Tag Archives: smoothies

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!

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Reinvented

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Hello everyone! In my last post I asked what you guys would like to see in my blog/would you be interested in seeing things from me beyond the realms of food. I used to cover more things on the blog, but somehow as life got busier I stopped frequently capturing life in front of me. I remember pausing at a detail in my outfit that I thought was beautiful and feeling the inclination to share. Or being down on the ground and looking up just to see what it looked like to see things from that perspective–and snapping a picture of it. I’m still curious in that sense, but don’t think to capture it as often. Sometimes I go back and forth between thinking: it’s silly to think those things are important enough to capture, it’s meaningful/meaningless, or why not just enjoy? C’est la vie. It’s true. For right now though, it’s important to me again.

What would I like to be in focus?

The plants, the deteriorated posts, or the other side of the Hudson River?

Whenever I go to the market I like to walk around and find things I’ve never heard/seen of before.

One day I stumbled across Siberian Kale.

Kale is a great winter vegetable, and the more it’s been kissed by a frost the sweeter it is.

Here are some more seasonal foods that I’ve prepared in the kitchen recently using recipes from a book I reviewed on here awhile ago, “Thrive Foods“ by Brendan Brazier.

Mashed Kabocha Squash with Toasted Coconut

Toasting the coconut shreds is so key for this recipe. It’s an extremely delicious that you may have to approach with willpower as to not to eat the entire batch!

Dandelion Salad with Sundried Tomatoes and Lentil Dressing

Dandelion greens are not something I usually pick up, but that was what drew me to this recipe. It was a new way to try various flavors together, and well… it had me had sun-dried tomatoes as well. I also found myself pouring the lentil dressing on to other things.

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Traveling in the Kitchen

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Oh gosh! There’s so much catching up to do! I’ve been back in Florida for a couple of weeks, but I have some things that I want to share with you from before I even left for Toronto. So get ready!

And hold on tight

Let’s see… how have I been enjoying the summer’s endless heat?

By making water a more refreshing beverage.

Slicing up lemons, limes, cucumbers, and a handful of mint leaves, and letting it all sit for a couple hours in a jug of water is all it takes.

One of my mom’s friends gave us mangoes from her backyard!

You can tell how delicious these were just by looking at them.

I’ve also been making smoothies.

 I made this particular one with Greek yogurt, honey, almond milk, peaches, and cinnamon.

Taste testing… not quite there yet.
Passed the test.
Yowza that was good!
I’ve also been loving strawberries in the mix.
Sadly, coconut butter is too shy to mix and mingle.
Of course I’ve been keeping up with my weekly batch of raw vegan treats.

I’ve recently made Averie’s No-Bake Coconut and Chocolate Chip Cookie Dough Bites and Kelsey’s Cocoa Coconut Energy Balls. Both should be under your bookmarks if they aren’t already.

I’m serious.
This may not be a typical cool summer meal.

I sautéed some yellow squash, crumbled tofu, and diced sweet potato with Bragg’s flavorful Organic Seasoning. Drizzle some coconut butter, and I sealed the deal. By the way that sprinkle has 24 herbs and spices that add lots of flavor. Even if I don’t know what to cook I just use some of this and I instantly have a tasty dish. Thanks to my old roommate introducing me to this it’s now one of my secret weapons.

Taken out by the poolside while the weather was hopefully cooling down (not by much).
With a nice cold glass of refreshing water.
Ahh yes… the morning is another part of the day I can enjoy outside without melting into a puddle of sweat…
And drool.
I’ve also made up a recipe recently.

Can you guess what it is? Himalayan Zucchini Bread! This is an eclectic loaf of zucchini bread inspired by the Eastern world and 101 Cookbook’s Special Zucchini Bread. Check it.

