Have you been enjoying these warm, sunny days as much as we have? The weather here has been gorgeous! We finally got our hands on some matcha and decided this would be the perfect time to make popsicles. For those of you who don’t know, matcha is powdered green tea that is loaded with health benefits. We wanted to incorporate it in our popsicles but had a little trouble figuring out how. As you might it expect, it has an earthy, herbal taste, so a little goes a long way. Our first attempt at matcha popsicles (documented on Instagram) was a bit of a fail. This time around, we decided to use pineapple coconut juice the base ingredient and it turned out to pair really well with the matcha.
Ingredients (makes 8 popsicles)
2 cups R.W. Knudsen’s Pineapple Coconut juice
1 tsp matcha
8 pineapple chunks
1 tbsp lemon juice
Making popsicles is very simple and these were no exception. We used our NutriBullet to blend together the pineapple coconut juice, the matcha, and the lemon juice. Next, we cut the pineapple up into small chunks and placed them in the popsicle molds. Then we poured in the liquid and after a few hours spent in the freezer they were ready!
These popsicles turned out fruity and refreshing, but not too sweet. They’re the perfect healthy treat. We hope to make more popsicles as the seasons shift from spring to summer. What’s your favorite kind of popsicle? Have you ever used matcha as an ingredient?
Hello! Life has been crazy here in Blacksburg. We’re so busy finishing the semester and gearing up for graduation in just a few short weeks. We thought it would be fun to share a few pictures from Tara’s spring break trip to New Orleans. We used the photos to make a few lovely color palettes, just like we’ve done before with our Venice photos. The New Orleans colors are absolutely breathtaking – even in non-stop rain. As always, you can download these color palettes for free at Adobe Color. If you’re interested, you can see a few more photos of the trip on Tara’s Instagram.
Download Bourbon Street Palette
Download Pink Palette
Download Waterfront Palette
Download Orange Tree Palette
Last weekend we made our first attempt at 3D printing. After a little trial and error, we figured it out and printed this cute (and festive) little bunny. If you have access to a MakerBot 3D printer, we highly recommended trying it out. It’s really fun and easy! You can browse all kind of compatible templates from MakerBot Thingiverse. We ended up using this template and scaling it down to fit the MakerBot mini. You will need to download the MakerBot Desktop software in order to print.
The process is really simple. Once you’ve downloaded the software, you can import your design and manipulate it. Press play and the MakerBot does all the work! The printer heats up a plastic filament, emits it through nozzle, and layers it to make your design. This bunny took about an hour and 15 minutes.
Check out the video on our Instagram.
3d printing is on the rise! This recent article on NPR shares a new 3d printing method that sculpts the liquid. We hope to make more creatures soon!
This is a recipe I make all the time. It’s quick, easy, and you can make substitutions with the veggies you have on hand. Plus, its super healthy and basically vegan (although it does use honey but you could substitute that for agave). The sauce is AWESOME and I use it almost every time I cook tofu! The recipe is adapted from here.
Ingredients | Serves 2
6 oz soba noodles
1 14oz package of tofu
1 tablespoon olive oil or coconut oil
1 red bell pepper
1/4 cup chopped green onion
Sesame Seeds (for garnish)
Ginger Sauce Ingredients
1/4 cup soy sauce
2 tablespoons honey
2 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon tapioca flour (or corstarch) dissolved in water
1/4 teaspoon ground ginger
3 cloves garlic
1/2 teaspoon red pepper flakes
First cook the soba noodles according to the package and set aside. Heat the olive oil or coconut oil in a large pan on medium high heat. Chop the tofu into bite size pieces and allow to cook until lightly browned on one side. Then mix and let brown on the other side. While the tofu is cooking, chop the red pepper, green onions, and garlic. Add the peppers to the pan and cook until soft. While the peppers and tofu are cooking, mix the soy sauce, honey, rice vinegar, sesame oil, tapioca flour, ground ginger, garlic, and red pepper in a small bowl. Add the noodles and the sauce to the pan and cook for about 5 minutes. Remove from the heat and add the green onions and sesame seeds to garnish.
It’s only the end of February but there’s already so much good music out! So here are our favorite songs of 2015… so far. A few highlights include Belle & Sebastian, José González, and Punch Brothers. We hope you stay warm this weekend and relax with this chill, happy playlist.
You can check out our old playlists here: 1 | 2 | 3