Monthly Archives: August 2010

Summer Delights

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Why hello there! First off, I’d like to announce the winner of the Kroeger Herb giveaway. Drum roll please… and the winner is Lauren! How exciting! You’ll be contacted ASAP to get your prize to you. Thank you so much to everyone for participating, and especially for sharing the little tidbits you all learned from their site. They were very interesting indeed.

This particular morning called for a special breakfast... for no particular reason, of course.

Usual bowl of oats topped with ground flax, frozen banana slices, a grilled peach, Greek yogurt, and I quickly made a syrup by combining honey with some pomegranate concentrate.

I just wish my breakfasts could last longer.

I was able to put my finger on it... toasted hemp seeds with sea salt taste like popcorn!

I finally got my own copy of "Ayurvedic Cooking for Westerners", so of course I tried out another recipe.

The recipe was split mung bean soup, and I served it with rice and some flax oil. It’s important to make sure the balance of cilantro and cumin tastes right! At first I had too little cumin. This soup was actually refreshing, and I would recommend it even during the hot months because it felt very cooling. This was my first time cooking with mung beans, and I wasn’t sure what to expect. I just knew that this was calming for my dosha, and that it sounded interesting. I already had the mung beans on hand since I read that they were pacifying for pittas and vatas (my combination of doshas). I know I’ve mentioned what doshas are on here before, but it doesn’t hurt to mention it again. “It’s an essential biological energy or structure in Ayurvedic anatomy. There are three primary doshas, Vata, Pitta, and Kapha, which sustain all life. They move cyclically on a daily basis, and act as transporters and communicators between the essential tissues, and the bodily wastes. Their balance is a key to health. They also determine our physical constitution at birth.” Very interesting, indeed!

Remember the tin brioche mold?

Well the mystery recipe I had in mind was Ani Phyo’s fig tartlets with almond frangipane kream. I finally got around to making these–and although the crust decided to crumble–I was able to enjoy them for their flavor! I loved the light sweet and saltiness of the crust, the citrusy, crunchy, and sweet fig filling… topped off with the fluffy kream–delicious!

Actually, this was still beautiful to look at.

My new roommate's family visited, and they gave me some vegetables straight from their garden!

Aren’t they sweet? Things with my new roommate are going really well! We’re both very excited to get the apartment straightened up, and it’s nice to see things coming together.

I was also able to replenish my cherry tomato supply at the farmer's market.

No person’s nose could miss their delicious smell. These are seriously bursting with flavor!

I also had a special friend meet up with me at the market... who could it be?

None other than the gorgeous, Rebekah!

Rebekah has an amazing blog filled with such insightful posts. I think communication and provoking thought are important parts of our lives, and she definitely addresses both aspects! When she first walked up to me, I turned around and my breath was taken away; yes, Rebekah is that beautiful! She also has an air about her that just makes her even lovelier.

After talking our heads off for a few hours, I left feeling uplifted; my admiration for her grew as well. She is such a strong young woman, and I can just tell that she is going to achieve her dreams!

Cheers to a friendship that will continue to grow!

I hope everyone had a wonderful weekend. It seemed like a lot of people have been enjoying the remnants of summer. I’ve been listening to the cicadas, eating tons of peaches, sleeping with the window open, biking around the city, and admiring the colors of the sunsets when I walk Matilda. I’ve just been trying to be outside as much as possible before it starts to get chilly! How have you been enjoying the wonders that summer offers?

Let’s Get Toasted

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Good morning everyone! I hope you all are doing well in your corners of the world. If not then I’m sending my energy your way. I can’t explain why I’m feeling this way right now, but who’s questioning? Even a completely flat tire on my bike couldn’t get me down. No, instead I was excited that I finally had a reason to replace my old one, and that would just mean a smoother ride. Not to mention, while waiting for my bike to get fixed I learned a few tips from the cute guy fixing it!

She wanted to cuddle longer, but I had to get ready for class!
I had a package of hemp seeds waiting to be used.
Toasting them with a bit of sea salt gave my breakfast sweet and salty flavor a lot of us like.

It tasted so good! After reading about hemp in one of Brendan Brazier’s books, I became even more interested in this fascinating plant. It’s crazy to think of why it was probably made illegal to grow this crop in the United States anyway. Let me just mention that the Rockefellers had a lot to do with this decision, and they are synonymous with crude oil. Henry Ford actually intended for his cars to run off of hemp seed oil. See a connection? Anyway, this plant has a lot of health benefits. It contains the protein, globulin edistin, that’s found in our DNA and it contains the highest amount in the plant kingdom. “More importantly, they are responsible for both the natural and acquired immunity a person has against invading organisms. The body uses globulin proteins to make antibodies which attack infecting agents (antigens) that invade the body. Globulins like gamma globulin are absolutely essential to maintain a healthy immune system. They neutralize alien microorganisms and toxins.“

Trying to figure out which veggies taste good with this ginger vinaigrette.

