Kimchi Fried Rice

Soooo, I made all that stinky and delicious kimchi and didn't know what to do with all of it.  So kimchi fried rice it is!  No matter what, you probably always have enough ingredients to make some type of fried rice of dinner.  

Store bought kimchi may be substituted.

Kimchi Fried Rice

2 tablespoons tamari soy sauce

2 teaspoons sesame oil

3 teaspoons grape seed oil, divided

1 egg, beaten

3 cups chopped broccoli

2 leeks, white and light green parts only, thinly sliced

1 inch ginger, minced

2 cloves garlic, minced

4 cups cooked rice, preferably cooled

2 cups kimchi

s + p, to taste

Stir together soy sauce and sesame oil in a small bowl.  Set aside.

In a skillet or wok, set over high heat, add 1 teaspoon grape seed oil.  Once hot, add broccoli, and cook, stirring constantly until charred and crisp tender, about 4 minutes.  Set aside.

Add a teaspoon of oil to the skillet, add egg.  Scramble until just done, set aside.  Wipe out pan, if needed. 

Add another teaspoon, once hot, add leeks, ginger and garlic, saute until soft and glossy, about 4 minutes. Add rice, kimchi, cooked broccoli, scrambled egg and prepared sauce.  Stir fry until everything is warm.  Serve hot. 

Roasted Pork Tenderloin

I can't just plain roast something - I always want to smother, marinate or add something to spice it up a bit.  This pork tenderloin is salted, peppered, seared, brushed with dijon and sprinkled with  a little brown sugar which goes so well with the pork.  I really like pork tenderloin.  It's lean and easy to cook.  

Serves 4. 

Brown Sugar + Dijon Pork Tenderloin

splash grape seed oil

1 pork tenderloin, trimmed (its about 1 1/4 pound)

s + p

1 1/2 tablespoon dijon mustard

1 tablespoon light brown sugar

Heat oven to 425 degrees.  Heat oil in skillet over medium high heat.  Season pork with salt and pepper.  Sear on all sides until nicely browned, about 2 minutes each side.  Brush all sides of pork with dijon mustard and sprinkle with brown sugar.  Transfer to oven proof dish (line it with foil for easy clean up.) Roast until pork reaches 140 degrees, about 35 minutes.  Remove from oven, rest 5 minutes and slice. 

 

Easy Kimchi

Kimchi is a popular Korean side made from fermented vegetables and spices.  It's flavorful, spicy and crunchy.  It can be eaten on its own or incorporated into other dishes.  (Kimchi fried rice coming soon!) 

I realize this may not be an authentic kimchi so let's just call it my version.  It's easy to make and vegetarian.  Recently, I picked up Sandor Katz's book The Art of Fermentation and highly recommend it if you're looking for another cookbook to add to your collection.  

Fermenting foods doesn't just help preserve them but adds health benefits, too.  They are full of healthy bacteria and probiotics.  Specifically, they're really great for you digestive or 'gut' health. If you want to know more about this, with specific citations to medical studies, check out chapter 2 of Katz's book.  

Some more fermented foods you probably eat on a regular basis: kefir, cheese, sauerkraut, pickles, beer, wine., miso, soy sauce, vinegar, coffee, yogurt, kombucha...

Easy Kimchi

1 head cabbage, chopped (nappa, savoy or green)

1/4 cup course kosher salt 

2 tablespoons grated ginger

3 tablespoons grated garlic

3 tablespoons ground cayenne pepper

1 tablespoon tamari soy sauce

2 carrots, cut into matchsticks

8 scallions, cut into 1 inch pieces

Toss chopped cabbage with salt.  Punch and squeeze it until it releases water.  Set it aside for 1 hour.  

(I reccomend wearing gloves for these next steps.)  Use a mortar and pestle to grind ginger, garlic, cayenne powder and soy sauce into a paste.  Toss with cabbage, cabbage liquid, carrots and scallions.  Make sure everything is covered with the paste.  Use your hands to massage paste into the veggies.  

Now, let's pack it into it's fermentation vessel.  This could be a crock, a deep bowl or a jar with a wide opening.  I used a clean, wide mouthed jar because that's what I had.  You just have to be able to fit your hand in, to the bottom with a fistful of kimchi vegetables.  

