"To be more childlike, you don't have to give up being an adult. The fully integrated person is capable of being both an adult and a child simultaneously. Recapture the childlike feelings of wide-eyed excitement, spontaneous appreciation, cutting loose, and being full of awe and wonder at this magnificent universe." ~ Wayne Dyer
Happy February!
My husband and I have been walking...a lot...lately...even though it has been rainy! One day he laughed and said..."you are like a kid...stepping in every water puddle." It is true! Who wants to miss a good splash?
My wish for you today...find one way to be more childlike...look for that unapologetic joy and wonderment in whatever comes your way. If you need a place to start...buy yourself a new box of crayons and color on the wall...okay...maybe not the wall...but you get the idea...right?
While you are thinking about the childlike mischief you will get up to today...read on...I gathered a few fabulous grapefruit recipes and fun factoids to share with you!
The Grapefruit Yogurt cake is...well...SOOOO DARN GOOOOD! Just say'n..
Grapefruit Extravaganza!
Peak grapefruit season is between November and April making it the perfect refreshing winter fruit! Eat it fresh, add it to cereal or a salad, or bake it into a cake!
This recipe is from Life is but a Dish and you will find full instructions here.
Zest grapefruit
Extract juice
Mix cake batter ingredients together...
I added one tablespoon of grapefruit juice to the batter...and accidentally used baking soda instead of baking powder...oops! So...I also added baking powder as well!
Coat a small bundt pan with a generous amount of non-stick cooking spray and pour batter into the pan. Bake at 350 degrees for 35-40 minutes.
Make the glaze
Heat 1/3 cup of granulated sugar with 2 tablespoons of grapefruit juice until the sugar dissolves. Set aside to cool.
Remove that cake from the oven and let it cool for 10 minutes. Turn it out of the pan and let it cool for another 10 minutes.
While the cake is cooling, mix powdered sugar into the glaze mixture. This will thicken the glaze slightly.
Pour glaze over cake while it is still warm. Let it soak into the cake!
Top the cake with additional grapefruit zest
Serve with fresh slices of grapefruit!
Sweet and Refreshing!
Grapefruit Coconut Chia Pudding
In addition to grapefruit...this recipe has a secret ingredient...GINGER! Enjoy this chia pudding for breakfast or dessert...either way it is a fortifying winter treat!
I found this recipe idea at Real Food Whole Life. Pop over to Robyn's website for more cooking inspiration!
When you are ready to serve the pudding, toast 1/2 cup of coconut until it is golden brown.
Remove sections of a grapefruit and set aside.
Pour chia pudding into glasses and top with toasted coconut and fresh grapefruit.
Who says martini glasses are just for happy hour?
Enjoy!
Beet and Grapefruit Salad
This salad is a perfect way to use fresh beets that may be wintering in your garden.
Recipe from marthasteward.com
You can find the original recipe here.
Sourdough Bread
Experimenting with sourdough bread
Our sourdough starter came from my friend Nina...who got it from her neighbor! I love this chain of sharing!
I've tried several different sourdough bread recipes during the past year, mostly recipes without yeast...which you may remember was in high demand and low supply last year.
Alas...I have procured a jar of yeast and have landed on my favorite recipe...also from friend Nina...who got it from her neighborhood association!
If you live in the Vancouver area, I am happy to SHARE our starter with you!
How to store sourdough
According to farmdrop.com, yeast bread is best eaten just-cooled, about 2 to 6 hours after it has been removed from the oven. You can store your loaf in a cotton bread bag or wrapped in a large tea towel, so that the bread can ‘breathe’.
In the Studio
Necessity was the mother of invention in the studio this week!
New Product! Cloth Bread Bags!
Available in Oatmeal, Moss, and Stripe
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