For the Love of Food

Ginger Orange Carrot Juice

2012-02-10T07:16:00.000-08:00

Sometimes, when I am really on top of things in my life, I monitor where web traffic comes from. Most people stumble here through Foodgawker, Pinterest, Finding Vegan, or Google searches. If you do any Google searches for kale smoothies, roasted beets, or kale chips, apparently I'm your gal.

And, as I learned the other day, if you search for "images of nasty looking but good food," you will find your way here as well. Or more specifically, you will find your way to a very old post where I once made a rather gross-looking, but amazing split pea and yam soup (aka Sexy Ugly Stew) and told some jokes about how Mick Jagger is "sexy ugly." Oh how your internet past will haunt you.

Lucky for me I refuse to make sexy ugly food anymore. Just sexy food. Food that is beautiful and will make you feel beautiful from the inside out. Hello ginger-carrot-orange goodness...

Today is the two-year anniversary of this blog. Here we are... a year older, wiser, and (hopefully!) healthier. Thank you to each and every one of my readers for your continued support, comments, emails, tweets, Facebook posts, and for joining me in this journey to a healthier, happier life. My life wouldn't be the same without you.

And back to this gorgeous number. This juice is simple, delicious, and oddly filling. Plus, who doesn't love that vibrant orange color? The ginger adds a bit of spice which I found refreshing in combination with the sweetness from the carrots and orange. I always add lemon to my juices becuase lemons help to alkalize the body and restore proper pH balance (since our bodies tend to be too acidic in this modern world). Removing the peel will help keep the lemon from tasting too bitter in the juice. Enjoy!

Ginger Orange Carrot Juice

Serves 1

1 pound of carrots (organic if possible)

1-inch piece of fresh ginger

1 orange, peeled

1 lemon, peeled

Juice ingredients and enjoy immediately!

Spicy Sweet Potato Hummus

2012-02-08T17:22:00.000-08:00

I think this world would be a much brighter place if we could spend all our time doing what we love most. And if you are anything like me, that means you would spend your evening dancing around your kitchen to Colbie Caillat with your cats while eating your own weight in sweet potato hummus. Not a bad life.

It might also mean that you *accidentally* ate all of the pita chips that were intended for this photo. Whoops. I guess you'll just have to live with a picture of carrot sticks instead.

This week, besides eating way too much sweet potato hummus, I decided it was time to get my Big Girl pants on and spend some time doing things that I have been putting off for far too long. Like deep cleaning my fridge, filing my taxes, updating my finances, opening an IRA, and switching to an online bank (with a much better interest rate). Sigh. Sometimes we can't spend all our time doing what we love. But we can still eat pita chips.

This hummus starts off sweet and mellow, but if you like a bit of spice, sprinkle in some red chili pepper flakes before serving for a little kick. I tend to make my hummus on the thicker side because it holds better in veggie wraps, but if you like yours a little thinner, you can easily play with the ratio of liquid and add more tahini, oil, or a bit of water. This recipe makes 3 cups, which is perfect if you plan to use this all week, but if that sounds like way too much hummus for you then you can easily cut the recipe in half.

And if sweet potato hummus doesn't sound like the best thing that's ever happened then I just don't know how to please you.

Spicy Sweet Potato Hummus
Makes 3 cups

1 sweet potato, chopped
2.5 cups cooked garbanzo beans
2 cloves garlic
3 Tablespoons tahini
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon sea salt
juice from 1/2 lemon
2 - 3 Tbs water
3 Tablespoons olive oil, plus more for serving
1/4 - 1/2 teaspoon red chili pepper flakes (optional)

Steam or boil sweet potato until tender. Set aside.

Add garbanzo beans, sweet potato, garlic, tahini, cumin, paprika, salt, and lemon juice to food processor. While motor is running, add olive oil and water. Process until smooth, scraping down the sides of the food processor as necessary. Serve with a drizzle of olive oil and a sprinkle of red chili pepper flakes.

It's here!

2012-02-05T17:28:00.000-08:00

This blog sure has come a long way over the past couple of years. And with my two-year blogiversary quickly approaching, it is definitely time for an upgrade.

You may not have known until now that there have been big things going on behind the scenes for quite awhile. After six months of gently (but annoyingly) nagging my graphic-designer partner to finish my new blog logo and header, it's finally here! And after twelve hours today spent tweaking templates, considering switching my blog host, and enough yerba mate tea to energize a small village... it's finished! Welcome to the new blog!

Here are some new features that I hope will be helpful:

An updated blog layout so it is simpler to find what you are looking for.
An updated comments section making it easier to log in, leave a comment, and reply to someone else's comment.
An updated FAQ page where I answer some of the recent questions I have received via email.
New social media buttons making it easier for you to stay connected to blog updates.
The most popular posts are now featured in the sidebar, making it easier to find some of your favorite recipes.
Jump breaks within posts so you can scroll through the homepage without having to read an entire post if you don't want to.

If you experience any problems with the new layout, pages, or comments section, please let me know! (You can contact me at fortheloveoffoodblog[at]gmail[dot]com.)

I hope you like it!

Winter Citrus Salad

2012-02-04T18:49:00.000-08:00

Consider this salad your reward. Your reward for surviving a hard week filled with a late-night trip to the animal hospital, three sleepless nights in a row, some not-so-great medical news about your cat, and lots of worrying. This salad is for you, stressed-out mama. So put your feet up. It's the weekend and you deserve this.

This salad is uber-simple to prepare, but the results are worth it! Start off with some roasted citrus fruit (inspired by Joy) drizzled with olive oil. Add in some freshly-ground rosemary and black pepper with just a touch of salt. Serve this over a bed of dressed baby kale or arugula. Sprinkle some pumpkin seeds and chopped almonds over the top. And you have yourself a salad.

This recipe is loose and can be adapted in many different ways. I happened to have some fresh pineapple, an orange, and a pomelo (Asian citrus fruit) on hand, but this would be absolutely gorgeous with blood oranges. I tossed my greens with just a little olive oil, salt, and pepper, but if you are using a tart fruit like grapefruit, a little pure maple syrup mixed in with the olive oil would be simply divine.

Winter Citrus Salad
Serves: you

2 - 3 types of citrus fruits (or a tropical fruit like pineapple)
Olive oil
A sprinkle of dried rosemary
Freshly-ground black pepper
Sea salt
1 - 2 cups of salad greens
A handful of almonds
A handful of pumpkin seeds

Preheat oven to 350 degrees. Segment the citrus by cutting off the top and bottom of the fruit then cutting away the peel and pith of the fruit. Slice in-between the segments to remove any of the white skin in the middle of the fruit. Drizzle with a little olive oil and sprinkle with rosemary, black pepper, and sea salt. Roast for about 20 minutes.

Toss salad with a little olive oil and additional pepper, if desired. Top greens with roasted fruit, nuts, and seeds. Enjoy.

Pineapple Fried Quinoa

2012-02-01T05:40:00.000-08:00

Here are a few things that no one needs to know about me.

1. I'm in the middle of a nutritional yeast addiction. I have started having popcorn every night after dinner just because I love the taste of nutritional yeast sprinkled over the top. I was in denial until I found myself sprinkling the nutritional yeast directly into my mouth last night. It might be time to get some help.

2. The Village People are on every workout playlist that I have. What can I say? I like lifting weights to Macho Man.

3. If I could have any pet that I wanted, I would get a pig. Why? They are incredibly intelligent, caring and beautiful creatures. My adoration of pigs deeply scares my partner so I suppose that I could settle for a pug instead. Pugs are kinda like pig-puppies in my mind. I think it's the tail.

4. I haven't done a fridge deep-cleaning since I moved into my apartment. And that seems like a long time ago...

5. I started watching Lost on Hulu about three weeks ago. Right now I'm in the nearing the end of season 3. You do the math of how many hours of television that equals per day. On second thought, please don't.

Besides making me want to sit on my couch for hours on end, Lost has also made me want to eat tropical fruit all day long. I suppose this wouldn't be a huge problem except for the fact that I live in the Pacific Northwest and make it a point to eat locally as much as possible. This week I finally decided to give in to the craving and help myself to some fresh pineapple. It may not be local, but it doesn't involve the Village People, barnyard animals, or nutritional yeast. It's a start.

Pineapple Fried Quinoa
Serves 4

1 cup quinoa, uncooked
2 cups water
1 Tablespoon coconut oil
1 medium yellow onion, chopped
4 green onions, chopped
3 garlic cloves, minced
1 - 2 Tablespoons fresh ginger, minced
1/2 - 1 teaspoon dried red chili pepper flakes (depending on how spicy you like it)
3/4 cup peas
1 red bell pepper, diced
1.5 cups fresh pineapple, diced
2 Tablespoons Bragg Liquid Aminos (or soy sauce)
1/3 cup cilantro, chopped

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes. (You can also cook the quinoa ahead of time and leave in the fridge to cool.)

Add the coconut oil to a pan or wok over medium-high heat. Add the onions, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant. Add the peas, bell pepper, and pineapple, and cook over high-heat for about 3 minutes, stirring frequently, until the pineapple just starts to caramelize. Add in the cooked quinoa, liquid aminos, and cilantro. Mix well and cook for an additional minute. Serve hot.

Gluten-Free RoundUp

2012-01-30T05:13:00.000-08:00

I have a lot of respect for people with food allergies. This can be a scary world to live in when one bite of the wrong food can have a huge detrimental effect on your health. I have worked with people with food allergies for many years and the number of people affected by dairy, soy, eggs, gluten, and wheat seems to go up each year.

I recently went gluten-free based on a recommendation from my nutritionist. I had been experiencing some chronic knee pain and she suggested a gluten-free diet to see if gluten was causing inflammation. It turns out that gluten does not have an ill-effect on my body and I had no troubles incorporating it back into my diet.

For me, going gluten-free wasn't a total headache since I do the majority of my own cooking and am pretty familiar with food allergies. However, being "officially" gluten-free did make me feel a little paranoid... even in my own kitchen. Did I use the gluten-free oats in my breakfast or did I accidentally use the regular ones? Wait! Did I just put soy sauce in that stir fry?! What was I thinking?!

For anyone that is transitioning to a gluten-free diet, the process can definitely be a little tricky. Here are a couple of my tips that will hopefully help make it a little easier.

1. Talk to a healthcare professional. If you have serious health issues and are questioning if gluten may be the cause, talk to your doctor. They will most likely have you take a few blood tests, but it's important not to take gluten out of your diet prior to testing as this can alter the results. It's also important for you to know whether you have a serious condition like Celiac Disease or if you are just slightly intolerant.

2. Get familiar with gluten. You would be amazed by how many products have gluten and don't necessarily list it on the label because it is used during processing (e.g.soy sauce). You can find great gluten-free guides online and one of my favorite resources is Celiac.com's Beginner's Guide

3. Do your own cooking. Although many restaurants are becoming more aware of gluten allergies, if you have a serious reaction to gluten it is definitely best to try to make most of your meals yourself, if possible. This is a great chance to explore some new cookbooks and ingredients in your own kitchen. Have fun with it!

4. Vary your grains. Being gluten-free doesn't just mean you are stuck with rice. Try quinoa, millet, or polenta. There are also a ton of different gluten-free flours used for baking. Experiment and see what you like best.

5. Find a gluten-free bakery in your city. I found that I missed gluten the most when I thought about dessert and having a fun treat from Flying Apron Bakery made life a bit easier. No bakery in your city? You don't have to be a baker to enjoy these Raw Chocolate Coconut Cupcakes with Avocado Frosting or these Classic Chocolate Chip Cookies.

6. Connect with others. There are tons of people living gluten-free these days and having support from others helps to make any dietary change more enjoyable. You can look for gluten-free restaurants or meet-up groups in your area, and the blogosphere is a great place to find others living the good gluten-free life.

Gluten-free entrees pictured above:
Millet and Aduki Bean Salad
Chana Masala
Quinoa Pasta with Golden Beets and Greens
Kimchee Fried Rice
Tofu Pho (Vietnamese Noodle Soup)
More gluten free recipes can be found here.

Gingered Sea Vegetable Salad

2012-01-27T16:35:00.000-08:00

Let's be honest. I know that you didn't wake up this morning thinking to yourself, "I can't wait to eat a giant bowl of seaweed." (And if you did think that, you have my undying admiration.) Let's just say that I didn't wake up this morning thinking that either.

But, I know that sea vegetables are really important for my health. Seaweed is chock full of good stuff like B Vitamins, folic acid, and Vitamins C and E. It is also incredibly rich in minerals like magnesium and calcium and a good source of iodine, iron, and chlorophyll. This is especially important because over the past few years our soil has lost minerals so we aren't getting as many from our food as we used to. As much as I hate the smell of the ocean, and especially seaweed, I'm gonna eat my sea vegetables.

Over time I have learned to enjoy nori in sushi, wakame (a dried brown seaweed used in cooking) in soups, and kombu (edible kelp) added to beans while cooking. But I never thought I would be able to enjoy arame. Until now.

Arame grows off the coast of Japan and has a delicate texture. Since it is typically eaten in salads, I wasn't sure if I would be able to stomach the "oceany" taste, but this salad left me pleasantly surprised. This recipe begins with soaking the arame in water and since it grows in size, a little under two ounces will give you more than enough to feed four to six people.

I think this salad will surprise you. Since the arame is cooked in apple juice, it ends up tasting pleasantly sweet rather than oceany. Combined with greens, veggies, and other herbs, this salad just ends up tasting really fresh and healthy - in a good way.

If you are saving this recipe to serve later, keep the arame separate from the other ingredients so that the greens stay fresh. Black-eyed peas are optional here, but they definitely add a little protein and make this more satisfying as a meal. This salad is perfect as a light lunch or dinner. Not only will it leave you satisfied and full of important vitamins and minerals, but it will give you full bragging rights that you not only ate seaweed and survived... but you actually enjoyed it!

Gingered Sea Vegetable Salad

Slightly adapted from Birgitte Antonsen

Serves 4 to 6

Sea Vegetable Mixture

About 2 ounces (1 bag) arame sea vegetable, soaked in cold water for 15 - 20 minutes

1 Tablespoon coconut oil

1 1/2 cups fresh apple juice

3 Tablespoons raw agave syrup

3 Tablespoons tamari

3 Tablespoons minced garlic

2 Tablespoons minced ginger

Salad Ingredients

1 bunch of collard greens, stems removed, finely shredded

2 Tablespoons extra-virgin olive oil

Juice from 1 lemon

2 carrots, shredded

1 red bell pepper, chopped

1 cup cooked black-eyed peas (optional)

3 green onions, diagonally sliced

1/2 cup fresh cilantro, chopped

Soak arame in cold water for 15 - 20 minutes. Rinse and strain.

In a skillet, sauté the arame with the coconut oil for about 5 minutes. Add the apple juice and let it simmer, covered, for about 10 minutes. Remove lid and sauté until liquid has evaporated. Add the agave, tamari, garlic, and ginger. Saute until liquid has evaporated. Remove from the heat and let it cool.

Massage collard greens with olive oil and lemon juice. Mix salad ingredients together in a large bowl.

