tag:blogger.com,1999:blog-57994898435782515522024-03-13T15:15:06.487-07:00Eat Gracefully Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-5799489843578251552.post-21597666800862007162014-06-09T12:32:00.001-07:002014-06-09T12:32:19.938-07:00Chocolate Banana Tahini Cookies<div style="-webkit-text-stroke-width: 0px; color: #111111; font-family: 'Times New Roman'; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
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<u>CHOCOLATE BANANA TAHINI COOKIES (GF)</u><br />
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Ingredients
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2 tablespoons coconut oil, melted<br />
<span style="line-height: inherit;">⅓ cup tahini</span>
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1 medium banana, very ripe<br />
<span style="line-height: inherit;">1 egg, beaten</span>
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<span style="color: #111111; font-size: 13px; line-height: inherit;">1 tablespoon maple syrup</span></div>
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<span style="color: #111111; font-size: 13px; line-height: inherit;">1 teaspoon vanilla extract</span></div>
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<span style="color: #111111; font-size: 13px; line-height: inherit;">¼ teaspoon sea salt</span></div>
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<span style="color: #111111; font-size: 13px; line-height: inherit;">½ cup almond flour/meal</span></div>
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<span style="color: #111111; font-size: 13px; line-height: inherit;">½ cup gluten-free oat flour</span></div>
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<span style="color: #111111; font-size: 13px; line-height: inherit;">½ teaspoon baking soda</span></div>
<span style="color: #111111; font-size: x-small;">½<span style="line-height: inherit;"> cup 72% dark chocolate, chopped </span>coarsely<span style="line-height: inherit;"> </span></span><br />
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<span style="color: #111111; font-size: 13px; line-height: inherit;">1 teaspoons white sesame seeds</span></div>
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<span style="color: #111111; font-size: 13px; line-height: inherit;">1 teaspoons black sesame seeds</span></div>
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<span style="color: #111111; font-size: 13px; line-height: inherit;">good pinch of pink sea salt</span></div>
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Instructions<br />
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<span style="font-size: 13px; line-height: inherit;">Mix oil, tahini, and banana together in a medium sized bowl. </span><span style="font-size: 13px; line-height: inherit;">Add the beaten egg, maple syrup, vanilla and salt. Mix well. Add the almond flour/meal, oat flour and baking soda and mix until combined. Fold in the chocolate chips. Chill dough for one hour or overnight. Prepare a baking sheet with a silpat or parchment paper. </span><span style="font-size: 13px; line-height: inherit;">Preheat oven to 350 degrees F. In a small bowl, combine the white and black sesame seeds with flaky sea salt. Use a tablespoon-sized cookie scoop to measure out your mounds of chilled dough. Press dough down a little with a wet finger (so it doesn’t stick) and sprinkle with ⅛ teaspoon of sesame seed mixture. Bake for 10-13 minutes or until the edges begin to brown. Let cookies cool on the baking sheet for about 5 minutes and then use a wide spatula to transfer cookies to a cooling rack to cool completely</span></div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-10455454929339985502014-04-18T09:49:00.000-07:002014-04-18T10:01:03.703-07:00Friday Morning<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;">This Friday Mornings is wonderful for:<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">sunshine that will last all weekend <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">sneaking out of bed early and getting to admire that
cute boy still fast asleep and cozy warm</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">running rituals with best friends</span></div>
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<span style="font-family: Times, Times New Roman, serif;">stretching on the floor while listening to the XX <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">freshly baked soda bread with the most loveliest of lovely crusts</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">cutting strange shapes of said bread to make toast, and for lathering said toast with coconut oil, </span><br />
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<span style="font-family: Times, Times New Roman, serif;">avocado, and bee pollen</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">and plans of an afternoon picnic, a coffee date, and a leasurly weekend :) </span></div>
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<span style="font-family: Times, Times New Roman, serif;">My adapted recipe for Heidi Swanson's Rye Soda Bread can be found <a href="http://eatgracefully.blogspot.com/2013/02/imagine-it-is-thursday.html" target="_blank">here</a>. For the particular loaf above, I stuck with her original recipe by using unbleached all-purpose flour instead of kamut. I also used 2 cups of water and a hefty splash of apple cider vinegar in place of buttermilk, and baked for 20 minutes once moving the pan to the top wrack. I highly suggest making this bread in a cast iron skillet as it makes both the bottom super crusty and looks pleasantly rustic. </span></div>
Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-90332385122873092452014-04-16T20:54:00.003-07:002014-04-16T20:54:56.261-07:00Caramelized Fennel and Spring Onion Papparadelle with Yogurt and a Parsley Vinaigrette <div class="separator" style="clear: both; text-align: center;">
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Caramelized Fennel and Spring Onion Papparadelle with Yogurt and a Parsley Vinaigrette </h2>
<span style="font-family: Times, Times New Roman, serif;">Prep Time: 10min</span><br />
<span style="font-family: Times, Times New Roman, serif;">Cook Time: 30min</span><br />
<span style="font-family: Times, Times New Roman, serif;">Serves: 2</span><br />
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<span style="font-family: Times, Times New Roman, serif;">5 oz <a href="http://communitygrains.com/" target="_blank">Community Grains Pappardelle Hard Amber Durum Wheat </a></span><br />
<span style="font-family: Times, Times New Roman, serif;">1 large bulb of fennel sliced, plus a handful of the fronds chopped </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 red spring onion, including the green leafy stem, chopped </span><br />
<span style="font-family: Times, Times New Roman, serif;">1/3 cup full fat Greek yogurt </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 knobby hunk of ghee </span><br />
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<span style="font-family: Times, Times New Roman, serif;">For the Viniagrette</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/3 cup minced parsley </span><br />
<span style="font-family: Times, Times New Roman, serif;">Grated zest and juice of 1 lemon </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 Tbsp extra virgin olive oil </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 Tbsp Dijon Mustard </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tsp honey</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 small garlic clove, minced</span><br />
<span style="font-family: Times, Times New Roman, serif;">Salt and freshly ground pepper </span><br />
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<span style="font-family: Times, Times New Roman, serif;">To make the vinaigrette, whisk everything together and season with salt and pepper. Set aside.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Scoop your yogurt into a large bowl and also set aside. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Fill a large pot with water and salt it heavily. We Are talking 1 - 2 Tbsp of salt - do it for the pasta. Let it come to a roaring boil. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Meanwhile, melt the ghee on medium high heat in an 8" (cast iron) skillet. Add the chopped fennel and onion and leave it, undisturbed, in the pan for about 4 minutes. This makes it golden and crispy. Then, continue to cook, stirring occasionally for another 20-25 minutes, or until the fennel and onion are caramelized. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Once the water is boiling, add the pasta and cook according to the directions (about 9 minutes). While the pasta is cooking (and don't forget to push your fennel and onions around once and a while) reserve a ladle full of the pasta water (about 1/4 cup). Add the pasta water to the yogurt, a little at a time until you reach your desired sauce consistency. Whisk until the sauce is smooth. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">When the pasta is done cooking, drain it and toss with the yogurt sauce. Top the pasta with the fennel and the onions and a tablespoon or two of the vinaigrette. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">This Recipe is was inspired by <a href="http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions" target="_blank">Diane Kochilas' Yogurt Pasta with Caramelized Onions</a> on Food52</span><br />
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I have spent the better part of three months thinking about the pros and cons of living by myself verses living with other people and both choices pull me strongly either way. To have roommates is to have company - and I believe it is something that we as humans must have. Not only by want but by need. Occasions have occurred where I have found myself alone in my current house, which I share with fiv<span style="text-align: center;">e others, and have felt torn by the silence and the grand auroa of aloneness. Peace is a gift - especially when I think about the future and how rare the opportunity may be sit and hear myself just simply exist. But then as evening sets in, and the house becomes darker, the neighborhood quieter, and the night deeper, I begin to miss the noise that I am accustomed to. Blasting but muffled songs echoing out of the bathroom as a roommate showers, a daring endeavor by one to use the popcorn maker or the blender, the outburst of laughter or frustration as someone tries to pry a baked good from a cake pan - they are sounds of life and sounds of company.</span><br />
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Aside from the change in the dynamic of sound, I have also brooded much over the thought of what it may be like to eat alone.<br />
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Growing up with a family that always ate at-home meals together, it feels only natural to eat in the company of others. One of the pillars as to why I love cooking is for the experience and satisfaction I feel when someone is enjoying what I am enjoying. Sharing the experience of eating is so much richer than eating alone. It is like when I try to describe to a friend what it is like swimming in the Adriatic ocean. They were not there, they did not feel the coolness of the water in contrast with the warm summer sun. They did not hear the low hum of cicadas or the children jumping from the dock yelling about in a language that was foreign music to my ears. When you share a meal with someone you are sharing an experience. And when the food is simply delicious, the experience unfolds into a memory that kisses each of our senses. And being lucky enough to live with my boyfriend this year, I have been able to carry on this enjoyment of sharing a meal with someone - even if it is mainly dinner.<br />
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We have spent the year exploring the offerings of cheese boards while sitting cross-legged on the carpet in his bedroom, eating melting Ben & Jerry's ice cream straight from the container by the spoonful, and wondering why we ever tried to kiss each other while eating okra. Mistake. Eating together has been as much of a part of our relationship as holding hands. It is simply another link.<br />
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I am guilty of trying to be 'productive' when I do eat alone. I make my dinner, sit down at my desk, or dining room table, and work on my laptop as I eat. Or rather, I eat as I work on my laptop. My mind is occupied constantly and generally I am frowning at a glowing screen of technology. I forget to give thanks for the meal, and I forget to appreciate.<br />
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I have made the change.<br />
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Tonight I ate dinner sitting on my knees in the dining room looking out our huge window. It is not much of a view. There are some unkempt plants, a wood fence, some trees that are beginning to wither from the beautiful wave of sping flowers we had a few weeks ago. There is the occasional swoosh of one way traffic that lies just beyond. It is a non-static world.<br />
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My dinner this evening began with roasting some skinny and fat spears of asparagus. I broiled slices of an open faced french baguette until crisp and golden, and tenderly spread milky hunks of burrata cheese on its soft crust. I layered on delicate shavings of salty prosciutto, and small handfuls of arugula. As always, spicy Bariani olive oil then went over everything, and pooled like deep sunlight on my plate.<br />
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Eating this was joy.<br />
