tag:blogger.com,1999:blog-44226297633395552112023-11-15T23:54:21.854-08:00Blue Earth GrrlBlue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-4422629763339555211.post-15183107961195696972016-05-15T17:18:00.001-07:002016-05-15T17:18:06.227-07:00Satay Sauce (low-fat) (high-protein) (vegan)Let's talk about food culture in the Netherlands.<br />
It is impossible to say: "what is typical Dutch cuisine?" because it does not fall in any small niche.<br />
<br />
Of course we have hearty winter fare, most often a simple combination of a potato and vegetable mash (chunky mash mind you) for example with beet, carrot, apple, kale or red cabbage (and they all have cool names too, and paired with bacon bits, sausage or some slow-cooked beef, though of course that could be subbed out for a vegan variant with ease.<br />
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We also draw a lot of inspiration from the diverse immigrant cultures however: the Moroccan, South-African, Chinese and most importantly, Indonesian. Standard dishes have names like Nasi Goreng, Bami, and Bobotti. Not to mention our love of fish varieties and of pasta dishes.<br />
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Don't say I didn't warn ya!<br />
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But today I come to you with something that is key to a beloved favourite of mine, Nasi (fried rice). It is a spice blend-infused dish, with a variety of veggies: leek, carrot, capsicum, onion, mushrooms (all my favourites!!) an optional add-in of pork, or a vegan mock-meat, all combined with cooked rice that is stirred through all the veg on a hot plate to "fry" the rice. What makes this dish a winner is the awesome sides though!<br />
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Cocktail onions, seroendeng, chutneys .......<b>satay sauce...</b><br />
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Traditional satay sauce is peanut butter with milk, chili paste, spices, lots of soy sauce and garlic. My version makes this skinny-jean friendly by knocking out the calorie-dense peanut butter for peanut flour. It also makes the sauce a pinch to make. It comes together quickly, and don't be daunted by the ingredient list, it is mostly spices.<br />
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Keep a jar handy, because you <b>know</b> you need this to drizzle over your next dinner!<br />
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<br />
<b>Satay Sauce</b><br />
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Ingredients:<br />
1/4 c <a href="http://nz.iherb.com/protein-plus-roasted-all-natural-peanut-flour-16-oz-453-g/36230?rcode=lks468" target="_blank">peanut flour,</a> sifted<br />
1-2 tsp brown sugar<br />
2 tsp garlic hummus<br />
1/2 cup plant milk (I used oat) <br />
1/2-1 tsp ginger, or 1 tsp grated fresh ginger <br />
dash of smokey paprika<br />
dash of ground paprika<br />
dash of salt or a little bit of miso <br />
1/4-1/2 tsp cumin<br />
1/4-1/2 tsp coriander<br />
1 tsp sesame oil<br />
tabasco to taste<br />
a crack of fresh ground pepper<br />
juice from half a lemon<br />
additional water, if needed<br />
<br />
Whisk all ingredients (except lemon juice and extra water) together in a small metal bowl. Make sure to be rid of any lumps.<br />
Heat gently, while stirring, until it begins to bubble, occasionally tasting and adjusting the seasoning if needed. Squeeze in half the lemon juice and allow sauce to thicken. Squeeze in the last bit of lemon juice at the end.<br />
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The sauce thickens (fast) when it cools, so feel free to whisk in a little drizzle of water to thin it out again.<br />
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<b>Questions: Do you have a recipe that needs a vegan overhaul? Drop a comment on the blog, my <a href="https://www.instagram.com/marvelous.max/" target="_blank">instagram</a> or send an email!</b><br />
<br />Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-45862824690624024172016-05-03T21:17:00.002-07:002016-05-03T21:18:28.716-07:00Ginger Snaps (vegan) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6U2xPxz6C2TERdBmoXY5_ckRvtYLXMGKfNNJy87JwK1U3Gfc8ngNpuflFimULS6mCFrd0ConxVyBtlJSIbCEJOBSNlgTXJvp9v9pKd3pjvlUFD3A7nyt4JCtwmkXuNeWyMcwwnQt-3w/s1600/20160418_102056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6U2xPxz6C2TERdBmoXY5_ckRvtYLXMGKfNNJy87JwK1U3Gfc8ngNpuflFimULS6mCFrd0ConxVyBtlJSIbCEJOBSNlgTXJvp9v9pKd3pjvlUFD3A7nyt4JCtwmkXuNeWyMcwwnQt-3w/s1600/20160418_102056.jpg" /></a></div>
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Hah, I don't know if this is traditionally a Kiwi recipe in particular, but it IS everything I desire in a cookie.<br />
Featuring a beautiful crunchy crust with crystalline bite (oh the poetry is flowing now!) and a sturdy chew, so you get to savour the whole experience. I've never been a fan of cookies that dissolve the moment you get your teeth into them, and make their way into your belly sneakily like a ninja. That just facilitates stuffing in fistfuls of cookies in order to get the feel that at least you ate something, am I right?<br />
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If your teeth are tender as mine are after an unfortunate dental decision of my wisdom teeth to further crowd my jaw, then you could also rightfully dip them in a hot beverage. I think that is reason enough to indulge that habit, plus coffee-ginger bliss!<br />
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<tr><td class="tr-caption" style="text-align: center;">Very artistic attempts to create some drama :)</td></tr>
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Anywho, here's how to create a plateful of these beauts yourself!<br />
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<b>Gingersnaps</b><br />
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Ingredients:<br />
<br />
1/4 cup + 1 tbsp margerine<br />
1/2 cup granulated sugar (use coconut sugar if you want)<br />
2 tsp fine ground flax + 2 tbsp aquafaba*<br />
2 tbsp barley syrup/rice syrup/agave/honey (must be syrupy!)<br />
2 heaped teaspoons ground ginger (add grated ginger for a kick)<br />
1/2 tsp cinnamon<br />
1 cup barley flour (add up to 1/4 cup more if dough is too wet)<br />
1 tsp baking soda<br />
little dash of salt<br />
<br />
1/2 cup sugar for rolling the cookies in<br />
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Instructions:<br />
Preheat oven to 175 C (350 F). Place parchment paper on a baking tray. <br />
Mix your double strength vegan egg: combine flax and aquafaba (liquid from cooking beans or from canned beans).<br />
Beat the margerine and sugar until light and creamy. Add the 'egg' and mix vigorously.<br />
Mix in your chosen syrup, I used barley to be different, it has a malty flavour.<br />
Now sift in all remaining ingredients, starting with 1 cup of flour.<br />
Mix until combined, the dough will be very soft. If it is too sticky to roll into balls at all, add extra flour little by little until the dough is manageable.<br />
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Now roll generous tablespoons of mixture through the extra sugar, place on the parchment paper and flatten gently into discs.<br />
Bake for 8-12 minutes, the longer baking time results more "snappy" cookies.<br />
Once done, allow to cool on the tray until they firm up, then cool on a cooling rack.<br />
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<tr><td class="tr-caption" style="text-align: center;">If it looks like this, you are ready to bake.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beautifully irregular!</td></tr>
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In theory these cookies will last 2 weeks in a cookie tin, but they will probably be eaten before then!<br />
<b> </b> Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-60108007638889096522016-04-13T20:51:00.001-07:002016-04-28T20:55:27.016-07:00Ontbijtkoek (fat-free) (vegan)The first recipe in the series I humbly dedicate to this cake which has infused my childhood memories with its firm crumbs and sticky crust.<br />
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Many long car rides on holiday to neighbouring countries were punctuated with us singing less than angelically, and pit stops in car parks to make a quick sandwich in the kitchenette of the alpen-kreuzer, and a slice of ontbijtkoek spread generously with butter or margerine.<br />
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<tr><td class="tr-caption" style="text-align: center;">Runny batter, but it bakes out fine</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven</td></tr>
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While the butter is out, I find a mix of coconut oil and tahini really delectable. What with being 22 hours flying away from stores selling this lovely treat, I have modified a recipe that is a dead ringer taste AND texture wise to make it vegan and to stop the sad dipping in the middle that tends to happen during the baking.<br />
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<b>Ontbijtkoek</b><br />
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Ingredients:<b> </b><br />
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Dry:<b> </b><br />
300 gram rye meal (weigh after sifting out any grits) plus 1 tablespoon<br />
1 tbsp each of ground anise and cinnamon<b> </b> <br />
1/2 tsp each of ground ginger and cloves<br />
optional dash of nutmeg<br />
3/4 tsp salt<br />
1 tsp baking soda<br />
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Wet:<br />
280 gram honey flavoured agave*<br />
140 gram coconut sugar<br />
10 gram molasses<br />
120 mL hot water<br />
40 mL strong liquor**<br />
<br />
Method:<br />
Heat oven to 160-170 Celcius, around 350 F.<br />
Grease a small loaf pan with oil and lay a strip of parchment paper lengthwise to help remove the cake after baking.<br />
<br />
Whisk together dry ingredients in a medium bowl.<br />
<br />
In a small bowl, mix sugar with the hot water until it dissolves. Stir in the syrup, molasses and liquor and allow to stand a while to cool.<br />
<br />
Add the wet to the dry and stir until combined. If you want you can add finely chopped candied ginger here. Pour into the loaf pan and bake for 50-60 minutes until a skewer comes out dry.<br />
<br />
Allow to cool in the pan for 20 minutes, and then place upside down on a sheet of clingfilm. When it is almost cooled, wrap in clingfilm and store right-way-up on the bench or a chopping board. After a day or so the crust becomes sticky and it is ready to serve! <br />
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*if you do eat honey, just use that, or use a mix of rice syrup and agave if wished.<br />
**I like to use rum, coffee liquor, limoncello, but do NOT recommend whiskey or gin, they are too bitter. Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-54684558516904894432016-04-09T21:41:00.001-07:002016-04-09T21:41:38.872-07:00Guess who's back? The great vegan overhaul is coming...Hi dear reader chum. Thanks for dropping by.<br />
And hold on to your hats (yes, all your hats, for they will be blown away by this)....<br />
<br />
I am going on a pilgrimage through all my top childhood treats and giving them a vegan overhaul, so all us veggie-munchers can share the joy!<br />
Coming up are some Dutch classics, Edmond's goodies and general yums!<br />
<br />
Check in soon to find:<br />
<ul>
<li>ontbijtkoek (literally "breakfast cake")</li>
<li>fristi (berry yoghurt drink)</li>
<li>wickedly good custard</li>
<li>ginger crunch</li>
<li>haverruitjes (oat diamonds)</li>
<li>anzacs</li>
<li>anything else that comes to mind (<a href="mailto:marxysm@gmail.com" target="_blank">email</a> or comment suggestions!)</li>
