Tembi Locke's Blog, page 2

Root and Rise – In Conversation with Jasmine Guillory

This month’s episode features Jasmine Guillory, New York Times bestselling author of six romance novels, including The Wedding Date, The Proposal, and the upcoming While We Were Dating. Jasmine is also a fellow Reese’s Book Club pick and an Eat the Book author–a new series by Reese’s Book Club and Kitchen Aid where each episode pairs authors with chefs and a mixologist to create meals inspired by their books. You can watch her episode here. 

 

During this episode of Root and Rise, Jasmine and I discuss our writing practices and how we have evolved as writers. We also talk about learning the ins and outs of the publishing industry and the importance of coming to the page for yourself first. I loved our conversation and having the opportunity to talk with Jasmine!

 

You can watch our conversation here.

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From Scratch Sunday Table – Gluten Free Red Velvet Cake

This Gluten Free Red Velvet cake is one of my favorites because it’s as beautiful as it is delicious. I’m always looking for different desserts to satisfy the sweethearts in my house, and I especially love this cake since it’s gluten free-friendly. And the cream cheese frosting is the best part!

This dessert is:

A delicious gluten free treatVibrant and funPerfect for sharingMoist and tasty

Ingredients:

2 cups all purpose gluten free flour1 teaspoon xanthan gum (omit if your blend already contains it)1/4 cup + 2 tablespoons cornstarch (try using another starch if you can’t have corn)1 teaspoon kosher salt1 1/4 teaspoons baking powder1/2 teaspoon baking soda1/4 cup + 2 tablespoons natural unsweetened cocoa powder11 tablespoons unsalted butter, at room temperature (for dairy-free, try an equal amount by weight of melted and cooled vegetable shortening)1 1/4 cups granulated sugar3 eggs at room temperature, beaten1 1/2 teaspoons pure vanilla extract1 1/4 teaspoons apple cider vinegar1 cup milk, at room temperature (any kind, but not nonfat)Red food coloring

 

Cream Cheese Frosting:

16 ounces cream cheese, at room temperature4 tablespoons unsalted butter, at room temperature1/2 teaspoon kosher salt1 teaspoon pure vanilla extract5 cups confectioners’ sugar

 

Directions:

Preheat your oven to 350°F. Grease two 9-inch round baking pans, and set them aside.* In a medium-size bowl, place the flour, xanthan gum, cornstarch, salt, baking powder, baking soda and cocoa powder, and whisk to combine well. Set the bowl aside.

*You can of course use 8-inch round cake pans. You will need to increase the baking time slightly (by a few minutes, likely). You could also use 8-inch or 9-inch square pans, too. Or even make cupcakes!

Make the cake batter. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), beat the butter on medium-high speed until light and fluffy. Add the granulated sugar, followed by the eggs and vanilla, beating to combine well on medium-high speed after each addition. Add the vinegar and then about a scant 1/8 teaspoon of the food coloring, if using, and beat to combine very well. The mixture may look a bit curdled, and that’s fine. Add the dry ingredients, alternating with the milk, and beginning and ending with the dry ingredients, mixing to combine after each addition. The batter should be smooth and relatively thick.

Bake the cakes. Divide the cake batter evenly between the two prepared pans, and smooth into an even layer with a wet spatula. Place both pans in the center of the preheated oven and bake, rotating once during baking, for 25 minutes, or until a toothpick inserted in the center of each cake comes out mostly clean, or with a few moist crumbs attached. If you are baking the cakes in 8-inch round cake pans, you may need to increase the baking time by a few minutes as your cakes are thicker. Remove from the oven and allow to cool in the pans for 10 minutes before inverting the cakes onto a wire rack to cool completely.

 

To be the first to receive my From Scratch Sunday Table recipes, click here.

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From Scratch Sunday Table – Roasted Chickpea and Root Veggie Quinoa Bowl with Arugula

This dish is keeping me cozy this winter. It is delicious, easy and infinitely adaptable. I love making it Sunday and letting it carry us into Monday for lunch. You can also use roasted sweet potatoes, broccoli, cauliflower, brussels sprouts, shallots in this dish. Whatever suits your fancy. Also it’s gluten-free, vegan, and nutrient dense. What’s not to love?!

