Blog

Salad season is here. Green salads, fruit salads, potato salads, and grain salads. All the salads and we are not mad about it.

This is a good grain salad using millet, which I am sightly surprised to hear that a lot of people have never had. Millet is kind of like quinoa, but not. I cooks fluffy and looks kind of the same, and is gluten free like quinoa. I think the biggest difference is that millet is slightly softer and tastes a bit more nutty. It also is really good at absorbing liquid flavors.

But who are we to compare. The main thing is that it is nutritious and delicious so we will eat it.

Back to the salad. This is one of those grain salads that is good cooked and served warm but only gets better with a little age (like an hour or a day) in the fridge. Served hot or cold or room tempature, and is hearty enough to be meal like but is also a fantastic addition as a side to any of you meal plans. Like maybe a BBQ? Whatever the occasion, or non occasion, this is just a really good grain salad situation and I think you will be pleased, smiling all smiles while eating it.

To the millet salad.

The stuff. Millet, a couple handful of greens, a few mushrooms, an onion, dijon mustard, a little maple syrup, red wine vinegar, a lemon, a couple cloves or garlic, some toasted sunflower seeds, and salt and pepper.

Start by giving the millet a little toast, just enough to really up the nutty flavor and make it that much more yummy. It only takes a few minutes in a skillet on medium heat. Not an entirely necessary step, but you should do it.

Toasted millet goes into pot with water. Bring pot to a boil and then turn to the lowest simmer and cover.

While millet is cooking, get to the mushrooms and onions. Chop the onion thin and small and the mushrooms thin and small as well. Place them into the skillet with a drizzle of oil and place on medium heat. Mix around every now and then and cook until the mushrooms and onions are soft and a nice golden brown.

And make the vinaigrette. Minced garlic, mustard, vinegar, the juice of the lemon, and maple syrup get put into one place.

Mixed and now all is one.

Millet. Cooked and fluffed and ready to go.

Cooked mushrooms and onions go into the pot, along with the greens, the sunflower seed, and the vinaigrette. This step can be right away or you can wait a little while for things to cool as to not wilt the greens. Up tp you.

Mixed with love and hunger.

Even if you are making it ahead of time, just do yourself a favor. Grab a bowl, grab a fork, and get down on it.

-C

Seves 4-6

• 3/4 cup uncooked millet

• 2 cups water

• 1 sweet onion

• 3-4 big button mushrooms

• Large handful or two of bitter greens like arugula, spinach or a mixture.

• 2 tablespoon brown or dijon mustard

• 2 tablespoon red wine vinegar

• 1 teaspoon maple syrup

• 2 cloves garlic

• salt and pepper

• handful toasted sunflower seeds

To start, toast millet. Dump the uncooked millet into a pan and place on a medium heat tt for about 5 minutes or until you start hearing the millet crackle.This gives the millet a slightly more nutty flavor but you can skip this step if you don%u2019t care.

Dump millet and water into medium pot. Place on high heat until water starts to boil then tun heat down to simmer and over. After about 15 or 20 minutes, when most of the water is gone, turn pot completely off. Let sit, covered for another 10ish minutes then take a fork and fluff it.

While the millet is cooking, cook the veggies. Grab the onion and slice it up into thin pieces. Clean off the mushrooms and chop them into small thin pieces too. Place the chopped stuff into the skillet with a drizzle of olive oil and a pinch of salt and place on a medium heat. Stir occasionally and cook for about 15 minutes or until the onion and mushroom are a nice dark, golden brown.

And make the mustard vinaigrette. Mince garlic and place into a jar or bowl with the vinegar, the mustard, the maple, and the juice of the lemon. Mix and set aside.

Once the millet is cooked, the mushrooms and onions are cooked, and the vinaigrette is made, all you have left to do is mix everything together. You can do this while things are slightly warm which will wilt the greens a bit, o let them cool so the greens stay fresh. Up to you. (I like the greens fresh)

Finally, dump cooked mushrooms and onions into pot with cooked millet. Add in the greens and sunflower seeds and drizzle the vinegertte all over. Toss around until fully mixed. Sprinkle with lots of fresh cracked pepper.

Then eat. Or place in a container to bring to the BBQ.

I feel like this salad is kind of a summery salad, or better yet, a salad that highlights all the best of what summer has to bring. All the fresh tender dill that is still growing (but not for long) , all the brightly colored and amazing veggies that are being harvested and are nearing the end (bye fresh cucumbers.) This salad might just be my little last hurrah of summer cooking before it is all root veggies and dried herbs and hot and hearty food. And not going to lie and say that I am sad to see summer go because I am so so ready for it to be over, but I will miss all the fresh fresh produce. And I will especially miss all the fresh dill because fresh dill is seriously the best.

Eat up what is left of summer now before it%u2019s too late!

The stuff. Quinoa, a bunch of dill, a cucumber, a pepper, an onion, and some cherry tomatoes. Also a clove of garlic, some salt and pepper, and red wine vinegar.

Mince the garlic, chop the onion, mince the pepper and the cucumber, half the tomatoes, and last but noblest, rough chop the dill.

All that goodness goes into. big bow, along with a sprinkle of salt and pepper, and the vinegar Tossed around and left to meld.

Uncooked quinoa with water turns to cooked quinoa

Quinoa meets the bowl of veggies

And after a good mix, viola!

You got yourself a yummers fresh dill and veggie quinoa salad.

-C

serves 3-5 as a side or 2 as a meal

• 1 cup uncooked quinoa

• 2 cups water

• I bunch fresh dill (like a 1/3 cup chopped%u2026 But use as much as you want)

• 1/2 a small red onion

• 1 clove garlic

• 1 small Persian cucumer

• 1/2 of a sweet red or yellow pepper

• handful or two of cherry tomatoes

• 4 tablespoons red wine vinegar

• salt and pepper to taste

Start by cooking the quinoa. Place the water and the uncooked quinoa into a medium sized pot. Place on high heat until sorts to boil, then reduce heat to a simmer and place lid on the pot. Let cook for about 15 minutes, checking at 10 minutes, to see if all the water has absorbed. When it has, remove from heat and let sit for a few more minutes then fluff with a fork.

While the quinoa id cooking, mince the garlic and chop all the veggies into small little pieces. Place into a big bowl. Chop up the fresh dill and toss into bowl too, along with the vinegar and a good sprinkle of salt and pepper. Mix it all around and let sit on the counter for a little so the veggies get nice and vinegary. Once quinoa is cooked and fluffed, dump into the bowl and mix around. Season with more salt and pepper if needed. Eat warm or refrigerate and eat cold. It%u2019s defiantly one of those salads that taste great right away but tastes even better the next day.

I am one of those people that hangs out for far to long in the grocery store, mostly in the bulk section, looking al all the types of rice, and grains, and beans, and seeds, admiring the variety and colors and also wishing I was one of those people that had an extra $25 to drop on a pound of pistachios.%u00a0%u00a0(Them were some pricey pistachios fo sho.) I take my time, peruse the bins, maybe take a little taste or two, %u00a0and go for what I need. And maybe if something is on sale, get a little of that too. Things that usually make the list are spices,%u00a0oats, beans, maybe rice or quinoa, flours, and seeds. Pumpkin seeds were on sale so those were the seeds of choice and I also got some barely because when I was starting at all the grains,%u00a0it dawned on me that I don’t know many people that eat barley, or even care about it, which is a shame because it is awesome. It might not be trendy like farro or freekeh, but it is just as good, and damn if it is not a hell of a lot cheaper.%u00a0

With the barley and pumpkins seed in hand, I had the start of a salad. So I grabbed some oats, a few spices, some beans and ran away from the builk section, past the nuts before things got bad and I either a) got kicked out for eating my weight in cashews and almonds,%u00a0pretending to just need a taste, or b) paid the $25 for a pound of pistachios that I might not eat because I would need to save them for something really special because they cost $25 a pound. Then I grabbed veggies, walked around the wellness section for good measure, did another lap around the store just in case I forgot something, then finally made my way out of the store only to realize when I got home that I forgot something. (I always forget something)%u00a0

But I had all I needed for a barley salad situation so things went well. This is a fantastic salad. It’s quick and easy and tasty and good. Barley, tahini, veggies and pumpkin seeds… It’s all you need for a just right dinner, or a fantastic side to any meal. Or as a snack at anytime. Bring it to a BBQ, a graduation party, or a pot luck. it will get eaten, and if by chance you end up with a little left over, bring it on home and eat it for breakfast. It will still be just as good.%u00a0%u00a0

The stuff. Pearled barley, tahini, pumpkin seeds and garlic. And some red wine vinegar, salt and pepper, kale, a carrot, some cauliflower, a lemon, a red onion, and a cucumber. (you are not going to need the full amount of all these veggies)%u00a0

First off, cook the barley. The barley and water go into a pot, brought to a boil, then left on low %u00a0to cook until tender. Once cooked, strain away excess water

While barley is cooking (or is cooked) chop up the veggies into mouth sized pieces. I used half the cucumber, half the onion, some of the cauliflower, all the kale, and all the carrot. It’s not an exact measurement, you just want a good amount to toss into the salad.%u00a0

Barley in bowl, topped with the veggies and pumpkin seeds…. The pretty before the mix. You don’t need to add it like this, I just did it cause it looks good.

And the tahini sauce. Mince garlic and add to a jar or bowl with the juice of the lemon, vinegar, a pinch of salt and pepper and give it a really good mix.

Creamy, zippy, oh so good.%u00a0

Drizzle and toss the dressing with the barley and veggies.

And that’s that. Now you are ready for eating.%u00a0

Enjoy wherever this salad takes you.%u00a0

-C

If eaten as a meal, serves 2-3. As a side dish, serves 6-8

• 1 cup pearl barley%u00a0
• 3 cups water
• 1/4 cup tahini%u00a0
• 1 large lemon%u00a0
• 3 tablespoons red wine vinegar
• 2 cloves garlic
• salt and pepper
• 1/2 of a cucumber%u00a0
• 1 small carrot
• 2 large kale leaves
• 1/2 of a red onion
• 1 cup of cauliflower florets%u00a0
• 1/4 cup toasted pumpkin seeds

Note. The vegetable amount and type is more of a preference. You could use all cucumber and onion or add %u00a0broccoli and pepper, just make sure to have a least 3 good cups of some chopped up color.%u00a0

Place barley and water into a pot and bring to a boil. Turn heat down to low and continue to cook until barley is tender, but not mushy, which should take about 45 minutes. Once cooked, strain excess water.

While the barley is cooking, chop all the veggies into small mouth sized pieces.%u00a0%u00a0And make the tahini sauce. Mince garlic and place in a bowl or jar. Add in tahini, the juice of the lemon, and the vinegar. Mix well until smooth then season with salt and pepper to taste. %u00a0

When barley is cooked and drained, let cool for a few minutes then place in a big bowl. Add in all the veggies and the toasted pumpkin seeds, then drizzle with the tahini sauce and toss all around. Season with salt and pepper to taste..%u00a0

Now eat still warm, or later at room renature, or place in fridge for it to get cold. It can be a filling meal or a great side dish.%u00a0It’s good all ways, any way.

