I just want something sweet & not spend/wait 45 min for it to bake. I'm on a non processed foods binge. Been trying to limit my bread & dairy consumption down to special occasions like cake for my best friends birthday. After having a banana for breakfast, salad for lunch, hummus for snack, I really really wanted a sweet treat.

Sweet & salty Nuts

1/2 c. Raw pistachios

1/2 c. Raw cashews

1/2 c. Raw hazelnuts

1/4 c. Raw pumpkin seeds

1/4 c. Raw sunflower seeds

1 tbs olive oil

2-3 tbs organic maple syrup

Salt to taste

  • Mix nuts, oil, & maple syrup in bowl.
  • Line nuts on cookie sheet. (clean up is easy after soaking sheet)
  • Bake for 20 - 30 min at 325 degrees. Stir the nuts after 20 min every 5 min until the mixture is dry. 

Let cool & enjoy!


What a disappointment. I guess it wasn't that bad. It was my first time using vital wheat gluten and i had great expectations for it. Although it was chewy I liked the texture.  I just really disliked the lack of flavor. A lot of the recipes out there seemed very much alike with slight variations . This lead me to believe it was going to turn out alright.

I did end up making a really good sandwich with it. Thought the pictures were worth a post.

Banana Nut Bread

This is what i make for breakfast on the weekend when I happen to have old bananas and no eggs in the apartment. I also try not to use all white flour in my baking. It really doesn't change the flavor drastically while being healthier for you. 

Banana Nut Bread

2 ripe bananas, mashed ( can handle 3 )
2 tbs. olive oil
8 tbs soy milk ( I use almond )
1 c. white flour
1 c. whole wheat flour
1 c. rolled oats
1/2 c. sugar ( I used agave could probably go with more but i planned on adding jelly on top)
1/2 tsp. salt
1 teaspoon baking soda
1/2 pecans, chopped ( whatever you have will work & even more if you choose)
Almonds to sprinkle on top (because it looks delicious)

Preheat: 350 degrees
Baking time: 1 hr

Grease pan. Mash bananas and oil in bow. Add dry ingredients and mix well. Transfer to pan & sprinkle almonds on top. Bake for 1 hr. Check if done with a toothpick. If the toothpick comes out clean, take out and let cool.

Rosemary bread

My little sister made bread and I wasn't there to eat it. She has a blog called Made Purely From Scratch where she bakes and my mouth waters. The idea of having bread & butter takes me back to my grandma in Poland where she makes her own butter. When I visited I tried to make her show me how but she just made some prior to my visit. Back to bread.

I changed this recipe a little bit as I didn't want a flat bread as much as I wanted a nice round loaf. I got Beard on Bread by James Beard from my best friend for my birthday and it was about time I put it to good use. Maybe this wasn't the recipe to go with for my first time but the sound of rosemary was too attractive. I already made this twice as it was a big hit with my boyfriend. 

The bread ends up being 7" in diameter. I used store bought dry rosemary & it works well. First time I use fresh rosemary that had dried out in the fridge and could feel it as I chewed. Not something i wanted. Store bought dry rosemary worked better. In the photo you can see I added an asiago cheese to the dough and It just sat there. I omitted the cheese the second time I made it.

Rosemary Bread
Adapted from : Beard on Bread, James Beard (1973, Alfred A. Knopf)

1 c. whole wheat flour
1 1/2 c. white flour
1/2 tsp. salt
3/4 tsp. active dry yeast
1 c. warm water ( 100 - 115 degrees)
2 tbs. rosemary 
3 garlic cloves, sliced

Combine flour, salt, yeast in a mixing bowl. Add water and mix well. If using your hands be ready for some sticky fingers. Turn dough onto flowered surface and kneed for 15 min adding the rosemary & garlic as you knead. Form into a ball & place into lightly oiled bowl. Cover with towel and place in a warm spot for 1 to 1 1/2 hours.

Knead dough once more & back to rise again for 1 - 1 1/2 hours. The original recipe call to roll dough out into 1/2 inch thickness. I just punched down slightly & left it be. Place dough on oiled cooking sheet (I used my cast iron pan) & coat the top with a little bit of olive oil. Bake for 30 - 45 min until slightly browned. Original recipe called for 15 min if you are going for a flat bread.

Olive oil with garlic & crushed red peppers

You have to make this. I really mean it. Its amazing and the hardest part is waiting for it to cool down. In my apt garlic & olive oil go fast individually. I can't imagine this being any different.  I made A LOT OF THIS. About 2 1/2 cups worth. However this can be cut in half easily. As far as spiciness goes, its mild.

Olive oil with garlic & crushed red peppers

10 heads of garlic
1 tsp salt
1 tbs crushed red peppers
olive oil (enough to cover garlic)

Oven: 350 degrees

Peel garlic. Use the flat end of knife and crush garlic & remove the skin. I used a bench scraper since it has more of a surface. Place in an over safe pan. Glass or ceramic would be best. Put enough olive oil to cover garlic, add salt. Bake for 55-55 min until the garlic cloves start to brown slightly. Add pepper flakes & put back in the over for 15 min. Take out and mash garlic cloves with potato masher. You can wait until it cools off a bit more before mashing. Let cool & refrigerate. 

Will last several months if garlic cloves remain covered by oil.

To complete the experience I also made a rosemary bread for dipping. Of course you can just buy bread but that's not what we are here for.

Carrot and Curry soup

I hate cooked carrots. I tend to avoid adding them to soups unless I'm making a broth. To me they loose so much flavor. Give me raw any day. That is what i thought until I started making this soup. The carrots make it such fluffy and light texture & the curry carries so much flavor. Sometimes i add cheese or croutons on top. I also think it would freeze quite well & will test this out.

Carrot and Curry soup

1 med red onion (about 2 cups)
2 pound carrots (about 6 cups diced)
2 tbs earth balance butter (I just use organic butter)
2 tbs oil (I used olive oil )
1 tbs curry powder
1 (1/2 inch) ginger, peeled & smashed (or 1/8 dried ginger)
2 1/2 cups water or vegetable broth 
4 whole cloves
3 garlic cloves, chopped

Chop onion and carrots. Heat oil & butter on med/low heat. When butter melts add onions & cook until slightly soft (about 5 min). Make sure not to brown. Add carrots, ginger, garlic, cloves & curry (If you aren't familiar with curry you can put in 1/2 tbs and add more at the end). Mix well so carrots are evenly covered with oil & cook for 10 min. At this point, with a fork, check if carrots are tender. Add water or broth & cook until the carrots are soft enough to break with a wooden spoon. Take cloves out. Usually they will float on top & can be removed easily. Put in blender & pure.

Salt & peeper to taste. Makes 4 servings.