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Lemon-Thyme & Blackberry Muffins

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My family and I have been gorging ourselves on fresh peaches and blackberries. There is such an abundant supply that we can’t keep up.  These lemon-thyme & blackberry muffins were one of the more recent experiments I concocted.  yield: 12 muffins.

MUFFINS:

2 1/2 cups unbleached all purpose flour

1 cup organic cane sugar

4 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract (Edwin & Lesha)

1/2 cup earth balance, melted

13 oz. blackberries

1 heaping Tbsp. of flax meal

1/2 cup plain coconut yogurt

1/2 cup almond milk + 1 Tbsp lemon juice (buttermilk)

2 Tbsp. of lemon juice

zest of 1 lemon

1 1/2 tsp. of dried thyme

CRUMBLE TOPPING:

6 Tbsp. unbleached all purpose flour

3 Tbsp. earth balance, melted

4 Tbsp. organic brown sugar

2 Tbsp. rolled oats

GLAZE:

1/2 cup powdered sugar

1/2 Tbsp. lemon juice

1 Tbsp. almond milk.

DIRECTIONS:

1. Preheat oven to 350. Wash berries and set aside. In a bowl, use 1/4 cup of flour and pour gently over blackberries to coat.

2. With remaining flour, add sugar, baking powder and salt. Set aside. In a separate bowl, whisk together flax meal, melted earth balance, and vanilla. Add buttermilk (almond milk and lemon juice), along with coconut yogurt.  Add fresh squeezed lemon juice, and zest.

3. Slowly pour wet ingredients into dry ingredients. Do not over mix. Fold in blackberries last.

4. Grease a muffin pan. Prepare your crumble topping by combining melted butter with all dry ingredients. With a fork or pastry cutter, make sure no large chunks remain.

5. Fill your muffin tin all the way to the top and place 1 Tbsp. of crumble on each muffin.

6. Bake for 20-25 minutes or until a toothpick comes out clean.

7. Allow muffins to cool completely before adding glaze.  For the glaze, combine powdered sugar, lemon juice, and almond milk and whisk until smooth.  Drizzle over cooled muffins.

 

***** For my gluten free readers, use the Bob’s Red Meal GLUTEN FREE all purpose flour instead the unbleached all purpose

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Beer Sale

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This pretty much sums up what our running loop looks like.  Trees. Trees. Oh, and more trees.

It’s a bit hairy in sections, as the pedestrian area is not more than a whisp hairs away from the road; a mere foot at best. A woman’s foot, that is.

You constantly run defensively with traffic, playing leap-frog from side to side when the path gets too narrow to be safe.

I often look at the ditch or gully alongside that gap that’s covered in thickets and blackberry bushes to see where my escape plan leads me if I need to urgently duck and roll my way into the brush to avoid collision with the semi trucks noisily gushing past and pulling you into them with their gusts of wind.

It’s less handsome of a run, when the strip is littered with beer cans.  I think beer must be on sale somewhere locally. Which makes us figure the best time to go out for the 6 mile arduous stretch of forest run, is from 7am-12 noon. Hopefully the drunks slept in and it’s before their lunchtime beer fill.

As lovely as I describe it, the first day on our loop, as we began our incline, I was busy huffing and puffing behind Kevin when he exclaimed, “look at that!”

As I stop (mostly to get my wind mind you.  I’ve been doing roller derby, not running… different muscles), I glance over and see what I believe to be taxidermy deer on someone’s lush emerald-green front lawn.  They are less than 12 feet away. I think to myself, “what kind of asshole weirdo country bumpkin thinks it’s okay to stuff deer and decorate their lawn with them?!?!?!? They are not plastic flamingos!”

So, as we stood in awe, my breath finally caught, the stuffed deer entrapped in their pose, startled.  Yes, they startled.  They took off bouncing away into the thick forest. I was never more relieved.

A bit further along, this time walking to catch up to this gazelle of a husband running in lead and barely perspiring up an almost 90 degree hill, (okay, so a bit exaggerated, but that is what my chest and calves told me), we hear a woodpecker and stopped to admire its beautiful red feathers and woodworking. I was very much entranced by this pecker; more rest for the weary!

Finally, we got to the ridge over looking the bay, Kevin still prodding me along like a champ. It is mostly downhill from that point. I can do downhill like nobodies business. Snagged by a berry bush and bleeding along my thigh, did not stop me.

Relieved that I see that light at the tunnel when we turn off the beaten path and onto the safer stretch (well, until winter comes and brings icy roads), I feel I can relax a bit and take in the scenery with more appreciation.

It’s at this point that I remember I’m more of a swimmer.  But I seriously love the ass kicking run, and know though I hate it, I love it too. Good thing I have a great coach. Each time gets easier.

