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Tropical Fruit Salad with Macadamia Nut Cream

Oh man, this fruit salad is sooo good! One of the bones I have to pick with fruit salad for breakfast is that it’s so light that I get hungry an hour or so after eating it. Of course I could add waffles or pancakes to my fresh fruit, but apart from oatmeal, I walk away feeling too full and bloated (oh the horror). How can one eat lightly, yet stay full enough so you’re not having to snack every hour? This of course is why you have come to my site, to find out the answers to the world’s most pressing issues. Breathe a sigh of relief because I’ve got  ’lil trick up my sleeve for ya (hoots, hollers, and whoo hoos abound). Instead of throwing on some chopped nuts, why not try a smooth nutty cream made with coconut water, sweetened with fruit juice and agave syrup? I’m telling ya, it’s going to knock your socks off (there were a few moans and groans of ecstasy over here today after shooting the salad for the blog). Another bonus, the kids are going to love it too. Oh, and it’s takes about 5-10 minutes to make. High five. Tropical [...]

Detox Lemonade

Detox lemonade base is a spring clean in a glass. You can use it three ways: for a quick cleansing morning detox to give your colon and liver a cleanse before breakfast, a meal replacement for breakfast and lunch with light dinner, or as a 3 day detox meal replacement. The addition of burdock root acts as a blood purifier, removing toxins, soothing aching joints, and also helps with skin breakouts. Ginger improves circulation, nausea, gas, and indigestion, and turmeric is a natural inflammatory treatment for arthritis and rheumatoid arthritis. Turmeric also detoxifies the liver, aids in fat metabolism, and weight management.  A votre sante! Detox Lemonade All ingredients should be organic for optimum nutritional benefits: 8 lemons, peeled thumb size piece of fresh burdock root peeled thumb size piece of fresh ginger, peeled thumb size piece of fresh turmeric, peeled (or 1/4 tsp dry turmeric) pinch of cayenne pepper 6-8 drops liquid stevia (a plant-based sweetener. no honey or agave) 8 ounces of filtered water for each serving 1. Using a juicer, press the burdock root, ginger root, and turmeric root. Juice the lemons, and pour the mix into a pitcher. 2. Add the stevia, and cayenne pepper to the [...]

Vegan California Roll

What a beautiful morning in Laurel Canyon. After a week of rain, we are back to clear skies, powder puff clouds, and the gentle breeze of canyon living. Our yard is absolutely singing with gratitude from the 7-day drench of moisture. Here are some snaps taken this morning.   Welcome to the jungle Blooming Bouganvilla The jasmine is jumping   Dappled sunlight Laurel Canyon glow After Hot Cross buns and orange marmalade and a few too many chocolate Easter eggs last week, I thought it would be nice to lighten up with some sushi. Vegan California Roll  is my favorite lunch of choice because it’s a cinch to make it leaves you  feeling light and breezy. The only preparation that the recipe requires is to cook a cup or two of short grain brown rice, and slice up a few vegetables. Add some pickled ginger and wasabi, and you’re ready to roll. Vegan California Roll 2 cups cooked short grain brown rice 2 carrots, cut into long matchsticks 1 medium size cucumber sliced into long strips 1 avocado, peeled, seeded, and sliced 5 sheets roasted nori seaweed pinch of sea salt 2 tablespoon of organic sugar 2 tablespoon brown rice [...]

Hot Cross Buns

Truth be told, I’m not much of a knead/rise, knead/rise kind of gal, but I this week I had an attack of  ”it’s springtime, and I must have hot cross buns!” With no English Bakeries, Sainsbury’s or Waitrose (my favorite grocery stores in England) in my neck of the woods, I woke up early, baking them for Easter Sunday to have after our egg hunt with the neighbors in the canyon. Today’s recipe is a traditional, English-style hot cross bun recipe, using organic ingredients. I was chuffed beyond belief with my homemade hot cross buns. Oh, the divine straight-outta-the oven fluffy goodness, and the wonky imperfection of each bun made-me-feel-like-a-na-tur-ral-wo-man! It’s amazing how baking can make you feel so goooood. Following the sweet waft from the kitchen, my son came in, grabbed a warm hot cross bun, took a bite, and said “oh Mommy, you are so beeauutiifuul, and such a good cook.” That’s enough to keep me baking for a whole month straight. Hot Cross Buns 4 cups full fat milk 3 1/2 tbsp unsalted butter 4 cups unbleached bread flour 1 tsp fine sea salt 2/3 cup caster sugar 1 tbsp vegetable oil 1 sachet fast-action yeast 1 egg, beaten 2/3 [...]

Butternut Squash, Kale, and Sunchoke Salad

After 7 months of living in a construction site, I’ve been unpacking storage boxes this week, rediscovering my treasured thrift shop finds: vintage crochet ponchos, fringed jackets, concho belts, crayon color typewriters, 1970′s punk magazines, 1930′s poetry books, 70′s flare jeans, 1960′s hats with peacock feathers, and more. It’s my birthday folks! I am feeling so full of inspiration, and I can’t wait to share everything with you in the coming months. My Sears typewriter. I can’t promise that I’m going to type every week (apple mac, hello), but once in a while, I’m going to pull my out my baby and give her a whirl because heck, she’s so dang cute. Strangely, I have color coordinated my day. Check out my afternoon snack (I’m sure Elle Decor will be ringing me any second). Snack attack Scrumptious either hot or cold, this salad has a tasty combination of sweet and salty that keeps you coming back for more. Butternut Squash, Kale, and Sunchoke Salad 1 medium butternut squash, peeled and cubed half a bun of kale, washed and chopped 8 sunchokes, peeled and cubed half an onion, chopped 2 cloves garlic, minced 1/2 a teaspoon each of ground chili, coriander, [...]