Reinvented

Hello everyone! In my last post I asked what you guys would like to see in my blog/would you be interested in seeing things from me beyond the realms of food. I used to cover more things on the blog, but somehow as life got busier I stopped frequently capturing life in front of me. I remember pausing at a detail in my outfit that I thought was beautiful and feeling the inclination to share. Or being down on the ground and looking up just to see what it looked like to see things from that perspective–and snapping a picture of it. I’m still curious in that sense, but don’t think to capture it as often. Sometimes I go back and forth between thinking: it’s silly to think those things are important enough to capture, it’s meaningful/meaningless, or why not just enjoy? C’est la vie. It’s true. For right now though, it’s important to me again.

What would I like to be in focus?

The plants, the deteriorated posts, or the other side of the Hudson River?

Whenever I go to the market I like to walk around and find things I’ve never heard/seen of before.

One day I stumbled across Siberian Kale.

Kale is a great winter vegetable, and the more it’s been kissed by a frost the sweeter it is.

Here are some more seasonal foods that I’ve prepared in the kitchen recently using recipes from a book I reviewed on here awhile ago, “Thrive Foods“ by Brendan Brazier.

Mashed Kabocha Squash with Toasted Coconut

Toasting the coconut shreds is so key for this recipe. It’s an extremely delicious that you may have to approach with willpower as to not to eat the entire batch!

Dandelion Salad with Sundried Tomatoes and Lentil Dressing

Dandelion greens are not something I usually pick up, but that was what drew me to this recipe. It was a new way to try various flavors together, and well… it had me had sun-dried tomatoes as well. I also found myself pouring the lentil dressing on to other things.

Quinoa Pilaf with Swiss Chard and Lemon

Using lemon zest instantly elevates any recipe, whether it’s cookies, marinades, or simply blended with sugar or salt.

Walnut Cranberry Energy Bars

I discovered an appreciation for fresh cranberries with these energy bars. Biting into a cold, tart cranberry, and the crunchy texture of the buckwheat groats was satisfying. It was also nice to use hemp protein powder in a new way (usually I mix it into shakes or morning cereal grains)

Finally got around to making the Lemongrass and Coconut Green Smoothie

Oh my goodness! This is a go-to smoothie that everyone should try. Unbelievably refreshing and creamy.

Mmm did not know that all of that could exist in a smoothie.

Check out other delicious sounding recipes right over here.

Not following any recipe, just a pot full of body-warming goodness.

Quinoa, sweet potatoes, peas, carrots, corn, green beans, ginger, turmeric, cinnamon, and pumpkin seeds.

A non-market find, but a glorious one indeed!

I had been on a search for this yogurt ever since I went to Canada over the summer and tried it. I literally let out a squeal of joy when I spotted it.

So creamy.

And continuing on with my habit of trying new chocolates.

It used to be a weekly thing, but now it’s pretty random… more of a bi-weekly taste testing I’d say. Local chocolate line, MarieBelle, has been catching my eye with its colorful packaging. One day when I read “dark chocolate with banana” I said “oooo, must try”. I love chocolate and banana! I read the ingredients and was pleased to find that the banana flavor came from actual freeze-dried bananas. That makes more sense to me than using additives and artificial flavors. Why not just use to the real deal? Glad Maribel Lieberman also thought the same thing.

A bit blurry but you can still see the bits of freeze-dried banana.

The flavor was spot on. The chocolate was bittersweet with a crunchy texture, like a rice cake, in some parts because of the banana. A bar that allows you to practice some patience because you just let the chocolate melt in your mouth along with the freeze-dried fruit, until it all blends together.

What are some foods that let you practice patience?

• Grapefruits (I peel off the skins)
• Pomegranates
• Anything roasted

Seasons Greetings from the Past

My oh my, the holiday season passed me by! And so has time. My parents came up to visit me in New York, and it was so nice to have them here. They finally got a glimpse of the pace of life here, and have a better understanding of why things are a little different here. I was happy to have them experience the city outside of tours and attractions. They also helped me get settled into my room, which for me is like finding a big piece to the puzzle and putting it down. My last post was about inspiration and appreciation, and having my parents up here made me that much more grateful. They also brought a new addition to the pack as well.

Meet Dino!

Many things have happened since the last time I posted up to now. Actually, I have quite a lot to share but that would be a mouthful!

Like these Pfeffernüsse cookies

Or the first bureka I tried.

It’s a triangle shaped pastry made of phyllo dough. I had it the traditional Israeli way with hard-boiled egg, tomato, tahini, and pickles. Note: nowadays I’m trying to test the waters with my egg tolerance.