</ul>
Already available is <a href="http://blueearthgrrl.blogspot.co.nz/2015/08/vegan-marzipan.html" target="_blank">vegan marzipan</a> if this post has given you a hankering for some yums...... <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibO9-MfyQ5mpM77Ohc05ow51vjNqLaaHYz5E8dXZOdCWmUbxYieyEQl7Y44ObaaMutul62plWHShVI3wS6cUW8XrSIOeBOXBrasaobgwKeCZfTGlinzpffKE4qGOKu7MwI5YVlwW3-O9c/s1600/20160410_153241.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibO9-MfyQ5mpM77Ohc05ow51vjNqLaaHYz5E8dXZOdCWmUbxYieyEQl7Y44ObaaMutul62plWHShVI3wS6cUW8XrSIOeBOXBrasaobgwKeCZfTGlinzpffKE4qGOKu7MwI5YVlwW3-O9c/s400/20160410_153241.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strange runny boozy batter becomes sticky sturdy cake extraordinaire!</td></tr>
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In the meantime, I shall weather the torrential downpour by fortifying with a mug of ginger tea (which gives excellent reason to dangle in a slab of chocolate and lap up melty liquid joy!Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-80833241652811148922015-12-25T17:57:00.000-08:002015-12-25T17:57:31.857-08:00iHerb discount! Happy shipping....Hey everybody.<br />
<br />
Geez it has been too long since I touched base with the free wanderers out there, those amazing people that stumble upon my unofficial online diary of kitchen success and other things! (That's YOU, dear reader!)<br />
<br />
In a nutshell: I have quit the job in deep-fryer-hell, and spend 99.9% of all my savings on some quality solo travel in Europe. I can hereby report that airbnb will save your eggplant-bacon and that couch-surfing is NOT a death trap but a commendable way to become sociable and get to know people you would otherwise never have met. And you will be all the better for knowing them too.....except creepy single Mexicans who try to get a girl ten years their junior drunk, offering shoulder-massages and sharing the couch-bed despite their profile stating "private room".<br />
<br />
Seriously....not cool (I drew a line the next night and insisted on the spare room, assuring him the lack of heating would not bother me in my alpine climate sleeping bag). So beware of that, I would say it is usually safer to stay with more than one person (flatters/travel buddy) or, if you're a single girl, though it is your right to travel alone and you are not "asking for it in any way", there will always be a bad apple in the tree......<br />
<br />
But I'll dedicate some proper picturesque posts (lovely alliteration there) to my stages of travel: Praha, Barcelona, Brussel, and some cool spots beyond Amsterdam most tourists wouldn't ever think of.<br />
<br />
Here though, I am still unemployed (ah wise cicada, little bird unbakery, please employ me!) and on the last dregs of savings. I shouldn't spend it.....<br />
<b>But then there is iHerb</b>.<br />
<br />
Online shop extraordinaire, cheaper than buying cool health goodies and foodie finds from NZ itself, since shipping comes at a niiiiice price.<br />
<br />
Heard of them, love them too? Well, grab yourself a $5 saving of your next splurge! <a href="http://www.iherb.com/?rcode=LKS468" target="_blank"><b></b></a><b><a href="https://www.blogger.com/null" target="_blank">Follow this link</a></b><u>,</u> or just type <b>LKS468</b> in the discount box when you check out. <br />
<br />
Oh as a note, I will probably have one post of just street art, which comes in more styles than there are stars in the sky. I will also post stuff on my <b><a href="https://www.instagram.com/marvelous.max/" target="_blank">new instagram page,</a></b> so give me a 'follow' and enjoy the pretty pictures, and little daily tidbits (<i>shameless self-promotion ahem)</i>.<br />
<br />
That was all about this, next up will be chocolate bubbly bar bonbons (I am still workin' out a name there....) so keep tuned, or just follow my blog, or subscribe (I don't even know) to be up to date on any new posts!<br />
<br />
Sit tight for 2016<br />
<br />
<br />Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-33616491512574941902015-08-19T23:34:00.000-07:002015-08-19T23:34:56.111-07:00Vegan MarzipanNow I am not an 80-10-10 follower. I tried it once, rawtill4 and all that.<br />
All I gained was three months of eating until feeling verrrrry uncomfortable, being constantly bloated, and gaining a few kilos. Impressive results indeed, I think it is safe to say that, contrary to what Freelee says, the lifestyle simply isn't right for everyone. This lovely blogger explains it quite eloquently in <a href="http://mindfullybliss.com/why-im-no-longer-hclf-or-rawtil4/" target="_blank">this post here</a>, so I won't blab on about it.<br />
<br />
But....there's nothing wrong with eating some delightful raw, low-fat treats now is there? Raw treats are generally vegan and gluten-free, so lots of people can enjoy them in moderation, a real crowd-pleaser.<br />
<br />
I don't see a downside folks, I really don't.<br />
<br />
Which brings us to this. A treat that brings back a whole host of nostalgic memories for me, of the festive season, cold winters and all the fun revolving around Sinterklaas (google is your friend).<br />
The usual recipe is almond meal, equal part sugar, eggs and some flavourings.....<br />
I kept the flavourings...and completely ditched the nuts and sugar.<br />
<br />
I kept it cheap, a simple blend of oats and dates, and those all-important flavourings of course!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodEJt1BhG1GKmeXYDC7BFitczvz5HiCurpxffkVVlUIlai5-UqsZ328HJhjkMLW73qsUgGTrHG6fjl9h6L0KS6cWear6tnM-BkxqraqbWQKUP56QAlM7-2ukslGRkm5GXqyzJ61gmWM0/s1600/IMG_20150819_153622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodEJt1BhG1GKmeXYDC7BFitczvz5HiCurpxffkVVlUIlai5-UqsZ328HJhjkMLW73qsUgGTrHG6fjl9h6L0KS6cWear6tnM-BkxqraqbWQKUP56QAlM7-2ukslGRkm5GXqyzJ61gmWM0/s640/IMG_20150819_153622.jpg" width="640" /></a></div>
<br />
<br />
Low-fat, no baking or eggs required!<br />
<br />
<b>Raw vegan marzipan</b><br />
<br />
Inredients:<br />
1 cup raw/whole/rolled oats*<br />
1 cup pitted dried dates<br />
1/2 teaspoon orangeblossom water**<br />
1/4 teaspoon bitter almond oil**<br />
1 tablespoon hot water<br />
a little lemon zest<br />
<br />
cacao powder, for dusting<br />
<br />
Instructions:<br />
Blend oats into a fine flour. Finely chop the dates. Mix remaning ingredients together. Add dates and your wet ingredients into the blender. Pulse until the dates are incorporated and it sticks together into a soft dough.<br />
Roll the dough out into two thin logs and roll through/ dust with cocoa.<br />
Refrigerate in a sealed container until firm, then slice into bite-sized pieces.<br />
<br />
*Rolled oats aren't raw, but they do blend easier.<br />
** These ingredients can be found in European and Mediterranean specialty stores, or in normal stores if you live in western Europe.Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-75346964484253956832015-08-19T23:15:00.000-07:002015-08-24T16:34:02.515-07:00Bounty Bar Fudge in a JarThat title has a lovely assonance, does it not?<br />
It's pleasing to say in one's head (tell me I'm not alone in that, please)...<br />
<br />
Of course, with a title like that. the content of the post must match.<br />
Well, I promise to deliver on that. What I concocted in my kitchen yesterday is a thing of beauty.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtrriBTTjX4ignJUSQuOwPQf7dt6ljTOXsyHD72Y7JDvAG5SwApAqsOs8xsLEpGXtLWAlqLu10S6z8eY4r-Qhdu77SOF8ZU9MNtM9w_2vBdMs2OTH2z8mslRun9iUDtWnZ_S-hnEc8wI/s1600/IMG_20150820_192801_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtrriBTTjX4ignJUSQuOwPQf7dt6ljTOXsyHD72Y7JDvAG5SwApAqsOs8xsLEpGXtLWAlqLu10S6z8eY4r-Qhdu77SOF8ZU9MNtM9w_2vBdMs2OTH2z8mslRun9iUDtWnZ_S-hnEc8wI/s640/IMG_20150820_192801_1.jpg" width="640" /></a></div>
<br />
Complex flavours that meld together and solidify into a spoonable fudge that melts on the tongue, thanks to the low melting point of coconut fats.<br />
The main players here are ROASTED coconut butter (too addictive for words) toasted oats, cocoa powder, and lashings of maple syrup. Add some oat milk to make delectable bounty bar cream in your blender. Just try to put it in the jar without sampling, I dare you. Because it is made with warm ingredients, the scent will inevitably fill your nostrils with toasty goodness! <br />
<br />
The toasting is non-optional, the anticipation will only make the finished product all the sweeter.<br />
<br />
<b>Bounty Bar Fudge </b><br />
<br />
Ingredients:<br />
<b> </b>2 cups coconut thread<br />
1/2 cup whole or rolled oats<br />
<br />
40 mL cocoa powder<br />
40 mL maple syrup<br />
120-150 mL oat milk<br />
pinch of salt<br />
optional: few drops of stevia or extra maple syrup<br />
<br />
Instructions:<br />
Preheat the oven to 150 Celcius / 300 Fahrenheit.<br />
Spread the coconut out on one pan to form a thin layer, and the oats in a seperate pan.<br />
Place both in the oven and toast, stirring every 4-5 minutes until the coconut is light golden. You can keep the oats in there a bit longer if need be.<br />
<br />
Now blend both together in a high-speed blender until super-smooth and runny.<br />
Remove from the blender, and place 1/2 cup of your coconut butter back in the blender. Add remaining ingredients to the blender, starting with just 1/2 cup of milk. Blend until combined. If need be, add additional milk in a slow stream with the blender running, watching until it becomes a slightly drippy consistency, a bit like cake batter.<br />
<br />
Sample for flavour purposes ;)<br />
<br />
Now you have a delectable spread/sauce, but if you are wanting fudge, more patience! Pour spread into a jar and refrigerate until firm. Get your spoon and savour. Oh, and I'm sure you'll find a purpose for the left-over coconut butter...<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQX822Mds7liQWklkOyrOL_96cxPxhCoZGA_kYsmCg8LB-HXhaSBc1fNu6lXf9OCzGGMmrOgOpivW4NHSqC5EGLkOzcZIh310AWHGwqxzfySGR9ahyphenhyphenGHxKeilNbRBdwI18MeLrODqInX4/s1600/IMG_20150821_120927.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQX822Mds7liQWklkOyrOL_96cxPxhCoZGA_kYsmCg8LB-HXhaSBc1fNu6lXf9OCzGGMmrOgOpivW4NHSqC5EGLkOzcZIh310AWHGwqxzfySGR9ahyphenhyphenGHxKeilNbRBdwI18MeLrODqInX4/s640/IMG_20150821_120927.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Action shot! For the win.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjft5EwNY1D8brzIATyPuNDAub8oSvIhzYN7Nj3K3fDvXEpGJ34UAhMqnJcZy4V-pc-WTxJkesEAu06LjJKbGUQz2sjxQt0ZeLNklc2IjEGRwRWc8o7fO6AISO0TEKoiEkvlI4yOjP0a8/s1600/IMG_20150821_120949_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjft5EwNY1D8brzIATyPuNDAub8oSvIhzYN7Nj3K3fDvXEpGJ34UAhMqnJcZy4V-pc-WTxJkesEAu06LjJKbGUQz2sjxQt0ZeLNklc2IjEGRwRWc8o7fO6AISO0TEKoiEkvlI4yOjP0a8/s640/IMG_20150821_120949_1.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ah, it's so beautiful!</td></tr>
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<br />
<b>Question: Have you ever walked in the rain, and actually enjoyed the moment?</b><br />
<br />
I was caught out in my shorts and Kathmandu polyester jacket today, and there were only seriously inadequate trees for shelter.<br />
I usually avoid rain at all costs, but having no shelter and a paper run to complete, I thought " you know what, let's enjoy the moment". A moment just is, and it is us who give it positive or negative connotations. By viewing the rain as cleansing and freeing, one can turn an unpleasant experience into a liberating one.Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-43757828849345359542015-08-17T19:03:00.001-07:002015-08-17T19:03:51.262-07:00Raw Ginger Crunch SliceAre you in your kitchen?<br />
Got your food processor ready?<br />
<br />
