french fingerlings.

this is one of those things you don't need a story about

you don't need to explain yourself with this one

it's a side, a snack, a quickie bite

whatever it is

it's EASY to create 

& keep around in the fridge

french fingerling potato salad

*gather*

1 lb. fingerling potatoes

bunch of parsley & chives

1 - 2 shallots/finely chopped

7 tbs extra virgin olive oil

2 tbs white wine vinegar

2 - 3 imperfect teaspoons of 

good french mustard

1 tbs capers

1/2 clove chopped garlic (if want)

sea salt

*boil it*

grab a pasta pot

add water 1/2 way

put it on high/boil

once water is boiling 

add potatoes

timer 15 minutes 

fork em'

ready?

if yes.. strain them in sink 

cut them in half or any which way you like

put them in a big bowl

*mix it*

grab a ball jar/glass measuring cup/bowl

add mustard and vinegar first

then stir in olive oil

add salt and pepper to your taste

then add shallots, capers & garlic

twist the lid on

shake it 

shake it 

shake it up

(this dressing you can have 

anytime in the fridge)

best to pour onto the potatoes 

when warm & chop up all your herbs

and mix it all together with some wood

inspired by jamie oliver good old french bean salad

*ideas*

this is one of those staples

you can add green beans or a hard boiled egg

just having some boiled basics in the house is essential

you can add with a light green salad or sauteed kale

enjoy beauties

xxxx

AND....

RESERVE YOUR WOOD BOWL

FRIDAY MARCH 22 2013

A RITUAL MIRACLE 

menu inspired by spring, renewal, holidays & more

fresh pea soup.

beauties...

you ready for this?

here is a super simple FANCY pants soup

that sings of spring...we are almost there!

fresh pea soup

*gather*
1 lb fresh english peas
chopped cippolini onions & shallots
2 tbs butter & 1 bullion
some mint leaves
4 cups water

*rock it*
grab pot you love
put it on medium
melt butter
throw in bullion &
onions/shallots
let them get to know each other
glaze it up
throw some mint in there
wait a minute or two
throw those prada peas in there ;)
mix it up 
add water
bring it to high
down to simmer 
about 10 minutes
take off the eye let it sit
you can blend when cool
can wait till dinner

*ideas*
add 3 minute egg or 
lavender goat cheese 
or any goat cheese or
walnut or hazelnut oil
so good
so good 
so good
for YOU!
XXXX

*inspired by nigel slater/tender*

one world soup.

poem of one world

this morning
the beautiful white heron 
was floating along above the water

and then into the sky of this
the one world
we all belong to

where everything 
sooner or later 
is a part of everything else

which thought made me feel 
for a little while
quite beautiful myself
-mary oliver/a thousand mornings

my wonderful writing teacher says you need to read 

poetry out loud to really hear it, understand it, feel it 

this one is worth your voice

for the last 2 weeks my family and i have been 

traveling the terrain of our immunity; 
pot holes, mud slides, hard times with the flu 

sore throats, head colds, fevers, a killer cough
wow 

i know it's the farthest thing from beautiful

to feel our bodies ache, heat up and
try to process this world

then i read this poem and i thought

we all do this

we all get down 

& we fight this flu

these colds 

we all have to stop 
we all have to allow 
our bodies to get well 

there is a one world beauty in that to me

so here is my one world  soup

for you or a friend who might need 

this hot love remedy asap

one world soup

*gather*

1 onion chopped

2 repunzel herb bullion

2-3 garlic cloves

tons of herbs 

(whatever you got)

parsley, dill, cilantro, thyme

chopped or cut into pot

3+ carrots chopped

3 celery stalks chopped

3+ asparagus

6 - 8 cups of water

lemon if desired

*rock it*

pour 2 wrist rounds of olive oil

into soup pot

on medium 

put onions in 

crumble bullion in

add garlic

add herbs

let it all steep &

get to know each other

soften & glaze

add veggies

stir around

add water 

bring to a boil

lid on & low

*love it*
may need

salt or bullion

add lemon if want 

can strain for broth too

love yourself thru this

we are all in this together

stay well beauties

xxxx

hello.

hello sun in my face

hello blessings all around

the sound of my life 

and everything that surrounds

hello non-stop life

hello hands on the wheel

hello dreams

dog that needs 

to go out, 

baby on the floor, 

son who is still sleeping

hello right hand

hello blank page

hello black ink

so good to see you

before anything else

every moment spoken

not written down 

but happening

hello poopy diapers

hello dog that needs to lay nice

hello boring story

hello temple of gratitude

hello early morning foot steps

here comes the son

8.16.2011

asparagus (cashmere) soup.