So let’s rewind to a time of Christmas trees and menorahs.

When not even a creature was stirring, not even a mouse…

Well except for the ladies of 4B

We were stirring things up in the kitchen preparing for our Chrismakkuh all day brunch.

Some delicious things were in store for our guests.

Daniella’s got a recipe that she’ll never tell (if she can remember it!)

Sufganiyot aka jelly-filled donuts

Karen pouring the cider mimosas.

The little nugget watched it all come together.

The menu:

• Zucchini latkes with applesauce and sour cream
• Greek yogurt station with granola, caramelized peaches, and caramelized pecans
• Toasts and Tofurky sausages
• Tomato compote
• Sufganiyot
• Overnight French toast with praline topping
• Crostinis with lox and cream cheese
• Eggs in a basket
• Strawberries, bananas, and cream
• Spiked egg nog

So vibrant

Old friends I hadn’t seen in many many years came.

I hadn’t seen this little lady in about five years, and another friend came that I hadn’t seen in nearly nine! Along with old friends, everyone made new ones as well.

Appetizing?

It was a hit!

If you like French toast I suggest trying an overnight recipe, and use challah bread. The bread is soft, making it great for soaking up flavors.

Good food all around.

And lots of loves!

Lots and lots of loves.

We also gave our friends a chance to redeem themselves for the naughty things they did that year.

“What’s the naughtiest thing you’ve done all year? We promise we won’t tell Santa.”

Caught in the act?

I hope you all had an enjoyable holiday season; Whether it was spent with friends, family, loved ones, or the Grinch!

Moreover, I started a Facebook fanpage awhile ago–check it out here. It gets updated more frequently than the blog, but I’m hoping to update both more regularly. I’ve also got some other exciting things in the works to expand from the blog, which I’ll be sharing with you all soon!

So much love to you all, and wishing you a happy new year!

Quick question: would you be interested in reading/seeing me cover various topics besides food (not on this blog, but somewhere else)?

I Really Mean It

While thinking about what I wanted to write a post about (as I do with every post because I don’t just ‘wham bam thank you ma’am’ anything) it occurred to me at a random moment (as with most things) what the topic at hand would be: inspiration. On a sidenote: I find that most brilliant ideas come while doing the most monotonous things like sitting on a toilet. Imagine a toilet couch. Better yet, a toilet chaise. I’d be full of ideas! I’ve noticed that lately, especially, I’ve been surrounded by things that have been opening my eyes with even more wonder.

Beautiful fruits

This particular apple tasted like an Asian pear, and supposedly has more vitamin C than an orange! There’s a little juicy plum to tag along.

When one of my best friends introduced to me Balthazar’s ‘Ginger-Citrus Tea’, I knew I had to recreate it at home.

It’s a very comforting and awakening recipe, as the ginger has a bold presence. Just pouring a cup of it makes me feel better, like wrapping up in a Swayter. Luckily, Balthazar’s spilled their secret for this precious recipe.

Aside from tea and fruits, the friends I’ve been making since I moved to New York have all been so wonderful.

I’ve had instances recently that have shown me when someone is not a real friend, but the true golden hearts shined brightly . Those golden hearts help me stay hopeful and are reminders of the compassion that exists in this world.

One day we got together for a picnic and shared some yummy eats.

 They each brought things that were incredibly addictive, and one of them brought some of her childhood favorite drinks.

I made Cucumber and Goat Cheese Sandwiches for us.

The recipe is so incredibly simple–perfect for a picnic! After our indoor picnic we went around my neighborhood and strolled through the supermarkets around here: Zabar’s Citarella, Westside Market, and Fairway to name a few. Despite our full bellies we managed to make room for tastings.

On another day: a bon voyage dinner for one of my dearest friends at Cafe Gitane.

It’s a nice place to enjoy a little bit of this and a little bit of that.

Reunited with my beautiful Natalie for some morning adventuring!

I vouch that she move to New York after she graduates! You hear that, Natalie?

And here are my new roommates… and look who I’m reunited with!

These two ladies came into my life in a very funny way, and I love how things like that have been happening. Honestly, I believe more in blessings than in luck. I already feel like we’re a little family.

So like a good mother I made them Sunday supper.

Roasted vegetables and chickpeas, and grilled camembert and pumpkin butter sandwiches were on the menu that night.

Meet Daniella!

She’s also a lover of food, and an incredibly talented fashion designer. Karen also loves food, and she wants to learn how to cook. I’m pretty sure that the kitchen is the main area where we all lounge around when we’re home.

Daniella thought’d be fun to share an impromptu recipe of hers.