Do any of you have suggestions? Maybe I should try putting it on some vegetables and grill them!

The other day I checked out this interesting exhibition featuring South African artists.

I haven’t been to this art center since its renovation.

The exhibition made me think of all of the changes South Africa has undergone. Especially because it presented artists from that part of the world from four different generations. It was interesting to see what kind of work came out during the apartheid and after the era. It also made me think about how I would feel if I was living in a country where my ancestors came from, and then my rights were taken away by a group of people that settled there. I find it empowering that despite the circumstances, some people were able to manifest their struggles into something greater by trying to change things. Although some of those tactics were violent, it’s incredible to see a human spirit holding on and not being broken. On a much smaller scale, this is why I think it’s important to hold on to your beliefs, but still keeping an open mind. Knowing where you stand gives you confidence, but being able to listen I think also leads to a better understanding of each other.

I came home and I made a poor man’s paella!

Poor Man’s Paella

(for the spices I didn’t measure, so it’s up to your taste)

1 1/2 cup brown rice

Turmeric, (I used turmeric since I don’t have saffron, but you guys have saffron threads)

Spanish smoked paprika

Ground cumin

Dash cayenne

A couple splashes of hickory smoke sauce

4 medium tomatoes, chopped

1 red or yellow bell pepper, chopped

3 cups red kidney beans, cooked

2 3/4 – 3 cups vegetable broth

2 medium zucchini, sliced

1 cup fresh or frozen peas

1 can artichoke hearts, rinsed and cut into quarters

Extra Virgin olive oil

Sauté onion and garlic in a deep non-stick skillet. Add the rice and turmeric and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for till the rice is cooked.

Check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Throw in the beans, and place the zucchini on top of the rice and re-cover. Cook for about 5 more minutes, until rice is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary. **And drizzle on some olive oil at the end.

Makes about 6 servings.

And I tried the pepper one of the vendors at the farmer's market gave me--no turning back!

It actually wasn’t spicy, but maybe it’s because I took the tiniest bite. I’m such a scaredy cat when it comes to spicy things!

I decided to give the hemp protein another go with my oatmeal.

Mixed with honey, peaches, dates, banana, and coconut milk it wasn’t bad!

Oh I will definitely be making more of this dish during the cold seasons!

I kind of followed this recipe for roasted sweet potato salad with warm chutney dressing. I didn’t have pepitas on hand so I used my curried sunflower seeds instead. Oh my goodness this was brimming with flavors from the sweet potato, sweet dried cranberries, onions, the seeds, rosemary, and the dressing of course!

I've also taken some time for personal reading before the semester gets busy!

And Matilda is a smart pup peering over my shoulder.

I think I'm also fascinated by hemp protein's green color!

I think it looks so cool with different berries like blueberries and strawberries, then contrast it with something white like coconut milk. Yeah, this is my thinking process sometimes when I put meals together.

First day of my last year in college, looking like I came straight out of the 70's.

As Conan O'brien would say, "keep cool my babies."

It’s Friday–enjoy!

And don’t forget about your chance at winning some Kroeger Herb goodies!

1. Go to their site and comment on this post telling me something you learned.

Additional entries (don’t forget to comment on this post telling me you did these things):

2. Sign up for their newsletter.

3. Follow them on Facebook.

4. Follow them on Twitter.

Make sure to get your entries in by today, Friday, August 27. Best of luck everyone!

I am Worth It

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Here’s a little reminder to all of you from my last post, in case you missed it!

I was contacted by Kroeger Herbs to give you all the opportunity to win a bottle of their Serenity and Healthy Gut herbal combinations. They were kind enough to ask me which of their products I thought you all would benefit from the most. I remembered in one of my past posts that many of you mentioned that unnecessary stress makes its way into your lives, and I also know that many of you also have some tummy issues; so I thought these two products would be great! Now here’s what you have to do to have a chance at winning (yoohoo!):

1. Go to their site and comment on this post telling me something you learned.

Additional entries (don’t forget to comment on this post telling me you did these things):

2. Sign up for their newsletter.

3. Follow them on Facebook.

4. Follow them on Twitter.

Make sure to get your entries in by Friday, August 27. Best of luck everyone!

They also generously offered me some to try for myself!

As a sculpture student and living in an urban area, I think the Energy Food and EnvironmentalX supplements will be very beneficial to me. And who doesn’t have moments of stress? That’s where Serenity comes in. I’ll let you all know what I think of these after I’ve had them for awhile.

Cold oats with warm hot cocoa made with coconut milk

In my eyes coconuts can do no wrong, especially when using their milk to make hot cocoa.

Lately, I've been feeling like I'm on cloud nine.

Bouncing around cloud nine = cooking mojo featuring farmer's market finds!

I cooked some onions and garlic with turmeric, then threw in some beans, tomatoes, and kale. Then when the heat was lowered was when the olive oil, shredded mango chutney, and tamarind chutney decided to join in on the party! Cilantro for garnish, but then I decided to eat it separately since it didn’t go well with this. The real stars of this though are those adorable tomatoes! I got a bowl of them at the market for $1.00.

