It’s been a buuuuuuusy week around the Kramer household. I’ve been putting in some major overtime trying to get this cookbook wrapped up. Sleeping has been replaced with early morning recipe testing and late night writing, my refrigerator is jam-packed with WAY too much food for a family of three and a half to deal with, and there are regularly just enough dirty dishes in my sink to keep me from filling my coffee pot with water so I can function throughout the day. :\
But, despite the busyness, I am loving life right now. The weather outside has been a blissful 90 degrees (yeah, I’m a heat junkie), and my garden is in full bloom even though I haven’t been able to tend to it this year. I guess it wanted to grow so badly that it just took care of itself. Pretty rad! We have kale, scallions, chamomile, rosemary, parsley, cilantro, mint, oregano, sage, berries, roses, and even purslane! So, it’s really a great time to be cooking up a storm. Ah, yes… life is good.
And, you guys… I have good news! Well, great news! I’ve been sitting on this exciting announcement for a while until it became “official”. And now it is. I’m super happy to say that my cookbook is getting published by Fair Winds Press… one of my all time favorite publishers of beautiful reads! So with that, comes an emphatic thank you to all of you. There’s no way in heck I would have ever had this opportunity if it wasn’t for you glorious readers out there, subscribing to my culinary rants, making my recipes, and keeping me motivated. You guys are the best.
The book’ll be hitting shelves Spring of 2012, and the [tentative] title is Great Gluten-Free Vegan Eats. Keep an eye out for it! Unless of course you’re a regular follower of my blog, in which case I’ll be sure to remind you. :)
My testers have been hard at work too! Check out what a few of them have been up to:
Tiffany’s (of Bread Without Butter) flickr photostream Check out her blog too!
And, last but not least, Tofu’s Mobile Me Gallery
They’ve been busy helping me out, and I couldn’t be more appreciative of all their hard work. ♥
With a schedule like I have these days, one thing that’s keeping me fueled up is salads. Yep… I’ve been thriving on simple, colorful, nutritious bowls of yum. They always include some of my garden bounty in ‘em, which makes me especially proud to be noshing them. They’re good for your mind and body, and they are super easy to prepare. Oh, and they require very little cleanup!
This recipe is one of my faves. It’s filling enough to count as a full meal, yet simple enough to whip up last minute before heading out the door for some summertime fun (if you happen to have some cooked brown rice on hand, which is a frequent occurrence in my refrigerator). Feel free to adjust all seasonings and ingredients to your taste! This is, after all, a salad… mix it up!
Fruity Spinach Salad
- 1 ripe peach, pit removed and diced
- 1 ripe tomato, diced
- 1 cup chopped fresh (and pitted) cherries
- 1 1/2 cups cold cooked brown rice
- 2 cups packed spinach, chopped
- 1/2 cup loosely packed chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions (green onions)
- 1/2 cup toasted pumpkin seeds or sunflower seeds
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar (or less if you’re using a really great brand)
- 1 tbsp agave or gf brown rice syrup
- 3 tbsp water
- 1 tsp sea salt, or to taste
Combine all ingredients for salad mix into a bowl and toss until well mixed.
Whisk all dressing ingredients together and pour over salad mix. Stir gently but thoroughly. Eat.