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Monday, March 19, 2012

Short Break followed by Short Bread

I am officially moved in...

Potentially worse for the ware,

Definitely bruised head to toe,

With new incredible tinkering and carpentry skills,

But still, all of my necessary belongings have been moved from my parents' home to my new oh-so-loverly apartment with B (for her name and 'best' quote, mind you), my many atimes aforementioned cousin.

In honor of our new found roommate-ness, we decided to celebrate with some serious bonding time because clearly the past 24 years of it haven't been enough.

We talked, and dinnered, and patio-ed, and movied, and perhaps most successfully and definitely most blog-relevant, we baked.

We baked almond shortbread.

And it was glorious.
seriously rogue pictures but I didn't want to miss the movie

New Apartment Shortbread
Servings: 6 healthy-sized cookies


1 cup flour
1/4 cup sugar
pinch of salt
1 stick/8 tablespoons cool but not hard butter, cut into 8 pieces
* optional - slivered almonds

To Do

Preheat oven to 325 degrees F.

combine flour, sugar, and salt.

You may use a number of methods to add in the butter - food process until marble and rice sized clumps form, cut with pastry cutter, use two forks, etc. Whatever floats your boat and doesn't overwork your pastry.

Pour crumbs into baking dish - pyrex, bread pan, springform that is very well lubricated with oil, butter, or spray.

Gently press down evenly and sprinkle with slivered almonds.

Cook in oven for anywhere between 40 minutes and an hour. This is heavily dependent on the size of your baking dish, the thickness of the shortbread and the humidity in the air. Just be sure to check it out at 40 minutes and look for an almond brown color.

Take out of oven and immediately slice and remove from dish.


Taste Notes

This shortbread is crumbly and incredibly moist.

It's a great basic to put your own spin on too. Feel free to add chocolate chips, dried fruit, or substitute any nut as well.

Stream of Thought

What was the first thing you baked or cooked in your new digs?

What were you thoughts on Friends With Benefits? I wasn't a fan although I adore the reemergence of Miss Jenna Elfman. Made my day...

Thursday, March 8, 2012

I Like to Move it Move it

Except for not...

That's right my lovelies! Today I continue onward with my moving quest.

I require mass amounts of gum, decaf cappuccinos and a rockin' Pandora station. My favorite currently is the Nat King Cole station courtesy of a Miss Blair's Headband.

How do you cope with packing up your life and movin' onwards?

Tuesday, March 6, 2012

Roasted Veggies - Kitchen Sink Style

I love organization and planning.

There is a certain sweet success that comes along with deciding what you're going to make for dinner, going to the store, gathering ingredients, making it, and patting yourself on the back for the glory that is your homemade meal.

Sometimes, though, you've worked out way too hard, it's raining and your car needs gas and you're just really not in need of a pat on the back.

Or at least that's me...

On days such as these, I'm glad I have the below in my repertoire.

Roasted Veggies and Quinoa
Servings: 3

Veggie Ingredients:

1 sweet potato, skinned and diced into cubes
any other veggies you need to get rid of - I used around 8 brussel sprouts, 1 head of broccoli, 2 carrots, a handful of plum tomatoes, 6 garlic cloves, and 1 shallot diced small

Spice Ingredients:

1 tablespoon olive oil
1 tablespoon lemon
1 teaspoon agave (or maple syrup)
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 tablespoon oregano
1/2 tablespoon basil
1 teaspoon chili powder

To Do:

Preheat oven to 375 degrees

Mix spice ingredients together in a bowl

Add the vegetables and mix again

Spread evenly on baking sheet

Cook in oven for approximately 35-45 minutes, depending on how crispy you like your veggies

Be sure to stir them with a spatula or wooden spoon at least once

If they look too dry, add a spray or two of olive oil or spray oil/butter

In the meantime, make quinoa according to package instructions



It doesn't get more versatile.

Feel free to utilize any and or all of your favorite veggies.

You can also swap out any spices for favorites of your own.

Regarding serving, I served it with 2 tablespoons of flavored hummus and quinoa.