Himalayan Zucchini Bread

Makes 1 loaf

Ingredients

3/4 cup almonds, chopped

2 1/2 tbl poppy seeds or even chia seeds

2 tsp lemon zest

4 peanut ginger chews, finely chopped

1/4 cup goji berries

3 tbl shredded coconut, unsweetened

1/4 cup coconut oil

1/2 cup honey

1/4 cup coconut sugar, or brown sugar

1 large egg, or egg replacer

1 tsp vanilla extract

1 1/2 zucchinis, grated

1 1/2 cups whole wheat flour or gluten-free flour mix

3/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp sea salt

3/4 tsp cinnamon

1/2 tbl curry powder

*Don’t be daunted by the long ingredient list*

1. Preheat oven to 350°F. Grease a loaf pan, and dust it with a bit of flour then set aside.
2. In a bowl combine the almonds, poppy seeds, lemon zest, shredded coconut, goji berries, and ginger. Set aside.
3. In another bowl mix the coconut oil with the honey, and then add the coconut sugar. Add the egg and mix well. Stir in the vanilla and then the zucchini.
4. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and curry powder.
5. Add these dry ingredients to the wet ingredients.
6. Fold in the almonds, poppy seed, lemon zest, goji berries, shredded coconut, and crystalized ginger mixture by hand. Set a bit aside so you can sprinkle on the the zucchini loaf before baking to add a little crunch. Avoid over mixing the batter, it should be thick and moist.
7. Pour the batter into the loaf pan, and bake for about 40-45 minutes. Don’t over bake it though to keep it moist. Remove from the oven and cool in the pan for about ten minutes. Then let it finish cooling on wire rack. It’ll get moist and sweaty if you leave them in the pan.
Each ingredient is special in this recipe
That’s not all.
Wolfberries, also known as goji berries.
And somehow by the time this loaf was done baking I had flown to Asia and back.

So now that I’ve shared this recipe with you, here are some tips to go along with it. I soaked the almonds beforehand to add to the bread’s dense bite. I also thought of the recipes I’ve made where zucchini and almonds held hands in the most delicious way. I love coming up with kitchen experiments, being inspired by  places I want to travel to and let my mind go.

Check it out!

Now take a bite into a slice of this and you’ve got a spiced and moist bread, with some crunch and the most unique flavor.

Enjoy it for breakfast with coconut butter.

Recently, I’ve been letting a bag of green tea steep in a glass of cold water overnight.

And beautiful fresh mission figs, medjool dates, bee pollen, and honey over some Greek yogurt.
I hope you all have a relaxing weekend… 
Or one packed with adventures!

Eating Under the Sun

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Many of you asked about my opinion on the chia seeds. I have no idea how much they normally cost, but my parents are fortunate to live close to a discount healthfood store. Actually, I just checked and you can order things online, check it out here: Tunie’s. As for taste? I’m not sure if they have a distinct flavor or not, but I do like the bit of crunch they offer. I like having different textures in my meals though. As for what their benefits are, I honestly didn’t know until I saw the package. Did you know that the Aztecs ate them for strength? They’re also an excellent source of omega fatty acids and dietary fiber.

Lots of hummus has been consumed--my parents had a couple tubs of Sabra in the fridge!

Hummus in sandwiches, hummus as a dip, hummus straight up! I love using sautéed veggies in sandwiches, but cool cucumbers and tomatoes are wonderfully refreshing as well. With a bit of freshly ground black peppercorns and I’m a happy camper.

So moist and scrumptious from the coconut milk.

I had bookmarked this Tropical Applesauce Muffin ages ago and I stumbled upon it again. However, I forgot that I left my muffin pan at my friend’s house so I just made them into squares. They sure don’t look like muffins but they definitely tasted great! I also recommend using brown sugar instead of regular–that’s just my personal taste.

Drinking out of silly straws is also my taste.

I’ve been having delicious smoothies practically everyday. What goes into the blender?

-3/4 cup almond milk (whatever milk you desire)

-1/2 frozen banana

-1/2 cup frozen blueberries (or frozen fruit of choice)

-2 spoonfuls of coconut milk (I suggest using the regular kind)

-protein powder or Greek yogurt

-lots of ice!

1. Mix it together and voila! I’m addicted! I’ve also tried it with just a 1/2 a cup of almond milk and it comes out more like a soft-serve. No complaints here!

Peach and banana variation with a lady finger to boot!

Or in smoothie form as well--whatever floats your boat that day.

