One Last Summer Fling

As a cool breeze stirs the daybreak
and the sun opens up our hearts
to an afternoon of warm bliss
then back again
to nightfall
where we reach for a furry throw
and a heated body...

It is Indian Summer,
and it doesn't come any finer, my Darlings.

But these delectable days, so fleeting,
and so fair
make me want to to take what's left of Summer
and make love to it
endlessly.

So I reach for a sacred bowl
of earthly pleasures.

Simple. Sensual. Sublime.

Join me for one last salt water kiss?

 

Summer Lovers Salad

  • 1 ripe organic cantaloupe
  • 1 qt organic strawberries
  • 1/2 organic cucumber, skin on, finely chopped
  • 2 Tbsp balsamic vinegar
  • 5-10 organic mint leaves
  • 5 organic basil leaves
  • Celtic salt

Just dice the cantaloupe and slice the strawberries, toss in the cukes, splash the vinegar, tear the leaves, and pinch the salt, Lusty Ones. It couldn't be more playful!

Strawberries are bursting with vitamin C, antioxidants, and beautifying minerals. An ancient love food, they are ruled by Venus and sacred to the Norse goddess Freya. How's that for divine?
Cantaploupe is also a lunar love food, wildly high in vitamin A and B-6. And cukes, of course, have that wonderful silica and sulfur in the skins that promote radiant hair and skin.

Saucy fact: Moon-y cucumbers were once placed under the noses of women who felt faint, as the refreshing scent was believed to revive them.

Swoon-worthy, indeed...

 

You now have in your hands a magical, beautifying, libido-revving treasure that's purrfect for any time of day or night. Enjoy it to the fullest!

And savor every sticky sweet salty sassy instant left in this season.
For soon, we pull Autumn in for a wild embrace...

But for today,
I'll meet you under the boardwalk,
sand in my hair,

xxx Alise

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Fall Back Into Bed

Oh, I wanna sleep...

I wanna hibernate inside a cave of furry blankets

and dream away...

Sleeping Panther by NicamShilova

Sleeping Panther by NicamShilova

Endless hours of luscious beauty sleep,

cloaked in darkness,

as fire casts orange wands of light 

here and there

though the veils,

teasing...

I rise only from hunger.

Pure and fierce.

I love the unique warmth the oven and the stove make, the way it can fill la cucina with heated scent. It makes my body feel so liquid...

Pumpkin Spice Pancakes with Salted Caramel Nectar

For the Pancakes

  • 1 1/2 C unsweetened almond milk
  • 1 C organic pumpkin puree (I'll say it again...not pie filling!)
  • 2 flax "eggs"
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp unfiltered apple cider vinegar
  • 1-2 tsp organic vanilla extract
  • 2 cups gluten-free all purpose flour (unsweetened!)
  • 4 tbsp raw coconut sugar OR 2-3 dropperfuls liquid vanilla stevia
  • 1/2 teaspoon Celtic salt
  • 2 tsp gluten-free baking powder
  • 1 tsp baking soda
  • 1 Tbsp organic cinnamon
  • 1 tsp ground nutmeg
  • 1 generous pinch cloves

For the Nectar

  • 2 C coconut milk (full fat, baby!)
  • 1/3 C raw coconut sugar
  • 1/3 C raw coconut nectar
  • 1 tsp organic vanilla
  • Celtic salt

Concoct the Nectar first.

Combine the coconut milk, nectar, and sugar in a small saucepan. Heat it to a boil, then simmer for about 40 minutes, until it reduces somewhat. Remove it from the flame, and allow it to cool. It will thicken slightly, as it cools, but will remain a thin sauce. Now, for the pancakes:

Make your flax "eggs": combine 2 tablespoons of ground flax meal with 6 tablespoons of pure water, and blend well. Set them aside.

Now, two large bowls, Lovers.

In one, whisk together the dry ingredients (flour through spices). In another, whisk together the wet ones (almond milk through vanilla.)

Let the wet get frisky with the dry. Blend them together until you have a smooth batter.

Set your sexy oven to a warm setting...200F?

Heat a large skillet on a medium flame, and melt some more coconut oil. You can use olive or avocado oil if you like, but the flavor will be slightly different. Ladle lush pools of batter into the heated pan, and cook about three minutes on each side, depending on your stove. Allow them to get beautifully golden...bubbling batter is usually a good sign that they are cooked on one side. Drop more coconut oil in as needed. When each batch cooks, move the finished pancakes to the heated plate in the oven to stay warm.

