{ recipe } summer favorite eats | 4-ingredient avocado + tofu + tomato salad

{ recipe } summer favorite eats | 4-ingredient avocado + tofu + tomato salad via itsjoulife - http://wp.me/p3cljj-ep

Summer may be coming to an end, but the heat remains. This is another favorite summertime dish that doesn’t involve stove top cooking. My mother used to make this for me all the time. It’s a refreshing dish that satisfies taste, nutrition and ease. Best of all, the cherry tomatoes are from our garden.

4-ingredient Avocado + Tofu + Tomato Salad (and Soy Paste)

Serves: 3 to 4

Prep: 10 minutes

Ingredients

1 ripe avocado, cubed

10 ounces of soft tofu, cubed

2 cups cherry tomatoes, halved

3 tablespoons of Soy Paste

1 tablespoon of sesame oil (optional)

Directions

  1. Gently layer the avocado, tofu, tomatoes in a glass bowl.
  2. Mix the soy paste and sesame oil until well combined. Drizzle over everything.

{ recipe } summer favorite eats | 4-ingredient avocado + tofu + tomato salad via itsjoulife - http://wp.me/p3cljj-ep

{ events } A Labor of Love — Harvest Moon Festival 2014

Harvest Moon Festival 2014 - Free event 9/7/14, Arcadia, 11am-5pm | http://wp.me/p3cljj-fd

Free Event | Sunday, September 7, 2014 | 11am – 5pm | Arcadia County Park (405 S. Santa Anita Ave, Arcadia, CA)

Drawing large crowds from across Southern California, LA 18 hosts the most exciting festival of the season.

Equivalent to Thanksgiving, the Harvest Moon Festival is a holiday celebrated by many Asian communities and revolves around the family, the provision of bountiful food and the full moon. Enjoy a family-filled FREE event with Asian street foods, live entertainment, cultural activities, shopping and prize giveaways. Entertainment includes performances by Quest CrewDavid ChoiJason Chen, Dan aka Dan, Joseph Vincent, Johnny HiFi and cultural dance performances. There will also be cash prize giveaways every hour starting at 1pm! :) You can win up to $500!

The HMF holds a special place in my heart. This event was a labor of love when I worked at LA 18 KSCI-TV (Channel 18) many moons ago. I was the Entertainment Stage Manager for several years and I’ve seen it grow in attendance, sponsors and helped introduce food trucks (before they came in every color) and invigorated the talent line-up to include fresh, local and popular performing artists like Quest Crew, Far East Movement, David Choi, Jason Chen, Jennifer Chung, Clara C, Melissa Polinar, just a taste. (I LOVE their music/dance!) I’m a big fan girl of all these artists and have been humbled to have had the priviledge to work with them in past years. 

I return this year not as an employee, but as the volunteer day-of Entertainment Stage Manager. I’m filled to the brim with excitement and to dive back into collaborating with the emcees, cueing the performers, ensuring the stage is smoothly running on time (I hope!), catching up with local (and incredibly talented) Asian-American performers and working alongside former colleagues that I’ve always respected. The months leading up to event day haven’t always been easy, but come festival day with the tireless efforts of the festival team and volunteers, everything finds its place and the long days of meetings, crunching numbers, researching, writing, finalizing details, soon become a distant memory. There’s something truly beautiful about planning an event for the community. It’s creating a vision with our audience in mind, working towards goals and seeing the fruits of our labor in action. Best of all, it’s executing a free event that attendees of all ages can enjoy and are appreciated by those who make our great city diverse and cultured.

I know the day may not go smoothly as planned. There will be last-minute changes and unforeseen surprises, but I know God will provide me the strength and energy to power through all obstacles no matter how big or small, while allowing me to take a breather and appreciate Southern California’s gorgeous weather, the people and enjoy the festivities. 

For those in the area, please stop by! Feel free to text me, I’d love to see you and share a moon cake together. 

Last year’s HMF 2013

{ recipe } 3-ingredient pumpkin + peanut butter dog treats

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎My pup is just like me. We love to snack and eat delectable treats. When it comes to food for Bentley, I always try to look for delicious, wholesome and healthy ingredients. It’s three simple ingredients–just whole wheat flour, pumpkin and peanut butter. These dog-friendly treats already have Bentley’s paw of approval! (I even had a cookie or two) My friend gifted me these dapper Fred’s Munchstaches cookie cutters.

3-Ingredient Pumpkin Peanut Butter Dog Treats

Ingredients

1/2 cup Natural Peanut Butter

1 cup 100% Pure Pumpkin Puree, canned

1 3/4 cups whole wheat flour

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. I use a Silpat and it works perfectly.
  2. In a large bowl, stir together peanut butter and pumpkin. Stir in the flour 1/4 cup at a time just until dough is no longer sticky.
  3. Roll the dough out to 1/4″ thick. Tip: I align two chopsticks, one on each side of the flattened dough (in parallel) as a guide. A chopstick’s diameter is about 1/4″. Use a cookie cutter to cut out the dough, then place on the prepared pan.
  4. Bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool completely. Store in an airtight container or freeze for up to 3 months.

Recipe from kevin {&} amanda blog.

