Hello everyone! We have been busy! Our new packaging is fresh off the press and is getting ready to hit store shelves. We've added 3 new flavors to our line-up; The Americano (double chocolate chip with a hint of espresso), Cran Rustica (sweet & salty oatmeal cranberry) and Ginger-Binge (the ultimate ginger snap). They are all pretty awesome and round out our cookie collection nicely.
We are also gearing up for our first annual Vegan Bakesale to support Japanese relief efforts. All of Michy's cookies will be available for sampling and purchase along with a ton of other delicious treats. Kim Garr of C'est la Vegan will be donating some of her delicious biscotti and several other local bakers will be baking up cupcakes, brownies, pies and other delectable goodies. We will have gluten free options as well as macaroons suitable for Passover. You don't want to miss out on this! 100% of our proceeds will go to Shelterbox.org providing emergency shelter and supplies to the victims of the Japanese earthquake and tsunami.
Please come on out and say hello:
Michy's Bakesale for Japan
Saturday April 23rd 12-3
1425 Montana Ave (on the corner of 14th/Montana Aves)
Santa Monica, CA 90403
I am pleased to announce that Michy's will be organizing our first ever vegan bakesale to support relief efforts in Japan. Upon news of this horrible tragedy, I found myself deeply saddened and searching for a way to lend my support. I heard about the World Wide Bakesale going on from April 23rd-May1st and immediately knew that was my cue to pitch in. We will be holding our sale on Saturday April 23rd from 12-3pm at 1425 Montana Ave in Santa Monica, CA 90403 on the corner of 15th and Montana Aves. 100% of our proceeds will be going to Shelter Box to provide emergency shelter and warmth to those affected by the earthquake and tsunami. If you are interested in donating your time or treats to our cause, please contact us. And if you're in the neighborhood, come on by and get yourself something scrumptious to eat!
My family and I just signed up for our first Community Supported Agriculture (CSA) box. For a reasonable fee, we will receive a fresh box of fruits and vegetables from our local farm, delivered to our doorstep, every week. Not only is it a convenient way to get our farm fresh produce, but also supports local agriculture by buying directly from the farm. And it’s financially viable too. It works out to be less expensive than buying the same quantity of fruits and vegetables at a conventional grocery store and you buy the peace of mind that what you’re eating is local, fresh, seasonal and organic. You are guaranteed to get the freshest, items available -- whatever they have in season that week is what's going in the box. A quick search online will help you find the nearest CSA provider in your area.
I'm a farmer's market junkie, a produce fanatic, locavore-vegan and a new mom, so naturally a CSA box fits my family’s lifestyle. But the most exciting thing about the box is the weekly surprise of what's going to arrive. Think of it as your own version of The Food Network’s “Chopped” at your doorstep every week. Sure it's easy to go to the grocery store with a list of stuff; kale, broccoli, carrots, but to get a surprise every week, well that keeps me on my toes.
As soon as I receive my first box, I’ll let you know what I get, as well as what I made from it, happily sharing my recipes with you. In the meantime, I’d like to leave you with my favorite snack:
1 head Black Kale
2 Tbsp. Olive or Safflower Oil
1 Tbsp. Apple Cider Vinegar
Sprinkling of course Sea Salt
Sprinkling of Red Pepper Flakes (optional)
Preheat oven to 425 degrees. Roughly chop kale and toss with oil, vinegar, salt and pepper flakes, taking care to coat each leaf. Spread evenly on a baking sheet and roast for 12 minutes. Kale will be wilted and crunchy and absolutely delicious!
This post originally posted on www.greenwala.com on 1/27/11
For the last couple of weeks, I've been preparing Ayurvedic postpartum meals for a client of mine. Part of the idea behind Ayurvedic cooking for new moms is that we want to promote quick healing and support healthy digestion for mother and baby. Encouraged foods are warming soups and stews that focus on sweet, sour and salty tastes, with a healthy dose of fat. I put together a delicious green pea dal with ginger, garlic and spices and tied it to together with a sweet and soothing coconut rice. This is a hearty and comforting dish that is sure to warm you from the inside out. Enjoy...
