Friday, April 11

Painting in Process and a Thai Veg Noodle Bowl

I'm currently in the process of painting Saint Monica for a friend, as well as fighting off a cold. I've still got many layers of green and skin tone to go, and then the halo, which is the part I really want to perfect. Normally when I'm sick I crave soups and rest, but this time around I was in the mood for Thai food and activity, so I grabbed what was in the pantry and whipped up this easy and delicious veg noodle bowl. It's a pretty fast recipe, and even faster with a sous chef like this little one here. It gave me lots of energy and helped me focus on this important painting!

Thai Veg Noodle Bowl

For the dressing:
   2 Tablespoons peanut sauce
   1 Tablespoon tahini
   2 Tablespoons tamari (or soy sauce)
   nice handful of fresh whole basil leaves
   1/2 tsp powdered ginger
   1/2 garlic clove

For the base:
   large handful of your favourite greens (i used a supergreen mix)
   1/2 lemon, juiced
   2 carrots, peeled
   1 zucchini, peeled
   small handful of bean sprouts chopped roughly
   some chopped green onion, small handful
   1 avocado, halved and diced

      Put all of the dressing ingredients into a small food processor or blender, turn on and process until a nice consistency.

   Noodle Bowl:
      Put greens into small bowl and pour over lemon juice. Set aside.
      Spiralize the carrots and zucchini into a bowl and set aside.
      Mix dressing into noodles and then mix in greens and lemon juice. Put into serving bowls and top with avocado, green onions and bean sprouts.


Tuesday, April 8

Black Eyed Peas and Spring

What a beautiful spring day! Sun shining on our skin and the inspiration of dandelions flickered over the unmowed lawn, flowers are blooming everywhere, and life feels new again and fresh. There is still quite a chill on the wind though, and so sometihing nice and warm to eat is a good way to spend the late afternoon. I made a delicious and very simple dish that reminds me of my native Southwest Florida sun and days at my grandmother's house. Having not been back in almost five years, I try to find little things here and there that will make me feel more at home in the Pacific Northwest. As I said, this is a very simple dish and it's also quite healthy, as well as appetizing!

Black Eyed Peas and Dandelion Greens

1/2 lb dried black eyed peas, soaked overnight, rinsed and drained
3 cups of vegetable broth (or water)
3 large handfuls of dandelion leaves rinsed and chopped (we harvested ours from the front yard) or any other green that you may like
2 large cloves of garlic, peeled and chopped roughly
Olive Oil (not extra virgin)
1 teaspoon powdered tumeric
Some diced tomato (for topping)
Your favourite hot sauce (I love Tabasco!)

Soak your peas overnight (or in the early morning) so they'll be ready by dinnertime. 

Get a cast iron enamel pot, or large aluminium pot, and add a few splashes of olive oil. Turn heat up to medium, peel and chop your garlic and once oil is heated add garlic and tumeric. Stir for about 1 minute and then add your peas and broth/water. Bring up to a gentle simmer, then add the lid slightly open, and let it cook for 1 1/2 - 2 hours. Once time is up, add in the greens, stir and cover and remove from heat. That's it! Add in the chopped tomatoes, salt and pepper to taste, and if you like hot sauce, top it with your favourite.

If you try the recipe, let me know how you like it!

Monday, March 24


Hallo. My name is Jesi, and this is my journal, documenting my artistic pursuits and meals I prepare.