FRIDAY YEAH YEAH!!!!
And for your Friday, I made these awesome little raw/ vegan/ gluten free cookies.
Now wait a minute. Don’t let all the labels of what is not in these cookies scare you away. Just focus on all the stuff that these cookies are made of. Almonds, Cashews, Coconut, Cocoa, Oatmeal. They are cookies made with lots of good yummy stuff that just happened to be enjoyed by those with specific food diets as well as those who eat anything. A cookie for all! See, don’t they sound excellent? Yes, yes they do. And they are good. So, so, good. Even the mr. is into them. And he is far from being raw/vegan/ gluten free.
And because these cookies are made with all sorts of good for you stuff (lots of proteins, good healthy fats, and complex carbs) you can pretty much feel zero percent guilt eating them. They a are a no joke, healthy, energy packed cookies of goodness. A fantastic way to start the morning, eat with lunch, as dessert, post work out, or eat as a late night snack. (Just don’t eat them all at once)
Now go for it!
![]()
The raw stuff. A cup of old fashion rolled oat that have been soaking in water for about an hour. Almonds(which I spent 20 minutes deshelling) cashews, dehydrated coconut flakes, some cocoa powder and a few medjool date. If your nuts are unsalted, add a pinch of salt too.
![]()
Dump everything into a food processor. BUT WAIT! Make sure to remove the pits from the dates)I have broken a blade in the past form a date pit)
![]()
Blend unit combined and a kind of rough dough is formed. It will be a little sticky. If it;s to sticky to handle, place into the fridge for a few minutes to set up.
![]()
Now take blobs of mixture and roll into balls
![]()
And you could totally leave them as balls… you can even play with your balls….
![]()
But I think they look nicer squished flat and topped with pieces of nuts and coconut. They look almost fancy, if I do say so myself.
![]()
Now have yourself a cookie, and place the rest in the fridge (they get harder and, if you can imagine, taste even better after a few hours of cold)
Freak Yeah FRIDAY! Do fu stuff!
-C
Makes 15 normal sized cookies (you can make more or less, depending on the ball size)
- 1 cups oat fashion oats soaked in 1 cup water for at least an hour (use gluten free oats if needed)
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 5-6 medjool dates
- 1/2 cup dehydrated flaked coconut
- 1/4 cup cocoa powder
- a pinch of salt (if your nuts are unsalted)
Add all the ingredients into a food processer and blend until the mixer forms a cohesive dough. It;s going to be a tad sticky, but if it seems to sticky to handle, refrigerate for a little bit so it’s easier to handle. (I have no problem handling right away)
Scoop and roll into balls and either leave them as is or squish them flat. Sprinkle with chopped nuts and coconut
Eat one or two right away, then stick the rest in fridge.
A ok to eat as breakfast, with lunch, at dinner, as as snack, a post workout protein, or when sitting on the couch and watching TV.
![]()
And now the cucumbers are growing shit crazy.
Every time I open the fridge, at least one (if not a few) come falling out from all the places that I have managed to squeeze them in. (the egg tray in the door is not a safe place for cucumbers) This is a slight problem, but a problem that I kind of like having.
This past weekend I had planned on doing a bunch of pickling and canning. Like a whole day of music blasting, dancing around the kitchen in a cute little apron with wooden spoon in hand, (pretending its a microphone) canning all sorts of fruits and veggies that a piling up in massive amounts for the winter months.
That didn’t happen, and I still have a million cucumbers and not a whole heck of a lot of time this week to inact my canning day day dream.
My simple solution. Cut um up, stick in a bowl with a some fresh dill, a lithe vinegar and leave them on the counter….. And watch as they disappear. It’s crazy. I find if you leave a bowl of cut up anything on the counter, anyone that walks by will stop and eat a few pieces (if not the whole bowl) It’s a scientific fact (no not really, but maybe)
As for my blissful canning day. It will be happening soon. But until then, this is the way to go with those all those cucks. (this works fantastic will zucchinis too!)
![]()
The stuff. Cucumbers, onion, fresh dill, salt, pepper, and red wine vinegar.
![]()
Slice up the cucumber and onion and toss into a bowl. Spinkle with salt, pepper, and lots of fresh chopped up dill. Splash in the vinegar and toss it all around.
![]()
Let it sit on the counter for at least 2 minutes, but the longer they sit, the more pickley they taste.
![]()
And eat. Leave on the counter until they are all gone..which won’t take too long.
Enjoy the Tuesday!
-C
- 2-3 medium to large cucumbers
- 1 medium sweet onion
- a bunch of fresh dill
- salt and pepper (fresh cracked is best)
- red wine vinegar
Slice cucumber and onion into thin slices. and stick in a big bowl. Sprinkle with salt. pepper, chopped up dill. Pour on a few glugs of vinegar. Toss around, taste and adjust seasoning if needed and let sit on the counter for a few minute… or as long as you want*.
Eat all day long or until they are gone.
IF there are still cucumbers left over after 2 hours and you are worried about leaving food out all day (I don’t worry, but that’s me), stick in the fridge until you ar ready to eat them.
Are you sizzling? Is that pool of water next to you , in fact, your own sweat?
Yeah, I feel you…..stupid heat wave.
During these long extended periods of heat and humidity, my body starts to revolt. I get bitchy, by skin get itchy, my head goes foggy, my stomach starts to refuse food. and I generally just feel like crap. I love the summer, but I am not, by any means, a hot, high humidity person.
So during this nasty bout of heat, I do what I can to find comfort. And one of my comforts is watermelon. I am pretty sure that watermelon is a magical fruit. A giant green oblong ball that when cracked open is the brightest, sweetest bright pink fruit.. I mean, thats pretty f ing magical. It can make anything better, and is one of the few things that I want to eat when its a million degrees outside without barfing.
