I had quit making icons. Other people make better icons, I've been super busy and just hadn't given it any thought.Then I randomly got an email from Lisa asking for a linked in icon. I'm over here saying Pfft! Who uses linked in and what does it do anyway? So instead of working on wedding photos I thought Ya know, I might want a snapchat icon for when I figure out how to use snapchat.  ...Before I knew it, my to-do list had no check marks on it and the morning was gone! But I had the best pretty water color icons I've made yet!
I used free water color textures made by Chris Spoon, and hand painted by his sister.
You can download these free icons here
I love seeing where you use them so feel free to comment with your website you use them on! And take a moment to give Spoon Graphics a shout out if you like these.

This set includes:
facebook
instagram
twitter
pinterest
snapchat
email
youtube
vimeo
etsy
linkedin
google plus

 

First attempt at making Eggplant Curry! I  have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too. 

 

 

Anyway, you start with one huge beautiful eggplant

 

 

and start chopping with the only sharp knife in the house.

 

 

Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.

 

 

Fresh ginger, tomato, garlic and jalapeño. 

 

 

Mince onions or toss in food processor.

 

 

Over medium heat cook onions in coconut oil

 

 

Oh, and toss in the jalapeño too. 

 

 

until they are no longer raw tasting.

 

 

Add turmeric and chili powder if you’re feeling bold.

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. 

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.

 

 

Then get some garbanzos.

 

 

Rinse and drain first.

 

 

Then toss them in! 

 

 

Cook until garbanzos are warm. Add garam masala at the end.

 

 

Serve garnished with cilantro and chopped tomatoes.

 

Eggplant Curry

ingredients

• 1-2 tablespoons coconut oil
• 1 onion chopped
• 1 jalapeño chopped
• a few cloves of garlic chopped
• 1-2 tablespoon fresh ginger chopped
• 1 cup of water +/- as needed
• 1 eggplant chopped. Peeling is optional depending on condition.
• 1 teaspoon turmeric
• 1 can garbanzo beans drained
• 1-2 chopped tomatoes divided
• 1 teaspoon garam masala
• salt to taste
• Garnish with chopped Cilantro  chopped tomatoes

Cook onions and jalapeño in oil until no longer raw.  Add ginger, turmeric and chopped eggplant  and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala

Thank you to everyone who liked these icons! Somehow the download link stopped working in the old post. So here they are with a working link! YAY! Download here
I'd love to see how you use them so feel free to post your website in the comments!

 

I have been getting adventurous and trying to make some more indian recipes. The nice thing is a lot of the recipes aren’t difficult. Plus many recipes are gluten free, dairy free, meat free and sugar free!

 

 

   Cut onion and green chili. Grind it in food processor along with ginger and garlic and make paste.

 

 

If you are using a wimpy mini processor you might have to add some water to help it process everything like mine.

 

 

After chopping chili pepper and onion don’t stick your finger in your eye or even on your face. It’s just a tip I though of, not like I know anyone who actually did that!

 

 

 

 

 

Heat oil in a pan.
   

 

Add the paste and fry on medium heat

 

 

until golden brown (The oil starts separating from the mixture).
   

 

I added some more ginger here just because.

 

 

Add red chili powder, turmeric powder, coriander powder,

  

 

Add water enough to make thick gravy. Bring the gravy to boil.
    Add can chick peas. Stir well and cook over medium heat for 5-7 minutes. 

 

 

This is where I would’ve added tomatoes but I was out so I improvised with celery.

 

 

Add garam masala and salt. Mix well.

Fry for 2-3 minutes.

 

 

Garnish with chopped cilantro leaves and serve hot.

 

 

Ingredients

•     1 (15 ounce) can chickpeas
• 1 onion, chopped 
• 1 tomatoes, chopped I used celery lol!
• 1 green chili pepper, chopped
• 4 -5 garlic cloves, chopped
• 1 inch gingerroot, chopped
• 1 teaspoon red chili powder
• 1⁄2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 3 tablespoons coconut oil
• cilantro leaves, for garnishing

    Cut onion, tomato and green chili. process  in food processor along with ginger and garlic and make paste.
    Heat oil in a pan.
    Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
    Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
    Add water enough to make thick gravy. Bring the gravy to boil.
    Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
    Garnish with chopped green coriander leaves and serve hot.

 

Yes way.

This salad has no gluten, no sugar, and no dairy.

 

 

I haven’t been taking photos of recipes lately because I’ve been eating lots of raw foods and making salads. I know that’s not an excuse. Ok, ok. here’s what’s been happening, after I make it I just sit down and eat it. No photos.

 

 

I then reason that it’s ok because it wasn’t the most beautiful salad and next time I’ll make a prettier salad and take the time to mark down the ingredient.

 

 

They always say eat your colors and you’ll get your vitamins, well this salad has every color but red. Oh actually I did add a tomato but it was that guest who showed up so late it missed the group photos.

 

 

This isn’t a raw food only salad because I used cooked black-eyed peas and red lentils. It’s not a vegan salad because I had hard boiled eggs. Or does eating eggs make it not vegetarian?

 

 

I don’t know but it was good.

 

 

And then it happened, I set the camera down, made the salad and then ate it. But you get the idea.

 

No sugar-no gluten-no dairy salad

ingredients

• lentils, cooked
• black-eyed peas, cooked
• carrots
• sugar snap peas
• lettuce broccoli
• kale
• beets
• avocado
• tomato
• eggs, boiled

Chop everything to the size you like to eat. I prefer small. I do not like trying to wrestle 3’'” carrots or half an apple into my mouth.

 

dressing:

• coconut oil or olive oil
• lemon juice
• curry spice and  salt to taste

Toss with dressing proportions to taste.  Eat right away or make a few hours ahead and refrigerate.

 

This dude stopped by tonight!  Now I am not a bird photographer. I just don’t have the patience to wait for them to get done being scared of me. I get bored and go do something else.

 

 

But this red guy was just standing there in the grass!  I had time to go get my camera

 

 

and he was still there!

 

 

So I got a little closer.

 

 

and a little closer,

 

 

and a little closer. He never moved, just turned his head  and looked.

 

 

This the closest I’ll probably ever get to a cardinal or any other bird.

When I was done photographing him he flew away.

He probably only wanted a selfie.