Scrumptious Saturdays

Guudbelly tamales-special order allergen-safe and cross-contamination safe

Boys love citrus samples

cucumber refill

we do have a few items with ginger in the house

will pot this tomato this weekend.  got this hoja santa from Herb Society meeting

kitchen counter

tamale lunch outside.  Little Brother working on his second tamal

good food.  good book

loving this green apple saurkraut on everything

Edible Gifts

fresh curry leaves

freshly picked dino kale from friend's garden

Gorgeous!

Scrumptious Saturdays

these cucumbers from Las Brisas will be quickly gobbled up

tangelo and grapefruit samples

stopping to make clay planters at the Market

kraut samples

hanging out with Honeychild frozen custard under sign-Big Brother only

fresh carrots, cucumbers and tangelo along with lentil/rice pancakes and avocado for lunch

roasting squash with coconut oil, cinnamon and salt

the most beautiful mixed greens from Animal Farm

trail mix with local pecans from Market for afternoon snack at Center For Contemporay Craft

Teatime Today

for today's playdate: homemade cinnamon sunflower seed butter with cinnamon and coconut oil

.

Little Brother wanted all the stuffed dates for himself

apple rings always a big hit with my boys

Scrumptious Saturdays

so much citrus to enjoy.  kumquats for morning snack at the Market

crafts to Celebrate Chinese New Year at the Asia Society.  we brought along dried mango 
from Pat Greer

teatime today: everything fresh from Market this morning. Antidote to present reality

since Little Brother can eat pecans: fresh shelled ones

local beeswax candles from Wendy

roasted market goodness: multicolored carrots, rutabaga, sweet potatoes. along with weekly pot of fresh black eyed peas

Love, gratitude, open heart.  This has been a tough week.

Lunchtime

Collard wraps are a favorite of mine.  Today I topped with quinoa, diced apple, red cabbage, roasted squash, cilantro, avocado, sprouted pumpkin seeds, apple cider vinegar, meyer lemon and EVOO.  Lunch always tastes better outside on the patio.

A little later after a walk around the block, it was time to read and enjoy homemade raw cacao brownies topped with homemade almond butter

Toasted Nuts and Seeds Breakfast Cookies

started the week with breakfast on cake plate. excited for the sun to come up with these

It was time to try out the breakfast cookies from my Yum Universe cookbook.  We were in need to mix it up with something different to start the day. I ended up grinding up the mixture more than the recipe calls for.  I also added in a little more moisture with some almond butter and tablespoon of honey. All nuts and seeds and dried fruit are from Trader Joe's. Oats and buckwheat are Bob's Redmill gluten-free/organic. Spices are from Penzy's.

What you need:
1 cup rolled oats, toasted
1/2 cup flaked coconut, toasted
1/4 cup buckwheat groats, toasted
3/4 cup almonds, toasted
1/4 cup sunflower seeds, toasted
1/2 cup dried cranberries 
1 cup diced red apple
2 tablespoons coconut oil (or extra if needed)
1/4 cup water
1 tablespoon chia seeds
1 teaspoon of coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon pink salt
1/4 teaspoon cinnamon/some nutmeg and orange zest as well if you'd like
*needed mixture to be more moist, so I added in TJ's almond butter and some local honey to moisten

What to do:
 Toast oats, coconut, buckwheat, almonds, and sunflower seeds in oven, 5-7 minutes at 400 degrees.

Lower oven to 325 degrees

Add to TM bowl along with the wet ingredients.  Blend until well mixed.

Line baking sheet with parchment paper.

Place cookie cutter on parchment lined baking sheet and fill with dough.  Left and repeat until you use up all the dough.

Bake for 35 minutes or until dry and slightly browned.

Allow to cool.

breakfast table:includes ghee and cashew butter for spreading

topped with ghee and warmed frozen wild blueberries