Mix sea vegetables and salad mixture together just before serving.

Flying Apron Bakery

2012-01-25T06:23:00.000-08:00

There is a reason that I am not a baker. There is a reason that the last time I tried to make bread, instead of rising into a loaf it sank into a dark hole. There is a reason that the one time I tried to make pizza dough, it formed into a ball hard as rock and refused to budge. There is a reason that I failed as an assistant for a hands-on bread baking class.

And the reason is this: if I could bake... I would do nothing but eat baked goods. It's true.

Kale farmers would have to cut back on production. My local natural foods store wouldn't have to restock beets twice a day. And my partner would no longer be repulsed by my green smoothies every time she entered the kitchen. All because I would do nothing but eat breads, muffins, cookies, and cakes all day long.

I learned this dirty secret about myself a little over a month ago when I went gluten-free. Even though I rarely ate bread before going gluten-free, once I told myself I couldn't have it anymore I suddenly couldn't get it off my mind. A co-worker recommended Flying Apron Bakery in the Fremont neighborhood of Seattle and was shocked that I hadn't been there before. Not only is it an amazing vegan, gluten-free bakery, but it's down the street from my house. I had no more excuses not to go.

I told myself that I had never been there before because I didn't eat many baked goods, which is true. However, now I know the truth: I had never been there before because if I went there once, I would go there all the time. A chocolate chip cookie on Monday night just because, a cupcake on Wednesday while working on an article, a berry scone on Friday night with a friend, some bread on Saturday morning for breakfast. Oh the excuses I will come up with to go there now.

This bakery is awesome sauce. Do you live in Seattle? Because if you do, you need to know about this place. And if you don't, you need to know that they have take-home kits that you can order online!

Flying Apron Bakery

http://www.flyingapron.com/

Located at

3510 Fremont Ave N

Seattle, WA

and

16541 Redmond Way, Ste E

Redmond, WA

Banana & Seed Granola Bars

2012-01-22T10:00:00.000-08:00

Even if you don't live in Seattle, I am sure that you heard about our crazy weather this week. It was impossible not to hear about Seattle's great "Snowmageddon" storm all over the news. Let me be the first to tell you how grateful that I am the storm is finally over the and city has returned to normal.

I live fairly close to my job in downtown Seattle so even with the snow I was still braving the outdoors and public transit all week. I didn't mind the snow and the cold, but waiting 45 minutes for a bus wasn't exactly a highlight. There is nothing worse than waiting for a bus in the cold darkness at 5:30 am when you are hungry. Do not get me started on hungry bus-waiting. Even listening to my favorite podcast would't calm the hungry-crankies at that point. It was a lost cause.

By day two of the storm, I learned that I had to carry a snack with me at all times. You never know when the hungry-crankies might strike and you have to be prepared. And so these granola bars were born.

The only problem with these granola bars (if you even want to call it a problem) is that they are so delicious it will be hard to eat just one. I decided to cut them up into smaller bites thinking that it would help me to feel more satisfied, but then I completely lost track of portioning and ended up eating two or three bars in one sitting. Oh well. Blame it on the weather.

I baked my bars for 20 minutes so the middles were still a bit soft, which was just perfect because I felt like I was eating a seedy banana bread rather than a crunchy granola bar. If you like your bars a bit crunchier, bake them for 25 minutes instead. These bars are uber energizing with a mix of healthy fats, protein, and fruit for sweetness, instead of using additional sweetener. They are perfect as a pre or post-workout snack, but I love them best with tea for breakfast.

Peanut Butter Banana Granola Bars
Adapted from Anja's Food 4 Thought
Makes 12 bars

1/2 cup peanut butter
2 bananas, mashed
1/2 cup whole almonds
4 large Medjool dates, pitted
1/4 cup dried cherries
1/4 cup dried coconut flakes
1/4 cup pumpkin seeds
1 cup rolled oats (use gluten-free if needed)

Preheat oven to 350F. Line wide loaf tin with parchment paper.

In a small pot gently heat peanut butter with mashed bananas. Stir until well-combined. Set aside.

In a food processor, coarsely chop the almonds, dates, and cherries. Add in the coconut flakes and process another second or two. Transfer to a bowl and mix in the pumpkin seeds and oats. Fold in the peanut butter mixture.

Press the batter into the prepared loaf tin. Bake for 20 - 25 minutes. Let cool before cutting into bars.

Ginger-Roasted Parsnips

2012-01-18T15:16:00.000-08:00

Remember when you were a kid and you mom reminded you to grab a coat before going to school? Or when she scolded you for going outside with wet hair because you would catch a cold? And you dismissed it?

But, then you caught that dang cold... Sure, you could have listened, but you had to learn it on your own, right? Because then the lesson sticks.

Well, the lesson is sticking this week. It's sticking hard.

For months my techie partner has been bugging me to change my passwords. Telling me to change them often. To make them more complicated. To not use one password for all my accounts. Did I listen? No, of course not.

Then this week my Twitter account got hacked. My followers got repeatedly spammed. Some people realized right away that I had been hacked and alerted me while others got really frustrated because they thought I was intentionally spamming them.

Luckily I was able to change my passwords rigtht away. (And luckily I had always kept a different password for my bank!) As of now I think the problem has been fixed. At least, I really hope so.

After the royal pain-in-the-behind that this has been, I will never again be lax about online security. And neither should you. But, you don't have to take my word for it... do you? :)

I hope none of your accounts are ever hacked. But, if they are... stay calm... and act fast. Get those passwords updated. Make them complicated. Use different passwords for different online accounts. Do some deep breathing.

Then stay the heck away from your computer and retreat to the safety of your own kitchen where life is good, pure, and happy. A place where no spam exists (except, maybe, in a creepy can at the back of the pantry). A place where roasted vegetables reign and you can be comforted by the smell of ginger-roasted parsnips from the oven.

Ginger-Roasted Parsnips
Slightly adapted from Food and Wine
Serves 4

2 Tablespoons coconut oil
1.5 pounds of parsnips, chopped
1.5 Tablespoons fresh minced ginger
Zest from 1 lemon, optional
Freshly-ground sea salt and pepper to taste, if desired

Preheat oven to 325 degrees. Toss parsnips with coconut oil and ginger. Lay flat on a sheet pan and bake for about 30 minutes, or until tender.

Top with lemon zest, salt, and pepper before serving.

Warm Winter Squash Salad

2012-01-16T18:09:00.000-08:00

It's been a snowy weekend here in Seattle. I started my weekend with a trip to the grocery store to stock up on goods in case the weather got worse. And besides heading out to the gym a few times, we've pretty much stayed indoors. Between Dance Central on kinect, cleaning projects, photo and writing projects, and being entranced with season 2 of Lost, I've kept myself pretty occupied. The cats enjoyed watching the falling snow and Bilbo decided that sitting at my photography station (where I photograph all of my food photos) was the coziest place to watch the weather. And fulfill his dream of being a kitty model.

It is usually hard for me to eat salads during the winter because cold food doesn't sound as appealing, but I happily munched on this one all weekend. This salad starts with a bed of peppery arugula topped off with warm delicata squash and french lentils. It's finished with sweet pomegranate seeds and a tangy lemon dressing. This salad was just what I needed to power our kinect marathon and keep me warm during the snowstorm.

Warm Winter Squash Salad
Serves 4
1 cup french lentils, cooked
2 cups water
2 medium delicata squash
1 Tablespoon coconut oil
Seeds from 1 pomegranate
6 cups of baby arugula

Add lentils and water to a pot over high heat. Bring to a boil, and then simmer, covered, for about 30 minutes, or until tender.

Preheat oven to 400 degrees.

Cut squash into equal bite-size pieces. Toss with coconut oil and lay flat on sheet pan. Roast for 20 minutes, until tender, turning at least once.

Divide the arugula amongst four plates. Top with warm lentils, squash, and pomegranate seeds.

Dressing:

1/2 cup extra virgin olive oil

2 Tablespoons maple syrup

juice from 1 lemon

1 Tablespoon brown mustard

salt and pepper to taste

Mix ingredients until combined. Drizzle over salad and serve.

Sesame Roasted Beets and Greens

2012-01-14T11:56:00.000-08:00

Here are the things they don't tell you about hot yoga:

Before your first hot yoga class, you should really paint your toenails. Trust me. You'll want to have something pretty to distract you from the thought that this is how you are going to die.

It's hot. I know you must have gathered that much from the name of the class, but it's really hot. And when the room is that hot and the studio gets really crowded... it smells. Sorry to say it, but some classes make it hard to come back.

You can totally do it. If I can do it, you can do it. Promise.

I started hot yoga two weeks ago and have completed six classes to date. I am not a "yoga person" by any means. I do a couple of yoga classes at my gym here and there, but hot yoga was never something that appealed to me. Standing in one spot and dripping sweat all over myself? No thanks.

I started my hot yoga experiment to see if it would help alleviate my knee pain. So far I have had very positive results, which is one of the reasons why I have forced myself to stick with it. Hot yoga and I kinda have a love-hate relationship at the moment. I think we're frenemies.

One of the things that I do enjoy about hot yoga is how it strengthens the mind and body connection. I usually make a point each day to try to listen to my thoughts and make the positive ones outweigh the negative ones. During my first class, it became apparent very quickly how strongly my body responds to my thoughts. For instance, I would think to myself "I am going to fall out of this pose." And so I did. But, if I tried the pose again and thought, "I can hold it this time." I did. Incredible.

In the studio that I go to, the room is long and narrow so everyone can see themselves in the front mirror. I find it very powerful to look into my own eyes for an hour and a half. Some days that takes a lot of courage and work to give myself love that entire time. I think for women especially this is really powerful because we learn so quickly to avoid mirrors or use them as means to critique ourselves. Before hot yoga, I don't think there ever was a time when I looked myself right in the eyes and said, "You can do this." Or, "look how strong your body is in this pose." Or, "Wow, your arms look awesome today."

Here's one more thing they don't tell you about hot yoga:

Even if you really don't like it... even if you kinda hate it... even if you dread every class... you'll kinda love it.

Here are the things they don't tell you about beets:

Don't ever eat them from a can. I'm serious. If you have a can of beets in your pantry, please compost them right now.

Buy beets when they are fresh, preferably with the greens still attached.

Don't overcook them and if you are not a beet lover, don't boil them. Roast them. Always.

Even if you really don't like beets... even if you kinda hate 'em... even if you dread the thought of eating them... you'll kinda love this recipe.

Roasted beets are perfect in winter because they are in-season and full of Vitamin C. Roasting them brings out their natural sweetness which is why I recommend this method of cooking for people who say they don't like beets. This recipe utilizes the beet greens as well as the root so you use the entire vegetable. I like to use different kinds of beets in this recipe for a more colorful presentation, but any type of beets will work. Serve this with some brown rice and lentils for a hearty and healthy meal.

Sesame Roasted Beets
Serves 4

2 bunches of beets
3 Tablespoons sesame oil, divided
1 leek, ends removed and chopped
1 Tablespoons fresh ginger, minced
2 garlic cloves, minced
2 Tablespoons Bragg's liquid aminos
salt and pepper, if desired
sesame seeds for garnish

Preheat oven to 400 degrees. Remove the greens from the beets and set aside. Chop the beets. Toss beets with one tablespoon of sesame oil and lay flat on sheet pan. Roast for 25 - 30 minutes, turning twice, until beets are tender (but not mushy).

Chop the beet greens. Add one tablespoon of sesame oil to a pan over medium heat. Add the leeks and sauté for two minutes. Add the ginger and garlic and sauté for an additional minute. Add the the greens and liquid aminos and cook for 15 - 20 minutes, until tender. Add salt and pepper if desired.

Drizzle beets with remaining tablespoon of sesame oil. Garnish beets and greens with sesame seeds and serve warm.

(Gluten-Free) Chocolate Chip Cookies

2012-01-10T19:46:00.000-08:00

In a few minutes I am going to share a recipe with you that has more coconut oil and evaporated cane juice than this blog has seen in quite awhile. And it's going to be good. This recipe is going to blow your New Year's health resolutions out of the water (sorry about that) and make you drool. However, we are first going to have a quick chat about drinking water. I debated about bringing this drinking water conversation up, but I think it's important to talk about. (If you really want to skip it, I won't be offended if you scroll down to the part about chocolate chips.)

As I have moved away from processed foods over the past couple of years, I have tried to shift other areas of my life as well. On the most recent part of this journey I have embraced more and more natural cleaning and beauty products to help rid my home and body of unnecessary chemicals. Not surprisingly, the more I have shifted away from using chemicals, the more chemical-sensitive I have become.

Most recently I have begun to notice the smell of chlorine in my drinking water. I kept thinking that I was smelling residue from our dishwasher detergent and thus began investing better methods for washing dishes. (Soap nuts, anyone?) I mentioned this to my partner the other day who questioned, "You know that there is chlorine in tap water, right?" Um, no. How did I miss that one?

This point about chemicals in our water really got to me. It brought me back to when I was in grad school and one of our class speakers was a woman who crusaded for years to get flouride removed from Oregon's water supply. I was immensely fascinated because both of her parents were dentists who were opposed to flouride use. She cited several studies that have actually shown flouride to be toxic to our bodies over time, but (contrary to what we hear form the ADA) she said there have been no studies proving flouride's effectiveness in treating tooth decay. And, flouride is too small to be removed from water, even with a Brita filter.

Since I am a water and herbal tea fanatic, this has really had me thinking lately. Water is such a basic necessity for all forms of life and it deeply pains me to know about the water wars going on around this globe and how many people are deprived of such a vital resource. (If you are interested in learning more about this I highly recommend the documentary Flow or reading any of Vandana Shiva's work.) Of course I am grateful to have daily, reliable access to water, but it also really bothers me that I have no control over what goes into my water and that chemicals like chlorine or flouride are allowed because they are at "safe" levels. And if you drink bottled water, you should also be aware that bottled water is regulated even less than tap water.

Do you ever have concerns about your water? What do you think about chlorine and fluoride being added to drinking water?

I think I'll spare you the rest of my rantings and just say that my Brita pitcher is no longer collecting dust on the shelf. (Even if it doesn't remove everything that I wish it would.)

Now that I am pretty sure I have either depressed, enraged, or deeply bored you, how about I cheer you up with some cookies? Look! I baked!

These cookies are my new favorite recipe and not only are they easy to make, they are vegan (of course) and gluten-free! This recipe comes from Erin McKenna's book, BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery. In case you've never heard of Erin McKenna or BabyCakes, you should know that Erin is the founder of BabyCakes, an organic, vegan bakery in New York City. She has also recently released her second cookbook, BabyCakes Covers the Classics. I have never been to BabyCakes, but if I am ever in NYC it will certainly be on my list of places to visit.

Due to copyright laws I cannot post her recipe here, but I highly encourage you to check out her cookbook, or you can also view this recipe over on Oprah's website.

Parsnip, Leek, and Sweet Potato Soup

2012-01-08T21:15:00.000-08:00

You know that you had a good weekend when you look around your home on Sunday night and see laundry still piled up, dirty dishes waiting in the sink, and a crowded inbox of unread emails. This is a good sign. It means that you had better things to do and bigger things to worry about than taking care of chores.

