Archive for the ‘FOOD’ Category

08.27.14

LABOR DAY SNACK!

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if you’ve ever been to los angeles in the summer you’ve probably seen tiny fruit stands with colorful umbrellas strewn all over the city. you can buy a plastic bag full of fresh cut fruit and veggies for $5. when you buy it, they always ask if you want lime and chili powder on top. the combination of the two with a little sea salt is so delicious, especially on mango and jicama. you should try this snack for your labor day festivities!

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it’s such a simple idea and would be delicious to serve at a summer party. we created individual paper cones and lined them in plastic (read how to make them after the jump) as a fun way to hand them to your guests individually and let them add their own chili and salt as desired.

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what we used: 

• 3 cucumbers
• 2 jicama
• 4 mangos
• 3 limes
• chili powder
• sea salt

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how to make them:
• peel the cucumber, jicama, and mango and cut length wise into long, thin slices. lay the fruit flat on a try and just before serving squeeze the juice of three limes over the fruit and toss by hand.
• stack the cut fruit and veggies in the cones and either pre-sprinkle the salt and chili powder on each cone or allow guests to add on their own.

CLICK TO READ HOW TO MAKE THE PLASTIC LINED CONES…

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08.22.14

HEALTHY BREAKFAST IN A JAR

i personally believe that breakfast is the best meal of the day and these pretty parfaits we made in the office are the perfect breakfast treat or afternoon pick me up. we created one fruit smoothie base and set out several fruit and granola options to mix on top. and it was a hit. we also froze a few and they were great the next day.

breakfast parfaits
yields 3-4 servings

what we used: 

• 2% plain greek yogurt
• 1 cup water
•  8 ounces frozen raspberries + blueberries
• bananas
• honey
• raw buckwheat grouts (soaked over night and rinsed)
• vanilla granola
• chopped almonds
• figs
• grapes
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how to make it:

• combined the water, three cups greek yogurt, 8 ounces of frozen raspberries, 1/4 honey and 2 bananas in a blender. blend on high until smooth with no chunks. pour equally into three or four separate containers (we used glass jars)

• place all of the remaining ingredients in bowls and allow people to mix as they please in their jars! we liked combining the frozen blueberries first into the smoothie base so that they melted and added an extra sweetness. the figs were also a big hit. if you’ve never used buckwheat grouts, make sure to buy them raw and soak them over night. they’re good for you and they have a nice texture, so give them a go!

(photos by sheila gim for designlovefest– want more food posts? go here!)

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08.19.14

APPLE AND ROSEMARY HAND PIES

For me, the backbone of any delicious pie is a rich and luxurious pie crust. Flakey, golden, buttery, and slightly sweet, it should be just as flavorful as the filling…

CLICK THROUGH TO SEE FULL RECIPE…

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08.13.14

FLORAL DRINKS

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colorful summer cocktails with flowers?! what could be better. they’d make the perfect start to a dinner party or a sweet addition to a weekend brunch or shower. cheers, friends!floral_drink_selex_55

one note regarding the flowers – we highly recommend that you use organic flowers when using them as edibles or garnish for your food and drink. and, we did not eat these flowers, just used them as pretty accents…

rosewater lemonade

• 2 tbs rosewater water
• 1 tbs simple syrup
• 1/2 cup lemonade
• 2 oz vodka

combine all ingredients over ice and shake. top with rose for garnish. yield 1 serving.

chamomile whiskey

• 1 tbs honey
• 1 chamomile tea bag
• 1.5 oz whiskey
• 1 cup hot water

steep tea bag in hot water. stir in honey and let sit until cool. combine with whiskey over ice. add fresh chamomile for garnish. yield 1 serving.

greyhound

• 1 cup grapefruit juice
• 1.5 oz gin
• 0.5 oz simple syrup

combine all ingredients over ice and mix. add flower (these are diantus) for garnish. yield 1 serving.

into edible flowers? check out this pretty cake idea!

(photos + styling by sheila gim for designlovefest– want more food posts? go here!)

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08.04.14

EGGS THREE WAYS!

eggs and toast is one of my morning staples. but i recently went on a two week cleanse where i wasn’t eating gluten, so i had to switch up my routine. these are a pretty and colorful breakfast option for those days when you want to keep it light…and they look cool too, right??

ingredients: 

• red, orange + yellow bell peppers
• avocado
• red onion
• eggs
• maldon salt
• black pepper
• parsley
• green onion
• olive oil spray

(optional: hot sauce or sriracha)

how to make them: 

• pre-heat the oven to 275°F. grease a cookie sheet, slice the avocados in half and scoop on the inside of the circle to make room for the egg and place on the pan. crack an egg and carefully place inside the avocado. we propped the avocados up against each other so they wouldn’t tip over and spill the egg out the side. cook for 35-40 minutes, check on them occasionally.  

• cut the red onion onion in half at the widest part and then cut each side again to make 1/4 -1/2″ thick pieces. pull out the largest outer rings. place a frying pan over medium-high heat and grease with oil. place the red onion in the pan, cook on one side for 2 minutes and then flip over. next, crack an egg in the center. some of the egg many spill out from under but don’t worry, you can peel that off later. cover with a lid and cook until desired consistency.

• for the peppers, wash and dry them – start at the bottom and move up an 1 1/2″ and cut. creating a cup with the bottom of the pepper. then cut the remaining pepper into 1/2- 3/4″ rings. clean out the seeds and any white flesh. place in a greased skillet over medium-high heat. cook on one side for 2-3 minutes and then flip over. crack an egg in the center and then cover with a lid. cook until desired consistency.

• crop green onion + parsley. serve in bowls along side salt, black pepper and hot sauce as toppings and garnish. delicious!

(photos by sheila gim for designlovefest– want more food posts? go here!)

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Why hello there designlovefest readers! Welcome to my place of inspiration + creation. Thanks for stopping by. I believe in giving credit where credit is due, so if at any time you see work that is improperly recognized, please send me quick note and I’ll gladly update the information.

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