What do these treasures from my parents' garden behold?

Vibrantly colored heirloom tomatoes!

Try these with fried capers, chopped basil, and toss it all in olive oil. Then season with sea salt and black pepper. So simple, refreshing, and delicious. I’m telling you that fried capers are delicious and have this wonderful saltiness.

Thai basil as well

I saw a helpless yucca root sitting on my parents counter.

I took matters into my own hands and made yucca fries! A warning though: boil these first because they can be poisonous if you don’t cook them properly beforehand. I tossed them in coconut oil, a citrus marinade, some sea salt, and the yucca fries were served!

Sorry if you don't like feet (I don't) and you just lost your appetite, but I got my first pedicure ever!

The nail salon had my favorite kind of crackers on hand so I took some extra home with me!

More tropical inspired food--plantains!

I’ve been sprinkling them with cinnamon and sea salt, frying them, and then tossing them in coconut oil.

I also took a trip down memory lane because I haven't had French lentils in ages.

Ever since my family has gotten into Indian food we’d been giving red lentils a lot of attention. So it’s been years and I think it was nice to have some other lentils for a change.

My mom suggested we cook butter beans.

So I caramelized some onions and cooked them with dried thyme, shredded mango chutney, butter beans, and sweet potato. I added coconut oil afterwards and let’s just say that ever since my mom fried tofu with shredded mango chutney and thyme, she’s had me hooked! I asked her how she came up with the combination and she simply said, “I don’t know.” That’s good enough for me because sometimes the best things don’t have a reason. They just sort of… happen!

What are some your rhymes with no reason?

I also tried the shredded mango chutney with dried thyme combo with chickpeas!

Still amazing! And you know what else are amazing? Baked sweet potatoes! Especially with coconut oil, cinnamon, and maple syrup. Even better? Add some goat cheese and you’re in for a treat.

A treat even a vampire would enjoy!

Ve vant to suck your blood... er I mean ve vant to eat your sweet potatoes!

We threw a surprise birthday party for a friend of ours--complete with grilling!

Make a wish!

Beautiful birthday cake? Check!

I just realized that I didn’t get a birthday cake for my past birthday. Maybe I should get on that. Better late than never, right?

Look what this vampire found!

The other day I went to the local Italian market and you know I checked the chocolate aisle! I spotted this incredible bar and you know what’s funny? I actually stumbled upon a review of this bar earlier that day! I think everyone around me could tell how excited I was about this because everyone was smiling along with me. Dark chocolate with banana? Yes, please.

Made with actual banana pulp!

Consensus? Excuse me while I break off another piece to refresh my memory… okay back! Ah yes, I’m actually going to write a live review! Well the taste is fabulous no doubt about that. The level is sweetness is right on point and the banana is not overwhelming. My only wish is that it would melt a little more smoothly in my mouth, but I can deal!

What do you think?

My bad! I forgot that puppies can't have chocolate.

I didn't mean to rub it in your face, Matilda.

Speaking of faces, my mom and I did some at-home spa treatment complete with monster masks and gooey hair!

Kind of resembles the cilantro dressing I made the other day, don't you think?

This dressing is deliciously refreshing, tangy, and goes well with goat cheese! I vaguely followed a recipe in my tapas cookbook, so I’ll share with you what I remember since I basically just eyeballed everything.

Cilantro Dressing

-2 garlic cloves

-ground cumin, not too much!

-a lot of chopped cilantro leaves

-a bit less than 1/4 cup extra virgin olive oil

-2 tbl apple cider vinegar

-salt and pepper

1. Put the garlic, cumin, and cilantro in a food processor, and pulse until well mixed.

2. Add 1 tbl at a time of the extra virgin olive oil. Throughout this process, using a spatula, scrape down the side of the bowl. Keep adding the oil until it has all been incorporated and the dressing has slightly thickened.

3. Add the vinegar to the dressing and process for a minute, or until blended. Season to taste with salt and pepper.

Oh my goodness what a mouthful of a post! I still have more things to share with you all. But until then have a fabulous Wednesday, and treat yourself to something that may have inspired you today.