tag:blogger.com,1999:blog-49381653669209741742024-03-05T19:25:09.035-08:00Food, Spice, and Everything LifeMy Life in a Vegan Foodie Blog.AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-4938165366920974174.post-71685229663377268012011-08-06T14:44:00.000-07:002011-08-06T14:44:44.264-07:00Spontaneous Key Largo TripThis morning, my dad announced that we were taking a trip down to Key Largo for a few days this weekend. I love when he does stuff like that. It made me really happy, because we didn't get to take any vacations this summer; I've pretty much been stuck at home the whole time. Plus, dad wants me to get in driving practice (since I just got my permit some weeks ago). I drove half the way there, and I'll probably be driving half the way back too. I dislike long car rides because I hate sitting still, but I don't mind so much I guess; four hours isn't that bad. I'll work on this blog post while I'm not behind the wheel. (-:<br />
<br />
Dad took a picture of me driving--without me being aware of it, of course. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://mail.google.com/mail/s/?view=att&th=1319d495dcaeeed4&attid=0.1&disp=attd&zw" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://mail.google.com/mail/s/?view=att&th=1319d495dcaeeed4&attid=0.1&disp=attd&zw" width="640" /></a></div><br />
<br />
<br />
When we made a rest stop halfway to do a change-over, I took a picture of some blackbirds. They had feathers that shone that pretty midnight-blue color. My youngest sister started feeding them cracker crumbs, and a bunch of them flocked over to our car. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://mail.google.com/mail/s/?view=att&th=1319bd9e07d34f98&attid=0.1&disp=attd&zw" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://mail.google.com/mail/s/?view=att&th=1319bd9e07d34f98&attid=0.1&disp=attd&zw" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://mail.google.com/mail/s/?view=att&th=1319bda4ca0bb0a0&attid=0.1&disp=attd&zw" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://mail.google.com/mail/s/?view=att&th=1319bda4ca0bb0a0&attid=0.1&disp=attd&zw" width="320" /></a></div><br />
<br />
By the time we reached Key Largo tonight, it was around eight. It took us a bit to find a place to stay with rooms available, and all the good places were full (by good I don't mean expensive resorts and such, I just mean the good lower-priced hotels and motels) but we managed to find a vacancy at a Marriott Inn--although just barely; it was the last room they had left! I guess, even though the mini lobster season is over, it's still pretty busy down here this weekend. <br />
<br />
It was past nine by the time we went out to eat, but this isn't North Port, where everything is sleeping by eight-thirty, so of course it was fine. We went to our favorite restaurant here, the Fish House. We love it because the fish is always SUPER fresh, which is the ONLY way to eat fish. Ordering wasn't a problem, since I'm a pesca-vegan and all. I ordered the yellowfin tuna, one of their catch-of-the-day, very lightly broiled so that it was still mostly rare (I would have ordered it sashimi-style, my favorite way, but it wasn't on the menu) and completely uncooked in the middle. It was AMAZING. This is why I'd never give up fish. Like I said in my first post (and will eventually be posted on my 'philosophy' page, when I get around to it), fish is way too delicious and healthful, and I don't support mass-fishing, just local. <br />
<br />
We took some fun pictures outside the restaurant before we left.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xozm_UBQu4Cy-aQ5LeWzRlOvXLVVT-oyomKaIGCjAPlS6HUPvspaxXlnONzfkNdXcujtIYpvpI9b2qCfnQBydiU6JSh3e-9yrAd9ncpswZd0I2RdmAnj51YtihRIRvKUGIUIfdvWQN-r/s1600/KeyWestFishHouseWoodenManPic.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xozm_UBQu4Cy-aQ5LeWzRlOvXLVVT-oyomKaIGCjAPlS6HUPvspaxXlnONzfkNdXcujtIYpvpI9b2qCfnQBydiU6JSh3e-9yrAd9ncpswZd0I2RdmAnj51YtihRIRvKUGIUIfdvWQN-r/s640/KeyWestFishHouseWoodenManPic.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at our happy, happy faces. I love the look my youngest sister Lauren is giving the camera. ;-) We were actually having an awesome time, but dad was taking FOREVER to take the picture and being obnoxious about it. ;-P</td></tr>
</tbody></table><br />
This wooden sculpture, we decided, is a fisherman, <em>not a pirate</em>. He doesn't look mean enough to be a swarthy pirate; he's just a fisherman/sea-man of some sort who just happens to have a peg-leg and an eyepatch. ;-)<br />
<br />
Anyway, I'm here back in the hotel room writing this post. It's late, and I'm going to get some rest for tomorrow (if I can get my little sisters to turn off the television!). Another post from down here in the Keys coming tomorrow. :-)AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-6939055156204419252011-08-04T19:07:00.000-07:002011-08-04T19:07:51.134-07:00Frozen Sandwich Treats and Backyard Chicken CoopsHave you seen my post for <a href="http://foodspiceandlife.blogspot.com/2011/07/pumpkin-vanilla-ice-cream-sandwiches.html"><span style="color: orange;"><strong>Pumpkin-Vanilla Ice-Cream Sandwiches</strong></span></a><a href="http://foodspiceandlife.blogspot.com/2011/07/pumpkin-vanilla-ice-cream-sandwiches.html"></a>?<span style="color: orange;"></span> The "creamy, dreamy," vegan banana <a href="http://foodspiceandlife.blogspot.com/2011/07/basic-soft-serveshake-recipe.html">"soft-serve"</a> smushed between two chewy, oatie cookies that I lost my heart to:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmzN75P4IVBBxwHvurkstOPdKdJ2yy3k6kWx2T51FEkOnTefXf2oIkSNN0gCmPtLGs61HLxjoMoCImqt4zQerLuGwbSzUuR3AINbqxlNne4SAAskCvSxYYpW91Ao-WB-Vfz29fef2Aj2r/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmzN75P4IVBBxwHvurkstOPdKdJ2yy3k6kWx2T51FEkOnTefXf2oIkSNN0gCmPtLGs61HLxjoMoCImqt4zQerLuGwbSzUuR3AINbqxlNne4SAAskCvSxYYpW91Ao-WB-Vfz29fef2Aj2r/s1600/029.JPG" /></a></div><br />
<br />
Well this morning I tried a new flavor variation: <span style="font-size: large;"><strong><span style="color: #ffe599;">Ginger-Pear</span></strong> & <strong><span style="color: white;">Vanilla</span></strong></span>. I also tried thinner cookies (I thought they were much too thick last time) and a new shape--square, instead of round.<br />
<br />
Here's how I made them:<br />
<br />
Make sure you have a frozen banana (chunked) in the freezer handy, like you would for any soft-serve recipe (if you haven't already seen those recipes, there's a link above). Before all else, to prepare for the vanilla center, stir together a <strong><span style="color: #fce5cd;">1/2 cup of almond milk </span></strong>and <strong>1 1/2 teaspoons of pure vanilla extract</strong>. Pour this into ice-cubes in an ice-cube tray and place in the freezer to solidify.<br />
*Note: the amount of vanilla "soft-serve" that this makes is actually more than enough for the three cookie sandwiches. I just delighted in the extra stuff while I was cooking, or I could've just scooped it into a glass and stuck it in the freezer to eat soon after I was finished. If you don't want to have any extra (although I can't think of why you wouldn't--that stuff is delicious!), just lower the amount of milk.<br />
<br />
Once you've gotten that out of the way, you can start the cookies. Pre-heat the oven to 350 degrees Fahrenheit. In a food processor of blender, puree <strong><span style="color: #f1c232;">one ripe pear</span></strong>,<strong><span style="color: #fce5cd;"> two tablespoons of almond (or other) milk</span></strong>, and <strong>a teaspoon of vanilla extract</strong>. At this point, you can also add any sweetener desired (like stevia, cane sugar, honey, etc.), but I skipped this; for me, the pear alone is enough sweetness for the cookies, because I don't have much of a sweet tooth and rarely use sweeteners (I usually get it all from fruit). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilY0jvFN2d8D39EjIiC7AjPxuVd62KKKpQF4mtWcofKelBD0720VgPmmuRgT5Tp_InkeT_cXfEvhl7m4NoM7t_bGdShsNORF51bz1EcgxM-zrtFzG5ErvMnW9NGC3BSfVI69dpf7AzX4UJ/s1600/083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilY0jvFN2d8D39EjIiC7AjPxuVd62KKKpQF4mtWcofKelBD0720VgPmmuRgT5Tp_InkeT_cXfEvhl7m4NoM7t_bGdShsNORF51bz1EcgxM-zrtFzG5ErvMnW9NGC3BSfVI69dpf7AzX4UJ/s640/083.JPG" width="640" /></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBpupYWetDDkhUKGZX3tS0Reh32lt5PHot2B3qElq2az8j4zeJoLYiXDIzR0Cf3rhBqTG9kpzA5kt9WyIEtnrI0M6L8xxOw8WQKD_smVcppKmdDHgiibzx4igEOsmRatEYTHDd5k0rWdb/s1600/087.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBpupYWetDDkhUKGZX3tS0Reh32lt5PHot2B3qElq2az8j4zeJoLYiXDIzR0Cf3rhBqTG9kpzA5kt9WyIEtnrI0M6L8xxOw8WQKD_smVcppKmdDHgiibzx4igEOsmRatEYTHDd5k0rWdb/s320/087.JPG" width="320" /></a>In a separate bowl, make a flax "egg" by stirring together a tablespoon of flax meal with two tablespoons of water and letting it rest for a few minutes. Then stir in <strong><span style="color: #f6b26b;">1/2 cup oats</span></strong>, <strong><span style="color: #ffd966;">1 1/2 teaspoons ground ginger</span></strong>, <strong><span style="color: white;">a pinch of baking powder</span></strong>, and <strong><span style="color: white;">an even smaller pinch of baking soda</span></strong>. Mix the pear blend into the bowl, incorporating the wet with the dry to make your batter. Spoon this into a small baking dish (shallow is better) and spread into a thin (about 1/4 inch?) layer. Then bake at <strong>350</strong> for about <strong>40 minutes</strong>. Remove and let cool for fifteen minutes or so, then let chill in the fridge for twenty, and then place in the freezer, leaving it in for at least another twenty, or until they're nice and cool and firm to the touch. </div><br />
At this point, take out the dish and cut the cookie into six (for three, bar/square sandwiches) even pieces. If you wanted you could also funk things up a bit by cutting them into some other shape, or you could make different-size sandwiches. (Have fun with your food! I know I <em>always</em> do. ;-) ) Put the cookies back into the freezer. Before you use them for the sandwiches, they have to be very cold--if the cookies aren't cold enough, they'll make the filling mushier and your sandwiches will get <em>very</em> messy. Believe me.<br />
<br />
