Monthly Archives: October 2011

Squashing Squashes, and Alliteration.


This fall, I’ve been having the most fun, with my new full seasonal eating idea!

Oh the Squashes I’ve Squashed: acurately sums up my past few weeks.

Butternut, Acorn, spaghetti and Pumpkin Squashes… have all had their fair share of squashing!

Lately I’ve also felt the need to alliterate all of my tittles, oh my!

How to boil squashes:

First peel the squash, and cube it.

Drop in, with boiling water and simmer for 30 minutes, or untill you can poke through the pieces with a fork, (may take more than 20)

Mash and use it up for all your fall recipes, or freeze cubes or mashed.

Enjoy your seasonal eating,

And yes, I know Squashes, and Squashed, are not actual words!


Salty Caramel Hot Chocolate, as a late Vegan snack…


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Salty Caramel Vegan Hot Chocolate

-Two tablespoons homemade Salted Caramel (recipe to come!)

-1   1/2 cup Almond Milk (or your favorite, you may replace with cows milk if you wish)

-One tablespoon Raw Cacao Powder

Heat in the vitamix, or in your microvave, or on the stove top. Enjoy this late night snack, and find a project to do while sipping the cool falls evening away

Mine: Re-organizing my spools of thread!


What’s your favorite late night fall snack?

Carrot Cake Jam


Carrot Cake Jam

-1/2 Cup Shreaded or Vitamixed Carrots (if vitamixing into puree like me, add a little shreaded for extra texture)

-One Cup Organic Cane Sugar

-1/4 Cup Pecans or Walnuts (chopped)

-One apple Vitamixed (or pureed, mashed or shreaded smallest you can)

-1/4 Teaspoon Cloves

-1/2 Teaspoon Cinnamon

-1/2 Teaspoon Nutmeg (My fall favorite!)

-1/2 can of Vitamixed or crushed Pinneaplle and all of the juice.

-1/2 Coconut meat, or Shredded coconut

Boil, and simmer down for 45 minutes, watching closely!

Preserve all you would jam, in a water bath!



Adapted from:

Sweet Curried Butternut Squash Soup, & Olive oil and Sea Salt Croutons


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Sweet Curried Butternut Squash Soup

One medium Butternut Squash (easy to find organic anywhere! We have them here for 1$ a pound)

-One large Onion (these are easily found organic for only  couple cents more, splurge!)

-Water to cover

-1/4 teaspoon Ginger (fresh, dried, or as a spice)

-1/2 Teaspoon Curry powder

-1/2 Teaspoon Salt

-1/8 Teaspoon Cinnamon

-1/4 Cup Whole milk, Soymilk, or omit!

Cook onion, and Butternut squash(cubed)  in the boiling water untill you an poke through the pieces and they are soft.

Add all spices, and milk and Vitamix it, or use a soup foot. Yumm!

Do you like Curried soup? This soup tastes perfect with this…

Olive Oil and Sea Salt Croutons

Poor a little Extra Virgin Olive Oil (1/2 tablesoon) in a large pan, and heat, add sea salt (1/2 teaspoon), and cube bread (one with a crust is best, like french Baguette), drop the cubes in and heat untill the pan and heat untill lightly browned. Enjoy warm right on top of your soup!

You could also broil the croutons instead of heating them inthe pan! both will work the same, keep a close eye if using the broiler. The pan is easier to stir them in order keep the browning even

Enjoy your fall soup! And a lovely fresh, hot, vegan meal!

Pumpkin Spice Fall season Granola


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This is the perfect way to start your mornings into the flavors of fall!

Pumpkin Spice Fall Season Granola:

-1/2 Cup Fresh Pumpkin Puree (you may used canned, as it will cook down into the recipe and be only a little reminder flavor)

-1/4 Teaspoon Cloves

-1/2 Teaspoon Cinnamon

-1/4 Teaspoon Fresh grated Ginger root (or dried, as a spice)

-1/4 Teaspoon Nutmeg

-1/2 Teaspoon Sea Salt

-1/4 cup Honey, Agave nectar, or Simple sugar (equal amounts water& sugar)

-1/2 Teaspoon Almond Extract (vanilla will taste nice here as well)

-2 Cups Rolled Oats (Since oats are inexpensive in the bulk department, splurge for the Organic ones there!)

-1/4 Cup Pumpkin Seeds (Pepitas, Hulled)

-1/8 Cup Sunflower seeds

-1/4 Cup Raisins

-1/8 Cup Cranberries

-1/8 Cup Apricots (dried, Crushed)

-1/2 Cup Pecans (chopped roughly)

-1/2 Cup Coconut meal

Mix all ingredients, first dry, and then add wet, Line a cookie sheet with parchment paper and spread granola.

Bake at 325, for 35 minutes, stirring every ten minutes to make sure they do not burn, or bake unevenly!

Enjoy this Fall harvest seasonal treat!!






Adapted from Tasty-Yummies:

A fall photo-shoot, and eating Seasonally


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The fall is my favorite season. What’s yours?