Get creative.

Serve mixed with pasta and a bit of parmesan and tomato sauce.

Put it together with brown rice and a splash of soy.

Served as a side to any meat dish, it is delicious.

Make it your own.

But most importantly, enjoy.

Friday, March 2, 2012

Hummus, Day 4 - Dessert (Yes, Dessert)

Last night I was entirely unmotivated to put together any sort of hummus for you.

I bargained with myself. Fail.

My sister asked me nicely. Fail.

My sister asked me demandingly. Big fail.

It didn't happen.

This morning, however, I was hit by some sort of virus.

I'm going to call it the virus of unusual morning motivation.

I am not a morning person. Never have been. Never will be.

Except for today.

I woke up, bounded out of bed, went for a jog, and actually found myself grinning the whole way.

Dangerous, dangerous disease, I tell you.

Somewhere around mile 1, I was hit with the motivation to do something extraordinary, a dessert hummus.

It's definitely different, and you may find it slightly controversial, but on a pile of pancakes or belgian waffles, it's divine.

Cinnamon Walnut Hummus
Servings: 6- 1/4 cup servings


1 15 ounce can of chickpeas
1.5-2 tablespoons nut butter (I used peanut butter)
3 tablespoons liquid sugar (I used maple syrup but I bet agave would be delicious)
2 tablespoons Greek yogurt (regular, custard yogurt would do as well)
1 teaspoon vanilla extract
1.5 teaspoons ground cinnamon
1/2 cup walnuts

To Do

Put all ingredients except the walnuts in the food processor and run until smooth.

Put in walnuts and run until desired texture. I liked the bit of crunch, but you're more than welcome to pulverize them into oblivion.

Put on pancakes, waffles, toast, or any other breakfast starch in need of a little sugar, sugar and some sneaky protein.

Taste and Texture Notes

This recipe is entirely versatile.

You may use any nut butter you'd like. I'd even suggest getting creative and using flavored nut butters.

Again, I used maple syrup but different agaves would be delectable.

With the yogurt, I can't help but wonder what a flavored Greek yogurt would do to the dish. Probably make it off the charts awesome.

Finally, with the nuts, you may substitute in your favorite. I bet almond or cashew would rock your socks off.

Up Next

What do you want to see next? Be loud. Be proud. Be vocal.

I'm off to finish enjoying my endorphin high but wouldn't dream of leaving you without much love, affection, and best wishes for a very happy weekend.

Thursday, March 1, 2012

Hummus, Day 3 - Black Bean

For seven years, I filled, and rather enjoyed, the role of "Texas girl".

It was certainly a tough job busting through stereotypes, confirming a few here and there, and representing the largest* (and best, whoop) state in the union, but I suppose someone had to do it.

Now that I've moved back to the Lonestar State, I've experienced quite an interesting phenomenon.

I've developed an outsider's view.

This isn't to say I've lost my Mexican food snobbery or adoration for a good pair of boots.

But, when you go to the rodeo for the first time in five years and your jaw hits the floor and doesn't come back up again for a good hour or so, you (or at least I) know something has changed.

This is entirely bittersweet.

To take this blog to an entirely new level of personal, my primary reason for leaving Texas for school and staying away as long as I did was precisely to develop a more worldly view.

Not because I don't love, adore, and proudly claim Texas as my own.

Quite the contrary.

I saw myself living what I identified as a one-note life, never leaving and thought that would be simply way too boring to be acceptable.

I'm a masochist at heart, and heaven forbid I stick with what and where makes me happy.

So, off I went.

And I loved it. Adored it. Couldn't get enough of it. Until I did.

And now I'm back, having achieved, at least to some degree, my initial goal.

To be entirely and thoroughly open about it (Why not? It's a Thursday...), I'm not quite sure how I feel about the whole thing.

"Where is this soul-baring taking us today?", you may wonder. Or even, "Seriously, Lindsey, quit word vomiting and get on with the new hummus recipe. I want to ogle."