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And it was hands on. I reached for the open faced sandwiches one at a time, eating my way around to save the most ideal bite for last. Specifically one with plenty of sweet milky burrata. I couldn't stop smiling as I felt the fat from the olive oil on my lips, or when I watched the occasional drop run down my finger - which was already flecked with cracked pepper. I picked up stray pieces of arugula, and fallen strips of prosciutto. I picked up each spear of asparagus and started in at the crisp, slightly gnarled tip. I couldn't help but appreciate how delightfully sweet the fresh roasted asparagus was. Each bite as pleasing as the last.<br />
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I alternated between asparagus and sandwich, watched the world outside, and thought about exactly what I am saying in this post. I was not purposely focused on my meal, but rather the food was so lovely and the flavors so married that I could really think about nothing, or desired to think, about nothing else. I finished feeling not stuffed or lacking, but satisfied and nourished; happy and alive. And thankful. So thankful for it all.<br />
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There will be many occasions next year where I will not have the luxury of sitting and just eating. I know mornings of eating toast while standing in the kitchen happen, just as evenings where cold cereal constitutes as dinner happen as well. Despite its simplicity, burrata and procuitto sandwiches cannot always be the norm. This is college after all.<br />
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Although I am diving somewhat blindly into this new chapter of my life that constitutes living alone, I am very much looking forward to a new kind of silence and space. I hope to live in such a way that I do not feel that there is a pressing absence, but rather live in connection with an open continuum where I can step back, experience, and offer gratitude to things of which I share space.Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-52408176378793345202014-03-16T14:55:00.003-07:002014-03-16T14:55:46.706-07:00A Thank You to the California Artisan Cheese Makers<div>
The last two weeks of my life have seemed like a whirl-wind! I've taken multiple biochemistry exams, submit awards for Chico Dining Services, tracked copies amounts of foods for the Real Food Calculator, turned 20 (!), and participated in two speaking sessions at the This Way to Sustainability Conference VIII.</div>
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Last year I was a moderator for two speakers. This year I was a speaker, twice. </div>
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My first presentation was about the Real Food Challenge and what I was doing towards signing onto the Real Food Challenge and getting more food 'that truly nourishes' integrated into Chico State's food system. </div>
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My second presentation was a dream . Me in a room, with copious amounts of cheese, talking about cheese, for an hour. Oh yes.</div>
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Last semester, as a new employee to AS Sustainability, my boss required everyone to submit a presentation proposal about a topic relating to sustainability for the TWTS Conference. As a passionate lover of tasting, talking about, and sharing cheese - I knew exactly what I wanted to submit my proposal on. </div>
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And (honestly much to my surprise) my presentation was accepted and before I knew it, as time has the tendency to fly by unbelievably quick, it was the end of February and the conference was only a week away. It was slightly terrifying. </div>
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When I had originally thought about the nature of my presentation, of course I wanted <b>tasting</b> to be a part of it. I mean how else can you really appreciate or learn about any food if you don't put it in your mouth? And somehow, I believe partially by luck and partially by having connections within AS, I was able to get the green light to actually serve cheese. Hoo-rah! </div>
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So the weekend before the conference, I drove homeward to Sacramento and stopped in at the Cultured and the Cured Cheese Shop. (An extra sunny - and scrumptiously smelly - spot in East Sacramento to pick up some California made cheeses. </div>
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Josh and Andrew - the owner - we enthusiastic about my presentation and wondrously good at guiding me through which cheeses would be ideal for my presentation. But honest;y, could there really ever be a bad choice? They also suggested, however, that before I go drop major bucks on pounds of cheese, I try to get donations from the cheese makers and farmers themselves. </div>
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Slightly intimidated, and rather doubtful - I began to make phone calls and send emails. </div>
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<div>
The responses I received made my heart utterly full of gratitude. </div>
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<div>
Every. Single. Place. I contacted was happy to donate cheese to me. And I cannot tell you of how exciting it was to be at the receiving end of such kindness. Nor can I convey to you how it felt to come home and see actual wheels - and pucks - and hunks - of cheese sitting in my refrigerator. Talk about a dream. </div>
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<div>
The presentation itself went beautifully. We tasted all (9! - talk about a tasting course) cheeses, and I was able to talk briefly about each one - where it came from and who made it. But there was not, of course, enough time for everything . I had to skip the entire last three slides of my powerpoint on <i>How to Build a Cheese Board</i>. The fact that everyone got to taste the cheeses (cheeses I am sure they would never try otherwise) was satisfying enough.</div>
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So much of our willingness to explore new things depends on how much exposure we have to it. I could talk to people for days about cheese and how to approach it: tasting, smelling, touching, even flavor evaluations. Yet it is not nearly as memorable (or as fun) as actually having the cheese there and being able to evaluate it with all of your senses. </div>
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The way I deepened my love and expanded my knowledge about cheese was by trying everything I could. And that's what I wanted to share with my audience. I wanted them to taste and be inspired, confused, aroused, mystified, shocked, or humbled. I wanted them to experience <b>the</b> <b>experience</b> with cheese, and have a respect for those who dedicate their time to make great cheese.</div>
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So, to the folks who so graciously donated cheese to my presentation at the This Way to Sustainability Conference VIII - thank you ever so much! <div>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2AWZ3jxDGTY/UyXXUftb5hI/AAAAAAAAA8c/7ojwpT8DDhE/s1600/_MG_3092s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-2AWZ3jxDGTY/UyXXUftb5hI/AAAAAAAAA8c/7ojwpT8DDhE/s1600/_MG_3092s.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top to Bottom: Franklin's Teleme Cheese - Washed-Rind. Cowgirl Creamery - Red Hawk.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-eUcSTHO4m_M/UyXXS_BIcJI/AAAAAAAAA8U/heGbnxZe3ZA/s1600/_MG_3100s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-eUcSTHO4m_M/UyXXS_BIcJI/AAAAAAAAA8U/heGbnxZe3ZA/s1600/_MG_3100s.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Achadinha Cheese Company - Capricious </td></tr>
</tbody></table>
</div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-88063342070900416032013-12-29T22:42:00.000-08:002013-12-29T22:42:43.344-08:00Crab Stuffed Ravioli with Saffron Tomato Sauce<span style="font-family: Times, Times New Roman, serif;">It's a fancy name. Probably too fancy. I know. In fact, I am pretty sure that if you throw saffron into any dish, it amps up the class factor at least ten fold. That being said, it is the perfect compliment to this dish. In fact, it is its salvation.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Let me start off by confessing that when it comes to making ravioli, I am far from skilled. In the past four days I have made three attemtps to achieve that restaurant/italian grandmother quality ravioli. Sadly, but not surprisingly, these only seem to improve in mess level and not much else. </span><br />
<br />
<span style="font-family: Times, Times New Roman, serif;">It might be the flour - which I admit I am being a little too stubborn about. I have consistently been using fresh ground kamut flour. One because I like that it is filling, second because it is made locally - which is more than I can say for the big bag of </span>lackadaisical<span style="font-family: Times, Times New Roman, serif;"> unbleached white flour sitting in the cabinet. Somehow I think that description for flour totally works - so it's staying. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">It might also be because I am old school - or maybe just poorly equipped - and have no pasta machine. Despite the fact that I did just invest in a circular ravioli press earlier today, I still seem to end up with a lot of misshapen and bulging raviolis. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">I imagine that making pasta will become quite easy in due time. I see myself coming home from school, rolling out some dough, getting a little floury in the most romantic of ways, and turning out a beautiful dinner nearly effortlessly. Right now that is a total fantasy that I am in no particular rush to achieve.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Cliche as it may sound, making pasta is a lesson far beyond culinary standards. Sometimes it is worth taking the extra hour to make a (severely imperfect) pasta dough. Tonight I managed to get flour on my sweat pants, face, and every inch of the counter top. I also dropped multiple unclassy words while trying to patch up exploding pockets of crab. It happened. And it was liberating. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Fortunately there is cheese and crab and a sauce of butter and saffron to mend the mistakes, and make everything oh so right with this dish. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-D0fUwSGDTik/UsEQiULre-I/AAAAAAAAA7Q/uSuHBrSRqp8/s1600/IMG_2410.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-D0fUwSGDTik/UsEQiULre-I/AAAAAAAAA7Q/uSuHBrSRqp8/s400/IMG_2410.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final product - plus roasted fennel</td></tr>
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<span style="font-family: Times, Times New Roman, serif;"><u>_________________________________________________________________________________</u></span><br />
<span style="font-family: Times, Times New Roman, serif;"><u><br /></u></span>
<span style="font-family: Times, Times New Roman, serif;"><u>Crab Ravioli with Saffron Tomato Sauce </u></span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><i>This is the most deliciously rich ravioli dish. Seriously. Feel free to use semolina or whole wheat flour instead of kamut - experimentation is the best way to decide what you prefer. I hybridized a few recipes for the filling and slightly modified <a href="http://pleaseyourmaninthekitchen.blogspot.ca/2013/05/crab-ravioli-with-saffron-sauce.html?m=1" target="_blank">this recipe</a> to make the sauce. After making this, I honestly had a 'wow I can't believe i just made this' moment. Homemade pasta takes some time, especially if you are a total novice like myself. Flipside, it makes you love the meal all that much more. Best of luck ravioli making! </i> </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Serves 3-4</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">F I L L I N G</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1 cup shredded fresh cooked crab meat </span><br />
<a href="http://2.bp.blogspot.com/-Ky4NT4dOItQ/UsERONWvtbI/AAAAAAAAA7c/4CMfjgsQFVM/s1600/IMG_2407.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-Ky4NT4dOItQ/UsERONWvtbI/AAAAAAAAA7c/4CMfjgsQFVM/s400/IMG_2407.JPG" width="400" /></a><span style="font-family: Times, Times New Roman, serif;">1 cup whole milk ricotta cheese</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 cup grated parmesan </span><br />
<span style="font-family: Times, Times New Roman, serif;">salt and pepper to taste </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Mix all of the ingredients into a bowl and set aside. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">P A S T A </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">(from <a href="http://naturallyella.com/2013/11/05/butternut-squash-and-blue-cheese-ravioli/" target="_blank">this recipe</a> on Naturally Ella)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1 1/2 cups kamut flour</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 teaspoon sea salt</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 large eggs</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 tablespoons water (plus a bit more as needed)</span><br />
<span style="font-family: Times, Times New Roman, serif;">- - - </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tablespoon of olive oil </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 table spoon butter </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1. Combine kamut flour and salt on a clean surface. Make a well. Add the two eggs, and three tablespoons of water. Using a fork, whisk eggs and slowly being to incorporate the flour. Continue and form a paste. Mix with hands and knead dough into a smooth ball. Adding just a little more water as needed to incorporate all the flour - be sparing as the dough can become to wet quite easily. </span><br />
<span style="font-family: Times, Times New Roman, serif;">2. Let rest for 20 - 30 minutes </span><br />
