Category Archives: Snacks/Appetizers

Snow Day Soft Pretzels

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Well, it’s not exactly a snow day here in Houston. More of an inclement weather day. The temperature dipped below freezing and we had some rain. And icy roads and overpasses are something we cannot deal with here. So, no school and extra time on our hands.

When I said to my youngest teenage son Eli, “Hey, do you want to make something in the kitchen today?” I was so pleased when, without hesitation, he said: “Yeah, let’s make honest pretzels!”

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Hippie Triple Ginger Hemp Granola

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I was asked to write a bio recently and so I described myself as: a yoga instructor, vegan food blogger, stand up paddleboard (SUP) enthusiast and dedicated granola eater. There you have it…granola is actually a part of my identity. I love it so much. I love making it. I love eating it. And I love sharing it with other people.

Being crunchy-nutty is something I really do embrace. I like to think of myself as a kind, loving, earthy, hippie momma. I like real food made by hand. I say namaste and mean it. I am an open-minded, liberal-leaning, tree-hugging granola eater and this is my latest granola concoction.

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Chai-Spiced Pecan Butter

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If I had to make a prediction for a 2014 food trend, I’d pick artisan nut butters. Yep, I’m talking $12/jar fancy shmancy nut butters. They might be a blend of different nuts or have special spices and flavors added. Of course, chocolate-hazelnut has been done and people love it. What about vanilla cashew butter or ginger brazil nut butter or cardamom almond hemp seed butter?

So I thought I’d whip up my own batch of trendy nut butter using good ole Texas pecans and chai spices. Making nut butter is so easy. Um, you put the nuts in a food processor and let it whirl around until it turns into nut butter. That’s pretty much it. I liked using pecans because I can get them locally since I live in Houston.  It’s our state tree and everything. Pecan trees, a species of hickory trees, are actually native to the U.S. and our country produces more than 80 – 90% of the world’s supply. So that’s neat, too.

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Wanderlustful Açaí Bowl

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I spent last weekend doing yoga and more yoga at Wanderlust Festival Austin. I took classes from rockstar yogis, like Shiva Rea, Seane Corn, Janet Stone and MC Yogi. We posed, we flowed, we flew, we laughed, we danced and we had a blast. And since we were in Austin, we ate some pretty good food too.

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Pumpkin Granola + Fresh Persimmons

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This is my second granola post and as far as I’m concerned I could post a new granola recipe every week and it would be awesome. The world really can’t have too much granola. And there are so many great flavor combinations to work with that it allows for lots of creativity. So here’s my autumn seasonal granola and I hope you love it.

I topped the pumpkin granola with fresh persimmons from Houston’s Eastside farmers market. There are two main varieties of persimmons that are generally available: Hachiya (astringent) and Fuyu (non-astringent). Apparently, the hachiya can make your mouth pucker when under-ripe. The fuyu can be eaten when the fruit is firm. I went with the Fuyu variety.

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Mung Bean Sprouts

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The first time I sprouted beans was more than a year ago. I was invited to a raw food potluck by my friend Eileen. I didn’t know a thing about raw food, but being the curious foodie yoga girl that I am, I started doing some reading and playing in the kitchen. Since that time, I’ve had a lot of fun discovering raw food techniques and recipes.

So I dabble in raw food…eating it mostly for breakfast and lunch and having cooked food for dinner. This works for me. Raw food consists of fruits, vegetables, grains, nuts and seeds that have not been cooked at a temperature higher than 115-118 degrees. It is nutrient dense food that tends to be more bioavailable, that is, more easily absorbed, into our system.

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Lots of Veggies Sushi Rolls

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When I was in yoga teacher training, veggie sushi saved my life. I would come home late, tired and hungry after a long day of practicing yoga. Although I was super hungry, really the only thing I wanted was vegetable sushi rolls…a little seaweed salad was okay too. I’m not sure I can explain this, looking back. Maybe it was the salty taste from the nori and soy sauce. Maybe it was the fact that sushi rolls can be light and filling at the same time. For me, it was a craving that could not be denied.

On these evenings, I usually had rolls from my favorite asian restaurant or really I was not that picky, grocery store sushi was fine too. But now that I have a little more time, I really like making my own rolls. And what’s fun is that I get to come up with weird combinations that I wish I could find on a menu but I never can, like mango/cucumber.

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