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Carrot ginger mini muffins with cashew cream frosting

Without fail, whenever friends’ and family members’ birthdays rolls around, I have an urge to bake/create something vegan, raw or otherwise interesting to me. Usually I have to check myself, because this urge is more about satisfying a selfish craving than celebrating someone else’s birthday. So it’s exciting when I can kill two birds with…

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Summer cabbage-carrot stir fry with rice noodles and egg

I recently had the pleasure of meeting a friend’s flock of chickens, and taking home a dozen of their precious eggs. When I break them open, the yolks are the deepest yellow-orange I’ve ever encountered. The texture is different too–silkier, perhaps. I knew I wanted to incorporate them into some meals, so I decided to…

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Spring penne with broccoli pesto

School’s out! Finally, time/energy to invest in buying, preparing and writing about good food again. I’ve been in quite the culinary rut over the past couple of months–just absolutely no creative juices percolating in the food realm. My diet has consisted of lots of trail mix, peanut butter-banana sandwiches and scrambled eggs–the basics. I was ready…

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Balsamic roasted asparagus salad

And…we’re back! Please pardon that long pause. It kind of evolved out of spring break, during which I was deliciously disconnected from all forms of modern technology, and then gained momentum, and…you know. Anyway, here’s to spring and getting back to regular posts.  I bought a bunch of asparagus to take to a BBQ yesterday, and…

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Loaded granola, lightly sweetened

I LOVED the blueberry/chia/almond accidental granola I made Sunday. My only reservation was the amount of sweetener. The recipe called for 1/2 cup of sucanat or alternative sweetener, plus a 1/4 cup of brown rice syrup. I used coconut sugar instead of sucanat, and less than a 1/4 cup of honey in that recipe, but…