Thursday, August 18, 2011

these make me really happy and I want to make/ eat them.

Sunday, August 14, 2011

photo fun.


I like the idea of using my own photos (of which I have boxes and boxes of) as wall art.

Saturday, August 13, 2011


I'm finally moving into my new place on Monday!! All I can think about is how I'm going to decorate my amazing (and extremely teeny-tiny) new space. This is the smallest apartment I've ever lived in, and it's forced me to re-evaluate all the crap I've accumulated over the years and think about what I actually NEED in my life. I want the space to be comfortable and inspiring in decor, while also minimal in actual stuff.

Image source
Image source
Like my last place, this one has ZERO closets. Me and my roll rack don't give a damn!
Via Emmadime
Love how the white-on-white makes the shelves blend in with the walls
via daydreamily
Image source
I like the idea of using a blanket like this as a couch covering
Uhh rentals! If I ever buy a place, my kitchen will look like this! via pinterest

Get ready for tons more apartment inspiration coming your way! Maybe even some DIY'S too!

Wednesday, August 10, 2011

leftover steel-cut oat and broccoli scallion pancakes

I have been so crazy busy this week-between looking for a roommate, searching for an apartment and then signing the lease (I literally feel like I batted an eye lash and all this happened)-I have been so exhausted. Too exhausted to even go food shopping or cook food! (I know! And those are like, my two favorite activities!!)
So when I went to take a dinner break from sorting/ packing all my stuff, I didn't really have much to work with. I was actually craving falafel, or something similarly warm and crispy, but I didn't have ANY of the ingredients needed to make falafel:( What I did have was a big container of steel-cut oats I cooked up the week and a random array of vegetables. I just kinda grabbed whatever looked good and started mixing things together with the intention of making some sort of stir-fry or veggie burger. The outcome of concoction tasted JUST like the scallion pancakes I used to eat from the chinese restaurant near my house when I was younger-only wayy better (less greasy + more flavorful)
just like take-out, only better

Here's what I mixed together. The measurements are complete estimates because I just used what was leftover!
~1c steal-cut oats, cooked and cooled
~1/3c daikon radish, grated (or chopped, but I like to grate my veggies with a cheese grater, which is obvi not ever used for cheese;)
~3 scallions, chopped (white part included) plus leave some aside for a super-shmansy garnish
~1/4 broccoli florets, chopped into tiny pieces, excluding the stems (sorry stems!)
-1T ground flax seed mixed with 2T water, set aside to turn into a gel
-1T brown rice flour, or whatever flour you have on hand (all purpose would work)
-1 pinch of cumin
-1 pinch of cayenne or other spiced pepper (I used a lot because I love heat)
-salt and pepper to taste
-olive oil for pan (although cooking spray would work if you are trying to cut down on oil)

Mix all the oats and veggies in a bowl. Then add your spices and binders (flax "egg" and flour) While the oil is heating in the pan, use your hands to form a ball of the "dough" and then plot it into the pan. Let it crisp up a bit before using a spatula to flatten it into a pancake shape. Cook until both sides are crispy and brown, about 8 minutes total, depending on the size of your flame and how crispy you like it (or how hungry you are.) Serve with some chopped fresh scallions on top. Viola!
This would make a great appetizer to go with an asian stir-fry. Wow, I should really go grocery shopping!

Thursday, August 4, 2011

what's wrong with wool

So by now we know not to EAT meat and definitely not to WEAR fur or leather (gross) but what about wool? This seems to be fuzzy (pun intended) topic because many people think that the sheep are simply given a "hair cut" every now by a nice shepherd which is then woven into a little sweater by someone's grandma. Well, sorry to break it to ya, but not only are most of the sheep raised in horrific living conditions, non-organic sheep's wool is dowsed in harmful (to us and the sheep) chemical pesticides and insecticides. In addition, one of the world's largest sources of wool, Australian merino wool, practices a technique called mueling- essentially cutting off chunks of flesh to ensure the greatest wool output. When the sheeps are no longer needed/ usable for wool production, they are shipped of for slaughter. This is all illustrated nicely in this video by PETA narrated by Pink:

While organic wool seems like a great alternative to conventional, it unfortunately comes with a heafty price tag and isn't nearly as widely available. I'm still a firm believer that second-hand is the most eco way to go because you don't have to factor in the impact of production, packaging, shipping etc. let alone labor practices and inhumane treatment of animals. One eco-company that I'd like to highlight is Vaute Couture. Created by Leanne Mai-Ly Hilgart, these gorgeous coats are artfully made out of inovative fabrics such as recycled soybean pod fibers! I'm still always on the lookout for ways to stay warm without harming animals or the environment.

What are your thoughts on wool?

Wednesday, August 3, 2011

best fucking friends

Etched re-claimed brass on recycled chain

Today I made these necklaces for my best friend (well, one is for me;) in honor of her 21st birthday and 90th day sober. I'm so proud of you baby girl!

For inquiries contact:

August linky-links

Love this piece On Going to High School in New York, it's freakishly accurate.

This post on how to identify the quality and longevity of a garment is a must read for buying vintage.

I'm not really one to gush about weddings, but everything about this wedding is perfect!

Really enjoyed this article on Fashion & Identity via Goodlifer.

This index of eco-designers and shops is an amazing resource to have!

Hmmm, this is an interesting take on vegan jewelry and other treasures at Milan design week

Standard is an interior design magazine where "green is a standard, not a style" Everything featured in the mag is "eco-friendly" etc etc but not labeled as so! Read the latest issueonline!

Tuesday, August 2, 2011

Guess who's back (back, back, back)...

Helloooo...I don't know if anyone is even still reading this thing (or if they were in the first place) but after taking a 5 month hiatus...I'M BACK! And for good this time, with the promise of more frequent and varying posts, but only under one condition...part of the reason why I lost my ambition to keep this blog going (aside from moving 4 times and overwhelming myself with school, work, internships, friends, family etc…) was because I really didn't think it was reaching anyone. And while I do love having a place to archive all my findings and yum adventures, my main motivation is to share my wealth of knowledge with others. This is because I can say that the hands-down best resource for me when transitioning into a vegan and more environmentally responsible lifestyle has been through the internet. As a student, both in college and the world, I feel that I owe every thing I know to the amazing individuals and communities of people who have been gracious enough to share their findings with me. I haven’t really done too much in the form of marketing my blog, but I could really use your help to feel like my voice is being heard. I think with the encouragement of others, the energy to continue to collect information and start many interesting discourses will only come naturally. So, in exchange for your support, today I would like to share one of my favorite recipes of all time.

Trail of Kale Salad::


1 bunch of kale (or 2 small bunches)

pinch of sea salt

1 lemon

1 avocado

¼- ½ red onion, sliced thin

sesame seeds


¼c arame seaweed, placed in a bowl of warm water and left to rehydrate

dulce/ seaweed flakes. I use this mix.

Click image to enlarge

Wash the kale leaves rip into bite-size pieces. In a large container, massage the leave with the salt and allow it to sit out and soften for about ten minute. The longer you massage, the more enzymes in the kale break down and the softer it becomes. Return to the bowl and squeeze the juice of a lemon over the leaves and massage. Slice open an avocado, remove the pit and slice into pieces before dumping it on top of the kale and, you guessed it…massage it into the leaves. Add in the sliced red onion, hydrated arame and top with sesames seeds and seaweed flakes. This is the type of dish that tastes better the longer you let it sit in the refrigerator. So good I could literally eat the whole bunch!

What have been your most useful vegan resources?

Stay tuned for more! And tell your friends;)