A few years ago, my good friend Brandon Sonnier (an amazingly talented writer and director) asked me to read the script for his new film. He wanted one or two original songs for certain scenes, and thought I might get inspired.
Thanks to Brandon and his beautiful story, I wrote “Take Me In” and “Almost Here”, both of which appear in the movie, and on my album Where I Belong.
Blues is now available on all the major services, and it is well worth the watching! I won’t spoil anything for you–just sit back and enjoy the heartfelt drama. (And hear my tunes!) :) xoxox Blues on iTunes Where I Belong on iTunes
If you live in Los Angeles, odds are you’ve got friends (or yourself) on the Paleo diet. What does that mean? Basically, you eat grubs and berries. Like the cavemen. But with more sophistication of course..
In honor of my dear friends Karl and Todd, I came up with a Paleo-friendly chocolate chip cookie over the weekend, and I must say: Yummy!!
Gluten-free Paleo Chocolate Chip Cookies
Pre-heat oven to 350 degrees and put on some good tunes! This weekend’s soundtrack was Alabama Shakes’ rockin’ album Boys and Girls!
1 cup coconut flour
1/2 tsp. aluminum-free baking powder
4 tbls. sunflower oil
7 tbls. light agave
1 1/2 tsp. pure vanilla
1/3 bag (about 3 to 4 oz.) dairy-free chocolate chips
Mix all ingredients until well incorporated. The dough will be a bit crumbly. With your (clean!) hands, squeeze the dough into small rounded balls and place on a silpat-lined cookie sheet.
Dough is mixed and ready to go..
Bake about 10-12 minutes, or until golden brown and firm to the touch. Let cool slightly and EAT! Serve with a cold glass of almond milk…mmmm….xox
When I was a little girl listening to the Beatles, the songs that John Lennon sang tended to scare me a little. I’m talking about tunes like “Strawberry Fields Forever” and “I Am The Walrus” more than “She Loves You” or “Hard Day’s Night”. The funny thing is, as a grown up, the things that scared me about those songs–namely, exploring the darkness and mysteries about life–are now the things that intrigue me the most.
Anyway, several years ago I was watching the “Imagine” documentary about Lennon, and the song “Jealous Guy” came on, and I just…wept. It was so vulnerable. And perfect. And I sat down and wrote the title track for my next album–”Jealous Girl”. Thank you John. Listen below. xox
So the other day my dad managed to catch a few great shots of a local rattlesnake outside my parents’ house in Tucson…Reminded me of one of the songs off my latest album, “Riding Through the Desert”. Thought I’d stream it for you! xox
I know, the titles just keep getting worse. It’s so awesome!
This pie is delicious, light and oh so easy to make! Instead of spending time over the stove cooking a pastry cream, you just whip up a little cream cheese to spread across the tart shell before adding fruit. Hooray!
Organic Gluten-free Berry Tart
Pre-heat the oven to 370 degrees and crank some tunes. On Saturday I rocked out to Daft Punk’s new single “Get Lucky” over and over.
For the tart crust:
2 cups Pamela’s Gluten-Free Baking Mix (available at most health food stores)
3 tbls. butter, cut into small pieces
4 tbls. sunflower oil
4 tbls. light agave
1/2 tsp. vanilla
Combine all the ingredients in a large bowl, and mix well with a fork until the dough holds together when you grab some in your hand and squeeze. Using your hands, press it into a 9-10 inch tart dish. This tart tastes wonderful when you sprinkle a little cinammon across the crust before baking. Prick the bottom all over with a fork and bake for 15-20 minutes or until golden brown. Remove and let cool while you prep the filling.
For the filling:
1 pint blueberries, rinsed and patted dry
1 pint strawberries, rinsed, patted dry, and sliced longways
1 8 oz. package cream cheese, room temperature
1/3 cup light agave
1 tsp. vanilla
In a large mixer, whip the cream cheese with agave, vanilla and lemon zest (to taste) until mixture is smooth and creamy. Using a rubber spatula, spread across the bottom of the tart shell. Place the berries in a pretty pattern across the top, squeeze a little more light agave across the fruit to give it a sheen, and serve immediately or chill until ready to eat. DELISH! xox