Watermelon is my official heatwave food. Watermelon all day long (Is it bad that I could literally eat an entire watermelon all to my face, in one sitting? ) And because I am me, I like to spice it up a bit and slather a big glob of basil pesto to the melon…. and that makes me happy. Plus it makes the fact that I am eating nothing but melon seem a little more substantial.
Do you have a heatwave food? If not, try this….It will be your food.
![]()
The stuff. A big hunk of watermelon, basil, a lemon, olive oil and salt.
Stick the basil, the juice of the lemon, and a pinch of salt into a blender. Turn on and blend, adding just a tad bit of olive oil until a nice green pesto is made.
![]()
Prepare your melon. Remove rinds if you want and save for later.. (seriously, we can make gazpacho with it) and cut into inch thick chunks.
![]()
And now if your feeling it, stick a skillet on the stove and preheat on medium high. Once heated, place watermelon chunks on hot skillet and sear each side for about 3-5 minutes per side.
If you want to go fresh, just skip searing it. Me, I do a bowl of both.
![]()
And now slather the melon with the pesto
And go to town
Stay cool my friends!
-C
- Watermelon
- a bunch of basil
- a lemon
- salt
- olive oil
Place basil, a pinch of salt and the juice of the lemon into a blender. Turn on and blend, adding in a drizzle of olive oil until pesto forms.
Preheat a lightly oiled skillet (or a grill) on medium high heat. Take your watermelon and remove rinds (save for later) and cut into inch chunks.* When heated, add the watermelon. LEt each side sear for 3-5 minutes, or until caramelized. Tarnsfrer to a bowl.
*Note. The seared melon is fantastic cooked then cooled. Also, I know some people blot out the juice before grilling, but I think that is a waste and I find unnecessary, but if you don’t want a juicy piece of cooke melon, by all means, blot out the juice..
Or if you don’t want to cook it, don’t
And lastly, toss in a big giant scoop of pesto
Now eat… eat eat eat.
This time of year, there are so many reasons for popsicles, but I think that main reason is that I don’t want to willingly turn on the oven for any amount of time. It’s just to f-ing hot.
Lately, it’s been hot. And humid. And gross. Just way too hot to make anything in the oven. So when I grabbed the rhubarb out of the fridge, knowing that if I didn’t use it soon it would go bad, I immediately thought to make pie. Then I was like,” hell no, not going to happen. I need to freeze this shit”. And freeze it I did..into the greatest, slightly sweet, slightly tart, bright pink popsicles of happiness. They are really the perfect little frozen treat. Not overly sweet and sticky, have a lot a fresh clean flavor, and takes the edge off of the super summer heat and humidity, even if only for a few minutes.
I love popsicles.
But sadly this is probably the last rhubarb for the season (Or maybe the second to last..I think I saw some for sale at the coop a few days ago)
So get it while you can and make these popsicles!
![]()
The stuff. Rhubarb, a lime and a little bit of honey (or any sweetener you like). Plus you are going to need some water, but I bet you have some of that on hand.
Chop the rhubarb into inch chunks and toss into a big pot with the water. Stick on the stove and bring to a boil then turn heat to low and let simmer.
![]()
Once the rhubarb is so soft that it falls apart, remove from heat and let cool for a few minutes.
![]()
With a fine mesh stainer, strain juice into a large jar or bowl.
![]()
Now you have the juice for the popsicles and the left over rhubarb stuff is the rhubarb butter.
![]()
Place the rhubarb butter into a jar, adding a little honey(or whatever) if you want and eat with anything and everything ( I’ve been adding it to the mr’s yogurt and just eating it with a spoon)
And now add the juice of the lime to the rhubarb juice and add a little honey or whatever sweetness to taste.
![]()
And add the rhubarb juice to your popsicle molds and stick in the freezer with sticks tops or wait two hours and add wooden sticks.
When frozen, run the mold under a little hot water and pop those suckers out.
![]()
A two for one deal here. And timed perfectly. You have the rhubarb butter to eat while you wait for the popsicles to freeze. So smart
Happy Tuesday.. Keep it cool!
-C
makes 6 4oz popsicles and about a cup of jam
- 3 cups chopped rhubarb
- 2 1/2 cups water
- 1 lime
- Anywhere from 4 tablespoons honey (2 for popsicles and 2 for jam)
Chop the rhubarb into inch ish chunks and stick into a big pot with water. Turn on high heat and bring to a boil. Once boiling, turn heat to low and simmer until the rhubarb is so soft its falling apart. Remove from heat and let cool for a few minutes. Take a big jug or bowl with a fine mesh strainer,strain the liquid from the solids. You can use a wooden spoon to stir around to help get the juice flowing. Place remaining solids into a jar and add as little or as much or as little honey (any sweetener you like) and give it a stir. Thats your jam
Now for the popsicles. Add the juice of the lime and a tablespoon or two of honey (or whatever sweeteners you like) and mix around. Pour into popsicle molds and stick into freezer.Know your mold.. if you need to insert a stick, do so after about 2 hours.
When pops are frozen, remove from mold and eat your heart out.
I love summer!
All day, everyday, there is something new and delicious to pick and eat. I have my CSA with the Interval Community Farm, which is in full swing, so I am picking up thousands of pounds of fresh produce every week. (maybe not quite that much, but so so much) Plus our lovely garden is starting to reward up with the prettiest veggies as well. I have so much fresh produce that I find myself mindless eating just to make more room in the fridge.(not to mention that my counters are also covered and I have a laundry basket full of yellow squash and zucchini on the table). I guess its getting about time to do a little canning and pickling… but until then, I will just have to solider on and keep on eating!
So this salad is completely inspired by the ever exploding contents of my fridge (and table, and counters). Fresh zucchini, corn,and peaches roasted and tossed together with fresh tomato, creamy avocado, and herbs into one big bowl.. It’s like eating summer… And it fantastic.