Now you're ready to put together your sandwiches! Blend the frozen banana and milk-cubes (if your blender/processor can't handle ice, just leave the cubes out for a minute until they melt up a little) into smooth, creamy goodness. <em>Immediately </em>race to the freezer, grab your cookies, and get to spooning the filling onto half of them, topping each cookie with another to make your sandwiches. Get them into the freezer<em> <strong><span style="color: lime;">lickity-split</span> </strong></em>before they start to melt! Leave them in for at least an hour, or until they're nice and solid and <em>don't </em>fall all over the place when you try to pick them up. You want them <em>super </em>cold (but not frozen solid, of course--I don't recommend leaving them in <em>too</em> long). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnX6kSbAl2_xBp6fQND_avAzoKWteGvz8OkFdJFA87mwj-pYC8Y-eQBeJhInAlnDXR0RxQbL-bmAJ3ppui_78XwGgedYtaNCrcf_kfJHUTlUdQuj5SpnkZOlzIGxrKCZWhyphenhyphen59vjf6V534/s1600/093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnX6kSbAl2_xBp6fQND_avAzoKWteGvz8OkFdJFA87mwj-pYC8Y-eQBeJhInAlnDXR0RxQbL-bmAJ3ppui_78XwGgedYtaNCrcf_kfJHUTlUdQuj5SpnkZOlzIGxrKCZWhyphenhyphen59vjf6V534/s640/093.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf_IvuFTm6lMSpug8ONCzPtmK5sjFcHR7csX7CcUOdwbJ9lOuo2p11Z2CmijVuwhut6hQb8dRePuxL6tj9ONFwSMFTA_Q46I5FCoWcP3mSUw1OtjQ2VtKbivw2nUvMS_I0rXLxuEBq8x5/s1600/094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf_IvuFTm6lMSpug8ONCzPtmK5sjFcHR7csX7CcUOdwbJ9lOuo2p11Z2CmijVuwhut6hQb8dRePuxL6tj9ONFwSMFTA_Q46I5FCoWcP3mSUw1OtjQ2VtKbivw2nUvMS_I0rXLxuEBq8x5/s640/094.JPG" width="640" /></a></div><br />
You can see how the vanilla filling got kind of smushy when I was putting them together. I was trying to get as much on there as possible. I should have cleaned them up a bit for their photoshoot, but I just wanted to eat them with all their yummy creamy center. ;-) I'll remember next time to make sure they come out nice and neat. Despite their sloppy appearance they were <em>delicious, </em>and gone in a flash--you don't have to worry about them melting when <em>I </em>eat them! ;-) Pear, ginger, and vanilla make a great team. And I was right to thin out the cookies--I like the sandwiches better that way; the Pumpkin-Oatmeal batch had too much cookie and not enough filling, and they were kind of hard to bite into, too thick. This way the filling-to-cookie ratio is perfect. <br />
<br />
<br />
Moving on to another topic that isn't so mouth-watering: I might be getting pet chicks (which, of course, will eventually grow into chickens)! I think it would be so fun to have two downy little chickens to take care of. Especially when they're babies, but when they become full grown chickens as well. I think it'd be interesting to have pet chickens! Of course, I won't be eating the eggs (though my family will), but I'd love to have chickens as pets; I just like the idea of it. It has a kind of a coziness and hominess to it.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZ8jgj-trMWgRlLBgztDr2egvNlqedDB4XWYm5T-490iBxVgKTCnOiR2CgKsy_F1j4xkCktyJxURt3VeJIMTEoe6HHU6pGSyxUqnOoV0GU-6Xn-MhIrmb0UY38X-3BtnxNISME5jecEU/s1600/hpnc_baby_chicks.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="577" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZ8jgj-trMWgRlLBgztDr2egvNlqedDB4XWYm5T-490iBxVgKTCnOiR2CgKsy_F1j4xkCktyJxURt3VeJIMTEoe6HHU6pGSyxUqnOoV0GU-6Xn-MhIrmb0UY38X-3BtnxNISME5jecEU/s640/hpnc_baby_chicks.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aren't the little chickies just adorable? <333</td></tr>
</tbody></table><br />
We're going to build a little coop for them in the backyard. It'll have a little closed in area for them to peck around, though I'll let them out in the yard sometimes when I'm there to watch them (especially until we get the fence fixed up; right now there are holes and things, and we need chicken wire to keep out predators). I'm taking full responsibility for these chicks (no way I'd give any to my sisters, anyway!). I'll be constructing their coop with my dear ol' dad. What color should I paint it? Red? Bright green? Blue? Lavender? I can't decide! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://activerain.com/image_store/uploads/3/5/3/5/7/ar130581837075353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://activerain.com/image_store/uploads/3/5/3/5/7/ar130581837075353.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.chickenwhisperer.net/sitebuildercontent/sitebuilderpictures/MPCCoop2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://www.chickenwhisperer.net/sitebuildercontent/sitebuilderpictures/MPCCoop2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PcmzJ03ya5g/ShMidDvKeDI/AAAAAAAAAXk/_ixkrXr_iB0/s400/chicken+coop.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" src="http://4.bp.blogspot.com/_PcmzJ03ya5g/ShMidDvKeDI/AAAAAAAAAXk/_ixkrXr_iB0/s320/chicken+coop.bmp" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.carolinacoops.com/images/coops/fourth/feature4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="http://www.carolinacoops.com/images/coops/fourth/feature4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've been researching chickens--breeds, basic care, etc. Australorps, Buff Orpingtons, Brahmas, and a few other breeds are said to make the best pets. As soon as the coop is done, of course, we'll need to actually <em>get </em>the chicks, and I'm not quite sure where we're going to do that yet. If you're reading this and you know something about raising and caring for chickens, I'd love to hear any tips in the comments!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm <span style="font-size: large;"><span style="color: lime;"><em>superduper</em> <span style="color: lime;"><em>excited</em></span></span><span style="color: lime;"><em>!!!</em></span></span> :-D</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyXatNCGHTdeVZLck_518oxDwTWRdc7xggcibLhuJkuGyew1ODQtdXT0DeSjwgSqrbam3MStssCgdg6i7DB2I33Vr05IVKNfUlTfyxQDABMOXPOhBzx4_vzD7iBQYXy2glTssdkxkupVo/s1600/chicks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyXatNCGHTdeVZLck_518oxDwTWRdc7xggcibLhuJkuGyew1ODQtdXT0DeSjwgSqrbam3MStssCgdg6i7DB2I33Vr05IVKNfUlTfyxQDABMOXPOhBzx4_vzD7iBQYXy2glTssdkxkupVo/s640/chicks.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: cyan; font-family: Verdana, sans-serif;">QUESTION:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">What do you think of having chickens as pets?</span> </strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Some people are bird people; some are not. I personally think it's wrong to clip a bird's wings and keep them in a small, confined cage inside a home. I always feel sad when I see them like that. Birds belong in the open air, where they can fly and live as nature intended. With having pet chickens, I won't have to clip their wings, and of course I won't be keeping them inside. They'll be living relatively naturally in my backyard. I'm convinced that they'll be happy there. :-)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cutehomepets.com/wp-content/uploads/2010/07/orpington-pet-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="http://www.cutehomepets.com/wp-content/uploads/2010/07/orpington-pet-chicken.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"></div>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-81941185424247337702011-08-02T17:15:00.000-07:002011-08-02T17:30:13.433-07:00Recipe-Packed PostI can't stand lazy days. They're just not for me. I find that I'm much happier when I'm active and productive all day; I feel better when I've gotten lots done. Today was a great day for me. I have all these recipes I need to post, so first order of business: <span style="color: #ea9999; font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Strawberries n' Cream Oatmeal Pudding</strong></span>. <br />
<br />
<br />
A few days ago I made this for breakfast. I wanted to try a pudding recipe since I haven't tried many before, and I'd been itching to try <a href="http://chocolatecoveredkatie.com/2009/08/27/tofu-in-oatmeal/">CCK's Kozyshack recipe</a>--with my own tweaks, of course. ;-) Using her basic idea, I prepared the pudding the night before, using the fresh strawberries I picked up at the grocery (very ripe, sweet strawberries work the best). First, puree<span style="color: #cc0000;"> <strong>3/4 cup strawberries</strong></span>, <strong><span style="color: #f3f3f3;">half a serving firm tofu</span></strong> (I used Mori-nu light), <strong><span style="color: #f3f3f3;">3/4 cup almond (or other) milk</span></strong>, and <strong>2 teaspoons (you can use less, if you want) pure vanilla extract</strong>. Stir this mixture into <span style="color: #fff2cc;"><strong>1/2 cup oats</strong></span> and leave covered in the fridge overnight. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49L4I1t9bphK1jG5RoGT_nUy2WAlFf8cPDoXlGFdLGv4Jh-Tb25BAE8HKbyxff53vXrwrLhu2qDZOLFLaELZhwi73BhKdjsxUxleO8HOllUg__4Gh_SXJbf1BPUQqPa-Os4Fwx6qKav5L/s1600/StrawberriesNCreamOatmealPuddingPrepBowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49L4I1t9bphK1jG5RoGT_nUy2WAlFf8cPDoXlGFdLGv4Jh-Tb25BAE8HKbyxff53vXrwrLhu2qDZOLFLaELZhwi73BhKdjsxUxleO8HOllUg__4Gh_SXJbf1BPUQqPa-Os4Fwx6qKav5L/s320/StrawberriesNCreamOatmealPuddingPrepBowl.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>When you're right-n'-ready for your brekkie pudding, take out the oatmeal and pulse a few times in your blender or food processor. Transfer to a small saucepan and cook on the stove on medium-high, covered, for at least twenty minutes, then reduce heat to medium-low and cook for another twenty uncovered, or until you've reached the desired consistency and the pudding has cooked down and sweetened up a little. Enjoy warm or place back in the fridge to chill and enjoy it cold later (both ways are delicious! and the chilled one gets a bit sweeter). <br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmKpKGIQRGKRNcfDN6bROTw0LaR5o3CxkzxlLCGI1rk0wiXlYFaVfgk1Ppxc1mdsQNdd8YsQyTummPbo_I56oRhN5O2qY6JKHACzeI3edpOuKSoo-7CRa-SPoV8AbLYRJsF81qFopsI3u/s1600/StrawberriesNCreamOatmealPuddingPrepPot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmKpKGIQRGKRNcfDN6bROTw0LaR5o3CxkzxlLCGI1rk0wiXlYFaVfgk1Ppxc1mdsQNdd8YsQyTummPbo_I56oRhN5O2qY6JKHACzeI3edpOuKSoo-7CRa-SPoV8AbLYRJsF81qFopsI3u/s320/StrawberriesNCreamOatmealPuddingPrepPot.jpg" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2KkfetkEATO3kZIrv18BYKjgHtYHBPIeaf7pXUNs4I3apMGw0nvxtRb6O76lj_s5fh8NgnF9MiAk1pbKWT8fXAGbZzQN_4F67zZ1Q3rSdRkCIY5owX_j8qpy2jdTA-e6VCzuxFM7kyfM/s1600/StrawberriesNCreamOatmealPuddingGoji.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2KkfetkEATO3kZIrv18BYKjgHtYHBPIeaf7pXUNs4I3apMGw0nvxtRb6O76lj_s5fh8NgnF9MiAk1pbKWT8fXAGbZzQN_4F67zZ1Q3rSdRkCIY5owX_j8qpy2jdTA-e6VCzuxFM7kyfM/s640/StrawberriesNCreamOatmealPuddingGoji.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I garnished mine with a few goji berries (but fresh, heart-shaped strawberry slices would've looked so much prettier--I'll be sure to upload a better, more professional photograph when I make this pudding again next in the future--with a better camera and better presentation).</td></tr>
</tbody></table><br />