Take a handful of the vegetables.  Squeeze out what liquids you can, place it in the bottom of the jar, pushing it down as much as you can.  Continue until all the vegetables are in the vessel. Punch and push down as you go.  You need to remove all the air pockets that maybe lurking in there. Place a small plate over the vegetables and weigh it down.  This weight is going to keep the vegetables submerged under the liquid you're about the pour in.  

Pour the kimchi liquid into the jar, over the weighed down vegetables.  Cover the whole thing and place somewhere at room temperature.  Leave it to ferment for 3-5 days.  Taste it everyday to judge when you feel it's done.  It will be crunchy, spicy and acidic. 

After it's fermented it can go into the fridge.

Brownies! Yummy, Vegan Brownies!

I had some bananas that were just begging to be mashed up, stirred into batter and baked. They were almost over ripe - spotted to the point of being about completely brown and incredibly sweet.  Conveniently, I was also having a craving for brownies but really wanted to stick to something on the healthier side.  

So I came up with these:  gluten free, low sugar, vegan, dark chocolate, fudge style brownies. They don't have that crackly top normal brownies do but, hey, nobody's perfect.  They taste damn good.  

Vegan, Gluten free Brownies

4 oz unsweetened chocolate

2 tablespoons coconut oil

2 super ripe bananas, mashed

1/4 cup raw sugar

1 teaspoon vanilla extract

1 cup almond meal

sea salt, optional

Heat oven to 350 degrees.  Line 8 x 8" pan with foil or parchment paper, lightly oil.  Set aside.

Melt chocolate and stir in coconut oil.  Stir in mashed banana and sugar.  Add vanilla and almond meal.  Stir until all is well combined.  (Since there's no gluten, you can stir as much as you like.)  Pour into prepared pan, spread evenly.  Lightly sprinkle with seas salt, if desired. Bake 20 minutes or until set in center. Cool before cutting.  

Cinco de Mayo Recipes

Happy almost Cinco de Mayo!  It's this Thursday.  In case you're unaware, it's a Mexican holiday that celebrates the Mexican army's victory in the battle of La Puebla in 1862, during the Franco-Mexican War.  

Now you're probably thinking you'd like to celebrate with some Mexican food and drink.  (Or mexican-ish.  As most of the below recipes are not super authentic - but they are delicious and that's what counts!)  Here's a little recipe roundup to get things started.  Click on the photos for individual recipes.  xo.

Street Corn

Street Corn

Ginger Peach Margaritas

Ginger Peach Margaritas

Black Bean + Tomatillo Soup

Black Bean + Tomatillo Soup

 Slow Cooker Cochinita Pibil

 Slow Cooker Cochinita Pibil

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Burrito Bowls

Chicken Burrito Bowls

Simple Sugar Snap Peas

I really like these little things.  So much that they didn't even make it to our actual dinner plates.  Cam and I just stood around the dish I had transferred the peas to, chatting, eating these with our fingers as soon as they were out of the hot pan.  That's how I know something's good - if I eat it standing up.  

These snap peas are healthy, flavorful, fresh tasting and super quick.  Extra points for being a green vegetable.  

serves 2.

Snap Peas + Shallots + Lemon

1 teaspoon olive oil

5oz sugar snap peas, trimmed

1 shallot, minced

juice of one lemon

salt, to taste

Heat a skillet over high heat.  When hot, add olive oil.  Add snap peas and shallots.  Saute, stirring constantly, until tender, about 5 minutes.  Remove from pan.  Season with lemon juice and salt.  

 

 

Roast Chicken + Miso Butter

I had a whole laundry list of potential ingredients for this one.  First it was going to be a marinade but then I decided to keep things simple with a quick rub of miso butter.  I really like this miso butter.  The flavor is very subtle so I just think of this more as a perfect roasted chicken than a miso flavored chicken.  I'm thinking the miso butter could be great on things beyond chicken.  Like popcorn, toast, broccoli, roasted potatoes, popcorn, fish, or popcorn. Just brainstorming here. 

I really like salt so I gave the chicken a little dusting of salt and pepper after rubbing the miso butter all over it but I consider this optional as the miso already has a salty taste.  

Roasted Chicken with Miso Butter

1 whole chicken

2 tablespoons unsalted butter, room temp

1 tablespoon miso paste

1/2 teaspoon ground white pepper

Heat oven to 425.  Rinse and dry chicken.  Remove any giblets or excess fat.  Rub all over with miso butter, taking extra care to rub some under the skin and directly onto the breast,  Tie legs together and wings to its sides.  (When tying the chicken we are trying to make it compact for even cooking.)   Place on a roasting rack in pan.  Roast until meat thermometer inserted into thickest part of breast reaches 165 degrees, about 1 hour.  If during cooking the skin starts to burn, cover with foil.  Let the skin get very dark and crispy first.  