Lately, I’ve been trying to make a more conscious decision about who my money is going to. This leads me to that realization that I may be spending a little more than usual. When I’m away at school, I feel like I’m on a financial… leash? But you know what? It’s one thing to be mindful of my purchases, but another to incessantly feel like I have to justify everything I get. While I was down in Florida, I didn’t feel this sort of pressure because my parents were there “okaying” everything. For instance, I bought organic things (dirty dozen, anyone?) and there was no second-guessing. This pressure I put on myself comes from me not having a job and being 100% financially dependent on my parents. A friend pointed out though that she’s in the same situation, but it’s not like she doesn’t work hard. She’s right, and I do work hard! Okay, so I’m going to stop rambling and leave it at that. Whatever. I am worth it. Not to mention, when I’m buying something straight from the farmer… well, it’s no longer just about me. It’s about community and helping one another in some shape or form.

Biked down to one of the local farmer's markets with a friend.

Some of the vendors have been doing this for decades (one of them for more than a generation) and they can use their own hands as scales--and I'm pretty sure they're not gipping me.

But back to tomatoes; they are also good for liver health. Tomatoes have a detoxification effect in the body. Probably it is due to the presence of chlorine and sulfur in tomatoes. ”Actually, in the United States, more tomatoes are consumed than any other single fruit or vegetable. Tomatoes far outdistance oranges, potatoes, lettuce, peas, carrots, and bananas!“Although in ayurveda they are generally avoided because they are a nightshade food, meaning they have aggravating qualities. Afterall, tomatoes used to be known as “wolf peaches”. Maybe that’s why the Italian men howl at all of the pretty ladies who walk by! Anyway, I had tried to reduce my tomato consumption, but you know what? I’m not the kind of person who strictly follows one philosophy. These are ideas, some of them make sense, and some of them will just never float my boat. But I also read that not all people in ayurveda are sensitive to the nightshade foods. However, people suffering from these conditions are advised to avoid them: arthritis, eczema, acid reflux disease, cystitis, lupus, and psoriasis. I also wanted to share an interesting article I found written by Junji Takano, a Japanese health researcher: “Tomatoes and Its Medicinal Properties“.

Goodies!

I need more plantains in my life pronto!

It’s funny how much more you appreciate something you haven’t had in awhile. A serious revival and a delicious reunion! I fried some plantains with beans, sea salt, thyme, shredded mango chutney, and coconut oil. Then I served over some romaine, and other veggies. Really simple. I realized that I use onions in practically all of my cooking, and I found out that they reduce kidney and liver damage associated with uncontrolled blood sugar level. I just don’t advise taking a bite out a raw onion bulb.

Recently, I decided to use my secret oat bar recipe and make something fun like muffins instead!

Proof that we eat with our eyes first, because these just magically seem to taste better!

I’ve already made a couple batches so I can just grab-n-go-go-go. My classes finally start up tomorrow and I am so excited! I have a Human Spirituality class in the early morning and a Contact Improv dance class right after. Wish me luck!

Not Counting Down the Days

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Hello everyone! As I mentioned in my last post, I am back up at school. Although my classes haven’t started yet, I’ve been getting ready for this coming semester. I’ve been having so much fun since being back here. Reconnecting with my friends, and making new ones everyday! Seriously, every day has brought me a new adventure. Anyway, I wanted to talk about how I’ve been doing on my journey to strengthen my liver. I haven’t been doing this for a month quite, but almost! I thought a month sounded like a good amount of time to let my body adjust and do a lot of healing. Does this mean I’m just going to stop after the month has gone by? No, I will continue this, but not so focused on certain foods. While browsing Foodbuzz I stumbled across an interesting article written by RD and writer of  the blog Practical Nutrition, Nour. There was one sentence that really resonated with me: ”Enjoy them for the color, taste, aroma, and the whole meal experience, and think less of how they could physiologically affect your body from the inside” I know that recently I’ve been including little tidbits about the various foods I’ve been eating. Of course, there’s nothing wrong with that, but when I’m eating my meal I don’t actually think about those tidbits. When I eat I usually just think of how colorful the food is and the flavors! Everything I’ve been eating has tasted delicious, and that’s something that will never change. After all, isn’t that why people really love food? I’m a creature of introspection–constantly reflecting and observing the world around me and realizing that I’m in it… a part of it. So I choose to live my life as nobly and as compassionately as possible. I care about myself as much as I care about others–and that’s a lot. And isn’t it wonderful that one of the ways I can take care of myself is through food?

Moreover, I’ve got some exciting news to share with you all (more exciting news at the end of the post as well)! I’m sure some of you have heard of Foodbuzz’s Project Food Blog. Since I’m participating, I will be completing the various challenges the judges have come up with. This is going to be so much fun! I hope that you will support me and vote for the entries I submit! I’ll definitely keep you all updated on how it goes down. It would be a dream come true if I became the next food blog star.