After getting a little taste of it, I must say that she has that spark of culinary genius in her. I’m not sure what she’s calling this dish, but for right now I’ll call it… “Friendship Pasta”. It’s a very loose recipe, but I think you can figure it out by your own taste. Afterall, recipes aren’t meant to necessarily hold your hand the whole way.

Friendship Pasta

Ingredients

Grape tomatoes, halved

Baby peppers, diced

Garlic cloves, chopped

Spinach

Artichoke tapenade

Capers

Pasta, cooked

Goat’s milk gouda, sliced thinly

Truffle oil

Lemon pepper, salt

Directions

1. For the sauce: saute the grape tomatoes and baby peppers in olive oil with the garlic, salt, and lemon pepper. Throw in some spinach, artichoke tapenade, and capers.

2. After the veggies have been cooked slice up some thin pieces of goat’s milk gouda and mix it in till it melts.

3. Throw in the cooked pasta, and drizzle it with truffle oil. For an extra kick you can throw in some hot sauce!

Lastly, I recently went back to visit my family (and kidnap Matilda) for Thanksgiving.

My parents garden is thriving more than ever… and now they have more than just papaya trees.

They’re growing herbs, banana and pineapple trees, lemon trees, greens, sweet potatoes, an avocado tree, ginger, onions… the list goes on.

Gardening seems to be my parents’ new hobby!

I liked the random shapes.

Florida’s sweater weather at night inspired me to roast some vegetables.

I followed a recipe from Brendan Brazier’s latest book: Thrive Foods. Roasted Vegetable Salad with Roasted Garlic Dressing–the recipe is actually from Candle 79, which I haven’t been to yet.

I also made his recipe for Quinoa Falafels.

Every single bite of this dinner was enjoyed!

And I made a little dessert…

Some cut up pieces of Lake Champlain Chocolates‘ Five Star Fruit and Nut bar, and a new twist on one of my favorite sweet treats. I pitted some medjool dates, spooned a bit of coconut butter in them, topped with sesame seeds, cracked black pepper, and sea salt. I love sweet and salty, but I’ve been curious about pepper since I’ve been seeing it in some chocolate bars.

Anyway, since graduating from school and going through various transitions since then, my appreciation for my parents has grown even deeper. Being back in their home… our home, felt so comforting this time around. Like never before. This past Thanksgiving our family friends had us go around and say something we were thankful for. Everyday I’m reminded of how wonderful it is that my mom and dad are so supportive of me. My dreams are not silly to them, and never have been. Looking back on when I was little I remember the imagination was indulged. Whether it was sitting down for breakfast with the Minnie and Mickey Mouse masks we made, or going on daily “Entdeckungsreisen“. I also know that no one will ever love me as much as they do, and feeling that kind of warmth is incredible. I know that they will read this, so this is one more way to show my thanks to you two. I love you.

Cheers to that.

p.s. Katharina’s Food Adventures has a Facebook Fan Page now so go ahead and check it out! I just want to thank all of my readers for being so wonderful, and I’ve got some exciting things in the works for the future of this blog–actually extending from this blog!

Indian Summer

Hey everyone! So I haven’t gone missing again. In my last post I asked you guys what your favorite combinations were. If you didn’t get a chance to check out some of the responses, click over here! I’m curious to try a few of them like Melissa’s pick of Radiohead and geometry, P.P.’s playlist with a cold beer in hand, and Jim’s affinity for cream, coffee, and hazelnuts. Here’s one for you all: Tarantino Talks/Stranger than Fiction while running… or walking.

Some of you were wondering if the magazine app is available outside of an iPad. Because the app is specifically designed for iPads, unfortunately it is not. Maybe a friend has one or even check it out at an Apple store. The November issue went live this past week, and it looks beautiful. Here’s a picture over the cover:

I’ve still got some things to share from when I was in Florida, so the last post and the upcoming posts will feel like I’m unpacking my suitcase, which in reality I will soon be able to do as well! It may seem like bit of a tease  looking at summer-centric foods, but here goes.

Salad days have turned into soup days.

Black bean burger recipe coming right up! 

Vegan Cornmeal Black Bean Burger, inspired by Emily’s recipe.

Ingredients

• 2 cups black beans, cooked
• 1 carrot, grated
• 1 tomato, seeded and diced
• 1/4 cup cornmeal
• 1/4-1/3 cup sunflower seeds
• 1 tbl olive oil or coconut oil
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 garlic clove, minced
• 1/2 onion, chopped
• sea salt and black pepper to taste

Directions

1. Preheat oven to 350 degrees.

2. Mix half beans in a food processor along with the sunflower seeds, carrot, tomato, and spices. Run till you get a smoother consistency, but not a puree.

