Vegan Oat-Nut Pie Crust

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I’m not 100% vegan, though the more I learn, the more I think that it may be the life for me. Lately, I’ve been experimenting with vegan desserts. I want to make yummy animal-free desserts made of whole food that’s as good to eat as it is to think. No funny stuff like food coloring or margarine or additives (to me this defeats part of the purpose of going vegan). No, I want to understand all of the ingredients I put in my desserts.

My first attempt at a vegan pumpkin pie was a bit of a failure, and my most recent attempt at a lemon-blackberry tart received mixed reviews. Despite all this, one recipe has been loved by all: the oat-nut crust from the Whole Food Bible.

This crust is like an oatmeal cookie in crust form. It smells delicious and tastes good by itself (this is a good thing, especially if what you put in the crust doesn’t turn out as yummy as you had hoped!).

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Vegan Oat-Nut Pie Crust

Makes one 9-inch pie crust

1/2 cup whole almonds
1/2 cup whole walnuts or pecans
1 cup rolled oats
1/2 cup unbleached all-purpose flour
Pinch of sea salt
3 Tbsp canola oil
3 Tbsp maple syrup
1 Tbsp vanilla extract

  1. Preheat the oven to 350 F / 180 C.
  2. Bake the almonds and walnuts or pecans on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds. Remove from oven and set aside to cool. Raise the oven temperature to 375 F / 190 C.
  3. Grind the oats in a blender or food processor until they become coarse meal. Empty into a large mixing bowl.
  4. Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt.
  5. In a small bowl, whip together the oil, maple syrup, and vanilla. Add to the oat-nut mixture and mix well. Allow the mixture to sit for 10 minutes in the refrigerator.
  6. With cold, wet hands, press the crust mixture into a well-oiled tart or pie pan. Bake for 10 to 15 minutes, or until golden brown.
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Crossposted to SmarterFitter.com

Bank Holiday Weekend: Battersea and a BBQ

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Last Monday was our Summer Bank Holiday here in London, so we did what we usually do on long weekends: avoid the major tourist attractions at all cost and eat lots of yummy food with loved ones.

Last Saturday, Tim and I took a tour of the now defunct Battersea Power Station. Here are some interesting facts about the power station (thanks, Wikipedia!):

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  • It was the first in a series of large coal-fired electrical generating facilities set up in England as part of the introduction of the National Grid power distribution system.
  • The first part of the structure was built in 1939, and the station ceased electricity generation in 1983
  • The building is the largest brick building in Europe and is notable for its original, lavish Art Deco interior fittings and decor.
  • The station famously appears in The Beatles’ 1965 movie Help! and on the cover of Pink Floyd’s 1977 album Animals (shown right).

Saturday was a beautiful, rare sunny day in London and the power station was crawling with camera nerds and their associated tripods, massive telephoto lenses and multiple camera bodies. I felt like such an amateur!

Battersea Photo Set

Bank Holiday Monday was a bbq at Tim’s fam’s place in Aylesbury. BBQ’s have been woefully rare this summer, and I relished this opportunity to get my kebab on (if if I did have to share the grill with a few sausages.

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Bank Holiday BBQ Photo Set

Homemade Chapatis

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Chapatis are an Indian flatbread, much like a flour tortilla, and are typically eaten with dal and curries. As these are two of my favorite foods, I’ve been pretty keen to learn how to make chapatis on my own. Plus, they’re a pretty good substitute for flour tortillas. Tacos here I come!

Homemade ChapatisSo far, my experiments with home-cooked chapatis have been average at best. I don’t have a gas stove OR a cast iron skillet - two kitchen tools that are pretty darn helpful in firing up a surface HOT enough to cook the chapatis on. Instead, I’ve been using an electric stove and a non-stick pan. The chapatis are certainly edible enough, but I can never get them to puff up to the pillow-like proportions that the recipes describe.