The last meal I cooked in Florida.

Sounds dramatic! I decided to cook the red kale loosely using the same recipe that I like to use for other greens. I also made a delicious and aromatic batch of red lentil and date dhal inspired by this recipe, served it over a slighty spicy and spiced sweet potato and butternut squash purée. Once it was served I took a bit of ghee and just let it melt on top.

Rich in flavor and undeniably satisfying.

On my last day in Florida I got to hang out with a good friend of mine that was visiting from Virginia!

We soaked up the South Beach sun and time was of little importance to us. Living in the moment.

Literally overflowing bowl of oats

Overflowing with coconut milk!

First actual night back in Richmond means...

Great food (chili con corn with veggies, provolone, tortilla strips, served over lentils and rice)

And even greater friends!

Even though most of us lead separate lives now, we never forget our friendship.

A feeble attempt at making coconut butter--just wasn't the same.

My meals have been consisting of a lot of green and yellow colors lately--also a failed attempt at molding the rice and lentils.

The yellowness comes from cooking the onions and garlic in turmeric. Remember the wonderful benefits of turmeric? “In both Ayurvedic and Traditional Chinese Medicine, it is considered a digestive bitter and a carminative. It can be incorporated into foods, including rice and bean dishes, to improve digestion and reduce gas and bloating. It is a cholagogue, stimulating bile production in the liver and encouraging excretion of bile via the gallbladder.” I’ve even heard that it’s good for alleviating arthritic conditions and menstrual cramps!

Yellow green... green yellow!

Garlic, onions, turmeric, artichoke hearts, kale beans, quinoa, shredded mango chutney and sweet mango pickle, flax oil, and cilantro. Ah yes, I cooked a grain besides rice! You know me, I like to keep things different or else I get bored. I’m a gemini, what can I say?

And can you believe that I found a 2 lb. tub of dates at the Indian store for $4.99?

Talk about a great deal! I’ve been loving them dipped in the “coconut butter” I attempted to make, with other nut butters, in cooking, and just plain! Actually, the other day when I had a friend over I asked if he had ever tried dates before. That night he was introduced to nature’s candy, and it brought a smile to my face when he asked if it was okay if he could have another one. Of course! Who am I to be a hog when I’ve got 2 pounds of dates?

Okay so I wanted to keep this post from bursting at the seams with what I’ve been up to–mission… kind of accomplished. But I have been bursting at the seams! I’ve been very eager to share with you all that I’m hosting a giveaway!!! I haven’t had one on my blog in such a long time. I was contacted by Kroeger Herbs to give you all the opportunity to win a bottle of their Serenity and Healthy Gut herbal combinations. They were kind enough to ask me which of their products I thought you all would benefit from the most. I remembered in one of my past posts that many of you mentioned that unnecessary stress makes its way into your lives, and I also know that many of you also have some tummy issues; so I thought these two products would be great! Now here’s what you have to do to have a chance at winning (yoohoo!):

1. Go to their site and comment on this post telling me something you learned.

Additional entries (don’t forget to comment on this post telling me you did these things):

2. Sign up for their newsletter.

3. Follow them on Facebook.

4. Follow them on Twitter.

Make sure to get your entries in by Friday, August 27. Best of luck everyone!

Let Me Count the Ways I Love Thee

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Thank you so much for the kind words everyone! I read the comments to my mom, and it definitely made her day. Actually, I think it made her week. Also I had mentioned that I wasn’t wearing foundation. Then I realized that I don’t ever wear foundation. I used to use a popular mineral one, but I looked it up and found out that sometimes it may irritate the skin further. With that, I decided to let my skin breathe and it ended up helping clear it up a bit. Anyway, enough talk about that…

I tried a new kind of kale.

Red kale is also known as Russian red kale. It has a sweeter taste compared to other types, and it even smelled like roses! “Green is associated with Spring – a time of renewal and refreshing vital energy. In oriental medicine green is related to the liver, emotional stability and creativity.“

First, I enjoyed it raw, massaged with flax oil and another dressing.

Alongside, came a sweet potato exploding with beans cooked in shredded mango chutney and thyme.

I love adding thyme to sweet recipes now–especially that one.

I usually prefer purées over brothy soups.

I followed this recipe for pea and watercress purée, except I used ghee instead of butter. It was deliciously fresh tasting, but comforting at the same time. I have fond memories of pea soups and peas in general. When I was younger, one of the daycares I went to always served them. As you can see I love stuffing my sweet potatoes with beans. My dad asked me where I got this great idea from, and where exactly I don’t know–but it’s one of the great things I’ve stumbled across on blogs!

Sweet potatoes another way!

Here I cubed a sweet potato and mixed it with onions, beans, and zucchini cooked with mango chutney. I topped it off with ghee, flax oil, and toasted coconut shreds!

A delicious way to satisfy sweet and savoury flavors.

This sweet potato went to funky town!

Then to salad town with some ghee, beans, and hummus!