3. Transfer the mixture into a bowl, add the cornmeal, garlic, onions, and oil.

4.  Fold in the rest of the beans (this will add some texture).

5. Then wet hands and form about 8 burgers. Place them on a non-stick baking sheet or into a baking pan, and bake at 350 degrees for 30 minutes. Make sure to flip them over halfway through.

First time trying brown rice tortillas when I was in the mood for quesadillas

Filled with sauteed mushrooms, onions, tomato, garlic, cheese; topped with labne, cilantro, and fresh lime juice.

Recipes found on forgotten recipe cards.

The first sweet potato from my parent’s garden.

My parents have been cultivating quite the garden, and I can’t wait to see it when I fly back for the upcoming holiday. They told me that they’ve started growing lemons, medjool dates, avocados, bananas, pineapples, mangos, and some more delicious things!

Squash, corn, and beans grow well together so the Native Americans referred to them as the “three sisters”

When I read the ingredient list for this recipe I was intrigued. The squash was uncooked, I had never used jicama, and everything just sounded like it’d be delicious together! And it was.

Remember when these were in season?

This recipe is for you, Jim!

I made a n0-bake vegan crust with a combination of two recipes.

A combination of Grain a Day’s recipe for the sweet almond crust, and Heidi’s Peaches and Cream pie.

So good on it’s own.

Even better served over the crust.

That was a bit of the Florida time capsule. Could you tell that I was enjoying all the goodness that summer has to offer? Really, each season has something to offer. Lately, I’ve been running through Riverside Park and admiring  the leaves, smelling the local grape juices and ciders at the market, and adjusting to the time change.

Is there a season you have an affinity for?

“A good head and a good heart are always a formidable combination”

Why hello there, friends! It’s been quite some time since my last post, hasn’t it? I’m starting to feel a little more settled now here in New York. Things have been a rollercoaster to say the least. The kind with plenty of climbs and drops–stomach in your mouth kind of drops. That’s about the best blanket statement I can come up with to keep from writing a short story. Maybe I’ll do that as a side project! Actually, aside from my full-time job I’ve got a few side projects up my sleeve. Since my last post a few exciting things have happened. The iPad magazine I write for finally launched! So all of you readers with iPads out there, I highly suggest you check out “JNSQ“! It’s the first independent, multimedia style magazine for iPad. I don’t have an iPad (yet) so I haven’t had the chance to see it in action. If you do download it, don’t forget to write a review! We’d love to know your feedback.

I’m also in the process of revamping a menu for a cafe! It’s a funny story how it happened, but it was in typical New York fashion. Let’s just say that I talk a lot, which has led me to some pretty awesome opportunities. Open attitude + friendly people… that combination can lead to many things!

Now let’s see what food combinations can lead to…

Arame seaweed + tofu + radish + carrots + sesame oil 

Arame + rice + rice vinegar + carrots + sweet potato + cucumber + radish + pickled ginger + avocado + sesame oil and seeds

 I thought of what I would put in my ideal sushi roll and just served it as a sushi bowl.

Sautéed mushrooms and kale with kombu (another seaweed) served with…

Not quite “mystery meat”

I had been wanting to make Happy Herbivore’s ‘Hippie Loaf‘ for a long time, and I finally got around to doing it. This was such a satisfying and extremely easy recipe. I made a little change by  using cornmeal for flavor instead of brown rice flour.

Tahini + Tofu + Chickpeas = …

Gena’s recipe for ‘Tofu Tahini Scramble‘. Some time around summer I fell in love with tahini, and I still hold true to it. It’s such a versatile ingredient that you can enjoy for sweet or savory bites. I’ve made this one a few times with different variations, and I must say that each time it just gets better and better. I’ve made this dish without hummus on hand by using mango chutney or homemade BBQ sauce instead.

Bread + Pear and Hazelnut Spread + Homemade Nut Butter + Dark Chocolate for nibbling

Bits of hazelnuts and chunks of Bartlett pears

I rediscovered this unopened spread when I was cleaning out my parent’s cupboards. Usually I don’t forget about things when it comes to a kitchen, but for some reason the jar of Oregon Growers + Shippers Pear & Hazelnut Spread that I had purchased over a year ago at Dean & Deluca went off my radar. Well, at least it was a preserve that had temporarily left my memory. Wondering about that homemade nut butter?

Spiced Macadamia and Brazil Nut Butter

I used ginger and cinnamon as the spices, and mostly brazil nuts for this addictive recipe. Don’t consider that a warning because this nut butter is definitely not evil.