<span style="font-family: Times, Times New Roman, serif;">3. Cut dough into 4 quarters. Working each quarter at a time: roll out into a thin sheet. Make sure to flour the counter top well to prevent stockage. Measure out the ravioli and add a tablespoon of mixture into each ravioli. Crimp and let rest on a floured surface. </span><br />
<span style="font-family: Times, Times New Roman, serif;">4. Bring a large pot of salted water to a boil. Add a few ravioli at a time and cook for 5 to 6 minutes. Remove and continue with the remaining ravioli.</span><br />
<span style="font-family: Times, Times New Roman, serif;">5. Heat the oils together in a pan and add the cooked ravioli. Saute gently on medium high heat until lightly crisped and golden. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">S A U C E </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1 tablespoons butter</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tablespoon olive oil </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tablespoon flour</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/3 cup chicken or vegetable stock</span><br />
<span style="font-family: Times, Times New Roman, serif;">2/3 cup heavy cream</span><br />
<span style="font-family: Times, Times New Roman, serif;">hefty pinch of saffron </span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 cup grated Parmesan</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 scant tsp tomato paste </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1. Melt the butter in a large saucepan. Add the flour and whack for a few minutes to form a light roux. Slowly add the chicken stock, and heavy cream - whack constantly until thickened. Add the saffron and reduce the heat to low. Stir nearly constantly for 10 minutes. Add the Parmesan and tomato paste and incorporate by whisking. Season to taste with salt and pepper. </span><br />
<br />Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com1tag:blogger.com,1999:blog-5799489843578251552.post-18188673559459466992013-04-02T14:55:00.003-07:002013-04-02T14:55:32.454-07:00A Slice on BreadThings were surprisingly pretty quiet in the dorms this past weekend. Lots of my housemates went home, while the other bunch of them were off celebrating the resilient life of Cesar Chavez via a mass consumption of that well known beverage of the (-OH) functional group. <div>
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I took advantage of a quiet house by basically dominating the entire dining table with stacks of books and study material, and turning on Jack Johnson. For some reason I really prefer to listen to him in the spring and summer. Can someone please tell me again why he is already married?? Not fair. Aside from stuffing my brain with material on ketones, aldehydes, and z-scores, I also took the time to make bread. </div>
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Living in Chico, I feel blessed to live among such a strong locally sourced food community, and spoiled in all the access that I have to quality products. Last September I discovered <a href="http://www.millersbakehouse.com/" target="_blank">Miller's Bread</a>, at the farmers market and began buying a different (gorgeous) loaf each week. The crust was always slightly chewy and dark, the whole wheat made for the perfect amount of bitterness in each bite, and it was honestly unlike any bread I had ever tasted. The reason for its unique flavor and texture is the freshly ground flour. Miller's bread is made by flour that is ground at their own mill; its some that has been sitting in a large brown bag for months on end. When I found out I could purchase this flour for my own baking purposes, I couldn't order it fast enough. Now, if you took a peek in my freezer you would see my portion of space is occupied by bags stacked on bags of flour, along with a few zip locks of cooked beans, tomato paste, and tofu. Basic college kid diet right?</div>
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<div>
I've used Millers flour to make multiple batches of soda bread and pasta, but I find that its flavor and freshness of it truly shines in no-knead bread. There is definitely something old world about making bread by way of the flour from your neighbors. I may no longer buy their bread, but their flour is one of my standby purchases. </div>
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Knowing from where and who your food is from, and how it came to be is its history. Food with a known history has meaning. When I make and enjoy my fresh bread, it is more to me than just nourishing complex carbohydrates; it is a way of life, an art form, a tie between myself and my neighbor and my community. </div>
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I encourage you all to go out and get to know your local bakers. Even if they do not grind their own flour, I am sure they would be more than happy to build a friendship with someone who enjoys the result of their craft. </div>
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<span style="font-size: large;"><u><br /></u></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>No-Knead Bread</u></span></div>
<div>
<i>I always experiment with my flour ratios, but have found this one to be the best thus far. Try using a mixture of spelt, or regular white, or rye - that's how you learn what works and what doesn't. Happy bread making! </i></div>
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<u style="font-family: Times, 'Times New Roman', serif;"><br /></u></div>
<div>
<u style="font-family: Times, 'Times New Roman', serif;">Ingredients</u></div>
<div>
<div class="Caption3">
<span style="line-height: 120%;"><span style="font-size: x-small;">3 cups whole wheat flour </span></span></div>
<div class="Caption3">
<span style="line-height: 120%;"><span style="font-size: x-small;">1 cup kamut flour </span></span></div>
<div class="Caption3">
<span style="font-size: x-small;"><span style="line-height: 120%;">2 1/4 cups water plus 2 tablespoons water</span><span style="line-height: 120%;"><o:p></o:p></span></span></div>
<div class="Caption3">
<span style="font-size: x-small;"><span style="line-height: 120%;">2 teaspoons salt</span><span style="line-height: 120%;"><o:p></o:p></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: TimesNewRomanPSMT; line-height: 120%;">½</span><span style="line-height: 120%;"> plus 1/8 teaspoon yeast</span><span style="line-height: 120%;"><o:p></o:p></span></span></div>
<div class="Caption3">
<br /></div>
<div class="Caption3">
<span style="font-size: x-small;">brown rice flour for dusting and for your tea towel</span></div>
<h1>
<u style="font-weight: normal;"><span style="font-size: small;">Instructions</span></u></h1>
<h1>
<span style="font-size: small; font-weight: normal;">1) Mix all the ingredients in a bowl
just until they are thoroughly mixed. Cover the bowl with plastic and set the
bowl aside for 12 to 18 hours.</span></h1>
<h1>
<span style="font-size: small; font-weight: normal;">2) After the first rising, lightly flour the counter top and use a
spatula to remove the dough from th bowl and put it on to the counter top.
Fold the dough over on itself from left to right, turn the dough 90<span style="font-family: TimesNewRomanPSMT;">°</span> and fold it again. Repeat this action twice. </span></h1>
<div>
<span style="font-size: small; font-weight: normal;">3) </span>Lightly shape and dough into a ball
and place it on a well-floured tea towel. Fold the towel flaps over the dough
to cover, and let it rise for an hour and a half.</div>
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<br /></div>
<div class="Caption3">
3) Allow the dough to continue rising
on the counter top while you heat the oven. Turn the oven temperature on to 475<span style="font-family: TimesNewRomanPSMT; mso-ascii-font-family: Georgia; mso-fareast-font-family: TimesNewRomanPSMT;">°</span> and put the covered pot into the
oven. Let it the pot and the oven warm for 30 minutes.</div>
<div class="Caption3">
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<div class="Caption3">
4) Take the pot out of the oven and set it on the first
cookie rack, remove the lid. Slide the
dough off the tea towel and into the pot. Cover the pot, place it back in the
oven and set the timer for 30 minutes.</div>
<div class="Caption3">
<br /></div>
<div class="Caption3">
5) After the 30 minutes is up, remove
the lid from the pot and place it on a cookie rack to cool. Set the timer for
another 12 to 15 minutes and continue cooking the bread. The crust should be dark but not burned.</div>
<div class="Caption3">
<br /></div>
<div class="Caption3">
6) Take the pot out of the oven and
use a large spatula to remove the bread. Let rest, until it finishes crackling and is cool on the bottom. Waiting to taste it is
the hardest step in the whole recipe, but if you cut into the bread too early
it will not finish cooking properly. </div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com1tag:blogger.com,1999:blog-5799489843578251552.post-55893130960735594852013-03-31T12:55:00.000-07:002013-03-31T12:55:28.343-07:00Yellowfoot Chanterelle and Brussels Sprout Pizza I have been wanting to share this recipe with y'all for <i>weeks.</i> I know that brussels sprout season is pretty much done, and yellowfoot chanterelles are not easy to find at the store (or in the woods for that matter), but this pizza was just too good to go forever unmentioned.<br />
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<br />
<u><span style="font-size: large;">Yellowfoot Chanterelle and Brussels Sprout Pizza</span></u><br />
<br />
<a href="http://2.bp.blogspot.com/-iLQvDywGmmA/UViS7b2o1XI/AAAAAAAAA4U/0_00cNdLUCM/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-iLQvDywGmmA/UViS7b2o1XI/AAAAAAAAA4U/0_00cNdLUCM/s320/photo.JPG" width="320" /></a>1 prepared whole wheat pizza dough<br />
<br />
2 tablespoons olive oil (plus more for assembly)<br />
1 shallot, sliced<br />
2 cloves garlic, minced<br />
1/2 pound brussels sprouts, halved then quartered<br />
1/8 tsp pepper<br />
1/8 tsp salt<br />
1/4 pound yellowfoot chanterelle mushrooms<br />
1/4 cup fresh ricotta cheese (use sheeps milk if you can. trust me.)<br />
<br />
*balsamic paste for finishing. optional but recommended<br />
<br />
Heat oven, with pizza stone, to 425 degrees.<br />
<br />
Heat olive oil, at medium-low, in a skillet. Add the shallot and cook for about 5 minutes, until soft. Add the garlic, salt, pepper, and brussels sprouts, and cook for about 6 minutes, stirring occasionally. When soft, remove from heat and transfer to a bowl to await assembly.<br />
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Return the pan to the burner and add the chanterelles. Over medium-low heat, dry cook them until they release their moisture and soften, about 4 minutes. Remove from heat and set aside for assembly as well.<br />
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To assemble, brush the pizza dough with olive oil. Distribute the brussels sprout mixture over top the dough, leaving a 1"-1 1/2" rim around the edges for the crust to form. Sprinkle the chanterelles throughout the surface of the dough and add on some dollops of ricotta. Of course, you can be as generous as you'd like to be (especially if it is sheeps' milk - go crazy since that stuff is wonderful).<br />
<br />
Slide the dough onto the pizza stone in the oven and bake for about 12 minutes, or until the crust is done and the cheese is somewhat golden. (Try not to burn the mushrooms like I did. Professional.)<br />
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Enjoy!<br />
<br />Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-15770909718046863232013-03-20T08:11:00.003-07:002013-03-20T08:14:04.257-07:00Wednesday Wisdom<div class="" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">The only things you really need to make good food are fresh, quality ingredients and trust in your intuition.</span><br />
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<a href="http://2.bp.blogspot.com/-bSscN2vkYJY/UUdIEUrEXvI/AAAAAAAAA2E/UiBvOJu7WoQ/s1600/IMG_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-bSscN2vkYJY/UUdIEUrEXvI/AAAAAAAAA2E/UiBvOJu7WoQ/s400/IMG_0978.JPG" width="400" /></a></div>
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<u><span style="font-size: large;">Ricotta and Smoked Salmon </span></u><span style="font-size: large;"><u>Crostinis</u></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><i>(Oh did you think the flowers were over? Not quite my friends. Not quite. 'Tis only the beginning.)</i></span><br />
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<a href="http://2.bp.blogspot.com/-SPYM71D4fD8/UUdIThiFFxI/AAAAAAAAA2U/zbfJx4vfAFg/s1600/IMG_0984.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-SPYM71D4fD8/UUdIThiFFxI/AAAAAAAAA2U/zbfJx4vfAFg/s320/IMG_0984.jpg" width="320" /></a><span style="font-family: Times, Times New Roman, serif;">Rye Bread, sliced, halved and toasted</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Whole Milk Ricotta </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Smoked Salmon</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">Fresh Thinly Shaved Radish </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Flowers! </span><br />
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-89469330511731013812013-03-19T17:57:00.000-07:002013-03-19T17:58:52.616-07:00Eating Large Sandwiches and Flowers<div class="separator" style="clear: both; text-align: left;">
These last 48 hours of my life had been ravenous ones. It may be because of the race, it may not be, all I know is that I have been in a serious mood for lots of food. </div>
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Exhibit A: RockinBestPossibleComboToGoBetweenTwoHugeSlabsOfFocacciaBreadEver Sandwich.</div>
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<a href="http://4.bp.blogspot.com/-uTaSYapSLME/UUjz4JK-8VI/AAAAAAAAA2k/1E_rQRIFvm0/s1600/IMG_0732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-uTaSYapSLME/UUjz4JK-8VI/AAAAAAAAA2k/1E_rQRIFvm0/s400/IMG_0732.jpg" width="400" /></a></div>
