Blood Orange, Prosecco & Thyme Sorbet

I would love to say this past week was mellifluously pleasant, chock-full of productivity and order, gaiety and solitude. But due to the cold from hell that mysteriously engulfed every inch of my body last week I resorted to a life in bed, knee deep in wads of tissue that still left my poor little nose raw despite the fact they were lotion infused. I had every intention of doing this post last week, and I was prepared to muster up the energy to get behind my camera, but it all went to pot when I discovered I could not smell and therefore could not taste. Well that just would not do.

So here I am, fully emerged and rejuvenated. I still have a handful of those darn, good-for-nothin' lotion tissues stuffed into every pocket, but all of my senses have been restored and there is a slight spring in my step as I recover from a languid week of getting absolutely nothing done.

To treat my taste buds after they intrepidly suffered on an excessive amount of bland food I chose a sweet and slightly tart sorbet to grace my restored palate. The deep ruby pulp of the blood oranges gave way to a vibrantly colored nectar that served as the base for the sorbet. Crisp, effervescent proscecco provided a tangy bite, complimenting the sweet honey and earthy thyme. A true mélange of flavors. 

Despite the falling temperatures outside my window I will enjoy this cold treat, as will my sore throat. And I hope for next time to have a more alluring story or thought to share with you, but until then, enjoy this ridiculously simple recipe. 

Cheers to your health!

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Cabbage with Almonds, Blood Orange and Ginger Vinaigrette + a Video

A lazy weekend gave way to an equally relaxed time in the kitchen. Simple meals alongside uncomplicated and tender conversations, a jeweled balm after a long and stressful week. With a new book in hand, freshly cut locks and this salad I feel lighter and ready to take on the world, well my little world anyway. 

Wishing you all a calm and beautiful week...

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Braised Chestnuts & Brussels Sprouts with Thyme **My Camera is For Sale**

Well after listening to Bing Crosby croon Chestnuts Roasting on an Open Fire for the one hundredth time I trotted over to my grocery, filled a sack full and roasted my own chestnuts over an open...well... oven. Oh how I love watching them roast, their smooth, umber colored skin curls back, like a leaf awaiting its fall, revealing the esteemed holiday treasure. 

Roasted chestnuts are delicious on their own but braising them adds a whole new dimension of flavor. I almost want to change the song to "Chestnuts braising in some wine and herbs", but I am not sure that will go over well with the public, or the children.

Alas I will sing my own tune here in the kitchen and enjoy this dish in all its savory glory. I bid you all a blessed and happy week as you gird your loins in preparation of the festivities and egg nog ahead!

Thank you for all of the inquiries!! The camera has been SOLD!

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Alabama Peach and Blackberry Cobbler with Almond Crust

Remember that lucious thunderstorm I mentioned the other week? Well, we have had one just about every afternoon which has brought a copious amount of humidity. Though my hair is in a perpetual state of frizz, my clothes are stuck to my body, and I can't help but but wonder if we have moved to a rainforest I find solace with a big glass of iced tea, a cieling fan and a heaping bowl of fresh peaches. 

I bought my first basket of Chilton County peaches last week, I smiled the whole way home anticipating my first bite....sweet and smooth with its sticky nectar dripping down my chin. I was not disappointed, nor was I short of ideas of how to use them in the kitchen. 

As I have mentioned before food has become very nostalgic for me and when it comes to peaches there is no exception. Growing up my mother made THE BEST cobbler. Don't we all say this about our mother's baking? Since the typical cobbler ingredients are off limits to us I was delighted to give it a go with almond flour and honey as opposed to white flour and sugar.
Ladies and gents (do gents even read this?)....when I took the first bite of my modified cobbler I was overcome with recollection. The taste was just about identical to that of my mother's... 

The crust is crunchy and nutty, warmed with a hint of cinnamon and a dash of fresh vanilla. The baked peaches and blackberries burst in your mouth as if to show off their remarkable potential to be the most treasured of fruits. Specks of vanilla bean float in a warm pool of honey and spices and the sweet aroma pervades each room calling on all who are hungry.

 Indeed, no summer is without a proper cobbler. And for those of you on special diets, we too can enjoy these simple pleasures of the season. So before the Fall whisks away our summer's bounty gird up your loins and gather all the peaches you can manage, may they keep you cool and your tummies content!

