Curried Vegetable Polenta Kabobs

Curried Vegetable Polenta Kabobs | @naturallyella

| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |

Curried Vegetables | http://naturallyella.com

Cubed Polenta | http://naturallyella.com

Curried Vegetable Polenta Kabobs | @naturallyella

If you follow along, you know that I have a slight obsession with grilled vegetable skewers, especially when they contain halloumi. Whenever we have cookouts, I almost always turn to skewers (it’s also an easy way to have vegetarian and meat options without making two separate meals). There’s just something about a big plate full of grilled vegetables that makes it feel more like summer. And on the plus side- using skewers helps keep all those vegetables from falling through the grate (let’s not talk about how many slices of onions I’ve lost to the grill over the years).

Nevertheless, I understand that not everyone is as obsessed with halloumi as I may be or you might be looking for a great vegan grilling recipe for those summer cookouts. Enter my go-to: polenta kabobs. One of the great things about polenta is that once cooled after making, it’s easily sliceable and perfect for frying, roasting, and grilling. While I would typically make my own polenta, pre-made polenta from the store is not only quick but creates less hassle and dirty dishes (plus I think I’m incapable of making homemade polenta without adding a hefty amount of cheese and butter at the end- which negates the vegan point). For these skewers I used Ancient Harvest’s traditional polenta which is gluten-free and vegan. Combined with the mixture of curry vegetable-these skewers are sure to be a hit at your next cookout. And if you want to make it a full meal- whip up some grains and serve with a side of yogurt mixed with a bit of cilantro and limes.
See the Recipes.

The post Curried Vegetable Polenta Kabobs appeared first on Naturally Ella.

SOURCE ARTICLE: : http://naturallyella.com/2015/05/23/curried-vegetable-polenta-kabobs/

CJDG In The Studio with Rebecca Overmann

As most of you know by now, I love to travel. And I love jewelry. So when I can combine the two, it’s pretty much perfection. We’ve launched a new series over on the Contemporary Jewelry Design Group’s website, called “In The Studio” where I get to visit my favorite jewelry designers and see where and how they work.

It’s so exciting to see where artists–and these jewelry designers are definitely artists–create their work. In many cases, their environment can inform their jewelry: the space, the light, the city they live and work in. And I’ve found that most jewelry designers surround themselves with interesting objects and images that all contribute to inspiration.

For this In The Studio, I visited San Francisco to see Rebecca Overmann. In a bright loft in the Mission District, some seriously gorgeous jewelry is all handmade with integrity. Here’s a glimpse of what I found, and you can see the full article at CJDGJewelers.org.

Thanks, Rebecca! You can see Rebecca’s new work at the Couture Show in Las Vegas at Salon 137.

New-new rings by Rebecca Overmann with angular planes and geometry, and her signature finish. Image courtesy of Rebecca Overmann.

Resident shop dog Mosley–at the bench!

Rebecca’s bench and a tray of new work. She does all the wax carving right here.

Rebecca Overmann

Succulents and rings sizers set the tone at the conference table.

Hand-carved wax molds means that Rebecca’s signature is evident in all of her jewelry.

View this post on idazzle.com: CJDG In The Studio with Rebecca Overmann

SOURCE ARTICLE: : http://idazzle.com/2015/05/22/cjdg-in-the-studio-with-rebecca-overmann/

Podcast Episode 6: Party On!

Nom Nom Paleo Podcast Episode 6: Party On! by Michelle Tam http://nomnompaleo.com

Podcast: Play in new window (right click to download the episode)

Subscribe: iTunes | Android | Stitcher | RSS

Pat yourself on the back: you have the Paleo thing down at home, and you can order like a champ when dining out at a restaurant. But what about parties? Do you know how to navigate a non-Paleo shindig? Don’t worry—we’ll fill you in on how to be the best guest ever. Follow our advice, and you might even get invited back!