![]()
The stuff. Zucchini, corn, tomato, peach, and avocado. A lemon (not shown..it rolled under the couch and I couldn’t find it for a little while) and salt and pepper. Also not shown is the bunch of fresh cilantro that I added at the last minute
![]()
I initially wanted to grill this stuff, but I didn’t feel like starting the charcoal and getting that all situated, so I just used the oven. So if you want, use the grill.
Cut zucchini into long wedges and cut the peaches into a few large slices. Place on a lightly oiled pan or baking sheet, sprinkle with a little salt and pepper and stick into the oven at 425 degrees. Toss you corn into the oven too.. but I just stuck that on the oven rack.
![]()
While the stuff is roasting in the oven, chop the tomato into mouth sized chunks, and mash the avocado with the juice of the lemon( I finally found it) and a pitch or more of salt. Add enough water to make it slightly runny.
![]()
Afer about 15 minutes, the stuff in the oven should be done. You want the corn slightly charred and the peach and zucchini to be soft, but not mushy. Remove from oven and stick everything on a plate or baking sheet and let cool for a few minutes, or until cool enough to handle it.
![]()
And now cut the corn from the cob and dice the zucchini and peaches into chunks.
![]()
Toss it all into a bowl, give it a mix and smother with the avocado dressing.
And lastly, dice up and add a big ass handful of some freshly chopped herb.. (Cilantro is great, but basil is also just as nice) and toss that on top too!
![]()
So much color, so much tasty. This is all summer!
Happy Friday
BYE!
-C
Makes a meal for 1 or a side for 2
- 1 ripe peaches
- 1 medium zucchini
- 1 ear of corn
- l medium tomato
- 1 avocado
- juice of 1 lemon
- salt and pepper
- bunch of fresh cilantro or basil
Note..If i had the time to light up the charcoal to grill, I would have. So Feel free to cook the corn, zucchini and peach on the grill if you so do please.
Slice peach into 4 equal chunks and zucchini into 4-5 wedges. Place in a lightly oiled skillet and sprinkle with salt and pepper. Stick the pan and the corn, husk removed, into oven at 425 degrees for about 10-15 minutes, or until the corn is charred and the zucchini and peach is browning and slightly tender. While this is going on, dice up the tomato into chunks and smash the avocadoin a jar until smoothish with the juice of the lemon, salt and pepper, and enough water to thin it out so that its kind of pasty. (make it any consistency you like)
When veggies are done cooking, remove from oven and place on the counter or a plate and let sit until its cool enough to handle. When cooled off, dice the peach and zucchini into chunks and remove corn from the cob. Toss together with the tomato, sprinkle with a little salt and pepper, dump the mixed lemony avocado all over and top wit a heavy handful of some freshly chopped herb.
Serve warm or cold. Can be eaten with a fork or spoon.
I am a mint lover, even when it grows at such a ferocious speed that it threatens the lives of all the plants near it. That just means that I have to be vilagent and harvest and use as much as I can.
This drink is a fantastic way to use up some of that mint. I have been making and drinking fresh, hot, mint tea almost ever night for the past few weeks, but this weekend was way to freaking hot to be doing hot tea. So using my little noggin, I figured I should just chill it and added some lime because mint and lime are oh so nice together. Now my favorite, and one of the most refreshing drinks after a long hot day.
And limes just happen to be on sale this week….
![]()
The stuff. A few stems of fresh mint, a couple juicy limes, and water. And if you want, a little sweetener of your choice. (I used a tiny bit of honey..not shown)
![]()
Start by placing the mint, leaves and stem, into a big pot. Take a wooden spoon and gently muddle the mint. Add in the water, making sure that all the mint is fully sumerged (stuff it down in the pot)
![]()
Now place pot on the stove and bring water to a boil. Once boiling, remove from heat and let sit for a few minutes.
![]()
![]()
After steeping for a few, pout tea into a big jug, straining out the mint leaves. Add any sweetener that you might like (just a little.. you can always add more later if you need it) and stick into fridge to cool, or just leave it on the counter if your want.
![]()
While you are waiting for the tea to cool, you might as well juice the limes (cause we need the lime juice)
![]()
After the tea is cool, add in the juice of the limes and mix/shake/stir around.
![]()
And thats it..
Serve in a cup with a few chunks of ice and a mint leaf garnish (not necessary but nice)
A nice tall glass of cold yumminess… Keeps one from melting completely in this crazy hot weather and keeps mint from killing everything around it.
Stay cool!
-C
- 4 full stems of fresh mint
- 6 cups water
- 2-3 limes (I used 2 1/2 which was almost a full cup of juice)
- sweetener to taste (a tablespoon of honey is nice)
Place mint, stems and all, into a large pot large pot. With a wooden spoon or sme type of blunt object, lightly muddle the plant. Pour water over mint and place pot on the stove. Bring water to a boil, then remove and let cool for a few minutes. Pour the mint tea into a big jar, straining out the mint leaves..(A half gallon ball jar works perfectly) If using a sweetener, add it to the tea while it is still warm.( little goes a long way… you can alway add a little more later!) Place mint tea into the fridge to cool. When the tea is cool, juice you limes and dump the juice into the tea and mix or shake.
It is now done and ready to serve. Pour over ice (thats in a cup) and serve with a fresh mint leaf (if your fancy)
![]()
Last night had we had a couple littles (and my little sister who is not so little anymore) over for a cookout and watercolor evening.
It was fantastic. We set them up outside with paint, paper, and brushes and let them have at it. And while they were painting the mr took charge of the grill: cooking up potatoes, corn, and the tofu dogs.
I was cutting up fruit and making a special snack treat of popcorn (who doesn’t love popcorn?) consisting of almond butter, coconut, and chocolate….Almond Joy popcorn.