Another note. This salad is great for parties and BBQ’s and can be made a day or two ahead. If you do make ahead, hold off on mixing the pumpkin seeds and the tahini sauce with the rest of the salad until you are about to serve it.%u00a0

Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f

This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.

Tasty and delicious, and nutritious. This soup does it all.

To the soup!

The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.

A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.

Now add in the broccoli and cauliflower to the pot and cook until tender.

Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.

Last but not least, the peas. Add them in and they just need a few minutes to cook through.

And then it all gets blended to become this green creamy goodness.

Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.

Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.

-C

Makes about 4 serving

• 1 1/2 cups fresh or frozen peas

• 1 1/2 cup chopped fresh or frozen cauliflower

• 1 1/2 cup chopped fresh or frozen broccoli

• 1 large onion

• 3-4 cloves garlic

• 4-5 cups water

• Salt and pepper

• 1 teaspoon sumac

• 2 tablespoons tahini

• 2-4 tablespoons warm water

Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes

Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.

For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.

To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.

10 years ago, or maybe even longer, the mr and I planted 2 little blackberry canes in the way way back yard of our first house. Nothing big and we were not expecting much, which was good because for the years we lived there after that, nothing really happened with them beside becoming bigger and more thorny.

And then we moved and I kind of forgot about them.

But the other day while the mr was over there (we still own the building and have a barn that the mr works out of) he told me to go check out the bushes. Holy shit, those suckers are humongous, viscous as all hell, and were dripping (literally) with big, fat, juicy blackberries. So many in fact that I could barely pick them off before they all started to just fall off. I filled up two big containers, after eating like 2 pounds at least, and could have gotten more but I had no where else to stick them. Plus I was covered in gashed from the thorns. So I left the rest for another day.

I asked what the mr wanted me to make with the berries (in between eating big handfuls of the berries) and he asked for scones. So scones it was. Easy enough but I felt that I needed to add a little something something to spice it up a bit and that is why I added the black pepper. And because I like pepper and berried together and figured everyone will too. And let me tell you, so far they do, like really really do.

I mean who wouldn%u2019t like a sweet and spicy scone made with hand picked berries from berry bushes long ago planted with love that grew into monsters with thorns the size of knives that nearly killed me?

No one wouldn%u2019t. Everyone wants a scone.

And don%u2019t worry if you don%u2019t have killer blackberry bushes in which to harvest berries from. You can buy them too. Just won%u2019t be as special is all. HA.

To the scones.

The stuff. Flour, baking powder, baking soda, and salt are in the big bowl. Then there is coconut oil, almond milk, sugar, vanilla, and apple cider vinegar. And course ground black pepper and blackberries that I froze. You need to use frozen berries or else you will have yourself a hot mess.

Easy peasy. Dump pepper and sugar into the bowl with the rest of the dy and mix well. Dump in the solid coconut oil and cut it in like you would butter, until it is crumbly. Add in the milk, vinegar, and vanilla and gently mix until most the dough starts to come together, then add in in frozen berries.

Dump the dough onto a lightly flour surface. Yes, the dough is barely sticking together but that is alright, just smash and pat it until it sticks and comes together. Once together, pat it down into a round disk about an inch thick. Just know, as you are working it, the berries are gonna start to break apart which is totally fine, but your hands will turn purple.

Flatten and cut. Just about scones now, but not quite.

Place scones on a baking sheet and brush the tops with a little milk then lighty sprinkle more sugar and black pepper on the tops and then pop them into a hot oven.

Bakes and lovely and cooling ever so slightly..

Grab a plate, something hot to drink, and more berries because you can never have to many berries.

And eat. Still warm and all sorts of good.

Blackberry black pepper scone. Now you have them and everyone will want them. But know, there is no shame in hiding what you don%u2019t not want to share.

-C

makes 8-12 scones (depending how big you cut them)

• 2 1/2 cups all purpose flour

• 1/3 cup white sugar plus a tablespoon more for dusting tops

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons course ground black pepper plus a little more for dusting tops

• 1/2 teaspoon salt

• 1/2 cup solid coconut oil

• 1 teaspoon vanilla

• 1 hefty cup frozen blackberries

• 1 tablespoon apple cider vinegar

• 3/4 cup cold plant milk plus about a tablespoon more for brushing on top

Preheat oven to 375

In a large bowl mix together the flour, baking powder and soda, salt, sugar, and pepper until well combined. Dump in the solid coconut oil and using a fork or pastry cutter, cut it into the dry until the mixture becomes crumbly. You do not want to fully incorporate the oil. Now dump in the cold milk, the vanilla, and the vinegar and gently mix until a dough starts to form. Dump in the blackberries and continue to gently mix until the dough just start to stick together.

Dump dough onto a lightly flour surface and gently squish, mush, and part the dough until it forms a ball. The berries will start to break apart and that is ok. Then flatten the dough into a disk that is about an inch thick. Take a knife of dough cutter and cut in half, then those halves into half, and then those halves in half. (8 pieces) You can even cut a few smaller if you want.

Place cut scones on a baking sheet and brush the tops with remaining milk then sprinkle tops with sugar and a little more pepper

Bake for 30 minutes or until golden brown. Once baked, remove from oven and place on a wire rack to cool.

Eat, warm of room temperature. Just don%u2019t wait too long.

Store left overs in airtight container at room temperature for 2 day, 3-5 in fridge, or freeze individual scones for months. Just pop them back into a hot oven for 10 or so minutes to reheat.

I recently found my old cast iron muffin pan hiding in the basement over at the loft. I totally forgot I had it and was very much happy to find it not covered in rust and still looking all nice and basically ready for use. Not even the seasoning and non stickness that I worked hard to produce on it was messed up, which is amazing because I also found another cast iron pan that I left down there and it did not fair as well. It had a little rust and was grimy. Fine by me, I didn%u2019t even want that pan anyway.

And that is basically why I made muffins. Because I wanted to use my muffin pan again.

These muffins. First off, muffins are muffins and are not meant to be a pain in the ass to make. This muffins are not, unless you think pitting cherries is a pain. For that I am sorry, but that is a small price to pay for a tasty ass muffin situation. Secondly, these muffins are well worth the tiny effort it takes to pit cherries because you end up with cherry muffins, and that alone should be enough of a reason. And the fact that they are damn tasty. The mr, who eats everything but never says too much about whatever is going into his mouth, texted me at 630 in the morning while I was at the gym just to tell me how amazing he thought they were%u2026.

Amazing at 630 am. That%u2019a validation.

Now go get yourself some cherries and make some muffins. And it is ok if you don%u2019t have a super sweet cast iron muffin pan. Most don%u2019t. But you are still cool, don%u2019t worry.

To the muffins!

The stuff. In the bowl is flour, rolled oats, baking soda and powder, salt and cinnamon. Also have cherries, brown sugar, almond milk, canola oil, apple cider vinegar, vanilla extract, and a lemon.

Hardest part of the whole shebang%u2026 pitting the cherries. Not my favorite thing to do, but definitely not the worst.

Do it any way you see fit, but I just cut them in half and kind of wedge the pit out with my thumb.

Once all the pits are removed, chop those sherries up into small pieces.

Then make the batter. Mix the dry together with the sugar and the zest of the lemon. Just make sure there are not huge clumps of the sugar in the mixture. Then add in all the wet and gently mix until combined. And then fold in the cherries.

Fill up well grease muffin pans with the batter then sprinkle a little brown sugar and a few oats on top.

Pop those soon to be muffins into a hot oven.

Remove the muffins from pan and let cool on a wire rack.

Cherry oat muffins. You are good.

-C

makes 11-12 muffins

• 1 1/2 cup all purpose flour

• 2/3 cup of old fashion rolled oats (plus 2 tablespoons to sprinkle tops with)

• 1/2 teaspoon baking soda

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup brown sugar (plus 2 tablespoons to sprinkle tops with)

• 1/2 teaspoon cinnamon

• A lemon (juice and zest)

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• 1 cup plant based milk

• 1/3 cup canola oil

Preheat oven to 350

First thing first, remove steams and pits from cherries. Do it any way that you want, but I find just cutting them in half and kind of popping the pit out with my thumb works best for me. Anyway, once the pits are remove, chop cherries up into small pieces.

Place flour, oats, baking powder and soda, salt, cinnamon, brown sugar, and zest of lemon into a big bowl. Mix together until completely incorporated. Make sure there are not huge clumps of brown sugar, if there are, break them up with your fingers. Add in the milk, oil, vanilla, vinegar, and juice of half a lemon. Gently mix until just incorporated. Now fold in chopped cherries.

Evenly scoop the batter into a well greased muffin tin. (There is enough batter for12 normal sized muffins.) Sprinkle the tops with the extra brown sugar and oats then pop the pan Ito the oven. Bake for 28-32 minutes or until the tops of the muffins are a nice golden brown and a taster poked into one of the muffins comes out clean.

When fully baked, remove muffins from oven and pop them out of the pan. Let cool on a wire rack but feel free to eat one or two warm.

Store any extra in an airtight container on counter for a day or two but in the fridge for about a week. Individual muffins can be wrapped and frozen for a good long will too.

I love pomegranates but barely ever buy them because they are usually really expensive. A few weeks ago I was pleasantly surprised to find that that the grocery store was selling them at a reasonable price so I bought one. Duh. Anyway, that was a few weeks ago and I have had the pomegranate chillin in the fridge, just waiting for the perfect time to bust open and retrieve all the bright pink jewel like seeds. But I also kind of forgot about it. It was hiding behind a giant rutabaga. When I finally grabbed the rutabaga for some soup, the pomegranate reviled itself again. It was time, it needed to be eaten. And me being me, I can%u2019t not share right? So I asked the mr what he wanted me to bake. He said muffins, and that is how I came to pomegranate orange and poppyseed muffins. Look at me, poster child for sharing good things. I should get a gold star!.

Anyway, these muffins came out awesome. First, they smell so good because anything baked smells good but the orange really shines and the smell is still lingering in my hair. Secondly, people really were into them. The mr said they were amazing when I finally let him eat one (two actually because I made them mini) and when I brought them over to Megans house for dinner, my Dad at one, then two, then three.. ..He stopped at 5, and this was after dinner. When a guy eats 5 muffins and is not a muffin man, you take it as a good sign.

Do yourself a solid this cold ass weekend and bake something. These muffins are a good place to start.

To the muffins!

The stuff. Flour, baking soda and powder, and salt in a bowl. Poppy seeds, an orange, a pomegranate, sugar, oil, vanilla extract, and a little apple cider vinegar.

First, remove arils from the pomegranate. Cut the fruit in half, hold the cut side face down in your hand and place over a large bowl. Take a wooden spoon and wack the outside of the fruit and the seeds will just fall out. And yes , the juice stains so watch out.

Next, whisk together all the dry ingredients and add in the sugar, poppyseeds and the zest of the orange. Whisk again to combine.

And then add in the oil, milk, vanilla, and the juice of the orange.

Mix until just combined. Don%u2019t over mix or the muffins will get gummy.