In my case, I spent the weekend entranced with the first season of Lost. As you can tell, I definitely had bigger things to worry about than laundry. I mean, what the heck is happening on this crazy island? And how did I not know that this show existed until two days ago?!

Sure I might have had better things to do than laundry, but I still managed to make to the farmers market and survive my second hot yoga class (more on that subject another time). I fell in love with some beautiful parsnips and leeks at the market and promptly came home and pureed up this soup for Sunday brunch. My secret to pureed soups is that I always add some beans in for extra protein. This soup was perfect served alongside a hearty salad with some green onions, sea salt, and crushed peppercorns for a garnish. I even discovered that a few extra green onions in a small vase make the perfect colorful table accent.

How was your weekend?

Parsnip, Leek, and Sweet Potato Soup

Serves 2 - 4

1 Tbs olive oil

2 leeks, ends removed and chopped

2 garlic cloves, minced

1.5 cups Great Northern beans (or any white beans)

2 medium-large parsnips, chopped

1 medium sweet potato, chopped

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried sage

1 bay leaf

salt and pepper to taste

green onions for garnish

Add oil to a large pot over medium heat. Sauté leeks for three minutes. Add garlic and sauté for an additional minute. Add the beans, parsnips, sweet potato, broth, thyme, sage, and bay leaf. Bring to a boil and then simmer, covered, about 30 minutes until vegetables are soft.

Remove the bay leaf. Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand). Serve hot, with salt and pepper to taste, and green onions for garnish.

Spicy Sweet Potato Fries with Tahini Ketchup

2012-01-05T17:34:00.000-08:00

Nothing says Thursday like standing over the stove and devouring roasted vegetables. Especially when those roasted vegetables are sweet potato fries covered with cumin, paprika, chile powder, and sea salt. Then dipped in... wait for it... tahini ketchup. Yep, I went there.

I spent this last week on a sweet potato fry marathon. I baked over two pounds of sweet potatoes and dipped them in almost every sauce I could think of. Hummus? Tried it. Miso ginger dressing? Tried it. Balsamic vinegar and olive oil? Tried it. Tahini? Tried it. Ketchup? Of course I tried it. Then somewhere in there my fry found its way into both tahini and ketchup and a miracle was instantly created.

I learned some important things about sweet potatoes on my journey. I learned that I don't like mushy fries. I learned that I like my fries thinly sliced. I learned that I don't like the way they taste when tossed in corn starch before baking (even though this is supposed to help prevent mushy fries). I learned that giving them lots of room on the sheet pan is the best way to get them to crisp up. And I learned that sweet potato fries taste best when dipped in tahini ketchup. What a way to start the year.

Sweet Potato Fries
Serves 4

2 sweet potatoes, thinly sliced into fries
1 Tablespoon coconut oil (or another oil suitable for high heat)
1 teaspoon cumin
1 teaspoon paprika
pinch chile pepper
sea salt to taste

Preheat oven to 425 degrees. Toss sweet potato fries with oil and lay flat on sheet pan. Sprinkle with cumin, paprika, chile pepper, and sea salt. Bake for 20 minutes, turning twice. Serve hot.

Tahini Ketchup
Yields: 1/2 cup

3 oz tomato paste
1 Tablespoon water
2 Tablespoons tahini (sesame paste)
1 teaspoon agave (or more to taste)
1 garlic clove, minced
2 Tablespoons apple cider vinegar
1/4 teaspoon sea salt

Mix ingredients until thoroughly incorporated.

A Year in Review

2011-12-31T09:00:00.000-08:00

How are you spending your last day of 2011? I took this past week off of work so that I could be home to focus on a few final projects before 2012 starts up. Since I am going back to school in January, my goal was to have my apartment cleaned, my desk fully organized, and some other random nagging life tasks complete before the new year. Let's just say that it has been quite the flurry of activity over here.

In addition to cleaning, I've also been working on some New Year's resolutions. I am one of those people that love creating goals so I always make resolutions and keep them posted throughout my home to help me remember them. My favorite of my 2011 resolutions was to "push my athletic boundaries." Even though I faced some physical challenges this year (e.g. healing from a shoulder injury and dealing with some severe knee pain), I had some cool accomplishments:

I began the year by running my first 5k.
I trained for and rode in the Cycle The WAVE bike ride.
In the fall I completed a 6-week 5K training program.
I started yoga again for the first time since my shoulder injury.
I joined a TRX Suspension Training program at my gym.

I am also pretty proud that for the last couple of months I've gotten back into my 5 am workouts and have increased my workouts to 6 days a week. Woot!

For 2012 I decided on a few simple resolutions:

Live like I mean it.
Respect my body.
Know that I am worth it.

I still plan to continue pushing my athletic boundaries, but I wanted to focus my 2012 goals on having more fun and reminding myself to live my life to the fullest. Since I am going back to school and getting ready to start my own business I think this next year will be a really important time for me to "know that I am worth it" and believe in everything that I am doing.

What are your resolutions for the New Year?

Of course no resolution list would be complete without my last 2012 resolution: Eat good food. Enough said. In order to properly ring in the New Year I though it would be fun to end 2011 with a list of my favorite foods from this year:

1. Favorite Breakfast: Easy Overnight Oats

2. Favorite Vegetable Dish: Blistered Green Beans with Ginger and Garlic

3. Favorite Drink: Pumpkin Spice Smoothie

4. Favorite Appetizer: Spicy Roasted Golden Beets

5. Favorite Snack: Perfect Stove-Top Popcorn

6. Favorite Lunch: Raw Kale Salad with Sprouted Quinoa and Pumpkin Seeds

7. Favorite Soup: Tofu Pho (Vietnamese Noodle Soup)

8. Favorite Dinner: Quinoa Pasta with Golden Beets and Greens

9. Favorite Treat: Raw Chocolate Coconut Cupcakes with Avocado Frosting

What were your favorite foods from 2011?

See you in the New Year!

(Non-alcoholic) Ginger Spritzer

2011-12-29T15:45:00.000-08:00

Here are some places that you should take this spritzer:

Family gatherings
New Year's Eve parties
Any place you are in need of refreshment

Here is one place that you should not take this spritzer:

Your partner's basketball game at the local community center

Apparently if you sit on the bleachers reading cookbooks and sipping this from a glass jar, it appears that you are sneaking in an alcoholic beverage. (Believe me, I wish I had... but I totally didn't.) But, should you find yourself in a situation where you are confronted by community center staff about the beverage in question, simply explain that it is a non-alcoholic ginger spritzer and tell them how you made it. If they're decent folk, instead of kicking you out they'll just ask for the recipe.

This spritzer is totally easy to make, but with a few lemon peel spirals it becomes uber-fancy and party-ready. All you need is some fresh ginger root, (filtered) tap water, sparkling water, and lemon and ice, if desired. You'll start by boiling the ginger and tap water to make a concentrated ginger tea.

If you wanted, you could even stop after this step and just enjoy the tea. Ginger is wonderful for aiding digestion, nausea, and abdominal cramping. This tea is a bit spicy, but it is one of my favorite treats to have after dinner while eating dark chocolate.

Once you have your ginger tea ready, chill it until serving. Then mix your tea with sparkling water, add ice and lemon, and serve! I don't typically sweeten mine, but you could easily add some agave syrup or stevia in if desired. If you are serving this for a crowd, then double or triple this recipe as neccessary. You can also adjust how strong you want the spritzer by adding more or less ginger. This spritzer is the perfect non-alcoholic refreshment for New Year's and is a healthy, tasty treat that your body will enjoy as much as your taste buds. Cheers!

Ginger Spritzer
Serves 2

one two-inch piece of fresh ginger root, chopped
1.5 cups of plain (filtered) water
16 oz sparkling water
Ice
Lemon for garnish

Bring water to a boil, add ginger, and simmer, covered, for 30 minutes - 1 hour. Drain tea and chill in the refrigerator until serving. Mix tea with sparkling water, add ice and garnish with lemon wedge or spiral.

Tofu Pho (Vietnamese Noodle Soup)

2011-12-22T05:45:00.000-08:00

So you burned your fingers making lasagna. No big deal.

The lasagna is finally done cooking. ...and it's the worst thing ever. No worries. Just breathe.

You cat has just decided that now would be the perfect time to run across the counter and get cat hair in your worst-lasagna-ever. Just breathe.

He also knocked over your water glass in the process and spilled it across your laptop. Breathe.

The computer still works. Count your lucky stars. Remind yourself to never again leave it near a glass of water. And breathe.

I know you've been here. I know you've stood in this exact spot in your kitchen looking at a dinner failure and wondering what the heck to do now. Lucky for you it's time to reboot and make this yummy pho instead. Things are about to get better, promise.

Pho is a Vietnamese noodle soup that is full of flavor and, in this version, veggies! It is typically accompanied by Thai basil, lime wedges, mung bean sprouts, and chili peppers for an extra punch. I love making it in the winter because it's hot and satisfying as well as a great one-bowl meal.

Now, let's get to it. Gather these yummy ingredients and get ready to make a rich, flavorful broth. Leave them to simmer for a bit. Now you're off to better things.

Like tofu! We're gonna cube this up, toss with a little oil, and bake until just crispy on the outside. Yum. That's heaven right there.

Alright, time for those rice noodles. Get 'em out. Get 'em soaking.

We're almost there now. Steam some veggies. Assemble it all. Top with your favorite garnishes... and breathe. You just made pho.

This recipe serves two, but you can definitely double or triple it to serve more. I like to make a big pot of the broth over the weekend so it's ready for quick weeknight dinners. In my broth I used Bragg's Liquid Aminos instead of soy sauce because it's gluten-free. If you are not concerned about gluten, feel free to use soy sauce instead. And if you are avoiding soy, this soup can easily be made without the soy sauce and tofu.

Tofu Pho (Vietnamese Noodle Soup)
Adapted from The Kitchn
Serves 2

Broth
1 cinnamon stick
1 star anise
1 large yellow onion, peeled and roughly chopped
2 green onions, chopped
2 large garlic cloves, sliced
2-inch piece of fresh ginger, peeled and roughly chopped
4 carrots, peeled and roughly chopped
4 cups (unsalted) vegetable stock
1 Tablespoon Bragg's Liquid Aminos (or soy sauce)

Other Ingredients
1/2 block tofu, cut into cubes
2 Tablespoons coconut oil (or another oil suitable for medium-high heat cooking)
1/2 pound dried, flat rice noodles
1.5 cups broccoli, chopped
2 heads of baby bok choy, chopped
1/4 cup snow peas, chopped

For serving, optional
1 lime, cut into wedges
2 large sprigs of Thai basil
1 jalapeño, sliced
1 cup fresh mung bean sprouts
sprinkle of red chile pepper flakes

Preheat oven to 350 degrees F.

In a large pot over medium heat, dry roast cinnamon stick and star anise for one minute. Add the onions, garlic, ginger, and carrots. Saute for about 5 minutes, until frangrant, stirring to prevent sticking. Add the stock and Liquid Aminos. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Toss tofu with oil and lay flat on sheet pan. Bake for about 30 minutes, flipping every 10 minutes, until tofu is crispy on the outside. Set aside.

Place noodles in a large bowl. Cover with hot water and soak for about 8 minutes. (The soaking time depends on the width of your noodles. I used 1/16" noodles which require little soaking time.) The noodles should be firm, but not hard. Drain and set aside.

While broth is simmering, tofu is baking, and noodles are soaking, lightly steam your veggies for 5 minutes. They should be bright green and crisp, but not tough.

Assemble: divide noodles, tofu, and vegetables into two bowls. Top with broth. Serve lime, basil, peppers, mung beans, and red pepper flakes on the side and add into your soup, if desired.

BBQ Spice Rub and Vanilla Sugar

2011-12-18T16:47:00.000-08:00

Remember the other day when I shared a recipe for citrus sea salt? Apparently that recipe got a lot of you excited about making homemade gifts! I have received quite a few emails the last few days asking about other cute gift ideas that can be given along with the salts.

Lucky for you I have two other recipes to share. These three jars make the perfect gift trio and will delight any foodie or kitchen novice alike. They also make the perfect gift for any party host or hostess!

I really like this spice mix rubbed onto roasted root vegetables for a little extra flavor. I have also mixed it with a little oil and used it as a marinade for tofu or tempeh. Since this is a gift for someone with more "traditional" taste buds than myself, I added the brown sugar in, but I don't use this in my mix at home. Feel free to adapt this recipe to suit your tastes.

BBQ Spice Rub

Makes about 1 cup

1/4 cup sea salt

2 teaspoons freshly ground black pepper

2 Tablespoons garlic powder

2 Tablespoons dried basil

2 teaspoons dried oregano

1 teaspoon chile powder

1/4 cup paprika

1/3 cup brown sugar (optional)

Mix the ingredients together. Pour into a decorative jar and gift!

I was originally thinking of gifting agave syrup infused with vanilla, but I knew my particular gift recipent would greatly prefer plain ole sugar so I went the basic route. You could also use evaporated cane juice instead of sugar, make homemade vanilla extract, or even just give this cute jar filled with a few vanilla beans and let your recipient figure out how best to use 'em. Lots of options, but a super cute gift nonetheless!

Vanilla Sugar
Makes 1 cup

1 vanilla bean
1 cup (vegan) sugar

Cut the vanilla bean in half and then slit it open. Scrape out the seeds and mix them in with the sugar. Use the dull side of your knife to bruise the spine of the bean a bit and then toss in with the sugar. Shake it a few seconds and it's ready to go! If you are using a fresh bean, it can be a little moist and will cause the sugar to clump. Just make sure to give the jar a good shake or stir every couple of days.

Kale and Pear Smoothie with Herbs

2011-12-14T18:19:00.000-08:00

Hello dear partner, and love of my life.

I am sorry. I am sorry that while you were out running errands I did nothing that I said that I would do. I did not clean the kitchen. I did not prepare your dinner. I also forgot about the laundry. My sincerest apologies.

Instead I accomplished many, many important, but totally non-important things, such as:

I updated our Netflix queue. I put all of my most favorite romantic comedies (i.e. your least favorite movies ever) at the top. They will be here on Friday.
I rated 46 movies on Netflix so that it would provide the best suggestions for us whenever we log in. Of course, since I rated them, I gave 5 stars to movies that I love, like Eat Pray Love, 13 Going on 30, Julie and Julia, and My Best Friend's Wedding. I am sorry that Netflix will now recommend items like Sweet November and Something Borrowed, instead of movies that you like. I am also sorry that I will most likely add these new recommendations to the top of the queue and delay your movies even longer.
I was really dehydrated from all of that Netflix work so I drank some water. I found that I still felt a bit dehydrated so I made some fresh juice. I left all of the pulp sitting out on the counter and now the kitchen is attracting fruit flies. Whoops.
I spent exactly 12 minutes petting a cat. I know this because that is how much time was left on the timer that was supposed to remind me to grab the laundy from the dryer. Instead, I turned off the timer and continued to pet the cat.
I went on Etsy and found an awesome merchant that sells adorable puppy blazers and fancy white collars for cats. It looks like this cat is wearing a suit! So cute. I know that you hate the idea of dressing pets in clothes so I am hesitant to tell you that I ordered two for the cat's Christmas gifts. Don't hate me.
I also read a bunch of articles about superfoods aiding in cancer prevention that were mentioned on Twitter. Even though I am certain that you don't want to hear about this, I plan to tell you about all of it when you return home. Get ready.
I oiled the wooden cutting board. It's pretty now. So pretty that I would like you to refrain from using it. It is now reserved for blog photos only. Thanks.

