A Few Changes to Share

Hello my sweet friends!

I cannot believe March is upon us. It has come so quickly this year.  I'm not complaining. It's truly the perfect month, with beautiful weather that dances between glorious sunshine and soft refreshing rain,  I do love it.   For another reason,  I am partial to March.  Yes, it's my birthday month.  I unashamedly bask in the attention birthdays bring and firmly support the notion of a birthday month, instead of a simple day.  Therefore, the month of March typically offers me a marvelous amount of fun-filled birthday adventures.  Yet, this year a sweet new adventure has come my way that has no relation to my birthday, though it is a birth of sorts.  I have finally decided to move myself to a new little corner of this great wide web world. The time has come for me to start a fresh.

A Sweet and Salty Life has been a sweet place to share my recipe and life adventures over these last few ever-surprising years.  I have loved your support and affirmation as I shared treats and meals with you during this time.  Thank you, for believing in me.

For sometime now I have longed to restart, to think a little bigger than A Sweet and Salty Life.  It's taken me quite some time to uproot and replant myself, but I have now come to the place where I am ready to share!

I am moving to a lovely new site, which I call Natural + Lovely.  It's still in its beginning stages, but there I hope to offer you more than simple recipes.  I hope to give you the chance to taste my treats through my little etsy shop and see more of where my inspiration comes from as I share my love of art and life.  I would be honored if you would visit and stay awhile.

A Sweet and Salty Life will remain available to you. I have no plans to remove it, but I will not be adding to it.  If you would like to keep me in your life, please follow me at naturalandlovely.com.  Thank you again for all your love! I look forward to seeing you over at Natural + Lovely!

Cheers + Warm Wishes!

Sweet Beet & Chestnut Salad

Refreshing is the word that comes to mind, when I think of salads.  Creating the perfect mixture requires a delicate balance of flavor.  It's important that they exude a light and clean taste. Yet, they must also somehow retain that bit of hardiness necessary to last you until your next meal.

In today's delightful salad the sweet red and yellow beets balanced the flavors of the hearty tart goat chevre and nutty chestnuts to perfection. I loved the textures of the creamy chevre, crumbly nuts, and smooth beets.  Even the lettuce tickled a bit as it passed. Needless to say, I went back for seconds. I hope you can enjoy this satisfying dish soon as well. It's quite a treat. 

{Sweet Beet & Chestnut Salad}

2 -3 cups of Organic Lettuce of Choice

1/2 log of Honey Goat Chevre, crumbled by hand

1/2-3/4 cup of Chestnuts, cooked and chopped

2 Organic Yellow and Red Beets, cooked peeled and sliced

4-5 Medjool Dates, pitted and chopped

Drizzle of Real French Vinaigrette Dressing

Gently combine ingredients and drizzle with my new favorite dressing, Brianna's Real French Vinaigrette, or any of your choosing.  Enjoy!

Cocoa Lavender Cookies

The weather has finally turned chilly.  Next to the warmth of a lovely heater, wrapped in a little down blanket, I have finally found a moment to share one of my favorite recipes with you.  Cookies have always been a sweet part of my childhood winters. I became the baker of my family as a young girl. So when a fire was lit and blankets brought out it was quite routine for me to whip up a batch for us to enjoy.  Here in our cozy apartment a fireplace is not present, but I still feel the desire to continue the wintery tradition of cookie baking. My Love doesn't seem to mind....

Based off of my Chocolate Chunk Cookie, I created a delicious and aromatic lavender treat.  The Cocoa Lavender Cookie. Yum. Two of my favorite ingredients, lavender and chocolate, combine to create a wonderfully satisfying and perfect fireside cookie.  So grab a soft thick blanket, start a fire and get these cookies in the oven for a cozy and sweet wintery night. From my warm kitchen to yours, cheers!

