eat; chia seed pudding with blueberries and banana

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Chia Seeds. What are they and what's all the fuss? Well, that I aint getting into here but you can check it out here and read up on all the amazing stuff that's out there claiming them to be the latest super food. I must admit to falling victim to the hype. What started it off was when one of my housemates brought home a few bags of free samples he received from the health food store. This started my investigation into what they are and what to do with them.

The most popular thing to do with Chia Seeds is to make pudding. It is sooooooo easy and is such a great snack for you. You can sweeten it for a sweet treat or you can add amazing dried spices to it for a savoury feast. I will be experiementing with these seeds over the next few months to see how far I can push this little seed into creating a wholesome meal. But for today, I'm sharing my very first recipe, Chia Pudding with Blueberries and Banana made with fresh homemade Almond milk. 

Now, if you want to cut out the step below of making your own almond milk, that's fine. You can add store bought almond milk, soya, rice or coconut. You can simply add water if you like! Whatever tickles your fancy. I love the process of making nut milks so this is why I have included it.

What you need;
3/4 cup chia seeds
2 cups almond milk
1/2 cup blueberries
1 banana, sliced
whatever sweetener you are into and however much you like!
few drops of vanilla essence or half scrapped vanilla bean
pinch of cinnamon
pinch of nutmeg

Almond Milk
1 cup raw almonds, soaked 8-12 hours
4 cups water 

To make the milk, all you have to do is place the soaked nuts and water into a blender and whizz away for a few minutes. Easy! The images below show you step by step on what to do.

While the almond milk is whizzing away, place a fine strainer on top of an awaiting container. If you do have nut milk bag, totally go for it. I don't mind my milk with a little texture. Pour the almond milk into the strainer and stir it through. The almond bits left over can be used in creating crackers if you have a dehydrator, otherwise, simply throw it away.

 

Once you have made the almond milk, stir in the sweetener, vanilla, cinnamon and nutmeg. Add the chia seeds and stir it through with a fork. Set the pudding in the refrigerator for at least 30 minutes, keeping it in the container you have been using. When the time is up, you're good to go! Simply pour it with a spoon into your serving bowls, add blueberries and sliced banana and then EAT!

Now of course you should play around with different fruits and different milks. I'm thinking I will try hazelnut milk with raw cocao powder and raspberries next. YUM!

Buon Appetito!

pink; ice cream social

 

You know how it goes...you find something you like, or buy a new toy or simply want something sooooo bad and then all of a sudden, IT'S EVERYWHERE!!!!! This happened when I began my obsession with carousels. Everywhere I looked, I found carousel horses in one shape or another. This also flowed onto my friends attracting it too! So what's next? Food in art, of course!!!! Last week I introduced you guys to Jennifer Rubell's Padded Cell, who uses food in her work. It has sparked this HUGE fire in me ever since! Everywhere I turn, I see artists using food!!!

It's not a new thing to use food in art but I am loving the way it is being used in art today. 

David Robbins has combined pink, food and parties (my favourite things!!!), creating works that cross disciplines from art to cakes to a tv pilot. I wont go on about his work here as his website is soooo amazing, I would rather you just click here and spend the time surfing his site. AMAZING!!!!! LOVE IT!

love; ten things i love

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1. Stone fruits! Ahhhh the delights of summer...YUM!

2. This umbrella! Just this morning, on my morning walk, I was thinking I should come up with a parasol range. I do love a parasol, but it is hard to come by a great one. Now this umbrella....well! Check out their full range here. LOVE!!!!

http://stamppics.com/approved-stamp

3. Having another application for exhibition approved! On average, I apply to about 40-50 art-realted things a year, whether it be for a show or grant or prize, and most of the time it's a big fat NO. This last month, I've had two exhibitions approved for my return to Melbourne. What a great feeling!!! LOVE!!!!

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4. Enjoying the successes of my friends! It seems like all my art friends are on fire at the mo and kicking arse! One bought an apartment in New York and another receiving a major art award for under 30's just in the last week!! The energy must be right, right now! LOVE!!

5. La Ronde. I met a guy this past week who i was telling about my research into carousels and he told me to check out this play. I came across this 1950's movie interpretation, and it totally rocks! The carousel is AMAZING! Check out the film here, film stills here, and a great review of the film by Cockeyed Caravan here. LOVE!!!

6. Downtown Los Angeles Arts District. I can't believe last weekend was my first time down there! It is awful to get to without a car, so thats probably why. The bars are really cool and I loved it so much I was there the next day for their street festival. If you do come to Lala Land, make sure to do some research and check out this part of town. Do not venture in there without a car, especially at night. It neighbours a really shady area! LOVE!

