Capturing my love of whole foods, combined with the activity of a bustling kitchen.
A weekly collection of photos from the center of my home.
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top to bottom: gluten free/dairy free cherry-rhubarb crumble, A modeling a warm winter beverage for me (Tend Magazine, Winter issue), spices in the grinder, vegan marshmallow roasting for my allergy boy (Dandies), dairy free coconut milk lemon-blueberry gelato, tacos, steaks on the grill (a special treat for my husband, as we don't usually have beef in the house with the allergy boy nearby), dry marshmallow root in the grinder for thickening the crumble (cornstarch free that way!), vegan sour cream, rhubarb syrup in the making for "sodas".
This particular vegan sour cream recipe was a new one for me this week. I have made cashew cream and "cheeses" in the past, as I am lactose intolerant myself, but we had removed all peanuts and tree nuts from our home for so long I haven't had anything even remotely like that in ages. While we have not tried bringing any peanut products back in yet (he is scared, I understand, no rush), we have started little bits of almond and cashew. So far so good. The book "Thrive Energy Cookbook" is being pored over this week, and the vegan sour cream is one of many recipes we have tried. The book is written by an athlete who is also head of nutrition for the Garmin-Sharp Pro Cycling Team (we are huge cycling fans in this house, so we know who that is). And he is a vegan. We are not exclusively vegans of course, but having a son with dairy, gelatin, and all red meat allergies (not to mention gluten), means we most often look to vegan and raw recipes for new ideas of tasty things that my son - and the rest of us - can eat which are dense in nutrients but also really tasty and kid friendly and can slot in with the things he knows he likes. The book is oriented towards high performance athletes, and wow, it has a lot of great foods. I can't wait to work through more of the book. The sour cream is made using soaked cashews, and we are on our third batch this week. Yum. I checked the book out from the library, but I'm going to buy a copy.
I am enjoying this once a week in my kitchen recap. This time of year is busy busy busy busy. The garden needs planting and tending and weeding, spring veggies are starting to come in and need to be used NOW, there are deadlines to meet, and the kids want to be outside every single second that the weather is cooperative. So while I have a backlog of recipes sitting in my notebook ready to share (once I enter them into my recipe app and edit photos, and, and, and), I still come back to this. What are we doing every day. Here. Now. I can't believe it is almost June!!!! How about you?
Be sure to visit Heather at Beauty That Moves to see everyone on the blog hop!
Denise - looks great. I love your comments about nutrient dense whole foods. I'm experimenting with these kinds of recipes because I feel better for eating this way. In fact, I didn't realize how I bad I felt before. So no allergies per se, but I have found vitality that I did not know was possible. So glad to find like minded people!
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I am a certified aromatherapist, clinical herbalist, certified permaculture designer (PDC), organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, health justice activist, whole foods maker, and mother of two young adults in south central Wisconsin.