Show Notes & Links for Episode 6:

What We Ate:

While Henry was away on business, I experimented with Fiona’s Green Chicken to see if it freezes and reheats well. Answer: yes! The moral of the story is to always make a double batch of Fiona’s Green Chicken so you can eat half and freeze the rest for a future meal.

Main Course:

In this episode, we dish about how to be a gracious guest at a non-Paleo party. Sure—if you’re hosting the get-together, you have nothing to worry about. After all, you’re in control of the food. But what about non-Paleo parties thrown by people you don’t want to put off with your finicky food choices? Never fear: I have recommendations for plenty of flavorful dishes you can bring to share—without triggering any suspicions or questions about your platter of Paleo-friendly fare.

Here are some crowd-pleasers you can bring to a party:

Salads:

  • Giant salad with greens, vegetables, protein, nuts, and a Paleo-friendly dressing
  • Tomato & Basil Salad
  • Fruit salad

Appetizers/Finger Foods:

Main Courses:

I also have tips to help you avoid coming across as a boorish caveperson in front of the other guests. (Yeah, I know you’re always on your best behavior—but I learned the hard way that we Paleo eaters sometimes forget how we come across to our friends and family.)

Above all else: chill out, be gracious, and a good guest! Have a good time at the party and if you’re famished, eat the food that you brought to share rather than face-planting into the box of cupcakes.

If you’re offered food that you can’t or don’t want to eat, follow the example of my good friend Melissa Joulwan, and respond with a simple “Not right now.” Say the phrase with a polite smile and sunny attitude, and no one’ll feel bad that you just declined a slice of cake. Even if the host insists on putting food on your plate that you’ve declined, just remember: no one can force you to stick anything in your mouth. My savvy brother-in-law, for example, will just _pretend _to eat unwanted food that my dad piles onto his plate.

  • Melissa Joulwan writes one of my favorite Paleo food blogs, The Clothes Make The Girl, and her two cookbooks, Well Fed and Well Fed 2, are filled with fantastic Paleo-friendly party fare (affiliate links).
  • I’ve been known to sneak an Exo Bar or some jerky in the bathroom if I start feeling hangry at a party.

Crush of the Week:

om Nom Paleo Podcast Episode 6: Party On! by Michelle Tam http://nomnompaleo.com

Ollie sings his favorite song from Adventure Time, “Bacon Pancakes.” Owen tells us why watermelon is the love of his life. I gush about how I’m obsessed with The Glitch Mob, the coolest electronic music band in the world. Plus, one of the band members, Justin Boreta, is Paleo!

Question of the week:

As the mother of two young boys, what do you with your boys at parties? Do you let them run wild and gobble up everything in sight? Do you put them on a leash and not let them touch anything that is “Paleo-approved”? Or something in the middle?

At home, our kids eat the way we eat. But when they’re at parties, we trust Big-O and Lil-O to make their own decisions. Lil-O gets GI distress when he eats gluten, so he knows to steer clear of gluten. Big-O, on the other hand, sometimes opts to indulge his love of pizza. Both kids choose to eat non-Paleo things at times, but we’re okay with it because: (1) we control what they eat 90% percent of the time, (2) they don’t have life-threatening food allergies, and (3) we want them to be empowered to make their own food choices and not develop a complex about what they eat. But don’t take our word for it; listen in as our boys tell us what they eat at parties.

That’s it for this week! If you like what you heard, subscribe to our podcast and leave us a review on iTunes!

SOURCE ARTICLE: : http://nomnompaleo.com/post/119606213133

Weekend reading: Organic Struggle

Brian K. Obach. Organic Struggle: The Movement for Sustainable Agriculture in the United States. MIT Press, 2015.

Here’s my blurb:

Brian Obach has written an important book for everyone who produces, buys, or considers buying organically produced foods. This is a well-researched and utterly riveting history of the issues that unite and divide organic farmers and consumers, firmly grounded in the political context of classic social movements. If you want to advocate for healthier and more sustainable food systems, you must read this book.

SOURCE ARTICLE: : http://www.foodpolitics.com/2015/05/weekend-reading-organic-struggle/