7. A friend of mine posted this video on my F.B page of a nail tutorial on how to paint cupcakes on your finger tips. Too hilarious!!! I did want to rush out and buy these colours. It's on my 'must have' list! LOVE!!!

8. Seeing this lady out and about this week at The Grove. This photo does not do her justice! She was totally OUT THERE with her jewelery, socks with slip on shoes and hair piece! WOW! I do love seeing people dressing out of the norm and really loving it. LOVE!

9. Being taught gold leaf gilding at Running Horses Studio. This photo is what i practiced on. Half of it is with gold leaf and the other is aluminum leaf. I could soooo get lost in it's luminosity! Twas lovely to get back to painting again and be reminded how much joy can be achieved with oil paints. LOVE!!!!

10. Now I'm not one for cars but when one glides on by looking like this one, my eyes do pop out of my head! It was red with SPARKLES!!!!!!! Now that's my kind of a car! LOVE!

eat; quinoa spaghetti with broccoli and toasted pine nuts

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One of the many things I love about the States (well particularly California!) is that you have choices! Quinoa pasta is not an option in Australia, so whenever I am here, I stock up on this amazing food! As you all know, I LOVE PASTA!!!! As Sofia Loren once said "Everything you see I owe to spaghetti". Love that! And having an option that is gluten free is amazing. This is one of my mother's recipes but I've spruced it up with roasted pine nuts, which just lifts this simple dish to the next level.

What you need;

8oz (250g) Quinoa Spaghetti

2 heads of broccoli

1/2 cup water

2 cloves garlic

1 small chili

1/2 cup pine nuts

olive oil

Parmesan cheese or Nutritional yeast for vegan option

salt and pepper to taste

Start by placing a big pot of salted water on the stove, with heat on high and lid on, so the water can reach boiling point by the time prep is over. Chop the garlic and chilli into tiny pieces. Cut the broccoli into florets placing them into an awaiting colander and rinse under running water.

The water should be at boiling point and ready to throw in the pasta. Follow directions on the pack, making sure you reach an al dente texture and not over!!!! Nothing worse than soggy pasta!!!!

Toast the pine nuts in a dry fry pan (no oil) until golden in colour, tossing frequently. Keep an eye on them as they can burn quickly!!! Set aside.

Add a little oil to another pot and saute the garlic and chili until fragrant. Add the broccoli florets and 1/2 cup of water. Be careful not to splash it in as you may burn yourself! Stir it all through and place a lid on it. Allow it to simmer on a low heat until the broccoli is well cooked, stirring occasionally. Add salt and pepper to your liking at any stage. Keep an eye on it as it's cooking, making sure it doesn't dry out too much. Add more water if it does, but only a small amount at a time. You certainly don't want the broccoli to swim in it!

Your broccoli should look like this picture. A little mushy, but still holding shape when cooked.

Look at this picture of beautiful golden heaven!!!!! Your pasta should be ready by the time the broccoli is ready. If not, just set the broccoli aside, off the heat until the pasta is done. Strain the spaghetti and then place back into the pot you used to cook it in. Add the broccoli and toss gently.

To serve, use tongs. I've put this picture in to show you how I do it. With one hand holding the plate and the other holding the spaghetti, turn the plate around as you slowly let go of your grip on the spaghetti. The effect will be a lovely 'pile' of spaghetti as seen in the picture at the beginning of this post. Add the pine nuts to the individual plates and serve with Parmesan or nutritional yeast.

YUMMMMMMM!!!!! I'm outta here to buy some quinoa pasta to make this tonight!

Buon Appetito!!!

pink; padded cell

http://jenniferrubell.com/images/happenings/upload/_MG_3606copy_2.jpg

Check this out!!!! I came across an article in The New Yorker whilst lazing on the beach in San Diego on the weekend about Jennifer Rubell. She is an artist who uses food in her work, which caused me to do some research. AND I FOUND THIS!!!!! It is a padded cell made of fairy floss (cotton candy!!!!).  I thought I would love ANYTHING made with fairy floss but this gives me the creeps! 

It is a freestanding structure to replicating a padded cell and was created for a dinner party Rubell hosted as part of her exhibition. The guests were not allowed in until after 9pm causing them to be excited about the idea of being surrounded by pink fairy floss (cotton candy) yet disturbed by the thought of entering a padded cell.

