Tag Archives: ayurvedic cooking for westerners

A Very Happy Belly Helps Make a Very Happy Heart

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Greetings everyone! Today is the start of another week, but it’s not just any old Monday. Oh no! Today is the day that voting for Project Food Blog opens. You can check out my profile here, so don’t forget to vote hehe. Also check out all of the other entries as well! I’ve been awaiting this day with much anticipation.

Can't you tell?

A watermelon caught my eye at store, and I had to make sure that I got to have some of this refreshing fruit at least once while the weather is still warm! I’ve also been eating things that are a… “happy medium” between summer and fall. For example…

Baked oatmeal with figs and banana, then topped with almond butter and Coconut Bliss ice cream.

Warm soups like this quick Cuban black bean soup recipe from my "Ayurvedic Cooking for Westerners" book.

I threw in some rice, diced avocado, tomato, and cilantro to make it complete. I love simple recipes that satisfy my taste buds!

A delicious smoothie made without ice, since I'm kind of sensitive about harshly cold things.

Whenever I go out to eat I always ask for water with no ice, please. Anyway, the Chocolate Almond Smoothie recipe from Brendan Brazier’s book, “Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life” (that’s a mouthful) immediately caught my eye the first time I skimmed through the recipes. When making this, I noticed that there was no added sugar. It called for medjool dates though so I was interested in how it would end up tasting. Verdict? I’m definitely going to be making this again!

The other day I met up with some classy ladies at a great local restaurant.

I don’t go out to eat often, but when I do I like to eat very well! And by well I mean incredibly delicious. The last time I went to Cafe Gutenberg was with another friend from New York, and we got to enjoy our breakfasts seated in a comfy nook with pillows overlooking the market. I remember the food being so tasty, and I figured it was time I pay this place another visit. I remember in high school coming here and ordering steamed milk with a shot of mint syrup (TRY IT!). Anyway, the menu makes it hard to choose, boasting things like pumpkin spiced waffles with whipped cream, scramble on a corncake (which I had ordered before, veganized with tofu), sandwiches using artisan rolls, and plenty of delicious cheeses. They also have vegan options for much of the menu as well, such as vegan biscuits and gravy. Can you tell that this place puts thought into their menu?

My dates decided to split some appetizers so they could try different things.

The hand cut frites with fresh herbs, parmesan, and truffle honey.

Sounds good, but I think these fries were actually just herbed and had salt and pepper.

Nonetheless, these were so good!

We all can attest to that!

Beets served with goat cheese, house baguette, and greens.

How beautiful! Two of my favorite things on one plate: beets and goat cheese!

Fondue! Steamed vegetables, house baguette, and Vermont cheddar gravy.

The green onions and wild mushrooms were my favorite things to dip!

I felt like ordering an entree so I got the vegan caesar salad with a house baguette on the side!

I usually don’t order salads when I go out to eat unless I’ve heard great things through the grape vine, or it just sounds too delicious to pass up. Hearing only great things about this salad, I had to try it. Oh my goodness! It’s not the kind of salad that sounds undeniably incredible, but it definitely tasted like one! I never had tofu that was actually so rich in flavor, nor had I ever tried hearts of palms! Maybe the tastiness of the tofu had to do with the fact that it came from the local food commune, Twin Oaks. The lemon-caper dressing was perfect for this as well, especially mixed with the juices that burst out of those little grape tomatoes. The house baguette definitely helped in soaking up every last bit of this wonderful meal. All of us were so glad that we went there to eat, and moseyed on out feeling wonderfully spoiled.

Voting for Project Food Blog goes from 6 AM Pacific Time September 20th through 6 PM Pacific Time September 23rd. So make sure to get your votes in during that time! Once again, click here to check out my profile, and here’s a reminder going back to my last post aka the first challenge. Everyone’s posts for the first challenge are so inspiring, and I wish the best of luck to everyone participating!!!

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 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.