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎

3-Ingredient whole wheat peanut butter pumpkin dog cookies via itsjoulife blog - http://itsjoulife.wordpress.com/2014/08/30/recipe-3-ingre…ter-dog-treats/ ‎

 

{ recipe } summer favorite eats | easy peanut noodles

{ recipe } summer favorite eats | easy peanut noodles via itsjoulife - http://itsjoulife.wordpress.com/2014/08/24/recipe-summer-…peanut-noodles/ ‎

The warm summer weather calls for cool and refreshing dishes. Eating cold peanut noodles has been a childhood favorite. This dish is quick and easy and can easily be tailored to the season’s vegetables or what you like. I prefer to eat this dish with carrots, cucumbers, shredded rotisserie chicken and slice egg sheet, but others can top it off with broccoli, asparagus, bell peppers or toasted peanuts. You just chop, pour, mix and enjoy!

Easy Peanut Noodles

Serves: 4 to 6

Prep: 10 minutes | Cook: 15 minutes | Ready: 25 minutes

Ingredients

12 ounce pack of noodles (I like these Nanka Seimen Futonaga Udon Japanese noodles)

Dressing

1/4 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1/4 cup hot water

1 tablespoon Sriracha sauce

Toppings

1 medium-sized cucumber, julienne

1 medium-sized carrot, julienne

Optional: 2 cups shredded chicken (I use rotisserie chicken)

Optional: 1 cup sliced egg sheet

Directions

  1. Cook the noodles in a large pot of boiling water until done. Rinse in cold water to prevent the starchy noodles from sticking.
  2. Dressing: Place the peanut butter in a large measuring cup and place in the microwave to soften for 10 seconds. Combine in soy sauce, rice vinegar, fresh ginger, sesame oil, hot water, Sriracha. (Dressing should be thick, but pourable)
  3. Place the noodles in a large bowl and pour dressing. Toss.
  4. Serve dressed noodles in bowls and top with cucumbers, carrots (and chicken and egg).

 

 

meet bentley (our new furkid) !

We’ve added a new member to the Jou family! It’s been my lifelong dream to have a dog and Wayne helped me make it happen. We adopted a 3 year-old cocker spaniel + poodle mix from the wonderful organization, Wags and Walks. He’s been a wonderful furball of joy! We named him Bentley (the street name of our old apartment). Doesn’t he remind you of the dragon from the Neverending Story dragon, Falkor?

He’s so sweet, gentle, loving, well-trained and adorable! He loves people, walks well on leash, the occasional fetch, belly rubs and (dog) socially awkward. He tends to go nuts when he sees other dogs. He shows intense playful interest by wagging his tail and gets down close to the floor, but as the dog approaches he panics by lunging with the occasional growl. (We think he was bullied or attacked by other dogs in the past). We plan to take him to training school so we can learn from each other and he can get to know dogs of all sizes. Let me know if you have any good articles to read or recommended trainers/training schools.

We’ve only had him for a few weeks and look forward to seeing his personality grow as he gets used to us and his new home!

Bentley_2 Bentley

{ friday favorites } Deadmau5, Renegade Craft Fair LA, L’Oreal Colour Riche

{ beats } He’s widely known as wearing a giant mouse head during live sets or the recognizable mickey+smiley face hybrid logo, Deadmau5, is one of EDM’s biggest DJs. He recently released his new album { while(1<2) } and I’m loving the track “Pets”. It’s the perfect summer-night-drive-with-your-windows down tune. It’s been a on-repeat fave. Lucky for us it’s KCRW’s Today Top Tune–meaning it’s a free download! (If you reach this post after 7/25, just message me with your email and I’ll send you the song)

deadmau5{ eclectic event } The Renegade Craft Fair Los Angeles (July 26+27) is this weekend in downtown LA’s Grand Park (200 N. Grand Ave., Los Angeles, CA) and I’m beyond excited. This is the place to find unique gifts, handmade items, and meet talented artists. I love supporting independent crafters and shopping for one-of-a-kind jewelry pieces, art prints, leather goods, rustic home decor pieces and much more. I’m looking forward to restock on some funky jewelry and art prints for my home.

Renagade Craft Fair{ beauty } Glamour Magazine recently sent me three L’Oreal Colour Riche Extraordinary Lip Colors to try and it’s been my favorite lip product this season! This revolutionary product has a doe foot applicator providing intense color of a lipstick, smooths on like a lip balm and provides a sheen of a lip gloss. My favorite color to use is Coral Encore. It instantly brightens my face and provides a pop of coral color during the summer. I’ll do a full review of the three colors in another post.

L'Oreal Colour Riche

 

{ recipe } Zucchini Bread

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cx

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cx

loaded with zucchini, pistachios, dates

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cxThis zucchini bread was first inspired by a memorable breakfast muffin I tried at True Food Kitchen. I took some of those favorite ingredients (pistachios + dates) and incorporated it into this basic zucchini recipe found on AllRecipes.com. The * means I’ve altered the recipe. The original recipe called for 2 1/4 cups of sugar. I felt it was overly sweet since I added dates. That is why I cut down the recipe to 1/4 cup of sugar. In the summer time we incorporate our home grown zucchini into this bread and it makes such a difference.

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

1/4 cups white sugar*

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pistachios*

1 cup chopped pitted dates*

Directions:

1.            Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.            Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.            Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, pistachios and dates until well combined. Pour batter into prepared pans.

4.            Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Note: After two days, make sure you refrigerate  the bread. The natural sugars in the dates may get gooey. Don’t worry, it’s safe to eat.