Dear mom,

I’m back out on a lam and it’s time to start writing again.

This is the longest I’ve neglected our blog since we started writing over 4 (FOUR!!) years ago. Living at home made this back-and-forth seem pointless.

What can I say that you don’t already know? I had high expectations of a very chill summer. Relaxing at the beach, sleeping in my big comfy bed, a spa trip to Santa Fe, not once having to fold my own laundry. By now, though, I should know that I don’t do chill very well.

I filled my time with a bunch of light projects that ended up being not light at all. Two of them shook me to my core. I spent a lot of the summer agonizing over the relationship between my personal values and professional purpose. Is it good or bad that the two are so intertwined? I think it makes things more painful when I fail, which happens a lot.

I developed a new coping mechanism last semester. It saved me from my master’s project nearly pushing me over the edge. It’s embarrassing. I came home from school angry and crushed nuts in my Vitamix. It felt really good and I couldn’t stop… What a powerful machine! Pureeing shit and putting it in jars turned into a hobby. I call it #foodinjars. Last week I surpassed the very important goal of 1k Instagram followers. Now it’s time for me to get a life.

Last week I made a pit stop at Larry and Ruth’s in NJ on my way to Israel. I found one of my paintings hanging in the garage. I was very flattered and am still laughing about it.

I made it when I was living in DC four years ago around the same time we started this blog. I remember feeling really unsure about my life purpose. I wrote this note to go with the painting: filling jars and emptying jars and filling jars and emptying jars. It is fine, it is better.

I’m still here, filling and emptying jars. It’s fucking soothing #sorrynotsorry. (But maybe I really do need to #getalife.)

I’m back in Jerusalem now, tryna expand my life and making jars.

 

xo,

Shaina

ps.  I’m not directionless. I just move a lot.

 

I finally put together some full instrux for #foodinjars. Because I’ve neglected the blog for so long, I’m giving you a bunch of recipes. Also all of the jars are vegan, gluten free and refined sugar free. Most are grain-free, paleo and raw! I’m not exactly chill about this hobby.

Raw coconut chia jar with berry cashew cream:

coconut milk chia seeds pudding:

• 2 cups coconut milk (homemade or natural)
• ½ cup Chia Seeds
• ½ teaspoon vanilla extract

Combine chia, coconut milk and vanilla. Stir well and set in refrigerator for at least 3 hours or overnight.

blueberry cream:

• 1 cup cashews, soaked overnight in water
• 2 cups frozen blueberries
• 5 – 7 dates
• vanilla extract
• 1/4 cup unsweetened coconut shreds
• 1/2 cup almond(or other nut) milk
• dash of sea salt

Remove cashews from soaking water and rinse thoroughly. Place all ingredients in food processor and pulse for about 1 minute. Then, puree on highest speed possible for several minutes until thick cream is formed.

blackberry cream:

• 1 cup cashews soaked overnight in water
• 2 cups frozen blackberries
• 5 – 7 dates
• vanilla extract
• 1/4 cup unsweetened coconut shreds
• 1/2 cup almond(or other nut) milk
• dash of sea salt

Remove cashews from soaking water and rinse thoroughly. Place all ingredients in food processor and pulse for about 1 minute. Then, puree on highest speed possible for several minutes until thick cream is formed.

Dollop chia pudding and berry creams into layers in a jar. Seal and refrigerate. Garnish with fresh berries and coconut shreds. Will say fresh for 2 – 4 days.

 

Raw cardamom Walnut Apricot Jar

• 1 cup raw walnuts, soaked overnight in water
• 1 cup raw almonds, soaked overnight in water
• 1 cup dried apricots
• 1/2 cup almond (or other nut) milk
• 2 pods cardamom, shelled
• generous dash of vanilla extract
• generous dash of cinnamon
• generous dash of orange blossom water

garnish: crushed walnuts and fresh apricots

Remove walnuts and almonds from soaking water and rinse thoroughly. Place all ingredients in food processor and pulse for about 1 minute. Then, puree on highest speed possible for several minutes until thick cream is formed. Layer with chia pudding or yogurt and garnish with fresh apricots and walnuts.

PBJ jar:

pb layer:

 

• 1 frozen banana
• 2 tbs natural (unsweetened) peanut butter
• 1/2 cup almond(or other nut) milk
• generous dash of sea salt

raspberry layer:

• 2 cups frozen raspberries
• 1/2 cup almond milk
• 5 dates
• dash of sea salt

Puree all ingredients for each layer in food processor separately. Garnish with sliced banana. Refrigerate in jars. Lasts for 3 – 4 days.

Creamy Chocolate Hazelnut jar

chocolate layer:

• 3 tbs hazelnut butter (or 1/2 cup roasted hazelnuts)
• 7 – 10  dates
• 1 avocado
• 1/2 cup good cocoa powder
• 1/2 cup almond(or other nut) milk
• generous dash of sea salt

Puree all ingredients in food processor until creamy. Layer with hazelnut butter and yogurt. Refrigerate in jars. Lasts for 3 – 4 days.

Raw Mango jar

• 2 cups dried mango
• 2 cups raw cashews, soaked overnight
• 5 dates
• juice of 1 lemon
• vanilla bean
• 1/2 cup coconut (or other nut) milk
• generous dash of sea salt

Puree all ingredients in food processor until creamy. Layer with coconut cream or yogurt.

Raw Coffee and Chai jar with figs (specially developed for Mozzified)

Layer 1:

• 1 cup coconut milk
• 1 cup soaked pumpkin seeds
• 1 cup dried figs
• 2 cardomom pods, shelled
• heavy tbs cinnamon
• spritz of rose water
• vanilla bean

Layer 2:

• 1 cup soaked pumpkin seeds
• 2 frozen bananas
• 1 cup good coffee

Puree both layers separately and layer. Garnish with fresh fig.

Roasted Apple Pie Jar:

• 1 cup walnuts, soaked overnight in water
• 1 cup almonds soaked overnight in water
• 1 banana
• vanilla extract
• cinnamon

Remove walnuts and almonds from soaking water and rinse thoroughly. Place all ingredients in food processor and pulse for about 1 minute. Then, puree on highest speed possible for several minutes until thick cream is formed.

• 4 macintosh apples
• juice of 1 lemon
• dash of vanilla extract
• dash of nutmeg
• 3 heaping tbs fresh grated ginger
• generous dash of cardamom

Preheat oven to 375. Chop apples and toss with lemon juice and spices. Roast in oven for 20 minutes or until apples are browned on edges. Layer apples and nut paste with greek yogurt for extra protein.