Addictive like crack. But still safe for children
The littles were more or less indifferent to it ( they are not big coconut fans..I know, but i am making it a mission to make them like it), but the sister and the mr… Lets just say I had to pull out my outdoor voice on them a few times (STOP EATING IT ALL!!!!!)
I think we have a winner here!
![]()
The stuff. A large quantity of air popped popcorn, almond butter, chocolate chip, coconut flakes and coconut oil. We also have some extra chocolate chips and a big handful of roasted almonds.
Licking your lips yet?
![]()
Start by dumpling your popcorn into the larges baking sheet to pan that you have.. the more surface area the better. Now heat up the almond butter. You can do this on the stove or in the microwave. The trick here is to heat it slowly so you don’t burn it. If doing on the stove, put in a sauce pot and with a fork, constantly stir until a drizzable consistency. If in microwave, stick it in there for 10 second intervals.
Note. I know from experience that there are many different types and consistency of almond butters out there. If your butter seems really stiff and thick, add a teaspoon of coconut oil.
![]()
As soon as your almond butter is melted, drizzle all over the popcorn.
With the same pot (no need to clean) place teaspoon of coconut oil in it. Heat oil until hot. Remove from heat and stir in the chocolate chips. Kepp string until the chips are melted.
![]()
And drizzle that all over
![]()
Then toss on the coconut chips, chopped almond bits, and the chocolate chip.
![]()
With your (clean) hands, give the popcorn a good toss, mixing everything all around.
![]()
And now place either in a big bowl or individual cups (great for littles) I happened to have some pink(beet juice stained) shredded coconut on hand, which made for a nice touch of pretty (totally not necessary,but it kinda was). Next time maybe some sprinkles would look nice……
Anyway, be ready to lick you fingers!
And I am giving you ample amount of time to get the ingredients needed for this. Makes the perfect snack for a cookout, a party, or movie night(or Netflix binge)
Happy Day!!!
-C
- 6-7 cups air poppped popcorn
- 1/3 cup smooth almond butter
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chocolate chips plus a handful (use vegan chocolate chip if needed)
- 1 -2 teaspoon coconut oil
- handful of toasted almonds, chopped into pieces
Feel free to play with proportion. You can adjust the amount and ratios of all the ingredients to your taste preference.
Take popcorn and dump on the biggest baking sheet or pan that you have and level it out. Either on the stove or in the microwave, heat almond butter until a melty a runny consistency. If doing so on the stove, make sure to consantly stir while heating* If in microwave, check ever 10 seconds. (burnt almond butter tastes like crap )
*Note. I find that all almond butters are not the same. IF you feel that yours is not melty and drizzable enough, add in a teaspoon of coconut oil.With a spoon or spatula, drizzle all over popcorn. .
Now take the coconut oil and melt on stove or in microwave until hot. Remove from heat, add in chocolate chips and mix around until fully melted. Drizzle all over popcorn .
And last but not least, take the coconut flakes, almond pieces, and the extra handful of chocolate chips and toss those in too. With clean hands, give everything a good mix Dump into a big bowl or individual container.
Eat with hands..lick your fingers clean..
Word of caution…Once you start, you will not be able to stop eating this.
![]()
IF you like potatoes and guacamole (probably even if you think you don’t like potatoes or guacamole) then oh boy, do I have a treat for you.
Guacamole Potato Salad.. Only the best potatoes salad you will ever put in your mouth.
I tried to make this a few weeks back and ended up not getting to my potatoes in time to use, so I had to put the salad on hold. But this weekend I was ready. The grill was prepped, the corn was husked, and the poatoes were boiled. Then it happened, I made the best potato salad ever. It changed the way I feel about potato salad. (I have never really been a huge fan) Sure, I love potatoes, but in the past I have experiences to many overly dressed, really heavy, and overall, some pretty crappy paotao salads. This salad, well it is the exact opposite. This salad is all summer. Bright and light, so full of flavor, but not overly heavy and gross. I mean, its potatoes covered in guacamole… How can that not be amazing. I am now a potato salad fan (for life!).
So my suggestion for you. Have a cook out, invite your friends, grill up some veggies or whatever and make a humongous batch (you will need a humongous batch) of this potato salad. Sit back and watch (while you are eating) and see peoples faces light up with joy and happiness. You will be number one. The hostess with thte mostest. People will fall at your feet…
or not. (But probably)
So here, take a look, and make.. Your day, week, life will be better for this.
![]()
The stuff; Potatoes, avocados, mini onions, and tomatoes. Pickled Jalapeños (with juice) garlic, and the juice from a lemon And lastly,a big bunch of cilantro, and salt.
![]()
First things first, boil the potatoes. Stick in a pot of cold water with a palmful of salt. Bring to a boil then turn down to a medium heat and stick a lid on the pot. Cook until fork pierces easily through then strain from water and let cool. When cooled, but still slightly warm, dice them up into mouth sized pieced. Place potatoes back into pot and drizzle a few glugs of the pickled jalapeño juice over them. Place in fridge to complete cool.
![]()
While the potatoes are cooling down, mix up the quad dressing. In a large bowl, take the avoado fruit and mash and smoosh until relatively smooth and mix in minced garlic , lemon juice, and a sprinkle of salt.
![]()
Dice up the onion, jalapeños, tomatoes and add to the mashed avocado and mix that all up…and try not to eat it all before the potatoes get in.
![]()
![]()
add in lots of chopped up cilantro
![]()
Nothing compares..
Have a great day and get to planning you next cookout!
Later!
