Baby it’s dry outside: Dehydrated Herbs

Herbs that is! Los Angeles is technically supposed to be a desert . None of the vegetation is natural here… We go through droughts. Herbs cost money. Buy them at the market for $1 and dehydrate or air dry. In supermarkets herbs such as rosemary can cost up to $5-$8. Let’s save a few bucks and dehydrate more… here’s what I have so far. More to come!

 

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It’s not weird…Raspberry, dill prawns

I love dill’s surprising versatility. It makes me happy when someone tells me, ‘”That sounds odd. I don’t think that will work” People are very scared of ingredient ideas for some reason. Here I made dill and raspberry love each other oh so well!

4 raspberries
2 prawns
1 pinch of dill
1/2 cup grapefruit juice
1/2 tsp cayenne
1/8 cup extra virgin olive oil
salt and pepper to taste

Set prawns and grapefruit juice aside. (You don’t want to accidentally cook the shrimp with the grapefruit’s acidity.) In a small bag hand mash berries with the rest of ingredients. Place in bag with prawns. Marinate for 30 min- over night. Sautee prawns. Reduce marinade with grapefruit. Enjoy!

 

Chili… for Brunch?

Bloody Mary and Mimosa can stop complaining! Bitches found a new way to enjoy egg… with chili??

I wanted to experiment with some tomato guts I got from juicing some market tomatoes at work. I discovered something much more rich than I expected. Stick a sunny side egg on top and you got a delicious brunch entree easily served and prepared 🙂

Prepare to take a earthy sweet chili, eloquently combatting the egg yolk into a a rich marriage of ever lasting satisfaction. NOMNOM

IMG_20131123_100329

Ingredients

1 qt tomato pulp, juice guts or 2 cup tomato paste
1 egg
2-3 cups prepared dark or french roast coffee
1 1/2 brown sugar
1 ½ cups merlot
1 16 oz can vegetable broth or stock
1/2 cup vegetable oil
1 teaspoon liquid smoke
1 bunch chopped flat leaf parsley
1 cup chopped red onions
1 cup chopped leeks
1 cup chopped celery
1 cup diced carrot
1 thinly sliced Serrano pepper (with seeds)
2 tablespoon chopped garlic
2 bay leaves
4 tablespoon chili powder
4 table spoon cumin
3 tablespoon spanish smoked paprika
1 tablespoon sage
Salt and black pepper

Directions

Before prepping anything else, mix tomato, brown sugar, prepared coffee, chopped parsley, chili powder and liquid smoke in a small pot and bring to a boil. Stir, allow to cool and set in fridge for at least one hour. ( I did it four hours)

Sautee until slightly sweating vegetables with oil and remaining spices in same pot chili will simmer in. A slight caramelization will appear. Then use merlot to relieve season from pan bottom.

Add vegetabe broth and marinating liquid. Sitr and bring mixture to boil. Allow to simmer for a few hours until liquid looks like chili. Fry egg sunny side up and you have your first ever brunch chili!!

Vegan Juiceheads: DYI Protein Powder

Vegan Juicehead

 

Simply mix into favorite fruit and water in a blender and SHIT IS DELICIOUS!!

You can decide what delete and measure, but somewhere around a tablespoon of each works

  • Milled Flax
  • Chia Seeds
  • Purple Corn Powder
  • Maca Powder
  • Raw Cacao
  • Moringa Leaf Power
  • Brazil Nut Protein
  • Milled Hemp Seed
  • Raw Dried Coconut Powder

It’s still a Vegetable…Oven Roasted Glazed Carrots

carrot

1lb 1/2″ sliced carrot
2 diced shallots
1/2 cup honey
1/2 cup Grade A maple syrup
2 tbsp orange zest
1 tbsp bacon grease (optional)
2 tbsp seasme oil
one cap liquid smoke
2 tbsp chopped cilantro or parsley
1 tsp Spanish smoke paprika

Place shallots and carrots in a baking sheet coat with seasme oil, salt and pepper. Bake at 300 until soft and slightly crispy. Toss remainder of ingredients in a bowl. Mix until blended. Pour over roasted vegetable and toss. EAT!