Thursday, January 31, 2013

coconut lentil yumness.


 


green lentil coconut yumness

*gather*
2bs butter/ghee/earth balance/coconut oil
1 large onion chopped
3 cloves garlic chopped
5 1/2 cups or more of water
1 repunzel vegan bullion
1 1/2 cups green lentils rinsed
3 tbs unsalted butter
1/2 tbs curry powder
1/2 cup cocnut milk
fine grain sea salt
1 bunch fresh chives cut/minced/chopped


*rock it*
grab a big pot
turn to medium
melt butter
add onion/garlic/bullion
do the glaze dance
stir it, love it, want it
add lentils mix about
then water
bring to a boil 
back down to a simmer 
lid on & timer on
*this took longer than i thought*
lentils need to be tender 
might be up to 40 - 50 minutes+
i also had to add a bit of water
do what it takes

side note: 
this did not turn out as a soup
you could use your immersion blender
to partly puree or fully at this point 
(this is what i mean by making it your own)

here is the weird part
**i did a second step**
which is not a julesy/rm thing

i made the curry butter
in a small pan/pot
melt butter on medium
let it brown a bit 
till you smell that nutty scent
put in curry powder mix around
less than a minute

**super fun part**
dress the lentils 
 pour the coco milk into the pot
or you can do this individually in 
each cup/bowl too

**caution**
the beauty of the white 
going into the dark 
(pic above) 
was so gorge!!

add some salt
put in cup/bowl/vessel
top it off with curry butter & chives

enjoy
beauties
xxxx

inspired & adapted from 
super natural every day 
heidi swanson

Tuesday, January 29, 2013

rainbow chard & mushroom quiche.



 





why do i LOVE quiche? ahhhh, let me count the ways....

1. i can do it in parts throughout the day 
(making sure there is food when the hunger strikes)
2. it's essentially pie that i can put tons of vegetables & good stuff in
3. my kids love the word 'pie'
4. i can make it my own everytime, any combo, season inspired!
5. it can be gluten free or gluten full
6. its brekkie, lunch or dinner 
7. it works well with a salad/soup or stands gracefully on it's own
8. it's the perfect gift and i could go on....
i mean... how many relationships have this kind of flexibility?


rainbow chard & mushroom crustless quiche

*gather*
1 yellow onion
1 bunch of rainbow chard
1 - 1/2 cups of mushrooms
1 cup 1/2 & 1/2 or whole cream
4 eggs (organic/best you can get)
cheese: parmesan, manchego, goat etc..
little bit of butter/oil/earth balance

***a lot of these quantaties depend on 
how much or how little you want to use 
in terms of vegetable & cheese etc..***

*work it*
oven on 375 bake
butter pie plate 
OR use pie crust
chop chard & shrooms into a shape 
& size you want to feel
i like ribbons and thin slices
heat a nice size saute pan to medium
chop onion
put in 2 -3 tbs of butter into pan
melt
put in onion first
let it do the glaze dance for about 5 minutes
you will smell the most amazing smell
butter and onions
then add the veggies
saute it, move it, feel french about it

****this is a great place to stop if you need to go about the day*****
you can put a towel or lid over it and continue later

part 2
let the saute cool
grab a big bowl
use 2 full eggs and 2 egg yolks
1 cup cream
whisk or fork it up 
add some cheese here too
you can put the saute in warm 
(not too hot)
mix all together
place into plate or pie shell
put on timer!
30 - 45 minutes
depending on your oven
check in on it every 20

have fun with this one
love you beauties
xxxx

Thursday, January 24, 2013

parsnips & prose.







in my own private heart 
there is a heart shaped door
it's actually a cookie cutter and the handle 
is in the middle like a cookie cutter
and i am inside

you can see me through the heart  
i'm in my red striped apron with a wooden spatula
i'm singing like beyonce - no- 
i'm singing like barbara streisand - no - 
i'm alicia keyes 
and i'm singing the new york song

i am roasting parsnips with garam masala 
and the tree house smells divine
i look down and i see that i have paws for feet
and i realize that i might be in a beatrix potter book 
so before i blink twice 
i want to bathe in this simplicity
i want to walk on my paws and pet my hairy self

i feel my face and finally 
i feel those whiskers i knew i was made of
i mean the leo thing everyone has always talked about
and my hair is finally standing up like the afro 
i have always wanted with no hair goop
i have the longest eye lashes 
my eye ball sockets are so much bigger than before

i look around my kitchen and everything is 
copper & wood
i have huge copper pots that make me salivate as a human
they hang from scalamandre fabric 
from the branch on my ceiling