{Cocoa Lavender Cookies}

2 3/4 cups of Almond Meal or Flour ( sometimes I do half and half for a sturdier cookie )

1/2 tsp Sea Salt

1/2 tsp Baking Soda

1 1/2 tsp Dried Lavender Petals, chopped

1/2 cup Pure Cocoa Powder

1/2 cup Grapeseed Oil

1/2 cup Agave

1 1/2 tbsp Vanilla

3/4 - 1 cup of Dark or Semi Sweet Chocolate, chopped chunky

Preheat the oven to 350 degrees. Whisk the dry ingredients together and then add the wet.  Gently fold in the chocolate chunks. Scoop dough with a tablespoon. Roll into a little ball in your palm and then slightly flatten on your cookie sheet. Provide an inch or so of space for the cookies to expand. Bake for 6-8minutes, depending on your oven.  Keep a close eye and remove them when they seem firm.  Allow cookies to cool for a good 15 min, then remove with a spatula.  Pair with a little glass of almond milk, wrap yourself up with that cozy blanket and savor each decadent bite!

{A Simply Sweet Morning}

Breakfast. This meal can be a relaxing pleasant treat for waking up or a stressful frustration that must be faced time and time again. I find myself bouncing back and forth between these two. Some mornings it's easy peasy to create a satisfying and enjoyable meal, but often I find myself out of ideas and weary of the few options I see in the fridge. Needless to say, my creative juices are rarely flowing in those early hours.

To keep from focusing on the downer mornings, I decided to celebrate the lovely and peaceful morning I enjoyed today. My favorite breakfast meal of the year to date graced the table. Paired with a few slices of yummy savory turkey bacon and a cozy immunity-boosting tea, it was perfect.  

I also wanted to share one of my key morning and night gut gifts to myself. Yes, I called it a gut gift. My little intestines can always use more good bacteria to break down the food I eat during the day and digest through the night. I found this lovely dairy-free, gluten-free and vegan kefir a year or so ago and love it.  My body responds well to it and I've seen improvement in my digestion since taking it. Three flavors are available, but my favorite is the berry. Sold in most health food stores. It's called Inner-Eco. Did I mention I love it?

{Jessi's Favorite Breakfast}

1/2 cup SoDelicious' Plain Coconut Yogurt or their Plain Coconut Greek Yogurt

1/4 cup Cranberry Pecan Granola

Handful of fresh organic Blueberries

I hope your breakfasts are on the peaceful side this week. Wishing you good health and sweet mornings! Cheers!

{Parties & Savory Vegetable Flatbreads}

Parties are sweet.  I love mingling.  Meeting and reuniting with friends is refreshing to my soul.  Last night we gathered with friends for a barbecue.  We were asked to bring a side dish.  I love bringing food to events.  It gives me a chance to whip together new dishes.  I opened my fridge that afternoon and peered in at the possibilities.  It's full of fresh produce right now.  Our little biweekly CSA box is keeping us well stocked. Pretty quickly, I decided to use as much of the produce as I could. I was up to my ears in eggplant, peppers, cucumbers and more.  Flipping on the stove, I warmed coconut oil in a pan and pulled out my good ole food processor.  Soon all my veggies were sautéing or pureeing as I hummed about the kitchen. A little bit of this and that and before I knew it I had two tasty spreads to work with.  All I needed was something to spread them on!  One of my favrite food writers, Caitlin from Roost, had a flatbread I'd been wanting to try.  I quickly browsed through her little site and whipped up her delicious recipe. An easy treat for anyone!

The two flat breads were a hit at the party. My sweet friends requested the recipe and my husband is already asking for a repeat, so this one's going on the books. I hope you can give it a try for your next gathering! Enjoy!

{Red Pepper Kale Spread}

1/2 cup Pine Nuts

1/4 cup Olive Oil

2 cups Red and Yellow Peppers, roughly sliced and sautéed in Coconut Oil

Dash of Garlic Powder

Sea Salt to taste

Fresh Pepper to taste

Puree in a food processor or blender and refrigerate until ready to use.

{Sweet Eggplant Beet Spread}

3 cups Eggplant, chopped and sautéed in Coconut Oil

1 medium Sweet Onion, chopped and sautéed in Coconut Oil
4 Red Beets, cooked and peeled

1 1/2 tsp fresh Lemon Juice

 *add more if needed

Sea Salt to taste

Fresh Pepper to taste

Puree in a food processor or blender and refrigerate until ready to use.