-C
- 3 lb. of potatoes of a small waxy variety (like red or new potatoes)
- 1 1/2- 2 whole avocados
- 2 small Roma tomatoes or q large
- 2 mini onions with greens or 1 regular white onion
- handful (or more) of pickled jalapeños and the juice
- juice of 1 lemon
- a bunch of fresh cilantro
- 3 cloves garlic
- salt and pepper
Wash potatoes and stick in a big pot with cold water and a good palmful of salt. Bring to a boil then turn heat downy to a a medium heat, stick a lid on it and cook potatoes until a fork can pierce through. Strain from water and let cool enough to handle. Once cooled, cut potatoes into mouth sized pieces, place back into bowl, and drizzle with a few teaspoons of pickled jalapeño juice. Stick the potatoes in the fridge and let completely cool.
While those are getting cold, make the guacamole dressing. In a big bowl, place the avocados (pits and rind removed of course) and smash and smoosh until a smooth constancy. Add in a pinch of salt, mince the garlic and toss that in, and add the juice of the lemon. Now dice up the garlic, onion, tomatoes and jalapenos and gentile fold it all in to the avocado mash.
Once the potatoes are cool, roughly chop the cilantro and add that and the potatoes into the guacamole and mix around until everthig is all coated. Top with some more cilantro.
Eat as a side, a meal, a snack, or dessert
a fork pierced nicely but a large wooden spoon works too.
Lasts for 3-4 days in the fridge.
THE LOVELY CRAZY
September 19, 2015 by maximios • Blog
FRIDAY YEAH YEAH!!!!
And for your Friday, I made these awesome little raw/ vegan/ gluten free cookies.
Now wait a minute. Don’t let all the labels of what is not in these cookies scare you away. Just focus on all the stuff that these cookies are made of. Almonds, Cashews, Coconut, Cocoa, Oatmeal. They are cookies made with lots of good yummy stuff that just happened to be enjoyed by those with specific food diets as well as those who eat anything. A cookie for all! See, don’t they sound excellent? Yes, yes they do. And they are good. So, so, good. Even the mr. is into them. And he is far from being raw/vegan/ gluten free.
And because these cookies are made with all sorts of good for you stuff (lots of proteins, good healthy fats, and complex carbs) you can pretty much feel zero percent guilt eating them. They a are a no joke, healthy, energy packed cookies of goodness. A fantastic way to start the morning, eat with lunch, as dessert, post work out, or eat as a late night snack. (Just don’t eat them all at once)
Now go for it!
The raw stuff. A cup of old fashion rolled oat that have been soaking in water for about an hour. Almonds(which I spent 20 minutes deshelling) cashews, dehydrated coconut flakes, some cocoa powder and a few medjool date. If your nuts are unsalted, add a pinch of salt too.
Dump everything into a food processor. BUT WAIT! Make sure to remove the pits from the dates)I have broken a blade in the past form a date pit)
Blend unit combined and a kind of rough dough is formed. It will be a little sticky. If it;s to sticky to handle, place into the fridge for a few minutes to set up.
Now take blobs of mixture and roll into balls
And you could totally leave them as balls… you can even play with your balls….
But I think they look nicer squished flat and topped with pieces of nuts and coconut. They look almost fancy, if I do say so myself.
Now have yourself a cookie, and place the rest in the fridge (they get harder and, if you can imagine, taste even better after a few hours of cold)
Freak Yeah FRIDAY! Do fu stuff!
-C
Makes 15 normal sized cookies (you can make more or less, depending on the ball size)
Add all the ingredients into a food processer and blend until the mixer forms a cohesive dough. It;s going to be a tad sticky, but if it seems to sticky to handle, refrigerate for a little bit so it’s easier to handle. (I have no problem handling right away)
Scoop and roll into balls and either leave them as is or squish them flat. Sprinkle with chopped nuts and coconut
Eat one or two right away, then stick the rest in fridge.
A ok to eat as breakfast, with lunch, at dinner, as as snack, a post workout protein, or when sitting on the couch and watching TV.
And now the cucumbers are growing shit crazy.
Every time I open the fridge, at least one (if not a few) come falling out from all the places that I have managed to squeeze them in. (the egg tray in the door is not a safe place for cucumbers) This is a slight problem, but a problem that I kind of like having.
This past weekend I had planned on doing a bunch of pickling and canning. Like a whole day of music blasting, dancing around the kitchen in a cute little apron with wooden spoon in hand, (pretending its a microphone) canning all sorts of fruits and veggies that a piling up in massive amounts for the winter months.
That didn’t happen, and I still have a million cucumbers and not a whole heck of a lot of time this week to inact my canning day day dream.
My simple solution. Cut um up, stick in a bowl with a some fresh dill, a lithe vinegar and leave them on the counter….. And watch as they disappear. It’s crazy. I find if you leave a bowl of cut up anything on the counter, anyone that walks by will stop and eat a few pieces (if not the whole bowl) It’s a scientific fact (no not really, but maybe)
As for my blissful canning day. It will be happening soon. But until then, this is the way to go with those all those cucks. (this works fantastic will zucchinis too!)
The stuff. Cucumbers, onion, fresh dill, salt, pepper, and red wine vinegar.
Slice up the cucumber and onion and toss into a bowl. Spinkle with salt, pepper, and lots of fresh chopped up dill. Splash in the vinegar and toss it all around.
Let it sit on the counter for at least 2 minutes, but the longer they sit, the more pickley they taste.
And eat. Leave on the counter until they are all gone..which won’t take too long.
Enjoy the Tuesday!
-C
Slice cucumber and onion into thin slices. and stick in a big bowl. Sprinkle with salt. pepper, chopped up dill. Pour on a few glugs of vinegar. Toss around, taste and adjust seasoning if needed and let sit on the counter for a few minute… or as long as you want*.
Eat all day long or until they are gone.
IF there are still cucumbers left over after 2 hours and you are worried about leaving food out all day (I don’t worry, but that’s me), stick in the fridge until you ar ready to eat them.
Are you sizzling? Is that pool of water next to you , in fact, your own sweat?
Yeah, I feel you…..stupid heat wave.
