Enchantment Learning & Living Blog

Welcome to Enchantment Learning & Living, the inspirational space where I write about the simple pleasures, radical self-care, and everyday magic that make life delicious.

Calabacitas Tart

September 1, 2015

Nothing says harvest time here in New Mexico like when you find yourself looking for creative ways to use up that extra zucchini and squash from your garden--and get your chile fix. No dish epitomizes this better than calabacitas. I have fond memories of coming home as a child on a school night to roasted chicken and a casserole dish filled with this corn, chile, and zucchini veggie side. And now that school is officially back in session, I love the idea of one dish meals that are healthy and easy to put together on a busy weekday evening (hello first week of teaching!).

This recipe was adapted from Martha Stewart's spinach tart. I've added blue cornmeal to the crust because yum! and then swapped out the spinach for the traditional Southwestern filling of alabacitas. For the tart pictured, I omitted the squash, simply because I didn't have any on hand, but feel free to add it as an extra layer to your own--I know I will once I get my hands on some!

This tart is great as an easy dinner by itself, with a side of greens, or, if I am feeling nostalgic, with roasted chicken. It's also delicious the next day for breakfast with an over easy egg on top. I used nutritional yeast in place of cheese for this recipe, but you could easily swap it out with aged gouda or sharp cheddar. Keep in mind that if you are using cheese in place of the nutritional yeast, you don't have to drizzle olive oil over each additional layer.

Ingredients:

For crust:

1/2 cup blue cornmeal

1/2 cup whole wheat flour

1/2 cup white flour

1/3 cup olive oil

1/3 cup water

For filling:

1 cup chopped green chile

1 cup yellow corn

1 small zucchini or half of a medium one

1 medium sweet onion

1 minced garlic clove

1/2 cup nutritional yeast (or cheese of choice)

1/4 cup red chile powder

1/2 teaspoon cumin

2 eggs beaten

salt to taste

Preheat oven 350 degrees. Whisk together flours and a pinch of salt to taste. Then add oil and water and mix until a ball forms. Press dough evenly into a tart pan (I use one with a removable bottom for easy serving), then use a fork to prick holes into the bottom. Cook in oven for 30-35 minutes. Remove from heat and let cool.

While the tart crust cools, dice up onions and sauté with minced garlic clove, olive oil and cumin in saucepan until softened. Slice zucchini into thin disks; you should end up with about one cup (you can save any zucchini not used here for pizza toppings or a veggie stir-fry). Now you can begin to layer your ingredients: start with in the onions and garlic first, then the chile and finally the corn, making sure to add some of your red chile powder, salt, and nutritional yeast (or cheese) between layers. Then pour the beaten eggs over your layers. For your final layer, arrange your zucchini disks over the tart, starting in the middle and working you way out to the edge. Drizzle the whole thing with olive oil and dust the top with your last bit of red chile and nutritional yeast (or cheese).

Place tart in oven and cook 35-40 minutes until egg is set. Let cool for at least ten minutes before serving. Serves 6-8. Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Two-Ingredient Sunblock

July 3, 2015

I love the sun as much as I love the moon--especially during the summer. I like longs walks in the sunshine and a lazy afternoon sunbathing. It's practically part of my Land of Enchantment heritage after all! Who could not love a gloriously open and sunny sky after growing up in this magical desert?

Alas, we've become pretty sun-phobic in many ways as we worry about sun damage and other hazards; that said, you can be sun-smart and still enjoy plenty of rays. In fact, they're good for you as twenty minutes in the sun gives you your daily dose of vitamin D, something I really missed when I lived in Seattle! If you want to learn more about how UVA and UVB rays affect us and how homemade sunscreens can help, check out what the Modern Hippy Housewife has to say.

I've always wanted to try making my own sunblock because I do believe in practicing "safe sun"--including using only organic sunscreens because non-organic have a host of chemicals that seem even worse for you than the rays they are supposed to protect you from. That said, organic brands can be pretty pricey. Naturally, the crafty life-hacker in me decided to see what she could figure out whipping up a batch of her own sunblock.

I took cues from recipes via Wellness Mama and the above Modern Hippy Housewife, opting for an easier recipe with fewer ingredients (hey, a beautiful afternoon poolside was calling to me, and I needed my goods ASAP!). I used my coconut body butter as my base because it was super easy to make and non-greasy when applied. I then added non-nano zinc oxide powder, the primary substance that offers protection against harmful rays. Make sure it is non-nano zinc oxide powder, as it is better for the body (you can read more about that from Goddess Garden Organics).