The other day I was running some errands to prepare for my move back up to school.

Look at what I spotted when I went to Target!

I thought of you Holly! I wanted to send her a picture text message but then I realized I didn’t have her number hahaha. So instead I whipped out my big DSLR camera to take this picture. I had some onlookers–what? I’m fascinated by peanut butter! If they tried it on top of their oats, sweet potatoes, carrots, or anything for that matter besides just bread… well they’d understand.

Some of my supply to take up to school with me!

I would have a hard time if I were living in the dorms, wouldn’t I? I’m bringing things that are convenient for student-life, and of course to help keep strengthening my liver!

Since I've been adding the pulp from juicing to my oats I've had to move to bigger bowls...

Exhibit A

Beet pulp!

I had leftover spiced cobbler "crust" and served it with peaches and apricots instead of blueberries.

Which I enjoyed poolside!

Tutti-fruitti!

When I watched the movie “Eat. Pray. Love” I learned that tutti in Italian means “everything” or “all”. Now the name of the flavor makes sense! Anyway, I wanted to give you guys a tidbit on a fruit in this breakfast that I haven’t featured much on my blog. Enter the fuzzy kiwi! They are full of vitamin C, which is one of the most beneficial antioxidants for liver health. It  provides protection from free radicals and reduces damage to liver cells from harmful chemical toxins. other sources are citrus fruits, berries, broccoli, cucumber, and spinach. Kiwis are also a good source of beta-carotene and vitamin E. A little interesting scientific factoid I found out about vitamin E actually that actually makes sense: “Vitamin E is a fat soluble antioxidant. It protects fats from becoming rancid due to free radical attacks. The cell membranes that protect the liver are fat based. So vitamin E helps protect the cells that protect the liver! A study has also shown that vitamin E can reduce the scar tissue in liver – which can lead to cirrhosis.” Now I just imagine vitamin E as a nice comfy cushion that can protect me! Almonds are also a good source of vitamin E, so your comfy cushion can even be a nice, big spoonful of almond butter.

More kiwis--served with Ani Phyo's coconut ice kream.

Also in this bowl is a fruit I mentioned in my last post. A lot of you had something to say about apricots. I’ve been eating them often, but I realized that I like dried apricots more than fresh. I think it’s because they’re sweeter hehe.

Many of you have been asking which Ayurvedic book I’m using “Ayurvedic Cooking for Westerners” by Amadea Morningstar

Anyway, I'm back up at school!

It’s funny how between Florida and Virginia, the background for my food pictures changes. In Florida you may recognize the place-mats and glass table. However, while I’m up at school I use my desk’s stationary pull-out as the background. My actual kitchen gets no natural light, and you know how I feel about that as far as photography goes!

And now that I'm near a Trader Joe's again I can re-stock this, but nothing beats McCutcheon's pumpkin butter.

Here’s a little hint for my next post…

I went to Sur la Table...

To get a brioche mold; but what for?

And that is what you will find out later! Till then…

I hope everyone gets to relax some.

Capturing the Spark

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I’m going to rewind a bit to… two weekends ago! My mother and I had a photoshoot the NuSkin “Keep My Age a Secret” challenge we’ll be participating in. It was fun to have that bonding time with her, and being the one in front of the camera this time. Anyway, here are some pictures!

 

Might I also add that I'm not wearing foundation...

 

My skin is definitely reaping the benefits of taking extra care of my liver!

 

I'll keep you updated on what happens.

 

Now on the food front… for breakfast I’ve been enjoying a medley of fruits!

 

Papaya, peaches, and frozen banana slices!

 

 

Peaches, blueberries, dates, and papaya!

 

 

The fruits were piled so high I almost forgot there were oats under there--just kidding!

 

 

B-e-a-u-t-i-f-u-l! Apricot, frozen banana, and blueberries.

 

 

Mixing the Greek yogurt, oats, and fruits together.

 

 

The big kahuna--my favorite!

 

I bought a bag of apricots at the store the other day. They’re so hard to find down here! Is anyone else having trouble finding certain foods that are in season? I remember last year when there was a shortage on canned pumpkin during the holiday season–uh oh! Anyway, here’s a little interesting fact I found on these little stone fruits: “Apricot fruits are very useful to those people, who suffer from anemia. Only 100 g of fresh apricot fruit has the same effect on blood flow as 250 g of fresh liver.” They’re also an excellent source of beta-carotene and are useful for reducing infections or skin problems.

My chicka, Liz, sent me this very helpful link the other day: “Ayurvedic Healing Foods“! One of the tidbits reminded me of my friend in New York who’d peel almond skins because of what her cousin, who’s an Ayurvedic practioner, recommended. And I actually thought of her when I was making this recipe…

 

Naked almonds!

 

“Ayurveda recommends blanching and peeling almonds“

 

I stole their clothes down by the river mwahaha.

 

 

Ani Phyo's Almond Frangipane

 

I made a batch of this recipe so I could make fig tartlets, and this is also delicious on its own or with some fruit–like peaches! I’m just loving peaches right now if you can’t tell.

