Tired of shelling out big bucks for wheat grass & dandelion greens? Join our Spring Garden tour featuring organic Wild Edibles, the most delicious nourishing food Mother Nature has to offer. It's almost too easy! And SO fun!
Question of the Day:
Do you prefer blending or juicing?
Which greens are you incorporating into your green drinks these days?
All Love,
Juliane
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Fresh Cracked Pepper & Sea Salt Chia Cracker topped with home-made sauerkraut, mung sprouts, avocado & Dijon.
Light-n-Crispy Chia Crackers are perfection for SO many reasons…
I've made both savory and sweet varieties including Sea Salt & Fresh Cracked Pepper, Garlic & Herb and Cinnamon-Vanilla Crisps. Even a fantastic Cheesy Jalapeno Dippers version (Which I hope to share soon- great with fresh nut cheese & salsa!) Depending how thick you spread the mixture you can make these thicker like crackers or super duper thin into airy crisps (my fav). I store my Chia Crackers & Crisps in an airtight baggie in the pantry to have on hand whenever a snacking mood strikes.
Slice up some banana to top Cinnamon-Vanilla Crisps. Or…
Avocado to top a few Sea Salt & Cracked Pepper Crackers.
I love breaking the Cinnamon-Vanilla Crisps into a bowl with fresh nut milk, bananas & organic molasses for a protein, calcium, iron & omega 3 rich breakfast .
As always the options are endless and ridiculously simple. It's all up to your mood and imagination!
Let me know your favorite twist!
Recipe for Light-n-Crispy Chia Crackers
Equipment
Ingredients
Method
Add your favorite toppings or enjoy as is!
What is your favorite way to enjoy Chia?
Have you ever owned a chia pet?!
Much Love,
Juliane
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Fresh herbed goat cheese slathered on a sesame-flax (tastes-like-a-Ritz-recipe-coming-soon) cracker. Vegan never tasted so good 🙂
Creamy Herbed "Goat" Cheese is a dream! Perfect for entertaining amongst a gorgeous platter of fresh fruit, crudites or crackers. Or, keep it all to yourself for a yummy sandwich spread and endless other options. I know I always say this, but this pristine yumminess tastes better than dairy-based cheese… hands down better than store-bought vegan varieties also. Rich, creamy & smooth with an irresistible tang and a zing from your favorite herbs and spices! Being vegan just keeps getting better and better.
This recipe is so fun to customize too! Swap out the macadamias for pine nuts or cashews. Have fun making your cheese into a classic wedge shape, a cheese log or ball. Coat it in your own personalized mixture of favorite herbs or try a chic coating of fresh cracked pink, green & black peppercorns, lemon zest and himalayan sea salt!
Making my own raw vegan cultured cheese always feels like such the accomplishment! Yet, in actuality it's amazing how very simple the process is – especially compared to the incredibly delicious end results. Add to that, the amazing nutritional, energizing, beautifying & longevity building qualities of this probiotic, protein and enzyme rich treat, and we have a major win win winner!
Have fun! Let me know your customized twist on this insanely simple delight.
Creamy Herbed "Goat" Cheese is amazing with fresh fruit, crackers, as a sandwich spread or all by itself!
Recipe for Creamy Cultured Herbed "Goat" Cheese
Ingredients:
Method:
1. Add nuts, probiotic, himalayan salt and water to a high-speed blender (such as a Vitamix). Blend using a tamper until smooth.
2. Scrape mixture out onto a piece of cheesecloth and wrap tightly. Alternatively use a nutmilk bag.
3. Place wrapped cheese into a mesh strainer set inside another bowl. Place a weight on top of your cheese package to assist to drain.
5. Store at room temperature for 1-2 days to allow your cheese to culture.
6. Once fermented, remove mixture from cheesecloth or nutmilk bag and make into a ball, log or triangle shape. Roll, pat or dip your beautiful cheese into your favorite assortment of chopped herbs until completely covered on the outside.
7. Serve drizzled with extra virgin olive oil. Delicious with a rainbow of beautiful vegetables, fruits, crackers, on fresh crusty (gluten free) bread, as a sandwich spread… endless possibilities 🙂
Store in the refrigerator.
What customizations will you make to the recipe? Let me know your twist!
Much Love,
XX
Juliane
Thank you for visiting!
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Though the leaves on the tall oaks have thinned considerably, our window panes remain candy boxes of red, orange and gold. That time of year again. Halloween days away. When we shut off the outdoor spigots for fear of frost and burst pipes. And we've waited til the last possible minute to lug in the remains of the garden, the salvageable herbs that can be brought in for the winter and then taken back out again next spring!
What a thrill it is to invite these summer friends back inside! Fragrant, bountiful greenery at a time when the rest of nature is going into hibernation. We spray off mossy pots and turn them on end to lift our new housemates to sunny heights! Each morning they quiver with joy as I mist them all over. (Thanks for the suggestion Pamela!)
And I am beside myself… adding fresh mint to my honey tea, oregano to my egg salad sandwiches, sage browned butter over gnocchi (recipe coming soon)… It feels like Christmas to me! I suppose it's the sudden population of frangrant greenery that brings me back. A lovely prelude to the holidays!
Peppermint loves his new digs in the Dining Room!
Rosemary thinks her new room-mate, Peppermint, is kinda cute!
Oregano and Sage are particularly fond of their daily spray bottle mistings.
One happy family! (L to R) Rosemary #2 in the breakfast room alongside roomies Spearmint, Sage & Oregano!
Slow Roasted Tomato Sauce…
How do I love thee? Let me count the ways.
You transform even the homeliest of mealy winter tomatoes into something sweet and divine. You make quick, practical use of the bushels of summer garden tomatoes we can't possibly eat at once. I can freeze you to eat any time of year. And you're so easy to make I couldn't mess you up if I tried!
Feel free to experiment with this one. Add some carrot, onion or pepper chunks. Use all dried herbs or finely minced fresh. I never make it the same way twice. Regardless, you'll find the roasting intensifies the sweet flavor of the tomatoes as they caramelize. This recipe tastes fabulous with my Eggplant Parmigiana Meatballs.
DIRECTIONS
25 Roma (or whatever you have) Tomatoes Halved, Quartered if Larger
1/4 Cup Extra Virgin Olive Oil
1 Medium Head of Garlic, Cloves Separated but Un-peeled (or Substitute Dried)
Salt and Pepper to Taste
1 Tablespoon Fresh Oregano Finely Minced (or Basil , Thyme…)
Preheat oven to 375. Toss everything on 1 or 2 large rimmed baking sheets (so they fit in a single layer). Turn the tomatoes halved side up. Roast between 1 & 1 1/2 hours. Keep an eye on them towards the end as once the juices start to evaporate they can begin to burn. However, you do want them to brown and caramelize a bit to develop that amazing sweetness and depth of flavor. Allow to cool enough to safely handle. Push the garlic cloves out of their skins, discarding skins. Process in a heavy-duty blender or food processor until slightly chunky or smoother if you prefer.
Freeze in ziplock baggies for up to 6 months. (For easy storage, lay the baggies flat on a cookie sheet in the freezer so they can stack on top of one another. This sauce works great on bruschetta, with pasta, as a base for a delicious tomato soup (recipe coming soon) and anything else your imagination can come up with. Enjoy!
Email me if you'd like this recipe Veganized, Raw-Veganized, Dairy-freed or Gluten-freed:)
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