Art projects and agave nectar

Bonjour, tout le monde!

Now that school is essentially over (only 4 more days left!!!), I have much, much more time for blogging… Hooray! This memorial day weekend has been fun and relaxing, between sunny bike rides and shopping trips, plus just the beginning of a plethora of graduation parties to come!

Inspired by a Starbucks DIY tumbler I recently acquired, I began a mini-collage to decorate my new go-to mug, as my old one had been sadly broken! But, methinks it will make a worthy substitute for the old one… Check it out!

All of my idols in one spot- the "healthy heroines" that I look up to: Jennifer Lopez, Queen Latifah, Jillian Michaels, and of course CRYSTAL RENN!

Now put back into the tumbler, we have the finished product:

I think I shall call it my “Recovery Mug“!

And just for kicks, some goofy action shots 😉

Sippin' away!

Well enough of me being overly excited about my new thermos! How about some vegan yummies? Later  I made pizza… Though I found that I had no vegan tomato sauce left! Horror of horrors! Whatever is a girl to do???

Soooo, I got a little creative. I decided to pile my whole wheat crust high with broccoli & onions, sliced Kalamata olives, vegan “cheese”, and fresh cherry tomatoes. Then, I drizzled the whole thing with agave nectar!

A photo of the agave plant, native to South America

For those of you who don’t know what that is, agave nectar is essentially a plant-derived honey. It is a sweet, syrupy extract from the agave plant, with a lighter, less viscous texture than honey from honeybees. What’s the whole deal with it? Well, it is not an animal product, as some consider honey to be, and it has a lower glycemic index, meaning that it won’t cause such dramatic shifts in blood sugar, making it ideal for those with diabetes or problems regulating blood sugar. I actually just love the taste, which is lighter and delicately sweet… In fact, my little brother finished about 1/2 a bottle of the stuff in about a day he liked it so much!

Anywho, I put the pizza in the oven, not too sure of how it would come out with my new and somewhat random improvizations… But, turns out I like it even better than tomato sauce on my pizza! The agave gave a sweet but not overpowering undertone to the whole thing, contrasting nicely with the salty bite of the Kalamata olive and mixing nicely with the whole wheat crust and the vegan mozzarella. I would definitely use it again!

Pre-oven baking...

... And a close-up of the veggie goodness post-oven!

Well, that’s about it for now! I think later I’ll finally post pics from a sushi-making fest 😉

‘Till then!




May 31, 2010. Tags: , , , , . Uncategorized. 1 comment.