Today I learned a trick from Mark Bittman: use the grill! Mark Bittman has a recipe and video that demonstrates how to cook chapatis on an outdoor grill. For lack of an outdoor grill, I decided to try it for myself using the stove’s grill setting (equivalent to a broiler), and turning the heat up as high as it goes. It worked marvelously! It was so exciting watching them puff up in the oven. They looked just like Mark’s and tasted fab with my lentil dal.

Grilled Chapatis Recipe
Grilled Chapatis Viedo

Crossposted to SmarterFitter.com

Four Days Without Caffeine

Monmouth's Flat White

As I mentioned yesterday, I gave up caffeine last Saturday and have been entirely caffeine free for all of Sunday, Monday, Tuesday and Wednesday (today!). Why? I’ve been feeling fatigued lately and my sleep’s been rubbish. I wake up lots during the night. It’s annoying. So when Tim put me up to the caffeine-free challenge on Saturday afternoon (after my third cup of tea), I couldn’t resist.

So far, the experiment has been interesting. I can’t say it’s been terribly hard the way quitting smoking is. But I was surprised that I was enough of a caffeine addict to experience withdrawal symptoms: headaches, tightness in the neck and head, and noticeable irritability (sorry, Tim).

Today was different though. Despite another restless night’s sleep, today I felt fairly energetic. My morning swim was one of the best (and longest) I’ve had in months. And this evening I did 54 push-ups which burned like hell but mentally, I was up for the challenge (rather than being too tired to care). I’ve had no headaches and just a little muscle tension in my neck (but that could have been the swim kicking in). I probably can’t speak for my irritability but I think I’ve been pretty ace!

One of the coolest things I noticed is that I didn’t suffer the usual 3-p.m. “ack I need a caffeine break” crash that I’d become accustomed too. Bonus!

So now I’m past the headaches. And the cravings. I’m hoping my sleep will catch up with the trend and start showing similar improvement.

Addendum: I also just noticed that I’ve been more productive these past few evenings. Maybe this is purely the spirit of “change” shining through, but I’ve had a lot more mental energy to get on with writing and other “useful” things post-dinner. For a while there I was getting sucked into DVDs and books and dessert. Yummy, yes. Productive, not so much.

Crossposted to SmarterFitter.com

Camping in Devon and Cornwall

skitched-20080712-221146.jpg Tim and I have just returned from a weeklong camping holiday in England’s great southwest, taking in Cornwall, Devon and Dartmoor National Park. The plan was to do a whole bunch of walking through England’s luscious countryside, but the thing about England’s countryside, and in fact, one of the reasons why it’s so luscious in the first place, is that it rains in the country. It rains a lot.

The word of the trip was “preposterous”. Indeed, the sheer amount of rain we experienced was contrary to reason, utterly absurd, and thoroughly ridiculous. It rained every day, often forcing us into the vestibule of my tiny tent for awkward but delicious campsite meals, and later, into the warmth of our sleeping bags (fortunately we both brought along good books). The situation also drove us to drink, which allowed us to sample many of the regions’ fine ales. Favorites included Red Rock Traditional English Bitter, Black Sheep Ale and Wychwood Brewery’s Hobgoblin “Legendary” Ruby Beer.

Eventually, we hardened up. Tim bought some Gortex trousers, I put on a few extra extra layers of wool, and we headed out into the wet and wooly weather for some great walking. My new book of Dartmoor walks suffered the worst of the rain, but we came away dry and smiling. It makes such a difference having the right gear: good waterproof boots, waterproof outerwear, warm under-layers, plus a reliable tent and hot tea to come home to. As wet as it was, I can’t wait to go back to Dartmoor and explore the rest of its wilderness, preferably on foot rather than by car. We spied plenty of great spots for wild camping, and Dartmoor is certainly wet enough that water wouldn’t be a problem.

Yes, I have camping fever, and the only prescription is more Dartmoor.