Coconut oil actually offers about SPF 4 and other natural oils, like shea butter, offer a similar amount of light coverage. Pretty cool, huh? But if you plan to be out in the sun for prolonged periods of time, it's a good idea to whip up a batch your own sunblock to boost your coverage. This recipe here gives you about SPF 25. As with any sunscreen, make sure to apply generously (at least a full ounce) and often (every two hours or so). And be smart about your sun exposure. It's never a good idea to bake for hours on end. With this recipe, I can now feel good about my outdoor time, both under the sun's rays and with the ingredients on my sunblock (which costs about $3 a bottle when all is said and done!).

Ingredients:

1 cup coconut body butter

4 tablespoons non-nano zinc oxide powder

Stir zinc oxide into coconut body butter until thoroughly combined, making sure not to inhale the powder. Store in a mason jar. To use, simply apply your sunblock as you would your regular body butter half an hour before sun exposure. Makes one cup. Enjoy on a sunny day!

Mango Chile Lime Popsicles

June 26, 2015

As you know, I've been trying to beat the heat this week in a number of ways: avoiding the outdoors during the hottest midday hours, sipping cooling beverages, nixing cooking on the stove, sticking my undies in the freezer...you name it! Okay, maybe not the last one...although I did see Marilyn Monroe do it in The Seven Year Itch to beat the sweltering heat of a New York City summer. Fortunately for me, things are not quite so dire in the arid Southwest.

I am, however, more than happy to indulge in these healthy mango chile lime popsicles to keep cool. Like my pina colada popsicles, I use quality organic ingredients to whip up a tasty frozen treat that has way less sugars than your average store-bought popsicle--and those only natural at that. All you need is your own popsicle molds to get started.

These popsicles are a riff on the popular Mexican snack featuring mangoes sprinkled with chile, salt, and lime. I remember eating mango chile suckers as a child too; there is something perfect about that blend of sweet fruit dusted with spicy chile powder that makes my mouth water just thinking about it. (And yes, I write 'chile' with an 'e' and not an 'i' because I'm a New Mexican and that's how we spell it...but that's another story for another time!)

I've added an extra twist to this union by using Korean chile paste instead of chile powder. The result is a sweet, smokey kick at the back of your throat--but be careful, because the heat of this chile sneaks up on you. I put a little too much chile in my first batch, thinking it would be more sweet than hot. Wow were we surprised at the spiciness! With a little tinkering, I finally found the right balance of heat and sweet. That said, if you like it hot, make it hotter...just go a little at time and sample frequently until you find your right balance.

Ingredients:

2 cups frozen mango chunks

1/2 cup fresh squeezed lime juice

3/4 cup water

1 tsp Korean chile paste

Puree ingredients in a blender until smooth. Pour mixture into popsicle molds and let sit in freezer for at least two hours or until frozen. I usually make them a day ahead and let them set overnight. Let the treats sit on the counter for five to ten minutes and then remove them from the mold. Eat immediately, with gusto! Makes about 6 with a little left over for a mango smoothie, tequila optional.

Pina Colada Popsicles

June 23, 2015

So it's hot out. Like, really hot. As in 100 degrees hot! Normally I love the desert summer, but I've found myself beginning to wilt in this heat. Forget cooking anything that involves the oven or even the stove for that matter. And you won't catch me baking under the midday sun. Most of my time is now spent finding ways to stay cool in the midst of this heat wave. Luckily, I have a perfect antidote to Albuquerque when it sizzles: these pina colada popsicles. Yum!

They are reminiscent of carefree days on the beach, sipping that rum-soaked pineapple and coconut concoction finished off with a little umbrella...only better because I use only healthy ingredients in this recipe. I swap out super sugary coconut cream with coconut milk and coconut water and use frozen pineapple for that pop of fruity goodness. What's more, these are super easy to make! All you need is a popsicle mold which you can find here or at your local cooking store (and sometimes even at your supermarket).

As with my other recipes, I use only organic ingredients for maximum healthy benefits and best-tasting results. Make sure to use canned coconut; the taste is richer than the carton variety--and don't be alarmed if the coconut cream is solid at the top of the can. It mixes easily with the liquid part on the bottom once you stir it up. It would also be a good idea to whip up a double batch of these popsicles because when the temperature goes up, they go fast!