Carve chicken but save any extra bones or meaty bits for stock.  I keep a bag in the freezer.  

Pistachio Olive Oil Layer Cake

I just thought this one sounded good.  It's pretty, with a speckled hint of green in the crumb.  This would also be great as a bundt cake.  If you don't like the herbal taste of olive oil substitute it with butter.  

Also, please excuse the crazy job I did frosting this one.  I really did a number on it. 

Makes 1 eight inch 3 layer cake. 

Pistachio Olive Oil Layer Cake

3 cups cake flour

1 cup pistachio flour/meal

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon salt

1 1/4 cup olive oil

zest of one lemon or lime

1 cup sugar

3 eggs

1 teaspoon vanilla

1 cup buttermilk

for the frosting

4 oz cream cheese, room temperature

4 oz butter, room temperature

dash of vanilla extract

2 cups powdered sugar, sifted to avoid lumps

Heat oven to 350 degrees.  Prep three eight inch round cake pans by placing a round sheet of parchment paper in each and lightly greasing sides and paper. Set aside.

In a medium bowl, whisk flour, pistachio meal baking soda, baking powder and salt.  In another bowl, beat olive oil and sugar until light.  Whisk in eggs and vanilla.   Mix in 1/3 of the dry ingredients and 1/3 of the butter milk, repeat two more times, mixing until everything is just combined.  

Evenly distribute batter between prepared cake pans.  Bake until cakes are set - a toothpick inserted into the cakes center will remove clean - about 20 minutes.  

Transfer to rack to cool completely.  While cake is cooling, prepare frosting.  Beat softener butter and cream cheese together until smooth, add vanilla and powdered sugar.  Beat until smooth, lump free and ribbony.  

When cakes are cool, they may be frosted and layered.  Trim tops of cakes flat, if domed, for even layering.  Place first cake, cut side down on plate or cardboard cake round.  Frost top only, not sides for a naked cake look.  A piping bag with a large tip maybe used to neatly apply frosting around the perimeter.  Place next layer, cut side down on top of frosted layer.  Frost, repeat with remaining layer.  Dust with additional pistachio meal if you like.  

Super Easy Green Curry

Really easy.  I couldn't believe it was done.  Serve this over rice or noodles - just be sure to get them cooking first.  I didn't.  Hence the very rushed, hangry styling in the above photo.  (I just couldn't wait. I was HUNGRY!)  That's the thing about a home cooking blog:  the plates I'm photographing are my and Cameron's dinner.  It usually goes like this: I select a plate, utensils, backdrop, prepare the food and then style a little dish with my tweezers, shoot, then typically disassemble and rebuild into a normal meal portion, smother it with hot sauce (I have an addiction) and then eat.  All this, hopefully, before it's ice cold.  

If you don't have a food blog to cook dinner for then this should be super quick and easy.  It's the beauty of pre-made curry paste.  

serves 3.

Easy Green Thai Curry

1 teaspoon high heat oil or ghee

2 tablespoons green curry paste

1 shallot, minced

2 cups diced carrots

2 cups chopped broccoli

14 oz light coconut milk

2 1/2 cups vegetable stock (or chicken)

1 tablespoon minced jalapeños or other chiles, optional

1 cup chopped green beans

1 teaspoon fish sauce

juice of 1 lime

s + p

chopped cilantro leaves

In a large skillet, heat oil over medium high heat.  Saute curry paste and shallots until fragrant and shallots soften, about 1 minute.  Stir in carrots and broccoli, coating in curry paste and cook 1 minute.  Add coconut milk, stock and optional minced chiles.  Boil, lower heat, simmer until carrots are tender, about 8 minutes.  Add green beans, simmer 2 minutes more.  Season with fish sauce, lime juice, salt and pepper.  Garnish with cilantro.  Serve with rice or noodles, if desired. 

 

Classic Pot Roast in a Slow Cooker

Quick- before spring is officially here and we don't arrive home chilly wanting giant hunks of roasty, saucy warm beef with root vegetables.  I can hardly imagine.  

This is a classic, straight forward pot roast with lots of vegetables, spoon-soft meat and a flavorful gravy. 

I got out my kitchen scissors and knife and cut off as much fat as I had patience for.  This cut has plenty so feel free to get some of it off. 

serves 4.