For the vegetables:1 large sweet potato chopped into 1/2-inch pieces2 carrots chopped1 parsnip chopped2 cups chickpeas1/2 red onion sliced1-2 tablespoons avocado oil or extra virgin olive oilSalt and black pepper to taste1 cup arugula½ lemon juiceFor the Quinoa:1 cup quinoa rinsed2 cups veggie broth or waterPinch of saltDirections:Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with avocado oil and toss until the vegetables are coated. Season with salt and black pepper. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. Place the pans back in the oven and roast for 15  more minutes or until vegetables are tender.While the vegetables are roasting make the quinoa. In a medium saucepan, combine vegetable broth, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.To assemble the bowls, add quinoa, an assortment of the roasted vegetables and top with arugula. Add salt and pepper to taste, squeeze fresh lemon juice, drizzle with olive oil.

 

To be the first to receive my From Scratch Sunday Table recipes, click here.

The post From Scratch Sunday Table – Roasted Chickpea and Root Veggie Quinoa Bowl with Arugula appeared first on Tembi Locke: Official Website.

Root & Rise – In Conversation with Kimberly Williams-Paisley

I was so excited to have Kimberly Williams-Paisley as my January guest for my series Root & Rise. Kimberly is  an actor and the New York Times bestselling author of Where the Light Gets In. During our call, we discussed how the acting business forces you to create a toolkit to stay grounded – which helps you as a caregiver. We also talked about what makes us feel solid and how to navigate the ruthlessness of the writers’ room, along with so much more! It was such an enlightening and heartfelt conversation. To watch it for free, click here.

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From Scratch Sunday Table – Smoky Sweet Potato Tacos

I love this dish for its simplicity and healthy approach to the classic taco. This year, I’m exploring nutrient dense dishes that are full of flavor and lift my mood. And I’m also exploring surprising texture flavor combinations and twists on familiar favorites.

This dish is:

So deliciousHealthyFull of vibrant colorAdaptable Nutrient richA mood enhancer

 

Ingredients:

4 medium organic sweet potatoes, peeled and cut into 1/2 to 3/4″ cubesAvocado oil1 heaped teaspoon kosher salt1 heaped teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon onion powder1 to 3 teaspoons chili powder, to taste Chipotle powder to taste1/2 teaspoon sweet smoked paprika12 small (6-inch) or 6 medium (8 to 9-inch) organic  flour, corn or almond flour tortillas1 15-ounce can organic black beans1 lime, in wedgesSliced organic avocado, pickled red onion, jalapeños, chopped fresh cilantro, Pomegranate arils

 

Directions:

Heat oven to 400 degrees F. Toss sweet potatoes with 2 tablespoons of avocado oil, then add salt, cumin, garlic powder, onion powder, chili powder, chipotle powder, and paprika and toss to evenly coat. Line a large baking sheet with parchment paper (for easy cleanup) and spread the potatoes in a single layer. 

Roast potatoes for 40 to 45 minutes, tossing once or twice for even color.

If you have a gas stove, run the tortillas over an open flame to give them a little char and complexity. Otherwise, wrap the stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes.

Place some black beans on each tortilla. Add a hefty spoonful or two of roasted sweet potatoes. Squeeze a little lime juice over the potatoes and black beans for bright citrus goodness. Then finish with toppings of your choice – sliced avocado, pickled red onions, and cilantro. Finally garnish with pomegranate seeds for sweet, antioxidant goodness that brings the sweet and smoky flavors forward. Repeat with the remaining ingredients.

Once assembled, the tacos stay warm for about 15 minutes if nested in a casserole dish. Enjoy!

 

To be the first to receive my From Scratch Sunday Table recipes, click here.

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Waiting to Exhale News

As some of you already know, a pretty AMAZING thing was announced this week. My sister Attica Locke and I are adapting Waiting to Exhale for TV!

It’s already a DREAM to work with my sister. Seriously, lucky me! But this is a dream inside of a beautiful wish that is wrapped around a big box of unbelievable!! That’s what it feels like to be able to work with my sis on this iconic project.

Terry McMillian’s groundbreaking book and the beloved 1995 movie with Angela, Whitney, Loretta and Lela inspired women’s lives. Never in our wildest dreams did we think we’d be invited to step into this world and share it once again with audiences.

We are overjoyed!

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Root and Rise – A New Monthly Live Series

I am very excited to announce my new monthly live series, Root and Rise: Conversations Grounded in Love and the Power of Transformation.

Each month during this series, I will speak with authors, actors, artists and thought leaders on conversations centered around the power of creativity, community, and love to anchor the human spirit. We will be discussing everything from loss and creativity to parenting and spirituality, rituals and love.

