Posts Tagged ‘sweet’

 

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V’tae spray deodorant: delicious herbal scent that reminds me of the forest and crushing myrtle leaves in your fingers.
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Peach & Willow Bark facial towelettes: juicy peach scent mixed with a slight note of powder.I use these for my face, then let them dry and reuse them as wipes for cleaning around the house. These are invaluable as a way to freshen up away from home.IMG_8704

Q Tonic. All natural tonic water with real quinine.  Delicious, low-sugar, superior mixer.

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Airplants!  I’ve become addicted to them! I’ve collected 9 already. Rinse in water once a week, give indirect light. Multitudes of varieties!

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Once a loyal customer of Soapwalla, this deodorant has won me  over because it is powerfully effective and available at our neighborhood grocery.

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A local jam and pickle maker, Sweet Creek makes delicious, natural products and puts all other jams to shame.  Pricey, but worth it.


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This BKR water bottle is my favorite vessel to drink from this year. The color options are staggering. The silicone sleeve protects the glass and adds a fashionable, yet sporty flair. The water level has a subtle visibility.

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This is just a shot to show you what it looks like with the cap off.  Actual cucumber-infused water used in this photo.

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Peach jam from Dalfour. They make many small batch jams, and this is my favorite.

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My favorite flaxseed oil and source of Omega 3, based on price and taste.  I love to eat it in my soy yogurt.

IMG_8879Although I’m not a huge fan of sweets, I can’t resist these dark chocolate-covered pretzels with sea salt.

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 “pumpkin pie of yore” 

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Vanilla bean whipped “cream”

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Lots of fiber and vitamins baked in!

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The whipped coconut cream seems like a miracle, but it’s extremely easy and delicious.

I love pie.  Fruit pie is tops, but right now  I’m on a kick to make all my favorite orange-colored pies.  Iron-rich  blackstrap mollasses gives this pie it’s special flavor.  Sweet potato is fluffier and more firm than pumpkin.

As for the coconut whipped cream, it is NOT healthy.  I avoided making the stuff for a really long time because coconut milk provides over 70% of your DV of saturated fat, but I caved.  I used a vanilla bean to flavor it, which was a new experience for me and very tasty.  Much easier than I expected, you just slit the bean open lengthwise and scrape out the paste inside, then add it in there. There’s a million and one recipes for coconut whipped cream everywhere, but I’ll explain it here – one-stop-shop.  Don’t use vanilla extract – it’s not as delicious.  The vanilla bean is SO flavorful.

Sweet Potato Pie of Yore:

Ingredients:

  • 2 cups baked, mashed sweet potato
  • one regular pie crust
  • 1 cup soymilk
  • 3/4 cup brown sugar
  • 1 Tbsp Molasses
  • 3 Tbsp canola oil
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp powdered ginger
  • 1/4 tsp ground cloves
  • 1.5 tsp ground cinnamon

How-to:

  1. Boil or bake sweet potatoes, remove peels.
  2. Blend potato in food processor to get it nice and smooth.
  3. Add rest of ingredients and blend thoroughly.
  4. Pour into unbaked vegan pie crust.
  5. Bake at 400 degrees for 50-60 minutes.

Coconut Vanilla Bean Whipped “Cream”

Ingredients:

  • one can of regular coconut milk (don’t use low fat, you’ll regret it)
  •  your favorite sweetener – to taste – I just used regular vegan sugar
  • one vanilla bean (you can buy just one bean from a bulk section for a buck)

How-to:

  1. Place can of coconut milk in fridge overnight
  2. Next day, flip can over, then immediately open the top
  3. Drain out all the watery liquid, drain it well.
  4. Pour out leftover solids in a large bowl then blend with a hand mixer on low speed until soft and fluffy
  5. Add your sweetener, and the paste of the vanilla bean, then mix some more
  6. Place in fridge to firm up a little before serving. Voila!

And now, to regale you with my next topic: The Sunshine Award has been bestowed on me by Lindsay from Lindsay is Vegan.  There were 10 questions for me to answer, but they were all “favorites,” and who cares what my favorite flower is???  Good god.  I made up my own questions.

Favorite movie genres: sci-fi, psych thrillers, magical realism

A book I think everyone should read: Fast Food Nation

Movies I think everyone should see:  Angel-A and Into the Wild

Something I think is overrated: goji berries, diamonds, Southern California

What I think of reality TV: Mostly garbage, but I have my guilty pleasures in hoarder shows

Speaking of guilty pleasures – name one: 70%-and-up dark chocolate, a nice glass of brandy, shopping

Something I’d like to improve about myself: I aspire to be less shy and awkward, people interpret me as being snobby and/or agressive, which makes me sad. Because I’m super nice. I promise.

Superpower I wish I had: time-manipulation

Here are 5 blogs that I feel should be recognized for being great.

1. Pumpkin Honey

2. Change for a Year

3. Live Learn Love Eat

4. Oh Lady Cakes

5. Fridge Scrapings

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Sweet Crepes

Do you feel Parisian this morning?

I like mine filled, nor topped AND filled.

Crepes, waffles, pancakes.  They are all equally easy.  The only difference with crepes is that you have to let the batter sit.  A good method is to have it sit overnight, but its not necessary.  Stuff or slather with your favorite things: chocolate-hazelnut spread, (there are vegan versions,) jam, fresh fruit, earth balance, soy yogurt, etc.

Ingredients:

  • 1 ¼ cups all-purpose flour
  • ⅓ cup sugar
  • ½ tsp. salt
  • 1 tsp corn starch
  • 1 cup soymilk
  • 1 tsp. vanilla extract
Directions:

1. Whisk together flour, sugar, and salt in bowl. Sprinkle corn starch evenly over top, then incorporate carefully into batter.

2.  Whisk in milk 1/4 cup at a time, then whisk in vanilla. Cover, and chill at least 30 minutes, or at most- overnight. ( I like this method because it makes the morning easier!)

3. Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease nonstick skillet with oil. Heat skillet over medium-high heat.

4. Pour 1/4 cup batter into hot, non-stick skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

5. Transfer crêpe to plate, and continue until batter is gone.

To serve: Reheat in skillet, spread with  fillings, fold into quarters, and serve. (Or top the triangles, like Nick does.)

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