The Making of Vegetable Soup

I make vegetable soup a lot - much more in cold weather, but still sometimes in the summer it sounds good. Soup to me is always hearty and I make very healthy soups so I can feel good about feeling really satisfied and know that I won't need to go run for the sweatpants when I get done eating.

The one that I made recently was a vegetable and bean soup, but all of them start out with potato (preferably sweet potato) and some type of onion. I really like using leeks because of their delicate taste. The most important thing to remember about leeks is that they grow in sandy soil and that you have to clean them thoroughly. I normally dice them by cutting the leek in half, getting rid of the rough tops and cutting into half moons. I then get a bowl and fill it with water, dump in the leeks, move around and clean them and then lift them off the top and the dirt goes to the bottom of the bowl. I leave the skin on my sweet potatoes when I dice them. I like a rustic looking soup so aesthetically I don't mind skins and more so the nutrients are rich in the skin of the potato and I want to get all of that nutrient content. I saute the potatoes and leeks (normally 2 leeks to 2-3 sweet potatoes) together in a bit of extra virgin olive oil, salt, white pepper, cumin and garlic. I add a bit of water or broth as the mixture dries out and slowly the vegetables break down.

When the mixture has cooked enough to become a thick paste I add the other vegetables that need a lot of cooking time. Usually for me that is the carrots and celery. I follow this step by adding 4-8 cups of broth depending on how many servings you want to stretch out of the pot of soup. Look for reduced sodium quality broths. Don't forget to check seasoning along the way to make sure that all the liquid doesn't make the soup bland. I normally wait about 20 minutes after the broth has come up to a bubble and had time to reduce a bit. I wait a bit to add things like zucchini and the very end to add frozen vegetables like peas, corn and spinach right before serving. I also don't add the beans too early because when I stir the soup I don't want the beans falling apart. When adding lentils do so when you add all the broth. Make sure to rinse lentils and beans. I use canned beans because I don't have time to soak them overnight and then cook them for hours. I have done it and it does taste good, but not good enough to ignore the convenience and value of canned beans.

I finish the soup with fresh herbs, a squeeze of lemon and some fresh salt and pepper to taste. It is a delicious meal any time of day, any time of year. Any vegetable in the fridge or freezer can be used and it is a good way to use up vegetables that might be a tad past their prime. When stewing for upwards of an hour (really a soup is done when you think it is done - always taste test!) imperfections are less noticeable.

Gourmet Wednesday Highlights

Gourmet Wednesday is a time, not every week, but every once and a while where my good friends get together and we all cook out and hang out and dance. I have contributed some dishes and been cooked many a wonderful plate of food.

Some of the most notable highlights have been a guac-salsa, mango/pepper/black bean fajitas and an awesome salad with endive and purple asparagus. The guac-salsa was made by one of our friends, Carlos, whose family is from El Salvador. He used a combination of tomatoes, onions, one jalapeno, lots of cilantro, lime juice and of course, avocados. Don't forget to add some course salt and enjoy with chips, or on eggs, potatoes, etc. This is a very fresh tasting spread. If you're looking for a ratio I would say about 2 avocados per medium tomato. Use about 1/2 jalapeno for this amount and 1/3 cup (roughly) of diced onion. The lime juice and cilantro are totally up to you. Some don't jive as much on cilantro, which is all good. Parsley works well, too.

I would have never thought to add mango to a savory fajita, but it tasted really good. Frozen mango chunks are really handy and delicious. Just slice 1/2 red pepper and 1/2 onion into thin strips and sauté. Add the mango and let the outside get caramelized. For a little kick add a bit of your favorite hot sauce, some paprika and cumin. Then add black beans, some fresh lettuce, brown rice, chicken, etc. This is pretty much rethinking mango salsa and I think it is awesome.

My friend Rachael has many kitchen secrets, and she taught me a great way of preparing asparagus that I have used and really liked. Asparagus was always one of those vegetables that I had overcooked and never really cared for. Trader Joes got in some purple asparagus around my birthday and Rachael made a salad of some chopped endives (thin long strips) and grape tomatoes and just barely seared asparagus. She gets a sauté pan very hot and adds a bit of oil, then the asparagus and some salt and pepper. She keeps an eye on it, moves it around and lets the seasoning coat it and for the outside to flash sear. Then she pulls it off the heat and gets it cold. The result is a crunchy vegetable that doesn't taste quite raw, but is very fresh tasting. For meat eaters, add a slice of prosciutto and you're set for an appetizer.