When they're all finished, serve them with a dazzlingly decadent drizzle of Salted Caramel Nectar.

My Goddess, there are intensely good.

Fluffy, light, ravenously spiced, and kissed by the caramel on top...you are going to crave these again and again...

The caramel, by the way, also makes a divine latte, and I'm told, a sinfully deluxe cocktail: mix it with vodka and pour it over ice. My Mother actually discovered that last bit!

And now, Beasties,

if you'll excuse me

I'm headed back to dreamland,

belly full of stars

off to heaven...

xxx Alise



Luna Cucina: Mercury Retrograde

My Loves,

before you start to fret,

back up your hard drive,

and take a breath.

Yes, indeed, our lovely Mercury is about to dance backwards,

shuffling our collective deck,

and dropping the cards all over the floor,

but -

we can hold steady.

We are, after all, Wise Ones, no?

Rather than swirling ourselves into a panic,

hiding beneath the covers,

or lurking through our beautiful October 

in a perpetual state of dread,

let's hold our space, all of us, together.

Let's work some Kitchen Magick,

and conjure up positive energy, 

and, with the Sun in Libra, help us balance

in the form of a delectable nibble.

There's plenty to share.

Let's feed each other...

Peaceful Pistachio Noodles

  • 6 oz. pure buckwheat noodles
  • 1 C organic frozen peas
  • 3/4 C unsalted pistachios
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 1/2 tsp dried oregano
  • 1 large clove garlic, finely chopped
  • Olive oil (organic, first cold pressed if possible)
  • Celtic salt
  • 1/2 C organic flat leaf parsley

Light your candle. Take a deep, slow breath.

Put a pot of water on for the noodles.

As it prepares to boil, spiral some olive oil into a sauté pan on a very low flame. While it's heating, chop most of the pistachios, grinding them into as close to a powder as you can get. The remaining ones can be chopped into small pieces, and set aside. When the oil is just hot, toss in the ground pistachios, and mix into the oil to form sort of a paste. Next, add in the oregano and let it mingle a bit. As you are cooking, visualize a smooth month ahead, with clear communication, and an easy, slower pace. Enjoy the sensuality of the languid energy coming to you. Ask to experience only positive effects of the retrograde, and send that wish to loved ones.

Add in the turmeric and cardamom, and a little more oil if needed, and give it all a gentle stir.

When it's whispering to you, and smelling heavenly, toss in the frozen peas. Work them around in the spice mixture until everything is beautifully coated. Keep the flame low.

Your water should be boiling.

Drop in a pinch of salt and a drizzle of oil, as the noodles tend to stick. Drop the noodles in, and keep them moving with a pair of tongs until you're quite sure they aren't going to clump together. (It's cute that they like each other so much, but really...)

When the noodles are soft - about eight minutes - drain them and let them join the party in the sauté pan!

Toss everyone around, getting spicy and fabulous, and let them warm for a few minutes while you chop the garlic and the parsley (if you haven't done so already.) Add a nice pinch of Celtic salt, and give it a taste to adjust your seasonings. Top it all with the garlic, parsley, and the reserved pistachios you chopped earlier.

Now choose a beautiful plate. Plates traditionally symbolize the Sun, so here we are honoring the balance of Libra once again, as with the buckwheat. You can, by the way, use the buckwheat grain instead if you can't find the noodles, but it's worth the hunt to have them in your life, trust.

I chose a peacock plate, for the wise vision and watchfulness that they represent.

And for their breathtaking beauty.

Savor every bite, my sweet Beasties,

it's all in how you see it, no?

And in how you choose to react...or not.

My love and good vibes to you,

always,

xxx Alise


Bites of Spring

She heard me complaining.

And now...

The warm air has returned,

with the Sun in tow.

All those rain showers

did indeed bring flowers,

and green everywhere.

Like emeralds.

Thank you, Darling.

I am forever grateful.

And inspired to craft one of my favorite dishes,

bursting with bright Spring color,

Light.

It's so sexy, I just  had  to post two photos!

It's so sexy, I just had to post two photos!

I absolutely love pesto.

Don't you?

Mountains of fresh basil, toasty little pignoli nuts...cheese...? 

No way, baby. 

This recipe has been Vixen-ized.