Classic Pot Roast in a Slow Cooker

2 cups baby carrots

12 pearl onions, trimmed

1 pound turnips, peeled, large pieces

1 bay leaf

3 garlic cloves, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 lb beef chuck pot roast, fat trimmed

s + p

1 tablespoon grape seed oil

3 tablespoons tomato paste

3 tablespoons all purpose flour

1 cup red wine

2 cups beef stock (chicken or veg is ok, too)

Place baby carrots, pearl onions, turnips, bay leaf, garlic, thyme and rosemary in bowl of slow cooker.  

Generously sprinkle beef with salt and pepper.  Heat grape seed oil in skillet over medium high heat.  When hot, sear roast until a deep, brown crust has formed, about 4 minutes each side.  When browned on all sides, place on top of vegetables in slow cooker.  Add tomato paste, flour and wine to pan, whisking constantly.  Bring to boil, add stock.  Whisk until thickened.  Pour over roast and vegetables.  Cover and set on low for 8 hours.  Beef will be super tender and fall apart when poked with a fork.  Season with salt and pepper.  Serve on its own or over egg noodles.

 

 

Turkey Lettuce Wraps + Cabbage Slaw

Here's a healthy, gluten free, dinner.  We've been eating it all week.  It's full of flavor and texture. Perfect combination of tender meaty turkey, earthy mushrooms, and crunchy veggies. Serve with brown rice for a more substantial meal.  

serves 4.

Turkey + Mushroom Lettuce Wraps with Cabbage Slaw

for the wraps

2 tablespoons low sodium tamari soy sauce

2 teaspoons hoisin sauce

1 tablespoon  rice vinegar

1 lb ground turkey breast

s + p

spritz of grape seed oil 

1 tablespoon minced garlic

2 1/2 cups sliced mushrooms

1 cup shelled edamame

2 head of boston or gem lettuce leaves

for the slaw

2 cups shredded cabbage (red or green)

2 cup thinly sliced carrots

1 cup thinly sliced jicama

3 tablespoons olive oil

2 teaspoons rice vinegar

1/4 teaspoon togarashi

1/4 teaspoon sesame seeds

salt, to taste

Whisk tamari soy sauce, hoisin and rice vinegar, set aside.

Season turkey with salt and pepper.  Heat a large skillet over medium high heat.  In a couple sprays of grape seed oil, brown turkey.  Once mostly cooked, push to side of pan.  Add a few more sprays of oil to bare side of pan.  Add minced garlic, mushrooms and edamame.  Cook, stirring, one minute.  Add previously whisked sauce, cover and cook until mushrooms are tender, about 2 minutes. Stir and serve with lettuce leaves and slaw. 

To make the slaw: toss cabbage, carrots, jicama, olive oil, rice vinegar, togarashi, sesame seeds and salt together.   

Chocolate + Banana Oatmeal

No added sugar here - all the sugary work is done by a ripe banana.  So don't throw out those heavily spotted bananas - they're super sweet and perfect for smashing into this breakfast.  

I've mentioned once or twice on here of my struggle to have breakfast every morning but I've been eating this one (tho sometimes minus the cocoa) for the last couple weeks.  I like it.  Not too sweet and the oats keep me feeling satisfied until lunch time.  It's also really quick:  about a minute to throw it together and another 2 in the microwave.  Hope you enjoy it!

serves 1. 

Chocolate + Banana Oatmeal

1 ripe medium banana

1/3 cup rolled oats

2 teaspoons unsweetened cocoa powder

dash cinnamon

pinch salt

2/3 cup water (or your preferred milk)

Peel and mash banana.  Combine with oats, cocoa powder, cinnamon, salt and water.  Microwave for 2 minutes.  (And that's it!  I love you, oatmeal.)

 

 

Everyday Popcorn

Popcorn is possibly my favorite food.  I eat everyday - no joke.  I can't walk by a movie theater without being tempted to go in a get a bag to go.  (I don't because I'm usually with others and don't want to completely embarrass myself.)  

This isn't so much a recipe as a method for delicious, healthy-ish popcorn making.  I use an air popper to pop a bowl of popcorn, using the provided measuring cups worth of kernels.  Then I lightly mist it with oil. As I've mentioned in other posts, I like to keep grape seed oil in a sprayer bottle.  This is so convenient for popcorn dressing purposes.  Grape seed is super neutral and I like the flavor but can be substituted for a different oil.  Next, it's sprinkled with yeast flakes and salt, to taste.  And by to taste, I mean A LOT of yeast flakes.  Sometimes Cam likes to spice things up with a pinch of cumin or curry powder, too.  

