Posts from the “Uncategorized” Category

Sweet Potato Cauliflower Curry (and I’m d-o-n-e with snow days)

Posted on January 18, 2018

Remember yesterday’s post about getting used to snow hysteria in the South? I had a great attitude. I was glass half full. To be fair, I wrote it before the snow was supposed to hit. We were in the “wait and see mode.” That quickly moved to “disappointment mode” once we realized that we would not get the amount we had hoped to get. Then they canceled school today. All of my positive feelings have left my body. There’s no snow. There’s just cold. The kids are stir crazy. I need to work. I don’t know where the cubebot is. I don’t feel guilty about the 2-year-old’s obsession with the ABC game on the Kindle. I can’t fix one more snack. I’m d-o-n-e.

Yesterday, I made homemade chewy chocolate chip cookies. I made homemade pancakes and biscuits with sprouted wheat flour. Let me repeat this: with SPROUTED WHEAT FLOUR. I made bacon for goodness sake. I even made some DIY kitchen cleaner with essential oils. From the outside, it looks like I have it together, but I am here to say that I absolutely do not have it together AND IF MY CHILDREN DO NOT END UP GOING TO SCHOOL TOMORROW I’M GONNA NEED Y’ALL TO COME AND GET ME.

See? Not together.

So in between looking for cubebots and fixing the kindle and playing transformers and dancing and singing songs and checking the weather radar furiously, I also made this Sweet Potato Cauliflower Curry. Two things about this recipe: It is vegan and also delicious. Once my cauliflower gives out, I’ll move over to rice or grains.

Here’s to getting back to our routines! I’m sending light, love, support, and understanding to parents, grandparents, caretakers, teachers, and people in charge of our children. I’m grateful for you.

Categories: Family, Recipes, Uncategorized, Vegan

Possible Snowmageddon with a chance of Sprouted Wheat Flour

Posted on January 16, 2018

If you haven’t experienced the “possibility of snow” in Alabama, you really should. It is fascinating on so many levels. You spend hours and hours contemplating closings (when we all know that the entire city will shut down the minute there is a threat of a flurry so I have no idea why we spend time contemplating the way we do). We run to the grocery store and buy up all the bread and milk (seriously, you should have seen the Publix parking lot last night). We freak out. Prior to January 2014 I would have laughed with you, but having experienced what we now call “Snowmageddon 2014” in such a personal way, I am right there with everyone. This is the part where everyone begins to tell their Snowmageddon 2014 story. Here is mine:

I was working at the Food Bank. The snow started to fall. It was pretty. We were all excited. We were contemplating when to shut down. We decided we’d close the doors in an hour to give enough time for our drivers to get back to the warehouse. Little did we know that the 2 inches of snow we ended up getting would immediately turn to ice. By the time we started to get our things and jump in our cars, we quickly realized we were not going anywhere. Not only were we having difficulty getting our cars out of the parking lot, but the ones that managed to get out ended up coming right back because cars were abandoned and blocking our two ways out. So our entire staff (minus a few folks) spent the night at the Food Bank. Two of us actually stayed two nights. There are worst places to end up that’s for sure especially as I remember how many people were stranded in their cars on the highways that night. My husband stayed two nights at his work and my son was with his grandparents. We were very lucky. One of the most anxious moments of the entire situation was being stranded at the Food Bank and unable to leave. You see, my Dad was dying 3 hours away. He didn’t have long and at this point I knew that it was just a matter of time. It was incredibly difficult to be in a place where I couldn’t leave or to have to spend all of that time thinking about what was sure to come. I was separated from my family and going through one of the worst experiences of my life, but I guess it also provided incredible perspective at a time when I needed it most. My Dad died 9 days later. You can read my tribute to him here. I realize that this story took a more serious turn than I expected to share, but I guess what I want to say is that I have grown to appreciate Alabama’s weather craziness. Just so we are clear, I have not grown to appreciate Alabama’s other crazy because there is plenty of that, but let’s just focus on the weather crazy for now.