Last but not least, fold in the pomegranate arils.

Such a pretty muffin batter.

Scoop batter into well greased muffin tins and pop into a preheated oven.

Orange and crimson and golden brown goodness.

Out of tins and onto a rack to cool

And now you eat.

Stay warm this weekend and bake some muffins.

-C

makes 24 mini muffins or 12 regular muffins

• 2 cups all purpose flour

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1/2 cup white sugar

• 1/3 cup canola oil

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• 1 cup soy or plant based milk

• 1 orange

• 1/4 cup poppyseeds

• 1 cup pomegranate arils

Note. To easily remove arils (the seeds) from a pomegranate, cut it in half, hold the cut side down in the palm of your hand over a large bowl and wack the outside of the fruit with a wooden spoon. The arils will fall right out into the bowl.

Preheat oven to 350

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Zest the orange into the bowl and add in the poppyseed and whisk. Next add in the oil, juice of the orange (about 1/4 cup) the milk, and the vanilla. Mix until just combined. Fold in pomegranate seeds.

Scoop batter into well greased muffin pans and place in oven to bake until golden brown and a tester stuck into the muffins comes out clean, which should take about 15 minutes (22 fish if normal sized)

Once baked, pull form oven and pop from pans. Place on a wire rack to cool.

Eat at your leisure.

What is any good holiday season without some sort of gingerbread? Am I right, or am I right? I am right. The smell alone smacks a smile on my face. Spicy and sweet and all sorts of comforting. If smells could be objects, the smell of gingerbread would be a warm soft blanket that you can curl up next to a fire, with hot beverages and a good book. Yup, that is exactly what gingerbread smells like.

Gingerbread cookies were an option for all the gingerbread goodness but right now there is a heavy influx of people making cookies of the gingerbread variety so I figured I should do something a little different and honestly, a heck of a lot easier and faster. Plus scones are a way more expectable breakfast food then cookies (who am I kidding, cookies are a completely expectable for breakfast) and I was looking for a good breakfast treat to feed the mr this week because its his birthday week and I wanted a little something special for him for breakfast. I know, I am just so great.

Anyway, these scones fit the holiday gingerbread bill. I mixed them up, added the chocolate chips for a little extra something, then tossed them into the oven and bathed in the smell as they were baking. Pulled them from the oven, poured some coffee, and set out a delightful afternoon snack for the mr, right after he was finished laying on the freezing ground trying to fix the tire on the truck. I think he really appreciated the smell of a warm blanket. And he really enjoyed the scones too. All birthday week long.

So what are you doing this weekend? I think probably making scones. Yeah, do that.

Here we go.

The stuff. In the bowl there is flour, old fashion oats, baking soda and baking powder, and salt. Also need the spices of ginger, cinnamon, clove, and black pepper. Molasses, brown sugar, vegan butter, soy milk, and chocolate chips finish of the list.

In the bowl add in all the spices and the brownl sugar. Mix until completely combined and there are no brown sugar lumps. Drop in the cold butter and cut it in with a fork. You don%u2019t want it blended, you want the butter in little bits.

You want it to look like this. Crumbly.

Toss in the chocolate chip.

Dump the molasses into the milk and mix until combined. Doing this helps minimize the amount of mixing you do which will help make sure your scones are not tuff. So don%u2019t not do this.

Pour the molasses milk into the mixture

With a fork, lightly fold and mix batter until it just starts to come together.

Dump dough out onto a lightly flour surface and gather together with your hands.

Flatten into a big disk and cut into 8 equal wedges. Or as equal as you want to make them%u2026 you could even make a few more wedges if you want more. You do you.

Place the scones onto a baking sheet. Brush a little milk on each then sprinkle the tops with a little brown sugar and some oats.

Pop them into preheated oven and let bake.

Gold brown and ready for the world.

After letting them cool for a bit on a wire rack, stack onto a plate and feed them to your people. And yourself of course.

Chocolate chip oatmeal gingerbread scone and a cup of coffee. A perfection in all the ways.

Enjoy the weekend. It will be great, especially if you make some of these scones.

-C

Makes 8 scones

• 2 cups all purpose flour

• 1/2 cup old fashion oats plus 1/4 cup to sprinkle on top

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground ginger

• 2 teaspoon cinnamon

• 1/2 teaspoon fresh ground pepper

• 1/4 teaspoon cloves

• 1/3 cup packed light brown sugar plus 2 tablespoons more to sprinkle on top

• 2 tablespoons molasses

• 1/2 cup cold vegan butter

• 2/3 cup soy or your favorite plant milk

• 2/3 cup semi sweet chocolate chips

Preheat oven to 375

In a large bowl, whisk together the flour, oats, baking powder and soda, salt, all the spices, and the brown sugar. Make sure there are no big lumps of brown sugar in the mixture. Once dry mixture is all mixed up, cut in (do not blend in) the cold vegan butter until the mixture looks crumbly. Toss in the chocolate chips.

Grab your measure out milk and mix in the molasses until completely mixed together. Dump the mixture into the bowl of dry and lightly mix with a fork until a dough forms. Dump out the dough onto a lightly floured surface and bring it all together with your hands .Flatten dough out into a circle about and inch thick them with a knife or dough scraper, cut into 8 even sized wedges. Place scones onto a baking sheet and lightly brush a little milk onto the tops.. Mix together the extra oats and brown sugar and sprinkle on the tops. Place into preheated oven and bake for 25-28 minutes, or until nice and golden brown. Once baked, remove and place on a wire rack to cool.

Eat. Store left over scones in an airtight container at room temperature for 3-4 days. Individual scones freeze well.

Who doesn’t like a good bun, right? %u00a0And just because this is where my mind wonders, peachy sweet buns. Doesn’t that sound like a pick up line or something you say to your significant other. Like, “Oh hey peachy sweet buns, you are looking good. Woo hoo”…….. Anyway, this is not about anyones peachy sweet buns, it it about actually sweet buns so u-hum, yeah.%u00a0

I am not trying to float my own boat here, but I am really really good at making buns, and you know what, I bet that you are too. They may seem a little intimidating, but really, it’s quite easy. I think what throws some people off is the yeasted dough and having to knead and waiting for the dough to rise,%u00a0but don’t let that stop you from sweet sweet buns. They are no harder to make then a boxed cake (maybe a little harder) and the results are by far more amazing and delightful (we don’t use the word delightful enough around here) then any old box or pre-made thing will ever be. Ever. Freshly made buns are what is right in this world.

If you are awesome and decide to make buns like any good person with a baking itch or a need for some sweet bun goodness does, make them peachy because its peach season and how can a peach bun not be that much more amazing? %u00a0Just think. Soft sweet dough, jammy cinnamon peaches, covered in a sweet lemony glaze……

Go on now, go and get yourself some peachy sweet buns.

The stuff. Flour and salt in the bowl, melted earth balance, brown sugar, yeast, warm soy milk, cane sugar, cinnamon, powdered sugar, a couple of lemons, and af course, peaches.

Warm (not hot) soy milk, yeast, cane sugar, an melted (but again, not hot) earth balance go into a big bowl and get whisked around. Then add in the flour and salt ans mix around until you just can’t.

Time to knead. Dump the dough ad all the little bits onto a flour surface. Gather it all together and knead away, for about 5-8 minutes, or until the dough looks like….

This. Nice and soft and glossy. %u00a0Lightly grease the bowl ans stick the dough back into it, covered with a towel, and set for about 1 hour to rise and double in size.%u00a0

As soon as the dough is set ti rise, start on your peach filling. Chop up enough peaches that you have about 2 1/2 cups of chunks.

Brown sugar and peach chunks go into a pot and stuck on a medium heat until they start to bubble then set to a low simmer for about 20 minutes or until the peaches all break apart and reduce by half.

Add in the cinnamon and stir.. Peachy goodness. Now quick and stick that shit in the fridge or freezer to cool down.

BOOM. Dough did what it’s job and doubled. Time o make the buns.%u00a0

Place the dough on a lightly floured surface and roll our into a rectangle of sorts that is about 1/2 an inch thick%u00a0

Cover the surface with all the peachy jammy goodness, and sprinkle on the remaining finely chopped peaches.

And roll, as tightly as you can, without squeezing all the filling out. I roll towards me, but roll away from you if it is easier. %u00a0It might get a little sloppy… it’s ok, just lick your fingers and keep going.%u00a0

Rolled and cut into 12 pieces.

Place the rolls carefully onto a grease and parchment lined baking 9×13 baking dish. In my picture I used a baking pan, which was not what I wanted to do, but I wasn’t thinking properly and so that’s what I did. Something with sides is preferable, but the baking pan did the job so really, your call.%u00a0

When you place the buns in the dish, place them toughen a bit, it helps then bake up high instead of out. %u00a0And any remaining go on jam that spilled out can get scraped right on top of the buns,%u00a0if you didn’t already eat it.

Now into the preheated oven these %u00a0babies go.

Look at those beauts. And they smell. A-MAZ-ING!!%u00a0

Right away get that glaze made. Powdered sugar, lemon zest, ans lemon juice. Super easy, just add the zest and juice to sugar and mix until smooth and glaze.%u00a0

Pour glaze over warm buns. Make sure to hit them all or someone is going to be pissed they didn’t get enough glaze…..%u00a0

Then it’s really just up to you whether you wait for coffee or tea or not, but really, just eat right away. There should be very little time between newly glazed buns and a bun in your face.

Enjoy the peaches!

-C

Makes 12 Buns

• For the Dough%u00a0
  • 3 1/2 cups all purposes flour
  • 1/4 %u00a0cup cane sugar
  • 1 cup warm soy milk
  • 2 teaspoon or 1 packet yeast
  • 4 tablespoons melted vegan butter%u00a0
  • 1 teaspoon salt
• For the Filling%u00a0
  • 3-4 good sized ripe peaches (about 3 cups chopped peaches)
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • Juice of half a lemon
• For the Glaze
  • 1 lemons
  • 1 1/2 cup powered sugar

In a large bowl mix together the yeast,%u00a0warm (not hot) soy milk,%u00a0sugar, and melted but cooled butter. Now add in %u00a0the salt and the flour. Mix until it’s too hard to mix then dump it all onto a lightly floured surface and knead for 7-10 minutes until the dough is %u00a0soft, elastic-y,%u00a0and smooth. Place dough back into a clean lightly greased bowl and drape with a damp towel. Let dough rise for about 1 to 1.5 hours or until it has doubled in size.

While the dough is rising, chop the peaches up until you have about 3 cups.%u00a0Place 2 1/2 cups of the %u00a0peaches into a medium sized pot with the brown sugar and lemon juice and stick on medium heat. Set the rest aside. Cook for about 20 minutes, stirring and mashing with a wooden spoon every few minutes,%u00a0until mixture has become thick and reduced by about 1/2. Remove from heat, stir in cinnamon,%u00a0%u00a0and place in fridge to cool.%u00a0

Once thee dough has doubled, dump onto a flour surface and roll our into a retacnge that is about 1/2 inch thick %u00a0Grab your peach mixture and spread the mixture evenly over the dough. Evenly distribute %u00a0the remaining chopped peaches over jam. %u00a0And then it’s the to roll.

