Nourishing Flourishing

To say, “It’s been a while!” would be kind of an understatement, eh? I have literally hundreds of comments and emails I am behind on responding to, and my blog in general needs a great deal of spring cleaning! Firstly, I sincerely hope that my absence was not interpreted to be a dismissal of your readership; I can’t tell you how much I appreciate all the kind emails and messages I received during my blogging break. I am so grateful to be connected (albeit it in a virtual format for now) with so many wonderful people (that’s you). I had hoped to be posting on a semi-regular basis during grad school, but ultimately, I just needed to step back for a while. I’d like to give you a (rather lengthy, visually unappealing) explanation of what led to to this, if you’d like one. (And if not, that’s ok! Recipes will come in time.) This might give you a sense of what to expect in the year to come.

As some of you noticed, after I began the blog last year around this time, I went from blogging daily to every-other-day, to a couple times a week, and this trend continued until I finally pulled the plug for a few months. I know some of you have asked if there is something more than just grad school/work/life events that influenced this, and I want to be frank and say yes, most definitely. I’ve had this blog up for about a year now (maybe even exactly a year, actually!), and I’m really thankful to have had the past couple months to reflect on how it’s grown and changed over that span, and how I’d like to see it continue to evolve.

When I first started blogging, I was trying to put this site “out there” as much as possible. I quickly learned that leaving comments on more popular blogs’ posts would pique interest in that blog’s readers, who would then click the link to my blog and see who I was. I also went from having no social media, to a Facebook, Twitter, Pinterest, etc. I noticed how my readership skyrocketed (at least, comparatively) the more active I was in all these areas. It added many more little facets to my life and schedule!

And I kind of hated it.

I had to be on the computer constantly. And much of what I spent my time doing didn’t really matter to me. Important things were neglected. Instead of being outside hiking or doing the other activities that nourish flourishing in my life, I was in front of a screen, trying to do what a “good blogger” does — networking, reading lots of other blogs, leaving comments on them, tweeting frequently, etc. (Note that interacting with you all through email and such is absolutely not included in this category — it is very fulfilling to connect with you!)

All that busyness and frequently superficial interaction was draining — it takes a lot of effort for my type of personality. I am a very simple person; I thrive on minimalism, and focus. I love close-knit community, and interacting with people in personal ways. I like depth, not breadth. I’m also not a fan of being in front of a screen of any kind much. As a result, social media and much of the blog-world generally overwhelms and overstimulates me – everything happens quickly, with a lot of enthusiasm, and on a mass level. This makes my life feel crowded, chaotic, and complicated.

Honesty is at the top of my list of values, so I’m going to be transparent, especially for the many of you who have emailed me about what it’s like to operate a blog. “Putting the blog out there” by zealously commenting on some blogs I didn’t really care about, or tweeting constantly without much purpose, etc., was a very uncomfortable experience for me. That lifestyle does not jive at all with the above-mentioned characteristics that make me who I am. I felt like I wasn’t being genuine, because let’s get real — I often wasn’t. Who really cares about another picture of oatmeal? And yet I was leaving comments on others’ blog posts that were pretty much just a picture of oatmeal. I kept trying to fit a mold that didn’t reflect my vision for this blog. I was forcing it, because I didn’t want a blog I’d worked really hard on to just fall into the anonymous sector of the internet, without much significance. I assumed the more people who read my blog, the better it must be.

After the second blogging conference I went to, I accepted a very unsettling realization that had been dawning on my for a while: most of the blogging world is… ridiculous. Some of the most popular blogs are without significance. And some of the best blogs, by contrast, are under the radar. The factors which determine whether a blog is read by many or few consists of a lot of name-dropping, link-dropping, snuggling up to “bigger” bloggers, technodrama, being constantly connected to social media, and luck. There are millions of blogs out there, and often the ones that are viewed as successful (i.e., have a huge readership and probably serve as a primary source of income for the blogger) do so merely because they showed up at the right time, not because they are continuously relevant. (Of course, I don’t mean to imply that there are no blogs, etc., that are meaningful or useful — just some!)

I have never had the intention or desire that my blog will blossom into something “big”. But somehow I got caught up in trying to make sure my blog simply stayed on the radar, and I burnt out. I must confess that I really don’t want to be in front of a screen more than I have to. I just want to put my recipes and experiences out there in the hopes that someone finds them helpful — that was actually why I started the blog in the first place — thanks to requests for recipes and (non-medical) advice on healthy living from relatives and friends.

This is but a humble blog with a humble purpose. To achieve that purpose, I really had to stop being a hypocrite and nourish flourishing in my life by prioritizing real, non-virtual activities and relationships. Honestly, I don’t read blogs consistently anymore; I visit two or maybe three to get recipe ideas on occasion, but that’s about it. I have been detoxing my time and brain space from all the superflua out there (and goodness knows, in this tech era, superflua abounds), and it feels awesome.

So… I shan’t be as present online as I was when I began this blog. I will be trying to post as much as I can, but I am also realistic enough to admit that grad school + work + relationships/family does not = a ton of time for blogging.  I’ll try to be consistent by posting a couple times a month at least, and always on a Sunday.

