Life remains the same until the pain of remaining the same becomes 
greater than the pain of change.

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glove one.

sometimes i feel anxious if don’t have my phone near me. i’m working on this.

sometimes i feel like my phone is ringing in another room,even when it isn’t. i run to see who’s calling. i’m working on this impulse.

sometimes i feel like my phone is an extension of myself. this too, i’m working on.

if asked, would i give up the use of my hand for my phone? i’d probably respond, “nah, i’m good.” but, would some people? you know, give up their hand to always be connected with their technological device….?

this is what my soul twin/best friend/partner asked of the viewer when he made a wearable phone glove, called glove one.  he says “it is both the literalization of Sherry Turkle’s notion of technology as a ‘phantom limb’, in how we augment ourselves through an ambivalent reliance on it, as well as a celebration of the freedom we seek in our devices.”

the phone glove was made as part of a series for bryan’s m.a. show. he’s currently a grad student at the university wisconsin-milwaukee.

glove one was featured on some pretty neat “maker” sites including ponoko, make and tecca. oh, also yahoo news and the huffington post. pretty dang awesome. it is great to see him get some press for one of his projects. i am so proud of my little maker. ❤

i can totally picture kanye wearing this, if it was gold plated.

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walnut milk

i love walnuts. raw. roasted. hidden deep inside some raisin walnut bread. i’ll take ’em anyway.

as a milk perhaps? absolutely!

nothing like getting your fill of omega 3’s first thing in the morning, without having to slurp up a bowl of fish stew…

walnut milk
1 cup walnuts
3 cups filtered water
dash sea salt (opt.)
dash vanilla (opt.)
this is so super duper easy. just pour the walnuts in a bowl and soak in water over night. in the morning, drain the nuts and place in vitamix with 3 cups water. blend baby blend. put a pantyhose over the top of vitamix and pour mixture into a bowl slowly so you don’t spill your precious milk all over the counter. i got the idea of using the pantyhose from leanne over at
she’s one creative lady!
pour the strained milk back in the vitamix and add the salt and vanilla if you please. it’s not needed as it is delicious with just the walnuts and water.
blend again. restrain.

i’ve been on a green smoothie kick these days (i somehow missed the green smoothie train months ago….better late than never!). i love to pour this milk over the smoothie then mix in chia seeds and let it gel up. its like green smoothie pudding. yum.


now this is one milk mustache i’m a-ok sporting.

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“your task is not to seek for love, but merely to seek and find all the barriers within yourself that you have built against it.” -rumi

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random musings

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rainy day cookies

rainy days make for the perfect excuse to bake cookies. it seems i’ll take any excuse to bake cookies lately…
rainy day cookies
-vegan -gf
1 cup buckwheat flour (ground from raw buckwheat groats)
1/4 cups millet flour (ground from millet) —->or chickpea, or quinoa, or flour of choice
1/2 cups oats
1Tbsp coconut flour
1tsp baking powder
1tsp baking soda
1/4 cup shredded coconut
1 sweet potato (roasted whole in oven until soft and caramelized)
3/4 cup lite coconut milk (from can)
1tsp vanilla
2Tbsp sun butter
2Tbsp coconut nectar
1/2 cup + 1Tbsp vegan chocolate chips
mix the dry ingredients in a bowl. set aside.
put peeled, roasted sweet potato, coconut milk and vanilla in vitamix or blender and blend. pour into bowl and stir in sun butter and coconut nectar. fold in chocolate chips. form little circle cookie shapes with wet hands and place on parchment lined cookie sheet. bake in 350F preheated oven for 10-12 min. keep an eye on them because you don’t want em to cook too long and dry out. let cool before devouring them. or don’t and burn your mouth on the melty chocolate chips. completely worth it.
sun butter. i started this obsession while i was in juarez for spring break a few years back. not your typical spring break destination. and not your typical spring break. i actually went on a “border awareness” trip with a friend of mine’s church group. there was no pushing of the religion or preachy sermons that were to take place so i was game. it was really eye opening and heartbreaking to see what so many people looking for a better life go through to try to cross the border. i met some amazing people who shared some amazing stories. i also learned what it was like to live on 1$ a day. for all your food. it reminds me what a luxury food is and how lucky I am to be able to experiment with new recipes like this.
while in juarez, a staple of mine became this thing i had never heard of, sun butter. in mexico it was cheap, tasty and filling. winning.
omg. sun butter, where have you been all of my life?? it is this creamy deliciousness that makes your tummy smile. i try to add it to everything. and if it doesn’t fit with the recipe, i’m totally fine with eating it by the spoonful 🙂
thank goodness they offer 5lb tubs of it!

rain, rain please don’t go away because i have some rainy day cookies on their way.
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key lime pie.

so, my brother just had a birthday and being the sweet sister than i am, i wanted to make him his favorite desert in honor of his big day. his request? key lime pie.
hmmm, i would just need to veganize it and we’d be all set. there were quite a few recipes swirling around the internet. in the end, i took inspiration from them all and tried to make it the way i thought my bro would like it best. i think we have a winner.

key lime pie.

1 cup almonds(roasted & salted)
1 cup pistachios(raw)
1 1/2 cup dates(plus more if you need)
1/2 cup shredded coconut
1Tbsp coconut oil, melted

2 avocados
juice from 4-5 limes (i used 5 because 2 of my limes were on their last leg and weren’t uber juicy)
1/3 coconut sugar
3Tbsp coconut nectar
1 1/2tsp lucuma powder
1 tsp vanilla
2-4Tbsp tapioca starch (or arrowroot)
pinch sea salt
2 cans coconut milk(full fat)

first, make the crust. blend the nuts, dates and coconut in a food processor until mixed. add melted coconut oil while blending. press the filling into a pie dish (or whatever dish that suits you.) i used a pyrex 4 cup rectangle dish as i don’t have a pie dish. i also used some individual sized ramekins. crust can be made a day in advance. just store in fridge until ready to use.

for the coconut whip, you’ll want to place the cans of coconut milk in the freezer a couple hours before you plan on making this. also freeze the metal mixing blades. after a few hours, take out the cans and individually, take the top and bottom off the can. press out the lump of coconut milk into bowl. it will have separated, one part being some cloudy looking water and the other part,pure unadulterated coconut goodness. pour the cloudy water in a glass jar and save for later use (maybe an add-in for smoothies? shakes?). with just the creamy white goodness in the bowl, let it thaw out in the fridge if it needs, otherwise you’re ready to mix. mix with hand held mixer on high for a couple of minutes in bowl with arrowroot powder, vanilla and 2 Tbsp coconut nectar. resist the urge to eat it all, with your finger. will power will be tested.

blend the avocados, lime juice, coconut sugar,1 Tbsp coconut nectar, lucuma powder and sea salt in blender or food processor. whip until creamy and smooth. pour into bowl.

gently fold coconut whip into avocado mixture.

pour mixture onto prepared crust. let the pie chill in the freezer until it firms up a bit.

enjoy. one delicious bite at a time.

this was my first attempt at making the coconut whip. holy fricken moly. it is all sorts of bliss. i can already tell this is going to be something that i will be making often. coconut, how i love thee.
i’ve never had key lime pie before but this is what i imagine it tastes like. Or what I hope it tastes like.

birthday boy approved!

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