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{bodacious blood oranges}

14 Dec

i think it is so incredible how nature provides us with the right types of food for each season.

for example – blood oranges are in season from december to march. which is the perfect time to consume them for that extra vitamin c punch during the winter months!

and aren’t they just so magical?!

{foto friday : cool cabbage}

12 Oct

the details on the leaves of plants such as cabbage completely fascinate me!

 

{homemade gummy bears}

9 Oct

i have been making my own homemade gummy bears for a while now, and i have been meaning to write a post about it…

i have always loved fruit snacks, gummy bears, et al. however, the ingredient list always detoured me – even the natural ones are full of mostly sugar.

so, i did some research and realized that i could be making my own gummy fruit snacks! and not only that, but i could make them GOOD for me!

my curiosity was piqued when i started looking for a clean source of gelatin to help with collagen production and joint support.

…which i don’t have pictured here because i typically transfer everything i buy into a glass jar… {no shame in my game}…

anyway, i wanted to incorporate gelatin into my diet and that’s when i got super stoked about the idea of making my own gummies! so i found these silicon molds on amazon {along with the gelatin} and looked up a few recipes to get me started.

as usual, i like to keep things as simple as possible. some recipes call for honey or a sweetener, but i like to avoid added sugar where i can {so i can guiltlessly enjoy a candy bar from time-to-time}.

so – here is my very simple {2-ingredient!} homemade gummy fruit snack recipe – which yields about 200 gummies and the ratio can be adjusted accordingly :

  • 1 cup fruit juice {i usually opt for concord grape}
  • 3 tablespoons gelatin powder

you could add in some honey or agave for sweetness, but i find the concord grape juice to be sweet enough on its own.

sometimes i’ll add in some elderberry syrup for additional health benefits during the cold-season months. Continue reading

{simple (rainbow) pasta salad}

22 Sep

as you probably know by now, i like to eat with the seasons as much as i possibly can. i enjoy it for lots of reasons. i always look forward to eating whatever vegetables or fruit are best during that particular time of year… and it makes me appreciate them more.

that said, i often struggle with “transitional” times of year – such as the month of september. i find myself unsure about what to wear, what to eat, when to go to sleep. it’s kind of funny but it’s true. {this also applies in the month of may.}

anyway, because i find september to be a transitional month, i also find myself eating transitional foods. i made that term up, but my point is that i’m not ready to start eating soups and squash, but i’m also done with light foods like salads and such. during this transitional time, i usually prepare foods that can be enjoyed hot or cold. and pasta salad is one of those dishes i could enjoy every day during transitional months.

i also really love orzo and i don’t use it often enough.

i whipped up this simple {rainbow} pasta salad and made a huge batch to take to work for lunches.

it’s so easy and so i thought i’d share the recipe… even though i didn’t measure anything, as per usual… but it’s so simple – just chop and toss!

————————————

simple pasta salad : 

  • cooked orzo
  • diced summer sausage
  • chopped tomatoes
  • sliced olives {black & green}
  • diced red onion
  • diced banana pepper
  • diced green pepper
  • diced cucumber
  • roasted garlic
  • crumbled parmigiano reggiano

homemade dressing :

  • olive oil
  • apple cider vinegar
  • spices :
    • oregano
    • sage
    • parsley
    • comfrey
    • basil
    • dill
    • tarragon
    • garlic
    • onion
    • salt
    • pepper
    • bit o’ parm reg

 

i like to serve mine at room temperature and i sprinkle crumbled italian breadsticks on top…

SO GOOD!

 

{last watermelon of the season}

21 Sep

who doesn’t love a melon-baller!?!!

 

 

 

{meatless monday : a flavourful riced cauliflower dish}

9 Jul

i made this delicious riced cauliflower one-pot make-ahead meal for lunch last week and it was so yummy, i just had to share the recipe! i love experimenting with random things in the fridge!

i’ve been really into using riced cauliflower as a replacement for grains and it does a wonderful job as an understudy. 😉

riced cauliflower has a great texture and maintains it well during the cooking process. i’ve purchased it both fresh and frozen and they both seem to hold up just fine.

i made this dish as i was trying to use up some leftover ingredients such as frozen asparagus from another recipe. i also had some frozen jalapeños that i grew last year and wanted to use.