Ingredients:

1 cup coconut milk

1 cup coconut water

1 1/2 cups frozen pineapples

1 ripe banana

Fried Sage Chips

June 16, 2015

One of my go-to appetizers come the weekend are these delicious and easy to make sage chips. They combine my love of fresh herbs with all the tastiness of a kale chip but are dainty enough to nibble on as you enjoy an evening cocktail. I even hesitate to use the word "fried" in my blog title because these chips aren't greasy or heavy, just light and crisp.

There is nothing like the woodsy taste of the sage paired with the pop of sea salt on the tongue to prepare your palate for your evening meal. It's the taste of this dish and taking the time to enjoy a pre-dinner drink that matters, rather than filling up on a heartier snack--it's like the Italian version of an appetizer in that way, making you slow down and enjoy the simple pleasure of a luxurious dinner. Like my roasted garlic scapes, these sage chips only require good olive oil and sea salt to make them tasty--you can always add a pop of brightness to them with my 3 Citrus Himalayan Salt.

Ingredients:

1 bunch organic sage leaves

Olive oil

Sea salt

In a saucepan, heat olive oil on medium heat. Use only enough olive oil to thinly coat the bottom of the pan, about 2-3 tablespoons. Once oil is hot, place sage leaves in pan and let fry until they begin to get crispy and golden, but not burned (about one minute). Make sure not to pile too many leaves into the oil at once, otherwise they will get mushy. You may have to fry them in batches. Promptly remove from heat and set on paper towel to drain. While the leaves are still hot, sprinkle them with sea salt. Serve immediately. Enjoy!

Roasted Garlic Scapes

June 9, 2015

Imagine my delight to find garlic scapes at the f armers' market this weekend! Here I had thought that the season for these tender shoots had come and gone without me being able to feast on these perfect greens (I comforted myself with an unexpected batch of fiddlehead ferns). For those of you that don't know, scapes are the flower stalk of the garlic plant that are harvested before they flower so the plant sends its energy into developing the garlic bulb. Picked early in the season, they have a mild garlic taste with hints of earthy asparagus. Yum!

Typically, I indulge in this magical season by feasting on roasted garlic scapes. I like to roast them for a long time so that they are one part meltingly tender and another part garlic crisps. The great thing about scapes is that they don't need much to make a tasty appetizer. In fact, I only ever use olive oil and quality salt. If I feel like getting fancy, I sprinkle some of my 3 Citrus Himalayan Salt over the curled greens.

You'll notice that I didn't specify quantities here. I roast as little as a handful to a whole basketful depending on how many people I'm serving, so the recipe is pretty versatile. Just remember that the more scapes you use, the longer you want to roast them--especially if you want them slightly crispy.

Ingredients:

Garlic Scapes

Olive Oil

Sea Salt

Preheat oven 350 degrees. Place washed scapes on one side of a large sheet of foil and sprinkle with olive oil and salt. Fold other half of foil over the scapes and pinch the open sides closed so that you create a little pouch for the scapes to cook in. Place on a baking sheet and let roast in over for 30 minutes to an hour. Remember, the longer you cook them, the crispier they get, so cook they according to your own preference. Let cool for five minutes before plating. Enjoy!

Thank Goodness It Ain't Maybelline Clear Mascara

May 12, 2015

About a year ago, I posted a recipe for my Thank Goodness it Ain't Maybelline Mascara made from beeswax, coconut oil, and activated charcoal--much safer and cheaper than your average drugstore beauty product. It has all the effects of a quality mascara without the scary chemicals. Yet even homemade mascara can be fated to cause the much maligned racoon eyes, natural enemies of a perfectly quaffed look, especially in the summer when the desert heat sets everything to melting and sweating.

With this in mind, I put together a clear mascara recipe for those hot summer days when you want to look a little extra polished but don't want to be constantly worrying about black circles around your eyes. Like any clear mascara, it offers a little extra length and curl, but won't necessarily give you the high-drama of super long, dark lashes...which is just fine by me come summer time when the less makeup, the better.