Finally I have been making some bean dips, because as of late I am obsessed with Mediterranean food and hummus needed to know no bounds to me. I use any bean that I can get my hands on and flavor it up accordingly. Black and kidney beans makes a delicious Southwestern spread/dip. Add lime juice, paprika, cumin, vegetable broth and a jalapeno (seeds out) and then blend with an immersion blender. Add about 2-3 tablespoons of broth at a time until it is a smooth consistency. This can be a (close to) fat free alternative to refried beans. For more Italian meal Great Northern or white kidney beans work well. I take fresh sage, tarragon, thyme and basil from my garden and add it to a saucepan with the drained beans, salt, pepper, fresh garlic and about 1/3 cup of extra virgin olive oil. I simmer the beans on low heat for about 20-30 minutes, blend and then top with a bit of paprika. This tastes great on crostini and can even take the place of cream cheese on a lox bagel. I don't normally use tahini when I make my bean dips. I try to cook relatively low fat and these spreads I'll put on anything from woven wheats to carrots and celery to vegetable wraps. I just want to be able to control the fat in my meal or snack, so I leave it out. I find I still get a very creamy texture. But if you're a fan of tradition by all means add it.

New and Old Artwork

This is a small selection of new and old works, some still works in progress that I am starting to put together for my show in August. I have gotten many requests, so  enjoy. 

http://www.facebook.com/album.php?aid=2018484&id=1164390092&l=c811ad638b

If you read one book this summer...

In no way do I really want to use this sight to preach a way of eating and living.  I think it is pretty clear that despite being surrounded by the inner workings of grocery stores, I am not blind to the consequences they have had on our culture. Nor am I perfect as I've struggled with weight and eaten my fair share of processed food. The more I've learned though, the harder it is for me to really embrace that type of lifestyle anymore, and the way I eat now is much more just an unconscious choice than a stated "diet." Why make vegetables a punishment when they can be so delicious? I am very fascinated by how food affects people, though, and love studying traditional diets. I have a grandparent that was raised on a farm and hearing her stories of childhood also has also given me a lot of perspective just on the sheer availability of food to most everybody now, even in times of "economic crisis." 

This post is really more about me just saying that if this type of study at all interests you, I urge you to check out In Defense of Food from the library or just try and find it at a Half Price Books. It is an amazing read from Michael Pollan. I devoured it in a matter of hours. I enjoyed a lot of the thought process I saw of his in The Omnivore's Dilemma but this is much more of a critique of reductionist theory of separating food and nutrients and breaking down the missteps of our food culture on a national level. If you ever wonder how a country could have ever gotten to such an overfed and undernourished state and more disturbing how a corporate industry and a government all but engineered the simultaneous devolution and development of this situation... this book is for you. The best part, though is more than just stating a problem and giving no solutions, it makes pretty simple suggestions to approach the way that food is here in America in a way that leaves you the educated decider of your "food fate." He called this his eater's manifesto, but it doesn't really direct in such a strict fashion, just illuminate facts. In honor of the name of this blog, this book is for those who feel like food is more than a sum of its nutrients. 

Finding New Flavor Profiles

Last year when I started trying to eat more vegetarian options, I became a huge fan of black bean and corn salsa. I would mix it with rice and put it in lettuce wraps or burritos, stir it into black bean soup, or just sit down with some tortilla chips and have a nice fresh lunch. This year, however, I've been experimenting with other fresh bean salsas. They are a great thing to bring to cookouts with a big bag of tortilla chips and if there are any vegetarians there, they will appreciate a side option with some kind of nutritional value, as beans are really the magical fruit. 

Julia, a coworker of mine at Trader Joes came up with this great idea last year to take our canned marinated bean salad and mix it with the fresh bruschetta. The result was fantastic, and if you have access to a Trader Joes and have to get something super quick and fast for a get together, this makes an amazing appetizer that can go with even toasted baguette or crostini. I have found that putting both of these in just a one-to-one ratio in a sauce pan just for about 15-20 minutes allows the beans to soften a bit and makes for a nicer consistency as a dip. The liquid thickens a bit. By all means, too, if fresh basil is available it will only enhance the flavor.

