Blog – Page 45

DIY Cacao-Chai Almond Milk

May 6, 2013

Justin’s been threatening to make almond milk for the past month. (Just like he’s been saying he’s going to join my yoga class for the past 3 years:) He’s much more interested in DIY projects and cooking so it was only expected that the almond milk came first. The end product turned out really amazing, even better than the artisan cold pressed juices we find at Whole Foods or the farmer’s market.

Here’s what you’ll need:

1 lb. raw almonds
4 cups of filtered water per 1 cup of almonds
3 cinnamon sticks
8 whole cloves
1/2 TBSP nutmeg
4 TBSP vanilla extract
4 TBSP raw cacao nibs
4 TBSP raw honey
16-20 pitted dates

Tupperware container (large enough to hold all raw almonds and some water), Vitamix—or food processor, cheese cloth, fine mesh strainer, mason jars or other container to store almond milk.

Soak almonds in a tupperware container using filtered water for a minimum of 8 hours and up to 2 days. Strain the almonds and measure the almonds one cup at a time before putting it into your Vitamix or food processor. Add 4 cups of filtered water to the processor per cup of almonds.

We can’t go much further in the process without having a little beverage! Tonight Justin drinks some “sipping rum” out of a glass from his favorite brewery. This rum will soon be used to make our own vanilla extract! Recipe to come soon.

Add nutmeg, vanilla, cacao nibs, dates, and honey to the mix (everything except cloves and cinnamon). You’ll have to make multiple batches in your food processor/mixer so add portions of these ingredients at a time. You’ll be putting all the processed almond milk in a large bowl at the end, so don’t worry about splitting everything up exactly.

After all the almonds are blended with the water, nutmeg, vanilla, dates, and honey, put it all into a large bowl and add the whole cloves and cinnamon sticks. Whisk around and let sit for 30 min. Using a cheese cloth and a fine strainer over a large bowl, filter the almond milk mixture.

This is what you’ll have leftover! These leftovers will make AMMMAZING almond-coconut macaroon balls! I need to get on that. Depending on how “smooth” you like your almond milk, you may want to strain the milk twice through the cheese cloth.

And the finished product! It was so good that Justin woke up with an almond milk hangover. The cloves and cacao give it a chocolate-chai taste–a little bit of a root beer float flavor too! Enjoy!!

A Day in the Life of a Rockstar (…well, almost)!

May 2, 2013

A glimpse into the life of an LA musician

As a musician, I work for myself. I make my own schedule, give myself goals to reach and act as my own boss. Basically the best thing ever! (Besides the fact that sometimes the work is slightly uncertain and I have to pay for my own health insurance–yuck). As far as my main gigs as a performer, I currently play in 3 bands. My main job is performing with Shania Twain, and in my off time I play with my rock band Jayar (we’ve been together for like 5 years!) and a progressive rock band I joined not too long ago–Lobate Scarp.Continue reading…

Vegan grub and craft beer!

April 30, 2013

I’ve heard the hype and now I’ve finally experienced it…Golden Road Brewery. The perfect combination of my favorite things: vegan fare and craft beer. While not everything on the menu is vegan, the options for us herbivores is pretty awesome. They offer 20 different craft beers on tap, many of which are Golden Road’s own beers, and are brewed on the premises.

With Cinco de Mayo right around the corner, I had to give the El Hefe Anejo a try. As one of Golden Road’s seasonal beers, it’s aged in anejo tequila barrels. El Hefe is highly recommended and with an 8.7% ABV, it has a little kick to it too!

Tequila barrel aged beer goes perfectly with tacos of course! But not just any tacos—jackfruit tacos. I am determined to make a jackfruit dish one of these days. They’re unfortunately only really found in specialty markets like Asian or Indian shops, so they’re a little hard to get your hands on. The julienned coconut and veggie salad was an excellent dish as well. Served with spicy peanuts and spicy peanut sauce…such great flavors!

I love the chalkboard style bar menu on the wall, complete with hanging edison lights. You can never go wrong with edison lights:) Golden Road sells their beer ALL over LA. Most LA bars even have it on tap! It’s definitely the up-and-coming craft beer.