On another note, I hope that you are all well, and I would love to hear from you! I know it’s been awhile, so here’s a question to get the conversation going again:

What are some of your favorite combinations (not limited to food)? Could be color, numerical, names, what have you!

Health and Food Coming Together

I’m sure many of you know that I’m a big fan of Brendan Brazier, and I had the pleasure of meeting him a few months ago during a lecture. He recently wrote another book called “Thrive Foods”. I was asked to be a part of the campaign to launch his newly released book, and I couldn’t wait to jump into the book!

This one discusses different points compared to his other book I’ve read, “Thrive: The Vegan Nutrition Guide to Optimal Performnace in Sports and Life”. This book seems to focus more on how our diet has an affect on the environment. How the conditions of the foods grow in greatly changes their nutritional density, and other interesting points. For instance, when plants grow in depleted soil, the minerals aren’t as abundant. It made me think of a pregnant woman and how what she eats greatly affects the health of her child. That was my best understanding of the phrase “Mother Nature.” What I really enjoyed about this book was that there were lots of footnotes, and I could look in the back to see the sources listed. I’m the kind of person who is curious to know where the basis of certain ideas come from. Especially when mentioning statics and studies. Maybe I should make my mom disclose footnotes when she tells me her crazy elaborate stories!

On top of all the abundant information Brendan shares in this book, he’s compiled over 200 recipes in the book as well! He also features some well-known contributors to share their recipes, such as Chef Tal Ronnen and award-winning restaurants. There are a few beautiful pictures included as well (granted there could be more, but I just love pictures), to give you an idea of how vibrant these dishes can be. I perused through them and bookmarked so many! I’ve made three so far, and all were delicious indeed.

Chef’s Summertime Salad

The recipe calls for avocado, which I added each time I served it. No one likes brown opened avocados that have been sitting out for awhile. This salad was great though! Summertime in every crunchy, fresh bite. This was like a yummy farewell to the warm weather for me, and all those ingredients that taste so wonderful when they’re at their peak.

Banana Pear Smoothie

This was thick and not overly sweet. There is an option to add a medjool date for sweetness, but I liked it just fine without it. This is great for mornings when I’m not feeling too hungry, or I need to run out the door and get my day started. The ginger added a little zing to it as well. It just tasted so refreshing. Next on my list is the smoothie that calls for lemon grass and coconut water.

Cheers to a great day!

Next up was a recipe that I thought was perfect to welcome the chillier weather.

“Wild Rice with Kabocha and Sage Butter”, but I opted to use quinoa instead of rice. It Since the other ingredients are already coming into season I went over to the farmer’s market and picked them out.

Beautiful and aromatic sage

The seeds were so easy to scoop out!

Usually it’s a stringy, slimy mess.

Made the sage butter aka made the apartment smell divine.

If I could describe fall in one dish…

This would be it.

I’m eager to try out more recipes now!

Overall, I really enjoyed reading this book. It got me thinking about various things, but not overthinking at the same time. I’m naturally the kind of person who believes in living in true harmony with the the things that stand the test of time or material things like money. This book speaks to a lot of those notions, and I greatly appreciate that. If you want to pick up a book that’s informative about food and the environment, and has great recipes then I recommend this book. It got me thinking about how I fit into the equation, and how I, as a person, can contribute. I thought about the wonderful garden my parents have been cultivating, all the farmers who we can help, how the earth is so nurturing and the sun so energizing. It left me in awe of all the things that are much larger than I am… respect and mindfulness towards it all.

Do you consider the way the natural ecosystem works when you go about your life?

Other fun things involving Thrive!

• Thrive with Vega during Emmy Week Facebook contest for a chance to win a trip for two to Los Angeles to meet Brendan at the Alive! Green Expo Lounge surrounding the 63^rd Annual Emmy’s.
• Visit Brendan’s Facebook fan page and receive a free PDF download of the intro and of three recipes
• Learn more about the Vega line here.

Checking In

Hello everyone! It’s been a hot minute or two, and since my last post I’ve moved to New York City. I haven’t talked much about why I decided to move here, but I thought I’d share a few things with you guys. This coming week the iPad magazine I’ve recently become Trend Editor for is launching next week! Jenesequa has a timeless approach to style and life, “chic, approachable, and always memorable.” Somehow that ‘je ne sais quo‘ gets defined with each article. I’m so grateful for this opportunity to work with such a great team of people, and be a part of something up and coming! Keep this magazine on your radar, and watch for the launch of the iPad app coming out this month! And of course I’ll keep you all posted on here as well.

