Tag Archives: food

Getting garlic ready for the week

20150126-134443.jpg

20150126-134457.jpg

20150126-134516.jpg

20150126-134527.jpg

Advertisements
Tagged , , ,

Blue corn atole

20140126-093540.jpg

Atole is traditionally served as a drink, but I like to make it a little thicker as a breakfast porridge with hemp seeds mixed in after it’s cooked. It’s about 1 unit of corn to 3 units of water, but I’m always adjusting the ratio as I cook, adding more corn meal or water. I whisk it pretty consistently the whole time it’s cooking, adding a little coconut oil and honey or agave nectar to taste. It takes about 15-20 minutes of cooking on low flame to taste right to me. Cinnamon and other spices are nice but I just like the plain corn flavor. With Yerba mate to drink it’s a fabulous breakfast.

Tagged , , , , , , , , ,

Live chocolate pie

Om nom nom. Raw chocolate pie. Live coconut cashew whipped “cream”. Nut crust. I made two. There are lots of good recipes out there for vegan raw cream pies. Fear not the Irish moss. Yeah, it’s seaweed, but this is miles beyond any cooked cows mill pudding pie. With this in the fridge you can eat a million vegetables.

20130131-213506.jpg

20130131-213519.jpg

Tagged , , , , , , ,

Fresh pineapple coconut smoothie

So delicious. Don’t let anyone tell you health food doesn’t taste good. Oh, the enzymes and the fiber!!!

20130113-192541.jpg

20130113-192549.jpg

20130113-192557.jpg

20130113-192609.jpg

Tagged , , , , , , , , , ,

Brunch at Coppa Cafe

Sometimes It’s best to have someone else cook and do the dishes. Coppa Cafe in flagstaff is is a great place. The location is understated but very convenient and super cute inside. The food was wonderful – hard cooked eggs on my salad were perfectly done, which is very important to me. So many eggs out there are boiled into a rubbery ball with a green chalky yolk. I am an egg snob.
The folks at Coppa Cafe were not at all snippy about me asking what could be made without meat, which was refreshing. They outlined what changes they could make on most menu items. Its a real bacon culture out there these days! The meat did look high quality and they do use a local source for beef.

My americano- yum!

20130113-150326.jpg

Ni├žoise salad – hold the brunchy bacon

20130113-150445.jpg

Baked eggs with a tomato sauce

20130113-150537.jpg

Parsnip soup with rose, Meyer lemon, and olive olive. So fancy and delicious!

20130113-150651.jpg

Molten lava cake – didn’t get a shot before we dug in. Delicious!

20130113-150950.jpg

Taking these photos today has affirmed my New Years resolution to slow down and take time to get the best photo I can with the darn phone. I want to do it justice…

Tagged , , , , ,

Juicy weekend

I’ve been under the weather for a week now. I’ve been trying to load up on healing foods.

Heat up juice

Carrot
Apple
Beet
Fresh garlic
Fresh ginger root
Fresh turmeric root

20130112-155551.jpg

This morning I also had a fresh young coconut banana blueberry smoothie.

20130112-155802.jpg

We save the pulp from the juice and make a corn bread with about equal parts corn meal and juice pulp plus some salt and baking powder. Goes well with black bean green chili soup.

20130112-160141.jpg

20130112-160153.jpg

Tagged , , , , , , , ,

Plum brandy

In the fall I pick tiny plums from old neglected plum trees from around downtown. This fall I had a bag that I just stuck in the freezer to do something with later. Then, while cleaning the freezer I accidentally left these plums out and they thawed. Since I have a little cough I decided to do something easy with them to enjoy and celebrate with later. Plum brandy! I have loads plum sauce put up already. I’ll soak the plums in brandy for a while then mash the plums with the brandy and soak some more over the course of several weeks and then strain through a very fine cloth. I use a ‘nut milk bag’. I did this last year with both gin and brandy and gave it out and took it as a camp warm up on backpacking trips. No sugar just the plums and liquor. Amazing and fruity!

20130110-222437.jpg

Tagged , , , , , , , ,

Blood orange marmalade

I just made my first 5 gallons of marmalade. 54 oranges and 8 pounds of honey! Someone mentioned trying a smaller batch first and they were probably right, but I feel like that’s doing things twice. My recipe was an experiment so I’ll not outline it step by step. There are other marmalade chefs out there who are more organized than me. I used only honey to sweeten it and I used orange juice for half the water. Just as my first cheese making was, the marmalade pitted me against my dark side, taking forever to cook and not setting up just as I’d have liked. But in the end it was a triumph, tasting awesome on toast. I think it will be a good sauce base for stir fry, too.

20130106-222501.jpg
That’s the finished product in the jar

20130106-222609.jpg

20130106-222624.jpg

20130106-222643.jpg

20130106-222707.jpg

20130106-222723.jpg

20130106-222732.jpg

20130106-222754.jpg

Tagged , , , , ,

Shandies

We made these shandies for a summer dinner party with friends. Learn more than you care to know about shandies here

These shandies have blonde wheat beer, orange soda and vodka.

20121210-163312.jpg

Tagged , , , , , ,