But after all that, I made you this smoothie. I filled it with nutritious and tasty things like ripe pears, fresh kale, and zesty parsley. You're gonna like it. Promise.

P.S. I love you. :)

I've been experimenting with different herbs in my smoothies recently and I really love the sweet pear and parsley combination in this one. (If you are new to green smoothies, check out some of my other recipes here and here.) Nondairy milk or fresh juice can also be substituted for the water if you want to add a bit more flavor or sweetness. This is my favorite breakfast smoothie at the moment and the addition of flax seeds, protein powder (I use Omega pumpkin seed protein powder), and avocado make it more filling as well as delicious.

Kale and Pear Smoothie with Herbs
Serves 2

2 cups greens (I used kale)

1 1/2 cups water

2 ripe pears, cored
1/4 cup herbs (parsley and cilantro both work great)
1 frozen banana (remove the peel, cut into 1-inch slices, and freeze in a plastic bag overnight)
1 cup ice
1 Tablespoon flax seeds (optional)
Protein powder (optional)
1/4 avocado (optional)

Blend water, greens, and herbs for 15 seconds - 1 minute (depending on your blender) on high. Then add the pear, banana, ice, flax seeds (if using), protein powder (if using), and avocado (if using) and blend for an additional 30 seconds - 1 minute.

Citrus Sea Salt (and Holiday Gift Ideas)

2011-12-12T06:00:00.000-08:00

You know what I love most about this time of year? Clementines. I could do without the freezing cold mornings, the crazy holiday shopping, and the same Christmas music on every radio station... but please, don't take away my clementines.

This year, even more so than in previous years, I vowed to give people gifts that they would not only use and enjoy, but that promoted my values of health, delicious food, and compassion towards others. I especially love giving homemade gifts from my kitchen that don't involve the typical holiday baked goods. Here are some of my favorite gift ideas this year:

1. Citrus sea salt (recipe below)

2. Caramel corn with sea salt

3. Olive oil granola

4. DIY body scrub

These are all pretty inexpensive gifts and rather simple to make. When dressed up in a cute jar with a ribbon, who wouldn't love to be the lucky recipient of one of these?

If you're not into the homemade gifts then you could always give a box of local produce, pay for part of a CSA share, or donate to a local nonprofit in someone's honor.

If you are on board with the clementines, I highly recommend making this citrus sea salt - whether or not you actually give it as a gift. The clementine zest adds a nice natural sweetness and flavor to the salt that is perfect for roasted vegetables, stir fries, baked tofu, or in salad dressings. Happy holidays!

Citrus Sea Salt

Adapted from Whole Foods Market

Makes 1 cup

1 cup sea salt

zest from 3 clementines (about 1 Tablespoon)

zest from 2 lemons (about 1 Tablespoon)

Preheat oven to 225 degrees F. Mix salt with zest and spread evenly on baking sheet. Place in oven and bake, for 2 hours until dry, turning once if possible. Use spatula to break up clumps and store in air-tight jars.

8 Self Care Tips for the Holidays

2011-12-09T06:50:00.000-08:00

Hi Friends!

I know that this time of year is usually busy and can be filled with stress and a packed to-do list. Are you struggling with all of the commitments on your plate? Do you feel exhausted, drained, and wish you had more energy? Maybe you just find yourself wanting more time just for you. If so, then check out my article 8 Self Care Tips for the Holidays over at One Green Planet.

I believe that taking care of yourself and your health is one of the biggest factors in living a happy, fulfilling life, but health is more than just eating and exercising right. Your health is impacted by the environment that you live in, your job satisfation, the relationships in your life, and having relaxing, joyful acitivies just for you. I hope that this article inspires you on your journey towards health, happiness, and a better you.

Want to share your own self care journey? Please email me at fortheloveoffoodblog[at]gmail[dot]com

Happy Holidays!
Sonnet

Corn and Potato Soup

2011-12-07T05:47:00.000-08:00

They say that life is what happens when you are busy making other plans. So true.

Life is what happens when you are busy loving and worrying about those around you - your family, your friends, your cats, your neighbor's cats. Life is what happens when you are busy worrying about worrying.

Life is what happens when you are busy making corn and potato soup. Standing in your kitchen, recovering from a long day, and watching the last few bits of daylight fade away.

Life is what happens when you have to take photographs in the middle of your driveway because that is the best spot for natural light this time of year. Life is what happens when you almost get run over by your neighbor because they don't expect you to be standing in the driveway at twilight.

Life is also what happens when you can't eat the bread featured in your own photograph because you're embracing gluten-free-dom. Such is life, but it's a pretty good one.

Corn and Potato Soup
Serves 4

2 Tablespoons olive oil
1 medium yellow onion, diced
3 medium red potatoes, chopped
1 Tbs tsp cumin
1/4 tsp ground red chili pepper
7 cups broth
2 lbs frozen corn kernels
1/3 cup cilantro, chopped
salt and pepper to taste

Add olive oil and onion to a pot over medium heat. Saute for 5 minutes, until translucent. Add the potatoes, cumin, red chili pepper, and broth and bring to a boil. Once boiling, lower heat and let simmer for 15 minutes, until potatoes are just tender. Add the frozen corn and cilantro. Simmer for an additional five minutes. Add salt and pepper to taste.

Stuffed Delicata Squash

2011-12-04T13:27:00.000-08:00

I'm super excited to announce the three winners of this week's Hurraw! Balm giveaway:

Winner #1 sarahlearns said...

oooh, i need a good lip balm! i've been trying out a couple brands lately to find one that keeps my lips moisturized through the cold wisconsin winter!

this week i am concentrating on finalizing my december goals and working on them! (2 of my goals are getting 100 oz every day and getting to the gym 4x this week!)

Winner #2 Melanie said...

I just got a treadmill yesterday, and I am determined to run every day! I haven't exercised in so long, so I am very excited to get back into shape! :)

Winner #3 csu said...

this is so cool! i'm going to go for a swim this weekend again.

Thank you so much to everyone who entered the giveaway and shared their health goals for this week. It was really inspiring to see so many people incorporating different healthy habits into their life, from drinking more water to daily exercise to juicing. How did this week go? How did your new habits serve the rest of your life? Did any challenges arise along the way?

This past week my personal health goal was to adopt a gluten-free diet. A few weeks ago my nutritionist recommended that I consider going wheat and gluten-free because of some severe knee pain that I've been struggling with for the past few years. I personally think the pain is the result of bad genes and irritation caused by exercise, but I'm always open to making dietary changes.

My diet was already about 80% gluten-free (the main sources were occasional pieces of Dave's Killer Bread and some tamari sauce), but I found that once I told myself I officially couldn't have it, all of a sudden all I wanted was to sit down and eat a loaf of bread. The power of the mind, huh? Let's just say that this first week was a little rough. I'm still trying out some different (vegan) gluten-free breads from my local natural foods market, but I'm hoping to make my own version soon.

One of the things that made this week a little easier was this stuffed delicata squash. These adorable little squashes were simply roasted and stuffed with a mix of wild rice, black eyed peas, cranberries, and onions with a little salt and pepper. I served them over some steamed kale for color and the kale ended up being the perfect (gluten-free!) wrap for the extra stuffing that fell out. Bon appetite.

Stuffed Delicata Squash
Serves 4

4 medium delicata squash
2 Tablespoons oil for roasting (any oil that can tolerate high heat will work: avocado, almond, canola, grapeseed, or safflower are all great.)
1 cup wild rice + 3 cups vegetable broth
1/2 cup black eyed peas + 2 cups water
2 Tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1/3 cup dried cranberries
4 large kale leaves (optional)
freshly-ground sea salt and pepper to taste

Preheat oven to 425 degrees. Slice squash open lengthwise and scoop out the seeds with a spoon. Coat with oil. Place on a sheet pan (with the insides facing up) and roast for about 20 - 30 minutes, until tender. You can tell when you squash is done when it can easily be pierced through with a fork. Set aside.

Meanwhile, add the wild rice and broth to a large saucepan and bring to a boil. Reduce heat to low, and simmer, covered, for about 45 minutes (until the rice is tender).

Add the black eyed peas and water to a large saucepan and bring to a boil. Reduce heat to low, and simmer, covered, for about 15 - 20 minutes (until peas are tender). Drain if needed.

Add olive oil and onion to a pan over medium heat. Saute the onion for 5 minutes, until translucent. Add the garlic and sauté for an additional minute. Add the cranberries, cooked rice, and cooked black eyed peas. Mix thoroughly.

Top the squash with the rice mixture and serve over steamed kale, if using. Top with a little salt, pepper, and extra olive oil if desired.

Roasted Delicata Squash

2011-12-02T05:26:00.000-08:00

Remember a few weeks back when I told you about my plan to slow down for the last few months of 2011 and get my priorities straightened out? Well, I've done some thinking, some meditating, and some soul searching and I've decided that it is time to go back to school and become certified as a holistic health coach.

For those of you who don't know anything about my background, I have a BA in Psychology and Women's Studies from the University of Washington and I graduated with my MA in Organizational Development from Antioch University. In my time at Antioch, I focused my studies on life and executive coaching, organizational wellness, and came to realize my intense passion for food (thus, starting this blog). The next step in my life will involve strenghtening my coaching style, starting my own practice, and diving even more into the world of nutrition, health, and wellness. If all goes as planned, I will begin working with clients later in 2012 and graduating in January 2013. Let me tell you... I couldn't be more excited!

I also couldn't be more excited to tell you about these little squash. These little delicata squash are not only tasty, but they are super adorable. The prep is incredibly simple: slice them open, scoop out the seeds, and roast. They don't need much else - just a little oil, salt, and pepper will do the trick. And, when they are roasted just right, the skins are tender and absolutely delicious. Serve these up as finger food at your next holiday gathering or add some lentils and greens and make a meal out of 'em. You won't be disappointed.

And, if you haven't already entered my Hurraw! Balm giveaway, please be sure to do before Saturday, December 3rd at 4 pm Pacific Time.

Roasted Delicata Squash

Ingredients:

Delicata squash

Oil for roasting (any oil that can tolerate high heat will work: avocado, almond, canola, grapeseed, or safflower are all great.)

Freshly-ground sea salt and pepper to taste

Preheat oven to 425 degrees. Slice squash open lengthwise and scoop out the seeds with a spoon. Coat with a little oil, salt, and pepper. Place on a sheet pan (with the insides facing up) and roast for about 20 - 40 minutes, until tender. (Squash vary in size so the amount of cooking time will depend on how big your squash is.) You can tell when you squash is done when it can easily be pierced through with a fork. Serve warm from the oven.

Breakfast Quinoa

2011-11-30T06:51:00.000-08:00

What are you eating for breakfast nowadays? Oatmeal? Toast? A smoothie? All of the above?

Whatever your answer, I won't judge. Well, unless you aren't eating breakfast 'cause then that would be a problem.

Or, if you are eating breakfast, but breakfast to you means glazed donuts every day for the past week. Ahem, yes Ashley, I am looking at you... No, you're right, I said I wouldn't judge. I'll just look at you out of the corner of my eye until you pick up that bowl and fill it with quinoa. Good. Now we're talking.

Have you jumped on the quinoa bandwagon yet? If not, then allow me to catch you up. Quinoa (pronounced keen-wa) is the edible seed that comes from the Quinoa plant which originated in South America. Quinoa’s relatives include spinach, beets, and Swiss chard. Quinoa comes in several varieties (white, red, and black) and each has their own unique taste and texture.

Quinoa is one of the best sources of protein in the vegetable kingdom and is also rich in iron, potassium, vitamins, minerals, and dietary fiber. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. This makes quinoa the perfect main dish for vegetarian meals.

Even though quinoa is not technically a grain it can be substituted for nearly any grain in cooking. It is also gluten-free so it is perfect for anyone with wheat or gluten sensitivities or allergies. Quinoa is fluffy, creamy, and nutty and can be served hot or cold. You can find quinoa in a variety of recipes here on my blog as well.

Breakfast quinoa is special for a couple of reasons:

1. You eat it at breakfast.
2. It's a great way to start your day with a vegan source of protein (that doesn't include soy or gluten!).
3. You can top it with your favorite fruits, nuts, spices, and milk!

Now let's get to it!

And, if you haven't already entered my Hurraw! Balm giveaway, please be sure to do before Saturday, December 3rd at 4 pm PDT.

Breakfast Quinoa
Serves 2

1 cup quinoa
2 cups of water
Any toppings of your choice

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes. Spoon into bowls and top with your favorite toppings. Serve warm or cold.

Hurraw! Balm Giveaway

2011-11-28T16:12:00.000-08:00

Because I love you. Because your health is important. Because it's the holidays. And because the nice people at Hurraw! are absolutely awesome...

I'm proud to be giving away three sets of Hurraw! Balm to three lucky readers!

I first tried Hurraw! Balm this summer when I received one in my Vida Vegan Con goodie bag and I've been using it daily ever since. Here is what I love about their lip balms:

Hurraw! Balms are certified organic, raw, vegan (containing no animal products), cruelty-free, fair-trade, gluten-free, kosher, and contain no GMO's. (Does that list amaze you the way it amazes me?)
They are handmade in small batches and are infused with real seeds, pods, fruit zests, barks, and roots for flavor and natural color.
All of their ingredients are ones that I can pronounce and would use in my own kitchen, such as: coconut oil, almond oil, olive oil, peppermint leaf, cinnamon, cardamom, raw chocolate, and vanilla beans.
Hurraw's oval tube is much more comfortable for application than a typical round tube.
None of their balms contain petroleum, preservatives, or artifical flavors.

If you were around last month for my Beauty Food Friday posts, you'll remember my mini lecture that switching to natural, organic beauty products is one of the best ways to decrease cheimcal-exposure. Everything that you put on your skin gets absorbed into your bloodstream and most lip balms are made with petroleum jelly (a bi-product of oil drilling).

Hurraw! Balms currently come in 18 yummy flavors (like chai spice, vanilla bean, and grapefruit) and they are shipped in super cute reusable tea bags. If you order through their website and are sending these as gifts, they will even include a free gift message! I seriously love this company.

Back to the giveaway! Enter to win your own set of Hurraw! Balms by leaving a comment below before Saturday, December 3rd at 4 pm Pacific Time telling me one thing that you're going to do this week to improve your health. Winners will be chosen at random and announced on Sunday.