 

Another recipe from Ani Phyo's dessert book.

 

I had bookmarked her spiced blueberry cobbler recipe. This was so so SO good, and topping it with coconut ice kream (also from this book) made it that much better! I really can’t believe how simple and delicious these recipes are. I’ve renewed this book from the library twice already.

 

This treat is baked however, and it's my own recipe.

 

This week I was inspired by a Hawaiian combination of raisins and pistachios. I used golden raisins, dried cranberries, and pistachios for my secret oat bar recipe. Verdict? Deliciously chewy, moist, and sweet. Making these bars with different variations has become a weekly ritual for me. I set aside some time either Sunday night or Monday morning and get to baking. I love experimenting with different combinations, and with the delicious smells wafting through the air… who wouldn’t make this a weekly tradition?

 

Also baked, but not sweet.

 

I tossed these cheetah rounds in coconut oil, then seasoned them with turmeric, curry, and salt. YUM! I love curry powder so much. Have you ever tried adding some to ketchup? It’s so yummy!

 

A sandweech!

 

I stuffed this sandwich with homemade 15-bean hummus, marinated artichoke, spinach, and mini bell-peppers. For the mixed bean hummus I added extra curry powder because what the original recipe called for just wasn’t enough for me.

 

 

Dino kale salad!

 

I wondered what raw dino kale tasted like. What else went into this salad? Some mixed bean hummus, sun-dried tomatoes, shallot, and sweet vidalia onion dressing. So how was it raw? Not bad, not bad at all.

 

 

And cooked following one of my favorite ways to eat kale...

 

Fry some onions, shallots, and garlic. Then I threw in the dino kale, spinach, cherry tomatoes, golden raisins, mixed beans, and a splash of balsamic. After it was done cooking I poured on some flaxseed oil to get my dose for the meal hehe. I had also roasted some butternut squash tossed in coconut oil and simply salted. I’ve been trying to spice up my meals a bit, since I noticed that my meals were getting pretty boring. They tasted good, but they were lacking creativity.

 

 

Inspired by a Colombian recipe

 

The other day my mom was browsing her Colombian cookbook. She had left the beans to soak overnight, but she didn’t have time to make the recipe–bandeja paisa. It’s basically a platter of various foods from the Paisa region of Colombia. I figured that she wanted to cook the frijoles part of this platter. I read the recipe after I had already cooked the beans, and I realized I would have to change it a bit. Since it called for the beans to be cooked with the ingredients, but no big deal. I just decided to fry the onions, grated carrot, tomato “salsa”, smashed banana, and the beans of course. Then I seasoned it with salt , pepper, and lots of cumin! Garnish it with scallions and you’re set. My mom was very happy when she got home from work, and she had this waiting for her. Note: I used ghee for the frying, and I highly suggest it. I have been loving the flavor that ghee lends to everything I’ve used it in; just imagine a deeper butter flavor. From toast, rice, sweet potatoes, or traditional Colombian recipes–ghee will liven anything up! Even your body. ”Indians regard the substance as very important as it could boost overall body strength, beauty, and luster.” Additionally, it’s lactose-free so those with allergies to milk can enjoy this as well.

 

 

Must get the creative juices flowing...

 

 

I put together a mish-mosh dinner: baked sweet potato + ghee + flaxseed oil, roasted beets + olive oil and seasoning, mixed bean hummus, and random celery stalks.

 

 

Not so creative, but it still tastes good!

 

Maybe you noticed the apron I’m sporting here. The last time I roasted beets I had a little accident and nearly stained my shirt. If beets are on the menu, then I definitely plan on wearing an apron! What are some kitchen mishaps you learned a lesson from?

Eat the Rainbow

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I’m very glad that you all enjoyed the video I made! I definitely want to make more in the very near future. Remember how I had talked about how I was doing things to relieve stress? Well, one of the greatest ways for me is through yoga.

I try to set aside atleast 20-30 minutes a day for my practice.

I’ve also been relieving tension through scent. Let me set the relaxing mood for you all…

By lighting a sandalwood incense

Ahh, much better.

The rippling fruit effect

Looks like I didn’t grind my flaxseeds enough! Oh well. Anyway, this bowl has peaches, apple slices, and banana slices. Gosh, I really love peaches so much right now, and I’m always reminded of Lauren when I eat one. So I think of you often my dear! What are some things that remind you of someone?

A mushy bowl with lots of color!

This time I mixed the usual oats with some leftover pulp from one of my dad’s juices (mostly carrots, beets, with bits of kale and ginger). Then I added the fruits and ground golden flaxseed!

And sometimes I like neutrality in my color palette.

Frozen bananas are excellent for adding that cooling factor for oats. Although I do make mine the night prior, but it’s just that much more refreshing. Not to mention, the slices kind of melt in your mouth.

Got to give poopy brown some love too!