There has been a tradition starting amongst my friends called Gourmet Wednesday where we get together and make a fantastic spread of food and just enjoy the fact that warmer weather is coming. This week, however, we decided to turn the tradition into an inspired lunch. Normally us Trader Joes artists and crew members combine whatever is in our fridge and sometimes buy a few things to make fun wraps or other interesting lunches, but this week I decided that I'd try out one of the bean salsa combinations that I had been curious about. When testing out new recipes, it is always great to have trusted friends and fellow cooks to test it out, so I was excited about the opportunity. I had a can of garbonzo beans that had been eyeing me from the pantry. I decided to take a new twist on a classic combination of orange and red onion. 

Shopping List

Rice wine vinegar (I use this so much because of its mild flavor and versatility)

Extra virgin olive oil (Use a good quality one seeing as this is for a dressing)

1 can of garbonzo beans (preferably organic)

1 red onion

1 large navel, Valencia or blood orange

Salt & Pepper

Fresh Parsley and Rosemary

These recipes are very easy to prep. I started by emptying the can of garbonzo beans into a skillet and putting over low heat just to toast them a bit and to bring out the flavor. Make sure to wash off the brine when draining the can before putting them in the skillet.

During the toasting, I started to build the dressing. I started with a tablespoon or so of rice wine vinegar, some salt and pepper and about 3 tablespoons of olive oil. If you have a whisk or a fork handy it is good to just give these a good whisk to try and emulsify the dressing a bit so it doesn't separate on you. Next, I grabbed a big handful of parsley from my pot of herbs and a few sprigs of rosemary and finely minced these herbs with a sharp knife. Parsley is very bright and great with orange, and rosemary is another very woodsy and piney herb that I use very often in combination with orange. I've even made an orange and rosemary barbeque sauce.

 From then, I took about 1/2 of a red onion and one large orange to combine with the can of garbonzo beans. The onion I diced very thin so that when eating the salsa there weren't huge chunks of onion. For the orange I didn't want any of the white pith so I took both ends off the orange and stood it up on the cutting board and cut down the sides to remove the whole peel and expose the brightly colored juicy segments and then proceeded to cut tidbit sized pieces of orange. By this time the garbonzo beans were nice and toasted and I could put those in and stir up the salsa. I let it set overnight and by Wednesday at lunch the flavors had married, the herbs had let their flavor infuse into the dressing and the warm beans soak up a lot of flavor from the dressing more so than cold wet beans straight from the can. We enjoyed this dip with blue corn tortilla chips, but could have easily prepared some couscous and made little lettuce wraps. This was definitely a tasty experiment worth trying, even taking these same flavors and using them on a salad. I personally catch a lot of slack for loving cook books but rarely following any of the recipes. I take the flavors and preparations and use them strictly as inspiration to create other dishes. 

*** I really wanted to clear up something that is circulating about blue corn tortilla chips being healthier than yellow corn. I am always highly entertained by these new studies often funded by the same industry that winds up being on the winning side of the study, but in all seriousness, know the facts. Blue corn does have more amino acids like lysine than other colors of corn. As with most other foods, deep and bright color is a sign of nutrients. Does this mean, however, that blue corn chips are a healthier choice? No. Most of the nutrient content of blue corn does not make it through to the chip, as it is fried or baked and often salted. It really just turns into a nicely colored chip. They make a nice presentation and they are more of a novelty than regular yellow and white corn chips. So go ahead, bring them to a get together or buy them in place of other corn chips. I honestly prefer to buy them because at Trader Joes they aren't any more expensive than other corn chips, but just be aware that no matter what studies hit the media airwaves, never will chips be a good source of nutrition... but they are tasty!

Don't Fear All Oils

As most teenagers with crazy skin fluctuations, I thought keeping a keen eye for things that were oil free were best for my skin. I also thought that when looking for moisturizing lotions that mineral oil, since it is in most commercial blends including Vaseline, etc. must be good for the skin. I have never tried, nor do I personally endorse this lotion, but they have done a demonstration with mineral oil and a cracker that is just the best visual demonstration of why mineral oil should be avoided that I've seen.