And so yesterday, the weather folk started talking about “the possibility for snow and ice like Snowmageddon 2014.” Everybody started sitting up a little straighter. School closings were announced a little earlier. Bread and milk disappeared off the grocery shelves. And now we wait and watch live broadcasts talking about the snow that COULD MIGHT SHOULD happen. This is kind of normal for us. We wait most of our lives for significant snow events and we all know that it may or may not happen. This creates incredible resiliency for children living in the South, by the way. For example, my 6-year-old has been waiting by the window all morning and has asked at least 30 times “when is it going to snow, Mom?” The only thing a Southern parent can possibly say at this point is “soon” knowing very well that there is a higher possibility that the snow may not happen at all. We know this because this was our reality as children and we’ve had years and years to accept it.

So how do we cure broken snow hearts? We make biscuits and pancakes. And bacon. And cookies. I recently bought some sprouted wheat flour and decided to make our biscuits and pancakes with it this morning. (Yes, I’m cheating on White Lily flour. Let’s just keep this between us.) Biscuit recipe can be found here.

Pancake recipe can be found here.

Both were delicious. Now, I sit and wait. My 6-year-old has decided to “count until infinity OR until the snow comes” and we are at 164 at this point. I don’t think any biscuits or pancakes can save us. Send all good thoughts our way. As for perspective, I’m looking on the positive side of this weird “snow and ice or maybe no snow and ice snow day.” I’m safe at home with my family surrounded by sprouted wheat biscuits and pancakes. And bacon. And cookies.

175, 176, 177, 178…

Categories: Family, Recipes, Southern, Uncategorized

Tagged: Biscuits, pancakes, snow, Snowmaggedon, South, Sprouted Wheat Flour

Revolutions and Resolutions

Posted on January 5, 2018

Today was my 6-year-old’s first day back at school after (what seemed like) the longest holiday break in the history of holiday breaks. When I got home tonight, I asked him about his day. I can ask FIVE questions and FIVE questions only, so you know I have to pick them carefully. I go generic for three and dig deep for two. Today he offered up his own recap of the day without me having to dig too deep.

He randomly said, “Making sure Mae (his sister) doesn’t mess up my Transformers on my book shelf and keeping my room clean.”

I paused and said, “Huh?”

“Those are my revolutions,” he said.

“Do you mean resolutions?”

“Yes, my revo…I meant resolutions.”

(Secretly, my heart was disappointed because I would LOVE for my kiddo to begin dreaming up his own revolutions, honestly. )

All of this to simply say that I’m keeping up with my own revolutions. Ahem, I mean resolutions. I’m still eating veggies and writing on my blog. My lunches have consisted of avocado toast with veggies.

Last night before bed, I drained, pressed, and baked tofu squares. Then I put it in the fridge to use tonight. When I got home from work today, I microwaved frozen broccoli. Then I sautéed a bag of riced cauliflower, diced onions, red and yellow peppers, green onions, and tofu. I added some salt and soy sauce for flavor. Once in my bowl, I added some more soy sauce, and drizzled some sriracha sauce on top. Super tasty and very easy.

Hope y’all are having a great first week back in a semi-routine (whatever that is) and making steady progress on your own REVOLUTIONS.

Categories: Family, Recipes, Uncategorized, Vegan

Tagged: Resolutions

Keeping My Resolutions on Day ONE: Cauliflower and Body Butter

Posted on January 1, 2018

I rang in 2018 with a quick run to my 2-year-old’s room at 1 am. She was crying, which is not like her at all. I scooped her up to take her to the living room to rock her and halfway there all I remember her saying is “my mouth” right before she threw up all over me. The next thing I know, Mike and I are navigating cleanup. I won Mae. He won the floor. This was the universe’s way of showing me that I won’t be able to control every aspect of 2018 and so I remain hopeful that I will keep the resolutions I made while staying open to all that 2018 clearly has in store for me.

Oh, and Mae is fine. She’s had an ear infection for a few days and I think it pushed her right over the edge last night.

So here we are on the first day of January and I’m trying to stick with my resolutions: eat more veggies and write on my blog. Sure, it’s the first day of the year and pretty much everyone keeps their resolutions on the first day, but let’s just PRETEND that this is monumental for a second.

My latest vegan journey features Jones Valley Teaching Farm’s cauliflower (thank you, Jessica)! I made two recipes:

Sweet Chili Cauliflower: I dipped the cauliflower in a garbanzo flour batter and baked for 30 minutes. Then I tossed them in a Ziploc bag with Thai sweet chili sauce. My plan is to combine them with farro and veggies for a quick lunch this week.
Buffalo Cauliflower: I tossed the cauliflower in olive oil, Frank’s hot sauce, chili powder, garlic powder, onion powder, and pepper. Then I baked them in the oven for 30 minutes (turning once). I added them to flour tortillas and topped with shredded lettuce, cilantro, avocado, and tomatoes. You could add vegan ranch if you’d like!