I am excited to kick off the series with an incredible leader in the death and dying community, Death Doula, Founder of Going with Grace, and friend, Alua Arthur. You can check out our conversation here!

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Summer of Love

Saying “I do,” to life and love 

This summer two wonderful things have transpired in my life: I got married and I celebrated entering my 5th decade of big-hearted living. No doubt about it, I feel so immensely grateful for both of these blessings. Amid a global pandemic and civil unrest, beautiful milestones can still be honored. Whether it is the love experienced with a new partner; the joy of a child maturing before your eyes; a friend who sends you spices in the mail; or merely the deepening understanding that your life is precious and a gift,  we have much for which we can be grateful.

I will be the first to admit, I have had dark, hard days this summer. People are suffering all around us. We are suffering our own private pains as the losses, public and private, keep rolling in. So the idea of celebrating anything was a real reach for me. And yet, there was a small voice inside me urging me to do the very thing that might lift my heart and push against heaviness and isolation. I wanted to reach up into the vast sky and openness as much as I wanted to reach deep into the earth and ground myself. I wanted full living, even in quarantine. I knew that this moment too was a gift.  I could not let it pass without standing acknowledging the beauty that sits right beside the collective pain.

It’s no secret that I love people, food, and gathering. So trust me, I was a reluctant convert to the idea of a Zoom wedding. But I also hated the idea of a commitment to love being in limbo and 2020 passing without marking momentous life milestones. So, on a whim, we went for it. 

To my surprise, the scaled down simplicity of it was stunning. Standing in our backyard under a fig tree and making vows to each other was the most perfect wedding for us and for this moment. Saro was watching over us as Robert made vows to Zoela. Our family friend Coline Creuzot serenaded us and friends brought over flowers and left them on our porch. When all was said and done, we drove around the neighborhood making old-fashioned, joyous noise with string and tomato sauce cans dragging behind us. Zoela made our “Just Married” sign. It was perfect!

I’ll share more about my birthday later in the month and this summer of love.

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From Scratch @ Home

Books, food, travel and art have always been at the center of my life. And my home is the place where I allow myself to dream and fortify myself to be present in the world. It is the place in which I first sought refuge when I knew I had to rebuild my life from scratch. 

In 72 hours, I’ll be launching my new course, From Scratch @ Home | Living Your Whole-Hearted Story. 

This will be an inspiring, safe, compassionate and feel-good space for readers to connect through cooking and storytelling, engage in broader conversations about grief and resilience, explore the roles of food in our lives, and feel a sense of community. Together, we will bring the joy and fun of the in-person book club experience online alongside recipes, wine pairings, journal prompts and inspiration for more connective living. I’m so excited to get started!

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From Scratch @ Home | Bringing Conversation, Food and Wine, Creativity, Travel and Together for Inspired Living

Today, many people are waking up and asking “who will be to each other.” It’s an urgent and vital question. In last month’s newsletter, I said we were being “pulled to take care of ourselves and each other in new ways.” Today, as I watch the news, those words resonant even more. We are in a moment of self-examination. More than ever, we must be advocates for positive change. We are called to love and common unity. Even when love requires struggle.

Wherever you are today, stand in courage, stand in curiosity, stand in the power of the broken, but open heart. From that place, we can reimagine and build forward.  

Next month, I’ll be launching a super exciting new endeavor. It is an interactive digital, fully immersive book club. I’ll bring the joy and fun of the in-person book club experience online alongside recipes, wine pairings, journal prompts and inspiration for more connective living. It’s called From Scratch @ Home | Bringing Conversation, Food and Wine, Creativity, Travel and Together for Inspired Living. I’m so joyously excited to share it with you.

We’ll explore the bitter and sweet of life – themes of big love, delicious food, family, Sicily and forgiveness as well as what it means to bravely reimagining life after a major change. It’s envisioned as an authentic, heart-filled space where I’ll answer your questions, offer reflections, as well as share the delicious culinary and travel tips I have come to love.

My hope is that this four-part course will bring together excited readers week-to-week and allow us to connect and inspire each other toward more connection and love in our daily lives.   

Love and Joy. From Scratch @ Home is something that I hope will bring both. By encompassing all the energy, wise observations, and thoughtful discussion topics that brilliant readers all over the country have asked of me, each week we will heal, inspire, comfort, entertain and connect. But mostly, I hope  we will all take the journey to deeper, more connected and resilient living from scratch.

Reserve your seat! 

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