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Faux Tuna sandwich

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Having been a vegetarian turned vegan for over 20 years, it is second nature adapting recipes to meet my dietary needs.  One of my all time favorite sandwiches is my faux tuna sandwich. Raw. Made from seeds and nuts.  It’s so fulfilling each time, it has become a regular rotation in my menu preparation. Yield: 4-6 sandwiches.

TUNA:

1 cup of toasted walnuts

1 cup toasted sunflower seeds

2 Tbsp. of shoyu or braggs liquid amino

2 Tbsp. lemon juice

6 sheets of seaweed (the small snack size)

1 clove of garlic

1//4-1/2 cup water

1 stalk of celery, diced

1/4 white onion, diced

2 Tbsp. minced parsley

SUGGESTED LAYERING:

2 slices of cucumber

2 slices of tomato

hummus (see recipe under gnosh)

2 slices of bell pepper

lettuce

avocado

mustard

sourdough

 

DIRECTIONS:

Place the walnuts, sunflower seeds, shoyu, lemon juice, seaweed, & water into a blender and blend until slightly creamy.  I prefer just a little lumpy texture and will not puree it smoothly. Place into a bowl, and add diced celery, onion, and parsley.  Mix together.

Everyone likes a bit something different on their sandwiches, but I layer mine with whatever veggies I feel obliged to partake in: cucumber, tomato, hummus, bell pepper, lettuce, avocado, mustard.  This is even great on a rice cake.

 

 

 

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Peach Galettes with Cashew Creme

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We have a plethora of fresh vine-ripened, sun-kissed Washington peaches on our hands.  We are freezing, pureeing, dehydrating, juicing, and full of recipe ideas.  This afternoon, I made some wonderful peach galettes that I served alongside some vanilla ice cream and garnished with a dollop of cashew creme & sprinkle of powdered sugar.  The galette dough was nice and flaky, while the peaches the perfect filling. Serves 12.

PASTRY DOUGH:

1 1/2 cups of all-purpose flour

2 Tbsp. barley flour

2 Tbsp. of organic cane sugar

pinch of sea salt

1 cup of spectrum spread shortening, plus 2 Tbsp.

2 Tbsp. of flax-seed meal

2 Tbsp. of almond milk

2 heaping Tbsp. of coconut creme

FILLING:

1 cup brown sugar

6 Tbsp. all-purpose flour

1 heaping tsp. of cinnamon

1 Tbsp. of rum enhanced vanilla extract (by Edwin & Lesha extracts)

12 peaches

CASHEW CREME:

1 cup cashews

pinch sea salt

1 tsp. rum vanilla extract

1/2 cup filtered water

2 Tbsp of agave syrup

* powdered sugar (as garnish)

DIRECTIONS:

1. To make the pastry dough, combine the flours, sugar, and sea salt.  Whisk thoroughly. Scatter the shortening over the flour and use a pastry blender to make a fine crumble. In a bowl, whisk together the flax meal, milk, and  coconut creme until fluffy. Add the flax meal blend to the pastry dough blend and with a spatula, fold into one another until gently mixed.  Do not over mix, as the dough will be tough.

2. Form the dough into a ball (do not knead), and flatten onto plastic wrap until 1 1/2 inches thick.  Wrap flat in plastic wrap and refrigerate for 1 hour.

3. When the dough has chilled, preheat the oven to 375 degrees.

4. Remove the dough and allow to sit at room temp.  While this is happening, prepare the filling. In a small bowl, stir together organic brown sugar, flour, cinnamon, & vanilla. Peel the peaches and slice. In a small bowl, coat the peaches with the sugar mixture.

5. On a large sheet of parchment paper, dust with parchment.  Place the dough in 12 small balls.  Using a rolling-pin, flatten each dough ball into 3-4 inch wide circles.  (they are messy circles). Place a 2-3 Tbsp. of peach filling into the center of your rolled out dough. Gently fold in the corners in a single layer in concentric circles, continuing until you reach the center of the round. Do not overfill, as the juices will drip while baking.  Brush the pastry border with safflower oil.

6. Bake for 50-60 minutes until the crust is golden and the filling is bubbling. Allow the galette to cool on a baking sheet on a wire rack.

7. While the galette is baking, place cashews, sea salt, vanilla extract, water, and agave into a blender and blend until smooth. Transfer to a small container and refrigerate for 1 hour.

8. Serve the galette with a dollop of cashew creme and sprinkle of powdered sugar, and ice cream if you please.  Enjoy!

 

 

 

 

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Transparency

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Transparency is both a wonderful thing and a scary thing. It can leave you feeling vulnerable yet let out a sigh of relief. It’s been in my nature to allow boldness to lead me when I express myself, and to let the worry come afterwards.