I made this bar loosely based on… anything that’s baked with chocolate and bananas! For the ratio of banana chips to dates it was 2/3 cup to 1/3 cup. This was so delicious! In fact, my mom took one of these bars to go when we were at the movies, and as she was unwrapping it I kind of got jealous as the smell was making it’s way over to my nose. Ugh, why didn’t I bring one with me?

Sure, none of this really makes sense together, but who cares?

“Much research has focused on the beneficial phytonutrients in cabbage, particularly its indole-3-carbinole (I3C), sulforaphane, and indoles. These two compounds help activate and stabilize the body’s antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. I3C has been shown to improve estrogen detoxification and to reduce the incidence of breast cancer. In one small human study, researchers found that after I3C was given for 7 days, the rate at which estrogen was broken down through the liver’s detoxification pathway increased nearly 50%.“

Click here for more info on the benefits of cabbage.

Sweet-and-sour green cabbage

You know what’s been great? Since I’ve been taking extra care of my liver, I’ve noticed that I can use a lot of recipes I’ve made in the past. The only difference is making a few changes like using ghee for frying instead of another cooking oil. By the way, it’s important to make sure that the oil you’re cooking with is refined to handle high-heat or else it could be releasing carcinogens once it goes over a certain temperature. Labels should disclose that kind of information. For instance, I know that Spectrum’s labels include that information. I’ve also learned to avoid cooking with olive oil at hot temperatures. Ideally, you just want to put it on your food once it’s done cooking. Now where’s the crusty loaf of bread so I can dip it into some olive oil with cracked pepper?

A recipe from my Ayurvedic cook book...

The recipe was baked pinquito beans, but I didn’t have pinquito beans so I just used navy beans as was suggested. This recipe was so delicious–subtly sweet from the apples and honey with a hint of spiciness from the red chile. The garlic and onions have always been a staple in my cooking, but now I’ve been adding fresh ginger as well.

Baked "pinquito beans" covered with butternut squash and pear soup with a side cheetah rounds please!

I haven’t made these cheetah rounds in forever! I’ve gotten so use to simply baking whole ones. Oh, I just love sweet potatoes no matter what way I make them… mashed, baked, grilled, or sliced!

More sweet potato love with... what is that green stuff?

It kind of looks like seaweed! But it’s not. I roasted some kale, but not just any old kale.

I found this wonder at our local Italian market the other day--lacinto kale aka dino kale!

I’m eager to try more recipes with this new type of kale I got! When I first ventured into my liver strengthening journey I said that I still wanted to go on food adventures. The last thing I want is to end up being bored eating the same thing all of the time. I actually used to loathe leftovers because of this. I always want to try something new! But now I see how convenient leftovers can be when I barely have time to breathe.

Not sweet potato... but butternut squash!

I was inspired by Lauren’s butternut squash nut butter encrusted fries recipe, and I definitely knew I wanted to give them a go! I used peanut butter instead of almond butter for this recipe though.

These were way more magically delicious than a whole box of Lucky Charms!

Butternut squash will always be one of my favorite foods. As long as my mom’s around there will be atleast something with butternut squash during the week–she loves this squash too! “Oh, and save the seeds and toast them – they’re a wonderful source of nutrition as well as being a delightful and healthy snack! Studies have revealed that they support liver functions and fight various types of cancer.” Also, the vitamin A in butternut squash helps with acne and other important things like the immune system, hormone production, and so many other things. Other foods with vitamin A include fish liver oil, animal liver, apricots, asparagus, beet greens, carrots, pumpkins, watermelon, cantaloupe, sweet potatoes, spinach, broccoli, mangoes, and green leafy vegetables.

Did someone say beets?

I roasted these beautiful beets in the oven and just drizzled them with olive oil afterwards. Then of course came the sea salt and pepper. What are those greens on the side? Why they’re dandelion greens from our garden! Did you know? “Dandelion has been used in traditional Chinese medicine as a powerful liver tonic. Dandelion is said to enhance the flow of bile in your body, improving the function of your liver, and remedy liver conditions such as hepatitis, gallstones, and jaundice. A daily cup of dandelion tea is recommended for anyone who feels run-down, sluggish, and over-stressed. Dandelion greens are also an incredibly healthy food — chock full of vitamin C, higher in beta-carotene than carrots and richer in iron and calcium content than spinach.” Whoa! And they actually have a very mild taste. Not like the mustard greens I tried! I now know that I can only handle a small bit at a time or else my nose starts to burn like crazy–kind of like wasabi.

In other news, Matilda has been telling me that she's ready for a new look.

Chic chic! Stylish like her mother.

p.s. this is how near of a future I meant!

From My Heart to Your Belly

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It was so interesting reading about some of your doshas! Laury had mentioned that one of her clients sees an Ayurvedic doctor who can tell what their patient ate simply by touching them. Wow! Imagine being that in-tune! I thought I’d share a link that you may find interesting, and who knows… it may help fill in some blanks: Ayurveda Info-center.