The recipe is much the same as my black mascara, swapping out the charcoal for the aloe vera gel for added lightness. The mix comes out slightly yellow in the tube because of the beeswax, but it does go on clear. Make sure when you apply it to really comb through your lashes so the oil goes on evenly without clumping. You should also run an eyelash comb through your strands to get a more even look. You can recycle old mascara tubes for this or buy new ones here.

Ingredients:

2 tsp coconut oil

1/2-1/3 tsp grated beeswax

1 tsp aloe vera gel (optional)

Melt beeswax on low heat. I do this by placing the wax in a clean tin can. This tin can then goes in a saucepan with about one inch of water in it (see photo). Once the beeswax is melted, mix remaining ingredients into can and allow to melt. Remove from heat and carefully pour liquid into your clean mascara tube. I do this by pouring from a tin can that has been pinched on one end to create a spout (again, see photo) or by pouring the cooling mixture into a plastic bag that has a corner cut out of it. Place the open corner of the bag inside the mascara tube and slowly push the liquid into the tube. Allow to cool before using. Makes one tube.

Naked Margarita

May 5, 2015

Margaritas are one of the most festive summer drinks--and the ones most susceptible to too many sugar-laden ingredients. In reality, all a great margarita needs is a few things: good tequila, juicy limes, a dash of sweetness, and a handful of ice. If you want to get carried away, you can rim your glass with salt, but I never do.

With this in mind, I present to you my naked margarita, stripped from the overly-sweet triple sec or other frou-frou ingredients, so that you taste nothing but the sweet burn of tequila and lime on your tongue. I like to make mine using agave syrup. But If I'm in a pinch, I've been known to use my stevia herb simple syrup or actual simple syrup (recipe found here--just omit the ginger, or keep it for an extra kick!). Play around with the sweetness factor. I like to taste the tartness of the lime more than the sweet, so if you like a sweeter drink, by all means, add more simple syrup. Look for tequila that is 100% agave; the other stuff is full of more additives and fake coloring than actual tequila. And please, please, please use fresh organic limes--they make all the difference in the world.

Ingredients:

1 oz fresh lime juice

2 oz tequila

1/2 oz agave nectar

ice

Combine ingredients in a shaker and shake thoroughly until ice begins to melt, about 30 seconds. Strain into chilled glass. Garnish with a lime if desired. Makes one serving. Feel free to be as naked as your margarita while you drink it. Enjoy!

Stevia Herb Simple Syrup

May 1, 2015

So I know claiming to have a sugar free simple syrup recipe to share sounds too good to be true--or full of those chemical-laden alternative sugars that are way worse for you than any spoonful of the sweet stuff. This recipe, however, is really as good as it sounds and perfect for someone like me who doesn't enjoy a lot of sugar.

I used dried stevia leaves to make what is essentially a thick tea aka my simple syrup. Stevia is a herb with naturally sweet leaves. You may be familiar with it in the shape of little sugar packets which in my opinion don't taste as good as the real deal because they only use the extract, not the whole leaf. Plus, stevia leaves are easy to find at your local herb store or online here. It gives you all the sweetness of sugar without the calories.

I particularly love to use this in lemonade so I can enjoy lots of this perfect summertime drink without worrying about sugar overload. It's also great in margaritas or other drinks that require a little sugar to balance out the tartness of citrus. Be warned though, some say that one tablespoon of dried stevia is the equivalent of one cup of sugar in sweetness--so a little really does go a long way! Some people prefer to grind up the leaves and sprinkle them into their recipes, but I prefer this tea-like steep because it is less messy for mixing and easy to have on hand.

Ingredients:

1/4 cup dried stevia leaves

1 cup boiling water

Pour hot water over herbs and let steep until mixture is cool. Then pour liquid through a strainer into a mason jar. Store for a few weeks in fridge. Makes about 1 cup. Enjoy!

Easy Coconut Body Butter

April 29, 2015

One ingredient. Under ten minutes to make. Silky soft skin as a result. Need I say more? I stumbled across this body butter recipe from Living the Nourished Life on Pinterest and immediately had to try it. You know I love making my own body butters already because they are much more nourishing for your skin than traditional lotions (even organic ones that like to sneak in preservatives). Plus, they feel positively luxurious!

As easy as my body butter recipes are, I don't always have the energy to wait for beeswax to melt and then whip up my oils and other ingredients--especially this time of year when I am in an end-of-term-grading crunch. And as much as I look forward to my rich mojito body butter after a day in the sun, I find myself needing a lighter day-to-day moisturizer now that it is warmer out. Enter this decadent and easy to make coconut body butter.

