Erewhon Crispy Brown Rice

Wednesday, May 16, 2012

pistachio pear apple energy bars — go attune foods!

  • Makes ~8 bars:
  • 1 1/2 cup Attune brown rice cereal
  • 1 medium Bartlett pear
  • 1 small green apple
  • 1/2 cup pistachios
  • 1 1/2 Tbsp ground flaxseed
  • 3 Tbsp rice milk — or nondairy choice
  • 1/4 cup honey
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 Tbsp room-temp coconut oil

Cheers to the first product review! Necessary legal biz: the following is a sponsored post written by me on behalf of Attune Foods. All opinions, silly or otherwise, are mine.
Attune Foods
Let me just break open the package by saying: I’m impressed by the clean quality of all their products, and proud to recommend ‘em. Their Crispy Brown Rice Cereal in particular is all organic, gluten-free, non-GMO, and whole grain — as are most of their other Erewhon products too! I mean, we should nominate cereal for the Nobel next time.

cereal goodness

boxed Erewhon!

(I highly suggest trying out their other flavors too. For the milk-in-a-bowl type, my favorite’s the Crispy Brown Rice with Mixed Berries!)

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the mango's berry happy

Monday, May 14, 2012

fresh mango with berry reduction — happy mother’s day!

  • 3 ripe mangoes
  • 3 cups of frozen berries
  • 1/8 cup of water
  • 1/4 cup of berry jam — homemade’s best!
  • 2 tsp honey
  • zest from 1/2 lemon
  • 1/4 tsp salt
  • extra fruit for garnish

Hope you had a great Mother’s Day! I’m excited to share the celebration with Mom next weekend when she visits. Seriously, she’s amazing.

So while I didn’t share the close proximity with her, I did enjoy yesterday with my boyfriend’s mom and his family. Such a sweet lady. And I can definitely tell where he gets his sense of humor from. (His dad is hilarious, but much quieter.)

mama breton

fresh sight

It’s just nice being around loving family, especially one so welcoming. (For example…his mom, although very traditionally Dominican, always makes me some sweet vegetarian entree on the side.)

berries, ready

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cover

Friday, May 11, 2012

roasted lemon tofu & fennel — excursion to wine country

  • 16 ounces firm sprouted tofu
  • 2 small fennel bulbs
  • 5 large garlic cloves
  • 2 Tbsp high-heat oil — I dig sunflower oil
  • 4 Tbsp Riesling or white wine
  • 1 large lemon
  • 2 tsp salt
  • lemon pepper to taste

New Jersey is stunning. Apparently New York loves to hate nothing more than its cousin across the water, but honestly…I had the chance to venture out to several wineries this weekend, and I’m a believer. Jersey’s where it’s at.

who lives here?

I'm a sucker for trucks.

green

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mushroom lentil pilaf

Sunday, May 6, 2012

blue lentil mushroom pilaf

  • 1 large shallot
  • 2 garlic cloves
  • 1 cup french blue lentils
  • 2 cups of vegetarian chicken broth
  • 1/2 large lemon’s juice – about 2 Tbsp
  • 1/2 cup brown rice
  • 1 cup crimini mushrooms
  • 1 tsp salt
  • pepper to taste

I love simple stuff. Making, savoring, and remembering the small things are how I enjoy life… Or at least that’s how I endeavor to. Each minute of the day can stack up complications, but every now and then a small act of simplicity breaks the ice, and brings the important matters to focus.

lentils & brown rice

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