Since I'm pretty vocal about my preferences for natural skin care, I figure I'd do a quick run down of things I commonly use. This is not to say I don't try new things or experiment with new things, but these are things I've found that work for me. About one year ago I switched completely to using Desert Essence Tea-Tree Oil cleanser, facial scrub, etc. I use Yes to Cucumbers moisturizer and eye gel. For a toner I use witch hazel, sometimes I splurge for the fancy name brand mixed with rose water. For my body gel I use Kiss My Face Peaceful Pachouli body wash and shave with Trader Joes mango shave lotion. I use Aloe Vera 80 body moisturizer that is 84 percent aloe vera gel. For my feet I make a balm of coconut oil, jojoba oil, vitamin E oil and peppermint (5 drops), rosemary (3 drops)  & eucalyptus (2 drops). This is solid at room temperature but quickly melts on contact with skin and absorbs quickly to soften skin. The fresh smell is also invigorating for feet. Zack loves end of day foot rubs after long days on his feet. My good friend Rachael made me a healing balm with a similar base oil blend and different essential oils. I loved it so much I made this foot balm. Different oils can be added such as lavender to make a great cuticle softener and balm for hands or dry elbows. 

For baths and showers I make oil blends in glass containers with eyedroppers. One or two eyedroppers into a warm bath or onto a washcloth that can be put on the bottom of a steam shower gives a relaxing or invigorating aromatherapy experience to bathing. I use a blend of safflower oil (which I commonly choose because it often has vitamin E added), grapeseed oil or sweet almond oil and jojoba oil. I add about 1/4 the amount of jojoba oil as the other base oil because jojoba oil is more expensive and I use it more sparingly. I then add some drops of essential oil. I have a blend that is lemongrass (3 drops), rosemary (e drops) and peppermint (2 drops) and one of jasmine absolute (3 drops), lavender (2 drops) and a touch of sandlewood (1 drop). Wanting a special treat? Pick up a litter box (stay with me here) and some river rocks (I go the sale section of a home store and find decorative rocks). Fill the litter box with the rocks, warm water, and some of the bath oil and use as a foot soak. The rocks will massage your feet. These oil blends can also be added to raw sugar or almond meal to make a great body scrub. My coworker and friend, Amanda, shared an amazing recipe for bath bombs I'll share soon that are a great gift. 

Containers are pretty easy to find for packaging these up. Good Earth has some that I enjoy, but be creative. It is good to remember that most essential oils are reactive to light so colored glass or plastic is best. 

It has been very humbling to realize that it isn't avoiding oils, but just certain ones that is important. Jojoba oil can be a great base for balms. I have added eucalyptus oil to jojoba oil for a great chest balm for colds, and added tea tree oil and a tincture of slippery elm, calendula, comfrey root to jojoba oil for a balm to help heal skin. It is important to do your own research and to look at the back of products. Just remember that most big brand name products might have started with good ingredients but due to cutting costs and mass production, quality almost always takes a back seat. You might spend a bit more money sometimes, but for me my skin is important and I have not always had flawless skin without work. Routines and good products have really helped me. I was one of those people that just figured that if most products consist of the same ingredients, than they must be okay, but growing up has meant taking on a great deal of skepticism and doubt about that. So educate yourself, experiment and don't be afraid to try something new and natural. 

>> Looking for a good natural sunscreen?  This great "green" blog has a good selection of natural sunscreens. As far as after sun care, try and find 100 percent aloe gel (which isn't naturally bright green) for the absolute best sunburn care. You can even refrigerate it before hand for ultra cooling. The best thing is to make sure sunburned skin stays moisturized to help healing. 

Magical Mushroom Wraps

Total prep & cook time: about 45 minutes + clean up

Shopping List

1 zucchini

1 cup (1 medium) diced onion

3-4 artichoke hearts (frozen or canned)

2 stalks of minced celery

fresh basil, tarragon & thyme

1-2 tsp rice wine vinegar

1 tsp of dijon mustard

1 tsp of raw sugar

1 tsp of corriander

1 cube frozen minced garlic or 1 clove fresh

2 tbsp of extra virgin olive oil

salt & pepper

juice of 1 lemon

Bragg's Amino Acids (I like the spray bottle)

portabello mushroom caps

Favorite lettuce (romaine, baby spinach, bagged herb salad, etc)

Favorite wrap (I enjoy a whole grain wrap with a good amount of fiber)

Favorite hummus (optional)

