, slice the loaf gently on the side to keep it from cracking too much.

Bake for one and a half to two hours in the oven. When you slide a knife into the bread and it comes out clean, pull your beautiful loaf out and let it cool. I suggest wrapping it in a cotton cloth or clean towel to keep it warm, moist and fresh longer.... it also makes it appear and feel more European!

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Gluten Free Wednesday

Apple Muffins

2010-10-18T20:33:00.000-07:00

October is a birthday month! Both of the men in my life celebrate their special days in the first week of this wonderful month. Don't worry, one of them is my Dad. Haha and he is the one that inspired this recipe! A lover of the apple and all things that incorporate this tasty fruit, I wanted to find a recipe that used it in a simply delicious way. My family was having a birthday breakfast for him, so I thought muffins might be a light but filling treat. Since it's the closest thing to a cupcake, it fit the birthday atmosphere quite well.

The muffins turned out fantastic! I am not just saying that...they really did! Even as I am writing this my Dad is asking me when I am going to make more.

Again, my little backyard apple tree is producing up a storm, so the Michel family has more apples than they know what to do with! Solution? My Dad says... more apple muffins!

The original recipe is from a wonderful blog called MAID in Alaska. As is typical, I changed a few things here and there, but check out her original recipe here to create your own version.

{Apple Muffins}

6 TBSP boiling Water
2 TBSP Chia Seeds
3 Cups Gluten-free Oats
1 1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/2 tsp Sea Salt
1 1/2 Cinnamon
2 TBSP Grapeseed Oil
2 tsp Vanilla
1/4 Cup Agave
1/4 Cup unsweetened Applesauce
1 Apple shredded/grated
1 Apple chopped with skin on

To begin heat oven to 350 degrees and heat the water. Grind the Chia seeds in your blender until they become more like meal. Once your water is boiling, pour it in with the Chai seeds and set aside. Use the blender again to grind the Oats. Neither the Oats nor the Chai has to be completely ground, just enough to keep texture while still creating some finer meal/flour. Combine the Oat flour with the rest of the dry ingredients.

Next shred your first Apple with a cheese grater. Place the shredded Apple in a large bowl with all the wet ingredients. Gradually add your dry mixture to this wet mixture. Finally chop your second Apple, leaving the skin on, and fold into your batter. Pour into greased muffin tins and bake for 20-30 minutes, depending on your oven!

Once they are golden brown, pull them out, let them cool and enjoy! They are delicious right out of the oven. They don't even need butter or honey, although these are always delightful compliments.

Enjoy!

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MMMondays

Blackberry Apple Cake

2010-10-10T13:31:00.000-07:00

Now that Fall is truly upon us, my family's apple tree has been delivering gorgeous fruit! I love using produce from my own garden or from local farmers markets, so the fact that I can go and grab an apple directly from my yard brings me great satisfaction. My wonderful man and I also happened to go blackberry picking a few weeks ago and gathered enough to make multiple delicious treats. I froze most of them so I can bring them out later when they're no longer in season. Today I wanted to share a tasty cake that we made from my apples and blackberries. I found a wonderful recipe on Karina's blog that caught my eye and I just had to give it a try. The following recipe has a few alterations, but feel free to follow her original recipe that incorporates cranberries. I may use that version when Thanksgiving rolls around. I ate this yummy cake in the morning and would love to bring it to a brunch sometime! It also tasted delicious in the evening with my favorite coconut milk ice cream. Give it a try and let me know when you prefer to enjoy it! I hope you are enjoying this year's Fall as much as I am!

{Blackberry Apple Cake}

Ingredients:
1 Cup Sorguhum Flour
1/2 Cup Buckwheat Flour
1/4 Cup Potato Starch
1 tsp Xanthan Gum
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Sea Salt
2 tsp Cinnamon
1/4 tsp ground Cloves
1 Cup Sucant

1 TBSP Egg-Replacer
1/4 Cup warm Water
1/2 Cup Grapeseed Oil
1/2 Cup unsweetened Applesauce
1/2 cup of unsweetened vanilla Almond Milk
1/4 teaspoon Rice Vinegar
2 TBSP raw organic Agave
1 tsp Bourbon Vanilla

2 Cups Chopped Apples
3/4 Cup frozen Blackberries

To begin preheat oven to 350 degrees and grease a 9 inch round pan. Then mix all the dry ingredients together in a medium bowl and all the wet in a larger bowl. Stir well and then combine the two in the larger bowl. Fold in the Apples and then pour batter into pan. Tuck in the Blackberries throughout the batter. Drizzle Honey or Agave over the batter in a criss-cross fashion. Place in warmed oven and bake for 45-60 minutes. Test it by sticking a small knife in the center. If it comes out clean, without lingering batter, then it is ready! Pull out and eat warm. This cake is a delicious breakfast treat or yummy dessert when served a la mode!

Gluten Free Wednesdays

MMMondays

Cranberry Acorn Squash Goat Cheese Pizza

2010-09-27T20:25:00.000-07:00

Welcome to the season of Fall! I would like to say it's my favorite season, but honestly it's always been a wash between Fall and Spring. Yet, every time I notice that brisk chill in the air or the changing color of leaves, Fall quickly takes first place in my heart. For now it has my loyalty and as I start pulling out those cozy scarves and warm jackets my excitement will grow even more.

Obviously, I believe such a magnificent season must be brought in with style and celebration. You may laugh, but Thursday was the official first day of Fall and I created a Fall-inspired meal. I didn't plan to make it feel like Thanksgiving, but my central ingredient is typically on the Turkey day menu. I had an Acorn Squash that was a little past due and needed to be used, so I decided to try a new twist on an old favorite: a colorful Fall pizza! My pizza dough continues to rock my family's taste buds, so it works wells as a base for any fun creative dish.

Here's the outcome of my Fall and Acorn Squash inspirations! I hope you can give this delightful recipe a try!

{Cranberry Acorn Squash Goat Cheese Pizza}

~makes 12 squares

For the Dough:

1 package of dry, active Yeast

1 tbsp Sucant
1 cup warm Water

3 Tablespoons Olive Oil

1 teaspoon crushed dry Rosemary

1 teaspoon of Oregano

1/2 teaspoon Cardamon

1/2 teaspoon Curry Powder

1/2 Tablespoon Apple Cider Vinegar

1 teaspoon Sea Salt

1 teaspoon Xanthan Gum

1/4 cup Sucant (Organic Evaporated Cane Sugar works as well)

2 1/2 cup Bob's Red Mill All-Purpose Flour

For the Topping:

1 ripe Acorn Squash

1 Tablespoon Olive Oil

2 Tablespoons Pure Maple Syrup

1/4 teaspoon of Sea Salt

2 cups fresh or defrosted Cranberries

1 cup sautéed Onions

Goat Cheddar and Brie Cheese

To begin, combine 1 cup warm water (following temp. directions on your yeast package) with the Yeast and Sucant in a small bowl and whisk. Let it sit for 5-10 minutes allowing the yeast to proof and foam.

Finally, drop the dough with the aid of your spatula onto the stone. Wet your hands to flatten and spread the dough evenly to the thickness you want your crust to be. Lightly coat the dough with olive oil. This will help it brown beautifully.

Place pizza in pre-heated oven at 425 degrees and bake for 10 minutes.

To prepare the Acorn Squash, microwave it whole for 2 minutes to soften it. Cut in half and scoop it clean. Then continue to slice into little half moons about 1/2 inch or so thick. Toss in a large bowl with the Olive Oil, Sea Salt and Maple Syrup until well covered. Place on parchment lined sheet and pour remaining liquid over the squash.

Pull your pizza out and turn the oven down to 375 degrees. When ready place the Acorn Squash in the oven for about 20 minutes or until soft.

Meanwhile grate fresh Goat Cheddar and Brie all over the pizza until it's well covered. Top it with the Cranberries and lightly sautéed Onions. Once the Squash is ready pull the skins off and place them on top, either moonshaped or diced. Once the cheese begins to bubble pull it out and let it cool.

I hope this new twist on pizza brings the fall season home for you! Happy brisk and cozy days to you!

{For more delicious recipes}
Gluten Free Wednesday

MMMondays