So to be transparent with my readers, I’d say this…

Moving away from all we have ever known has been a much-needed breath of fresh air, yet the hardest thing we’ve done. We’ve moved away from all our comforts, our routines, our connections, and the little house we poured our heart and soul into to make our own. Making sacrifices is sometimes the only way to obtain those things you cannot put a price tag on.

The much-needed breath of fresh air came with each mile we drove; further and further from the nonsense of jobs we loathed. Jobs that provided stable income, great insurance, and could be lifelong.

But those jobs were not us. Those jobs we left a month ago, drained us of spirit and laughter and left us eager to clock out at the end of our shift to pick up where we left it; with each other.

Luckily for us, we are quite compatible and love each other’s company more than anything. I think we have a pretty special relationship the way we both lift one another up and truly seek to bless each other with unconditional support of each ones dreams, goals and endeavors. I think it’s made us richer all along to have such a blessed friendship turned marriage. I can honestly say that I get to spend life alongside my best friend.

When I said “I do”, I meant it. The part for “richer or for poorer” never made more sense then it does now.

I’ve never been more financially poor in my life. It’s been quite a wake up call not affording some of the things I’ve become accustomed to, and at the same time, I’ve never felt more rich. Now, I have the one thing I felt all along was the best commodity anyone could have; because I never had enough. Time!

I finally, after years of working, get a taste at being a stay-at-home mom. I wake to my children and prepare a fresh loaf of sourdough. I am able to prepare intentional meals and do my loved from-scratch cooking. There’s time to read, to take walks, to play. It brings my heart such joy. Our surroundings are something out of Narnia with the vast rivers, forests, and wildlife. I do not take those for granted.

But of course, along with that, I wholeheartedly miss my friends, my roller derby league, our kids’ elementary school, our rad neighbors, and our amazing church. Nothing can replace those.

Why the move? It’s with life’s short season that I want us to die knowing we put our heart and soul into trying to follow our dreams and bless others by the gifts God instilled in us.

Yes, I believe he has our route all mapped out, and uses us regardless. But, I also think he knows our hearts and desires. Through happiness, sorrow, good times and bad, faith led us.

As faith leads us now, and on our tomorrow’s, I only hope that this time we have on this journey, allows us to grow more deeply as a family, more committed to one another, and allows our dreams to be fulfilled.

Because as the saying goes, life is too short. My good friend Jackie who passed away from cancer, reminds me of that daily, and it’s with each minute that tics away, that I attempt to use my time wisely.

Now, off to make peach galettes with cashew cream with my daughters. Glorious sun-kissed, vine-ripened peaches from the orchard. Recipe to follow. Peaches not included.

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Peaches!

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Peaches. The name alone makes me think of a boy from high school who showed his “peaches” to girls walking the hallways.  The name also reminds me of Ice Age and the code for giving birth to the wholly mammoth baby. But really, the true reason for my love of the name peaches is for all of the wonderful desserts I’m inspired to make.  Peach Pie, Peach Smoothies, Peach Tarts, Peach Cobbler, Peach Sorbet, Peach sauce for vanilla ice cream, Peach Galettes, Dehydrated Peaches, Peach Granita, …. the list goes on.

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Vanilla Vodka Frosting

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DANG!!! One of my best buddies and his girlfriend made some incredible infused vanillas as a Christmas gift.  I was the honorable recipient; though I had to win it amongst a gaggle of other friends during a annual Gard Crafty Christmas.  There was no way I was going to let these go to someone else with how much baking I do.

They are absolutely awesome.  Today while baking a vegan chocolate cake for my daughter Margeux’s sixth birthday, it was drizzling outside.  It was the best thing to be able to have her as my sous chef and to be amongst the gorgeous Washington setting.

Her request?  A heart shaped vegan chocolate cake filled with chocolate custard, frosted with vanilla, and decorated with chocolate dipped strawberries.  Okay. No problem there!  I just can’t wait to bite into a slice.  One more day. One more day.

The fact that I have been able to hinder my chocolate addiction and make a bag of dark chocolate chips last a month, is pretty impressive.  Truly!

VANILLA VODKA FROSTING:

Ingredients:

2 cups of spectrum spread shortening

1 cup of coconut oil

2 Tbsp of vanilla vodka extract by Edwin & Lesha

1 pinch of sea salt

4 cups of sifted powdered sugar

Directions:

With a kitchen aid stand up blender, place the spectrum spread into bowl and place on high speed until it is whipped.  Add the coconut oil and do the same.  Add the 2 Tbsp. of vanilla vodka extract along with a pinch of sea salt. Whip again at high speed.  On low speed, add the sifted powdered sugar 1/2 cup at a time and slowly increase speed so that you don’t get a puff of powdered sugar in your face. Continue to add the powdered sugar until all of the sugar is mixed into the oil blend.  Allow to sit on counter covered until used for decorating your cake. Refrigerating it will harden the oils and make it too hard to spread.

