up island, martha's vineyard by Lindsey | Dolly and Oatmeal


in mid-october i spent an awesome long weekend up on the island of martha's vineyard.  have you ever had one of those places you visit time and time again, where the visiting stopped becoming a visit, and it felt more like home; like a place you felt most understood and comfortable? martha's vineyard has always felt like that place to me.  my parents started taking me and my brother up there when we were little ones, and had been summering up there for most of my childhood and young adulthood.  we always stayed in tiny fishing village called menemsha, where there was a general store, one gas station, a couple of seafood markets, and the galley - a place that sold the best soft-serve ice cream and frappes!  there were unpaved roads, late nights spent squid-jigging, and others where we watched the moon rise over the ocean's horizon.  early mornings where my brother and i would race down to the bay to snorkel and see the crabs wake up.  it was a place where my parents taught us to explore beyond what we knew, be happy in simplicity, and bask in the beauty of what nature had to offer.   

i remember driving home from dinner, my dad pulling off to the side of the road to stare up at the vastness above us.  never had i ever seen so many stars in the sky, i could have lived there, staring up at the night sky. where sometimes my dad would go on about astronomy, the celestial bodies, and yes, aliens.  there were beaches where i learned how to body surf and ride a wave, where my father taught me to skip stones, and where, unfortunately, observed the effects of what erosion and climate change has had on island.  there were so many lessons i took away from those summers, and so many things i took away from those memories that are only now are fully resonating.


aquinnah cliffs | dolly and oatmeal

"Ocean is more ancient than the mountains, and freighted with the memories and dreams of Time" - h.p. lovecraft  

spring onion + pea tendril flatbread - plus, news! by Lindsey | Dolly and Oatmeal


for over 2 years i've been coming to this space sharing recipes, thoughts, ideas, things learned, but it ceases to amaze me that somewhere along the line this blog turned from showing my family members what i'm up to, to sharing and interacting with a community of people.  in that light, i'm so happy and humbled to say that this little blog here has been nominated in the special interest category for the saveur blog awards!  this space has come to mean so much to me, and for it to be recognized in such a way touches me deeply. so thank you to all who voted; those who pop over here from time to time and read or take something away from what's shared - thank you, thank you!  there are over 75 awesome blogs being recognized, so if you would like to vote, you can do so here.

i've been in and out around here, not posting as frequently as i have in the past.  and while i've felt somewhat disconnected because of that, i come back to this space yearning for that connection with you all.  things will continue to be a little less frequent for the next couple of months as i'm in the process of writing my very own cookbook which will be published by The Experiment!  right now it will hover around 100 seasonally friendly recipes, all gluten-free and dairy-free recipes, many of which will also be vegan :)  it's been a crazy process so far, met with daunting challenges, gleeful moments when a recipe i've envisioned turns out the way i wanted it to, and also times where i'm just plain wrecked. i generally tend to be a little on the anxious side about most things, so taking this on has definitely pushed me in ways i've never been pushed before.  this book is being written and developed with heavy doses of bob marley tunes/vibes, mornings full of yoga and meditation, and the constant and undying support of my dear husband.  it's still in the development/testing stages, but the book is coming together little by little, and i am  beyond excited to share it with you in mid-2016! 

but really, there's no celebration if there's not some sort of carb, or veggie flatbread masquerading as a pizza, is there?  this is one of my favorite go-to's as far as pizza/flatbread is concerned, it's super easy, suuuuper tasty, and actually good for you.  i had the chance to run over the farmer's market, where my favorite vendor has returned from hibernation, and was lucky enough to score some freshly plucked spring onions, beautiful pink radishes, and a variety of herbs.  i've also been growing some really special microgreens courtesy of a local farm here in new york, Good Water Farms who was kind enough to offer me 6 flats of microgreens, so we're consuming them in just about everything! spring has most certainly sprung, well wishes for a lovely season to come, all!

big big hugs! xo



spring onion + pea tendril flatbread (v + gf)

besides the base of the flatbread this recipe is a little of this, little of that, kind of a deal. the beginning of spring is always an inspired time of year where i love picking up what's fresh and beautiful, coming home and creating a meal. feel free to substitute what's available to you/what you prefer.  i really love these flatbreads charred a bit, so i have simple instructions on how to do that on your stovetop. 

