Tuesday, February 12, 2008

Sweet memories


Ever wonder what I did with the leftovers from my "chocotastrophy?" Well, what didn't end up on the cookies (myself or the kitchen, too), got molded into shapes, which have been hanging out in my freezer (along with some other raw extras ... Girl Scout Cookies, play dough, cupcakes, etc.).

This is a good example of how everything happens for a reason. You see, now I had some pre-made chocolates ready to go for my Valentine's Day treats. I left the heart-shaped pops as they were, but showcased the smaller molded chocolates in the center of these festive mauve-colored cookies (inspired by the not-so-subtle bright pink conventional cookies on the kitchen table at my work). I used beet juice (I guess you're not surprised after this post) to create this blushing hue.

Speaking of blushing, just check out that blushing bride with her newlywed hubby in the picture above. Can you believe that was more than 6 years ago? We are coming up on lucky No. 7 in July.

But, it seems like it was just yesterday ("More Today Than Yesterday" is my parent's song; they are so cute, calling each other wherever they are to tell the other one it is playing. Matthew and I opted to dance to this tune instead.) that I was walking down the isle in my parent's backyard to the sound of my aunt and uncle's dulcimers (my uncle makes them by hand for sale).

Sorry about all this sappiness. It must be Valentine's week for me. Don't worry; you only have to get through a few more days of it. And for those of you who made it through this sugar-coated post, I'll give you an idea as to what I put in my sweet and sour veggies the other day.

After some thought, I came up with these ingredients, although the measurements are probably a bit off. For the sauce I combined about 1/4 cup pineapple juice, 1-2 Tbsp. Bragg's Liquid Aminos, 2 Tbsp. Umeboshi plum vinegar, 2 Tbsp. agave nectar, 1 Tbsp. mesquite, 1 Tbsp. olive oil, some beet juice for color (there's that vibrant veggie again), turmeric (also for color), sea salt and 1 Tbsp. lecithin (to help thicken it). I poured the sauce on top of a mix of cauliflower, broccoli, pineapple chunks, shredded carrot and chopped red bell pepper (which really added to the color once it marinated a while), and "cooked" everything in the dehydrator for a few hours. Enjoy!

7 comments:

Charissa said...

That's such a sweet picture. You and your hubby look the very picture of romance! And you look the same as on your wedding day ;0)

I loved the idea of chocolate of sucker sticks! U R a super creative woman!

wyldegirl said...

awwwwww. you look incredibly sweet in that photo. . . the sweetness factor blows the chocolates beneath it out of the water. . . (but they do look really good too)

i made a dulcimer in high school. it was one of the most rewarding projects ever. . . that's beautiful that you had a handmade one at your wedding!

loveliest of nights to you, hope you're snuggling in!
xx jenny

greenridge Herbals said...

Wow ~ I love your site. Thanks for sharing it! It sounds like we have so much in common! Kids, raw food, healthy living. I look forward to reading more of your posts!

Terilynn said...

The sweet and sour vegetables look delicious! I love Asian food.
Terilynn

April said...

I love the pictures of the valentine treats! So creative and yummy looking!

Keely said...

Stop it!!! You're making me HUNGRY!!! [grin]

shannonmarie said...

Thanks, Charissa. I ran into someone from middle school recently, who said I haven't changed a bit. I hope that's a good thing.

Jenny, you've made a dulcimer? You are very creative. I hope you don't mind that I put the pic of the shirt you made on my site.

Greenridge herbals, thanks for stopping by and leaving a comment. We do have a lot in common.

Terilynn, how's that juice feasting coming along? You're really looking beautiful.

April, I can't wait to see more of your creations in your new dehydrator.

Sorry Keely. Have you finished your juice experience?