Part of the reason I’m sharing all this is because I know some of you are feeling overwhelmed.  Maybe it’s not blogs as much as it is some other internet/TV/smartphone/etc. habit that eats up a lot of your time. I can only say that I have benefited so much from taking a step back and reevaluating the economy of my time, if you will — how I spend and invest my time, and whether it’s beneficial or detrimental to my personhood and goals. I have cut out the stuff that doesn’t produce good things in my life, and continue to ask myself what activities are really helping shape me into the person I want to become, and what’s distracting me and eating up my time and energy without good reason. So, if you are thinking about a technology detox — go for it. And that includes Nourishing Flourishing! Unplug from all, or some, and see how (or if) it changes you. Then assess next steps.

Finally, here’s to another year of blogging, hopefully one that is better than the last, and filled with even more lessons and recipes!

Much love to you. Thanks for reading.

<3

Do you feel like your philosophy on technology has changed over the past year?

P.S. If you emailed me and haven’t received a response, please let me know!

P.P.S. I do not plan to respond to all the comments that have built up over the past few months; for that, I sincerely apologize. If you asked a question, I will try to get to it as soon as I’m able. I will continue to do my best to respond to comments from henceforward, I just won’t be backtracking on everything from November ’til January. Thanks for understanding!

Share this:

Ok, this post has been weeks in the making. Literally. I haven’t been sitting idly on my fanny though — no, no. I’ve been baking about seven (huge) batches of donuts. My personal test kitchen has been a disaster every single day — baking pie pumpkins, testing and re-testing, “forcing” samples on friends and strangers… I think I’ve got it now. I really hope that if you try it, you find it well worth the wait. My photos, as I mentioned, are still disappointing, but for the record donuts, with all their shimmery sweetness, are a downright challenge to capture! (That, at the very least, shall be my excuse…) Just don’t judge this book by its cover; I should illustrate how tasty my testers found this recipe — my husband was told by four different people that he is very lucky to be married to me, just because of these donuts/doughballs. (Trust me, you take away this recipe and I’m probably not worth the headache. Ha! : ) They’re pretty dang good.

Anyway. So, here’s the best part about this recipe: it can be three different types of treat, depending on how you choose to employ the dough/batter. Donuts, donut holes, or doughballs. The only tangible difference between the donut holes and doughballs is that I consider a “proper” (really, Katie?) donut hole to be glazed, whereas a doughball has something like chocolate chips in it. But really, define this for yourself; just enjoy it, whatever you do.

I really wanted to create a recipe that was versatile enough that if you don’t own a mini donut pan (I finally found one at Goodwill for $1 after years of pining) you can still make something outrageously, ridiculously delicious. And I mean that. If you choose to go the mini-donut route, there’s a good chance you’ll be surprised that something gluten-free, grain-free, and vegan can taste and feel like a traditional donut. (Or — dare I say? — better!) I was shocked, to be honest. But really, it’s the shape that’s fun — otherwise, everything will taste the same if you choose to make donut holes instead. I think the icing is what really put it over the top as a bona fide donut product. I don’t usually consume sugarcane products, but this was such a minute amount, I decided to at least see if it made a big difference for the donut experience… WHOA. Yes, yes it does. You will think these are fresh from a bakery. And not a crappy big corporate grocery store bakery. A legit, neighborhood bakery. I was floored.

If you prefer not to have a glaze, throw a handful of dark chocolate chips in the batter. Taste a little of the dough [vegan so salmonella-free!], you know — just to be sure it tastes alright. And then rejoice. Dance. Sing. Call a friend. Pat yourself on the back. Whatever. Just celebrate that deliciousness. Savor it.

Repeat.

This is literally the best donut (and doughball) of my life. Glutenous or not.

And I used to have one every single Sunday growing up, so these had some serious nostalgia to live up to.

Best Ever Pumpkin Dough for Mini-Donuts, Donutholes, and Doughballs

This might appear more intimidating than it is. Granted, it takes slightly more time than most of my baking recipes, but it is well worth the extra couple of steps, which are a cinch! This batter, whichever way you choose to bake it — mini-donuts, donut holes, or doughballs –, will amaze you. Everything about it is resonant with autumnal comforts — moist in the center, sweet and aromatic, just enough pumpkin and cinnamon to awaken your senses, and a true melt-in-your-mouth finish. Bundle up and savor the taste of fall while you can; all you need is a cup of coffee and someone to share this special treat with. I have never been so proud of, or pleased with, a recipe!

If you choose to forgo the icing/glaze, adding some dark chocolate chips will enhance all the flavors. I used mini-chips, to go with my “petite treat” theme. ; )

Ingredients:
2 1/2 C blanched almond flour (click here to make your own)
2 TB arrowroot powder
1 1/2 TB cinnamon
1/2 t baking soda
1/2 t salt
1 C cooked pumpkin puree (how to make your own — so easy, way more tasty, and cheaper!)
1/2 C agave (or honey) + 2 TB maple syrup
1 TB coconut oil
1 TB vanilla
1/4 C dark chocolate chips (if desired)

Batter Recipe:
1) Mix dry ingredients.
2) Mix wet ingredients, and add them to the dry.
3) If chocolate chips are desired, add them now.

(Please note that I have not tried this with a full-size donut pan, so I’m not sure if that will work!)

