The ever-so-chic Brooke tagged me to complete a fun fall-inspired survey, and since I can’t stop talking about how in love I am with the season, it seemed appropriate for a post.  [Ironically, remember how mournful I was about the end of summer?]  

The week’s halfway point is always a good [...]]]> Check out my new post for GoBackpacking.com!

The ever-so-chic Brooke tagged me to complete a fun fall-inspired survey, and since I can’t stop talking about how in love I am with the season, it seemed appropriate for a post.  [Ironically, remember how mournful I was about the end of summer?]  

The week’s halfway point is always a good time for a lighthearted and flavor-focused post, no?  Here we go:

1. favorite variety of apple? Fuji or honeycrisp.

2. apples dipped in? Honey, pumpkin butter, or peanut butter.

fuji and pumpkin butter from the ogunquit candy store

3. favorite way to enjoy pumpkin? Just one?  I’m really liking it in curries.  Also in a sandwich with goat cheese and greens.  And in oats.


4. favorite soup? with crackers or bread? Moroccan lentil, with fresh pita.  I should make this soon.


5. do you eat orange foods all year round? How about every day?  Currently loving carrots and persimmons [and winter squash, of course].

farmer’s market bunched carrots; fuyu persimmon

6. most used spice in your autumn cooking: Curry. 

7. you are baking some homemade bread, what flavor combination of bread would you like to make? Suspending disbelief that I would actually bake something, I’d love to try my hand at a gingerbread with dates, molasses, and nuts.  Maybe someone can make it for me?

brussels, olive oil, maple syrup, 400 degree oven.  nothing else needed.


8. favorite autumn vegetables and ways to eat it? Brussels sprouts roasted with maple syrup.  Roasted winter squash of any kind.  Parsnips steamed and mashed.  Same with turnips.  Slow-roasted beets with walnuts.  I could go on.

9. hot chocolate, hot cider, coffee or tea? Spicy afternoon teas, like chai.

the ever-stocked tea collection

10. favorite seasonal dessert? My grandma’s pumpkin pie.  She never used a recipe; she just knew exactly how to perfect it.  Topped with fresh, homemade whipped cream – no dessert compares.

11. lets make a fall stew! pick any 6 ingredients to create your own: Chickpeas, curry, sweet potatoes, brussels sprouts, coconut, kale.  I think I’ll make this next week!

curry powder, an autumn stew essential

12. pumpkin seeds, sunflower seeds, walnuts or almonds to snack on? Almonds.  Never go a day without them.

13. popcorn flavor/seasoning? Cinnamon and maple syrup.  Try it!

14. bowl of hot cereal you have been wanting to try:  I’m dying to try coconut butter on oats.  I just keep spending my grocery money on expensive produce instead.

this morning’s hot bowl: oats, vanilla soy, bartlett pear, dried mulberries, almonds, peanut butter

15. post a link to a recipe that you recently bookmarked. This Georgian cilantro sauce is a must-make.

To pass it on, I tag Rose, Danielle, and Emma!

And finally, the winner of the Stonyfield giveaway…

According to Random.org, entry #17 – Kelsey!  

One of my longtime readers – I’m excited that she won. :)  Kelsey, send me an email with your mailing address, and the package will be on its way!

Now you’ve heard my autumn answers – share with me a few of yours!

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In one of my creative writing courses in college, an assignment I particularly enjoyed was “rewriting” a short story we had read as a class.  Our task was to choose one element to imitate, then use it to develop a piece with our own voice.  Highlighting the work of [...]]]> Don’t forget to enter my Stonyfield giveaway!

In one of my creative writing courses in college, an assignment I particularly enjoyed was “rewriting” a short story we had read as a class.  Our task was to choose one element to imitate, then use it to develop a piece with our own voice.  Highlighting the work of another writer, whether it be as abstract as form or as specific as character, was an ideal way to hone my own craft while taking a cue from the masters.

I tend to apply this concept to all aspects of my life, and it certainly lends itself to my recipe-challenged cooking style.  I like to unleash my own creativity, with a nod to the experienced chefs thrown in.