You simply whip up solid coconut oil until it is nice and frothy like whipped cream; this ensures that when you slather the butter on your body, it quickly absorbs into your skin, rather than leaving an oily residue. You can add essential oils to it, but I find I like to preserve the gentle perfume of coconuts--feels so summery and festive!

Ingredients:

1 cup organic coconut oil

Place solid coconut oil in mixing bowl--don't melt the oil or it will not whip. Using a handheld mixer, whip coconut oil for 6-8 minutes, or until oil is frothy like whipped cream. Transfer to a small mason jar or other airtight container and store indefinitely in a cool, dry place. To use, simply apply to skin post-bath in small amounts. Makes about 1 1/2 cup. Enjoy!

All-Purpose Cleaning Spray

April 15, 2015

With Earth Day around the corner, I find myself thinking of all the super easy ways we can be eco-friendlier in our day to day routine, especially when it comes to cleaning our homes. We often think that if we want to green our cleaning routines that we need to shell out a fortune on organic cleansers and other goods. In reality, we can be good to our environment and our wallet by going back to basics.

This all-purpose cleaner does just that, using the anti-bacterial properties of vinegar to clean your home--a recipe I learned from my mom. It can be used on everything from windows and bathroom sinks to the kitchen counter and floors. I like to throw in essential oils into this mix, usually peppermint or lavender to soften the smell of vinegar. What you're left with is a nice smelling all natural antibacterial cleaner that costs you under $1 a bottle.

Ingredients:

1 cup vinegar

1 cup water

30 drops essential oil (optional)

Mix all ingredients in a spray bottle and shake until combined. Enjoy!

5 Cocktails to Cure Spring Fever

April 10, 2015

If you're anything like me and my fellow teachers (and our students!), you're feeling a little spring fever creeping into your day to day. It's so lovely outside--something the tall glittery-green aspen trees outside the floor-to-ceiling windows in one of my classrooms remind me. Then there is the sunlight, that ephemeral gentle kiss of golden splendor that just begs for you to pause a moment under its touch. Who needs to grade papers when your garden is calling to you? (Answer: me, but if I get my papers done soon enough, I can ease the throbbing in my green thumb.) Can't those lesson plans wait in lieu of frolicking outside? (Answer: no, class is in twenty minutes.)

Fortunately, there is an antidote to the spring fever that clouds your brain with carefree longings in the midst of the end-of-semester grind--several in fact. And yes, they come in the form of cocktails, those perfectly crafted restorative liquors that were once, in truth, used for healing minor ailments from ill-humor to stomach aches. So why not use them to cure a little spring fever? These cocktails whipped up in my own kitchen are for anyone who needs a little fun after the work-week, not just teachers.

The prescription is easy: Take one of the below cocktails and mix with a cloudless evening, great company, and good conversation. Also pairs well with a well-groomed backyard or garden nook. Repeat as necessary. Caution: Extreme relaxation and enjoyment may occur.

1. 3 Citrus-Ginger Gin Fizz

2. Spritz Cocktail

3. Coconut Water-Kiwi-Lime Cocktail

4. Lavender Gimlet

5. Grape & Lime Gin Tonic

Spring Bath Bombs

March 31, 2015

Have I mentioned I love bubble baths? Oh yeah, only like A MILLION times! These bath bombs are a perfect way to indulge in the glories of spring and give yourself (and your loved ones!) a little TLC. The citric acid removes dead skin cells, brightens skin, and gives it an overall glow, while the baking soda acts as a detoxifier and softener. The coconut oil moisturizes and replenishes your skin.

Seeing as it is spring, I chose to use essential rose and lavender oils and flower buds in my bombs; I went all out and used Easter egg cupcake molds (see picture above) to give them a festive flair for gift giving. If you don't want to get fancy with the molds, you can hand form your bombs or use regular muffin tins to shape them (see picture below). Just make sure you keep tins you use for DIY beauty treats separate from those you bake with. You can also omit the flower buds in your mix if you don't want them floating around in your bubble bath. Personally, I like it!