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Grilled veggies, sun-dried tomato aoili, balsamic vinegar, greens, and yes, extra money was spent on fresh slabs of mozzarella and chunks of avocado. It needed to happen.</div>
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<a href="http://3.bp.blogspot.com/-nHV8G7y68M0/UUjz9UwQFMI/AAAAAAAAA2s/TErs0Mb43YE/s1600/IMG_0733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-nHV8G7y68M0/UUjz9UwQFMI/AAAAAAAAA2s/TErs0Mb43YE/s400/IMG_0733.jpg" width="400" /></a></div>
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I ate the whole thing.</div>
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And it was glorious. </div>
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Do you ever have those moments when you are eating something that is <i>exactly</i> as awesome as you were imagining it to be, and you sort of feel like crying because of how good it is? No? Well that's strange because I totally have those moments. And I definitely had one yesterday with that sandwich. </div>
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Moving on to Tuesday . . . </div>
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I made a little trip over to Davis to visit my lovely friend Isabel. We had warm sophisticated beverages at a cafe downtown and talked about sustainable things, cute boys, and the good times that result from ammature rock climbing. </div>
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She also gave me a (local) bottle of roasted garlic olive oil as a slightly belated birthday gift. Someone knows me well :) Can't wait to put this on just about everything. </div>
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<a href="http://3.bp.blogspot.com/-KYS85bpeXhw/UUj0edQiT2I/AAAAAAAAA3E/e32NVAeGnX8/s1600/IMG_0739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-KYS85bpeXhw/UUj0edQiT2I/AAAAAAAAA3E/e32NVAeGnX8/s400/IMG_0739.jpg" width="298" /></a></div>
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Another thing I can't stop putting on everything? Flowers. I seriously cannot help it. They just make whatever I am eating so much cuter and more feminine. Masculine Salad = Caesar. Feminine Salad = Caesar with a flower! As long as you've got some bolting plants nearby, you can make your salad whatever gender you want! </div>
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<a href="http://4.bp.blogspot.com/-oX1XwwzbQFQ/UUj0lgnZBNI/AAAAAAAAA3M/UhwIxtjCmuY/s1600/IMG_0736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-oX1XwwzbQFQ/UUj0lgnZBNI/AAAAAAAAA3M/UhwIxtjCmuY/s400/IMG_0736.jpg" width="400" /></a></div>
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<tr><td class="tr-caption" style="text-align: left;"> ^ Mango Kombucha! </td></tr>
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I totally just gender-ized my food. Maybe I should stop eating flowers. </div>
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Todays Salad...</div>
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2 huge fistfuls of spinach and rainbow chard, washed and chopped </div>
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leftover cooked red quinoa </div>
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fresh whole milk ricotta </div>
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this delicious salad dressing: </div>
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- olive oil, apricot jam (that I got at the farmers market last August and FINALLY decided to open), and apple cider vinegar</div>
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one (a little too fried) fried egg </div>
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tempting yellow blossoms and a few unlucky aphids. Guess I'm not the only one who knows whats good about flowers. </div>
Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-19477295752285282582013-03-18T08:38:00.002-07:002013-03-18T08:38:27.651-07:00Spring Greens Salad with Shaved Fennel, Radish and Lemon-Yogurt DressingWinter needs to understand it is over. All the brussels sprouts, cabbage, parsnips, and delicatta squash have been nice, wonderful in fact, but it is time to recognize the elephant in the room. The spring bun is done and is literally bursting at the seams to be seen and heard and embraced. If these 70 degree days and blooming tulip trees are not an indicator of a change of season, I don't know what is. I spent the other afternoon sprawled out in the sunshine reading a book on campus. That is not a winter activity.<br />
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With this change of season comes a whole new potpourri of foods to eat. Bacon avocados anyone? Admittedly, I have been a little <i>ehh</i> with salads these past few months. Cool weather makes me want bread, soup, a cozy blanket, and handsome fella to cuddle with. Nothing wrong with that. </div>
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These warmer days have me itching to garden and pull weeds, go on hike after hike (with said handsome man - of course :)), and nibble on as many pretty plants as possible. Unfortunately, I don't seem to have a hiking buddy at the moment, and am away from school to maintain the garden (I shudder at the thought of all those pesky weeds and the patches of flowering arugula). However, I can still consume attractive greenery by making salads. </div>
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<u>Spring Greens Salad with Shaved Fennel, Radish and Lemon-Yogurt Dressing</u></div>
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<a href="http://4.bp.blogspot.com/-6kx_Np-7fD8/UUaTK_a11QI/AAAAAAAAA1s/DqYHn5ubJew/s1600/IMG_0972.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-6kx_Np-7fD8/UUaTK_a11QI/AAAAAAAAA1s/DqYHn5ubJew/s320/IMG_0972.jpg" width="320" /></a><i><span style="font-size: x-small;">I made this salad the other day on whim. It was light, yet filling. The soft avocado and egg combo mixed with the crunchy fennel, radish, and pine nuts makes for a texture-happy lunch. - </span></i><span style="font-size: x-small; text-align: left;">Serves 2 </span><br />
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<u>Ingredients</u></div>
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<span style="font-size: x-small;">3 handfuls of fresh mixed greens (I used a blend of arugula, frisse, red and green leaf lettuce, and maybe some butter)</span></div>
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<span style="font-size: x-small;">3 tbsp lemon-yogurt dressing (recipe below)</span></div>
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<span style="font-size: x-small;">1 fennel bulb</span></div>
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<span style="font-size: x-small;">2 radishes</span></div>
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<span style="font-size: x-small;">1/2 bacon avocado, sliced</span></div>
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<span style="font-size: x-small;">3 tbsp toasted pine nuts</span></div>
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<span style="font-size: x-small;">2 fried eggs</span></div>
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<u>Directions</u></div>
<span style="font-size: x-small;">1. Wash and dry the greens. </span><br />
<span style="font-size: x-small;">2. Set up a mandolin on its thinnest setting. Cut the bottom of the fennel bulb and the stems. Cut the bulb in half and slice both the fennel and radishes thinly. Toss with the greens. </span><br />
<span style="font-size: x-small;">3. Add 3 tbsp of the dressing, and toss. If you would still like more, add the final tbsp. </span><br />
<span style="font-size: x-small;">4. Top the salad with plenty of avocado, pine nuts and a fried egg. </span><br />
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<span style="font-size: x-small;"><u>Lemon-Yogurt Dressing</u> </span></div>
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<span style="font-size: x-small;">1/4 cup whole milk yogurt</span></div>
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<span style="font-size: x-small;">1 tbsp fresh lemon juice</span></div>
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<span style="font-size: x-small;">2 tbsp extra virgin olive oil (choose either a late harvest or one with a less peppery finish)</span></div>
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<span style="font-size: x-small;">1 pinch himilayan pink sea salt</span></div>
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<span style="font-size: x-small;"><u>Directions</u>: </span></div>
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<span style="font-size: x-small;">Whisk all the ingredients together. Toss into salad. </span></div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com1tag:blogger.com,1999:blog-5799489843578251552.post-22374878943771660512013-03-17T16:40:00.000-07:002013-03-17T16:40:01.993-07:00Shamrock'n 2013This morning I cranked out <a href="http://eatgracefully.blogspot.com/2012/03/rockn-race.html" target="_blank"><span style="color: #38761d;">another</span></a> 13.1 miles, rocking a bib, a knee brace, and a fierce attitude. How did it go? It was the toughest race I have ever ran. I could not be more proud of myself. <div>
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The golden number: <span style="color: orange;">1:53:33</span></div>
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The breakdown:</div>
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Avg: 8:37min/mile </div>
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Mile 1: 8:23</div>
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Mile 2: 8:26</div>
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Mile 3: 8:33</div>
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Mile 4: 8:26</div>
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Mile 5: 8:21</div>
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Mile 6: 8:31</div>
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Mile 7: 8:29</div>
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Mile 8: 8:44</div>
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Mile 9: 8:33</div>
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Mile 10: 8:48</div>
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Mile 11: 8:46</div>
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Mile 12: 8:56</div>
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Mile 13: 9:10 </div>
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Female Age Group (19-24): 29th (the first 19 year old lady!) out of 239</div>
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Overall: 997th out of 6190</div>
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First, this round of training has been SO lax. I went off no training schedule, and pretty much ran (ahem jogged) when I could, did close to zero strength training, and only a schmattering of yoga for the past 3 months. In mid-January I stopped all running due to a bum knee. It felt like someone was driving an ice pick into it whenever I ran. I was <i>this</i> close to giving my mom my place in the race and just dropping out. But I went and got my knee checked out and apparently the cure was a knee brace. </div>
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I was skeptical. </div>
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I should not have been. The brace made my running pain free and I haven't had an issue since (late January). During 'training' I chose to do a very easy pace in nearly all of my runs as I was afraid of starting back at square one with no solution. I also foam rolled regularly - painful but oh so good. My friends and I call it the 'moan' roller.</div>
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Deciding early on that I would not have a goal for this race other than to finish, I was anticipating walking some portions of todays race. I figured I would run to at least 8 and then, basically, come what may after that. You know the quote that goes something like 'Walk, Run, Crawl. Just finish the damn race!"? Well that was my mindset for the Shamrock'n. Sure I would finish, but I was on no schedule. Maybe I'd finish in two hours, maybe more. Certainly not less. I was used to my 9:30-10:30min/mile pace and planned to just 'mozey' (somewhat swiftly) to the finish line.</div>
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Didn't happen. </div>
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I started the race off fast. Note that I never once looked at my pace or my overall time. Only the distance mattered to me. And boy do those miles seem longer and longer as they go by. <i>9.68. Really??? 9.50 seems like it was YEARS ago!</i> You've been there. Don't deny it. </div>
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I was running with a pack of hilarious guys for the first 4 miles as we laced through downtown Sac. With jokes of honey badger and talk of cold beer at my heels, the first leg of the race flew by. But then we got to the Parkway trail and it was quiet and I was tired. I knew I had pushed hard in those first few miles, and on the trail I could hear myself breathing heavily. 8 miles was seeming like an eternity. I could feel myself slowing down. </div>
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A runner next to me said, "Stay with the group. It's easier that way." I hadn't noticed it before, but I was in between two packs of people. One ahead and one behind. I thanked her and hauled to catch up to the group ahead. I became part of their pack temporarily, and it truly did help. </div>
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So I began pack jumping. As each pack dissolved, I moved to the next one. It was just the push I needed to keep going. The runner who had encouraged me had a similar pace to my own and we ended up running practically side by side until mile 10. She helped me push up those hills, while I pushed her through the flat long stretches with more pack jumping. </div>