Well, in honor of my soul-searching, and most definite love of my home state, allow me to debut a black bean hummus recipe.

It's a conglomeration of a bunch of different cultures and it's fabulous all in its own right. (please note shoddy attempt at metaphor.)

Ode to Texas - black bean hummus
Servings - 6- 1/4 cup servings


1- 15 ounce can of black beans, rinsed and drained
1/4 cup fresh parsley or cilantro (I loathe cilantro)
2 tablespoons tahini
2 tablespoons water
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon cumin
1/4 teaspoon salt (more if you'd prefer of course)
2 garlic cloves
1 tablespoon jalapeno slices or 1 small jalapeno sliced and deseeded

To Do

Put garlic in food processor and run until chopped fine

Add all remaining ingredients and process until smooth consistency

Just checkin' out the herb garden from whence it came

Notes on Taste and Texture

I would best describe this as a super jazzed up hummus disguised as a more refreshing black bean dip.

It doesn't have the heavy, brick in your stomach feel, of typical black bean dips at all, which I love.

The jalapeno does add some nice, back of your palate fire, but feel free to neglect it if you're not a spice lover.

It's smoky, refreshing, and oh so very creamy.

Up Next

I'm feeling an Indian inspiration coming on...

*sorry Alaska...

Wednesday, February 29, 2012

Hummus, Day 2 - Edamame

Happy leap day to one and all.

How do you plan to celebrate?

Personally, I'm really not in the mood to propose to a man the one day I'm permitted by folklore.


So, instead, I intend to ring in the day with the remains of the edamame hummus made last night.

It has absolutely nothing to do with leap year, that's correct.

But it's creamy, refreshing, a touch spicy and exactly what I want.

Maybe you should too.

Edamame Hummus
Servings: About 1 1/2 cups total, so 6-1/4 cup servings


1 1/2 cups edamame, shelled
2 tablespoons tahini
1/4 cup water
Juice of 1 lemon
2 garlic cloves
Salt to taste
1/4 tsp chili powder
1/4 tsp ginger powder
1/2 tsp wasabi powder
1 tsp Tabasco
1 tsp olive oil

To Do

In food processor, pulse garlic cloves until chopped fine

Add remaining ingredients and pulse until at desired consistency.

I started by adding half a teaspoon of salt and then added more to taste. It truly just depends on how salty you prefer your hummus.


The team, sans a few belated members
My ode to Kermit
Color coordination at its finest
Notes on Taste and Texture

This hummus is incredibly creamy and smooth.

It's actually like soy-flavored edible velvet at its finest.

Taste-wise, it's like a melting pot - a little bit of tahini, a lot of refreshing edamame, ginger and lemon, and all sorts of different kicks from the Tabasco, chili powder and wasabi. I wouldn't call it a killer, just a nice 'lil tap.

It also happens to be seriously low calorie. For 1/4 cup, you'll only commit 100 calories and get back a full 7 grams of protein.

Up Next

Hummus 3.0.

Food for Thought

In the US, someone born on a leap day is officially considered 18 on March 1st.

I find this upsetting.

What do you think?

Tuesday, February 28, 2012

Hummus, Day 1 - The Original

I get bored quickly.

Probably too quickly, but that's besides the point.

I've recently developed a touch of serious ennui at this whole competition thing.

"How is it possible to become so thoroughly over something a mere four months after its conception?" you may ask.

I don't really know, but it did, and it's my blog, so I'll switch things up if I want to, up if I want to, up if I want to, Lesley Gore style.

This weeks winning theme was hummus and given my current mood, I've decided I'm going to provide one recipe a day for the rest of the week.

If you want to rule a tiny universe as well, might I suggest you start a blog of your own?

It's really lovely, not to mention terribly efficient.

Anyways, back to the star of this post, hummus.

I'm going on nearly a month strong of inhaling this chickpea dip every single day.

And I'm not hating it. Rather, I'm loving it.

I wanted to start at the very beginning. A very good place to start according to Rodgers and Hammerstein.

