Tag Archives: links

My Thing Right Now Is Chewing

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Hi everyone! I’ve got some exciting things to share with you.

First off, at the beginning of August I’ll be teaching a workshop in South Florida. So if there are any readers who are in the area or know somebody who’d be interested, I encourage you to check out the event. Since I’ve been collaborating with Perricone MD on their Summer Beauty Foods, I thought it would be a great idea to share these concepts and recipes in person. For more information click over here.

Also, I was contacted by a journalist for the Voice of Russia asking if they could talk to me about being a flexitarian. It was interesting to receive that e-mail because I didn’t consider myself one. Since I started to consume fish, I dropped the “vegetarian” label, and didn’t seek to grab another one. It was an interesting thought to ponder though since technically I fall under the definition of “flexitarian”. It got me to reflect on my heightened sense of intuition. Whether I am eating by raw vegan or flexitarian standards, since breaking a mold I made for myself (with good intentions albeit) I’ve become more in tune with how to balance my body. This changes throughout the day. In fact, for dinner I was going to eat asparagus with a sauce I had made, but I was leaning more towards a simple squeeze of fresh lemon juice and some sea salt. With that, it was an absolute pleasure talking with the journalist, and here’s the article she wrote on the notion of this dietary path: Flexitarians: new meat-eating vegetarians healthy life style

A series of events

Speaking of rebalancing myself, two weekends ago a bout of food poisoning struck me and I happened to document it through different phases.

  • Exhibit a) before I knew what was going to happen… my stomach was feeling upset, but I didn’t know to what degree. So I had made a puree of papaya, fresh limejuice and ginger, a bit of honey, and salt. Note: it’s still a brilliant pink even when it’s thrown up.
  • Exhibit b) not breakfast the next day because breakfast the next day definitely did not happen. Apple sauce to test the waters when I could stand to eat anything.
  • Exhibit c) I had an appetite, but was still feeling sensitive towards certain foods so I made a mild healing soup with kombu.
So now I’m also making more of an effort to chew my food well.

And now, more link love! I wish I could do more formal updates on my blog with what I’m up to, but I invite you to follow me on Twitter and Facebook to read some of my articles and recipes that are showing up around the internet. I’m very excited to be collaborating in this way! Okay, okay so here are some links that you can click on for recipes and tidbits of information!

Continue reading →

Dinner with No Reservation

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Recently, old pictures of friends in New York have been like a treat in postcard form.

At that time my friend had just gotten back from Shanghai and she brought back so many surprises! It was also the first sleepover I’d had in what felt like ages.

A "Milk Collection"--yummy!

Since I’ve been back in Florida I’ve been contemplating many things, and a few of those things are the idea of aspirations, one-way track living, and what matters. Some have aspirations to start a family, or meet that someone special. Some want to see policies change, and some are career driven. There are some who just want to be a better person, or as I like to say… a more realized self. Because my idea of “better” may be different from yours, so where’s the good and bad in that? No where.

Anyway, I’m at a point in my life where most of my friends are getting engaged, married, starting their careers, or even going back to school. Then there are those that are pursuing more unconventional aspirations by going to artist residencies, going on long journeys in different hemispheres, or being entrepreneurs and starting from scratch. But that’s what other people are doing. What am I doing? It’s not until I tell people about my life and someone gets confused about the timeline and events, that I realize that my life and family may seem unconventional. But we never think about it like that because in reality we’re not. Just in a person’s perception. Life does not exist in boxes, nor in a telescope. It’s funny how we are existing on one planet and everything from the atmosphere to the reason why your hair is falling out are related to something, which are related to something else. Then there’s the greater universe, and somehow that thought makes me think of how insignificant some things really are. Those things that disappear from our minds, and who knows… maybe they exist in a way that stars are a vision of the past. But why do things matter? Aside from survival being an instinct, I think things matter because it helps us feel like we live for something. A reason. Somethings matter so much that we’d die for it. I once asked myself that I know that I would die for someone, but would I walk 5,000 miles for them? I’d probably walk 5,000 miles just to walk. You know when you don’t have a reason for doing something, but there’s something inexplicable within you that is compelled? The kinds of things that have no answer when someone asks you, “why?” That’s been most of my guiding inspiration throughout life, and maybe it can be hard to understand. So that’s what I’m doing.

But here’s something a little less wordy, and easy on the eyes.

My dad definitely knows I like to try new things, and he does too.

I hadn't heard of wild red rice until that point.

I love the idea of wild rice invading rice fields.

Yes, there's a little patty hiding under the slices of coastal cheddar.

Sometimes I look through recipes based on what I already have. Most of the time I don’t want to have to go out and buy an ingredient (unless it’s a fruit or vegetable… then I don’t care). I wanted a recipe that would get me to use hemp seeds in a new way, so when I found this one for Hemp Burgers–I marked it. I didn’t realize the recipe called for herb seasoned stuffing until I was ready to make it. These were my options a) buy seasoned stuffing–which I would rarely use b) make stuffing from the loaf of bread I didn’t have or c) improvise and use rice! The only reason the stuffing was in the recipe in the first place was to act as binder, so I figured if I just ran the rice through the food processor it would work. And it did!

Don't be shy little burger.

I wanted to make the loaf version of 'Cinnamon Fantails' for a dinner party I hosted awhile ago...

Alas, I wasn’t able to because I was running late with everything that day, but I decided to make it the next day. “I’m sorry, you arrived late and the guests are all gone!” This turned out to look like an edible version of the Grand Canyon. I realized later on why. I was suppose to bake it exposing the layers right side up, but who cares?

So what’s this you heard about a dinner party the night prior? Continue reading →