Yum-O

Catch up: It’s been quite a few days since I’ve posted anything and the big-fat reason for it is we MOVED! Finally, this past weekend we packed up a whole bunch of stuff and made about 4 runs back and forth between the two houses. Saturday night was our first night in the new house – somewhat low on food and furniture, and high on dust and boxes. A lot has been accomplished in a few short days. Another trip to Ikea helped to relieve several boxes of their books and gave them a home on a newly assembled bookcase. Other items are still to come including a beautiful pedestal table which will be what we eat off of as soon as I can sand and stain it. Yes, I will eventually get to it. Right now, time for this is in short supply.

I am up to my eyeballs in drafting the website content for the Children’s Health & Environment Partnership – which I totally love, by the way! There is also planning to be done for the launch, grant writing for our next year of operation, new relationships to build and little behind-the-scenes stuff that can add up quickly.

Yesterday’s recap: I had a super productive day but in my apparent efficiency, I ended up missing a coffee date and what I expect would have been some good fun at the Sorauren Farmers Market. Oops.

I have been a little preoccupied with all sorts of ideas, thoughts and worries rattling around in my head. Not unlike what I imagine Amy Millan had on her mind when she wrote the song Headsfull. End of summer is always a little bittersweet and the rapidly approaching fall is so desired but also creating a bit of anxiety.

I took a break from my neurosis for an hour and decided that nourishment was in order. As fall demands, I am turning over a new leaf in personal health and well-being. I have a lot to accomplish in my life and I need all the energy I can muster. Food and sleep are my two essentials – all things good stem from them. You may think it is hardly enough to call for turning over a new leaf but let me say, I’d rather be consumed with two tasks than be overwhelmed with fifteen. Sleep will be the ultimate challenge for me. Without it I have diminished mental and physical energy. Interestingly, Mike has a perfect relationship with sleep. It is, after all, his hobby. Food, on the other hand, I know well. I can cook all my meals. I am a magnet to wholesome foods. And I enjoy sharing meals with others.

After a quick jaunt to the natural foods and grocery stores yesterday, I came back with all the necessary ingredients for a light summer pasta recipe I found courtesy of Rachael Ray. I amended her recipe a bit to suit my tastes including switching up rice fettucine (gluten-free) for durum wheat fettucine (the regular stuff) and a rice-based topping in place of parmesan cheese. Trust me, nobody can tell the difference between the two in a pesto sauce of all things. Anyway, it was Yum-O. Then I made my trademark vegan chocolate chip banana bread. Just the smell alone could be bottled and sold. Don’t worry I won’t make you pay for it. Here’s the recipe.

Kristle’s Vegan Chocolate Chip Banana Bread

FRIENDLY WARNING: This recipe makes 1 loaf and lots of people very happy. The smell alone is intoxicating. Get your slice as soon as you can because this banana bread has been known to evaporate into thin air.

INGREDIENTS

• 6 ripe bananas (organic taste best)
• 1 cup raw or brown sugar (refined is okay too)
• 1 tsp pure vanilla extract
• 1/4 cup soy milk (Silk Plain or Silk Light are my top picks)
• 1 tsp apple cider vinegar
• 2 cups organic unbleached all-purpose flour (the best gluten-free alternative is spelt flour)
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup semi-sweet chocolate chips (always vegan and sometimes fair trade)
• canola oil for greasing the baking dish or loaf pan

METHOD

1. Preheat over to 350F. Grease baking dish or loaf pan.

2. In a large bowl mash bananas. (Mash less if you like to have bite-sized chunks of banana in the loaf, mash more if you want a smooth loaf.) Mix in sugar, vanilla extract, soy milk and apple cider vinegar.

3. In a medium bowl, combine flour, baking soda, baking powder and spices.

4. Stir dry mixture into wet mixture until blended. Add chocolate chips and mix until evenly distributed.

5. Bake for 50 to 60 minutes.

Back to today: The final task for today is to put together a care package for my mom so that she has plenty to keep her relaxing and recuperating during her recovery. Later I might take a walk along the waterfront. It’s starting to get cooler here at night. Fall is coming.