it's really wonderful in here
it's grounded and feels like life
i mean the one you read about
the one life that fits so efficiently (like copper)
in my fantasy ball, just feels so 
good
warm
connected like abundance
with no guilt or heaviness

feels cozy like all the cashmere and its simple
did i say that already? 
i look at my hands, they are paws too
and nothing is inflamed
every finger is happy 
whistling while they work happy
that happy feeling people have told me is
lazy
unimportant
not doing anything in the world

that is not what's happening 
in my tree
in my kitchen
in my copper pots

feels like homeschooling and fabric napkins
the on-going fireplace
music you love
books you finish
it feels like time is 
normal here

i am happy as a lion in my kitchen

no worries about low oil in the car 
or the million dollars of debt

that doesn't exist here
there is no room for it
it's actually foreign
it's the language of aliens 
to this jungle 

and that could be genius for me
along with those parsnip fries
*15 minute genius exercise from my writing class*

parsnip fries

*gather*
olive oil
garam masala
cinnamon
(add more spices if desire)
good coarse salt
parsnips
big bowl
wood board
good knife
baking sheet
oven on 375 - 400 bake

*rock it*
peel parsnips
cut them like fries
2 - 3 wrist pours of olive oil
some dashes of spices
in your big bowl
massage the parsnips
love love love

add some salt
you can use casserole dish
or baking sheet with parchment paper
throw them on the sheet
put in oven for 20 - 30 minutes
if you feel that they are not crisp enough

you can broil them for a few minutes
do not leave them or they will burn
also - check in on them every 10 minutes

move them around
give them a chance 
to meet everyone on 
the baking sheet

eat and enjoy  
out of the oven

big love beauties
xxxx

Tuesday, January 22, 2013

tuscan bean soup.












this is a regular in my house as it has a wonderful 
versatlity and longevity which works for everybody!

you can add pasta or rice one day
chicken, meat, fish another day 
for a new and improved left over

another reason why i love this soup:
you can make it your own!

tuscan bean soup

*gather*
1/4 cup olive oil (2 POW/pour of wrist)
1 yellow onion (chopped)
1-2 cloves garlic (chopped)
variety of fresh herbs if available
thyme, sage, oregano, basil
1-2 vegan bullion
1-2 celery stalks (chopped)
2-3 carrots (peeled/chopped)
1 can of cannelini, garbanzo, or any white bean
or 1 cup of dried beans (soaked for 6 hrs+) 
6+ tomatoes
any other seasonal veggies that inspire
zucchini, parsnips, white yam etc...
chopped ribbons of rainbow chard, kale or spinach

*fire*
choose a soup pot you love
heavy bottom feels good for winter soups

turn the eye on medium & pour olive oil
wait a few minutes for the heat to get in there
put in your base: garlic, onion, bullion, herbs
let heat up, glaze, get to know each other with 
your wooden spoon as the conductor

after about 5 minutes
add carrot, celery, beans & all veggies 
(see pics for the idea)
then add your tomatoes**
bring to a boil
then to a simmer
lid on
let the love cook

add greens at end or 
even as a garnish while warm


*from scratch*
**the tomatoes are a side note**
you can core, steam & peel with a fork
as seen in the photos above 

  this is the base of any sauce or soup with tomatoes
get organic when you can as it makes a HUGE difference in the taste
OR 
you can use a nice organic can of tomatoes
for on the fly tuscan bean soup
either way you are cooking up some love
you are a rock star
enjoy beauties
xxxx

Thursday, January 17, 2013

lentil love fest.




                            

 




lentil love fest

list it.
a few circles of olive oil
medium brown onion
garlic clove (s) chopped
1/2 repunzel bullion
mix of spices:
cumin, garam masala, curry
you can do a teaspoon (each) or less of these
1/2 cardamom pods (if you want to go deeper)
i tend towards no spice so i just do a hint of each for the flavor
1 1/4 puy, cardina, green or brown lentils
2 tomatoes peeled and chopped
spinach/chard/kale cut/chopped into ribbons
juice of one lemon 
(meyer lemon is the best about now)
sea salt/pepper if want

do it.
heat oil in sauce pan on medium
add onion (let glaze, see pic)
about 5+ minutes
add garlic, spices, bullion mix well 
cook for a bit more
add lentils
add about 3 cups of water
bring to boil
then down to low with lid
cook for 40+ minutes
checking in every 10 minutes to stir
when lentils are soft:
add tomatoes, green ribbons, lemon juice, salt 
mix around, check in on it, 
might need more water or time to cook

with it.
i love this with a short grain brown rice, 
basmati or jasmine 
you can make white in 10 minutes
and brown in 25! 
grab a chunk of earth balance 
put it in your pot
the other 1/2 of the bullion
let it melt for a minute
add rice
add water
2:1 white
2 1/2:1 brown
boil then simmer with lid
put on timer
voila!