So, I decided to take the most basic of hummus ingredients, chickpeas, tahini (TCHHHINI for all those Israelis and lovers of Israel out there in the blogosphere), salt, lemon juice, and garlic, and really not stray from them.

As you may have guessed, this was a complete and total fail because I'm seemingly incapable of sticking to a recipe.

I added hot sauce.

Tobasco specifically.

Then I added excessive garlic.

Smoky paprika may have made an entrance.

And I most definitely topped it all off with an olive oil drizzle.

Some things will never change...

As Basic as I Get Hummus
Servings: 1/2 cup, doubles very easily


1-15 ounce can chickpeas, drained and rinsed
2 garlic cloves
3 tablespoons tahini
1/2 teaspoon hot sauce
Juice of 1 lemon
1 teaspoon salt
1 tablespoon water
Paprika and a drizzle of olive oil

To Do

In food processor, add the garlic cloves and pulse until fine.

Then add chickpeas, tahini, hot sauce, lemon juice, salt and water and run until at desired consistency.

Pour into serving dish and present either as is, or with paprika and drizzled olive oil.

The team - go, fight, win, yay.
The team - winning. How many pictures of food process mystery action do we really need?
Action shot. Guess what I'm having for my snack this afternoon? And maybe for my dinner...and then again around 9pm.
Notes on Taste and Texture

Texture is a very tricky subject with hummus.

I prefer my hummus with some texture so I ran the food processor for 30-45 seconds.

For a silken smooth consistency, you may want to add up to another tablespoon of water or 1/2 tablespoon of olive oil.

I also prefer my hummus with a real garlic kick. I could probably kill a vampire with a glance.

If you are pro-vampire and not-so-pro-garlic, maybe cut back down to one clove or eliminate it in full.

Tahini is a sesame paste that oddly reminds me of peanut butter. It is really rather integral to a traditional hummus. The flavor, however, is somewhat strong and you can find recipes all over the internet eliminating it from hummus.

I have two points of contention here:

1. Tahini is delicious
2. If you don't like the flavor of tahini in your hummus, don't make my recipe.

Up Next

Three glorious days of hummus variations.

Get pumped.

In the meantime, what is the very best hummus you've ever consumed?

What is your favorite hummus variety?

What do you think people do in parts of the world where hummus is not acceptable? (other than live slightly sad lives).

Monday, February 27, 2012

Granola, Revisited

I eat breakfast every single morning without fail.

Sometimes breakfast is at 1pm if I've had a late evening.

Sometimes breakfast is string cheese.

But, it will be had.

For the past week, I've been on a horrible rotation of string cheese and a clementine.

It's horrible because within an hour, I'm starving.

Prior to that, I had a three month long stint of two soy sausages and an apple.

That was lovely, but after three months, even the loveliest of things become at least slightly lackluster.

"Here lies Lindsey, sister, daughter, extreme soysage devotee".
my favorite
Last night, right around the time Meryl won and my life was made entirely complete because I love her, I was inspired to start a new rotation.

The new rotation needed to be filling, packed with protein, low in sugar, portable, fast to make, easy to eat, and above all else, delicious.

Oh, and it needed to include chia seeds because they are my latest and greatest obsession.
remember these guys?
As it turns out, the novelty item (with the ever-catchy slogan ch-ch-ch-chia) happens to grow from the newest power supplement, chia seeds.

The health claims of chia seeds put flax to shame.

They carrie almost half your daily need of fiber in a one ounce serving, all while balancing your blood sugar and providing you with the most Omega-3 Fatty Acids of any plant-based product.

It sounds exhausting. Except it's not because they also provide significant amounts of energy-providing protein.

Anyways, somewhere along the way I settled on granola.

Since Israel, I've begun to have a craving for an old favorite, Greek yogurt. My bestie Emily got me hooked circa Junior year of college and at my lowest point, I was having it northwards of 3 times a day.

This story has a point.

The point is, a glob of Greek yogurt with a scoop of granola, a slice or two of strawberry and a dollop of agave hits all of the aforementioned prerequisites.