**Please note that this giveaway is already closed. Thank you to all that entered! You can see the winners here.

Roasted Root Veggies with Shallots

2011-11-26T12:46:00.000-08:00

Today I come to you with a simple recipe and a heart-felt thank you. Thank you, dear readers, for being such a wonderful part of my life and bringing so much energy and purpose to what I love to do: talk about vegetables! Thank you for all your comments, tweets, emails, and allowing me to relish you with stories about beets and farmers markets... as well as giving in when I (practically) force green smoothies down your throats. Without you, I would just be a woman in her pajamas talking to her cats about her love for kale. Nobody wants to be that person.

I've been working on a gratitude project for the last couple of weeks and documenting all of the things that I am most grateful for in my life. You, of course, are at the top of my list, along with my family, my friends, and my health. I am also incredibly grateful to be approaching the one-year mark at my job where I get to do amazing work like introduce kids to kale smoothies and teach people how to cook with quinoa for the first time.

What are you most grateful for? I hope that wherever you are you find yourself experiencing health, happiness, and a passion for everything that you do in this world.

This almost isn't a recipe as much as a suggestion... to roast some fall vegetables, treat yourself to good food, and make your health a priority. You deserve it.

Roasted Root Veggies with Shallots
Serves 4

6 carrots, sliced in half, tops trimmed
6 golden beets, sliced in quarters, tops trimmed
any additional veggies of your choice
4 shallots, quartered
a few tablespoons of oil (any oil that can tolerate high heat will work: avocado, almond, canola, grapeseed, or safflower are all great.)
any fresh or dried herbs you desire (I used fresh rosemary, thyme, and sage)
freshly ground sea salt and pepper to taste

Lay vegetables on a sheet pan and toss with oil and herbs. Roast at 425 degrees for about 20 minutes, or until the vegetables can be easily pierced with a fork. Add salt and pepper to taste, if desired. Serve warm or cold.

Thanksgiving Round Up

2011-11-21T09:00:00.000-08:00

Food is clearly one of the best parts of the holidays and is essential to any festive feast! Whether you are completely vegan, serving vegan guests, or just looking for some veggie-friendly items to add to your table this holiday season, this collection of recipes has something that everyone can enjoy.

Start the meal off right with a fresh salad. In the mood for cranberries? Try this colorful winter salad with fresh cranberries, pomegranate seeds, and clementines. Craving pears instead? Then this spinach and kale salad with pear vinaigrette is the one for you. Too chilly for a salad? Warm up with a bowl of acorn squash apple soup to get in the holiday mood!

Onto the stuffing! Vegan? Gluten-free? Soy-free? No problem! This quinoa pecan stuffing will be sure to please all of your guests and is a much heatlhier option compared to traditional bread stuffing. Not a fan of stuffing? Then it's all about the braised pears with quinoa and butternut squash. Hearty, protein-rich quinoa topped off with pears and a sweet, gingery sauce. I'm in!

Don't forget to round out your table with some braised leeks, roasted cauliflower with rosemary and garlic, or sauteed fennel with roasted garlic and thyme. Eating your veggies won't be a chore when they taste this delicious!

But no holiday meal would be complete without some truffled mashed potatoes topped with a mushroom gravy. And how about the main dish? Lentil loaf, of course! Who needs Tofurkey this year?!

Just remember to save some room for dessert. Be bold this year by throwing out the traditional pumpkin pie and serving up healthy pumpkin spice smoothies instead! Or, this warm apple crisp topped with your favorite ice cream (Coconut Bliss is always my pick). Cheers!

Lentil Loaf

2011-11-20T09:24:00.000-08:00

Let's talk about awkward moments for a minute, shall we?

What do you do when you find yourself in an awkward or potentially embarrassing situation? Do you try and avoid it? Or are you the type of person that just owns it?

I learned a little bit about myself today. I learned that I'm the kind of person that just owns it. I own it hard.

Let's take the gym locker room for example. There are lots of embarassing and awkward situations that happen in locker room, right? Like when you exit the shower in your way-too-tiny-gym-towel and run into an acquaintance. What do you do? Do you ignore them and make your way to the dressing room? Or do you say hi?

Well, if you're anything like me you have that moment of awkward panic in your head, but then you say hello. Then you take it a step further into that this-is-totally-awkward-but-I'm-trying-to-make-it-not-be territory and ask how they're doing. Then you mentally pat yourself on the back for owning the awkward situation... get dressed... put your contacts in... and realize that you didn't actually the know the person at all.

So what I really learned about myself today is that not only am I the person that owns an awkward situation, but apparently, I create them.

If there is one thing that I can do for you, I hope it is this: prevent awkward situations at the dinner table. Forget the locker room. Nothing is more awkward than showing up to a dinner party and bringing the exact same item as another guest.

Christmas cookies? Been there. Kale salad? Done that. Veggie platter? Forget about it. Lentil loaf? Now we're talking.

This lentil loaf was the very first thing that I made when I became vegetarian and it's been a staple in my home ever since. It's one of my favorite items to bring to potlucks and get-togethers because I've never seen anyone else show up with a similar item, but it's also a great main dish that can be enjoyed by everyone. Even meat-eaters will find this dish to be a delicious and hearty veggie option. There's nothing awkward about that.

This loaf has minimal hands-on prep time, but you can even cook the lentils ahead of time to make assembly faster. If using regular rolled oats, I recommend pulsing them for a few seconds in a food processor to make them a little smaller and easier to incorporate into the loaf. You can also mash some of the cooked lentils in the food processor along with the oats to help the loaf bind together better.

Lentil Loaf
Serves 4 - 6

2 cups water
1 cup green lentils
2 Tbs ground flaxseeds + 4 Tbs water
1 medium yellow onion, diced
1 teaspoon olive oil
1 cup instant or regular rolled oats
1 cup tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup BBQ sauce
2 Tbs ketchup

Bring water to a boil. Add lentils and simmer 25 - 30 minutes, until lentils are soft and water is evaporated. Drain any excess water and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.

Mix the flaxseeds and water together and let sit for about 15 minutes. (This will allow it to become sticky and will be a better binder for the loaf.)

Saute the onion in the oil in a pan over medium heat. Cook for 5 minutes or until the onion is translucent.

Stir the onion and oats into the lentils until mixed. Add the flax mixture, tomato sauce, garlic, basil, parsley, salt, and pepper. Mix well.

Spoon into loaf pan that has been generously sprayed with non-stick spray. Smooth the top with the back of a spoon. Top with the BBQ sauce and ketchup.

Bake at 350 degrees for about 45 minutes until the top of the loaf is dry, firm, and golden brown. Let cool in pan for about 10 minutes. Run a sharp knife around the edges of pan then turn out onto a serving platter. Top with additional BBQ sauce or ketchup if needed.

Fall Celeriac Soup

2011-11-17T06:28:00.000-08:00

Two years ago I went on a 5-day silent meditation retreat just before Thanksgiving. It was the first time I had practiced meditating or taken a vow of silence. I instantly fell in love with the practice. Even though the five quiet days felt like an eternity, it was the break from the world that I really needed at that time.

I promised myself that when I got back home from the retreat, I would continue to practice meditation and find quiet solitude at home. But, as normal life resumed, my hopes of daily meditation fleeted. I made a meditation alter, but only sat in front of it once. I never bought that meditation bench. And I came up with constant excuses for why I couldn't "find the time" to meditate at home.

Then the next year rolled around and I told myself I was going on the retreat again. I was going to strengthen my meditation practice and bring it home with me this time. No excuses.

However, I couldn't find that peaceful meditation on that retreat. It was probably due to the fact that I was in the middle of a very stressful job transition and spent most of the time at the center on my iPhone answering emails. Even though I knew phones weren't allowed at the center, I hoped that by getting work done it would alleviate my stress and allow me to focus. No surprises here, but all it did was cause more stress.

This year I have decided not to go on the retreat. This has been a tough decision and I've waffled back and forth, but I finally realized that if I really want to find quiet time in my life I have to do it at home. It's easy to go away somewhere else and feel relaxed and at peace, but it's much harder to create that same peace in everyday life.

Of course the first place that I'm turning to in my life for inspiration is cooking. Being at home in my kitchen is one of the best parts of my life daily and I've decided to use it as a space for quiet time and reflection. My plan is to begin by cleaning and organizing my kitchen to make the space even more inviting and relaxing. Then I'm going to make soup.

I'm sure you've heard me rave about my love for soup by now because it's so easy to make. I've already been enjoying coconut squash soup and acorn squash apple soup this season, but I have become so infatuated with celeriac that I declided it needed to have a soup of its own.

Do you cook with celeriac in your kitchen? Celeriac is also called celery root and usually starts popping up at the market in fall. It looks like a golden brown root ball and somehow reminds me of the mandrakes from Harry Potter.

Celeriac has a sweet and delicate celery-like flavor that is perfect in soups, salads, and stirfries. The smaller the celeriac, the more flavorful it will be because it tends to taste woodier as it grows bigger. To prepare it, wash and scrub the skin and then cut the outer layer away using a paring knife. It can be eaten raw or cooked and I particularly like it shredded and added to raw salads or roasted with other root vegetables.

This soup has a sweet, delicate flavor with hints of celeriac, leek, and fennel. I recommend topping it off with fresh lemon zest, red chili pepper flakes, and a drizzle of olive oil. This soup will not only keep you warm during these chilly fall days, but hopefully it will inspire more peace and quiet time in your life too.

Fall Celeriac Soup
Serves 4 - 6

1 Tablespoon olive oil
2 medium leeks, chopped
1/2 teaspoon dried thyme

1/2 teaspoon dried sage

3 garlic cloves

2 medium celery roots (or 3 small), skinned and chopped

1 fennel bulb, chopped
2 cups (cooked) garbanzo beans
2 bay leaves
6 cups vegetable broth
zest from 1 lemon
red chili pepper flakes
olive oil for drizzling

Add olive oil to large pot over medium heat. Saute the leek in olive oil for several minutes, until fragrant. Add the thyme, sage, and garlic and sauté for an additional minute. Add the celeriac, fennel, beans, and bay leaves. Add enough vegetable broth to cover vegetables with liquid (about 6 cups) and bring to a boil.

Once boiling, turn the heat to medium-low and continue to simmer for about 30 minutes, or until the celeriac and fennel are tender.

Remove the bay leaves. Next, blend the soup by using an immersion blender or transferring it to a regular blender. Add more broth or water, if needed. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a pot holder or towel in hand.)

Serve hot and top with lemon zest, red chili pepper flakes, and olive oil before serving.

Truffled Mashed Potatoes

2011-11-08T06:00:00.000-08:00

What I really want to be telling you about right now is pear crisp. Yes, pear crisp. I assisted for a cooking class the other evening that served the most simple and incredible pear crisp. It has been in my dreams ever since.

However, I have yet to make this most-amazing pear crisp because I know the minute that I do, I will do nothing but eat it. Nonstop until the entire pan is gone. And I will skip going to the gym, forget to feed my cats, and probably take an afternoon nap instead. That crisp is dangerous business.

But mashed potatoes? I can handle mashed potatoes. I trust myself to make mashed potatoes and still go on with the rest of my life.

Can I be honest with you for a moment? Prior to today, I've never made mashed potatoes before. Why? Well, the last time I had mashed potatoes was about six years ago at Thanksgiving and I remember thinking there was nothing to it but butter. I'm not a fan of starchy, super buttery foods so once going vegan I didn't even try to recreate this with margarine.

But, mashed potatoes with truffle oil? Hmm, I was intrigued.

These are exactly what mashed potatoes should taste like if you ask me: rich and flavorful, with a hint of buttery-taste and salt. Absolute perfection. I know that truffle oil can be a bit pricy, so feel free to use olive oil instead. Olive oil gives the recipe a slightly different flavor, but you still get delicious results.

Truffled Mashed Potatoes
From Vegetarian Times
Serves 6

2 lb fingerling or Yukon gold potatoes, peeled and cut into chunks
4 large cloves garlic, peeled and halved
2 Tbs truffle oil
1 Tbs finely chopped parsley

Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in a medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with a fork. Drain, and reserve 1 cup cooking liquid.

Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley. Season with salt and pepper, if desired.

Spinach and Kale Salad with Pear Vinaigrette

2011-11-06T09:17:00.000-08:00

Here's a little writing tip for you... If you should ever find yourself racking your brain for writing topics and coming up short, write about cats. Everyone has an opinion on cats. Hopefully your readers' opinions are favorable, but even if they are not maybe they'll stick around long enough to tell you that your cats look creepy. It's okay... 'cause mine totally do.

This week we had a new addition to the family, and like any good mother, I have to share photos and brag. If you've been hanging around this blog for awhile you've probably met Bilbo by now. Frodo is the new little brother. 10 pounds, 5 ounces, and energetic as heck. Try and stop that guy from climbing your curtains. Just try.

And just to set the record straight: neither of their names were my idea. But once the vet starts referring to you as the "Lord of The Rings Mom," you just kinda have to go with it. If Lord of The Rings is not the natural transition to talking about spinach and kale salad with pear vinaigrette then I don't know what is.

This is the perfect salad for fall because it's hearty and goes well with the warm, comforting dishes that we love this time of year. The pear dressing adds a nice bit of sweetness that livens up the kale and spinach. You can use red kale like I did for color contrast, but any type of kale will do. I liked adding pecans, dried cranberries, lemon zest, and white pepper for extra flavor, but you can easily leave these items out or add in your favorites.

Pear Vinaigrette

Makes 1/2 cup

1/2 pear, diced

1 Tablespoon water

1 Tablespoon sherry vinegar

1/4 cup extra virgin olive oil

Add pear, water, and sherry vinegar to food processor. Add olive oil in a thin stream with the blade running. Process until smooth, scraping down the sides and re-processing as necessary.

Spinach and Kale Salad

Serves 4

4 large kale leaves, destemmed, and chopped

4 cups spinach leaves, chopped

1/2 pear, sliced

1/3 cup pecans, optional

1/4 cup (fresh or dried) cranberries, optional

zest from 1 lemon, optional

ground white pepper, optional

Add dressing to kale in large bowl. Massage dressing onto kale with your hands, thoroughly rubbing the leaves. (This will help to break down the kale and make it less tough.) Toss with the spinach. Divide the salad among four plates and top with pears, pecans, cranberries, lemon zest, and white pepper if desired.

Spicy Roasted Golden Beets

2011-11-03T07:45:00.000-07:00

Some people's apartments smell like vanilla and cinnamon sugar. These people make me jealous. They make me want to go home and light vanilla-scented candles while baking cookies. But I just end up watching Bridesmaids instead.

Other people's apartments smell like citrus and orange blossoms. These usually happen to be the people that have perfectly organized kitchen drawers and labels in their pantry. As much as I have tried to be like you, it just isn't going to happen. Not this year at least.

I've been told that my apartment smells like lavender, but I sometimes worry that it really smells like beets and cats. I think the neighbors might be in on this little secret too since I've been roasting root veggies every night this week. Oh well. Maybe it will just inspire you to come home and make roasted beets. I promise I won't judge if you end up watching Bridesmaids instead.

Spicy Roasted Golden Beets

Serves 4

2 bunches of medium golden beets, tops trimmed and quartered

2 Tbs coconut oil

Spices:

1/2 teaspoon cumin

1/2 teaspoon paprika

a pinch of chile powder

1/4 teaspoon sea salt

Preheat oven to 400 degrees. Toss beets with oil and lay flat on sheet pan. Toss with spice mixture. Roast for 30 minutes, or until tender. Sprinkle with some additional salt and pepper, if desired. Serve warm.

