It’s been a bit of a cross to bear – I’ll admit it.  Giving up dairy over 2 years ago has come with it’s share of adjustments and foregoing the taste & texture of cheese has definitely been the greatest.  Don’t get me wrong, I regret nothing about my decision to rid my diet of all animal-based substances.  I think my pre-vegan life was unwittingly cruel and terribly unhealthy… ANYWAY, everything has now changed!

Until recently, vegan cheeses all pretty much sucked and the better-tasting soy cheeses weren’t actually vegan (read your ingredient labels).  Alas, that’s all behind us… Enter Daiya Dairy-free cheese! I’m not a religious woman, but Mon Dieu – if I was!  I don’t blindly follow much of anything, but I have to admit Quarry Girl* has never led me astray.  Her informative and craving-provoking blog led me to try Daiya in 2 different ways.

If you are in the LA area, run don’t walk to Chango in Echo Park.  They are doing Daiya grilled cheeses (I suggest foregoing the tomato slices, but that’s me) and vegan Philly Cheesesteak sandwiches (along with a warm “Chicken” pesto sandwich that’s a mind-blower as well).  I cannot tell you how truly divine these sandiwiches taste – most definitely set apart because the “cheese” melts, feels and tastes like CHEESE!

The other Daiya avenue I took was to order it directly from Pangea so I could make my own yummy food with this glorious cheese!  Unfotunately, Daiya has yet to hit many grocery stores… so ordering it online is the current jam.  And as it’s perishable, so expedited shipping with a cool-pak is highly recommended (it is a bit alarming that it’s sent in an actual non-recycled styrofoam container… so I will not be ordering it again until they straighten out that nonsense), making me yearn for the day it’s readily available.  I did, however, make sandwiches… quesadillas… you name it.  All delicious, all vegan, All CHEESY!!!

Daiya = Divine!  Skip the Three Nut cheese… not so great.

*OMG… I must sadly announce that one of my favorite thought-to-be-vegan (because the menu/sign/owners claimed it was vegan) dishes in LA – Greenleaves quesadilla – has just been uncovered by Quarry Girl and her gang of vegan investigators as CASEIN-LADEN (a milk derivative)!  This may not seem like a big deal to cheese/meat eaters, but imagine slipping pork to a Muslim, beef to a Hindu or peanuts to someone with allergies.  It’s just f*ing wrong!

It’s been a bit of a cross to bear – I’ll admit it.  Giving up dairy over 2 years ago has come with it’s share of adjustments and foregoing the taste & texture of cheese has definitely been the greatest.  Don’t get me wrong, I regret nothing about my decision to rid my diet of all animal-based substances.  I think my pre-vegan life was unwittingly cruel and terribly unhealthy… ANYWAY, everything has now changed!

Until recently, vegan cheeses all pretty much sucked and the better-tasting soy cheeses weren’t actually vegan (read your ingredient labels).  Alas, that’s all behind us… Enter Daiya Dairy-free cheese! I’m not a religious woman, but Mon Dieu – if I was!  I don’t blindly follow much of anything, but I have to admit Quarry Girl* has never led me astray.  Her informative and craving-provoking blog led me to try Daiya in 2 different ways.

If you are in the LA area, run don’t walk to Chango in Echo Park.  They are doing Daiya grilled cheeses (I suggest foregoing the tomato slices, but that’s me) and vegan Philly Cheesesteak sandwiches (along with a warm “Chicken” pesto sandwich that’s a mind-blower as well).  I cannot tell you how truly divine these sandiwiches taste – most definitely set apart because the “cheese” melts, feels and tastes like CHEESE!

The other Daiya avenue I took was to order it directly from Pangea so I could make my own yummy food with this glorious cheese!  Unfotunately, Daiya has yet to hit many grocery stores… so ordering it online is the current jam.  And as it’s perishable, so expedited shipping with a cool-pak is highly recommended (it is a bit alarming that it’s sent in an actual non-recycled styrofoam container… so I will not be ordering it again until they straighten out that nonsense), making me yearn for the day it’s readily available.  I did, however, make sandwiches… quesadillas… you name it.  All delicious, all vegan, All CHEESY!!!

