I’ve embarked upon a pickling adventure. I had a little bit of a rocky start, since I didn’t have enough veggies to fill a 2-quart jar, but my husband came to the rescue and made a quick trip to the store (I was up to my elbows in shredded cabbage). I’ll have more to report once the kraut is ready (it only takes about 4 days!). As a kid, I loved doing science experiments in the kitchen (baking soda volcano anyone? Thanks, Dad!). Now that I’m an adult, my experiments offer the added benefits of tastiness and probiotics for my belly.
The Perfect Pickler is pretty awesome (and so is their Facebook page–they answered my questions right away!). I’ve ordered some additional tools, but in total, pickling is very affordable and I think it’s pretty fun. There’s something comforting and meditative about prepping the veggies, making the brine, and packing them in their new home. More to come on my pickling progress next week.
My lovely neighbor dropped off some organic basil from her garden this week, so I had to make pesto of course! Some Instagrammers asked about the recipe, so I thought I’d post it here as well. It’s a variation of the Vegan YumYum pesto. I’ve finally gotten to the point where I feel comfortable adjusting recipes based on what’s in my fridge. Makes life easier and in my opinion, more delicious, since you can adjust recipes to meet your taste.
1. Blend 1/2 cup soaked cashews, two ripe tomatoes, a big handful basil + 1/4 cup water.
2. Sauté 3-4 cloves minced garlic in a skillet, add the blended tomato mix, and add a big spoonful of tomato paste. Add salt to taste and a splash of white wine (if you’d like!). Sauté for about five minutes.
3. I served it with Tinkyada spaghetti rice pasta. The kiddo and husband loved it!
I had a sweet tooth yesterday, so I went to my go-to dessert recipe resource: Chocolate-Covered Katie‘s website. I omitted some of the ingredients and used agave rather than sugar, and peanut better instead of oil (and I skipped the chocolate chips).
❤ 2 tbsp cocoa powder or cacao powder
❤ 3/4 cup quick oats
❤ 1/4 cup plus 2 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.)
❤ 1/4 tsp sea salt
❤ 1/4 tsp baking soda
❤ 1/4 cup agave
❤ 1/4 cup nut butter (I used peanut)
❤ 2 tbsp water
❤ 1/2 tsp pure vanilla extract
1. Mix dry ingredients.
2. Blend wet ingredients.
3. Mix dry and wet. Form batter into cookies and chill for no-bake version, or bake at 350 for 8 minutes. You can check out Katie’s original No-bake Mocha Chocolate Chip Cookie recipe here.
We’re on a travel hiatus right now. I’m grateful to be slowing down and enjoying days filled with writing, cooking, and spending time with my little family. Audrey tried out the new playground down the street for the first time last night. I think she likes it…a lot. Steve and I took turns going down the slide with her. For some reason, I was feeling blah that afternoon, but it only took a few pushes of Audrey’s swing and some infectious baby giggles to turn my mood around. Even if you don’t have a kiddo, hop on a swing this weekend. I bet you’ll smile.
PS: I’m on Facebook. Come visit!