I needed a way to protect hands when serving hot, drinkable soup in these jelly jars so I took fabric scraps to make these jar cozies. For my women’s yoga retreat I needed 16 bowls, which I didn’t have, so coming up with this alternative cups makes serving up the soup so much more fun! And, I was so happy to re-purpose and recycle items in my house!
Per my birthday wish, my hubby ordered this delicious carrot cake from Nourish Sequim, an all gluten-free restaurant. It’s easy to feel forgotten when your birthday lands smack in the middle of the holidays but, my hubby was determined to make my birthday (birthday week actually!) special and memorable!
Gluten-free carrot cake with fresh whipped cream, topped with sweet shredded organic carrots…YUM!
Yummy vegan chocolate mousse
This recipe is vegan, gluten-free, and sugar-free
2 tablespoons organic coconut oil
1/4-1/2 cup organic almond or coconut or almond/coconut milk
1/4 cup organic cocoa powder
1 organic avocado in big chunks
1 organic banana in big chunks
OPTIONAL: 1 tablespoon chopped nuts (almonds, peanuts, or pecans)
In this order, put cocoa powder, coconut oil, then milk in a blender/vita mix. (NOTE: For a lighter mousse, add 1/2 cup milk, for denser mousse, add 1/4 cup milk.) Start on low to mix in the cocoa powder then blend on high until frothy and the coconut oil is liquified. Scrape down sides. Add the avocado and banana. Blend until creamy. Scrape down the sides then blend again. Serve this mousse in ramekins for one serving or up to four dessert shots. Sprinkle with chopped nuts. Enjoy this guilt-free mousse, which in our family can be eaten for breakfast, lunch or dinner!
Add sweetener as desired such as honey, agave, or stevia. But, try it as is…you may be surprised how good it is without any sweetener at all!
Add 1 tablespoon creamy peanut butter to create a slightly stiffer yet still creamy consistency. It also adds a slightly salty/sweet taste.
Serve with a dollop of your favorite whipped cream to gussy it up.
My daughter requested california rolls for dinner but, I wasn’t in the mood to eat out or to pay for sushi tonight. So, for less than a dollar per roll I made california rolls at home with cucumber, avocado, and surimi (fresh from Anacortes, WA). I had forgotten how easy and inexpensive it is to make sushi! My rolls aren’t perfect but, they were pretty enough, yummy, and budget-friendly!
I’m a sucker for a runny egg yolk. This is my typical breakfast, two slices of Udi’s gluten-free toast topped with local farm fresh sunny side up eggs, sprinkled with tumeric (more for the anti-inflammatory properties than for flavor.) But, for some, runny egg yolks are disgusting. Are you a fan of that rich, golden, runny yolk? Yum or yuk??
First course for my Mother’s Day brunch at Cafe’ Flora in Seattle was this Citrus Napoleon served with a coconut chantilly cream and berry sauce. My whole fixed brunch menu was gluten-free. Hot yoga in the morning, brunch with my family, and an afternoon to relax. It’s been a lovely day for this content mama! HAPPY MOTHERS DAY EVERYONE!!
I’m a big fan of juicing and smoothies with fruits and veggies but, I tend to take a break during our cold winters. But, spring is here and the citrus is so sweet and juicy we’ve been going through them by the segment or in our juicer. We’ve been on a cara cara kick but, now I’m loving the grapefruits which are delicious! I was prepping this grapefruit and cucumber and had to take a pic before throwing them into my Krups juicer. So refreshing…and pretty!!!