Daiya = Divine!  Skip the Three Nut cheese… not so great.

*OMG… I must sadly announce that one of my favorite thought-to-be-vegan (because the menu/sign/owners claimed it was vegan) dishes in LA – Greenleaves quesadilla – has just been uncovered by Quarry Girl and her gang of vegan investigators as CASEIN-LADEN (a milk derivative)!  This may not seem like a big deal to cheese/meat eaters, but imagine slipping pork to a Muslim, beef to a Hindu or peanuts to someone with allergies.  It’s just f*ing wrong!

“What’s good for the Bitch is good for the Bastard.

 When I read Skinny Bitch (btw, it’s NY Times best-seller) 2 1/2 years ago…it changed my life.  After being a vegetarian for 23 years (and having never developed a taste for fried foods), I thought I was a pretty healthy gal.  Sure, I loved eggs and I LOVED cheese, but I had no idea:

A. how incredibly unhealthy dairy and eggs are for humans.
B. the unbelievably inhumane treatment that chickens, cows, goats, sheep (even sometimes the “free-range, organically-fed ones”) suffer at the hands of these industries. *This point is actually a lot more important to me than the health issue.

Anyway, I read the book in 1 day and it changed my life.  I’ve been happily vegan for over 2 years, I feel SO MUCH healthier, I’ve lost weight and I really enjoy food shopping and cooking in a way I never have before.

Back in the day when I did first read S.B.,  I tried to get my husband to read it.  He tried, but No dice.  I think maybe it was that the writing was a little lady-slanted AND he really had no interest is going vegan.  Here we go…

Rory Freedman, the brilliant, hilarious and meticulously-researching mind behind the entire “Bitch” empire has finally found her “Dude” voice with Skinny Bastard.

Time to get healthy, boys!

“What’s good for the Bitch is good for the Bastard.

 When I read Skinny Bitch (btw, it’s NY Times best-seller) 2 1/2 years ago…it changed my life.  After being a vegetarian for 23 years (and having never developed a taste for fried foods), I thought I was a pretty healthy gal.  Sure, I loved eggs and I LOVED cheese, but I had no idea:

A. how incredibly unhealthy dairy and eggs are for humans.
B. the unbelievably inhumane treatment that chickens, cows, goats, sheep (even sometimes the “free-range, organically-fed ones”) suffer at the hands of these industries. *This point is actually a lot more important to me than the health issue.

Anyway, I read the book in 1 day and it changed my life.  I’ve been happily vegan for over 2 years, I feel SO MUCH healthier, I’ve lost weight and I really enjoy food shopping and cooking in a way I never have before.

Back in the day when I did first read S.B.,  I tried to get my husband to read it.  He tried, but No dice.  I think maybe it was that the writing was a little lady-slanted AND he really had no interest is going vegan.  Here we go…

Rory Freedman, the brilliant, hilarious and meticulously-researching mind behind the entire “Bitch” empire has finally found her “Dude” voice with Skinny Bastard.

Time to get healthy, boys!

I cannot stress enough the difference in softness between regular (REALLY bad for the environment) cotton and organic cotton… there’s no contest.  Every time I witness a client, friend, whomever first feel how soft organic cotton is – the reaction is the same.  It’s a real OMG moment.  Anyway, cotton sheets are no exception.  The organic ones are SO soft and silky and I swear I sleep sounder now.  And though always soft & smooth… they are not always inexpensive!

Enter the 300 thread count organic sheets at Overstock.com.  They only come in 4 subtle colors – white, ivory, pale green and ice blue – but as I’m not a huge fan of bold, pattern-y bed linens… I’m good to go.  And now marked down from $160+ to under $40… C’mon!

