Everyone who spreads a little of my All Purpose Edible Body Butter on their hands, lips, cuticles, or face is always so excited by it- declaring it good enough to eat. I, of course, remind them that they can. That it actually is good enough to eat, meaning everything contained within it is 100% edible. Then I suggest they get an extra jar to keep in the boudoir. Everyone has a bit of a nervous giggle and then they get a second jar.
At my recent Edible Beauty Care workshop (next one, sad for you, isn’t until April), I decided to impress my guests by whipping up, on the spot, without first testing it, a warm smoothie latte that would, in fact, taste just the same as my Edible Body Butter, and using nearly identical ingredients.
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Friends and lovers. It’s that sweet, sweet time again.
That time where my dad comes over to the kitchen, we paint cat whiskers on our face as we dress up as Halloween Cats.
In the past, you have seen us as Cat Burglars, Cool Cats, and Jungle Cats. This year we went for a Mexican Cat theme makes almost no sense at all but since my dad and I have this ability to take an idea and run with it- we ran and no one caught up with us to tell us it made no sense. In fact, even my dad and I didn’t notice that it made no sense until we actually started filming- wondering what cats had to do with Mexico and what Mexico or cats had to do with brownies or pumpkin. Love us simply for our stream of consciousness and creativity.
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Posted in Entree, Health, Recipe, Vegan on Oct 24th, 2011
It all started with this gorgalicious ceramic dish with a lid that I picked up at my absolute favourite-if-it-didin’t-exist-I’d-be-naked-store Anthropologie. I saw it and immediately thought, TAGINE central. I don’t know why. Just something about being able to open that lid, have the steam burst out and my getting to announce a fine tah-dah to my dining companion.
The thing is, I am pretty sure I have never actually had a tagine before that I liked. They most often had lamb in them and I am just not that in to eating laaa-aaaa-aaamb. But when fall rolls in, something in the abundance of root veggies at the market, combined with my desire to eat cozy food and not have to work that hard for it, made this one bought adventure a must.
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We work our patooties off around here- as you may have noticed, but we also cook a little here and there, and do our best to laugh until we cry once in a while. It’s part of our creed really. Up there I am rocking the awesome onion goggles Alexa introduced to our kitchen. Speaking of Alexa, I am pretty sure she never wants to look at cauliflower again.
And Jill, she is so over squash.
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I was offered a task. It’s one of those tasks that make me want to cartwheel over the kind of tasks that have become part of my job.
My long lost lover, fellow nutritionista, long distance pen pal, around the world adventurer, and momma friend Gabriela, the wordstress and recipe mistress behind the blog The Picky Foodie, emailed me asking if I would play in her cookie games.
Her desire was to for 10 of her food loving/ baking friends from around the fair globe to take her basic cookie recipe and make it our own.
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I went to Edmonton for the first time a few months ago and came upon a place called Earth’s Aromathique. I was like a kid in a candy store… if the kid were a 34-year-old-woman and instead of candy there were herbs, oils, clays and every other gorgeous ingredient you’d need to make your own skin care goodies, teas and more. There were shelves full of empty brown glass tincture bottles and large mason jars calling, “What might you fill us with?” And there were just too many answers.
I left with a number of things, including a recipe book for herbal teas, and I’ve been experimenting with beverage brews – hot and cold – ever since. Here are a few of my favourites (minor variations on recipes from Kathleen Brown’s book Herbal Teas).
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How it makes my heart sing when I can go to a regular restaurant and order my lover of a food, tempeh. Now, when I say regular restaurant, I’m not talking about nonsense places with names like “Wings and Things”, or “Deep Fry It So You’ll Try It”. I mean restaurants where their overall values- eat organic, local, seasonal etc.- make sweet love with my own.
So wasn’t I over the rainbow excited to see a veg menu with tempeh on it. And this wasn’t the kind of tempeh you might find at most veg/vegan restaurants where it’s kind of just cooked to a crisp and served over a bowl of rice. This tempeh was prepared as if it were the leanest cut of gold labeled cow (do cows come with with gold labels?).