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Graffiti Eggplant with White Bean, Basil & Lemon Spread

My swollen fingers and the humming cicadas tell me summer has officially arrived. As I perch here on our screen porch lazily nursing some tea, iced of course, I can't help but give in to the rousing heat that seems to envelop my perspiring body like a hot crepe. A slow rumble of thunder is off in the distance and slowly the shadows of the wooden beams above me begin to fade. I notice the chipmunks scurry to take cover.  The neighboring feline, disgruntled that her afternoon nap has been interrupted, slowly rises from her place of rest and trots off to dryer ground.

Quickly the day dims and I start to wonder if I had, by accident, dozed off for an hour or two. But no, it has only been a few minutes since I was last sipping my tea, allowing the sun to beat on my hot skin. I peer through the screen and see pillows of ashy, gray clouds rolling, pouring over each other as if in a race to see who could make the most mischief. The idle trees begin to dance, a slow waltz of sorts keeping time with the vibrating wind sweeping through their branches. I watch the blue jays and mockingbirds make haste to their nests while a squirrel fixedly struggles with a nut, which undoubtedly will mean nothing to him in a few minutes.

Pit......pat. Pit......pat. Pit. Pat. Pit. Pat. Pit. Pat. As if God pulled the levees himself the skies open up and a gully of warm summer rain pounds the dry earth instantly nourishing its roots and furry inhabitants. Caught off guard, the lone squirrel, unable to let go of his treasured morsel, shoves the semi-cracked nut in his mouth and races to the nearest tree to find shelter under its waxy, umbrella-like leaves.

I close my eyes and with slightly parted lips I taste the cool, forgiving breeze that accompanies the storm. No heat of the day can squelch my ardent appreciation of a summer thunderstorm. And just like most joys of this life the storm is quickly over and already the creatures of the trees begin to emerge and carry on their daily foraging. The ground, once cracked with dehydration is now spongey and soft. The leaves, once shriveled and parched are unfurled, each frond happily dancing with the breeze. 

 Empty glass in hand I slowly rise, taking in the remaining rolls of thunder, straining to hear the last pitter pats of rain. I feel refreshed, as if I too was just showered. What a lovely way to commence the week indeed! I wish you a happy, restful and restoring weekend!

On days like mentioned above, I absolutely have no interst in spending my time over a hot stove. I much prefer a snack intending to satiate and cool off my over-heated body. This particular dish is nothing fancy, no frills or adornments. Just a simple medly of summer flavors, perfect as an appetizer or side dish. 

For this dish the eggplant is raw. Graffiti eggplants are smaller and have a much softer exterior, similar to that of a cucumber. They make lovely "chips" and can be layered with all sorts of spreads. Enjoy!

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In The Raw: Spiced Baklava

Somehow, unbeknownst to me, spring flowers and empty moving boxes started growing at our house. Clusters of crocus adorn our front yard while a bouquet of cardboard blankets our basement. It is hard to believe, and Im not quite sure I believe just yet, that in two weeks we will make our long haul down to Alabama where we will build our new roost. Already the nesting and organizing urges have kicked into high gear and as I quietly tuck away our treasures, new and old, into boxes I cant help the overwhelming sense of peace that comes over me. So many loose ends need tying, to-do's need doing, and expenses need paying, but I feel in the deepest part of me that all is well and will be. The mixed emotions of leaving a city and people we love only to go to another city and people we love is just too difficult to explain. But I will say that we will treasure these last days and be hopeful and excited for the big change ahead of us!

So, amidst our packing, cleaning and purging, I find myself not "having enough time nor the energy" to make a proper dinner; however I have coincidentally made time to make dessert. Does that tell you something about me? I have a sweet tooth...I mean teeth. My whole house seems upside down in chaos but one thing is for sure, there is something sweet and satisfying awaiting me in the fridge :)

Traditional baklava made with phyllo dough, chopped nuts and some sort of honey or syrup was always a favorite of mine growing up, but definitely not the healthiest choice when it came to dessert. This particular recipe combines all of the traditional spices and crunchy texture of baklava yet it is 100% raw and made entirely out of nuts. The "dough", a simple puree of cashews, lemon, and honey. The filling, ground up pistachios, spices and  a touch of honey for added sweetness. 

Your search for a baklava alternative ends here. With the help of a high speed blender and a dehydrater this sweet recipe will be one you and your whole family can enjoy (without the guilt :)

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In The Raw: Meyer Lemon, Vanilla Bean Cheesecake

As we sift through the undulations of our impending move I do try to sneak away for some quiet time to myself. Not to think really, but rather just to be still and rest my mind which has tediously been racing away like a field mouse in the spring. Cozied with a book and a little something to quench my sweet tooth I find these little "me" times are few and far between. Once we have moved and settled into our new home, which we have yet to find, I hope to call life "peaceful" and not get burdened with too many to-do's. I want to lead a quieter life, placid and less self evolved. I have so many visions of the new life we will begin in Birmingham, but I will not spout them out today. No, for now I shall ponder them in my heart and relish these few last quiet moments here in the Emerald City.

