Daisy Janie

recipe | broccoli stalk salad.

The organic broccoli we buy recently started coming with the long stalk attached to each crown. As I was chopping them last week, I remembered my mom telling me once how a co-worker of hers would peel the broccoli stalks, cut them and eat them like carrot sticks for lunch. Brilliant. I saved a bunch of stalks from last week and cut a few from some yet-to-be-eaten broc to try them out. And from whence those stalks this recipe came! It is simple, fresh and good-n-healthy raw eats!

Broccoli Stalk Salad
from Jan DiCintio, Daisy Janie

INGREDIENTS
7 broccoli stalks
3 carrots, peeled
1 celery stalk
1/4 red onion, minced

For dressing:
Juice from 1 lemon
1/3 C olive oil or sesame oil
2 T red wine vinegar or apple cider vinegar
heaping handful of fresh cilantro leaves
3 T grated fresh ginger
1 garlic clove
freshly ground salt & pepper

DIRECTIONS
Grate the broccoli stalks one at a time, starting with the bottoms. You don't need to peel them because a lot of the fibrous exterior will sort of roll back as you grate; whatever doesn't is fine! I didn't even pull the little leaves off. Grate the carrots and celery. Gently toss the broccoli stalks, carrot, celery and onion in a bowl. Little s & p here is good.

For dressing:
Blend all ingredients well using an electric hand blender or food processor. Make sure all the cilantro gets a nice mince to it and the liquid ingredients emulsify. Taste and adjust as desired.

Stir dressing into salad mix and let the flavors get chummy for a few hours in the fridge. Enjoy!

a door, a floor, a ceiling & some relays.

Door & floor pics taken outside University of Pennsylvania Museum of Archeology & Anthropology. Man, that door was solid, massive and gorgeous - right down to the rusty handles! Taking a pic was as close as I could get to putting in my pocket and bringing it home. There were 3 pairs of these doors on this facade. M and I were both in awe!

The scallop pattern in the stonework below speaks for itself. After seeing this vast expanse of mesmerizing, perfectly imperfect repetition, I appreciated the comparative & relative ease with which I can assemble and disassemble art and pattern repeats in Illustrator.

Below:
At Starbuck's. A very clever, framed, hanging panel of decorative woodworking (not sure what to call it?). It was about 5' x 5' and made the space a bit more cozy. But, it was a dust collector! Can you see it? Eee-woo, which is DiCintio-speak for "ew".

- - - - - - - - - - - - - - -

We were in Philadelphia yesterday for the Penn Relays - the stadium is across from the Museum. If you've been reading my blog for a bit, you know we love our fitness and running over here! J has fallen right in step in that vein. He loves to run, and I love to watch him run. I love watching any running, really! Nothing but legs and guts.

We saw the high school 4x400s yesterday, including our HS team, as well as the USA vs. the World Women Sprint Medley. USA, Russia, Jamaica, Great Britain. It was a nail biter, but the USA ladies took the medal! Freaking incredible athletes!!!

sewing with...

...organic cotton fleece! Purchased & available at worthygoods textiles.

This fabric feels like I'm petting a cloud. So soft and lofty. Mmmmmm....

I am making a couple new scarves for myself. I wear them all 17ish of the hours I'm awake each day in the winter. My favorite of any scarf I have ever owned is a cashmere curly scarf made from repurposed sweaters by my friend Betz White. It can certainly withstand my addiction heavy usage, but I need to add some variety. I have another organic jersey scarf I like - but it's a bit too lightweight for winter. And sadly, I determined last week that wool and I are not friends - so that took another 2 scarves out of rotation.

It was the oddest thing with this wool scarf. I was wearing it while watching TV. (I have ongoing lung issues that leave me with a perpetual, low-level tightness in my chest, which is quite frustrating.) While wearing this scarf, it got worse and worse and worse. Initially, I wasn't alarmed b/c I am so used to this sensation. It eventually got so bad that I was up doing yoga poses just to get air in my lungs. After about an hour, it dawned on me that the scarf may be the trigger. The wool scarf! Of course! I took it off, and 20 mins later, I could breathe! I never had that happen before! Have you?

And what was really odd is that - just 2 days before this - I was happily blaming the dogs for my chest tightness (cuz I've blamed everything else I could think of), and my husband, quick to defend the beasts, said I should take the wool carpet out of my office and see what happens. I looked at him cross-eyed. Go figure.

recipe | apricot almond coconut snack bars.

I don't think I'm alone in my desire to find or make a snack bar for our family that is exactly what we want, at a price that's reasonable. Well, you may not desire it for our family, but certainly you might desire it for your own, right? (That 1st sentence would be a field day for an English teacher.)

So what would that perfect bar be for our family?
1) All-natural ingredients.
2) Organic ingredients.
3) No grains. No gluten.
4) No added sweeteners.
5) No added fillers. No preservatives.
6) Easy to prep or find in a store.
7) Less than $1 per bar, purchased ready-made or homemade.

You know how it is, tho: You have your ideal in mind, and then you have what you're willing to settle for. The old trade-off. "It may not be cheap, but it's organic." or "It's not organic, but it's not filled with crap ingredients." That's how we got sucked into buying the very delicious Larabars and Kind Bars for far too long now. They are super tasty, but I've never found them for less than $1.49-1.99/bar (ouch) and they're not organic (boo radley!). Because we buy about 90% organic foods for our home, it seemed very silly & hypocritical that we were compromising on this particular attribute! No more.

Enter this recipe to swoop in and save the day! Very much by accident, too. I had purchased a bag of unsweetened flaked coconut from Sun Organics and was searching online for a recipe to make with it. I found this one, doubled it and made it without any confectioner's sugar. (After making this, I googled homemade recipes for Lara bars and Kind bars - there are a ton!)

INGREDIENTS
2 C dried apricots
2 C unsweetened flaked coconut
1-1/2 C almonds (I used roasted & lightly salted)
2 t fresh grated lemon rind
2 T fresh lemon juice
2 T fresh orange juice
a little extra juice just in case.

DIRECTIONS
Heat apricots for 10 mins in large saucepan over a double-boiler, stirring every couple minutes. This warms the natural sugars and makes them softer & goo-ier for next step. Add apricots, almonds and coconut to food processor. Pulse about 10 times to get an initial breakdown of the ingredients, then scrape sides with spatula. Turn processor to ON setting, add lemon rind and slowly add both juices while processing. Continue to blend until ingredients become grainy and mix becomes more solid. If mixture balls up and stalls, move it around with spatula and then blend some more. Add a little extra juice if the mixture just doesn't come together.

How much you blend the mix is a personal preference. As long as its pretty firm and sticky, you'll be able to form it into individual servings. The original recipe called for shaping into balls. You could also roll it into a log shape, and cut into slices. I opted to make a brick shape and slice thin bars.

Scoop, shape and let air dry for about 3-4 hrs. Turning halfway through if you create bars. Store refrigerated in an airtight container with parchment paper between layers. The citric acid from the lemon and orange acts as a natural preservative.

*that's actually a Clementine, which is why the lemon looks like a monster.

I wanted to compare, as directly as possible, this recipe to the Lara Bars and Kind Bars I like the most, which is why I cut mine into bars about the same size as my comparison. I entered the ingredients into Livestrong's My Plate, and the nutritional analysis is below.

If you cut 18 bars from this recipe, here's how it shakes out:

	Apricot Almond Coconut Bars	Kind Bar - Almond & Apricot	Lara Bar - Key Lime
ingredients	apricots, almonds, coconut, lemon juice, orange juice, lemon rind	Almonds, dried coconut, apricots [apricot paste, glycerol (vegetable based), pectin, citrus fiber, citric acid], honey, non GMO glucose, puffed rice, chicory fiber, soy lecithin.	dates, cashews, almonds, coconut, lime juice concentrate
calories per serving	201	190	220
fat	14g	11g	10g
carbohydrates	15g	22g	31
fiber	4g	5g	4g
sugar	10g	12g	24g
protein	5g	3g	4g
price	$.85*	$1.49	$1.99

*If you're buying ingredients in bulk, this price would come down quite a bit from $.85.

I get to.

[my headband to embolden me when needed - which is always.]

“If you stopped yourself every time you said, ‘I have to...’
and changed it to ‘I get to...’
it might change your entire experience.”
- Deputy Kyle Pagerly

Some of you might remember that we lost a good friend this past summer. Kyle Pagerly was a 28-year-old Sheriff's Deputy who worked with a K-9; Kyle and his wife were expecting their first child. He was killed in the line of duty when a suspect they were after took cover in full camouflage and then open-fired with an AK47. There have been many tear-filled moments around here since June 29th, and lots of laughs, too, as we think about Pags and the memories we have of him. He lived his life with honor and integrity every single day, traits apparent from the moment we first met him.

Kyle's quote above exemplifies his attitude about living life: most everything we do is a choice. We decide; we opt; we select. Do you have to do something or do you get to do something? Think about it. Whichever way you judge something, it will inherently affect your attitude about it and how you engage yourself in it. More than that, freedoms and opportunities surround us b/c we are so fortunate in so many facets of our lives. Sometimes they are glorious and exciting; sometimes they are mundane and boring. Neither is less of a freedom than the other. And our attitudes about them can change our experiences entirely; not just for us, but for those around us as well.

This video is from a CBS News Assignment America story that aired yesterday about a good samaritan in our city, Reading PA, who also exemplifies how our attitudes and the choices we make can be a positive force for others, even if it starts with ice cream. My dear, childhood friend Beth was interviewed as well as Kyle's wife in this story.
- - - - - - - - - - - - - - - - -

Lastly...
When Kyle passed away, he was in the process of putting together a 5K run that would raise money for the Sheriff's Dept. Honor Guard that honors fallen officers. He had arranged for a 21-gun salute at the 5K, to underscore the importance of these officers. A shining example of how Kyle was always thinking of others and ways that he could do something to serve them.

What a bit of cruel irony that Pags became one of those fallen officers himself...

A few sheriffs, Kyle's wife and my husband got together to pick-up where Kyle left off and to see that his wishes for this run were fulfilled. It is now called the Kyle Pagerly 5K Run, and the 21-gun salute will go off tomorrow morning at 9am. We will have a heavy moment of silence prior to that as we remember Kyle and all that he represented. It will be a beautiful day, I"m sure - Kyle will be missed, but his spirit will be there without a doubt!

Now back to the sewing that I get to do....

seeing | a quilt at the finish line.

On this fine Monday morning, I'm preparing to prepare. Trying to figure out where to dive into what will be a pivotal week for my Quilt Market tasks. I am aching to make progress on a few big fronts!

My mind is all a dither today b/c I'm still processing and marveling at yesterday. Along with 499 other runners, M completed a 50-mile trail run in gorgeous Vermont. It was awe-inspiring to be there, witnessing firsthand the mental and physical fortitude he summoned to get to the finish line. Absolutely unbelievable and so expectedly believable all at once - b/c it's him - and he just does things like that: sets a lofty goal, does very thoughtful and rigorous prep, takes on the ardor of the task, and crosses that puppy off the list. Simple enough on paper, and a whole other kettle of fish getting it done. Hats off, love, hats off!!!!

I was enjoying the pics from yesterday one last time before buckling down, and what the devil is that?! A quilt? At the finish line*? Why yes it is! Spotted while I'm feeling all gushy and inspired as it is - a pretty sassy statement about putting in some work on my own lofty goals. Simple enough on paper...

I'll be back later this week with Tilly pics - sample fabric is on its way!

video | cultivate a better world.

Music: "The Scientist" from Coldplay, sung by Willie Nelson

Just found this "Cultivate a Better World" video from Chipotle* posted on facebook by:

• the Organic Trade Association (of which Daisy Janie is a proud member),
• Coldplay (whose music has gotten me through some very low spots, including this very song),
• Harmony Art (a good friend & pioneer in bringing pretty organic fabrics to market), and
• Pure Fabricz (a dedicated retailer of organic fabrics & Daisy Janie distributor in the Netherlands).

This stop-motion video tells a short story about a farmer who returned to sustainable farming methods once he realized the often cruel and, equally as often, the devastating effects of factory farming.

In my experience with producing organic cotton fabrics, I am constantly, constantly (it makes it more emphatic if I use the word twice in a row) reading and educating myself on the cotton industry and its effects on the farmers, their land, the workers, us and the earth. I've had many 'bubble-over-my-head' moments like this farmer does around 1:17, where the realizations of what's actually happening out there have left me dejected and motivated to do what I can. Knowledge is powerful, and it makes me evermore steadfast in how and what Daisy Janie produces. "Be the change you want to see in the world." - Mahatma Gandhi

Truly, I don't like to be preachy or be preached at - so I will leave this thought with you:  If you aren't already, educate yourself about how the products/foods you consume get from Point A to Point B and make compassionate, thoughtful buying decisions based upon what you learn. These small, purposeful steps will cultivate a better world for you, your family and will spill-over to the rest of us. It may not be easy and it may not be cheap on the front end - but we all pay later if the cheap, easy way continues ad infinitum. [stepping off soapbox...thanks for the help down.]

*Read more about Chipotle's efforts on Food With Integrity. Kudos, Chipotle!!

the year of determination.

Happy New Year! I hope your 2011 is off to a start that suits exactly what you have in mind. Everyone differs so much on either blazing into the year with rip-roaring energy or moving more slowly to breathe & stretch through each task.

I usually pick a theme for the year that becomes the overarching method to my madness. For 2011, I chose determination. Rather than get all mushy & wordy on you ~ b/c, holy smokes, it is January 7th already and the time for verbose sentimentality has passed me thinks ~ I'm going to leave you with a little video that exemplifies just what I mean when I say determination. (If you're reading in a reader, you might need to click thru to see the video.)

*This box is a few inches higher than my work table you can see in my bio pic in the sidebar.

Okay, just a tiny bit of mushy coming...
As much as I love my designing / fabric family that makes Daisy Janie such a pleasure to wake-up to each day, I have another family at my gym that I love just as dearly. They are just regular folks with regular lives, but they differ big time in their intense desire to challenge the status quo. They constantly push beyond preconceived expectations, raising the bar on what we can accomplish as individuals and as a group. Being around them lifts my confidence to new heights and shows me the power of sheer determination on a daily basis. Thank you, CFers!! Phreaks.

Special thank you to M for cheering me on and recording this spontaneous attempt to get up on that effing box! Anything boys can do....

recipe | spinach & artichoke tofu dip.

Sometimes (lots of times) it's like an episode of Chopped around here, as I peer woefully into the fridge and cupboards for something to make for dinner or a semi-healthy snack to have around. You know, when you're low enough on stuff that's supposed to go together but not low enough that you can justify going to the grocery - and instead, you have to do some creative engineering with watcha got? Yep, that's us. I brew up some crazy concoctions using what we have on-hand, and they usually turnout pretty tasty (thankfully we're not finicky at all). This dip is one of those slapped together creations  - obviously based on a hot spinach artichoke dip but with 10,000 bajillion fewer calories and fat!

Spinach & Artichoke Tofu Dip

Ingredients
1 can (13-3/4 oz) artichoke hearts, chopped
2 C fresh spinach, steamed, drained well & chopped
OR
1 10 oz. pkg frozen chopped spinach, cooked & drained well
1 pkg firm tofu, drained well & cubed into 1" pieces
1/2 C parmesan cheese
1/2 C cream cheese
1 T garlic powder
freshly ground salt & pepper

Directions
Melt cream cheese over med-low heat in saucepan - keep an eye on it & stir as needed. Blend tofu in food processor to the consistency of peanutbutter. Add tofu, parmesan cheese, garlic powder, salt & pepper to saucepan. Stir until well blended. Add chopped artichoke hearts & chopped spinach; stir. Serve with torilla chips, crackers, pretzels or vegetables of choice.

Easy to make ahead. Simply turn the dip into a glass dish and keep refrigerated. When ready to serve, warm in the oven at 325 degrees F for 20-30 mins. 

Tip: Drain spinach well to minimize water content. I often press the spinach with the backside of spoon while it's in a strainer.

Yields 8 generous 1/2 C servings
Per serving: 130 cals, 6 g fat, 8 g carbs, 1 g sugar, 3 g fiber, 10 g protein

recipe | oat-free, grain-free trail bar.

Okay sweet tweet followers, you asked for it and my husband has delivered. Between the smoothies I mentioned last week and his newly perfected oat-free, grain-free trail bars, Fred (aka Peanutman) and I have been truly enjoying M's kitchen busy-ness this summer. Without further ado, here's his recipe for these delicious high-energy, low carb bars.

Oat-Free, Grain-Free Trail Bars

Ingredients
12 oz almonds
8 oz pecans
6 oz sunflower seeds (unsalted)
6 oz pumpkin seeds (unsalted)
8 - 10oz shredded coconut (preferably unsweetened)
4 T grape seed oil
4 - 6 T honey

Directions
Preheat oven to 325.

Pulse almonds & pecans in food processor until you produce a flour. Pieces of nut are okay. Should take about 4-5 pulses over about 30 seconds. Don't get carried away or else you'll have a butter on your hands.

In large bowl, mix together seeds & coconut. Add nut flour and stir. Add grape seed oil and honey to dry mixture. Stir until everything is lightly coated. It will not be a solid mass; it will fall apart.

Pour mixture into jellyroll pan (ours is 12" x 19") or other rectangular baking dish (if using glass, coat with cooking spray). Press and pack down hard - if you don't do this well, you'll end up with crumbles not bars. Should be no more than ¾-inch thick. If it's thicker, set some of the mixture aside or bake it in a 2nd dish when the 1st one is done.

Bake at 325. Check at 20 minutes, press & pack again with back of spatula. Let cook another 10 mins...keep checking at this point. The edges will get brown, but the middle might still be gooey. Remove at lightly brown for “chewy granola” consistency (the honey might still be runny and it all just falls apart). Let cook past “golden brown” for crunchier consistency. Let pan cool on wire rack, allowing the cooked bar to set-up. When almost room temp, cut into squares with sharp knife (it’s not always pretty, things fall apart). 
 
Notes: M says he was shooting from the hip when perfecting this idea - 3rd time was a charm! Oven temp, type of pan, type of honey, humidity, temp of bar when cutting all play a role in how this turns out. Even if your first batch falls apart, you can still use it as you would any granola crumbles!

Why no grains? The answer is multi-layered, but here's the gist. We work hard and workout harder - we live life fully and need foods that keep us feeling light and spry. Through experimenting with our diet, we observed that grain foods tend to make us feel full, bloated (sometimes painfully) and lethargic. Although we've always eaten healthfully, we still felt like there was something else - something we weren't getting right - that would allow us to harness and maintain regular energy levels rather than sapping them. In addition, I have an intolerance to grains, esp oats, that had worsened markedly this past year (right after I posted this basic granola recipe in fact!). I cut out all grains to see if my symptoms were alleviated, and wow - what a difference! Symptoms gone and tons of energy to boot! We don't miss it at all!

If you'd to learn more about grains and how they affect your bodily systems, start with this article: 10 Reasons to Give-Up Grains You can also google grainless diets, paleo diets, anti-inflammatory diets.