To start, I've swapped the basil with arguably the most nutrient-rich green around: Kale. Oh yes. And though I love basil with all my heart, it is difficult to grow year round, and pricey to procure off season. If you are fortunate to have a very sunny window, I encourage you to grow it there throughout the seasons. If not, stock up at the end of summer, make tons of batches of pesto, and freeze them in little containers.

Or, try this.

Purrfect Pesto

  • 1 bunch dinosour (Lacinato) kale, or 1/2 bunch regular kale, washed and chopped
  • 1/2 c toasted pignoli nuts
  • 2 cloves garlic, roughly chopped
  • 1/2 C nutritional yeast
  • 1/3 C Olive oil, and then some
  • Celtic salt

I like to toast the pignoli nuts in a teeny little pan, with no oil and a low flame. This allows the natural oils to release, and the nuts to brown very nicely. Just give the pan a little shake every few minutes to keep them from burning...

Place all he ingredients except the salt into your food processor or high-speed blender, and pulse until the mixture is blended and creamy. You can add a little more olive oil here as you like. I personally like it very creamy and oily (ahem.) 

Toss in a good pinch of sea salt, and voilá! Fresh, green, savory, and oh-so-tastly pesto for gluten-free pastas, vegetables or potatoes, as a spread on crackers or a sandwich, or as a soup base. And though kale is a superhero, it can be slightly bitter, so if you prefer a milder flavor, use these ratios for a basil or spinach version.

I wanted a raw dish, so I made zucchini noodles (as pictured) by first removing the skins, then making thin ribbons with a potato peeler. It's a good idea to drain the noodles in a colander while you're preparing the pesto, setting your table, etc., to release the excess water. 

Rule of thumb: 1-2 zucchinis per person, depending on how ravenous you are.

It works purrfectly as is, tossed with vegetable noodles for a completely raw dish (keep the nuts raw also, then), but also heats up like dream...just warm it gently in a little pan on a very low flame to preserve the flavors (and the enzymes.) It also freezes beautifully, so make extra!


Now come.

Have dinner with me.

Just us.

xxx Alise

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Keep It Under Wraps

Naughty things.

I know where your minds are.

And it's true, some things are best left to the imagination.

While others are so juicy, they need to be contained in secret...

until just the right moment,

when all can be revealed.

Corset by  Sparklewren

Corset by Sparklewren

This afternoon I was ravenous, as usual. 

Foraging through the refrigerator like a wildcat, I discovered something:

I had forgotten to shop.

Out belted a wild, starving, moan.

MEYYYOOOOOWWWWWWWWWWWWWWWWWWW-WAHH!

There were only a few leftover salad remnants around, hardly enough to satiate this jungle beast, and no malleable humans around to procure. 

So I chopped, sliced, and mashed my way to getting some sa-tis-FAC-TION!

The green wrap.

It really is the most purr-fect alternative to a heavy bread or tortilla wrap.

Any leafy green will do.

My drug of choice is the collard green, though, I will warn you that it can take a little getting used to if your system needs a bit of detoxing. In fact, if I find I have trouble digesting a raw collard leaf, I take that as a sign  to give my liver some lovin'. That can be as direct as not drinking for about a week (if you partake), and helping soothe and detoxify the situation by drinking some juniper tea. I like to also bathe in juniper essential oils. Then go easy on the roughage...just for a little bit.

Awesome alternatives? Any kind of soft, wilty chard. And for juicy crunch? Romaine lettuce.

For this simple nibble, I mashed a ripe avocado, sliced some tomato, a little cuke (skin on!), and embellished with pumpkin seeds and walnuts. A little balsamic drizzle, and a toss of Celtic salt, and we've got the quickest, tastiest lunch or dinner ever.

Some feisty fillings? 

  • Julienned carrots, chopped mushrooms, bell pepper, cliantro, and mung bean sprouts tossed in lime juice and cayenne, sprinkled with chopped peanuts or almonds
  • Mashed sweet potato, peas, and curry spice with chopped cashews
  • My macadamia nut salad. It's SO good.
  • Sliced mango, pineapple, and papaya, with shredded coconut and pureéd berries (any kind), shredded mint leaves
  • Hummus, sundried tomato, and chopped Moroccan or kalamata olives with oregano and red pepper flakes

You get the picture.

Delish goodies, all wrapped up like Cleopatra in her carpet, being presented to you and your guests as the jewels that they are.

Wishing you a gentle eclipse, and a beautiful day, my Sweethearts.

xxx Alise

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