Dear mom,

 
You instructed me to enjoy it all… and I can assure you that it happened during my final days in DC. I enjoyed every last bit and bite.
My intentions of zero waste and minimal $s sent me on a dizzying pantry-emptying bender during my last weeks in DC. I pressured myself to use all the ingredients I had on hand creatively. Combing through my freezer, I found crumpled baggies of oats and quinoa and almond meal and chia and flax seeds and coconut shreds and figs (note that my kitchen staples aren’t the typical ones) tucked away in corners and beneath ice trays. I dumped heaps of these ingredients into puddings and cookies and cakes, mixing and crazed like a mad scientist. I spent more time with my food processor than my computer. My experiments were mostly successful…  Even though the yeast rolls came out hard as rocks and the cakes tasted like too much buckwheat, I did enjoy it all.

 

Unfortunately the clean-out energy didn’t make it up the stairs into my bedroom. But you did! You swooped into DC and packed up my whole room in just 6 hours. Maybe my kitchen clean-up was just procrastination of the real thing. I know you think I have a lot of junk.. but if it was really a lot, we wouldn’t have been able to fit it all in one car. But we did it and I’m out of my house and out of DC. What?

 
And tomorrow I go to INDIA. Why am I so calm? It’s not a familiar feeling. I’ve never ever EVER felt content before a big change. It’s not in my nature to feel at peace with my decisions before I take action. I’m never at ease during my last night somewhere. But I’m sitting on the couch updating our blog like it ain’t no thing. Am I in denial of the situation? Is it going to be a disaster? Or am I just bored of stress?

 
This year I understood that the world is big and I am small. My life is nothing… in a good way. My world revolves around me, but the world does not (obvi a menial realization, but we only children process these things differently…). I’m nothing and it’s a load off. No one cares.

After tomorrow, I’ll have no food processor or kitchen. No climate control. No down comforter. I know things won’t be easy, but it’s part of the package. And I hope to enjoy it all!

So please enjoy these recipes inspired by the last few crumbs of my DC kitchen. See you in a few months!

Love ya, see ya later,

Shaina

Raw chocolate pudding

Making “puddings” from leftover pantry staples became an obsession as I was getting ready to leave DC. I created endless variations on this healthy treat and each came out differently. Below lists my most successful combination of ingredients, but I encourage experiments. Always.

• 2 c raw oats
• 3 c hot water
• 1/3 c flax meal
• 1/3 c raw almonds
• 1/3 c pumpkin seeds
• 1/2 c raw cashews
• 1/3 c coconut shreds
• 4 pitted dates
• 1 tbs vanilla extract
• 1 tbs cinnamon
• 4 tbs unsweetened cocoa powder (or 6 for extra deep choco flavor)
• 2 tbs chia seeds

Pour hot water over oats in food processor and let stand for at least five minutes. In separate vessel, mix tbs chia seeds with 1/2 cup of water and let sit (chia seeds will absorb water and form a gelatinous ring around them – chia seeds help our bodies absorb water and are an excellent source of fiber). Add all ingredients except for chia seeds to food processor and blend on high speed until smooth (for vanilla pudding, leave out cocoa powder). Add water to loosen mixture. Once all ingredients are blended into a smooth liquid, stir in chia seeds.

Let set in the fridge – it will thicken overnight. Top with a dollop of yogurt for a healthy breakfast. It’s RAW and on the cleanse! Wow.

Add peanut butter, cardamom or whatever for additional flavor.
Leftover Veggie Crunch

• 1 1/2 c greek or plain yogurt
• 3 large eggs2  cups leftover/pre-cooked brown rice, room temp
• 1 dash nutmeg
• generous tsp of black pepper
• sea salt to taste
• 2 c  spinach, finely chopped
• 2/3 c leftover cooked rice
• 2 c kale, de-stemmed and finely chopped
• 1 c carrots, chopped
• 1/3 c butternut squash, diced
• 1/2 medium onion, diced
• 3 cloves garlic, chopped
• 1 heaping tbs pesto or chopped basil
• 1/4 c almond meal or sliced almonds

Whisk eggs, yogurt, nutmeg and salt/pepper until frothy. Chop spinach and kale into fine threads, and dice carrots, squash and onion (or whatever veggies you have on hand) into chunks. Chop garlic. Stir veggies, garlic, rice and basil (or other fresh herbs – dill, basil, sage, parsley, whatever) slowly into wet mixture and pour into greased casserole dish.  Top with almond meal or sliced almonds and bake for 20 minutes on 350 degrees. Edges should be crisp and and brown.
Quinoa cookies

• 3/4 cup whole wheat flour
• 1 tablespoon sea salt
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ginger powder, cinnamon, clove powder and/or nutmeg
• 1/2 cup coconut oil
• 1/4 cup brown sugar
• 1/2 cup agave nectar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup cooked quinoa (I use tri-colored quinoa because it’s pretty)
• 1 cup rolled thick oats
• 1/2 cup raisins
• 1/2 cup walnuts, crushed into small pieces

Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Mix flour, salt, baking powder, baking soda and desired spices in bowl and set aside. With a fork, whisk or electric mixer, beat oil, sugar, agave, eggs and vanilla for about 3 minutes. Add flour mixture and blend well. Stir in oats, quinoa, raisins and nuts. Spoon onto baking sheet in 2-inch balls about 1 inch apart. Bake for 15-20 minutes until brown on the edges.