All posts in Destinations


Wellness Wednesdays: Hello from Uruguay & World’s Healthiest Oatmeal

Hola from Punta Del Este, Uruguay!

(You can read about this beautiful city and the Formula E  Race I’m attending here

But we’re not interested in race cars :) lets talk food!

Making time to have a healthy breakfast can be tough, especially during the holidays and while traveling.  I mean, you can only eat like this for one or two days before feeling like a complete log.
But traveling with and keeping on hand “staple power foods”  and knowing what to keep in your hotel room and home pantry can make all the difference between feeling exhausted or energized by noon!

We just RAN 10Ks yesterday  along the water which I had no idea I was even physically capable of doing –  I’m telling you, it’s the chia seeds man, they’re magic 😉

Below I’ve included every ingredient and it’s MEDICINAL and NUTRITIONAL information- they’re LOADED with HEALTH BENEFITS! 

Just add hot water!

– Oats, Walnut Butter, Banana,  Chia Seeds, Hemp Hearts, Cinnamon and Vanilla Powder

– I travel with a baggie of mixed Chia Seeds, Hemp Hearts, Cinnamon and Vanilla Powder
– Individual nut butters are great too
– Pick up oats, hearty bread, whole fruit and mixed nuts/raisins from your local grocery store
World’s Best Hotel Oatmeal:
Not only is this easy enough for a 2 year old to make (attention: hot water) but EVERY ingredient is whole, from the earth and provides health benefits!

Oats: Proven to help lower bad cholesterol and boost good cholesterol. Low on glycemic index. Vitamins E and B, magnesium, calcium and iron

Banana: Potassium and vitamin C transport oxygen around the body to renew and revitalize the skin.  Potassium, C and B6 are good for heart health.  Good for athletes, bananas support performance, recovery, muscle repair

Walnuts:  Fiber, Vitamin B, omega-3, antioxidants

Honey: Raw honey help reduce inflammation. Natural sweetener

Cinnamon: Antibacterial and anti-fungal, combats indigestion and bloating, stabilizes blood sugar.

 

Wellness Wednesdays: Green Smoothie Recipe (when organic is not available)

Hola! Coming at you from Todos Santos….  The little beach town in Southern Baja Mexico I moved to (exactly) this time last year.  I moved here to open a farm-to-table store/cafe on an organic farm (see here & here) and after the hurricane which touched-down on Souther Baja last month, the store and farm were nearly destroyed.  {Which brings me back to Todos Santos to give a little love}.



Since the local organic farms have been destroyed in the hurricane, the only available produce in town comes from farms that drench and drown their produce in pesticides :(   

Tips on Healthy Traveling & Choosing NON Organic Produce: 
-Choose fruits and veggies that you can peel, minimizing your pesticide exposure!
(avoid berries and foods that grow IN the ground like carrots)
-I pack baggies of superfoods like 
spirulina and green tea matcha when traveling – both are loaded with antioxidants {fun fact: Antioxidants help repair damaged cells caused by free radicals in our bodies – free radicals come from pollution, pesticides, smoke, toxins, etc.)
-I also travel with Yogi Super Antioxidant Green Tea and freeze the brewed tea into ice cubes for smoothies
– while we’re on the subject, here are more healthy travel tips

Green Smoothie Recipe:  1 Cucumber (peeled),  Avocado, Lime, Frozen Banana, Spirulina, Green Tea Matcha and Green Tea Ice Cubes (not pictured)

Breakfast was chia seeds and oats cooked with cinnamon, vanilla and coconut oil.  Topped with walnut butter, bananas, hemp hearts and local honey  (I brought everything from SF except for the bananas, coconut oil and honey)

Papaya and Green Smoothie Afternoon Snack

Jicama and Cucumber with Lime and Cayenne

Loving my Klean Kanteen – Powereed by Spirunia and Matcha :) OOOOOMMMM

 

Here’s to health,
Claudine

 

Wellness Wednesday: 4 Tips for Healthy Travelers

Weekly Tips on Living Deliciously

Hello Friends,

Traveling and being away from home is the perfect opportunity to rest, replenish and restore your body and mind… not to mention turn off your phone and disconnect!

I’ve just gotten back from a wonderful 3 week trip to New Zealand! You can see our pictures HERE.  

A few of my tips for staying healthy while on the road.

1) Move your body!
Download exercise videos and apps to your phone and iPad. My Favorites are pilates, stretching and abb exercises.  There are SO many free apps out there!  Everyone has 5 minutes….no excuses.
I also encourage you to jog or walk daily.  Not only is this a great way to check out a new city, but it’s a great way to reenergize and clear your mind.
Even something as simple as pushups, squats and planks in your hotel room will get your heart pumpin in just 5 minutes! (try 20 of each exercise 4 times)

2) Order Wisely & Pack Healthy Snacks!
Yes, I pack my own meals for the airplane.  It’s easy and you can too.  Even picking up a salad from the airport is a great option if you’re tight on time.  See what’s in my carry on HERE and watch the VIDEO HERE.
Airplane food is full of salt, nasty additives and factory farmed animal products.

Freeze mini plain Greek yogurt -it got through customs and doubled as an icepack for keeping other items cool :)
As far as alcohol goes: Wine or vodka soda (with 1/2 a lime) are healthy options compared to beer and fruity cocktails.
On every menu you can find a BIG SALAD.  Ask for dressing on the side and add a piece of protein (fish, chicken, beans or tofu).  Beware of  anything that includes the words “crispy” “cheesy” “fried” “creamy”
Treat yourself once a day.  Allow yourself to have one splurge a day like french fries, dessert or cheese.
Drink lots of water.

3) Disconnect from media and email!
Seriously.  Turn off your phone.  We don’t bring our phones into the bedroom which I love.  Try starting with just that if you can’t make the full move to turning off your phone for the day.  Or schedule  15-30 minutes a day (that’s it) to check in…but don’t get sucked in.
There is really no better time than when you are traveling because if your VM and email auto response is updated to say “out of the office and will get back to you on —” than you are free to disconnect.

4) Sleep!
Without a million things on your “todo list” – use these extra hours to catch up on some much needed shut-eye.  When you rest, you are giving your body the time it needs to digest, repair and restore.  So not only will you be feeling great the next day, but you won’t be feeling the need for that 4pm pick-me-up cookie and coffee.

Life Balance:
As I’m sure you can imagine, taking 3 weeks off (fully) from work was a bit stressful for me, especially because while I’m not working my business essentially stops.  The first few days (like during any shift in life) were the hardest for me.  The feeling of  “I don’t deserve this time off” and “there are emails and work I should be doing” haunted me.  But I reminded myself, “I’ve hustled and worked hard so that I we can enjoy these moments with the people I love, doing the things that make me happy (hiking, wine tasting, experiencing foreign cultures!)”
My dear friend Sarah Jenks put it perfectly here “How to Hustle and Flow”

A few great healthy traveling tips from Women’s Fitness Australia, HERE

And if you’re new here, check out  My Meal Delivery Service:
Every week I create 5 recipes based on what’s in season and available locally. 
The meals are gluten free, vegetarian, organic and absolutely delicious!
You can checkout last week’s menu here, I deliver to client’s in SF every Monday night.
I make everything from scratch and do not use pre-made gluten free crusts or tarts.  For example, these cauliflower crust pizzas and cornmeal zucchini tarts are all made with ingredients you can find in the bulk aisle at Whole Foods.  Shoot me an email if you’re interested in getting on my private mailing list for meal delivery.

Hemp Hearts,

Claudine

 

Health and Fitness: Food Facials

Hola Friends!

Grapefruit makes for a yummy snack, but this power fruit’s uses extend far beyond the kitchen. You can use grapefruit to make a facial mask for your skin. The citric acid in grapefruits helps to exfoliate dead skin and boost collagen, and the vitamin C in the fruit brightens and tones your complexion.  Source: Livestrong 

Since I was leading the cooking and nutrition portion of the weekend, I felt it only necessary to cover our bodies in food too :) Made with everything we have on hand in the house and all local ingredients….Yeah!

Who knew a facial could be SO simple…and economical!?

What you’ll need:

1/2 a grapefruit, Zest of 1 Grapefruit, 1 Egg yolk, 1 T Coconut oil, 1/4 cup oats.  Blend it all together and lather on your.  Wait 20 minutes (we painted our nails and whale watched!)  Then rinse off!

Hello Hottie!

I’m actually making the laftovers into pancakes in the morning :) we’ll see.

Let’s start making Food Facials every Sunday.

 

You’re Invited: Wellness Weekend in Baja!

I’ll be hosting a Wellness Weekend in Baja, Mexico January 23-27th…and YOU are invited!

I’ve teamed up with 4 experts in the women’s wellness world to provide you with an unforgettable and relaxing weekend!  Your stay includes morning meditation with my cousin Laney, rooftop pilates with Kelsey, holistic cooking/nutrition demos with Andi and Christian and 1 restorative massage.  I’ll be cooking 3 nourishing meals a day with organic produce picked that morning, eggs from our farm and fish caught in the afternoon.

As you probably know by now, my passion in life is to spread health and wellness through personalized nutritioncooking lessons and detoxes so I figure what better way to educate and inspire women than in a beautiful home on our own private beach.

We’re keeping the group small to just 9 girls, so sign up soon!

 

Offered at a discounted rate of $1,300 until January 4th, after which it is $1,500.

This is a once in a lifetime opportunity as it will never be offered again.  I hope you can join the fun!

Shoot me an email at visit@organicfarmgirl.org by January 10th!

 

 

Life Lately: Todos Santos Farm Project

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Hola Amigas!

As some of you may know, right around Halloween I packed up my entire life, subleased my apartment in SF, said goodbye to the people I love and headed to Mexico with hopes and dreams for opening a farm-to-table cafe.  I teamed up with 2 wonder farmers/investors and in 6 weeks we were open!  Well, it is not a cafe yet (as the kitchen is still being built) so we’ll call it a farm-to-table store for the time being. We sell over 40 verities of organic fruits and veggies (from seeds I brought down in July), canned and preserved deliciousness made from otherwise wasted produce (if the produce doesn’t meet Whole Foods’ and Trader Joes’ standards for perfection it gets dumped into compost and never sold) and loads of fresh baked treats and breads (some gluten free too!).

So here’s a little list of what’s been going on down here during the past 6 weeks.  Now, Nona and Popa,  you’ll know what I’ve been up to and promise I didn’t move to Mexico to sunbathe (I actually only put my bikini on once)

Life Lately: Halloween to xmas eve (with a 2 week Thanksgiving-break in SF)

Opened a farm-to-table store on an organic farm: from lighting, labels, carpentry design, logo, and layout…working with carpenters, investors, farmers, electricians, welders and masons…I basically was a general contractor and architect.

I’ve formed a deep friendship with Elizabeth, an incredibly smart and ambitious entrepreneur, who owns a very successful farm in Todos Santos.  She and her team have given me nothing but love and respect and I am so grateful for her.  During the short time I knew Elizabeth she was awarded by the Mexican Federal Government, “Women Entrepreneur of the Year” and “Philanthropist of the Year.”  Yeah!

Learned how to can and preserve.

Was a private chef 3 nights for a visiting family staying at Villa Santa Cruz.

Catered a Wine & Tapa bridal party for 15 women.

Learned how to harvest and grow about 10 verities of veggies.

Gained a new appreciation for yoga thanks to Jessica 

Finished a book. Finally.

Went to my first Dharma circle by Robert Hall

Gone 2 weeks with out seeing myself once in a full length mirror… and realized tongiht for the first time.

Before (the tables were not built 6 wks ago)
After
Yoga
Flourless chocolate cakes for a dinner party at Villa Santa Cruz
 

Update from Todos Santos

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Hola Friends! I hope you all are well.  It sure has been a whirlwind since I moved here (I used to say “world wind” up until a week ago).  The first month was a week of catching up and acclimating to my new environment, followed by a week of looking for a new place to live while dodging scary dogs and ended with a week of finally getting the ball rolling on the farm-to-table concept (the reason for my move down here).

A month ago the “cafe” was, well, 4 brick walls and a roof.   Seriously, that’s it.   Today, I am proud to say that our hard work is showing and by December 21st we will be open for business!

First, I’d Like to clear the air a bit, because as my grandmother thinks, I moved down here to live on a beach :) I am living on a dirt road, I brush my teeth with bottled water and my “shower” is dripping cold water.  Dinning out is an uphill battle as everything is fried and garnished with a sprinkle of micro organisms.  The stray dogs are terrifying, vicious and rabie-infested.  There’s only 2 paved roads in town.  I live on a beach and have out on my bikini once.  To my surprise the locals do not understand when I speak to them in Italian.  On Sundays Todos Santos turns into a ghost town. Expecting to  FaceTime over stolen wifi is like expecting to leave Whole Foods spending less than $50- it’s just not gonna happen.  Anyway, despite the norms (of living in Mexico), I am really enjoying being here and grateful for this opportunity to team up and learn from some of the best organic farmers!

Life in Todos since I arrived November 1st, 6 weeks ago (with a 2 week break in SF)

The soon to be cafe and farm-to-table store

When I arrived 6 weeks ago it was an empty brick building.  Our new tables to display produce

 

Day of canning – with the labels and logo I designed – Organic Farm Girl yah

With Logan and Liz (farmers and investors in our project) and Ramon our carpenter.
Ramon getting my approval, “yes shutters open out”
Harvesting first batch of cucumbers.  Brought the seeds down in July…so exciting.
Everyday run on the beach at 5pm (backyard)
Morning Yoga

 

 

Baja Road Trip & My New Home

Hola! It’s been awhile, eh?

I’ve just embarked on the next beautiful chapter in life….

Not exactly sure how to start.  Ok, off we go…

This is me: My passion is creating naturally nourishing meals accessible to all while inspiring and educating people on the art of living healthy and well.  My cooking style is beyond simple to the point I feel a little silly when I post a recipe as basic as this here.  I cook with with familiar ingredients from the earth, I can’t follow a recipe with more than 5 steps, I’m intimidated by kitchen gadgets (though I love people who aren’t!) and I’m a bit embarrassed to admit I’ve never made a galette.  I am not a chef by any means, I’m just a gal who loves chopping with the seasons and cooking for health.

So, here I am:  “Rabbit” as some call me.  A produce-loving, natural-believer who hopped upon an organic farm on a beach in Todos Santos, Baja last May (see here).  A dream come true for a Rabbit!  So it is here on an organic farm where I will be for awhile, living and learning.

Doing what I believe: I feel this is my opportunity to fully embrace what it takes to have 100% control over what goes onto my plate and into my body.  From seed to soup and slaughter to skewer, I’m here to learn and experience first hand what it means to live the “farm-to-table” life.  With access to all the resources and knowledge any farm girl could imagine, I’m so excited to share with you what I learn!  From planting, cultivating, picking, hosting sunset soirees and wellness retreats, I’m beyond excited for this opportunity.  And being in a beautiful place surely helps…see here

Keeping it real: Without the pretentiousness and snootiness that comes with the organic and local-food scene in the Bay Area, Todos santos offers true, raw, authentic farming and dining.  There is no middle man making millions off your Whole Foods purchases, and as Logan’s family would say, “we are ethically producing and providing produce to all”  (too many P’s? I like the sound of it though. Bumper sticker, right!?)

Day 1 on Farm:  Gettnig dirty putting up a green house and hoping to gain the respect of the hard workers.   Logan said, “They’ve never seen a girl working on the farm, let alone a gringa.”  You’ll be buying this basil in Whole Foods in January.

Therapy: First morning run…at the end of my dirt road lies this…

The Journey: Now for the exciting Part!  My dear friend Morgan (our business Performance-Foods) and her fiancé joined me on our 5 night adventure down highway 1! I traded in my old convertible for a truck, loaded it up with pots and pans, and off we went.  We stopped only to sleep and fuel up on roadside tacos and gasoline.

Numbers on the map are as follows.

1) “A journey of a thousand miles begins with a single step” Confucius

2) Driving to Ensenada
 
3) A magical night in Valle de Guadelupe… baja’s wine country.  Our second wine tasting turned into a 6 hour dinner until 12am with a family on their vineyard…fire pit, bbq, kids running around and bottles of wine being poured with out even their label on yet! Truly an unforgettable night… hint, we’ll be in Travel & Leisure (in towels :)
4) Sunrise Shot on Highway 1
 
5) Staying the night at Catavina (so small, didn’t even take a picture.  One hotel in the town run on a generator)
6) Morning Taco
 
7) Staying the night in Loretto
 
8) Beautiful Drive and Bay
 
9) We make it to Todos Santos! first thing’s first: Celebratory Margaritas and Chips and Salsa!
Before pulling away from my home, I was feeling a little uneasy and my mom say:
 Thank you Momma (and dad!) for always believing in me, supporting me and being my biggest cheerleaders!
 

Meatless Monday and a Mountain Run

…and why you”re not invited.  Monday trail runs in China Camp are where some of my best business ideas are generated; my mind is clear and there’s not a soul to be seen or an industrial sounds to be heard.  I mean, if this doesn’t inspire creativity and clarity what the hell would?  It’s what I also call “trail-therapy” and a time when things on my mind are identified, processed, labeled and stowed away.  Not  only are there wonderful mental and emotional benefits to being outdoors, but when we’re connected with nature and our body, specifically during physical activity, we release endorphins creating the “happy” feelings.  Added bonus, your skin “glows” (foods for the glow here)

2 Miles to the top…  Eye spy 3 bridges and SF

Now that you’ve been trail blazing, it’s time to nourish and replenish your body. My favorite post workout snack(vegetarian and gluten free):

Banana, Almond Butter, Chia Seeds and Hemp Hearts

While down in Todos Santos, Baja this summer I was enjoying this snack every morning post run with banana’s from Logan’s orchard.  Look at them hanging over the creek!

A few shots from my run in  Paradise!

CLICK ON THE LINK FOR THE VIDEO BELOW….AND HEAR COW BELLS :) AH!

CLICK HERE Todos Santos Farm Animals

Trail run, or really just the road…

Passing a farm

5 minutes later, arrived

nope, no one on the beach

 

Labor Day Meal Delivery & Produce Picking on Bloomfield Farm

Destinations 0 Comments

Enjoy your 3 day weekend, friends!  Start your Tuesday off fresh with 5 vegetarian and gluten free meals right to your door…and we’re at Bloomfield Farms for a morning of “U PICK” – guess what, every  Sunday a guest chef is on the farm whipping up breakfast with produce from the farm… AH talk about a day of farm to mouth.

MENU BELOW… Shoot me an email HERE

Southwest Burger

Black Beans and Spinach

Pepita Lime Pesto


Japanese Bowl

Sprouted Black Rice & Edamame

Sesame Marinated Shiitake

Carrot Ginger Dressing


Shredded Kale Salad

Rainbow Carrots & Quinoa

Curried Coconut & Almonds Crumble


Nori Rolls

Quinoa and Summer Veggies

Miso Dressing


Seasonal Frittata

Rainbow Chard, Sun Dried Tomatoes

Feta & Caramelized Shallots


Gluten Free and Paleo Baked Goods

Double Chocolate Brownies

Oatmeal Raisin Cookies

RSVP by Sunday Morning

~
view past menu HERE

 

Cape Cod vs East Cape, Baja

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Cape Cod and the East Cape, Baja are so similar, yet ooooh so different.  With less than 24 hours in between trips (just enough time to switch suitcases in my trunk) I went from one extreme to the next.  Well, in my eyes it was extreme.  I’m not the type who sails in Nantucket nor sleeps next to bondfires.  Though I must say, they’re both lifestyles I feel very comfortable in!  Especially the latter. All in all I had a wonderful 3 weeks and I’d like to thank my friends for their hospitality and love.

Thinking the best way to document this summer is through pics representing the contrasts:

Sleeping Quarters

Driveway

Seafood Soup

Home Office

Sunrise over water

 

Organic Farming

Fancy-pants cocktails:  kale martini, quinoa vodka.  Riiiidiculous :)

Seafood  and Beer on a hot summer day

Lunch at Pier

Morning jog.  “In every walk with nature, one receives far more than he seeks” John Muir

Follow your heart and your dreams will manifest into reality…go on…now’s the time.

Lastly:

 

Have you ever slaughtered a chicken? Why I tried and you should too.

Warning, photographs are graphic

List of things to do while in Mexico:
Surf. Fish. Camp on the beach.  Plan future business.  Kill a chicken.

After a week here:
Check. Check. Check. Check.  Ok, stop dilly-dallying

It only seems natural that if I respect animals the way I say I do, then I should be able to take one’s life with my own hands.  I wanted to really connect with life, death and the process in which an animal goes from being a living, breathing, beautiful, creature, to a piece of meat on my plate. I wanted to have 100% control, awareness and involvement in the process of an animal’s death for my consumption.  

Little did I know, I am not cut out for stabbing into a living creature and slicing a knife through it’s neck.  I chickened out mid-slice.

Since we all may not have the access and resources to a chicken to slaughter, let’s dedicate today’s post to practicing mindfulness and to making conscious decisions.   You can start by becoming aware of where your food is coming from.   For Pete’s sake, at least be mindful of what animal is in your meatballs on Mondays. 

Logan (my farmer friend) who has killed “thousands of animals” as humanely as one can, talked me through the process and steps in preparation. With a knife in one hand a strong drink in my other, I paced the patio for a few minutes trying to mentally prepare myself for what I was about to do.

Ok, now is the time.  Logan held the chicken’s wings tightly against its body, I looked the chicken in his eyes and let him know it would all be ok and no part of him will be wasted.

I found his vein with my left hand and held the knife in my right.  My hands were shaking uncontrollably and my heart was racing a mile a minute.  I took a deep breath and stabbed him in the neck.  The chicken let out a scream.  I couldn’t finish it.  I couldn’t rip the knife through his vein and out the other side.  I put down the knife and said, “I can’t.” At this point Logan was upset because all I’ve really done is stab a chicken and left it to suffer.  I turn away and say “You do it, I can’t.”  When I look back the chicken is hanging upside down with his head dangling by a small piece of flesh as he bleeds out onto the patio.

By this time tears are pouring down my face uncontrollably.  I don’t know why I started crying.  Maybe because I made an animal suffer or because I was disappointed in myself for not being able to follow through with something. Or maybe because I’ve never been in the presence of an animal being slaughtered.  Or was it because I was 100% responsible for taking the life of a creature?

Whatever the reason, I still cannot explain the feelings and emotions moving through my body and mind.  Definitely made up for having not cried in the past 3 years!

I think everyone who consumes animals should try and kill an animal once in their lifetime, or at least educate themselves on how most animals are raised and slaughtered.  See HERE and HERE

How it all started and step by step:

Logan came home from the farm around noon and at about 12:30 said, “oh I got us a chicken” and went out to his truck.  He walks in carrying a cardboard box with white feathers poking through the holes.  Not the grocery bag I was expecting.  I asked “Is that for me to kill?”  while halfway laughing because he had forgotten about a living creature in the bed of his truck on a hot summer day :)

I said, “Ok, tell me a little bit about the chicken”

Logan, “He lived on the our farm.  Some of the farm workers had him living in their yard.  He ate all the bell peppers, cucumbers and other organic produce I grow.  He is about 4-5 lbs and 5-6 weeks old.  They asked for 5 bucks but I gave them 10.”

And there you have it…

This expression represents thoughts and feelings I’ve never experienced before

“I don’t think I can do this.  Yes I can.  Shit.  Can he feel my energy?  Am I making the chicken scared?  What if I hurt him.  I don’t want to kill an animal.  Yes I do.  This is ancient human behavior, I can do this.  Shit no I can’t.  My hand is shaking .I think I’m going to vomit.  Ok.  Pull it together and do it.

 Pouring boiling water on the chicken helps with removing the feathers

Cleaning him up before putting him in the ice bucket 

Our set

We drive down the road (2 minutes from Logan’s house) onto the beach to take a swim. Feeling the need to cleanse in the ocean. No one else for miles.

Body Surfing

Salty Sandy Cleansed

6 years  ago I became a vegan after watching the documentary “Meet Your Meat”.  My decision was based on animal rights reasons… I could not justify eating something knowing that an animal had suffered so I could satisfy my taste buds.  I believe all animals feel pain to the same degree, therefore, animals raised for consumption should be treated with the same amount of respect as domestic animals.  Right?  I mean it’s only our Westerns culture that tells us it’s okay to eat cows but for some reason inhumane to eat dogs.

I moved to Thailand 5 years ago and started eating seafood and eggs.  Then from there moved to Paris and started eating dairy products.  My philosophy has changed over the years to “As long as the animal was raised/slaughtered humanely and sustainable/environmental practices were used I support the consumption.”

 

 

 

Super Simple Supper while Camping

I’m all for keeping meals fast, fresh and simple…. therefore, when it comes to camping I prefer doing as much of the meal prepping and cooking in my kitchen before even heading out the door. See our camping trip on the Beach in Mexico HERE

The menu was inspired by EVERYTHING I gathered Friday morning on Logan’s farm.  

This meal was thrown together in less than an hour while Logan loaded up the car with camping gear.  I promise, you wont even need a measuring cup!

Super Simple Supper on the Beach

Blended Papaya Margaritas 

Kale Chips

Gazpacho Served in Bell Pepper Bowls

(tomatoes, cucumbers and green bells, lime)

Campfire Clay Pot Veggies

(Beets, Carrots and Shallots)

Campfire Berry Cobbler

(Blackberry Lime with Coconut Crumble)

our picking from the farm

in action – picking cucumbers

 Gazpacho Soup:  Serve in a bell pepper… that way you can either eat it raw or skew it and roast on the campfire for another meal.  Try this recipe and if you are in a hurry, don’t even bother roasting the veggies first RECIPE
Blackberry Cobbler
Cobblers are one of my favorite go-to desserts!  They travel well to friend’s homes (and even camping) and I love how you can bake them once you get to location.  Just pop it into the oven while everyone is enjoying dinner.  Nothing beats a warm fresh baked dessert with some cold vanilla ice cream.  Another reason cobblers are fantastic: you can change them seasonally and use whatever beautiful fruit is looking good to you.  Serioiusly, you can not mesa up a cobbler… the most basic of cooks can make a killer cobbler..  Here’s my favorite Peach Cobbler RECIPE, again, was taken to a party.
 

Hola from the East Cape: Baja Beach Camping

Destinations 0 Comments

“The great transformation of nature into the culture we call food” Michael Pollan

and here you have it, Logan fishing for breakfast

Currently reading Michael Pollan’s most recent book, “Cooked” where he speaks of the importance earth, air, fire and water have had on humans and the development of modern civilization.

And this weekend while camping I too felt like I had gone back to the pre “modern civilization” days.  Aside form a lighter and pillows, we were cavemanin’ it!  It may come as a surprise, but I actually feel most comfortable and in “my element” when down, dirty and roughin’ it in the outdoors.  What beats camping on a beach, no one else for miles, fishing, story telling around the campfire, no phone service, waking up to the sunrise over the ocean and going for a 5am swim!

The menu was made from EVERYTHING gathered from Logan’s family’s farm, HERE, even the tequila.  Oh my gosh I have died and gone to heaven!  Extra virgin olive oil was the only bought ingredient.  RECIPES HERE

Supper Simple Supper on the Beach

Blended Papaya Margaritas 

Kale Chips

Gazpacho Served in Bell Pepper Bowls

(tomatoes, cucumbers and green bells, lime)

Campfire Clay Pot Veggies

(Beets, Carrots and Shallots)

Campfire Berry Cobbler

(Blackberry Lime with Coconut Crumble)


Are we there yet?

Setting up camp under an abandoned palapa

relaxing in a hammock at a near by palapa


 

 

 

Nothing Like Nantucket

Destinations 0 Comments

Just spent a wonderful week sailing Cape Cod with a few friends

After the first hour on Nantucket I was already in love!
What is there not to love…?

Quaint town with picket fences and cobble stone streets

we were on a quest for the best clam chowder and crab.  CRU won the clam chowder award!

Sunrise

Sailing

Hold On.. 1 hand on drink 1 hand on boat at all times!

Sunset 


Nantucket

Cruising to the Beach

Puddle hopping from Martha’s Vineyard to BOS