The Rising Spoon

Thursday, January 22, 2015

Turmeric Roasted Potatoes (That Taste Like Mac and Cheese)

Turmeric Roasted Potatoes

When was the last time you tried a recipe that truly knocked your socks off? A recipe so frigging delicious that you lost self control while fixing it. One moment you're prepping for dinner (maybe chopping veggies for a salad or mixing drinks), and the next you're dipping your spoon into the pot for yet another taste (eighth time's the charm). Whoops. Might be time for another batch. 

Sunday, January 18, 2015

Orange Pecan Dark Chocolate Banana Bread

Orange Pecan Dark Chocolate Banana Bread

Sometimes I'll buy a whole bundle of bananas with the intention of using them for smoothies or snacks, but forgo my own tips for keeping produce fresh longer and store them improperly. Usually it's when I'm in a rush to unpack groceries. 

I'll stick all my fruits on the counter and then forget to separate them. Last week this happened with bananas, kiwi fruit, and avocados, which all emit high levels of natural ethylene gas. This caused all of them to ripen super quick (even more so with the bananas cause they were bundled together). 

An Excuse to Make Homemade Banana Bread

What is a girl to do when her bananas are super ripe? Make banana bread, of course! Usually in this situation I fix banana muffins so I can freeze half the batch (portion control), but I felt compelled this time to make a quick bread.

Thursday, January 15, 2015

Lemon Vanilla Coconut Butter Bites

Lemon Vanilla Coconut Butter Bites |

When I fixed a batch of homemade coconut butter last week, it was for the sole purpose of making this recipe. That's right. Sometimes I plan ahead. I haven't talked about it on the blog, but I'm a HUGE fan of lemony sweets. Lemon cookies, lemon pound cake, lemon macaroons...and the list goes on. 

I typically don't make or buy sweets in my home because my boyfriend hardly eats them, which means I will eat the whole batch myself. This is my way of exerting self control. It works really well, except for that time of the month when a sudden craving for sweet or salty snacks springs out of nowhere. 

Sunday, January 11, 2015

How to Travel with Essential Oils + The Best Oils to Pack

How to Travel with Essential Oils + The Best Oils to Pack

When I started preparing for my first ever international trip this past July to England and Norway, my biggest worry wasn't "Will my bags make it?" or "What if I forget my passport?" or "Am I going to get charged for international data roaming?" 

Nope. It was..."Will my essential oils make it through airport security?

You might be laughing, but I genuinely fretted over this! See, at this point I was two months into using therapeutic-grade essential oils, and already relied on them every day for various purposes (like help falling asleep, emotional support, stress relief, adrenal support, reducing muscle tension, and pain relief).

I could NOT imagine leaving them at home for almost two weeks. No way! And, I couldn't fathom sticking such precious cargo in my checked baggage. 

Wednesday, January 7, 2015

How to Make Coconut Butter Without a High Speed Blender or Food Processor

How to Make Coconut Butter Without a High Speed Blender or Food Processor
Ever since I figured out how to make coconut milk and coconut flour at home, I've been jonesing to make coconut butter. However, I put it off for quite some time because I wrongly assumed I needed a food processor or high speed blender to pull it off. 

So, I waited. 

Every time I walked past the nut butter section in my local health food store, I'd stare forlornly at the coconut butter, take one look at the $16 a jar price tag, and keep on moving. 

Wednesday, December 31, 2014

Best of 2014: Top Posts From The Rising Spoon

Best of 2014: Top Posts From The Rising Spoon

I can't believe it's already the last day of 2014! Like clockwork, every year when New Year's Eve hits I think to myself "man, this year really whizzed by", as though time speeds up when you grow older. 

In reality, time passes just the same. We only feel its presence differently. That's why it's so important to make time for quiet, slow moments and periods of reflection. Wouldn't you agree?

This past year has yielded a variety of lovely firsts in my life, which makes me eager to see what awaits me in 2015! Especially since I didn't expect many of these things to happen the year before.

Saturday, December 20, 2014

Leftover Ham Pot Pie in a Cast-Iron Skillet with a Cheesy Cornbread Crust

Leftover Ham Pot Pie in a Cast-Iron Skillet with a Cheesy Cornbread Crust

One of my favorite parts of cooking a large cut of meat with several side items is re-inventing meals with the leftovers. When I roast a whole chicken, I use the leftover shredded chicken for quesadillas or salads. After slow cooking a pork shoulder, the leftovers turn into tacos, burrito bowls, soup, and more. 

When I fixed a smoked bone-in ham last month, I made a batch of skillet cornbread and homemade pinto beans to serve on the side. Ham and white beans is one of my all time favorite comfort food meals. 

I could nosh on this fare for days with no problem, but I knew the boyfriend (who isn't big on cornbread or beans) would grow tired of it quickly. And since a girl can only eat so much cornbread on her own, I devised a plan to use up my leftovers in a new way--pot pie! 

Thursday, December 11, 2014

How to Make Cornbread in a Cast-Iron Skillet

How to Make Cornbread in a Cast-Iron Skillet

I grew up eating what I'd consider Southern style cornbread with a touch of sweetness. My aunt always served it with specific meals like beef chili, white chicken chili, and sometimes soup. Back then she just used that iconic blue Jiffy box, which probably had the biggest influence on why it was the sweet variety. 

These days I use far less sugar in my foods, have a penchant for savory things, and rely less on pre-packaged foods. Even still, up until about a year and a half ago I  kept a box of Jiffy cornbread mix in my pantry. I only make cornbread 4-5 times a year (my boyfriend doesn't particularly like it) and seeing that box makes me nostalgic. But one day while I was sorting through my pantry checking expiration dates, I decided to flip the cornbread box over and peek at the ingredients list.