So that’s one of the reasons why it just made sense to move up here! I’ve got some other tricks up my sleeve that I’ll be sharing with you as they progress. All exciting news!

Now what has this little bug been up to since arriving here? Connecting with friends, making new ones, walking a lot (I love it), looking for a paying job, and on the food front…

I picked up a local raw honey to help me combat a cold that I felt coming on.

Merrimack Valley Apiaries have farms in Massachusetts, Louisiana, and New York.

I eagerly broke the seal!

Breaking into it kind of reminded me of crème brûlée.

The taste and texture were wonderful… letting the crystals liquify in my mouth.

Delicious stirred into a cup of steamed milk.

Look who I was able to meet up with, and I’ve only been here for a little over a week!

Natalie and I met up at Union Square’s Greenmarket. As soon as we saw each other we exchanged hugs, and the evening of non-stop talking had commenced!

I picked up a huge bunch of kale at the market… it was bursting out of the grocery bag!

Thank you, sir.

All sorts of radishes.

Incredibly aromatic herbs.

I’m so happy to be living somewhere that offers a farmer’s market almost daily. Farmer’s markets are a great way to get to know your neighborhood. You get to see what’s in season, help a neighbor out, try out new foods, and meet people. It’s full of sharing!

Later on we went to Candle Cafe for dinner.

I had been wanting to go here for awhile, and I was glad to share a wonderful meal experience with one of my kindred spirits. It took me awhile to decide on what I wanted… everything looked so good! I hungrily looked at the tables around me, and smelled incredible food. Finally we placed our orders, and our food came out quickly.

I ordered the ‘Paradise Casserole’.

“Layers of sweet potato, black beans and millet over steamed greens with country gravy.“

Natalie went for the ‘Aztec Salad’–”Bi-color quinoa, black beans, red onion and corn, topped with spiced pumpkin seeds and barbequed grilled tempeh. Served over mixed field greens with toasted cumin vinaigrette,” with a side of avocado. Naturally, we tried each others’ food. We actually ended up ordering each others’ second choices, but honestly everything looked so good! This is definitely a place I’m going to keep coming back to.

If you don’t read Natalie’s blog already then check it out! She writes from the heart, is endlessly awesome, and eats beautiful and yummy food. I knew that she was the kind of person I could go on many adventures with. So, Natalie, when you move here you better believe we’re going to be a galavanting team.

Since moving here I’ve been making things more for being on-the-go

Trail mixes are wonderful for the busy lifestyle… or anytime rather! For this one I just used a mix of nuts and seeds, goji berries, raisins, dried apples, and unsweetened banana chips (great for a crispy texture).

I was lucky to have some on-the-go treats sent to me by Suzanne over at Lollihop. Suzanne and a friend recently started this company, which is on a mission to introduce people to healthy snacks. They’re motto is, “Eat well. Live Better.” After exchanging e-mails with Suzanne I really got a sense of the kind and thoughtful energy that exists behind Lollihop.

Every month they send you a box bursting with goodies!

Some of the things I never even heard of, and some I had been wanting to try. Overall, everything passed my taste test!

And they include a little card describing the package you receive.

So what is Lollihop exactly? They send out curated monthly packages of yummy snacks, and it’s great because you can subscribe for these shipments! So every month you get a package full of tasty surprises. Right now if you sign up for their subscriptions here you can use the referral code: Katharina-foodadventures, to let them know I sent you!

So all in all, things have been great up here. I want to write a post sharing my thoughts on moving to a city like New York, and how I’ve been staying motivated and focused. Now I just need to find a paying job so I can move into a place and be reunited with my little pup. Then I’ll be the happiest little lady ever!

I miss those little puppy paws.

Embark Upon…

There have been some things going on in my life that I haven’t really touched on in my blog because I’ve been trying to catch up to myself. It seems hard to get caught up since life still keeps on going and all. What have I been keeping on the down low? Well, for starters I’m moving to New York City next week. Also known to some as “the center of the world”. I think it’d be interesting if people experienced New York at least once in their lives. Even just for visiting. Some people want to live there and experience being the hub of millions of things everyday. That’s where I’m at, for right now. It may not be easy, but that’s not what I want anyway. Easy is for when I’m bored.

Right now I’m enjoying the last bit of Florida by spending the weekend on the other coast. A place where I can actually catch the pink sun disappear over the water in a matter of seconds right before my eyes. A place where I can have the windows open at night and only hear the waves. Where I can have the eucalyptus steam room all to myself before I tuck into bed; Or I can run down to the lobby and make a s’more before I get some shut eye. Yeah, I’m just soaking it all up.

If I look away I might miss it.

Source.

