My Hula-gan Hero

I need to know what this kid eats for breakfast.

Lightbulb! I just got an idea. Could we somehow harvest some of that rotational kinetic energy and make it usable?? We can charge batteries pedaling bicycles...

Just imagine all the hoop time that can be clocked during recess and break times around the world. And what an entirely positive, feel-good source of energy; good for the planet, our bodies and our playful child-hearts. This boy could really jump start hoop energy initiative.

Join me, let's make this happen!

The rotation of your hips with respect to time

Is a formulated verse to make games sublime.

Call in the physicists!

Kelly

Tarts Make You Smart

Sooo... I have a big exam on Monday in Calculus, thrilling, for which I had planned to study intensely for all day. I declined the offer to go have summer fun on the lake and situated myself in my favorite study spot with comfy pants, water and snacks; I was all set up.

(Un)fortunately, within the hour I found myself down in the kitchen, gettin' groovy to the tune of Jason Mraz and deciding whether or not to garnish the tart I had just made with strawberries.

I think I made the right decision.

The kitchen can be a great 'flow zone' for me. It is the space where I am most creative and attentive in the moment. I believe that everything tastes better when it was serendipitously pulled together without a recipe, especially when you can't quite remember the formula which created the magic in order to recreate it for future deliciousness. So if my recipe posts inspire anything, I hope it is to fearlessly transcend the recipe and follow your own taste buds. Start by taking a trusted recipe and change up the flavor combinations. Take this tart but use almonds in stead of pecans, swap out the peaches for lemon juice, soaked cashews, a banana and and top with strawberries. How can you go wrong? Delicious + delicious=....?

My second hope, however, is to inspire more experimentation with healthier vegan and raw food, which I know is foreign territory to many people, with or without experience in the kitchen. So for inspiration, here is basically how I made this tart.

"This Better Make Me Calc-Smart" Tart

(Raw, Vegan, and crazy-delish!)

Crust:

-2 cups pecans

-1 cup medjool dates (less if dates are super sticky, more if very dry)

-optional shredded coconut (I put in just under 1/4 cup)

-pinch of sea salt

Grind up in food processor or Vita-Mix until very well incorporated into a thick paste that holds together. I ground up the pecans first, before adding the dates, which helped to make it as smooth as possible. Press evenly into your tart receptacle with your fingers loving every minute of it.

Love-filled Filling:

-2 peeled peaches

-3 or four or less or more strawberries

-3 dates

-1/2 cup golden raisins

-1-4 tsp. nutmeg

4 sliced and peeled peaches, a few strawberries for topping

Puree everything but the pretty garnish fruit in whatever you just used to make the crust. Seriously, don't even bother washing it out. I hereby condone the simplification of your life. The goodness is all getting smushed together anyways. Pour filling over crust and artfully place sliced peaches and strawberries on top. Refrigerate for about an hour before devouring.

Did I mention already that this was delicious? I mean it was really, really good! Infinitely better than Calc, I promise. I am definitely going to play around with this recipe (now that I have one) and see where it takes me. How can I make this a year-round tart? I'm not always going to have an abundance of fresh South Carolina peaches from the G-parents. Hm, fall.. apple? pear? ooohh! with a creamy cashew paste and maple syrup? I'll work on it.

I hope you eat something today as good as this tart,

K

Routine Enthusiasm

Good Morning!!

Throwback...

I am always looking for ways to invigorate my morning routine, my good friend Pee Wee provides some great ideas.

Love that enthusiasm! LOVE THAT!

K

A Lesson For Walden Wednesday: How To Be Alone

A Poem by Tanya Davis

"But no one is in your head. And by the time you translate your thoughts an essence of them may be lost or perhaps it is just kept."

This resonated with me in a unique and personal way, playing off my experiences of solitude in both present tense, as I blog, and past tense, remembering how I once spent over 24 hours alone in the woods, mostly reading Walden and meditating on solitude.

I hope, whether you are alone or not, that this poem finds its way into meaning for you.

