Archive for the ‘Nourish/Food’ Category

Sparkling Flowers

Friday, May 16th, 2014

One of my favorite things to do on a sunny Sunday afternoon is enjoy a refreshing glass of bubbly. Lately, I’ve been adding a touch of fruit juice to my sparkling wine. Sometimes, I go the extra effort and make them pretty by adding edible flowers.

In this case, I froze some flowers in an ice tray with store-bought pomegranate limeade, topped with prosecco. Think of them as an updated mimosa.

Have a great and sparkling weekend!

{Here are a few other ideas to enjoy: 1 // 2 // 3}

Banana & Almond Butter Monkey Bites

Friday, August 2nd, 2013

I have quite a sweet tooth that I happily indulge from time to time. However, my preference for sweets veer towards light, fruity and/or rich, dark chocolate. Monkey Bites are a happy place that involves all those in varying degrees. These tasty treats are so easy to make and the raw ingredients so delicious on their own, that I find it hard to finish any of the steps without sneaking a bite or two.

With only three ingredients (plus salt to garnish), this is a simple and relatively guilt-free recipe that renders delicious results.

You will need
1 or 2 bananas {1 banana will yield about 4-ish bites}
Almond Butter {or your choice of nut butters} — my choice is Justin’s
Semi or bittersweet chocolate {I use bittersweet}
Sea salt to finish

Cut the banana in .25″ slices. Freeze {about 10 minutes} on silicone sheet or foil. Smear desired amount of nut butter on one side of a banana slice. Top with another piece of banana like you would a sandwich. Freeze for another 10 minutes. Melt chocolate*. Dip frozen banana-nut butter sandwiches in meted chocolate. Top with sea salt — do this as soon as you coat the banana because chocolate will harden quickly.

Eat and enjoy!

*Melting chocolate
Place the chocolate in a microwave-safe bowl and microwave until it is melted, stirring after every 30 seconds. Keep a careful eye on the chocolate. Remove it when some pieces are still not melted, and stir until they melt. {If you are using high quality chocolate chips, you won’t need any kind of shortening to thin it out.}

No-Cook Morning Oats

Wednesday, July 24th, 2013

Because I’m not a morning person I’m a fan of easy, no-cook breakfasts. My favorite go-to is rolled oats left to soak overnight in the refrigerator. The following day, I simply add some berries. With my cold oatmeal in one hand and a cup of coffee in the other, I’m a happy non-morning person.

My favorite way to make it:
1/3 cup rolled oats
1/3 cup almond milk
1/3 cup Greek yogurt
1/2 tbsp chia seeds
1/2 sliced banana
1/2 tbsp unsalted sunflower seeds
pinch salt

Stir ingredients together. Place in covered container overnight. In the morning you can eat your oatmeal cold or place in the microwave to heat for a bit. Top with berries, granola or add nut butter if you’d like. Enjoy in spoonfuls!

Piece of Cake

Friday, April 5th, 2013

A few weeks ago, my husband’s grandmother celebrated her 88th birthday. My lovely sister-in-law picked up a gorgeous and delicious Tres Leches cake from Tartine Bakery. When she arrived, she pulled me over and asked if I could decorate the cake. Just by luck I had edible flowers from Berkeley Bowl with me that day (sounds crazy, I know — it’s like kitchen MacGyver). A sprinkling of petals around the edge and we had a beautiful custom cake for Grandma. Moral of the story? Edible flowers. They make everything better.

Have a great weekend, may it be filled with unplanned, unexpected beauty.

Easy as Pie

Friday, March 8th, 2013

Through Character, the creative agency I co-founded and where I’m a creative director, I had the opportunity to work with Williams-Sonoma on their 2012 Thanksgiving Guide {alongside a very talented Character designer}. The Williams-Sonoma product selection was so inspiring that I ended up purchasing a set of their pie cutters {similar set}.

I made a raspberry and apple pie {recipe}. Not a fan of the overly sweet, I used Muscovado {or Mascobado} sugar instead of the refined kind. Muscovado is made from boiled sugarcane juice and has a smoky caramel flavor which tastes much milder than refined sugar. Chemical-free and sustainably farmed Muscovado can be found in many organic food stores. {Learn more about Muscovado.}

These photos were from last fall, but I thought I’d share them anyway. After all, pie is always relevant.

