Tag Archives: coconut ice kream

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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30

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?

I Keep Asking Questions, and It’s a Good Thing

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Wow! I am so thankful to have such supportive and kind friends. It was also encouraging to be reminded that our most beautiful quality is our soul. And you know what else is awesome? I hear that some of you may be in the same boat, and are really interested to see how this works out. I’m excited that with my posts I’ll be able to keep you guys updated on my progress! I’ll also be incorporating some information throughout my posts. How about I start out the post with some information I stumbled upon recently that I’d like to share with you all:

“Omega 3 fatty acids, a type of unsaturated fat, lowers heart disease and stroke risk by decreasing cholesterol and triglyceride levels, slowing down the growth of artery-clogging plaques, and lowering blood pressure. Omega 3’s have also been shown to help reduce inflammation associated with arthritis, and may possibly help with memory loss and Alzheimer’s disease. There is some evidence to show that it reduces depression as well. In addition to being an excellent source of omega-3s, fish is low in saturated fat, and is a good source of protein. Omega-3s are most prevalent in fatty, cold-water fish. Other forms of omega 3’s are available in fortified eggs, flax seed (linseed), and walnuts.“

I always heard my parents talk about omega-3′s, but I never really took anything to heart. Now I’m incorporating it into my food in ways that I find flavorful, and I can’t wait to see the benefits in the long run. It’s funny because I often hear people say that the way I eat is healthy. I guess it’s true, but I think a lot of it comes from growing up in a family and in cultures where people cook with real food. I remember when I first moved to the United States and my step-dad brought home packages of Hamburger Helper and instant mashed potato. Of course they have “instant-foods” everywhere, but I don’t think I’ve ever seen such a heavy reliance on them as I have here. Anyway, I’m pretty sure that’s when I became a picky-eater because I went from having mashed potatoes made from scratch to these bizarre looking flakes that were weak  tasting in comparison. Fortunately, now that I’ve ventured into the wonderful world of cooking, I’ve become far more adventurous with what I eat. And you all know I’m all about what tastes good! So now that I’m really trying to strengthen my liver I’ve become more conscious of what I should be doing right now to take care of it. And you know what? I’m actually finding it to be more of a relief than a stressor. For instance, I’ll look up different foods I have in the kitchen and how they may affect my liver. More likely than not, my liver benefits from it. Take peaches for example…

The magical floating bowl!

Peaches, golden flax, and pumpkin seed butter over some Greek yogurt, chia seeds, and oats.

“Peaches are great for those with gastrointestinal problems and liver conditions. As opposed to many fruits, they are very useful for digestion due to its alkaline content.“

The best mango from someone's backyard, the tastiest peach, and sweet cherries all in one bowl sprinkled with ground golden flax seeds over Greek yogurt and chia seeds.

On the toast I spread some pumpkin seed butter and fig preserves on one slice, then ghee and fig preserves on the other. The slice with ghee and preserves tasted so good because of the sweet and salty flavors going on!

A picture from a past post, but I wanted to show you again.

Ghee is clarified butter, and in India it’s highly regarded! I actually learned more about it in my Hinduism class, and how it’s considered a holy food. I found a source that kind of sums it up: “Ghee builds the aura, makes all the organs soft, builds up the internal juices of the body-Rasa, which are destroyed by aging and increases the most refined element of digestion-Shukra or Ojas, the underlying basis of all immunity and the ‘essence of all bodily tissues’.” Here’s a link with more information on it–very interesting stuff to read.

Breakfast drama queen shot!

This was inspired by Katie’s breakfast the other day. She had served the berries at the bottom, and it reminded me of those yogurt cups with the hidden fruit. Plus, I loved how it just felt like something special to start off the day. If you can’t tell those aren’t berries at the bottom. I’ll tell you what’s at the bottom, but promise not to think I’m weird? Okay, you can think I’m weird, but not because of this. The bottom is leftover pulp from one of my dad’s juices that has ginger, kale, beets, and carrots. There’s also some papaya and 1/3 of a sliced banana. A third? Well, I’ve been reducing my banana consumption since it can be chilling to the liver. However, I’ve also read that because of their potassium content, they are beneficial. Through my research I’ve come across many contradictions. I have to ask myself what the sources are, and how does it actually affect me? Afterall, we are all individuals and our bodies may respond differently. I could happily live with monkeys because of my love for bananas. On second thought, the monkeys might not love me because that would mean less bananas for them! I don’t really want to have monkey poo flung at me. So yes, for right now I’m just reducing how many I eat, but not eliminating. Thank goodness this is only temporary.

Made some small changes in the kitchen eating area.

Who knew a new light, seat cushions, and new place mats could make such a big difference.

Ani Phyo's recipe for sesame snap cookies

Turned into ice kream sandwiches with Ani's coconut ice kream recipe.

Quick grab one before it's gone!

I have some leftover coconut ice kream, so I want to make her spiced blueberry cobbler recipe and top it with the ice kream. I love raw vegan desserts so much because they’re incredibly flavorful! If you have never tried one, I suggest you do. The recipes in “Ani’s Raw Food Desserts” are also easy to make. That’s actually part of the reason why she put this book together. Overtime Ani noticed that she had less and less time to make elaborate meals, so she started to come up with simple recipes that don’t require a lot of work. It’s also nice and encouraging to keep exploring these recipes after you make one and it’s a hit! That’s how I felt about baking bread. I started out simple, and then next thing you know I went from Irish soda bread to making Armenian tahini bread.

Very ripe plantains cooked with freshly ground cinnamon, yellow squash, onions, and mango chutney.

Then I proceeded to drizzle coconut oil and flax seed oil on everything. Did you know that the plantain seed expels disease and toxins from the body? It’s also good for respiratory problems because of it’s high mucilage content. And if your tummy isn’t feeling well, it can help because it has anti-inflammatory properties. Actually, some apply it directly to the skin on sores.

I'm loving it with coconut oil and ghee as well.

Rainbow Swiss chard

Pan-fried with onions, garlic, raisins, and balsamic vinegar for a little bit of time (3-5 minutes) on medium heat so the nutrients don’t get lost. Salt and pepper to taste, of course!

All in a day's work.

Do you all like the little random tidbits I’m including in my posts? Or is too much like an encyclopedia? To me it’s cool to learn all of these things, and that so much of the delicious food from nature I eat really has all of these wonderful benefits; not just for the liver! Of course, I always knew that, but not the specifics. I would also like to reiterate what I mentioned earlier in this post about how we can all differ from one another. I’m going to quote an excerpt from a book I’m currently reading: “Ayurveda is universal, it can be used by all peoples. Its principles do not change from culture to culture…(and yet) the foods and herbs used in an Ayurvedic program can vary from area to area, they need to that’s fine, healthy. Ayurveda is not limited to India and Indian foods. It is a universal medicine.” And that pretty much sums up how I feel about us as individuals. Of course, feel free to try the things I’ve been trying, but don’t just take my word for it. This is the beginning of my journey, and I’m learning things everyday.

p.s. I’m hoping to do a video post soon! So keep an eye out for it.