I moved from NYC to Los Angeles back in November (’13) with visions of the epic vegetable garden I was going to plant, how the abundant sunshine would make my veggies flourish, and how the warm climate would give me nearly a year-round growing season. 9 months later I now know that gardens don’t just grow on trees in Southern California. What we have in sunshine we lack in water, what we have in warmth we lack in humidity, having so little moisture in the air can reek havoc on baby plants. With a lot of TLC, and a drip irrigation system on a timer, I’ve managed to keep most of my plants alive (sorry cucumbers, maybe next year?) and be pretty darn responsible when it comes to water consumption.
I’ll get more in depth in future posts about specific issues and successes I’ve had, this just an introduction into my LA garden and my amateur green thumb antics.
ESPECIALLY WHEN YOU CAN’T EAT BREAD.
I think a daily dose of gluten humor does one a world of good. Also they used the four words that made me start my blog in the first place, the four words that I heard time and again when I was diagnosed with Celiac disease back in 2006:
Them: ”You can’t eat bread!?”
Me: “Nope. But I make up for it in spades.”
A simple solo Monday night meal. Toasted Kinnikinnick Multigrain Bread, half a mashed avocado, tomato from my garden, quick pickled red onion, drizzle of EVOO, sprinkle of Maldon, and a dash of pepper; all washed down with my favorite gluten free cider, Angry Orchard Crisp Apple.
It may not be the prettiest picture, but maaaan does it taste good.
Recipe of the Day: Simple Strawberry-Greens Salad
Sunny tosses peppery greens and sweet berries with a tangy lime dressing for a quick-fix salad.
I just finished a 3 day DIY Blueprint juice cleanse, and I’m supposed to transition back to “real food” by eating fruits and salad, this counts right? A smattering of parmesan didn’t ever hurt anyone…
in 1995, restaurateur and food activist alice waters created the first edible schoolyard in berkeley, ca, pioneering the notion that the best place to teach children the connection between food, health, and the environment is in our schools.
edible schoolyard nyc (esynyc) is a separate affiliate program that has brought alice’s vision to the public school children of new york city. esynyc partners with public schools in disadvantaged areas of the city to build organic gardens and kitchen classrooms. esynyc’s staff teaches the organization’s interdisciplinary curriculum on-site, providing programming for students as well as family and community members, and training for teachers and principals. this curriculum of learning about delicious, healthy foods through seed-to-table engagement with a garden and kitchen, provides a path to a more sustainable food future for the neediest children in the city.
esynyc is transforming both the communities in which we work as well as the greater food system in nyc. as part of momofuku’s 10 year anniversary, a portion of the proceeds from our special offerings will be donated in support of esynyc. these funds will continue to provide students with the knowledge, skills, and environment to make healthier choices and change the way they eat for life.
Now this is a truly inspiring and AWE-some endeavor to not only introduce healthy eating and sustainability, but to literally give students, faculty, and families the seeds to grow a better, healthier future.
Too hot to cook? Bet these refreshing spring rolls will hit the spot.
See how to make Vietnamese Fresh Spring Rolls: http://bit.ly/UOUWQ6
Really easy to follow how-to video for making one of my favorite GF appetizers (who are we kidding, I eat entree size portions of Spring Rolls whenever I can). I would probably swap out the shrimp as the last thing I want to do on a hot & sticky night is peel shrimp, and throw in chopped up leftover chicken or whatever protein I made the evening before. And lastly I would of course make a GF version of the hoison & peanut sauce.
Breakfasts that will make you really want to get out of bed.
Read more: 5 Summery Breakfasts for Any Morning on Food52
Yes to all of these, substituted with gluten-free toast of course.
Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference?
Fantastic video. I HATE tempering chocolate so this will hopefully make that task much more enjoyable.
I normally use nam phrik phao, a Thai roasted chili paste, as a condiment for rice and noodles but I thought I would try to do something interesting with it by using it as an ingredient for a dressing. In order to come up with a salad idea that would compliment the dressing, I started thinking about the flavors and key ingredients in Thai cuisine.
This salad is made with cucumbers, red onions, peanuts, some chopped cilantro, and of course, the Thai chili paste dressing.
The nutty warmth of the dressing’s toasted sesame oil pairs nicely with the salty harshness of the fish sauce and the sweet heat from the nam phrik phao.
Posted as I need to make this immediately.