Are you guys brave foodies? Me, not so much. But sometimes I have my moments. Hello everyone, this is Jewels again from Liz & Jewels with another episode for Food in Motion. Here in New York, I see people on the streets all the time with smoothies in unexpected colors – mostly green. So they must be putting things in there that go beyond berries and bananas. Word on the healthy street is that it’s kale and spinach. I did not grow up putting vegetable in my smoothie, but I am willing to give it a try!
So for this culinary experiment I’ve mixed red cabbage, cucumber, pear, pear juice, mint, and for optional seasoning I’ve added lime. As I was making this I kept thinking, “This will NOT be good. Colorful. Photogenic. YES. But not good (to taste). Why am I doing this.” I had a childish “gross-face” on when I finally tried it. But luckily my narrow-minded taste buds were happily surprised because this smoothie actually tastes AMAZING. I promise you: it is sweet, refreshing, minty – basically everything you expect from a smoothie!
This time I was having a little fun making the video by trying out stop motion for the very first time! Yay! Another first!!
And for those who still need a recipe after watching, here we go:
A large handful of chopped up red cabbage
1/3 of a cucumber, sliced
1/2 a pear, sliced
1 cup of pear juice
a few mint leaves
lime for decoration
Throw everything in the mixer. Add some ice cubes. Be creative with the decoration. Enjoy! – Julia
(Video and text: Julia Cawley)
Are you ready to watch a quick and inspiring video showing you how to make a refreshing watermelon salad? Hello, it’s Jewels again from Liz & Jewels, here to share another one of my little Food in Motion videos! As you guys know I’m still kind of a new mama. My daughter Clementine is 11 months old now. She just learned how to crawl and is keeping us on our toes! She spoiled us pretty well by starting to get mobile so late. For the first 10 months we didn’t really need to worry about the outlets, the pointy table corners, the remote control, our dog’s water bowl, the bottom drawers, the open dishwasher, etc. Now, many water puddles, a few accidents, and a couple of dog treats in Clementine’s mouth later, we have gotten used to constantly following her every step. If it gets quiet in the bathroom we know: she got tangled up in the toilet paper again.
I love being a mom but I sometimes miss a night all by myself on the couch, with no one to worry about – just me, myself, and I with my tv show (currently Orange Is the New Black!) and a bowl of food just for me. When I cook for my husband and myself, I try to create a legitimate meal with the usual components. But when it’s just for me, I like a huge bowl of kale salad with parmesan or greek yoghurt with berries or one of my summer favorites is this watermelon salad.
It is so refreshing! The watermelon has such a beautiful sweetness to it, the jalapeño give it some heat, the feta cheese adds the necessary creaminess, and the cilantro adds the special flavor. I sometimes mix in veggie bacon if I have it around and of course you can use real bacon, too! I can eat so much of this salad and then pass out happily with a round watermelon belly.
As you can see in the video, the recipe is super easy:
1/8 of a watermelon
1/2 of a green apple
1/2 of a cucumber
1/2 of a jalapeno (depending on how spicy you like it!)
juice of 1 lime
1/2 block of feta cheese
a few cilantro leaves
Chop up the watermelon, apple and cucumber into bite size cubes. Cut the jalapeno into tiny pieces. Drizzle the lemon juice on top of everything. Finish up with the minced cilantro. Eat all by yourself.- Jewels
(image/video: julia cawley)
Would you like to make some Strawberry-Layered Chocolate Cookies with me today? Hello, it’s Liz from Liz & Jewels with another episode of Food in Motion for decor8. I’ve been longing for strawberry season, and am SO happy it’s now on! My picky 4-year-old daughter happens to love them too, so we share a passion for the little sweet & red fruit. We started planting our own strawberry plants a few weeks ago in our greenhouse and it’s so much fun seeing how their pretty blossoms come out, then produce the fruit and turn into these delicous red berries. It’s even more fun to see my daughter’s eyes light up when she discovered the first berries. It was obvious we should bake something this time using our strawberries. I opted for an easy and child-friendly chocolate cookie recipe, filled with cream and strawberries and topped with a second cookie. These little delicious stacks were devoured in no time!
While I was working on the little film, I was also negotiating with a girl in California named Taylor, wrapping up the deal that she would come visit us this summer to be our AuPair for two months. We were emailing and talking through our summer plans when she told me that she was also a musician and songwriter. I asked her if she would send me some of her music, and she sent me her song „home“! I listened to it and really liked Taylor’s music! The song fit in with the theme of my film perfectly because that is exactly what I felt filming my daughter in the greenhouse and baking with me. These small things make me feel ‘home’!
Strawberry-Layered Chocolate Cookies (makes 10)
1 cup of butter
1 cup powdered sugar
pinch of salt
1 cup flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
6 tablespoon unsweetened cocoa
2 oz semi-sweet chocolate
Preheat oven to 350 degrees. In a bowl, beat the butter and sift in the sugar and salt. Add flour, baking powder, vanilla extract and cocoa and mix with the electric mixer. Chop the chocolate into little pieces and add to the dough. Knead with hands, form a ball and place it on a lightly floured work surface. Roll it out to 1/6 inches thickness. Use a round cookie cutter (approx. 3 inches diameter) and cut dough into rounds. Transfer cookies to baking sheets, bake for 10-12 minutes and let cool.
Beat the cream into whip cream and put a dollop onto half of the cookies. Cut the strawberries in small pieces and place them on top of the cream. Assemble a second cookie on top, sprinkle with powdered sugar and serve.
(images/text/video: Liz & Jewels)
It’s Liz from Liz & Jewels with another episode of Food in Motion for decor8. Last week nature exploded and brought with it a flurry of yellow flowers. All this spring air made me feel active and I decided to combine this Food in Motion episode with a recipe from my latest book and an easy pre-Easter DIY packaging idea. My daughter helped (as always!) and was eager to glue the yellow dots on the string. (Although she asked why we couldn’t use red, green and blue dots as well!) The Apricot-Marzipan-Cakes recipe seemed tailor-made for this burst of activity. They’re easy to make and when baked in little cake forms make ideal presents. Just place them in a cardboard box, wrap the dotted string around it and decorate it with some colorful feathers. And your homemade present is ready to go!
And aren’t homemade presents just the best? I think it’s great to receive gifts from friends and know that they took their precious time and prepared something just for me. That’s why my co-author Lars Wentrup and I created a book just with that topic. „Grüße aus meiner Küche“ (Greetings from my kitchen) was published this January and includes photographs by Jewels (Julia Cawley) and me. We were double-happy because we were also responsible for the complete design package and the illustrations. The book includes easy recipes, DIY-ideas and ready to copy labels. Why not welcome spring with some creativity of your own?
Apricot-Marzipan-Cakes (makes 6 little cakes)
1 cup dried apricots
1/3 cup brown rum
1/4 cup butter
1/4 cup sugar
1/8 cup ground almonds
1/2 cup flour
1/2 cup marzipan (4.4 oz)
Cut apricots into small pieces and pour the rum over the apricots. Cover with foil and stand for a few hours or over night in the fridge. Preheat the oven to 300 degrees F (150 C). Mix butter and sugar with the electric mixer until well combined. Add an egg, the almonds and flour and mix. Cut the marzipan into small pieces. Add marzipan and apricots to the dough and combine with a spoon. Grease pans (or use silicone pans) and fill in the dough. Place the pans in the oven and bake for 35-40 minutes.
Yummy! Enjoy and we’ll see you again in April! – Liz
(images/video: liz and jewels)