Part 1: Trust the Process

Photo from my trip to Northern California last November.

Photo from my trip to Northern California last November

I wasn’t sure what I wanted to share first in my series, but as I started thinking over all the possibilities I realized that I could share some insights that everyone can relate to… and a topic that has come up frequently in my conversations: our instincts, those physical impulses we have including that “gut feeling”. I believe there are cues that we, as civilized and modern people, have learned to subdue. They’re still there, but our rational thinking tunes them out. I find that as the demands of the modern day increase, people are building up more and more pressure, more and more rules… to survive. People are told that if they can’t handle it, then they must live in the misery of non-stop stress. Yes, there are moments when we thrive off stress, like when we take a risk. That’s when our adrenaline kicks in. However, if adrenaline is constantly being surged through your body, eventually this chemical becomes depleted. Some people can take it longer than others, but we are all human and no one is invincible. Eventually the price of long-term stress is payed.

That's when immune  boosting foods and habits come to the rescue!

That’s when immune boosting foods and habits come to the rescue!

hand graceIt’s funny though… people living in modern societies are constantly in an effort to prolong life, lose weight, be super healthy! The information is very interesting, but I think many wisdoms can be learned if we just slow down and reconnect. Reconnect to the rhythms and cycles of life that echo through everything in the world around us. The more pressure we build up, the more complicated our situation becomes to get out of. Personally, I’m a “respond to warning signs/flashing sirens” kind of person because deep inside I don’t want to explode. I’ve heard some say “well, I’m so far gone and I simply can’t step out of the life I’m living.” Try taking a step back into reality and living it. That is… to be present. That’s why I decided to become a holistic health coach: so that I can support people to feel whole again, to reignite their human potential by making changes that benefit them in a profound way. Having battled my personal demons through adopting sound behaviors and thoughts, eventually growing to a point where I got back in touch with my essential self, I believe that every person has the ability to do this.

tight rope hand

I often feel like I was given a map when I was born, and I’m–for the most part–following it. My mother would tell me that I was born with a star… whatever it is, I know that I’m making my way towards something–like a monarch butterfly migrating back to where it came from. Sometimes I want to take a shortcut, and there have been times when I didn’t want to go on with the journey. Sometimes I wanted to call it quits and say “game over.” That’s what I find so interesting about the human experience: most of us have some guiding force–something that moves us to keep living. I just hope that people don’t get so overwhelmed with the modern world, that they shut off and become the living dead.

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Here’s To Our Well-Being

Lately I ‘ve been reflecting on various things in my life, almost as if I’m finally realizing everything that’s been going on over the past half year. That could also be because the calendar year is ending. Either way, I’ll be going to Florida this week for a bit (but not disappearing) and I’m taking it as time to work on balancing myself as I decided to go off the pill again, and to spend the holidays with my family of course! This time, however, I’m going to incorporate holistic medicine into my life. After all, I am studying to be a holistic health coach! Last time I went off the pill I just went off without doing anything about my hormone levels. I think even just getting them tested would help guide me towards how I should approach my health. So far I’ve been incorporating gentle hatha yoga into my nightly routine to help lower my stress. Since I stopped the pill I’ve been feeling physical anxiety. I remember that happening last time, so I’m trying to manage that and think positive. Think positive.

The other night when I was meditating… laying on the hardwood floor with my eyes closed, emptying my mind, being in that exact moment… and when I disconnected from all the light-speed thoughts that go through my mind, my heart started to open up. I connected with a sense of freedom, potential, breathing out anything holding me back–the unforgiving thoughts that frequent my mind too often.

I came up with a simple pesto recipe awhile ago and it’s a refreshing one… much like my outlook on life right now. Being refreshed is empowering to me. It reminds me that I have the ability to change. With that here’s the recipe:

This particular pesto has parsley, which I’m learning to appreciate. I also used plenty of cracked black pepper and lemon zest.

Parsley, Lemon & Walnuts Pesto

Ingredients

  • 2 cups fresh Italian parsley (the flat-leaf kind)
  • 1 small garlic clove, chopped
  • 1/2 cup black-pepper walnuts, toasted
  • 2-3 tbl nutritional yeast
  • Grated zest of 1 lemon, plus 1-2 tbl fresh lemon juice
  • 1/4-1/3 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
Directions
  1. Pulse parsley, garlic, walnuts, nutritional yeast, zest and lemon juice in a food processor until coarsely chopped.
  2. Drizzle remaining olive oil and process until combined. Season with salt and pepper.

