Friday, 6 January 2012

recipe 3 (sick day)

I am blogging today from bed. I won't get into it, but I will mention that I've been taking 3 different medications for various things, and last night one of them made my eyes swell up like a Muppet's. Also, the ER in Vancouver has some serious layout flaws and seating issues.

So I thought I'd share something very appropriate for being sick, something I made as part of a larger project last year: a recipe for chicken noodle soup.

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Tuesday, 3 January 2012


I first heard about Fauchon through the fashion blog Luxirare (and by fashion blog I mean a blogger who designs and constructs her own impeccable clothing). Fauchon is a Paris-based, gourmet food retailer, but the styling, design and construction of their baked goods extends far beyond the now trite plate of pastel macarons. It's classic pâtisserie meets Future Food meets Alice in Wonderland. As someone who wants to branch into food styling, I'm taking notes. 

Sunday, 1 January 2012

first snack of 2012

I hope you had a great, Champagne-fuelled evening with lots of confetti and post-countdown hugs. My night was a lot less glamorous: I lay on the couch feeling sick and watched Futurama.

I'm back to normal today, and as usual, around 1pm I started scrounging for snacks. There were heaps of chocolates and candies and cookies leftover from Christmas day, but I decided to stick to my NY Resolution of eating better and made something from scratch instead. It's kind of like Nutella but not at all(...?); it doesn't taste like hazelnuts, but it does taste like chocolate, and it's inspired by this raw brownie recipe.

It doesn't contain any nuts, gluten, dairy or processed sugars. It does contain raw cacao powder, which reportedly contains more antioxidants and minerals per gram than green tea, goji berries and blueberries (more here).

I didn't exactly follow a measured recipe, but it went something like this:

  • a cup of pitted Medjool dates, soaked in boiling water for half an hour
  • 2 heaped tbsp raw cacao powder
  • 1 tbsp raw tahini 
  • 1 tbsp brown rice syrup (optional)

    Blended these in a food processor until smooth and added water to create a spreadable consistency. Spread on toast or crackers. I put the extra in a jar in the fridge.