I start by making a tasty pickled relish starting with caramelizing the onion with 1 tbsp of extra virgin olive oil, salt (be easy on salt, because it will reduce and the artichokes added later will add saltiness), pepper, garlic, rice wine vinegar and sugar. I keep this on medium heat and stir to make sure the garlic doesn't burn. While that is "working" I take a vegetable peeler and start peeling the zucchini into ribbons and then dice those into small shavings of zucchini. Then I mince the celery and artichoke hearts. Once the onions are caramelized I drop the rest of the vegetables in the pot and add the ground coriandaer, mustard, lemon juice and a splash of water. Continue to cook for 15-20 minutes. While that cooks cut the fresh herbs and reserve for the very end. Once you cut the heat stir in the fresh herbs and let the warmth wilt them. 

Once the final ingredients go into the relish pull out another skillet or grill pan and start preheating it with the extra virgin olive oil in it. Add the mushroom caps and spray with the Bragg's sauce. It is a natural alternative to soy sauce that has lower sodium and essential amino acids. It is awesome for grilling vegetables and the spray bottle makes sure you get great coverage without too much sauce. Grill the mushrooms on medium heat. Add some salt and pepper to taste and grill until desired doneness. Some like their mushrooms more crunchy and just seared on the outside, others like theirs completely done. 

Once the mushrooms are done, slice into long strips. By now the relish should be almost done and it's time to start building the wraps. I take hummus and lay a thin layer down, then the lettuce, mushrooms and then relish. Fold into wraps & slice down the middle. 

Don't like wraps or want something less messy for a picnic, etc.? This recipe is great for outdoor picnics because it has no meat (although grilled chicken would be an awesome addition for those wanting more protein). Find a great multigrain baguette and slice down the middle. Remove some of the bread on the bottom half and build the sandwich in the baguette, close, wrap in saran wrap or foil and press to combine ingredients. This can be done hours ahead of time. The sandwich can then be cut and packed for any lunch outing. Grab some baby carrots and water and you've got a tasty healthy lunch.

Gluten free? Make the relish and grill the mushrooms, then stuff lettuce wraps with these flavorful fillings. Add some brown rice or quinoa to make them more filling and balance the acidity of the relish. 

Tales of a Tea Fiend

When I moved out, my new place had a surprisingly large-sized kitchen with plenty of cabinet space. When more than half of it became a place to store my wide assortment of boxed teas and I had overflow into a large sized shopping bag, however, I was able to predict the intervention. It is true, I have enjoyed hot teas for a long time, but  after recognizing how much money I was probably spending on bagged tea, I learned pretty quickly there are better and cheaper ways. I recently have gotten into mixing my own mixed loose leaf teas from bulk ingredients mainly collected at The Good Earth in Broad Ripple.

 The Good Earth is a independent health food located on Guilford Avenue just after the river after the fire station. I cannot say enough good things about this store or the people there. With all the tasty goodies, local fruits, vegetables and other foods, farm-fresh eggs, bulk grocery and herbal products, a whole room of lots of natural beauty care products and a wide variety of teas I try and make a weekly trip there.

I try to avoid teas with caffeine and tannins because I can't really handle the acidic content and don't want to live on acid reducing medicine. I still drink small amounts of juice every now and then, but I have to just be more careful. I drink hot teas throughout the day no matter how hot or cold. My mom can't have much acid in her diet, also, so there became a need for me to find some new options other than the common black, green and white teas out there. Black, green and white tea all come from the leaves of camilla sinensis. This leaf gets most of its flavor from tannins, just like red wines, etc. Even white and green tea with little amount of caffeine have these tannins. Decaffeination takes some of the acid content down, but it still leaves the tannins and also kills all the healthy polyphenols of the teas, so if avoiding caffeine, herbals give you more nutrient content because the ingredients don't have to be altered in any way.

I started by getting myself a small ceramic tea pot with a large filter to steep my loose tea in. They come in lots of colors and shapes. I found mine as part of set on clearance at the crazy over-priced trendy tea shop Teavana at the Fashion Mall. We had to listen to a crazy sales pitch to get us to buy a $500 cast-iron set from a girl who even admitted she knew nothing about tea. There are tons of other options, however, like getting empty self-sealing tea bags and little tea filters that can be filled and dropped into mugs of warm water.

It is good when going to somewhere like Good Earth to stick to some of the basics and build from there. I have a few basic blends I drink daily that are made from simple ingredients that are very inexpensive. 

