with the flu.  The weather outside is 80 degrees yet I’ve been stuck in bed for a week. I did however manage to make myself some organic chicken soup minus the noodles, finished the fourth season of The O.C. (I’ve been meaning to watch that season for years) and started Mad Men season one (Dick insisted that I’d love it). Oh Dolls, where is Dick when you actually need him?

Feel Better Chicken Soup

Preparation Time: 20 minute

Total Time: 100 minutes

Serves 6

Ingredients

2 quarts of Free Range Chicken Broth (I suggest Imagine Organic Free Range Chicken Broth, Fat Free & No MSG, Low Sodium)

5 pound Free Range Chicken

4 cloves of organic garlic

1 1/2 cups of chopped organic carrots

2 cups of chopped organic celery

4 cups of chopped organic green bell peppers

3 cups of chopped organic onions

1 tablespoon of cumin

1 tablespoon of cayenne pepper

Directions

1. Mince the 4 cloves of garlic.
2. Clean/wash the chicken. Don’t forget to take the gizzards out!
3. Pour both quarts of broth into a large pot.
4. Add the minced cloves, 1 tablespoon of cumin and 1 tablespoon of cayenne pepper and chicken to the pot of broth.
5. Bring to a boil and cook for 30 minutes with the top on.
6. Flip the chicken (be careful because it’s hot!) and cook for 30 more minutes with the top on.
7. Chop the carrots, celery, green bell peppers and onions and place in a large bowl while waiting for the chicken to cook.
8. Once the hour is up, carefully remove the chicken into a large bowl.
9. Turn the flame down and add all the vegetables to the pot with the top on for 20 minutes.
10. De-bone the chicken and place the chicken into a separate bowl making sure to chuck the chicken skin.
11. Add the chicken to the pot, stir and serve!

Feel Better Chicken Soup

Sprinkles and kisses,

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The Doll next door stopped by today with the greatest invention ever…a rice cooker! All you have to do is add rice and water and press cook. With this in mind, I am going to show you how to make a vegetarian dish (using my new rice cooker) which I’d like to dedicate to my Californian Dicks who I miss dearly.

“Vegetarians Taste Better” Dish

Preparation Time: 10 minutes

Total Time: 45 minutes (including the rice)

Servings 2

Ingredients

2 cups of white rice

5 cups of organic cabbage

1/2 organic onion

3 cloves of organic garlic

1 organic tomato

1/4 cup of raw organic almonds

1 tablespoon of organic extra virgin olive oil

1/2 tablespoon of organic cayenne pepper

Directions

Rice

1. Place 2 cups of rice into the rice cooker.
2. Add 2 cups of water.
3. Place the lid on top.
4. Press the “cook” button.
5. Once the cook button pops up allow the rice to sit for 15 more minutes.

Vegetables

1. Wash & dry the cabbage.
2. Chop the cabbage into pieces. Set aside.
3. Chop the onion into pieces. Set aside.
4. Mince the 3 cloves of garlic. Set aside.
5. Chop the tomato into thick pieces. Set aside.
6. Place the almonds into a plastic bag and crush the almonds by using a mallot. Set aside.
7. Using a saucepan with a lid add the tablespoon of olive oil and place overtop a medium flame.
8. Add the onions.
9. Saute the onions without the lid. Constantly stirring the onions and olive oil.
10. Once the onions begin to turn brown add the cabbage.
11. Place the lid onto the saucepan, turn the flame down slightly and allow to cook for 2 minutes.
12. Remove the lid and add both the cayenne pepper and garlic. Mix together.
13. Place the lid back onto the saucepan for 6 minutes stirring every 2 minutes.
14. Turn the stove off.
15. Place the already cooked rice into two large bowls.
16. Using tongs, place the cabbage/onions/garlic/cayenne pepper mixture over top the rice.
17. Place the fresh tomatoes directly on top of the rice and cabbage/onions/garlic/cayenne pepper.
18. Sprinkle the crushed almonds over the entire dish.
19. Serve!

"Vegetarians Taste Better" Dish

Sprinkles and kisses,

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Well, if you can’t resist sticking it completely in your mouth than make sure to take it off the bamboo stick first Dolls.

For todays Sweet Sunday Sunday I’m going to show you how to make a fun summer treat. Frozen bananas are delicious and easy to make. For those of you Dicks and Dolls who don’t eat dairy I swear to you that it tastes like ice-cream.

Frozen Bananas

Preparation Time: 3 minutes

Total Time: 5 minutes to make and overnight in the freezer

6 Servings

Ingredients

6 organic bananas

bamboo sticks

parchment paper

Directions

1. Slowly peel the banana making sure not to break the banana in halves.
2. Poke a bamboo stick through the bottom of the banana and gracefully slid it to the top.
3. Repeat steps 1 & 2 for each banana.
4. Place a piece of parchment paper on the shelf in the freezer.
5. Place each banana on the parchment paper.
6. Leave the bananas in the freezer overnight.
7. Serve!

Frozen Banana

Sprinkles and kisses,

Photograph by Heidi Uhl.

That’s right! I said it! In order to take care of those Monday blues I suggest you squeeze it…oranges that is. All you need are a few organic oranges, a citrus juicer and some love. Juice in the morning will make your day. Promise.

Sprinkles and kisses,

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Forget the oven today and let’s make it raw! How about a sweeter than sweet Raw Carrot Cake? This fantastic dessert is sure to please everyone.