All you need are basic pantry staples here:<br />
<br />
<ul>
<li>Oats</li>
<li>Buckwheat</li>
<li>Coconut</li>
<li>Dates</li>
<li>Ginger ground</li>
<li>Coconut oil</li>
<li>any nuts you have on hand </li>
</ul>
I say basic because I would not be a happy li'l baker without them, but I digress....my tastebuds have been swinging from all things hummus to tomato and ginger, must be the early onset of spring (I'll be eating my words on the weekend, another low pressure system is cruising over the ocean!)<br />
Sadly, since Edmonds trusty recipe is ethically out of bounds for me, I had to create a recipe that wouldn't rely on that beautiful buttery slice topped with buttery ginger icing. And hopefully not use any sugar either, or processed white flour.<br />
<br />
No problemo.<br />
<br />
I used a recipe I have already tried and tested many times, from ohsheglows, and simply added ginger to that, and upped the "crunch" factor to match the "crunch" part of Ginger Crunch. And it came together beautifully.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrE_4NRK7g_iXjv45nAjt_cg_MxThc8UFF_uiPwINQdhNJe1byjYN8cygNb4iLfsLEvnG9MRi6cz-tYujos1VZPI3s5c1LikfI5s2zr7QpTydD_QtuhwdrVPvTD4u-PEZgF2cvrLZdUo/s1600/IMG_20150818_130353_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrE_4NRK7g_iXjv45nAjt_cg_MxThc8UFF_uiPwINQdhNJe1byjYN8cygNb4iLfsLEvnG9MRi6cz-tYujos1VZPI3s5c1LikfI5s2zr7QpTydD_QtuhwdrVPvTD4u-PEZgF2cvrLZdUo/s640/IMG_20150818_130353_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trying to use a different background each time, this is a pillow-to-be.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />
A creamy layer of caramel, mushy dates, whirred together with spices, sandwiched between a pleasantly biscuit base and a crunchy topping.<br />
All you need is a processor, a bowl and an 8" or 9" square pan. And patience....<br />
for the slice must set in the freezer for at least an hour.<br />
<br />
<b>Raw Ginger Crunch</b><br />
~16 to 20 squares~<br />
<b> </b><br />
Ingredients:<br />
1/2 cup coconut<br />
1/2 cup buckwheat<br />
1/2 cup nuts of choice (I used walnuts and brazil nuts)<br />
1 1/2 cups oats<br />
1 cup dates<br />
pinch of salt<br />
1/2 tsp ground ginger<br />
1/4 tsp ground cinnamon<br />
1/4 cup coconut oil, liquid<br />
<br />
2 1/2 cup dates, soaked few hours-overnight in 1 1/4 cup hot chai tea or water<br />
2 tsp ginger<br />
1/2 tsp cinnamon<br />
<br />
Instructions:<br />
Pulse first three ingredients together until roughly ground.<br />
Add oats and spices and pulse until it's a course crumb.<br />
Add dates (chop first if you need to) and pulse until broken down.<br />
Add the oil and pulse until it sticks together a little.<br />
If it is a little dry, add one or two teaspoons of water to help it stick.<br />
Reserve 3/4 cup of the crumb mixture, and press the remainder tightly into your pan (lined with parchment paper). Stick it in the freezer.<br />
<br />
For the filling, drain the dates (keep the soak liquid) and pulse with the spices until it comes together in a creamy paste. It should be a toothpaste consistency, so add water as needed.<br />
<br />
Spread the filling over the cooled base, using a moist rubber spatula to spread it out. Spread the reserved crumble mixture over the top, and pat don lightly to make it stay. Pop the slice back in the freezer for at least an hour, until it is set.<br />
Cut with a sharp knife or a pizza roller while in the pan.<br />
Voila, serve with steaming chai tea!<br />
<br />
<b>Question: Do you prefer raw or baked treats?</b><br />
I prefer raw sometimes since it saves electricity, but I also like to heat baked brownies with milk to make a quick chocolate pudding! Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-52950727552449649652015-08-13T18:48:00.001-07:002015-08-13T18:48:34.972-07:00Birthday CelebrationsIf we ignore the fact that I was born 12 timezones behind, in the afternoon, then we can say that today is the anniversary of my entry into consciousness!<br />
I say this since people get all teary-eyed looking at echo pictures of their pre-natal babies smiling or doing a jig, without knowing that the frontal cortex, the 'wakey' part of your brain, will not do bugger-all until birth.<br />
<br />
<continued a="" day="" later=""> </continued><br />
<br />
Apologies, but my physiology lecturer really hammered this message home.<br />
Excuse my bursting-people's-bubbles routine, I try to clamp down on my cynicism, since I should be all "whoohoo, I can legally drink and gamble in America!" since I hit the big 21 on Monday.<br />
<br />
The only thing I have noted as the years pass is my excitement and joy seem to decrease. When you're a kid it seems the last few weeks until you get cake, presents and collect your friends for fun and games are torturous. You make the invitations, agonize over the event you want (pools or gnome dress-up, or a treasure hunt?).....<br />
Now it is sort of more, well.....what do we have time for? Eh, a Monday, my friends are all busy today, so and so are at work, I am not the clubbing type. So I opted to have a good time with my family. A shop session with mum,popping tags hardout! $15 for a Goretex jacket aaannnnnnddd a Kathmandu polyester shell, I was gobsmacked. This just reminds us that shopping at family stores/ hospice/ thrift shops is far superior in terms of price, range and being a li'l more eco-friendly. <a href="https://www.youtube.com/watch?v=QK8mJJJvaes" target="_blank">One person's trash is another's</a> treasure and all that. Followed that up with some seriously delicious Korean dinner.<br />
<br />
Reminder to self, always check that the dish with tofu is actually vegan. This one came with egg, oh the shock! Luckily my dad has the appetite of a horse and the friendly staff made a beautiful customised bibambab after some explaining that crabs were considered animals too. I also enjoyed a fair share of side dishes: beloved kimchi and some potato cube things, hmmmmm.<br />
<br />
The dinner actually replaced the original ice-skating plans, because mum was recovering from terrible headaches that had lasted two whole days. So the actual meal I had planned was pushed ahead a day. Not that I minded, two days of extra-special meals? Bring em on!<br />
<br />
Vegan and super easy pilaf? Step up and take a bow!<br />
<br />
<b>Vegan Pilaf</b><br />
~serves 4~<br />
<b> </b><br />
Ingredients:<br />
1 cup brown rice<br />
2 1/4 cup water<br />
<br />
1-2 tbsp olive oil <br />
1 onion<br />
4 cloves garlic<br />
1 bell pepper<br />
4-5 cups mushrooms, sliced<br />
4 cups green beans<br />
a few teaspoons nasi spices *<br />
chili paste to taste<br />
2 tbsp soy sauce or coconut aminos<br />
1 can tomato puree<br />
1 can diced tomatoes in juice<br />
<br />
1 can apricot halves, drained and diced<br />
1 large, just ripe banana, sliced and diced<br />
<br />
Instructions:<br />
Bring rice and water to the boil, cover and simmer for 35 minutes. All the water should be absorbed, and the rice should be lightly chewy.<br />
<br />
In the meantime, heat the oil in a large pot, or a wok, over medium heat.<br />
Peel and dice the onion and cook until it becomes translucent. Peel the garlic and crush them into the pan. Cook for another minute until fragrant.<br />
De-seed and dice the bell pepper and add to the pan. Cook for a little while.<br />
While that is cooking, boil the green beans for 3 minutes until tender.<br />
Slide all the veges to one side and layer mushrooms onto the bottom of your pan, then push the veges over the mushrooms and cover the rest of the pan in mushrooms. Let the mushrooms cook until lightly browned on the bottom, then push them over to make space to lay more mushrooms.<br />
<br />
This allows all the mushrooms to brown and be super tasty!<br />
Now add the green beans, tomato paste and puree, and seasonings to taste.<br />
Cover and simmer until the tomatoes have heated through, and allow the flavours to mingle.<br />
Now stir in your cooked rice, apricots and banana.<br />
Don't stir it too much, or the banana will vanish ;).<br />
<br />
*Nasi spices can be mixed as follows:<br />
1 part cumin<br />
2 parts coriander<br />
2 parts laos<br />
2 parts ground ginger<br />
2 parts dried oregano/thyme<br />
1 part ground lemongrass<br />
<br />
Just stir together spices and store in an airtight spice shaker or container.<br />
<br />
<b>Question: How special is your birthday to you?</b>Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-80859640215930424452015-08-05T20:14:00.001-07:002015-08-05T20:14:49.409-07:00Vegan dulce de lecheJust a quickie today (just to clarify, NOT an innuendo, it can't help but sound like one).<br />
I am most jittery jumpy eager to share this li'l kitch adventure with you!<br />
<br />
<br />What comes to mind when one says "dulce de leche"? The name alone sounds decadent. It is made of milk-cum-suger-laden-syrup. Oodles of milk, boiled down with more milk powder and mountains of sugar to put candy mountain to shame.<br />
This treat becomes matured, if you will, by a slow caramelisation of the sugars, until you have spoonable caramel pudding-sauce.<br />
Ohmygoodness.<br />
<br />
Well.....I made it:<br />
<ul>
<li>easier</li>
<li>refined sugar-free</li>
<li>fast</li>
<li>vegan!?</li>
</ul>
Holy guacamole! I am psyched that it turned out good after the first try. Instead of stirring until my arm dropped off and the sugars caramelise, I simply used the true hero of all sweeteners: date. Free natural caramel flavour, sweetness AND fibre and minerals. Oh dates, how I love thee. <br />
So dates and nice plant-milk, and a drizzle of vanilla, a pinch of thickener, and you have a beautiful caramel sauce to slather your desserts in.<br />
<br />
<b>Datece de leche</b><br />
~one decent jar~<br />
<b> </b><br />
Ingredients:<br />
3 cups of your fave plant milk*<br />
3/4 cup of your fave dates<br />
1/2 tsp vanilla powder/essence<br />
1/2-1 tsp rice flour<br />
For jaw-aching sweetness, add 2 drops pure stevia or 2 tbsp honey/maple syrup <br />
<br />
Instructions:<br />
Bring milk and dates to a simmer, and leave for 10 minutes.<br />
Pour milk into blender jug through a sieve.<br />
At this point you can cool the dates slightly and remove any skins that have loosened from the flesh, unless your blender is super anyway.<br />
Add dates to the blender jug, and blend on high speed until super-smooth, about 1 minute.<br />
Pour your mixture back in the pan and set to a steady simmer or soft boil.<br />
Allow to cook down until it darkens from a tan to a deep caramel colour, and becomes slightly thickened. Now add vanilla rice flour and optional sweetener and continue to cook down until it becomes more gloopy. You can test it by placing a tiny spoonful on a cold plate and testing the thickness after a minute in the fridge. Once you are pleased with the consistency, you are done!<br />
Pour into a mid-sized jar and store in the fridge.<br />
<br />
*I used the words 'fave' since, with the condensing, all flavours intensify, so you want to be sure that is a good thing. I tried vitasoy soy + almond, oat + almond, and those were both pretty tasty!<br />
<br />
<b>Question: Any naming suggestions? Datece de leche sounds cool but spells out awkward ;3</b><br />
<br />Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-18172027388862740812015-08-05T02:30:00.000-07:002015-08-05T02:30:20.202-07:00The Itch and Tomato RelishI had a quite serendipitous occurrence this morning.<br />
As with my inability to work steadily up to any deadline, there are several travel problems to straighten out: changing my flight back, finding places to stay or go...I can partially blame the website for being difficult to work with! (haha shiftin' dat blame)<br />
<br />
<b>Anyway.</b><br />
