It is my pleasure to host Carlynn Woolsey on this edition of In the Studio with Sharon. Carlynn is the founder of JJ Begonia, a beautiful blog that helps you find everyday inspiration on a variety of lifestyle topics, including beauty, DIY projects, fashion, and food. Carlynn contributed a Potato, Herb-y Pesto, and Sprouts Snackers recipe for my Super Bowl roundup. After trying that delicious recipe, we couldn’t resist learning more about this blogger.
What sparked your interest in blogging about food and recipes?
My parents are restaurant owners, so I grew up privy to the food industry. My family loves to entertain, and there is never a shortage of good food in our home because of that! I learned how to cook from the women around me as a young adult, and later on took a culinary course in Italy that made me see what a sensory experience eating can be. Because I am a creative person by nature and like to style and photograph scenes, it seemed like a seamless transition to blogging and sharing all of the knowledge I have gained through the years, and the things that I am truly passionate about. I love what I do, and am so grateful that this is the “work” (I put that in quotes because it never quite feels like work!) I wake up to every day.
What is your personal food philosophy?
I believe in balance in all things. Balance, balance, balance; I will say it a million times! Relative to food, that means eating as clean as possible when I can, focusing on quality ingredients and whole foods, but indulging every once in a while too.
If you were to encourage someone to adapt a healthier lifestyle, what advice would you give them?
Start small. Little changes will become big changes over time. In my own experience, I know that once I started living a healthier lifestyle – namely in focusing on exercise and a plant-based diet, a lot more – I wanted to keep going because I felt SO good! I think many people experience that same feeling.
What is your favorite plant-based recipe?
I have so many, but one dish that I make over and over again is this Loaded Smashed Potato Kale Salad. I am kind of a potato addict : ) and roasting and smashing them in coconut oil sends them over the edge! You can find my recipe for this salad here.
What are 5 “staple” plant-based grocery items that you keep stocked in your kitchen?
1. Greens (All kinds! I always have arugula, kale, and spinach in my refrigerator; my favorites!)
2. Coconut Oil – for cooking, and to make natural beauty products with!
3. Potatoes (See above : ))
4. Rose Water (I add it to smoothies and make cocktails with it. It imparts such a unique flavor, and also has so many benefits for the skin.)
Having lived in Boston, New York City, and Los Angeles, do you have a favorite plant-based restaurant that you would recommend?
EEEK! It’s hard to pick just one because there are so many that I love in each city, but these would have to be my most favorite, favorites:
Los Angeles: Café Gratitude, M.A.K.E., Gracias Madre
New York City: Butcher’s Daughter, Candle Café/79
Boston: Clover Food Truck
What is one of your favorite recent recipes from your blog?
¼ cup cacao powder OR Cacao Magic (This is what I used, and highly recommend! It’s so good, and good for you!)
⅛ teaspoon ground cinnamon
2 tablespoons coconut butter
½ teaspoon almond extract
Instructions
Cook your quinoa according to package directions. I typically bring the water to a boil, add the quinoa, cover and reduce the heat to low, and simmer for approximately 15 minutes. Cook times will vary amongst brands, though.
Once the quinoa is cooked, place it on a sheet pan lined with paper towels. Allow it to dry for approximately 5 minutes.
Heat the coconut oil in a nonstick pan, set over high heat. Carefully place the quinoa in the pan and cook, stirring, for 2-3 minutes. Using a slotted spoon, remove the quinoa from the pan and place on a cloth or paper towels, to dry.
To make the truffles soak the dates in hot water for at least 10 minutes, until soft. Drain the dates, and place them in the food processor with the remaining ingredients. Pulse until all of the ingredients are incorporated, and a “dough” is formed (It will pull away from the sides of the food processor.). If you are having trouble pulsing or the dough seems too thick, add a teaspoon or two of water to the mixture.
Place the mixture in a bowl, and stir in 2 tablespoons – or more if you like – of the quinoa crispies.
Using a teaspoon to measure ( or just eyeball it!), roll the mixture into truffle-size balls, and then roll the truffles in the remaining quinoa.
Place the truffles in an airtight container and refrigerate for at least an hour before eating. Store in the refrigerator for up to one week.
Notes
*You can use coconut oil instead of coconut butter, if you like. The texture will just be a little less dense. Almond butter or peanut butter would also be good alternatives if you want to get a little crazy : )
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