Directions For Mini-Donuts:
1) Grease donut pan (I used coconut oil). Dust with almond flour.
2) Fill a plastic/ziploc bag with the batter, and cut off one of the tips. Pipe through into the donut impressions.
3) Bake at 325* until lightly browned on edges — you will be able to see the edges pulling away slightly from the pan. Keep a close eye on them! (If it looks like the bottom half of the donut [around the impression part of the donut pan] is browning too fast, move to the top rack and watch carefully). Mine took a while — about 20 minutes.
4) After removing, allow to cool for at least 15 minutes.
5) I removed the individual donuts by turning the pan over, and evenly hitting the pan on the table. They should pop out intact. If they are too warm, they’ll fall apart, so the cooler, the better. (You can also try to wedge them out with a butter knife, but I didn’t have a lot of luck with that method.)
See below for icing.

Directions For Donut Holes and Doughballs:
1) Roll dough into small, 1″ balls. Try to make them higher, rather than wider, as they flatten a bit from the heat in the oven. You can wet your hands a little if you like.
2) Place each doughball on a parchment lined baking sheet. Bake at 325* until lightly browned on edges. (It took mine a little over 15 minutes, but watch carefully!)
3) Remove and allow to cool on the sheet for at least 15 minutes.
See below for icing.

Vanilla Glaze/Icing Ingredients:
1/2 C powdered sugar (I used a grain-free, organic brand with tapioca starch, because the cheap brand was sub-par — you could taste the cornstarch. Blech.)
1 TB unsweetened almond milk (I used vanilla)
1 teaspoon vanilla extract (optional)

Chocolate Glaze/Icing Ingredients:
1/2 C powdered sugar (
2 TB cocoa powder
2 TB unsweetened almond milk (I used vanilla)

Glaze/Icing Recipe:
1) Add almond milk to powdered sugar (and cocoa powder if desired), whisking vigorously with a fork until lumps are gone.
2) If desired, add vanilla.
3) Dip the tops of donuts, donut holes, or doughballs into the glaze. Allow glaze to dry for at least half an hour.

Notes on Icing/Glaze: I used a grain-free, organic brand (365 Organic) of powdered sugar, made with tapioca starch, because the cheap brand was awful. You could taste the added cornstarch. I highly recommend spending a tiny bit extra for the sake of quality! Seriously. I promise it’s worth it. Also, resist the urge to add more milk; you want the glaze to be as thick as possible, because if it is too wet, it won’t dry, it will just soak your donuts and they will be mushy.

Printer-Friendly Version

I am honestly in awe that this recipe turned out. I started with no idea what I was doing, and ended up with something I’m really excited about. I had been thinking an almond flour pumpkin donut was needed in the world, but could never find a recipe for one. While I am still unsatisfied with my photos (the main reason for the delay of this post), I think the recipe makes up for any aesthetic disappointment. Try it, and let me know if you agree! These are a perfect holiday sweet, without being unhealthy (in moderation, of course); I already plan to make them for my family over Thanksgiving.

Also, bake these while listening to 40s and 50s tunes — somehow, it will make everything in life seem alright again.

Are there any seasonal treats you are eager to create or make again?

Share this:

The recipe should be up tomorrow or Tuesday, but seriously, I just cannot get the photos to look right. I think it’s the changed lighting on our porch, but regardless, my photo mojo is off. Rest assured, I have the post written — I just need to make another batch tonight and demand the items to look good tomorrow morning. ; ) In the meantime, sticking to my one-post-a-week goal, and because I had such an great time, I wanted to share a little field trip (uh, literally) to Ya-Ya Orchard in Longmont, Colorado. We are always on the lookout for local farms to support, and this one seemed just right. We were delighted to find out that there were a fair amount of adorable, sweet animals to meet!

These donkeys were such a cute, playful pair.

Luckily, they sell small pails of carrots that you can offer to the equines (there was quite a variety). I could have just kept offering carrots and nuzzling these two all day! They were so much fun.

This was a bit of a slobbery encounter, but that’s nature! Sometimes it’s a tad messy. All the animals — even the huge horses that dwarfed me — were gentle and kind. According to one of Ya-Ya’s workers, the trick to feeding a horse/donkey/etc. is to open your hand flat, with the carrot in the middle. Their teeth are a decent amount farther back from their big lips, and they’ll just roll the carrot into their mouths. No need to be afraid, I learned! : )

It was so nice to see how well cared-for these animals were.
Everyone at the orchard was wonderfully friendly and helpful, to us and the critters.

Hayrides for all!

(Except… us. Because we’re cheap and in grad school. So we walked the orchard. And it was beautiful.)

We may be cheap, but not cheap enough to pass up on some fresh cider. I grabbed a bottle to toast the season.

Oh, do you see that in the background? Here’s a closer view:

Needless to say, we didn’t lack for things to do, even after we moved on to give the children a chance to say hi to the animals…

Fall, you win.

My husband enjoyed a fresh apple cider donut, and tried to describe  – in painstaking detail, between exclamations of how good it was — what it tasted like, since I’ve never had one, glutenous or not!

(And yes, I am working on a GF version now! ; )

While you obviously don’t have to be married to form traditions, that has been one of our favorite elements of sharing life together; in particular, it’s been such fun to find traditions that are purposeful, and engage with our values. As we keep tuning in to more ways to be connected to our community — including people, land, food, economy, and so on — this memory has convinced us to relive our orchard experience each autumn. It very much reflects our appreciation for local and sustainable agriculture. And fun. And all things apple.

