Dear Readers,
I’m sorry for the long silence. It’s been a long school year, and it’s not quite over yet. I wanted to post some activity on here so that you’re aware I’m not deceased and neither is the blog. Once summer rolls around you’ll be my first priority! In the mean time, what would you like to see? What recipes can I try out and report back on? What do you want to know about? I promise that if you send me an idea you will see something in response!
Xoxo,
Sara
p.s. Here’s a teaser: 
I’ve been a fall food fiend these last few weeks, and imagine my disappointment when I realized that I could no longer enjoy (or at least for a month or so) an embarrassingly frou frou pumpkin spice latte from (gasp) Starbucks. All I’ve been craving (besides red wine, chocolate, cheese and poached eggs) is sweet, starchy baked goods. The upside is that, in evaluating my doshic balance, I discovered that my Pitta (characterized by heat, upset bowels and obsessive perfectionism–hmmm, sound familiar?) is out of control and sweet, starchy foods are recommended. The downside? I have to figure out how to make them vegan, and free of gluten, corn, soy and sugar.
It is surprisingly less difficult than I anticipated.
This post is one in a series of posts about my journey to better healthy via eliminating common allergy-causing foods from my diet and slowly reintroducing them to rule out and identify what I can and cannot eat. For a little more background, I invite you to peruse this.
Allow me to list for you the things I’ve made since I last posted:
Allow me to pick up where I left off yesterday which was, I believe, putting my meat and veggies into the crock pot.
After completing that task I had about a million random errands to run including finding some gluten- and soy-free miso and tamari. I figured if anybody had it Central Market would but, unfortunately, they did not. In consolation I got a bunch of veggies and this:
Brown Rice Tuna Rolls, with avocado and cucumber
However, after eating it, my tongue sort of swelled up and got really tingly, so, I’m not sure what was going on with that… Continue reading
Woke up this morning at 5:20. Made coffee with hazelnut milk, drank on pre-dawn walk with the pup. Although it was completely dark outside, it was a beautiful morning and all the stars were out. Came home, ate a bowl of Udi’s Cranberry granola with hazelnut milk. It was DELICIOUS and then I read the ingredients again and there was sugar in the cranberries. Shit. Maybe this is going to be harder than I thought. Continue reading
Hello again. I’ve missed you.
I’ll catch you up on my goings on at some point but for now I really just want to tell you about my weekend. On Friday, Mark and I packed up some clothes and food and took the ferry to Orcas Island. About a month earlier I’d gotten the message from my soul that I needed to get out of town, so I looked through my Chinook Book and found a coupon for Doe Bay Resort & Retreat on the west part of Orcas Island. Although we were both a little leery of being without TV and internet for a couple days, we agreed that it would probably be good for us. It was. Continue reading
You might have noticed that I’m on an Asian kick lately. I blame this cookbook: The 30-Minute Vegan’s Taste of the East. If it has sesame, soy sauce, ginger, chili sauce, seaweed… I just can’t get enough of it. 
Hi friends. I’ve been a little quiet lately, I know. It’s not because I’ve forgotten you, or even because I haven’t been cooking. I think of you–and cook–very often.
Things that I think about while I’m walking Sadie: food, recipes, you, how much I like living in Seattle.
Here’s what I’ve been working on: Continue reading
The mission: lunch.
Gather round children while I regale you with tales of a time when Cuisinart food processors didn’t exist. It’s true! Man and woman made stunningly delicious hummus for millenia with naught more than crude bowl and smasher implements. And, guess what. You, too, can partake in this old and sacred tradition of using force of arm and mind to craft a beautiful hummus without any fancy contraptions or even electricity. Or oil. Because why use it if you don’t need to? (I like to add some olive tapanade that I get in the antipasto bar at the grocery store, but it is great plain too.)
