I can’t believe we are already this far into April. How did that happen? I hear myself say it again and again, I sound like a broken record. But time…where does it go? Well, you know what they say about time flyin’ and havin’ fun. And since I seem to be starting out this fine April day with broken records and flying time, I may as well toss in another classic cliché while I’m at it – the mason jar. It’s a little overdone in the foodie realm, I get that. But I do love my jars. You can store just about anything in a mason jar. Grains and beans, buttons or ribbons. Nuts and bolts, cotton balls or caterpillars. Salads, smoothies, water or cocktails. But my favorite of late, has to be breakfast. Breakfast in a jar.
Tag: Raw Food
A Few More of My Favorite Greens
It is that time of year again. Spring is in the air. The light has shifted with the clock and that little leap forward brings the morning sun through the kitchen window at just the right time. That beam of spring sunshine resting on a bowl of nature’s most beautiful bounty, highlighting those vibrant colors just as you saunter, sleepy-eyed, into the kitchen on a lazy weekend morning…I am suddenly struck with a realization. A deja-vu sort of moment. I have been here before, no? I recall the first time I was so smitten with this spring sensation that I felt compelled to express my silly delight in all things green and bright. That was the day I started my blog, nearly one year ago.
Orange and Greens and Coconut Cream
I haven’t written about food in a while. And I can’t say it’s because I haven’t been spending time in the kitchen. A large portion of my everyday is devoted to preparing produce, cooking up recipes, washing dishes, washing dishes, washing dishes. That hasn’t changed. I grocery shop on a daily basis and our produce box is still providing us with weekly organic delights. But still, things have been feeling a little uninspired in that favorite nook of mine lately. New recipes are at a standstill. Homemade energy bars and hummus have been replaced with the packaged variety. Meals are cooked and consumed without even a thought to pause and pose them for photos. My heart just hasn’t been in it lately, I don’t know why. Yesterday morning I happened to emerge from my cave of an office just in time to catch that one, elusive stream of morning sunlight as it made it’s brief daily pass by the kitchen window. And I suddenly realized that my recent lack of inspiration and creativity in the kitchen is simply a matter of light. It is the light that brings color to my foodie realm.
Gingerbread Spice Makes Everything Nice
There is something about a cold, stormy day that stirs up a craving for gingerbread. Talk about seasonal flavors…warm gingery spices with that deep flavor of dark molasses…nothing says winter like gingerbread. With a storm brewin’ outdoors this weekend, I decided to hunker down in the comfy confines of my kitchen and bake up some of those gingerbread flavors.
Clouds and Cookies
When I was a child, my grandma would always send the family a big tin or two of homemade goodies for the holidays. Date pinwheels, persimmon cookies, chocolate covered pretzels and chocolate chip cookies…the contents never varied. Opening that tin always felt like saying hello to old friends and getting a big, warm hug from Grandma. The chocolate-covered pretzels were my personal favorite, but I always wondered about those persimmon cookies…what, on earth, is a persimmon?
Protein-Packed Pumpkin Spice Granola
By now you may have caught on to the fact that I have been anxiously awaiting Autumn’s arrival (sorry, I don’t mean to complain). And for just a brief moment, I allowed myself to believe that the glorious moment of seasonal transition was finally upon us…only to find myself, once again, sweating up a storm, shrugging the long sleeves and cranking the cooler. Oh well, what can you do? Sigh. Over the years in these desert parts, I have come to realize that summer does not easily give way to fall. However, in a delightful moment of fall fervor, I totally and completely embraced the mood and indulged in creating some autumn spiced eats to commemorate that fleeting, teasing moment. Among the goodies was this protein-packed raw pumpkin granola, too tasty not to share.
Spiced Pear Cake
I knew, the moment I opened my eyes in the early am hours, that this was going to be one of those cake for breakfast kind of days.
What to Do with this: Fresh Figs
Since we started receiving our weekly box of organic and locally grown produce, I have come to adore this time of year. And that is saying a lot. At this point in the year, I am mentally and physically done with summer. The desert heat is trying my patience, it is draining my energy and any twinge of adoration I might feel for this season is attributed to only one thing: food, of course. I may not feel it in the air just yet, but I can see the beginnings of that blessed seasonal transition in the contents of our weekly produce box. Heirloom tomatoes, Asian pears and fresh figs. I absolutely love fresh figs and their appearance in my box is a reassuring sign that yes, autumn will eventually bless us with its presence. And yet, the bounty of beautiful fresh figs in my kitchen provokes that all too familiar question: what to do with this?
Trail Treats and Backcountry Eats
My hubby and I have logged quite a bit of trail time over the years. At this point in our bag-packing lives, we are finding it more and more difficult to tolerate the typical trail food. We’ve had more than our fill of dehydrated meals and packaged energy bars! So, lately I have been trying to find fresher, tastier, homemade alternatives to fuel our backcountry adventures.
This is the time of year when I begin to feel the welcomed shift from my hectic springtime schedule to the much more relaxed bustle of spontaneous summertime activities. School is out and the kiddos are off to play for the summer. Year-end teaching tasks and deadlines give way to crafty pursuits and trip planning. The days are getting longer and the temperature is quickly warming up. During this time of year raw veggie meals and cold blender treats are much preferred to cooking over a hot stove! So, I spent my first official summer weekend sleeping late, keeping house and stirring up something sweet to celebrate summer’s arrival.