Finally, as you all know, I like to keep my ingredients as earth-friendly and organic as possible, so I used I used beet powder and a bl ue mineral powder for the coloring from my local herb store--but you can find them online by clicking on the links above. The beet powder gives off a pink hue, perfect for my rose bath bombs, and a slightly fruity scent. The blue mineral dye adds a soft tint to my lavender bombs. Remember a little goes a long way with these tints so use them sparingly to avoid potential staining (which might happen if using the beet powder in large quantities, like over 1/2 cup for this recipe, which is way more than anyone should ever use).

Ingredients:

2 cups baking soda

1 cup citric acid

4 teaspoons coconut oil

1/8 cup water (in spray bottle)

100 drops essential oil (I used lavender and rose) of choice

1 teaspoon coloring of choice (optional)

1/4 cup dried flowers (I used lavender and rosebuds) of choice (optional)

Combine all dry ingredients in a bowl and mix thoroughly, being careful not to raise too much dust. Then add in coconut oil and essential oil of choice and mix thoroughly with hands, making sure that oil is evenly distributed throughout mix. Here comes the tricky part: adding the water. You need the spray bottle to ensure that you aren't adding too much water at once otherwise your bath bombs will begin to prematurely fizz.

Going slowly, spray water into the bowl, stirring completely as you go until it is damp but not soaking wet. You will probably not use all the water in your spray bottle. You can test the readiness of your mix by squeezing together a handful of your mix and seeing if it sticks--if it does, you can go ahead and place it in molds. If not, you'll need more water. Once you have placed the mix into molds or hand shaped it into balls; you can let your bath bombs air dry for at least two hours or up to overnight. Remove from molds (if using) and store in a dry place. Makes about 9 bath bombs. Enjoy!

DIY Seed Bombs

March 27, 2015

Nothing says spring like planting seeds or enjoying the beauty of bright flowers splashed across your backyard. There is no better way to enjoy both delights than with these super easy seed bombs. What's a seed bomb, you might ask? It's just what it sounds like: a ball of dirt and seeds that you can throw anywhere in your garden. They make lovely gifts for spring celebrations like Easter--better than sugary confections. They are a gentle way of bringing beauty to the lives (and yards!) of those you love.

I used a mixture of organic flower seeds that would attract butterflies in my seed bombs because my little niece is in love with butterflies right now--and bright flowers. Now she can have both in her backyard! You can feel free to use any kinds of flower seeds you would like, however. You can find the red clay at your local herb store or here (it's the same stuff you would use for a face mask). Go easy on the water--just mix in a little at a time until the dirt and seeds are just wet enough to form balls otherwise you end up with soupy seed-sprouting mud.

Ingredients:

1 cup red clay

1/2 cup soil

1/4 cup seeds

Approximately 1/4 cup water

Mix all dry ingredients in a bowl and slowly, one tablespoon at a time, add the water until the mixture is just wet enough to form balls. Then roll blend into one inch balls and let rest on a drying rack overnight. Make sure there is plenty of air circulation--you want the dirt to dry or else the seeds will begin to sprout! Makes about 9 seed bombs.

Best Hits: Kitchen Conjuring

December 29, 2014

As I wind down my year of daily blogging, I find myself reflecting on these moments of everyday magic and simple pleasures, of delicious experiences, feelings, or life lessons distilled through words into living memories. Today, as I find myself once again tinkering in the kitchen, I realize how much I turn to the stove, the fridge, the pantry for inspiration. In honor of this, I am sharing some of the most memorable posts on the magic we conjure in the kitchen:

1. On Eggs & Ham

2. Under the Influence of M. F. K. Fisher

3. On Making Limoncello

4. On Kitchen Sinking-It

5. On Grocery Shopping

6. On Pasta Making

Biscochitos

December 23, 2014

Christmas in New Mexico is nothing without biscochitos, shortbread-like cookies laced with anise seeds and spices. I've been making these treats for my family for as long as I can remember; my trusty guide was always a slim bound cookbook called Cocinas de New Mexico, published by our local electrical company (the recipes are written by the employees and the proceeds go to paying the utility bills for struggling families).

Naturally this means I've developed my own spin on this cookie over the years, swapping out the traditional brandy for local Silver Coyote Whiskey (a magical twist discovered when I was making cookies last year and found myself out of brandy but with plenty of my favorite tipple from Santa Fe Spirits--they also have a wickedly good gin).

I like to use whole wheat flour and quality organic ingredients--they make all the difference for flavor and health--and I mix more anise than the traditional recipe calls for. But you know me, I'm a spice whore and like it that way, so much so that I put in cinnamon and ginger in my batter--also my own twist.

