Bees are incredible, industrious little soldiers working for the good of the group. If only we could take a page from their book and help each other out a bit more. I do my part to keep the bees happy in the garden and they do their part pollinating and supplying us with fresh, homegrown fruits, herbs and veggies. I’m a big fan of the bee:D This is part of a possible fine art mini series I’ve been playing around with. The geometry of the honeycomb, the precision, the brilliance, is an absolute marvel. Truly impressive and obnoxiously delicious!! Grab a spoon and a hunk of fresh bread and dive in!
There was this show “The Sunshine Factory” that my sisters and I used to watch as kids which had this crazy bird who used to squawk and screech “Penelope! You SQUASHED my bird seed pancakes!”. My sister can mimic this bird almost exactly and it still cracks me up to this day! So in honor of hilarious childhood memories and the joy of being a sister, today’s post and recipe are an homage to none other than bird seed pancakes! I cook mine in coconut oil which provides a super healthy and delicious crispiness. It is a crunchy and tasty breakfast that’s beautiful to boot! Can you tell I’m excited from all those exclamation points?!!!!
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup cornmeal
- 3 tablespoons flaxseed meal
- 3 tablespoons brown sugar
- sprinkle of sesame seeds (to taste)
- sprinkle of sunflower seeds (to taste)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, beaten
- 2 cups buttermilk
- whole flaxseed for outside crunch
- coconut oil to coat pan
~ In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg.
~ Cook large spoonfuls of batter over medium heat in large skillet coated with coconut oil until bubbles form on top and the edges are dry. Sprinkle the tops with whole flaxseed for extra crunch and flip, and cook until golden on the other side.
* I also made a quick blueberry topping by cooking down some fresh blueberries, honey, splash of orange juice and cinnamon. The longer you cook it the more syrupy it gets. Yum:D
I don’t know about you, but the holiday season has come and gone and left me with a nice little food baby belly to remember it by. Yikes! It’s time to cut back a bit on the uber savory and sweet at casa de Cartier. Something easy breezy with a healthy base sounds like just what the nutritionist ordered;)
I love finger foods and really anything that facilitates constant eating. Who doesn’t appreciate easy recipes that are easily amended to accommodate whatever you have on hand. I’m a “pinch of this” and “a dash of that” kind of gal. This recipe is exactly that, a list of ingredients that you tweak to your own desired taste and consistency.
Throw these ingredients and your other favorites together to make a fresh tasty appetizer:
- roasted red peppers – chopped
- cooked artichoke hearts – chopped
- onion – cooked and chopped
- extra virgin olive oil
- garlic – smashed or finely diced
- splash of distilled vinegar
- salt and pepper to taste
- toasted baguette slices or crusty bread for serving
I used two sweet red pepper that I roasted in the oven on the broiler setting. Keep an eye on the peppers and rotate them with tongs as they begin to blacken. When done, let cool completely before peeling (if desired).
I make a good amount and then store the extra in recycled jars in the fridge for last minute snacks.
Serve with toasted baguette slices for a sweet and tangy appetizer. The juxtaposition of the crusty, earthy bread and the colorful, glistening red pepper bruschetta make for a visual delight and man, are they tasty to boot! Have at it!
We had the pleasure of doing a shoot with The Cheesecake Dude and, boy, was it a sinfully delicious day. As we tweaked and rotated these sweet little cheesecake cupcakes our sticky fingers were a tasty snack (gross but awesome;). These mini treats are the perfect portion control with rich topping that pack a flavor punch. Seen above are salty caramel, strawberry and blueberry varieties. Aren’t they cute?!
I must say that the blueberry was my personal favorite. It’s a flavor and texture dance party in your mouth when the rich creamy cheesecake collide with bursting glazed fresh blueberries. I felt like these little guys were just begging to hang out with some vintage flatware. Ha!
Have a delicious week!
food photographer, food photography, los angeles, crystal cartier
- 1 pound multi-colored baby carrots sliced into halves
- 1 pound red beets cut into quarters
- 1 pound rutabagas cut into chunks
- 1 pound turnips cut into chunks
- 1 pound yellow squash sliced and halved
- 2 onions or leeks (not shown), cut into 1-inch pieces
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/2 cup olive oil
- 10 garlic cloves, peeled
~ Coat all veggies with olive oil and put all but the garlic cloves in a baking dish (or two). Place herb sprigs on top, season with salt and pepper and roast for 20 minutes, turning occassionally. Add garlic cloves and roast for 25 more minutes, turning occasionally until everything is golden brown and tender. Remove herb sprigs and enjoy!
What are your favorite veggies to roast? C’mon don’t leave us hanging!!