Now, most of you did not come to hear my arbitrary ramblings so I will do as you bid and get on with the star of this post, the cheesecake. Dairy, Grain, Gluten, Egg Free and RAW, this is no ordinary cheesecake. No my friends this is a round mold of serendipitous deliciousness! The crust, ground up almonds and dates, adds a satisfying crunch. The "cheese", comprised of fresh meyer lemon, vanilla bean, cashews, honey and coconut oil lends the creamiest, smoothest texture. And the topping, a simple combination of blueberries and honey. 

A high protein, and rather wonderful alternative to traditional cheesecake, this cake has now become a go-to dessert for special occasions or just for those dismal days when we are in need of something colorful.  

A slice of this cake paired with The Civil Wars crooning in the background while fumbling through the pages of a new book......now that is some serious "me" time.

How do you like to relax or give your mind a rest? I hope to fill my unloved shelves with piles of neglected books and untold stories, take up the violin, and sing more.....I love to sing but so often burry my gift. There is so much I want to do, I pray my mind will rest awhile and bestow me the time to embrace what it lacks, peace.

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Roasted Heirloom Cauliflower and Chestnut Soup

 Is it December already?! I feel like just yesterday I was planning our Thanksgiving menu and this week at the grocery I saw crates of rosy pomegranates and bags of fresh chestnuts which told me one thing, Christmas is near. This will be our first Christmas spent on the west coast and although I am often hit with pangs of homesickness for my family and friends down south I am thankful to share this special season with my Seattle family :) For the holiday we are traveling to Santa Barbara with Jordan's family and as the trip nears I'm starting to wrack my brain with ideas for festive yet healthy meals. Jordan and I have been put in charge of a couple of dinners for the whole family and while I don't want to overwhelm everyone with my almond flour and gluten free recipes I thought this hearty and seasonal soup would be a lovely addition to the Christmas feast.  

In my experience cauliflower soups tend to be too bland or laden with heavy cream. This particular recipe is dairy free but just as thick and hearty as any other cream based soup. And I must admit this was my first time to ever roast chestnuts! Hello! Where have I been?! They are just delicious and after reading how easy they are to roast I thought they would add great texture and flavor to this soup. 

So folks, I welcome this beautiful season with open arms! The tinsel is hung, nativity set out, and my collection of old school Amy Grant Christmas tunes are on repeat. And most of all I give thanks to God for sending His son Christ Jesus to us. May we remember amongst the gifts, traditions, and egg nog what this season truly is about. 

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Butternut Squash Soup with Pear, Cider & Vanilla Bean

I am in Dallas right now visiting my wonderful sister, niece and new nephew. The temperature is just shy of 84F, I find myself re-applying my deodorant multiple times a day, and the only signs of fall are the scant, apricot hued leaves that line the side walk. So a warm, hearty soup is not really on the forefront of my mind; however, when I return to the chilly, emerald city the first thing I will be making is this soup.

 A spin off of the traditional blend of butternut squash and apple, this soup is a perfect combination of sweet and savory. The cider gives it a tangy bite while the aroma of the vanilla bean intoxicates all the senses. Rather than using heavy cream in this dish I used some homemade goats milk yogurt. Hearty and healthy.

So for those of you in Texas, bookmark this soup for a later date and enjoy sweet tea and ice cream for a few more weeks. And for those of you in Seattle.....make this soup....it will get you through the cold, rainy week ahead :)

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Vanilla Poached Seckel Pears With Honey & Warm Spices

Since we no longer use sugar in this house (other than honey and what naturally occurs in fruits and veggies) we've had to get creative when it comes to making desserts. Luckily fall us upon us and some of the most beautiful and fragrant produce adorns the shelves of our local market. Last week I found the cutest little seckel pears. About the size of an egg, these beautiful balls of sweetness are excellent for poaching and even more perfect for satisfying my sweet tooth. 

You can easily use any variety of pears for this dish, but I particularly love the seckels not only because they are cute but because their core is to tiny you can eat the pear whole and not have to peal the skin or cut out the center. 

This dish tastes like fall but smells like Christmas. I must warn you that one whiff of the poaching liquid may give you a burning desire to turn on some old school Amy Grant Christmas albums :)

Whether you are trying to cut out sugar or just broaden your recipe repertoire you must add this dish to your collection. It is a simple yet elegant way to end a meal and enjoy the flavors of the season!

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