Saturday, May 17, 2014

Fresh beet, carrot and apple salad

The other day I wrote the ‘ode to a gray day’, but today I am not so much in gray day ode-ing mood. To freshen up the day with some color, I made a grated beet and carrot salad.


I grated a small beet and 2 carrots, mixed them with  the juice of a Meyer Lemon and its zest, a teaspoon of sugar, added a half chopped apple and served the grated beets with with fresh greens from the market and blue cheese.


Rhubarb Strawberry Smoothie (vegan)

The other day I thinned out the sprawling rhubarb plants. This called for the first rhubarb crumble! But then I was too busy and I ended up with making smoothies instead. --- They are delicious!


Rhubarb Strawberry Smoothie (vegan)

  • 2 stalks rhubarb, cut into 1 inch pieces
  • 1 cup frozen or fresh strawberries
  • 1 1/2 cups almond milk
  • a few drops of liquid stevia (or 2 TB sugar)

Place all ingredients in a blender, and blend until smooth, ca 30 sec. Serve!

Sunday, May 4, 2014

Mini Berry Muffins

Sunday. It is rainy and gloomy today. Thunderstorms moving in. Yesterday, sun was promised by the weather forecast, but it only peeked in a handful of times. Today, it will not make an appearance at all. These are the days to stay in, stay low, and bake or cook an elaborate dish, for which there is never time on an average work day. A day, when nothing needs to be achieved or get done, a day to let life’s muse kiss me, and take and have time for frivolous endeavors. Such as reading cookbooks. Or learn how to program computer games.

Or bake mini berry muffins.


Mini Berry Muffins

Serving Size: Makes 30 mini muffins

  • 1/2 cup coconut flour
  • 1 1/2 all-purpose gluten-free flour
  • 1 tablespoon baking soda
  • ½ teaspoon cinnamon
  • 1/3 cup cane sugar
  • 1 1/2 cups almond milk
  • 2 teaspoons apple cider vinegar or mirin (sweet rice wine vinegar)
  • 2 TB melted coconut oil
  • ½ cup applesauce
  • 1 cup frozen mixed berries (blue, tossed in 1 TB additional gluten-free flour
  • 2 tablespoons shelled hemp seeds


Preheat oven to 375 degrees Fahrenheit. Spray a 24 mini muffin pan with baking spray.

Whisk together the flour, baking soda, cinnamon, and sugar in a large mixing bowl.

Whisk together the almond milk and apple sauce till frothy. Stir in the coconut oil. Now, add the vinegar. Slowly add the dry ingredients to the wet mixture until everything is combined.

Fold in the berries, and add about a heaping tablespoon of batter into each muffin cup. Top each muffin with a quarter teaspoon of hemp seeds. Bake for 15-20 minutes, or until golden brown on top.



Saturday, May 3, 2014

Poetry of a Maine summer.

Saturday. Classes are over. A huge empty space opens up in my mind: what to do with all the free, unoccupied time? Last year, I repainted my house, which took up much of May. For the time being, I soak up the giddy feeling of being off the hook. With no further plans and a vast summer ahead.


The farmers market started officially for the summer today. Reading this article in the Maine Magazine makes want to rent a cabin directly on the ocean and bring along the cats, pretending I am living on the coast.


Google street view let’s me take this trip without getting into my car. Eastport is all the way to the east of Maine, of the US for that matter, a blimp in front of Canada. Campobello is close, the island on which FD Roosevelt used to spend his summer before he was president.

Summer travel plans are shaping up. Drives on remote country roads, still not found by the tourists. Beautiful summer light. The poetry of a Maine summer.  Coming up!