Always Snacking

iggymogo:

93% of Americans want the FDA to label genetically engineered foods. Watch the new video from Food, Inc. Filmmaker Robert Kenner to hear why we have the right to know what’s in our food. Will you join these individuals — and over half a million Americans — in contacting the FDA to require the labeling of genetically engineered (GE) foods? http://justlabelit.org

2c water 1/2 squeezed orange, plus pulp 2 tbsp maple syrup 1 cinnamon stick 1 1/2c oats Bring water to a boil and then immediately reduce heat. Add in everything except the oatmeal and let simmer for a few minutes to release flavor. Add in the oats, stir occasionally. Let cook for about 5 minutes, or whatever the package says. Pair with very strong coffee.

2c water
1/2 squeezed orange, plus pulp
2 tbsp maple syrup
1 cinnamon stick
1 1/2c oats

Bring water to a boil and then immediately reduce heat. Add in everything except the oatmeal and let simmer for a few minutes to release flavor.

Add in the oats, stir occasionally. Let cook for about 5 minutes, or whatever the package says.

Pair with very strong coffee.

Spring Fruit Obsession.

At this exact moment, the following is happening: 

  1. Thinly slice 3 rhubarb stalks 
  2. Thinly slice a handful of strawberries
  3. Heat a tablespoon of oil and half a cup of water in a medium skillet
  4. Add the rhubarb
  5. When the rhubarb starts to get soft, add 2 tablespoons of honey (I used Tremblay’s apple locust)
  6. Add the strawberries
  7. Stir often and keep simmering until you have a thick hot pink syrup
  8. Let cool to slightly above room temperature
  9. Serve over Hot Bread Kitchen’s multigrain baguette
  10. Die happy
By Saturday evening, I was physically and mentally exhausted. Before I started on my finals, I went to Lula’s Sweet Apothecary and had a scoop of espresso ice cream on a sugar cone. This soy-based s’cream was made with ground chocolate covered espresso beans. It was literally the best thing I have ever had in the history of ever and I wish that I could either marry the ice cream itself (but have it replenish  so it never goes away) or maybe even marry into the Lula’s family so that I can have all the secret recipes. Either way, go there and eat this. It’s vegan and it is 10 minutes from where I live and I cannot wait for a sunny and fat summer. 

By Saturday evening, I was physically and mentally exhausted. Before I started on my finals, I went to Lula’s Sweet Apothecary and had a scoop of espresso ice cream on a sugar cone. This soy-based s’cream was made with ground chocolate covered espresso beans. It was literally the best thing I have ever had in the history of ever and I wish that I could either marry the ice cream itself (but have it replenish  so it never goes away) or maybe even marry into the Lula’s family so that I can have all the secret recipes. Either way, go there and eat this. It’s vegan and it is 10 minutes from where I live and I cannot wait for a sunny and fat summer. 

I’m a LOCALSAUR. 

I’m a LOCALSAUR. 

Oh um, strawberries? Delicious.

—Ethan

I often ask myself, “Nicole, why are you such a golden goddess in the culinary field?”  Here’s the answer.  5 stalks of the season’s first asparagus 3 ramp cloves5 large basil leavespinch of salt and pepper1 tbsp nutritional yeast 1 tbsp olive oil1 tbsp almond milk Blend until creamy. Cover all of your food with it. Die happy.  

I often ask myself, “Nicole, why are you such a golden goddess in the culinary field?” 

Here’s the answer. 

5 stalks of the season’s first asparagus 
3 ramp cloves
5 large basil leaves
pinch of salt and pepper
1 tbsp nutritional yeast 
1 tbsp olive oil
1 tbsp almond milk

Blend until creamy. Cover all of your food with it. Die happy.  

The rain makes everything so much brighter. 

The rain makes everything so much brighter. 

(Source: tongueprotest)

At my new job as farmers’ market manager, I get to be at the markets at 6 AM, rain or shine. It’s all worth it just to pick out the last of the season’s ramps. 

At my new job as farmers’ market manager, I get to be at the markets at 6 AM, rain or shine. It’s all worth it just to pick out the last of the season’s ramps. 

(Source: tongueprotest)

A few weeks ago, I was told about this magical vegan carrot cupcake with the creamiest of frostings and the softest insides. For my last day in public radio, I opted to visit this version of heaven, otherwise known as Sun In Bloom. I had a tempeh reuben with a small live ginger dressed salad. Then, my friend and I destroyed this cupcake. Gah, so good. 

Oh Brooklyn, you keep me so well fed.