What occured I have dubbed "the itch", after the episode of House I watched.<br />
The general theme of said episode was that House had personal issues he was actively avoiding instead of addressing them. At the same time, he had a bite that was "bugging" him, itching when the problem drifted through his mind.<br />
<br />
Following that episode, I had my usual night of varied dreams: about playing hockey again, dealing with strangers that I 'knew' in a weird dark castle. Then, as I was drifting awake, a very vivid and real feeling dream.<br />
In this dream, I got up and went to the bathroom to wash and brush my teeth, and noted that when I opened my mouth, all my teeth were corroded and stained with ridges where my braces used to be, and one fang and one molar had a large dark area that, when I touched it, came away on my finger like apple spread.....ewwww<br />
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<br />
I freaked out and rinsed my mouth, and then those teeth were completely gone, and my tongue felt the gums, and THAT is when I jerked awake to find my face was lying uncomfortably on my knuckles.<br />
<br />
This dream related to the fact that I had been putting off going to the dentist to make sure all my teeth were ship-shape before going abroad. My mother had cautioned me that it really sucks having tooth trouble in the plane or a foreign country.<br />
<br />
So I thought I'd share that because my subconscious is basically screaming GET YOUR BUTT INTO GEAR WOMAN. Moral of the story: don't put stuff off, because it will nag away in your mind until you address it.<br />
<br />
<b>Moving on.</b><br />
Rolling off the back of eating all the tomato relish slathered on crunchy nice things, I had a crack at making my own.<br />
And. Pulled. All. The. Stops.<br />
I roasted the onion, garlic, and veggie leftovers in a humble dressing. I added sun-dried tomatoes since we had that and no tomato paste. Then I heated and squished canned diced tomatoes, plonked in the roasted goodies, and went to town on souring, sweetening and spicing.<br />
Yield is two small jars of tangy yumyum.<br />
<br />
<b>Tomato Relish</b><br />
<br />
Ingredients:<br />
1 brown onion<br />
4 cloves of garlic<br />
handful wilting veggies (I had a few mushrooms)<br />
1 tbsp olive oil<br />
1 tbsp red wine vinegar<br />
1 tbsp soy sauce<br />
some oregano<br />
<br />
2 cans of diced tomatoes in juice<br />
4-5 sundried tomatoes, finely diced <br />
2-3 tbsp red wine vinegar<br />
1-2 tbsp sweetener (like honey, maple syrup, something intensely sweet)<br />
1 teaspoon dijon mustard<br />
mixed spice, or cinnamon, ginger, coriander, cloves<br />
paprika and cumin<br />
<br />
Instructions:<br />
Heat oven to 200 celcius ~400 fahrenheit.<br />
Peel and slice onion into rounds. Peel and halve garlic. Dice your fated veggies.<br />
Place in a ceramic dish. Mix the next 4 ingredients and pour over the vegetables. Cover in tinfoil, prod a few holes in it and cook in the oven for 50-60 minutes, until the onion and garlic are properly soft.<br />
Pulse the roasted mush in the food processor.<br />
<br />
Crack open cans of tomatoes in a saucepan, and squish contents between your fingers to break up the tomatoes. Stir in the roast vegetables and dried tomatoes. Place pan over medium heat and bring to a steady simmer.<br />
Now add the vinegar and sweetener, adjusting to your preferred sour/sweet balance. Add a pinch of the paprika and cumin. Incrimentally add mixed spice or pinches of the list of spices until it pleases your taste buds. Stir in mustard to taste. You can add chili paste for extra heat here.<br />
Cintinue to cook your relish until it reaches a pleasingly gloopy consistency.<br />
Take off the heat and pour into your jars.<br />
<br />
Enjoy with raw vegetables, crackers, on peas and chickpeas,.....go nuts!<br />
<br />
Brace yourself for another post verrrry soon, my take on dulce de leche, but no sugar, milk powder or cream required!<br />
<br />
<b>And since I am wanting to share today, progress shots!</b><br />
This is a mandela that I have been chipping away at for a while now.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_bE11G5jULIu-WX7MsDRW4PnjDFzCtDhcDdz-hP3nLX3h30vI8sUZD_aVqrSOYM8Zij0tsWFqPFx-klMrNCPfrzmz_88gSGJTIWs9ZEQV_MH2X3qPMNVeFqPxuGaln9LQXYR-UZjOO8/s1600/IMG_20150805_211325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_bE11G5jULIu-WX7MsDRW4PnjDFzCtDhcDdz-hP3nLX3h30vI8sUZD_aVqrSOYM8Zij0tsWFqPFx-klMrNCPfrzmz_88gSGJTIWs9ZEQV_MH2X3qPMNVeFqPxuGaln9LQXYR-UZjOO8/s640/IMG_20150805_211325.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am open to suggestions for the blank petals! I used a zentangle called betweed on the smaller petals.</td></tr>
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<b> </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UAXGSP9Fd2c9a8EMMVXwsLwQCmGcKazFqtmn7aafhQfSO7NXGtYGU7cW6gl-UVA7y3B6jkh688Ew5qafGdhYo6Dp4gleMi7S50Nlmi9AtNWaRE3cfOeEg0zwMPg7Aa02-XpKMJxWYKM/s1600/IMG_20150805_211424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UAXGSP9Fd2c9a8EMMVXwsLwQCmGcKazFqtmn7aafhQfSO7NXGtYGU7cW6gl-UVA7y3B6jkh688Ew5qafGdhYo6Dp4gleMi7S50Nlmi9AtNWaRE3cfOeEg0zwMPg7Aa02-XpKMJxWYKM/s640/IMG_20150805_211424.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And here's to letting everything inspire you, these were water patterns on the bus window. The blue is what the window wiper creates in its wake, the bottom left is the rain streaking over the passenger windows, and the bottom right is someone rubbing condensation off the window.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b> </b><br />
<b> Question: Have you ever had the universe, or your dreams, re-enforcing things you ought to attend?</b><br />
<b>And what inspired you to pick up a pen and make pretty t'ings? </b><br />
<b> </b><br />
<br />Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-16981805273227663372015-07-30T00:18:00.002-07:002015-08-05T01:47:19.372-07:00Tropicana Berry Icecream and Deadline AddictionI have a problem....<br />
It's a biggie, impacting stress, grades among things.<br />
Allow me to bare my soul here, because: I suffer from <b>deadline addiction</b>.<br />
<br />
I live for those last few (usually THE last) day before the due date.<br />
The insane rush to fit weeks of work into mere hours, to reference (thank you bibme.org, for saving me the effort) and above all, that endorphin release, the bleary pride and triumpth at handing it in, clicking submit or publish. And then the rest of the day, feeling on top of the world.<br />
<br />
Invincible.<br />
<br />
But this is all very stupid in retrospect.....getting the due date wrong spells disaster and late submissions (yes, there have been cases).<br />
I was silly enough to think my blog wouldn't be a part of this, but oh, is it ever!<br />
Ergo, my plan of attack to kick this festering addiction to the curb: scheduling. In this case, getting posts ready, so Wednesday morning involves a final grammar-check and some photo hustling only.<br />
<br />
We shall all see how well that pans out, it would be good to master my laziness before I enroll in more papers next year. Who knows, I could be an A student! :D<br />
<br />
And to congratulate myself for this decision, reward comes in the form of yumminess. Namely, a big bowl of creamy, fruity, exotic nicecream.<br />
Bananas and mango base. Vibrant boysenberries. A large dash of raw cacao, and a dash of cardamom, all blended up with some creamy rice milk.<br />
<br />
Bliss, come celebrate the tropics with me!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24C0SvqwFbj6y-eDO4QEE0S9otr2mfbKj8ZaT22kyJNOMDdyBSu1o98nsA1cvsDDARQd0CxdvMtSilqknVIBcXDuOTY5eP8_KihefEKDaZIS0UyZ2BuY4KGRv6luTX-mGrbwoULfa2WI/s1600/IMG_20150728_145813.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24C0SvqwFbj6y-eDO4QEE0S9otr2mfbKj8ZaT22kyJNOMDdyBSu1o98nsA1cvsDDARQd0CxdvMtSilqknVIBcXDuOTY5eP8_KihefEKDaZIS0UyZ2BuY4KGRv6luTX-mGrbwoULfa2WI/s640/IMG_20150728_145813.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serves one.....aww you can share if you wanna</td></tr>
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<br />
<b>Tropicana Berry Nicecream</b><br />
Ingredients:<br />
2 large frozen bananas<br />
1 <u>ripe</u> mango (can be frozen or fresh)<br />
few handfuls frozen boysenberries<br />
1 tablespoon raw cacao<br />
a pinch of cardamom<br />
a dash of plant-based milk (or coconut cream, yum!)<br />
<br />
Instructions:<br />
Throw it all in your high-speed blender and blend it up all nice and smooth.<br />
Stick in a spoon. You could drizzle some cacao-date-milk-tahini combo sauce all over the show....just a thought.<br />
<br />
<b>Question: Can you relate to leaving everything to the last day, the last hour?</b>Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-53609563586236016392015-07-23T04:03:00.002-07:002015-07-23T19:16:00.548-07:00My Current ObsessionsThis post I will dedicate to things I've been munching on like there's no tomorrow, and some new trends that are emerging in what I've been making.<br />
<br />
Everyone I love goes away (in the end) to uni, and I am left wandering how to fill my time when I myself am not actively stressing my brain over truckloads of new material......<br />
This phenomenom arises when one takes a break from uni (a mere half-year away from graduating! Is that insane or what?) to finally leave the southern hemisphere and use some of those hard-earned savings to create unforgettable memories (and photographs) and broaden one's mind.<br />
Phew, that was a very roundabout way of sayin' I'm gonna jet-set my way to Europe (see the family) and travel to my heart's content!<br />
<br />
I feel that stirring in my bones of impending awesomeness, but until September rolls around, I have to keep busy.<br />
<br />
So I've been experimenting with putting strange ingredient combinations in my mouth, so I could report back to you, dear people, any breakthroughs in flavour.<br />
<br />
You're welcome.<br />
<br />
For starters, sweet things:<br />
Banana, sliced in half, and sandwiched together with sweet chilli relish and a healthy lick of peanut butter. The interplay of savoury sticky peanut butter, moist banana and the light burn from the chili are just orgasmic!<br />
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<tr><td style="text-align: center;"><a href="http://www.mind-over-batter.com/blog/wp-content/uploads/2012/02/oreo-no-borderbananawithpeanutbutter2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.mind-over-batter.com/blog/wp-content/uploads/2012/02/oreo-no-borderbananawithpeanutbutter2.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not my picture, but it illustrates the point well.</td></tr>
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<br />
Apple, sliced. And a beautiful dip from ground oats nuked with plant milk, sweetened with a little molasses and stevia, and spiced with cinnamon and vanilla. This solves the problem of toffee apples quite well. You know, eat all that toffee encrusted skin and you are left with half a verrrry sour apple.<br />
<br />
Also, crunchy things:<br />
Raw cauliflower florets are actually very scrummy. Especially if you layer the top with peanut butter and tomato relish. I was rather shocked to uncover it was reminiscent of chicken sate (without the chicken naturalmente). Otherwise, dip in hummus (and more relish mwahaha).<br />
<br />
The raw munchies are really in my snack circuit, I have also been loving carrot sticks, dipped into hummus and the like, or an easy dip or roasted pumpkin, cumin, nutritional yeast, hummus and relish (slight cheesiness here).<br />
<br />