; )

Thanks Ya-Ya Orchard!

What seasonal traditions do you have?

Share this:

Hey friends!

So, I’m later on posting than I had hoped, but for a good reason; today my husband whisked me off to the mountains for a birthday getaway! Perhaps I’ll do a little recap just because it’s been such fun already, but we’ll see. Regardless, I did promise a post today, and though I had hoped to publish the new recipe (I made three batches over the past two days and they are completely gone — also, it was what I chose to eat for my birthday “treat” — and it’s definitely not cake, or a traditional thing to celebrate with, at that!), I not only left the recipe scrawled on some paper on my counter at home, I also am seriously disappointed with the photos I took! Darn, I guess I’ll need to make them again… Heh heh. So, I thought I’d talk about something that I’m frequently asked about, just as a resource in case you were curious.

Fear not, though, if this isn’t something you’re interested in. The recipe is coming soon. SOON!

So, as you’ve probably noticed, I use blanched almond flour for the majority of my baked goods. Below are the most common questions I get. Please let me know if you have more in the comments! : )

Almond Flour FAQs

1) What is blanched almond flour? What isn’t blanched almond flour?

Blanched almond flour is essentially just almonds that have had their skins steamed or boiled off, and then been ground up into fine particles. It’s consistency would be comparable to cornmeal.

Blanched almond flour (usually just referred to as almond flour) is not the same as almond meal. Almond meal can be blanched, but most of the time it is made from almonds with the skin still on, and thus it is coarser and not as fine as blanched almond flour. This can result in a crumblier texture. Almond meal — even if blanched — is going to be a larger particle than almond flour. I can’t guarantee things will go perfectly if you substitute almond meal, though many have let me know that it worked great for them!

2) Why do you use almond flour?

I started using almond flour when I was on a grain-free eating plan (I followed it strictly for over a year, not for weight loss, but health reasons).  It is amazingly versatile — and always simple. I don’t need to have 12 different types of gums, starches, and GF flours to make one loaf of bread (that is going to be nutritionally lacking anyway). I strive to keep my ingredients minimal in recipes, and almond flour allows me to do so.

BUT. It is also the tastiest flour, and one of the most nutritious, in my opinion. Almond flour is a great option for people who need to eat grain or gluten-free, but it is also awesome for those who don’t! Whatever your dietary needs, almond flour is low-glycemic, high fiber, and high protein. It is also rich with Vitamin E and perfectly moist. You simply can’t say that about any other GF flour — most are dry, high starch, low protein, low fiber, and leave me feeling sugar buzzed and sick.

Did I mention that it’s also just plain delicious? Like buttah (…but without buttah. Which = great for vegan baking, by the way).

3) Where do you buy blanched almond flour? Isn’t it expensive?

Yes and no. If you purchase almond flour in bulk, like I do, you won’t be selling off a kidney anytime soon. I don’t use almond flour every week, either, so it’s not a huge expense. If you buy almond butter on a regular basis, you can buy almond flour — by the pound, almond flour is about the same price (~$6/lb, usually less if you purchase it like I do — see following). I buy several 5 lb bags from Honeyville (a great company; I’ve bought from them for over 3 years now) when they periodically have sales. I signed up to receive email alerts, and they usually range between 10-15%. I store mine in the freezer for months. (See #6.)

Whole Foods and other health food stores are now carrying almond flour — even if the bulk bins! Just make sure it is finely ground. And be careful about cross-contamination if you’re celiac, of course. Kind Arthur Flour used to sell almond meal that was really coarse, but recently it looks much finer and might work (though it is $$). I do not recommend Dowd & Rogers brand.

4) Can I make my own? How?

This is a great tutorial, and one that I try to link to in all my almond flour posts. You can definitely make it at home! This is an excellent option if you are just trying it out for one recipe. It can also be more cost-effective, depending on your local prices. (Honeyville is always cheaper for me though.)

5) Where did you learn to bake and cook with almond flour? Are there other resources I could use?

The first introduction I had to almond flour was through the book Breaking the Vicious Cycle, and Elana Amsterdam. If you aren’t familiar with Elana’s site Elana’s Pantry, you need to check it out. She is an almond flour goddess, and when I first found out I couldn’t eat gluten, I was lost. Her recipes and tutorials really did teach me how to cook again, when I felt like I would never be able to return to my passion of baking. Through Elana’s recipes, and a LOT of trial and error, I figured out how to bake with almond flour. I certainly owe my ability to gauge ratios (e.g., wet to dry, etc.), and other almond flour essentials, to Elana. I had the privilege of meeting her in person to thank her for all she’s done (she also lives in Boulder), and she was very gracious, and very enthusiastic about helping the GF community. If you haven’t perused her two cookbooks, I really can’t recommend them enough. Even my parents (who do not eat GF) frequently make her recipes, as my father is diabetic and most of her dishes are low glycemic and please even the pickiest eaters (that’s you, Dad).

6) How should I store almond flour?

Almond flour will go rancid much more quickly than glutenous flour. Store it in the fridge and use it up in a few months, or store it in the freezer and use it up in a year or two. Just be sure to let it thaw before baking with it! : )

Ok — that took way longer (and was way longer) than I expected! (TWSS) Anyway, I hope some of you found it helpful. My next recipe uses almond flour — in a way I have only dreamed. Ohmyword.