<strong><em><span style="color: #e06666; font-size: large;">Creamy, pink, delicious goop!</span></em></strong><br />
<br />
<br />
<strong><em></em></strong> It was absolutely delicious the morning I had it. <em>This </em>morning, however, I enjoyed one of my favorite breakfast soft-serves--a <strong><span style="color: #6aa84f; font-family: Times, "Times New Roman", serif; font-size: large;">Peppermint Soft-Serve</span></strong>. Using the <a href="http://foodspiceandlife.blogspot.com/2011/07/basic-soft-serveshake-recipe.html">basic recipe</a>, I just blended together a frozen banana, <strong><span style="color: #fce5cd;">1/4 cup almond milk</span></strong> with <span style="color: #b6d7a8;"><span style="color: #93c47d;">1</span><strong><span style="color: #93c47d;">/2 teaspoon</span><span style="color: #93c47d;"> pure peppermint extract</span></strong><span style="color: #93c47d;"></span> </span>stirred in that I chilled for a bit in the freezer in advance, and a <span style="color: #274e13;"><strong>large handful of frozen spinach</strong></span>. The Ninja whipped it right up into a <span style="background-color: #6aa84f;">smooth, dreamy n' minty delight</span>. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnL1_nn6VtPBLQ9k_JIZPTYz2C2S7SrBvKx1qn_jWZAc-ESCg-DP-8vKNBe6y4dZsFm0Kj5kZf_wjYtsZm2Wz28oIEtbhi-P00QpDfmeb1_oAurqn6cJblCSE2XQWcRNnV12unPJN64YUq/s1600/PeppermintSoftServe.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnL1_nn6VtPBLQ9k_JIZPTYz2C2S7SrBvKx1qn_jWZAc-ESCg-DP-8vKNBe6y4dZsFm0Kj5kZf_wjYtsZm2Wz28oIEtbhi-P00QpDfmeb1_oAurqn6cJblCSE2XQWcRNnV12unPJN64YUq/s1600/PeppermintSoftServe.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garnished with a fresh sprig of spearmint from the <a href="http://foodspiceandlife.blogspot.com/p/garden.html">garden</a>. <3</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2NBHcQ_vf48ZzWJPtIeIBTRIYzFS-Qf0_9m10VgQtBZ-6koeNRrDbxhXVzzIuCgeC_5TL0Gy1QRuKgB6VbRR3M4BCE0Z9sG_WARQ344OYPqXJB6Z4UrU9rb2kLUkENqRZM69T3P8ycxE/s1600/PeppermintSoftServeonGreen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2NBHcQ_vf48ZzWJPtIeIBTRIYzFS-Qf0_9m10VgQtBZ-6koeNRrDbxhXVzzIuCgeC_5TL0Gy1QRuKgB6VbRR3M4BCE0Z9sG_WARQ344OYPqXJB6Z4UrU9rb2kLUkENqRZM69T3P8ycxE/s1600/PeppermintSoftServeonGreen.JPG" /></a></div><br />
Look at all that <em><strong><span style="color: lime; font-size: large;">green!</span></strong> </em>This would be perfect for <span style="color: #6aa84f;">St. Patty's Day</span>, don't you think? <br />
<br />
<br />
<br />
Next recipe on the agenda: <strong><span style="color: #e69138; font-family: Verdana, sans-serif; font-size: large;">Pumpkin-Quinoa Bars!</span></strong> <br />
<br />
<br />
I'd heard of baking with quinoa while putzing around blogs. I absolutely <strong><em><span style="color: magenta;">adore</span></em></strong> quinoa, though I've only ever had it in savory dishes. I figured it'd made delicious baked goodies as well; why not? <br />
<br />
I found a recipe online and altered it to my likes (arguably, improving it). Making the bars single-serving, I prepared <strong><span style="color: #f9cb9c;">1/4 cup quinoa</span></strong>--using the normal method, bringing it to a boil on the stove with <strong><span style="color: cyan;">1/2 cup water</span></strong> and simmering for fifteen minutes covered. Then, I blended half of the quinoa with <span style="color: orange;"><strong>1/2 cup of organic pumpkin puree</strong></span>, <span style="color: cyan;"><strong>1/4 cup water</strong></span> (but maybe almond milk would work better next time?), <span style="color: black;"><strong>one teaspoon vanilla extract</strong></span>, and <span style="color: #741b47;"><strong>half a box of raisins</strong></span> (I used them as the sweetener, because I like to use fruit for my sweetness--you can also use sweetener or choice, like brown sugar, stevia, honey, agave, etc., though you might have to alter the recipe a bit). I pre-heated the oven to 325 degrees Fahrenheit. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1ftMlXiYg_8meT2uBWnTBZCOziRdz60X92fGHPggor2XADKC4Mz6PGUSFBltTaXl5aP93U9EfpCOHC4IboQ8F2B-WgQTtHrFG2KoActOz4cn7g6ZPcnPibESKMCvPfuk4SasQNHxmDqb/s1600/PumpkinQuinoaBarsPrepBullet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1ftMlXiYg_8meT2uBWnTBZCOziRdz60X92fGHPggor2XADKC4Mz6PGUSFBltTaXl5aP93U9EfpCOHC4IboQ8F2B-WgQTtHrFG2KoActOz4cn7g6ZPcnPibESKMCvPfuk4SasQNHxmDqb/s640/PumpkinQuinoaBarsPrepBullet.jpg" width="640" /></a></div><br />
<br />
Meanwhile, in a separate bowl, I prepared a flax "egg" by mixing together a tablespoon of water with a <strong><span style="color: #f6b26b;">tablespoon of flax meal</span></strong> and letting that sit for a few minutes. Then stirred in the spice for the bars (of course, these measurements can be altered to your taste-buds/flavor preferences): a <strong><span style="color: #b45f06;">heaping teaspoon of ground cinnamon</span></strong>, <strong><span style="color: #bf9000;">scant 1/2 a teaspoon of ground ginger</span></strong>, and <strong><span style="color: #783f04;">1/4 teaspoon of ground nutmeg</span></strong>. I also added a <strong><span style="color: white;">pinch (about 1/8 teaspoon) of baking powder</span></strong> and an even smaller <span style="color: white;"><strong>pinch of baking soda</strong></span>.<br />
<br />
Then, I mixed the wet mixture into the bowl, also adding the rest of the quinoa, until all of it was blended well together. I scooped this pumpkin-licious dough into a small glass baking dish (any small oven-safe pan/dish, etc. will do, of course) lined with parchment paper (for super-easy clean-up; some people use tinfoil, but I find that it hinders the baking process), spreading it out into a thin, 1/3 inch layer for my bars. The baking time depends on how thick you make your bars: if you want thinner bars, about the thickness I made mine, bake at 325 degrees Fahrenheit for 40 to 45 minutes. For thicker bars, simply cook longer, and maybe up the temperature to 350 for faster cooking (but I warn you--they might end up being uncooked a little on the inside).<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>When they were done, I took them out to let them cool on the counter for ten minutes, then I transferred them to the refrigerator to chill for another twenty. At this point, it would probably be best to let the bars set overnight to give them a chance to firm and sweeten up, but since I was so eager to try my Pumpkin-Quinoa Bars, I used the quicker option: I popped them in the freezer for another twenty-or-so minutes. Then, when I just couldn't wait any longer, out they came, onto the plate. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXt1wkp8uYu72JCszB9iDmXFQ2UBnaAFwYbYIUXQLWYPe1K40pjkzqCrwkV3CUCTsWhnBOQ_DT1E4vGjCVoftRYqtQ2YdBXonF6M4f-KTgJfVDW1QYl-4RuX1F4H6-4FnCFD6GPHpyPzAx/s1600/pumpkinquinoabars2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXt1wkp8uYu72JCszB9iDmXFQ2UBnaAFwYbYIUXQLWYPe1K40pjkzqCrwkV3CUCTsWhnBOQ_DT1E4vGjCVoftRYqtQ2YdBXonF6M4f-KTgJfVDW1QYl-4RuX1F4H6-4FnCFD6GPHpyPzAx/s400/pumpkinquinoabars2.jpg" width="400" /></a>Because of my impatience, the bars had a bit of a strange texture--chewy on the outside and kind of soft on the inside. Next time I use this recipe, I'll be sure to prepare them the day before so they can sit in the refrigerator to properly set and firm up. </div><div class="separator" style="clear: both; text-align: center;">And so I discovered another wonderful way to use quinoa! :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Another post is coming up soon--I just needed this one to get out some built-up recipes. I have a ton built up. I've been busy busy busy in the kitchen lately, ;-)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-43759152215966923232011-07-31T13:26:00.000-07:002011-07-31T17:06:24.387-07:00Testing Out My New Magic Bullet<div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="266" src="http://ninjakitchenblenderreviews.com/wp-content/uploads/2011/05/Magic-Bullet.jpg" width="320" /></div><br />
<em><strong><span style="color: lime; font-size: large;">IT CAME!!!</span></strong></em><br />
<br />
Several days ago--Tuesday morning--I finally recieved the package: the Magic Bullet twenty-five piece set that I ordered on Ebay (sorry I haven't been doing posts regularly, but I'm still working on starting up this blog--more on how my posts will be in a future post about that). Of course, I was so excited that I immediately tore open the box and, as quickly as I possibly could, removed all the pieces and parts from their annoying individual packaging (Way to NOT be eco-friendly, stupid big company, using WAY more plastic and cardboard than needed.) and set it all up on the countertop. The set came with several cups with attachable lids, half of them half-sized glasses and half of them regular-sized, a very small cup-sized top, a two-cup top, a small(ish) blender top, and an extra blade for whipping. <br />
Right away, I got to testing my new Bullet (without even glancing at the instruction booklet, of course). And what better way to test it than with a delicious, creamy <a href="http://foodspiceandlife.blogspot.com/2000/07/mocha-banana-soft-serveshake-recipe.html">green-mocha banana breakfast soft-serve</a>? I snatched a frozen, chunked banana from the freezer and grabbed some chilled almond milk, frozen spinach, espresso powder (love that stuff!), vanilla extract, and cinnamon. In the Bullet it went; I used one of the regular glass-sized attachments, which looked like the perfect size. It took me a minute to realize that I had to first put the ingredients in the cup, then screw the blade on nice and tight, and <em>then </em>screw it on the base (yes, I'm a little slow; but what can you expect? I am, after all, a blonde ;-) ). Then--in great, <span style="color: lime;">wide-eyed anticipation</span>--I pushed down on the cup, locking it into place. With a noisy whir, the blade fired up. I gave it a moment to start working.<br />
<br />
<span style="color: blue;">Agonizing disappointment</span> as I realized that it wasn't going much of anywhere and that the contents weren't really getting blended, even though it sounded like the blade was spinning furiously. Horrified, I let the blender stop and took it out and stirred it. I <strong>desperately, desperately</strong> wanted it to work like I dreamed it would. But no matter how much I shook and stirred the ingredients, the silly blender just couldn't do the job and I ended up having to add a lot more almond milk before the frustrating thing would blend it up. My shake was warmer and thinner than usual that morning. <br />
I was <em><strong>extremely</strong></em> crestfallen.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkfOigQoaMZFPGy20ie8_2QYLJSMdbNFILlcsuVi5EL17hd3PCC0aM5y8hv5c-xIHH7PIFgM3zfOXlgtS23MnmTfyjkTU8mM_i4liDiaanjFIrcIq0xiMKDKM1GTZgQSPv-gEVAgj2MSz/s1600/magicbulletdisappointment.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkfOigQoaMZFPGy20ie8_2QYLJSMdbNFILlcsuVi5EL17hd3PCC0aM5y8hv5c-xIHH7PIFgM3zfOXlgtS23MnmTfyjkTU8mM_i4liDiaanjFIrcIq0xiMKDKM1GTZgQSPv-gEVAgj2MSz/s1600/magicbulletdisappointment.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See that, on my face? That's disappointment right there. (Oh, and the little red dots. That's facial blemishes and stuff. Ignore those, if possible (-; ).</td></tr>
</tbody></table><br />
<br />
<br />
The Magic Bullet definitely <strong><span style="color: lime;">doesn't live up to its hype</span></strong>. I suppose it works alright for very easy, thin liquids, but the motor just isn't very strong and it just isn't heavy-duty enough; <em>definitely</em> not an adequate replacement for a food processor. The biggest problem I have with the Bullet is that <strong><span style="color: cyan;">the food just sits around the blade; it just spins without actually blending and incorporating the food, which just immediately ends up on the sides of the bottom of the blender, away from the blade</span></strong>. It's annoying that you have to keep scooping everything back onto the blade every five seconds. <strong><span style="color: red;">I am NOT satisfied with my product.</span></strong> "Blends anything in just ten seconds" my butt. I'm much too lazy to return the box, though. Heh. <br />
<br />
I'm going with a <strong>good ol' mini food processor</strong> (as soon as I can get some money for it, after I spent a whopping $60 on that good-for-nothing Magic Bullet), probably the same Cuisinart that I had in the first place--and it was much cheaper to buy than the Bullet anyway (at least half the price, I think)! It just goes to show you that some products are just <span style="color: cyan;"><strong>over-glorified</strong></span>, while simple things can be very good-quality. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/41vnUd9a6rL._SL500_AA300_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://ecx.images-amazon.com/images/I/41vnUd9a6rL._SL500_AA300_.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://homepage.mac.com/amybsherman/images/ninja.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://homepage.mac.com/amybsherman/images/ninja.jpg" width="181" /></a></div><br />
A piece of kitchen equipment that I DO like is the <strong>Ninja blender</strong>. Even though it's too big to function well for most of my stuff, because I only really make single-servings, it works excellent: it does ice (say, like, for delicious <a href="http://foodspiceandlife.blogspot.com/2011/07/soft-serve-shake-smoothie-and-other.html">"soft-serves" and "voluminous ice-cream</a>;" I'm currently using it for them in the mornings, and it does a great job at making it really creamy (-; ) like a pro and processes pretty much anything effortlessly. And you can get it at Walmart for a mere eighty dollars (or something to that effect). I just wish they had a mini-Ninja! That would be <em>perfect</em> for me.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: cyan; font-family: Verdana, sans-serif;">QUESTION:</span></strong> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>If you own the Magic Bullet, Cusinart Processor, or Ninja, how does it work for you?</strong></div><div class="separator" style="clear: both; text-align: left;"><strong>What's your favorite piece of kitchen equipment? Do you have one?</strong></div>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-13554498563143537992011-07-24T06:02:00.001-07:002011-07-24T17:00:03.721-07:00Musings of a Newbie Blogger--A Brief Post<div class="separator" style="clear: both; text-align: center;"><a href="http://4.mshcdn.com/wp-content/uploads/2010/03/blog-wordle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.mshcdn.com/wp-content/uploads/2010/03/blog-wordle.jpg" /></a></div><br />
<br />
I'm new when it comes to blogging; I only began a few days ago. But, so far, I've come to know a few things.<br />
<br />
<br />
Blogging takes time and dedication. You have to fully enjoy what you're doing (of course--why else have a blog?)--it takes at least a little time every day, more as you're first getting started. Even though things start out slow and it often seems like the whole thing is just going nowhere, it's important to remember that these things take time. I hope that, with work, my blog will eventually grow into what I'd like it to be. And when it does, I can feel good about what I've done because of the effort I've put into it. I now have even more respect for all the other bloggers out there who have put so much time and dedication into their blogs and have so much passion.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Things I need to work on:<br />
<br />
1.<strong> Food Presentation & Photography</strong><br />
2. <strong>Creativity in the Kitchen</strong><br />
3. <strong>Writing and Journaling Skills</strong><br />
<br />
<br />
For me, one of the most difficult parts of blogging is not knowing how I sound to others. I'm always afraid that I sound silly or foolish, wondering if I come off as trying too hard. No matter how many times I re-read what I type, I just can't tell what I'll seem like to others. Sometimes I go over a post and wish I'd written it another way or not written it at all. What if people just think my blog is stupid, or not original enough? But I really <em>do </em>love blogging so far, and want to continue with it. <br />
<br />
<br />
<strong><span style="color: cyan;">A QUESTION FOR OTHER BLOGGERS OUT THERE:</span></strong><br />
<br />
Do you ever get feelings like this about your posts? Should I even care too much about what others will think of me and my blog? I'd love to hear any tips and advice. :-)AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-44518901743053688112011-07-23T11:16:00.000-07:002011-07-24T09:12:23.432-07:00Missing My Food Processor<strong><span style="color: cyan;">Never buy your food processor at Walmart.</span> </strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.examiner.com/images/blog/wysiwyg/image/WalmartFrown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.examiner.com/images/blog/wysiwyg/image/WalmartFrown.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>About a week ago, our old Cuisinart mini-food processor kicked the can. It'd done it's job well, having lasted for such a long time--especially since I'd been using it at least four or five times a day lately. That little processor and I had a close relationship. We were tight. But it was time to move on. It had to happen eventually.<br />
<br />
So, low on money, dad and I headed out to Walmart to pick up a new one that very same day (with my insisting that I needed another one <em>immediately</em>).<br />
Of course, I would have taken so much more delight in buying a processor at a <em>real </em>kitchen appliance store, but, of course, such things were out of our budget--and I (and dad too, probably) would've gone straight for the most expensive, bad-butt model.<br />
<br />
You get what you pay for, though. <br />
<br />
And Wally-World is definitely <em>not </em>the best place to buy kitchen tools. The selection was limited to a mere single processor--not a selection at <em>all</em>!--and it was cheap (fifteen dollars) and didn't look like much at all, rather plastic-y. But we figured it would do the job, so we bought it. <br />
<br />
At first the food processor worked okay. Although the motor was a little weak and it took a while to fully blend frozen fruit and nuts and things and usually needed some added liquid to help out, it still managed to do it well enough.<br />
But just a few days later <strong>it died. </strong>Piece of crud. Turns out my previous fears about the motor and such were correct. Never again will I buy cheap tools. <br />
<br />
I'd learned my lesson, so I went online to Ebay to find a new processor: a good, solid one that would last. Of course, I couldn't afford a <em>really </em>nice, state-of-the-art model, but I <em>was </em>able to find a new, "buy now," free shipping, twenty-five-piece Magic Bullet set for sixty dollars. I've heard from others, particularly from other bloggers like CCK, that the Magic Bullet works really well and is really good for personal (and other) processing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://media.lasplash.com/1/magic_bullet_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="244" src="http://media.lasplash.com/1/magic_bullet_2.jpg" width="320" /></a></div><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">But the package isn’t going to arrive until Monday. How am I supposed to live that long without my beloved processing abilities? After just one day I’m already suffering from a processor “withdrawal.” I can’t make my morning soft-serves, shakes, or smoothies; I can’t blend nuts or dried fruit or other goodies to make into my favorite snacks—the raw, homemade bars, balls, and bites I love so much. There are so many yummy vegan recipes that just aren’t practical without a hand-sized blender. I <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">need </i></b>it. I <i style="mso-bidi-font-style: normal;">can’t wait</i> until Monday. I don’t know what I’m going to do with myself until then. I miss my dear mini processor dearly. </3</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I’d had <i style="mso-bidi-font-style: normal;"><a href="http://foodspiceandlife.blogspot.com/2011/07/shannas-banana-oatmeal.html"><span style="color: yellow;"><strong>banana oatmeal</strong></span></a> </i>the morning last, so I went with something a little different: <span style="color: #741b47;">Figgy</span>-<span style="color: #e69138;"><span style="color: #f6b26b;">Flax</span> </span>Granola (I said a <i style="mso-bidi-font-style: normal;">little </i>different; it was hard to find a way to shake up my brekkie without my [beloved] food processor. I ended up still having to go with oats). Except I didn’t have enough time to make a real granola—very slowly cooked for a very long time at a low temperature—and I added a fourth a cup of almond milk, so it ended up turning out more like a baked oatmeal, very soft and not too crispy. It was basically like a baked cereal. I loved it anyway, of course.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">To make the Figgy-Flax Bake, I combined a serving of oats, a tablespoon of wheat germ, and a tablespoon of milled flax (but I’m sure whole flax seeds would work just as well, if not better for a granola). I chopped up four dried mission black figs superfine and then mixed them into the dry stuff, then added a teaspoon and a half of pure vanilla extract and the fourth cup of almond milk. Next time, if I’m going for granola, I’ll skip the almond milk, or at least only use one or two tablespoons, and I’ll bake it at 275 degrees Fahrenheit for at <i style="mso-bidi-font-style: normal;">least </i>an hour or so, probably more like two or three. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">But this time, to get more of a baked-cereal kind of thing (and because it was breakfast time and I was hungry for some breakfast munchies) I spread the mixture on a baking dish lined with parchment paper and popped it in the oven to bake at 350 degrees for thirty-five minutes or so. But halfway through I upped the temperature to 400 because I got impatient. ;-P If you wanted to use this basic recipe to make a baked oatmeal, you’d just add more liquid in the beginning and cook it like I did, maybe longer. What I did was a little too moist for a cereal, so I think next time I want to use it that way I’ll only add half the almond milk. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Once it was out of the oven and had cooled a bit, I scooped it into a cereal bowl, topped it with some fresh, juicy, in-season <span style="color: blue;">blueberries</span> and enjoyed it with a little (just a little—it didn’t need much at all) almond milk. <o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ecY3FLNPSHC58z54OJR87rN13IRILgb_dJcijHGcz53PkH6MVk1m8bYYeOAPRD8f9qEmI7Qpd4wf5JtHfsoa50U23A7MDrJHaKNQ1b28K5rgx292aHw5QABV24pZ93ec1tX0b_Nj0MZ5/s1600/Figgy-FlaxOatmealCerealBowl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ecY3FLNPSHC58z54OJR87rN13IRILgb_dJcijHGcz53PkH6MVk1m8bYYeOAPRD8f9qEmI7Qpd4wf5JtHfsoa50U23A7MDrJHaKNQ1b28K5rgx292aHw5QABV24pZ93ec1tX0b_Nj0MZ5/s640/Figgy-FlaxOatmealCerealBowl.jpg" width="640" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">The recipe for Figgy-Flax Oatmeal Bake/Granola will be posted after I get a chance to perfect it, but as you can see its pretty basic; just play with the ingredient amounts a little to see what works best for you. For full-on granola, you might even want to add extra seeds, nuts, dried fruit, or anything else. Maybe make a Figgy-Coconut Granola, with unsweetened shredded coconut? Coconut and fig makes a good match. </span><span style="font-family: Wingdings; font-size: 12pt; line-height: 115%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">So somehow I’m just going to have to deal until Monday afternoon—using/crafting recipes that don’t need a food processor (agh!) It will be <strong><span style="color: red;">EXTREMELY AGONIZING</span></strong>. Ants in my pants! (Though that saying doesn’t usually really describe how I feel… it’s more like there are ants in my <i style="mso-bidi-font-style: normal;">head.</i>) I’m anxiously awaiting that day... but I think I can manage. ;-) Either way, I have to. For now, if I want to make anything that needs blending, mushing, or any kind of other processing, I'll just need to do it by hand the good ol' fashioned way, with a fork or a spoon (which is fine and all, but I just don't get the same consistency, and I can't do nearly as many things... *sigh*). </span></div><br />
<span style="color: cyan;"><strong>QUESTION:</strong></span><br />
<strong>Do you have a kitchen tool that you just can't live without?</strong>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-8056307768370673152011-07-21T19:08:00.000-07:002011-07-22T06:00:53.339-07:00My Favorite Meal<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><strong>Breakfast.</strong></span> <span style="font-family: Arial, Helvetica, sans-serif;"><strong>The most important meal of the day. </strong></span><br />
<br />
<strong><em><span style="color: lime; font-size: large;">Serving it up, Shannon's way!</span></em></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkB89eg-ihmD_J0G6bZB95Qk1YfkMvAPYanCq5bGQGpTXMU2HHG3QFGjHQHjoAIpRVWFV29UMFI9rIMMimi3DKiJ17eC4CgAOMaYgbmQl_5B46aDuJwUQqtUyUwmjLuTpe3O2RJLClxU/s400/1+smiling+sun.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkB89eg-ihmD_J0G6bZB95Qk1YfkMvAPYanCq5bGQGpTXMU2HHG3QFGjHQHjoAIpRVWFV29UMFI9rIMMimi3DKiJ17eC4CgAOMaYgbmQl_5B46aDuJwUQqtUyUwmjLuTpe3O2RJLClxU/s400/1+smiling+sun.jpeg" /></a></div><br />
<span style="color: yellow;"><em>Wake up, sunshine!</em></span> Breakfast is gives us energy to kick-start our day. Eating a good-sized, healthy breakfast boosts our metabolism and keeps us from getting too hungry later. It also keeps our minds awake and attentive and improves our mood. A yummy, nutritious breakfast makes a healthy, happy teen (or anyone, for that matter)!<br />
Because it's summertime and I barely ever run anymore due to the excessive heat, breakfast is usually my carb-&-sugar pre-workout meal--the energy for my swimming (or sometimes jumprope) workout. I usually have some combination of fruit and whole grain. <br />
<br />
And one of my favorite breakfasts? Why, <em>oatmeal of course!</em> Oatmeal is full of healthy grains and carbohydrates and is great for your heart! It also has fiber and a fair amount of protein, so it's a perfect way to start your day. And there are so many different ways you can shake up your oats! <strong>OATMEAL CAN BE SO MUCH MORE THAN A BOWL OF GOOP! </strong>Use any fruit or combination of fruits (fresh <em>and/or </em>dried); use different, new, and interesting extracts and flavorings; play around with spices; add your favorite nut-butter; throw in some cacao nibs or chocolate chips or WHATEVER. THE POSSIBILITIES ARE ENDLESS!!! ;-)<br />
<br />
This morning I went with a classic: <strong><a href="http://foodspiceandlife.blogspot.com/2011/07/shannas-banana-oatmeal.html"><span style="color: yellow;">banana oatmeal</span></a></strong><span style="color: yellow;">.</span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>My favorite oatmeal method is overnight and raw, especially during the summer when I like my oatmeal nice n' cold. (Have you ever tried cold oatmeal like this? I <em><span style="color: red;">lovelovelove</span> </em>it.) So last night I mixed all my ingredients together and popped the bowl, covered, in the refrigerator. I use CCK's <em>voluminous oatmeal </em>trick to get extra-plumped oatmeal, 'cause that's how I prefer my oatmeal--like Snooki likes her hair: the bigger the better. ;-)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.coveryourhair.com/blog/wp-content/uploads/2010/12/snooki-300x300.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://www.coveryourhair.com/blog/wp-content/uploads/2010/12/snooki-300x300.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">^Snookilicious^<br />
(Hairstyle <strong><em>and</em></strong> facial expression)</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div>In the morning, when I was all right-n'-ready to enjoy my lucious, pumped-up banana oatmeal, I just grabbed it from the fridge, gave it a stir, sprinkled a few cacao nibs and a skosh of extra cinnamon on top, and <em><strong><span style="color: yellow;">Shannabananafeefifofannah!</span></strong></em> delectable banana oatmeal for me to luxuriate in. Simple, wholesome goodness. <3<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51RRIBUb8Tw3fCnC9Yw1eYmppm6mfYZbPqVtqDbwrPqX-vzKS8e-1saqu9Znj1hOqhfLxwctNJsEudxGKT9bsX_Dxu_fiSWI3WqJkmHy2bAiO3Tu1O-MnAY66JWjfBjJAswrO-sKROnV6/s1600/BananaOvernightOatmealBowl.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51RRIBUb8Tw3fCnC9Yw1eYmppm6mfYZbPqVtqDbwrPqX-vzKS8e-1saqu9Znj1hOqhfLxwctNJsEudxGKT9bsX_Dxu_fiSWI3WqJkmHy2bAiO3Tu1O-MnAY66JWjfBjJAswrO-sKROnV6/s1600/BananaOvernightOatmealBowl.JPG" /></a></div> I <strong><em><span style="color: magenta;">very</span> </em></strong>much enjoyed it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1cADV3a4iFK9F43o46AVt2u3cVfB45-lfkEis6KAgj0ywpXHBtF-vLGtkhZ3gzIRdtqZER-q-UVrWjO1AbU9ArshNCgPQ96h7B42Mh6laSNU46I4aGn_c1maot515ODtedHBpwD4Rlol/s1600/BananaOvernightOatmealCloseUp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1cADV3a4iFK9F43o46AVt2u3cVfB45-lfkEis6KAgj0ywpXHBtF-vLGtkhZ3gzIRdtqZER-q-UVrWjO1AbU9ArshNCgPQ96h7B42Mh6laSNU46I4aGn_c1maot515ODtedHBpwD4Rlol/s400/BananaOvernightOatmealCloseUp.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"></span></div><span style="color: cyan;"><strong><span style="font-size: large;">Questions:</span></strong></span><span style="color: cyan;"><br />
</span><br />
<span style="color: cyan;"></span>So what's <em>your </em>morning like usually? Do you eat breakfast? If so, what are they like--do you have larger breakfasts or small ones, maybe for on the go? <strong><span style="color: lime;">What's your favorite breakfast?</span></strong><br />
<br />
I can't wait to read your responses! :-)<br />
<br />
For me, it's hard to say, but I might have to go with<em> <a href="http://foodspiceandlife.blogspot.com/2000/07/mocha-banana-soft-serveshake-recipe.html">Mocha-Banana Soft-Serve</a></em>. (Although, of course, I'd eat it with something else too, since I'm so big on breakfasts! And I couldn't have it too often; I love variety way too much.) Espresso and banana just go so good together (actually, a lot of things go good with banana!), and I am just absolutely head-over-heels for that <em>creamy, dreamy soft-serve </em>that the frozen banana works for so well. Mmmm. <3<br />
<br />
My blog has been inching along since I started it, a few days ago. It's still pretty small and needs a lot of construction and organization and, of course, time, but I'm hoping it'll grow so that I have it running well and get lots of feedback and connection. If you're reading this, thanks bunches for helping me! Just by visiting my blog you're improving it. ;-)AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-27957501676668047822011-07-20T09:37:00.000-07:002011-07-20T09:50:36.189-07:00Pumpkin-Vanilla Ice-Cream Sandwiches!Oatmeal and <a href="http://foodspiceandlife.blogspot.com/2011/07/basic-soft-serveshake-recipe.html">Banana Soft-Serve</a> are two of my favorite breakfast treats. <strong><span style="color: yellow;">So why not combine them?</span></strong> Actually, the real question is: <em>Why didn't I think of this sooner?</em><br />
<em><a name='more'></a></em><br />
<br />
I just recently saw similar things done on other healthy-foodie blogs, particularly the <em><a href="http://spoonfulofsugarfree.com/2011/06/18/high-protein-cookie-sandwich/">High Protein Cookie Sandwiches</a> </em>on <em>Spoonful of Sugar Free</em> and the <em><a href="http://chocolatecoveredkatie.com/2011/07/18/chocolate-chip-banana-bites/">Chocolate-Chip Banana Bites</a> </em>from CCK. So, I decided to make my own.<br />
This morning, when I popped my head into the refrigerator, I saw a little container of leftover pumpkin puree poking out at me, just begging me to use it. So I went for <span style="color: orange;">Pumpkin</span>-<span style="color: #fce5cd;">Vanilla</span> Ice-Cream Sandwiches: pumpkin-oat cookies with simple vanilla banana "ice-cream" in the middle.<br />
<br />
For the oatmeal cookies, first I ground 1/2 cup raw oats in my handy-dandy food processor so that they were more flour-like (which is needed when baking cookies), and also added in a tablespoon of ground flax (I love that stuff!), four very generous tablespoons of cinnamon (mmm... <span style="color: #783f04;">cinnamon</span>...), half a teaspoon of baking powder, and a pinch of baking soda. This makes the dry mixture part. I transferred this to a small mixing bowl.<br />
For the wet, I blended up one heaping fourth cup of the <span style="color: orange;">pumpkin</span> with three tablespoons of almond milk (unsweetened, of course--that's all I ever use), two tablespoons of chopped <span style="color: #990000;">apple</span> (applesauce will work too, but you might want to use less almond milk--maybe only two tablespoons) and two teaspoons of pure vanilla extract, making sure there were no chunks of apple left. <br />
Then, I poured the wet into the dry mixture. <em>Mix, mix, mix!</em> until you get a nice cookie dough. Spoon the mixture onto a small baking dish or pan lined with parchment paper, making the cookies the size you want for your sandwiches (I made six regular-sized cookies, for three sandwiches). You can also shape the dough into squares or bars (or any fun shape!) if you want. Bake in the oven at 350 degrees Fahrenheit for fifteen minutes, then flip and bake another fifteen minutes. Because I like my cookies with a little crispiness on the outside, three minutes before the cookies were done, I upped the temperature to 400 degrees and turned the oven on broil, leaving them in for another five minutes. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVibs7xpDLkL5vMS1PJ0-Sxhgqjqapa1aBQkr5S_CIHojrzHC-1ixqRixrxOCKRippkhmfgpq-NRfRNypMQ8znp-5R_mWfhrfotqzy67nUPQIq6U7dGwUh0oRPWs9MsXHhI4w29vvUYzE/s1600/PumpkinOatCookiesInPan.medium.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVibs7xpDLkL5vMS1PJ0-Sxhgqjqapa1aBQkr5S_CIHojrzHC-1ixqRixrxOCKRippkhmfgpq-NRfRNypMQ8znp-5R_mWfhrfotqzy67nUPQIq6U7dGwUh0oRPWs9MsXHhI4w29vvUYzE/s640/PumpkinOatCookiesInPan.medium.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My <span style="color: orange;">Pumpkin-Oatmeal Cookies</span> in their pan, fresh from the oven. <3</td></tr>
</tbody></table>^^^When they're done, they'll look a little something like this.^^^<br />
I transfered them to a serving dish and place them in the freezer to chill.<br />
<br />
<br />
Now, time to make the "ice-cream"! The perfect <span style="color: #fce5cd;">creamy vanilla filling</span> to my scrumdiliumptous breakfast treats.<br />
<br />
I just used the <a href="http://foodspiceandlife.blogspot.com/2011/07/basic-soft-serveshake-recipe.html">basic soft-serve recipe</a> to make vanilla soft-serve, using the least amount of non-dairy milk for a thick consistency. I stirred two generous teaspoons of pure vanilla extract (it would make it extra-special and delicious if you used good-quality, expensive vanilla extract--or you could even use real vanilla bean!) into two tablespoons of almond milk (adding just a pinch of cinnamon, too--I couldn't resist) and placed it in the freezer to chill awhile. <br />
Once the almond milk was nice and cold (and the cookies nice and firm & cold, too), I blended it up with a frozen banana. Making sure to hurry before it got too melty, I took the cookies out of the freezer and scooped some of the soft-serve onto half the cookies. Then I topped each cookie with another (as neatly as I could) and made a mad rush for the freezer, to keep them as cold as possible and prevent the filling from gooping out. <br />
<br />
I left them in there to <strong>harden</strong> for twenty minutes or so.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcvYl2udgN7ewIb7E3zgiiZM8iiu322gae_VYYeY_vU3QLj1oH8Z7o18Z1PxdOaMJi5opqWwY7C9zLTHkJx0l2nWEfUtmatxQHqA117D-Zw7Et2NDwmTq06Xv6nStGkE6FbN50eNdBAmZ/s1600/PumpkinOatCookiesStack.medium.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcvYl2udgN7ewIb7E3zgiiZM8iiu322gae_VYYeY_vU3QLj1oH8Z7o18Z1PxdOaMJi5opqWwY7C9zLTHkJx0l2nWEfUtmatxQHqA117D-Zw7Et2NDwmTq06Xv6nStGkE6FbN50eNdBAmZ/s1600/PumpkinOatCookiesStack.medium.JPG" /></a></div><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlHcRcd3off8R9t5CBogBwQWp7oL3uoPTi8x-NMFGUITHYvvgaZ4LlpHjtIhMyq7SHrZ5rSbx7nBYFT4V7nrKz33vVTspIzPqrj0bwXUKeFBgosVAZ8_yYX82ISufLSzcJOBXduGKISxK/s1600/PumpkinOatCookiewBite.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlHcRcd3off8R9t5CBogBwQWp7oL3uoPTi8x-NMFGUITHYvvgaZ4LlpHjtIhMyq7SHrZ5rSbx7nBYFT4V7nrKz33vVTspIzPqrj0bwXUKeFBgosVAZ8_yYX82ISufLSzcJOBXduGKISxK/s1600/PumpkinOatCookiewBite.JPG" /></a>When I was ready, I went to take them out. <strong><span style="color: yellow; font-family: Verdana, sans-serif;"><em>BAM!</em></span></strong> Pumpkin-Vanilla Ice-Cream Sandwiches: creamy vanilla soft-serve smushed between two delicious, oaty pumpkin cookies. I picked one up, took a bite.... <strong>ABSOLUTE. FROZEN. HEAVEN.</strong> In a little sandwich. And I enjoyed <em>every single bite.</em> The oatmeal cookies are chewy, and the vanilla filling is sweet and creamy--a genius combination. I've succeeded in my food matchmaking today, my friends. Yes indeedy. ;-)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2dSuDZQXaRfcky4V6yMqv5CVrPakx88HXoYnqDBrFaEjAwj0eLyJUkWqncVfWRbkvOimhLIV4th0kT4h76gie3TcW3BnV6YuLcQMSdK_UzScQsCoaCj0-bHU3j8BM00rCczwaPQHv7Ct/s1600/PumpkinOatCookiesPlate.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2dSuDZQXaRfcky4V6yMqv5CVrPakx88HXoYnqDBrFaEjAwj0eLyJUkWqncVfWRbkvOimhLIV4th0kT4h76gie3TcW3BnV6YuLcQMSdK_UzScQsCoaCj0-bHU3j8BM00rCczwaPQHv7Ct/s1600/PumpkinOatCookiesPlate.JPG" /></a>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-44945851146892420342011-07-17T18:38:00.000-07:002011-07-20T09:51:16.151-07:00My Very First Post<div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pkUJ5re4X-xAEUdpHZ-MMGfGJr7H7FogNlmEPgrmyR12DKKsyaIkG2TTwPMxAD62e-n2_lxUMw4UHQSpvPrsw-DjctneIEStqKeeS1_1rCvDGj2PQ793Dh28U55siO63GKfWT7_w6mbh/s200/MeInGarden.JPG" width="150" /></div><span style="color: lime; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Hello. ( : My name is Shannon, and this is my blog: Food, Spice, and Everything Life.</strong></span><br />
<br />
This post is dedicated to introducting myself and my blog and what we're all about.<br />
I'm new to the whole blogging thing, so bear with me for awhile. I still have to get used to working everything and learn how to do this. I'll try my best. ; )<br />
So, first order of business. <span style="color: lime;"><strong>Who I am, why I created this blog, and what it's going to be all about.</strong></span> (This post includes, essentially, what will be going on my <em><a href="http://foodspiceandlife.blogspot.com/p/me-my-philosophy.html">Me & My Philosophy</a></em> page, but I felt I should also post it as my introductory post.)<br />
<a name='more'></a><br />
Beginning with the basics. I often find it difficult to dissect myself, but I can at least attempt to give a rough sketch, a sort of a blurry picture of who I am. I'll try not to trail off too much; details will eventually come out in the blog, of course. <br />
I'm a fifteen-year-old pesca-vegan (more on that below) living in a barely-existant small town in Southwest Florida. Yes, I hail from the "Sunshine State," where the sun always shines... except for during the rainy season. Florida has its perks, like the beautiful waters (especially the Keys, which are absolutely amazing, by the way), but it's also where everyone comes to retire--hence the large elderly population (especially around where I am). I'm also not a huge fan of the hot, humid weather we experience ten months of the year; here, we have one really long, moist summer, about a month of fall-like weather, and a few weeks of "spring." My favorite season is our so-called "winter." I would love to live somewhere where the seasons actually change. I'm thinking California or New York, or maybe Massachusetts. I can't wait to get out and travel; I've always dreamed of traveling all over--not just the States of course, but to other countries. I'll come back and visit good ol' Florida sometimes, though, for the water and the breathtakingly open sky, and the memories that they carry with it. <br />
<br />
On to the subject of <span style="color: lime;"><strong>food philosophy</strong></span> (one of my favorite topics)--this is, after all, a foodie blog. ;-)<br />
I've always been at least a fairly healthy eater; my family has always been a home-cooked-meal kind of family--not too much take out. We aren't the typical mac & cheese, hot dogs, frozen dinners sort of bunch. Growing up, I always enjoyed home-cooked meals, with more flavor and spice than the average American puts into their meal. I owe this to my dad, who happens to be a better cook than most--not a five-star chef or anything, but he does make a pretty mean chili. We try to keep our food at least fairly fresh and interesting, and love to make different kinds of international cuisine. Dad and I, especially, like our food with a lot of spice and flavor. <br />
Over time, as I got older, I became more health-concious and more active in the kitchen. As a little girl, I helped my parents prepare meals in the kitchen and picked up the basics. Over time, I began cooking meals for my little sisters when I had to babysit them at home, and occasionally making dinner for the family, especially when my parents were late from work or didn't have time. Gradually, I got to be more and more independent in the kitchen. And as that happened, I payed more and more attention to the food itself--what was in it, and what I was putting into my body. The more I thought about it, the more concious of it I became. I developed a love for flavorful, fresh, interesting, and healthy food. Now, my philosophy is only wholesome, all-natural foods. My dad and I even have a nice little home garden in the backyard, with lots of veggies and spices and things of the sort. I lovelovelove our garden. Fresh produce and spices are SO much more delicious than grocery-bought! <33 (More on the garden in future posts.) A few months ago, I became a vegetarian, and then slipped into full-on vegan (which wasn't much more of a stretch, as I never liked or ate dairy or eggs much, anyway). Except I'm not actually a true vegetarian or vegan, due to the fact that I still eat fish. Sorry, but I just couldn't give up the fish. Fresh fish is SO good, and good for you, too, because of its high-protein and super-healthy fats. I still make sure my family only buys wild fish from our local markets, though, when we do occasionally get it. Anyway, along with being a "pesca-vegan," <span style="color: lime;"><strong>I like my eats as natural and whole as can be</strong></span> (the closer I am to nature, the better), with no refined sugars (and, like one of my all-time favorite bloggers ChocolateCoveredKatie, my sweet tooth is pretty much non-existant; I almost always use fruit only to sweeten up my food) and little-to-no oil (when I DO use oil, which is rare, it's kinds like coconut, sunflower seed, etc.). I'm not neurotic about having my food be "fat-free," because I know that healthy fats, like those from nuts, seeds, and other whole foods, are good and vital to our bodies. (I will occasionally, however, include "reduced fat" or "fat-free" versions of recipes for those who want less.) I'm all about healthy, delicious eats.<br />
