Sundried Tomatoes & Pumpkin Seeds

Happy Friday!

This is such a tasty little appy… or snack.  Especially when you have some beautiful, raw, organic sundried tomatoes to use!   We placed an order with Truly Organic Foods last week and these were a part of that order.  I prefer salty over sweet… and if you’re with me on that, these have just enough saltiness that you could literally eat them like candy!

What we used for this delicious spread…

• 1/4c of sundried tomatoes
• 1/4c of raw organic pumpkin seeds
• 1tbsp of good olive oil
• 1tbsp of fresh parsley (we were fortunate enough to get ours from a local farm – thanks Glenrosa!)
• the juice of half a lemon

Toss all of the above into your food processor and whiz away until it’s all combined.

Easy peasy!

No need to add salt because the tomatoes were sun dried with it.

Spread a little bit over a cracker or a gluten free baguette – YUM!

Have a great weekend y’all!

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Coffee Cubes

And homemade hazelnut milk.

We’ve all seen a combo something similar to this, but the coffee with the hazelnut milk………  YUM!

Make some coffee, stronger is better (we use swp decaf).

Once it has cooled pour it into your ice cube tray and pop them in the freezer.

For the hazelnut milk… just as we do with almond milk.

• 1c of (soaked) hazelnuts
• 4c of water

Whiz away in your vitamix or blender for a minute or so.

Pour the liquid into your nut milk bag (you know, the one you bought at http://www.trulyorganicfoods.com?) and voila!

Once your ice cubes have frozen, add a few to a glass with your milk and you have a perfect little afternoon treat!

Your very own homemade iced coffee!

Enjoy!

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Vegan Mango Lassi

But this is mostly about a straw.

We were so fortunate to received a gift from the lovely folks at Glass Dharma.

Glass Dharma makes beautiful glass straws.  They’re sustainable, durable and suitable for hot and cold beverages… and they come with a straw cleaner, but you can always (gently) throw them in the dishwasher.  Glass straws!  Who knew?  That means no plastic, which of course is better for us and better for our planet.  You should really take a peak at what they have to offer…

http://www.glassdharma.com

Now, for the lassi…

• 1c of fresh or frozen (or both) mango
• 1/2c of ‘So Delicious’ plain almond yogurt
• 1/2c of *homemade almond milk

Whiz away in your vitamix or blender and enjoy!

Happy, healthy eating y’all!

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*Find nut milk bags at http://www.trulyorganicfoods.com – it’s our new favorite kitchen tool!

Green Onions!

Our green onions have ‘re-grown’ just over an inch in three days!

Amazing.

We placed the white part of the onions in some water, placed them on a window ledge in the sun and pop!

Almost literally. 

We’re going to give leeks a try too… stay tuned.

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Champagne Cupcakes

We’re celebrating all the beautiful mamas out there today….

Here’s a  special little gluten-free and vegan treat we shared with a wonderful group of women.

What you’ll need…

• 3c of all purpose GF flour (we use Bob’s Redmill)
• 1c of coconut sugar (lower glycemic index)
• 1tsp of baking soda
• 2tsp of baking powder
• 1tsp of sea salt
• 3tbsp of apple cider vinegar
• 1/2c of grapeseed oil
• 1c of champagne, or something similar
• 3/4c of water

Mix all of the above ingredients together.

Pour one tablespoon of batter into mini cupcake cups and bake for approximately ten minutes in a moderate (350 degree) oven.

This recipe made 72 mini cupcakes!

Cool completely before icing.

For our vegan icing…

• 2tbsp of earth balance
• 2c of organic icing sugar
• 2tbsp of ‘So Delicious’ coconut milk
• a drizzle of vanilla bean paste

With a mixer (or your kitchenaid), cream the earth balance and slowly add in your icing sugar … the milk is used mostly to thin it out so adjust as needed … it’s always an easy fix!  If it’s too runny, add in more icing sugar – if it’s too thick, add a bit more coconut milk!

HAPPY MOTHER’S DAY!

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