Start from the long side and start to roll toward the other end, keeping it as tight as possible without squeezing out all the filling. %u00a0Once rolled, slice into 12 even sized buns.

Place on a lightly greased and parchment lined 9×13 inch baking sheet or pan and let rest and rest for another20 minutes or so. OR if you want to wait to bake them off,%u00a0cover them with plastic and set into the fridge for up to 24 hours. When you are ready to bake, remove from fridge and let the buns set on counter to come to room temperature before baking.%u00a0

Preheat oven to 350.

Place rolls into oven. Bake for 30-35 minutes or until all the buns have gotten a nice golden brown on top, and if you want to take the internal temp, that the temp has reached 190.%u00a0

Once the buns are done %u00a0baking, mix together the zest and juice of the lemon and powdered sugar. If the glaze seems to thick, add more juice or water, to think, add more sugar. Pour glaze all over warm (but not hot) buns.

And now all you need to do is serve up those buns right away, nice and warned.

Any left overs should be stored in the fridge for 3-4 days but should definitely be warmed up in the microwave for a minute or two before serving. They also freeze well too.%u00a0

The day started off with rhubarb soup and ended in cinnamon walnut rhubarb bread. The bread was a star,%u00a0the soup, not so much, which sucked because I was so excited and so sure it was going be fantastic. Tomatoes, rhubarb, and fresh ginger.%u00a0Doesn’t that sound good? I still have hopes for the combination, but the batch I made was way way to acidic and thick and spicy because I added so much fresh ginger to it that it made the mr’s eye water and my nose run a little. So yeah, the soup needed work, but I was not going to end my day of rhubarb cooking with a fail. Also I felt like I owed it to the mr to make him something that he found edible. He really did not like the soup.

I knew the mr wanted (or at least he hinted at) pie but I had no time for pie. I already spent the morning making not so good soup and I had shit I needed to do. Pie would just take a little to long.%u00a0Quick bread was more in my time frame. A few minutes to chop and mix,%u00a0toss it into the oven for a while. and done.%u00a0%u00a0I had time to cleaned up, run to the post office and bank (I should probably tell you not to leave your oven on when you are not in the house, but I do, but only for short periods of time. And don’t tell the mr. He will kill me) and come back to the house not on fire and fresh cinnamon walnut rhubarb bread. I felt redemption,%u00a0even this it was not pie. The mr didn’t complain, not one bit.%u00a0

And by the way, the soup made it’s way into a different batch of soup that had other stuff in it and it WAS fantastic.%u00a0

The stuff. Rhubarb and walnuts and a bowl with flour, baking soda, baking powder, cinnamon, and salt. Also have coconut oil, brown sugar, soy milk, and a little dish or more brown sugar, cinnamon, and coconut oil for the topping.%u00a0

Chop rhubarb and walnuts into small pieces, not tiny pieces, but not big ones either.%u00a0

Mix the brown sugar and coconut oil into dry mixture, then add in the milk and vinegar and mix until just incorporated (don’t over mix).

Don’t forget to mix in the rhubarb and walnut pieces.%u00a0

Pour batter into a greased pan and then its %u00a0time for the cinnamon sugar topping. (cinnamon+sugar+coconut oil=rainbows?)

Cinnamon sugar topping %u00a0gets crumbled on and I found a few stray walnuts so I tossed those on top too. %u00a0

Now it’s time for the oven.

Look at that, fresh from the oven. So handsome.%u00a0%u00a0Pop it out of the tin and get it onto a wire rack to cool.%u00a0

And when it’s cooled a little and you are ready to take a seat, you slice and eat.

-C

makes one loaf

• 2 1/4 cup all purpose flour
• 3/4 cups brown sugar%u00a0
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1 cup soy or another plant milk
• 1/2 cup coconut oil (melted and cooled)
• 1 tablespoon apple cider vinegar
• 3 stalks rhubarb (2 cups chopped)
• 1/2 cup walnuts

Cinnamon Sugar Topping

• 1 tablespoon melted coconut oil
• 2 tablespoons brown sugar
• 1 hefty tablespoon cinnamon%u00a0

Preheat oven to 350

Chop rhubarb into small 1/2 inch pieces. If your walnuts are whole, chop those up into small pieces as well.

In a large bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Mix together then add in the brown sugar and %u00a0the melted coconut oil and mix. Then add in the say milk %u00a0and apple cider vinegar and mix until all is incorporated. %u00a0Stir in the chopped rhubarbd and walnuts.

Pour batter into a well greases bread pan. For the cinnamon topping, just add the cinnamon and brown sugar to the melted coconut oil and mix. %u00a0Crumble the mixture on top of the bread. if you have a few more walnuts, you can toss those on top too.%u00a0Pop bread into preheated oven.

Bake for 60 -70 minutes %u00a0or until a tester stuck into the middle comes out clean.

Remove from pan and let cool on wire rack. When ready, cut and eat.

Bread lasts 3 day in airtight container on counter, a few days longer in the fridge. %u00a0Freezes well.%u00a0

Banana bread never goes out of style. It is a clsasic, everyday, everybody type of food. Have a slice for dessert, maybe drizzled with some chocolate, definitely.%u00a0%u00a0How about for a grab and go breakfast, sure sure.. A chunk slathered in peanut butter for snack time or anytime, well %u00a0isn’t that’s why you make it?%u00a0 And who doesn’t always have a banana bowl in the kitchen? A banana bowl that is always full of bananas because the banana just always makes it’s way home. They seem to pile up, even when I don’t mean for them to. And I know I am not the only one. I see it all the time. A fruit bowl in the kitchen with a least a couple of really really ripe bananas, waiting for that moment when you know there is no freaking way anyone in their right mind would eat those banana because gross. That’s when you have it, the perfect banana for some banana bread, or in this case, banana muffins. %u00a0

Here I went muffin style because I had already made a loaf of banana bread earlier in the week and because I wanted to send half of the muffins to the boys at the front desk at the gym. (They give me coffee, I give them muffins) And also, muffins cook a lot faster then bread so if you are a little low on time, muffins are the way to go. But if you would rather bread, you can make it bread. Bananas are there for you and are not fussy.%u00a0

The stuff. Ripe bananas, poppy seeds, brown sugar, oil, and apple cider vinegar. Also have flour, cinnamon, baking soda, baking powder, and a little salt in the bowl.%u00a0

Mash the bananas in a bowl, like really mash them up until it turns to a sugar banana slop.%u00a0Then add in the oil and the vinegar and mix together.

Dump in the dry and the poppy seeds and mix it all up until combined but then stop. Don’t over mix the batter or else you will get tuff muffins.%u00a0

Scoop into well greased muffin pans and pop them into the preheated oven to bake.%u00a0

Done! And in only took like 20 minutes appose to an hour if I made banana bread.%u00a0

And here is when you grab a coffee, a muffin, and have yourself a moment.

Stay good.

-C

makes 12-14 muffins

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder%u00a0
• 1 teaspoon salt
• 1 tablespoon cinnamon%u00a0
• 1/4 cup poppy seeds
• 2/3 cups packed %u00a0brown sugar
• 1/2 cup neutral flavored oil
• 4 really ripe bananas (they need to be really ripe of the mixture will be to dry)
• 1 tablespoon apple cider vinegar%u00a0

Preheat oven to 350

In a large bowl,%u00a0mash the bananas with the sugar until the mixture turns wet and sloppy, but there are still a few little chunks of banana.%u00a0%u00a0Mix in the oil and vinegar. In a separate bowl mix the %u00a0flour, cinnamon , baking powder and soda, salt, and poppy seeds together. Dump the dry into the wet and mix until all is combined but then stop. Don’t over mix batter.%u00a0

Scoop mixture into well greased muffin tins and place into oven once it has preheated.%u00a0Bake the muffins for about 20- 22 minutes or until nicely browned and a tester stuck into the middle of one comes out clean.

Remove from oven and let sit in tin for a few minutes until it cools down. Remove the muffins from the tin and let completely cool on a wire rack.%u00a0

Eat whenever and how many you want, store the rest in an air tight container for a couple of days or wrap a few and %u00a0freeze.%u00a0

It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.

So I smoothied. And I like it (a lot).

This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.

You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.

To the smoothie goodness!

The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.

Everything goes into blender.

And blended until smooth. Hence the word smoothie.

Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)

And done.

A banana oat smoothie.

Let the good time roll!

-C

makes 1 smoothie

• 1 very ripe banana

• 1/3 cup raw old fashion oats

• 1 1/2 cups water

• pinch of salt

• a tablespoon or two of any sweetener you like (optional)

• a pinch of cinnamon (optional)

Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.

These popsicles are bananas!!!!! (pun intended) I forgot how much I freaking love roasted strawberries and don’t even get me started on roasted bananas.%u00a0 Then when they are all mash up and stuck into a popsicle mold… Just amazing. Rich, creamy and full of so much good flavor plus made with only good stuff. I mean you can’t get much better. This is now my new favorite go to frozen treats.

So a little confession. I made these popsicles with the intention to give them to the littles for a special popsicle breakfast but when I took the first bite of the first popsicle I changed my mind. These popsicles where too good and I wanted then all to myself. I know that makes me sound like a ass but really, they can’t miss something they didn’t know they were going to get.%u00a0 Don’t worry,%u00a0 we ended up at the store that night getting ice cream (for dessert) and a box of Captain Crunch with crunch berries for breakfast the next day instead (which they didn’t even eat because the mr made them with chocolate chip pancakes instead). They were happy, I was happy. Win win.

And lesson learned, make two batches for next time so I can share. I will share next time (maybe).

The stuff. 3 ripe bananas, ripe freshly picked strawberries (they don’t have to be freshly picked) cashew milk, and salt.

Chop bananas into chunks and strawberries in half ans place onto a greased baking sheet.

Pop into a hot oven to roast.

Roasted and all sorts of good (If you are prone to eating you roasted fruit before using it for popsicles, roast extra).

Scoop all the banana into a blending device (I used a hand blender so they went into a measuring cup) add in a pinch of salt ans the milk. Blend until creamy smooth.

For the strawberries just mash them up with a fork on the baking sheet.

Grab your popsicle mold and fill. Start bu scooping a bit of the banana in first, add in a little strawberry, then banana again. Keep layering until the mold is full. Then top off with a popsicle stick.

Into the freezer for the freeze.

And once frozen there are no rules. Eat a popsicle and be super happy.

Enjoy and stay all sorts of cool.

-C

Makes four 3.5 oz popsicles

• 3 ripe bananas
• 1 cup strawberries
• 1/4 cup plant milk (I used cashew, but any is good. Cow milk would work too)
• pinch of salt

Preheat oven to 400

Grab a baking sheet and lightly grease it up. Peel bananas and cut into i inch pieces. and place on baking sheet. Remove stems from strawberries and cut in half. Stick those onto baking sheet as well then place the baking sheet into the hot oven.

Roast for about 20 minutes.

Remove from oven and let cool enough to handle. Place the roasted bananas into a blending device, add a pinch of salt and the milk. Blend until smooth. Take a fork and mash up the strawberries, which can be done directly on the backing sheet.