Read on for a rough itinerary of our trip. Or check out the Flickr photo set and the interactive Google Map!

Friday, July 4

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Our first day was spent mostly on the road.

We departed London in the A.M. for Devon. Spent £40 on 33 liters of gas (about $9 per gallon).

Discovered a fairly decent mix CD left in the rental car which included such gems as “Road to Nowhere” by Talking Heads, “Pulling Mussels From A Shell” by Squeeze, and “Float On” by Modest Mouse.

Drove by Stonehenge.

Lunch: Tomato, avocado and cucumber sandwich (in the car).

We bought groceries somewhere near Devon and arrived at Dartmoor National Park in the evening, just in time for the rain. Set up tent and wondered why we always manage to time our holidays for the worst weather ever.

Dinner: “The Italian Meal”, prepared with love by Tim.

Camp: Woodland Spring Touring Park, Drewsteighton, Devon

Saturday, July 5

Flight

Woke up and realized the Earl Grey tea we bought was decaf. Shucks. But at least the weather kept the milk cold.

Breakfast: Quinoa with cinnamon, apricot and nectarine slices for Monica. Tim had oatmeal.

We decided to head west to Cornwall where the weather was supposedly better. Drove through Dartmoor and stopped at the tourist office to pick up Dartmoor Walks (Pathfinder Guides) in hopes of future sunshine and walking opportunities later in the week.
Drove through Penzance which did not have any pirates (or much worth stopping for at all). We did find a coffee at “The Green Bean”, a decent coffee shop which was the unfortunate target of a stink bomb during our cappucchinos. Silly kids.
With little to do, we decided to head south to The Lizard Peninsula and found a quiet campsite in Helston. The nearby beach did not tempt us; we were wet enough from the rain.

Dinner: Veggie Chili with Kidney Beans, TVP and a bunch of veggies

Camp: Silver Sands Holiday Park, Helston, Cornwall

Sunday, July 6

Monica and Tim at Keynance Cove

Woke up in the rain and sought comfort in many cups of tea and a hot breakfast.

Breakfast: Quinoa with cinnamon, apricot and nectarine slices for Monica. Tim had oatmeal.

The sky cleared a bit so we packed up and set out to explore the Lizard Peninsula.
Visited the city of “Lizard” at the most southerly point of mainland Britain, then drove up to Kyanance CoveCornwallian Cream Tea in Keynance Cove and had a nice walk along the Southwest Coast Path. We even enjoyed a bit of sun while taking a traditional “Cornish cream tea” at a seaside cafe. From our hot tea and snacks we watched body-boarders catch waves while avoiding the granite rock cliffs surrounding the cove. It was was blissful.

(FYI: Cream tea is tea taken with scones, clotted cream, and jam.)

After the Lizard, we set up camp at Mena Caravan and Camping Park in Bodmin near the Eden Project, our destination for Monday. The campsite was set on a high open hill that was totally empty except for a couple camper vans. It was strange but kind of cool. They also had a microwave which made tea lots easier. (Hot tea, the elixer of life on cold wet days and nights.)

Dinner: Chickpea Curry with Basmati Rice and loads of vegetables (kale, carrots, and cauliflower)

Camp: Mena Caravan and Camping Park, Bodmin, Cornwall

Monday, July 7

The Eden Project

Had a quick breakfast at camp then packed up and headed to The Eden Project, a large environmental extravaganza comprised of gardens and faux-biomes housed in giant domes. It was cool but it didn’t really blow my mind. Most of the gardens are recreations of gardens from other parts of the world, complete with fake houses and decorations that emulate the garden’s “natural” environment. I can see how this is cool from an educational standpoint (and that’s really what The Eden Project is all about) but think I prefer the plants on their own.