And now for what you’ve all been waiting for: Whipped Body Butter! Okay, this is time consuming but easy. Just google or search on YouTube for Whipped Body Butters and you will find a TON of ideas. My favorite recipe can be found here. I tripled the recipe.

2 cups Shea Butter (I order mine from Amazon)

2 cups Coconut Oil (I got mine at Costco)

4 or 5 tablespoons Sweet Almond Oil (I got mine at Sprouts)

4 or 5 tablespoons Avocado or Jojoba Oil (I got mine at Sprouts and on Amazon)

1 tablespoon Vitamin E Oil (I got mine on Amazon)

2 teaspoons (or more) of Lavender Essential Oil

Fill a pot with ½ cup of water and bring to a low boil. Place the shea butter and coconut oil in a glass bowl and place on the pot with the boiling water.

Wait for 5 to 10 minutes until both butters are melted completely. Add your other oils except the lavender essential oil. Give the oils a minute to incorporate. Then move the bowl off of the pot.

Once it cools a bit, add your essential oil. You don’t want the butter/oil mixture to be too hot or else the essential oils will evaporate! Wrap the bowl with saran wrap and place in the refrigerator (or freezer). When the mixture is semi-hard (meaning when you push your finger on the mixture, you see an indention), then you are ready to whip! Whip the mixture with your hand mixer (or your stand mixer) until your butter is light, airy, and fluffy! It should look exactly like icing.

Add to jars and use immediately after your shower or bath. Enjoy!

In summary, I plan to end the first day of the year eating Jones Valley Teaching Farm’s cauliflower, diffusing frankincense, lathering on my homemade body butter, and pretending that I will keep this up the rest of the year.

Here’s to 2018…

Categories: DIY, Jones Valley Teaching Farm, Recipes, Uncategorized, Vegan

Tagged: Body Butter, DIY, essential oils, Jones Valley Teaching Farm, Vegan

Resolutions: Eating more veggies and finding a tent of my own.

Posted on December 31, 2017

At the beginning of December, I was ending each night with the bright light of my iPhone reading my newsfeed, which included some uplifting stories, but mostly included shared articles about how the world was ending, everyone’s opinion about EVERYTHING, and a great deal of sarcasm/defeat/anger/uncertainty. I decided to leave Facebook for a minute and headed over to YouTube (I know, I know…baby steps, y’all).

On YouTube, I discovered a treasure trove of videos about essential oils, DIY whipped body butters, and vegan chefs whipping up fake eggs and flaxseed gel. It was a land I’d never discovered and I continue to find it fascinating and soothing. Next thing you know, I’m buying beeswax, shea butter, and diffusing lavender and frankincense like nobody’s business.

But because this is a food blog, I’ll focus on food for a second. For my loyal Food Revival readers, perhaps you remember why/when I started this whole thing. I think it was in 2009? I was just laid off from my job at Southern Progress/Time Inc (RIP).

***Delayed pause to give respect and a moment of silence for the passing of SPC/Time Inc***

During this time, I was volunteering for Jones Valley Teaching Farm and in exchange for my work, I received a box of veggies each week. I called each post my “CSA Challenge.” This is when my Birmingham freelance/nonprofit/food/volunteer journey began. Most nights were spent researching new recipes while my husband took photos of each dish for this blog. Let’s be honest, we were also doing a lot of googling (e.g. “what is kohlrabi?” “how do you cook a rutabaga?” “why do beets taste like dirt?”).

Here we are nine years later and you will find me (on most nights) picking up the 2-year-old from day care, inching and navigating our way down Highway 65, calling my husband to ask him to throw a Homerun Pizza in the toaster oven, and moving through the bath time/bedtime groundhog day activities. So now that I work for Jones Valley Teaching Farm, you’d imagine I would have conquered the kohlrabi, rutabagas, and beets. Nope. My 2017 food accomplishments revolve around Homerun Pizzas, Queso, and Banana Sandwiches (don’t ask).

HOWEVER, my new-found fascination with vegan YouTubers and the lingering effects of too much lavender and frankincense has inspired me to change this in 2018.

(I realize you are worried at this point. It’s okay. So is my husband.)