Scoop a bit of banana into each mold, then add a little mashed strawberry.. Continue layering until each mold is filled to the fill line. Add in popsicle stick then pop the filled molds into freezer,

Freeze for at least 4 hours, but 6 to 8 is safer.

Once frozen, pop from molds and eat. You can share but you don’t have too.

What do you do when you have a bazillion ripe bananas? A sweet banana bread? Banaer ice cream? Mash them up in your oatmeal? These are what I usually do, well these things and just stock my freezer full of bananas because I am pretty sure that there should always be bananas in the freezer. .

I went grocery shopping and bought like a billion bananas because they were dirt cheap (19 cents a pound) and why not. There is plenty of room in the freezer.

And it was a bread making day. I wanted to make bread that involved a good knead, that the mr could have as a sandwich loaf, and that had bananas in it. (I love adding fruit and veggie purees to breads) I needed a multi functional loaf that can be used for toast and sandwiches. So I made it.

This bread doesn’t have a crazy powerful banana flavor, just a light bananerness that adds a touch of sweetness and yum to the bread. Perfect for slices and slathering with peanut butter.

Pretty sure I scored on this one. It was well loved by many and eaten within days. Lucky for the mr I have a billion bananas.

The stuff. Some all purpose flour and some whole wheat (with germ) flour. A couple really ripe bananas, a little earth balance, salt, yeast, and water.

Peel and blended bananas into a smooth banana puree.

Add enough water to the bananas to make 2 cups of liquid.%u00a0 Add in the yeast and earth balance and blend that in too.

Wet gets dumped and mixed into the (mixed) flours and salt.

Wet shaggy dough gets dumped onto the floured counter and kneaded for about 10 minutes into a nice uniform and smooth ball

Once risen twice it’s size, dump dough onto counter, shape into a log and place into a well greased loaf pan. Cover with plastic or wax paper and set to rise again. Second rise will take a little less time then the first, just wait for the dough to dome over the sides of the pan.

Once it looks good, stick the thing into a preheated oven, close the door, and watch it bake (for about 50 minutes)

Golden brown, hollow sounding, and the instant read thermometer reads 190….Bread is all baked.Now hard part. Let that loaf sit and cool completely. (trust, it needs to cool or you will just mush it)

Now that its cooled, you slice and eat. A loaf of bread with a slight hint of banana ready for you face.

The mr has been eating it toasted with peanut butter like I predicted or dipping it into his split pea soup. (he really liked it with the soup) Just suggestions.

Bye.

-C

makes one loaf

• 2 1/4 to 2 1/2 cups all purpose flour
• 1 cup whole wheat with bran flour (plus a little more for kneading)
• 2 rip bananas
• 1 teaspoon salt
• 2 teaspoons yeast (or 1 packet)
• 2 teaspoons earth balance (or butter)
• 1- 1/12 cups warm water

Peel bananas and blend them into a smooth puree. Add enough warm water to the banana mixture to equal 2 cups of liquid. Add the yeast and earth balance to the puree and mix until fully incorporated. Let sit for a few minutes to active yeast.

Whisk together the flours (start with the lesser amount) and salt in a large bowl. Dump the wet mixture into the bowl and mix together with a dough whisk or wooden spoon until you can no longer mix. If the dough is really wet, add in the other 1/4 of flour. Dump dough out onto a lightly floured surface and knead dough for about 10 minutes.

Place in a clean greased bowl and cover with plastic or wax paper and a towel and place in a warm place to rise. Depending on how warm your place is, it will take about 1 to 1 1/2 hours to double in size. Once risen, dump onto counter, shape into a log and place into a greased loaf pan. Cover again with plastic or wax paper and set to rise again for about 1/2- 45 minutes or until the dough forms a dome over the pan.

Preheat oven to 350.

When dough is done second rise, stick it into the preheated oven and bake. It should be in there for about 50 minutes, but check at 45 for a deep golden color and a internal temperature of 190. Once done, remove from oven, gently remove from pand and set on a wire rack to cool completely.

Once cooled you can go for it.

Stay fresh for about 3 days in a air tight container, but I would slice and freeze any if not gone by then.

We are back.. Woo hoo!! Did you miss me? cause I missed you guys.

The past two weeks we nutters. We traveled so hard, did and saw so much stuff. We had such a blast. I will tell you all about it with lots of pictures, but give me a few days cause I am still on crazy, sleep deprived, jet lagged brain and am still having a hard time comprehending normal world activity.. I think I am going to need the rest of the week to recover and get my head back into the real world. ( I don’t mind living in a fog for a little while, it suits me) And if my writing is a little wonky or maybe doesn’t make sense.. again, jet lag brain.

So anyways, lets talk about food. Right before we left we had a sleep over with the littles. I figured I would make them something kind of special for breakfast because I am awesome ans because we weren’t going to see them for a while. Pop tarts. Who doesn’t like a pop tart?%u00a0 These littles, they love them a pop tart. Not that long ago they went through a phase where all they wanted to eat were pop tarts (I did not support that habit). So that is what I made (a bit more healthy then the store bough ones) and yup, they were amazing (so I was told) and devoured with every sprinkle eaten and fingers licked clean. I mean, peanut butter anything is good, and banana with that is even better. Stick a little chocolate and sprinkles into with that…Everyone can get down with these

The stuff. For the crust we need some flour, a little brown sugar, salt, cold earth balance, some peanut butter, and some ice cold water. For the filling, just some more peanut butter and a couple of ripe bananas. And completely optional( kinda) chocolate spread and sprinkles to top with afterword.

Start with the crust. A big bowl with the flour, salt and brown sugar that all gets whisked together. Then cold peanut butter and earth balance go in.

Just like a normal pie crust, use a a pastry cutter or fork to cut in the fat until a crumbly mixture forms.

Then, a few tablespoons at a time, add in he ice water until the mixture starts to come together into a dough.

Dump it onto a piece of wax paper or plastic wrap and gather it together into a ball. Wrap it really tight and stick the dough in the fridge (for a least an hour, but a few hours or over night would be good)

When the dough has chilled and you are ready to proceed, grab the dough and roll it out onto a lightly floured surface. You want to try and keep it a kind of a rectangular shape and rolled about 1/2 an inch thick.

Trim the edges (bake off scraps for a little extra treat) and cut the dough in half length wise then in 6 equal sizes width wise.(you should wind up with 12 pieces)

Take one side of each pair and place on a a baking sheet. Smear each piece with a good glob of peanut butter but leaving a little boarder.

Then slice up the bananas and layer those on of of the peanut butter.

Place the tops onto the bottoms (gently) and with a fork, crimp the edges of the tarts closed. Then take the fork and poke a few holes into the tops.

Now into the oven they go.

After about 25 minutes or so, you end up with the most magical smelling, golden brown pop tart.

And because it’s a pop tart, you must drizzle on a little some thing something (nutella or chocolate spread of any kind) and sprinkles. Do not forget the sprinkles.

Ready for eating.. Peanut Butter banana greatness. Best served a little warm and with some type of cold milk (plant, nut, or cow) and eaten in front of tv watching cartoons.

These will ruin store bough pop tarts for you. Sorry (not sorry)

Have a great day guys.. Really am happy to be back!

-C

The Crust

• 2 cups all purpose flour
• 1/2 cup earth balance
• 1/3 cup smooth peanut butter
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 7-8 tablespoons cold water

The filling

• 2 ripe bananas thinly sliced
• 6-8 tablespoon peanut butter

Optional toppings

• chocolate spread or Nutella
• sprinkles

Start by making the crust. Grab a big bowl, add in the flour, salt, and brown sugar ans whisk together. Then add in cold earth balance and if you think of it, cold peanut butter. Cut that into the flour with a pastry cutter or a fork and when the mixture is kinda crumbly start adding in tablespoons of ice water until the mixture starts to come together then dump the dough onto a piece of wax paper or plastic wrap, press together, wrap it all up, and stick it into the fridge. Let chill for at least ans hour or up to over night.

When you are ready for pop tarts, preheat oven to 375 and grab dough from fridge and roll it out on a lightly floured surface,%u00a0 into a large, 1/2 inch thick rectangle. Trim the sides of the rectangle and cut in half length wise. Then cut that into 6 even pieces width wise, giving you 12 pieces.

Place the 6 bottom pieces of the dough onto a baking sheet. Smear each piece with about a tablespoon of peanut butter and then top with a few pieces if thinly sliced banana. Place the top pieces on each bottom and using a fork, press the edges of the dough together. Then take fork and pop a few holes into the top to let the steam escape.

Place into the oven and bake for about 20-25 minutes or until the tarts are nice and golden brown. Remove from oven, drizzle with nutella or chocolate and cover with sprinkles.

Eat right away with a tall glass of some kind of milk

Any left over (if that happens) can be stored in the fridge for a day or two or frozen to be enjoyed whenever the craving hits you.

%u00a0%u00a0 %u00a0%u00a0%u00a0I figured now is a good time to get this recipe out there before we get to far into spring and summer recipes because there is going to be a lot of banana ice cream filled recipe coming and I figured its a good idea to have the basic banana ice cream recipe ready for people to refer too.%u00a0 And because I made so much fantastic naner ice cream, I also made a cookies and cream naner ice cream for my sisters and the mister.

Comments that I got from my sisters and the mister when I made them this ice cream

-Sister one.”I give this my sister seal of approval.. It’s so good. %u00a0The first dessert you have made that I liked! (not including all the other desserts that you have made that I liked)”

-Sister two- “Wow.. it looks like ice cream and feels like ice cream and tastes like ice cream.. You should make me this ice cream!” (I was confused too because I was pretty sure I just made her some)

-The mister- “I am so excited for my new fly fishing pole!”

Ok, so the naner ice cream isn’t new to the mister and he IS very much excited for his new fly fish pole. So excited that he forgot to tell me how amazing that I am and to thank me for making him a big bowl of yumminess. (It’s ok, I forgive him)

And yes, this is probably one of the easiest, most delicious, healthy and amazing frozen dessert that you will ever eat. You will probably find yourself buying mass amounts of bananas and stocking the freezer until things just start falling out. (which is also ok because it’s only bananas and you can’t have too many frozen bananas)

%u00a0 %u00a0The stuff you need for this ice cream%u2026. Nice and ripe bananas, peeled and then frozen* That’s it.

To make it, place frozen bananas into food processor and hit the on button. Process the crap out of the namers until nice and silky smooth.%u00a0

*Note, the smaller the frozen chunks are , the faster and maybe a little easier for the blender to blend the naners into ice cream. So if you think of it, chop bananas into pieces before freezing or even after.

After all blended and smooth, either eat right away or scoop ice cream into a freezer safe container and stick in freezer. That’s the banana ice cream%u2026 %u00a0And it is amazing and so so so so so addictive. I make a batch, think I am only going to eat a scoop, then find myself eating half of what I have made, but it’s ok cause it’s only bananas.%u00a0

Now for the cookies and cream banana ice cream..One%u00a0batch of banana ice cream, either freshly made, still in food processor or made ahead and placed in a food processor and given a good pulse to smooth it up.

