Organic Dill Pickles
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 [...]
Read MoreVegan Sweet Potato and Cranberry Muffins
Perfect for breakfast or teatime, Vegan Sweet Potato and Cranberry Muffins are moist and naturally sweetened with agave nectar. Cinnamon, Madagascar cloves, and ginger are distinctly autumnal spices that warm the soul. I have never been much of a sun bunny, so each year I look forward to cooler days, wrapping up for overcast beach walks and misty hikes in Laurel Canyon. My Mother in Law, Judy hand knit a beautiful pair of fingerless gloves for my birthday recently (do I frame them or wear them Juds?), and I will wear them with pride on these days. Yes, I will also join the notorious tribe of L.A. girls that wear wintry scarves with a t-shirt, jeans, and a pair of Vans (or worse: flip flops) when it’s 50 degrees outside. That’s a Southern California winter for ya folks. I’ll be sporting my new fingerless gloves, and snacking on spiced sweet potato muffins. Vegan Sweet Potato and Cranberry Muffins 1 1/2 cup baked sweet potatoes, mashed and cooled 3/4 cup almond milk (rice milk or organic soy milk also work well) 1/3 cup water 1/2 cup agave nectar 1/4 cup canola oil 2 cups organic unbleached flour (delicious alternative: 1 cup of whole wheat [...]
Read MoreBlueberry Banana Muffins
I have a dirty little secret to share with you. So soon you ask? Admittedly, it is innocent enough: I go to bed fantasizing about what I’ll eat for breakfast. I’m one of those women who finishes a meal, then starts plotting the next acceptable time for a snack. My eating habits are comparable to that of a shameless grazing cow. Taking my slavish food habits into consideration, I have idiot proofed my meals. They are tasty and filling, but if the scale tips in the wrong direction, I am only a day or two away from snapping my body back into shape. Wondering how many miles I run or what latest booty-shaking dvd I use? Nonsense people. If I can get to a yoga class once or twice a week, I’m lucky. I eat to my heart’s content, but I eat consciously. Bo-ring, you say? Try my Blueberry Banana Muffins. They are great for breakfast or a snack without any guilt attached. These babies are to die for: Light, moist, and fruity without being overly sweet. I take them to the playground for my son Jake’s snack, and when I give kids a piece, they come back and snatch [...]
Read More