Ingredients:

For cookies:

1 cup shortening

3/4 cup sugar

2 teaspoons anise seeds

1 egg

1 & 1/2 cups all-purpose flour

1 & 1/2 cups whole wheat flour

1 & 1/2 teaspoons baking powder

1/2 cup Silver Coyote Whiskey or brandy of your choice

1/4 cup water (if needed)

1 teaspoon cinnamon

1/2 teaspoon ginger

For cinnamon-sugar dusting:

1/4 cup sugar

1/2 tablespoon cinnamon

Preheat oven to 350 degrees. Cream shortening, sugar, anise, cinnamon, and ginger in mixing bowl. Add egg until combined. Mix together remaining dry ingredients in a separate bowl. Alternate adding dry ingredients and whiskey to your mix until everything is combined. You might need to add a little water for the dough to complete take shape after that. If that is the case, add a few tablespoons of water at a time until you get desired consistency, a semi-firm dough that you can easy roll on a floured surface.

On a floured surface, roll out dough to about 1/4-inch thickness. Using cookie cutters, cut dough into festive shapes and placed on unlined cookie sheet. Bake in oven for about 10 minutes or until cookies are lightly browned. While they cook, combine remaining cinnamon and sugar and set aside in a shallow bowl. Let cool for about two minutes before dipping into cinnamon-sugar mix. Makes about 2 1/2 dozen. Keep for up to one week. Enjoy!

Chile Olive Oil

December 18, 2014

Chile. It's a way of life here in New Mexico. We put it in pretty much anything--so why not use it as a base for a spicy olive oil? I love the idea of infusing your own olive oils for the same reason I love to infuse my own alcohol: you can make it just the way you like it!

This recipe is a riff off of "chili" olive oil (yes, there is a difference between chil-i and chil-e, but don't get me started!). I simply add dried red chile pods and a few teaspoons of dried red pepper flakes to the olive oil, and I get a nice finishing oil filled with multiple layers of spice. The heat comes from the chili seeds while a smokey sweetness is added from the chile pods. I like to use red chile from Sichler's Farm, but feel free to use and dried chile you can find at your local store.

This is an ideal gift for the spice lover in your life. It goes great drizzled over pizza or salad, or even as a quick appetizer with crusty bread and a sharp cheddar cheese. Use your imagination!

Ingredients:

2 cups extra virgin olive oil

3 red chile pods

4 heaping teaspoons dried red pepper flakes

Heat ingredients on stove on medium-low heat until little bubbles start to form around the chile pods (this lets you know it's getting hot), about 5-7 minutes. Reduce heat to low and let simmer for another 5 minutes. Remove from heat and let cool completely. Using a cheese cloth draped over a strainer, strain oil, and its contents into a clean, dry container. Store in fridge for up to a year. Makes about 2 cups. Enjoy!

Add first three ingredients in a food processor until roughly chopped and blended. Then add oil and mix until combined. Finally, add in nutritional yeast (and salt if using) and combine. Transfer to bowl or mason jar. Store in fridge for 2-3 days or up to three months in freezer using ice cube trays. Enjoy!

3 Citrus Himalayan Salt

December 16, 2014

I've given up on straight up table salt after reading about all the scary chemicals and additives they put into good ol' Morton and similar brands to prevent the salt from clumping and to keep it nice and white...I'm sure there are plenty of other reasons for this. In fact, most traditional table salts have zero nutritional value. Yuck!

That's why I only use natural sea salt, or my family's personal favorite, Himalayan salt, a pink coarse grain renowned for its health properties. It's naturally mined and is chock-full minerals like magnesium. In fact, the only way to make it better is to add your own flavorings to it to create a nice finishing salt for your meals.

I like to use a combination of organic citrus zest to pop out the taste of the salt. This blend works well on salads, fish, and other light dishes that need a little burst of bright flavor. This pink of the salt adds a fun dose of color that compliments the zest nicely.

Ingredients:

1 cup coarse Himalayan salt (or good quality sea salt)

Zest of 1 organic orange

Zest of 1 organic lime

Zest of 1 organic grapefruit

Combine all ingredients until mixed thoroughly. Heat oven to 200 degrees. Spread salt and zest on a pan lined with parchment paper. Bake until zest dries completely, around one hour. Makes 1 cup. Store in a small mason jar and use within three months. Enjoy!

