Speaks for itself.
Archive for January, 2012
In & Out. With hairbrush.
January 27, 2012Milo’s First Ergo Experience
January 27, 2012
He liked it. Until his legs started peeking out the bottom. He ended the walk being carried, but we have high hopes for the future.
Click here for more Milo love.
The Green Basket
January 26, 2012
A Boy And His Truck.
It’s the little things these days. Before Ian, going to get my oil changed would be no biggie. Take the laptop, do some work while I wait. Or walk to the movies.
When you have a baby, it becomes much more complicated.
Should we go before his nap and hope he doesn’t get cranky? After his nap and hope they’re not too busy?
We decided to go after, drop the car off, and walk to Bodhi’s house for some playtime, then mama Ash would drive us back to pick up our Little Red Prius (I guess you should have known by the way I parked my car sideways that it wouldn’t last…).
It was a perfect day for a walk, and when we got there, both Bodhi and Ash were ready for naps, so Ian and I settled in for quiet playtime and some Thirty Something viewing on Netflix (HELLO nostalgia). Ian’s favorites were the blue truck and the green basket. I think he wanted to crawl into the green basket but couldn’t quite figure out how.
Enjoy.
Two Lunchy Salads
January 25, 2012
Warm Chickpea Salad with Cumin Seeds
Recipe inspiration here. Of course I played with it a little. Can’t help it.
Green Israeli Couscous Salad
This is my client’s current favorite dish. Make you some.
Vegan Gluten-Free Raspberry Chocolate Tart
January 23, 2012Thanks, Ian, for letting mama get her bake on today…love you.
Golden almond crust.
For the filling.
Just a touch for the berries.
Thickened.
Chocolate never hurts.
A little summer in winter.
Recipe adapted from dear Jenna at Eat, Live, Run. I have long admired.
Crust
2 cups almond meal
3 T honey
1 T melted coconut oil
1/4th t salt
Filling
1 cup berry juice, divided
1 cup frozen raspberries
1 cup fresh raspberries
2 T cornstarch
1/3 cup agave
1/2 cup vegan chocolate chips
1 T coconut oil
Preheat oven to 350 degrees
Combine almond meal, honey, oil, and salt. Mix with fingers until it’s crumbly. Press into a greased tart pan. Bake for 20 minutes or until golden brown. Set aside to cool.
In a medium saucepan, combine 1/2 cup of the berry juice, the frozen berries, and agave. Bring to a boil and cook for 3 minutes.
In a bowl, whisk together the remaining 1/2 cup of juice and cornstarch. Whisk until smooth, then whisk mixture into the cooked berries and cook, stirring often, until mixture has thickened, maybe five minutes.
Remove from heat and stir in the fresh raspberries carefully, leaving berries intact.
In a microwave safe bowl, combine chocolate and coconut oil. Heat for 20 seconds at a time, stirring until just melted. Pour onto crust and spread about. Refrigerate for ten minutes so chocolate can set a bit.
Pour berry mixture over crust and let set in fridge for a few hours before serving. Can serve cold or at room temperature.
Enjoy!