A recent inspiration of mine has, of course, been the fall.  My autumnal pumpkin obsession has been resulting in a lot of savory brainstorming: there have been pumpkin pasta sauces and pumpkin curries, pumpkin polenta and pumpkin hummus.

That last one left me convinced that pumpkin and chickpeas should be united with much, much more frequency.  Hummus and curry were covered.  What next?  Falafel.

I love falafel.  In terms of flavor, I’m not really into most fried foods – I’d choose a baked sweet potato over one made into fries without a second thought.  But falafel?  It’s love.

I’d never attempt an imitation of the hot, tahini-dripping falafel pita that was my perfect reward after Israeli desert hikes.  There’s something to be said for treasuring local cuisine in its native environment – and leaving well enough alone when concerns such as healthy habits or lack of local ingredients interfere.

Plus, I don’t deep fry in my kitchen.  So while thoughts of falafel resulted in this meal, I won’t tarnish the traditional name by deeming this recipe such.  I’ll save real falafel for the roadside masters the next time I find myself in Tel Aviv – in the meantime, the memory served as excellent inspiration.

pumpkin chickpea cakes with yogurt tahini sauce

• 1/2 c pumpkin purée
• 1/2 c cooked chickpeas
• 1/4 c whole wheat pastry flour
• 1/2 t baking powder
• 1 t coriander
• 1/4 t cumin
• 1/8 t cayenne pepper
• 1 T lemon juice
• 1 t evoo
• salt and pepper to taste

for the sauce (makes about a cup):

• one individual container plain Greek yogurt
• 1/4 c tahini
• 1 t cumin
• 1 t parsley
• 2 T lemon juice
• 1 t evoo
• pinch salt and pepper

Preheat oven to 400.  Combine all ingredients, except those for sauce, in food processor.  The mixture will resemble hummus.  Scoop onto greased baking sheet [I got 5 mini cakes out of this].  Bake for 18-20 minutes.

Whisk together ingredients for sauce.  Serve over pumpkin cakes.

This recipe is my entry into the Stonyfield Na-Moo-Ste Giveaway, which will send a randomly selected blogger to the Kripalu Center for Yoga & Health in Massachusetts for one weekend.  [If you're a blogger and would like to enter, you can find more details on the Stonyfield website.]  Sure, my chances are slim, but it never hurts to try – especially being that a yoga retreat is well, dream-worthy.

Regardless, I got to eat this delicious meal.  It didn’t resemble falafel in the slightest – more like baked hummus with a crispy exterior.  But that’s the beauty of inspiration – there’s no need for authenticity.  

What has inspired you lately? Besides fall and falafel, I’m feeling the love for this play and this dress.  I need a good book!

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A few people made a very good point that I thought I’d address.  

I used to care far more about being thin than being healthy, and I believed there was only one path to get there. [...]]]> Wow, I am awed by the response to yesterday’s post!  Thank you to everyone who left such intelligent, insightful comments.

A few people made a very good point that I thought I’d address.  

I used to care far more about being thin than being healthy, and I believed there was only one path to get there.  Minimal food, nothing sweet, lots of cardio – the list goes on.  Obviously, that was the wrong state of mind.

the mango in question: with oats, cranberries, and acai powder [courtesy of navita's naturals, review to come]

The truth is, there isn’t one path to good health.  We’re all unique.  For me, I like oatmeal in the morning and mass quantities of vegetables in the evening.  I could care less about french fries, but I adore ice cream.  I don’t eat 100-calorie desserts, but more and more, I am able to enjoy the ones that are real and homemade when the occasions arise.  Even so, I still get more excitement from farmer’s market vegetables than peanut butter cookies.

But that’s me.

I am lucky not to have any food allergies or health concerns.  Some aren’t so lucky, and they have to pay more attention, even if their food choices are plant-based.  Even without health issues, we’re all different, and we each have to discover the structure [or lack thereof] that works for us, as individuals.

more mango: salad of baby spinach, mango, pomegranate seeds, edamame, evoo

I no longer strive for someone else’s idea of perfection.  I want the choice to eat or not to eat something be a personal one, not one that is prescribed.  Sure, I have days where I criticize the image in the mirror.  But I know that I try my best, and I know that is enough.  