Gobble Gobble After the synthetic wilds of The Eden Project, we were ready for some natural wilderness, rain or shine. So we returned to Dartmoor and found camp at the Langstone Manor, a totally sweet campsite set on the grounds of an old farm. We chose it for the onsite bar/restaurant which we thought we might need if the lousy weather continued, but the bar turned out to be the least of its selling points. The grounds had all kinds of nooks and crannies that provided a good amount of privacy. The owners were really nice and helpful with walking advice and even lent us an OS map to help us during our travels. The place even had chickens!

Dinner: Round two of Veggie Chili

Camp: Langstone Manor, Tavistock, Devon

Tuesday, July 8

Walking

Screw the rain. We’re walking anyway!

Breakfast: More oatmeal and fruit and tea

Packed lunch food and wet weather gear and headed out for the Walkham Valley and Merrival Walk (Dartmoor Walks, Pathfinder Guides). With the help of our wonderful hosts and their handy OS map, we were able to walk from the campsite to the start of the walk, a bonus journey that took us over some beautiful countryside and awesome views of the valley and Dartmoor’s most impressive Vixen Tor (a “tor” is a rocky granite peak, one of Dartmoor’s main features). This walk had everything: ponies, wildflowers, tors, a disused railway, Bronze Age stone rows, burial chambers, and stone circles (Stonehenge, eat your heart out).

After about 10 miles of walking in the country, we were pooped, so we had dinner and beers in the Langstone Manor’s bar/restaurant. The beer was good, the food was fine. Note to self: in the future, research restaurants before going to them. England is notoriously bad for food, especially for vegetarians, especially in the country. But at the same time, I was too tired to care that my “Vegetable Tikka Masala” came with frozen vegetables. It was pretty good not to be crouched inside the vestibule huddled over a campstove.

Camp: Langstone Manor, Tavistock

Wednesday, July 9

"Rain, will you never cease?"

Breakfast: More oatmeal and fruit and tea

The crap weather was back in full swing, and it didn’t seem to be going anywhere. This time we even had fog to threaten our visibility. But now that Tim was all Gortexed up, we were determined to get a walk in. I talked to the helpful lady at reception about walking in this weather and she recommended the circuit around the Burrator reservoir as described in our trusty book. So we packed up and got psyched for some very wet walking.

Sure enough, the Burrator reservoir was pretty straightforward and fairly pleasant, with a big ol’ dam and some very pregnant cows. Our feet were happy and dry and our spirits were only mildly tarnished by the constant downpour of rain. We enjoyed the walk, but we were definitely ready for the end when it came. We headed back up north to the same place we stayed on our first night, remembering they had decent showers and satisfactory pan au chocolates in the morning. Our neighbors, “Clive” and “Helen”, saw us setting up tent in the rain and invited us into their camper van for hot tea and Waitrose mini eclaires. They were nice folks and it was good to be sitting at a table for a change.

Eventually we had to leave the camper’s sweet soundless shelter and head back into the vestibule for dinner. The picnic blanket was left so I was left to cook sitting on a plastic bag. I didn’t care. Food is good and warming and cheerful even when the weather seems horrible. After dinner, it was back into the tent for another night of reading and listening to heavy drops fall on the rainfly.

Dinner: Round two of Chickpea Curry with Basmati Rice

Camp: Woodland Spring Touring Park, Drewsteighton, Devon

Thursday, July 10

Snaps
Our last full day on holiday and the rain finally stopped. At one point during the night I woke up to pee and looked up and the sky was crystal clear and I could see the milky way. In the morning, the dry weather finally permitted us to have breakfast at the picnic table.

Breakfast: Leftover Chickpea Curry for Monica, Wheatabix for Tim.

After breakfast, we slowly made our way towards the Castle Drogo and River Teign walk, a fairly straightforward loop of 4 miles along the Teign Gorge. We made it longer by walking from the campsite and taking an uphill diversion to some Iron Age ramparts, followed by a well-earned pint at Fingle Bridge (though in retrospect, I wish we had opted for the cream teas, which looked and smelled delicious!). A thoroughly enjoyable (and surprisingly long!) day. Note to self: take more walks via cool pubs.

