roasted turnips & carrots.







roasted turnips & carrots

*gather*
japanese turnips 
(flora bella farms)
carrot balls
(windrose farms)
olive oil/salt/love

*fire it up*
375 - 400 bake/convection
clean up those roots
dry & cut in half
massage with oil & love
add a bit of salt
they take b/w 30 - 40 minutes
check them every 15 minutes
move them around
checking in is key 
you can use a fork towards the end
see if they are ready

*jules ideas*
just noshing on these out of the oven is amazing
you can let them cool on stove top with beauty towel on top
i have been adding these veggies to my spring salads
with french dressing or flax seed and walnut oil combo
on top of a bed of quinoa with thin slices of raw goat gouda
(that was last night!)

how are you eating these beauties? 
i want to know! leave comments!
it takes a village
your ideas inspire all of us

NEXT MIRACLE DATE
FRIDAY, MAY 10, 2013 
RSVP HERE
WHAT'S A MIRACLE? 
LOOK HERE. 

BIG LOVE AND HEALING 
ALL AROUND
XXXX

magical mondays.







HEY BEAUTIES.
todays post is about mondays.

mondays are magical days in my kitchen. i wake up, usually have a love fest in our bed with the babes for two seconds, walk up stairs & start the short order cook mama brekkie lunch box back pack homework folder thing, breathe (maybe), kiss babes (always) & put on my red striped apron.

clear all counters, bring the two tables in from the garage, get the camera, check battery, put wood boards, bread knife, pink salt & olive oil in place. i open the fridge, pile all the gifts from yesterdays gathering onto the table and unwrap every single one like it's my birthday.

i put on the fire making room for a new story to unravel inside sweet onions, zucchini, roasted japanese turnips...

i am cooking for women, families, people who are hungry for this kind of nourishment inside busy lives, new babies, healing bodies and more. this work is a gentle dive into an intimate terrain where i have the ability to create medicinal offerings that this kind of food gives us so unconditionally. it's also a complete honor to feed another. by complete, i mean the circle: driving to the market, gathering the food from the farmers hand, placing it in my baskets, bringing it home, prepping it, cooking it, transferring it to glass, delivering it... from my kitchen to yours. it's conception, it's birth, it's my passion church....in the same breath it's the most basic & simple piece to our survival. 

i have also had the opportunity to create this food offering for women undergoing chemo, bodies working to heal from cancer and other illnesses. the food is so healing in it's natural state grown with love, gathered with intention and cooked inside a beauty love fest in my kitchen. i am interested in working with those who are healing.

i have openings on magical mondays. if you are hungry for this kind of love, if you want to send a gift to a mama friend or someone who is healing...connect with me here.

on mondays i can inspire & feed you virtually! follow me on instagram, twitter & facebook as i share what is happening in the kitchen!

love you beautiesxxxx

gluten free zucchini chocolate chip muffins.















beauties! 
i have been trying to find the right vibe, taste, love fest inside 
a gluten free sweet that tastes a bit gluten full... 
i found this 'prada' flour called cup 4 cup at whole foods 
(doing a gig with william sonoma too) 
they market it as a replacement gluten free flour 
for real flour in any recipe: cookies, muffins, scones & more..
the price point was a bit crazy pants
thomas keller & tribe created it
i finally bought!
i want to make gf sweetie things and share it with YOU!
the cookies were more like pop overs
(anything with chocolate chips works but it was like eating a pillow)
then we tried waffles.. not so good. 
so i went into the archives to dig out my 
original zucchini muffin recipe from a century ago (ok.. 2010)
i replaced the 3 cups all-purpose flour with 3 cups (cup4cup) gf flour
and you can see the results above: 
the tasters and the test kitchen had a fun afternoon!

 remember... the chips don't sink into the dough
and it's a very different feeling, texture, rhythm before the heat
but once baked...everyone seemed to love it
so i had to share it with YOU. 

GF zucchini chocolate chip muffins

*gather*
3 eggs
1 cup olive or vegetable oil
1 1/2 - 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups cup 4 cup flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup chocolate chips

Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally.
Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk.
Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg,
baking soda,baking powder & salt.
Stir this into the egg mixture.
Divide the batter into prepared pans.
Muffins will bake far more quickly,
approximately 20 to 25 minutes.
Bake loaves for 60 minutes, plus or minus ten.

you don't have to be gluten free to try this..
it's always good to have some gf options up your apron ;) 
hope you love this one!
leave a comment and let me know
XXXX

gribiche.









beauties!
i love the colors in this french gathering of 
greens, reds, purples, yellows and more!
everyone can find something to love.