During these long extended periods of heat and humidity, my body starts to revolt. I get bitchy, by skin get itchy, my head goes foggy, my stomach starts to refuse food. and I generally just feel like crap. I love the summer, but I am not, by any means, a hot, high humidity person.
So during this nasty bout of heat, I do what I can to find comfort. And one of my comforts is watermelon. I am pretty sure that watermelon is a magical fruit. A giant green oblong ball that when cracked open is the brightest, sweetest bright pink fruit.. I mean, thats pretty f ing magical. It can make anything better, and is one of the few things that I want to eat when its a million degrees outside without barfing.
Watermelon is my official heatwave food. Watermelon all day long (Is it bad that I could literally eat an entire watermelon all to my face, in one sitting? ) And because I am me, I like to spice it up a bit and slather a big glob of basil pesto to the melon…. and that makes me happy. Plus it makes the fact that I am eating nothing but melon seem a little more substantial.
Do you have a heatwave food? If not, try this….It will be your food.
The stuff. A big hunk of watermelon, basil, a lemon, olive oil and salt.
Stick the basil, the juice of the lemon, and a pinch of salt into a blender. Turn on and blend, adding just a tad bit of olive oil until a nice green pesto is made.
Prepare your melon. Remove rinds if you want and save for later.. (seriously, we can make gazpacho with it) and cut into inch thick chunks.
And now if your feeling it, stick a skillet on the stove and preheat on medium high. Once heated, place watermelon chunks on hot skillet and sear each side for about 3-5 minutes per side.
If you want to go fresh, just skip searing it. Me, I do a bowl of both.
And now slather the melon with the pesto
And go to town
Stay cool my friends!
-C
Place basil, a pinch of salt and the juice of the lemon into a blender. Turn on and blend, adding in a drizzle of olive oil until pesto forms.
Preheat a lightly oiled skillet (or a grill) on medium high heat. Take your watermelon and remove rinds (save for later) and cut into inch chunks.* When heated, add the watermelon. LEt each side sear for 3-5 minutes, or until caramelized. Tarnsfrer to a bowl.
*Note. The seared melon is fantastic cooked then cooled. Also, I know some people blot out the juice before grilling, but I think that is a waste and I find unnecessary, but if you don’t want a juicy piece of cooke melon, by all means, blot out the juice..
Or if you don’t want to cook it, don’t
And lastly, toss in a big giant scoop of pesto
Now eat… eat eat eat.
This time of year, there are so many reasons for popsicles, but I think that main reason is that I don’t want to willingly turn on the oven for any amount of time. It’s just to f-ing hot.
Lately, it’s been hot. And humid. And gross. Just way too hot to make anything in the oven. So when I grabbed the rhubarb out of the fridge, knowing that if I didn’t use it soon it would go bad, I immediately thought to make pie. Then I was like,” hell no, not going to happen. I need to freeze this shit”. And freeze it I did..into the greatest, slightly sweet, slightly tart, bright pink popsicles of happiness. They are really the perfect little frozen treat. Not overly sweet and sticky, have a lot a fresh clean flavor, and takes the edge off of the super summer heat and humidity, even if only for a few minutes.
I love popsicles.
But sadly this is probably the last rhubarb for the season (Or maybe the second to last..I think I saw some for sale at the coop a few days ago)
So get it while you can and make these popsicles!
The stuff. Rhubarb, a lime and a little bit of honey (or any sweetener you like). Plus you are going to need some water, but I bet you have some of that on hand.
Chop the rhubarb into inch chunks and toss into a big pot with the water. Stick on the stove and bring to a boil then turn heat to low and let simmer.
Once the rhubarb is so soft that it falls apart, remove from heat and let cool for a few minutes.
With a fine mesh stainer, strain juice into a large jar or bowl.
Now you have the juice for the popsicles and the left over rhubarb stuff is the rhubarb butter.
Place the rhubarb butter into a jar, adding a little honey(or whatever) if you want and eat with anything and everything ( I’ve been adding it to the mr’s yogurt and just eating it with a spoon)
And now add the juice of the lime to the rhubarb juice and add a little honey or whatever sweetness to taste.
And add the rhubarb juice to your popsicle molds and stick in the freezer with sticks tops or wait two hours and add wooden sticks.
When frozen, run the mold under a little hot water and pop those suckers out.
A two for one deal here. And timed perfectly. You have the rhubarb butter to eat while you wait for the popsicles to freeze. So smart
Happy Tuesday.. Keep it cool!
-C
makes 6 4oz popsicles and about a cup of jam
Chop the rhubarb into inch ish chunks and stick into a big pot with water. Turn on high heat and bring to a boil. Once boiling, turn heat to low and simmer until the rhubarb is so soft its falling apart. Remove from heat and let cool for a few minutes. Take a big jug or bowl with a fine mesh strainer,strain the liquid from the solids. You can use a wooden spoon to stir around to help get the juice flowing. Place remaining solids into a jar and add as little or as much or as little honey (any sweetener you like) and give it a stir. Thats your jam
Now for the popsicles. Add the juice of the lime and a tablespoon or two of honey (or whatever sweeteners you like) and mix around. Pour into popsicle molds and stick into freezer.Know your mold.. if you need to insert a stick, do so after about 2 hours.
When pops are frozen, remove from mold and eat your heart out.
I love summer!
All day, everyday, there is something new and delicious to pick and eat. I have my CSA with the Interval Community Farm, which is in full swing, so I am picking up thousands of pounds of fresh produce every week. (maybe not quite that much, but so so much) Plus our lovely garden is starting to reward up with the prettiest veggies as well. I have so much fresh produce that I find myself mindless eating just to make more room in the fridge.(not to mention that my counters are also covered and I have a laundry basket full of yellow squash and zucchini on the table). I guess its getting about time to do a little canning and pickling… but until then, I will just have to solider on and keep on eating!