Last but certainly not yeast, layering sprouted mung beans (or cauliflower rice) on EVERYTHING: savoury sandwiches or crackers, on soup, straight up....hmmmm.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDPgUZoE7_NRRiPEyt3ZmWHuDg22Tp_8onH6RxEj0huz1byh1hGxJhI93loGuO9jXl1-oTqtdcVeHBtyin_m_Ict1Y_X4Pb9FfIrlEP4ZLjcceXpSCMPRZhiX1PzK2NCvMSNN4I9necw/s1600/IMG_20150723_183745.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDPgUZoE7_NRRiPEyt3ZmWHuDg22Tp_8onH6RxEj0huz1byh1hGxJhI93loGuO9jXl1-oTqtdcVeHBtyin_m_Ict1Y_X4Pb9FfIrlEP4ZLjcceXpSCMPRZhiX1PzK2NCvMSNN4I9necw/s320/IMG_20150723_183745.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner with a side of cauli/parsley rice, a nice tangy compliment to creamy soup.</td></tr>
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<br />
Lastly in the snacks is Lindt 90% chocolate. It is definitely an acquired taste, I like to melt it in my tea, although leaving it on the cup rim while I grab a book has twice ended in catastrophe!<br />
<br />
<br />
<b>On the art front:</b><br />
I've been really cranking my way through an excerpt from Enchanted Forest: An Inky Quest and Colouring Book for an 'adult art competition'. Oh boy, I bet so many of us mature adults lwt our inner child out of the basket here. maybe that's why crafty children are so chilled out, they unknowingly have daily therapy by putting strokes of vibrant colour on paper. I certainly really enjoy it, once I stop agonising over every colour choice and just use my instincts. I sort of don't want to hand it in, I want to keep it, it is my pride and joy!<br />
<br />
Cats are finally reaching completion, I seem to burn out just before finishing all those stripes on my cat's flanks....and in the meantime, doodling patterns of rain on windows, and the pattern my hair makes when I press it against the condense covered shower cubicle....water is on my mind it seems!<br />
<br />
So, stay tuned for an art dump sort of post, and some recipes that are spiced out of this world!<br />
<b> </b> Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-67077466985077940612015-07-15T22:05:00.002-07:002015-07-21T19:49:30.237-07:00Banana Chocolate Nut Butter Loaf, the Great Strawberry Transplant & vacaciones miniMy post is a day late. For shame. I hang my metaphysical head here.<br />
But I bringeth a yarn of the great strawberry patch migration!<br />
<br />
Being in winter, we have allowed our vegetable patch some R&R, which is supposed to improve the yield the next season. However, in the meantime, our 6 strawberry plants have been busy doing some shifty almost sci-fi takeover of their whole bed. Steadily sending out probes, creating clones and extending their reach into parsley territory.<br />
Yikes!<br />
<br />
We want the bumper strawberry haul naturalmente, but the lowest bed is not ideal to cover with our iron mesh, hence....the transplant.<br />
A large portion of the newer clones were lovingly transported to the next bed, and given a lifestyle block of space. <br />
They do look chuffed at all this personal room, if that is even possible!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXp6piufc66xLk96Tcc1JoLLRDr1IdE4riEBFFeotoKcp5-5Z7pJVIrdjASBjb3ohMhBEdnT5rr-F4Xs_KAFgQ7R8XxlppSBb3gfpUG4r7EEM0gsprrwwEVAoT34SKW07rtVBXCBugio/s1600/IMG_9390.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXp6piufc66xLk96Tcc1JoLLRDr1IdE4riEBFFeotoKcp5-5Z7pJVIrdjASBjb3ohMhBEdnT5rr-F4Xs_KAFgQ7R8XxlppSBb3gfpUG4r7EEM0gsprrwwEVAoT34SKW07rtVBXCBugio/s320/IMG_9390.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The parsley can breathe again...</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHOSJcWTHux7H9t8JHKhDdvkVr6ZthPabUQ3hBOQluzQ33UWobLFaavxlxdCLlCH_Kcm4AW-OrNV6NTmjXsATonF4WyPE4IcKuY968uiCHXy3IF6yUqWokwzHaUNEZFmmX8mOwzMo7SM/s1600/IMG_9392.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHOSJcWTHux7H9t8JHKhDdvkVr6ZthPabUQ3hBOQluzQ33UWobLFaavxlxdCLlCH_Kcm4AW-OrNV6NTmjXsATonF4WyPE4IcKuY968uiCHXy3IF6yUqWokwzHaUNEZFmmX8mOwzMo7SM/s320/IMG_9392.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Behold the difference!</td></tr>
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<br />
Why was I late? Well....basically I was feeling staler than french bread after a night in the oven, having spent the last few weeks between home and work. I needed a change of pace, to freshen up my mind, blow out the cobwebs.<br />
So I joined my mother on the way to visiting her sister. Since all my cousins are attending to universities 200 to 800 km away from the nest, it's just my aunt and uncle. Oh, and their well-trained rescue dog and two cats. So it was really quiet, but nice. Their house is in a quiet suburb, almost rural, on the edge of a sandspit, surrounded by hills and forest. I always feel at peace there, like the only things I have to mind are the rhythms of the tide, if I wish to stroll along the rocks. (<a href="https://www.youtube.com/watch?v=JB2EiHOB0Mw" target="_blank">Nature, enter meeeeeeeeeee</a>)<br />
<br />
My mother + her sister also have started a business selling home-made Dutch goodies, so I helped out with that, but never fear, I also made a new recipe before I left.<br />
<br />
I saw chocolatecoveredkatie has a new peanut butter chocolate banana bread. I wanted to make it, but was lacking apple sauce and liquid sweeteners (and peanut butter)! So instead I adapted <a href="http://www.onegreenplanet.org/vegan-recipe/peanut-butter-chocolate-marble-cake/" target="_blank">this recipe</a>, slashed out most of the oil, didn't marble (cos ain't nobody got time fo' that) and voila.<br />
<br />
A forgive my tardy, banana cocoa loaf. Incredibly soft, just a little moist, gluten-free AND vegan to boot. Slather a slice with fresh berries and almond butter....just a thought.<br />
<br />
<b>Banana Chocolate Nut-Butter Bread</b><br />
makes a small loaf<br />
<br />
Ingredients:<br />
Dry <br />
1/4 cup rice flour<br />
2 tablespoon coconut flour<br />
3/4 cup buckwheat flour<br />
1/2 cup <u>nice</u> cocoa powder <br />
1/2 tsp baking soda<br />
sprinkle of salt<br />
dash of vanilla, cinnamon<br />
optional pinch of cardamom and turmeric<br />
1/2 tsp guar gum or other stabiliser, if you have it<br />
<br />
Wet<br />
3/4 cup mashed banana<br />
2 tablespoon coconut oil, melted<br />
1/4 cup nut butter (I used tahini of course)<br />
1/2-2/3 cup brown or coconut sugar<br />
few drops of stevia for a super-sweet loaf<br />
3/4 cup plant-based milk (I used rice milk)<br />
<br />
Optional: Some finely chopped nuts, chocolate...... <br />
<br />
Instructions:<br />
Preheat oven to 180 celcius (that's around 350 fahrenheit).<br />
Grease and line a small loaf pan. <br />
Mix wet ingredients in a medium bowl.<br />
Sift over all dry ingredients and stir until incorporated.<br />
At this point you an add the optional chocolate or nuts.<br />
Pour into the loaf pan, and bake for 42-48 minutes, until the top feels firm and a skewer comes out with just a few crumbs on it.<br />
Allow to cool for 10 minutes in the pan.<br />
Remove from the pan and cool on a wire rack.<br />
Slice and serve!<br />
<br />
Notes: the banana flavour intensifies the next day, and using roasted nut/seed butter gives a nice accent.<br />
<br />
<b>Question: What do you do to rejuvenate your mind when you get in a rut?</b>Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-34712224924263224772015-07-10T19:51:00.000-07:002015-07-10T19:51:01.924-07:00Chocolate avocado mousse and cat pictures part 2Writing this as the sun peeks over the cupboard and half-blinds me, while warming my eyelids. A high pressure system has cleared the skies to that infinite blue. Combined with a sheltered nook on the northern face of my house, lying on a towel, I was a happy chappy.<br />
<br />
Nothing compares to the warmth of the sun, the way it envelops all the exposed skin. It feels like a glow that you absorb and then shine back out, if that makes any sense. Or this is just gobbledygook, my sun-overdose induced rambles!<br />
<br />
Ah, where was I?<br />
Yes, the cat challenge! I will upload the photos of my most complete works so far, available for your pointers and thoughts.....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dAvfGoh8XW9hUSA9ORQ4gLGl0i0bTPQO8HXI4bLRTt2_qm0yKXPLlBIgS8lZAe2NR3radWIs99p5NfRWeIT1SSKjLI4c_XmRUVqN8bQdQwkGLCChz4oNN0Nqm7rVfu4F8yVaOAd5No4/s1600/Sir+sketch.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dAvfGoh8XW9hUSA9ORQ4gLGl0i0bTPQO8HXI4bLRTt2_qm0yKXPLlBIgS8lZAe2NR3radWIs99p5NfRWeIT1SSKjLI4c_XmRUVqN8bQdQwkGLCChz4oNN0Nqm7rVfu4F8yVaOAd5No4/s400/Sir+sketch.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first sketch, based on a photo where I had placed a hair tie on his face to tease him.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPU9M_Jp4qPRYV-r-J-eBDIJ52Yuzw5XWfOj-lq8PqNCYGIszytdHBqCvzu6IzjBw9zuqfSiqi9FGeDcf8g5AqlIs05_rd51_dqEtZ8OPxqtg3PS0-cYerbdkw-8Y8p2do1tIkFylXlM/s1600/sirneko.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPU9M_Jp4qPRYV-r-J-eBDIJ52Yuzw5XWfOj-lq8PqNCYGIszytdHBqCvzu6IzjBw9zuqfSiqi9FGeDcf8g5AqlIs05_rd51_dqEtZ8OPxqtg3PS0-cYerbdkw-8Y8p2do1tIkFylXlM/s640/sirneko.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And I called it Sir Neko, since I made the hair tie a monocle, and created a funky background using tea and coffee. The rest was a couple of pencils, and acrylics for the monocle and whiskers.<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FqBJo36ivriyYsWT20YaNTu-EMAKhyphenhyphenfvmZdFV5WC6oTiTt6kH-_OgY6CuTf4EimRtRcEr7ZhRN4l77Q_lDRHSYkIcyPcZGeRfrjgdm5w3Lyu_XlIXw9Gtd0rOkhbgRnBCCtr3wOzL0w/s640/photoneko.png" style="margin-left: auto; margin-right: auto;" width="640" /> </td><td style="text-align: center;"> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Annnnd I attempted photorealism here. I really wanted to capture the shading and proportions as accurately as possible.His side still needs some work though...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyv3JdiiRAZLguacQCXXuX44Y0Ql1mn4tak7tDDD5OMKyjx9nJ2X7w-9z2387LHflN5VlLjvWfNG4bCOft6sBThZY6oh0dT1ZmcPpJIibsQ0Kk_npz12bqL5BiUdfpzrB7D4n7Od-ngRk/s1600/nekopen.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyv3JdiiRAZLguacQCXXuX44Y0Ql1mn4tak7tDDD5OMKyjx9nJ2X7w-9z2387LHflN5VlLjvWfNG4bCOft6sBThZY6oh0dT1ZmcPpJIibsQ0Kk_npz12bqL5BiUdfpzrB7D4n7Od-ngRk/s640/nekopen.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally, the sketch and then I traced it and will be finishing off the markings in pen, and shade with light-blue watercolours. It's quite fun using pen, since the line, once made, is permanent.</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b>Question: Do you think putting your plans online helps you follow through?</b><br />
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Personally, knowing that people are expecting an avalanche of cat art keeps me going!<br />
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Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-25927137356441154942015-07-08T04:16:00.000-07:002015-07-21T19:51:35.509-07:00Chocolate avocado mouse and cat pictures Part 1Killer post, right? Daily dose of chocolate and (hopefully) cute cats.<br />
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My forays into aquafaba experiments have led me to make effortlessly eggless cookies, several not half-bad brownies, and lately, greatly improved vegan chocolate mousse. I'm sure if you've ever compared vegan mousse to the stuff made with oodles of cream and eggs, you may have lamented that it is nigh impossible to create the rich airy fluff without the eggs.<br />
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Not anymore, my friends. Not with aquafaba to be your egg-white saviour!<br />
(<a href="https://www.youtube.com/watch?v=e8X3ACToii0" target="_blank">I just wanna saaaaaave yooouuuuuu whoa-oa whao-ao</a>).<br />
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<b>Chocolate Mousse</b> <br />