Yeast flakes, if you haven't seen these before are salty, almost cheesy tasting, light flakes of deactivated yeast that come in sprinkle container or in bulk.  I really like the Bragg's brand.  

 

Cam's Green Soup

Healthy Healthy Healthy!  We really needed this: a delicious dose of green veggies in a flavorful broth.  It's very flavorful and different from what we normally cook.  We made a big pot of rice to ladle the soup over in our dinner bowls.  

Makes about 4 servings.

Cam's Green Soup

2" ginger, large slices

4 green onions, roughly chopped

3 garlic cloves, sliced

1 large shallot, sliced

3 sprigs thyme

1 bay leaf

2 tablespoons mirin

1 kafir leaf, dried or fresh

2 cups quartered brussels sprouts

1 small bunch broccolini, chopped

1 1/2 cup chopped green beans

1/3 cup shelled edamame

1 small bunch chard, or other greens, chopped

1 tablespoon rice wine vinegar

1 teaspoon oyster sauce

1/2 teaspoon sesame oil

salt, to taste

white pepper, to taste

lemon juice, to taste

Make the broth by simmering ginger, green onions, garlic, shallot, thyme, bay, mirin, and kafir leaf for 30 minutes.  Strain and discard solids.  Return broth to pot, bring to a boil.  Add brussels sprouts and broccolini, cooking until crisp tender, about 3 minutes.  Add green beans, edamame and chard.  Cook 1 minute.. Turn off heat.  Stir in oyster sauce, rice wine vinegar, and sesame oil.  Season with salt, white pepper and lemon juice. 

Steak + Broccoli Stir Fry

Skirt steak might be my favorite kind of steak.  It has a great beefy flavor and not so much connective tissue that it get tough from high heat stir frying. When it comes to stir fries, a wok is great but I don't have one so I like to use a large iron skillet.  

A high heat, neutrally flavored oil is another thing you're going to need.  Grape seed oil is my favorite but canola, peanut, soy or corn are other options.  To keep things light, I like to keep it in a spritz bottle.  This way a couple squirts easily coat the pan.  I like this bottle from amazon.

serves 4.

Steak + Broccoli Stir Fry

2 tablespoons oyster sauce

1/4 cup reduced sodium tamari soy sauce

1/4 cup water

3 tablespoons rice vinegar

1 teaspoon sesame oil

grape seed oil, as needed

1 lb broccoli, peeled, sliced

1 lb skirt steak, bite sized pieces

3 cloves garlic, minced

1" ginger, peeled, minced

4 scallions, whites only, minced

2 carrots, peeled, thinly sliced

1 jalapeno, stems + seeds removed, minced

Whisk together oyster sauce, soy sauce, water, rice vinegar and sesame oil.  Set aside. 

In a large cast iron skillet, heat a small splash of grape seed oil over medium high heat and brown broccoli, about 4 minutes.  Cover and cook until al dente, about 2 minutes. Set aside. 

Oil pan, as needed.  Add steak to pan.  Cook until pieces are well browned on all sides.  Set aside with broccoli.    

Oil pan.  Saute garlic, scallions, ginger, carrots and chiles until carrots are softened, about 3 minutes.  Add broccoli, steak and reserved sauce.  Cook, stirring until sauce has thickened and coats beef and veggies. Serve hot with rice. 

Spicy Lentil + Vegetable Soup

So, are you thinking I should just change the blog name to Soups and Sweets?  Or just Soups and Soups?  That would be a little more accurate, wouldn't it?  What can I say?  We make a big pot of soup every Sunday to eat throughout the week and they're too good not to share.  So here's one more:

Makes about 8 servings.