To be enjoyed with most things.

Along the lines of personal wellness, I think it’d be great to share this giveaway with you guys!

Robin McGraw, two-time #1 New York Times best-selling author, television personality, wellness enthusiast and wife of talk show host Dr. Phil McGraw, has joined OpenSky.com as their newest Insider.  Robin, a powerful advocate for healthy-living for women of all ages, is passionate about living a healthy balanced life full of family, friends, and new adventures.

And the timing to host this giveaway couldn’t be better.

Robin recently launched her healthy living shop on OpenSky offering new tools for health, wellness and beauty to help you live a radiant, meaningful life filled with the things you love and the necessary tools to take care of yourself.  Some of her must-haves include the Rescue Remedy Stress Relief by Bach and the Big Boss Juicer.

Now what’s the giveaway I’m talking about? OpenSky is offering one of my readers a $25 OpenSky credit to shop Robin’s collections.  Here’s a little info about OpenSky if you haven’t heard of it yet.

It is a social shopping site that helps people discover, buy and share unique goods that match their individual taste. Users can connect to friends and industry insiders in Food, Style, Beauty, Healthy Living, Electronics and Home Décor for exclusive information, advice and insider product recommendations.  Insiders include Robin McGraw, Bobby Flay, Molly Sims, Tracy Anderson and Bethenny Frankel.

So they cater to all sorts of interests! Wondering how can you enter?

  1. Well first off, join OpenSky! This is so they can place a credit into the selected winner’s account + the curated shop concept is neat!
  2. Check out Robin’s shop and tell me something you’d like to get (don’t worry you’re not jinxing your chances!).

Also, there is another way to get more than one chance in the drawing hat!

Bonus: tweet “Check out @opensky healthy living giveaway on @BehindFoods blog http://wp.me/p2lrwA-1Tn“, and be sure to share it on here so it gets counted by the random selector.

The contest ends Monday Dec. 17, 2012 so make sure to enter before then.

Best of luck!I’m excited to be sharing this giveaway!

A Few Of My Favorite Things

One day, when browsing through my e-mail, I noticed a personable e-mail amongst all of the Ad-mail. A reader had contacted me asking what my favorite cookbooks are. Great question! It got me thinking about a few things: a) I was happy to get a personal e-mail, b) what are my favorite cookbooks, and c) I haven’t checked out any new ones recently! As I’m writing this, I just realized that I haven’t really made any recipes from cookbooks in awhile either. However, I still have my favorite picks.

Sometimes I go to the library and browse through cookbooks.

Or sometimes I go to the bookstore. When I find myself exclaiming at almost every recipe (or sneakily jotting them down), that’s when I know it’s a keeper. Here are some of mine:

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The Mom Was Back In Town

Start the day right

My mom was in town last weekend, on a last minute trip to spend Mother’s Day with each other. It was more motivation to clean the apartment, and get all domestic making sure she’d have everything she wants. I made sure she brought her walking shoes! I was so excited to have her visit, and to share my life up here with her. Plus, she always leaves  such positive energy behind. It must be all that love she has inside.

A breakfast fit for the Queen of Mothers

A baked sweet berry omelette topped with dried orange slices, strawberries, and Greek yogurt. I think I whipped the egg white too much though, since it didn’t come out quite as fluffy as the original recipe.

It was such a lovely Mother’s Day breakfast.
My mom, a lover of salmon, is so happy that I eat fish now…

We walked to the market together, since I wanted to show her the wonderful fish selection at Citarella. Also, I’m not sure if it varies by location but the one in the Upper West Side has very knowledgable and friendly fishmongers. I made grilled chili-lime salmon, which is a little spicy, sweet, and citrusy. I also tried lime juice with balsamic vinegar and it was so delicious… I’ll have to make a dressing including those two ingredients.

I also found caperberries at the store, and added them to the accompanying salad.

While my mother was in town, my friend was shooting a music video at my place.

It was so awesome to finally see it come to life!