Now for this post I’ve got a special treat for you. I think this post describes why I see cooking as an adventure. This was one of those afternoons where I just really wanted to make something special, and take my precious time.

Hunt and gather for the ingredients.

Now take a deep breath and relish in what you’re about to do.

I love the smell of onions when they’re cooking in oil.

One thing that I love about my home is that when I come back from being out and about, it always smells like something delicious was made.

This was my first time using chickpea flour.

I’ve been curious about it for awhile, and then I found a delicious recipe that would go wonderfully with another recipe I had in mind.

Smashed Peas with Fava Bean and Fresh Mozzarella served over Farinata Genovese

A delicious pool of olive oil mixed in to the fresh puree.

Fresh mozzarella

And I also wanted to make dessert, roasted red grapes with mascarpone and rum. My rendezvous with mascarpone started when I first tried and fell in love with tiramisu.

Oh I’ll just serve some in a bowl for me… they’ll never know.

Sweetening it up with honey, dark spiced rum, and orange zest.

I urge you to toss red grapes in olive oil, honey, and sea salt. And eat them of course!

Ready for roasting.

That deep breath that I took before I started cooking is now released with the faintest sigh.

If you want to experience what fresh really tastes like…

The raw peas and fava beans were surprising in this recipe, and for my taste buds! They lit up as soon as the light, minty, and tangy spread along with perfectly savory Ligurian flatbread and the milky bite from the mozzarella were all happily in my mouth. Each bite was fully enjoyed.

Then it was time for dessert.

The grapes were warm from roasting in the oven, and the sweetened mascarpone melted all over them.

Yum. I love meals that leave me with an admirable sigh. It made me think of my dear friend Livia. She moved to Italy late last year, and I can imagine all of the incredible things she’s been experiencing. I haven’t been to Italy yet, but I already know what some parts of it taste like.

Now that’s a piece of why I love cooking.

Arrivederci!

Subtleties of the Everyday are My Reality Check

Things like the feeling of thirst, blind spots when driving, or finding the beat in a song when it changes. In my last post I asked you all if you pay attention to how certain things affect you. I also said that lately I’ve been approaching my meals at home with no forethought. Take breakfasts for example. I would always say that I’m more of a “sweet breakfasts” person, but lately I’ve been waking up many mornings wanting different things. Or sometimes I’ve been waking up with nothing in mind. If I’m hungry I’ll walk to the fridge, open it, and stare up and down for five minutes. So here are some of my recent varying breakfasts.

I’ve been using different grains.

I made Ashley’s Chocolate Buckwheat Breakfast bake, but next time I don’t want to add so much cocoa powder.

Baking single-servings always feels special.

I think throwing in some dried fruit would make it slightly sweeter too.

Rise and shine!

This time around I used some leftover quinoa to make a parfait.

Quinoa, peaches, apples, Greek yogurt, almonds, and honey.

The idea of scrambled eggs is nauseating to me, but scrambled tofu is a different story.

I combined these two recipes: breakfast scramble and tofu taco, and then added some of my own dashes of flavor.

Bean burritos for breakfast are not a stranger to me now.

Crunchy Jicama and Mango Salad with Chile and Lime

I bought jicama for another recipe and had some leftover, so I found this delicious recipe to try out. So refreshing!

Beans cooked in… I can’t remember, tomato, lebni (Kefir cheese), cilantro, and onion in a brown rice tortilla.

Savoury sandwiches.

Yes, even tempeh rueben’s for breakfast.

Sauerkraut in the morning? I combined two recipes again: vegetarian reuben sandwich and tempeh reuben.

Now what is this lovely looking blob thing?

Another recipe from Ashley, a banana cornbread cake and if I remember correctly I just made the creature blob by simply mixing Greek yogurt, a bit of almond milk, and sunflower seed butter together to get this pudding like consistency.

And some maple syrup drizzled on top.

If you like grainy things then this recipe is for you!

Another breakfast using cornmeal, but it didn’t taste very earthy.

Kita’s cornmeal pancake recipe was so delicious!

Just maple syrup and butter.

I kind of wished the stack would’ve just reappeared in front of me.

These tasted like sweet cornbread, but not as dense and oily.

Savory breakfasts lookin’ fresh.

I made cheesy corncakes with a side of bean and sweet potato hash, and whipped up a tangy curry sauce to go with it. 

Ice cream for breakfast too!

I finally stumbled upon Coconut Bliss’s “Ginger Cookie Caramel” at the store one day, mind you I’ve been keeping an eye out for it since the flavor released a few months ago. I’m glad I picked it up because a) it was the last one, and b) I have yet to see it again.