{Roost's Flatbread} 

*with a few alterations

3 cups Almond Flour

1 tbsp Oregano, chopped

1 tbsp Sage, chopped

1/4 tsp Smoked Paprika

1/2 tsp Sea Salt

1/2 tsp Baking Soda

1/4 cup Olive Oil

2 Eggs

Extra Topping:
Veggies, sautéed or Beets, cooked and sliced

Shredded Goat's Cheese

Preheat your oven to 350 degrees. Whisk the dry ingredients, then add the wet. I like to knead with my hands, but it's up to you.  Roll the dough into a ball and place between parchment paper.  Roll into the shape and thickness you desire. I created two breads out of this dough. Place them on a sheet with a pastry mat or oil your cookie sheet.  Lightly brush the dough with olive oil and place into your oven for 10-14 minutes. Remove once it begins to brown around the edges.  Let it cool and then lather it with the spread.  Add additional veggies on top if you wish and sprinkle the grated Goat cheese for a delicious finish. Place back in the oven for 3-4 minutes to melt the cheese.  Once it's ready, pull it out and let it 

cool.  Slice, serve and enjoy!

{Shared With}

Gluten-Free Fridays
Penny Wise Platter Thursdays
Slightly Indulgent Tuesdays
Allergy-Free Wednesdays
Gluten-Free Wednesdays

{Famous Chocolate Chunk Cookies}

The chocolate chip cookie, so simple and yet so strangely essential.  Since discovering my new direction with food, many attempts have been made to perfect this little treat.  Each one has been an adventure, bringing me closer to understanding the workings and secrets of baking a perfect gluten-free and vegan chocolate chip cookie.

I'm an admirer and follower of Elana Amsterdam, the author of two cookbooks and a lovely blog called Elana's Pantry.  A strong advocate of almond flour, she has convinced me of it's benefits.  Her use of it in her chocolate chip cookies intrigued me.  I gave her recipe a try, loved it, but decided to add my own twist to it.  Not too long after, I found my own perfect chocolate chip cookie.  It turned out to be truly delicious and nutritious!

Now, I can't say I have created the chocolate chip cookie, because we all know this world is full of varying preferences, but I can say just about everyone who has tried my cookies asks for more or for the recipe.

This post is the belated fulfillment of many promises over the months to share this recipe with you all. It's been my little secret for the last year or so, but now I'm excited to finally bring it to your kitchen!

{Chocolate Chunk Cookies}

2 3/4 cup of Almond Meal
1/2 tsp Sea Salt
1/2 tsp Baking Soda
1 tsp Cinnamon

1/2 cup Grapeseed Oil
1/2 cup Agave or Pure Maple Syrup
1 tbsp Vanilla

1 cup roughly chopped 65-70% Dark Chocolate
1/2 cup Semi-Sweet Dairy-Free Chocolate Chips

Preheat the oven to 350 degrees. While it's heating whisk the dry ingredients. Add the wet ingredients in the order given and mix with a wooden spoon until thick.  Fold in the chocolate chunks and chips.  Use a tablespoon to plop the dough on a cookie sheet, about an inch apart.  I recommend using a pastry mat with your cookie sheet, but if that's not available lightly grease the sheet.  Gently press the dough with the heel of your hand to keep the tops from browning too quickly. Bake for 6-8 minutes or until golden brown. Let the cookies cool for 15 minutes and then remove using a spatula.  

As you try this lovely recipe feel free to ask questions.  I know it can be difficult, following a recipe to a tee, especially if you have variables like crazy ovens, so ask away! Enjoy!

{Shared With}

Slightly Indulgent Tuesday
Gluten-Free Wednesdays
Allergy-Free Wednesdays
Penny Wise Platter Thursdays

{A Little Pesto & Hummus}

It's a dip day! I recently joined a CSA and in my first box I received a bunch of fresh beautiful Basil.  First thought, Pesto! My first attempt at the dip, it actually turned out well.  It is so easy to make!   A delicious little spread to spice up any dish or a yummy dip for gluten-free crackers, Pesto can be used in so many ways.  