Cut to the kitchen...

Ch-ch-ch-chia Gr-gr-gr-granola
Servings: makes around 5 cups


2 cups oats (not instant)
1/4 cup pecans, chopped
1/4 cup almonds, slivered or chopped
1/2 cup quinoa, dry
1 tablespoon flax meal
2 tablespoon chia seeds
1-2 tablespoons brown sugar (depending on desired sweetness)
1/2 teaspoon salt
2 1/2 tablespoons applesauce
1/4 cup Agave Nectar
3 tablespoons peanut butter (I used chocolate almond butter)
2 teaspoons coconut milk
2 tablespoons dried blueberries

To Do

Preheat oven to 350 degrees.

Combine first eight ingredients in a large bowl. This is the oats all the way down to and including the salt.

Combine the next four ingredients in a small bowl. This is the applesauce down to and including the milk.

Add the four wet combined ingredients to the dry ingredients and combine.

Spread mixture on parchment lined baking sheet evenly but not obsessively.

Place dried blueberries evenly on top of granola.

Bake for 20-25 minutes, stirring once or twice throughout the process.

Let cool and enjoy.

You may keep this stored in an air tight container for up to three weeks.

Nutritional Information

One half cup of this granola will set you back a mere 200 calories while providing you with 6 grams of protein and 4.7 grams of dietary fiber (almost 20% of your daily requirement).

My favorite peanut butter. The chocolate isn't too sweet at all.
Big goopy mess in the bowl. It took a mere 10 minutes to get the ingredients together, combine them, and take this picture. I bet I could've gone faster if Jean Dijardin wasn't so very enchanting.
See? Spread evenly but not obsessively.
Post oven, all golden and crunchy and tongue-burning-delicious
I don't really know...I guess I felt like getting fancy with my iphone camera.
All stored up and ready to go for my 10 days' servings...assuming no one else gets into it. Wishful thinking...le sigh.
This morning - Greek yogurt, agave, strawberries and granola. Two hours later and no hunger in sight.

Nuts - you could really substitute any nut you'd like: peanuts, walnuts, hazelnuts, etc.

Chia seeds and flax - you can eliminate one or both or substitute sunflower seeds or poppy seeds.

Almond butter - any nut butter would work here and any flavor would work as well.

Coconut milk - feel free to substitute any milk variety in any flavor. Almond chocolate milk would be divine.

Dried berries - again, any dried fruit to your liking can be substituted, or you can eliminate the fruit all together. I also think dried or candied ginger would give it a nice kick.

Up Next

In a neck and neck battle, hummus pulled through.

Stay tuned for a variety of options this week.

In the meantime, what is your go-to breakfast during the week?

Friday, February 24, 2012

Back to the Basics - How to Boil an Egg

I love an extravagant meal.

I oo and ah over an intricate dessert.

But, as my childhood faux best friend, Laura Ingalls Wilder once said, "It is the sweet simple things in life which are the real ones after all".

This isn't to say your best filet mignon with wine and shallot jus or the most beautiful chocolate souffle aren't real.

Don't worry.

Sometimes I wish they weren't real because I tend to leave my restraint at the door when a big fluffy, light as air chocolate souffle is put in front of me.

Okay, Lindsey will stop digressing now...and referring to herself in the third person.

Sometimes, we all need to get back to the basics.

As I know the suspense has been killing you, allow me to throw the shrouded veil off of this post - we are boiling an egg. Three actually, but that's besides the point.

Hard Boiled Egg Pet Peeves (feel free to add on)

1. When the shell won't come off in less than 10 pieces
2. When the shell won't come off and then there's that gross filmy layer that won't come off either
3. That gross grey color the yolk is sometimes
4. Undercooked hard boiled eggs that have liquid that drizzles out (I'm getting sick thinking about these)
5. Overcooked hard boiled eggs that are so rubbery they could probably be repurposed as bouncy balls

Now that we have that settled, let's get on with a full-proof (I swear) method for creating a perfectly cooked, yellow centered, low-maintenance hard boiled egg.