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Ingredients:<br />
1 reed avocado<br />
1/4-1/3 cup cacao (you could use my <a href="http://blueearthgrrl.blogspot.co.nz/2015/05/quick-cacao-topping-for-connoiseur.html" target="_blank">cocoa nib blend </a>here)<br />
1/4 cup brown rice syrup<br />
pinch of salt<br />
1 tsp vanilla extract<br />
optional: a few squares dark chocolate, melted <br />
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5 tbsp aquafaba (I used cannelini aquafaba)<br />
1 tbsp maple syrup<br />
4 tbsp erythritol/coconut sugar/ cane sugar<br />
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Instructions:<br />
Blend avocado, cacao, syrup, salt and vanilla in a small food processor until smoothly blended. I used the small bowl of my two-bowl Magimix processor. If you wish you can blend in some extra chocolate for a richer flavour.<br />
In a ceramic/glass/metal bowl, beat the aquafaba until it is starting to become pale and fluffy. You can add a pinch of a stabiliser (guar gum, cream of tartar etc.) to help it froth up.<br />
Slowly, while beating on high speed, add your granulated sweetener, and mix until the crystals dissolve. Hopefully you will achieve stiff white peaks*.Beat in the maple syrup.<br />
Carefully fold the chocolate mixture into the aquafaba until just incorporated.<br />
Allow to set in the fridge for a few hours, and enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitx6aQOBDJDrJ9DCUIpUe8yi1xgyL01f2z5uZHgtpHB_3dm8pPQrgnGJpfbOcb3PB-aN3Pu0XtFQjqDTjsrcD8FA0vVA3mIAXtVGyj8TCPbzgqH8VOLR6V_HlvsDC3yiNJfgEGcXXuPXY/s1600/IMG_9360.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitx6aQOBDJDrJ9DCUIpUe8yi1xgyL01f2z5uZHgtpHB_3dm8pPQrgnGJpfbOcb3PB-aN3Pu0XtFQjqDTjsrcD8FA0vVA3mIAXtVGyj8TCPbzgqH8VOLR6V_HlvsDC3yiNJfgEGcXXuPXY/s320/IMG_9360.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poured on the chocolate mixture, where it rapidly began sinking into my fluff!</td></tr>
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*I found that liquid from canned unsalted cannelini works the best, as it has the least beany flavour, and I like to believe, a higher protein content than chickpea aquafaba. It makes better meringue anyhow, and since the proteins do the binding.....<br />
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And consider this part 1 of the post, since the lighting today was nowhere near satisfactory to showcase the complete drawings so far, which include a "sir Neko", an attempt at photorealism, and the start of a pen and ink pic. Furthermore, some zen-tangle style art, just because I'm quite excited about that!<br />
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See you tomorrow, this little baker needs shut-eye (nawww, that made me think of that <a href="https://www.youtube.com/watch?v=-0Fbfo33mXs" target="_blank">really heart-full scene from treasure plane</a>t). No, no films Max, off to bed wit' me.Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-59398864135504601112015-06-29T19:52:00.000-07:002015-07-04T18:09:10.676-07:00Coconut cookie barsWhat happens when you are low on the beloved tahini? Make coconut butter on the cheap!, Just take coconut shreds and blend to drippy butter in yer trusty kitchen appliance, couldn't be easier, so you don't have to burn a hole in your pocket to obtain a teeny jar of the branded "creamed coconut".<br />
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I love coconut butter, because it behaves so uniquely as a strange fusion of nut butter and coconut oil. It doesn't oilify (yes, I invented that word) your baking because of the solids, and turns to rock at room temperature, making it ideal for raw goodies. In baked goods, it acts as a binder, but is a lot lighter than nut butters. It creates something chewy and crumbly, but not heavy, and infused with that sweet coconut flavour.<br />
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Why did I run out of tahini nobody asks? Well, stress goes in two directions when it comes to how I manage.<br />
Hypothesis 1: I shall work madly around the clock until the work-load seems manage-able.<br />
Hypothesis 2: I shall eat my way through these dark times, constant fuel for my hyper-active neurons!<br />
......and hypothesis 2 was tested this time around, to work through my exam mishaps. I cannot say I felt very flash when I hit the pillows, but I slept smoothly through my food baby. I consider myself professionally good at sleeping, having mastered sleeping in a series of <u>unconventional places:</u><br />
-Curled up on the back seat of a bus.<br />
-Wedged in an economy class aeroplane chair.<br />
-Sitting slumped in a lecture theatre.<br />
-Similarly, sitting in a lecture and resting my forehead on the hard spine of my book.<br />
-Lying on concrete (as long as the sun is cozy!)<br />
I pride myself on conking out under 5 minutes, although I do feel mild shame that I cannot focus when the lecturers are teaching an incredibly fascinating subject, and with amazing energy at 8 AM or 3 PM.....<br />
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<b>Anyway...</b>the recipe! alternative butter based like my other cookie bar recipe, but quite diverse flavour, and a chewier texture, with buds of crunchy cacao nibs which goes oh-so-beautifully with coconut, a sort of fruity flavour <br />
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<b>Coconut Cookie Bars</b><br />
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<b>~use an 8 in square pan~</b><br />
<b>16-20 serves, dependent on how you cut it </b><br />
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Ingredients:<br />
1/2 cup coconut butter<br />
2 tablespoons coconut oil<br />
1/4 cup plant-based milk (I used rice)<br />
1/2 cup dark brown/coconut sugar<br />
1/4 cup maple/brow rice syrup<br />
1 tsp cinnamon<br />
1 tsp natural vanilla essence<br />
2 tablespoon + 2 teaspoons ground flax<br />
4 tablespoons water<br />
1 cup oat flour<br />
2 cups oats<br />
pinch of salt <br />
1 cup dates (chopped)<br />
1/4 cup cacao nibs (or more...)<br />
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Instructions<br />
Preheat oven to 180 celcius/ 360 fahrenheit.<br />
Grease and line the tin with parchment paper. In a small bowl, mix the flax with the water.<br />
Melt the coconut butter and oil in a small pot over a low heat. Add the milk, sugar and syrup and allow to reach roughly body temperature. Now you can safely mix said ingredients without awkward separation. Add the flax egg, cinnamon and vanilla and gently stir through.<br />
Add all remaining ingredients and stir until combined.<br />
Pour mixture into the pan and flatten with a spatula or similar.<br />
Refrigerate for at leat 1/2 hour.<br />
Bake for 30-35 minutes until the top has coloured nicely.<br />
Allow to cool <b>completely</b> before slicing in the tin with a sharp knife (or you will have tasty crumble topping instead).<br />
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Oh, and of course, some updates!<br />
It turns out cats are vindictively hard to draw on the quick. Wellllll, go hard or go home, I endeavor to keep chipping away at the pictures I have started, keep an eye out for some progress shots!<br />
The yoga is definitely the easier part. It isn't hard to find just 15 minutes (or more) to devote to it every day, whether it is a <a href="https://www.youtube.com/playlist?list=PLOevJ4ubx1R2LokG_zgR1dIbk0SXtEGGh" target="_blank">YouTube</a> tutorial or revisiting our gaiam dvds. Fingers crossed the left side split will become doable later on (SO close!).<br />
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Furthermore, my recent kitchen ventures have led me to experiment with aquafaba (find out more about what the heck that is <a href="http://aquafaba.com/" target="_blank">here</a>), and has yielded me with a chocolate mousse to rival Edmond's cookbook! Maybe a sneaky extra post on that near the end of the week!<br />
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<b>Question: Have you tried the hopped on the aquafaba bandwagon?</b><br />
<br />Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-78750197170587181202015-06-24T03:40:00.001-07:002015-06-24T03:40:31.700-07:00Kitchen flops, exam fails, and cat shenanigansMy last post was a bit rushed, did you notice?<br />
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Hopefully not.<br />
I try to treat my blog posts better than any assignment (last day rush) or exam (two-day 'cram-n-dump' fest). Now that the madness of finals are behind me (for this semester) I can invest more time in pursuits of passion, such as crafting delightful art and recipes to share!<br />
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On that note, here comes the sorry tale of my first metaphorical culinary face-plant.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjh_WFDAhlesYisUMDf0wKeM_Lie2m7gfw375TDYC7Kkf9YCAiYflBaa_cIwEy0cUZ_kUIukZcSIobNuBRRJ0s2txhAsTPFD-IJ8Dv0Xcmkvy9INtd1S1vv3jSGmhPzjbCSl_aS6dNH0z/s1600/PCG+4%253A4%253A11+LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjh_WFDAhlesYisUMDf0wKeM_Lie2m7gfw375TDYC7Kkf9YCAiYflBaa_cIwEy0cUZ_kUIukZcSIobNuBRRJ0s2txhAsTPFD-IJ8Dv0Xcmkvy9INtd1S1vv3jSGmhPzjbCSl_aS6dNH0z/s1600/PCG+4%253A4%253A11+LR.jpg" width="320" /></a></div>
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<a href="http://www.kingarthurflour.com/blog/files/2014/01/cocoa1.jpg" target="_blank">Let's talk brownies.</a> Everyone either has that recipe handed down from wise grand-parent to the excited and proud child, or otherwise trawls the internet, or the books, for that ultimate brownie recipe.<br />
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It could be a bitter, dark, oozy brownie, like thunderstorms over the ocean.<br />
It could be a tall, sweet, spongy delight, like an angel's cupcake, coated with lashings of ganache, or otherwise a chewy-candy concoction, akin to those often found in la cafe. <br />
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I have a balance between these qualities I seek. Something with a crackly top, a slightly chewy, fudgy interior, but not so moist that it requires forks or sticky fingers to devour. (I'm looking at you, Nigella!) Oh, yeah, preferably NOT a total oil 'n' sugar-fest, and absolutely vegan (maybe gluten-free). Suffice it to say I am still looking....<br />
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I tried something risky last time. I attempted to combine two very different recipes, to my own detriment. I used both this flourless chocolate cake one, and tried to brownify it by mixing in features of this deelish (but too cakey and not bitter enough) brownie recipe. I somehow made the most tasteless dry brownie in the history of oat flour!<br />
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Ever the realist, I soaked the lumps in a chocolatey syrup and stuffed them in little homemade chocolate casings. So from a brownie flop came mini cake-cups, and patched up my damaged bake-esteem.<br />
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Then the very next week came another <b>massive fail</b>, one quite embarrassing for a third year.....I failed to read my exam timetable properly.<br />
In full-cram mode, I was stuffing lectures in my noggin about cancer when <b>lo and behold</b>, I checked the timetable and observed, 7 PM before the 9:15 AM exam, that it wasn't up next, or even after the next.......I had crammed the wrong content! So now it remains to be seen how the marks pan out O-0<br />
