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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in maple syrup (6)

    Wednesday
    Dec182013

    eggnog french toast | vegan 

    Let's be perfectly honest ....  this is probably one of the most indulgent recipes on this blog. It's the holidays, I think we can all afford to enjoy a little extra indulgence. 

    You see, I have a thing for french toast. When I was a kid, I was a very early riser, so when I would get bored in the morning I would make breakfast for everyone. We're not talking complicated breakfast like poached eggs, more like boxed pancakes, aunt jemima, french toast, that sort of breakfast.

    We had this awesome electric griddle that I would drag out from the closet, plug in, heat up, drop a mound of butter onto, and when it started to sizzle I knew it was ready. I remember that griddle so well, I loved that thing. It was a symbol of saturday mornings. 

     

    Though I am not dropping mounds of butter onto electric griddles these days, I still like to indulge with a piece of french toast every one in a while. 

    Through my years of making french toast on the weekends, I have learned a thing or two about how to make really good french toast. The bread. It's all about the bread. The type of bread, the way you treat the bread, the stale-ness of the bread. 

    Lot of different types of bread work, you can even use your favorite gluten-free kind if you like, but I think thata thick, hearty bread such as challah is definitely the best. And if you wait until it is a day or two old, it is even better. When it's too fresh, it tends to be too soft and does hold up to the liquid as well, causing soggy french toast. No one likes soggy french toast. 

    *A quick side note about the bread. If you want to make this truly vegan, then you need to find a vegan bread (made without eggs, butter, or milk). I have a great bakery by me that makes a beautiful seeded whole wheat challah that I love for this, but if you are feeling ambitious or you don't have good options, you can always make your own bread, or vegan challah

    If I am going to indulge in a french toast breakfast, I want it to be really really good french toast. But if that really really good french toast can be made with ingredients that are slightly healthier, but still taste the same or better, well that is the perfect french toast in my eyes.

    I was a little skeptical as to how a "vegan" or dairy free french toast would taste. Would it need the egg and the milk, or could it be just as tasty with sweet coconut milk, nutmeg, and cinnamon.

    I was so anxious to find out, I didn't even finish making my first batch, my fork dug straight into that first piece that came off the stove, and I was IN LOVE.  It was so crazy good, I ate another three pieces all by myself that morning. While I do not necessarily recommend you do the same, I do recommend that you make this on a weekend or holiday morning for your family or friends, so that you can share and you are not tempted to eat it all yourself. 

    Click to read more ...

    Thursday
    Nov212013

    brussels sprout latkes | maple mustard yogurt

    I just spent the past week in Paris, which is quite possibly my favorite city in the world. I definitely warmed up my appetite for Thanksgiving this week. 

    My favorite thing about Paris is of course the food. It is pretty hard to have a bad meal there. Although, a true Parisian might disagree, but my experience has always been that the food anywhere you go there is either good, great, or exceptional. I had tons of recommendations from friends and fellow bloggers, and although they led me to many wonderful places, I realized that there was so much good food to discover, you almost didn't need many recommendations. It is sometimes more fun to discover places by chance.

    Even though I always enjoy the food in Paris or any country I visit, I do not typically eat the way that I did the last week. Croissants for breakfast, french onion soup and french fries for lunch … and seeking out a pastry and espresso in-between each meal. You will not find kale on any menu in Paris, and part of me likes it that way. I enjoy being places very different from where I live, but now I am ready to get back to my (much healthier) routine .... well ..... after Thanksgiving, of course.  

    I am sure that potatoes and brussels sprouts will find their way to your table this Thanksgiving and probably a few more times before the end of the year. Originally, I was thinking of making some kind of hash recipe for a side dish that included both sprouts and potatoes, however, it's been a while since I've had a latke and when I brought out all of these ingredient to make a hash, the latke light bulb went off. 

     

    Maybe it was also my subconscience telling me to post this recipe this week. By complete chance, I also realized that it is Hanukkah this week, which I do not celebrate, but my friends who do might just be eating latkes. This dish is the perfect hybrid dish for the hybrid holiday this year.

    If you're not celebrating anything this week, you can also enjoy these for lunch or dinner maybe with some greens, or over a salad. Or, you can do what I did, and eat these for breakfast with a poached egg on top, since for me, anytime is a fine time for a brussel sprout latke. 

    Click to read more ...

    Tuesday
    Aug072012

    cherry chia seed parfait // raw

    Monday
    Mar052012

    coconut & almond crusted banana pancakes

    Tuesday
    Nov222011

    vegan apple pear pie with a maple walnut crunch