I promise.

Pinky promise.

Cross my heart and hope to die.


How to Boil an Egg, in Pictures
First you take fresh eggs
Then you put the desired number of eggs in a sauce pan. Make sure they're not packed in too tightly
Next, cover the eggs well with tap water, room temperature. You want the eggs fully covered by about an inch.
Keep the saucepan uncovered and put the burner on medium heat. Wait for the water to come to a full roaring boil. See below for my super high tech attempt at showing you what qualifies as a full roaring boil.
As soon as it gets really roaring, like Lion King style, take it off the burner, put it onto a cooler one, and cover the pan. Then let it hang out for 10-12 minutes. 12 if you like your eggs cooked like no tomorrow but not yet rubbery. In the meantime, get some pilates in, read the latest People or 1/10th of the latest Vogue, or get serious about your new favorite hummus like me.
After the 10-12 minutes, empty the saucepan and put the eggs in a bowl of cool water until no longer hot to touch.
Look how pretty. It was almost too much to crack it but...
My method for cracking egg shells is to give it a good tap or five
So, two points here - 1. Please note the less than 10 pieces of shell. 2. Hello there sunshine!
Mission, accomplished. Next mission - get a half decent camera
Now you have the tools for pieces of a perfect cobb salad, Passover seder, or afternoon snack.

What are your favorite ways to use this basic?

I prefer salt, pepper, and a pinch of garlic powder. Yum.

Thursday, February 23, 2012

Thursday Tips and Tricks

Utilizing tips and tricks you've learned along the way makes the cooking process infinitely more fun in that "I know something you don't know" way.

In honor of it being Thursday and my eternal devotion and love for alliteration, let's exchange our favorites today.

Suffering from rock hard brown sugar?

Put a chunk of it in a microwave-safe bowl and cover with a damp cloth. Then heat in microwave at 30 second intervals until soft.

So, you had a fabulously chic party weekend and overdid it on the wine purchasing?

Pour leftover wine into an ice cube tray and freeze. Then store for recipes that call for it. You can put the cubes directly into the pan when needed and they'll melt beautifully.

What cooking tips put a little pep in your step?


Wednesday, February 22, 2012

Clarification of a Coconut Variety - Macaroons

Good morning dear ones. I hope you rested up because today, we're learning.

Get pumped.

There are macarons. And then, there are macaroons.

Despite what you may hear otherwise, these are two entirely different treats, each lovely in their own particular way.

And, as a matter of fact, it is a medium-sized pet peeve of mine when people reference them interchangeably.

Macarons are a French delicacy made of egg white wafers whipped into submission and sandwiched with delicate almond flavored fillings. (see picture behind my title).

Macaroons are coconut heaven.

Macarons are terribly sophisticated and almost nauseatingly sweet.

Macaroons are not so sophisticated but they're adorable and delicious and I like them better.

They are slightly crunchy on the outside and smooth and almost creamy in the center. Actually, they're awfully similar to a desired falafel texture.

I'm sure they would've made a lovely addition to a healthified Valentine's Day. Fail.
Servings: approximately 2.5-3 dozen
Inspired by a strong craving for coconut and Oh She Glows

2 2/3 cup shredded unsweetened coconut
1 1/2 cup shredded unsweetened coconut, separate from above
2/3 cup maple sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
2-3 tablespoons coconut milk, almond milk, or milk of preference

Chocolatey Goodness, Optional (but I'll definitely judge you if you don't)
4 ounces bittersweet chocolate
toppings of your choice - crushed nuts, coconut, chocolate chips, sprinkles, cocoa powder, sea salt

To Do

Preheat oven to 300 degrees F

In a food processor, process the living daylights out of the 2 2/3 cup shredded unsweetened coconut until it forms a butter consistency. This will take approximately 7-10 minutes and you'll need to scrape down the sides of the processor intermittently.

