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Showing posts from August, 2014

Happy National Whiskey Sour Day... this is a holiday I can really get behind and celebrate the shit out of because whiskey is my adult beverage of choice. I like it neat, on the rocks, or mixed in a cocktail. Hell, I'm not even picky: cheap, expensive, rye, bourbon; I don't care, I love them all!

But guess what I don't love? If you guessed all the rest of the ingredients in a whiskey sour, you're right! Sour mix is filled with shit you don't need in your body; simple syrup is a waste of your money, and a maraschino cherry's key ingredient is bleach. So keep that shit out of your body.

Here I make homemade sour mix and simple syrup cause it is easier, it tastes better, and it is cheaper!

Here's my recipe: celebrate.

1 c raw cane sugar1 c water
4 lemons, juiced
4 limes, juiced
3/4 c whiskey
4 fresh cherries
Combine the water and sugar together over heat until the sugar dissolves. Toss it in the fridge/freezer and get it cooled all the way down. That's simple syrup.Mix together the w…

Mchicha: Nigerian Greens

The idea of the Saturday Market is such a nice one. A leisurely stroll down the streets of your fair city's downtown area; smiling faces; free samplings of local goods; community. But the reality is somewhere closer to overcrowded streets, filled with people who are also in the midst of an anxiety attack; and so many over priced vendors. I gave up on the Saturday Market dream a long time ago.

I routinely visit the Saturday market annually just to see if she's changed. She hasn't but one thing has. I noticed a lot more booths with fresh veggies that were priced reasonably. I mean the fruit is still out-of-this-world expensive but hey that bunch of greens over there look delicious and affordable. So for the first time probably ever, I gave the market "bank" a $20 bill and in return I received 20 tokens that I could exchange for goods. After all these years thinking a consumer couldn't go to the market and spend less than $50, I wanted to see just how far $20 wo…

Roasted Beet and Cucumber Salad with Creamy Horseradish Chive Dressing

Hey VegHeads! These are some crazy awesome flavors and with the heat right now in this desert, it's such a refreshing treat for your body; relatively quick too, if you plan accordingly.

If you're like me you probably don't want to come home from a long day at work and then spend an hour roasting beets (or any veggie for that matter) before you can eat. That's why you roast them on the weekend while you're watching a movie, playing magic, or writing a blog post.

When your beets are tender and done cooking, peel them and store them in the fridge. If you like to juice your beets raw, don't stress. Just don't cook them all, ok? Leave some for your morning energy boosting beverage of choice.

1 c raw cashews, soaked
3/4 c water, as needed
2 tsp lemon juice
1 tsp apple cider vinegar
1 tbsp horseradish
salt, to taste
chives, minced

2 large beets, roasted, peeled, and sliced
1 large cucumber, sliced

Blend all the ingredients from cashews to salt together to make a smooth cr…

Creamy Ginger Carrot Dressing

2 in fresh ginger, peeled and roughly chopped
1/2 small carrot, roughly chopped
2 small garlic cloves, peeled and roughly chopped
2 tbsp vegenaise
1 1/2 tbsp apple cider vinegar
1 tbsp tamari (or soy sauce)
1/2 tbsp agave
1/4 c olive oil
Combine all ingredients in your blender and blend that shit up.