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When I took the bus to school in high school, I had to pass through the Yonge/Eglinton Subway station. Inside was a Cinnabon. For those of you who live outside the 30 countries where thay are now located, or managed to avoid shopping malls your whole life (and for that I would envy you), Cinnabon is the sweetest smelling cinnamon bun bakery there ever was. They are steamy hot, oooey, gooey, chewy and dripping in the sweetest icing.
And passing through the building, smelling these at 3:30pm on a daily basis was torture. To my cravings and to my bum size. According to online sources, one Cinnabon contains 800 calories.
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Holy tempeh testicles, my fair weather lovers! How is August looking into its last sweet half? I don’t know about you (and feel free to tell me), but I feel like suddenly I have to summer it up to the tittles. And in that spirit, I’ve been spending as many minutes of the day outside as possible. I am not back and ready to rock it on my bicycle just yet (still in accident recovery mode), but walks are sweet, as are evenings on our porch, eating, laughing and just plain old loving the loveliness.
As we do spend many an evening on the porch, with the sites and smells of our neighbourhood wafting over, meat seems to be the scent of choice most often. Even as a non BBQ meat eater (hi cancer, you’re not invited to play with me), I do still get cravings.
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As I kid, I loved staying over at my grandparents house. For one, grandparents have way less rules than parents and two, my grandma always had Chocolate Quick. Remember that? The chocolate syrup that was squeezable out of the bottle and mixed up to make the best chocolate milk or ice cream topping ever? It was a treat though. Always a treat!
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Posted in Entree, Health, Recipe, Soup, Veggie Protein on Jun 13th, 2011
Like the burrito last week, there is something amazingly fun and freeing about creating a recipe for a food that you know very little about. Anything involving chili peppers, I know very little about.
When I was 11 or 12 years old, on holidays with my family in Jamaica, we were visiting friends who were staying in a villa nearby. Out in their back yard was a tree with the cutest little red peppers I had ever seen. What did I do? Of course- I plucked it from the tree and took a bite, than scratched my face, maybe rubbed my eye in the process- next thing I knew, I was in tears begging to have my head removed from my body as I was sure it was on the verge of complete explosion. I had never felt such a searing discomfort before in my life.
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We LOVE these kind of ‘work’ assignments around here. The kind that invite us to put on some tunage and rock out while making massive messes in the kitchen. And then we get to look at each other and be like-
this is our job! Yaaaay!
Kristin and Jen came by yesterday morning, picked up the shopping list and spent an hour out and about gathering ingredients. It was then time to divide and conquer the recipes and get cooking. These recipes were being created and tested for a major Canadian Magazine and will be appearing in their October issue. The theme… foods normally made with meat, made without meat. As you can imagine, the beans, tofu, tempeh and mushrooms were abundant!
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Now isn’t this just the most brilliant thing I have come up with since last Friday’s chocolate covered kale chips.
For Passover last week, my momma made a great big beautiful dinner. The main event however was a turkey and I’m not a huge turkey lover. I am well trained in going to other’s homes for dinner and my approach is always to make something super-powered delicious and that can be enjoyed by other guests too of course. So I made these!
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A year and a month ago, I announced the birth of my sweet niece, Mia Jean, in a post entitled Cookies For Mia Jean. The gist of it was that all the rules go out the window as you fall head over heels in love with something so pure as fresh from the oven babyness.
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Aside from sprouting our own sprouts, we are pretty limited these days as to what local foods we can be eating up. Squash has become an all too familiar friend lately.
I have seen enough of my dear friend the Butternut Squash to last a lifetime. Ask me anything about squash and I have the answers right here in this little squash of a brain.
Squash, as most of us don’t know (or don’t bother to even consider), is a fruit. Right. A fruit. It’s in the gourd fam along with cucumbers, zucchinis and watermelons. Squash first became a part of the North American diet in the 1940′s but were known on this here planet for over 10,000 years. Word on the pyramid is that over in fair Egypt Land, the important peeps were buried with gourds of all kind as it was believed the nourishing powerhouses would fuel the journey to the next life. You have pick ones that have a matte finish- for if they are too shiny, that means they were picked too early and won’t be as sweet. Need I go on?
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