4th of July. Pavlova and Berries. Aquafaba.

4th of July. Pavlova and Berries. Aquafaba.

Fourth of July – a holiday that’s on fire. We light up the grill, we sit around bonfires and watch fireworks and we remember a day, when soldiers fought with loud, smokey firearms for our freedom. And we celebrate – relaxing and staring into the burning embers. Today I’m grateful for all that it means to be an American. Or live in America. Freedom to work where I want, love who I want, celebrate however I want, and of course.. eat how and what and when (and as much!) as I want! This Pavlova recipe will keep you cool after a long, hot afternoon around the BBQ. Plus it fits the required Independence Day color scheme. Light and refreshing and covered in summer berries. Life. Just. Doesn’t. Get. Much. Better. A few weeks ago, this strange ingredient, aquafaba, started to show up on recipes floating around the internet. At first, I ignored them. It seemed a little strange… then my curiosity kicked in. How and why and how on earth is this possible? Not to mention, could it EVER taste good? I was in disbelief. So, I had to try it myself out of sheer curiosity. I decided to make an aquafaba based Pavlova, which is basically a meringue layered with cream and berries. Hello – yum! It’s more traditional of Australia, but those folks from Down Under sure have got there dessert priorities straight. I will say, the aquafaba-based Pavlova came out better than I could have imagined. Not only does it taste like meringue, it has the same texture and none of my guinea pigs could tell...
Five Meals to Take Camping this Summer.

Five Meals to Take Camping this Summer.

If you follow me on Instagram (ps I love you all!), you may remember me disappearing on a four-day camping trip near Moab, Utah. It was glorious for oh so many reasons, including: lack of internet (yes, it’s good for me to unplug sometimes, even if I don’t want to), good company, cozy campfires every night, slot canyons, sunshine and mountain trails. Oh, and did I mention amazing food?! I want to share with you how easy and simple it can be to pack delicious meals for your next outdoor adventure. Bring a small cooler, and pack the bottom with some dry ice – Why dry ice? It’s relatively inexpensive and it sumblimes (That’s a science word for “evaporates” – so you won’t end up with a swimming pool in your cooler (Not that I speak from experience or anything….). Plus, dry ice is awesome. Just be sure to keep plenty of padding between the ice and your veggies – otherwise they will freeze…. Five Easy Meals to take Camping this Summer 1. Oatmeal (And don’t forget the instant coffee, please). You can buy premade packets of quick-cooking oats in a variety of flavors, or you can buy plain oats, and add in your own favorite toppings. Oatmeal for breakfast = boil water, pour and stir. Voila! Breakfast. We topped our oats with trailmix and dried blueberries. Now that’s called winning at breakfast. 2. Sushi – Why not eat gourmet food on shower-less day #4 in the dessert? Prepare your favorite sushi rolls at home, but don’t slice them. Wrap each roll in seran wrap and then eat them...
Avocado & Parsley Salad Recipe

Avocado & Parsley Salad Recipe

Confession: I’m madly, deeply in love with avocados. In fact, I’m so in love with them that maybe someday, inspired by Pablo Neruda’s Ode to an Artichoke, I can see myself drafting an Ode to Avo. Sooooomeday…Maybe. Or… maybe not. In the meantime, I’ll just keep putting them on everything in site. Today, I felt like cutting differently. I halved, peeled, pitted and punched out avocado pieces with a cookie cutter. And then, I fell even more deeply in love the soft gradient of green to yellow that appeared on these mini circles. Because, some days after cutting, stabbing out the pit, slicing, smashing with a fork, stirring and more smashing, I forget about how delicate avocados can appear. I try to stay consistent with the food I cook most days… I like oats for breakfast when it’s cold out, smoothies for a snack if the sun is shining, and I try to pack a salad every day for my lunch at work. But on the days when I’m cooking at home, I like to get a little lost in it – and slice and dice things my way, however the mood happens to strike. This creativity can get buried in my daily survival food – aka: meals I make everyday to get through the week. Don’t get me wrong, they taste delicious, but when I think about cooking, I think about creating, about having fun with it. Some days that could be a three-course meal for my friends, made with whatever happens to be in the fridge, and some days, it’s just as simple as taking a cookie...
Midnight Sin Chocolate Torte. Cherry Sauce.

Midnight Sin Chocolate Torte. Cherry Sauce.

Exactly as moody, sultry and decadent as the name implies. Just looking at the photo makes me crave a deep glass of Malbec, a cozy loveseat with a plethora of cushions and a close friend. The chocolate layer is fudgy and rich, but not overly sweet and the toasted hazelnut crust lends a unique flavor and a nice amount of crisp ‘n crunch to each bite. You could make this torte in a traditional spring-form pan and slice into pie-shapes. I prefer the bite-sized, slightly irregular, geometric shapes as they make for an interesting presentation. Asymmetry is fun to look at, and a nice surprise on the plate. Not to mention – this way I can go back for seconds. And thirds. And… well, a nibble every night on occasion. With summer nights creeping up on us, this chilled torte makes for a satisfying treat that will still leave you with plenty of room to enjoy that glass of red wine on the porch. Midnight Sin Raw Chocolate Torte Recipe Adapted from Angela Liddon’s “Chilled Espresso Chocolate Torte” Ingredients Crust ¾ cup hazelnuts, toasted ¼ cup coconut oil, melted 3 Tbsp maple syrup ¼ tsp sea salt 1 ½ cups oat flour (Or place 1 1/2 cups rolled oats in the food processor until it becomes flour) Filling 1 ½ cups cashews, soaked overnight ¾ cup maple syrup ½ cup coconut oil, melted ⅓ cup black onyx cocoa powder (I use this for it’s dark color, you can sub in any cocoa powder) ⅓ cup chopped dark chocolate, melted 2 tsp pure vanilla extract ½ tsp sea salt Garnish...
Easter Dinner – Spring Rolls!

Easter Dinner – Spring Rolls!

With Easter bunnies a-hopping and springtime a-blooming, a colorful recipe seemed appropriate for this weekend. I think the best part about spring is the sudden onslaught of colorful food. Goodbye drab winter greys, browns and dull greens. Make way for fresh colors and flavors, looking beautiful on my plate, and bursting with flavor in my mouth. Serve these lovely little rolls as appetizers, or as an entree, depending on your mood. I see any rolled-up food as an excuse to see how many goodies I can stuff inside. So mine end up more like entree portions. I have no self-control, what can I say? I love eating these spring rolls with homemade peanut sauce or spicy plum sauce, but they are also delicious with just a spritz of fresh lime juice if you’re in a pinch for time. Happy Easter if you celebrate, and happy spring regardless! Ingredients Rice paper rolls Warm Water 1 lb firm tofu Rainbow Carrots Cucumber Cilantro Bell pepper Purple Cabbage Avocado Kelp noodles, zucchini noodles, or rice noodles, optional Lime, cut into wedges Your all-time favorite dipping sauce(s) Directions 1. Preheat oven to 375 F. Slice tofu into thin strips. Place on parchment paper and sprinkle with sea salt and pepper. Bake 5-8 minutes on each side, or until golden brown. Remove and set aside to cool. 2. While the tofu is baking, peel and slice the veggies into thin strips, about 2 inches long. (Knife Skills: Matchstick) 3. Prepare noodles of choice according to the package directions. 4. Lay out all ingredients so they are readily avilable. Fill a shallow dish with warm...