My husband loves Hummus and so I decided to give it a shot as well today.  Another simple creation, it's mostly Chick Peas and spices!  I had fun trying different combinations, but ended up with a Sun-Dried Tomato and Basil Hummus. I didn't keep track of the ingredients well enough to share with you, so this one will have to go without a recipe.   I hope you can enjoy the pesto! 

{Pesto}

1/2 cup Pine Nuts  

2 1/2 cups fresh Organic Basil

1-2 cloves of fresh Garlic

Sea Salt to taste

1/4 - 1/2 cup Olive Oil

Blend in a Food Processor.  Then add up to 1/2 cup of Olive Oil while pulsing, stopping when you reach your desired consistency.   Refrigerate and serve! 

{Strawberries and Cream}

Sometimes I just love the sweet simplicity of fruit.  This month ripe Strawberries have my attention. With their pure, divine flavor, they are simply a fruit like no other.  We have many local strawberry fields here in Carlsbad, so I'm a bit spoiled.  At the farmers' market it's common to see boxes and boxes of organic ruby-red Strawberries, plump with juice and goodness.  So, it's no surprise that they are a summer constant in my fridge!

 I love to try new food combinations and pairings whenever I get the chance and just the other day I brought home a new delicious Goat Chevre from Trader Joe's.  I quickly decided it needed to be tried with the Strawberries.  The result: mouth-watering perfection.  This little combo has proved to be a perfect treat and easy dessert for any summer party!

{Strawberries and Cream}

Bowl of fresh ripe organic Strawberries
Honey Goat Chevre (Trader Joe's)
Gluten-Free Rice Crackers (Trader Joe's)

I've tried this numerous times now and actually have two ways of enjoying this treat!
One: Wash and cut the tops of your Strawberries and dip straight into a little bowl of Honey Chevre.
Two: Spread the Honey Chevre on Gluten-Free Rice Crackers, then thinly slice your Strawberries and arrange on them each Cracker.  Voila!

Enjoy!

{Hello Little Egg}

Since the Fall of 2008, I haven't eaten an Egg or Egg White a la carte.  As my gut has been slowly healing, I've considered reintroducing Eggs slowly back into my diet.  I'll eat them on occasion when they're mixed into breads, but never all by themselves.  Well, this morning I decided to finally do it!  I started with one Egg White, hoping to not overwhelm my system.  I figured if an unfavorable reaction occurred at least it'd be smaller than a two Egg reaction!

Cracking open the Egg almost felt wrong.  I kept cleaning all the utensils after they touched the Egg, laughing at myself as I would suddenly remember the Egg was going in me anyways! I'm so use to making Eggs for my husband and cleaning everything after so I can safely use it.  As I cooked the Egg I kept staring at it, watching it slowly form, absorbing the fact that this little guy was going in me.  Still felt odd, but I was curious.

I toasted some of my favorite gluten-free Garlic Bread from Johanna's Bakery, warmed up some organic Black Beans and sliced some Avocado to pair with the little Egg White. I hoped it wouldn't be too bad.

I took my first bite.  Chewing slowly, I finally swallowed and waited.  A bit of itchiness started, but it stayed slight. My throat tightened, but again it was slight.  Hmmmm okay, second bite, nothing worse happened.  Alright! A few minutes later I was staring at my empty bowl with a satisfied grin.  Woot! I did it! It's now been an hour and I'm still breathing and living just fine.

Conclusion: I like Eggs.  I want to eat more of them.  I don't think I could eat one everyday, but perhaps once or twice a week will be okay for my body.  Hurray! Thanks for sharing my little Egg victory with me!

{Everything-Free} Breakfast & Why?

