In this household, we do not get older, we simply get a little less young. My hubby is adamant about this. Yesterday was his birthday and it’s always a challenge to come up with gift ideas for this boy. But the one thing he always seems to appreciate is good food. And since he truly is something to celebrate, I thought he deserved some special superfood treatment!
My hubby and I love exploring together, whether it be mountain trails, desert dunes or superfoods. Lately we have been enjoying our time perusing vegan/superfood cookbooks and planning meals together as we make efforts to alkalize, vegefy and up the raw factor in our diets. One of my favorite cookbooks is Superfood Kitchen by Julie Morris. My copy is actually her original edition titled Superfood Cuisine. It’s my comfort book. I feel healthier just looking at the beautiful photos of her superfood creations! So, when her Superfood Smoothies book came out, my thoughtful husband ordered a copy for me right away.
I got this beautiful bunch of crazy chamomile in my produce box a couple weeks ago. It had so much personality, blooms pointing this way and that, like something from a Dr. Seuss book. Sometimes we get things and I think, “Oh! Look at this lovely gift from nature…I have no idea what to do with it!”. I enjoy being creative with my food and I am always looking for new and interesting ways of using new and interesting foods. However, I am ashamed to admit that sometimes those random, out of the ordinary, organics go to waste in this busy household.
This dried berry mix is one of my favorite superfood treats. On their own, they each possess their own unique set of superpowers and together, they make one terrific trio! I love the way the super sweet mulberry contradicts the pucker power of the goldenberry and that mellow goji guy just brings them all together. Goji berries have a permanent (and easily accessible) position on our kitchen counter and we always have a steady supply on hand. The goldenberries…well, they are tart little buggers, so a little goes a long way. They tend to last a while. The mulberries on the other hand, they are like gold in this household! Whoever gets to the bag first strikes it rich. They are gone in a flash and there is no mercy, where those guys are concerned. Unfortunately, it can be pretty pricey to keep a supply on hand, so we do try our best to conserve. I consider it a treat to indulge in an extra bag of these dried white Turkish delights and this weekend I felt like treating myself. Since I had the bag in my possession I decided to make the best of it and prepare an array of superfruit goodies. Superberry Sunday, it is.
Sometimes it is the simplest things that feed my sense of wonder. A dry desert bush suddenly alive with color. A bird’s nest. The thoughtfulness of a child. Sometimes I have to allow myself to take the time to get distracted, to be amazed, to stop and take a photo of some seemingly insignificant moment. Like a wonderland of rocks alive with the fresh color of blooming creosote bushes.
One thing I am always in search of is a good energy bar. After so many years of trail time, my husband and I have had our fill of the packaged energy/protein/power bar. We are always on the hunt for new recipes for homemade bars packing some sort of super-nutrient punch. Today I had a hankering for some of these Chocolate Energy Bars. They are perfect for a long day on the trail or a day at the crags. Make them into mini bites and they are just the sweet thing to top off a healthy lunch during a long work day or a little pick-me-up any old time. These bars are so yummy and very satisfying. I thought I might need a little bit of this goodness to get me through the coming week.
When I was a young child I thought a vegetarian was someone who ate a lot of vegetables. I once informed my best friend’s mom that I was a vegetarian. I was baffled, not to mention disappointed, when she announced that she could no longer feed me hot dogs because I was a vegetarian. I was not, in fact, a vegetarian, but we did eat a lot of vegetables in my household. As much as I loved my veggies, there were two things I absolutely hated: spinach and beets.
Last night it rained. This morning, as I drove to work, I was taken aback by the sight of snow on our local desert peaks! After many beautiful, sunny, spring days we have regressed to some winter-like weather. Overcast, cool, windy. I am definitely in the mood for a sunny sort of salad!
As I mentioned earlier, we have really been enjoying the beautiful and delicious recipes by Kris Carr and Chef Chad Sarno. So, that’s where I went to look for some edible sunshine!
I seem to have a theme going, here. Spring. It is, without a doubt, my favorite time of year in the high desert. I’m sure my loved ones wonder why in the world we are so grounded in this dry, little, desert town in the middle of nowhere. Well, as The Little Prince declares, “The desert is beautiful.” This desert has so much spirit and life and a view with no bounds.
In French, parfait means perfect. How fitting to indulge in this perfectly delicious fruit parfait on this perfectly lovely (and quite lazy) spring morning. My mom recently sent us a fabulous and fun cookbook called Crazy Sexy Kitchen by Kris Carr with Chef Chad Sarno. My hubby and I have both been inspired by these beautiful and creative vegan recipes lately. Today, with that stream of light through the kitchen window and some self-imposed lazy time, I set out to create my own version of the Mango-Raspberry Parfait with Vanilla Creme.
Seek a Little Solace 