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At mile 9 I could feel my feet blistering. The burning sensation was beyond uncomfortable, and I could only imagine how wonderful it was going to feel to take my shoes off. Forget the post race feast, I just wanted my toes to breath. At 9.5 my hamstrings and my butt ached. I completely forgot about the whole butt ache that goes with running half's - it's slightly nostalgic. </div>
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My fellow runner and I exchanged names and sincere thanks to one another before splitting, her falling slightly back, me pushing slightly forward. Today, as strangers we became friends. For those 6 miles of company and encouragement, all I feel is gratitude. </div>
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The last 3 miles were hell.</div>
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Once again alone, I was almost immediately faced with a huge hill. Every part of my body was begging me to stop and take off my damn shoes. I'm pretty sure that while going up that hill at mile 11 I was nearly parallel to the ground. But my parents were cheering at the top of the hill, and they were what kept me from taking a breather. I had made it to 11, I was going to run those last two with everything I had. Walking was N O T happening today.</div>
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Mile 11 crawled by. CRAWLED. And I don't remember much from 12, other than that I had a serious abdominal cramp, and one last gradual hill (because what other type of hill is more fantastic at the end of a race?) to face. </div>
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I did not sprint into the stadium like last year. There was nothing left in me to sprint with. But I ran the whole stinkin' 13.1 miles far faster and stronger than could have ever anticipated I would. My race photo is probably awful, but I was beaming when I crossed the finish line. </div>
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Taking off my shoes never felt so wonderful. </div>
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Happy St. Patricks Day :)</div>
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<tr><td class="tr-caption" style="text-align: center;">'House 2' is the dorm complex I live in. College follows me everywhere :)</td></tr>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-90057016781240092272013-02-15T09:13:00.003-08:002013-02-15T09:13:29.379-08:00Valentines DayI had these most wonderful day yesterday. <div>
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I woke up at the wee hour of 7am. This is has become my regular wake up time as of late. Part of me doesn't want to get up for at least another hour, but the other part of me (and the majority of me I think) starts planning the day and I just sort of gravitate out of bed and towards the floor. And I'm up.</div>
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<div>
Pancakes were the chosen breakfast, kodiak cakes with molasses and cinnamon. Probably the worst tasting pancakes I have ever made. I think if they don't have pumpkin mixed in they just taste plain gross. Never mind that though, the day was young and displeasing pancakes were not going to ruin it.</div>
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<div>
Next was a good chemistry homework session with myself. Then I laced up my running shoes, threw on my hat and headed out into the beautiful morning for a run in Bidwell Park. I stopped on the 2.5 mile turn around point and just closed my eyes and listened to bird song. I felt complete and present and alive. 2.5 miles running back home - no unbearable knee pain! That's something to celebrate I tell ya.</div>
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<div>
Back at home, I put my no-knead bread on its second rise. It was looking just as ferment-happy as ever. Stretching. Showering. Putting on my favorite Mission Cheese t-shirt and slipping on Toms. Imaging soft warm bread - not yet Grace!</div>
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<div>
I took the rising time as an opportunity to ride my bike to Chico Natural Foods Co Op. Now that I am a member, I mainly shop only there and the farmer's market. Talk about being one happy shopper. I spent a good half hour perusing the store, deciding what I wanted.</div>
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I came home with a loot. Bacon avocado, red quinoa, farro, and dried garbanzos. A bar of chocolate, ginger tea, plain & creamy goats milk yogurt, and gorgeous blue cheese (the splurge). </div>
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The oven was then set; dough was quickly set inside. A fabulous salad was made to tide my hunger. Peacock kale massaged in delicious olive oil, Meyer lemon juice, Himalayan sea salt, and shavings of pecorino. Heaven. Just simple, pure, beautiful food.</div>
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More chemistry. Bread out of the oven. Bread cooling. More chemistry. Bread cool enough? Yes. Slice a thick hunk of the stuff, dip it in olive oil and chew happily. Share with friends.</div>
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Off to campus. Donation calls for This Way to Sustainability Conference that went THE BEST EVER. I got more donations yesterday than all the other days I have made calls combined. They must have been in the lovin' mood too. </div>
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The day got even better by my psychology teacher giving all the students chocolate, I brought mine home to give to my friends. More love to share. The chemistry tutoring that followed was helpful and confidence boosting. Exam on Wednesday. I am baring down the hatches this weekend, but will remain in the sun. Literally and figuratively. </div>
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Home for dinner. Bread. Amazing bleu cheese and parsnip panini. Roasted romanesco. Crisp and alien-like. Oh the joys of honest food. A dinner where everything I ate was from my home state. I was so happy. </div>
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The day ended with ginger tea, some squares of dark chocolate, Downton Abbey, and a good talk with a great friend. Filling.</div>
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<div>
Yesterday, I did not celebrate my love for a person. Instead I celebrated my love for life, everything that surrounds me, and myself. It could not have been a better and more pleasing day. I could share photos with you but I think words are enough to get my message across. </div>
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Everyday may not be as wonderful as yesterday was, but that is no reason to not embrace all that we are given each day. Live today, listen to what your body is asking for, and love. Love anything and everything you want to love with all the goodness in your heart. Happiness is bound to follow.</div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com1tag:blogger.com,1999:blog-5799489843578251552.post-17519419497788420992013-02-10T10:11:00.003-08:002013-02-10T12:48:30.324-08:00Seeing Magenta<div style="text-align: center;">
Magenta Juice! </div>
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<a href="http://4.bp.blogspot.com/-AhXQpw2oy2A/URfZJVW3kGI/AAAAAAAAAz8/yb1xYjWCL5E/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-AhXQpw2oy2A/URfZJVW3kGI/AAAAAAAAAz8/yb1xYjWCL5E/s400/photo+3.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-syGl7rMunnE/URfZKFSLJ_I/AAAAAAAAA0U/x_XXYgCP1LQ/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-syGl7rMunnE/URfZKFSLJ_I/AAAAAAAAA0U/x_XXYgCP1LQ/s400/photo+5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 purple carrots, 1 apple, 1 orange, 1" cube of ginger</td></tr>
</tbody></table>
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and a salad that looks like Christmas</div>
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<a href="http://1.bp.blogspot.com/-bnYE4twfoYM/URfZHM7WXVI/AAAAAAAAAz0/5lHpGw0Dj9Y/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://1.bp.blogspot.com/-bnYE4twfoYM/URfZHM7WXVI/AAAAAAAAAz0/5lHpGw0Dj9Y/s400/photo+1.JPG" width="400" /></a></div>
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Can I blame this consumption of color on the impending hallmark holiday? Perhaps. But really, I think my tomato craving has got to the point where my my mind is mistaking pink for red. Can't fine heirloom beefsteaks the size of my hand? Well this blood orange, or crimson beet looks just as gorgeous. And so I cave. Shamelessly. </div>
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I am sharing this salad recipe with you because it is simple, and pretty, delicious. And I want you to make it, and understand how good it will make you feel. It's not summer yet, but let's not rush through the winter and forget about all the color that is just waiting to be consumed.</div>
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Shredded Beet Salad</div>
<div style="text-align: center;">
<span style="font-size: x-small;">with farro and arugula pesto</span></div>
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</div>
<span style="font-size: x-small;"> Serves: 2 - 3</span><br />
<br />
<span style="font-size: x-small;">1/2 cup</span> farro<br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">3 medium</span> beets, peeled<br />
<span style="font-size: x-small;">2 small</span> cloves of garlic<br />
<span style="font-size: x-small;">1 tablespoon </span>olive oil<br />
<span style="font-size: x-small;">2 tablespoons </span>arugula-walnut pesto<br />
<span style="font-size: x-small;">2 tablespoons</span> hemp seeds<br />
<span style="font-size: x-small;">optional: raw or slightly steamed kale, or any other leafy green that catches your eye at the market</span><br />
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pesto<span style="font-size: x-small;">: </span><span style="font-size: x-small;">makes about 1/2 cup</span><span style="font-size: x-small;"> </span><br />
<span style="font-size: x-small;">1/2 cup</span> walnuts, toasted<br />
<span style="font-size: x-small;">1 1/2 cups</span> lightly packed arugula leaves, stems removed<br />
<span style="font-size: x-small;">1/3 cup</span> freshly grated Pecorino or Parmesan cheese<br />
<span style="font-size: x-small;">1 large</span> clove of garlic, grated<br />
<span style="font-size: x-small;">2 tablespoons</span> fresh lemon juice, plus more if needed<br />
<span style="font-size: x-small;">2/3 cup</span> extra virgin olive oil<br />
sea salt<br />
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Make the pesto. Combine the all of the ingredients, but only a splash of the olive oil and blend with an immersion blender (or a food processor or mortar and pestle). Continue blending as you gradually add the remaining olive oil, until the you develop a beautiful green sauce. Taste and add salt and lemon as needed. You will have leftovers, but you can take care of that problem easily. Spread it on toast, toss it with pasta or vegetables, scramble with eggs...<br />
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Toast farro in a small sauce pan, over medium-high heat until they are release a fragrant nutty aroma, about 3 minutes. Add 1 cup of water and a pinch of salt. Bring to a boil, reduce to a very low simmer, cover, and cook until all of the liquid is absorbed and most of the grain has split. About 25 minutes.<br />
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Meanwhile, shred the beets, julienne style, with a mandolin or food processor. You can also slice the beets very thin, but they will naturally be a little crunchier - but still good. Heat the olive oil in a medium-large pan over medium-high heat. Add the garlic and heat. Add the shredded beets and sauté until they soften and there is no longer moisture in the pan, 7 minutes or so. Mix the cooked farro into the pan.<br />
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Turn the mixture out onto a serving dish. Serve with a spoonful of pesto on top and a sprinkling of hemp seeds. Alternatively you can mix it in before serving but it its vibrant green color gets lost that way.<br />
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com1tag:blogger.com,1999:blog-5799489843578251552.post-76037756854205952652013-02-09T00:14:00.000-08:002013-02-09T00:14:39.568-08:00Imagine it is ThursdayAre you imagining it yet? I hope so. This morning, I woke up to the rain, an unset alarm, and half my blankets off my bed. I put on my running shorts, strapped on my knee brace, turned on my garmin, opened the front door: felt the wind, felt the rain, closed the door and said, "I am making bread."<br />
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With wintery rainy mornings scarce, and ones without class even more so, I saw this morning as an omen - to lay low. Sure I thought about running, but then I asked myself the question "what do you want to do?" and I didn't have to think twice. I wanted to make bread, and juice, and do laundry and chemistry homework in my yoga pants, and that is how I spent my morning.<br />
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I have been having a great deal of fun with grains lately. Every day I cook up either red quinoa, farro, black rice (the three grains I've got on hand), and have been using kamut flour in homemade pasta. If you haven't made pasta from scratch please put it on your list of things to do pronto. The texture is chewy and amazing, not to mention the savings! And it sounds pretty rad to say you made your own pasts. Am I right? Don't answer that. Just make some dang pasta.<br />
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Another thing I am totally hooked on making slash baking is rye soda bread. I've made two loafs in one week and have no intention of stopping any time soon. My favorite way to eat it is by tearing up chunks and dipping it in whole milk yogurt. The combination of the dense, dark, and slightly salty bread with the thick tart yogurt is just most satisfying. I also enjoy wrapping up a wedge and taking it in tow with my books to campus, just in case I need a pick me up of <i>real food</i>.<br />
