There is really nothing better than the sounds and smells of baking on a chilly Saturday morning. Sipping hot tea, gazing out the window at fragrant pine trees and a sprinkling of snow, preparing a healthy breakfast spread... This is pure bliss. Nothing comes close to a few days with limited phone service or internet access in its ability to bring me back down to Earth and remind me of the simple pleasures in life. It is one of the only times when I feel truly and completely relaxed, able to savor my morning meal and linger around in my pajamas for as long as I please.

On Friday, we packed our bags and loaded the cooler for a weekend getaway to Lake Tahoe. Along with plenty of socks and sweaters and scarves, I brought with me the ingredients to make Meyer Lemon and Fig Scones. It wasn’t until our 11:30 p.m. arrival that I realized I had forgotten the butter in my freezer at home-- so, other than a quick trip down the hill to the grocery store at 8 a.m., my Saturday morning was perfect. These scones are very unique. I used spelt flour, which is lower in gluten and high in protein and fiber. I also added some toasted almond meal for more flavor and texture. Goat milk yogurt lends itself wonderfully as a fat, and as we’ve seen before, I am a huge fan of cooking & baking with yogurt. Since saturated fats are a rarity in my diet, I am sometimes left with a heavy-stomach feeling after eating them. I find that goat milk products, because of the reduced fat and lactose content even in their whole form, assist my digestion of them; so you’ll notice that I used goat milk butter as well. Feel free to substitute with any butter or yogurt you desire, though. Along with a zested Meyer lemon (from Erika’s Kitchen!) and plenty of dried Mission figs, these breakfast treats were everything I hoped they would be. Scenes from our serene morning:

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Meyer Lemon & Fig Goat Yogurt Scones:

So I realize that ‘moist’ is an over-used description, but I’m hard to please when it comes to scones, and adding yogurt here made for the most soft and pillowy clouds of moisture I have ever met in a scone. I have found my go-to scone recipe, to be sure. Inspired by Capretta's goat yogurt scone recipe.

Ingredients 2 1/2 cup spelt flour 1/2 cup toasted almond meal 1 Tbsp baking powder 1/8 cup turbinado sugar or raw honey 1/2 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. ground cinnamon 2 small eggs or 1 extra large egg 1/2 tsp. vanilla extract 2/3 cup whole milk goat yogurt 1/4 pound Meyenberg Goat Butter (about 7.5 Tbsp) zest from 1-2 Meyer lemons (enough to make 1 Tbsp) 8-10 dried figs, chopped Instructions

• Preheat oven to 400 degrees F. Chill Goat Butter in freezer until cold.
• Mix flours, baking powder, sugar, salt, ginger and cinnamon until well blended.
• Crack eggs and beat well in a small bowl.  Then add yogurt, lemon zest and vanilla and mix.
• Remove Goat Butter from freezer and grate into the flour mixture with the coarse side of a box grater.
• Use hands to work butter into flour mix until well incorporated.
• Pour in liquids and stir until just incorporated. Add figs and gently incorporate.
• With wet hands, form dough into 8 large rounds and place on a lightly oiled and parchment-lined baking sheet. Sprinkle with more turbinado sugar.
• Bake 15-20 minutes, until lightly brown*

*I was at high altitude, so your baking time may be different.

I’ve written about pears many times this Fall. Since having fruit trees in our backyard, I’ve been faced with the predicament of needing to come up with ways to use it all before our bounty over-ripens and rots. I hate the thought of wasting delicious, local and unadulterated fruit. One night, inspired to use jarred applesauce as part of my dinner, I took one look at our fruit basket and my waste-not declaration had me considering pears as an alternative. After a brief trial over the stove, I concluded that savory homemade pear puree is the new Mott’s applesauce-- in my opinion, anyway. You could leave out the onions and play up the sweeter notes for a dessert, perhaps adding a dollop of mascarpone and a sprinkling of toasted almonds, but for my dinner it was perfect as a base for some white beans, roasted butternut squash, sage and hazelnuts. You could also serve it, savory-style, on toasts with some parmesan cheese. Applesauce is a classic addition to baked goods, able to replace half the fat in any recipe and contributing spring and moisture. With a sweet pear puree instead, I’m sure any muffin or bread with toasted walnuts in it would instantly improve. To be sure, I’m trying this the next time I make it.

Savory Pear Puree with Warm Spices

Tired of plain old applesauce from a jar? Use in-season pears for a homemade & decadent take on fruit purees. Play around with spices and additions-- the possibilities are endless. Ingredients: about 1/3 cup chopped yellow onion 2 pears, cored and chopped juice from 1/2 lemon 1/2 tsp ground cardamom 1/4 tsp ground cinnamon 1/3 cup water 2 Tbsp raw honey (or you could use brown sugar or maple syrup) Directions: In a medium saucepan over medium-high heat, saute onion in a tablespoon of olive oil or butter until it starts to brown, 5-7 minutes. Add pears, lemon juice and spices, stirring to combine. After a few minutes, add water and honey (or sweetener of choice), reduce heat to low, cover, and simmer for 20-30 minutes (depending on how much time you have) to allow the pears to soften. Puree in a food processor to desired consistency. Serve immediately or refrigerate for up to one week. © The Chocolate Fig

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.

Click HERE for a print-friendly version.

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!

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.

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.