Sarah 11/10/10 Sarah 11/10/10

The Afterglow

I've been pretty high on life this week. Although, after the weekend I've had, how could I not?

As I reflect on those few glorious days, I realize how incredibly lucky I am to have met so many inspiring individuals, learned new tools of the trade, and gobbled up unique and delightful food for 60 hours straight in one of the most beautiful cities in the world, San Francisco.

The 2010 Foodbuzz Blogger Festival was a sight to behold. An amazing team of people worked diligently to ensure that we were enjoying ourselves at every moment, and the next time I am graced by their company I will bow at their feet. I became so absorbed in it all that I actually chose to keep my camera hidden away for much of the time. I wanted to completely, fully and presently soak everything in. I didn't want to miss a minute, and the pictures you see here are literally all that I have to show you.

So onward I go, deeper into Autumn and basking in the afterglow. Not only have the leaves become completely crimson, but the air is suddenly cool and biting while the skies are crystal clear. This makes me crave one of my favorite foods of all time, pie. With an abundance of halved pecans from a recent Costco trip (thanks, Mom), I decided that a version of Pecan Pie was in order. True to form, the inspiration for this particular recipe came to me while I was trying to nap one chilly afternoon. Ideas started swirling around in my head so incessantly that I had to give up, get up, and make it happen. I had no idea how it was going to turn out, and I really didn't have much of a plan before beginning to bake, which is why I am so excited to share them.

These bars are something to celebrate! Normally a heavily-caloric indulgence with plenty of corn syrup and other such nonsense, this creation is Pecan Pie without the consequences of having to loosen your belt a notch or two. Have one with a dollop of creamy yogurt for breakfast; as an afternoon snack with tea or coffee; for a dessert that won't leave you sprawled on the floor an hour later. They will leave you feeling sweetly satisfied and ready to tackle the day... or comfortable enough to end it serenely. One note before we begin: If you don't like your desserts to be majorly wholesome-tasting, I would add some maple syrup to the crust. I may do this anyway the next time I make them, as the oat flavor was a little too much of a contrast to the sweet pecan filling. Circumstantially, they are completely vegan and I used pumpkin puree in the topping to add that irresistible goo-factor. You might also add some cinnamon to enhance the pumpkin flavor- I didn't because I wanted the pecans to shine.

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Pecan Pie Squares // Yield: 9 Squares
Crust Ingredients: 2 cups rolled oats 1/2 cup pecan halves pinch of sea salt 2 Tablespoons brown sugar 1 Tablespoon olive oil 1 Tablespoon chia seeds + 1/4 cup water 1 teaspoon vanilla extract Filling Ingredients: 1/3 cup maple syrup 2 cups pecan halves 2 Tablespoons brown sugar 1 Tablespoon ground flaxseed + 3 Tablespoons water 1/2 cup pumpkin puree Instructions:

Preheat your oven to 350 degrees.

Combine chia seeds with their amount of water, do the same with the flaxseed, and set aside.

In a food processor, pulse oats, 1/2 cup pecans, salt and brown sugar until finely ground. Be careful not to overdo it and turn the pecans into nut butter. Add olive oil, chia & water mixture and vanilla extract. Pulse to thoroughly combine and until the mixture resembles a dough and comes together.

Press the dough evenly into an un-greased 8x8 glass baking dish.

In a medium bowl, thoroughly combine all filling ingredients. Pour the filling over the crust in the baking dish.

Bake for about 50 minutes, until the filling is firm and set. Let cool completely before slicing.

*I found these bars to be even better tasting at room temperature the next day.

If you're into this sort of thing, try these Granola Nut Bars from a while back!

Sarah 11/5/10 Sarah 11/5/10

The Body Talks.

Has anyone else found themselves softly humming Christmas carols, craving pecan pie and pumpkin spice lattes and embracing the ever-more-crisp air? I certainly have. We are approaching my absolute favorite time of year. The holidays seem to surround food and family and laughter; my birthday falls two days before my mom's, in the heart of December; I get to take sweaters and scarves and boots out of hiding and use my umbrella again; and the sometimes dreadful weather makes for plenty of opportunities to curl up with a blanket, a book, and a cup of tea. Being lazy is perfectly excusable and perfectly satisfying.

All in my life has not been completely joyous as of late, however, and I'd like to share something more personal than normal for me and this blog. For the past eight months (maybe more, I've lost count), I have grappled with crazy emotions and grasped for control of my sense of self. I don't know what triggered this dramatic shift in balance, and for months and months I have been desperately trying to find out. Nonetheless, and with as few details as possible, rock bottom was creeping closer at an accelerating rate and I was afraid. The little voice of reason in my head (she is a faithful and loyal companion) was, at this point, shouting at me: You need to figure this out, and fast. So, advised by a longtime mentor and considering my aversion to conventional Western medicine, I made an appointment for something called BodyTalk.