 

 

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Blackberry Tart with Banana Almond Creme and Honey Drizzle

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One of my wonderfully made desserts……only problem, I didn’t write down a recipe. It was a little of this, and a little of that. A pinch here and a sprinkle and dash there.  I know what it all consisted of.  I could probably replicate it.  But seriously, being able to pick buckets full of berries is an insane privilege!

 

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Lavender Lemon Bundt Cake

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What a whirlwind of a month this has been!  Renting out our home, quitting our jobs, and moving to Washington State.  I’d say, it has been a grand adventure; one definitely worth it.  As we adjust to our new setting, and begin working away at building our businesses, it’s has been utterly lovely having ample fresh food at our fingertips.  My mom has quite a green thumb when it comes to gardening, and my dad’s woodworking and photography is pretty impressive.  It is pretty wonderful being in their guest quarters; though we are hardly guests.

I’ve busied myself with getting acquainted to my “new” kitchen; the one my dad built from scratch. It’s cabinets are a great hue of cobalt blue, and reminds me of my new-found love; Crater Lake.

Today the girls and I broke in the oven.  The four of us diligently set to task preparing and baking a lovely vegan lavender and lemon bundt cake with honey lemon icing.  It’s flavoring is so exquisite, that I need write about it while whisking away the mosquitoes that are circling my head.

INGREDIENTS:

Cake:

3 cups all-purpose unbleached flour

1 1/2 tsp baking powder

1 tsp. baking soda

1/4 tsp. salt

8 Tbsp spectrum palm shortening

8 Tbsp. earth balance

1 1/2 cups of granulated organic cane sugar

1 Tbsp. of herbs de provence

4  tsp. egg replacer  (by EnerG)

1/4 cup almond milk

1 1/2 tsp. of lemon extract

1 cup of plain coconut yogurt

1 Tbsp. of finely grated lemon zest

1 Tbsp of fresh lemon juice

Glaze:

2 Tbsp. honey

1/2 cup organic powdered sugar

1 Tbsp. fresh lemon juice

Directions:

1. Preheat oven to 325 degrees.  Have all the ingredients at room temp. Grease and flour a bundt cake pan; tap out excess flour

2. To make the cake: Sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a bowl, with an electric mixer, cream together the shortening, and butter along with the sugar, herbs de province, eggs, extract, and yogurt.  Add the lemon zest and lemon juice and for a short 30 seconds, whisk again.

4.  Make a well in the dry mix, and fold the wet into the dry.  Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.   Bake until the cake comes out clean or begins to pull away from the sides of the pan or a toothpick comes out clean, about 1 hour.

5. Transfer the pan to a wire rack and allow to cool for 15 minutes.

6. To make the glaze: in a small saucepan over low heat, warm the honey until runny.  Place the 1/2 cup of powdered sugar in a small bowl along with the lemon juice and mix the honey with the two. Using a pastry brush, brush the cake with the glaze. Let the cake cool completely; at least 2 hours before serving.  Dust with powdered sugar before serving. Garnish with fresh lemon zest or lavender.

 

 

 

 

 

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Gard’s Goodbye

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Not much to post here in the ways of food lately. We’ve been super busy trying to finalize the stitching to our sweet home so that someone else feels super blessed to move into it. As a family, we have been living out of a cooler for well over a week now. On one hand, it feels like this rocky boat ride is almost over and we will soon set anchor, but I honestly think the boat ride will actually begin when we depart.  Really, what we have been doing for the last few months, is preparing for the ride; emotionally, spiritually, physically, and mentally.

In our best Gard efforts, we find this last week to be ultimately one that is both enjoyable and one that is full of accomplishments.  Nothing gets done by itself, and you must maintain being pro-active even when you feel like throwing your hands up in the air, and hiding beneath the bed to shield yourself from frustration.

We Gard’s wanted a lasting fond memory of our home; one that set the tone for our leaving and one that said something about us as a family. Our annual bathtub photo began just shy of 6 years ago.  Our home was much like a blank canvas, but was also the worst on the block.  Needless to say, the head high weeds in the yard was just the obvious of what needed fixing. Having a baby 1 1/2 days after moving in, was really quite an adventure.  It was not having hot water for 5 weeks following the birth of our second, and trying to remodel a dilapidated home, that really set the tone of our strong characters; smiling through the process.

Our bathroom was one of our first remodels.  We were so proud of it, and absolutely thrilled it was complete, that we chose to use it as the setting for our first Christmas card, in 2008-our new home. It has remained as our Christmas card photo locale.

With our departure so very near, we want to say thanks to all those who have come across our paths. We have truly felt blessed by our friendships. Thank you for giving us your time, and for enriching our lives.