Lunch: Sandwiches at a bench named “Kristen’s Seat” on Feign River.

After the walk, had a “Legendary” Hobgoblin at camp before taking a much needed shower. Tim cooked a lovely dinner, his signature pasta a la arrabiata with broccoli and red wine. Spectacular!

Dinner: The Italian Meal

Camp: Woodland Spring Touring Park, Drewsteighton, Devon

Friday, July 11

Breakfast: Oatmeal for Monica and Wheatabix for Tim.

Departed Woodland Spring, unsure of what to do for the afternoon. Went to Chagwell on Clive’s recommendation. It was a nice village but we’re not really village people now are we? We did find a very nice place to have coffee and write postcards and reflect on the trip. Here are a few observations and resolutions for next time:

  • Carry a waterproof map case
  • Bring pillows
  • Bring cling wrap for sandwiches - it’s far easier to pre-make sandwiches and pack them for a walk rather than bringing the ingredients and making sandwiches on the fly (pre-made sarnies are especially convenient when it’s raining!)
  • Thermarest’s camping chairs are the bomb and make spending lots of time in a tent far more enjoyable
  • Carry a camelback while walking instead of bringing big bottles of water
  • Use plastic containers to keep groceries and camping gear organized
  • Get out in the world even when it’s raining
  • Camp when the weather’s right and postpone if the forecast is really bad
  • Keep the picnic blanket out of the rainfly’s dripline
  • Real ales are great for camping because they don’t need to be refridgerated
  • OS maps kick ass
  • Find good pubs to take breaks at during long walks
  • Bring a good book to read during the downtimes
  • Don’t eat out without researching restaurants first
  • Sleeping bags that zip together would be nice and doubly warm

The Books That Helped Us Along:

More Stuff From the Trip:


View Larger Map

Four-Seed No Knead Bread

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If you’ve ever wanted to bake bread but were always too chicken to try, then please visit Jim Lahey’s article and give No Knead Bread a whirl. I’ve been baking bread this way for months and I swear it’s the best thing ever. Why? Because fresh homemade bread is like sliceable heaven. There is a certain beauty in its simplicity: water, salt, yeast and flour. That’s all it takes! This is whole, natural food, folks. No preservatives needed. All that hippy stuff aside, what really gets me baking are the flavor and the time. Jim Lahey’s recipe turns out a seriously delicious loaf of bread, and because there’s no kneading involved, it’s super quick to throw together (aside from the 18-hour rise time!).

I’ve made dozens of no knead bread loaves, and with each new attempt I usually try something new such as added seeds or different flour (I highly recommend Dove’s Organic Strong Wholemeal Flour). Last week I was feeling ambitious and went for a variation of the Seeded Sour loaf posted on Breadtopia.com. The loaf contains quinoa, millet, amaranth and poppy seeds, plus a bonus seed coating on the outside. I didn’t have sourdough starter so I used yeast. The resulting loaf had a nice texture and I discovered how much I love poppy seeds. The only think I’d skip next time is the amaranth in the seed topping - it was a little crunchy for my tastes. Otherwise, the seed topping is awesome and I think I’ll use it for all of my loaves because it makes it easy to get the dough out of the bowl.

To make sense of what I’m talking about, visit Breadtopia and check out their recipe and video. I highly recommend watching the video; I learned so much just by watching the baker handle the dough and manage the seeds. It also gave me extreme baker envy as he had all these useful tools like a dough scraper and a “proofing” bowl. The same page also contains three other no knead variations that might suit your fancy.