Have a great weekend!

Any other questions? Have you used almond flour?

Share this:

FRIENDS.

I’m back.

Sorry about the weeks-long hiatus. Life got crazy like whoa very, very quickly — pretty much as soon as my grad classes started up, and I took a new job, and so on. Enter: Katie’s Life Without Any Free Time Whatsoever. Thank you so much for being understanding and supportive while I adjusted! If I have missed an email or anything, please let me know; I’m worried that some things got lost in the chaos. : / Also. I’m going to aim for posting at least once a week from now on. Let’s hope I can manage that. I missed blogging! I missed chatting with you guys, cooking crazy things, and telling you about it. It’s true that having to take a break from the internet in general was also seriously refreshing. But I am delighted to be back. And with a very worthy recipe to celebrate!

Now let me explain — this recipe looks complicated. It looks like it will take hours to make. It looks like it has a lot of ingredients. But really, this took me about 45 minutes total, prep and cook time, and it’s actually fairly simple. Plus, doesn’t it just look and sound so classy?

Ok, I admit it; I’m a grad student who huddles around free food at lectures. And puts samples in my pockets. That have holes in them. My already questionable hygiene has taken a further hit due to studying. An apple with gobs of peanut butter suffices as a meal on (frequent) occasion. Nearly all my clothes are thrifted.

I know nothing of classiness.

I came across a photo of a Caramelized Tomato Tarte Tatin on Pinterest way back when, and while I wasn’t so keen on the recipe itself (especially since it had gluten in it, ha), I fell in love with the visual. I actually bought cherry tomatoes at the store every single week while I was away from the blog, vowing that I would find time to make the tomato tart of my dreams… And here we are, three or four weeks and pints of tomatoes later, with — at last! — my own gluten-free, grain-free, and vegan version of a savory tart. I knew I’d get around to it! Good thing those overripe, wrinkly, geriatric tomatoes are easily disguised by the oven’s magic. : )

Sweet and Savory Balsamic Caramelized Onion and Cherry Tomato Tart

This tart has a buttery crust that mimics a glutenous one beautifully. It is topped with sweet caramelized onions and garlic — I use red onions for a richer flavor. The touch of balsamic vinegar carries the sweetness of the onions and candy-sweet, juicy tomatoes, while also bringing the perfect amount of complexity and depth to this (surprisingly) simple, high-protein dish. It’s savory, sweet, and one of the most delicious things I have ever made.

Inspired by this Caramelized Tomato Tarte Tatin.

Ingredients:

Crust
1/2 C garbanzo bean (chickpea or besan) flour
1/2 C blanched almond flour (how to make your own)
1/2 teaspoon salt
1/4 C water
2 Tb extra virgin olive oil

Topping
1 small red onion (or half of a medium)
1.5 Tb extra virgin olive oil
salt
2 cloves garlic
2 Tb balsamic vinegar (plus more for drizzling)
1 pint cherry or grape tomatoes (you might not use all of it)

Recipe:

Crust
1) Mix dry ingredients in a bowl.
2) Add water and mix thoroughly with a fork.
3) Add olive oil and mix thoroughly.
4) Preheat oven to 350*. On a parchment-lined baking sheet, using wet hands, press dough into an even circle.
6) Using a fork, pierce the dough to create vents all over. Place in oven and begin working on topping. (You will remove the crust once it turns a light tan on the very edges.)

Tart Topping

1) As crust bakes, slice onion into thin rounds.
2) Heat olive oil in a cast-iron skillet over medium heat. Add onions.
3) Sprinkle onions generously with salt to make them sweat. Stir occasionally.
4) Chop garlic, and once onions are translucent and beginning to brown, add garlic.
5) Stir occasionally to keep garlic from burning, but since you want the onions to caramelize, you can just leave them alone for the most part. Once they turn a beautiful dark brown, turn off the burner, and add the balsamic vinegar.
6) Scrape the skillet as the vinegar reduces down and infuses the onions and garlic.
7) Your crust should be ready by now, if it wasn’t beforehand. Remove it when it is a light tan on the edges. Keep the oven on.
8 ) Spread the onion/garlic/balsamic mixture onto the crust.
9) Quickly slice the tomatoes in half and arrange on top of the onion mixture.
10) Return tart to oven. Once the edges of the tart are lightly browned (see pictures) and the tomatoes are cooked (starting to break and release their juice, or wrinkly, or swollen), remove. Drizzle with balsamic vinegar and serve.

Serves two as a meal, or six to eight as an appetizer.
Printer-Friendly Version

We literally devoured the entire thing in five minutes. There are simply no words. None.

And since I’ve probably overwhelmed you with the apparent length of the recipe, I’ll close it down here. (Also, it is waaay past my bedtime, and I am suddenly very committed to getting a solid set of hours in each night. Amazingly, sleep makes the waking hours more productive. Who knew, right?)

Yay — I’m blogging again! Give me a day or so to catch up on comments — it’s unlikely that I’ll be able to respond as quickly as in the past, but it is still so important to me to keep up our conversation. Comments and emails will always be a priority, so don’t think I care less just because I’m posting less! New recipes are coming, friends. I have so many tasty ideas percolating that I really had to restrain myself from experimenting in the kitchen all night on Sunday, when I made this dish. This is a very good thing.

