Monday, March 18, 2013

Rachel's Ginger Beer: This stuff Rocks!

Today a friend surprised me with a very flavorful and refreshing treat: Rachel's Ginger Beer!
The fresh ginger and lemon notes pop out!
Love it:)
Try it! You too will like it:)

Thursday, March 14, 2013

Espresso Vicace in Capital Hill

Hemp Milk Mocha!

Peanut Butter Rice Krispies





Valentines Day 2013

Chacao Canyon




















Camano Island Coffee !

http://www.camanoislandcoffee.com/

I have been meaning to tell you all about Camano Island Coffee!

They are Fair Trade Shade Grown Organic and Reasonably Priced!!!

From the Website:

Lasting change through responsible coffee purchasing is created in 4 ways…

First – The Beans: We only purchase green, responsible coffee beans that are USDA Certified Organic and Shade-grown. USDA Certified Organic guarantees safety from harmful pesticides and the numerous health and birth defects they inflict on the coffee farmers and their families. Shade-grown coffee guarantees bird habitat, soil preservation, and the protection of the Rain forests – earth’s lungs!
Second – The Price: By only purchasing responsible coffee that is fairly traded, Camano Island Coffee Roasters partners with you in giving a fair wage for a beautiful product. The difference is in enabling farmers to provide food, clothing, shelter, and en education for their children.
Third – Giving A Hand Up, Not a Hand Out: CICR partners with Agros International, a Seattle, WA based non-profit that assists responsible coffee farmers in purchasing their own land through low-interest or interest-free loans.
  • Independence – as landowners, farmers can command a better price for their delicious product.
  • Accountability – as landowners, farmers can decide for themselves whether to use dangerous pesticides our harmful agricultural practices like clear-cutting the Rainforest.
  • It Doesn’t End Here!Agros International also helps farmers through education and water treatment programs. Now that’s something to drink to!
Fourth – The Biggest Factor in Generational Change – You: That’s right, you are the most important component for lasting change. By supporting only Certified Organic, Shade-Grown, and Fairly Traded responsible coffee, you preserve the environment and prevent human poisoning from pesticides. By supporting fairly traded coffee, you know coffee farmers receive a fair wage — that’s life altering. There’s power in your dollar — Use it! For every Coffee Lover’s Box shipment you receive from CICR, $1.00 is given back to the farmers through Agros International.

We Love this Coffee!
I have been drinking a cup of decaf for dessert in the evenings - with a little almond milk in it:)

Scrumptious Salad!

Last Friday, we had two friends over for dinner.
They made us the most Delicious Salad!
I want to remember what was in it - so I'll write it here so that I know where I wrote it down.
Otherwise, I will write it on a scrap of paper and lose it within a week;)

For the Salad:
Organic Mixed Greens
2 Chopped Avocados
pumpkin seeds
soft goat cheese
cherry tomatoes

Dressing:
Newman's Own Balsamic Dressing
Tamari (gluten free soy sauce)
2 minced cloves of garlic
brown sugar (I'm sure that maple syrup, agave or honey would work too)

I will make this soon and take a picture of it. It is a Gorgeous and Deliciously Decadent Salad :)

Blueberry Buckwheat Pancakes

Tuesday night, I made the most amazing pancakes!
I was super hesitant to add cornmeal to pancakes, but was Pleasantly surprised at the amazing taste, texture and flavor! Like no other pancake I’ve ever made!
I would suggest using a ¼ cup measuring cup to pour the batter on a hot greased pan. (I used Medium heat.)
Also, first pour the batter, then individually place your blueberries…about 7-10 per pancake so that the cook through correctly.

I wish I could give you all one of these pancakes, nice and hot and delicious right now! J

Have a Wonderful Day! - Kelli

Blueberry Buckwheat Pancakes
Makes 16 3-inch pancakes
In this recipe, buckwheat and blueberries team up to make a terrific-tasting, health-protecting breakfast.

1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup (I omitted this)
1 tablespoon vinegar (I used apple cider vinegar)
1 cup fortified soy- or rice milk (I used almond milk)
1 cup fresh or frozen blueberries (I used frozen)
1 vegetable oil spray

Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.

Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.

Per pancake
Calories: 55
Fat: 0.5 g
Saturated Fat: 0.1 g
Calories from Fat: 8.1%
Cholesterol: 0 mg
Protein: 1.5 g
Carbohydrates: 11.8 g
Sugar: 3.8 g
Fiber: 1.1 g
Sodium: 81 mg
Calcium: 32 mg
Iron: 0.6 mg
Vitamin C: 1.6 mg
Beta Carotene: 9 mcg
Vitamin E: 0.3 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Healthy and Delicious Dinner from a Wonderful Blogger:)

Below is a recipe from the “Oh She Glows” blog. http://ohsheglows.com/
I am generally too intimidated to even attempt to produce the beautiful and super nutritious food that this blogger produces, but last night, I decided to give it a shot.
I will note that Andrew, my husband, requested some meat with the meal;) So, I bought Chicken and Turkey Pesto sausages from Trader Joes(gluten free and super yummy) and sliced them up…this made for an extra tasty combination
I hope you all are having a Great Week and I hope that you have very exciting plans for the weekend!
(Happy St. Patrick’s Day ! )
-Kelli

Green Powerhouse Pesto Plate
vegan, gluten-free, soy-free, nut-free
Yield: 4 servings

Ingredients:
1 cup uncooked millet (I used Quinoa)
1 cup uncooked green lentils (I had Red Lentils on hand, so that’s what I used)
2 medium zucchini, sliced (or vegetable of choice) (I used 5 instead of 2)
3 handfuls spinach

For the pesto:
1/2 large avocado (about 1/3-1/2 cup flesh) (I used a whole avocado)
2 small or 1 large garlic cloves
3 tbsp extra virgin olive oil
1/4 cup water (I didn’t add this as my basil was still wet from rinsing it off)
fine grain sea salt, to taste
2 tbsp fresh lemon juice (I used the juice of one whole lemon)
1 cup lightly packed basil leaves (one entire 40-gram package) (I used an entire package of Sweet Basil from Trader Joes- just the leaves, no stems…not sure how many grams total)

1. Rinse and drain lentils in a fine mesh sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.
2. At the same time, cook the millet. Rinse and drain in a fine mesh sieve and add to a medium pot. Add 2 cups of water or vegetable broth, bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork. (So, I used Quinoa. One cup Quinoa plus two cups water…super easy…bring it to a boil, then cover it and put it on low for 15 mins.  I buy my quinoa at Costco)
3. Meanwhile, sauté the zucchini in a skillet with a bit of oil (I used Trader Joes Coconut Oil Spray), salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.
4. To prepare the dressing: Add all dressing ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.
5. To assemble: Toss the millet (or quinoa) and lentils together in one pot and season with Herbamare (I didn’t do this… I’m not sure what Herbamare is) and pepper. Portion onto plates followed by the zucchini and spinach mixture. Now spoon on a generous amount of dressing and serve! So Delicious!!!

http://ohsheglows.com/http://ohsheglows.com/2013/03/11/green-powerhouse-pesto-plate/


Okay, so after talking to someone about herbamare...I found out that you can actually make your own! :)
This website will tell you how:
http://premeditatedleftovers.com/how-to-make-a-substitute-for-herbamare-at-home-seasoned-salt-recipe/