"Cause if you're happy in your head, and solitude is blessed, and alone is okay."

Love all, even loneliness,

Kelly

Party in my Tummy!

I just had the most rawsome lunch!!! Now I am BUI, intoxicated by the wholesome veggiliciousness. My plate may be empty, but the party is still going on in my tummy, so yummy! so yummy! Don't get the reference? See below...

That never ceases to amuse me.

Anyways, back to lunch. I whipped up a maki roll filled with shredded carrot, cucumber, avocado, sunflower seeds, fresh mint and raw vegan cashew cheese, the shining star of the meal. The trick to a perfect maki roll is to start with a lettuce leaf, and spread your filling (i.e. hummus, nut cheese etc.) on the leaf. This keeps the nori from getting gummy. Then sprinkle your seeds and spices directly on the stickiness of this layer. Veggies next, right down the 'spine,' you might call it, of the lettuce leaf. Roll the baby up lengthwise and place on the nori sheet, and roll it again, just like sushi. Yum. Yum.

This weekend I experimented with raw nut cheese on a whim, and I think I have discovered a new culinary passion. I did not expect it to be such a hit with my family either, but it seems nobody could resist it's decadent flavor and I'll be making more for tomorrow.

Here's the how to:

soak 1-2 cups of raw, unsalted cashews for at least two hours while you daydream about the delciousness to come. Wipe up your drool and then in a food processor or vita-mix blend up...

-drained cashews

-1 clove of garlic

-splash of lemon juice

-dried or fresh herbs (I used a basic Italian mix of dried oregano, basil, thyme, parsley)

-sea salt and black pepper

Blend until smooth, and enjoy!

I love a food like this because it essentially requires no recipe, everything is to taste, and as long as you're adventurous and creative in testing new flavor combinations you will never get tired of it. I'm already brainstorming about what kind of crazy nut cheese concoction to whiz up next, so stay tuned. Oh yum! I can't wait!

This picture requires an accompanying warning: Tastes way more interesting than it looks.

The other day, in a blissful childlike mood, I suddenly became famished while hula-hooping in the back yard. I have been trying to improve my vortex technique, but my grumbling stomach just wouldn't have it. Snack time! Oh no!...all we have is avocadoooos?!?! Now what?!

That's when this tangy snack came into creation, saving the day and refreshing my adoration for the mighty avocado. I halved a ripe avocado and filled the hole the pit left behind with lime juice, a dash of sea salt and the tiniest droplet of agave. Then I mashed it all up right in the shell and devoured it.Om nom nom.

And it even comes with a cute edible spoon! Jealous...?

Make your own, and if the perishableness of a half-eaten avocado makes you queasy, call up a friend for snack time, trust me they'll be grateful.

As you may notice, I have been getting jazzed about raw food lately. It's fun to concoct, and makes for a happy tummy and a happy environment, even if you can't always splurge for the organic produce. Leaving out pre-packed, preservative-laden, processed foods cuts down on factory emissions, excess plastic use, and toxins put into your body. Support local farmers rather than the corporate giants. I don't want to start a rant on what is already quite the smorgaspost, so just eat your veggies. If for no other reason, to collect their scraps and make compost in order to grow your own organic wheatgrass, like me.

Praise the sunshine,

Kelly

Out of Africa and Back

After returning from the Maine woods with my heart thumping to a folksy bluesgrass beat, my curious ears journeyed to the most unexpected place: Africa. Apparently the banjo, the shining of star of American boonie tunes, has African roots. Who knew?

The answer is American banjo master Bela Fleck. He recently was featured in the award-winning documentary 'Throw Down Your Heart.' The film follows Banjo Bela and his cool and crazy talented African friends as they jam and dance awkwardly. It's a pictorial presentation of soulful African folk music through the lens of a quirky american banjo-er. Check it out. At the very least, give the soundtrack a good listen, it is a sonic masterpiece!

Here's an excerpt:

Also recommended: Asa by Asa from Nigera, and Bassekou Kouyate & Ngoni Ba

Now if only I could find that finger piano I once had...