OK — what did I miss this month? How have you been?!

Any requests?

xo.

Share this:

Hello friends!

I wasn’t able to post this week for several reasons, but I had a few (very considerate and kind) readers inquire as to whether all is ok, where I am, etc., and I wanted to thank you so much for the concern. All is fine, though it has been a bit hectic this week! Perhaps I’ll share more on that later. For the time being, I’ll say that grad school has officially taken my brain and energy, and juggling work with my academic life has been a test of balance, already! (That’s not a complaint — I am very grateful for this season — it’s just an explanation of part of the reason I’ve been absent from the blog.)

I do miss talking with you (very much, in fact!) so I plan to have a post ready in the next day or two. I hope you all are having a lovely transition into autumn, and that you are flourishing. Thank you for being patient, and being you. I really am overwhelmed with gratitude that you find this blog worth reading.

Much, much love.

<3

Share this:

So apparently I’m not easing into the season as smoothly as I thought I would…

I went and bought an ice cream maker at Goodwill for $3 a couple weekends ago.

And now… I think I have a problem. It’s called “ice cream.”

And I can’t stop making it.

This recipe uses just three ingredients. THREE.

The ice cream actually came into being on a rather cloudy, brisk day. It was the first time I’ve worn jeans out of necessity in months! But, I love Fall and all its cozy glory, so I celebrated by eating a bowl of this on the porch, all bundled up and content in my sweater.

It’s the little things.

Once we tasted this miracle, we were in awe. We started dreaming immediately about how we could find excuses to make it for any occasion. Can you imagine — a scoop with apple or pumpkin pie?! Oh. Oh. Oh oh oh. Just wait ’til those holidays roll around. It’s gonna be ice cream biznass time, all the time. If you don’t have an ice cream maker, don’t worry — you can try this using the Ziploc method that Lynnea so kindly shared on the Nourishing Flourishing Facebook page:

1 quart sized ziploc bag and 1 gallon sized ziploc bag are a great icecream maker. : ) put ice and salt in the big one, put you ingredients in the smaller one, zip the smaller one and place into the bigger one, zip it up and shake for 10 minutes. : D [thank you 2nd grade science!]

Thanks Lynnea! <3

I should be transparent, though, and say I haven’t tried it that way, so I’m not 100% sure it will work for this coconut milk base – but I would presume so. If that makes you nervous… I know — none of us like to have too many appliances. I don’t even own a real blender. Or a stand mixer. Or anything else considered normal and necessary. But this was a good purchase. Thrift stores abound with ice cream makers. In the less-than-five-dollar range. After all, those poor ice cream makers need a home to make memories in. Put them to their joyful labor, and enjoy the benefits year-round. Ice cream is for any time of year. Especially this cinnamon kind. Oh. My. Word.

It might not look like much, but this is honestly one of the best things I have ever tasted.

Seriously.

Cinnamon Coconut Milk Ice Cream

This is the perfect harmony of creamy, cold, and refreshing, with the warmth, comfort, and sweetness of cinnamon. Imagine a snickerdoodle in smooth, frozen ice cream form. (I’m drooling just typing this…)

Ingredients:

1 14 oz. can coconut milk (light or full fat…though full fat is going to taste even better)
1/3 C agave (or honey)
1 TB ground cinnamon

Recipe:
1) Mix coconut milk, agave, and cinnamon in a bowl, and process according to ice cream maker’s instructions.
2) Freeze for an hour or two so it can firm up completely.

Printer-Friendly Version

It was amazing. We kept taking spoonfuls out of the freezer when the other wasn’t watching… And finally we just sat down and at it together straight out of the container. I got the idea to try this flavor largely from that ice cream shop I worked at in high school – which also inspired the lime and mango ice creams of last month. Apparently, eating ice cream all day that summer really affected me? I promise, though — this is the last ice cream recipe for a while. (I hope I can keep that promise…!)

It’s another very busy week here for us, but for some reason I am just brimming with gratitude. There’s something about autumn that slows and simplifies things for me. I regain perspective — in little glimmers — but those glimmers are so rich. P.S. …It might really just be my delight that pumpkins are back in season… WOOHOO! Brace yaself.

What’s something you’re thankful for today?

I’m thankful that I live close to mountains, wake up next to my best friend every morning, and don’t eat (and thus get sick from) gluten anymore. Also, baby pigs. Also, scarves. Also, you. <3.

Share this:

Welp, I found my lost recipe! Phew. And just in time for autumn to arrive — it’s starting to feel a bit chilly in Boulder! I know, I know… Fall is still a dirty word for some of you : ) But I am lovin’ it. I’ve been sipping on tea and nibbling on these tea squares to keep warm.

I had been dreaming of these for a while (read: years) before I attempted a weeklong baking extravaganza during a heatwave last month to finally get a recipe hammered out. I had been frequently disappointed that most tea squares didn’t seem much different than a cookie bar; I wanted them to be distinctly TEA squares — to have tea in them. Thus, these (vegan, GF) tea squares — unlike most I’ve seen — actually contain tea leaves. That may make you curious, freaked out, or titillated. I love tea, so you can imagine where I fell on that spectrum… Anyway, awkwardness aside, these are the perfect pastry-biscuit hybrid to bring to a brunch or — if you have really cool friends and do things like this — a tea party. Why yes, I do plan on having one sometime soon — complete with cucumber sandwiches. How did you guess?