So this salad is completely inspired by the ever exploding contents of my fridge (and table, and counters). Fresh zucchini, corn,and peaches roasted and tossed together with fresh tomato, creamy avocado, and herbs into one big bowl.. It’s like eating summer… And it fantastic.
The stuff. Zucchini, corn, tomato, peach, and avocado. A lemon (not shown..it rolled under the couch and I couldn’t find it for a little while) and salt and pepper. Also not shown is the bunch of fresh cilantro that I added at the last minute
I initially wanted to grill this stuff, but I didn’t feel like starting the charcoal and getting that all situated, so I just used the oven. So if you want, use the grill.
Cut zucchini into long wedges and cut the peaches into a few large slices. Place on a lightly oiled pan or baking sheet, sprinkle with a little salt and pepper and stick into the oven at 425 degrees. Toss you corn into the oven too.. but I just stuck that on the oven rack.
While the stuff is roasting in the oven, chop the tomato into mouth sized chunks, and mash the avocado with the juice of the lemon( I finally found it) and a pitch or more of salt. Add enough water to make it slightly runny.
Afer about 15 minutes, the stuff in the oven should be done. You want the corn slightly charred and the peach and zucchini to be soft, but not mushy. Remove from oven and stick everything on a plate or baking sheet and let cool for a few minutes, or until cool enough to handle it.
And now cut the corn from the cob and dice the zucchini and peaches into chunks.
Toss it all into a bowl, give it a mix and smother with the avocado dressing.
And lastly, dice up and add a big ass handful of some freshly chopped herb.. (Cilantro is great, but basil is also just as nice) and toss that on top too!
So much color, so much tasty. This is all summer!
Happy Friday
BYE!
-C
Makes a meal for 1 or a side for 2
Note..If i had the time to light up the charcoal to grill, I would have. So Feel free to cook the corn, zucchini and peach on the grill if you so do please.
Slice peach into 4 equal chunks and zucchini into 4-5 wedges. Place in a lightly oiled skillet and sprinkle with salt and pepper. Stick the pan and the corn, husk removed, into oven at 425 degrees for about 10-15 minutes, or until the corn is charred and the zucchini and peach is browning and slightly tender. While this is going on, dice up the tomato into chunks and smash the avocadoin a jar until smoothish with the juice of the lemon, salt and pepper, and enough water to thin it out so that its kind of pasty. (make it any consistency you like)
When veggies are done cooking, remove from oven and place on the counter or a plate and let sit until its cool enough to handle. When cooled off, dice the peach and zucchini into chunks and remove corn from the cob. Toss together with the tomato, sprinkle with a little salt and pepper, dump the mixed lemony avocado all over and top wit a heavy handful of some freshly chopped herb.
Serve warm or cold. Can be eaten with a fork or spoon.
I am a mint lover, even when it grows at such a ferocious speed that it threatens the lives of all the plants near it. That just means that I have to be vilagent and harvest and use as much as I can.
This drink is a fantastic way to use up some of that mint. I have been making and drinking fresh, hot, mint tea almost ever night for the past few weeks, but this weekend was way to freaking hot to be doing hot tea. So using my little noggin, I figured I should just chill it and added some lime because mint and lime are oh so nice together. Now my favorite, and one of the most refreshing drinks after a long hot day.
And limes just happen to be on sale this week….
The stuff. A few stems of fresh mint, a couple juicy limes, and water. And if you want, a little sweetener of your choice. (I used a tiny bit of honey..not shown)
Start by placing the mint, leaves and stem, into a big pot. Take a wooden spoon and gently muddle the mint. Add in the water, making sure that all the mint is fully sumerged (stuff it down in the pot)
Now place pot on the stove and bring water to a boil. Once boiling, remove from heat and let sit for a few minutes.
After steeping for a few, pout tea into a big jug, straining out the mint leaves. Add any sweetener that you might like (just a little.. you can always add more later if you need it) and stick into fridge to cool, or just leave it on the counter if your want.
While you are waiting for the tea to cool, you might as well juice the limes (cause we need the lime juice)
After the tea is cool, add in the juice of the limes and mix/shake/stir around.
And thats it..
Serve in a cup with a few chunks of ice and a mint leaf garnish (not necessary but nice)
A nice tall glass of cold yumminess… Keeps one from melting completely in this crazy hot weather and keeps mint from killing everything around it.
Stay cool!
-C
Place mint, stems and all, into a large pot large pot. With a wooden spoon or sme type of blunt object, lightly muddle the plant. Pour water over mint and place pot on the stove. Bring water to a boil, then remove and let cool for a few minutes. Pour the mint tea into a big jar, straining out the mint leaves..(A half gallon ball jar works perfectly) If using a sweetener, add it to the tea while it is still warm.( little goes a long way… you can alway add a little more later!) Place mint tea into the fridge to cool. When the tea is cool, juice you limes and dump the juice into the tea and mix or shake.
It is now done and ready to serve. Pour over ice (thats in a cup) and serve with a fresh mint leaf (if your fancy)
Last night had we had a couple littles (and my little sister who is not so little anymore) over for a cookout and watercolor evening.
It was fantastic. We set them up outside with paint, paper, and brushes and let them have at it. And while they were painting the mr took charge of the grill: cooking up potatoes, corn, and the tofu dogs.
I was cutting up fruit and making a special snack treat of popcorn (who doesn’t love popcorn?) consisting of almond butter, coconut, and chocolate….Almond Joy popcorn.
Addictive like crack. But still safe for children
The littles were more or less indifferent to it ( they are not big coconut fans..I know, but i am making it a mission to make them like it), but the sister and the mr… Lets just say I had to pull out my outdoor voice on them a few times (STOP EATING IT ALL!!!!!)
I think we have a winner here!