Their outdoor patio is killer! It easily accommodates MANY large parties and has outdoor games you’d find in your backyard…in fact, it even looks like your backyard. Complete with picnic tables and astro turf. I can’t believe I’ve waited this long to dine at Golden Road, it’s one of my new LA faves.

Viva Vegan Mexican Casserole

April 25, 2013

Justin and I have a great thing going…he cooks, I clean. It works out amazingly because I HATE cooking and he would prefer not to clean. Over the past couple years he’s really been honing in on his vegan cooking skills specifically to cater to me:) I’m so lucky! He’ll research recipes then add his own twist. What started off as his signature vegan black bean and sweet potato burritos, has now turned into a casserole because I try to watch my carb and gluten intake. There’s so many vegan restaurants in LA, but I always prefer Justin’s vegan fare that he prepares at home!

Here’s what you’ll need for your Viva Vegan Mexican Casserole:

1 package veggie taco soy meat
2 cans black beans rinsed (I use unsalted)
1/2 can of corn rinsed
3-4 sweet potatoes
1 white onion – cut small
1 yellow bell pepper – cut small
1 Anaheim or yellow chili pepper – cut small (I use about 4 inches of pepper)
2 stems green onions
1 package of spinach rinsed (or 1 bushel)
4 cloves garlic, smashed
1 Avocado
1 small can sliced black olives
1-2 Tortillas
2 Tbsp chili powder (less if very spicy)
2 tsp cumin
½ tsp nutmeg
½ tsp cayenne pepper
¼ cup water
Coconut oil (or healthy oil) for cooking
Daiya Vegan Cheese
1 Avacado

PREP:
SWEET POTATOES: Peel & Cut Potatoes into 1 inch slices, boil in water for 15-20 mins. You can easily pierce with fork. Drain, mash and set aside.
BLACK BEAN MIX: Take half the peppers & onions and cook in a little coconut oil in a medium saucepan until onion is almost clear. Add spices & smashed garlic and cook for 1 min to open up spice flavor. Add ¼ cup water, 2 cans Beans and Corn (half can of corn). Let this simmer, stirring often for about 10 mins. until beans are cooked.
SOY MEAT MIX: Take other half of peppers & onions and cook in frying pan with a little coconut oil until onions are almost clear. Add Soy meat and brown for about 5 mins.

Preheat oven to 350degrees. Grease 13×9 glass dish with coconut oil.

1)   Spread Sweet potatoes out on bottom of dish.
2)   Spread ½ spinach on top.
3)   Add all of Soy Meat Mix with peppers and onions over spinach.
4)   Spread ½ package of Daiya vegan cheese over this.

5)   Cut tortillas into strips and add over cheese.
6)   Spread Black Bean Mix out on top.
7)   Add rest of spinach on top.
8)   Add the rest of cheese. Top with olives & sliced green onions.

Bake in oven for about 25-35 mins.

Garnish with sliced avocado. ¡Olé!

Record Store Day

April 23, 2013

A trip to our local record store to support RSD

Just a little after opening, we arrived to CD Trader in Tarzana, CA. It was amazing to see a record store so busy! And it wasn’t just people waiting in line for the special releases, it was a scene where people were sifting through all sorts of vinyl, cd’s and even cassettes.Continue reading…

Phish Lawn Lady

April 19, 2013

A behind the scenes look at our Lawn Boy shoot

After a week of prep, it all came down to one day…making the perfect set to best depict the iconic image of Fishman on the Lawn Boy album. Being artists and photographers (and of course crazy Phish fans) Justin and I were stoked to learn of the Lawn Boy photo contest.

Our prep: My Fishman bikini I made for last summer’s tour (yes, I bedazzled each crystal individually); our vacuum tube that Justin found at a local vacuum shop in Sherman Oaks which we spray-painted; me painting an ocelot on a specially cut out piece of wood to recreate Trey’s Languedoc; my make up items to transform me into basically a female Hulk—MAC cosmetics Chromacake and Free People hair chalk.

