I have a lot of really great clients, and I feel super lucky to be able to get to know people through social media, and that people think of little old me when they need some sort of illustration done. One of my extremely cool clients is Liz Wolfe, who is the super funny gal behind the website Cave Girl Eats! I’ve been lucky enough to do a number of illustrations for Liz, which started way back with the temporary cover I did for her upcoming book, Modern Cave Girl.
Personally, I think I’ve gotten much better at drawing her cave girl persona, but the above image is at least a year and a half old at this point.
Most of these illustrations were for advertisements for various bundles, which are now over, so I’ve removed the type as it’s no longer relevant. Hope you enjoy this look at some of the work I’ve done for Liz!
If you’re familiar with Liz, you obviously know that she does a fantastic podcast over at Balanced Bites! If you somehow haven’t heard it yet, definitely take the time to check it out.
Skin troubles? Look no further than the Skintervention Guide!
I also can’t forget to mention the cool series of shirts I designed under her direction, the Real Food Love apparel! Check our her store to see all the designs and perhaps purchase some?!
Recently Liz has begun her homesteading adventures, and you can follow her on Facebook or Instagram to get the latest scoop on what animal is eating whose poop, and what her adorable goats are climbing on.
Here’s a funky chicken to see you off. Until next time!
Fermented is the recently-released book by Jill Ciciarelli, who runs the blog First Comes Health. It is an all encompassing guide on how to ferment different foods, all through the year. It shows you how you can preserve the bounty of each season, and the methods she presents actually enhance the foods as well, turning them into probiotic powerhouses! The book is cleanly laid out with vibrant photography by Bill Staley. Shot against white backdrops with perfect colour balance, it shows you how pretty pickles, kimchee, kombucha–and whatever other fermented foods you might imagine–can be. There are no frills or extra props to be found in the styling, but it’s a presentation that really works for this subject matter.
The instructions are easy to follow, and she shows you different ways you can make the process foolproof. Even those with the so-called ‘black thumb’ will succeed with this book! Believe, me, I know. I’ve failed at fermentation so many times, that I was almost scared to make something from this book. That being the case, I picked something basic: pickles! Making the brine was easy, and preparing my cucumbers was a snap. Being nervous, I used an air lock, which I highly suggest if you’re not one to monitor your projects daily. In about two weeks I had finally succeeded in making pickles! They had great crunch and a lovely flavour…just like real pickles!
With that accomplishment, and this book, I feel prepared to tackle other fermentation projects in the future. I highly recommend it for anyone who feels intimidated by the process, and wants clear step-by-step instructions. Additionally, it’s a beautiful book that deserves a spot on your cookbook shelf!
Order your copy now!
Last winter I had the incredible experience of traveling to Greece. We stayed mainly in Athens and made day trips out to different locations, such as Delphi and Olympus. Our guide Betty was fantastic and animated, with a wealth of knowledge about each and every destination. She also made sure we had access to excellent family-owned restaurants, and helped me to navigate menus so that I could eat safely without fear of gluten.
One of our staples, other than Tzatziki, was the Greek Salad. Always with fresh and tasty ingredients, we had one with almost every meal–even breakfast! Whereas in North America, Greek Salad typically contains lettuce, in Greece you will never find lettuce in your salad, except maybe if you are in a very touristy area. This recipe is flexible, and can be adjusted based on your preferences. If you don’t like raw onions or peppers, just leave them out! If you don’t like olives, you’re probably crazy, but you can omit them! Don’t do dairy? Leave out the feta! You can just use good quality olive oil and lemon for the dressing, but I’ve also included a more elaborate dressing as well.
Lots of Fresh Tomatoes, cut into chunks
Lots of Cucumbers, cut into chunks
Some Red Onion, thinly sliced
Some Green Pepper, thinly sliced
Handful of Kalamata Olives, pitted or un-pitted (just warn people!)
Wedge of Feta Cheese (try to source good quality Greek or Bulgarian sheep’s milk Feta)
Dried Oregano, to sprinkle on top
1/3 Cup Extra Virgin Olive Oil
1 tsp Garlic, crushed
1 tsp Fresh Oregano, minced
1 tsp Dried Basil
1/2 tsp Black Pepper
1/2 tsp Sea Salt
1 tsp Dijon Mustard
2 tsp Fresh Lemon Juice
1/2 Cup Red Wine Vinegar
Add ingredients in a jar with a lid and shake vigorously to combine. Pour over chopped vegetables and toss to combine. Cut feta into chunks and add to the salad, or cut a slice for each person and add one to each individual serving.