Oh yes Cro-Mags, John Joseph Vegan Star, says WHAT?! "MEAT IS FOR PUSSIES"

I couldn't have said it better myself.

Also Quoted for saying things like "Always believe your own bullshit." Yes of course.

Also has written Evolution of a Cromagnon about his vegan lifestyle choice that saved him or so he says from the permanent state of NYC delinquency... who really knows. This book, Meat is for Pussies, just makes me smile, you can preorder it HERE.

Really who doesn't want to be in serious shape and do it well?
Maybe you could just think about it... or stop being such a pussy!!!! I am just playing...but seriously, check it out.

Gluten Free Chocolate Chip Cookies

Well, I just about have my kitchen remodeled and my baking center is awesome. The only bummer is that my doctor wants me to do a gluten free elimination diet to see if gluten is the cause of all my woes. How unfair to now have to give up [baking] one of my passions. The first week was tough as not only did I go through baking withdrawals, but gluten withdrawals too; and my first attempt at baking pizza from scratch was a disaster. I tried it again last night and had somewhat better results, but still, not very good. I did however, come across a flourless chocolate chip cookie cookie recipe in "The Bon Appetit Cookbook" as I was making regular cookies for my son to take to college. What a surprise to see it! I decided to give them a try and made some this morning. Well, I think these may be the best damn Chocolate Chip Cookies EVER! Flour or no flour. And, they're super easy too.

Recipe:

1 Cup of super-chunky peanut butter (do not use old-fashioned or freshly ground)
1 cup packed brown sugar
1 egg
1 tsp baking soda
1/2 teaspoon of vanilla
1 cup of chocolate chips (Ghiradelli bittersweet are my fav)
(I also added 1/2 cup of chopped pecans)

Mix until well combined. Roll a tablespoonful of cookie dough or so in WET hands (to prevent sticking) and place on an ungreased cookie sheet. Bake at 350 degrees until done (ha ha, my favorite saying) about 12 minutes or until the edges are golden brown and the center is still soft. I am not sure how well they will keep...they won't make it through the day here, I'm sure, so does it matter?? Yummy. Well, "Bon Appetite", Thanks!

The Grid(dle) Philly

I wanted to promote back Philadelphia's really sweet magazine The Grid: Towards a Sustainable Philadelphia. My friend Cassie works for the mag and put up a post about the Chocolate Avocado Cake, which if I do say so myself is the best damn vegan cake I have ever (I said it) had. I recently added a new frosting recipe for all the banana lovers out there (and rum in your frosting lovers)!!! This magazine has a lot of cool info and articles regarding food, sustainability, local events etc...

Thanks again!

Yea!! The grid see.......

Spring= Yummy Raw Salads and KOMBUCHA!!!!

We have survived the winter! I know this officially because yesterday I spent the morning riding my bike to see the wild Monk Parrots of Brooklyn (in a t-shirt and shorts), lounging in Prospect Park eating a pumpernickel bagel from Terrace Bagels in Park Slope...they said they were the best, and their good but not the best pumpernickel bagel I have ever had...

***my friend told me you cant judge a place by its pumpernickel, but that's the only kind I like so I think its fair grounds.. and if you were wondering I think Bob's on University and even Ray's does a good pumpernickel***

But then I sat on my roof sunbathing and reading and getting hungry!!!

A Raw Cabbage Carrot and Onion Salad with lemonjuice, vinegar, oliveoil, tamari, pepper, paprika, and a touch of maple syrup(not raw)


this is the developing scooby

kombucha! our continuous brew has begun!

We are using Pu-erh, a black earthy tea and a culture that we were given from our good friend Audrey! Its not ready, but maybe in a week!