Halloween Round-Up

2011-10-31T06:00:00.000-07:00

Well, here we are at Halloween. I don't know about you, but with the hectic Vegan Mofo schedule this month and lots of traveling, I'm super excited for October to be coming to a close. I'm definitely ready to embrace a new month filled with yellow leaves, windy mornings, and lots of holiday food.

But, it wouldn't be Halloween without first indulging in some tasty treats! I've rounded up five of my favorite treats and snacks and I promise that there is something for everyone. Enjoy!

Missing the candy corn and caramel apples of your youth? Then this sweet and sticky Caramel Corn with Sea Salt is for you. You can eat it by the handful (or bowlful!) without waking up to a sugar hangover the next day.

Or perhaps you're looking for a less-conventional Halloween treat? Found it! Treat yourself and your guests to this yummy Apple Crisp. Not too sweet, but not too tart... this one is sure to please everyone while making your house smell like fall.

Hey, chocolate fan. Yeah, that's right. I'm looking at you. How about some Samoa Cookies to satisfy that sweet tooth? Sweet, luscious coconut topped off with melted chocolate? See, I got your back.

Alright savory lovers. I know who you are. You're the kind of person that picks potato chips over brownies. I don't quite understand you, but I adore you anyway. We've got some Chickpea Nibbles and Crispy Baked Kale Chips in store for you. Crunchy, salty, and flavorful. Happy Halloween.

Baking Soda & Vinegar Hair Care

2011-10-28T09:00:00.000-07:00

Welcome to the final Beaty Food Friday, a special feature I am doing every Friday for the month of October that shows beauty products that can be made from everyday items in your kitchen.

I am super excited to share my final Beauty Food Friday recipe with you beause it's something new that I've been trying and I am loving it. That's right... we're talking about baking soda and vinegar for hair care!

Now, before you judge and think I've gone off to Hippieville (which, maybe I have... and maybe I like it there...), hear me out for a minute. I've done my research and I know that there are mixed reviews about the baking soda and vinegar method. The top complaints I've heard are:

Ease of use
The strong smell from the vinegar
Dry, brittle hair

What if I told you that I have solved these issues? And that this method is super cheap and will save you money on shampoo? And, that using natural ingredients on your head keeps hundreds of toxic chemicals off your body and away from your brain? Trust me, it's time you get on board.

Method:

It might be hard to adjust to the lack of shampoo foaming action at first, but using the right quanties of ingredients will make this a lot easier. Start by mixing 1 part baking soda with 3 parts water. I have chin-length hair, so 1 Tablespoon of baking soda mixed with 3 Tablespoons of water was the perfect amount for me. You can adjust this depending on your hair length.

To make application easier, I recommend mixing individual batches in travel-sized squeeze bottles (pictured above). Apply to dry hair by squeezing a little at the roots and working to the ends. Repeat this process all over your head. Let it sit for 1 - 3 minutes then rinse with water.

Once you get the hang of this and are able to judge the right amount for your hair, you can make a big batch of the mixture in a large squeeze bottle and keep it in your shower. The baking soda and water will separate so make sure to shake the bottle prior to each application. Super easy!

After washing and rinsing with the baking soda mixture, you'll want to apply a vinegar rinse. Mix 1 part vinegar (both plain white vinegar and apple cider vinegar work well) with 4 parts water. For my hair, I used 1 Tablespoon plain white vinegar and 4 Tablespoons of water. I also mixed this in travel-sized squeeze bottles. Tilt your head back (to avoid getting this mixture in your eyes) and distribute through your hair. Rinse after a few seconds.

The vinegar rinse does have a strong smell, so I like to mix 1 teaspoon of vanilla extract, 1 pinch of cinnamon, and 1 pinch of nutmeg with it. This not only masks the vinegar scent, but it's a nice scent for fall. I've also been enjoying different combinations of essential oils and if you are looking for a stronger scent I would recommend experiementing with different oils. My favorite combinations are:

Rose Mint (1 drop rose essential oil and 2 drops mint essential oil)
Vanilla Lavender (2 drops of lavender essential oil and 2 drops of vanilla essential oil)
Orange Rosemary (1 drop orange essential oil and 2 drops rosemary essential oil)

These amounts are for a single rinse so if you are making a larger batch, experiment and find the right amount of oils for you.

If you find that your hair is becoming dry, simply use some coconut oil! You can apply it to your hair and let it sit for a few minutes before washing with the baking soda mixture or use it as an intense overnight hair mask.

I found baking soda in the bulk section of my natural grocery store for $.92/pound. A 16 ounce plastic squeeze bottle cost $2 and my travel-sized bottles cost $1 each. This is a very accessible and affordable way to get rid of unnecessary chemicals in your life, green your beauty routine, and stay healthy! Now that I've solved all your complaints, you have no reason to not try this out at home!

Coconut Lentil Curry

2011-10-27T09:00:00.000-07:00

I feel like I'm finally getting the hang of fall. All of my cozy sweaters and fuzzy socks have been pulled out from storage. I'm lighting more candles, going to bed earlier, and using my oven every day. I'm also creating more breathing room in my life and attempting to carve out some quiet time just for me.

These past couple of months I've found myself moving in a million different directions with various projects and commitments in my life. It's definitely time for me to slow down, reflect, and reevaluate my priorities. My hope is to use these next two months to refocus my energy so I can start the New Year refreshed and ready to bring new opportunities into my life. Are you with me?

There's nothing better to renew your energy or celebrate the season than lentil curry with coconut milk. This can be served over rice or on its own. I really like to serve it with warm bread for dipping. This recipe involves very little prep time, so it's perfect for a quick weeknight meal when all you want to do is cozy up in your fall sweater, light some candles, and enjoy a quiet dinner with yourself.

Coconut Lentil Curry
Serves 4
1 Tablespoon olive oil
1 medium yellow onion, diced
2 teaspoon cumin
2 teaspoon curry powder
1 cinnamon stick
2 bay leaves
4 garlic cloves, minced
2 Tablespoons fresh ginger, minced
2 carrots, diced
2.5 cups vegetable broth
1/2 can of coconut milk (about 1 cup)
1 cup green lentils
dash of cayenne pepper
salt and pepper to taste

Add the olive oil to a pot over medium heat. Add the yellow onion and sauté for five minutes, until translucent. Add the cumin, curry powder, cinnamon stick, bay leaves, garlic, ginger, and carrots and sauté for an additional 2 minutes. Add the vegetable broth, coconut milk, lentils, and cayenne pepper and bring to a boil. Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water). Remove the cinnamon stick and bay leaves. Add salt and pepper to taste and serve hot.

Albuquerque: Part 2

2011-10-26T09:00:00.000-07:00

(Read Albuquerque: Part 1 here!)

I'm sure you are wondering about vegan and vegetarian options in Albuquerque so let's get to it! Since I was traveling for business, food options were definitely more limited than if I was traveling for pleasure. We were on a tight conference schedule so everything had to be within walking distance of our hotel. Here are my key survival tips:

1. Know before you go
Since I knew we would be on foot, I made sure to research places closeby our hotel before we went. This helped me to know what to expect and I was ready with a few options in mind.

2. BYOB
Bring your own... breakfast! Finding a healthy, vegan breakfast is one of the hardest challenges when I travel. And sure enough, the continental breakfast at the hotel was filled with pastries and coffee. My survival strategy is to pack oats, chia seeds, and a carton of almond milk. It's super easy to make overnight oats the night before and wake up to a ready-made breakfast! I also like to pack a few goodies like nuts, dried fruit, and cinnamon so that I don't feel bored with the oats by the end of the week.

And, I would also recommend packing a few snack bars (Larabars are my personal fave) or nuts so that you have a few options if you get hungry in-between meal times. If you do plan to prepare breakfast or another meal in your hotel room, come prepared with a bowl, silverware, and a small sponge and dish soap.

3. Give local places a try
We ate at a few nearby restaurants and it was pretty easy to find things to eat, but I did have to (politely!) specify my dietary restrictions. Servers were very nice about modifying items without cheese and answering questions about ingredients. I would definitely recommend clarifying if beans were made with meat stock (because a lot of them were!) and if in doubt, stick to the veggie fajitas. Oh, and stay away from the fried chip basket. Just sayin.

4. Find a grocery store
One of my favorite traveling tricks is to find a nearby grocery store and make food in my hotel room. I was very lucky that La Montanita Co-Op was about a mile from the hotel because they had a great selection of fresh produce, a smoothie and juice bar, and a deli full of vegan options! I had the quinoa salad from their deli a few times and also opted to make a kale salad in the hotel room. As I mentioned above, if you are planning to make food in your room, just be sure to pack any utensils or kitchen items that you might need.

5. Make an ice bath
If your hotel room does not have a fridge, don't let that stop you from saving leftovers or making food in your room. I simply make an ice bath in the sink and change out the ice when it gets low. This allows me to store leftovers or produce items that I wouldn't want sitting out otherwise. As long as you are practicing safe food handling and the food is submerged in the ice it will be safe to eat. (However, if you don't replace the ice in time and/or the food is questionable to eat, then definitely throw it out.)

Happy travels!

Albuquerque: Part 1

2011-10-25T09:00:00.000-07:00

Last week I had the amazing opportunity to attend the conference for the Community Food Project grantees in Albuquerque, New Mexico. All of the Community Food Projects are designed to increase food security in our communities through whole-system change. It was great to learn about the different projects happening across the country that are working towards access to fresh, healthy produce within food deserts, self-sufficiency for low-income families, education about local produce, and a closer connection to where our food comes from. This grant is what helps my organization to feed low-income children from a local, whole-foods menu, educate families about local produce and cooking from scratch at home, and create sustainable markets for local farms. Pretty cool huh?

Our last day of the conference we went on a farm tour around Albuquerque. All of the farms that we saw work to build community, create hands-on learning, and reconnect people to their food. I really enjoyed seeing La Plazita Gardens, a 12-acre community farm in Albuquerque's South Valley. Not only do they use the garden as a way to educate youth about farming and selling produce, but it connects youth back to their culture and indigenous roots and creates healing for the entire community.

We also got to see the kitchen at the South Valley Economic Development Center. Their kitchen is used by a variety of local growers and businesses who are able to use the kitchen on an hourly basis, rather than having to build their own commercial space. I fell in love with the mural outside their center that was created by local youth. The "three sisters" (pictured above) hold agricultural significance because corn, beans, and squash help each other to grow when planted closeby one another.

Want to find out about what I ate during the trip? Stay tuned for Part 2!

Coconut Squash Soup

2011-10-24T09:00:00.000-07:00

What do you do as soon as you get home from a five-day business trip in New Mexico? You make butternut squash soup. Why? Because all you have at home when you arrive is a butternut squash and a can of coconut milk. And because the thought of another meal including rice and beans makes you shudder.

So, you chop up some squash, pop it in the oven, pet your cat, and unpack. Then you throw the squash in a pot and purée. Before you can even adjust back to Pacific time, you will find your dinner ready for you, along with grey skies and a rainy afternoon. It's good to be home.

Coconut Squash Soup

Serves 4 - 6

1 medium butternut squash, skin removed and chopped into 1-inch squares

3 Tablespoons coconut oil, divided

1 medium onion, diced

4 cloves garlic, chopped

1 1/2 cups cooked garbanzo beans (optional)

5 cups vegetable broth (or more as needed)

1/2 can of coconut milk (about 1 cup)

Preheat oven to 375 degrees. Rub squash with about 2 tablespoons of coconut oil. Roast for about 35 minutes, until tender (but not mushy). Check on the squash every ten minutes and flip the pieces so that the sides are evenly roasted. Remove from oven and set aside.

Add 1 tablespoon of coconut oil to a medium pot over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic and sauté for an additional minute. Add the roasted squash, garbanzo beans vegetable broth, and coconut milk. Simmer for 10 minutes.

Next, blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand). Serve hot, with salt and pepper to taste. Garnish with a spoonful of coconut milk.

Carrot Face Mask

2011-10-21T09:00:00.000-07:00

Welcome to the third Beaty Food Friday, a special feature I am doing every Friday for the month of October that shows beauty products that can be made from everyday items in your kitchen.

When I was a teenager I was obsessed with finding kitchen ingredients and making them into homemade face masks. You can bet that I came up with a mix of yummy and weird combinations, including: strawberries and honey, avocado and cucumber, and even lemon and raw egg whites. Let me tell you, the last one did not smell pretty.

With the seasons changing, my skin's been feeling a little drier than normal and it seemed like the perfect time to try my hand at mask-making yet again. This time I wanted to experiment with carrots because they contain a variety of vitamins and are said to be great for toning the skin.

This mask is perfect for any skin type because it can easily be adapted for dry or oily skin. It's also a great way to use up an overripe banana! If you have drier skin, the banana, agave, and olive oil are perfect for moisturizing. And if you have oily skin, the lemon juice acts as a natural astringent and toner. I really like combining these ingredients for a mask that tones as well as moisturizes, but feel free to experiment with different combinations.

Ingredients
2 medium carrots
1/2 medium banana
1 Tablespoon fresh lemon juice
1 Tablespoon agave syrup
1 Tablespoon olive oil

Peel and dice the carrots. Steam for 15 minutes, or until very soft. Add the carrots, banana, lemon juice, and agave to a food processor and process. While the blade is running, add the olive oil. Process until smooth.

Apply the mask to your skin (avoid the eyes and lips) for ten to fifteen minutes. Rinse with cool water.

Homemade Nut Milk

2011-10-20T09:00:00.000-07:00

Homemade nut milk is all the rage right now. Not only is it tastier and fresher than storebought nut milk, but it's healthier (less preservatives and sweeteners!) and more economical if you get your nuts from the bulk aisle. I really love that you get to control the texture and flavor of the milk and create a version that's uniquely all your own!

Here's what you need to know about making your own raw nut milk. You need 1 part nuts to 4 parts water. (Since conventional almonds tend to have a lot of pesticides, if making almond milk I would highly recommend choosing organic if possible.) To begin, you will need:

1 cup nuts
4 cups water
a blender
a cheesecloth or nut milk bag for straining (if you desire a smoother milk)
extra goodies for adding flavor or sweetness, if desired

That's it! It's so simple. Now, let's get started.

Begin by soaking your nuts in some water for about 8 - 12 hours.
Drain water and rinse the nuts.
Add nuts and 4 cups of water to blender. Blend for about a minute.
If you want a smoother milk, strain the milk using a cheesecloth or nut milk bag. Put the cheesecloth or nut milk bag inside a clean jar (hold it in place with a rubber band around the rim if needed) and pour the blender of milk into the cloth to strain.
Keep the milk in a jar in your fridge and it will last for up to 4 days.

If you'd like to add some sweetness or other flavor, experiment with adding dates, vanilla, cinnamon, agave, or nutmeg. To use dates, once you have strained the milk, put it back in the blender and blend until smooth and creamy. Enjoy!

Also, if you strained your milk, save your nut pulp and use it in oatmeal, smoothies, baked goods, or raw dips!