I have a vanilla citrus rooibos blend that I drink after breakfast. Rooibos has been rumored to have vitamin C and lots of other minerals, but most studies show that none of these are found in any great abundance. It does have significant antioxidants like most teas and is very calming. It does not get bitter when brewed for long periods of time and is pretty sweet naturally. Some herbal teas are very bitter, which is not always a bad thing - as often times these herbs and roots have great medicinal benefits, but blended with sweeter teas like rooibos and hibiscus are a good way to make these teas palatable. I normally make a bulk blend with 2 ounces of the red rooibos tea, 1/2 ounce each of dried orange peel and dried lemongrass, and one opened vanilla bean. I just keep the vanilla bean in the jar of loose tea because it scents the whole batch and adds a nice flavor. Many enjoy rooibos as a late with warm milk (or soymilk) and honey. The citrus and vanilla add a nice touch to this preparation. 

My second blend is a fruity and sweet hibiscus tea that when brewed is a rich red color. I get 2 ounces of cut and dried hibiscus flowers and 1/2 ounce of rose hips (known to be a great source of vitamin C) and 1/2 ounce of orange peel. I've also infused this tea with cinnamon bark and dried ginger before. I am in love with Trader Joe's slightly sweetened dried ginger chips because they steep nicely and add a nice bit of spice. I put these in this tea and sometimes with my peppermint blend. This hibiscus tea is a great one to enjoy iced. It is bright and as featured in my Everything but the Kitchen Sink can make a good "Sangritea" with cut fruit in a pitcher. One sunny afternoon and a big pitcher please! 

My third tea is often an after-dinner tea as the herbs are soothing and help with digestion, a good way to end a day and prepare your body for sleep. Peppermint is the main carrier tea and helps balance acidity in the body, more than likely why peppermint is known to help stomach aches and indigestion. I get about an ounce to an ounce and a half of dried peppermint. I then add 1/2 ounce lemongrass and 1/8 ounce of rosemary. Lemongrass is good for respiratory health as well, so it may help  a chest cold. Rosemary is great for skin and has antiseptic properties. This blend is very herbal and fresh tasting. To help boost digestive strength and add a bit of spice add some of those great ginger chips, too.

I keep all these teas premixed in ball jars in my cupboard. When I'm ready to brew I just boil some water, pour about 1 to 2 tbsp into my large 2-cup tea filter and pour the boiling water over. I have been growing stevia to add to the mixes for some added sweetness when I add other medicinal herbs that sometimes leave more of a bitter taste. A little goes a long way with stevia though, even stevia powder. 

Simply put, even if you don't enjoy hot tea as much as I do, it is always a good way to wind down and relax. 

Sometimes when I'm on the run all day with school and work, a mug of hot tea becomes a vacation and a much needed treat. More than anything, mixing your own teas are easy, fun and cheap. The trifecta of excellence defined by most college students. 

Seeing Summer & Welcome to Gestalt!

Welcome to Gestalt... this is my own version of "Everything but the Kitchen Sink." Just like the word "gestalt" signifies whole, and will be more of a 360 view of what I'm all about.

Like most college students, I'm seeing summer. After one year in a duplex I shared with my friend, I am moving back home to save some money and finish school.  I have a four-year scholarship and to finish in four years, I have to take close to 18 credits a semester. I am very thankful that my parents were willing to let crash here for a few more years. It certainly isn't the same as when I was a kid, however, but when is it ever. Since moving away I have started to de-clutter and become more domestic. I enjoyed having my own kitchen and being able to carry on my own little food experiments and mix my own loose leaf tea blends, etc. Even though I won't exactly have prime real estate in my parents' kitchen, hopefully II will be able to start my sprouts soon. I am going to try and sprout garbonzo beans and lentils. I saw a recipe for sprouted veggie burgers and I made a prototype with just plain red lentils and sweet potatoes, red bell pepper and yellow summer squash. They were Indian-spiced and tasted delicious with a little bit of couscous and wilted spinach. The sprouted version will be higher in protein, calcium and much easier to digest. Sprouts are "live food." They are very dense in nutrients because essentially sprouts of plants contain all that is necessary for the life of the plant. I love Trader Joe's sprouted 7-grain bread, for instance, because it is low in fat and actually has more protein than digestible carbohydrates (total carbohydrates - dietary fiber = digestible carbohydrates) per slice. Sprouts were even included in the rations of WWII soldiers for their protein content. Stay tuned for my sprouting pictures & progress.