    

beauties

try this

gorgeous

cashmere

pre- pre- 

spring

soup

asparagus soup

*gather*

1 lb. asparagus/cut/no white

(could be 3 bunch skinny

OR 2 bunch thick)

1 big shallot/chopped

1 clove garlic/chopped

olive oil/butter/earth balance

1 vegan bullion

*fire it up*

prep asparagus 

(see pic)

grab a 6 - 8 cup pot

fire to medium

hug yourself

you are creating beauty

(i will wait here)

then...

1 -2 wrist turn pour of olive oil

add shallot and garlic

let them get to know each other

add chopped up bullion

let thet set in a few minutes

add asparagus

add 4 cups of water or so

boil to low

lid on

timer on 

(30 minutes or less)

can't wait for it to cool? 

have a million things to do? 

let it stay there

blend later

add a 3 minute egg

enjoy beauties

xxxx

i want to FEED you!

come to my kitchen

for a MIRACLE

reserve your bowl

what's a miracle? 

click here

yam root mash.

super simple yam & celery root mash

*gather*

white, orange, purple, japanese

 yams/sweet potatoes (peeled/chopped)

1 celery root (peeled/chopped) 

earth balance or butter

salt to taste

a good masher 

muscles

*rock it*

steam yams & roots

fork it

needs to be soft to mash

add a few chunks of earth balance

a bit of salt

mash it up 

add ingredients to taste

make it yoursxxxx

i am BIG into color in 

the bowl and the belly!

this mash can be used as a side, 

a spread in a quickie burrito 

and all by its self as sweet snack

AND... 

there is a miracle in town

what's a miracle? 

a gathering of women in my kitchen

fed locally grown, farmers market foods

inspired by recipes that are doable 

within our busy lives 

nourished by the BEAUTY

only a miracle can bring

february 22 

friday

10 - 1 pm

jules kitchen

los angeles

$100

email juleslove@mac.com

to reserve your wood bowl

deadline is this friday (2/15)

you want to read some love from 

women who attended the miracle?

start here

and here

love you beauties!!!

quinoatkes.

quinoa latkes = quinatkes

*gather*

2 1/2 cups COOKED quinoa

(which is about 1 1/2 cups dry i think)

4 large eggs

1/2 tsp fine grain sea salt

1/3 cup fresh chives (or combo of scallion greens)

1 yellow/white onion finely chopped

1/3 cup freshly grated parmesan (i had shredded)

2 - 3 cloves garlic finely chopped

1 cup bread crumbs (i used matzoh meal)

water, if needed

1 tbs olive or coconut oil

*COOK QUINOA*

it's 1 to 2

so.. 1 1/2 cups quinoa to 3 cups water

get a good rice pot

put it on medium heat

a good wood paddle 'chunk' of earth balance

1/2 bullion cube

melt and mix

then add quinoa

then add water

bring to boil

then to simmer

lid on

timer on 

20 minutes or more

*mix it up*

grab a BIG bowl

combine cooled quinoa, beaten eggs, salt

stir in chives, onion, cheese, garlic

add matzoh meal

which will absorb some moisture 

if it's too dry add water

create little to medum patties

(this is a great place to hire a small helper :)

it's easier to make them all first & then get the fire going

so you can keep it going

i create them as i go 

grab a large heavy skillet 

pour a bit of olive oil 

turn to medium-high

make sure to have a plate with napkins 

or a paper bag nearby to soak up the oil

let the patties cool

*fyi*

they stayed well in the fridge

warmed them in oven next day

still crisp and yum

enjoy beauties

xxxx

another amazing recipe

adapted from 

super natural everyday

by heidi swanson

cauliflower, zucchini & pea dahl.

three things to remember

as long as you're dancing, you can 

break the rules.

sometimes breaking the rules is just 

extending the rules.

sometimes there are no rules.

-mary oliver

a thousand mornings

cauliflower, zucchini & pea dahl

*gather it*

1 medium yellow onion chopped

1-2 garlic cloves chopped

curry powder (measure to taste)

1/2 veg bullion (optional)

1 head of cauliflower/florets

2-3  zucchini/sliced

1/2 bag of frozen peas or 

1/2 lb of fresh shelled spring peas

2 cans of organic coconut milk

*rock it*

grab your biggest  sauce pan

2 - 3 wrist dances of olive oil

saute onion for the glaze dance

about 5 - 7 miniutes

add garlic

bullion

curry 

(1/2 teaspoon to start 

unless you like it spicy)

*this is a your base*

add veggies

coconut milk

mix it around

bring to a mellow boil

then to low

lid on

timer on

25 minutes or so

check in every now and then

see what it needs in terms of softening

you can turn it off and keep lid on

it will continue to cook

*love this*

with a squeeze of lemon
(meyer lemon if you can get it)

red lentils or 

garbanzo beans
on top of basmati

so many ways to 

make it yours 

there are no rules

enjoy beautiesxxxx