Otherwise I will have extra time to get acquainted with the campus.....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9nsUhNgyw6HtYSu6InbIJINMrgyQkO-P7SVzj1v5EZbzaLEwR_o0RYWfYLV7pD5Xuu5FO10At5ZPfELUrx0JBWQeW7OeaHW0yxr2k21ABPgxFus4eRSou_WiDzCIfZ13CzEMzO37kxo/s1600/uni+fails.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9nsUhNgyw6HtYSu6InbIJINMrgyQkO-P7SVzj1v5EZbzaLEwR_o0RYWfYLV7pD5Xuu5FO10At5ZPfELUrx0JBWQeW7OeaHW0yxr2k21ABPgxFus4eRSou_WiDzCIfZ13CzEMzO37kxo/s400/uni+fails.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It has it's pretty moments, in between the noise and bustle, funky bathrooms and lack of proper heating.....</td></tr>
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<b>Seeing my imminent freedom</b>, I will be quite derailed without that structure and learning every week. So I have created the 30 day cats-and-yoga challenge.<br />
Much like yoga challenges, this involves a daily yoga practice, AND a daily depiction of my cat in some medium. The theory is that, much like I used to draw faces everywhere, drawing my pretty beastie will become second nature. Not to mention finally putting the few thousand or so pictures of his sexy tummy and cool stares to use. So prepare! I will try to add an additional weekly update of the cat-folio.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq7_mS_4E2pqqEyitTlsbubjMPwY1irWsNbTC21ydj_-dZEsuy7GPbn7cRX5tGx1gbn6LszDKnzpLitoY2XJ1mLpcpqfIGyZafFv84FOS6QsC7srRqC1yP6LieAKxmzmbYsdQMB4X3D0/s1600/neko+roll.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq7_mS_4E2pqqEyitTlsbubjMPwY1irWsNbTC21ydj_-dZEsuy7GPbn7cRX5tGx1gbn6LszDKnzpLitoY2XJ1mLpcpqfIGyZafFv84FOS6QsC7srRqC1yP6LieAKxmzmbYsdQMB4X3D0/s320/neko+roll.png" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that belly though, awwwww</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b>Question: What do you do when your days lose all struggles? How do you deal with the epic fails that just happen sometimes?</b>Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com2tag:blogger.com,1999:blog-4422629763339555211.post-73340678817680817362015-06-17T04:08:00.000-07:002015-07-04T18:09:10.689-07:00Basil pesto with a twist.A vegetable patch shows it's real worth when you avoid buying those (probably sprayed) 'gourmet' pricy herbs from your local supermarket. It was so worth hacking out our clay-covered-with-ferocious-grass patch and painstakingly crumbling the hardened clay together with sand and compost (and worm-farm-magic-coffee-brew). I may have moaned extensively whiling away a few of my millions of summer days, but I can look back and say <a href="https://www.youtube.com/watch?v=eLDWhn8HZfY" target="_blank">pull yourself t'gether</a> grrl! (hehe Edna). I'm sure mother dear still did well over half the work single-handedly, with us chipping in when pressured.<br />
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So, plant your own herbs! They are so precious when you know you've raised them, almost like little plant children. In my case, it is a bunch of basil plants that flourish thanks to my efforts to stop it sprouting flowers. It is those fragrant leaves I'm after!<br />
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So, I'd say 80% of people either like or love pesto, and the remainder must just seriously dislike basil (what's their problem? no, I kid, love you all :D ). Hence, having the ability to make this at home is a risk, considering traditional pesto contains up to a cup of oil, plus additional nuts and parmesan! The solution? Just skip the oil, adding only a spoonful for a creamy touch or rounded flavour. Then smear it on your <a href="https://www.youtube.com/watch?v=p62rfWxs6a8" target="_blank">slice of wonderbread</a>, and head on back to bed (bad-bad paraphrase).<br />
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Before I type anymore cringe-worthy material, onwards! The recipe!<br />
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<b>Basil Pesto with peas</b><br />
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Ingredients:<br />
4 cups lightly packed basil<br />
1 cup steamed peas<br />
1/2-1 cup lightly toasted cashews or walnuts <br />
1-2 tsp miso paste<br />
1 tsp garlic powder <br />
cumin and pepper to taste (I used about 1 tsp cumin)<br />
juice of a lemon for some zest! <br />
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Instructions:<br />
Blend the basil and the steamed peas to a chunky paste in your blender.<br />
Add in nuts and seasonings and blend until combined, and the nuts begin to break down.<br />
Add water, lemon juice, or a drizzle of oil until it reaches the desired consistency.<br />
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That's all!<br />
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<b>Question: Have you ever stopped to really look at how beautiful the clouds can be? They were spectacular today!</b>Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-19708055768542262002015-06-11T17:06:00.000-07:002015-06-11T17:10:04.390-07:00Some doodle art and a logo<div class="separator" style="clear: both; text-align: center;">
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As promised, here comes some quick art that I've sneaked in my study time!<br />
Lack of printer = best possible digital photo and some GNU image manipulation, so <a href="https://www.youtube.com/watch?v=wAwJEH78l2I" target="_blank">bear with</a>. Oh dear, got sidetracked (but I do so love <a href="https://www.youtube.com/watch?v=UTf17cmPl0I" target="_blank">Miranda!!!</a>) A bit scatterbrained today, but it's been a bits and bobs sort of day all around, people coming and going, switching between study, procrastiblending and lumberjacking our firewood (yes those ARE all words as of now). Since lectures have ceased for the "study times" my days have lost their structure. I just don't know what to do with myself: my shifts at the place I call hell in a deep-fryer are at random times, I take naps in the sun, have lunch at 11 or 3....I wonder if all students feel like that after 12 weeks of rigid timetable adhesion?<br />
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Ramble aside, some art! I have been cracking away at a nice header image, so I have crafted the following with my favourite super-pointy ball-point.<br />
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I used my own arms as a reference to keep the
proportions in whack.</div>
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As soon as I am in presence of a HQ scanner and hash out how, I
endeavor to header my blog with this, I may even add some
fancy-schmancy vine-work on the right.....<br />
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And the following: the sort of thing I draw on my hand or arms
when creativity strikes me at inappropriate times (mid-lecture for
instance). Did my best to draw it from my hand onto paper, using a
variety of coloured ball-points.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJCUOauwlnMNzHPcUV22VgDIv2yQD9fmUDk6KBt7vF1-nvdjG9jXrMrEpD1TfAWJ7FJgBRsedNXfulhsWJYi8nIUuPPLsmVzOZckXieyzrLY_On5rzuizHgArnmnAGCSAVOZADsw0fMY/s1600/flower.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJCUOauwlnMNzHPcUV22VgDIv2yQD9fmUDk6KBt7vF1-nvdjG9jXrMrEpD1TfAWJ7FJgBRsedNXfulhsWJYi8nIUuPPLsmVzOZckXieyzrLY_On5rzuizHgArnmnAGCSAVOZADsw0fMY/s640/flower.png" width="534" /></a></td></tr>
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Used colour select to paste each aspect onto a
clean white layer using GIMP.</div>
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I do have a sort of all-over-the-place style, varying from
detailed painting to scratchy pen-art, with some geometric designs
and zen-tangles in between. The holidays approach fast so I will soon
have all the time to pretty-up my posts with some of my work!<br />
<b>Question: Wat are your thoughts on my logo design? Fitting/too
plain/too complex/anything, any feedback appreciated!</b><br />
<br />
<br />
<br />
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<br />Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-69493340911289155602015-06-09T21:27:00.001-07:002015-07-04T18:09:10.687-07:00Carrot and Squash Sun-soupWinter's barely lifted her chilly head and stretched her spine and already I am struck with melancholy.<br />
<br />
I am, and always will be a summer girl. I was born in summer, the months around my birthday ought to be filled with long warm holidays. Oh, hello southern hemisphere. August is the pits of winter is it? At least in a temperate climate.....never a snowflake, but plenty of grey skies and keening winds, and bouts of lashing rain (the water tank couldn't be better though, mucho de agua amigos!) (oh boy, am I ever ready to fly to beautiful Espanol, but my *travel* is not until spring). Waking up with notable swollen lymph nodes and a "frog" in my throut was just the cherry on my self-pity-sundae.<br />
<br />
But you aren't here to read my soliloquy of moans right?<br />
Rather, let me give you something to feast your eyes on, and fill your stomach with beams of sunshine and health! A recipe in a beautiful hue of orange, best consumed piping hot, with an undertone of those warming spices I love; ginger, chilli, mustard (okay, mustard is a seed, so sue me).<br />
And because you use the steaming water, no nutrients are lost, all the lovely vitamins and minerals remain in the soup. The base of the soup is carrots and squash, two veges that pretty much contain all the vitamin A you need a day (<a href="https://www.youtube.com/watch?v=7t6B5w5jIdI" target="_blank">that rhymed</a> hehe), as well 10-20% of your daily vitamin B3,6,9, E and K, and a good dose of potassium, phosphorous and manganese!<br />
<br />
Get this in your belly (and have a tissue handy, this will clear your nose!).<br />
<br />
Sun-soup<br />
~serves 1~<br />
~simply increase quantities to serve more~<br />
<br />
Ingredients:<br />
1-2 large carrots, roughly cubed<br />
1-1 1/2 cups cubed peeled squash<br />
1/2-1 tsp sambal oelek (chilli paste)<br />
1 tsp fresh grated ginger<br />
1/4-1/2 tsp hot English mustard<br />
a dash of cumin, if desired<br />
<br />
<br />
Instructions:<br />
In a small pot, bring a shallow layer (2-3 cm) of water to the boil.<br />
Place carrot and squash in the steaming basket, into the pot with a lid on it.<br />
Steam for 7 minutes or so, topping up water if needed. The carrot should be tender if you bite into it.<br />
Place the steamed veggies and the rest of the ingredients in the blender and blend until smooth. <br />
With the blender running, pour in the boiling water until desired consistency is reached. Taste and adjust seasonings as you like!<br />
Serve in a your favourite bowl, and you could top with some chickpea croutons or serve with a nice hunk of bread.<br />
<br />
Note: if you want to mellow the heat and amp up the creaminess, add some coconut cream while blending, or pour over the soup in a pretty swirl.<br />
<br />
<b>Question: Do you suffer the winter blues? Or do you appreciate the cold as a reason to bundle up and take long hot baths?</b><br />
<br />
<br />Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-29130637274221805772015-06-03T03:49:00.001-07:002015-07-04T18:09:10.671-07:00Almond berry cheesecake bars (raw) (vegan)I may have promised an art post, but this can't wait.<br />
I mean, what are the chances that a blender experiment turns out to be <b>this</b> good?<br />
<br />
How was this recipe created you ask? Well I was determined to see if I could make some raw vegan cheesecake filling (even though these American "cheesecakes" are not to my liking at all, gimme a kwarktaart (or 'quark') any day), you know, with cashews and whatnot, but without the customary bucket of coconut oil. I have nothing against coconut oil, but cashews alone are pricey enough without addin' some fancy oil that I also need to condition my hair or make chocolate!<br />
<br />