This alternative method of healing, as I've come to understand, helps our bodies re-learn how to heal themselves. Sometimes, with everyday normal distractions getting in the way, our energy systems cannot properly communicate. The idea is that we are all born equipped to remedy our ailments, but if our energy becomes unbalanced or the pathways become blocked, we encounter problems. To some of you, this may sound kooky, and to each his own. Think of it what you will, but it reminds me of Acupuncture, from which I've noticed real results. I have actually seen proof of one of my body's systems beginning to rebalance itself as a result of Acupuncture. For that I am grateful and highly intrigued.

With no idea what to expect, my first BodyTalk experience was different, to say the least. As I lay on a Tempurpedic-topped table with a velvety blanket in a softly-lit room, the practitioner held my hand and silently started to ask my body questions. I didn't feel a thing except the pressure of her hand on mine, and she would stop every so often to scribble notes on a pad or let me know what she was doing. She started to bring things up that I hadn't yet told her: I'm seeing that your sleep is effected. You're waking up between 1 and 3 a.m. Is this correct? Yes, as a matter of fact, it is. I hadn't really noticed or thought much of it- I drink a lot of water. Apparently, though, it could be fixed. She said, I'm addressing this now. Then, softly tapping on my head and then on my heart, I suppose she addressed it. Then came something even more interesting. You've experienced a decline in sensuality, haven't you? Your sense of self-worth? Well, yes, now that you mention it. I guess I have been wondering why I don't desire to be naked as much as I used to. I hadn't even hinted at this sort of problem, but she found it, and I suppose she addressed this as well in the same manner. After a few more minutes, when all was said and done, I left feeling calm and open and optimistic and great. I didn't even care that it was 5:30 and the red blinking of taillights was all that I saw for the next 25 minutes. I thought to myself, that was interesting. I guess we'll see what next time brings. And then I forgot about it, really. I went about my business that evening and then went to bed. As I type this today, I recall a quote from the healing center's mission statement, "Fostering the fertile and illuminating the overlooked." And in my very first BodyTalk session, some things I had overlooked were definitely illuminated. It's difficult to predict what my next session will bring, and on this new adventure I appreciate your company. Feel free to share your thoughts, whatever they may be. One last thing I should mention is this: From the moment I went to bed that night until my alarm clock coaxed me out of a deep and luxurious slumber, I didn't wake once. I believe there's something to be said about that.

Our bodies talk to us. It is our job to listen carefully.

Sarah 11/1/10 Sarah 11/1/10

I'll Have It To-Go, Please: Recipes Revealed

In my final post for Project Food Blog, I prepared some unique and flavorful bites to be taken on the road. I promised you recipes, and here they are! Enjoy. – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Black Bean Falafel

Ingredients: 2 15-ounce cans of black beans, drained and rinsed 1 large carrot or 2 small ones, cut into chunks 1 large handful fresh cilantro 2 cloves garlic 1/2 cup bread crumbs 1 Tbsp olive oil 2 tsp. cumin salt and pepper Instructions: Preheat oven to 375 degrees. In a food processor, pulse carrot, cilantro, and garlic until finely chopped. Add beans, bread crumbs, olive oil, cumin, salt and pepper and pulse until the mixture comes together and ingredients are fully incorporated. Rolling between your palms, form mixture into about 24 1-inch balls and place on an un-greased cookie sheet. Bake for about 20 minutes, until browned. Make sure to turn them over halfway through. Serve with your favorite salsa, sour cream, Greek yogurt, or the following Smashed Pea Guacamole!

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Smashed Pea Guacamole with Cilantro, Ginger, and Lime

Ingredients:

1 cup green peas, fresh or thawed

1 large handful cilantro

1/2 inch fresh ginger, chopped

juice of 1 lime

2 avocados, pitted

1 clove garlic

salt and pepper

Instructions:

In a food processor, pulse green peas, ginger and garlic until evenly incorporated. Add the remaining ingredients and pulse until your desired consistency is reached. Serve with blue corn tortilla chips or Black Bean Falafel!