so this is what i came up with {amounts are “ish”} :

  • 16 oz. fresh riced cauliflower
  • 1/2 cup black beans
  • 1/2 cup sweet corn
  • 1/2 cup diced asparagus {mine was frozen}
  • 1 medium size jalapeño, diced {ribs and seeds removed}
  • 2 tbsp hot sauce
  • 1 tbsp cumin
  • salt & pepper to taste

heat some butter or oil of choice on medium heat and toss in riced cauiflower. cook slowly until al dente. add in asparagus and jalapeño, cook until slightly tender then throw in black beans and corn and cook for another minute or so. sprinkle in hot sauce and spices and toss together. keeps well in the fridge for a few days. can be frozen for future consumption.

organic chicken or grass-fed ground beef makes a nice addition to this recipe. i made this one vegan because i like to eat vegan at least once a week… not for any particular reason other than keeping things in balance 😉


and i just-so-happen to love cumin! it’s one of my favourite spices… do you like cumin?

 

 

{happy (belated) asparagus season!}

18 Jun

i’ve been getting my fill of delicious organic asparagus!

it is a marvelous food to eat in spring because it is very cleansing to the body and blood. asparagus is also in season during the spring, which just further proves how awesome and intelligent nature is! 🙂

i like to enjoy asparagus raw or lightly sautéed in grass-fed butter with a dash of himalayan pink salt and black pepper. sometimes i like to add it to risotto with wild mushrooms. when i lived in the mountains years ago, i had a lot of fun foraging for asparagus because it grows wild on the western slope of colorado. pretty cool, huh?!

a tip for keeping asparagus : treat it like fresh-cut flowers. keep the ends trimmed and leave them in a little water in the fridge until ready to use. 

do you love asparagus? how do you like to prepare yours?

{i am a ritualist}

12 Jun

what can i say?! … i am a creature of habit.

i believe i have always been this way, but i don’t believe i have always lived this way…

over the last couple of years i have been particularly adamant about creating a healthy routine in my life… i have found myself purposefully setting intentions of a grounding “ritual” in my daily life from which i could draw strength.

at the very core of those routines and rituals is my desire for overall well-being.

i’m talking about wellness – inside and out – a sense of harmony… and i do believe that all starts within.

the more within myself i look, the more i realize that i absolutely THRIVE in routine. i believe part of that is because i recognize that all living things are in routine… and all living things exist by “obeying” certain laws of nature, many of which we as human beings are more removed from than i would prefer. nature is cyclical, and it is {for the most part} pretty predictable… therefore, nature also thrives in routine.

think about it…

all that to say, the more in touch with nature i’ve become, the more i’ve realized that i am as much a part of nature as nature itself. my body thrives in rhythm and routine, just as nature does.

one of the things i have been wanting to adopt as part of my healthy routine was including a daily vitamin supplement. although i generally eat a very well-balanced healthy diet, i’ve frequently struggled with finding a vitamin supplement that fit my desire for harmony and also fit my standards for well-being… which, i admit, are pretty high. 😉

and so it is with great enthusiasm that i say – I FOUND THAT!

which brings me to my purpose for creating this blogpost… my new best friend :

my ritual vitamins.

these wonderful vitamins came into my life serendipitously… as do most things that are “meant to be.” 🙂

as i said, i had already set the intent of finding a vitamin to add to my daily routine that would give me what i was looking for… an extension of my already healthy lifestyle choices, and SIMPLICITY.

what i love most about ritual is their simplicity. they have taken the guesswork out for us. instead of stuffing a tablet with unnecessary fillers and/or many of the nutrients that come from an already healthy diet, they’ve only included the 9 nutrients that most women lack or are deficient in… basically, it does what i have always believed a vitamin supplement should do… supplement, or as they say – “fill in the gaps”…


the 9 essential nutrients in ritual are :

  • vitamin K2
  • vitamin D3
  • vitamin B12
  • boron
  • iron
  • vitamin E
  • magnesium
  • folate
  • omega-3

so, instead of buying upwards of 4 or 5 bottles of different supplements, many of which include unnecessary fillers, you get all you need in 2 daily capsules. part of the allure for me is that it truly epitomizes the concept of “less is more.”

