Local Harvest

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Thursday morning I went on a field trip to Local Harvest Grocery in Tower Grove Park. That is the beauty of a Sustainable Food Systems class. I hung out at my favorite St. Louis grocery store and then headed to their cafe for a latte with Beth.

I picked up some beets and shitake mushrooms at the grocery. I had never cooked shitake’s before. They were a wonder sauteed for lunch.

A snow and ice storm began soon after I got safely home. Elise, Jamee and I chatted the afternoon away and I made some delicious scones to warm us on the cold and stormy afternoon.

photo (19)The recipe comes from the kitchn. http://www.thekitchn.com/valentines-day-recipe-almond-scones-with-grand-marnier-glaze-guest-post-from-coco-harris-of-opera-gi-183870

The only changes I made were to substitute a flax egg for the egg (1 tbsp flaxmeal mixed with 3 tbsp water) – I really feel that baked goods, if there are only two or less eggs called for, can always use flax eggs. I really don’t notice a difference texturally. The only thing I could comment on is the fact that you can see little flecks of flax in the scones. I think it give them character:)

I also added minced crystallized ginger in place of the almonds. I didn’t do a glaze but they were beautiful hot from the oven with honey or jam in the middle. NUM.

Yesterday was our first day back at running after Indoor Conference. It had only been since Saturday that I ran but I really was ready to get moving again. I was a little, not scared, but intimidated to start running again because it means a hard 4 weeks of training and then a 10K. However, I am also very excited. I have a great opportunity here to show myself what I am capable of.

Thanks to friends, Thanks to family, Thanks to running and thanks to Good Food.

Love always,



Accidental Almond Cookies

A couple nights ago my friend Amanda and I were inspired. Actually I feel as though what happened was a perfect example of the title of my blog!

‘Inspired by Simplicity’

I was about to make some almond butter, a favorite of mine. Normally I dry roast about 2 cups of almonds and grind them in my food processor to make butter. Thinking about some walnut frosting I made a few weeks ago to top some raw carrot cake bites (YUM) I soaked the almonds first to make them nice and big and I hoped that would result in super creamy almond butter.

Well, it does not. The almonds were still wet when I began processing them and oil and water DO NOT MIX. When the oils began releasing from the almonds a strange globular separation began instead of nice creaming action.

I was loath to waste TWO CUPS of almonds. In fact, my almonds are almost gone. So, Amanda and I got creative. We added about 10 dates to the almond mixture, a handful of chocolate chips, a couple spoonfuls each of cocoa powder and cinnamon and some raw coconut. By this time it was tasting mightly fine. They were none too sweet but sweet enough. We rolled them out and cut them into hearts. Baking them at 350 degrees for about 7 minutes was plenty in our touchy oven.

They are so tasty! Simple and natural indeed.






chocolate chips

6 ingredients to an absolutely delicious cookie!

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I wouldn’t do anything differently.

Stay inspired,