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Tempting Textures: Quinoa, Amaranth, Poppy and Millet

Four-Seed No Knead Bread

30 grams rye flour
70 grams strong whole wheat bread flour
370 grams strong bread flour
1 1/2 tsp. salt
3 1/2 tsp. quinoa
3 1/2 tsp. millet
2 Tbs. amaranth
1/2 Tbs. poppy seeds
1/4 tsp. yeast
350ml water
2 Tbs. yogurt

Seed Topping Ingredients:

1/4 cup sesame seeds
1 1/2 Tbs poppy seeds

Combine all dry ingredients (except the topping ingredients) and mix with the combined wet ingredients. Stir until the dough has the consistency of a shaggy ball, adding more water if necessary. Cover the bowl with plastic wrap. Let the dough rest in a warm place for at least 12 hours (and up to 24 hours. The dough is ready when it’s about double in size and spotted with big bubbles.

Give the counter top and your hands a generous sprinkle of flour. Turn the dough onto the counter. Pull the dough at either end to form a strip. Fold this strip into thirds (like a business letter). Give the dough a quarter turn and fold in thirds again. I’ll refer to these folds as “seams”, i.e., “right now your dough is on the counter, seam side up.” Cover with plastic wrap and let rest about 15 minutes.

Oil a large bowl with olive oil. Add the seed topping ingredients in the bowl and swish the bowl around until the inside is covered in seeds. Put the dough ball into the bowl seam side down. Cover with the plastic wrap and let sit for 2-3 hours. The dough is ready when it has more than doubled in size.

Preheat the oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When the dough is ready, remove the HOT pot and pour in a bit of olive oil. Swirl it around so that oil covers the entire inside of the pot. Now, take the bowl containing the dough and quickly turn it upside down over the pot so that the dough falls in seam side up. Cover the pot with a lid and bake for 40 minutes. Then remove the lid and bake another 5 or so minutes, until the loaf is browned and the seeds are toasted. Cool on a rack at least 45 minutes before slicing.

No Knead Recipe Variations
No knead Bread - Jim Lahey’s original recipe

Crossposted to SmarterFitter.com

Beautiful Bircher Muesli

skitched-20080629-203012.jpg You may already know that I’m bonkers for Bircher muesli. This week, I continue to spread the word over at Diets In Review. Check out the post for a little history lesson and a tasty recipe.

Here’s a snip:

In 1900, Bircher invented the now famous “muesli cereal”. His original recipe is vastly different from the sugar-coated, toasted muesli we typically find in the grocery store today. Instead, Bircher combined soaked oats, fruit and nuts with grated apple and lemon juice to create a naturally sweet breakfast cereal designed to energize and heal the body.

For any raw foodies in the audience, be aware that rolled oats aren’t raw (they are usually steamed before packaging). However, you can sub sprouted buckwheat or whole oat groats for a totally raw breakfast treat.

Read on for the recipe…

Veggie Breakfast Bircher Muesli [Diets in Review]

Crossposted to SmarterFitter.com

Red Lentil Dal with Panch Phoran

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It’s no secret that I’m a dal fanatic. Rich in protein, low in fat, and very high in flavor, dal is one of nature’s perfect foods. It’s quick and easy to make and tastes like a dream. I didn’t think it could get any better than this, but Susan proved me wrong with her recipe for Cauliflower Dal with Panch Phoran. I love the way she describes this dish:

Sometimes a recipe comes along that’s so spectacular that you feel compelled to climb your way up to the top of the nearest alp and sing like Julie Andrews, giddy and overflowing with such love for the world that the power of your emotions threatens to send you skidding down the mountain on the backside of your lederhosen.

I can’t say I was singing, exactly, but the dal did make me extremely happy. The secret is in the Bengali spice blend called “panch phoran” (also spelled panch phoron and panch puran).

Panch Phoran is easy enough to make from spices readily available at most grocery stores. Simply mix equal parts of fenugreek, mustard seeds, onion seed, fennel seeds and cumin seeds. Make a big batch because I guarantee you’ll be using it again.

Panch Phoran

Here is a simplified version of Susan’s recipe. I’ve subbed the cauliflower with spinach and use tinned tomatoes instead of fresh.