I tried three flavors…

#1 — Rooibos.

An African red tea that is sweet, perhaps nutty, and reminds me of honey. 

My mom had a little breakdown when she thought I was taking them home with me. She was a fan.

#2 — Earl Grey.

A nice combination of “bite” from the black tea and citrus, with the balancing undertones of sweetness from the agave.

A classic! I would eat these on the regular.

#3 — Chai.

A comforting blend of aromatic spices and herbs like cardamom, fennel, cinnamon, ginger, and cloves.

It tasted like autumn!

I played with this recipe quite a bit, and though I kind of disagreed with the majority of my (20) tasters (I liked mine with a little less oil and sweetener), I am posting the most popular variation; ’twas hands-down the winner. These bars are chewy, moist but firm, and sweet enough to feel like a treat without being a dessert. This is what I would call a Grown-Up Cookie — unique, mature flavors, and just a hint of that pretentious gourmet flair that you get from classy food magazines. You know what I’m talking about.

Work that pretentious pinky. Work it.

I do not recommend using tea from a bag in this recipe… Don’t be misled by the Twinings in the photo — that was to drink, not to bake with. It would be far too mild to even detect. Instead, you can get just the amount of loose leaf tea you need from many bulk spice sections of grocery stores. My store carries organic and fair trade Frontier brand spices and teas, so that’s what I used. The BFF Manfriend found that one of the teas was a little too big and rough in a couple of the bars, but I didn’t mind the crunch. If you are worried about this, feel free to chop the leaves a tad with a chef’s knife or whir ‘em briefly in a food processor first. These are also pretty heavy on the tea leaves, so you may want to use less for a subtler flavor.

True Tea Squares — GF, Vegan, Grain-Free

Ingredients:
2 C almond flour
1/4 C loose tea leaves (do not use tea from a bag!)
1/2 t salt
1/4 C coconut oil
1/4 C agave (or honey)
1 TB vanilla

Recipe:
1) Preheat oven to 350*.
2) Mix dry ingredients.
3) Add wet ingredients to dry and thoroughly combine with hands.
4) Using wet hands (to prevent sticking), press dough into an 8″ x 8″ glass pan.
5) Bake for 10 minutes, or until golden brown on bottom and top.

Printer-Friendly Version

Oh, and by-the-by (<– someone please explain this phrase to me)… This weekend, I made one of the best recipes I have ever concocted. Ever. And it has three ingredients.

And I am dying to share it with you.

That is all.

Have a great Labor Day!

Do tea squares freak you out, or excite you?

Share this:

Long. Weekend. Sweet words, yes? Let’s be honest, Labor Day is less about it’s historical significance and more about things like BBQ, camping, and generally squeezing in one last dose of summer before we accept that it has left the building (sorry, season, but I’m ready for you to peace out). I know that many of you are new readers (Hi!), and every few months, I like to give a little bit of a round-up to resurrect some recipes that might have been buried with time — and Labor Day weekend seems like the perfect opportunity to do just that. If you are not a new reader, I hope you still find some inspiration for your long weekend eats : )

But, if not, don’t fear (or unsubscribe, more accurately…) — another new recipe is headed your way!

Vegan Mango Coconut Milk Ice Cream
Seriously, with just three ingredients… I don’t see how you can pass this up. It tastes like rainbows. Dipped in Mango.

Put The Lime In The Coconut (Milk) Ice Cream
Um… What says “summer loving” more than flecks of lime zest and creamy cold yumness? Exactly.

Easy GF, Vegan Baked Beans
This is pretty much my go-to BBQ contribution, because it’s awesome. Sorry, but it’s true! I’ve had several friends say they plan to make this soon, and it is one of my most popular recipes on the blog. Seriously, you just can’t go wrong!

Bring-The-Party-In-Your-BBQ-Sauce Sauce
This is amazing on (veggie) burgers, salads, pizza crusts, and just about anything you can imagine. Once you make your own BBQ sauce at home, you will never, ever go back!

In fact, my sister-in-law Abby left me this message on Facebook this week:

(it literally made me l.o.l.)

Sloppy Joe Lentil Posers
My friend Jonathan is so sweet; he recently had us over for lunch and made this recipe for us, as he wanted to make sure I had “safe” food to eat. He even called me five times to make sure he was doing it right. (Sorry ladies, as of recently he’s been taken off the bachelor list!) He did it right (good job, Jon!), and we had a wonderful meal. Psst… This is great for those veggie-meat-alternative skeptics (read: meat eaters) ; )

Zucchini Fries
These are getting a lot of attention from Pinterest, of all places! (P.S. I reward myself for long study and work sessions with a 10 minute “pinning” break. I felt the need to confess that…) Anyway, this is a great excuse to get rid of the plethora of wonderful seasonal zucchini (that you’ve run out of ways to cook)!