Sugar Rum Cherries

December 15, 2014

No, I didn't really mean to write "Sugar Plum Fairy," the title of the well-known ditty that makes up part of the Nutcracker Suite. I'm actually referencing Duke Ellington's spin on this classic tune, which he titled, "Sugar Rum Cherry." It's soft. It's sweet. It's smooth...and a little cheeky. If you haven't heard it, you simply haven't lived!

This song, along with the cherry and liquor stuffed chocolates that appear this time of year, inspired this dessert. I marinate frozen dark cherries in rum or brandy, and amaretto then dip them in both white and dark chocolate. What's not to like? They are full of more flavor and less sugar (and other suspicious ingredients) than their store-bought cousins. You can keep the liquor, too. The cherry flavor gets infused into the mix, making a perfect after dinner digestif--it's even better with a splash of lime juice.

Ingredients:

1 10 oz bag frozen organic dark cherries

2/3 cup rum or brandy

1/3 cup amaretto

1 cup melted white chocolate

1/2 cup melted dark chocolate.

Soak cherries in liquor mixture for at least one hour or up to overnight--the longer the soak, the boozier they will taste. Remove cherries from liquid and pat dry with a paper towel. Using a toothpick, dip each cherry into melted white chocolate and set on a baking sheet lined with parchment paper. Then drizzle dark chocolate across your rows of white chocolate dipped cherries. Place baking sheet in fridge and allow cherries to harden about 5 minutes. Remove from baking sheet and store in a single layer in a flat dish. Eat within one week. Enjoy!

Candy Cane Body Butter

December 1, 2014

Nothing says the holidays like those red and white striped candy canes. While those candies with always evoke a nostalgic twinge in my heart, I am now more drawn to the scent of this holiday treat than the actual sugary taste, which is why I reach for a jar of this Candy Cane Body Butter rather than its confectionery namesake.

I use both peppermint and spearmint oil in my recipe to round out the minty smell. The spearmint adds a fruity softness to the scent while the peppermint brings a clean sharpness. This body butter pairs perfecting with my Peppermint Hot Chocolate Body Scrub, so make both and indulge in a decadent home spa day!

Special Tools:

Clean tin can

Old saucepan

Blender

Spatula

Ingredients:

3/4 cup olive oil

1/3 cup coconut oil

4 tablespoons beeswax, roughly chopped into small pieces

1 cup distilled water

30 drops peppermint oil

30 drops spearmint oil

1. Place the saucepan on low heat and fill halfway with water. Then place the clean tin can in the center of the saucepan. Put the beeswax in the tin can and let melt slowly. When beeswax is melted, remove from heat and allow to cool to room temperature (but not to solidify) about 5-10 minutes.

2. While beeswax is cooling, mix together olive oil and coconut oil in a small bowl. Heat for two minutes in microwave and let cool about 5 minutes.

3. Heat the distilled water (still in a microwave safe measuring cup) for two minutes in the microwave and let cool about five minutes. Pour the last of the melted beeswax into the blender while it mixes ingredients on medium speed.

4. Blend your ingredients in a blender. First add half of the oil mixture and begin to mix it on medium. Once the oils begin to thicken, add half the water, then half the beeswax. Blend for another 10-15 seconds or until first half of your ingredient are blended and being to thicken. Using a spatula, scrape down the sides of the blender and then begin blending on medium again. Add remaining ingredients (oils, water, beeswax) one at a time until fully incorporated together. Scrape down the sides one last time and blend for another 10-15 seconds. The mixture should be thick.

5. Turn off blender and add essential oils, stirring them in manually with your spatula, then blend completely on medium for another 10 seconds.

6. Pour body butter into containers (I use mason jars) and let cool for at least half an hour before capping. If you find your water separating from your oils, don't worry, that's normal. It just means that the water temp and the oil temp weren't the same when you blended them. I've noticed the more I make this recipe (or variations of it!), the less that happens, so just keep practicing. Store in a cool, dry place for up to one month or in the fridge for six months--that is the advice the book I adapted the recipe from gives. Personally, I have stored this body butter in my bathroom sink for a couple months and it has been fine sans fridge.

7. To use, apply after bathing or showering. Use only a little at a time--a little goes a long way!