OG I'm Knocking off the OG Sauce!!!

marissaofthesea_OGSauce

 

Do you like the pun?  Sure hope so, but if not #whateverforever, because I needed a heading!  Today I am revealing what I think is the closest-you-can-get recipe for the OG Sauce that is served with the "Lentil Goodness Bowl" from Active Culture in Laguna Beach, California.  A couple years ago, when Active Culture first opened, I ordered that bowl and haven't strayed from ordering it upon my visits, since.  Why? Because the OG Sauce is so dang good, I could drink it on its own.  Also the lentil goodness bowl is filled with hearty deliciousness that satisfies hunger after a long day of beaching and playing.  I will share the recipe for the bowl in my next post!  So without diving further into how I could drink the OG Sauce like a latte, here is the recipe I came up with.  Please let me know if you try it and how you like it!

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What you need:

A blender & sterilized mason jars (boil mason jars in hot water for 20 minutes to sterilize)  

Ingredients:

  • 7 Cloves of Garlic
  • 1/2 cup Almonds
  • 1/2 cup Cashews
  • 1 can Coconut Milk
  • 1-2 cups water (depending on how runny you want the sauce)
  • 1 Tbsp Turmeric
  • 1/4 Tbsp Cumin
  • 2-3 Spoonfuls of Nutritional Yeast (or more for taste)
  • 2 Tbsp Apple Cider Vinegar
  • 1/4 Tsp Sea Salt
  • 1/4 tsp black pepper

Directions:

Throw nuts, 4 cloves of garlic, the whole can of coconut milk and 1 cup of water into the blender.  Blend on medium for a minute.   While the blender is going, pour in spices and nutritional yeast, then start adding in the ACV and as much more water as you like to thin out the sauce.  Pause the blender and taste the sauce to see if you like it as it is.  I ended up adding a lot of garlic, because I really love the flavor, but maybe you want yours a little less strong!    

Once the dressing is all blended up, you can store the dressing in the sterilized jars, in the fridge, for two months or more.  I haven't tested the shelf life yet, but have done some research on garlic sauces with ACV and learned that anything with vinegar and salt will stay preserved for four months or more in the refrigerator, once opened.

#OGSAUCE #VEGAN #GLUTENFREE !!!

 

Hiking Washington

It's my new favorite thing.  Driving across the beautiful Columbia River with Mt. Hood's presence greeting me from my peripheral vision as I make my way into the gorgeous land of breathing trees and their forest's hidden trails.  Hiking Washington has become a part of feeding my wanderlust and filling my heart with all the joy and peace one could ask for.  Some of the best trails I have ever been on are 45 minutes to an hour away from Portland and contain beautiful bugs, wildflowers, streams and views of the Columbia River Gorge that will provide all the feelings of being at a great place in time.  

Here are some pictures from an epic day hiking along the Cape Horn Trail which is right off of HWY 14's exit on Salmon Street.  There is a parking lot which can become full, on beautiful weekdays, so it's best to get there earlier. 

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The Most Delicious, Spiced-Up Almond Butter

Hey Folks, 

    I've been wanting to share this awesome recipe for a while because I have been enjoying it all to myself for the past few months and want you to as well!  When I moved to Oregon, I discovered lots of ways to conjure up some good almond butter, but this version is my favorite.  This almond butter is smooth, creamy, filled with antioxidants, a small amount of salt and oils but will seriously make breakfast an amazing experience.  I put this stuff on gluten-free/vegan toast in the mornings or on a banana, OR on some ice cream for dessert.  Hope you love it as much as I do :)

Time: About one hour

Ingredients:

  • 1/2 Teaspoon Sea Salt
  • 1 Teaspoon Organic Vanilla Extract 
  • 2 Tablespoons Organic Coconut Oil
  • 2 cups raw or roasted, organic almonds
  • 1 cup raw or roasted, organic cashews
  • Raw Manuka Honey or any other Honey variation
  • Spices: 1/4 Teaspoon Cardamom, 1/4 Teaspoon Cinnamon, and 1/4 Teaspoon Nutmeg

Things you will need:

  • Large Food Processor
  • Silicone Spatula 
  • Parchment Paper
  • 2 Cookie Sheets
  • 1 large Mason Jar

First, heat up your oven to 350 Degrees.  Place a sheet of parchment paper on each of the cookie sheets then place the nuts evenly across each sheet.  Bake in the oven for around 10-15 minutes.  This will help the raw nuts release their natural oils which will make blending them in the food processor easier as they will also be a bit softer.  If you buy pre-roasted almonds or cashews, you can skip this step.  Once they have been roasted and are slightly golden, take them out of the oven, off the cookie sheets, and place the nuts with parchment paper onto a cool surface or cooling rack.  Wait until the nuts have almost completely or are fully cooled.  

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Cashews

 

Once the nuts have been cooled, place them into the food processor.  Blend the nuts on high until they start to look like Almond Meal or become grainy.  (see image below)

Almond Meal in Processor

 

Start adding the coconut oil (preferably melted, not solid) & vanilla.  After a few minutes of blending you will need to stop the processor and use the spatula to move the grainy parts at the surface down toward the blades.  Sometimes this takes around 15-20 minutes of stopping the processor and moving the top of the blend towards the bottom and vice versa.  The grain closer to the blades will become more smooth so try and make sure all of the nuts are getting their turn with the blades by pulling up the smoother parts at the bottom of the food processor towards the top, and the surface of the meal towards the bottom.  

Lastly, begin adding the spices and sea salt once the almond butter gets creamy.  Adding more or less of each spice will work just as well because it's all about how you want it to taste.   

 

I hope you enjoy it!  Please feel free to comment with feedback or results!  

XO Marissa OTS

Portland Life!

Hey Everyone!

     In November I took a leap and the net appeared... in Portland, Oregon!  I drove up the coast with my father from Orange County to this awesomely weird and adventurous town near the mountains.  Since then, I have discovered so many new hikes, restaurants and have had some very interesting, but fun experiences with all types of people.  My interests mainly lie in trail running, staying active, eating healthy yet delicious food, and building upon the relationships I have made here and the ones that still exist beyond the border.  Stay tuned for some recipes, great hiking locations, goals and experiences I have set out for myself.  

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Entry One: Backpacking in Blue Lake, CA

This past weekend my boyfriend Dan and I drove up from Orange County to Bishop California, where we camped one night near Lake Sabrina, & hiked up to the back country to stay in the wild realm of the uninhabited eastern sierra mountains.  This area has become a favorite of mine since some of my friends took me there on a trip, last summer, to the wonder lakes.  I don't believe I have ever fealt as much peace and belonging as I have in the back country, in which the only things that surround you are mountians, lakes and wild life.  

Here are some images from our day hike & from our campsite.  I couldn't stop taking photos, as there was so much beauty all the way up to Donkey & Dingleberry Lake.  This is God's country, ladies & gents.

 

 Dan & I at the Emerald Lakes

Dan & I at the Emerald Lakes

 Dingleberry Lake... More beautiful than it's name ;p 

Dingleberry Lake... More beautiful than it's name ;p 

 At the head of the trail overlooking Lake Sabrina 

At the head of the trail overlooking Lake Sabrina 

 clear blue & ice cold

clear blue & ice cold

 View from our camp site.. The beautiful Blue Lake, CA

View from our camp site.. The beautiful Blue Lake, CA

 Mother Nature provided some pre dinner snacks

Mother Nature provided some pre dinner snacks