Once completed, mix newly created coconut butter and remaining ingredients in a medium sized

**regarding the milk - depending on your climate, you will need between 2-3 tablespoons. You want the consistency to be moldable but not sticky. Less liquid will make for a flakier cookie and more will make for a denser cookie. You really can't go wrong.

Place tablespoon-sized portions of dough onto lined baking sheets. They do not need too much room between them as they don't expand.

Bake for 25 minutes or until the bottom is a pretty golden brown.

Let cool to completion on rack

While the cookies are cooling, melt the 4 ounces of chocolate in a double broiler or microwave until silken.

Lay out a sheet of wax paper

Individually dip macaroons in melted chocolate and place on wax paper to cool. Repeat.

Sprinkle chocolate-ized macaroons with any and all toppings of your choice



round and round the coconut goes
I swear this happens. Somewhere around minute 3, you'll call me a liar, but then you'll apologize around minute 7 and we'll be friends again.
This happened. My finger may or may not have been in cahoots with my mouth and swiped through above molasses waterfall approximately 3 seconds after this picture was taken.
Silpat is a life changing, silicon based liner that keeps your pans clean and your cookies perfectly golden on the bottom. It's worth the investment, but parchment paper is always a nice substitute. Just make sure you never ever use wax paper in the oven. Wax melts. Think candles. Think disaster.
Just chillin'
You could get fancy and use white, semi sweet, or milk chocolate as well
All dressed up and nowhere to go...but a belly.

These delicious little treats will set you back a mere 50 calories and 3 grams of sugar sans chocolate.

But who would ever do that?

With the chocolate and toppings, you're looking at approximately 75 calories and 5 grams of sugar per macaroon.

Both versions are dairy free (assuming you don't use animal milk), gluten free, and raw.

What do you want to see next?

Check out the poll in the upper right hand corner.

Tuesday, February 21, 2012


I've been staring at this screen now for approximately 30 minutes straight, give or take.

I took a small break around minute thirteen in search of coffee and gum. It was a complete failure of an expedition but that's besides the point.

I suppose this is what happens when I do something like take off to Israel at a moment's notice for two weeks.

I have conservatively five hundred million things to share and am still working on regaining all my brain cells after two weeks of little sleep and mass stimulation.

I still owe you my delicious delectable healthy treat for the long gone Valentine's Day.
Obligatory sneak peak. My parents claim to have devoured them in attempt to fill the void in their hearts caused by my absence. I call that a lousy excuse for eating three dozen chocolate covered macaroons. Note: these lose the whole 'health factor' when you eat 20-30x a recommended serving.  
In the meantime, while I finish collecting brain cells and regain my ability to sleep during standard human hours, I'll regale you with images of my new obsessions.

Thus far I have three.
Readers, meet halva.

Halva, meet readers.

Commence love affair.

When I was little, my mother told me never to judge a book by its cover. Sadly, I can't help it, but I implore you to apply said philosophy to halva.

Don't judge it by its appearance.

It's a defense mechanism slyly devised to ensure only those 'in the know' become swift addicts.

Halva is sesame paste and honey combined with additional flavors in a most magical way.

"What could possibly be so magical about something so simple?", you may ask. Allow me to take the opportunity to reply - "Everything. Everything is so magical about something so simple".

My favorite thus far is the nut and dried fruit variety. It's crumbly and sweet and dissolves ever so perfectly.

I'll be scouring the web for recipes because even after filling up a good portion of my suitcase with treats for me the family, my supplies are diminishing quickly.
As you may or may not know, my standard level of energy is on par with most people's heavily caffeinated level.

As such, I typically try to avoid stimulants at all costs.

Not for my benefit, but out of courtesy to others.

However, after subsisting on sub-human levels of sleep for three days, the coffee gods came down from the heavens and bestowed upon me the life-changing powers of Turkish coffee.

It's thick and creamy and while it is incredibly strong, the bitter notes that accompany strong American coffee are entirely absent. Especially when you plop a piece of dark chocolate in the middle.

And, number three...

What amazing treats have you found outside your own region?

Stay tuned for macaroons, a battle of hummus, and hopefully, a slightly more coherent me.