enjoy beauties
have a gorgeous friday
xxxx

adapted from eat drink live by fran warde

Tuesday, January 15, 2013

artichoke leek soup.









ginger?  tumeric? jerusalem artichoke!

jerusalem artichoke leek soup

2 large leeks 
3 tbs of butter 
1 lb. jerusalem artichokes
2 bay leaves
4 cups light stock/water

it''s been a thousand years but i did it
i used butter

slice the leeks: white & green parts 
make sure its all clean and ready
melt butter in heavy bottomed sauce pan/pot
add sliced leeks
allow heat & butter to soften
low to medium heat
15 - 20 minutes
don't let them go brown 
(look at glazey pic)
rinse and coarsely chop artichokes
add to leeks
wait & stir
add bay leaves
add stock/water 
(you could sprinkle repunzel bullion or powder here too)
bring to a boil then simmer on low
lid on
let the love fest begin
let it all melt into each other 
about 25 minutes at least 
more if you can
let cool
blitz it in the blender
add a 3 minute egg
some kale on top
if you want more love in there 
xxxx

thank you
for this recipe

Saturday, January 12, 2013

Thursday, January 10, 2013

3 for 5.





 
 


celery root, apple & russet potato soup

this truly just came together in a very hodge podge way 
it started as it always does at the market
3 celery roots for 5$
i couldn't resist
*make it yours* 
if you are so inspired

good for 4 - 6 servings 
depending on how you are going to serve it 
(6 tea cups/4 bowls/1 pot etc)

 peel 1 - 2 celery roots
they are so gorgeous
(you can find faces in them with the kids)

just get in there with your peeler 
you will begin to see their bare white skin
chop up into chunky cubes
do the same with 2 fiji or gala apples 
(i love the sweeter ones)
1 russet potato
set aside in bowl you love
then...

create your soup base in a 6 - 8 cup pot on medium
a 2 circle pour of olive oil OR 
a chunk of ghee, earth balance, butter 
whatever you got

chop up a medium size sweet yellow onion 
sweat that love for about 5 - 8 minutes 
a cube of repunzel vegan bullion (herb or sea salt) 
mix together with some herbs if you have 
(parsley, thyme for a rustic way)

now the onion should be giving you that glazed look 
add bowl of roots and apples
add 4 - 5 cups of water (just enough to cover)
you can always add later
bring to a boil
then to a simmer 
with lid on
30+ minutes (more the merrier)

fork it all to see if it's ready
wait to cool or use immersion blender
puree & taste
it might need a little more bullion 
OR it might need salt
i found that mine needed all the broth to make it thinner

you could add 
a nut oil like hazelnut or walnut or chopped up pistachio or walnuts
some parmesan or manchego never hurts
a 3 minute egg is deluxe

i love to eat soup out of a tea cup
makes it fancy pants
enjoy beauties
xxxxx

Monday, January 7, 2013

make....





                                              

          roasted carrots with citrus, dill & pistachio nuts

gather the most beautiful bunch of carrots you can get your hands on 
the smaller the better as you will not need to peel the baby ones
(the skin is so thin, it adds to the flavor & the nutrient value)
put oven on 375 convection bake or bake
gather a casserole dish, pyrex or baking sheet 
pour a loving amount of olive oil in the dish
tear any herbs you have around 
i think i did a combo effort in the picture: sage, dill & lavender
(don't let that stop you)
you don't need any herbs just some salt and carrots
they can cook for 30 - 45 minutes depending on their size & thickness
check in on them every 10 - 15 minutes and move them around
see what they need, you can use a fork to see when they are ready
take out when ready, place linen (you love) over them 
you could be done here!
this is some perfectly good wood board love
or 
you can tear some dill
cut up any citrus you are loving right now
blood orange, cara cara, page mandarine, kichu tangerine
it's local citrus heaven at the market right now... 
so go for it & ask to try each one
then add pistachios, walnut oil, bit of salt and mix with love. 


2013
happy new year beauties
beauty
freedom
wood board love
miracles
grounded joy
healthy bodies
weekly blog posts
LOVE
xxxx


make what you most need to find
sabrina ward harrison