Lovely Saturday Morning

Went out with a dozen friends last night and had a blast, but I was thrilled to come home and get back to reading some the the incredible books my sister Kylie sent me. She’s been collecting these since I was in Costa Rica, reading most, but decided that during her last couple semesters in school I’d have more time to read them. Check out all that she sent:

The only thing not pictured is a pink heart shaped Pez dispenser with “Dream” printed on it. I gave it to Jim as he loves Pez and I wanted him to feel included in the package receiving.

But seriously, look at all those goodies!!! I had already read most of Skinny Bitch and Food Rules, but I’m happy to get to read them again. (I already read Food Rules in the bath tub 2 days ago.) I’ve also been reading Ani Phyo’s book (which Kylie won in a blog giveaway!) and The Coconut Oil book. I’m coo coo for coconut in all it’s forms but I had no idea that coconut oil has helped so many fight yeast problems. This was awesome information for me as I am highly susceptible to yeast problems (which I’ve been able to keep under control only by diet and daily probiotics). All the other books I’m so excited to finally read, rather than just flip through in airports or bookstores. Also, I’m pumped to watch the documentary Food Fight. Kylie actually got to meet the maker, helped do some promotion for the L.A. premier, and got to attend the premier too. I’m loving how many documentaries on food have been coming out. Totally rad.

So after reading until my eyes started to close, I went to bed, sleeping in! This is such a luxury since I wake up at 5am Monday through Friday for my new job as the baker and sous chef for Gindi Cafe (which I love). OH! I also had my first catering gig for 12 people a couple weeks ago. It was such a success but I’ll tell you more about that another time. For now, let’s get to breakfast…

This was awesome! Gluten free oatmeal (cooked) with chia seeds, some coconut flour, and coconut butter. I then topped it with large flakes of coconut, walnuts, a dash of cinnamon and a splash of almond milk. So coconuty and SO GOOD! I also had a glass of Amazing Grass’ Original Amazing Meal blitzed with frozen bananas and almond milk. It was good, but I’m obsessed with their Chocolate flavor!

Next up, Lafayette’s Peach Festival!

Raw Breakfasts

My sister Kylie (A.K.A. Zippaloo) of AllThingsFood, like me, enjoys eating a high Raw diet but has implemented eating 75%+ Raw one full day each week. Here are a few breakfasts inspired by her:

Here’s a great recipe by Kylie on how to make your own Nut or Seed butter.

Raw Oats

Ingredients:

• 1/2 Cup Oats
• 1/4 Cup Water
• 1/3 Cup Nut or Almond Milk
• Optional: Agave, Raisins, Dates, Nuts, Seeds, Coconut, Ground Flax Seeds, Chia Seeds, Cinnamon or other Spices

Directions:

• Put everything in a bowl and cover overnight.
• In the morning you can add fresh fruit if you’d like.

Note:

• Play around with the ratios of water and milk to find what you like. (I’m still doing this.)

Yes, that is papaya you see! I’m starting to finally like it!

Not Pictured are my breakfasts of Chia Pudding. Either the photos look awful or I forget to take photos at all. But I’m digging Chia Pudding a lot lately. I make it with Almond or Soy Milk, Chopped Nuts, Coconut, Goji Berries, sometimes dates or agave, and lots of spices (Cinnamon and Cardamom are two favorites).

I’m not all that hungry most mornings for a heavy duty breakfast, but I know it’s important to eat something, so I do and pair it with some Coconut Water. (I hope I can find some good stuff when I’m back in the US!) I eat every few hours so what I don’t get in terms of protein first thing in the morning, I get soon after. I am really into seeds and nuts though, so as you can see I add them in chopped, drink their milk, or eat their butter (which I’ve started making thanks to my Kylie).

DIY Peanut Butter (1st Guest Post by Kylie Wolf, a.k.a. Zippaloo)

A staple in many families, perfectly paired with jelly, honey, or chocolate is the one and only PEANUT BUTTER.

Peanut butter is and has been a pivotal ingredient in my life.  Here are some classic ways to enjoy peanut butter:

Peanut butter and jelly sandwiches (PB&J) - I personally don’t like jelly but the majority of this country does, I just eat it plain, though some of my relatives and my siblings would eat a peanut butter and butter sandwich coined the “butter butter” sandwich.

All the Reeses products – Growing up, Reeses Peanut Butter Cups would get shipped in from the US to the Commissary in Dhahran. My friends and I would beg our parents to buy many more than we needed because we didn’t know the next time they would be available. Sometimes they would be out of stock for months!

Peanut Butter Cookies -  I enjoy these the most right out of the oven, and with a Hershey’s kiss in the center.  YUM!

The list can go on and on and on… with snacks and even more gourmet options like restaurants using peanut sauces on entrees (grilled chicken skewers with a thai peanut sauce is one of my favorites).

But growing up in Dhahran I loved Peter Pan creamy peanut butter (with the yellow cap) it was super smooth, sweet, and would get stuck to the roof of my mouth.

Which is all great except for the ingredients!

Peter Pan Creamy Peanut Butter’s INGREDIENTS:

Roasted Peanuts, Sugar, Hydrogenated Vegetable Oils (Cottonseed and Rapeseed), Salt, Partially Hydrogenated Cottonseed Oil.

YIKES!

I care a lot about the food that I put into my body.  I changed my ways and now (thanks to being educated about food) I only buy and eat all natural, organic peanut butter.

Making sure the only ingredient is: Dry Roasted Peanuts.