 

Here is an excert from Rubells website;

Padded cell is an 8’X16’ freestanding room constructed of basic building materials, with a single door that contains a plexiglass window. Inside, the walls and ceilingare padded with pink cotton candy, and a bare light bulb hangs in the center. The door is opened at 9pm, but the interior is visible through the window throughout the evening. The Red Party’s main dinner is served inside a Russian-themed constructivist set, and Padded Cell acts as an escape from that, an all-American funhouse that is at the same time confining, threatening, claustrophobic. It is an object that addresses the dark side of pleasure, the price of pleasure, the possibility that pleasure is its own punishment. Approximately 1,600 cones of cotton candy are used in its construction.

I do love the pics of people eating the fairy floss and the way it looked after the attack!

Rubell has totally inspired me this week. She has been the first artist in a long time to really get me going with my own practice. As you all know, I love food but will never give up art for it. This artist has reminded me I don't have to and has inspired me to bring the food into my practice. Watch out guys! The next exhibition I have might require you all to come with an empty belly!!!!

love; ten things i love this week

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1. This video David Lynch created to promote his new coffee range. Pretty wacky really but what do you expect from a man who hung outside on a busy corner in L.A with a live cow and a picture of Laura Dern to promote her role in Inland Empire for best actress?!?! LOVE!

3. This crazy video on youtube I came across while doing some research for an upcoming project. I really love the reactions from the people sitting there on their way home! LOVE!

4. I showed you months ago cats with wigs, this week I stumbled across dogs with wigs! Check it out here! LOVE!

5. These 'typewriter paintings'! how cool is this?!?!?!

6. More paper...check out Jum Nakao paper dresses! Here is a link to his fliker account. LOVE!

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7. The reports about mating turtles stopping traffic on the JFK runway. What better way to stop traffic! LOVE!!!

8. Going to San Diego with Nat for her birthday and wearing our tiara's all weekend! What a way to get free drinks!!! LOVE!!

9. Spending the day at the beach at Coronado, San Diego. Nothing like just hanging with friends, reading magazines and eating! LOVE!!!

10. Taking video footage of carousels!!! It's all happening and I'm soooo loaded with ideas that I can't wait for my next exhibition!!! The carousel in this picture is the one at Griffith Park. It's where Walt Disney was inspired to create Disneyland!!!!  LOVE!!!

eat; gazpacho

As the heat sets in here in Lala Land, everyone is on the search for cooling food, fresh ingredients and simplicity in food preparation. I was invited along to a friends place for a barbeque for the 4th of July celebrations and asked my hostess what I should bring along. To my surprise, she said Gazpacho. I made it for her over a year ago and she still remembered the amazing flavours. It has happened before too, when I made it for another beach event and had my friends mum hooked on it for weeks! She still makes it years later; now that's saying something!

It really does make sense to serve this amazing cold Spanish soup on a hot day for a bit of something different to salads and grilled things at a barbeque. It super easy to make as all you do is throw all the ingredients into a blender and whiz away! I made it on that same day, very early morning as it is the sort of dish that tastes better after the flavours have infused for a few hours at least. It always tastes great the next day (if it all hasn't been gobbled up!) so I reccomend if you can, make it the day before. To serve, I always pour it into a large bowl and then create individual 'cups' of the soup adding one or two ice-cubes to keep it cool just before serving. It's really fun to eat soup out of a ceramic cup for some reason, don't you think?!

The recipe that follows is taken from one of my all time favourite Australian cooks, Stephanie Alexander.

What You Need;

1.5 kg (1.5lbs) ripe tomato

200g (7oz) cucumber

150g (5oz) red pepper

2 cloves of garlic,

100g (4oz) sourdough bread

1 jalepino

1/2 cup really good olive oil

1/2 cup red wine viniger

1-2 cups of chilled water

salt and pepper to taste

So what's the next thing to do? Simply roughly chop everything and throw it into a blender!! Too easy!

 

Check the consistency and add as much water as you would like. I like mine on the thick side, so I only added one cup. I needed to do it in batches, and you'll probably find this too. Have an awaiting large bowl and pour your batches into it. Once done, give it a big swirl with a spoon to mix it all up. Cover the bowl with cling wrap and place in the refrigerator for at least a three hours. Overnight is better.

To serve, thinly slice a cucumber for garnish, set aside. Pour into small ceramic cups, add one or two ice-cubes and gently place a slice of cucumber onto the edge of the cup. Vola, a yummy tasting summer soup!

Buon Appetito!