Chef Meadow

disclaimer: I am not a chef, dietitian, or anyone with a certificate or degree in culinary or otherwise. this is documentation, not advice.

goals of this blog: 𖥔 document the meals i try 𖥔 document my trial and error of finding meals that work for different lifestyles and food aversions while still staying balanced and tasteful 𖥔 to have fun 𖥔 to be an archive of recipes to come back to for those with certain allergens, food aversions/limitations, or lifestyles that would effect "normal" eating habits 𖥔 to help others with their culinary journeys 𖥔 to build a culinary portfolio 𖥔 to be a "one stop shop" for food replacement ideas 𖥔 to learn/teach how to grocery shop on a tight budget

it has a residual warmth and comforting spice. the flavor profile is like that of chai, only without the caffeine.

per 8 ish ounces: 1/2 tsp cinnamon 1/2 tsp ginger a dash of nutmeg a dash of cloves 1/2 tsp of red pepper flakes (optional) 2 tbsp honey water milk of choice

Directions: 1. add in cinnamon, ginger, cloves, nutmeg and honey to a mug, then stir until the powders are combined with honey

2. warm up (DONT BOIL, YOU'LL CURDLE THE MILK LATER) some water and pour the hot water about two thirds of the way in the cup, then stir

if cold: let the mixture sit for a minute or two before adding in the ice and milk to top it off

if hot: warm the milk prior to adding it to the mixture, about 1/3 of a cup, maybe less depending on the size of your mug

i used to hate salads, because I thought they were just lettuce and dressing, but they aren't. this will change you. 2-4 servings

ingredients: - pear - shallot - 2 tbsp fig jam - 2 tbsp white wine vinegar - 2 tbsp olive oil - greens of choice (I like spinach) - salt and pepper to taste

optional: - feta or goat cheese - nuts - lemon juice - raspberries - bacon

directions: 1. half horizontally the pear and shallot, then slice thinly. 2. add into a small container/bowl the fig jam, olive oil, and vinegar. mix aggressively or shake with lid until congealed (combined). 3. throw it all together in a bowl with your greens. crumble cheese on top, add toppings, go crazy.

made this while fasting, and it is wonderful. it's got a kinda nutty flavor, very earthy, slightly sweet. makes 6-10 servings in my experience.

ingredients: - 1 whole butternut squash - 1 acorn squash - 2 cups coconut milk (or other milk of choice) - olive oil - 2 tbsp curry seasoning (you could use paste or cubes, but most have dairy) - 1 tbsp ginger - 1 tbsp cinnamon (or pumpkin pie seasoning without sugar) - salt and pepper to taste - 2 tbsp gochujang - rice (amount depends on circumstance, but i'd say 2/3 cup per serving) - vegetable broth (equal amount as rice, but you can also add it to the curry if it's too thick)

(optional: tofu) - 1 block of tofu - 2 tbsp corn starch

there's a tea (?) I always make when I think i'm sick, or about to be sick, and I call it Unpleasant Yuck. helps with sore throats in my experience

ingredients: - lemon (half) - honey (2 ½ tbs) - ginger (2 tbsp, I had frozen, but you can use whatever) - turmeric, ground (1 tsp) - cinnamon, ground (1 tsp) - cloves, ground (½ tsp) - black pepper, crushed/ground (1 tsp) - crushed red pepper flakes (½ tsp) - oregano (½ tsp) - garlic (2 cloves, crushed/chopped, whatever) - thieves, ground (½ tsp) - water (1½ cup)

directions: heat up the water dump all the ingredients into a mug mix until combined add hot water sip and occasionally say "euuughh :("