I was asked an interesting question over the weekend at the Venice Farmer’s Market. I was just getting some figs and a woman approached and asked “how did I know that these were figs from their farm and not Whole Foods (WF) or a similar store?” I replied that it’s simple: more soul. For example, the figs bought at WF have short stems and usually there’s one or two bad ones in the lot. However, the farmer’s market figs had a nice curl to the stem and they tasted fantastic. A lot of fruit found at the store ripens on the truck, organic or not. Your local farmer typically brings already ripened fruit to the market, so it’s always better. Plus you are supporting your local farmer, what could be better!
Carob Smoothie:
- 2 cups unsweetened organic almond milk
- 2 tablespoons carob powder
- protein powder (I like hemp)
- 1 generous squirt of vanilla stevia
- ice (made with filtered water)
Blend and enjoy! Optionally you can add a banana and cinnamon.
I’m done! My first glass bowl… Thanks honey!
Carefully centering the bowl on the round disc/stand…
Melting the colors of glass together…
Coloring the glass…
Green Tea Panna Cotta
1 teaspoon unflavored kosher gelatin
3 tablespoons coconut sugar
1 cup organic half and half
1/4 teaspoon vanilla extract
1 teaspoon matcha (green tea powder)
1 pint best organic strawberries, sliced
Soften gelatin in 1 tablespoon cold water.
In small saucepan, heat agave and half and half until coconut sugar dissolves.
Whisk in softened gelatin (from above) and vanilla extract.
In small bowl, whisk matcha with 2 tablespoons of half and half mixture until smooth.
Mix in remaining half and half mixture; strain and divide among four 2/3-cup ramekins or custard cups. Cover with plastic wrap and refrigerate until gelatin sets, at least 2 hours.
Fill medium bowl with hot water; dip ramekins in hot water for 30 seconds. Invert, shaking gently to release panna cotta. Garnish plates with strawberries.
Makes 4 servings.
The day after Thanksgiving
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