Green Pea Dal:
1 C dried green split peas
3 C water
1 large onion, diced
3 garlic cloves, diced
1 inch ginger, grated
2 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. garam masala
1/2 tsp. cayenne pepper (optional)
1/4 C coconut milk
Rinse split peas thoroughly, picking out any discolored peas. In a large pot, combine water, peas, 1/2 of the diced onion and a generous pinch of sea salt and bring to a boil. Once at a boil, turn down heat to medium, cover and let simmer for 45-60 minutes, until peas have absorbed most of the water and are tender.
When peas are almost cooked, heat a skillet on medium and add a couple of tablespoons to sesame oil and add the cumin, coriander and mustard seeds, coating in oil. Heat seeds until they start to pop and become fragrant. Add onion, garam masala and cayenne (if using), coat with oil and cook until translucent. Add garlic and ginger, being careful not to burn. Cook for another minute or two.
Add onion mixture to split peas and cook together for a couple of minutes to let flavors meld. Add coconut milk and warm through.
Adjust salt as necessary. Serve over coconut rice with a wedge of lemon.
1 C white jasmine rice
1 C coconut milk
3/4 C water
1 tsp. sesame oil or vegan butter
2Tbsp. unsweetened coconut flakes
Generous pinch of sea salt
Combine all ingredients in large pot and bring to a boil. Once at a boil, reduce heat to medium, cover and cook for 15 minutes.
Once rice is done, turn heat off, but leave pot covered to finish cooking for another 15 minutes. Fluff with fork and adjust salt if necessary.
Split Pea Dal with Coconut Rice
Ok, ok, I know we're still technically in summer and you're probably thinking, soup? But I tell you, this soup is delicious and so amazingly simple that it's a must try. I happened into some gorgeous baby bok choy this weekend at the Farmer's Market and got so excited. I just couldn't pass up these adorable little bundle of green stems and leaves! At first I immediately thought, tofu stir fry. But then, last night as I was rummaging through the kitchen for some inspiration, I found some white miso paste and mushroom broth and it hit me-SOUP! Enjoy!
Bok Choi Miso Soup
1 qt. Mushroom Broth (not soup)
2 C Water
1 Red Onion, sliced
3-4 Tbsp White Miso
1 block Firm Tofu, cut into cubes
4 baby heads Bok Choy (or 1 large one)
1/2 C Shitake Mushrooms, sliced
Soy Sauce (optional)
Warm up large soup pot with medium heat and a splash of olive oil. When pot is hot, add onions and a dash of salt. Cook until translucent. Add mushrooms and coat in oil. When mushrooms have started to wilt a bit add the broth and water and give a little stir. Whisk in miso to break up any clumps. Bring to a boil (only for a minute) and then low heat to simmer. Add tofu and bok choy. Cook for another 5-10 minutes until bok choy is wilted. Serve immediately! Sprinkle on sesame seeds and add a dash or soy sauce or Sriracha sauce for a little kick! Enjoy friends!
It's summer, so why not delve into some delicious, seasonal produce! This pizza salad is the perfect meal to serve at your next get together. A classic cheese pizza (vegan, of course) topped by an organic arugula salad with heirloom tomatoes and California avocados. It's bound to become one of your favorite, go-to suppers!
For all my pumpkin lovers out there, here is another recipe. These bite size muffins are perfect any time of day; in the morning, with your afternoon tea or a sweet treat after dinner. They're packed with fiber from the whole wheat flour, contain a ton of omega 3s from the flaxseed and walnuts of course I've already mentioned all of the benefits of pumpkin. Enjoy and share these little guiltless delights!
Mini Pumpkin Walnut Muffins-Makes 48 muffins
1 ¾ C White Whole Wheat Flour
1 Tbsp. Baking Powder
1 Tbsp. Pumpkin Pie Spice
¼ tsp. salt
1 ¼ C Pure Cane Sugar
1 C Pureed Pumpkin
½ C Vegetable Oil
½ C Soymilk
2 Tbsp. Pure Maple Syrup
1 Tbsp. Flaxseed meal
1 tsp. Vanilla Extract
¾ C Chopped Walnuts
In a small bowl, mix together flour, baking powder, spices and salt. In a larger bowl mix together sugar, pumpkin, oil, milk, maple syrup and vanilla until most lumps are gone. Fold the dry ingredients in 3 additions. Add the walnuts and incorporate well. Use a teaspoon to fill muffin tins and bake at 400 degrees for 12-15 minutes.