The truth is I still love to blog and cook. I (obviously) still love Jones Valley Teaching Farm. I’m not saying I’m going straight up vegan. But I would like to focus on a more plant-based diet in 2018. I’m also going to focus on getting my kids to eat more plant-based recipes. I tried last night. I made this amazing soup featuring broccolini (and its leaves) from Jones Valley Teaching Farm. But then I spent way too much time defending my rights to make soup for dinner with my 6-year-old. I mean, the AUDACITY to incorporate COOKED CARROTS in a SOUP and THAT’S FOR DINNER? Needless to say, I found myself pretending to “look for something downstairs” when really all I did was zip myself up in my kid’s tent in the basement and took this photo:

Don’t worry. I made sure everyone knew I was okay after I heard my name called the FIFTH time. I will not let this setback take me down. I mean, LOOK at this delicious soup:

I also adapted THIS Chickpea Salad. I used pumpkin seeds instead of sunflower seeds. I also used the hummus garlic sauce instead of mayo/mustard. I’m really happy with how it turned out and will be spreading this on my sprouted bread a little later today.

So, here are my resolutions:

Eat more veggies from the Farm. It’s a job perk. The veggies are amazing. TAKE THE JOB PERK, AMANDA.

Then document the recipes and experiences on Food Revival. You love doing this. DO WHAT YOU LOVE, AMANDA.

Perhaps this blog post inspired you to do the same? Well, I mean the eating more veggies part. I don’t want you hacking my blog. If so, then let that inspiration SHINE! On this last day of 2017 (which also happens to be the very last day YOU can give donations to your favorite non-profits for the year), you can give to Jones Valley Teaching Farm! What can I say? It’s kind of my job to beg you for donations and I’m even providing the link right here: https://jvtf.org/donate/

P.S. Just wait until I post about my DIY whipped body butter.

Wishing all of you a HAPPY NEW YEAR filled with frankincense, rutabagas, and a tent to hide in.

-Amanda

Categories: Family, Jones Valley Teaching Farm, Recipes, Uncategorized, Vegan

Tagged: Alabama, Birmingham, Blogging, Donate, essential oils, family, FoodRevival, Give, Jones Valley Teaching Farm, Kids, Resolutions, Vegan

Oh, Hey Food Revival!

Posted on November 12, 2017

When the world gets crazy (and just so we are all clear, it is totally crazy right now), I like to cook. It helps me think I’m in control (when I’m really not). It makes me pretend I have it together (when I totally don’t). It makes me feel healthy (even though I tend to partake in plenty of frozen HomeRun Pizzas and delicious cheese dip on the regular).

Some days you just have to face facts. My facts are:

I have a 6-year-old and a 2-year old
I run a non-profit
I live in Alabama
Has anyone read the headlines lately?

So, today I cooked and I managed to make four recipes (if you count the packaged muffin mix, bacon, and 5-minute grits I made for breakfast). I started around 8:00 and was finished by 10:00 this morning. I even had time to wipe down the counters afterward (small miracle). I hope this inspires your week if you are looking for something to cook (or at least a way to release your inner frustrations with the world).

First up, Smitten Kitchen’s Quick Pasta and Chickpeas. It was super easy and fast. My hope is that my 2-year-old will think it is Spaghetti-O’s. That’s the straight up truth.

Ingredients:

And… ta da! See? I told you it looks like Spaghetti-O’s.

Next up is Health magazine’s Chicken Chili with White Beans and Chipotles. My husband and I have been cooking this recipe since we first met (and not just because I used to work at Health magazine). This is probably my favorite chicken chili recipe and I cut every corner I can by using rotisserie chicken and it works JUST fine. Enjoy!

Ingredients:

Finished product:

The final recipe was the Pioneer Woman’s Black Bean Burgers. Please forgive me for not taking a photo of the carefully constructed final product including toasted kaiser buns, arugula, and tomato. The truth is I forgot to get the buns at the grocery store last night. Until that happens, I suggest everyone get used to what I plan to call “the deconstructed black bean burger.”

It feels good to be back even though I have a feeling I won’t see you again until…oh, 2018. Until then, let’s hold on tight and to one another.