| makes 2 flatbreads |

  • 1 cup chickpea flour
  • 1/2 teaspoon fine sea salt
  • freshly ground pepper
  • 1 tablespoon extra virgin olive oil, plus more for cooking
  • 1 tablespoon coconut milk
  • 2-3 tablespoons water
  • sorghum flour, for dusting
  • 1/4 cup chive-spinach pesto
  • 1 bunch spring onions, ends trimmed
  • 2 handfuls pea tendrils
  • 2 radishes, sliced paper thin
  • small handful of leafy greens (i used watercress)
  • 1 tablespoon toasted pine nuts
  • fresh lemon juice


method

  • preheat oven to 400° F and place a baking stone (or baking sheet) on a rack placed on the bottom third of oven.
  • whisk together the flour, salt, and pepper.  drizzle in oil and milk; mix using your hands until crumbly.  1 tablespoon at a time, drizzle in the water until you have a uniform dough. knead dough for 5 minutes, until smooth; cover dough with a damp paper towel, let rest for 10 minutes.
  • place a large piece of parchment paper on a flat work surface, dust it with sorghum flour.  divide dough in 2 equal pieces, place the other piece back under the damp paper towel.  roll dough out to 1/4-inch thickness, turning and dusting as you go along so dough doesn't stick to surface.  carefully transfer dough to baking stone (or baking sheet) and bake for 10-12 minutes, until lightly browned and crisp.  
  • turn a stovetop burner to medium-low, place flatbread over top lightly charring each side. set aside and repeat process with remaining dough.
  • while the flatbread is baking, place a skillet over medium heat; brush with olive oil, and place onions in an even layer.  sprinkle with salt and cook each side for 2-3 minutes, until soft and lightly browned;  remove from heat. once cool slice into 1-inch pieces, set aside. toss pea tendrils, radishes, and greens of choice with a squeeze of lemon juice, salt, and pepper.
  • top flatbreads with pesto, onions, salad toss, and pine nuts.

slice and enjoy!



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flatbread w/ new potatoes + basil

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raw + vegan coconut-cashew chocolate milkshakes by Lindsey | Dolly and Oatmeal


as so many people do, i tend get super overwhelmed (probably something i totally do to myself) by deadlines, and everyday life stress.  a couple weeks ago frank and i found out the new apartment we were planning to move into would not be available until the following month.  while it's something that i'm sure happens frequently, i was completely thrown.  what i had planned and scheduled for had totally gone out the window.  and as a result, i found myself getting into bad routines and eating poorly; noshing on too many snacks, and finding solace in an apple and peanut butter for dinner.  i definitely don't punish myself for these indulgences, because i totally feel like our bodies need an extra food-hug every now and then. but i was finding that these short cuts were having an affect on my concentration, definitely testing my patience, and just leaving me generally moody.  

i can often fall into these rhythms and i think we can all relate to the ebbs and flows of life and how that impacts our choices and diet.  getting back into a more mindful mental state and knowing that what we put in our body really really matters. i've been really making time and focussing  more on wholesome home-cooked meals, drinking more fluids and making more smoothies and juices.

my pals over at Bai5 have helped me tremendously in that department.  their selection of juices are super low in sugar (hello, natural stevia!) and have a boatload of antioxidants thanks to (new-to-me) coffee fruit!  so when i add it to smoothies i get the sweetness without the sacrifice.  while frank and i have been making our fair share of kitchen sink smoothies with some Bai5 blends - ones where i add too many chia seeds and it quickly becomes a smoothie bowl - i also wanted to highlight the juice in a wholesome, satisfying and snack-y way.  i mostly made a milkshake because while i'm making a concerted effort to stay away from sugary things, i still wanted a substantial chocolatey dessert with a cozy feeling to it.  it contains a good amount of Bai5's molokai coconut juice, which is somewhat of a sweet coconut water, making that coconut-y flavor really shine through in the shake.  i added soaked cashews for a thick creamy base, frozen bananas for that ice cream-like texture, and raw cacao for a super lush chocolatey flavor.  that's right, no added sugar in this babe; the molokai coconut juice and banana provided every ounce of sweetness this shake could ever need.  and having grown up drinking new england frappes, this vegan version far exceeded my expectations - xo!



coconut-cashew milkshakes (raw + vegan)

if you don't have frozen bananas on hand, regular bananas will be just as good, but result in a less ice cream-like consistency, and more of a smoothie-like consistency.  

| makes 2 cups |

  • 2/3 cup raw cashews, soaked overnight
  • 1 cup molokai coconut Bai5
  • 1 small frozen banana
  • 2 tablespoons raw cacao powder

toppings



method

  • drain cashews and place them in an upright high-speed blender.  add molokai coconut juice, banana, and cacao powder, blend on high for 1 minute, until thoroughly blended and smooth.  
  • divide shake between 2 cups, top with coconut whip, coconut chips, cacao nibs, and cacao powder and enjoy!
  • milkshakes will stay good covered with cling wrap or in a lidded jar for up 2 days in the refrigerator.    

*this post is in partnership with Bai5, all opinions are my own


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cacao nib coconut macaroons

coconut citrus sunshine smoothie

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coconut blue-barb ice cream