Bojon Masala Chai

On sunny SF days, 90% of Mission hipsters can be found, fixie bike and foofy dog in tow, lounging on a blanket in Dolores Park, drinking PBR from a can, iPod earphones firmly in place, skinny jeans cuffed just so. The rest of us find a tiny square of grass among the vintage dresses and shaggy hairdos, roll up our shamefully bootcut pants, and perhaps strum a few ukulele chords in the sun.

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Almond Pulp Chocolate Chip Cookies


After making almond milk, I can’t bear to throw away the pulp that’s left over when all of the love has been squeezed out. I’ve been drying the pulp in a low oven, and whizzing the clumps out of it in a coffee grinder. The result is a rather bland but probably quite healthy powder consisting mostly of the fiber from the almonds. It’s taken a bit of experimenting to bake with as it as it doesn’t absorb liquid the way ‘normal’ flours do.

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(Vanilla-Maple) Almond Milk, and a smoothie


As much as Cafe Gratitude (or ‘Cafe Attitude,’ as Jay has aptly dubbed it) annoys me with their too-cool-for-school employees, constantly running out of what you wish to order, and irritating ‘questions of the day,’ I occasionally seat myself at their bar and order one of the many delectable, raw, vegan shakes, and perhaps a grain bowl (which is ‘dead’ – ha!), from off of the menu. Sitting at the bar has another perk: the tender will often pour extra bits of smoothie into a small cup and slide it your way. What other bar does that?

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(Gluten Free!) Meyer Lemon Almond Cake


The other day, a very dear friend brought me six huge plump and fragrant meyer lemons from her grandmother’s tree. I’d had my eye on a lemon-almond cake recipe that I’d clipped from Vegetarian Times magazine several years ago, as I love a nice, rustic tea-cake. I decided to make it gluten-free for my intolerant sister (ahem, that is, gluten-intolerant) and substituted the flour with extra ground almonds and some tapioca flour.

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