San Francisco: Part 2

2011-10-19T09:00:00.000-07:00

(Check out Part 1 here.) Our second day in San Francisco started with a 3-mile run for a me and some extra sleep for Ashley. My plan was to enjoy a post-run juice at a nearby juice bar downtown, but we soon discovered that they were closed on weekends. Lesson learned: do your research before you go! It wasn't a huge disappointment though because it meant that I got to check out Cafe Gratitude sooner than expected.

Over the years I've heard many great things about Cafe Gratitude and I'm happy to report that this place definitely lives up to the hype. Cafe Gratitude serves 100% organic, vegan cuisine with a mix of raw and cooked items. They even have their own farm in Vacaville, California (Be Love Farm) that supplies some of their produce. We went to their location in the Mission District and I instantly fell in love with their friendly, welcoming vibe.

I started with their "I Am Enlivened" E3Live shot made from fresh algae in Klamath Lake, Oregon. Not only is it high in protein and trace minerals, but I definitely felt an increase in my energy through the afternoon. Ashley ordered the "I Am Trusting" which consisted of a handmade corn tamale with hierloom masa and butternut squash served with salsa verde, black beans, and spicy Mexican coleslaw. I ordered their "I Am Whole" bowl which was filled with quinoa, sea vegetables, kale, house-made kimchi, and teriyaki almonds with tahini garlic sauce. It was the perfect healthy, satisfying cuisine for lunch and we even had leftovers to eat for dinner.

After lunch we decided to explore Chinatown and make our way to Fisherman's Wharf. It was fun to explore the unique shops, but our feet were pretty tired from walking around the city so we stopped in Little Italy for some sorbet and a quick break. After making it to the waterfront, it was time to head back to our hotel so we got a great view of the city while riding the streetcar. Day Two ended with a big salad from Whole Foods and watching Borne Identity in the hotel. Yes!

Our final day in San Francisco started with another morning run for me. We had just enough time before getting to the airport to explore the city one last time, but a tough choice had to be made: would we see the Golden Gate Bridge or get breakfast?

Are you kidding me? Don't ever make me choose between seeing a bridge or getting breakfast because I will always choose the food. And when asked where we should go for breakfast, you can bet that my answer was Herbivore, yet again. This time we tried their other location on Divisadero and I was equally impressed with the food and atmosphere.

Ashley played it safe and had the french toast again with their fruit smoothie. I opted for their "sausage" biscuit with house potatoes, mushroom gravy, and an avocado-tomato salad along with a yerba mate latte. I loved that the "sausage" biscuit and gravy was filling, but not greasy or too heavy for breakfast. I also loved that it came with a giant green salad with half an avocado! Herbivore was the perfect way to end our trip and fill our stomachs before our flight home!

(Gluten-Free) Quinoa Pecan Stuffing

2011-10-18T09:00:00.001-07:00

Shhh... can you keep a secret?

This recipe is what made me fall head-over-heels in love with mushrooms. Yes, you heard that right. I've been putting them in soups, stir fries, and salads almost every day this week. I am now a big fungi fan.

But, that's not the secret.

See, my partner, Ashley, hates mushrooms. She hates mushrooms more than kale (and that's saying a lot), but she loved this stuffing. Of course, I didn't exactly advertise that there were mushrooms in it. Can you keep this a secret?

As she ate it I sat nervously waiting for her to discover a small mushroom that hadn't been diced fine enough, but she made it through the entire plate without saying a word. That's a huge success.

Now that I've been enjoying mushrooms more I'm starting to develop a taste for them. They're not so bad after all. Any mushroom-haters out there waiting to be converted? This recipe just might sway you.

I know that we still have some time before the holidays hit, but I can tell you that this stuffing will definitely be one of the dishes served this year. Whether you are gluten-free, vegan, vegetarian, or just love delicious food, this should make it on your list for the holidays too. I really liked serving it in a roasted acorn squash because it had a beautiful presentation and after the stuffing was scooped out, the squash was sliced up as a side dish. However, you can just as easily skip the squash and serve the stuffing on its own. Either way, this is a fabulous dish that everyone (even mushroom haters) will enjoy.

(Gluten-Free) Quinoa Pecan Stuffing

Slightly adapted from Michelle Babb

Serves 6

1 cup pecans

1 teaspoon dried sage

1 teaspoon dried thyme

1 acorn squash

1 cup quinoa

2 cups vegetable broth plus 1/4 cup

1/4 cup extra virgin olive oil

2 Tablespoons coconut oil

1 small yellow onion, chopped

1 1/2 cups chopped mushrooms (I used shiitake)

1 small apple, cored, peeled and chopped into small chunks

Preheat oven to 350 degrees. Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes. (I recommend watching the pecans because they can easily start to burn). Remove them from the oven and turn the heat to 375.

While the oven heats, add the pecans to a food processor. Coarsely chop while adding the sage and thyme. Set aside.

Cut squash in half, rub with a little oil, and place on sheet pan cut side down in the 375-degree oven. Roast for 30 minutes, or until insides are tender.

Rinse quinoa and place in a large saucepan. Add 2 cups of the vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Remove lid and fluff with a fork.

Heat coconut oil in a large pan. Add onions and cook until translucent. Add mushrooms and continue to sauté until mushrooms are tender. Add apple chunks and remaining 1/4 cup vegetable broth. Cover and simmer for 5 to 7 minutes, until apple is tender. Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined.

Scoop a little squash out of the acorn halves. Fill with the quinoa stuffing and serve. (Once the stuffing is served, the squash can be sliced and served as well.)

Farmers Market

2011-10-17T09:00:00.000-07:00

This weekend I spent the day browsing through the Farmers Market in the University District of Seattle. With my recent traveling I haven't been doing much shopping at the market and I've been missing it these past couple of weeks. Since I have another trip coming up soon I had to promise myself that I wouldn't buy a bunch of vegetables that would end up going to waste in the fridge.

Let me tell you, it was hard to keep that promise. I mean, is there anything more beautiful than fresh produce from the market? And the peppers, ohh the peppers...

Coconut Oil For Your Body

2011-10-14T09:00:00.000-07:00

Welcome to the second Beaty Food Friday, a special feature I am doing every Friday for the month of October that shows beauty products that can be made from everyday items in your kitchen.

Today's beauty focus is coconut oil. Coconut oil comes from the meat of matured coconuts and is very heat-stable so it is perfect for high-heat cooking. Coconut oil is solid at room temperature (at least here in Seattle), but in the warmer months my jar of solid mass turns to a clear liquid. It doesn't take much heat to change it to a liquid state so simply rubbing a little between your hands will do it. Organic, virgin coconut oil can be purchased at your local health food store or online.

Not only does coconut oil smell delicious, but it's completely natural so you can feel good about putting it on your skin! Our skin is the largest organ in our body so everything that we put on it ends up in our system. Choosing organic body products without fragrances and parabens makes a huge difference.

I definitely recommend having separate containers of beauty oil and cooking oil. I simply bought one jar of oil and then transferred half to a glass container that I keep in my bathroom. A little goes a long way and coconut oil can last for almost two years without refrigeration so you definitely get your money's worth.

I've been using coconut oil for years as a moisturizer - even before I started cooking with it! Isn't that crazy? There are a ton of different uses for coconut oil as a beauty product, including:

face and body moisturizer
hair conditioner
deodorant
shaving cream
lip balm
cuticle oil
bath oil
eye-makeup remover

How do you use it in your home or beauty routine?

Fresh Corn & Tomato Quinoa Salad

2011-10-13T09:00:00.000-07:00

With all of my recent traveling and writing I haven't been spending much time in the kitchen. In fact, tonight was the first time I've actually made anything substantial in the past week and a half. I forget how much cooking means to me until I find myself standing over the stove, listening to a podcast, and feeling at peace. I have more traveling coming up soon so I'm grateful to just be at home in this moment, eating quinoa, and feeling grounded.

Tomato and corn season are ending here. Our warm weather started much later than usual this year so we've had an extended growing season and it's been wonderful to still have fresh tomatoes these last couple of weeks. This salad comes together quickly and is perfect for weeknight cooking. I was being lazy and kept the corn raw (which I actually prefer), but you can boil it for a minute if you'd rather. Enjoy this on a cool fall evening or anytime you need a moment to feel grounded.

Fresh Corn and Tomato Quinoa Salad

From Vegetarian Times (July/August 2010)

Serves 8

Salad:

1 cup quinoa, rinsed and drained

1/2 teaspoon sea salt

1 1/2 cups fresh (or frozen) corn kernels (from 2 ears)

1 1/2 cups halved cherry or grape tomatoes

1 cup finely chopped red cabbage

1 cup diced cucumber

Dressing:

1/2 cup olive oil

1/4 cup fresh lemon juice

3 Tablespoons maple syrup

1 Tablespoon Dijon mustard

1 teaspoon sea salt

To make the salad: bring quinoa, salt, and 1 1/2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes.

To make the dressing: mix all ingredients in a blender until smooth.

Mix corn, tomatoes, cabbage, and cucumber with quinoa in a bowl. Mix with dressing and serve.

San Francisco: Part 1

2011-10-12T09:00:00.000-07:00

Here's what you need to know about traveling with me: I have eating pants.

Yes, that's right. You heard me: eating pants. And I'm not afraid to use 'em.

My partner and I traveled to Napa Valley and San Francisco last week for a wedding and it was the perfect excuse to explore some new vegan and veggie-friendly places. Since we were on a tight timeline, I ate my way through most of the city for three days straight. So, get your eatin' pants on, get ready to salivate, and let's check out some of the yummiest places in the Bay Area.

Our first day began with a breakfast at Herbivore in the Mission District. They have two locations in San Francisco and also one in Berkeley. Herbivore has a great breakfast and brunch menu with a nice variety of light and hearty options. They also have fresh vegetable juices and were kind enough to make me a custom juice! I opted for the corn cakes with black beans, salsa, guacamole, and vegan sour cream. Ashley had the french toast with sour dough bread and real maple syrup along with a strawberry milkshake (with coconut ice cream).

I arrived tired and hungry from traveling, but this place quickly turned my mood around. Not only was the service fabulous, but the food was excellent. I tend to be weary of restaurant breakfasts because I typically find them greasy or too heavy, but not at Herbivore! Both of our dishes were filling and satisfying while still tasting fresh and healthy. This is definitely my kind of breakfast!

After breakfast we decided to do some exploring around the city and learned that the Bart (the Bay Area Rapid Transit) is the fastest and easiest way to get around. Of course, that's assuming that your partner didn't lose her ticket, use yours to exit the gate, and then leave you stuck behind. It's also assuming that she did not have to go buy another ticket to bring back to you, but it still wouldn't work so then you had to beg a security guard to let you out. Live and learn folks.

We spent most of the afternoon walking around downtown while I patiently waited for my stomach to digest so we could hit the next spot on my list: Source. Source is a "multi-dimensional dining experience" which focuses on creating a unique atmosphere through taste, sight, and sound. Given my recent journey to eat more mindfully, I was curious to check this place out.

I loved their focus on fresh, seasonal, organic food, and the atmosphere was definitely relaxing and enjoyable. (Any restaurant that plays Brandi Carlile and KT Tunstall is alright by me!) Their menu and drink selection is amazing. Most of the menu is vegan, but there are vegetarian options as well.

I started with their raw blueberry yerba mate lemonade which was the perfect balance of yerba mate tea with a sweet, fruity twist. It took me about fifteen minutes to decide what to eat, but I finally settled on the Spicy Pepper Onion Burger. Their burger patties are their own unique blend of beets, celery, carrots, lentils, mushrooms, brown rice, fresh herbs, soy protein, onions, and garlic. You even get your choice of salt and sauce with your fries. Yum!

Since no vacation would be complete without dessert, a few hours later I went looking for the perfect sweet treat. My iPhone directed me to a place right across from our hotel called Loving Hut in the Westfield shopping center. Loving Hut is a vegan chain that has locations all around the country. (Who knew a vegan chain even existed?) They had a mix of tofu dishes, curries, and veggie sides, but I was too stuffed to try much besides dessert. I settled on the pumpkin cheesecake and was not disappointed. It was the perfect way to end our first day in the city!

Pumpkin Spice Smoothie

2011-10-11T09:00:00.000-07:00

Do you ever blare Neil Diamond in your kitchen? I mean... really blare it?

While dancing?

And tripping over you cat?

And spilling pumpkin smoothie on yourself?

No? Really? Come on, how else does a twenty-something spend her Monday nights?

If you made my Pumpkin Spice Body Scrub over the weekend I have a feeling that you might be needing more pumpkin in your life. And, if you licked a good deal of the body scrub off your face (*guilty*), you also just might be craving something a bit more substantial. I've been enjoying this smoothie for breakfast lately and love the addition of oats, flaxseeds, and hemp seeds for a little extra fiber and protein. It's a great grab-and-go breakfast or the perfect afternoon treat to power your kitchen dance party.

Pumpkin Spice Smoothie
Makes 2 servings

1 cup pumpkin puree
1.5 cups almond milk
2 bananas

1 cup ice cubes

1 Tablespoon ground flaxseeds and/or hemp seeds (optional)

1/4 cup regular rolled oats (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add ingredients to blender and blend until smooth. Drink up!

The Mindful Eating Project

2011-10-10T09:00:00.000-07:00

Hi Friends!

I recently embarked on a journey to focus on mindful eating for one whole month. This project definitely came with a few challenges, but at the end of 30 days I've not found myself feeling heather, more aware of my body, and actually present at mealtimes. Curious to find out more about what I learned along the way? Check out my article The Mindful Eating Project over at One Green Planet.

Have questions or want to share your own mindful eating journey? Please feel free to email me at fortheloveoffoodblog[at]gmail[dot]com

Salud,
Sonnet

Pumpkin Spice Body Scrub

2011-10-07T09:00:00.000-07:00

Welcome to the first Beaty Food Friday, a special feature I am doing every Friday for the month of October that shows beauty products that can be made from everyday items in your kitchen.

If you are anything like me, I'm sure that you've been looking forward to pumpkin season and not only want to eat it, but are dying to rub it all over your face and body. Lucky for you this body scrub is easy to make and will fulfill your lifelong ambition to cover yourself in pumpkin while exfoliating dry skin.

This scrub was super gentle on my sensitive skin and I even used it on my face (avoiding the eye area!) without causing any irritation. This recipe lasted me about 2 - 3 showers and left my skin feeling super soft and even a bit moisturized. This scrub also smelled amazing, but didn't leave an overpowering scent on my skin like some other body products can. I love that it's all natural and incredibly delicious... so delicious, in fact, that you might have to resist licking your face in the shower.

Pumpkin Spice Body Scrub

1 cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup pumpkin

Mix sugar, nutmeg, and cinnamon together. Mix with pumpkin. Put on skin, scrub in circular motion, and rinse. All smooth and clean!

Store any excess in the refrigerator until ready to use.

Cripsy Baked Kale Chips

2011-10-06T09:00:00.000-07:00

I think that every person is put on this Earth with a purpose. Some people are meant to be teachers, doctors and firefighters. Others are meant to be writers, musicians, and artists. Then there are parents, social workers, activists, and a whole bunch of awesome, amazing folks that make this world go round.