Have a great weekend!

Take a Dip {in the Pink}

Friday, March 1st, 2013

For reasons that escape me, I am currently drawn to soft, pretty pink — especially when used in an ombre/dip dyed treatment. {1/ A party give away as simple as store bought candies are made special when wrapped in custom printed paper and tied with string. Photograph by Jane Cameron for Fete Press. // 2/ Color dipped store bought marshmallows! So fun and pretty … why didn’t I think of that first? Well, because Idlewife did. Imagine these pretties with chocolate dip and homemade graham crackers for extra special s’mores. // 3/ This lovely hand blown glass lamp by Studio WM has a subtle gradient. // 4/ Another great gift wrapping idea from Fete Press.}

Drawing on Design

Wednesday, February 13th, 2013

The Doodle Leather Sofa is a result of absent-minded doodling by three members of Front for Moroso. {Via Design Milk}

Life’s a Bowl of Berries

Friday, February 1st, 2013

I am not a football fan. At all. My idea of super bowl involves luscious, juicy berries and fruit — much like the photo above. However, my husband is one of those crazed, colors wearing football fans {who thinks nothing of driving 4 hours at the crack of dawn in order to watch the game in the comfort of his own home; who believes the halftime report and after-game analysis is as fun to watch as the game itself} with his own set of game superstitions. One of which apparently involves me cheering on his favored team otherwise they lose, so I’m told. Despite this, he’s a good guy. So, this Sunday, you’ll find me running to my favorite workout class, then hanging with friends, supporting my husband’s team. So, yeah, go team … Or something.

{The lovely image, of this equally lovely sounding recipe, is from this health food blog}

Have a great Friday and a wonderful weekend!

Looking Rosy

Wednesday, January 2nd, 2013

What could be more appropriate than making a dessert of Champagne for New Year’s dinner?

We were supposed to have people over, but our plans fell through. Although my husband and I were quietly spending New Year’s Eve together, I decided to make a dessert I’d been wanting to try since our last dinner party. I made layered gelée, which I served in these incredible wine glasses by Fferone Design via Fab. {I also own the champagne flutes and serving bowl.} Tolerant of hot and cold, the glassware are sturdy as they are pretty.


Rose Cream Gelée // Stir 1 cup cream and 2 Tbs sugar in a pan over medium heat until sugar dissolves and mixture begins to simmer. Remove from heat. Sprinkle approximately 1.5 tsp *agar agar over 1 tbs cold water; let stand until softened. Add to hot cream mixture and stir until dissolved. Add 1/4 tsp rose water and a dash of red food coloring. Strain into container.

Rose Champagne Gelée // Heat 1 cup rose Champagne and 2 Tbs sugar in a pan over medium heat until sugar dissolves and mixture begins to simmer. Remove from heat. Sprinkle approximately 2 tsp agar agar over 2 tbs cold water; let stand until softened. Add to hot Champagne mixture and stir until dissolved. Strain into container.

Champagne Gelée // Heat 1 cup Champagne and 2 Tbs sugar in a pan over medium heat until sugar dissolves and mixture begins to simmer. Remove from heat. Sprinkle approximately 2 tsp agar agar over 2 tbs cold water; let stand until softened. Add to hot Champagne mixture and stir until dissolved. Strain into container.

To layer, wait at least 30 minutes to set between each. Agar agar is a non-marrow/bone gelling agent. It’s a great vegetarian/vegan gelatin substitute. For a fully vegetarian version, simply skip the Rose Cream layer. I think I used a tad too much gelling agent — I prefer the gelée to have some jiggle — but I’m still trying to figure out Jello to agar agar equivalents. {Adapted from this recipe.}

{Images are my own.}

I hope your new year has been rosy thus far!

All Shiny & New

Friday, December 28th, 2012

Farewell 2012. May the new year be shiny and bright.

{Gregory David Roberts quote from Shantaram, print by Meeralee Patel // Star crown by Giant Dwarf Design // Ever popular, ever festive garland by Confetti System // Adorable cookie mittens. So cute. So sparkly. // Chalk board scribble.}