HELP!!! Please tie my hands to the back of my chair. I cannot control myself from leaking more Life is Messy Kitchen behind the scenes. I hope by the time November 18 comes around, I’ve managed to at least keep the book cover a secret.
Goshhh! I could never be the Easter Bunny or the Tooth Fairy. I’m the worst secret-keeper in the galaxy.
Having cleared that out to assume no responsibility for third party damages, here’s a lil’ teaser of our trailer video:
Who’s excited about the full Life is Messy Kitchen mini movie now? I know right? It’ll premier this November 18. Bring popcorn.
A special thanks to Joey Loreto + Dorina Szabokelly + my cousin Karina Pallares + uber talented Sarah Tyler for this amazing video collab.
Flight attendants, please prepare for departure. Life is Messy Kitchen launches in ONE WEEK!!! Countdown will commence in 3-2-1…
This week, we are putting together the last puzzle pieces + hopefully pulling the last all-nighters of the year + finishing a very top secret coloring book with the tri-MC League (Marbel Canseco + Marcela Claudia Macias + yours truly, Mayi Carles).
Here’s a sneak peek… SHHHH!!!
Between Marcela’s jaw-dropping photographs + Marbelita’s killer design ideation + guest recipes from my favorite foodie friends + a ton of quirky illustrations hand painted by yours truly + your generous spread-the-words, I’ll be surprised if Oprah’s people don’t call. And shocked if you don’t faint from glee. (Bring a pillow to cushion your landing, just to be safe.)
By the way, if you have no intentions of owning a copy of Life is Messy Kitchen, HIDE YOUR KIDS. I repeat, hide your kids. If those lil’ supers see it, you’ll be screwed. Like when they see Lucky Charms in the cereal aisle. There’s no turning back. Don’t tell me I didn’t warn you.
Stay tuned for more Life is Messy Kitchen behind the scenes magic!
P.S.: If you would like to be a part of the Life is Messy Kitchen LAUNCH-O-RAMANESS for a chance to win cool prices + social media love from me + good karma calorie-free cookie points, shoot me an e-mail at firstname.lastname@example.org.
Trick or treat yo’ self with this Halloween meal special: Creepy Veggie Canoe with Bloody Sauce. Delicious + nutritious + a lil’ terrifying. EEK + yummy. All at once. It must be witchcraft.
This recipe is gluten-free + sugar-free. And if you omit the mozzarella, well you just got yourself a vegan feast.
It’s so easy to make, you gotta try it!
Cue the Alfred Hitchcock soundtrack. And let’s eat!
veggie canoe ingredients
- 2 large sweet potatoes, cooked
- 1 cup black beans, cooked
- 1 ripe avocado, cut lengthwise
- 2 tablespoons fresh cilantro, chopped
- 1 cup pico de gallo
- ½ cup mozzarella mini balls (optional)
- Bloody Sauce (see below)
veggie canoe directions
Step 1: Preheat oven to 400°F. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven + roast for 30-45 minutes. You will know it’s done when a knife can easily pierce the skin + the center is soft.
Step 2: Remove sweet potatoes from oven + slice each one down the center, like a jacket.
Step 3: Stuff the sweet potato with toppings. Pour Red Pepper Mole over the top. Serve + enjoy.
bloody sauce ingredients
- 1 tablespoons coconut oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon dried thyme
- ¼ teaspoon ground chipotle
- 1 medium onion
- ¼ teaspoon salt
- 3 cloves garlic
- 2 tomatoes, diced
- 1 can red peppers
- 3 Medjool dates, pitted
- 2 tablespoons raw cacao powder
- 1 tablespoon almond butter
- 4 tablespoon water
- 1 freshly squeezed lime
bloody sauce directions
Step 1: In a medium saucepan over medium heat, melt oil + add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions + salt, and cook until softened, about 5 minutes. Add garlic + tomatoes, and cook another couple minutes. If the pot gets dry at any point, add a little of the juice from the red peppers.
Step 2: Pour canned red peppers into the pot + cook for 5 minutes.
Step 3: Carefully transfer the mixture to a blender. Add pitted dates + cacao powder + almond butter + lime juice. Blend on high, adding water to thin as needed, until desired consistency is reached.
