snack time

aubreyrd_fig_ginger_bites

Six years ago, I blogged about how Ellie Krieger’s chocolate fig and ginger truffles converted me to into a fig lover. I’m still a huge fan of this unique flavor combo, but I wanted to make a version free of refined sugar. After a little tinkering, I hit the snack jack pot with these easy-to-make bites. I’ve been making a double-batch for the week that I keep in the freezer. They’re nutrient dense and delicious with some homemade (wildly trendy) golden milk.

Recipe my own, inspired by Ellie Krieger’s Fig & Ginger Truffles, with background photo via A Sweet Pea Chef.

Categories: food
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cooked

I am fully on board with the four-part docuseries, Cooked, from Michael Pollan on Netflix.

In my own experience, taking control of the food I make is empowering–not only for my health but overall wellbeing. As Pollan eloquently shows, cooking has a hand in so many parts of life. I feel it in everything from my mood, to my creativity, generosity and even financial health.

Awhile back I went to hear a talk given by Mark Bittman. The state of our country’s food system/politics/policy is deeply disturbing/infuriating/depressing. His advice? Create your own personal food policy. What is food to you? And do your best to eat whatever that is with the resources you have.

 

+ RECIPES I’M LOVING RIGHT NOW:

Spaghetti with tuna and caper sauce | super easy weeknight meal, also great with zucchini noodles

GP’s favorite chicken salad | yummy snack or light dinner with my favorite crackers

Raw almond pulp fudge | good way to use leftover nut pulp from making milk; instead of pressing it into brownies, I just roll them into balls and freeze for easier eating.

Coconut water kefir | I’m experimenting with homemade kefir, using this starter, Waiola coconut water, raspberry puree and lemon juice–so good.

More recipes here.

Categories: art, food
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winter salad

I’m not usually one to crave a salad, but I’ve eaten this one every day since Christmas. The recipe comes courtesy of Gwyneth Paltrow (thou who never leads me astray) and it’s delicious. I just swapped the dried cranberries and walnuts for pomegranate seeds and maple candied pecans, axed the goat cheese and added some protein. Game changed.

Recipe here.

+ How to seed a pomegranate
+ Maple pecans: 2 c. pecans, 1 T grapeseed oil, 2 T maple syrup, 1/2 tsp. sea salt, tossed and then baked at 350 for 15 mins.

Categories: food
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it’s time

My favorite foods, my favorite holiday. I mean, what could be better than stuffing and gratitude?

Happy Thanksgiving.

[Photo: Oprah.com]

Categories: food
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love it all

delightful dozen