Removing foods from your normal routine isn't easy.  In the last month I have had several people share with me their decision to try a new diet removing gluten, dairy, soy and many other smaller ingredients.  Our food culture here in the United States is not very welcoming to such a diet (though I must say it has greatly improved over the last 5 years). Yet, the health of my generation and those following has demonstrated a need for change.  People are experiencing dramatic health issues as early as their teens and twenties.  From my own personal journey, I have come to believe these issues are connected to our food.  Now, I do not pretend to be a professional physician or even a formally educated advisor.  All that I share is simply what I have learned over the years from professionals and my own battle for full health.  Feel free to read with a grain of salt and please do your own research as well! I could talk for hours about the alterations that have been made to food over the last several decades or the toxins that we put into our bodies on a daily basis, but I will refrain from all that today.  Instead, I encourage you to research the processes your food goes through before it reaches you.  You might be very surprised.

Since our bodies have gone through so much by the time we are in our twenties it makes sense that normal bodily functions begin to fail or malfunction.  A major part of our bodies that take the hit is our internal organs, specifically our stomach, intestines, colon, liver and gallbladder. These are the areas food is broken down, filtered and gathered for nutrients.  If so much of what we eat is harmful it doesn't take long for each of these parts to wear down and stop performing as your body needs.  Your body's balance is thrown off.  It becomes hard for your brain to function well without nutrients and so the messages to your body are not as they should be, causing issues like low blood sugar, lack of enzyme production, low or high acidity in the stomach, etc.  Eventually food allergies or intolerances begin to form.  Your organs begin to only be able to take certain foods as the years pass because they don't have the proper amount of enzymes, etc. to break down, filter and gather nutrients from all foods.  The longer you go without fixing the root issues of rebuilding your organs and eating clean, safe food the less you will be able to eat and the more upset and off balance your body will become.  The end result: autoimmune diseases. Take a gander at this link to see what many of us are headed toward.  As WomensHeath.gov states, "overall, autoimmune diseases are common, affecting more than 23.5 million Americans.  They are the leading cause of death and disability." Don't let yourself become a part of this statistic. 

I hope this sounds a bit scary to you, sometimes it takes a little kick in the rear to make or continue on with difficult changes. As I said in the beginning it's not an easy thing to reassess your health and restart your diet.  Generally, it's not accepted in our culture, but the effects of our daily food choices are so very real.  It's worth it.  Slow down and look at the food you eat.  Where does it come from? What's in it? How has it been cooked and stored? Start noticing your body's ups and downs and responses to food and stress.  Take small steps to support your organs.  Care about how you live and what you eat.  

As I said earlier, people have been approaching me asking for help with food options that are allergy or intolerant friendly.  I find that  breakfast seems to be the most difficult meal to keep interesting.  So as a little inspiration, I'm sharing a nutritious and easy {Everything- Free} option.  It's so yummy I had it this morning! 

{Coconut Yogurt with Fruit & Energy}

1- 1 1/2 cups Plain So Delicious Coconut Yogurt

1 tbsp Macca Powder

1 tbsp Raw Hulled Hemp Hearts (I get an 8oz bag from Costco)

Fresh or Frozen Fruit  (I love berries!)

I prefer the plain Yogurt because it's low in sugar and I can always sweeten it with Stevia or local Honey.  The Macca Powder and Hemp Hearts provide lots of natural energy, are filling and full of nutrients.  Click on the links to learn about the benefits of each and see the brands I favor! 

{Shared}

Gluten-Free Wednesdays

{Gluten-Free & Vegan Brownies}

It's been a busy week, full of training for a new journey.  It started last November when I fell in love with a fabulous workout that combined the grace of ballet and the balance and strength of pilates. Called Xtend Barre, it leaves me feeling beautiful, elegant and strong, feelings every woman should have after an hour of hard work! It took a little coaxing, but I decided to learn how to teach Xtend.  Two weekends ago I spent three days trying to soak up all the choreography, technique and body awareness necessary to teach it well.  Now, I'm training just about every day to improve and prepare to teach.  It's been exciting and fresh, yet exhausting! My body is quite ready for bed each night and rather cranky about rolling out in the morning, but I'm determined to keep on.  

For some odd reason chocolate tends to become more enticing when my body is worn out.  Last night I felt a sudden desire to bake brownies. This is a treat that has many happy childhood memories attached to it, only back then it included Ghirardelli's double chocolate brownie mix.  Nowadays it's a bit tougher to find a reliable gluten-free and vegan brownie recipe that satisfies my gooey chocolate appetite.  