The stuff. A large quantity of air popped popcorn, almond butter, chocolate chip, coconut flakes and coconut oil. We also have some extra chocolate chips and a big handful of roasted almonds.
Licking your lips yet?
Start by dumpling your popcorn into the larges baking sheet to pan that you have.. the more surface area the better. Now heat up the almond butter. You can do this on the stove or in the microwave. The trick here is to heat it slowly so you don’t burn it. If doing on the stove, put in a sauce pot and with a fork, constantly stir until a drizzable consistency. If in microwave, stick it in there for 10 second intervals.
Note. I know from experience that there are many different types and consistency of almond butters out there. If your butter seems really stiff and thick, add a teaspoon of coconut oil.
As soon as your almond butter is melted, drizzle all over the popcorn.
With the same pot (no need to clean) place teaspoon of coconut oil in it. Heat oil until hot. Remove from heat and stir in the chocolate chips. Kepp string until the chips are melted.
And drizzle that all over
Then toss on the coconut chips, chopped almond bits, and the chocolate chip.
With your (clean) hands, give the popcorn a good toss, mixing everything all around.
And now place either in a big bowl or individual cups (great for littles) I happened to have some pink(beet juice stained) shredded coconut on hand, which made for a nice touch of pretty (totally not necessary,but it kinda was). Next time maybe some sprinkles would look nice……
Anyway, be ready to lick you fingers!
And I am giving you ample amount of time to get the ingredients needed for this. Makes the perfect snack for a cookout, a party, or movie night(or Netflix binge)
Happy Day!!!
-C
Feel free to play with proportion. You can adjust the amount and ratios of all the ingredients to your taste preference.
Take popcorn and dump on the biggest baking sheet or pan that you have and level it out. Either on the stove or in the microwave, heat almond butter until a melty a runny consistency. If doing so on the stove, make sure to consantly stir while heating* If in microwave, check ever 10 seconds. (burnt almond butter tastes like crap )
*Note. I find that all almond butters are not the same. IF you feel that yours is not melty and drizzable enough, add in a teaspoon of coconut oil.With a spoon or spatula, drizzle all over popcorn. .
Now take the coconut oil and melt on stove or in microwave until hot. Remove from heat, add in chocolate chips and mix around until fully melted. Drizzle all over popcorn .
And last but not least, take the coconut flakes, almond pieces, and the extra handful of chocolate chips and toss those in too. With clean hands, give everything a good mix Dump into a big bowl or individual container.
Eat with hands..lick your fingers clean..
Word of caution…Once you start, you will not be able to stop eating this.
IF you like potatoes and guacamole (probably even if you think you don’t like potatoes or guacamole) then oh boy, do I have a treat for you.
Guacamole Potato Salad.. Only the best potatoes salad you will ever put in your mouth.
I tried to make this a few weeks back and ended up not getting to my potatoes in time to use, so I had to put the salad on hold. But this weekend I was ready. The grill was prepped, the corn was husked, and the poatoes were boiled. Then it happened, I made the best potato salad ever. It changed the way I feel about potato salad. (I have never really been a huge fan) Sure, I love potatoes, but in the past I have experiences to many overly dressed, really heavy, and overall, some pretty crappy paotao salads. This salad, well it is the exact opposite. This salad is all summer. Bright and light, so full of flavor, but not overly heavy and gross. I mean, its potatoes covered in guacamole… How can that not be amazing. I am now a potato salad fan (for life!).
So my suggestion for you. Have a cook out, invite your friends, grill up some veggies or whatever and make a humongous batch (you will need a humongous batch) of this potato salad. Sit back and watch (while you are eating) and see peoples faces light up with joy and happiness. You will be number one. The hostess with thte mostest. People will fall at your feet…
or not. (But probably)
So here, take a look, and make.. Your day, week, life will be better for this.
The stuff; Potatoes, avocados, mini onions, and tomatoes. Pickled Jalapeños (with juice) garlic, and the juice from a lemon And lastly,a big bunch of cilantro, and salt.
First things first, boil the potatoes. Stick in a pot of cold water with a palmful of salt. Bring to a boil then turn down to a medium heat and stick a lid on the pot. Cook until fork pierces easily through then strain from water and let cool. When cooled, but still slightly warm, dice them up into mouth sized pieced. Place potatoes back into pot and drizzle a few glugs of the pickled jalapeño juice over them. Place in fridge to complete cool.
While the potatoes are cooling down, mix up the quad dressing. In a large bowl, take the avoado fruit and mash and smoosh until relatively smooth and mix in minced garlic , lemon juice, and a sprinkle of salt.
Dice up the onion, jalapeños, tomatoes and add to the mashed avocado and mix that all up…and try not to eat it all before the potatoes get in.
add in lots of chopped up cilantro
Nothing compares..
Have a great day and get to planning you next cookout!
Later!
-C
Wash potatoes and stick in a big pot with cold water and a good palmful of salt. Bring to a boil then turn heat downy to a a medium heat, stick a lid on it and cook potatoes until a fork can pierce through. Strain from water and let cool enough to handle. Once cooled, cut potatoes into mouth sized pieces, place back into bowl, and drizzle with a few teaspoons of pickled jalapeño juice. Stick the potatoes in the fridge and let completely cool.
While those are getting cold, make the guacamole dressing. In a big bowl, place the avocados (pits and rind removed of course) and smash and smoosh until a smooth constancy. Add in a pinch of salt, mince the garlic and toss that in, and add the juice of the lemon. Now dice up the garlic, onion, tomatoes and jalapenos and gentile fold it all in to the avocado mash.
Once the potatoes are cool, roughly chop the cilantro and add that and the potatoes into the guacamole and mix around until everthig is all coated. Top with some more cilantro.
Eat as a side, a meal, a snack, or dessert
a fork pierced nicely but a large wooden spoon works too.
Lasts for 3-4 days in the fridge.