Spicy Lentil + Vegetable Soup

2 tablespoons olive oil

1 yellow onion, finely diced

3 cloves garlic, minced

2 carrots, peeled, diced

2 celery stalks, diced

1 cup french green lentils

1 14 oz tin diced tomatoes

1 bay leaf

about 2" x 2" piece parmesan rind

2 teaspoons ground cumin

1 1/2 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon chile powder

1 teaspoon fresh thyme leaves

1/4 teaspoon red chile flakes (omit if you prefer low spice)

6 cups chicken or vegetable stock

8 oz cremini mushrooms, sliced

4 cups chopped collard greens, stems discarded

salt, to taste

juice of half a lemon

In a large pot, over low heat, sweat onions and garlic over low heat until soft and sticky, about 10 minutes.  Raise heat to medium.  Add carrots, celery, lentils, tomatoes, bay leaf, parmesan rind, cumin, pepper, chile powder, thyme leaves and chile flakes.  Give it a good stir and cook for 2 minutes.  Add stock.  Bring to a boil.  Add mushrooms and reduce to a simmer.  Simmer until lentils are tender, about 30 minutes.  Skim off and discard any foam that occurs on the surface.  Stir in collard greens, season with salt and lemon juice.  Remove parmesan rind and bay leaf before serving. 

Lavender Olive Oil Body Scrub

It's green!  (It's because of the olive oil.)  This body scrub looks weird but is moisturizing and smells amazing.  It's a great one for relaxing, evening bath time.  Your skin will thank you.

Makes about 1 cup.

Lavender Olive Oil Body Scrub

1 cup granulated white sugar

1/2 cup olive oil

30 drops lavender essential oil

Mix everything together and transfer it to a lidded container.  

(I prefer plastic to glass for anything near the tub because I'm clumsy.)

 

Slow Cooker Split Pea Soup

Happy 2016!  I hope everyone had a fun and indulgent holiday season.  I know I did.  Lots of food and family time.  Now I'm back to gym and staying busy, working on healthy recipes for this month.  You can look forward to lots of veggies, lean proteins and nutritious snacks. 

But for now, here's an easy soup you can throw into the slow cooker and enjoy on a cold night.  It's so yummy and easy to make!  I think it took me about 10 minutes to get all this prepped and into the slow cooker.  Then it's hands off for four hours and then dinner is served.  The only problem being that I have to deal with smelling something delicious all day that is not yet ready for eating.  

Serves 6.

Green Split Pea Soup in a Slow Cooker

1 pound dried green split peas, rinsed, checked for debris

4 oz ham, diced

1 yellow onion, finely chopped

1 celery stalks, finely chopped

2 carrots, finely chopped

1 large garlic clove, minced

1 bay leaf

1/4 teaspoon red chile flakes

1/2 teaspoon cumin

6 cups chicken or veggie stock 

s + p

chopped fresh parsley, for garnish

Combine all ingredients, except fresh parsley, in slow cooker.  Cover and cook on high 4 hours or low 8 hours until peas are super tender with some even falling apart.  Season with salt and pepper.  Ladle into bowls and garnish with fresh parsley. 

Marmite Almonds

I just had Marmite for the first time last week and I am obsessed.  Why haven't I been eating this stuff my entire life?!  It's so perfect of toast but I also want it on pretty much everything.  I have plans to try it on pasta, popcorn, grilled cheese sandies.  

If you have not tried it, Marmite is a concentrated yeast paste.  Stay with me here - it's a salty little umami bomb.  Savory with a concentrated flavor of cook vegetables and yeasty goodness.  If you're the type of person who puts yeast flakes on their popcorn then you'll love this.  If you don't you can send your unwanted jars over to me because I CANNOT GET ENOUGH of it.  

Makes 1 pound.

Marmite Roasted Almonds

1 tablespoon water

2 tablespoon marmite

1 pound raw almonds

Heat oven to 350 degrees.  Line a baking sheet with parchment paper, set aside.  In a pan, over low heat, warm marmite and water, stirring to combine.  Add almonds, stir until evenly coated. Spread almonds out on prepared baking tray. Place in oven and roast 10 minutes or until dry and golden.  Do not let them burn!  Remove from oven and cool completely before storing in airtight container. 

Coconut Coffee Sugar Body Scrub

Need a quickie handmade gift?  I bet you have everything in your panty to make this one.  It's an all natural DIY gift and it smells like a little cup of latte heaven.  It improves anyone's shower or bath time.  Who doesn't want to scrub up with a caffeine filled, moisturizing, something all winter long?

Makes about 1 cup.

Coconut Coffee Sugar Scrub

1/3 cup coconut oil

1 teaspoon vanilla

2/3 cup raw cane sugar (turbinado)

2 tablespoons coffee grounds

Warm coconut oil to its liquid state.  Stir in vanilla.  Stir in sugar and coffee.  Transfer to clean, lidded container.  (I prefer plastic for anything near the bath because I'm clumsy but it's up to you.)