Raw Carrot Cake

Preparation Time: 20 minutes

Total Time: 100 minutes (including 60 minutes of refrigerator time)

Makes 9″ cake

Crust

Ingredients

2 cups of organic raw almonds

1/2 teaspoon of Kosher salt

1/2 cup of organic Medjool dates

1/3 cup of organic and raw agave syrup

1/2 cup of organic and raw sunflower seeds

Directions

1. Line a 9″ pie pan with parchment paper. Set aside.
2. Place the almonds into a grinder. Grind until the almonds are finely grounded. Set aside.
3. Take the Medjool dates and chop up finely. Set aside.
4. Place the grounded almonds, chopped dates, salt and agave syrup into a Cuisinart. Blend until creamy.
5. Place the mixture into a large bowl and add in the sunflower seeds. Mix well with a wooden spoon.
6. Add the mixture into the 9″ pie pan. Press the mixture into the pie pan evenly. Set aside.

Filling

Ingredients

2 cups of organic carrots

2 cups of organic pineapple

1/3 cup of organic raw cashews

Directions

1. Peel and wash the carrots. Chop into small pieces and set aside.
2. Peel and cut the pineapple. Rinse off and set aside.
3. Place the cashews inside of a grinder. Grind until finely grounded. Set aside.
4. Place the carrots, pineapple, and cashews into the Cuisinart. Blend until the ingredients are combined.
5. Spread the filling evenly onto the crust.
6. Place the pie pan and contents into the refrigerator for 30 minutes.

Frosting

Ingredients

1 1/3 cups of organic raw macadamia nuts

2 cups of organic Medjool dates

1/4 cup of organic and raw agave syrup

1 organic lemon

Directions

1. Place the macadamia nuts into a grinder. Grind until finely grounded. Set aside.
2. Chop the Medjool dates into small pieces. Set aside.
3. Juice the lemon, remove the seeds and set aside.
4. Place the finely ground macadamia nuts, chopped Medjool dates, agave syrup and lemon juice into the Cuisinart. Blend until creamy.
5. Spread the frosting overtop the already chilled filling and crust.
6. Place into the refrigerator for 30 minutes.

Raw Carrot Cake

Raw Carrot Cake

Sprinkles and kisses,

P.S.

Does anyone like it raw as much as me?

It’s that time! I’m deflowering my Hawaiian kitchen even though I have yet to receive my 15 big boxes of kitchen equipment. Well, it’s not like I expected this moment to be perfect, right Dolls? With little to no pots, pans and utensils I have no choice but to make pizza (gluten-free of course) which sounds great since it is Friday! Now, am I cooking for myself or is there a Hawaiian Dick who is in the mood…for some Organic, Gluten-free, Tomato, Basil, & Mozzarella Pizza?

Organic, Gluten-free Tomato, Basil, & Mozzarella Pizza

Preparation Time: 5 minutes

Total Time: 60 minutes (which includes 40 minutes for the dough to rise)

Serves 6

Ingredients

One box of french bread & pizza mix (I suggest Gluten Free Pantry)

2 1/4 teaspoon of yeast (yeast comes with the Gluten Free Pantry mix)

1 3/4 cup of warm water

1 teaspoon of organic apple cider vinegar

1 teaspoon of raw organic honey

1/2 teaspoon of salt

1/3 cup of organic extra virgin olive oil (plus a little extra to grease the baking sheet)

3 eggs (2 full eggs and 1 egg white)

Directions

1. Grease a baking sheet with olive oil and a piece of paper towel.
2. Combine the entire bag of french bread & pizza mix and yeast packet into a large bowl.
3. Add 1 3/4 cups of warm water, 1 teaspoon of apple cider vinegar, 1 teaspoon of honey, 1/2 teaspoon of salt, 1/3 cup of olive oil and 2 eggs plus 1 egg white.
4. Mix together as well as you can.
5. Put the batter into your Cuininart.
6. Press the “Dough” button and allow it to mix for roughly 2 minutes.
7. Place the sticky dough onto the baking sheet and spread with your hands.
8. Cover the baking sheet with plastic wrap.
9. Leave the covered dough on the counter for 40 minutes (to rise).

Organic, Gluten-free Tomato, Basil, & Mozzarella Pizza

Ingredients

1 organic tomato

1/2 cup of organic, fresh basil

1 pound of mozzarella cheese

Directions

Preheat oven to 450 degrees

1. Slice the mozzarella into large pieces. Set aside.
2. Slice 1 tomato into a desirable size and shape. Set aside.
3. Wash and dry the fresh basil. Set aside.
4. Uncover the gluten-free pizza dough.
5. Place the tomato slices onto the dough.
6. Spread the mozzarella overtop the entire baking sheet covering the tomato slices and dough.
7. Bake for 15 minutes or until the edges of crust are golden brown.
8. Take the pizza out of the oven and place the fresh basil leaves over the entire pizza.
9. Serve!

Organic & Gluten-free Tomato, Basil & Mozzarella Pizza

Sprinkles & kisses,

P.S.

Is it wrong that I’m drinking wine in a champagne glass? It’s better than drinking out of the bottle.

Photograph by Heidi Uhl.

I’ve been thinking about you…

My new Hawaiian kitchen is in the process of being set-up and I have (gasp!) not been able to cook. Thank goodness for my lovely new Doll neighbor who has been bringing me lovely Thai style dishes. I promise to be back and baking shortly.

Sprinkles and kisses,

P.S.

Thank you to a very special Dick & Doll who made a generous donation to yours truly. Mahalo for your support. ♥

Photograph by Chase Coughlin

Sprinkles and kisses,

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