Journal - All Spiced Up Years ago, I told you about my spice bowl. You remember, that big glass bowl I stored my collection of spices in for the better part of seven years; the bowl that I was too embarrassed to show to any of my friends, and which filled my kitchen with a thick cloud of nose-tickling spice dust whenever I opened the cupboard it lived in? Yeah, that one. The problem was - and still is, as far as I can tell - that people who design spice racks aren't actually people who cook. When we moved back to the US, though, I was determined to find a better solution. The solution I finally stumbled upon took some lateral thinking, a lot of scouring the internet, and few days of crossing fingers that everything I found would actually fit together, but in the end it is the most utterly perfect spice rack imaginable. In fact, it's working out so well that I'm tempted to open a spice-rack design business myself and start producing them to order. p.s.
19 very clever things to do with coconut oil Following on from my recent why i get excited about coconut oil post, I’m sharing some of the things I do with coconut oil…a few of you have asked the difference between oil and butter. It’s the same thing. The stuff does become an oil in the warmer months, so store in the fridge if you prefer the harder, smoother consistency. photo via My New Roots 1. As I mentioned the other week, coconut oil is by far the safest, healthiest and tastiest oils to cook with (along with ghee). coconut roasted carrots zest of 2 oranges juice of 1 orange 2 Tbsp. fresh ginger, minced 1 tsp. maple syrup (or some stevia) 1 tbsp. coconut oil or ghee, melted 1 tbsp. sesame seeds pinch sea salt Whisk all marinade ingredients together, add the carrots and toss to coat. I love pumpkin fried off in coconut oil. Also, brussel sprouts!!!! 2. After lunch I still get sweet/”I need something more” cravings. 3. I scoop straight from the jar (I keep a jar in the bathroom) and apply onto moist skin. 4. 5. 6. 7. 8. Really! 9.