Ergo, I instead tried agar and irish moss gel, and a dash of coconut butter (made the cheap way of course, straight from the blender). I added lemon and balsamic for tartness, vanilla and bitter almond oil for flavour, and sweetened with rice syrup and stevia. Mmmmm, velvety goodness. I couldn't really justify eating the whole lot with a spoon, so add a base and a topping and here we are!<br />
<br />
So, we have an oaty base, velvety cream, berry jelly and a thin chocolate shell. It doesn't just <b>look</b> pretty folks, it is pretty scrummy too.<br />
Perfect for a nice elaborate weekend bake-off, set some time aside and enjoy!<br />
<br />
~Note: soak cashews before-hand for minimum 1 hour, and if using, make irish moss gel...<br />
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<br />
<br />
<br />
<b>Almond berry cream bars</b><br />
~use an 8 in brownie pan~<br />
~serves 16 or so~<br />
<br />
Crust:<br />
1 cup oats<br />
1/3 cup fine coconut<br />
1 cup dates<br />
cinnamon<br />
cacao nibs (optional)<br />
2 tablespoons coconut butter (melted)<br />
1-2 teaspoons water<br />
<br />
Blend oats until almost flour. Add in coconut, cinnamon to taste and nibs if using. Blend until combined. Chop in dates and blend until dates are also finely chopped. Add in remaining ingredients, adding water as needed to make a crumbly mixture that sticks together if you pinch it between two fingers.<br />
Press into a pan, lined with parchment paper both ways.<br />
<br />
Filling:<br />
1 1/2 cups cashews, presoaked<br />
zest and juice of one lemon<br />
1/2 teaspoon balsamic vinegar<br />
1/2 cup brown rice syrup*<br />
few drops of stevia<br />
1 tsp vanilla<br />
few drops of bitter almond oil<br />
1/3 cup rice milk<br />
1/2 cup irish moss gel OR 1/2 cup rice milk boiled with 1 teaspoon agar<br />
3 tablespoon coconut butter (melted)<br />
<br />
Simply blend all ingredients up to the rice milk on a high speed until velvety smooth. Blend in the gel or the agar mix. With the blender running, add the coconut butter. Pour filling over the base and stick in the freezer.<br />
* Can also use maple syrup, in which case omit the stevia.<br />
<br />
Berry topping:<br />
1 1/2 cups blueberries, fresh or frozen<br />
1/2 teaspoon balsamic vinegar<br />
1 tablespoon brown rice syrup<br />
3/4 teaspoon agar <br />
<br />
In a small pot, heat the berries, vinegar and syrup over a low heat and mash the berries. Bring to a simmer and sprinkle over agar. Stir until the agar has dissolved and the mixture has bubbled. Take the pot off the heat and allow the mixture to cool to warm. Pour over the filling and smooth out with a spatula.<br />
<br />
Chocolate shell:<br />
2 tablespoons coconut oil<br />
1 tablespoon tahini or coconut butter<br />
2 tablespoons raw cacao powder<br />
1 tablespoon maple syrup, or brown rice syrup<br />
<br />
Melt coconut oil over a low heat, and stir in chosen "butter".<br />
Whisk in the cacao, and then stir in the syrup. Pour over the berry layer, carefully spreading it.<br />
<br />
Leave the slice in the freezer 4 hours minimum, before slicing with a sharp knife. Use a hot knife to melt through the chocolate layer first if you want a clean cut.<br />
<br />
<b>Question: do you like this format for my more complex recipes? Is it easy to follow or does it leave you scratching your head?</b> <br />
<br />
I'll upload the result once the internet even out!<br />
And there it is! <br />
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Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-65314341562364365852015-05-27T01:17:00.000-07:002015-07-04T18:09:10.681-07:00Winter Warmer Rice PuddingFor all us southern hemisphere folks, this jumps the gun a bit, but as I have included chestnuts, they hit their peak around Autumn anyway,...so yes, this post is still seasonally appropriate.<br />
<br />
This is what happens when I am home alone a few days and the usually pleasant March-May weather swings like a meteorological tantrum from stable and sunny to depressingly gray, with wind and rain lashing the house with a fury matched to none, and temperatures plummeting below the mid-teens (yes I realise some people would still find this pleasant, the nutters) before I had even fetched my winter wardrobe and heavy blankets from the attic. (Phew, long sentence alert.) In this misery, of course the only solution for me is mushy hot comfort food, eaten while bundled in fleece while streaming episodes of House (only the <b>best medical drama ever created</b>) with all the lights switched on.<br />
Sadly, supplies were a little thin on the ground, since no car + no money = no grocery runs. However, constraints foster creativity, according to <a href="https://blog.bufferapp.com/7-examples-of-how-creative-constraints-can-lead-to-amazing-work" target="_blank">this</a> fascinating article, and so it was for me. I noted the four cups of accidently fermented, pre-cooked brown rice (I'll explain 'nother day), and the apples and carrots (the only things left in the fresh produce section of the fridge), and a little bowl of chestnuts that I had lovingly chopped, steamed and peeled two days prior. And the cogs started turning....<br />
<br />
Initial thought: "If I include rice and veg, it is basically dinner right? Dinner can be sweet!"<br />
So I whizzed up some nut milk, threw mushed chestnuts and rice in a pot with a dash of spice, chucked in carrot for the dinner qualification, and apples and dates because yumminess and in no time flat: a steaming, creamy pudding was born.<br />
<br />
<b>Winter Warmer Rice Pudding</b> <br />
serves one lonely person with a big bowl<br />
<br />
Ingredients:<br />
1/3 cup pre-cooked rice<br />
1/3-1/2 cup cooked chestnuts<br />
1/2 tsp cinnamon<br />
1 cup brazil nut/cashew/almond milk (1/2 cup more if needed)<br />
5-6 pitted dates (no, not medjools, just the normal cheap kind) <br />
1 carrot<br />
1 apple<br />
<br />
Method<br />
Chuck chestnuts, rice, milk and spice in a pot. Allow to warm until steamy on medium heat, stirring occasionally. In the meantime, finely chop dates, grate the carrot and apple. Add remaining ingredients into the pot, and cook. Stir and watch until <strike>you can't bear it anymore</strike> the carrot is pleasingly soft. Place into a large bowl.<br />
Garnish with a little shredded coconut, cinnamon or orange zest if you wish and devour!<br />
<br />
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PS: I made a scarily terrible night-time shot of this concoction, please excuse our "warm white" lighting.....<br />
PPS: Art post is in the works! Will be very excited to share.......Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-5876089379802195502015-05-23T18:16:00.001-07:002015-07-04T18:09:10.674-07:00Basil hummus (low-fat, vegan)Some days (okay, most days) I have trouble (read: find it impossible) to make a decision on what to make. It began when I was very young, and would take much too long deciding on what spread to put on my morning sandwich (a situation worsened by the vast array of spreads available for the average Dutch child).<br />
Take my last weekend: I admired the flourishing of the beloved basil plants despite some of them growing at a 45degree angle after the last storm.<br />
I realised it was time for a batch of pesto. Those leaves were ready for the harvest.<br />
<br />
<b>But wait.</b><br />
There were chickpeas in the cupboard, a large jar of tahini, and surely that meant it was hummus time? (doo-doo, doo-doo <a href="https://www.youtube.com/watch?v=otCpCn0l4Wo" target="_blank">can't touch this</a>) Trapped in indecision, I went for option C: make both,....at the same time, in the same blender. A.k.a. make basil hummus!<br />
<br />
A quick internet wander uncovered that this idea had been done to death, but I decided, with a complete lack of nuts in the pantry, and in the interest of keeping it cheap-a-cheap to make, I would go my own way.<br />
<br />
So <a href="https://www.youtube.com/watch?v=FsovOr3lzic" target="_blank">no nuts</a>, no gallons of fancy oil, and going easy on pricy tahini, and making the best of one lemon, and behold my creation!<br />
<br />
<b>Basil Hummus</b><br />
<br />
Ingredients:<br />
1 can of chickpeas, drained (keep that <a href="http://aquafaba.com/" target="_blank">aqua faba</a>!)<br />
~1 cup packed basil leaves<br />
1 tablespoon tahini<br />
1 lemon, completely juiced<br />
1/2 tsp paprika<br />
1/2-1 tsp cumin<br />
1/2-1 tsp garlic powder<br />
ground pepper to taste <br />
optional:<br />
1 tsp miso (because yum)<br />
1 tbsp tomato paste (creates tanginess)<br />
few sprigs coriander and mint (adds freshness)<br />
<br />
Instructions:<br />
Place chickpeas, basil, and all the other ingredients in the processor and pulse until the consistency is a just little chunky. Taste and adjust seasonings as you wish, you can add some of the chickpea water if it is too thick.<br />
<br />
Notes: The<a href="http://aquafaba.com/" target="_blank"> chickpea water</a> can be used as an egg replacer! 3 tablespoons for one egg. If you beat it with sugar it becomes meringue/fluff, cool huh?<br />
If your lemon didn't yield enough juice, then use a fork to scrape some of the pulp into your hummus (keepin' it thrifty yo!).<br />
<br />
Now slather your B-E-A-utiful hummus on toast, crackers, salads, dinner, anywhere! I'm sure you'll find many things easily spruced up with a layer of this on top.<br />
<br />
<b>Question: Do you suffer from massive indecision in the kitchen? How do you work with that?</b>Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0tag:blogger.com,1999:blog-4422629763339555211.post-91784170762665501322015-05-21T00:58:00.000-07:002015-07-04T18:09:10.695-07:00Quick cacao topping for the connoiseur I could not resist an additional post this week!<br />
If you have ever hesitated over starting a blog believing your pool of material to write about was easily drained (that metaphor!) then think <b>again.</b> <br />
<br />
Ever since I ploughed through my fist nerve-wracking post, it seems I am bursting at the seams for topics, recipes, art experiments,...you name it, I've thought it!<br />
<br />
This causes a slight conundrum, I have 7 posts in draft status and add one every few days. This leaves me no choice but to slip in an extra post every once in a while, while the ideas are still fresh in my mind, and especially when concerning a simple recipe. So simple in fact, it is more of an idea, one that can be utilised as an ice-cream flavour or topping (who needs instant hot chocolate now?) or anything else that could use a marbling or sprinkling of this fruity, yet still rich cacao blend.<br />
<br />
I'll cut the blather short now (sometimes blogging goes as thinking does, my fingers fly over the keyboard with all the thoughts pouring out, albeit with two-finger typing) and hey presto! <br />
<br />
<b>Rich cacao blend</b><br />
<br />
Ingredients:<br />
1 cup cacao nibs<br />
1 cup cacao powder<br />
optional: a few scoops of maca/lucuma/mesquite as you please<br />
<br />
Instructions:<br />
Simply pulse all ingredients in a blender until the cacao nibs break down into powder (or grind up the nibs in a spice or coffee grinder and stir in the other ingredients).<br />
<br />
Notes: thus-far I have used it to flavour and top mango banana icecream (see Emily's ode to that magic <a href="http://www.thisrawsomeveganlife.com/2015/05/mango-banana-ice-cream-sundae.html#.VV2Qnfavjz9" target="_blank">here</a>) added it to berry smoothies, added a pretty dusting on some of the raw slices I play around with.<br />
<br />
<b>Question: do you find that inspiration overflows when you have finally committed to sharing your ideas with people? Let me know!</b>Blue Earth Grrlhttp://www.blogger.com/profile/04462773094217856137noreply@blogger.com0