Add cookies in, crushing a bit beforehand and pulse till combined.%u00a0Now you have cookies and cream naner ice cream%u2026. and everybody is happy.

Scoop into a cup, a bowl, a freezer safe container, or directly into your mouth.%u00a0Be careful%u2026. You can still get brain freeze from eating naner ice cream too fast!

Keep it real hump day drum bum!

-C

Basic Banana Ice Cream

Makes one batch. Good for 3-4 servings

• 4-5 %u00a0ripe bananas peeled and frozen

Peel %u00a0bananas and stick in a freezer bag or container and freeze. When bananas are completely frozen, break into pieces and stick into a food processor or blender and puree until silky smooth.%u00a0

Eat right away or scoop into a freezer safe container for later.

Cookies and Cream Banana Ice Cream

• 1 batch banana ice cream
• 5-10 (depending on your cookie need) cream filled cookies like oreos or Trader Joe’s Joe Joe’s (These are gluten free)

In a food processor, blend banana ice cream with cookies.

Eat right away, with a utensil of choice in a container of choice.

Bowl licking is acceptable.%u00a0

Chomp Chomp Chomp%u2026 The sound I make as I eat this freaking fantastic crunchy granola. You know it’s good when the person sitting next to you is annoyed by the sound of you face while eating.%u00a0 I eat a lot of crunchy stuff. And I am pretty sure I annoy the mister a lot.%u00a0

Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.

So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces.%u00a0

This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level. %u00a0It’s one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can’t help sharing)

The simplest of stuff. 1 smashed banana, a cup of pureed butternut squash, Vietnamese cinnamon*, honey, and old fashion oats. (and a dash of salt, not shown)

*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won’t %u00a0cut it anymore. It is a bit sweeter and a lot more spicy. If you don’t have it or don’t want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated.%u00a0

Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for %u00a0people.

Dump the mixture on a parchment lined baking sheet and give it a little pat, you know, to settle all the bit and pieces together, all cozy and evenly spread out. Now stick into a preheated oven and after about 20 minutes, take out of oven and give the granola a toss, breaking apart any super big chunks or overly wet pieces. Put back into oven for another 20 minutes. (I like my granola super crispy crunchy so I cook it a little longer, like 30 more minutes)And when you are happy with the crunchiness of you granola, remove from oven and let cool, trying not to eat all of it while it sit’s on the counter looking all pretty and smelling like happiness.%u00a0

Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!

-C

Banana Butternut Granola

• 3 cups old fashion oats (use gluten free oats if needed)
• 1 ripe banana, mashed%u00a0
• 1 cup butternut squash puree (can use canned)
• 2 tablespoons Vietnamese cinnamon (or 2 tablespoons regular cinnamon and 1/2 teaspoon of allspice)
• 1-3 tablespoon honey or sweetener of choice (use greater amount for sweeter)
• dash of salt

Preheat oven to 375

In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture%u00a0seems really dry, add in a very small splash of water to loosen just enough to mix.

Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.

Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on %u00a0baking sheet before storing in an air%u00a0tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.

Eat as is, as a cold cereal, %u00a0dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.

First day of Spring!! Well kind of I guess. I think it actually starts at like 6:20 tonight, when the temperature is going to dip back done to 10.(Spring my ass) I don’t know about you people out there but here in Vermont, we are really hanging on to winter. I have to keep telling myself%u2026″ It will be warmer soon and you’ll be looking forward to this weather in a few months.. so stop bitching!” %u00a0I give myself good pep talks.

Anyway, last week at the farm share pick up, there was a nice little surprise. We got a few pounds of some sweet locally grown and milled whole wheat flour. There was a little sign with the information about the wheat and where it came from, but in my haste of gathering all of my other veggies, I failed to take notes and forgot the name of the farm that it came from. But I do know that my farm traded some celeriac for the wheat. %u00a0I was really excited because I am really into the idea of using locally grown grains and I don’t know, it just made me really happy, especially because it was a trade. %u00a0Food framing and local sharing is stuff that makes me happy.

I wanted to make something to kind of showcase the hearty, nutty flavor of the wheat and I also wanted to make something that my mister would eat for breakfast. Well what better way to do that then with muffins!%u00a0Banana coconut whole wheat%u00a0(that just happen to be vegan) Hearty, fruity, and smells like the word lovely and the color yellow.%u00a0A few to eat and a few to share. Hanging at home, running away or %u00a0getting ready for a day of spring cleaning%u2026.This is a great weekend to make muffins!%u00a0

The stuff%u2026 Light, nutty local whole wheat flour, ripe oh ripe bananas and coconut flakes are the stars in this muffin%u2026 But we need the other stuff too. Brown sugar, vanilla, coconut oil and a chia egg. %u00a0Baking powder, baking soda, and last but not least, salt.

%u00a0Yup, that sounds about right%u00a0 %u00a0The salt, baking soda, and baking powder are whisked together. The banana and all the rest of the stuff are mixed up%u2026 Then mix the wet mixture into the dry. Stir until combined and then add in the coconut flakes,Scoop mixture %u00a0into 12 lined muffin cups%u2026 A scoop like mine works very nicely. Don’t have one, well I recommend you get yourself one. Until then, use a spoon. Something I always do when baking any muffin is sprinkle the tops of each muffin with a bit of %u00a0sugar or brown sugar. It melts and caramelizes and adds a sweet little crunch to the tops.%u00a0

Now stick the muffins into the oven.%u00a0Remove from oven when they look like this, nice and golden brown. Also good idea to check with a tester stuck into the middle. When it comes out clean, they are done.12 happy little muffins cooling on a rack, waiting to be eaten with you mouth.%u00a0

Doesn’t the sight of pretty food make you happy, like sing a song happy?%u00a0Muffins, whoa yah!! %u00a0Friday yah yah!! %u00a0Spring%u2026What, Yah!! %u00a0Yah%u2026Yah Yah!!!

Terrible I know, but at least you were spared hearing my actual voice.%u00a0

Have a great weekend. Do lots of springy stuff!

-C

• 2 Cups Whole Wheat Flour
• 4 Ripe bananas
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 3/4 Cup Brown Sugar
• 1/3 cup melted Coconut Oil
• 1 Tablespoon Chia Seeds + 3 Tablespoons warm water
• 1/2 Cup Unsweetened Coconut Flakes

Preheat oven to 350

In a small bowl, mix 3 tablespoons warm water to the chia seeds and let sit for at least 5 minutes (10 is better) In a large bowl, peel and mash the bananas until they turn into a kind of chunky soupy puree. %u00a0Add in brown sugar, chia seed mixture, vanilla extract, and the melted coconut oil (make sure it’s melted or it won’t incorporate into the mixture) Mix together. In another bowl, whisk together the flour, baking soda, baking powder and salt. Mix the wet mixture with the dry until combined then mix in the coconut flakes.%u00a0

Line a 12 cup muffin tin and fill each cup about 3/4 the way up with batter. Sprinkle each muffin with brown sugar and place in oven on center rack. Bake for 25-30 minutes or until the tops 0f the muffins are golden brown and a tester inserted into the middle comes out clean.%u00a0

Remove muffins from tin and let cool.

Serve as is or maybe with a smudge of coconut butter, or anything you want really.

No need for fork, just use you mouth.

I need a good snack.. Something healthy, hardy, fast, and of course, something tasty.

Rice cakes%u2026%u2026..basically a flat somewhat crispy disk of puffed rice. Kind of boring, kind of dull, kind of blah. But Add a little somethin somethin%u2026.say like this here rice cake that I smeared with peanut stock, topped with banana, sprinkled with coconut flakes and cinnamon and a few raisins%u2026well thats just freaking fantastic!

And because they are pretty much nothing but air.. there is no need to feel guilty about eating a few. Have a rice cake snack party%u2026 spreads of nut butters, bean dips, smashed fruit, avocado, mashed sweet potato, heck%u2026just some mustard or hot sauce would be nice. The list of topping goes on and on. And shelf stable for a long time to boot. I mean, you can keep a bag hanging around for quite a bit of time, just as long as you keep them air tight.

What I am trying to say is%u2026rice cakes are awesome little vessels for all things nice.

HaPPY Snacking!

-C

Besides the usual hubbub of life around here, a few things really stick out to me from last week. First off, at the beginning of the week we FINALLY BOUGHT A VAN!!! It was amazing. A big white astro van. Original big boat like seats. The three door trunk that was everything. Ashrtays in the back seat (yes they did) . Its was perfect. Perfect for work, for travel, perfect for life. But notice I say “it was”. Well guess what? We also RETURNED A VAN!!!! Yup. We bought it, brought it home, and as soon as we got home, the brakes went out. Oh, ok we thought. Let’s bring it to our mechanic and see what he says. Turns out the mechanic that we bought it from was a little shady and sold us a lemon. Not only were the bakes rotten, but there was a bunch of other hidden issues. So yeah. no more van. We were, and still are a bit crushed, but it could have been worse right? We could have been flying down the interstate when the brakes gave out and that would have been much much worse.

Enough about the van. A good thing this week is Erin and I went and got bikes for the littles. It was awesome. They were so excited and cute and it was just so good. We walked into the bike shop, picked out bikes, test rode bikes, and bought bikes, all within an hour. Yeah I might have told them they suck because they were able to just go get a bike and I have been bike shopping for over a month and have spent hours at the bike shop, but whatever. And so we brought the bike back to my house, I made dinner, and they biked around the neighborhood. At first Judah was having really hard time because he had never ridden a grip brake, shifting bike, but after a little lesson from the mr, the kid was off. Only stopped to tell us that his nuts hurt. (Good to know kid).

And last but but not least, maybe the worst part of life at the moment. The MOTHERFUCKING MOSQUITOS. Those fuckers be feasting on me like what. It’s nasty disgusting, and all sorts of terrible. All of a sudden there are millions and billions and you can barely even walk out of the house before they start to swarm. I have received no less then one thousand bites this week, and that is me trying not to get bitten. (Yes I am exaggerating, but seriously.) I don’t even know what to do anymore. It is so bad that when you walk from the house to the car you are probably going to get bitten in the face at least once if not a bunch of times. It is all sorts of wrong and I just can’t even. I lay awake at night trying not to itch off all my skin because of all the bites. And they are not normal mosquitos bites, these bits itch and almost hurt for days. Gardening.. please. I am out there in all my socks, pants, jackets, and hoods. Still they attack my face and hands. Hopefully this is the worst of it and any day now all the bats will come and eat them aaaaaalllllll!!!!!I(I might start importing bats to my house) That or I am going to turn myself into an electric bug zapper. How? Not sure yet. I’ll let you know if I figure it out.

Anyway. That is mostly the gist of the week. Some downs, some ups, but all and all not horrible. The weather alone folks. Let talk about that for a minute. How freaking fantastic has it been? I am loving it. Little sun here and there, Some rain showers, a few thunderstorms. Not cold, not hot. Pretty much perfect in my eyes. And the world. So much pretty! The trees. I mean, can you not say spring foliage might be even better then fall? The trees are just so vibrant in greens, whites and purples. It is good. We are good.