I just love to watch the leaves turn Orange, Yellow, Red, Purple, and lay under a tree as they slowly fall. Life seems to slow down in the fall, (of course IB homework just never does, and with my extended essay arround the corner, I am flooded in paper!)

But none the less, the leaves still change, fall, and accumulate into little piles on the ground, that crunch right under your feet. LOVE!

That is my favorite part of this season, though my close second in the taste and flavors of fall. The Cinnamon, the Ginger, the Nutmeg, and Cloves. The Pumpkin, the squashes, Pecans, and pumpkin seeds!

This post is all about fall, and eating seasonally, this season is about letting go of strawberries and blueberries, and eating straight from the pumpkin patch!

This week going grocery shopping, I only bought fall ingredients, and I cannot wait for a week of cooking these lovelies. Our health market, sales locally grown squashes and pie pumpkins, and though these may not look as pretty as the grocery ailse ones, I assure you that they are way better!

Pictured is a pie pumpkin (For Pumpkin spice granola), an acorn squash (To eat with buttered cinnamon once roasted), Organic whole milk (To make homemade  Ricotta cheese, and fall salted Caramel), Organic Rolled Oats (To make the Fall Pumpkin Spice Granola), and a butternut squash (for a delicious soup with Rosemary and Onion), a Sweet Potato (For roasted Sweet potato paties) and Fingerling Heirloom Potatoes (For Smashed Roasted potatoes).

What are your favorite fall flavors?

Food Photography Light box DIY


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Tonight, I made my own Light Box for capturing my dishes! I use natural light as much as I can, but since I love to cook at 12 pm, This was a great idea!

To start, I made a small one, using a shoe box! I attached parchment paper at the angle, and ta-dah!   Now, I just need to cook small portions to try it out, and later this week, I will make a big one too!

This will be great for the winter months when the natural light is just not quite bright enough!

What do you think?

Raw Vegan Yellow Pepper & Tomato Israeli couscous


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This recipe includes raw veggies, but the couscous is cooked!

I hope you enjoy, I sure loved my lunch!

This recipe brings back all the good memories of summer while being able to find all the ingredients still in this fall season.

Yellow Pepper & Tomato Israeli Couscous:

-1/2 Cup Israeli Couscous

-One large Tomato

-One large Yellow Pepper

-One tablespoon Balsamic vinegar

-1/2 Teaspoon French Mustard of Dijon

Boil the couscous grain in 2 cups of water for 7 minutes, until al dente to perfection!

Finely chop the veggies. Once the grain had cooked strain in cold water, to prevent it from continuing to cook. Once the grain is cooled add to a large serving bowl, with the veggies, the vinegar and the mustard.

Enjoy the last flavors of summer, while you can still keep local fresh tomatoes! Have a great monday everyone!



Chick pea, Lemon and Roasted red pepper salad


Here’s another recipe I made for the road trip tomorrow, down to the college I will be attending, with my favorite test tester next year!

This recipe is so fun, When I was creating it, I thought about that red pepper I had in the fridge that might go bad if I had waited until I came back! So after a few searches on food gawker at what kind of things to match up with red peppers, and what now. I came up with this..

Chick pea, Lemon, Mint, and Roasted Red Pepper salad: All fresh, and vegan… yum, yum!

-One can of Chick peas, or about two cups of cooked or sprouted chick peas. (washed, really well.. no can foam!)

-One red pepper, roasted! (if you have never roasted your own red pepper before, try it, and save money on the marinated ones in the jar. Google how to roast them, it’s easy.. and so delicious!)

-one teaspoon Coriander spice

-1/2 teaspoon Sea Salt


-3 tablespoons olive oil

-Juice of one lemon

-One clove of garlic

-a couple sprigs of fresh mint (ahh, yummy from the garden)

First, saute in a pan the chickpeas with a little olive oil, for about 12 minutes, then should get a little yellow, and crispy on the skin!

Next, roast your red pepper, when cooled and you have fallowed all the instructions on how to peel the roasted skin, chop the red pepper. Add to a large bowl with the chick pea mix, sprinkle the coriander spice.

To make the dressing, either chop the ingredients by hand and wisk, or put into a high speed blender and make a nemulsified dressing, so good!

Add to the bowl when the chickpeas and peppers have cooled. Chill salad for 20 minutes, to overnight if you’re taking it for lunch, or on a fun ROAD TRIP!


Road trip snacks!


I have a very fun three day weekend ahead of me, a road trip.. With both mine and teste-tester’s family to go visit the college we will be at next year- exciting stuff!

I love road trips, because of one word: Snacks

For this road trip, we will be making…

Organic Trail mix

Organic natural popcorn

-Lavender madeleines

-Homemade whole wheat “gold fish” real aged cheedar dinnos

-Mascott sugar cookies for an early celebration of gangy buffet’s 6 months.. (october 11)


Check for recipes after I get home! Have a great weekend, looking foreward to also sharring with you how to make your own cookie cutters, for the crackers!

Have a good weekend!