Even though I love to unwind and relax, most of the time I'm not fully happy unless I'm very busy and multi-tasking. To keep myself industrious I try and give myself projects to test myself while school is out. In August I will be showing some of my art at Cadaverous Muse studio on the East side. My coworker and friend Dru Cadaver has a studio that Jerod Kenitz shares with him and every first friday they feature a new artist. I am going to focus on "Little Bites." I will be putting together small prints and mini-samples of my work, some in series and pairing them with little appetizers to feature my food. Last summer, I had another great challenge. I catered a 200 person wedding for my friend Steffanie with my coworker Rachael. Our coworker Matt Wilson also helped stuff mushrooms and worked oven duty as we tried to make sure all the food was hot and we were keeping up with demands. We spent 3 days and nights preparing a full vegan Middle Eastern-Indian fusion menu for a group of family and friends. The food went over great. Many people have wanted to know a bit about what we served and I will post full recipes for anything if you want. Just comment and I will make a special post with pictures.

For starters we had:

- We took TJ's Ruby Red Chai, Blackberry Fruit Infusion, Green Tea and brewed a big batch of sun tea and put a few packages of dried hibiscus flowers into the tea to "bloom" as the tea brewed. Hibiscus flowers are sweet and completely edible. The result was a beautiful beverage for the kids and those not wanting to partake in the alcohol. 

- We made our own fruit and nut mix with TJs Sesame Sticks, raw cashews, dried black mission figs, dried chili spiced mango, golden raisins, and dried apricots. (Phew, cutting that much dried fruit into small pieces takes a good shoulder.)

- We had a stone fruit and berry fruit salad (plouts, nectarines, peaches, blueberries, strawberries, etc)

For the hot spread:

- There were vegetable chips with locally grown zucchini and squash and carrots. We just thinly sliced these vegetables into thin rounds and then drizzled them with extra virgin olive oil, salt and pepper and Balti spice blend. We went ahead and got a pre-mixed blend, but it is pretty easy to get the bulk spices and mix your own. We baked them in a 400 degree oven for about 15 minutes.

- We also made stuffed mushrooms. Most of the time stuffed mushrooms at weddings have tons of cheese and other vegan no-nos. I decided to try some new things and think outside the box. I took crimini mushrooms and popped the tops off them. Trader Joe's makes a delicious Eggplant spread with tomatoes and garlic. I mixed this spread with couscous, which made a nice mixture to stuff the mushrooms. When carefully placed on a cookie sheet they bake well and are tasty finger food.

- Our first entree was in honor of the first meal that I ever made for Steffanie and her husband, Mike. I had just bought a bunch of sweet potatoes and Steffanie was getting her wisdom teeth pulled. I combined red lentils, onions, yellow squash, celery, carrots and sweet potatoes and made a stew with Garam Masala. This stew was served over couscous with toasted almonds.

- The second entree was inspired by my fellow TJ's artist, Sherri. She was married to a Persian man for many years and perfected many traditional dishes (She is one of the most amazing cooks I've ever eaten food from, and so humble about her obvious talent). She suggested a goulash with eggplant, tomatoes and yellow split peas. We used the same Balti spice blend that was on the vegetable chips. This was just a lot of carmelized onions, tomatoes and garlic with roasted eggplant and yellow split peas (soaking suggested). This was served over basmati rice. We used white pepper in this dish to create a bit more heat than black pepper. I find white pepper to be nicer in flavor and I use less of it because it is hotter. It has a lingering spice, which also helps curb hunger. 

For the cake, I used a TJ's Vanilla box cake mix to make a berry/mango cake. I made a fruit spread with frozen mango and berries pureed and cooked with some arrowroot to thicken the mixture. I used almond milk and Earth balance instead of milk and butter in the cake mix. I used the fruit puree in place of the eggs. The cake was very moist, but good. For icing we mixed confectioners sugar, earth balance and a couple tablespoons of almond milk and a touch of vanilla. I stuffed gerber daisies all over the three layer cake for a happy look. 

All in all, it was a LOT of work, but I learned a lot and it was great experience for any future endeavors.