another reason i love ritual is the transparency – literally and figuratively speaking. the capsules are literally see-through… and the company is transparent by allowing the consumer to trace the source of each ingredient on their website.

ritual vitamins are made for women. they are non-gmo, vegan, gluten-free, sugar-free, and the company was founded by a woman. these vitamins are designed specifically for women. for one dollar a day, you can invest in your health by supporting an outstanding company that is truly revolutionizing the vitamin industry. plus, you get bioavailable nutrients that help you look and feel your best.

i have chosen to be an ambassador for this incredible brand because i believe in their mission and i am an advocate for voting with your dollars, as in putting your money where it matters. the $30 a month investment is one that provides a wealth of health.

please visit this link to start your ritual today : food and foto loves ritual

and stay tuned for my personal review on how this vitamin supplement has affected my overall well-being.


 

{gracefully coffee roasters}

8 May

i have this on again/off again thing with coffee.

mostly, we’re on.

i love coffee, and i especially love espresso! but sometimes, i don’t like the effects of the caffeine associated with coffee and espresso. and drinking decaf just doesn’t appeal to me… nor does it have the same complex flavour {in my opinion}, which is the main reason i love to drink coffee.

i prefer dark roasts for the robust flavour and lower{ish} caffeine content, and i drink it with a {generous} dash of heavy cream. when i worked as a barista, i would sip on an iced cortado just about every day. over the years, i’ve learned how to strike a balance with it and ultimately listen to my body as to when to be “on” coffee, and when to be “off” it.

do any of you have a similar experience?

anyway, this post is about some super yummy coffee made in small batches by an equally yummy and awesome company : gracefully coffee roasters.

i got this TOTALLY DELICIOUS coffee as a christmas gift last year and i wish i still had some because it was out-of-this world amazing! this particular batch was a medium roast with hints of peanut butter and chocolate. now, i don’t know if it was just the power of suggestion in their awesome marketing description or what – but i’m telling you, that first sip of coffee tasted like a creamy chocolate peanut butter cup.

gracefully coffee roasters are true masters of their craft. one easily gets a sense of how much passion and care they pour into their coffee roasts. they offer monthly subscription boxes so you can try new coffee all the time! they also have yummy tea!

check out their website and show a little love… 😉

{foodie/foto/flashback friday – spring/garden fever}

9 Mar

seriously, though… is it time to garden, yet?! i am so eager to get out and play in the dirt!

i definitely want to grow some {organic} cabbage again this year!

here’s a little flashback friday for ya : to that ONE i grew last year and turned into delicious sauerkraut!


hope you have a great weekend!

{seriously obsessed with spices}

5 Feb

everyone knows i love to cook.

for the most part, i keep it super simple when making meals. and my philosophy is :

quality in = quality out.

in other words – if you start with good ingredients, you generally end with a good meal…

i have only recently begun experimenting with spices in my cooking. i have been collecting spice jars over the last few years, as i was gypsy-ing around the country… and when i settled in a place i feel at home in, i felt super excited to finally display my spice jars.

i received these cool 3-tiered bamboo spice racks as a christmas gift, and i was so eager to get my spice jars out of the cabinet and onto the counter.

it’s the little things, right?!

something about seeing this beautiful rainbow collection of spices just makes me feel so happy inside. and it’s really been fun to experiment with the different aromas/flavours.

of course, in true audrey michelle form, i alphabetized my spices.

here’s what is in my collection :

  • some kind of awesome spice my friend brought me from argentina 
  • all-spice
  • bay leaves
  • celery seed
  • chives
  • cilantro {homegrown and dried}
  • cinnamon
  • comfrey
  • coriander 
  • cumin
  • curry powder
  • dill {homegrown and dried}
  • garlic
  • ginger
  • herbs de province 
  • kelp 
  • lemon peel 
  • marjoram 
  • nutmeg
  • old bay seasoning (can’t live without it)
  • onion
  • oregano 
  • parsley
  • paprika
  • pickling spices
  • rosemary
  • sage
  • sesame seed (black)
  • salt (black)
  • tarragon (LOVE THIS STUFF!)
  • turmeric
  • saffron 
  • vanilla 

 

 

 

 

{foodie friday : vegetarian buffalo cauliflower bites}

2 Feb

i kind of made these by accident… as in, i-got-super-hungry-and-didn’t-have-much-in-the-fridge-to-eat-but-got-creative-and made-these-buffalo-cauliflower-bites-which-accidentally-turned-out-to-be-ahhhmazing!

