for the starving artist

Bean Dip Supreme
By Celeste M. Evans
Daniel's California Eggs
By Daniel S. Masiel
Gray Rainy Day Smoothie
By Celeste M. Evans
An easy delicious whole-protein meal that you can make a lot of to have on hand for when you would rather starve than break away from your work to go cook something.

Dried beans
Cottage cheese
Tortilla chips
Olive oil
Salt, pepper

Crock pot
Blender or food processsor

Prep time: 3 hrs
Cook time: 10 min

Soak dried beans overnight
Cook dried beans in slow cooker for ~3 hrs, or until tender
Blend beans, olive oil, garlic, salt and pepper to taste in food processor or blender; add water as needed
Put in bowl side-by-side with cottage cheese
Dip chips into beans and cottage cheese at varying proportions to one's liking.

A nourishing and satisfying basic meal, easily made with the ingredients found in someone else's parents' fridge for free. (Premium version shown)

2 slices bread (whole wheat  or sourdough)
2 eggs (preferrably brown, because they're nicer)
Plenty of unsalted butter
Whatever else you want that goes well with the above

Frying pan

Prep time: 2 min
Cook time: 7 min

Fry 2 eggs over-easy to taste, in plenty of butter
Fry 2 slices of your preferred bread with lots of butter until browned
Deposit eggs majestically atop golden-brown toast, and enjoy classic California eggs.

If desired, depending on supplies, other ingredients may be inserted between toast and eggs. Premium California eggs shown above include recommended cottage cheese, avocado, salt and pepper.
A soothing smoothie to quell the rainy day blues. Provides good practice at mixing grays. And so gray it will make any painting look finished!

1 frozen banana
1 cup frozen red berries
Something green (i.e. spirulina and/or spinach)
Choice of almond butter or yogurt
Water or choice of milk/milk subsitute (i.e. almond milk)

Large cup

Prep time: 10 min
Cook time: 5 min

Chop frozen banana into 1 inch chunks
Put banana, berries, green ingredients into blender
Put 2 tbls. of almond butter OR 1 cup yogurt into blender
Put 1/2 cup water OR milk/milk substitute into blender
Add liquid as needed to desired thickness
Add green or red ingredients as needed to mix the preferred gray tone.

Enjoy with out without a straw!
Grandma Humphrey's Oatmeal Cookies (revised)
By Celeste M. Evans
Pure Chocolate Breakfast Shake
By Celeste M. Evans
Unique oatmeal cookies that are egg-free, so you can eat as much cookie dough as you want! This revised edition uses pure butter and almonds instead of walnuts. Jam packed with health benefits to keep the ideas flowing.

1 cup flour
2 cups whole oats
1 cup softened butter
1 cup powdered sugar (can sub. 1/2 powdered with 1/2 cup brown sugar)
1 tbsp. almond extract
1/2 tsp. salt
~1 1/2 cups almonds
~1 cup chocolate chips (optional)

Measuring cups/utensils
Large mixing bowl
Mixing utensil
Cookie sheet
Microwave (optional)
Food processor/blender (optional)

Prep time: 20 min
Cook time: 10 min

Preheat oven to 350F
First, make sure butter is soft enough to mix (i.e. easy to squash). If not, microwave for 10 seconds at a time. Do not melt. Alternate: put in pan on stovetop on lowest setting
In food processor/blender, chop almonds into edible sized chunks. Alternate: chop with large knife
In large mixing bowl, combine butter, sugar, and almond extract. Mix well
Proceed to add flour, oats, salt, almonds, and (optional) chocolate chips. Mix well with mixing utensil until even, then by hand
Separate golf-ball sized portions and round them by hand. Place on cookie sheet. Do not flaten.
Place sheet with cookies in oven
Check after 10 minutes for a golden brown halo around the edge of each cookie. If this has appeared, remove from oven
Let cool for a few minutes, then enjoy!

Cookies will remain in good condition for a week, but for the genius it is recommended that they are consumed as rapidly as one's ideas can form.

This hearty nutty chocolate shake is a perfect way to start your creative day. It boasts all of the essential mediums, with natural protein, carbs, sugar, salt and fat.

1 1/2 frozen bananas
1 cup milk (preferably organic)
1/4 cup pure cocoa powder
2 tbsp. peanut (preferred) or almond butter
1 cup ice
Shake of salt (optional)

Large cup and large spoon

Prep time: 10 min
Cook time: <5 min

Chop frozen banana into chunks
Place banana chunks, cocoa powder, nut butter, milk and salt (optional) into blender
Blend until smooth
Add ice; blend until no ice chunks remain and liquid is thickened
Add additional milk if too thick; add ice if too thin

Experiment with levels of liquid and ice to master your perfect desired thickness. However, this shake is best when as thick as possible, and eaten with a spoon.