Justin was so tedious with the set pieces…using his domestic sewing skills (thanks middle school Home Ec)! He even brought out the big guns and set up an 8×8 silk to diffuse the lighting in the ever-so-sunny city of Los Angeles.

As Justin and his parents worked on the set (I have the best to-be in-laws), I was busy turning green! And yes, I actually emerged from the bottom of the set, this was a time I was very thankful for my yoga practice;)

And the shoot begins…a wide angle of our set-up.

The true under workings of our set! No photoshop here, baby!

Photos by Justin Zangerle

Impossible Project

April 16, 2013

Impossibe Project’s pop-up shop at space15twenty

Living in a creative household filled with music, art, video and photography, we were stoked to find out that the Impossible Project was setting up shop at space15twenty in Hollywood! In honor of MOPLA (month of photography LA) space15twenty is hosting some pretty rad events this month of April.

In 2008 Impossible Project started to invent and produce totally new instant film materials for traditional Polaroid cameras. In 2010 Impossible saved analog instant photography from extinction by releasing various, brand new and unique instant films. Justin (my super creative and amazing photographer boyfriend) has been purchasing this film since the beginning of production…he’s been the hit of so many parties with his mass collection of Polaroid cameras thanks to the production of this new film.

The walls were lined with Polaroids of Los Angeles, even Polaroid cameras themselves. A nice selection of vintage cameras and accessories too. The main reason we went, however, was to get a portrait taken with Impossible’s new 8×10 peel-apart polaroid film! At a mere $190 for a pack of 10 pictures, $40 for the portrait session was definitely a deal.

Above is the camera that uses the 8×10 film, Justin in front of the disco backdrop and the processor that instantly printed our portrait. Josie of Impossible’s team is an incredible photographer and took an amazing shot of us! I must say it was a little nerve-racking that we only got one shot…

Looking forward to more and more awesomeness from the Impossible Project!

Chalkboard Art

April 13, 2013

Recircle Matter makes affordable recycled art

Another Sunday at the Melrose Trading Post…how could you not stop to check out this colorful set-up of handmade chalkboards, bookshelves, and other wall art? This shop is run by a couple out of the South Bay who makes every item that they sell. Called Recircle Matter, they believe “art can capture time, and release it again.” Their projects start with random objects and recycled materials and become works of art.

With every color and size imaginable, there’s definitely a chalkboard or wall piece that will fit your home. With such amazing prices, it would cost me more to make one myself. (Which was actually what I was planning until I found this shop). They even changed the placement of the wall mounts on my chalkboard for free!

While I was drawn to the colorful selection of chalkboards, there’s so many more items that can be custom designed in this shop. And they’re at the Melrose Trading Post every Sunday so you can’t miss them! My chalkboard fits perfect in my house…such a treat to come home after tour to beautiful flowers and a sweet note:)

Pura Vida of Las Vegas

April 9, 2013

Las Vegas first and only 100% cruelty free kitchen

Another hidden vegan gem in sin city is a quaint little restaurant called Pura Vida. Chef Mayra specializes in vegan and organic breakfast and lunch. The vibe is very pro-vegan; the walls are even lined with turkey adoption papers!

This was my second visit to Pura Vida…I loved what I ate the first time so I ended up getting it again. The “Jace” salad and the pumpkin-butternut squash chipotle chili. I must say, even after just eating the chili I was completely stuffed! Definitely enough food for two full meals. The spices in the chili are to die for, and the homemade tofu in the Jace salad is spectacular.

There are probably 10 tables, and even if the restaurant isn’t full it’s highly advised to call ahead and put in a reservation, even place your order! Since everything is made so meticulously it sometimes takes a while…up to over and hour to get your food. The staff is always aware of that and you get fair warning before you sit down. If you’re in a rush, I suggest getting a small dish like the chili; it comes out fast and is definitely filling enough for a meal. Hopefully soon Pura Vida will expand their 7 am-4 pm hours. I would love to see what would be on the dinner menu!

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