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.
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.
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?
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.