That’s Friday food for thought. :)

And now, a Friday treat:

As you may know, I am an avid supporter of organic dairy.  

Stonyfield, the only producer of organic Greek yogurt [you know, the yogurt I rarely go a day without], has offered up a wonderful package for one reader!  The contents contain:

• coupons for 4 free containers of Oikos Greek yogurt
• a reusable tote bag
• the “Take 5 Anti-Stress Kit” from Earth Therapeutics, which includes a loofah massage sponge, Anti-stress massage soap, Anti-stress massage lotion, a body brush, and a soothing gel eye mask.

Basically, the winner gets a package full of natural ways to take good care of herself [or himself, if you males are out there!].

There are three ways to enter:

1) Leave a comment on this post.  Tell me one food you love and one you don’t – your tastes, not society’s, the media’s, or that of the latest craze.

2) If you have a blog, mention the giveaway and link back to this post.

3) If you’re on Twitter, tweet about the giveaway and link back to this post.

Each counts as a separate entry.  The giveaway is open until Wednesday, November 18th, at 12 PM EST, at which point I will randomly select a winner.

Sound good?  Good luck, and happy Friday!

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After considering the thoughts presented at the Healthy Living Summit last August, as well as the additional information I was already well aware of, I made the decision to switch to purchasing only organic dairy.  Overall, it’s been a smooth transition.  My swag bag Stonyfield coupons got the change off to an easy [...]]]> I have a dilemma.

After considering the thoughts presented at the Healthy Living Summit last August, as well as the additional information I was already well aware of, I made the decision to switch to purchasing only organic dairy.  Overall, it’s been a smooth transition.  My swag bag Stonyfield coupons got the change off to an easy start, finding organic cheese hasn’t been a struggle, and I’ve discovered multiple suppliers of organic ice cream when the occasional craving strikes.  I feel better about the dairy I choose to consume, and I am glad to be supporting the organic industry that I strongly believe in.

But, there has been one drawback, and its name is Oikos.

I always say that I am grateful for my affinity for unprocessed, simplistic, whole foods.  I prefer the taste of natural nut butters to Jif and Skippy; I enjoy plain yogurt over sugar and HFCS-laden flavors; I love the earthy, nutty flavors of whole grains, as opposed to their refined relatives.  

When making the organic dairy shift, I made peace with the extra $4 a week I’d need to spend in order to purchase the only brand of organic Greek yogurt, Stonyfield‘s Oikos.  The money might add up over time, but I made a commitment, and I am sticking to it.

Much like I prefer fresh fruit to that canned in syrup, or old-fashioned rolled oats to instant, I wanted to like organic Greek yogurt over its conventional shelf-mates.  

Previously, my tastebuds were loyal to Fage, for the thickest and richest 2% yogurt in, well, the world.  My wallet was less committed, however, so I switched to the Trader Joe’s brand, which, while not on par with Fage, was a worthy alternative.  Chobani is a nice option as well, though their 2% is hard to find, and I enjoy low fat over fat free.  

I’d put Oikos in the number four spot.  I don’t dislike it, but I know there are options out there that I enjoy more.  It’s only made fat free, which probably contributes to my taste issue.

So, what to do?  AgroFarma, which produces Chobani, states that they “use organic farming practices” to produce their dairy.  Both Fage and the Trader Joe’s brand sport a stamp advertising that their cows aren’t treated with rBGH.  But I have to wonder, what holds these companies back from becoming certified organic?  There is cost involved, and perhaps that is the issue – but it’s impossible to know for sure.

I really love Stonyfield’s mission and would like to support them.  I’d rather not have my dollars go to the conventional dairy industry, and as this is a debate about principle, I don’t think it’s a case of “everything in moderation” – but my mind is still saying one thing, while my mouth says another.  Hence, my conundrum.

Do you think the “all natural” statement is good enough, or does it need to be organic?  Do you ever have this dilemma?

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