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Feeding an obsession with the American foodscape - good food, junk food, food craft, and food art. Sometimes I insert original photography, recipes and ramblings.
Find me here: @NicoledeB
& check out this collaboration with my friend Stephanie: AT WATER AT SEA.
Find me here: @NicoledeB
& check out this collaboration with my friend Stephanie: AT WATER AT SEA.
May 15, 2013
May 12, 2013
April 13, 2013
“Nutella cake” - raw, grain-free, refined sugar free, only five ingredients.
For cake batter:
2 cups hazelnuts
1 cup dates
1/2 cup cocoa powder
1/4 cup maple syrup (use Grade B)
Pulse nuts until they’re coarse and flour-like and then add dates, cocoa powder and maple syrup. Blend in food processor until well-mixed and resembling a dense dough. The dough will taste like a Jocalat Lara Bar. Restrain yourself. It gets better.
Pat or roll dough on a non-stick surface until 3/4 inch thickness. Then using a round shape (I used an espresso cup), cut out an even number of circles (the ingredients should yield about 10 3” circles at 3/4” thick).
For frosting:
1 avocado
1/4 cup cocoa powder
1/4 cup maple syrup
Blend the ingredients together until they resemble chocolate pudding. If you want to skip the cake and just have pudding, that works too.
Place one round on a serving surface and slather frosting on top and then stack another round and frost as if it were a little cake. Sprinkle coarsely chopped hazelnuts on top.
Each of these little cakes is extremely dense and rich, but also full of good ingredients that pack a nutritional punch. Win-win.
April 1, 2013
April 1, 2013
What do these two pictures have in common?
Consider exhibit A. It is a seemingly innocuous, albeit ugly assortment of seeds and roots. A big freshly scrubbed galangal root. A few tamarind seed pods. Some worm-like looking turmeric. Wooden cutting board. Essential ingredients for Jamu, an indonesian curative elixir. If you read “Eat, Pray, Love” (and I won’t think differently of you if you have!), you’ll recognize the name as that of the “love potion.” Doctors would prescribe jamu to ailing patients and its various versions are reputed to cure just about anything that ails you. But why, Nicole, do you show us the ingredients but not the final product?
This leads me to exhibit B. A not freshly-scrubbed cat. A cat that is holding its paws over its eyes in seeming relaxation. But actually, he is sick. And his digestive system at the time of this photo, was broken.Back to exhibit A. The jamu that broke the juicer. Somebody (me) had the brilliant idea of juicing galangal and tamarind. Galangal is pithy. It smells like a combination of eucalyptus and ginger. A nice but slightly medicinal smell. It’s hard to cut and even harder to juice. Lots of pith, not a lot of sap. Follow this hearty root down the hatch of the juicer with several fully seeded tamarind pods (note to self: dumb! dumb!) and crack…. the juicer is kerplunk. Finito. The small but essential plastic part that shields the auger has cracked beyond all recognition. I hadn’t even gotten to the pliantly wonderful tumeric. Galangal juice goes into freezer for later use.
Back to Marco. Unlike the juicer, this cat is broken no more. In fact, with a regime of antibiotics and twice daily laxatives, he’s acting like a 3-year old cat instead of a 13-year old cat. Romping around. Chasing sunbeams and box elders. Wide and bright eyed. Not sleeping 23 hours a day. It’s a good thing.
One day I will make jamu. We’ve ordered a new part for the juicer but I daresay I’ve learned my lesson. Meanwhile, I’ll stick to potions and concoctions that require less machinery.
Happy April! ~n
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