2 of my dearest friends Leigh & Chandra – otherwise known as The Watson Twins -  just wrapped up a tour with the guys from Found Magazine and I was lucky enough to spend a couple of nights on the road with them.  It all started at the L.A. show last Wednesday (also attended by Seth Rogan, Fiona Apple, Mirand July…).   The performance opened me up to an approach to recycling I’d never before considered.  If you’re not familiar with Found, it’s what creator Davy Rothbart calls (I forget his exact wording, but you’ll get the gist) “a massive community art project”.  In a nutshell, the concept is to find, share and cherish love letters, interesting receipts (I swear… they actually have discussion-worthy receipts), hilarious hand-written contracts, etc… all that have been discarded or lost by their original owners and found  by people all over the world – and then sent in to & published by Found Magazine.  Out of context, these scraps of paper are almost always hilarious, sometimes touching and every once & awhile a bit nasty.

A recent find

 Well, the Rothbart Brothers are on the final leg of a break-neck, cross-country “Denim and Diamonds” tour and if you or anyone you know will be in one of the cities listed below… I strongly suggest you check out the show.  Davy (also of This American Life) reads and disects a well-edited selection of his favorite finds with a wonderfully comedic delivery, while his brother Peter sings sometimes laugh-out-loud, sometimes tear-provoking original songs inspired by the very pieces of paper that make up their magazine.

Peter (L) & Davy (R)

June 28, 2009
Denver, CO » Curious Theatre, 8 pm, 1080 Acoma St., 303-623-0524
[ Sponsored by The Onion and Decider; tickets are $8 ]

June 30, 2009
Salt Lake City, UT » Brewvies, 8 pm, 677 South 200 West, 801-355-5500
[ Tickets are $5 ]

July 01, 2009
Boise, ID » Visual Arts Collective, 8:30 pm, 3638 Osage St., 208-424-8297
[ Tickets are $5 ]

  If you can’t make one of their shows, pick up a Found Magazine or two… you’ll never look at a scrap of paper blowing down the street the same again!

A dear friend of mine has launched an exciting new venture – The Pharmacie.  It’s a roving, invite-only cocktail party that celebrates cocktail culture with music-drenched, spirit-themed evenings (ie. a bourbon only night or a vodka only evening… you get the idea) filled with fresh herbs from local farmer’s markets and fancy drink accoutrement like brandied cherries.  Read below to see what the LA Times has to say:

The Pharmacie, a series of roving, invite-only cocktail parties (more underground than even the Roger Room?), kicked off last Sunday evening. Each soiree focuses on a different spirit featured in a few cocktails. This time, after an aperitif of Carpano Antica sweet vermouth, a couple of bourbon tinctures were served – a New-Fashioned (bourbon, kumquat and cherry syrups, and bitters) and a Blackberry Julep (bourbon, blackberries and mint) – with one rye sour cocktail thrown into the mix. And that’s the one that slayed me. It’s called the Buster Brown, with rye whiskey, house-made sour mix, a few dashes of bitters and one (or two) of those Luxardo cherries slightly candied with Marasca syrup (which will cost you about $16 a jar – worth it as long as you don’t eat the whole jar at once).

The Pharmacie was willing to part with the recipe. Please see the jump.

– Betty Hallock

Photo: Pornchai Mittongtare / For The Times

Buster Brown

Note: From the Pharmacie. To make simple syrup, combine equal amounts of sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Rittenhouse rye and Fee Bros. whiskey barrel-aged bitters are available at fine liquor stores. Luxardo cherries are available at Silverlake Wine and Bar Keeper in Silver Lake.

Sour mix

5 ounces fresh lemon juice
1 ounce fresh lime juice
6 ounces simple syrup (use less if you like it a little more tangy)

In a small container, combine the lemon juice, lime juice and simple syrup. If not using right away, it can be stored in the refrigerator for up to a few days (with the sugar, it is more stable than pure juice). Makes enough for four cocktails.

