Tuesday, September 29, 2015

>>> BALI


We're heading to Bali for over 3 weeks next April and we are so excited! Flights are booked as well as half of our accommodations. 

We are dividing our stay into 4 locations. We're using hotel points to stay in Nusa Dua and Seminyak but plan on booking a small residence in Ubud and Canguu. We we're also planning trip out to Nusa Lembongan.

I cannot wait to explore Bali's incredible vegan friendly cafes, spas, yoga studios, shops and awesome surf breaks. If you have any suggestions please comment below. Alchemy and The Yoga Barn are definitely on the agenda!

ALOHA!

Monday, September 7, 2015

Spicy Gazpacho

It's been unbearably hot and humid in Hawaii this summer. Last week we had 3 Catagory 4 hurricanes spinning around our little island state bringing rain, extreme heat indexes and super muggy conditions. 
My office is in an open air environment and so is my home ( common island style slatted windows, outdoor dining room, doors that are meant to be open all day, no AC, etc. ). It was so uncomfortable sleeping one night that my husband and I just started laughing in pure delirium. I can't wait until this winter. Winter in Hawaii is the best. Until then, I am not turning my oven on until Christmas.

So, that being said, all I've been wanting lately is fruit, Acai Bowls, and big salads. Cooking has been kept to an absolute minimum these days and unfortunately we've been dining out way to often just to sit in air conditioning. I mean really, WTF is that all about? 
So, I decided to drag out my staple Gazpacho recipe. This was originally inspired by Terry Walter's soup in Clean Start ( great book BTW ) but over the years I have made some of my usual tweaks. Here's my version below. Enjoy!

Spicy Gazpacho

5 ripe tomatoes
I used medium size, vine ripe
scored, blanched, peeled, then chopped
1 diced medium English
1 ripe diced Bell pepper ( red, orange, or yellow )
chopped red onion
1 minced Serrano pepper
2 cloves of chopped garlic
4 cups tomato juice
handful or cilantro
handful of Italian Basil
handful flat leaf parsley
3 TB lemon juice
2 TB balsamic vinegar
2 TB good olive oil
1/4 tsp cracked black pepper
1/4 tsp salt ( or more to taste )
1-2 tsp hot sauce for more kick if desired

Toppings Ideas
chopped bell peppers, scallions, chopped cucumber, extra cilantro, red chili flakes, chopped avocado, extra olive oil, kalamata olives, sliced almonds

Blanch tomatoes by scoring the tops and then dropping them in boiling water for 30-45 sec. Remove from pot, let cool, peel and then chop. Add to a blender along with remaining ingredients above. Blend until desired smoothness is achieved. I usually go with a more chunky styled soup but this time I blended longer for a smoother consistancy. I like it either way. Add desired toppings. Keeps for about 3 days.

ALOHA

Wednesday, September 2, 2015

I Want

I need to make this. Like ASAP. It seems like Hawaii has been under a hurricane watch for over a month and the humidity has been unbearable. All I want is cold soup and this Gazpacho from Running with Tweezers is looking pretty perfect.

What I wouldn't give to have a Gracias Madre on Maui. Best vegan restaurant I have ever been to. It's absolutely gorgeous inside as well. Decor8 gives you a tour HERE

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My obsession with gold for the home is very much alive and well. I've been totally crushing on the blog Design Love Fest and I absolutely adore this simple DIY.

I love this. I want this. I need to have it. Lately, seashells have been my go-to for home accents.

Mara Hoffman is amazing. Totally in love with this Mahina Maxi.

ALOHA