Food-Fitness-FreshAir

“You must really like sauces,” said my sister as I aimed the ketchup onto my plate next to the Ranch, hot sauce and salsa. She was serving bean burgers that night, and while I’m sure only one condiment was really needed to moisten the buns, I just couldn’t help myself. I am known to be indecisive with the little things in life, especially when it comes to food.

Of course after the burger topping episode came a salad dressing decision. With a husband and three kids, my sister had FAR more dressing options than I ever keep in my fridge. I settled for balsamic on one half and a sun-dried tomato vinaigrette on the other. The looks I would’ve gotten for that one…luckily my sister already seated herself at the dinner table in the next room over.

I like options. And taste-testing. And creamy dips and sauces. Guacamole? Yes please…

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Food-Fitness-FreshAir

If my stomach didn’t scream at me, I could easily drink down a can of coconut milk. Especially with a little fruit or honey blended in, or even just a savory scoop of curry paste. The sweet, creamy juice is a key element to success for a lot of Thai, Indian, Vietnamese and other tropical-inspired dishes.

In vegetarian recipes, I love coconut milk for the richness it can add to veggies, like the cabbage that keeps this particular dish on the light side. Make sure to use the full fat version though. The splurge is totally worth the taste, and besides, the remainder of the ingredients are as low-fat as can be.

One day, I will carry out a few of my years in the tropics. And I will measure the richness of my life by the number of fresh coconuts I’m sipping from per week. Those will be the…

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Fork and Beans

And yet another decadent recipe made from…yup, you guessed it, cashews.

If anything, please please pretty please try the chocolate mousse middle. It’s worth it. I promise!

You can find the recipe here at The Good Veg.

 

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Food-Fitness-FreshAir

Transportation problems. Life problems. January problems. This is the story of my winter every year. I must be destined to have two homes. I promise I’m not a lavish girl, but an escape for the winter, I could truly use.

These stretches of 20-degree weather aren’t doing me much good. Driving to work is not my favorite way to wake up. And biking to work is also no fun when your breath is fogging up your morning commute. Especially when this experience is made wearing tights. (Though, I’m not sure I ever love hopping on two wheels in a pencil skirt.)

If I could plan ahead to assemble an outfit warm enough for a walk to the car, or an even warmer set of layers for a ride on my bike, maybe I’d be better at embracing the eye-opening air. But that’s something I haven’t ever really mastered.

I do…

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Detox!

Juicing addiction!

Persimmon

gyopo wife

Persimmons are in season now. There are three kinds at the market right now. The soft, mushy ones are called yun-shi/연시. The crunchy, squat ones are called dahn-gahm/단감. And the conical ones that need to ripen like an avocado are called hong-shi/홍시.

Tip: Persimmons could cause constipation if you eat the lighter colored flesh right beneath the leaf topper. Take a pair of ever-present kitchen shears and snip it away while you’re at the sink or use a knife to remove that part.

Baby enjoys eating yun-shi but certainly can’t eat too many. I used the excess (10 are 3,000W at the neighborhood market) in a banana bread recipe and the result was a scrumptious molten lava persimmon cake.

Molten Lava Persimmon Cake

2 c. flour

1 tsp. baking soda

1/4 tsp. salt

1/2 c. vegetable oil or butter

1/2 c. brown sugar (no need to halve…

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Avocado Brownies!

ingredients:

For Brownies
2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
8 ounces high-quality dark chocolate, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons avocado oil
4 ounces high-quality dark chocolate, chopped

For Frosting
1 large ripe avocado
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract

directions:

For Brownies:
Preheat oven to 350 degrees F. Liberally spray a 9-inch square pan with non-stick spray.

In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined – do not over mix. Stir in avocado oil until it’s well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.

Note: I placed these in the fridge (covered throughly with plastic wrap) to store and when eaten immediately from the fridge, they can be even denser and slightly dry, so I recommend letting them come to room temp or even placing them in the microwave (we did this!).

For Frosting:
Add avocado to the bowl of an electric mixer and beat until mashed and creamy. With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.

 

Source: http://www.howsweeteats.com/2012/08/fudgy-avocado-brownies/

Yummy Raw Peppermint Patties

Fork and Beans

Growing up, my mother was a total Halloween pusher. This probably explains my undeniable love for the holiday. Must be hereditary–it’s in my blood…

It was never good enough that I wanted to be a Fairy Princess or a Ballerina. Oh no, in preparation for my costume, my mother would always say to me, “Why don’t you be a scary zombie? Or instead of a princess, be a headless one? Be spooky! That’s what Halloween is all about!”

This is probably why in the 8th grade when I dressed up as Little Red Riding Hood, I decided at the last minute to paint my face white and put fake blood on my neck. I was the dead version of Little Red Riding Hood–you know, the one who had been eaten up by the Big Bad Wolf. {What, you don’t remember that version in your fairy tale books?} I saw the look of pride…

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Raw Vegan Coconut Brownies

 

Makes 12 1″ brownies

• 1/2C raw almonds(or sub walnuts)
• 1/4 C unsweetened shredded coconut
• 1 C packed medjool dates
• 1/4 C unsweetened cocoa powder
• pinch sea salt
• dash vanilla

Line a loaf pan with plastic wrap or parchment paper for easy removal and set aside.  Add the almonds and coconut to the food processor and process until no large pieces of almond remain.  Pour the almonds into a bowl and set aside.

Place the dates into the food processor and process until the dates are broken up and come together in a “dough” that looks almost like a paste.  Add the almonds and coconut and the cocoa powder, salt and vanilla and pulse until combined.  Don’t over mix, but be sure that everything is completely combined.

Pour the mixture into the prepared loaf pan and pres down firmly and smooth out the surface.  Pull the brownies out and place on a cutting board and slice into 12 2-bite sized brownies.  Dust with cocoa powder or leave plain to serve.  Store in an airtight container on the counter or in the fridge for up to a couple weeks.

 

Source: http://fooddoodles.com/2012/05/16/raw-vegan-coconut-brownies/