Cocktail assembly (one cocktail)

2 ounces Rittenhouse rye
3 ounces sour mixture
4 dashes Fee Bros. whiskey barrel-aged bitters
2 Luxardo brandied cherries

Pour the rye and sour mixture over ice in a cocktail shaker. Give it a few vigorous shakes, then pour (with ice) into an old-fashioned glass. Add 4 dashes of bitters and stir. Garnish with brandied cherries.

A dear friend of mine has launched an exciting new venture – The Pharmacie.  It’s a roving, invite-only cocktail party that celebrates cocktail culture with music-drenched, spirit-themed evenings (ie. a bourbon only night or a vodka only evening… you get the idea) filled with fresh herbs from local farmer’s markets and fancy drink accoutrement like brandied cherries.  Read below to see what the LA Times has to say:

The Pharmacie, a series of roving, invite-only cocktail parties (more underground than even the Roger Room?), kicked off last Sunday evening. Each soiree focuses on a different spirit featured in a few cocktails. This time, after an aperitif of Carpano Antica sweet vermouth, a couple of bourbon tinctures were served – a New-Fashioned (bourbon, kumquat and cherry syrups, and bitters) and a Blackberry Julep (bourbon, blackberries and mint) – with one rye sour cocktail thrown into the mix. And that’s the one that slayed me. It’s called the Buster Brown, with rye whiskey, house-made sour mix, a few dashes of bitters and one (or two) of those Luxardo cherries slightly candied with Marasca syrup (which will cost you about $16 a jar – worth it as long as you don’t eat the whole jar at once).

The Pharmacie was willing to part with the recipe. Please see the jump.

– Betty Hallock

Photo: Pornchai Mittongtare / For The Times

Buster Brown

Note: From the Pharmacie. To make simple syrup, combine equal amounts of sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Rittenhouse rye and Fee Bros. whiskey barrel-aged bitters are available at fine liquor stores. Luxardo cherries are available at Silverlake Wine and Bar Keeper in Silver Lake.

Sour mix

5 ounces fresh lemon juice
1 ounce fresh lime juice
6 ounces simple syrup (use less if you like it a little more tangy)

In a small container, combine the lemon juice, lime juice and simple syrup. If not using right away, it can be stored in the refrigerator for up to a few days (with the sugar, it is more stable than pure juice). Makes enough for four cocktails.

Cocktail assembly (one cocktail)

2 ounces Rittenhouse rye
3 ounces sour mixture
4 dashes Fee Bros. whiskey barrel-aged bitters
2 Luxardo brandied cherries

Pour the rye and sour mixture over ice in a cocktail shaker. Give it a few vigorous shakes, then pour (with ice) into an old-fashioned glass. Add 4 dashes of bitters and stir. Garnish with brandied cherries.

Ok… if you haven’t noticed, I pretty much follow the recipes of the Fat Free Vegan Kitchen devoutly.  She’s got a real knack for tasty, fast and healthy dishes that use seasonal ingredients – and this one’s no exception.  The no-mayo dressing is completely brilliant!

 24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed *I used basil from my very own garden!
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6

Ok… if you haven’t noticed, I pretty much follow the recipes of the Fat Free Vegan Kitchen devoutly.  She’s got a real knack for tasty, fast and healthy dishes that use seasonal ingredients – and this one’s no exception.  The no-mayo dressing is completely brilliant!

 24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed *I used basil from my very own garden!
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6

One of my favorite side projects is writing a weekly article on “green” home design for The Green Girls.  In fact, I’ve been named one of their “gurus”.  Totally flattering, right?  Well, on Saturday June 27th the 1 year anniversary party for this stellar blog goes down at the only LA “green” night club, Ecco Ultra Lounge… and you’re welcome to join us! Here’s the scoop:

Who: TheGreenGirls.com was launched June 28th 2008 by founder Apple Levy.  Inspired by the concept of bringing together people of all shades of green who are making a difference.

Live DJ Performance by celebrity DJ: Rob Patterson from KORN

What: TheGreenGirls.com has experienced tremendous growth in the last year & the 1st year mark is cause for big, green celebration.  Join TheGreenGirls.com as they celebrate their first year anniversary.