Red Lentil Dal with Panch Phoran

Serves 6

250 grams red lentils (masoor dal)
4 cups water
1 teaspoon turmeric
olive oil
1 tablespoon panch phoran
10-20 curry leaves
1 large onion, diced
2 cloves garlic, minced
1 tsp minced ginger
400g tinned diced tomatoes
pinch of chili flakes (optional)
salt to taste
1 cup chopped spinach

Combine the red lentils, water and turmeric in a pot. Bring to a boil then reduce heat and simmer until the dal is tender, about 20-30 minutes.

While the dal cooks, heat the olive oil in a large skillet. Add the panch phoran and curry leaves. As soon as the seeds start to pop, add the onion, garlic and ginger. Cook until the onion is soft (it should not brown). Add the tomatoes, cooked lentils, chili and salt. Cook for at least 10 minutes to allow the flavors to bend. Shortly before serving, add the chopped spinach and cook until the spinach is wilted.

Serve hot with basmati rice.

Panch Phoran

Crossposted to SmarterFitter.com

Layering The Message (Or, When Two Worlds Collide)

Now that Tim and I have released Writer’s Residence, we’re in full-tilt marketing mode. Meanwhile, I’m trying to get my own freelance writing career off the ground, an entirely different beast in itself. Or is it? Both are marketing problems, and it doesn’t end at the commission or the sale. The writer has to sell their work to the reader, as well, usually by creating a hook, and then working that in to the rest of the piece to keep the reader’s attention.

Tim sent me an interesting article that talks about the parallels between this writing approach and effective marketing:

For a web site, you start with a Hook that’s short, sweet and above all else is an idea that everybody can get. Then you start working through your message, getting more detailed, more technical, more finegrained. As the reader (or viewer, or listener) goes down the trail you’ve laid out, take the time to connect back to what you’ve already said, what you’ve already started to explain. Use the power of association to make it easy to follow the dots.

To reach customers, layer your message

Simple Soups: Spicy Greens and Beans

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The sun is finally out and the park is aglow as Londoners everywhere take to their shorts and give their pasty white legs a double dose of the ol’ Vitamin D. While the lucky lads with gardens flock to their barbecues, I turned to the soup pot and a recipe I’ve been meaning to try: Susan’s Spicy Collards and Black-eyed Pea Soup.

I didn’t have collards or black-eyed peas, so I improvised with chard and mixed beans. Susan’s recipe calls for hot sauce, cayenne AND chipotle pepper. Yes, this is one spicy meatball (sans meat). I skipped the hot sauce and went easy on the cayenne for a subtle heat. The result? Freakin’ amazing, man. The tomato paste makes everything uber-rich and delicious. Tim and I mmm’d and aah’d as we ate. This is more of a chili than a soup, and I was glad I decided to serve it with vegan cornbread.

Oh by the way, cooking this soup requires very few brain cells. And it’s fast and nutritious to boot.

And one more thing, the recipe estimates the true amount of beans and greens I actually used. Add more or less of these ingredients to suit your mood. I can also see carrots being good in this.

Spicy Greens and Beans

2 Tablespoons olive oil
2 onions, diced
2 ribs celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
4 cups of cooked beans
4 cups chopped chard, spinach, or other leafy green
1 teaspoon oregano
1 16-ounce can tomatoes
2 cups veggie broth
pinch of cayenne
1/2 teaspoon chipotle pepper
1/2 teaspoon smoked Spanish paprika
2 Tablespoons tomato paste
1/4 teaspoon black pepper
salt to taste
water as needed

Heat the oil in a big pot. Add onions and cook on a low heat until onions are soft, not brown. Add the celery, bell pepper and garlic and cook for another 3 minutes or so, stirring occasionally.

Add everything else. Put in more water if you want it more soupy. Bring to a boil and then simmer for at least 25 minutes to let all of the flavors mingle.

Serve with brown rice or cornbread.

Crossposted to SmarterFitter.com