“The whole person-and the whole field of interpersonal behavior-can be spontaneously enhanced by the process of self-referral, or looking within to experience the Self. This is analogous to the natural process by which all the branches, leaves, flowers, and fruit of a tree can be simultaneously nourished and enlivened by watering the root.“

I had some prepping to do last Friday, as we were having guests all the way from Germany. I didn’t want to stress out about it because first off, I didn’t have to! As I was cooking I made sure to have a clear mind, and good intentions. I just wanted everyone to be able to relax and enjoy when they ate. Not to mention, the whole house smelled divine!

Pain D’Epice or French honey-spice bread
This involved egg whisking.
Anise!
and other delicious spices and citrus zest.
I also made a well for the whisked eggs and soy milk.
Finger licking
Oh that’s right! This has to go in the oven.
Et Voila!

A deliciously sweet and aromatic bread–a bit burned around the edges but tasty nonetheless. I don’t think that many of you know that I’m quite the honey afficianado. I have honeys ranging in flavors from lavender to almond, as dark as molasses, local variations, and even artisanal raw honeycomb squares from Savannah Bee Company. It’s funny because most of these were gifts from friends.

Then a mysterious package came in the mail.
I have been eyeing these shoes all summer!
I saw this as a sign to dress up and play hostess.

The guests would be arriving soon!

And a goofy one for the heck of it!
Our guests!
Ivy’s sesame-coconut rice, yellow split pea dhal, and a spinach salad with avocado, blueberries, and lemon-balsamic vinaigrette.

This meal was so flavorful! My mom also made a coconut chicken curry with pineapple. The rice was my favorite though. I cooked some basmati rice with ghee and salt. Afterwards I fried the dried coconut and sesame seeds in more ghee. Once that was golden I mixed it in with the cooked rice. Wow! The ghee did so much for this dish. One of the guests said it was one of the best meals he’s ever had. Perhaps my good intentions really did work!

Yellow Split Pea Dhal

Spinach Salad with Avocado, Blueberries, Feta and Lemon-Balsamic Vinaigrette (I omitted the feta since I’m avoiding cheese for the time being)

I made mango lassi for dessert!
Cheers to a great meal m’lady.
The next morning involved the French honey-spice bread topped with ghee + a bowl of Greek yogurt, fruits, and ground golden flaxseeds.

The bread reminded me of one of the Christmas cakes in Germany. Deliciously nostalgic.

We also bought pan de bono, which is a delicious Colombian cheese bread.
And one of my other favorites: arepa de choclo

Our guests fully enjoyed the breakfast! Actually, everyone did.

Beans, beans…

“Soaking reduces excess dryness, calming the air element in foods and enhancing the water element. The added moisture supports the action of agni, digestive fire, on food, making foods easier for the body to break down. This beneficial Ayurvedic practice of soaking is used with beans, peas, nuts, some seeds, and dried fruits. Soaking is most often done overnight by simply covering the food with pure water and letting it sit, covered, until the morning.”

After soaking the beans for many hours, I cooked them with bay leaves. Once they were cooked I fried some onions, garlic, ginger, cumin, and turmeric. Then added the beans and some sea salt. Simple, delicious, and very helpful for my liver.

More legumes

I steamed some edamame, then sprinkled on some sea salt. I love eating them out of their shells.

A bowl beaming with green!

This was a mix of kale and mustard greens. I massaged the greens with flaxseed oil, as Neela had suggested. This was very tasty and helped lessen the bitterness of raw kale. Speaking of kale, I found a really great recipe for kale and chard salad with blue cheese. Check it out!

“Kale contains sulphorane…which only becomes apparent when cruciferous veggies such as kale, cabbage and broccoli are chewed or chopped. But it’s what sulphorane does that’s important. It encourages the liver to produce enzymes that detoxify cancer causing chemicals, especially those connected to chemically-induced breast cancer and colon cancer.“

I also massaged watercress and green cabbage shreds in flaxseed oil as well.

Watercress is in the same family as kale and mustard greens, so they have similar health benefits.

“Watercress juice is so concentrated with so much cleansing goodness that it activates the detoxifying enzymes in the liver for detoxifying a hangover.”

Watercress juice could be a party girl’s best friend!

Another interesting tid-bit I found from an article I read by Brendan Brazier about stress-reducing foods:

“Alkaline forming – leafy green vegetables, chlorella

Enzyme rich – raw fruits and vegetables

Hormone balancing – maca (Peruvian root vegetable)

High quality, complementary protein – hemp, yellow pea, brown rice

Rich in essential fatty acids – flax seeds”

Check, check, and check! I’ve actually been adding maca powder to my oats once they cool down due to my hormone imbalance; I struggle with too much testosterone. Right now, for me, I’m trying to eat most of my vegetables steamed or lightly (3-5 minutes) pan-fried with ghee to keep the nutrients. If I eat them raw, however, I massage them in oil so it’s easier for my dosha to handle. And it looks like I’ll be enjoying more yellow split pea dhal in my future!

Without further ado, here’s my video!