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From the category archives:


Strawberry Salsa

by Emma on April 23, 2012

in Snacks,Vegan

I know what you’re thinking, but hear me out. Tomatoes are a fruit. Strawberries are a fruit. Tomatoes are red. Strawberries are red. They both grow on vines… wait a second, is that even true? All I’m really saying is, that although strawberry salsa might sound a little weird, it’s not. I just thought it sounded good and I had bought a whole bunch of strawberries and was in the mood for something savory. So I made salsa. Last year I made this mango salsa that was delicious. Divine. Awesome. And I’m not afraid of fruit salsa anymore! (And neither should you.)

Strawberry Salsa, makes about 3 cups.

Needed: 2 cups finely chopped strawberries, 1/3 cup finely chopped white or yellow onion, 1/4 cup finely chopped cilantro, 1 teaspoon fine grain sea salt, Juice from 1 lime, a pinch of garlic salt and pepper. (You could add a finely chopped jalapeño or other pepper to this if you are feeling spicy.)

I go back and forth on using my food processor to make salsa or chopping everything by hand. Either way you go try to get that perfect consistency where everything is very finely chopped but it’s not a big mush. Sometimes I leave my salsa’s more rustic…. I guess I’m just saying, chop it up however you like. Squeeze in the juice, add the seasonings and stir. I think this gets better if you let it all sit together for 20-30 minutes before serving.

I like just eating this with chips, but it would also be great on top of shrimp tacos or over baked fish. It’s strawberry season guys, get into it! xo. Emma


If you follow me on instagram you probably already saw that last week I took on a mini green smoothie challenge. Up until a week ago today I had never tried  a smoothie made with greens so it was a lot of fun to try something new. Above was one of my favorite smoothies from the week-it involves pineapple and spinach. You can see all my smoothie creations along with recipes over at A Beautiful Mess today.

If you decide to join in with us and take the Green Smoothie Challenge please let me know about your favorite smoothie creations-as I really enjoyed the week and will probably keep making green smoothies from time to time. Or if you already have a favorite recipe let me know-I’d love to try it out.

xo. Emma


Amaranth Flatbread

by Emma on April 4, 2012

in Bread,Snacks,Vegan

This is, without question, the best flat bread I have ever eaten. It’s so simple but the addition of amaranth flour and a few seasonings splashed on before cooking just makes this bread ah-maz-ing. I ate some plain. I ate some with humus. I plan to use some to make into a pizza…. my life is awesome this week.

I am continuing my plunge into cooking with different flours-the adventure continues. I learned this week that amaranth flour is gluten-free, has a lovely nutty taste and is pretty darn healthy. It can be substituted for about 25% of the flour in most recipes (says the internet… so we’ll see).  And guess what, if you add yeast to it, it will rise.

If you build it they will come.

That movie was so weird. I mean, I like it… but can you imagine pitching that idea to someone? “Ok, so it’s a movie about a guy who builds a baseball field in his backyard. Like a really good baseball field. And then these ghost baseball players come and play there. It’s a film about faith, baseball and ghosts.”

Seriously, what a weird idea. Kevin Costner, what a handsome guy.

I digress….

Amaranth Flatbread, makes around 8 10-inch pieces, recipe adapted from Good to the Grain.*

Needed: 1 1/2 cups warm water, 2 1/4 teaspoons active dry yeast, 1 tablespoon honey or sugar, 1/2 cup amaranth flour, 3 cups all-purpose flour, 1 tablespoon salt, olive oil for brushing the tops of the breads and a seasoning mix to sprinkle on (I used a pinch of: cumin, chili powder, oregano, salt and caraway seeds).

In a bowl combine the water, yeast and honey (or sugar) let that mingle and bubble for 5 minutes. Combine the flours and salt, pour in the water mixture and knead for 5 minutes on a floured surface. Form the dough into a ball, lay in an oiled bowl and cover with plastic wrap. Let this rise for 1 1/2 to 2 hours. My kitchen was quite hot the day I made this so my rise time was around 1 1/2 hours.

Punch the dough down (get violent with it. if you want. then apologize) form in a ball again, put it back in the bowl, cover and let it rise for another hour to 1 1/2 hours. Again, I only let it rise for an hour as my kitchen was quite warm.

Divide dough into 8 pieces. Use your hands to roll them out flat, as if you were stretching out pizza dough. Brush a little oil on each side, season with your spice mix and cook in a medium hot cast iron skillet for 6-8 minutes, flipping once in the middle.

These are best served right after you cook them, but if you warm them up in the microwave the day after they are not too shabby either. :) xo. Emma

*I’ve been sharing a number of recipes from Good to the Grain, as I’ve found it to be an excellent place to start when baking with new-to-me flours. I usually slightly adapt recipes, based on what I have on hand. But I highly recommend this cook book for anyone curious about baking with different grains. Kim Boyce you amaze me.


Quinoa Cookies

by Emma on March 28, 2012

in Dessert,Snacks

I got a bunch of new flours over the weekend and I could not be more excited to try them all out! These cookies were made with quinoa flour. I am going to try to research each flour as I use them. But you never know about research done over the internet. I tend to trust product reviews and not medical advice. I’m not sure where flour info falls on that scale….

Dear internet….

Here’s some interesting stuff I learned about quinoa flour: it’s super nutritious as it contains all 12 amino-acids and quite a bit of protein. That’s pretty cool. One sort of weird fact is that you can’t use quinoa flour to make yeasted breads, as it won’t rise or knead properly to produce that kind of bread.

But hey man, we all have our limits. Quinoa flour can make some pretty awesome cookies! I added dark chocolate to these but nuts or even a little pumpkin would be an ever better addition as these are quite spicy. I will definitely be making these again in the fall.

Quinoa Cookies, slightly adapted from Good to the Grain, makes around 2 dozen

Needed: 2 1/2 cups all-purpose flour, 1/2 cup quinoa flour, 2 teaspoons salt, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon nutmeg, 1 1/2 cups oats, 1 cup quinoa (plus more for the garnish on top), 1 cup butter, 1/2 cup brown sugar, 1 1/2 cup sugar, 2 tablespoons molasses, 2 eggs, 1 teaspoon vanilla extract and (optional) 1/2 cup dark chocolate chips or nuts.

In a bowl combine the flours, salt, baking powder, baking soda and nutmeg; set aside. In a mixer cream together the butter and sugars. Add the eggs in one at a time, mixing well in between each. Stir in the molasses and extract. Now pour in the flour mixture and stir until just combined. Add the oats, 1 cup of quinoa and chocolate chips and stir until crumbly and mostly combined.

Use your hands to form small 3-4 tablespoon size balls of the batter. Dip the top of the ball in quinoa flakes and place on a prepared baking sheet (I used one baking sheet covered in parchment and one covered with my Silpat). Bake at 350 F for 16-18 minutes.

Enjoy! xo. Emma