Now for today. I am leaving the house much too early to go read and drink coffee in the car, waiting for the gym to open. Why you may ask would I do that. Well if I want to go to the gym, I need to get inside the perimeter of the Vermont City Marathon. The course starts right around there so the roads will be blocked off with thousands of people running for a few hours this morning. Sure I could skip gym and run around here, but I would rather not have to run in full body armor. (DAMN the MOSQUITOES AAAGHHHH!!!!) And really, I don’t mind. I can even sit on the steps at the gym that overlook the lake. It actually will be kind of nice. After that, I’ll come home, grab the mr, and we will head up to Belvidere for some family time. Cousins are in the state so we, and the other sisters, are going up for lunch. Let’s just hope the mosquitoes are not as bad up there. I can’t take it.

Interent for the taking.

-I have always considered the use by date a suggestion. I think the simple wording change will make a big difference. To Reduce Food Waste, FDA Urges ‘Best If Used By’ Date Labels. And really, who says the best isn’t yet to come? HA

-Erin has the right idea, to buy THESE in bulk. I am seriously considering getting at least one set. I can’t take the MOTHERF$%#ERS anymore!

-This feels heavy. Finding purpose is a somewhat fluid concept, don’t you think? Either way, this makes a lot of sense. What’s Your Purpose? Finding A Sense Of Meaning In Life Is Linked To Health

-My dad sent me this link. It’s a little video of his life goal, to be a extreme mountain bike nanny. (my dad is a weirdo.)

–GLAMOUR CAMPER SPF 50+ ALL NATURAL SUNSCREEN WITH ALL NATURAL BUG DETERRENT & GLITTER. And Glitter. Need I say more?

-I love old charts and pictures from textbooks. These are particularly fantastic. Cross-Sections of Geological Formations and Views of the Cosmos Bring the World to Life in 19th Century Educational Charts

–What Is A Moonbow?  And now on my life bucket list of things I need to see.

– Shipping containers just keep getting cooler. Modpools. Shipping Container Pools

–This Study Shows That Having Flowers and Plants Can Ease Pain and Anxiety. Truth. Flowers and plants are everything.

-Firefly magic. How these mysterious fireflies synchronize their dazzling light shows

Pictures from the week

10 years old, this guy. %u00a0I can’t believe that we have had him for nearly that long (we got him when he was 8 weeks old)%u00a0

He has come a long way as our puppy. When we first go him, he was this little tiny fur ball that was so pathetic, he could barely walk down the street without whining. And his little puppy teeth and sticky puppy breath%u2026. so sharp and stinky, but oddly so cute! And then he got bigger, and although still super cute, he wasn’t as timid and puppy like anymore. He entered a stage of crazy dog, chewing up the floors and windowsills,%u00a0maybe even trying to bite your hand off if you went near his food, and needed at least 3 hours of outdoor exercise . What I am saying is, he turned into a beast dog. And he got big, like 75 lbs and as tall as a horse (not really that tall), which was all fine and dandy, but he still had it in his mind hat the was a little lap dog. (We didn’t discourage the is behavior)%u00a0%u00a0But we got through that stage (2 years later) and he came to be a more mellow, stop destroying everything, not trying to bite your hand off, pup that still needed at least 3 hours of exercise %u00a0a day. Alway happy, always %u00a0ready for a good hike, swim, or run.. This lasted about 8 years, his golden years.%u00a0And now, now he is 10 and has entered a new stage. He is still ready for anything, but %u00a0does it at a much slower pace. He doesn’t need 3 hours of exercise %u00a0%u00a0anymore and %u00a0is happy just to lounge around. All he wants is love and food. . If one thing has been a constant %u00a0in this dogs life is that he is a food lover.. like steal your food right out of your hand, kind of love.%u00a0

So for his 10th birthday, the mr and I took the guy for a long hike (which kicked his butt for the rest of the day and the next) and I made him some treats. All for him.. my old man puppy. And sure he might now know exactly why I have been giving him treats (we try not to reward him with food.%u00a0cause we don’t want him to get fat) but he sure has been enjoying them. Every time I came home he comes and sits and drools all over waiting for a biscuit. It has turned into his thing.

Anyways, my pup really likes these (although he would probably eat anything) . They are simple, healthy for the dogs, and honestly not that bad a a human snack. And we are coming up %u00a0on the holiday season%u2026 maybe making some for your puppy or even making and gifting some to your friends with dogs.%u00a0%u00a0(Just and idea)

The stuff. Buckwheat flour, an apple, some peanut butter and some pureed pumpkin.

and dump the apple, along with the peanut butter and pumpkin puree into the bowl with the buckwheat flour,

Mix it all up until its fully incorporated and is kind of the consistency of play dough.

So here is the deal, you can totally roll the dough out %u00a0and use a cookie cutter, but I couldn’t find my bone shaped cutter so I hand made the bone shape, which I think came to pretty good. I also was able to make a different sizes. (you know, big ones for when he is really good, little ones for when he being ok).. And really, you don’t need to use a bone shape, any shape will do. Whatever you decide %u00a0to do. just make sure the cookies are all about 1/2 inch thick so they bake

Stick the cookies on a baking sheet and place them in the oven to bake Then when they are done, leave them in the oven to cool.

After chilling out in the oven, pull them out%u00a0

And give one to the pup and stick the rest in the puppy cookie jar.%u00a0

And p.s. Not the best tasting human treat, but are actually not to bad. (Just sayin)

-C

makes 18-24 cookies (depending on the size)

• 1 1/2 cup of Buckwheat flour
• 1 heaping cup pumpkin puree%u00a0
• 1/4 cup peanut butter
• 1 apple grated

Preheat oven to 350

Stick everything in a bowl and mix up until fully incorporate. If the dough seems to wet, add in a little more flour until the dough is workable with your hands, kinda like play dough.%u00a0 Roll dough into small balls %u00a0and shape into bones that are about 1/2 inch thick or,%u00a0%u00a0roll dough out to about 1/2 inch and use a cookie cutter and cut out bones (any shape works)

Place cookies on baking sheet and stick into oven. Bake for 20-25 minutes then turn the oven off but leave the cookies in the oven to dry. Once the cookies are cooled, remove from oven.. And thats it. Give a treat to your pup and stick the rest in cookie jar.%u00a0

Nothing here but a mere craving, the fact that I had a fresh head of cauliflower, and I really wanted tahini. TA DA. I made exactly what I wanted and it was so so sooooo good. Maple Cumin is one of those super A+++ taste pairings and anything roasted cover in tahini is basically going to be a win so I had no fear when making this dish that it was going to be anything but fanatic.

And of course I was right. It was so freaking good, like now I am going to make it again and again because I don%u2019t want make cauliflower any other way ever or at least until I get sick of it or of roasted vegetables. But that probably won%u2019t happen for a while.

So if you like cauliflower and tahini and amazingness, here, make this.

To the cauliflower

The stuff. A head of cauliflower, tahini, maple syrup, cumin powder, red wine vinegar, salt and pepper, and olive oil.

Break or cu the head of cauliflower up into florets and toss with a little oil, the maple and cumin, and a little salt and pepper.

Scatter on a baking sheet and stuff it into a hot oven.

Meanwhile mix tahini with vinegar, salt and pepper, and enough warm water to thin out.

Roasted all nice and crisp and delightful.

And now you gather up all that cauliflower and cover with all the tahini you want. Grab a bowl, or just eat off baking sheet, and get to it.

And there is no shame in eating a whole head of cauliflower because hey, its cauliflower.

-C

Makes a meal for one or a side for a few

• a head of cauliflower

• 3 teaspoons cumin

• 2 tablespoons maple syrup

• olive oil

• 3 tablespoons tahini

• 2 tablespoons red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

Preheat oven to 450

Break or cut the cauliflower into medium sized florets. Place in a bowl and drizzle with a teaspoon or so olive oil and toss around. Drizzle in maple, add in the cumin, and a pinch of salt and pepper. Toss until coated then dump the cauliflower onto a baking sheet. Place in hot oven for 25-30 minutes or until roasted to your liking.

While that%u2019s roasting, mix up the tahini, vinegar, and a pinch of salt and pepper. Add in warm water until the mixture is a drizzlable consistency.

Once cauliflower is out of oven, cover with tahini.

Now eat.

There will be no left overs so don%u2019t worry about it.

This treat is a long time coming, like almost a years time%u2026Let me explain.%u00a0

One of the littles had requested a dessert of some type of almond pear situation for his birthday%u2026..last year. Of course I said yes, no problem, for your birthday, you got it. But I never got it. I actually completely forgot. Then a few months later, I remebemered, felt like a big D-bag and told %u00a0myself I still had to make something for the guy%u2026 and I forgot again.%u00a0Next time I remembered, I had just bought a bunch of pears and that was it. Make the kid something you bitch (is what I told myself) but heres the thing, I figured he forgot too and those pears were mighty tasty.(I know I am horrible)%u00a0

So just last week I was at the store, meandering through the produce, and noticed that local pears were on sale. This was it.%u00a0I knew it had to be done. I bought a large quantity (enough to bake with and eat) and got to making that little his birthday treat request. I went with bars.. nothing to sweet, nothing to crazy, lot and lots of almond and pear flavors. Perfect for breakfast or an afternoon snack, and made even better by the fact that they were made for him, and it isn’t even his birthday.

So I made them, and brought them to his house, waited for him to get off the bus from school, and handed him his long awaited pear almond treat. He was so happy, it made me feel like shit.(I so should have made him something a year ago)%u00a0%u00a0But oh well,%u00a0%u00a0he got them right? And this way is much more a surprise then if I had actually made them when I said that I would. An unexpected, not your birthday, birthday treat!

Right here guys%u2026Still the Best Aunt EVER!

The stuff. Alond flour, oat flour, baking soda ,salt, earth balance and a little honey. We also need some rolled oaths almond butter and almonds. And of course we need pears, with a little corn starch and a smidge of cinnamon.

Nice ripe pears get thinly sliced, seeds and stems removed.

Tossed into a bowl with the starch and cinnamon and set aside.%u00a0

The oat and almond flour gets mixed together with the salt and the baking soda, then mix together with the earth balance and honey until it turns into a dough.( I used my hands to mix it together%u2026it worked better then a fork)

Break off about a 1/4 of the dough and stick back in bowl. Take the rest and evenly press into the bottom of a 9×9 baking pan.

Take the remaing dough and mix in the almonds, oats, and almond butter to form the crumble.

Dump the pears on the crust, making sure the are level and pretty evenly layered.

And crumble the crumble on top.

Give it a little press to compact the crumble and into the oven it goes!

When all browned and crispy and nice, remove from oven and let cool. Cut into squares and go for it.

Look at that, so much goodness.Go ME!%u00a0

Happy Wednesday people!