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This recipe is adapted from <a href="http://www.101cookbooks.com/" target="_blank"><span style="color: #45818e;">Heidi Swansons</span></a>' version in Super Natural Everyday. One of my most tried and true cookbooks. The first time I made this, I followed the recipe exactly (using the weights for flour measurements), and the bread was perfect. However, when I made it a second time, I substituted kamut flour for the all-purpose flour. Assuming that kamut weighed more, I reduced the weight in grams, and I found the result to be much more flavorful and there was little texture difference - the second being only slightly denser. I also ran out of buttermilk (oops) and subbed about 200 ml of whole milk yogurt to compensate; I was quite happy with the results.<br />
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<h2 style="text-align: center;">
<span style="font-size: small;"><u>Rye Kamut Soda Bread</u></span></h2>
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<div style="text-align: center;">
<i><span style="font-size: x-small;">makes 1 loaf </span></i></div>
<br />
<a href="http://2.bp.blogspot.com/-I5luZhXZzs0/URYEogXsxLI/AAAAAAAAAzQ/FDg1fUvsOSg/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/-I5luZhXZzs0/URYEogXsxLI/AAAAAAAAAzQ/FDg1fUvsOSg/s320/photo+2.JPG" width="320" /></a>2 1/3 cups / 9.75 oz / 275 g rye flour<br />
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1 1/2 cups / 8 oz / 215 g kamut flour<br />
<br />
about 1/4 cup unbleached all-purpose flour for kneading and dusting<br />
<br />
1 3/4 teaspoons baking soda<br />
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1 1/4 teaspoons fine-grain sea salt<br />
<br />
2 cups / 475 ml buttermilk, plus more for brushing<br />
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<div style="text-align: center;">
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Preheat oven to 400 degrees F with a rack in the middle of the oven.<br />
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Sift the flours, baking soda, and salt into a large bowl. Make a well in the flour and pour in the buttermilk. Stir in just until everything comes together in a dough. It may be piece-y, don't add liquid. Turn out onto a lightly floured countertop and knead for 30 seconds or so, just until the dough comes together into a cohesive, slightly flattened ball without cracks.<br />
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Lightly flour a baking sheet and place the ball of dough on the flour. Drizzle over, or brush, the top and sides of the bread with buttermilk and sprinkle generously with flour, roughly 2 tablespoons. Slice 8 deep slashed across the top of the dough, two-thirds of the way, not completely, though the loaf.<br />
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Bake for 35 minutes, then quickly move the rack and the bread up a level, so the top of the bread gets nice and toasted. Bake for another 15 minutes, or until a hard crust forms and the bread is baked through. It should feel solid and sound hollow when you knock on its base. Cool on a wire rack. Try to restrain yourself for at least 20 minutes, and then consume merrily.<br />
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<br />Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com1tag:blogger.com,1999:blog-5799489843578251552.post-58112300483043482592013-02-06T22:24:00.001-08:002013-02-06T22:24:13.391-08:00Back in the Swing<br />
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<span style="font-family: Cochin;">Well the first week of the new
semester is gone. Break seems like some awesome dream that may or may not have
actually happened. I did so many great things though: two trips to Ginger
Elizabeth, Whole Foods, and Magpie, and one to the Grange and Tuli . One
attempted Julia Child recipe using local duck. Easy to cook, easy to eat, but <i>such</i> a pain to carve, Success making bread and pasta.
Dental bone graph surgery and recovery. Many long walks and short runs. Plenty
of reading and cookbook sifting. Yoga. Catering. Olive oil tasting. Cheese
nirvana and much more. Oh it was a glorious time. <o:p></o:p></span></div>
<div class="Body1">
<br /></div>
<div class="Body1">
<span style="font-family: Cochin; mso-fareast-font-family: Helvetica-Bold; mso-hansi-font-family: Helvetica-Bold;">But now I'm back in Chico and ready to
hit this semester running. And walking.</span><span style="font-family: Cochin;"><o:p></o:p></span></div>
<div class="Body1">
<br /></div>
<div class="Body1">
<span style="font-family: Cochin; mso-fareast-font-family: Helvetica-Bold; mso-hansi-font-family: Helvetica-Bold;">Here's what the courses be for this
semester:</span><span style="font-family: Cochin;"><o:p></o:p></span></div>
<div class="Body1">
<br /></div>
<div class="Body1">
<span style="font-family: Cochin; mso-fareast-font-family: Helvetica-Bold; mso-hansi-font-family: Helvetica-Bold;">CHEM - Organic Chemistry (bring it) + Lab</span><span style="font-family: Cochin;"><o:p></o:p></span></div>
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<span style="font-family: Cochin; mso-fareast-font-family: Helvetica-Bold; mso-hansi-font-family: Helvetica-Bold;">NFSC - Elementary Foods + Lab</span><span style="font-family: Cochin;"><o:p></o:p></span></div>
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<span style="font-family: Cochin; mso-fareast-font-family: Helvetica-Bold; mso-hansi-font-family: Helvetica-Bold;">MATH - Statistics</span><span style="font-family: Cochin;"><o:p></o:p></span></div>
<div class="Body1">
<span style="font-family: Cochin; mso-fareast-font-family: Helvetica-Bold; mso-hansi-font-family: Helvetica-Bold;">PSYCH - Developmental Wellness</span><span style="font-family: Cochin;"><o:p></o:p></span></div>
<div class="Body1">
<span style="font-family: Cochin; mso-fareast-font-family: Helvetica-Bold; mso-hansi-font-family: Helvetica-Bold;">CMST - Group Communication</span><span style="font-family: Cochin;"><o:p></o:p></span></div>
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<br /></div>
<div class="Body1">
<span style="font-family: Cochin; mso-fareast-font-family: Helvetica-Bold; mso-hansi-font-family: Helvetica-Bold;">Oh and along with that lets not forget
volunteering every Friday in the kitchen at Sherwood Montesorri School, helping
out with the This Way To Sustainability Conference, maintaining Konkow Garden,
and ya know trying to have a social life, eat, and exercise. Totally do-able right?</span></div>
<div class="Body1">
<br /></div>
<div class="Body1">
<span style="font-family: Cochin;">So far things are going rather well. Last week I managed to survive
all my classes (gold star), get in some runs and some yoga time, bake bread
(more on that later), garden, and get hooked on Game of Thrones. </span></div>
<div class="Body1">
<a href="http://2.bp.blogspot.com/-XEfdB-ET2Yg/URNF5i7IADI/AAAAAAAAAys/doSMLyycV8Y/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-family: Cochin;"><br /></span></div>
<div class="Body1">
<span style="font-family: Cochin;">In other news, I became a member of Chico Natural Foods Co Op, and signed the lease to an awesome house to rent with five of my awesome friends for next semester. Let the good times roll.</span></div>
<div class="Body1">
<span style="font-family: Cochin;"><br /></span></div>
<div class="Body1">
<span style="font-family: Cochin;">I'll leave you with some photos, and an intention to have less scattered and more topic oriented posts soon. I'm thinking one on 'cooking for one', 'gardening', my 'diet', and of course recipes. Do you guys and gals have a preference?</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-17hn4TdU3eU/URNE7F7-eVI/AAAAAAAAAyc/pLWXWE3Et0g/s1600/photo.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-17hn4TdU3eU/URNE7F7-eVI/AAAAAAAAAyc/pLWXWE3Et0g/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">first day of the semester breakfast. almond pulp hummus. you guys need this recipe</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XEfdB-ET2Yg/URNF5i7IADI/AAAAAAAAAys/doSMLyycV8Y/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-XEfdB-ET2Yg/URNF5i7IADI/AAAAAAAAAys/doSMLyycV8Y/s400/photo+1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">arugula: I deem thee (walnut-pecorino) pesto</td></tr>
</tbody></table>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OvNZeYcKZv4/URNEqaEE3lI/AAAAAAAAAyU/dQID2VcaKXg/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-OvNZeYcKZv4/URNEqaEE3lI/AAAAAAAAAyU/dQID2VcaKXg/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">typical lunch: young greens (dunno what they were but I couldn't resist them at the farmers market), roasted red onion, shrooms, & broccoli, red quinoa, homemade pesto, and hemp seeds</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--HYXui5vgE4/URNE8lcGfSI/AAAAAAAAAyk/TnraErzCSvQ/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/--HYXui5vgE4/URNE8lcGfSI/AAAAAAAAAyk/TnraErzCSvQ/s400/photo+3.JPG" width="400" /></a></td></tr>
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Forgive the blurriness above. I suppose I was just trembling (with the anticipation to try a hunk of this), and could not manage a steady hand. Fear not, there will be more of these loafs to come! Bread Bakin' Thursday? Why not.<br /><div class="Body1">
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com1tag:blogger.com,1999:blog-5799489843578251552.post-78199636556965503342013-01-26T20:22:00.000-08:002013-01-26T20:32:15.077-08:00Homemade Soy MilkLet's talk juice. That's right I got a juicer. I got a powerful, glossy, heavy, masticating food machine, and I <span style="color: #ffe599;">love</span> <span style="color: #b6d7a8;">love</span> <span style="color: #ffd966;">love</span> <span style="color: #93c47d;">love</span> <span style="color: #f1c232;">love</span> it!<br />
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No more shall I throw away crisp kale stems and carrot tops. No more shall I pay for processed soy and nut milks. No more shall I buy peanut, almond, pumpkin seed, cashew.. basically any nut butter. Gone are the days of buying frozen yogurt, and sorbet. Who needs 'em? Not I! </div>
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I recieved the Omega 8006 Juicer and 'Nutrition Center' for Christmas and have been spending a great deal of quality time with it. I have yet to follow an exact recipe for juice. It has been an adventure! Some of the resulting juices have been pretty gnarly and sort of 'bottoms up!', others have been downright lovely. Either way I glow after every glass.</div>
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But anyone can make juice. Look in your fridge, grab some greens, some oranges, some whatever looks tasty, chop it, send it down the chute, and wha-la! Since everyone and their sister is on the juicing bandwagon, it's not hard to find a recipe for juice either. Finding a recipe for soy milk, however (for me at least), was much harder. </div>
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I found tutorials for almond and oat milk making, but non for soy milk with my kind of juicer. The sadness! </div>
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Well, I had already bought my organic dry soy beans so soy milk was going to happen. Someway those beans were going to become a beverage! With a little creativity and minimal mess I managed to configure a method/recipe tailored to my juicer.</div>
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Making soy milk, as apposed to nut milks, is rather a pain. I have made only two batches of soy milk thus far. The first batch was pretty sorry, and made my belly rumble like no other. Soy milk HAS to be cooked before you drink it, just like beans need to be cooked before you eat them. Your body is happy to digest them that way. </div>
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With my second batch of milk, I added a strip of kombu as it cooked to make it more digestible. It seems to have helped with the crazy belly noises! Hurrah for see vegetables! I also flavored my second batch. The first batch tasted rather bland, as did the second, but that's what I would expect from just soy milk and water. However I would much rather drink this than the soy milk at the store that has been sitting on the shelf and is loaded with goodness knows what chemicals. Fresh is best!</div>
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To be honest, I don't think I will try making soy milk again any time soon. My body prefers nut and cows milk to soy, and I since I enjoy tofu I don't want to over load on my consumption of soy. This recipe is not perfected. But it is a start, a template if you will. If you have an Omega 8006 or 5 or 4 (I think) give this a try, or if you have any other type of juice why not be adventurous and do the same! </div>
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<span style="font-size: large;">Homemade Soy Milk </span>using an Omega 8006 Juicer</div>
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1 cup dried organic soy beans</div>
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2 cups water </div>
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4 cups water<br />
1 strip of kombu</div>
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Optional: </div>
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a pinch of Himalayan pink sea salt</div>
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a half tsp vanilla extract</div>
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<span style="text-align: justify;">1 tsp of molasses or other sweetened</span></div>
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1 tsp cinnamon (next time maybe cardamom?)</div>