Step 4: Serve. Store leftovers in the fridge for up to one week.
i need your help
You might have heard, Life is Messy Kitchen comes out November 18. I’m overly excited + nauseous too. I really feel something BIG is coming. And I would like you to be a part of it. I really think this project has the potential to reach Oprah’s Favorite Things list. But I can’t do it without you.
If you’ve been following me for a while, or just joined in, this is your chance to play a big role in something real special. To see something go from nothing to a best-selling sensation that touches the lives of millions. And you’ll get to tell your grandkids, “Yeah, I was a part of that. I raised my hand first. I knew Mayi before she made it. When people still made fun of her videos. I was there, at the very beginning. Before Oprah.” LOL.
So, would you like to be a part of the Life is Messy Kitchen movement? I know you would do it just because, but it’s also nice to know there will be to cool prices + social media love from me + good karma calorie-free cookie points. You in?
Wait… seriously? You would do that for me? For Marcela Macias, my rockstar photographer? For Marbel Canseco, my genius book designer? For every artist + chef + foodie + mad scientist + blogger that left their mark in this book? You know what that means to us? Shoot me an e-mail to email@example.com + I’ll send you all the details my friend!
If this books makes it to… who know, The Ellen Show, it will be because of YOU!
It’s been an amazing year of growing + playing in the kitchen + enjoying ridiculously delicious food + discovering that I’m not Batman. Batman is Batman!
I’ve burned more granola that I’d like to admit.
I can’t stop at just one cookie.
I wanna eat the entire fridge after watching Masterchef.
I’m not exactly sure what an antioxidant is just yet.
I don’t like waiting for my “cheat day” to eat pizza. That sh*t ain’t right.
And the most wonderful part of it all is that I no longer feel ashamed to admit it, since you showed up + since you raised your hand + since you said, “Me, too!”
Life is Messy Kitchen officially comes out Tuesday, November 18, 2014. And I’m recruiting.
I’m recruiting an exclusive team of 25 ambassadors to lead the LAUNCH-O-RAMA festivities.
Funny back story: The other day, I woke David up so he could help me brainstorm ideas for the Life is Messy Kitchen book launch. He’s like, “Baby, do we really have to do this now? It’s 11:51pm.” I was like, “Mmmm. Yeah!”
Pre-lauch Mayi isn’t much fun LOL.
But I will tell you this: I would have never gotten the cojones to ask for your help if it weren’t for him.
David: “Just ask your tribe, the people that love + support you to give you a hand.”
Me: “What? Are you CRAZY. You can’t do that.”
David: “Why not?”
Mayi: “Well… well… because it looks unprofessional. Like I can’t do it by myself. Like I’ve got nothing under control. Like I’m a mess. Like it’s 30 days till launch + I’m still brainstorming.”
David: “Then that’s exactly why you should. Because you are human. And I think your community would feel pretty special if they knew how much you need them right now.”
The truth is: I DO need you. Especially right now.
THANK YOU SO MUCH for being on my team. For having my back. For camping in my tent. I’m so lucky to have you. Seriously.
To get us pumped, I leave you with some behind the scenes from this weekend’s Life is Messy Kitchen video shoot:
I was so discouraged when the first person I contacted to film the trailer didn’t even return my messages. So rude. The second person, actually came to my studio, then PUFF disappeared. Never even submitted an actual proposal. The third videographer I found felt too corporatey for what I had in mind.
I wanted a video that celebrated my quirks + showed off my overly excitable personality + captured the messy parts in between that everyone hides.
The day I stopped looking, was the day the beautiful + freakishly talented Sarah Tyler appeared in my line of vision.
From our first Skype chat I knew I was in good hands. She got me, she got the process + I knew she was going to make a great little movie.
“Hey Universe, thanks for letting all those other stuff fall apart, so this cookbook trailer could fall together. Amen.”
“Hey virtual fam’, thanks for helping a sister out BIG TIME. If this book gets in the hands of Ellen it will be because of YOU! God bless.”
Today, let’s celebrate the Universe having our back. And for having each other.
