It’s Somer Saturday! Amanda recently said in an email to us girls at GCF “I’m not sure we can contain Somer in a single day.” Indeed, I can hardly contain myself! We were recently nominated for TWO blogging awards: Drumroll Please….
First, Jason at Jason and the Veganauts nominated us for the Reader Appreciation Award. If you haven’t visited his stellar blog, do it now and you’ll find the coolest Atkins to Vegan dude that you ever met. Doesn’t hurt that his posts are so funny that he often leaves you in stitches with laughter tears running down your face. Good times. Thanks Jason. Pure worship to my veganaut brother from another mother!
Then the gracious Lucy at Lucy’s Friendly Foods nominated us for the One Lovely Blog Award. Aw, shucks! *Blush* Lucy is a Cordon Bleu trained Chef/Mom that has taken the vegan cooking/baking/you wanna reach into the computer and take the food in her photos and eat them world by storm. I’m hosting a birthday party this weekend, and I’m pretty sure most of what I’m serving will be Somerized interpretations of something dizzyingly delicious from her blog. Check it out now. Really. You won’t be sorry! So thank you to Lucy and Jason! You’re my faves too!
Where was I? Oh yes, not only can I hardly contain myself, but I’m bursting at the seams and this week my kitchen was overflowing with fruit. I had cherries, raspberries, pomegranates, blueberries and strawberries to name a few. What to do with so much fruit? Why I needed to make jam of course, not just any old jam, but Antioxidant Chia Jam. Adapted from this fabulous pectin free recipe here at OSG.
Antioxidant Purplicious Chia Jam
3 C. Pitted Cherries
2 C. Raspberries
1 C. Blueberries
1 C. Strawberries
1/2 C. Pomegranate Arils
1/2 C. Pure Maple Syrup
5 T. Chia Seeds
Method: Combine fruits, pure maple syrup and cinnamon in a large saucepan over medium heat. Cook until it reaches a low boil. Mash a bit with a potato masher, add chia seeds and reduce heat to a simmer. Simmer for 15 minutes, stirring often until nicely thickened. Remove from heat and ladle into jars. Share. Keep refrigerated, will stay fresh for a week or two.
Now you need to make this nut butter, also adapted from this recipe here at OSG (can you tell I’m in love with Angela lately?)
Super-Powered Nut Butter
2 C. Raw Almonds
2 C. Raw Cashews
1 C. Raw Pecans
1/2 C. Sunflower Seeds
2 T. Hemp Seeds
2 T. Sesame Seeds (I used black and regular)
2 T. Flax Seeds
2 T. Chia Seeds
1/2 C. Unsweetened Dried Shaved Coconut
1/4 C. Pure Maple Syrup
2 t. Kosher Salt
Ok, ok, so just really use whatever nuts and seeds you have, I know this list is a bit ridiculous, but my pantry is pretty awesomely stocked at the moment. You may also need to halve this recipe if you have large food processor envy. Method: Preheat oven to 350 degrees, roast nuts all nuts and seeds on a large baking sheet (except coconut) for 5-7 minutes, stirring once. Add shaved coconut to the nuts and seeds and roast for a few minutes more until the coconut turns golden. Remove from oven. Let cool briefly. Add to food processor and let ‘er rip. You may have to scrape down the sides a couple of times but in 5 minutes or so it should start to come together and stop looking like very finely ground nut flour. When that happens, add the maple syrup and the salt. If you notice steamy fragrant luciousness emitting from your food processor, you’re not the only one, and no the motor isn’t malfunctioning, the nut butter is heating up under blissful pressure. Process for a couple more minutes until delicious. Eat while gooey and warm and turn into a veganaut superhero.
Add pretzel rolls, I know you haven’t forgotten these from my carb loading post, neither have I 😉
And finally, if you haven’t entered my Cafe Rio Giveaway, DO IT NOW! Winners to be announced on Tuesday!