Decorating Easter eggs with scarves and turmeric

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Search pinterest “how to dye easter eggs with silk ties” and you’ll get a ton of results on this fun decorating idea.  I didn’t have silk ties but, I found some old scarves and put the method to the test.  It worked like a charm!  I also used the simple method of using a rubber band on eggs and dyeing them in turmeric.  It was amazing the deep yellow color I got just out of 20 minutes of soaking.  Will definitely use this technique again, and plan ahead with a trip to the thrift store searching for silk ties!

365 Project: Jar cozies

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!
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365 Project: Easy, yummy vegan chocolate mousse recipe

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Yummy vegan chocolate mousse
1-4 servings
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!

VARIATIONS:

  • 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. 😉

365 Project – 207: Sushi at home for a LOT less! (August 6, 2013)

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! 🙂

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365 Project – 135: Sunny side up – yum or yuk? (May 15, 2013)

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??

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365 Project – 128: Kalbi beef rib marinade (May 7, 2013)

I always find it hard to photograph beef but, these kalbi ribs looked pretty appetizing to me.  Mmmm…

And, here’s a link to the marinade recipe I used. I loved the story behind this post too!  🙂

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365 Project – 23: – Mahi mahi over pineapple fried rice…Lava Lava Beach Club – Big Island, Hawaii (January 23, 2013)

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Rebar Chocolate Chip Cookies with apricots and walnuts

Chocolate Chip Cookies with Apricots and Walnuts
(from the Rebar Modern Food Cookbook)

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These will become your FAVORITE chocolate chip cookies!

INGREDIENTS

* For gluten-free cookies substitute Gluten-free Baking Flour for the unbleached flour

1/2 cup Unsalted Butter, softened
1.5 cups or less light brown sugar
2 Eggs
2 tsp Vanilla
1/4 cup Dried Apricots, chopped
1.5 cups Unbleached Flour *
1.5 tsp Baking Powder
1/2 tsp Salt
1 cup Walnuts, roasted and chopped
1.5 cups Chocolate Chips

DIRECTIONS
Preheat oven to 350′ and line a cookie sheet with parchment paper and set aside.
In a bowl, combine apricots, flour, baking powder and salt.
In another bowl, cream butter and sugar together until light and fluffy. Add one egg at a time and blend well before adding the next. Add vanilla and set aside.
Add wet to dry and then fold in the walnuts and chocolate chips.
Drop on cookie sheet in heaping tablespoonful sized blobs. Leave room between for spreading.
Bake 9 minutes, rotating sheet halfway through baking. Cool on wire rack.

NOTES:  The first time I made this recipe I realized I actually didn’t have chocolate chips OR dried apricots in my pantry.  So, I substituted craisins for the apricots and chopped up a 1 1/2 bars of dark chocolate with sea salt.  I LOVE the subtle hit of salt from this chocolate bar.  And, I used that amount of bars because that’s what I happened to have in my house.  It felt like the right amount, although, you can’t have too much chocolate, right?  😉

Also, I used a melon baller to measure out the cookies and I baked them for 10 minutes, so rotating the pan at 5 minutes.  With the smaller cookies, 9 minutes seemed like the right time.

I’ve also kept this dough on hand in the fridge to make them fresh for guests.  Just right out of the oven, after slightly cooling on a wire rack, is just divine.  ENJOY!!!