Disappearing Act

**update: I found the pictures! They were still on my camera! Whoops! I added them to the post like I originally had planned!**

So I must be losing it. I've searched through all the pictures in my computer and cannot find the picture I know I took of my delicious smoothie covered in Grape Nuts. Oh well - it might scare some people anyway being so green and all! It was downright delicious and I got the idea from Peas and Thank You. I just concocted my own mixture for the smoothie base (while breaking my blender in the process... come to think of it, I even took a picture of that poor blender in the trashcan... where DID my photos disappear to??)



I also added the Grape Nuts. This kept me full for hours! Oh do I love Grape Nuts. Best invention ever, in my opinion!



Speaking of great inventions, I discovered a new favorite soap! It smells so incredibly good that I was even stopped coming out of Starbucks one morning and asked what I was wearing! Oh yeah, it's that yummy! Feast your eyes on:

THE MAGIC SOAP!!



It was even on sale at K3 Natural Foods! Score!

Green Smoothie with Grape Nuts
3/4 - 1 cup frozen spinach, defrosted
1 granny smith apple, chopped
1/4 cup fresh blueberries
1 teaspoon ginger
1/2 cup skim milk
1/2 cup Grape Nuts cereal

In a blender or food processor, combine spinach, apple, blueberries, ginger and milk until smooth. Pour into a bowl and top with Grape Nuts.

Lavender Carrot Biscotti... sort of...

The Italians certainly have it right: cookies for breakfast!

I am absolutely head over heels for biscotti. Every year for Christmas, a really close family friend makes her famous Cappucino Biscotti for my dad and I. We usually take turns hiding the bag so we can have the last delicious morsel.

Well it's not really Christmas, but I'm in the mood for some crunchy Italian treats. With the temperatures rising, I wanted to bake something a bit lighter tasting than the rich flavors of cocoa and coffee. I opted for a mix of carrot with lavender and a hint of ginger.



Well, the result was a little more scone-like, but without the butter! Next time perhaps I'll try adding in an egg white or using only egg whites to keep it less moist. The flavor is still awfully delicious, though!

Lavender Carrot Biscotti
2 cups all purpose flour
1/4 cup millet flour
1/3 cup walnut pieces
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
Pinch of nutmeg
2 eggs
1 teaspoon almond extract
2 tablespoons very hot water
1/2 teaspoon lavender buds
2 medium carrots, roughly grated

Preheat oven to 325 degrees. Oil a cookie sheet liberally with canola oil and set aside. Place the lavender buds in the hot water and allow to soak for at least 10 minutes. In a large bowl, combine flours, walnuts, baking powder, salt, ginger and nutmeg. In mixer bowl using paddle attachment, add carrot, lavender mixture, extract and egg. Beat until well combined. Add flour and mix well. Switch to kneading hook and knead dough for about 2 minutes, or until the dough pulls away from sides of the bowl. Shape into a log on the cookie sheet. For smaller cookies, and probably crisper results, shape into 2 logs. Bake 40 minutes. Remove from oven and cool for 10 minutes. Slice on a slight diagonal and place flat on cookie sheet. Bake for 10 minutes or until desired crispness is achieved. Cool completely before storing.

Cherry Ginger Muffins

It's been a while since I've posted, I know. Things have been crazybusy! But I'm back with a unique breakfast muffin that I've been enjoying for several days. They're filling, delicious, and exotic! Plus I actually mixed this recipe by hand - unusual for me. I adapted the recipe a bit from one I had found using apricot preserves. All I had in the house was cherry jam (thanks to the discovery of an ethnic grocery store on one of my many road trips). I swapped ingredients and substituted some whole wheat flour for some of the all purpose flour and VOILA! Deliciousness!



Cherry Ginger Muffins
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 cup buttermilk (1 tablespoon apple cider vinegar plus enough milk to equal one cup)
3 tablespoons canola oil
1 egg
1/3 cup cherry jam (or your favorite flavor of jam or preserves)

Preheat oven to 400 degrees. Line muffin pan with paper liners.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and ginger. In another bowl combine buttermilk, oil, egg and jam. Stir wet ingredients into flour mixture until just moistened. Fill the muffin liners most of the way, leaving enough room for the muffins to bake into their "tops". Bake 15-20 minutes or until a toothpick inserted comes out nice and clean.

Mango Lassi

I was watching the Food Network yesterday and saw a guest on Bobby Flay's Grill It make a mango lassi. My mouth started watering.. then it hit me: I have a mango at home! And some yogurt! I don't have cardamom, but cinnamon will work.. done! So yesterday afternoon I whipped one up. It was pretty delish, let me tell you. There's no photo because the mug I put it in was camera shy. Next time I'll post a picture!

Mango Lassi
1/2 mango, cubed
5 tablespoons milk (more if you like it a bit thinner)
4 tablespoons plain yogurt
1/4 teaspoon cinnamon
1/4 teaspoon fresh ginger
Agave nectar to taste

Add all ingredients in blender and puree until smooth. Pour over ice and enjoy!