I think you would too, if this was in your freezer.

I would eat this over cake any day. 

I also tried another new Coconut Bliss flavor: Mocha Maca Crunch.

This was also very tasty, and I loved the bitter crunch from the cacao nibs.

And another new-to-me ice cream!

La-Loo’s goat’s milk ice cream caught my eye, and I decided on vanilla. Whoa! This was so good that I don’t think I will ever buy another kind of vanilla ice cream. Ever. It was creamy, sweet ,and had an intense vanilla flavor like no other–no wonder it’s considered the “holy grail” of ice cream.

Any recipes in this post you’d like to try? What’s your favorite ice cream?

How Do You Feel?

A silly question to ask if you guys like chickpeas, but hey, you never know! Some of you told me your favorite dishes and they sounded so good. The broccoli, chickpea, and sun-dried tomato dish sounded especially delicious! I’ve been loving sun-dried tomatoes lately, and I think crumbling cashews in that mix would be it for me! Yummy.

I recently came across a real purple sweet potato recently. I’ve gotten purple sweet potatoes thinking they’d be purple on the inside, but it is their skins that are rather purple and the insides are yellow (Japanese sweet potatoes). But this time I found what I had been looking for, and I wasn’t even looking for it then. Funny how that is sometimes. Actually, that’s one reason why I don’t worry about things.

Aha, purple indeed.

Speaking of potatoes (how often do I get to say that?), if you want to have your head go wild with imaginings then I think you should go check out The Peculiar Potato. Spuds, go forth!

A vegetable stir-fry with Shiitake mushrooms, zucchini, purple sweet potato, ginger, garlic, soy sauce, sesame oil, and sesame seeds.

Then I chopped up some green onions to make it taste a little less earthy aka like the ground.

It’s funny how I say earthy when it’s all food from this earth.

But even food from this earth can be bursting with lively flavors; take oranges for example.

There are no oranges in this recipe though, but this definitely has lively flavors going on.

I made Brendan Brazier’s recipe for “Dino Kale Wraps.” Lately, before my meals at home I’ve been really going along with what types of foods I want considering the feelings I want to get from them. Sometimes I’ll feel like I want to feel more grounded or cozy, and I’ll have something rich,warm, or smoky. Other times I want to be able to jump after I eat. I think you know what I mean.

This is a “jump after I eat” type of meal for me!

Doesn’t it make you want to jump?

Angharad’s adaptation of Moosewood’s Thai Salad  is a prime example actually. It’s got zesty lime juice, crispy tofu, sweet cold crunch from the red bell pepper and romaine, and the spicy creamy peanut dressing.

Now here’s a recipe that doesn’t look very lively, but it will have your taste buds dancing!

 I got this recipe from a friend I made at one of the themed potlucks I went to when I lived in Richmond. The theme for that one in particular was “keep cool”–you can imagine everyone was thinking of that on those hot summer days.

As soon as I tasted this soup I exclaimed at how delicious it was! And before my friend left I made sure to write down the ingredients. He was trying to clear out his kitchen before he was leaving for Maine so this soup might inspire you to make a something with random leftovers you may have, like rice! Since there’s no official name for the soup I’m just going to call it…

A Taste of Everything Soup Recipe by Brandon

It’s quite a long list, but don’t worry if you don’t have all the ingredients. This is a very loose recipe, so you’re just gonna have to go with your senses and estimate what you think seems right.

Ingredients

-Diced tomatoes

-Coconut milk (I used a can)

-Green lentils, cooked

-Rice, cooked

-Vegetable Stock

-Onions, chopped

-Garlic, minced

-Jalapeno, minced

-Zucchini, chopped

-Sriracha, to taste

-Honey

-Vegenaise

-Almond milk

-Shredded coconut, unsweetened

-Salt and pepper, to taste

Directions

1. Bring the coconut milk to a simmer and cook the tomatoes for a bit. Then mix in rice, and green lentils. Add the appropriate amount of vegetable stock by the kind of consistency you want for the soup. I like my soups thicker so I didn’t add too much liquid. Pour into blender, and blend. Leave that in the blender since you’re going to be adding more ingredients to it.

2. Saute the onions, garlic, and jalapeno. Then throw in the zucchini to cook. Once the vegetables are cooked throw them in the blender with the mix that’s already in there.

3. Then add the sriracha, honey, Vegenaise, shredded coconut, and almond milk if needed. Blend well. Lastly, taste the soup and decide how much salt and pepper you’d like to add, or if you want to add any at all.

This soup can be enjoyed warm or chilled.

Do you pay attention to how certain things you eat or do can leave you feeling afterwards?