My most recent attempt actually turned out quite well! So well, I thought it worthy of sharing with you.  It follows the general outline of BabyCakes' recipe, but as usual I substituted and added for a better result.  My changes made it mostly sugar-free too! I hope you give it a try when you're hearing the chocolate call.  

{GF & Vegan Brownies} 

1 Cup Chickpea Flour

1/4 Cup Potato Starch

2 Tbsp Arrowroot

1/2 Cup Unsweetened Cocoa powder

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Xanthan Gum

1 tsp Sea Salt

1 tsp Cinnamon

1/2 Cup Pure Maple Syrup

1/4 Cup Xylitol

1/2 Cup Grapeseed Oil

2 Tbsp Vanilla Extract

1/2 Cup Hot Water

1/2 Cup Vegan Chocolate Chips 

1/2 Cup Chopped Semi-Sweet Chocolate Chunks (from a block of Chocolate)

Whisk all the dry ingredients in a large bowl.  Add the wet and mix slowly.  Fold in the Chocolate and pour into a greased 9 x 9" baking pan.  Bake at 325 degrees for about 10-15 minutes. The 15 minute bake time gives you a slightly firm crust and moist middle. If you like your brownies more on the gooey side pull them out sooner, closer to the 10 minute bake time.  Pair with some yummy coconut ice cream and fresh fruit for a delicious evening dessert. Enjoy! 

{Shared}

Allergy Friendly Friday
Slightly Indulgent Tuesday
The Gluten-Free Homemaker
Real Food Wednesday
Frugal Days, Sustainable Ways
Healthy 2day Wednesdays
Whole Food Wednesdays
Allergy Free Wednesdays

{Green & Clean Home Perfume}

Home air fresheners and spritzes  are typically full of chemicals! Yuck.... but who doesn't want fresh relaxing aromas throughout their home?  I have a love/hate relationship with smells.  I am very aware of the scents around me.  When I encounter a "rank" smell (as my husband would call it) a normal response typically includes a dramatic gasp, closely followed by nose wrinkles and a frantic run for fresh air. Yes, it may be a slight overreaction...  Give me a good smell and I am in heaven.  I love fresh, light airy aromas.  It might be that clean laundry smell that accompanies clothes fresh out of the dryer or the scent of freshly picked herbs, either way I want them around me all the time.

So the question is how do I get a wonderful scent without breathing in chemicals? Well, I decided to try and create my own freshener. It came to me after I peeled a fresh farmer's market treat, a juicy tangelo.  I wanted to savor the smell of the peel.  Pulling out my saucepan and filing it with enough water to cover the peel pieces, I began to simmer it.  I immediately thought it needed something else...  rosemary!  I had just brought home a little tree of live rosemary for our balcony.  I love rosemary.  Breaking a sprig off the tree and gently separating the leaves from the stem, I tossed the rosemary in with the peel and let its aroma fill the room.  So simple! The smell filled my apartment and truly created my perfect home aroma.

What a wonderful way to use every bit of what you eat and grow! I hope you try your own home perfume soon, combining your favorite foods and herbs. Once you do come back and share what you created! Enjoy!

{Hearty GF Breakfast}

There are days when I am so bored with my breakfast.  Believe me, there are many options for delicious GF and Vegan breakfasts. Yet, somehow I can still get in a rut.  Are you with me or am I the only one running out of ideas at the break of dawn? Probably not, so today I am going to share some of my little breakfast ideas with you.  As I push myself to think outside the box and get creative in the days to come perhaps we can avoid that rut all together!

I have always preferred to start my day with a hearty meal, so cereal just doesn't cut it.  A simple, quick, nutritious and filling breakfast can provide the foundation for a marvelous day, full of energy and mental sharpness.  Consequently, it's worth it to dive in and get creative with your first meal of the day.   If you're new to GF or just wondering what all these options are let me share a few ideas with you:

1. GF Oatmeal - top with nuts, dried fruit or fresh fruit; sweeten with vanilla or regular stevia, agave, honey or pure maple syrup. Mix and match!

2. Coconut Yogurt or Kefir with GF Granola - I prefer plain with stevia and cinnamon granola. Add your favorite granola and/or toppings (see oatmeal).

3. GF Crepe with Vegan Daiya Cheddar Cheese and Caramelized Onion Filling - Yes, it's AMAZING. See BabyCakes new cookbook.

4. GF English Muffin topped with Vegan Daiya Cheese, Tomato and Avocado Slices.

5. GF Bread toasted and spread with Raw Almond Butter.  Topped with a dust of Cinnamon or Sea Salt and a drizzle of Honey.

6. Smoothies!

7. GF Muffins paired with a spoonful of Raw Almond Butter!

 *If these aren't enough check out my recipes under "breakfast".

Finally a very savory and protein filled breakfast -

{Fresh Beans with Wild Smoked Alaskan Salmon, slices of Ripe Avocado and Himalayan Sea Salt}

1 Cup Fresh Cooked Beans (warm or cool)
2-6 oz of Wild Smoked Alaskan Salmon
Fresh Lemon Slice
1/4 Organic Hass Avocado
Dash of Pink Himalayan Sea Salt
Any other Spices you might enjoy!

*For variety, reduce Beans to 1/2 Cup and use a slice of toasted GF and Vegan Bread for your base!

A very different breakfast than you are accustomed to I am sure, but wait till you try it! I use my fresh seasoned homemade Beans as the base.  I tear small pieces of the tasty Salmon and place them on top of the Beans.  A squeeze of fresh Lemon Juice over the Salmon is always a nice addition.   I am obsessed with Avocado, so I can be a bit picky about quality and texture.  Make sure you get a ripe organic Avocado for best flavor. Slice it and fan across the Salmon. Finally sprinkle with Sea Salt and other Spices.  Enjoy!

{Sharing}

Pennywise Platter Thursday

{What's For Dinner?}

My dinner tonight was simple and tasty, a repeat by request. It's possible to find most all of the ingredients at Trader Joe's, which means it's cost efficient as well! Grab these yummy ingredients and whip yourself up one easy peasy meal!

{Black Bean & Brown Rice Carnitas Bowl}

1 Tbsp Cold Pressed, Extra Virgin Organic Coconut Oil (Yes, all those attributes are very important!)
1- 1/2 cup Chopped Yellow Onion
4 cups Organic Cooked Brown Rice
1 can Cooked Black Beans
1 carton of TJ's Latin Black Bean Soup
1 cup Organic Sweet Corn
12 oz TJ's Cooked and Shredded Carnitas Meat

1 Tomato (For quality taste go for the vine-ripened), Diced
1/2 of an Avocado, Diced
Shredded Diaya Cheese (optional)

In a large saute pan heat the Coconut Oil and Onion on medium heat.  Cook until the Onions are soft and yellow or until they are slightly browned.  Add the Brown Rice and Black Bean Soup to the Onions and stir well.  Bring the mixture to a light boil, then reduce to your lowest heat setting.  Allow it to simmer, stirring it often to keep it from thickening in one area.  Prepare your Carnitas.  I like to use kitchen scissors to create bite size pieces (less messy), but I have used my hands to tear off pieces too.  10 minutes before you are ready to eat, pour in the Corn and stir in the Carnitas pieces.  Scoop into a bowl or onto a warmed Corn Tortilla (taco-style) and add the Avocado and Tomato to top it off! Enjoy and I hope you go for seconds!

{Shared}

Slightly Indulgent Tuesdays

{The Everyday - Freshly Cooked & Seasoned Beans}

Whole and pure food is made from scratch.... but who has time for this? I've always felt easy and quick nutritious food is the best route to eating well.  Many health food stores offer canned, pre-cooked and pre-chopped food that makes creating meals a breeze! I still believe this is a sensible way to approach cooking.  Yet, over the last few years, I learned that some of these items are truly best when done by hand.  Since most of us lack the time to cook or bake every meal from scratch, I'm beginning to think it's best to zero in on the foods that matter the most to you or your body.  Let's take the time to perfect the important foods and start together from square one.

