On The Menu | Recipe: Sea Salt Honey Almond Butter & Macerated Berries

There's always room for growth in the quick & classic peanut butter & jelly sandwich and so today's recipe switches both main ingredients with a sea salt honey almond butter and strawberries. A favorite time to indulge in this is as either a pre- or post-workout meal, with the perfect balance of protein, heartiness and sugar for the body. Enjoy!
 
INGREDIENTS (ALMOND BUTTER)
2 cups unsalted almonds
1 teaspoon agave nectar
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon (optional add-on)
1 tablespoon honey (optional add-on)
1 scraped vanilla bean (optional add-on)
1 tablespoon cocoa powder (optional add-on)

DIRECTIONS
Preheat oven to 350 degrees F. On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts.

Pour the almonds into your food processor and process for 10-15 minutes, scraping down the sides as necessary, until buttery. It will happen eventually, promise! If you like yours quite liquid, continue to process. When you've reached your desired texture add in any flavors, like agave nectar and salt. 

Transfer to a container or jar and store at room temperature or in fridge. If you store at room temp, just give the almond butter a stir before you use it, as it will separate a bit.

INGREDIENTS (MACERATED BERRIES)
2 cups strawberries, hulled and quartered
2 tablespoons fresh lemon juice
3 tablespoons agave nectar

DIRECTIONS
Combine the lemon juice and agave nectar, then pour over the strawberries in a small bowl. Let the strawberries sit for at least 1 hour, until very juicy.

Keep in the fridge for up to a week until ready to use.

Recipe & photo & more insight: The Kitchy Kitchen

Eternally,
Rosie

5 things to look forward to this week | 7.28.14

This week's edition will be a bit food-focused, as most of my loved ones know I am quite a fan of cooking adventures…

There were taco and BBQ festivals visited in Chicago and am now on the hunt to find a food fest in the city.



Though have tried several times, have not been successful with creating brown rice sushi.  Perhaps this week's attempt will prove otherwise.



Have yet to enjoy an afternoon picnic this summer and seeing that there aren't any official plans next weekend, an afternoon picnic makes all sense.



Same as with the picnic, haven't had a chance to visit the beach all summer! Except for in Chicago, but am craving for a touch of Malibu sand…

Making plans to host a little housewarming party for M's apartment, though not newly lived in, he has certainly taken the time to renovate his space with new paint, new furniture and much more.

Photos: @designlovefest One & Two | @graymalin | @herwaisechoice | @julieskitchen

Eternally,

Rosie

Adventurous Getaway | Places To Visit: Bo Nuage

BO NUAGE - 8010 MELROSE AVENUE | LOS ANGELES, CA 90046 - (310) 880-2065

Most dreamlovers fantasize of laying around in a bed of fluffy clouds somewhere high in the sky, but at LA's chicest bakery, Bo Nuage (French for 'Beautiful Cloud'), one can have a taste of clouds - maybe more so a taste of heaven. The bakery features little light and fluffy pastries offered in 15 delightful flavors, made from a mix of meringue sandwiched between layers of whipped cream and topped with chocolate shavings, all organic ingredients.

The overly neutral and utterly timeless look of this 120-square foot space is where 1960s mod meets classic Parisienne glamour, designed by Jessica Marx of J. Marx Atelier. The visually striking interior features a geometrical minimalistic, white and black design scheme, with the contrast of colorful layers dispersing from the delectable cake clouds.

Founders Pascal and Audrey Achcar have already established their mastery of Parisienne culinary skills at Lette Macarons, a Pasadena shop that carries handmade macarons, with Bo Nuage as another addition to their repertoire.

“We wanted to continue the family tradition of making fine Parisian pastries available [in Los Angeles].” - Achcar

More below.

DIY To Try: Pure Passion Rose Petal Dark Chocolate Bar

It's hard not to run into chocolate at every corner you turn during January and February and I'll gladly admit that I welcome that kind of decadence at any time. There's much to love about this recipe; the passion lies in the addition of maca (can easily be removed if serving to children and pregnant women), the beauty is from the rose petal toppings and lastly, but not least, it's made of dark chocolate, my absolute favorite. Enjoy this very indulging, very romantic recipe on your own or with a loved one.