broccoli gribiche
(borrowed & adapted from
super natural everyday)

*gather*
a bunch (1 1/2 lbs.) fingerling potatoes
1/4 cup + 2 tbs of olive oil (may need less)*
sea salt
12 oz. brocoli florets 
2 heads or more if want)
3 - 4 large eggs, hard boiled
2 tbs red wine vinegar
1 tsp dijon mustard
1 tbs capers
2 shallots, chopped
chopped parsley, tarragon, chives
or whatever you got

*fire it up*
turn oven on to  400 bake
roast fingerlings with olive oil/bit of salt
(see pic above)
25 - 30 minutes/check at 15 mark
roast broccoli/olive oil/salt
 for 15 - 20 min
boil eggs/peel/chop
(stop here if you need to go on with the day!)
you can do all of the above within 
30 minutes and make dressing later
OR it's great to mix dressing
in while warm too

 *mix it up*
(dressing)
mash just one yolk in a medium bowl
super slow add olive oil bit by bit
should be smooth (mine was not)
whisk in vinegar first, then mustard
add herbs & salt to taste

i found that there was a lot of dressing 
left which i love to put in a ball jar 
for salad or veggies later

*i would start with 1/4 cup and add if need*

i LOVE hearing from you
please leave a comment & let me know 
what you think of this recipe OR 
anything you might want to share

big love
xxxx

roasted parsnips.







i couldn't stop photographing these gorgeous parsnips!
i have more if you want to see them ;)

beauties!
i am so sorry for the blog roll that was sent with the last recipe! 
(it was like receiving my free e-book i haven't done yet)
OY VEY SMERE
 i was hoping the move would be smooth sailing
but there is bound to be a few glitches along the way
(bare with me)
i hope nothing weird happens with this one

roasted parsnips*

*gather*
olive oil
3 bunches of parsnips
(weiser farms if you are @hfm/smfm)
salt/garam masala/cinnamon
casserole dish/thick baking sheet

*fire it up*
oven on 400
convection bake
massage all of the above together
cook for about 30 - 40 minutes
check in at 20 minutes to move em' around

this recipe is very simliar to the parsnip fries
the only difference is the small and delicate nature of these
young ones.. you do not have to peel them.. you can scrub them
a bit if they are super hairy.. the spice didn't soak in like the fries
you have to cut them open if you want the full flavor.

XXXX 

zucchini & green garlic soup.



 





beauties!

this soup is my early spring elixir
as we move farther away from winters cold hold
we start to discover all the warm moments of today
depending on where you are standing 
(here in los angeles :)
that is how this soup feels
it is SO good
i might have to make it again 
now!

zucchini & green garlic soup

*gather*
a sweet onion (chop)
1 vegan bullion 
2 bunches green garlic* (chop)
5 medium zucchini (chop)
olive oil
5 or so cups of water

*fire it up*
put your pot on medium
pour oil
let heat up a few
put in the onions & bullion
let it do the base glaze dance
onions sweatin' the oldies ;)
after about 5 minutes
put in green garlic
then zucchini
add water to cover all veg
then a cup or more after that
put on high
bring it down to low
lid on
timer on 30 minutes
turn off
let it cool
leave it all day if you need to
once cooled
pour most of veg in blender
don't put all the water/stock in
you can put it in gradually
as you don't want it to be to watery
can't reverse the process
so take it slow

*jules bits*
add lemon if want
add salt if need
pour into your 
favorite tea cup
drink it up
isn't it so good? 
O.M.G

*green garlic look 
like a ramp or baby leeks
with purple & white in front 
and it smells beautifully garlicy
you can find it at the
hollywood & santa monica 
farmers market at weiser farms
i am sure you can find it 
at other farmers markets too*

in other news... 
 i changed the blog name to 
jules blaine davis
(as you can see)
small steps.. 
gettin' there
LOVE
xxxx

spring & beauty.









"for the experience of beauty to be strong and true,
we need to be, first of all, free in our judgement. 
And by deepening our familiarity with beauty, 
we are coming in contact precisely with ourselves. 
We are becoming more authentic, stronger and more secure. 
To trust our own aesthetic judgement means to have self-esteem: 
We learn to be at ease with ourselves, in touch 
with our emotions and sensations, courageous enough 
to say what we feel and think."
beauty & the soul by piero ferruci


renewal, rebirth, reconnection
can be such a messy, patient, intense process
 maybe that's why everything that greets
us in spring is a gift of beauty, 
hugging you with its colors, smells & lightness
inspring us to begin again
love you beautiesxxxx