Perfect + bulletproof are seductive, but they don’t exist in the human experience. We must dare to show up to our own creative process. We must embrace not having our clue what to do next. We must ask for what we need help with. In the words of Gustavo Cerati, “Mereces lo que sueñas” (English translation: “You deserve what you dream”.) So don’t for a second dream anything less than extraordinary.
Trust the mess.
P.S.: If you would like to be a part of the Life is Messy Kitchen LAUNCH-O-RAMA for a chance to win cool prices + social media love from me + good karma calorie-free cookie points, shoot me an e-mail at firstname.lastname@example.org!
The countdown to Life is Messy Kitchen has officially started. Thirty days. THIRTY DAYS!!! Save the date. November 18, 2014 is the day.
I can’t believ-able!!! This whole “I’m having a cookbook” thing is getting real. I’m excited, but nervous.
Excited because I can perfectly envision the Pitt-Jolie family cooking from this book. Nervous because I’ve never been on the Ellen show. If she calls, what am I gonna wear?
But all joking aside, so much love has been poured into this project that I can’t help but feel this, almost Nostradamus-like vision, for all the BIGNESS that’s coming ahead. Can you feel it too? And my heart is expanding in gratitude. And my belly is too, for all the good-for-me sweets I’m having this month. Cuz it’s not only my birthday month, but my favorite of favorites holiday EVAH: Halloween. And I made cookies. Cookies you can dip in deliciousness that the whole family will love to play with.
Psst… these are so yummy, the lil’ one’s (and hubby) won’t even tell they are made with whole food lovin’ ingredients. Sneaky.
Here’s how to make em:
ginger cookies ingredients
- ½ cup coconut oil
- ½ cup coconut palm sugar
- 1 organic egg
- ½ cup, plus 2 tablespoons unsulfured Blackstrap molasses
- 2 ¾ cups spelt flour or almond flour
- 1 teaspoon grated ginger root (adjust depending on how much kick you want)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- Wooden sticks (optional)
- Whipped Coconut Cream(see below)
ginger cookies directions
Step 1: Preheat oven to 325 degrees F.
Step 2: In a large bowl beat together coconut oil + sugar until it becomes somewhat fluffy + sugar begins to dissolve. Add egg + molasses.
Step 3: In separate mixing bowl mix flour + ginger + baking soda + salt + cloves + cinnamon.
Step 4: Combine wet + dry ingredients. You may have to use your clean hands when the dough becomes too stiff. When dough is smooth + all ingredients are evenly combined divide into two. Wrap each half in saran wrap + refrigerate for one hour.
Step 5: Between sheets of wax or parchment paper roll out each half of dough to about 1/3 inch thickness. Remove top sheet of wax or parchment paper. Use a cookie cutter to cut out shapes. Add a stick in the bottom + use the scraps to firm the back. Transfer cookies to a cookie sheet lined with Silpat. Freeze the cookies for about 12 minutes. Don’t skip this secret step. Bake for 12-15 minutes or until the cookies are golden + firm to the touch. Dip in Whipped Coconut Cream + enjoy!
whipped coconut cream ingredients
- 1 can of full-fat coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- zest from 1 orange
whipped coconut cream directions
Step 1: Place the coconut milk in the fridge + allow it to sit overnight. Take it out the following day + resume to the second step.
Step 2: Open the can + scoop out the hardened coconut mass that has gathered on the top into a bowl. The coconut water that remains can be used in any recipe that calls for plant-based milk so there is no need to throw this out.
Step 3: Grab either an electric or manual hand mixer + start whisking the coconut mass until you have a smooth cream. Add vanilla + salt + orange zest. Give it one last whisk. Serve immediately.
Any left-overs can be stored in the fridge for up to 1-2 weeks. It will firm up a bit yet all you need to do is re-whisk it before serving. It hardly gets any easier than that!
Enjoy + have a great weekend!
OMG, speaking of weekend, I’ll be filming the Life is Messy Kitchen trailer tomorrow. Be sure to follow me @mayicarles so you don’t miss the behind the scenes action. It’s gonna be sooooo much fun. I painted my nails + everything LOL!