<br />
And so that brings us to what this blog is all about. It IS a healthy-foodie blog. I delight in playing with my food--being creative, trying new things, and experimenting. I want to use this blog to have even more fun with my kitchen antics! I'm going to practice my culinary skills (both the actual making of the food and the presentation and photography), and this will be sort of my chef diary. Actually, when I'm older, I'm definitely thinking about a career in the food industry--whether it be as an expert chef, a journalist, a restaurant owner, or all of the above. And this blog is also to share ideas back and forth with others. I'm thinking of this as a sort of an online journal, but one connected with the rest of the world and others who have some of the same loves and interests that I do (basically what a blog IS, in its essence). So I'm looking foreward to getting lots of feedback. :-) But, although this blog will mainly be centered on <span style="color: lime;"><strong>healthy, yummy, and fun vegan food and cooking</strong></span>, it'll also include pieces of me and <span style="color: lime;"><strong>my journey through life.</strong></span> That's why I decided on the name Food, Spice, and Everything Life. Because that's what my blog is made of! ;-)AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-14147337297792883122000-07-31T17:44:00.000-07:002011-08-02T17:50:21.437-07:00Snack & Treat RecipesI snack constantly! And I love having all these delicious, vegan snacks to munch on! Many of these recipes can be made before-hand and wrapped up for convenient, on-the-go snacks. A lot of them can double as dessert recipes, too.<br />
<br />
*The recipes in unformatted font are soon-to-come recipes.<br />
<br />
<strong><u>Raw "Balls, Bars, & Bites":</u></strong><br />
<br />
Raw Gingerbread Men<br />
<br />
Figgy-Walnut Bars<br />
<br />
Raw Thin-Mint "Brownies"<br />
<br />
Cacao-Goji Bites<br />
<br />
Lemon-Poppy Bites<br />
<br />
Raw "Reese's" Bites<br />
<br />
<br />
<strong><u>Freezer Goodies:</u></strong><br />
<br />
Cereal-Banana Bites<br />
<br />
Banana Pops<br />
<br />
<br />
<strong><u>Oatie Balls (raw)</u></strong><br />
<br />
<br />
<strong><u>Baked Snacks:</u></strong><br />
<br />
CCK's Chickpea Poppers<br />
<br />
<br />
<br />
<strong><u>Baked Goods--Cookies & Bars:</u></strong><br />
<br />
<a href="http://foodspiceandlife.blogspot.com/2011/08/recipe-packed-post.html"><span style="color: #b45f06; font-size: large;"><strong>Pumpkin-Quinoa Bars</strong></span></a>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-84789745730478348152000-07-23T17:14:00.000-07:002011-07-24T09:18:02.260-07:00Monkey OatmealWhen I was little, my dad's nickname for me was Shann-the-Monkey. Whenever he still uses it now it always makes me smile. :-)<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://www.valdosta.edu/~lfmoore/twomonkeys.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://www.valdosta.edu/~lfmoore/twomonkeys.jpg" width="167" /></a>The nickname inspired the name of this oatmeal variation, especially because my dad LOVES peanut-butter.</div><br />
Peanut-butter and banana is a classic combo, and they make an epic duo in this oatmeal variation! But ANY nut butter works really good in this recipe--almond and walnut especially.<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1/2 cup oats<br />
1/2 to 3/4 cup non-dairy milk or water (I like almond milk)<br />
1 banana, preferably more ripe than not<br />
1-2 tablespoons all-natural peanut-butter<br />
1/2 teaspoon pure vanilla extract<br />
Dash of cinnamon<br />
Dash of nutmeg<br />
<br />
<br />
<strong>Directions:</strong> <br />
<br />
Either mash up the banana, peanut-butter, vanilla, and spices together by hand or blend together in a food processor. Use your favorite method to make the oatmeal. If you use the conventional stovetop method, cook the banana mash a little first and then stir in the liquid. Once it's hot, mix in the oats and cook on low as usual, until done. If using the overnight method, blend the liquid with the banana puree, stir in the oats, and cover and let rest in the fridge overnight. Top with chopped nuts, cacao nibs, a few banana slices, and/or a sprinkle of extra cinnamon if desired. <br />
For a Choco-Monkey version, just add one or two tablespoons of dark cacao powder or stir in some cacao nibs.AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-19865939888795657022000-07-20T10:02:00.000-07:002011-07-21T07:37:45.320-07:00Cookies, Muffins, and Other Goodies<strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Cookies:</span></u></strong><br />
<br />
<span style="color: orange; font-family: "Trebuchet MS", sans-serif; font-size: large;"><a href="http://foodspiceandlife.blogspot.com/2011/07/pumpkin-vanilla-ice-cream-sandwiches.html">Pumpkin Oatmeal Cookies</a></span>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-3107234335968787692000-07-19T20:36:00.000-07:002011-07-19T20:38:26.510-07:00Shirley Temple Oat Bran Recipe AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-61990728990739534702000-07-19T19:24:00.000-07:002011-07-21T19:21:55.460-07:00Mocha-Banana Soft-Serve/Shake RecipeThis is one of my favorite flavors! I don't think i'll <em>ever</em> tire of it. <strong>I <3 <span style="color: #bf9000;">mocha</span>-<span style="color: yellow;">banana</span></strong><span style="color: black;">. It's like a cup of espresso and creamy banana ice-cream got together one night, made <span style="color: magenta;">spontaneous passionate love</span>, and had a baby.</span><br />
<span style="color: black;"></span><br />
<span style="color: black;"><a name='more'></a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFiKeuCe-mAKWYeKQiar5lEvZqGworZo7HnRQWvwdqGtI7ZUjYfUcHMnQFqgwVwslxTAawsPiyLCAqD7j-W-GzcjNEzg48F58jYDHQgjfdfEUla-2ooYJkAua4AwpX9UjF1cFSWKpWUjw/s1600/BananaMochaSoftServe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFiKeuCe-mAKWYeKQiar5lEvZqGworZo7HnRQWvwdqGtI7ZUjYfUcHMnQFqgwVwslxTAawsPiyLCAqD7j-W-GzcjNEzg48F58jYDHQgjfdfEUla-2ooYJkAua4AwpX9UjF1cFSWKpWUjw/s320/BananaMochaSoftServe2.jpg" width="320" /></a></div><br />
<strong><u>Ingredients:</u></strong><br />
<ul><li>one frozen banana</li>
<li>2 tablespoons-3/4 cup non-dairy milk of choice</li>
<li>1-2 tablespoons espresso/coffee powder (I use two, for stronger flavor)</li>
<li>1-2 teaspoons pure vanilla extract, or almond extract (for almond-espresso)</li>
<li>dash of ground cinnamon (optional)</li>
<li>handful of frozen spinach--makes it green-mocha (optional)</li>
</ul><strong><u>Directions:</u></strong><br />
Follow the <em><a href="http://foodspiceandlife.blogspot.com/2011/07/basic-soft-serveshake-recipe.html">Basic Recipe Directions</a> </em>with the above ingredients. Sprinkle with extra cinnamon if desired, or garnish with a stick of cinnamon (or both) and enjoy. :-)AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-1548611693841805452000-07-19T19:12:00.000-07:002011-08-02T17:41:52.731-07:00 "Soft-Serve," "Shake," Smoothie, and Other Beverage Recipes <em><a href="http://foodspiceandlife.blogspot.com/2011/07/basic-soft-serveshake-recipe.html">Basic "Soft-Serve"/"Shake" Recipe</a></em><br />
<br />
<u><strong>Soft-Serve/Shake Flavors:</strong></u><br />
<br />
<span style="font-size: large;"><a href="http://foodspiceandlife.blogspot.com/2000/07/mocha-banana-soft-serveshake-recipe.html"><span style="color: #bf9000;">Mocha</span>-<span style="color: yellow;">Banana</span></a></span><br />
<br />
<a href="http://foodspiceandlife.blogspot.com/2000/07/green-tea-soft-serveshake-recipe.html"><span style="color: #93c47d; font-size: large;">Green Tea</span></a><br />
<br />
<a href="http://foodspiceandlife.blogspot.com/2011/08/recipe-packed-post.html"><span style="color: #6aa84f; font-size: large;">Peppermint</span></a>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-25794193844554530842000-07-19T17:13:00.000-07:002011-07-19T19:57:34.580-07:00Green Tea Soft-Serve/Shake RecipeThis flavor is good for green tea lovers everywhere; it has a refreshingly light and green taste that I love. <em>And </em>it's full of all the great, beneficial antioxidants of green tea. Use your favorite brand. You can use this same recipe to use other tea flavors as well--just pick any kind you want! (But with certain other flavors, you might want to skip the spinach or use some other kind of add-in.)<br />
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMjrGT0kaHe8VqwU05qe3kmoalIWA8_FpT3VohcCHqWhO3EnAo0yQMmy1zj-B04lRLOxVFSio03liGhDtRqcic7ZSyh3CJDPVYYTeJ5Wi58FR_wst2IX3KPippzqUfVrui08eoLmS-6yA/s1600/GreenTeaSoft-Serve.small.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMjrGT0kaHe8VqwU05qe3kmoalIWA8_FpT3VohcCHqWhO3EnAo0yQMmy1zj-B04lRLOxVFSio03liGhDtRqcic7ZSyh3CJDPVYYTeJ5Wi58FR_wst2IX3KPippzqUfVrui08eoLmS-6yA/s1600/GreenTeaSoft-Serve.small.JPG" /></a></div><br />
<strong><u>Ingredients:</u></strong><br />
<ul><li>one frozen banana</li>
<li>2 tablespoons to 3/4 cup non-dairy milk</li>
<li>3 to 4 teabags green tea of choice</li>
<li>handful of frozen spinach</li>
<li>few drops lemon juice and/or tiny dash of lemon zest (optional)</li>
</ul><strong><u>Directions:</u></strong> <br />