One of my personal favorites are beans, with the first place award going to black beans.  A fabulous source of protein and fiber, beans come in all sizes, shapes and flavors.  When I'm rushing I use canned beans, but when I have some extra time I like to start with the bare bean and make it just as I please.

The best place for beans are the bulk sections of your health food store.  I prefer to blend my beans, choosing whichever ones catch my eye.  Bag a cup or two of each kind, then, once home, pour them all into a big mason jar and enjoy the texture and color.  They're so pretty you could even display them on your counter if you wish.

When you're ready, rinse your beans well and then soak them overnight. Simply place the beans in a bowl with enough water to easily cover them.  Feel free to cover the bowl if you fear buggies jumping in.  The next morning pour out the water and ready your beans for the cooking pot!

Many cook books have calculated the perfect cooking time for each bean.  You should look these up if you are cooking just one type of bean, but since I like to blend my beans and cook them all in the same pot I simply cook them until they are soft.  This can be anywhere from 1 to 1.5 hours.

Grab a big pot and pour in 1 cup of filtered water for each 1 cup of beans.  Cook on low to medium heat until soft.  Pour the liquid into a container for later (I use this as soup broth).  I prefer to season the beans with Sea Salt, Paprika and Garlic Powder for a bit of flavor, but you can leave them plain.  Experiment and play with seasonings to find what pleases your taste buds.  Remember, this is your customized bean mix.  Have fun with it!

What are some of your favorite foods you could make from scratch? Share with us!

Enjoy!

{Shared}

Slightly Indulgent Tuesday

{What's For Dinner?}

Cooking dinner for my husband is a blast, but at times I've found myself running out of ideas.  It's hard to be creative after a long day! I'm sure you all hardly ever lose sight of the creative...

Just in case, I thought I would share the dinner ideas I can up with to help you avoid another left-overs night.  Keep a look out on my Facebook page for the {What's for Dinner?} statuses.  I'll be posting my meal creations as often as I try something new and yummy.  I won't always be able to share the recipe, but hopefully you can get an idea from my descriptions! I want the posts to get your juices flowing and spark your own meal ideas!

My dinner last night turned out delicious and, might I add, rather pretty.  Inspired by a lovely restaurant's version of coconut rice and good ole' Trader Joe's,  I compiled some yummy ingredients to create this delicious and very nutritious meal.  It incorporates the complete protein of Brown Rice and Black Beans, fresh Tuna protein and fibrous, vitamin-rich, raw Spinach. Take a peak!

{Creamy Coconut Brown Rice & Fresh Ahi Tuna Filet}

3-4 Cups Brown Rice

2 Cups Unsweetened Coconut Milk

1/2 Cup Unsweetened Shredded Coconut

Paprika to Taste

Sea Salt to Taste

Fresh Ahi Tuna Filets ( I used Trader Joe's pre-marinated)

Cooked Black Beans

Sea Salt to Taste

Fresh Spinach (with stems removed)

Fresh Organic Tomato Diced

**I added steamed, salted and spiced Broccoli on the side as well.  Have fun and pick a fresh veggie for your side dish!

Preheat your oven to 400 degrees. In a large sauté pan on medium low add the Brown Rice, Coconut Milk, Coconut and Spices.  Stir every so often, allowing the rice to soak up all the milk, until thick.  Add more spices if needed as it thickens.  Place the Tuna filets in a baking pan or dish and bake in your oven for 12 minutes.  You want the filet moist, so do not over cook! Heat your Black Beans, dice your Tomatoes and ready your Spinach.  Scoop Coconut Rice onto your serving plate, layer the warm Black Beans followed by the Spinach.  Once the fish is ready, pull from the oven and immediately place on top of the Spinach.  Sprinkle your tower with the tomatoes to finish. Ta Da!  You have a gourmet dinner! 

{Shared}

Gluten-Free Wednesdays

{2Good2B Bakery & Cafe}

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}

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}

3 Cups of Bob's Gluten-Free All Purpose Flour

1/2 tsp Xanthan Gum

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} 

Slightly Indulgent Tuesdays
Gluten-Free Wednesdays

{Pumpkin Oat Breakfast Squares}

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!