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1. Take the soy beans and soak them in a jar filled* with water overnight or 8 to 12 hours. </div>
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2. Drain the beans, discarding the soaking liquid, and put them in a new bowl filled with 4 cups of fresh water.</div>
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3. Assemble your juicer with the juicer nozzle. Make sure the strainer is underneath where the juice comes out to minimize the 'pulp'. Turn it on. Ladle out a spoonful (about a 1/2 cup) of the almond and water mixture and pour it down the chute. </div>
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4. Continue doing this until all the soy beans are juiced. If you have water remaining, pour it down the chute too. </div>
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5. Transfer the milk to a pot on the stove, toss in the strip of kombu. Bring the milk to a boil. Then reduce to low and let simmer for 25 minutes. Skim off and discard any foam or filmy layers that will occur during this time. Once the milk has been 'cooked', remove the strip of kombu.</div>
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5. At this point, if your milk is as smooth as you would like (meaning you're happy with the pulp content or lack there of) you can transfer your milk to a jar and enjoy at your leisure. However, if it is not as smooth as you'd like, simply strain the liquid through a fine sieve (some people use cheese cloth). Also, if you are are not pleased with the flavor (it is rather bland), and want to 'kick it up a notch' I advise you do the following...</div>
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Add the optional items above, or just get crazy and add whatever sounds speaks to you. The milk should last about 5 days in the fridge.</div>
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Enjoy!</div>
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*I used about 2 cups of water, basically you just want the beans to be well covered since those babies will expand.</div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com5tag:blogger.com,1999:blog-5799489843578251552.post-54743791874360143642013-01-13T17:42:00.000-08:002013-01-13T20:32:36.363-08:00On a Mission for Cheese <br />
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City: San Francisco. District: Mission. Desire: Cheese. Destination: <a href="http://missioncheese.blogspot.com/" target="_blank"><span style="color: #3d85c6;">Mission Cheese</span></a>. Result: Bliss.</div>
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<tr><td class="tr-caption" style="text-align: center;">Oh the cheese. We got here <i>as</i> they opened Saturday. Packed by the time we left.</td></tr>
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This little restaurant, tucked on Valencia street, is where I had one of my most enjoyable and memorable eating experiences. Simply sublime. </div>
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We got the "Mongers Choice" Flight, and the Double Mushroom Rainbow. Being that the panini was hot, we devoured that first. Perfectly crisp bread, and sneaky wild mushrooms hidden in gooey warm gouda. We <i>mmm</i>'d our way through that course, took a breather, and refocused on the beautiful cheese board. Ours for the <strike>taking</strike> swooning! </div>
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We began with the Kunik (the farthest), from Nettle Meadow Farms in New York. Soft, spreadable, creamy, and quite peppery. This was my second favorite because of the texture. Then we tried the alpine Bloomsday (middle), from Cato Corner Farm in Connecticut. This one was really mild and to be honest I don't remember how it tasted. It was good, but nothing special (that could be because I adore gruyere and other alpine cheese just don't shine in the same light). It was the Bay Blue (closest, and from Point Reyes) that was the showstopper for me. Our monger described it to be like a 'butter shortbread cookie' in texture. Drool. After spreading some soft crumbles on my bread and taking a bite, I literally melted into a 'oh my goodness this is so good I need to close my eyes' moment. Can you say "Cheese Nirvana?" I can, because I was there. Buttery texture and an explosive flavor that just rubs against the back of the tongue, lingers and turns sweet. So good. </div>
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We managed to cycle through our assortment three times before it was all gone, 'mmm'ing', 'ooohing', and making other various 'I am so happy with what I am eating right now' noises. You know the ones I am talking about. I saved the bite of the Blue for the finale. </div>
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I don't think it will be possible for me to return to San Francisco, ever, and not stop by Mission Cheese. A truly wonderful experience. </div>
Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-19070724350472652732013-01-11T15:17:00.002-08:002013-01-11T15:20:29.372-08:00The CSA<div class="separator" style="clear: both; text-align: center;">
Check out the goodies I got this week from my CSA box!</div>
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As a lover so many vegetables, you can imagine my excitement upon opening those cardboard folds Friday morning. I don't need anyone to tell me what to eat, all I need to do is look in my CSA box. Whatever is in there is in season; this is the food I am meant to eat living where I do.</div>
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This morning, immediately after going over the loot, I gathered up all my cookbooks, plopped myself on the couch and sifted through the recipes. The trickiest fella this week is going to be the turnips, and the bok choy. I've never cooked with turnips before and have yet to decide what I am going to do with them. Their greens however, I have a plan for. I am hoping they will make a good substitution for arugula in tomorrow nights citrus and fennel salad. Keeping my fingers crossed. The bok choy is a challenge only because there is so much. I may have to resort to juicing some of those guys.</div>
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I have been blessed with CSA boxes for three weeks now, and will have to give up this luxury when I go back to school at the end of the month. Fortunately, these past weeks have made me step away from my normal eating habits (kale, garlic, polenta, and roasted onions, squash, and sweet potatoes) and leap towards new ideas about food. Todays salad is a perfect example:</div>
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Massaged dino kale with quinoa (hello and why did I ever decide to eat less of you?), cilantro pesto, homemade goat cheese, and shaved radish - a garnish that is the epitome of cute. Not pictured is the small bowl of raw tofu cubes I intend to roast but ended up eating raw. I like tofu and am not ashamed to say I popped a few cubes in my mouth.</div>
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I love just looking in the fridge and seeing tons of vegetables, helpers like miso, tamari, and halved lemons, garnishes like cheese, seeds, and nuts, the unpretentious jars of homemade saurkraut, almond milk, and the random bag of saved SCOBY. I love looking in the cabinets and seeing jars of farro, wheat berries, bulgur, soba, quinoa, and kombu; bottles of olive oil and aged balsamic vinegar. My life thrives by creating, and eating, and finding a right place and combination for whole foods in my daily life. To learn, to savor, to share, to celebrate and give thanks for all that we have that is so wonderfully humble. That is what it is all about. </div>
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<br />Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-43425299889549249122013-01-09T21:22:00.003-08:002013-01-09T21:28:40.482-08:00Somewhat of a LetterIt's been a long time. I know. If there is anyone reading this sliver of media space, I apologize. To be honest, I have tons of things to share but zero motivation to do so. I am just so tired of stumbling upon the basic healthy living blogs of 20 year old girls obsessed with fitness and nut butter. Sheepishly I admit I too felt the desire to have a rockin' body like that so often repined on pinterest, or to post every possible picture of what I ate in thinking that someone would care. I could measure my eating habits to someone else's on 'what I ate wednesday', and after an evening on reading about everyone else's overly healthy oatmeal loaded and kale laced lives, I and the rest of the healthy living bloggers would nibble on dark chocolate and feel <i>naughty</i> about it. It gets, as has got, way under my skin.<br />
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The female obsession of body image is ridiculous. I am tired of hearing about how much we love our bodies, and yet we abuse them with emaciated food, unhealthy habits, and torturous mindsets. I am not going to preach about my view on body image. All I will say is that I love how I look, see, and treat my body and hope that everyone else can render such a respect towards themselves.<br />
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I have never really set a specific goal for my blog, and I still do not really have one. I know I have some readers, and for that I am grateful. I am not done with this blog just yet. As often as I think about just deleting it, I think equally realize how many wonderful things I can share with my readers. I have learned so much about food, not all (thank goodness), but much from fellow bloggers. I have sifted through the countless blogs I have found and see a similarity in the blogs I return to and in the blogs I don't. As cheesy at it may sound, my blogging, and my internal debates on whether to keep blogging or to just 'throw in the towel', have allowed me to recognize aspects of myself. Aspects I like, and that I am proud of.<br />
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There may not be beautiful pictures, a fancy heading, or sponsors. Will that day come? Who knows. Making my blog attractive is the least of my desires. (But let me just say that I respect and admire all of the beautiful blog site out there. props to you guys and gals!) What I want to do is tell about my fermentation adventures making cheese, kombucha, and sauerkraut. I want to celebrate the love of whole foods with other people (with you?) and just write and share good things. 2013 is not bringing a new diet into my life - I will continue to not make GF muffins and cookies, or paleo pancakes (seriously why people?). It also has not wrought a desire to loose or gain weight, read a certain amount of books, or find my soul mate (though if that happened I wouldn't be opposed). This year all I want to do is DO and experience and nourish and live richly. And whatever becomes of it, I hope to share.<br />
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Best to you all,<br />
GraceGracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com1tag:blogger.com,1999:blog-5799489843578251552.post-24973254542094869342012-12-18T20:44:00.000-08:002012-12-18T20:57:30.781-08:00So CloseHome is calling me. Friday is only three days away. The only thing that stands in the way of me and a warm fire, my family, a humble Christmas tree, and a glass of nog is one last stinking final. Chemistry - bring. it on.<br />
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I don't want to sound sorry for myself but I feel like I have totally missed out on Christmas this year. Yes, I know it hasn't actually <i>happened </i>yet but half of Christmas is the preparation for the day of. Fortunately this weekend will be pleasantly filled with Christmas movies, comfy clothes, seeing the Nutcracker, seeing my dad is his red onesie that he only wears this time of year (the best), dinner at the oh so elegant <a href="http://waterboyrestaurant.com/" target="_blank"><span style="color: #6aa84f;">WaterBoy</span></a> restaurant, European sipping cocoa at Ginger Elizabeth, present wrapping, and just feeling the glow of Christmas. </div>
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But until then, Friday at around 1:30 (I am guessing) I will make do with what I've got here in my dorm. Christmas lights. Check. Mini tree. Check. Wreath. Check. Holiday apron. Check. Cambridge Choir Holiday Pandora station. Check. </div>
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With the semester wrapping up, I have been plenty busy - but not too busy to forget how to nourish my appetite and body! Lately I have been roasting everything I can coat with olive oil. I ate an entire roasted red onion the other night, and I have no shame in admitting it. Also nutritional yeast and polenta have been forever married in my mind. </div>
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Consumed lately:</div>
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Last week I went to my local natural foods store and was basically given (okay they were a buck fifty but marked down from six) a box of fancy <a href="http://www.gourmetmushroomsinc.com/fresh-mushrooms.htm" target="_blank"><span style="color: #6aa84f;">gourmet mushrooms</span></a>. It literally made my week. That store and I have also been forever married in my mind. </div>
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So with this glorious bounty of mycological goodness, I opted to vere away from roasting and reintroduce myself to the pan. Having no idea how these guys would taste like, I figured I could not go wrong with olive oil, garlic, and thyme. I then added a few other goods and it resulted in something I deemed to be blog worthy. I give to you...</div>
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<u>Wild Mushroom and Farro Salad with Roasted Brussels Spouts</u></div>
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<span style="font-size: x-small;">Serves 2</span></div>
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<li><span style="font-size: x-small;">1/2 cup farro</span></li>