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Mexican Hot Chocolate with Goat Milk

*please see note at the end

Ingredients:

1 quart goat milk, preferably full-fat

1/2 teaspoon almond extract

1 teaspoon cinnamon

1/2 cup turbinado sugar (or whatever sweetener you prefer)

1/2 cup unsweetened cocoa powder

Instructions:

In a saucepan, bring milk, spices and sugar to a simmer over medium or medium-low heat, stirring constantly, until sugar dissolves. Remove from heat, cover, and steep for about 20 minutes. Add the cocoa and almond extract. Bring back to a simmer, whisking to blend. If desired, strain through a mesh sieve before serving. Sip by itself, serve with cinnamon-sugar tortilla crisps, or drizzle over vanilla ice cream!

*Note: Next time, I might replace half of the goat milk with almond or hazelnut milk. The cocoa was delicious, but extremely rich. I do think that the subtle tartness of the goat milk was essential to balance the strong almond and cocoa flavor, though.

Sarah 10/30/10 Sarah 10/30/10

Autumn Medley Salad

I eat a salad every single day, usually for lunch and sometimes for dinner. This ritual is part of who I am, and I cannot live without it. My day just doesn't feel complete without some dark, leafy greens.

When we eat a variation of the same thing every day, things can get boring pretty quickly. Many people ask me, Don't you get tired of lettuce all the time? Oh, how I wish they could see the kinds of salads I prepare for myself! The thing is, though, I do have to keep it interesting in order to keep wanting salad every day. It's a darn good thing I'm so passionate about what can be done with lettuce.

This medley is a tangible representation of everything I love about where we are right now. The last few figs are turning violet, our pear tree is wildly abundant, fresh sage literally tastes like warm colors, and, well, goat cheese goes with everything (I like to think). In short, this salad = Autumn. Enjoy it while it lasts.

Autumn Medley Salad // serves 1

mixed greens 1 ripe pear, cored and chopped 3-4 ripe figs, quartered 1/2 cup cooked chickpeas 4 kalamata olives, sliced 1/4 cup shelled pistachios goat cheese to taste 2 leaves fresh sage, chopped (to make about 1 teaspoon) freshly ground black pepper To prepare: Combine all ingredients in a medium bowl. Toss with your favorite dijon-balsamic vinaigrette. To make mine, whisk two parts olive oil with one part balsamic vinegar, a bit of honey, and one teaspoon of dijon mustard. Season with salt and pepper if desired.

Sarah 10/24/10 Sarah 10/24/10

I'll Have It To-Go, Please: PFB Number Six

Let's take a trip.

At this point, it doesn't matter where we're going. That's up to you.

All I'm concerned with is what we're going to eat along the way.

For this challenge, I wanted to employ a casual, eat-with-your-hands mentality. We're bringing back the rustic theme and giving it a little south-of-the-border flair. The menu items for this gourmet meal-to-go travel extremely well. They are easy, quick to prepare, and simple, although the flavors are quite the opposite. As usual, I looked for inspiration in the out-of-the-ordinary. I wanted to combine elements that you wouldn't immediately put together, but become surprisingly wonderful friends on your palate. The other requirement is that they had to remain intact in a cooler. Stay tuned for recipes in the next post!

For our main dish on this trip, we have some Black Bean Falafel with a Spicy Dill Greek Yogurt dip. Greek yogurt is wonderful for this. It is smooth, creamy and tangy, and so much healthier than sour cream. With subtle spice, it compliments the earthy cumin in the black bean falafel, while at the same time cooling the fire in your mouth.

Next up: Our side is a Smashed Pea Guacamole with Cilantro, Ginger and Lime. The peas are so fantastic! They give the guac amazing color and really unique texture. Somehow, this guac tasted more creamy to me than usual. It is pretty unique all around, actually, because the fresh ginger takes it up a notch. This is the most interesting guacamole you will ever taste. Another plus: Did you know that green peas are the only source of protein from a fresh vegetable? Normally, we can't call guacamole 'high in protein', but green peas have almost 6 grams per cup. Serve this side with some blue corn tortilla chips.

Our on-the-go dessert and beverage is a Goat's Milk Mexican-Spiced Hot Cocoa with Cinnamon-Sugar Tortilla Crisps for dipping. A rich and creamy cup of hot chocolate is especially necessary with this currently gloomy Bay Area weather. These two elements are wonderful by themselves, but when dunked in your steaming mug, the tortilla crisps are entirely different. Also, I might say that using goat's milk is essential here. It provided a tangy backdrop to balance the richness of the chocolate and the depth of flavor from almond extract and spice.

Transfer everything to individual tupperware containers. The tortilla crisps will be fine in a ziploc bag and the cocoa fares well in a thermos or two.

If you want to use an ice pack, I suggest placing it next to the yogurt dip and guacamole and far away from the hot cocoa. The only utensils you will need for this meal are your hands,