Over the holidays in Dhahran there was no all-natural peanut butter at the store, so I convinced my dad to do something I had wanted to do for a while:  make my own peanut butter.

If true peanut butter is just ground up peanuts it had to be simple enough and with looking on the Internet and in the Cuisinart cookbook, it was true!

Recipe for Peanut Butter:

Ingredients:

• dry roasted peanuts

(we used raw white peanuts, but I would now recommend buying dry roasted peanuts)

Directions:

• Place peanuts in food processor.
• Process the peanuts for 3-5 mins. Enjoy watching the peanuts turn to powder then form a dough-like ball and roll around the processor. (Dad and I were so amazed I forgot to take pictures!)
• Let the paste sit for about 3 mins for the oils to separate from the peanuts. (You should see the oil bead).
• Process again for as long as you want. The more you process the creamier your peanut butter will be.

With all the excitement and the intensity of the peanut butter (it had a pure peanuts punch!) we skyped Sam to include her on the fun.

The three of us had lots of laughs, oohs and ahhs, and bounced around ideas:

• To decrease the intensity, add honey to the recipe or drizzle honey on the saltines with the PB.

• Try it with ice cream -
  • Vanilla Ice Cream, homemade PB, Hershey’s chocolate sauce.

• Try it with banana slices -
  • Here is an elaborate but delicious snack. Banana sliced, topped with a little PB, sprinkle with cinnamon and coconut flakes.

• Bake it into brownies.

• Try it with oatmeal.
  • I eat oatmeal almost ever day of the week.
    • Cook ½ cup rolled oats with ¾ cup water and a dash of salt in the microwave for 3 mins.
    • Add PB, raisins, generous amounts of cinnamon, and a splash of soy milk.

Health Facts about Peanut butter:

PB should NOT include sugar, HFCS (high fructose corn syrup), salt, or partially hydrogenated vegetable oil.

Good, healthy, pure peanut butter is JUST ground up dry roasted peanuts.  No need for extra oil, or extra anything.  Make sure you check the ingredients because even Peanut Butter’s that claim to be “Natural” are still made with some of these intruders.

Sugar and HFCS get put in because the US loves sugar and it enhances the flavor. HFCS is incredibly cheap to produce (it’s made from Corn) and is found in thousands of products. It is really just another form of sugar.  Unfortunately adding these ingredients increases your sugar intake, your calorie intake, and your insulin levels.
Hydrogenated vegetable oils are added to stabilize the peanut butter, make it easier to spread, and to prevent oil separation.  I don’t think any of those things is worth the risks that Trans Fats (trans fatty acids) can cause: atherosclerosis, coronary heart disease, or a stroke.
Salt is added to prevent spoilage.

Benefits:

Peanut butter does contain mostly fats, but these fats are monounsatuarated fats and they help protect against the risk of cardiovascular disease and lower levels of LDL (“bad” cholesterol).

Peanut butter (and peanuts) also provide proteins, vitamin B3, folate, vitamin E, magnesium, and fiber.

If you have a peanut allergy:

First, I’m sorry, I have a serious love for peanut butter and can’t imagine a life without it.

Second, please be very be very careful – a reaction to peanut allergy is anaphylactic shock and many factories use the same machinery for peanuts as other things, check labels. Better to be safe than sorry.

I hope this post will make all you readers more excited and aware of America’s simple and classic snack, peanut butter. And be sure to check the ingredients of the peanut butters you now purchase!

If you have a food processor I recommend that you buy 1/4 kilogram of peanuts and try this recipe out!

Its easy and delicious.

Kylie (a.k.a. Zippaloo)

*** Check out Kylie’s new blog here! ***

Watermelon!

Sleepy-faced Jim with his morning watermelon smile!

Check out a couple things we’ve enjoyed eating with watermelon…

These pancakes were fun to make and even better to eat. I added coconut milk to the batter (which I probably won’t do again as it made the pancakes too chewy) and shredded coconut in and on top of the pancakes (which was totally delicious). The best was mixing the coconut milk with some real maple syrup. This is my new favorite pancake topping.

Scrambled eggs and some sauteed onions and peppers in a tortilla with hot sauce. Good then, but I can’t stand the smell of eggs being cooked lately. Ick.

Yay for watermelon! It’s so juicy and excellent blitzed up in the blender with a tad of agave, with breakfasts or even just on its own any time of day. Yum!

Perfect Day For a Banana Tree

I’m still using up the large bag of Pamela’s Baking and Pancake Mix. I was sad to find out that it has cultured buttermilk in it as I’m trying not to eat dairy. It makes the best tasting pancakes I’ve ever had though. SIGH. I replaced the eggs with “flax eggs”, making this a gluten free, refined sugar free, and ALMOST vegan breakfast. So good!

Can you see what I’m pointing to? Bananas! In my own backyard! One of my dreams has come true (without any effort on my part)! Oh nature, you are awesome!

Jim was the one who spotted the bananas. See how cute he is?! He’s getting so buff from all the surfing he’s been doing. 10 minutes after this photo was taken, he was reading in our hammock. Nice life, huh?!

The Bananas! I had always wondered if the banana trees I see when I sit up in bed and stretch would ever produce bananas. Both trees have fruit too! I just hope we can find a way to get one when they’re ripe enough.

Ok, so I found these glasses while we were standing in line at Mas x Menos the other day. Orange is my least favorite color (except when found in nature), but these are just so rad I had to get them. Who cares if they make my hair look orange, I got them for $5 and I look like a bad ass.

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