On Growing Up

Centered on the lawn between the maple that no one could climb regardless of effort expended and the honey suckle covered fence that gave every kid in the neighborhood devil splinters at least once, stood a short little apricot tree.

It had only one perfect branch so we took turns: two in the grass, one perched in the childish seat.

The latter designated the picker, dedicated to eyeing each fruit, squeezing it between index and thumb in search of the perfect ripeness, as breeze played through their grubby little hands under sun filtered through the greenest leaves.

Although these California gems set a standard hard to beat, apricots are to this day one of my standard treats, stuffed into cookies, smeared as jam onto peanut butter toast, or tossed into a salad like this.

Stone Salad

Inspired by last years version

Ingredients

• 1/2 c wheatberries
• 1/2 c edamame
• 1/4 c fresh mint, finely chopped
• 2 T oil
• 2 T vinegar
• Salt, as desired
• Pepper, as desired
• 2-3 c kale, washed and chopped
• 2 apricots, sliced
• 2 radish, slivered
• Almonds, chopped
• Feta, crumbled

Combine

1. Add the wheatberries to a small pot, cover with 1-2 inches of water and a pinch of salt, and bring to a boil over high heat.
2. After 15 minutes reduce the temperature to medium and cover the pot.  Cook for another 30 minutes until the wheatberries are translucent (adding more water if necessary) then add the edamame on top, cover, and cook for another 5 minutes until the edamame is steamed through.
3. Drain and excess water from the pot.
4. Toss the mint, oil, vinegar, salt, and pepper in large bowl.  Add the kale and gently toss until the leaves are well covered.
5. Gently toss in the wheatberry-edamame mixture, top with apricots, radish, almonds, and feta.
6. Enjoy!

Google It

There are so many things that warrant questions in our day to day lives.  Like coffee, the highlight of our mornings, the pick me up in our afternoons, and a very Googly substance.

Why do coffee shops that don't sell coffee beans exist?

Why do people care more about organic coffee than shade coffee?

Why is coffee cake called coffee cake if it doesn't actually have coffee in it?

How are sliced almonds made?

You might thing that the last question doesn't really relate to coffee.  But while drinking coffee with one hand and chopping almonds for this coffee cake with the other, my brain slowly turned on and noticed the rough, misshapen pieces jumping all over my cutting board so I had to wonder - how in the world are those perfectly unnatural nuts crafted?

My wonderment turned into a smile because, you're right, the shape of the almonds doesn't really matter in this case.

What's really important is that they are here, in this coffee cake.  A cake whose crafting is easily explained as it was made in the name of nutty, spicy, sweet, cocoa, caramel-y coffee goodness and is filled with actually coffee to make it make more sense.

So go ahead, grab a slice, no questions asked. 

Coffee Coffee Cake

Ingredients

• 1/2 c oats
• 1 c whole wheat flour
• 1/2 c white flour
• 2 t cocoa powder
• 3 t cinnamon
• 1 t nutmeg
• 1/2 t cardamom
• 1 T baking powder
• a pinch of salt
• 1/2 c brown sugar, or 1/3 c white sugar
• 1 large egg
• 1 c coffee* + 3 T coffee grounds
• 3 T coconut oil

For the topping:

• Roasted, unsalted almonds, chopped
• Unsweetened flakes of coconut
• Cocoa powder
• Cinnamon

Combine:

1. Preheat the oven to 375 degrees and line a 9x5 pan with parchment paper.
2. Dump the oats into the bowl of a food processor and blend on high speed for 15-30 seconds until finely ground.
3. Add in the flours, spices, baking powder, and salt, then blend again on medium speed for 20-30 seconds until the ingredients are well incorporated.
4. Add in the sugar and blend for 20-30 seconds until well incorporated, then add the egg, coffee, grounds, and oil.
5. Blend on low speed/dough setting for 30 seconds until everything is mixed together.
6. Pour the batter into the baking pan, sprinkle with almonds, coconut, cocoa powder, and cinnamon then bake for 30 minutes or until a toothpick comes out with a few crumbs on it but not dry.
7. Let cool for 15 minutes then enjoy!

*I made cold brewed coffee for this recipe mainly because I recently shattered my french press and have yet to replace it.  Feel free to use hot brewed coffee but make sure you let it cool before adding it to the recipe or else it may cook your egg.

Minted Persimmon and Almond Salad

Nothing like waking up on the Monday after a long weekend filled with burgers and s'mores to make you need a recovery salad.

This one in particular is one of my summer favorites.  Peppery arugula is complemented by salty feta and tangy balsamic.  Edamame serves as a light, nutty protein that won't put you to sleep.  Almonds lend a sweet crunch, while mint cools it all down.  If you've never had a persimmon, feel for one that is less firm than an apple but still firmer than a soft peach: peel it, slice it, then let it's cinnamon-esque sweetness top all your summer salads.

Minted Persimmon and Almond Salad

Ingredients (3-4 servings)

• 1 cup cooked edamame
• 1 persimmon, peeled and thinly sliced
• 3-4 T raw almonds, chopped
• 3-4 T feta, crumbled
• 2 T mint, chiffonade
• 3 big handfuls of arugula
• Dressing: 2 T balsamic vinegar + 2 T olive oil + Salt + Pepper

Combine

1. Whisk the balsamic, olive oil, salt, and pepper together until well combined then toss with the arugula until well-coated.
2. Sprinkle with edamame, almonds, and feta.
3. Garnish with persimmon and fresh mint.
4. Enjoy!