NTDWF

we like acronyms, don’t we?

do you have Any idea how excited i am ?  i am, really. REALLY. really. excited. i can’t justify putting a million exclamation marks here, so i won’t. but, yea.  some times i have this little thing called willl powerr

!  ! !!!!!!!

!eek

i have a food bloggity!

NOTHING TO DO WITH FOOD/

ps. i’ve been noodling around with it for ever. and i’m still freaked out what will happen to it once i add another post. errr.. but bear with me. it’s gona be fuunnn.. for me at least!
: O  (that’s my food in mouth face!)

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avo smoothie

avocado smoothie : one avocado + smoothie

uh, sorry that rec. isn’t real. kinda threw it together with about 17+ ingredients, but will streamline, perfect, and throw it onto my new foods bloggy i’m workin on with the sis : D
..coming soon!

yeow!

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101

picnic ideas?? and salads? count me in. i want to make: tomato and peaches, grapes and cheese and of course a beet salad. i love beets n can’t believe i haven’t gotten around to roasting one yet or making a salad- shoot me. another fun one was cold pizza and lemon.
i added this video of mark bitten, who writes the minimalist for the ny times, making dressing cuz the intro is particularly silly and not cuz i think you need to learn how to make dressing.

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balsamic berry

i’ve been spending lots of time in front of the telly. well telly thru the internet.. but it is an integral part of my new job. really! and while it’s mostly bad, there comes along an unexpected gem like this: strawberries dipped in good balsamic vinegar and then in fresh cracked pepper. i’m thinking a balsamic glaze would coat the berries better.. next i need to pick some pimento olives for a pb, mayo, olive sandwich. i know it sounds disturbing, but can’t help being intrigued

gourmet’s diary of a foodie

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creamy cashew dip

i’ve been meaning to make this dip from ed&bv for so long. i finally collected most of the ingredients the other day and.. my hunches are good. this dip has all the right things in it and the right combination. i made half the recipe (makin up measurements), tasted it and made the other half (less agave, more creaminess) cause i knew it’d go fast. -hence my green leaf separation. here’s the jist

1/2 cup cashew butter (ran out, so subbed peanut)
2/3 cup vanilla soy yogurt (um, i used vanilla greek yogurt-mmm)
2 teaspoons agave nectar
2-3 tbsp unsweetened applesauce
1/8 teaspoon sea salt
1/8 teaspoon (rounded) cinnamon

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buttermilk raspberry

yea. i got suckered in too

i’ve been seeing this cake everywhere. originally featured in gourmet’s may issue.
Raspberry Buttermilk Cake

note: i used 1/2 cup sugar instead of the 2/3′s and it was still plenty sweet. also added 1/2 tsp lemon zest- do it, it’s a must. oh, and i baked this cake in the evening. obviously didn’t last til morning for a proper picture..

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btw..

 

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wrap!

back to back food entries. i know, but what’s a girl with an appetite-like mine to do?  i noticed i keep telling you to make things, and i feel like you haven’t yet. well, i’m gona keep at it- make. this. now. or soon!! kay? no regrets. also makes a perfect travelling companion.

nutty lavash  

spread  a good layer of cream cheese onto half a lavash,  and cashew butter on the other. drizzle honey over all of this and fold over.  now, wrap up your lavash-wrap and take it to a nice grassy spot on the lawn and eat. mmmmm..

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a salty-sweet balance-beam

these are insane. make them now or find someone who will make them for you (like me! for example.) i found one on a cupcake and was really confused… til i took a bite. it’s the perfect balance of salty and sweet! i’m continually amazed at how salt makes sweet taste a million times better. like fleur de sel caramels…..

chocolate covered potato chips

note: i mixed bittersweet with a bit of milk choc, to make my own semi-sweet. was being wierdly picky that way..no need to follow suit ; )

8 oz ghirardelli’s bittersweet chocolate chips (or just 11 oz semi-sweet)
3 oz milk chocolate chips or bar-chopped
1 bag of salted ridge-cut potato chips

pick out pretty un-broken chips and lay them out on a sheet pan lined with wax paper. bring a pot of water to a simmer. put 3/4 of the chocolate in a metal bowl and stir to melt over pot or use ur double-boiler. (um, i attempted “tempering“, but was totally unsuccesful. ) take your chocolate bowl off the heat and wisk in rest of the chocolate. this should cool your melted chocolate. dip chips in (i dipped half cuz i like the way it preserves some saltiness, but i’ve seen people dip entirely!) and lay on wax paper-starting furthest away from you. pop tray in the fridge if you want them to cool faster.

ps. i also dipped cashewbutter sandies    pps. found a better picture!

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eat, be, vegan

(my first recipe from the book! yay)

i really had no idea black bean and orange could be this good together. no, not good- super, amazing! this is the best hummus twist i’ve tasted, vegan or non. i’m thinking of making it again this weekend.. tell me you’ll try it!!

Black Bean & Orange Hummus

2 1/2 c. cooked black beans (about 2 cans)
1/4 c. fresh squeezed orange juice
1/4 c. fresh parsley (flat leaf italian’s good)
2 1/2 tbsp almond butter (i used cashew)
1 large clove garlic, sliced
1tbsp extra virgin olive oil
3 tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp ground cumin
1 tsp ground coriander
1 tsp orange zest
fresh ground pepper to taste

zest your orange before juicing! then food process everything til creamy. garnish with few parsley leaves and drizzle of o.o. my favorite scoopers- lavash, cauliflower or red pepper sticks!

from dreena burton’s great cookbook- EAT, DRINK & BE VEGAN

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