…and so i just had to share the recipe. these {veggie} buffalo cauliflower bites would make a great game-day snack for superbowl sunday! and they are a great vegetarian alternative to the classic buffalo wing. {i would devour both!}

i was inspired to make this dish because i was scrolling through instagram and spotted a recipe for cauliflower florets that were battered & fried, and served with buffalo sauce and ranch – like a chicken wing! and i was thinking, “that’s probably sooooo delicious!” 

then i remembered that i had frozen riced cauliflower, and i created my own version based on what i had in the fridge…

very simple ingredients : 

  • frozen riced cauliflower
  • chopped celery hearts
  • buffalo sauce {i opt for franks!}
  • ranch dressing {i use brianna’s!}

i began by chopping the celery into approximately 1-inch pieces…

next, i sautéed the cauliflower with a little butter over medium to high heat, adding a little water as i went along to soften the cauliflower a bit more…

then, i added in some buffalo sauce to taste, and cooked until almost al dente…

finally, i scooped some of the cauliflower mixture into the celery bites and drizzled a little ranch dressing on top. it can be a little messy, but that’s what buffalo sauce is all about, right?! 😉

these little buffalo cauliflower bites are soooooo yummy and i will definitely be making them on game-day! it’s always funny to me when i cook something on the fly and it turns out to be my new favourite thing ever.

this was one of those recipes. 🙂


by the way, i didn’t watch one single football game this season, and i could care less about the patriots or the eagles… but it should still be a fun day full of snacks and silliness!

{the most delicious holiday chocolate!}

18 Dec

i am so grateful for fellow foodie friends who get me! and who send me delicious treats like these decadent holiday-inspired chocolates… that look like logs for a cozy christmas fire! aren’t the beautiful?!

and my goodness they were delicious! 

i’m not certain, but i believe the flavours were :

  • dark chocolate almond
  • dark chocolate w/ sea salt and peppermint filling
  • milk chocolate w/ peanut butter filling

needless to say, they didn’t last too long… 

 

{thirsty thursday – octoberfest time!}

12 Oct

hey friends!

it’s been a while… and i have lots to fill you in on. for now, i wanted to share some of my favorite beers with you. i’m discovering more all the time, as north carolina has some great microbrews!


although you can catch me drinking sam adams’ octoberfest beer pretty much all the way through thanksgiving, i have a few other kinds of beers i like to drink this time of year…

flying dog does a great belgian-style IPA, which helps me transition from summer to fall…

this was an interesting ale… i haven’t seen it since this one time i tried it…

Continue reading

{brunch!}

30 Jul

a perfect cortado paired with a yummy nutella crepe.

nom nom!

{homemade relish with my homegrown cucumbers!}

11 Jul

so, as i mentioned in my last blog – i have harvested well over 200 cucumbers this year from my garden! i wish i would’ve been weighing my harvests, to get more of an idea of yields. however, looking back through the fotos i snapped every time i harvest – it’s safe to say that number is pretty accurate. crazy, right?

anyway, on top of sharing my harvests with neighbors, and consuming a cucumber a day, i also enjoy making pickles and relish with my cucumbers! that’s why i specifically grow the pickling cucumbers. that, and i just think they taste better.

i will share my pickle recipe soon, but for now i want to share this super yummy relish recipe that a good friend of mine passed along to me last year. i love it because it’s very simple and does not have added sugar. the only sweetener is honey and i think it is so well-balanced in flavour. i love add my relish to egg salad or tuna salad. it’s also just good right out of the jar!

homemade pickle relish recipe : 

  • 1.5 pounds {pickling} cucumbers, finely diced {mine was homegrown}
  • 1 small onion, finely diced
  • 1 green bell pepper, finely diced
  • 1.5 cup distilled white vinegar
  • 6 tbsp honey
  • 1/4 cup chopped fresh dill {mine was homegrown! 🙂}
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp kosher salt {i used himalayan pink salt}
  • 1 tsp celery ceeds
  • 1.5 cornstarch

directions : 