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Insights Can Come In Small Ways

Hello, hello! Today a friend told me that she spotted an article I submitted to Apartment Therapy featuring my parents’ garden. I had planned on sharing some of my latest memories from their garden already, so that exciting news came in seamlessly! Check it out:

Katharina’s Food Revolution

With that in mind, I just want to express some mushy love towards my parents. Like the article said, in the beginning when I was studying I left a tiny garden behind for my parents to watch over. Low and behold when I came back, it was untouched and had dried up. It’s okay though… no hard feelings, Mom and Dad! But a few years later, my parents stepped up to their own plates and started a venture into the world of organic gardening. I think it’s an examples of all those sayings that talk about going on or making our own paths. What’s important to each of us is something that we discover through our own experiences, and we add them to our files, sometimes making them a part of our daily priorities. And the thing is… what matters to me may not matter to someone else. Hearing about the beginnings of the garden when I’d talk to my parents on the phone, and seeing its growth on each visit–especially during my last one–has been a joyful experience. From  my parents triumphantly sharing the gardens’ bounty, to hearing about all of the efforts that go into keeping an organic garden. It’s just helped bring something back into my parents’ spirits that I can hear in their voices and see in their eyes. It lies within their hearts. I must say though, that I’m glad that me and my family have a strong kinship, made even stronger by being able to share the things we care about. It wasn’t always like that either though.

Shades of red

Actually, taking a step back, I think this garden has inspired and revived a wholesome way of being within my family. Much how I meditate on the parallels between life and what goes on in a kitchen or a yoga mat, my family has been living those lessons through the garden. A garden doesn’t just come out of nowhere, unless it’s the Garden of Eden. Although things do grow in the wild, there is a caring and thoughtful energy that goes into tending a garden. You learn where the plants seem to thrive the most, next to which plants, how much to water them, when to water them, rubbing olive oil on their leaves to protect them from hungry worms, all their little secrets. Similar to how we take care and learn from  the relationships we have with people in our lives. When I would walk through the garden, checking up on the plants, I would breathe out a loving feeling. After all, they do “eat” CO2. And as I’m walking through life I see my words and actions as a bridge–a connection–to this world. An opportunity to build one.

A tiny plum tomato meets something its own size… my eye!

With tomatoes being picked by the basketful, my family was coming up with ways to prepare them, aside from popping them into our mouths.

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Grains Coming To Life

Welcome! And I’m glad to see you could make it.

Did you think I would share this wonderful dish with you, without sharing the recipe?

… Eventually!

Forbidden Rice Congee

Note: this recipe cooks overnight, and also calls for a slow-cooker. The rice and water are the only necessary ingredients, and the others are optional for your personal preferences. It’s a congee–you can add whatever you’d like!

Ingredients

1 cup forbidden rice, uncooked

4 cups water, distilled; more if needed

Eggs, optional

Spring onions, chopped, optional

Soy sauce, optional

Sesame oil, optional

Directions

1. Pour the rice and water into a slow-cooker and set on high. Wish it well and let it cook overnight.

2. In the morning you will see it has thickened and become more like a porridge. If you would like it to be more watery, simply add more water.

3. For the eggs, dig  little holes in the rice, and pour an egg into each hole. Cover and let it cook till till they’re set. Cooking it in the slow-cooker on high took at least an hour.

4. Gently ladle the congee with the egg into a bowl.

5. Add soy sauce, sesame oil, and spring onions to your liking.

via Instagr’am

Later on I thought the colors of this picture reminded me of the congee–with a tiny yolk amidst the purple, tropical night.

On another note, I’ve been wanting to share something else with you all. Awhile ago I had attempted to make manna bread or “Bible bread”. This involves sprouting whole wheat grains (untreated ones or else they won’t sprout).

via Instagr’am

So here’s a little tutorial…

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A Way To Start The Day

I reminded Matilda of how lovable she is…

"What else did you expect?"

This is true.. I should also note that Matilda is no ordinary dog. No, I have to lure her with treats to go out for walks, and she doesn’t settle for just any kind of food, toy, or other dog. She can also eat an entire bar of dark chocolate without repercussions. Lucky her, but I don’t want to go through the experience of the latter again.

And definitely not with this pot of chocolate.

When I came across Ashley’s recipe for ‘Chocolate Coconut Fudge Sauce‘, I went to the store to fetch some coconut milk to make it later that day. The coconut milk was incredibly thick, so I knew this was going to be a yummy, decadent affair.

Chocolate-dipped strawberry?

Yes, please. I’m not exaggerating when I say that this jar was nearly empty by the end of the morning.

Since it’s Friday and the weekend is beginning, I thought I’d share some breakfast ideas with you.

Katie’s ‘Deep-Dish Cookie Pie

It's very moist on the inside and crusty along the edges.

Some people like their cookies crunchy all the way through, but I like to have a little bit of both worlds. Something that will melt in my mouth, but with a crunch my teeth I have to bite through first.

