homemade pickles

August 25, 2014 § 3 Comments


over the past couple of summers my parents have made their own pickles, the store bought ones just don’t even compare to these. they get their cucumber pickles from sauvie island in oregon and i always look forward to getting them by the jar full!

ingredients: (makes approx. 8 to 12 jars)
• 10 pounds tiny organic kosher dill refrigerator cucumber pickles
• 24 garlic cloves, whole
• 12 teaspoons pickling spice
• 12 red hot chili peppers, dried
• dill flowers in the bud stage
• 12 wide mouth 1 quart mason jars with lids and rings
• brine (see recipe below)

brine recipe:
• 4 quarts warm water
• 1 quart white vinegar
• 1 cup pickling salt
– mix until salt dissolves

1. clean cucumber pickles with a washcloth in water and discard any bad ones. slice any large cucumber pickles into small spears and pack tightly into jars.
2. add 2 cloves garlic, 1 pepper, 1 teaspoon spice and 2 good sized dill sprigs into each jar.
3. pour brine over contents of jars to within a quarter inch of mouth of jar. pickles should be beneath liquid.
4. wipe rims of jars dry with paper towel before placing the lids and rings.

note: the exact amount of brine needed will depend on how tightly you pack the cucumbers.

refrigerate for 10 to 14 days before eating and enjoy!

kodiak cakes

May 29, 2014 § 1 Comment


à la costco! this one is super easy because it’s a box mix, yes that’s right a box mix because sometimes you just wanna eat as soon as possible. i did take it upon myself to add semi-sweet chocolate chips into the mix although, it was the very least i could do.

ingredients: (serves 6)
• 1 cup kodiak cakes flapjack mix
• 1 cup water
• handful semi-sweet chocolate chips (1/2 into the batter 1/2 for toppings)
• good-quality maple syrup
• butter or lite earth balance
• cinnamon
• powdered sugar (not shown)

add spoonfuls of batter to a skillet set to medium heat. flip flapjacks after bubbles stop forming and bottom sides are golden brown, about 30 seconds. cook opposite sides until golden brown, about 15 seconds or so. serve immediately with the butter, cinnamon, extra chocolate chips, maple syrup, powdered sugar and enjoy!

oats and strawberries

April 26, 2014 § 2 Comments


i picked up the freshest strawberries this morning and thought to put them into a delicious bowl of oatmeal for breakfast. xk

• 1/2 cup rolled oats
• 1 cup water
• 2 medium organic strawberries, washed, hulled and sliced
• 1 to 2 tablespoons brown sugar
• 1 teaspoon sunflower seeds
• 1 teaspoon chia seeds
• a few chocolate chips
• cinnamon, a few dashes
• cardamom, a few dashes

in a small saucepan, bring the water to a boil, add the oats and cook for 5 minutes, stirring occasionally. add the cooked oats into your serving bowl and top with all of the remaining ingredients. enjoy!

vegetarian coconut curry w. black rice

April 9, 2014 § 1 Comment


also known as vegetarian coconut curry with forbidden rice with the forbidden meaning that it was at one time reserved for only the emperor of china, as to ensure his health and longevity. the star ingredient in this dish is the coconut milk which yields the perfect creamy smooth sauce. i would definitely recommend keeping this meal tucked away in your arsenal of recipes, so easy and so delicious.

ingredients: (serves 4)
• 3 small yukon gold potatoes cut into bite-sized pieces
• 3 stalks asparagus cut into bite-sized pieces
• 1 small yellow onion, diced
• 3 cloves or so of garlic, minced
• handful of frozen broccoli, chopped
• 2 medium carrots, peeled and chopped
• 1 can black beans, drained and rinsed
• 1/2 can garbanzo beans, drained and rinsed
• 1 inch cube raw ginger, peeled and minced
• 1 to 2 tablespoons organic coconut oil
• 1 square golden curry bar
• 2 tablespoons or so of brown sugar
• 1 can organic lite coconut milk
• salt and cracked black pepper
• cinnamon, a couple dashes
• cardamom, a couple dashes
• sunflower seeds for garnish
fukujinzuke for garnish (optional)
• 1/2 cup black rice

boil 1 cup of water, add the black rice and 1/4 cup of the canned coconut milk and simmer for about 25 to 30 minutes until fully cooked. set aside. in a large cooking pan add the coconut oil with the onions, garlic, carrots and ginger. season with salt and pepper and saute until translucent and until the onions are slightly caramelized. add the potatoes with 1 cup of water, bring to a boil and lower to a simmer, cook for about 10 to 15 minutes or so until the potatoes have softened. add in the broccoli, asparagus, beans, brown sugar, curry bar, cinnamon, cardamom and the remaining coconut milk and cook on medium low until the vegetables are fork tender and the sauce is bubbling and has slightly thickened. serve the vegetable curry sauce over the hot black rice. garnish with sunflower seeds and fukujinzuke, serve immediately and enjoy!

indian recipes

April 4, 2014 § 1 Comment


i love indian food.. here are just a few recipes that are on my “to cook” list for the next few weeks to come.. cheers to a delicious weekend ahead!

cardamom fennel brownies
almond shakes
sweet potato + yam samosas
salmon with coconut sauce
macaroni + cheese (indian-style)

black bean brownies

March 25, 2014 § 2 Comments


these bad boys are also without flour and are so delicious! i love that they have such a rich chocolate depth of flavor without being too sweet. they’re super easy and guilt free so go ahead and bake these!

• 1 (15 oz) can low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup good quality cocoa powder
• 3/4 cup granulated sugar
• 1/2 teaspoon oil
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsweetened coconut milk
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso grounds (chocolate enhancer)
• 1/2 teaspoon freshly brewed coffee (optional)
• 1 cup good semi-sweet chocolate chips, divided

1. preheat oven to 350 degrees. grease a nonstick 9 x 9 inch square baking pan with baking spray and line with parchment paper, leaving a little overhang on all sides.

2. in a large bowl with a hand mixer, blend the black beans, eggs, cocoa powder, granulated sugar, oil, vanilla extract, coconut milk, balsamic vinegar, baking powder, baking soda, espresso grounds and coffee until smooth. fold in 1/2 cup of the chocolate chips until combined. pour the brownie batter into the pan. sprinkle the remaining chocolate chips evenly over the top of the brownie mixture.

3. bake the brownies until a toothpick comes out clean in the center, about 30 minutes. allow to cool completely before slicing into squares. enjoy!

wasabi pea trail mix

March 21, 2014 § 1 Comment


dear god this combination is good.

• wasabi peas
• honey roasted peanuts
• butterscotch chips

mix together and enjoy!

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