<li><span style="font-size: x-small;">1 box of Gourmet Mushrooms (3 cups of chopped shitakes would be a good substitute)</span></li>
<li><span style="font-size: x-small;">1/2 - 3/4 lb brussels sprouts halved or quartered </span></li>
<li><span style="font-size: x-small;">2 cloves of garlic, minced</span></li>
<li><span style="font-size: x-small;">thyme</span></li>
<li><span style="font-size: x-small;">1/4 cup pepitas, toasted</span></li>
<li><span style="font-size: x-small;">balsamic vinegar</span></li>
<li><span style="font-size: x-small;">olive oil</span></li>
<li><span style="font-size: x-small;">salt, pepper</span></li>
<li><span style="font-size: x-small;">parmesan cheese (optional)</span></li>
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<span style="font-size: x-small;">1. Preheat the oven to 400 degrees. Bring 1 cup of water, farro, and a pinch of salt to a boil. Reduce to a simmer and cook for 20 minutes, until <i>al dente</i>. Add more water during cooking if need be.</span></div>
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<span style="font-size: x-small;">2. Toss the Brussels Sprouts with olive oil, balsamic vinegar, salt and pepper. Spread them onto a foil-lined baking pan and place in the oven. Roast for 20 minutes, shuffling the sprouts once or twice during that time.</span></div>
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<span style="font-size: x-small;">3. Just before the faro and sprouts are done, heat some olive oil in a pan. Add the mushrooms and a pinch of salt; cook over medium high heat until tender. Just before they are done add the garlic and the thyme and cook for another two minutes.</span></div>
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<span style="font-size: x-small;">4. Mix all the ingredients together in a bowl. Divide into two bowls and garnish with parmesan cheese. </span></div>
Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-23511536486353100382012-11-26T21:22:00.001-08:002012-11-26T21:22:43.039-08:00Pre-Feasting: The Cheese<div style="text-align: center;">
I will spare you the picture of our mangled (yet delicious) bird. He (or she?) was not the star of this years Thanksgiving feast. Not for me at least.</div>
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This year it was all about the cheese. </div>
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Thanksgiving began with an 11 mile run. I admit, it was a little excessive, but I just had the energy that day. And the motivation. I knew what was awaiting my arrival home: hors d'oeuvres.<br />
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Hosting Thanksgiving is a gift in itself. Spending the days prior to the feast cooking, food talking, and Michael Buble listening with my Mom is bliss. And as if quality mother-daughter time at home isn't enough, she takes me to Whole Foods where we giddily splurge on the most glorious things... namely the cheese.<br />
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I was so enthusiastic about having a little cheese tasting bar this year that I made little menu cards <i>and </i>crackers. Watch out Martha.<br />
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We had velvety Humboldt Fog. Tart, smooth chèvre in the center with thick brie-like exterior.<br />
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La Tur, what I find to be the goddess of all cheese. Who knew a buttery blend of sheep, goat, and cows milk could be so sensational. I melt a little inside when I eat it: sheer happiness. </div>
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And, to satisfy my Pops, the hard cheese lover, we had Holandese Gouda Creme. I am so used to having smoked gouda that this was a pleasant surprise. It was so thick. I feel like <i>Wallace and Gromet</i> would like this kind of cheese.<br />
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I didn't get shots of the other cheese, but my aunt brought a <i>creamy tuscano</i> that was equally as wonderful. It was like eating a smoother and slightly softer parmesan. </div>
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I also have an inviting round of Purple Haze Chèvre that I cannot wait to try and tell you about. It is infused with lavender! </div>
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Have you had any fancy or humble cheeses lately? There is a whole <strike>blog</strike> block of parmesan begging me to <i>do something</i> with it. Any ideas? </div>
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Hope your Thanksgiving was wonderful and filling in body and spirit :)</div>
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<br />Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-32224924456635551542012-11-19T17:08:00.000-08:002012-11-19T21:52:23.519-08:00Completely Nonrelted to Seasonal Festivities: Creamy Cashew Butter<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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So it is almost Thanksgiving, and I should probably be sharing with you a bounty of holiday recipes. Sorry guys. Instead of cooking up a storm (that begins tomorrow) I have been spending my time listening to 80's music, grocery shopping, and saying "I am so happy to be on vacation." Who could blame me? </div>
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I have also been making more tasty salads: </div>
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<tr><td class="tr-caption" style="text-align: center;">sauteed power greens,wild rice, dried cranberries, balsamic vinegar, fried egg</td></tr>
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And learning how to drive using a stick shift (in my new car!)</div>
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I named her Mel. My car Mel. (Get it.Car-mel? Gosh I am a clever girl.)</div>
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Back to Thanksgiving.</div>
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It's not that I don't love you guys, or my blog, or sharing - I just have zero motivation to post a detailed recipe at this moment. </div>
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College does that to a girl. </div>
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So instead I am giving you a recipe that requires minimal energy, about ten minutes to make, and supplies a little bit of heaven.</div>
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<u><b>Creamy Cashew Butter</b> </u></div>
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Please make this now: have some with breakfast, have some on Thanksgiving, have some after Thanksgiving. And when you are making it, try to resist sticking your whole head in the Cuisinart to get those final smears. (key word '<i>try'</i>) </div>
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<span style="font-size: small;">Recipe</span>: </div>
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Ingredients: </div>
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1 bag of roasted unsalted cashews </div>
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Directions:</div>
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<li>Dump the cashews in your Cuisinart or food processor and process until it looks like this:</li>
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<li>Pour your cashew butter into cute mason jars. Somehow it tastes better that way :)</li>
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I am grateful for so much. Including those of you guys and gals who read my blog. May your Thanksgiving be a glorious feast with good company.</div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-41407732706789040602012-11-13T15:43:00.000-08:002012-11-13T15:43:02.474-08:00Fact: I shovel popcornI just ate so much popcorn. <i>SO</i> much popcorn... and it is totally okay. Since I popped it myself it is justifiable right? Right. I have such a small pot to pop my corn in that I pop a couple tablespoons then put those in a bowl, then pop a couple more tablespoons and while those are popping I kind of shovel the fresh popcorn. Gotta make room for the next batch right? Right again.<div>
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I mean how do you eat popcorn and not shovel? Don't answer that - ignorance is bliss. And is it weird that I do not even flavor my popped corn? Again, don't answer that. When you live with 13 other people who like buttery popcorn, liking bland popcorn just means you don't have to worry about sharing. Score.</div>
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So with a belly stuffed with bland popcorn goodness, I am plopped on the couch waiting for Harry Potter to come on and remembering about my blog - that small corner of the WWW that I have so ardently neglected these past few months. Forgive me please.</div>
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It's been a whirlwind of a semester thus far and I think I finally have some time to make a few posts, and let you all know that 1) I am alive and 2) I have recipes and words to share. </div>
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The next post will come soon, but until I get there... here's what I have failed to share with you: </div>
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Things will be up and running soon! I promise :) </div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0tag:blogger.com,1999:blog-5799489843578251552.post-74834060142700494932012-09-23T15:29:00.001-07:002012-09-23T15:29:13.468-07:00Roasted Beet & Carrot Salad with Lentils, Kale, and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
So I have a recipe for you guys...</div>
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But first I want to share my breakfast with you. It made me so happy - I was actually excited to go to bed just so that I could wake up and make this.</div>
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French Toast: with almond butter, cinnamon, nutmeg. seared strawberries, and chia. </div>
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I used my french press for the first time which was quite exciting. And broke out the fall linnens. (I say it as plural but I only really have one.)</div>
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So back to the beets...</div>
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I almost gagged the first time I ate a roasted beet. It had the texture of a strange undercooked potato, and a flavor that I can only describe as <i>earthy</i>. The experience happend about a year ago. </div>
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A few months back, I tried beet juice (mixed with a plethora of other vegetables and fruits) and was really digging the beet flavor. Perhaps it reminded my taste buds of <a href="http://eatgracefully.blogspot.com/2012/03/chocolate-orange-beet-cake.html" target="_blank">Chocolate Orange Beet Cake</a>?</div>
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What ever the reason, when I went to the farmer's market last Thursday I was on a mission for beets. I really didn't know what I wanted to do with them prior to actually purchasing them, but once they were in my canvas Birkenstock bag my imagination started rolling. It sounded something like this:</div>
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You've got 6 beets. Awesome. What do you already have? Goat cheese - I totally forgot I bought that. Half a red onion? That could be good. Kale for a buck? Okay now I've got kale. What about some carbs? Lentils, I really need to use those up. This is sounding like a salad - dressing? Olive oil. Balsamic? Honey? Honey. Grains, veggies, protein, fat = meal completion. Done.</div>
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The details:</div>
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<u>Roasted Beet and Carrot Salad with Lentils, Kale, & Goat Cheese</u></div>
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<i>This is a really simple salad to prepare that has endless variations. Go with whatever you have that's in season, what looks good at the market, or whatever vegetables you are in the mood for. This salad keeps really well, just add honey, cheese, and walnuts before serving.</i> </div>
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Serves 2 or 3 as a Main</div>
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<li>3 - 6 medium beets, peeled and cut into bit size chunks</li>
<li>3 carrots, cut into 2" long slices</li>
<li>2 cups peeled and cubed sweet potato (or other sweet winter squash)</li>
<li>1/2 thickly sliced red onion</li>
<li>1 cup dried green lentils</li>
<li>11/2 cup vegetable broth (or water or a blend of the two) </li>
<li>2 handfulls of chopped, washed dinosaur kale</li>
<li>goat cheese and toasted walnuts</li>
<li>balsamic vinegar, olive oil, and honey</li>
<li>salt and paper</li>
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1. Preheat oven to 400 degrees. Line a pan with foil. Toss carrots, beets, squash, and onion with olive oil, balsamic vinegar, salt, and pepper. Spread onto prepared pan and roast for 40 minutes to 1 hour (until tender).</div>
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2. Meanwhile, as the vegetables roast, rinse lentils and put them into a sauce pan of significant depth. Add broth and bring lentils to a boil. Reduce to a simmer and cook until done, about 30 minutes.</div>
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3. Before all the lentil liquid is gone, add the kale, cover and steam until done. </div>
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4. To serve, spoon lentil kale mixture onto plate followed by roasted vegetables. Drizzle honey over top (I think more olive oil and balsamic vinegar on top would be a good alternative). Top with a good amount of goat cheese and a sprinkle of toasted walnuts. Enjoy! </div>
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Gracehttp://www.blogger.com/profile/16293207202425056479noreply@blogger.com0