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spiced curiosity | healthy, vegetarian recipes in san francisco
chocolate-mint-tea cookies

Thursday, February 23, 2012

chocolate-mint-tea cookies – or any tea, honestly

  • 2 3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups honey
  • 1 egg
  • 2 teaspoon vanilla extract
  • 3 tablespoons of your favorite tea
  • recommended:
    1 half-full cup of almond chocolate milk

Dang. I decided to cut out white sugar. So last night, I tried a new recipe.

mm tea

I think of these cookies as the slightly classier, more self-deprecating version of the ol‘ dunking Oreos in milk, back when you were a kid. I mean, we’ve got jobs now. We’ve gotta pay utilities. Think of the wondrous future. But all that quietly ripples away when I slip one of these cookies in a big bowl of chocolate milk.

about to blend!


homemade horseradish

Tuesday, February 21, 2012

homemade horseradish – great for toppin’

  • 3 long horseradish roots
  • 2 tablespoons water
  • 2 tablespoons of white vinegar
  • salt, to taste

Hope you had a great President’s Day! Apparently it’s pretty normal up here for people to get the holiday off, so my guy and I took a daytrip to Long Island.

ticket in hand

hustle & bustle

No plans, no schedule, just someplace different. After realizing that Central Islip had just departed and New Orleans was too long for a daytrip (Mardi Gras?), a place called Oyster Bay was perfect.

here we are!

It was pretty dang relaxing, soaking in scenery and enjoying each other’s company.

Needless to say when we got there, we dug into some great oysters. But what stuck with me was the condiment – ridiculously spicy horseradish. When I came across some fresh roots (thanks to Union Square Greenmarket!), this seemed like the perfect experiment. And I heard homemade horseradish is twice as potent as store-bought.

the roots


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Monday, February 13, 2012

pomegranate berry yogurt pops

  • 2 cups greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2 cups berries
  • 2/3 cup pomegranate seeds
  • honey (for topping!)
  • extra tools: 6 popsicle sticks + molds (about $7)

I like these flavors the best. There’s divine sweetness of the berries with the sour backhand of the yogurt, and tiny bursts of crunchy seeds melded in the creamy base. And it’s pretty dang healthy. What more could you ask for.

berries, pomegranates, yogurt, oh my

Don’t get me started on the color. Deep reds, blues, and purples contrasted against cream. I’d throw berries against my white walls for color if the management wouldn’t kick us out for insanity.

spoon of goodness

Tip: I like to take a fine-tip pen and draw designs to entice you to eat more off the stick. Definitely not mandatory but highly recommended. Jokes are great, because you get a snippet at the top. (Just make sure to freeze the pops quickly after inserting the stick, or the ink will bleed!)


scallion buckwheat pancakes

Friday, February 10, 2012

buckwheat scallion pancakes – very belated happy chinese new year

  • 1 1/2 cup buckwheat flour
  • 1/2 cup whole wheat flour
  • 1 cup boiling water
  • 1 cup scallions — about 6 stalks
  • 3 large cloves of garlic
  • 1 egg
  • 1 teaspoon of dry yeast
  • 1 tablespoon of warm water
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons of soy sauce
  • 1/4 cup olive oil — better yet, sunflower oil
  • 1 teaspoon of Sriracha sauce + extra for topping
  • salt and black pepper to taste
  • sesame seeds

I’ve always loved Chinese food, especially the vegetarian-friendly sort. Thankfully nearby there about a million places to find decently-priced (eh, cheap) food of this kind. (And if you ever find yourself in Chinatown NYC, I’d bet my life on the Vegetarian Dim Sum House…just pass on the Imitation Shark Fin. Nope, don’t think they know what it is either.)

fresh scallions!

At these small shops my first pick is always steamed dumplings, but honestly, I’ve been craving some sort of onion-based bread since forever. What type of delicious wheat dish will do? Enter buckwheat scallion pancakes.


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