  • in large saucepan, combine all ingredients except cornstarch. simmer over medium-high head until vegetables are tender – about 8-10 minutes.
  • in small bowl, whisk together cornstarch and 2-3 tbsp of the cooking liquid until smooth. add to pan and let cook another 3-5 minutes. cool.
  • use canning method to preserve, or store in airtight container, chilled, up to 1 month. also freezes well.

i made a lot more than what is pictured – this jar i gave to my neighbours. 🙂

i also tasted mine before adding the cornstarch. if i needed to increase any of the ingredients, i did. i think i added a little extra honey and vinegar to mine because i had a little more than 1.5 pounds of cucumbers. the key is to start with small amounts… you can always add more. i love the colour it turns out – that’s largely due to the turmeric.

i hope you enjoy this recipe and please do let me know if you ever try it out!

thanks for reading! 🙂

 

{1500 followers!}

10 Jul

New York City

i am so humbled to have recently welcomed my 1500th{+} follower on this cherished little blog of mine!!

thank you to all of those who have stuck around all this time. and thank you to the newcomers – i want to extend a warm welcome to all of you who chose to hit that ‘follow’ button and come play along as we talk about yummy food and pretty things, whilst taking pictures of it all!

instapics-2

as a reminder, if you don’t already – please follow me on instagram for the most recent updates on all things food&foto related. {you can also find me on facebook and pinterest.}

i appreciate all the love and support i’ve received over these last 6 years of blogging. i look forward to more adventures to come!

instapics

the most sincere appreciation to all of you, from the bottom of my heart.

—–

 

{saturdays in the garden : volume seven}

8 Jul

just a little update on the garden… my posts are not in “real time,” as it were… i’m several weeks behind in keeping up with what’s going on, currently.

for example, most of what you see in the following fotos, has been pulled from my plot. we are straight up in the heat of summer here in NC, and my tomatoes are just about all that remain. i pulled up all my broccoli, because i didn’t get it in the ground soon enough and it never formed a head. i harvested one beautiful cabbage that i’m currently making sauerkraut with. my cilantro is done… as is my dill and basil, but i planted more of both. i pulled my kale and planted arugula in its place. and my cucumbers are on their last limb, but i must’ve harvested around 200 of them this season. i have pickles for days! 😉

july will be focused on tomatoes. then in mid august, i will plant more cabbage and cucumbers and perhaps try again for more peas later in the month or toward september. i really enjoy making {and eating} sauerkraut, so i intend to plant a lot more cabbage for fall.

meanwhile, here are some pics of what late may/june were like in my plot :

so pretty and ALIVE!

still fascinated by pea tendrils… and i made lots of pesto with my basil!

oh kale, yeah!

harvest!

my beautiful cabbage! Continue reading

{foodie friday : the teeniest strawberry}

9 Jun

actually, the teeniest strawberries probably grow wild in our back yard…

but i don’t think these are edible… 😉

{a make-up blog : saturdays in the garden – volume six}

29 May

things are moving along quickly in the garden!! i actually harvested lots of kale this week and my dill is turning into a forrest! cilantro will only be here for a little while longer, and my peas are producing but will also begin to dwindle as the heat increases. i should be able to harvest some cucumbers next week. which means next month, i’ll be making some delicious pickles!! so so so excited about that!

on a community level, we have been donating over 15 pounds of collard greens each week and lots of radishes are going to donation, as well. our beans are starting to blossom, and the blueberries are coming in nicely. we also have tons of healthy tomato plants growing. june and july are the exciting months for gardening, as everything really starts to produce… i just love it.

and since i have fallen behind a little bit on updating on the garden, i am putting these fotos in gallery form, so i can squeeze them all into this post 🙂

{click on any photo to enlarge and scroll through gallery}


 

 


a {sort of} pano of my plot…

from left to right, counter-clockwise-ish :

jalapeños {hidden, back row} basil {back row}, peas {along left trellis}, lacinato kale, tomatoes {middle}, cilantro, celery, more tomatoes {middle}, cabbage, more kale {middle}, romanesco, more tomatoes, {middle}, cucumbers {along right trellis}, and dill.

i kind of planted in a zig-zag pattern…

i also squeezed in a few spinach plants throughout, but i’m not sure how they’ll fare.

thanks for following along!


how is your garden looking??! 🙂

 

 

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