The Texas heat has been creeping higher and higher. The humidity has been no joke either. Sometimes when I come in from working out in the gardens spreading mulch and weeding, I admit, sometimes it’s too hot to cook an extravagant meal over the stovetop. This gazpacho is delicious, refreshing, and easy!
I stumbled across green gazpacho at a local juice bar.It was most refreshing on a hundred and three-degree day.While it was like a glorified smoothie and slightly on the sweet side, I went home to try and replicate a slightly more savory version.Perfect for a summer day!
1 pound grapes (removed from stem)
1 English cucumber, peeled and chopped
2 small Avocados, chopped
1 tablespoon of mint, minced
1/2 tablespoon of basil, minced
1/2 tablespoon of cilantro, minced
1 tablespoon of Chardonnay
Salt pepper to taste
Combine all ingredients in a blender and blend until smooth
Chill before serving
Garnish with olive oil and cracked pepper
If you like a little more bite you can add jalapeño or a dash of cider vinegar, lemon, or lime.
Before I moved out to the country, my ability to grow my own food was fairly limited. I had potted herbs galore, but past that, veggies weren’t really an option. One food I learned to grow at home was alfalfa sprouts. In fact, now that we’re starting our little farm, we have these on hand all the time! It only takes a matter of days, it’s simple and incredibly delicious. All you need is a mason jar, sprout seeds, and a piece of cloth, fine mesh, or one of the fancy lids that I used. (I got my lid at Natural Gardener in Austin, TX).
A couple notes before getting started: I highly recommend you purchase USDA Certified Organic Seeds. A lot of seeds are treated with chemicals and you do not want to ingest them. Also, if you’re a sprout fanatic, maybe get two jars going and stagger them so you have fresh sprouts every couple of days.
Scoop 1-2 tablespoons of seeds into the jar
Fill the jar with water until the seeds are suspended and covered an inch or two
Let them soak 8-10 hours
Drain/strain the water out of the jar
Rinse the seeds and give them a swirl then drain again
Leave the jar tilted upside down so that the water can drain out the jar (Leave a paper towel underneath or, what I do, is leave it on my dish mat to drain)
Rinse and drain twice a day (AM and PM) for roughly 3 days or until sprouts are full-grown
When the sprouts are ready, remove from container and rinse thoroughly to remove seed hulls
Store in a closed container in the fridge for several days.
These are great in salads, sandwiches, and tacos! If you have any questions, please don’t hesitate to contact me. Let me know how it goes… or in this case, grows!
I don’t know if I took a moment to brag at all, but I must have been a good girl for 2019 because I got some pretty awesome gifts. One of which was a fermentation pot. While some of you may crinkle your nose at the thought of anything fermented… you’ll find me over here doing a little dance dreaming of all the fermented goodies I’m about to hunker down and make.
Since it had been about six years since I had made sauerkraut I started off with a basic, I mean basic, sauerkraut recipe for my first batch. Cabbage and salt. Let me tell you, while simple, this batch was a-bubble-ing during the fermentation process! Whoo! Think of all those probiotics!
I’ve already started my second batch, which will be appropriately named “The Zesty German.” The Zesty German contains cabbage, caraway seeds, red chili flakes, and garlic… lots and lots of garlic. In fact, my kitchen smells of sweet fermenting garlic and I can’t help but giggle with giddiness every time I open that particular cabinet.
I’m already planning my next batch that will contain purple cabbage and beets! Stay tuned for recipes in the next sauerkraut blog!
It has now been a little over a week since I have finished the Kickstarter Cookbook. It was definitely an undertaking and I learned a lot about myself. I like to bite off more than I can chew, every bit of pun intended. At first, this little cookbook was only supposed to be a little pamphlet or mini-cookbook. Of course, I got carried away with the spectacular idea of “go big or go home.” I began compiling over 100 recipes, photos, etc.
What was I thinking?! After being talked off the ledge, I reigned it in and put together a reasonably sized book for the Kickstarter Incentive. I am incredibly pleased on the final product and believe I have something worth bringing to publishers for a bigger project as well as the potential for more books down the line.
If you donated to my Kickstarter a couple years ago, please make sure to check for updates from Kickstarter. To access the cookbook, you must check your email for the link and password for the cookbook download. The emails come from Kickstarter, not me, and are titled “Project Update: #6, etc.”. If you are having trouble accessing the link, please email me at firstname.lastname@example.org. If you’ve moved or haven’t completed the initial survey, please update your information so I can get your incentive to you.
I’m very excited to be getting these out to you so I can begin focusing on the next steps. Thank you for your continued support!
Mindfulness matters. To be mindful, according to Merriam-Webster is to bear in mind or inclined to be aware, but how often are we really mindful? More often than not I know I grind through my to do list one item at a time, responding to texts with rapid fire speed, and inhale meals without tasting it because I’m too busy to sit and enjoy it. The only thing I mind is completing everything I set out to do, very rarely do I feel as if I am aware on a deeper level. That being said, when I got contacted for a recent commission the name definitely inspired me to get back to just maybe being a little more mindful.
A couple years ago, I worked at the Auguste Escoffier School of Culinary Arts here inAustin. I had no idea how many wonderful people I would meet working there. I have stayed connected with many of the students and I can’t tell you how inspiring it is to watch their stories and culinary adventures unfold. One student I stay in touch with, Lana, has recently started her own business. As someone that has taken the plunge to running her own business, it’s fair to say, I have a little bit of a soft spot for other like minded lady entrepreneurs.
Lana has recently launched the Mindful Bowl project. The Mindful Bowl is a buddha bowl inspired meal prep service. Perfect for folks that are on the go who aren’t exactly mindful about what they’re putting into their bodies all the time…. Hmmm, like me?
Lana reached out to me for a custom towel with her branding for her start up. I was more than happy to team up and provide a little prop action to spruce up her photos. Although, with all the natural color from those veggies, I’m not sure how much a towel will offer. (insert winking emoji here).
Please support Lana by liking the Mindful Bowl on Facebook and Instagram (@mindful_bowl)!
I don’t know anyone that likes to be sick. I think most would actually prefer to be at work or school than be home in bed. I rarely get sick and when I do, it’s at the mercy of allergies. This past week was one of the times I feel victim to seasonal allergies with a serving of mold allergies. There was a stretch that I slept for 24 hours, not an exaggeration, which drove me to go to the doctor. Something I avoid at all costs because I know it always results in antibiotics. On three, 1, 2, 3,…. UGH!
I’m on the mend, finally. I have an urge to move around the house, cook, and get back to making things. While I still a have limited energy, the sun has been such a driving power… and the salsa music… and the coffee, of course, the coffee.
I have my next batch of jam simmering away (details soon) but I just have to share some of my kitchen creations, as of the last few months I have felt completely uninspired in this department.
Indian food is my favorite. Hands down. It’s what I consider comfort food at its best. A world of complex flavors that warm the soul. Saag Paneer (spinach & cheese) is my go to when I am feeling blue. It has been tough to find a recipe that I like, but, believe it or not, I nailed one down! Of course, I amped up the amount of ginger, garlic, and spice, but it’s a good one! (Click here for the recipe)
Ok, so I can’t drink at the moment due to being on antibiotics, but boy, oh boy, this one is going to be a treat once I’m in the clear to have an adult beverage!
2 cups of white rum + 1 cup pineapple + 1 tsp. red chili flakes = cocktail in 2 weeks.
I’m hoping for some sweet and spicy goodness! Just add club soda!
Juice, Juice, Juice
I really like to say that I am not a picky eater. I was raised to eat what was put in front of me, because there are starving children all over the world. Admittedly, there are a few things I just cannot stand: my grandmothers hot red sauerkraut with vinegar being at the top of that list. Raw celery, number two. If I have the opportunity, I pass on cooking with parsley or munching on a green apple. Feeling under the weather lately and having no appetite, I know that parsley and green apple are so good for you, so I bent my rules.
(4 Granny Smith + 1/2 bunch Parsley)/juicer = DAMN!
I’ve made this 3 times this week! That has to say something about how good it is, right?