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

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

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

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

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

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

nigel slater's

tender

for this recipe

b for beauty.

happy birthday 

beauty cleopatra fischer

i am the luckiest

flourless chocolate cake 

(gateaux cake)

recipe is here

enjoy beauties

xxxx

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