Topped with goat's milk yogurt and berries, and a cup of green tea.

I'm going to tell you a little secret...

This cookie pie is mostly made with beans! Red bean cakes anyone?

Around the table for a more traditional breakfast

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When It Actually Works Out

Ladies and gentlemen, yesterday I poached an egg. As far as I can recall, I don’t think I had ever eaten a poached egg before yesterday. I just heard that it was a great way to enjoy them. Yes, I am joining Melissa’s club for the egg obsessed.

At first I thought to myself,

“Oh, I will use a small saucepan so I can use it to heat up the cheese sauce I made the other night. That way I won’t have to do as many dishes.”

Then as I was creating a whirlpool for the egg, water kept spilling out and hissing on the burner. That’s when I thought I had messed up, but I already started and you know… I don’t want more dishes to do! So I continued. Then I was pouring the egg from the dish into the hot water. According to the “how-to’s” on how to poach an egg, it is directed to not dump the whole egg in at once. Well, I tried to follow directions, but the egg just canon balled into the pan. Plop! First, this magnificence happened.

If I didn’t mess up before, then I definitely failed my first egg poaching attempt at that moment. Or so I thought. I thought a lot of things during the whole process, didn’t I? Anyway, I carried on. I tried to keep the egg intact, and safely above the bottom of the pan. To my surprise and excitement it was turning out! First egg poaching attempt was a success.

It was quite the little polite egg

As my dear friend and design extraordinaire, Marleigh, pointed out!

Minding its p's and q's

Pints and quarts of what?!

Then it was time for the revealing...

Who knew what I would find inside? A prize. Yes, to me it was a prize. My stomach was growling while I was snapping photos, but I had to document these moments first. I’m not sure how long it took me to eat lunch yesterday, but I know I took my sweet time.

Also, the other night we had some guests over for dinner.

Meet the Tomatoes!

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No Cooking In The Kitchen

Hello, hello my dear friends! First off, I’d like to remind you to enter my Nasoya Tofu giveaway before the end of the day, which you can do right here.

Awhile back I was having the pleasure of consistently going out to eat in the city of New York. I’m telling you… I don’t think there’s a single person that has ever dined at all the restaurants the city has to offer. Especially because there are new ones popping up all the time, literally (i.e. pop-up restaurants).  And before you know it they vanish the same way they seemed to come out of nowhere. On this particular day I did not go to one of those restaurants, but rather an establishment. I say establishment because it’s pretty well-known in the raw foodists community. I think it’s nice to have a place that offers a wide raw-vegan selection in an ambiance beyond bright cafes adorned with shelves of wheat grass and bamboo. Maybe some of you can guess where I went that day.

Pure Food & Wine for lunch with a dear friend

I started out with a 'Hot Pink' juice

It’s made with beet, pineapple, pear, ginger. My parents would make juices regularly with beets, but I had never tried it with pineapple and pear.

Sushi rolls – marinated shiitake, avocado, asparagus, red pepper, jicama rice, nama shoyu

Lisa commented in the last post about not being able to eat rice anymore, which reminded me of this! If you can’t find jicama, cauliflower works as well. It’s got a similar texture, and all you have to do is shred it. I’ve actually been doing that for my deconstructed sushi bowls lately, and even when I recently made a stir-fry. Just make sure it’s shredded!

Taco Salad – romaine lettuce, spicy taco crumble, pico de gallo, guacamole, cashew sour cream, cilantro-lime dressing

I enjoyed this salad a lot! The cashew sour cream had me curious as to how they made it. It was blended to creamy perfection, and tasted reminiscent of sour cream. All of the flavors together made for a lively tasting dish.

Falafel with tabhouli – over whole romaine leaves or tossed with greens, lemon tahini, red pepper hot sauce

My friend is from Israel and says his friend makes the best falafel in town, so he wanted to see if this one was up to par. It was also his first time trying anything raw-vegan so I knew he’d be in for a little surprise.

Portabella and hempseed burger – sprouted manna bread, lapsang tea smoked cashew cheese, house made mustard, pickled pink onions, caraway kraut

It was such a little delight to look at... and eat!

I enjoyed the combination of the fermented, salty taste with the cooling pungency of the mustard, and biting into the incredibly dense bread. This burger is small, but no complaints here. I knew how dense it would be, and anything bigger would just be unnecessary to feel satisfied. And boy was I satisfied. My dining partner also underestimated how filling the food would be.

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Dinner with No Reservation

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