When: Saturday, June 27th 2009 9:30 p.m. – 1:30 a.m.

That’s right… that’s me lower, center.  Hi!

Where:
Ecco Ultra Lounge
1640 N Cahuenga Blvd
Los Angeles, CA 90028
(323) 464-2065

How: ONLINE RSVP ONLY (Drink Tickets will NOT be available at the venue)

** Must be 21 & over

TheGreenGirls.com loves to party for a good cause & the 1st year bash is no exception!  A portion of the event’s proceeds will benefit the Leukemia & Lymphoma Society, a cause that Apple Levy is personally involved with.

 
Invite list includes the Green Girl Editors (Gurus), Green business professionals, network of greenies, celebrities, PR firms, TGG audience, readers & individuals interested in helping our environment.

This is a night to party and have fun. You must dress to impress!

Organic Filip Vodka, Reed’s Non alcoholic drinks & POM Wonderful 100% Juice are provided to The Green Girls guests! (Max 200 RSVP)

One of my favorite side projects is writing a weekly article on “green” home design for The Green Girls.  In fact, I’ve been named one of their “gurus”.  Totally flattering, right?  Well, on Saturday June 27th the 1 year anniversary party for this stellar blog goes down at the only LA “green” night club, Ecco Ultra Lounge… and you’re welcome to join us! Here’s the scoop:

Who: TheGreenGirls.com was launched June 28th 2008 by founder Apple Levy.  Inspired by the concept of bringing together people of all shades of green who are making a difference.

Live DJ Performance by celebrity DJ: Rob Patterson from KORN

What: TheGreenGirls.com has experienced tremendous growth in the last year & the 1st year mark is cause for big, green celebration.  Join TheGreenGirls.com as they celebrate their first year anniversary.

When: Saturday, June 27th 2009 9:30 p.m. – 1:30 a.m.

That’s right… that’s me lower, center.  Hi!

Where:
Ecco Ultra Lounge
1640 N Cahuenga Blvd
Los Angeles, CA 90028
(323) 464-2065

How: ONLINE RSVP ONLY (Drink Tickets will NOT be available at the venue)

** Must be 21 & over

TheGreenGirls.com loves to party for a good cause & the 1st year bash is no exception!  A portion of the event’s proceeds will benefit the Leukemia & Lymphoma Society, a cause that Apple Levy is personally involved with.

 
Invite list includes the Green Girl Editors (Gurus), Green business professionals, network of greenies, celebrities, PR firms, TGG audience, readers & individuals interested in helping our environment.

This is a night to party and have fun. You must dress to impress!

Organic Filip Vodka, Reed’s Non alcoholic drinks & POM Wonderful 100% Juice are provided to The Green Girls guests! (Max 200 RSVP)

This is kind of a combo Bargain Buy & GwG Pick.  The jute totes by June Fifteen are some the least expensive pieces at Green with Glamour ($17!), so it’s a total bargain!  And I have to say… I use mine EVERY DAY for groceries, thrift shopping, my computer – you name it!  It’s stylish and super sturdy.  I can’t say enough good.  I kinda thought the rattan handles were going to be a pain, but not at all!

The Palette tote (my personal choice)

The Nightengale tote (super-cute!)

This is kind of a combo Bargain Buy & GwG Pick.  The jute totes by June Fifteen are some the least expensive pieces at Green with Glamour ($17!), so it’s a total bargain!  And I have to say… I use mine EVERY DAY for groceries, thrift shopping, my computer – you name it!  It’s stylish and super sturdy.  I can’t say enough good.  I kinda thought the rattan handles were going to be a pain, but not at all!

The Palette tote (my personal choice)

The Nightengale tote (super-cute!)

Get used to me writing about my new house, my new neighborhood and Green with Glamour’s new showroom/office (also in my new neighborhood).  I’m in love with all 3!  1st the house… I’m not quite ready to post photos of the crazy 1923 “mountain getaway” cabin itself.  I still have a couple of window treatments to finish, vintage wall sconces to find, etc.  However, for the 1st time since I’ve lived in LA… I have a garden.  And I’m obsessed!