P.S.

xo,
A

Categories: Family, Recipes, Uncategorized

Day Off

Posted on April 25, 2017

I am taking today off. A few folks have asked me my plans today and here’s what I’ve come up with so far:

Not get out of bed until 10:00 am. (Working on it…)
Post photos of my kids on Facebook and Instagram, which I happen to love (Complete)
Write on my blog, which I never ever get to do these days (In progress…)
Go on a walk, do some laundry, drop off something at the cleaners, make a healthy lunch, listen to a podcast, read a magazine, get a pedicure, and…okay, I know that ALL these things won’t happen, but I might as well put good energy toward the POSSIBILITY of these things happening.

It’s been busy in my world, but probably no busier than your worlds. Life moves fast when you have a 5-year-old, a 2-year-old, and a full-time job. I’m not complaining. I am, however, constantly reassessing priorities and this year has been a year of growth for me in so many ways.

This year, I’ve realized that I’ve given away too many of my minutes and hours. This isn’t a regret, but this realization did kind of knock me over the head earlier this year and that sparked a renewed commitment to my priorities. Reciprocity is something I’m holding close this year. I’m trying to be better at it and hoping others around me will do the same. Last year was all about space and grace and forgiveness, but this year has been more about accountability and drawing some lines in the sand. And just like avoiding potato chips, it is DAILY work. Sometimes it works and sometimes I eat the bag of chips.

On this journey, food hasn’t been on the sidelines. I’ve completed one round of Whole 30 (won’t be trying that again, but appreciated the adventure). I’ve started weight watchers twice. I’ve snacked my way through the last two years: a cheezit here, a goldfish there; a graham cracker here, some hummus there; an adult beverage here, an adult beverage there; and everywhere a chip, chip. You get what I’m saying.

This blog started 8 years ago when I first found Jones Valley Teaching Farm (it was Urban Farm back then). I had a work-trade where in exchange for my volunteer services, I received a box of food each week. My boyfriend and I would try new recipes every week featuring the veggies in that box and Food Revival was BORN! Now I’m working full-time at the farm, married to that boyfriend, and have two children. Eight years is NO joke.

I’m trying to figure out what the point is to this blog post. I also realize I just moved from one paragraph about reciprocity and eating chips to the historical context of my blog with absolutely no transition. Maybe I’m just checking the “I wrote on my blog today” box. Maybe I’m trying to get back to personal hobbies I miss. Not so sure, but I’m thankful for the opportunity to share and thank all of you who have stuck with me to this point.

In the spirit of the things I love and my re-commitment to focusing on those things I love, I offer some fun pieces of inspiration in my universe:

Mae Mae wearing an S on her chest (and back) because she IS a Super Girl in so many ways. She challenges me to be stronger every day. She makes me laugh. I’m proud of her strength, curiosity, and humor. I can’t wait to see what she does next.

Martin Everitt continues to teach me more about life and its complicated lessons than I ever imagined. He’s a precious boy. I seem to be holding on a bit tighter these days and beginning to realize that there will be a time when I can’t carry him to bed anymore. He’s entering kindergarten in August and I’m pretending this is NOT happening. I’m fine with just living in this moment for now. I can’t fast forward just yet.

I love Jones Valley Teaching Farm and can’t believe I have the opportunity to work alongside such amazing colleagues, students, and partners. I’m proud of who we are and who we are becoming. It’s hard work. All of it is hard work, but I believe in it and that makes all the difference. Cool things happening now in that part of my world include:

Student-Run Farmers Markets are in FULL swing. We’d love to see you at any of the markets listed above. We will be back at Pepper Place Market on Saturday, May 20th!

JVTF’s on-site produce stand is open on the downtown farm Monday – Thursdays. You can bring a check or cash as it operates on an honor system. That means, you walk in the stand, get the veggies you want from the cooler, weigh it, check the price, drop the money in the box, and leave. We are located at 701 25th St. North Birmingham, AL 35203.

I’ve been busy planning (alongside some amazing folks) our Spring fundraiser. It’s called, “Gather” and we have 20 folks hosting dinners all over Birmingham on Saturday, May 13^th to support our work. You can read more about it here: http://jvtfgather.swellgives.com/

Also really excited to share our Annual Report here: http://2016.jvtf.org/

That’s where I am today. Bottom line: I accomplished one of the things I intended to do today that was only for me (writing) and I did it while still in bed. It is officially 10:11 am, so that means I have just accomplished TWO of the things.

Categories: Community, Family, Jones Valley Teaching Farm, Uncategorized, Work