Juice, Juice, And, Some Farming

I've started a 30 day juicing intensive; I'm both excited and nervous.  I guess nervous because I'm not sure how my body will react.  But I should be o.k. as I will not be fasting...it's not one of those juicing intensives.  But excited because I get to feel healthier, and I get the bonus of using the pulp for either compost or baked goods.  Yay!  So my first intention is to juice every day; my second is to commit to watching my lessons every day.  I will post major moments as I go along, and also photos of whatever goodies I bake.

I'll also be posting pics of my new garden -- constructed with my very hands...and of course my fiance's.  We built an 8' x 6' vegetable garden, I chose an evergreen color for the raised bed.  For our first run we planted: tomatoes, green peppers, chocolate peppers, onions, green beans, a combination of lettuces, and pumpkins (both mini and large).  And one corner was dedicated to herbs: curly parsley, chives, rosemary and basil.  To have some extra herbs for juicing, I decided to plant in a terracotta pot some American parsley, mint, thyme and purple basil.  It's all very exciting as this is my first go at doing some "farming"...let's see if I have my mother's green thumb...I tell you one thing, like her, I love the feel of earth in my hands.

Tomorrow morning I'll be making the below juice, feel free to give it a try:

Pineapple-Kale
6-8 stalks of kale
1/2 large cucumber
1/2 bunch parsley (or cilantro)
1/4 to 1/3 pineapple
1 medium apple (either yellow or green)

ANGELS IN OUR LIVES

Today I fell in love with Patti Smith.
She is truly my sister, a mirror of sorts.
I had no idea how similar our lives were.
The people, places, things...
As I sit a swirl of awakenings and memories took over me
Pushing beyond gender...beyond art.

And Here; I AM

Having a wicked time with this business of finding work..it interrupts both my soul and my baking...it marks me terribly...and still I go on...  I've been finding spiritual messages in other people's words...lest not forget that I have done the same for others...but now it is my turn to relish in the juices of words so meant for me, only a lightening strike could have made it more obvious...one such person and words are below...already I breathe easier...indeed, it's a constant journey...

The Journey

One day you finally knew

what you had to do, and began,

though the voices around you

kept shouting

their bad advice--

though the whole house

began to tremble

and you felt the old tug

at your ankles.

"Mend my life!"

each voice cried.

But you didn't stop.

You knew what you had to do,

though the wind pried

with its stiff fingers

at the very foundations,

though their melancholy

was terrible.

It was already late

enough, and a wild night,

and the road full of fallen

branches and stones.

But little by little,

as you left their voices behind,

the stars began to burn

through the sheets of clouds,

and there was a new voice

which you slowly

recognized as your own,

that kept you company

as you strode deeper and deeper

into the world,

determined to do

the only thing you could do--

determined to save

the only life you could save.

 

~Mary Oliver

Vegan Baking Boot Camp

Hi "All" -- I'm back after five days of Vegan Boot Camp: exhausted and with a nasty cold.  But, very happy.  I'm glad I took on the challenge and learned quite a few basic tips.  It was the first time baking with other people (which felt overwhelming at first), in a really glorious industrial kitchen (not mine and where I don't know where everything is), and under time contraints (you can find me baking straight through midnight sometimes).  A total of 14 people in the class, where I was in a group of three.  Here's some of the day-to-day baking ventures that either I made myself (like the Power Breakfast Muffins) or participated in as a group.  Except for the gluten-free chocolate cupcakes, all were made vegan with the most natural/organic ingredients you could find:

Day 1: Introductions, kitchen basics then...Silken Cashew Cream; Maple Tofu Cream; Soft Orange Cream

Day 2: Blueberry Gel; Spiced Pumpkin Rice Pudding; Chocolate Pudding; Chocolate Chip Cookies

Day 3: Pumpkin Muffins; Power Breakfast Muffins; Chocolate Ganache

Day 4: Grape Tart; Pumpkin Pie with Candied Pecans; Pecan Sweet Potato Pie; Chocolate Gluten-Free Cupcakes

Day 5: Chocolate Cream Filling and Frosting; Chocolate Layer Cake; Cinnamon Streusel UnCoffee Cake

As you can imagine the kitchen was quite busy, but I managed to take a few photos of various desserts including some of the above mentioned.  If you have any questions or want a recipe, let me know.  Enjoy!

Off To Vegan Land I Go

Today I sent my penpal a card with some of my butterscotch/peanut cookies Valentines Day.  Hope she's enjoying them right now...well actually, hope she's sound asleep -- it's a school night.

It's a short week for me at work, and I'm grateful.  Starting Thursday, I'll be in New York taking a course for five days; it's a certificate program all about the basics of vegan baking.  I can't wait to indulge in some new recipes and techniques.  Until next week, when I'll post some photographs and my personal experience of both the school and the program.

My personal challenge is going well, giving me lots of insight: sometimes subtle, sometimes not so subtle.  I've decided to keep the details of it personal, and in doing so it's helped my focus tremendously.  In fact, it's changing my perspective on different things.  The baking I did this past week was more relaxed and confident.  I'm going to keep it going while I'm away, especially at the school working with other bakers.  Until then!

Yellow Cake Mini-Cupcakes w/Coffee Cream Topping

Here they are.  The topping is butter creamcheese, which I added both a touch of vanilla extract and coffee extract.  The sprinkles on top, dried orange peel.

Yellow Cake recipe:

½ cup butter, softened

1 ½ cup sugar

3 eggs, medium

2 - tsp vanilla

2 ¼ cup of gluten free flour (my blend has tapioca)

1 - tsp xanthan gum

1 - tsp baking soda

1 - tsp baking powder

½ - tsp salt

1 cup milk (almond milk works well)

I also added a touch of the orange peel in the batter.

The Challenge

Hey there!

Oh I know, it's been a month since my last post, but if you read my post (which most times I don't think anyone has since I think I'm still out here flying solo in this black whole called Blog), you'll remember that I was done with my job.  Sort of.  I mean I've been working hard in the last month looking for other employment.  And not just any employment, something that I can really feel proud of and I can grow and be creative...and all the things that are missing in my current position.  So that's why I've been so absent.  Forgive me?

You'll be happy to know I spent most of the morning on my feet...where else?  In the kitchen.  Baking some mini yellow cake cupcakes, topped with butter-creamcheese frosting flavored with coffee, and sprinkled with orange zest.  I have to say they are quite tasty.  I thought perhaps the coffee/orange combination would be off-putting, but it actually worked.  I know chocolate/orange is a favorite of many but I didn't have what I needed for chocolate frosting.  And anyway, I had to satisfy my coffee craving.  Funny thing is I don't drink coffee or do anything caffeine.  But on occasion, I'll add some coffee extract because it just highlights other flavors.

I promise to post some pics and the cupcake recipe tomorrow...promise.  Also, I've taken on a personal challenge, I'm on day 4 of it.  I'll talk more about it soon, especially since I think it will influence my baking process and perhaps even my photography.

Till tomorrow...