By November 7, 2012Fuel


Morning Tea  Coffee

fig-date-blueberry coconut ice cream with granola and fruit
TJ’s pumpkin coffee

Afternoon Tea

bbppb&fj (brice’s banana pancake peanut butter and fig jam sandwich)
TJ’s pumpkin spice tea latte

Dinner Outside with two beautiful friends…

red wine
tomato+basil+olive oil+balsamic
goat cheese+fig
grapes, carrots, cucumber, bell pepper, & smoked salmon
naan with edamame-almond hummus
fig-date-blueberry coconut ice cream with chocolate shell and whipped cream


fruity coconut ice cream, granola, muesli, figs, blueberries, and banana

Naan.  I am not a professional bread-shaper.

(edamame-almond hummus, adapted from Sunset Magazine, Oct. 2012)


LoLo’s Naan (by Lauren Davis)

1/2 t. active dry yeast
1 t. sugar
1 c. lukewarm water
2-3 c. whole wheat or all-purpose flour
1 t. salt
1 c. yogurt (plain nonfat) or Milk, or a combo of the two …I used half greek yogurt, half 2% milk
Oil for frying

  • Combine first 3 ingredients, let sit 10 minutes to form bubbles.
  • Then add flour gradually
  • Add salt, yogurt/milk, and knead dough
  • Cover and let rise 1 hour
  • Divide dough into 8 pieces, and roll each piece with a rolling pin.
  • Heat 1-2 T. oil in a pan
  • Fry 3-4 Minutes per side for each piece.
  • Serve with hummus/pesto!

Edamame-and-Almond Hummus 
— Thanks, Lynn, for the yummus hummus inspiration! —

1 c. toasted almonds (I tossed in a pan over low-medium heat for 5-10 minutes)
1/3 c. water
1.5 c. shelled fresh or thawed frozen edamame
2 T sesame oil (I used walnut oil)
2 T olive oil
Zest and Juice of 1 large (or 2 small) lemon
2 cloves garlic
1 T herbs (cilantro/parsley/basil)
2 T soy sauce

1 t. sesame seeds
Veggies and crackers, pitas, or naan

  • Process almonds in FP to fine grind (about 2 minutes)
  • Add water and remaining hummus ingredients (exclude sesame seeds), and process another 3 minutes to blend.
  • Sprinkle with sesame seeds and serve with veggies, etc.
Fig/Date/Blueberry Coconut Ice Cream 

Empty 1 can coconut cream and 1 can light coconut milk (or 2 cans full-fat coconut milk) into medium bowl.  Add zest of one lemon, 1/2 t. vanilla, and 6 T honey (or agave).  Puree 3 cups of fruit (I used mix of pitted dates, peeled figs, and fresh blueberries).  Raspberries also work!  Mix puree into bowl and pour into ice cream maker…freeze until served.  top with melted dark chocolate and whipped cream and/or fresh fruit!

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