Or, you know, make real (Sweet) Potato Fries
So easy, so cheap, so flippin’ addictive…

Simple and Savory Date Tapenade
I made this for a gathering over a month ago, serving it with socca as a flatbread to dip, and the entire thing was literally scraped-clean-GONE in half an hour. And we even came after all the other stuff had been served and people were stuffed. Soo… Not to toot my own horn buuut. (toot toot.)

Massaged Kale Salad and Apple Cider Vinaigrette
So fresh, so easy. This is literally ready to go in 5 minutes! I could eat it all day long. (So don’t invite me to your Labor Day festivities if you make this. Seriously. I’ll eat all of it.)

Summer Marinade (Best with Grilled or Broiled Veggies!)
Mix the marinade, cut veggies, throw all together in a Ziploc, let soak for an hour or two, grill. BAM. Deliciousness! (Also can be tossed with lettuce for a zingy salad!)

Garden Green Goddess Dressing
One last taste of that summer fresh flavor!

Asian Peanut Salad Dressing and Dip
Just as tasty as the stuff they serve in sushi restaurants with salad, but without the mayo and other schtuff most of us would like to do without. It has literally changed my life. And it’s ready in about 2 minutes, so…bonus.

Oh, Summer… We had some good times. But absence makes the heart grow fonder.

And it’s been a year since the last pumpkin season.

So don’t let the door hit you on the way out.

What will you miss about Summer? Any fun Labor Day plans?

Share this:

So I had the privilege to meet dear, sweet blog reader Brenda before she moved away — but I got the most adorable text message from her yesterday saying she made the baked beans (one of my most popular recipes) and loved them, and when the heck am I going to post more recipes?! Well, she said it a lot cuter and nicer than that. <3 Sure, I’ve been super busy, but y’know, the time has come!

Truth is, the BFF Manfriend has been doing 90% of the cooking lately, while I’ve been scrambling. And I don’t mean eggs. In fact, this meal was inspired by the man himself. And his version actually might have been better. Also a true story. I know that you might think, Hey, this has two recipes, it can’t be fast or easy! But I promise – it’s simple, delicious, and can be thrown together in probably fifteen — tops twenty — minutes. I say this with confidence because yesterday I ran to the store down the street, and when I came back, the BFF Manfriend announced dinner was ready. Um. Yes? And you thought the mango heart was sweet.

This the perfect recipe if you (or a generous friend — thanks Ann!) have an abundance of tomatoes from your garden, getting way too ripe on your counter.

The tomatoes are strained of their seeds/juice, cooked down with a little olive oil, and seasoned as a tomato should be — with only salt, pepper, and oregano. The reserved juice and seeds aren’t wasted, though — they are added to lend some piquancy to the other layer of the meal — cooked black beans, which are seasoned with just some salt, pepper, cumin, and a touch of oregano.

Here’s what it looks like when those tomaters are all good and squeezed:

After mashing or blending the bean mixture (the Husband smashes; I blend [lazy]), you spread them on a slice of GF bread, and dollop on a spoonful of Succulent Tomato Topping. With salad on the side, this is an efficient (read: fast), high-protein, nutritious, vegan, and totally delicious meal. I like to think of it as “Grad School Gourmet” — cheap, but with a touch of class. I mean, I used “piquancy” to describe it. That’s not only a GRE word, it’s definitely made the rounds in fine cooking magazines…

NOTE: You do not have to include the strained tomato juices/seeds; feel free to omit the step of adding it to the beans and just dispose of it.

Simple, Succulent Tomato Topping

Ingredients
1.5 TB extra virgin olive oil
5 small to medium-sized tomatoes
1/2 t salt
1/2 t coarse ground pepper
1 TB oregano

Recipe
1) Quarter tomatoes and remove seed pulp/juice (you can just squeeze them or run your fingertip along the seed line to remove). Reserve juice in a separate container.
2) Coarsely chop tomatoes.
3) Warm olive oil in a cast iron skillet over medium-high, and add tomatoes, salt, pepper, and oregano.
4) Stir occasionally to keep from sticking; allow tomatoes to cook down (5-10 minutes).
5) Turn off heat, and, using a spoon or spatula, drain liquid into the container with the other tomato seed pulp/juice. Taste, add more seasoning if necessary.

Makes about 1/2 cup, depending on the size of the tomatoes. It should be enough for about 4 large slices of bread.

Classed-Up Quick Bean Spread

Ingredients
Reserved tomato juice/seeds from recipe above
1 1/4 C prepared black beans (= 1 14.5 oz can, rinsed and drained)
1 1/2 TB cumin
1/2 t salt
1/2 t coarse ground pepper
1/2 t oregano

Recipe
1) Combine all ingredients in a shallow bowl and mash until combined — OR — place all in a blender and process until desired texture — OR — combine in a bowl and use an immersion blender until desired texture. Taste and adjust spicing accordingly.
2) Spread or pour (depending on consistency) over toast, and cover with Simple Succulent Tomato Topping.

Makes about 1 – 1 1/4 cups — enough to top 4 large slices of bread.

Mmm… Bean-y Bruschetta.

Like I said in the note above, the beans will be thicker if you add less (or no) juice. Also, as always, play with the spicing to your preference! These recipes are so simple that the real gem here is just the method; it’s amazing how easy it can be to just put a little bit of a different spin on something traditional, and end up with deliciousness. This felt like comfort food gone… adult.

What surprise meal successes have you had lately?

Share this: