Foraged Summer Feast

mushroom harvestWe’re into August already, but this weekend was the first one that really felt like summer. Our good friends Jill and Joe came up for a visit, and reminded us of the pure joy that can only be found in a full day with absolutely nothing to do.

group
We took a long nature walk, talked about our dreams for the future, and ate really, really good food.
breakfast

During our walk in the woods, they showed us how to look for coral and oyster mushrooms. We harvested them and added them to our CSA chanterelles and black trumpets. We then paired them with our new favorite pasta recipe, good Pecorino Romano, fresh heirloom tomatoes and basil.

Pasta dinner

Oh, and big goblets of Wild Sumac Margaritas!

sumac margarita

This dinner was the perfect nod to summer’s bounty. I insist you find some good mushrooms, good friends, good tequila, and make this immediately before summer starts to disappear.

 

Foraged Summer Feast

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Sweat the Sweet Stuff

I have a sweet tooth that once ate through a solid chocolate Easter bunny closer in size to a real bunny in less than 24 hours. I was told I ate so much chocolate it turned my eyes brown. But since becoming a health coach & learning more about the crazy, addictive, and harmful effects of sugar, I know it’s a vice I’ll always have to keep in check. But I’ll never completely try to banish it. Everything in moderation.

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“After the 12th one they get good” Salt & Vinegar Chickpeas

FULL DISCLOSURE: These will not magically make chickpeas taste like salt and vinegar chips. Unfortunately, I went into this baking project assuming just that. They will, however, make chickpeas taste a lot better than just chickpeas. And they’re much healthier than chips. But they’re not for everyone.

almostready

As Trevor put it: “Make sure people know how weird these are. [5 minutes later] I can’t stop eating these. After the 12th one they get really good.” You’ve been warned.Read More »

Snack Attack: “Bacon” Coconut Chips

I’ve  been making this recipe for about 3 years now. It’s an easy snack I can throw in my lunch bag that cures my 3:00 craving for something sweet and salty. It tastes like candied bacon (but with more crunch), and it’s pretty healthy to boot! Let’s get to it.

trevor, bacon

“Bacon” Coconut Chips

(Recipe from Fettle Vegan)

ingredients

Ingredients:

  • 3 1/2 cups unsweetened coconut flakes (bigger chunks work best.)
  • 2 TB liquid smoke*
  • 1 TB Tamari or soy sauce
  • 1 TB maple syrup
  • 1 TB water
  • Heavy dash of chili powder (optional- but packs a punch!)

*Liquid smoke may not be an ingredient you’ve used or even heard of before, but it’s 100% natural. It’s basically smoke passed through a tube from a chamber filled with chicory wood chips to a condenser. Baking meets science!

Mix all ingredients together in a big bowl.

chips mixed

Transfer to baking sheets (try not to overcrowd them.) Pop ’em in the oven and give them a stir every 5 minutes or so.

KEY NOTE: do not leave the kitchen during this process! You will forget about them and they will burn. Be patient- these chips are worth it. 

Once they’re golden brown and crispy, take them out and let cool 5-10 minutes. Store in a ziplock or air-tight container, and get snacking!

trevor

Yes I’m still snacking, and no, you can’t have any.