ArchivesCategory: what I ate


Weekend Links Nov 14 - Callooh Callay Blog

// Design //

an awesome loft in tokyo
this house must be bananas in real life

// DIY //

geometric pencil cups
cool hexagonal tray

// Fashion //

lace up ballet flats
leather clip bracelet

// Travel //

The Standard High Line
checklist for a stress free arrival

// Wellness //

your fear is the most boring thing about you
on meditation

// Misc //

a photo journey of some icelandic twins
a Tunisian village turned into a street gallery
always so bizarre and amazing

Hello guys! It’s been a big crazy week here for me. First, Berlin celebrated the 25th anniversary of the fall of the wall with the Lichtgrenze. It was AMAZING to see in person. (pssst – I have been updating this tumblr with some of my “travel” pics and musings.) It was also absolutely packed (like I couldn’t even move packed) but still so worth it. The other thing that happened is that I waited in line for several hours to get a hug from Amma. I have been wanting to experience this for a few years now and to have two such major events happen – on my birthday week – was rather exhilarating to say the least. If this is a sign of things to come, I’m all in. Anyway. Have a great weekend all & enjoy the links. xx


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Chocolate Macadamia Nut Banana Bread

The cool weather is back and right on cue, so is my desire to make baked goods. First off: banana bread – a vegan recipe with a little bit extra with the addition of chocolate and macadamia nuts. It’s a little indulgent to be sure but banana bread is easy to justify since I always seem to have extra bananas past their prime. This recipe was pleasantly moist and rich. I mean there’s not much else to say really! Bananas and chocolate = always super yum.


(Adapted from here)

1 cup mashed very ripe banana
3/4 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1/3 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
6 tablespoons boiling water, divided
1 cup chocolate chips, white chocolate discs & macadamia nuts


1 – Boil water. Preheat oven to 350°F.
2 – Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed ‘nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla.
3 – Add in the flour, baking soda and salt and gently mix just to incorporate.
4 – Scoop one cup of the batter up and transfer it to a separate mixing bowl.
5 – In a small bowl mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved. Add this chocolate mixture to the one cup of banana and mix until incorporated.
6 – Add 3 tablespoons of boiling water to the regular mixture and mix the batter just until relatively smooth.
7 – Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan. Add in chocolate and macadamia nuts. Using a butter knife, swirl the two together with the chocolate and nuts.
8 – Bake for 55 minutes. Use a butter knife to test for doneness. Cool and enjoy!

Make Me This


[ Newcastle fondue ]
[ sea salt chocolate popcorn ]
[ polenta fries ]
[ peanut butter breek frozen yogurt ]

Bon appetit!

If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.



Cauliflower Salad with Quick Pickled Cherries


Oh you guys. This recipe was a foray into strange and uncharted territory. You know I’ve been into quick pickles as of late but never have I ever made sweet pickles. Or eaten them for that matter. Well. The rest of this salad is delish but I am IN LOVE with these cherries. I made two gigantic jars this week and I already went through one of them. In case you are wondering, there is no real vinegar-y pickle taste here. Just cinnamon and sugar and oh-my-goodness it’s so good. The rest of the salad was great too (and it made a ton) but these cherries just plain outright stole the show.

Go on over to blissfulb to find the recipe.

Make Me This: Savory


[ chickpea medley ]
[ kale salad with percorino and walnuts ]
[ sprouted wild rice and beet salad ]

Make Me That: Sweet


[ french toast and fig sauce ]
[ rabbit sugar cookies ]
[ chocolate cake with pinot noir frosting ]

Bon appetit!

If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.



White Truffle Oil Hummus



I’ve made homemade hummus many times over the years but for some reason combining it with truffle oil has been a fairly new concept for me. I purchased some store bought truffle oil hummus about a month ago and ever since I then I have been wondering if I could recreate such loveliness myself. As it turns out,  I can.


1 can chickpeas
olive oil (I would go light! The extra virgin I used was a bit too noticeable)
the juice of about half a lemon
white truffle oil
2 cloves of garlic
1 tsp salt


Throw everything except truffle oil in a food processor. Whizz until smooth. Add truffle oil to taste (it’s strong so you don’t need a whole lot). Place in a bowl and drizzle with extra oil olive and a dash more truffle oil. Yum. I brought this to a music event in a park and it was absolutely perfect. 

Make Me This: Savory


[ rainbow raw pad thai ]
[ sam’s slaw ]
[ grilled corn with poblano lime crema ]

Make Me That: Sweet


[ coconut, fit & pistachio raw cheesecake. Mmmmmm. ]
[ homemade strawberry ice cream ]
[ vegan peanut butter ice cream ]

Bon appetit!

If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.



Double Chocolate Balsamic Cookies


Every once in a while I am overcome with a bought of extreme housekeeping. This past Monday was one such day for me. I had the day off and nothing on the agenda except book club. And I couldn’t show up to that empty handed, could I? These were a huge hit.



1/3 cup canola oil
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 tablespoon ground flax seeds mixed with 2 tablespoons warm water
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
extra granulated sugar for sprinkling on top


- Preheat oven to 350 degrees F.

- Whisk oil and sugar together. Add in vanilla, flax mixture & balsamic vinegar. Whisk until well combined.

- In a another bowl, stir together flour, cocoa powder, baking soda, and salt. Add to wet ingredients and mix well. Stir in chocolate chips.

- Drop spoonfuls onto a baking sheet.

- Sprinkle the tops with sugar.

- Bake for 9-11 minutes or until cookies have flattened and cracked across the tops. Allow to cool before transferring to a cooling rack.

( Recipe adapted from here )

Make Me This: Savory


[ waffle iron hash browns ]
[ achiote grilled sunburst squash ]
[ warm German potato salad ]

Make Me That: Sweet


[ homemade confetti cake ]
[ chocolate fudge doughnut cakes ]
[ ricotta doughnuts with fennel and mandarin custard. OMG. ]

Bon appetit!

If you are looking to give your space a dose of style- whether you are splashing out or on a budget – drop me a line. Check out my Hire Me! page for more details.