Before you put the milk in the freezer to chill, put the teabags in the milk to flavor it, stirring and squeezing them a little. Leave the milk out for awhile to brew--at least half an hour, and longer for more flavor (I like it so that the milk turns a nice, good shade of green)--before squeezing out the teabags and transfering to the freezer (if you want, to extract even more flavor, just leave the teabags in the milk until it's ready to use; although in the freezer they don't brew very much). Follow the regular instructions (see <em><a href="http://foodspiceandlife.blogspot.com/2011/07/basic-soft-serveshake-recipe.html">Basic Soft-Serve/Shake Recipe</a></em> if you haven't already); <span style="color: #6aa84f;">BLEND THAT DELICIOUSNESS!</span> and enjoy your creamy frozen treat. ;-)AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-78143707440634209742000-07-19T15:34:00.000-07:002011-07-19T17:12:41.088-07:00Basic "Soft-Serve"/"Shake" RecipeI originally got this idea from my favorite blogger, Chocolate Covered Katie. She's discovered that frozen bananas make the PERFECT vegan soft-serves and shakes--so simple, yet so brilliant. When you blend up the bananas they have a deliciously creamy consistency (and, of course, they taste <em>divine!</em>). Add chilled almond or other non-dairy milk and BAM. Instant, yummilicious soft-serve or shake. And the flavor possibilities are endless; I've included several of my favorite variations in my recipes (see <em>Soft-Serve & Shake Recipes</em>) and I'm <em>still </em>experimenting and coming up with new ones. Feel free to experiment or tweak around yourself! (And I'd love to hear your ideas! :-))<br />
<br />
For a thicker, more soft-serve-like consistency, use less milk; for a shake, just use more.<br />
Here's the basic recipe:<br />
<br />
<strong><span style="font-size: large;">Basic "Soft-Serve"/"Shake" Recipe:</span></strong><br />
(serves one)<br />
<strong><u>Ingredients:</u></strong><br />
<ul><li>one banana, peeled, cut into small chunks, and frozen (make sure it's frozen completely--I put the banana in the night before or even earlier)</li>
<li>2 tablespoons to 3/4 cup non-dairy milk of choice; the lesser extreme is closest to ice-cream, and the other makes a milkshake</li>
<li>1-3 teaspoons extract(s) of choice (like vanilla, almond, peppermint, coconut, etc.)</li>
<li>1-5 teaspoons spice(s) of choice</li>
<li>other add-ins, like extra frozen or dried fruit, cacao nibs, seeds/nuts, or frozen spinach, kale, or other veggies</li>
</ul><br />
<strong><u>Directions:</u></strong><br />
At least twenty minutes beforehand, mix the extract(s) and spice(s) into the milk. Leave in the freezer to chill until you take it out to use. Process the banana, milk mixture, and any add-ins* in a food processor or Vita-mix (oh, Vita-mix, you will someday be mine! <3)** until the soft-serve or shake is smooth and creamy, with no lumps. Serve immediately or place in the freezer to harden up a little before serving. Enjoy the dreamy (but absolutely healthy and vegan) deliciousness!<br />
<br />
*Some add-ins may be better added later than the banana and milk, so that they aren't too obliterated while the banana gets a chance to get well-blended; this will be included in the directions for those specific recipes.<br />
<br />
**I only recommend using blenders when making more than one serving. Since most inexpensive blenders don't work well enough with such small amounts, food processors tend to work better.AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-19167096422313222592000-07-19T07:34:00.000-07:002011-08-02T17:33:23.170-07:00Oatmeal, Pudding, and Other Things of the Sort<span style="font-size: medium;"> </span><span style="background-color: #f9cb9c; font-size: large;"><strong>OATMEAL! </strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX4imv0QvBTpc6veb6n2AL0XlX-HpiWFRyn9WAI3iVrbaw9DMKNlsywx4YjgNMTmGliIXLErUg0sAM2tgLfbQkJ82oEQdznHZcimOR7pxFSqPy_eSn7Uff0VzEpJHzauLRZu5TUqfujcI/s1600/oats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX4imv0QvBTpc6veb6n2AL0XlX-HpiWFRyn9WAI3iVrbaw9DMKNlsywx4YjgNMTmGliIXLErUg0sAM2tgLfbQkJ82oEQdznHZcimOR7pxFSqPy_eSn7Uff0VzEpJHzauLRZu5TUqfujcI/s320/oats.jpg" width="320" /></a></div><br />
{includes all basic flavors that can also be used for other pudding (and other warm goop-like things of the sort) recipes}<br />
<br />
See <em>Oatmeal Methods</em> if you haven't already, for how to prepare oatmeal. Use your favorite method to make any of the following variations. <br />
<br />
Why eat oatmeal? It's ah-MAZing, of course! <br />
<br />
<span style="color: yellow;"> <a href="http://foodspiceandlife.blogspot.com/2011/07/shannas-banana-oatmeal.html"><span style="color: yellow; font-family: inherit; font-size: large;">Shanna's Banana Oatmeal</span></a><span style="font-family: inherit; font-size: large;"> </span></span><br />
<span style="font-size: large;"><br />
<span style="font-family: inherit;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: yellow;">M</span><span style="color: #b45f06;">o</span><span style="color: yellow;">n</span><span style="color: #b45f06;">k</span><span style="color: yellow;">e</span><span style="color: #b45f06;">y</span> <span style="color: yellow;">O</span><span style="color: #b45f06;">a</span><span style="color: yellow;">t</span><span style="color: #b45f06;">m</span><span style="color: yellow;">e</span><span style="color: #b45f06;">a</span><span style="color: yellow;">l</span></span></span><br />
<span style="font-size: large;"><br />
<span style="font-family: inherit;"> </span></span><br />
<span style="color: orange; font-family: inherit; font-size: large;">Pumpkin Pie Oatmeal</span><br />
<span style="font-size: large;"><br />
<span style="font-family: inherit;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><span style="color: #bf9000;">Mocha-</span><span style="color: #bf9000;"><span style="color: yellow;">Banana </span></span>Oatmeal</span></span><br />
<span style="font-size: large;"><br />
<span style="font-family: inherit;"> </span></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: large;">Apple Pie Oatmeal</span><br />
<span style="font-size: large;"><br />
<span style="font-family: inherit;"> </span></span><br />
<span style="color: #e06666; font-family: inherit; font-size: large;">Shirley Temple Oatmeal</span><br />
<span style="font-size: large;"><br />
<span style="font-family: inherit;"> </span></span><br />
<span style="color: #741b47; font-family: inherit; font-size: large;">Ginger-Plum Oatmeal</span><br />
<br />
<br />
<span style="background-color: #f9cb9c; color: black; font-size: large;"><strong>OAT BRAN</strong></span><br />
<br />
<span style="color: #e06666; font-size: large;">Shirley Temple Oat Bran</span><br />
<br />
<br />
<br />
<span style="background-color: #f9cb9c; font-size: large;"><strong>PUDDINGS</strong></span><br />
<br />
<a href="http://foodspiceandlife.blogspot.com/2011/08/recipe-packed-post.html"><span style="color: #e06666; font-size: large;">Strawberries n' Cream Oatmeal Pudding</span></a>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-26394999081051822402000-04-13T17:59:00.000-07:002011-07-21T05:41:39.987-07:00Breakfast Recipes<b><span style="color: lime;"><i><span style="color: white;">My Favorite Meal of the Day!</span> </i> </span></b><span style="color: lime;"> </span><br />
<br />
<br />
<strong><span style="color: white; font-size: large;"><a href="http://foodspiceandlife.blogspot.com/2011/07/oatmeal-pudding-and-other-things-of.html">Oatmeal, Pudding, and Other Things of the Sort</a></span></strong><br />
<br />
<strong></strong><strong><span style="font-size: large;"><a href="http://foodspiceandlife.blogspot.com/2011/07/soft-serve-shake-smoothie-and-other.html">"Soft-Serves," "Shakes," Smoothies, and Other Beverages</a></span></strong><br />
<br />
<strong></strong><strong><span style="font-size: large;"><a href="http://foodspiceandlife.blogspot.com/2011/07/cookies-muffins-and-other-goodies.html">Cookies, Muffins, and Other Goodies</a></span></strong><br />
<br />
<strong></strong><strong><span style="font-size: large;">Fruit Bakes, Crisps, & Crumbles</span></strong><br />
<br />
<strong></strong><strong><span style="font-size: large;">Parfaits</span></strong>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0tag:blogger.com,1999:blog-4938165366920974174.post-68521705036378252222000-04-12T07:26:00.000-07:002011-07-21T05:40:43.229-07:00Shanna's Banana OatmealBasic <span style="color: yellow;">banana</span> oatmeal. A classic that'll never go out of fashion. <br />
<br />
<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNGQOG7OUv5Gw9y6wRcP69OZabSmlHJSwnzO033kwrfQ-LVLeJF3kZX-Tl_mN2jZO1k0pWEmVTtOxcjI-hsS_sCeND6_sXmiGVgdkwJTFknYgaya08lDE3Kxol9i-O9zLgTXT1moCxCUk/s1600/BananaOvernightOatmealwithIngredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNGQOG7OUv5Gw9y6wRcP69OZabSmlHJSwnzO033kwrfQ-LVLeJF3kZX-Tl_mN2jZO1k0pWEmVTtOxcjI-hsS_sCeND6_sXmiGVgdkwJTFknYgaya08lDE3Kxol9i-O9zLgTXT1moCxCUk/s640/BananaOvernightOatmealwithIngredients.JPG" width="640" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKV0DKjKjDtkmP3U0v4zTTWQT8EAGjqBaV2LtvEm7yZ_XGz1Ee_v0BaEhT5ZBOCgnmqrXwx76sHyp3KA7QFM_uw6vuHFhS_WXU_kbskCae5NmgE0NZh-sfo-Uo9rvTIYyduelTsjtq4z4/s1600/banana_dancing-2821.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKV0DKjKjDtkmP3U0v4zTTWQT8EAGjqBaV2LtvEm7yZ_XGz1Ee_v0BaEhT5ZBOCgnmqrXwx76sHyp3KA7QFM_uw6vuHFhS_WXU_kbskCae5NmgE0NZh-sfo-Uo9rvTIYyduelTsjtq4z4/s200/banana_dancing-2821.jpg" width="200" /></a></div><br />
<b><u><span style="font-size: small;">Ingredients:</span></u><span style="font-size: small;"> </span></b><span style="font-size: small;"> </span><br />
<ul><li> 1/2 cup old-fashioned oats (I like whole-grain)<br />
</li>
<li> 1/2 cup water, almond milk, or other non-dairy milk of choice<br />
</li>
<li> 1 banana<br />
</li>
<li> 1-2 teaspoons pure vanilla extract<br />
</li>
<li> 3-5 teaspoons ground cinnamon (I LOVE cinnamon, so I use at <i> least </i> 5)<br />
</li>
</ul><br />
<br />
<u> <strong> </strong></u><span style="font-size: small;"><strong><u>Directions:</u></strong> (BASIC; for other methods for preparing oatmeal, see the link to the <em>The Incredible, Edible, Versatile Oatmeal</em> page)</span><br />
<br />
In a small saucepan over medium-high heat, mash the banana with a little of the water or milk, until it becomes a sort of banana butter. Cook this for a few minutes, to let the fruit carmelize a bit, and then add the rest of the liquid, stirring in. Bring to a simmer and blend in the vanilla and cinnamon. Let simmer another few minutes, and then stir in the oats. Lower the heat to medium and cook another four or five minutes of so, stirring every so often. Serve immediately, piping hot, or place covered in the fridge (or freezer, for faster cooling) and serve cold (I enjoy my oatmeal cold in the summer, when I definitely don't feel like eating something hot).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4hd6_reFANl1wFkGqM8RTc0Yj6g60uovh-mjWQfa9efHUaSsPlzmCXeh1IiHSZt51hKJMTfFbA86neoYIu0c1zmWb9X90ksnH1fs3V3U-P74hD9J6CTdhKVeuIpoF_wgLz9hZUhAvQ-p/s1600/BananaOvernightOatmealBowl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4hd6_reFANl1wFkGqM8RTc0Yj6g60uovh-mjWQfa9efHUaSsPlzmCXeh1IiHSZt51hKJMTfFbA86neoYIu0c1zmWb9X90ksnH1fs3V3U-P74hD9J6CTdhKVeuIpoF_wgLz9hZUhAvQ-p/s1600/BananaOvernightOatmealBowl.JPG" /></a></div>AsNaturalAsCanBehttp://www.blogger.com/profile/01168796571520025060noreply@blogger.com0