-C

For the crust and crumble

• 1 1/2 cup oat flour
• 1 1/2 cup almond %u00a0flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup honey
• 1/2 cup earth balance (can use butter)
• 1/4 cup almond butter
• 1/2 cup oats
• 1/4 cup almonds

For the pear filling

• 4-5 ripe pears
• 2 tablespoons corn or arrowroot starch
• 1 teaspoon cinnamon

Preheat oven to 350

In a large bowl, mix together the almond and oat flour, baking soda, and salt. Add in the earth balance and honey and mix together until a dough forms (I find using my hands to work swell). Roll dough into a blob and tear about 1/4 of the dough away and set back into bowl. Press the remaining dough into he bottom of a 9X9 inch baking pan. With the remaining dough, mix the rolled oats, the almond butter and the chopped almonds and set aside again.

Now slice up your pears %u00a0into 1/4 inch thick slices (remove seeds and stems)%u00a0and toss into a bowl with the cinnamon and starch. Take pears and layer ontop of the crust, trying to keep the pears evenly distributed. And dump and distribute the crumble topping all over the pears. Gie the whole thing a few pats to compress the crumble a bit.

Stick into the oven and bake for about 45 minutes, or until the crumble topping is all nice and brown and crispy.%u00a0

Remove from the oven, let cool and cut into squares.%u00a0

Great as breakfast lunch snack or dinner. Eat with you hands and lick crumbs off plate.%u00a0

Sunday was the first, and probably the biggest Thanksgivings we are going to this week. It was my family, which consists of my mom, 8 siblings (plus a few spouses) and 9 little%u2019s. A small little house bursting at the seems with a bunch of shit heads. There was a pumpkin pie food fight, secret Santa%u2019s name picking that had to be redone 3 times (because we cant count) and much to much time devoted to sister selfies.%u00a0 It was a blast.

%u00a0And my mom always requests everyone to bring something to diner so I of course wanted to contribute a pie.%u00a0One pie, something that would appeal to as many of those crazies with dietary restrictions as possible, that was a not gross, but still not full of crap, and that people would want to eat. So I went with an apple and acorn squash pie that happen to be vegan, gluten free, and a little on the less sweet side. (Look at me trying to be all nice an accommodating)

%u00a0But guess what. My mom, well she bought 5 other freaking pies from the farm stand to supplement my pie. And yeah, when the time came for dessert my pie got a few nibbles, and I was told that it was fantastic, but they all went for the super sugary, full on butter and fat, custard pies%u2026 Dietary restrictions thrown aside. And I am ok with that because my pie got divided up between a few of the ladies and they ended up easting it for breakfast. So my pie turned out to be the day after thanksgiving breakfast pie. And that might even be better then being the night of pie cause everyone knows that left over pie eaten for breakfast is the best kind of pie!

So if you are looking for a good pie that is great the day of Thanksgiving and be good for breakfast the next day, this is the pie for you.

The stuff. Apples, an acorn squash (only going to need half), some old fashion oats, earth balance, brown sugar and a lemon. Also need a little bit of cinnamon, ginger, and salt. oh, and a bit of water.

Oats, earth balance, some sugar, a pinch of salt and a bit of cinnamon all go into a food processor to blend.%u00a0While its blending, add in a tablespoon or two of water to help all the stuff come together. %u00a0Once it starts to pull away from the sides, turn off and call it ready.%u00a0

remove about 1/2 a cup of the crumb and set aside for topping and dump the rest into a pie plate. Press into the dish until it looks like a pie crust.

Stick into the oven to pre bake.%u00a0

The crust is in the oven and the apples and the squash are not going to cut themselves up so you are going to have to do it. And personal preference here, peel the stuff or don’t (I wouldn’t usually but I know the people eating %u00a0the pie and they are peeled people) So remove all seed and stems and slice both the apple and squash intto 1/2 inch slices. Cut the squash into pieces that are similar to the apple,%u00a0

Earth balance into the skillet first then topped with all the chopped stuff, the spices and some sugar and stick it on the stove to cook down. You want to get the pan hot with a medium high heat then turn it down to a low heat, stirring and them placing a lid on the stuff until the squash and apples are slightly tender (not falling apart)%u00a0and the sugar has caramelized.

And note.. If you notice that the sugar is caralized before the squash and apples are tender, just add in a splash of water and mix around to prevent the sugar from burning.

Filling all ready to go, just add in the juice of the lemon here.

The left over crust crumble, some more earth balance, cinnamon, oats and sugar get mix together to make a little crumble to sprinkle on top.%u00a0

And now all there is left to do is to put it all togehert. Filling goes into pre-baked crust.

And gets topped with the crumble.%u00a0

Into the oven it goes (give it about 45-50 minutes to bake)

And pulled out when the top is all golden brown and smelling pretty.

Left to cool for a few minutes, then sliced into thinck pieces and shared all around!

Now thats a pie that’s meant for breakfast!

-C

Makes 1 pie

The Crust%u00a0

• 3 cups %u00a0old fashion oats
• 2 tablesppon brown sugar
• 4 tabelsoons earth balance
• 1 teaspoon cinnamon
• 1-2 tablespoons water

Filling

• 1/2 %u00a0acorn squash (about 3 cups chopped)
• 4-5 %u00a0apples (any kind will do)
• 1 tablespoon cinnamon
• 1/2 teaspoon ginger
• 1 lemon
• 4 tablespoons earth balance
• 6 tablespoons brown sugar

Crumb topping

• 1/2 crumb that is set aside
• 1/2 cup old fashion oats
• 2 tablespoon earth balance
• 1 teaspoon cinnamon
• 3-5 tablespoon brown sugar (more if you like it sweeter)

Start by making the crust. This crust is going to be prebaked so preheat the oven to 375.

Stick the oats, some super soft or even melted earth balance, brown sugar, a pinch of salt and cinnamon, and a splash of water into a food processer and pulse until a fine crumbly crumb is made. Remove about 1/2 %u00a0cup of the crumb and dump the rest into a pie plate. Press into the dish evenly and once you are happy with the looks of the crust, stick it into the oven. Bake for about 20 minutes or until the crust is just starting to brown.

While crust is prebaking, peel (if you want),%u00a0core and slice apples into %u00bd inch pieces. Now grab the squash while you are at it and cut it in half, remove seeds, peel (if you want) and slice into %u00bd inch pieces (make them about the same size as the apple pieces.) Get yourself a big skillet and add in the earth balance, all the chopped up apples and squash, the spices and the sugar and stick on the stove one medium high heat. When the skillet is nice and hot, the butter all melted and the sugar is starting to melt, turn heat down to medium low, stick a lid on the pan, and cook for a few more minutes (like 7 minutes) until the squash and apples are slightly fork tender , but not falling apart. If the sugar starts to caramelizes before the stuff is tender, add in a splash or two of water to stop the sugar from burning.%u00a0Remove from heat, add in the juice of the lemon,%u00a0and set aside.

%u00a0And for the crumble. Just add all the crumble ingredients together and mix around (I used my fingers).

So crust is pre-baked, filling is precooked, and crumble is ready. So now all you need to do is put it together.

Dump the filling into the crust and then top with the crumble. Stick the pie into the oven and bake for about 45-50 minutes or until the filling is fork tender and the crumble on top is nice and golden brown.

Remove from oven and let cool for at least 5 minutes (15 minutes is even better), and serve it on up!

Do you have a gazillion tomatoes, like so many that they are practically coming out of your ears? Me too…. Me too. This year the tomatoes have been gang busters, a explosion of the sweetest and most delicious fruit and now I have tomatoes littered everywhere, tucked into all the corners and baskets all over the house. It’s getting kinda tomato crazy over here.

%u00a0I can only eat so many tomatoes a day before all I have eaten are tomatoes and I start to feel slightly sick. Same with the mr, he has been a tomato eating champ as well but I think he was getting a little bored with all the tomato salads that I have been making. So I thought I would try something new and make a tomato cake. I figured why the heck not, tomatoes are technically a fruit and fruit and cake are great together and yeah. So tomato cake is going to be fantastic. I also wanted to make something that the mr would eat for breakfast. I have been doing this new thing in the mornings for the mr. I have coffee ready, some breakfast food (its been zucchini bread for a while), and a little vase of fresh flowers that I pick on my morning walk, all set out on the counter for when he wakes up. I know, I am so great right. Really I do it cause I want him to eat something before working all morning and plus if I am all sweet in the morning, he can’t be an old man cranky pants (at least he tries not to be).%u00a0 Now for the next few days the tomato cake is breakfast cake and all is good.

Anyway, the cake come out great. Bright reddish orange, dense but fluffy and most, and smells so good. The mr tells me it’s amazingand I shared a chunk with some of my family and everyone (minus a little) where fans. I am for sure going to be making this again soon, although I have been toying with the idea of eggplant sweet bread (too far??) but I’ll get to that later.

Now for the tomato cake!

The stuff. Flour, baking soda, baking powder and salt (all in the bowl). Brown sugar, oil, vanilla, apple cider vinegar and a few nice and juicy tomatoes.

First off, remove the core from tomatoes and cut into some chunks. Stick the chunks into a blender and blend.

Fresh and smooth tomato puree.

Now just dump the rest of the liquid stuff into the blender now and give it a whirl to mix it all up.

And pour the blended wet into the dry and mix until incorporated.

Pretty pink batter goes in a well greases bundt pan. I had got brown sugar everywhere while I was measuring it out and decided to just toss it on the cake as not to waste it…doesn’t hurt.

And now the batter goes into a preheated oven to bake .

A bit of time later you have yourself a cake.

The scary part. Flip the pan and hope all that grease does it’s job and the cake pops out. Lucky me this one popped out like a champ.

One de-panned, let the cake cool for a bit before cutting into it.

And now all you have left to do it eat it, so eat it.

Have a great weekend. Eat lots of tomatoes and make lots of cake.

-C

Makes one bundt cake

• 2 -1/3 cup all purpose flour
• 1 teaspoon baking soda
• 1 -1/2 teaspoon powder
• 1/2 teaspoon salt
• 2-3 large tomatoes (2 -1/2 cups after blended)
• 1/2 cup brown sugar (for a tad sweeter, add another 1/4 cup)
• 1/2 cup of any neutral flavored oil
• 1 teaspoon vanilla
• 1 tablespoon apple cider vinegar

Preheat oven to 350

Start by whisking together all the dry ingredients into a big bowl. Take tomatoes, remove core, chop into chunks, and place into a blender. Blend tomatoes until a smooth and frothy puree. Now add in the sugar, oil, vanilla, and apple cider vinegar and blend until incorporated. Pour wet mixture into dry and stir until combined.

Pour the cake batter into a greased (and floured if you want. I find it helps to make sure all the nooks are greases) and stick into preheated oven. Bake for 45-50 minutes until it’s a dark reddish golden brown and a tester (I use a fork) comes out clean when stabbed.

Remove from oven and let cool for a minute or two then invert cake, give the pan a few tap taps and hope that it comes out all nice and clean. (don’t worry if a piece gets stuck, you can just dust the top with some powdered sugar)

Let cake cool and when ready, cut a slice and eat it up. I was told no glaze, but I was going to make a simple lemon glaze (lemon juice and powdered sugar) for the top. The mr said it was perfect, but glaze would have been pretty.%u00a0 So glaze it up if you want.