Amy Jo's Blog

i believe in truth

amyjo — Wed, 25 Apr 2012 06:09:50 +0000

Click here to view the embedded video.

The creativity that spring effortlessly bestows upon us inspired me to put together a video that unveils a piece of my journey. It is an anecdote of gratitude for the experiences that have generated growth and the people who have awakened compassion in my life throughout the years. It was created in love, with two very talented and treasured friends.

cabbage & kale

amyjo — Thu, 12 Apr 2012 00:33:44 +0000

this is what happens when there’s nothing in the fridge but colorful vegetables and goat cheese. i have been trying to come up with some salads that are very fresh and hearty, and this seemed to do the trick. the cabbage adds some texture while the kale adds just about all the nutrients you could ever want from a single source of food. i was more than happy eating it for dinner by itself but i think it would work lovely with some gluten-free cornbread and a fresh piece of halibut.

cabbage & kale salad

1/2 head of red cabbage (sliced into thin strips)

1 bunch of kale leaves (washed, destemmed and chopped)

1/2 red onion (thinly sliced)

1/2 cup dry garbanzo, soaked overnight (or 1 can drained)

1/4 cup goat cheese, crumbled

1/2 cup raw apple cider vinegar (divided into 2 portions)

3 tbs. olive oil

sea salt

2 tbs. sesame seeds

1. place cabbage in large bowl and massage with 1 tsp. sea salt. add 1/4 cup vinegar and mix well.

2. place kale in large bowl. massage 1 tsp. sea salt, olive oil, 1/4 cup vinegar into kale.

3. cover both bowls with plastic wrap and set in fridge for at least 5 hours (or overnight) to marinate.

4. place soaked garbanzo beans and 4 cups of water in large pot, bring to a boil and cook for 1-1.5 hours. drain & let cool.

5. in large salad bowl, mix together cabbage, kale, beans, onions, and goat cheese. top with sesame seeds.

decadent raw chocolate pie

amyjo — Sun, 08 Apr 2012 21:47:56 +0000

my chocolate hankering is unquestionably back on track just in time for spring. i spent yesterday in the kitchen trying to perfect my idea of a chocolate pie and it did not disappoint. grain-free. dairy-free. sugar free. i may have slightly overdosed with those last 6 bites, which kept me up all night, but it did not stop me from doing it again today. it is rich…heed those words as you will.

raw chocolate pie

crust:

1 1/4 cup almond flour

1/2 cup raw cacao powder

4 tbs. raw coconut oil (liquid form)

1/4 cup pure maple syrup

1/4 tsp. sea salt

filling:

1 cup raw cacao powder

1/2 cup raw coconut oil (liquid form)

1/4 cup pure maple syrup

1. place jar of coconut oil in a bowl of hot water until oil melts into a liquid.

2. for crust, combine almond flour, cacao powder, coconut oil, syrup and sea salt in a large bowl. mix until it forms a cookie dough-like texture.

3. place crust in a pie plate and place in freezer.

4. for filling, place cacao powder, coconut oil, and maple syrup in a large bowl. stir until it becomes a very smooth consistency.

5. pour filling into pie crust and set in freezer for one hour.

6. store in fridge for up to 1 week. it may last longer than that in your house, but that is impossible in mine.

beet red

amyjo — Wed, 04 Apr 2012 22:21:53 +0000

over the weekend, a friend of mine whipped up the most delicious dinner after a 3-hour hike through torrey pines. it tasted so perfect, i came home and replicated it today for lunch. it’s extremely simple with very few ingredients and full of flavor.

beet & carrot salad

3 beets

4 carrots

1/4 cup hemp seeds

2 tbsp. chia seeds

1/4 cup balsamic vinegar

1/4 cup olive oil

salt & pepper

1. cut the beets and carrots into smaller chunks. grate in food processor or a salad shooter. place grated vegetables in bowl. stir in seeds. add vinegar, oil, salt & pepper.

among the trees

amyjo — Thu, 29 Mar 2012 03:52:33 +0000

: austria

a couple of months ago, i stumbled upon a website called cabin porn, which houses the most stunning images of tucked away sanctuaries i consider paradise. to live amongst the trees, snuggled into massive mountains is a recurring dream of mine that i hope will one day become my reality. for now, here are some photos that capture bits & pieces of heaven on earth.

: british columbia

: colorado

: colorado

norway

iceland

japan

new york

pear, maple pecans & blue cheese

amyjo — Sat, 18 Feb 2012 02:36:09 +0000

if i can’t get my hands on a hearty, homemade soup for dinner, i prefer a crisp, fresh salad with a few tasty toppings and balsamic-induced dressing. this is my go-to salad when i have all the ingredients on hand. the blue cheese adds a little tang and texture while the sesame seeds polish it off with their earthy essence.

pear, maple pecan & blue cheese salad

1 head of red leaf lettuce

1/2 head of iceberg lettuce

2 pears (unpeeled)

1/4 cup blue cheese

2 tbs. sesame seeds

1/2 cup pecans

4 tbs. maple syrup

1 tbs. balsamic vinegar

1 tbs.apple cider vinegar

1 tsp. mustard

4 tbs. olive oil

salt & pepper to taste

maple pecans

1. preheat oven to 350ºF.

2. mix together pecans and maple syrup in bowl.

3. line cookie sheet with parchment paper and spread pecan mix onto it.

4. bake for 20-25 minutes.

5. let cool for 20 minutes.

balsamic vinaigrette dressing

1. in a small bowl, mix together vinegars, mustard, & olive oil.

salad

1. wash, dry, and chop lettuce. place in salad bowl.

2. core and thinly slice the pears. add to lettuce.

3. add blue cheese, sesame seeds, pecans, dressing, salt & pepper.

4. enjoy!

brunch for two

amyjo — Thu, 16 Feb 2012 00:42:47 +0000

i have been slow-cooking it around here quite a bit this winter. everything that emerges from my crock pot leaves me wondering why i don’t use it everyday. you can throw a few things into it in the morning and come home to a warm and hearty meal waiting to be savored. the last dish i played with was made for brunch, but honestly, it would be great for any time of the day or night. simple to make and very satisfying.

i love the rain today.

Rice and Cabbage

1 cup brown rice

2 cups water

2 cups collard greens (washed and chopped)

2 cups cabbage (washed and chopped)

2 inch strip of sea vegetable (i used kombu)

1 tbsp. sesame seeds

1. place all ingredients in crock pot except sesame seeds.

2. heat on high for 2 to 2.5 hours or heat on low for 6-7 hours.

3. enjoy with sesame seeds, salt & cholula hot sauce on top.

p.s. i removed the kombu strip just before eating.

something about pancakes

amyjo — Fri, 10 Feb 2012 07:37:50 +0000

i almost forgot how delicious they can be. these are from the mission.

still trying to perfect a vegan, gluten-free version.

will share when i do.

inspiration board

amyjo — Thu, 09 Feb 2012 01:37:12 +0000

my orchestra

amyjo — Fri, 03 Feb 2012 19:44:54 +0000

“i am always tuning my orchestra. somewhere deep inside there is a sound that is mine and mine alone, and i struggle daily to hear it and tune my life to it. sometimes there are people and situations that help me hear my note more clearly; other times, people and situations make it harder for me to hear. a lot depends on my commitment to listening and my intention to stay coherent with this note. it is only when my life is tuned to my note that i can play life’s mysterious and holy music without tainting it with my own discordance, my own bitterness, resentment, agenda’s and fears.”

-naomi remen