this and that

this and that of early september: 

[latte art from Blue Bottle Coffee located in the Ferry Building Market Pier on Embarcadero in San Francisco]

[edamame hummus and red pepper spread vegan sammy. yum in my tum!]

[super succulent display. want the key to my heart fellas? gift me a succulent!]

[coconut kale chips i'm totally into making right now. got an oven or toaster oven like me? you're half-way there to enjoying these tasty, healthy treats! do it: 1) wash and dry some kale, 2) add a teaspoon of olive oil over the kale and lather - don't use too much or you'll have soggy kale :'( 3) sprinkle on some coconut butter, 4) bake at 225 degrees for 20 minutes or so - check 15 minutes in for crispness, 5) and ENJOY, doy!]

[rosemary marcona almonds from Bin 38 in the Marina in San Francisco]

[sea fog in the San Francisco Bay - taken from the ferry to Sausalito]

[Giant Dipper fun at the Santa Cruz Boardwalk! Sal, you're a legend...]

[favorite food combination at Cafe Brasil, one of my favorite restaurants in Santa Cruz, is (drum roll please....) the Acai Bowl (top) and the Peixe De Baiana (simmered white fish in tomato sauce)]  

cheezy kale chips

"Chips made out of kale?? WEIRD!", you say. 


"Don't slam it until you try it people!", I say.  


I haven't tried this specific cheezy kale chip recipe (by Angela Liddon of Oh She Glows) but I trust the result will be a prosperous one because 1) I trust the woman and 2) everything (and I mean everything) I make from her blog has been a joy to make and even more of a joy to consume. 


I guess that's why I trust the woman ;) 


I plan to make a big batch to enjoy during my 39 hour trip to Africa next week because I know I'll need some greens and I know airport "greens" won't make the cut.  


Hooray for cheezy kale!

What you'll need:

- 1 large bunch of kale, stems discarded and leaves ripped up

- 30 grams organic sundried tomatoes, soaked in water to soften for at least 1 hour (see note)

- 1 cup raw cashews, soaked in water for at least 1 hour

- 2 large garlic cloves

- 3/4 cup + 2 tbsp soaking water from tomatoes

- 2-4 tbsp fresh basil

- 2 tbsp fresh lemon juice

- 2 tbsp nutritional yeast

- 3/4 tsp fine grain sea salt, or to taste

Do it!:

1. In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.
2. In a food processor, with the machine running, drop in the garlic and process until minced.
3. Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.
4. Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste.
5. Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent.

*You may also use an oven if you don't own a dehydrator. However, store kale in glass jar to keep fresh longer.

kale with honeyed macadamia nuts + quinoa loaf

Oh, yum city! Whole Foods sent me these recipes (both vegan and gluten-free) today 

and as soon as I read the title, my mouth started watering! 

Kale with Honeyed Macadamia Nuts

What you'll need:

- 2 tablespoons honey, divided 
- 1/2 cup 365 Everyday Value Roasted & Salted Macadamia Nuts* 
- 2 bunches kale, thick stems removed, leaves thinly sliced 
- 2 tablespoons white wine vinegar 
- 1 1/2 tablespoons 365 Everyday Value Creamy Almond Butter 

*Note: be sure to choose nuts that are dry roasted, with no added oils. 

Do it!:

1. Preheat oven to 350°F. 

2. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. 

3. Bake on a parchment-paper-lined baking sheet, tossing two or three times, 

until golden brown, 10 to 12 minutes. 

4. Cool and roughly chop.

                                                       5. Arrange kale in a large, deep skillet. 

6. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. 

7. Drizzle over kale, cover and cook over medium heat, tossing occasionally, 

until wilted and just tender, about 5 minutes. 

8. Scatter nuts over the top and serve.

Quinoa Loaf with Mushrooms and Peas

What you'll need:

- 1 tablespoon extra virgin olive oil, plus more for greasing 
- 8 ounces button mushrooms, sliced 
- Salt and ground black pepper to taste 
- 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained 
- 3/4 cup rolled oats 
- 2 cups cooked quinoa  
- 1 cup frozen green peas 
- 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme 
- 10 sundried tomatoes packed in oil, drained and chopped 
- 1 cup (about 1 onion) chopped red onion

Do it!:

1. Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. 

2. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes. 

3. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. 

4. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, 

tomatoes, onion, salt and pepper. 

5. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. 

6. Bake until firm and golden brown, 1 to 1 1/4 hours. 

7. Set aside to let rest for 10 minutes before slicing and serving.

Try serving it with vegan gravy too!