Quinoa Breakfast Bowl
1 1/2 cups cooked quinoa
1 cup blueberries/peaches/cherries
1 banana, sliced
1/4 cup sliced almonds
1-2 tbsp real maple syrup/agave
1 tsp cinnamon
1/4 cup of coconut/almond milk
Mix warm quinoa with maple syrup and cinnamon
Add fruit and almonds
Serve into bowls (makes 2 servings)
Pour favorite milk on top
Photo: The Wheatless Kitchen
Kale Salad + Honey Vinaigrette
3 tbsp white wine vinegar
2 tbsp finely minced shallot
1 tbsp honey
1 tbsp extra-virgin olive oil
1 tsp salt
black pepper to taste
4 cups of curly kale, stems removed, shredded
“I’m very inspired by the beauty and intricacy of plants and flowers and love to make botanical studies by drawing with light and shadow. I enjoy walking in our beautiful countryside with my camera and collecting ideas and I’m lucky to have a fantastic flower shop close to home which is a feast for the senses and keeps me in ideas!”
For Hannah Nunn, a normal work day involves sketching flowers and strolling through woodlands. It’s here that she draws inspiration for her delicate lamps. Using a laser cutter or Japanese screw punch, Nunn carefully incises thin parchment to create intricate thistle, parsley, or budding flowers. She then laminates the paper, fastens with clips, and inserts a lightbulb tripod. The end result is a spectacular display of light and shadow—an illuminated meadow brought to the inside of your home.
The Plant Recipe Book
The author, Baylor Chapman, is the founder of Lila B. Design, a floral and plant design studio in San Francisco.
Much like the stunning Flower Recipe Book from Studio Choo, The Plant Recipe Book breaks down the art of potting plants to a single leaf. Overflowing with beautiful photographs from Paige Green, this is a book for color inspiration, plant arranging, and day dreaming.
Chilled Avocado and Coconut Soup
2 avocados, peeled and pitted
3 inches (7 cm) cucumber, peeled and cut into smaller pieces
1 cup cold water
1/2 cup coconut milk
4 tbsp lemon juice
4-8 drops tabasco
a handful chives, chopped
3 stems dill
2 ice cubes
1 tsp salt
Toppings
a drizzle of olive oil
1/4 cup pumpkin seeds, roughly chopped
dill & chives, chopped
1. Add all the ingredients to a food processor or blender.
2. Mix it until completely smooth.
3. Season to taste.
4. Serve immediately or chill in the fridge
5. Add a splash of olive oil, a sprinkle of toasted pumpkin seeds, and a pinch of chopped chives and dill.
Recipe and photo from David and Luise at Green Kitchen Stories.
During my sophomore year of college, I packed my bags and flew to Mumbai.
I didn’t see India at first. I smelled it. Burnt garbage, car exhaust, chicken masala. I was hit with smells as thick as concrete.
Drunkenly, I boarded a bus and called my mother. Unfortunately for her (and the bikers outside the bus), I quickly hung up to expell my half digested dinner to the street below. India: 1 Hannah: 0
At my hostel, I was sweaty from the intense summer humidity; I wanted to collapse. The only thing between me and my bed was a frail man holding a serving tray. He offered me a small container (the size of a disposable ketchup paper cup) filled to the brim with a warm brown liquid. Not wanting to offend my new host, I hesitantly accepted the cup and drank the thimble size beverage. My mouth bursted with flavors, familiar yet foreign. Spicy but creamy. Smoky but sweet. So this was chai. Not the sugary, coma inducing beverage offered at coffee shops across America, but real, authentic, cardomom infused chai. I asked for another cup, closed my eyes, and marianted in the aroma of ginger, cinnamon, and pepper. My stomach was soothed with each comforting sip.
I returned to India a couple years later for my brother’s wedding to a girl from New Delhi. He inherited a large family. I inherited a recipe and a cupboard full of spices.
Masala
* 1 cup + 3 tbsp peppercorn
3/4 cup + 1 tbsp ginger
1/4 cup + 2 tbsp cinnamon
1/4 cup + 2 tbsp cardamom
2 tsp clove
2 tsp nutmeg
Chai
**1/2 cup condensed milk
1/2 cup water
1 to 2 tsp. sugar
1 tsp. loose tea leaves. Darjeeling or Assam
1/4 tsp. chai masala
*Finely grind all ingredients for the masala
Sophie Tajan : simple compositions and subtle colors.
Fresh Figs and Mascarpone
8 small (or 4 large) fresh, ripe figs, stems trimmed, halved lengthwise
1/3 cup mascarpone, softened
1/3 cup mild honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
4 sprigs fresh mint
Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
Add a spoonful of mascarpone to the center of each fig half.
Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat.
Whisk to blend, until the honey is liquefied and warm,1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.
Recipe: Body + Soul
One of my guilty pleasures is browsing through Kaufmann Mercantile’s online store for elegant and durable bags, notebooks, and leather goods. Most of their products are handmade or heirlooms with plenty of life left. For those interested in the history of brands and materials, read Kaufmann’s “Field-Notes” — a collection of essays about designers, production design, and everyday details. Currently reading: “How to Master Knots,” “Care for Cast Iron Pans,” and “Preserve Leftover Herbs.”
1. Blackwing Pearl Pencils
2. Brass Money Clip
3. Zippered Wax Canvas Pouch
4. Manila Hemp Seed Envelopes
5. EDC Bike Kit
6. Soapstone Chalk
7. Handwoven Palm Carryall
8. Japanese Crackle Glaze Ceramic Tea Cups
9. Foldable Japanese Rain Boots
Gluten-Free Granola
6 cups gluten-free oats
1 cup raw almonds
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
3/4 teaspoon salt
3/4 cup coconut oil, liquid
3/4 cup macadamia nut butter/raw peanut butter
1/4 cup plus 2 tablespoons honey/maple syrup/agave
3/4 cup golden raisins
1. Preheat the oven to 325º
2. In a large bowl combine the rolled oats, Brazil nuts, and pecans.
3. In a glass measuring cup, combine the maple syrup, coconut oil, cinnamon and sea salt. Mix well with a fork. Drizzle the syrup mixture over the oats, and stir as you go. Gently stir until oats are evenly coated.
3. Spread the granola mixture onto the two baking sheets. Bake in the center of the oven for 25-30 minutes until golden.
4. Remove from the oven. Cool.
5. Pour granola into a large bowl. Add in the dried cranberries and stir.
6. Store in an air-tight container.
Recipe: Gluten-Free Goodness
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hannahtice 