I’ve lived in places during my 10 years in LA, but it was called “I’m in my 20s and could care less about gardening.” And I don’t exactly have a “green thumb”, but I’m trying like hell to make this work!  Thus far, it’s been SO simple… I got some organic top soil, and organic basil, tomato and pepper plants.  I excavated the soil as directed, dug my little wholes in a full sun area (because that’s what the card on the plants said to do), popped the plants in and I’ve been watching them flourish ever since!  Just this week, I added bamboo stakes because the plants were starting to bend with the weight of THE ACTUAL FRUIT, VEGETABLE & HERB growing… So exciting!

My starter garden being visited by Sixx, my neighbor’s 6-toed cat.

Anaheim Pepper                       Tomatoes                                 Basil

 Even if you don’t want updates… You’re gonna get them because this is SO relaxing, fun and fruitful!

Ok… here’s a little taste of home.  My view and my cat, Little Man, (not really) relaxing on the patio.

Get used to me writing about my new house, my new neighborhood and Green with Glamour’s new showroom/office (also in my new neighborhood).  I’m in love with all 3!  1st the house… I’m not quite ready to post photos of the crazy 1923 “mountain getaway” cabin itself.  I still have a couple of window treatments to finish, vintage wall sconces to find, etc.  However, for the 1st time since I’ve lived in LA… I have a garden.  And I’m obsessed!

I’ve lived in places during my 10 years in LA, but it was called “I’m in my 20s and could care less about gardening.” And I don’t exactly have a “green thumb”, but I’m trying like hell to make this work!  Thus far, it’s been SO simple… I got some organic top soil, and organic basil, tomato and pepper plants.  I excavated the soil as directed, dug my little wholes in a full sun area (because that’s what the card on the plants said to do), popped the plants in and I’ve been watching them flourish ever since!  Just this week, I added bamboo stakes because the plants were starting to bend with the weight of THE ACTUAL FRUIT, VEGETABLE & HERB growing… So exciting!

My starter garden being visited by Sixx, my neighbor’s 6-toed cat.

Anaheim Pepper                       Tomatoes                                 Basil

 Even if you don’t want updates… You’re gonna get them because this is SO relaxing, fun and fruitful!

Ok… here’s a little taste of home.  My view and my cat, Little Man, (not really) relaxing on the patio.

We’ve felt Lucky’s love before but now…It’s official!  Green with Glamour has just been named as one of their Sites We Love.   It’s a bit blurry (sorry about that), but you’ll get the idea!

Green With Glamour

Headquartered in Chicago (incorrect… we’re based in LA, but the Lucky editors are making the correction), this lifestyle site has an elegant roundup of clothes by EcoSkin and Popomomo, as well as one of the most beautiful selections of furniture and housewares we’ve seen.

How cool is that?  A bit inaccurate, but we’ll take it.  We love Lucky… and we love that they love us!

What can I say… Summer is almost here and Margarita is my mood!  I typically don’t care for “Margarita” glasses, with their cactus stems or blue rims (gag.), but check out these lovelies from Target.  Clean, modern lines, crafted from recycled glass and at $20 for a set of 4… they’re a steal!

Salt my rim, fella?

I am pleased as punch to let y’all know that Green with Glamour is joining forces with other LA-based stylemakers to do the SLJCC sample sale this Saturday!!!  If you have a whole lot of style (or even if not…) and want SOME SERIOUS DEALS, come check us out!

OR IF YOU LIKE THIS ONE BETTER…

Another recipe poached directly from the Fat Free Vegan Kitchen… that woman really knows her stuff!  I had some over ripe bananas and couldn’t bear to discard them, so FFVK to the rescue.  Fast, easy, and ingredients that you probably have on hand:

I can’t not use FFVK’s photos… she’s a food photographer for the love of Pete!

 Blueberry-Banana Bread

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil.

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

Servings: 12