And me? Well, I was put on this Earth to push kale and beets on people. Just let me live my purpose.

When I began this blog in February of 2010, one of my first recipes was for kale chips. However, now a year and a half later (with a much better camera) I think it's time I introduce these again. I promise that your life will be changed forever.

See, you take fresh kale, tear it into pieces, and lay it flat on a sheet pan. You coat it in oil and salt. Sounds better already, doesn't it?

Then you bake it in the oven at 350°F and it comes back out as a crispy, crunchy chip. Pretty incredible, huh?

As I mentioned in my recent post on green smoothies, one of the things that I love most about my job is that I get to work with young children and introduce them to seasonal fruits and vegetables. I've been working this fall to introduce children to a variety of greens and kale chips are the perfect way to get kids hooked. If you have children, let them assist in the kitchen by destemming and tearing leaves, then laying them flat on the pan.

I love to make a big batch of these when I'm craving something crunchy and salty. After they've been baked, you can even sprinkle them with different herbs or spices for different flavors. I really like adding a little pepper, paprika, or nutritional yeast. What a tasty way to celebrate the greens in fall!

Crispy Baked Kale Chips
Yields: 6 servings

1 bunch kale
Cooking spray
1 teaspoon salt

Preheat the oven to 350°F . Coat baking sheet with cooking spray.

De-stem the kale leaves and tear them into smaller, 2-inch pieces. Lay them flat on baking sheet in a single layer and spray lightly with cooking oil. Sprinkle with salt.

Bake for 10—15 minutes, turning at least once, until the edges are browned and crispy, but not burnt. Remove from oven and cool for one minute. Serve immediately.

Acorn Squash Apple Soup

2011-10-05T09:00:00.000-07:00

Do you ever have days where you feel your phone vibrating in your pocket... but it's totally not? Days where you swear it's Friday, but it's actually Tuesday. Or Wednesday. I forget. Days where your keys are definitely not where you left them, your schedule is jam-packed with a million little things, you have to make it to the airport by 5 pm in rush-hour traffic, and all you want to do is crawl. back. in. bed.

Did you know that acorn squash apple soup fixes these things?

Yep, it totally does. This soup makes your phone behave, your brain get back on track, does your laundry, feeds your cat, and it even takes out the compost.

Okay, maybe not. But it does ease a growling stomach. Some days that's enough for me to be thankful for.

This soup makes me wish it was fall every day of the year. I love eating this with crusty rosemary bread white watching the leaves scatter outside the window. It's a little bowl of bliss in this sometimes crazy, chaotic life that I happen to love.

Acorn Squash Apple Soup
Serves 4 - 6

1 acorn squash
2 Tablespoons olive oil, divided
1 medium onion, diced
1 large apple, diced
2 teaspoons chopped fresh ginger
4 cloves garlic, chopped
2 cups garbanzo beans
1 teaspoon dried thyme
1/2 teaspoon dried sage

4 cups water vegetable broth

2 cups apple juice

Freshly-ground salt and pepper to taste

Preheat oven to 375 degrees. Cut squash in half, rub with a little oil, and place on sheet pan cut side down. Roast for 30 minutes, or until insides are tender.

Remove from oven and allow to cool. Scoop out insides of squash and set aside.

Add oil to a pot over medium heat. Sauté the onion and apple for about 5 minutes. Add ginger and garlic and sauté for an additional minute. Add garbanzo beans, squash, thyme, and sage. Cover with vegetable broth and apple juice and bring to a boil. Once boiling, reduce heat, cover, and cook until vegetables are soft, about 15 - 20 minutes.

Next, blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand). Serve hot, with salt and pepper to taste.

Kale Smoothie For Kids

2011-10-04T09:00:00.000-07:00

You can tell a lot about a person by looking at how they make their green smoothies. Extra greens? Vanilla extract? A little coconut butter? A handful of almonds? It's definitely tells you more about the person than asking how they take their coffee.

If you've been reading this blog for awhile I hope that you're no stranger to a green smoothie. But, for you newbies out there let me introduce you.

Readers, this is a green smoothie. Do not be afraid. It comes in peace.

It will change your life. It will power your workouts. It will curb your sugar cravings. It will noursh your body and mind when you wake up in the morning. And it might just become your new obsession.

For the past four years I have been in love with kale smoothies and I'm happy to announce that in that time I've changed a lot of skeptics into green smoothie lovers as well. I know that a lot of people are put off by how green it is, but, lucky for you, this recipe doesn't taste "green" at all!

Now if you don't believe me, I dare you to try it. Double dog dare you. And, if you're a parent, I dare you to try making it with your kids.

One of the things that I love most about my job is that I get to work with young children and introduce them to seasonal fruits and vegetables. For most kids this is where they start entering into a "picky eater" phase so they are often skeptical of the food samples we offer them.

For fall, I wanted to focus on introducing them to greens because we often hear that "kids just won't eat greens." Really? I decided to take it as a challenge.

Over the past couple of weeks I have made this smoothie with over 50 children who not only drink up every last drop, but they will literally fight each other for seconds, thirds, and fourths. I have seen plenty of pushing, tears, and spills around here. Luckily, the abundance of green smiles makes up for it.

The key to making a green smoothie is to blend, blend, blend! Making a smoothie with your child is a great way to get them involved in the kitchen and create a healthy snack together. Kids will love the green color and you'll be surprised by how much they also love the taste!

Kale Smoothie for Kids
Yields: 4 servings

12 ounces 100% apple juice
3 - 4 large kale leaves (stem removed)
3 bananas (peel removed)
2 cups of ice

Blend juice and greens for about one minute on high. Make sure the greens are thoroughly blended. Then add the banana & ice and blend for an additional 30 seconds, until smooth.

October is Vegan MoFo!

2011-10-03T09:00:00.000-07:00

Hello, friends! Can you believe that it's already October? Lucky for you this month is the 5th annual Vegan Mofo!

Um, what in the world is Vegan MoFo?

Vegan MoFo is the Vegan Month of Food. It originally comes from the Post Punk Kitchen as a homage to NaNoWriMo (National Novel Writing Month). It's a fun way of uniting people to write/blog as much as possible all month long about vegan food. The goal is to post every day for the entire month of October, but my posting schedule will be Monday - Friday. Are you ready?

Some of you might be wondering what this means for this blog and you as a reader. For me, it means lots of late night messes in the kitchen and posting crazy talk at midnight powered by the help of green tea. Just kidding. (Well, hopefully...)

But, it means great things for you! More recipes, more of me, and a bigger celebration of beautiful, healthy, and delicious food! For this month I will also be posting a special feature every Friday called Beauty Food Friday which shows beauty products that can be made from everyday items in your kitchen.

I would also love use this month as a chance to answer any questions that you may have about plant-based cuisine, cooking, vegan/vegetarian living, healthy eating, or anything else that you're curious about. Please email me at fortheloveoffoodblog[at]gmail[dot]com and I'll do my best to answer your questions in a future post! Happy October!

Salud,
Sonnet

Miso Soup with Vegetables

2011-09-25T20:26:00.000-07:00

I don't know what the season is like where you live, but here in Seattle fall has definitely arrived. There is that indistinguishable chill in the air, yellow leaves are strewn across the yard, and I woke up this morning with a cold. My body is apparently not holding up with the change of seasons (and busy schedule!) as well as I would like.

Today, say no to your to-do list. Instead, say yes to fuzzy socks, lying on the couch, a warm cup of tea (or this if you're feeling like me), and being present while eating miso soup.

This soup is easy-to-make and combines the medicinal benefits of sea vegetables and miso. Since miso is a living food, boiling it will destroy its beneficial enzymes, which is why the recipe calls for adding it in at the very end. This recipe calls for wakame, which is a thin piece of seaweed that can be found fresh or dried. It's different from nori (the dry, brittle sheets of seaweed used for sushi rolls), but you could also substitute nori if that's what you have on hand. I also added in ginger, mushrooms, and cilantro for extra flavor. This is the perfect soup to battle a cold, fill a hungry belly, or warm you up at the end of a chilly fall day.

Miso Soup with Vegetables
Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters.
Serves 4

6 cups water
3 carrots, sliced thinly into matchsticks
12 ounces extra firm silken tofu, diced

4 fresh shiitake mushrooms

2 Tablespoons fresh chopped ginger to taste

3 inch strip wakame, broken into small pieces
dash of tamari or shoyu
1/4 cup miso

4 green onion, chopped

Fresh cilantro leaves
In large pot over high heat bring water to boil. Add carrots, tofu, mushrooms, ginger, wakami, and tamari, reduce heat and simmer 10 minutes. Remove from heat.

In separate bowl, dissolve miso in 1/3 cup water. Ladle soup into individual bowls and stir 1 generous tablespoon of dissolved miso into each serving. Top with chopped scallions and cilantro and serve.

Asian Soba Noodle Salad with Fresh Peaches

2011-09-21T21:12:00.000-07:00

Cool: Listening to the Inception soundtrack.

Super cool: Listening to the Inception soundtrack at your office. It will make your life seem epic, promise.

Cool: Watching the sun rise.

Super cool: Watching the sun rise while running along your favorite trail and listening to the Inception soundtrack. Even more epic.

Cool: Eating soba noodles.

Super cool: Eating soba noodles topped with edamame, sesame seeds, fresh veggies, and sliced peaches. Incredible.

Soba noodles are one of my favorite things at the moment. They are made from buckwheat flour and can be found at your local Asian or natural foods market. One cup of cooked noodles only contains 113 calories, but has 6 grams of protein! They don't have any fiber (unlike whole wheat pasta), but when paired with fresh vegetables and beans they make the perfect hearty meal.

One of the perks of soba noodles is that they don't go mushy overnight. I made a batch of this salad and have been pleasantly surprised to find that it still retains its texture over a couple of days. I love using fresh, sliced peaches while they're in season, but you could substitute mango or mandarin oranges, or leave it out altogether. This is the perfect weekday lunch and the only thing that could possibly make it better (yep, you guessed it) is eating it while listening to the Inception soundtrack. Totally cool.

Asian Soba Noodle Salad with Fresh Peaches
Serves 4

1/2 pound soba noodles
1 Tablespoon sesame oil
1 Tablespoon rice wine vinegar
1 teaspoon hot chili oil
1 Tablespoon soy sauce
1/4 teaspoon sea salt

2 garlic cloves, minced

1 Tablespoon minced ginger

1 teaspoon olive oil

1/4 cup cilantro, chopped
1/2 cucumber, shredded
1 cup spinach, chopped
1 cup purple cabbage, shredded

1 carrot, shredded

3 scallions, chopped

1 cup edamame
1/4 cup peanuts
1 peach, pitted and sliced
sprinkle of sesame seeds

In a medium pot, fill with water and bring to a boil. Add noodles and cook about 7 - 9 minutes, until they are fully cooked but not mushy. Once cooked, cool noodles down quickly in an ice bath (or run under cold water). Drain.

Mix sesame oil, rice wine vinegar, hot chili oil, soy sauce, and sea salt.

Add olive oil to a small pan over low heat. Sauce garlic and ginger for about 1 minute, or until fragrant. Add garlic and ginger to oil mixture and toss with noodles. Mix in cilantro, cucumber, spinach, cabbage, carrot, and scallions.

Top with edamame, peanuts, peach slices, and sesame seeds. Refrigerate until serving.

Watermelon Mint Popsicles

2011-09-18T20:15:00.000-07:00

Is it too late for me to tempt you with a popsicle? I have a feeling that it may already be past popsicle season... as leaves sweep across my front porch and rain pounds the pavement, I fear that you might pass up these beautiful creations for a warm cup of tea. But as long as these are sitting in my freezer I'm going to pretend that the summer sun is still shining, watermelon is still in season, and neon blue nail polish is perfectly acceptable. Just let me have this moment.

Today all of my biking from this summer paid off as I rode the Cycle The WAVE (Women Against Violence Everywhere) in Issaquah. Cycle The WAVE is a non-competitive women's ride meant to inspire awareness and hope for domestic violence victims. This year's proceeds will support the Eastside Domestic Violence Program, DAWN, and New Beginnings.

This ride was really important to me because I spent eight years of my life doing anti-violence awareness and recovery work with women. The best statistics we have suggest that one out of every three women will be abused at some point in her life, whether that is emotionally, mentally, and/or physically. However, given my experience, I would say that statistic is actually closer to one out of two. I find it incredible how many people and families are affected by domestic violence and, yet, many of us still struggle to recognize it in our own homes. My hope is that the more that people become aware of what violence is, the more that we can help to spread awareness and end the cycle together.

I originally signed up for the 42-mile route, but the past two weeks I've been having some severe knee pain while riding and running. Everyone keeps telling me I'm "doing everything right" (i.e. rest days, ice, stretching, strength training, cross training, getting new shoes, having my bike fitted, wearing supportive knee braces, etc), yet, I haven't been able to get the pain to go away. Three days ago I saw my doc and she ruled out any long bike rides until the pain got better.

I was really disappointed after training all summer, but in the end I had to do what was best for my body. Instead of riding 42 miles, I rode the "Little Sister" route of 12 miles. Even though I was a little emotional about it before the ride, by the time I got out on the road I was just grateful to be able to ride at all.

For anyone interested in being part of a ride for the first time, I would definitely recommend Cycle The WAVE. Everyone was super nice and the "Little Sister" route was mostly flat road with one big hill towards the end. One of my favorite parts of the ride was actually the hill because they had signs along the road with inspirational messages. It sure helped me to feel motivated to make it to the top!

I also felt pretty motivated to finish knowing that I had these tasty treats waiting for me at home. These popsicles taste like a frozen agua fresca and you can even throw in a squeeze of lime if you'd like. I preferred to rely on the sweetness of the watermelon, but you can always sweeten these up a bit more for your taste buds. These are the prefect way to end a day of cycling, use up your last watermelon of the season, and celebrate the beginning of another.

Watermelon Mint Popsicles
Makes 6 (depending on the size of your mold)

4 cups of seedless watermelon, rind removed, chopped
1/4 cup fresh mint leaves
Sweetener of your choice (optional)

Blend watermelon in a blender until liquified. (Depending on your blender, you may have to add a tablespoon of water or so to get it going. If you cut the watermelon into smaller chunks it is easier to blend without liquid.) Add the mint and pulse until leaves are incorporated into the liquid, but not completely blended. Add sweetener of your choice (if using).

Pour the mixture into your popsicle molds and freeze overnight.

Fava Beans with Fresh Summer Corn

2011-09-14T22:00:00.000-07:00

This past weekend at the Farmer's Market some very important things happened:

1) I saw a woman carrying a puppy on her chest in a baby carrier. Wow, that's impressive. If I walk around with my cat like that would you still talk to me? Probably not. And he probably wouldn't either. Bummer.

2) Apples are on their way back in and I'm trying to ignore them. Is it just me or does apple season feel a little early this year?

Sorry apples, but for as long as peaches are still around we're going to be frenemies. That's just how it is.

3) And, most importantly, I found fava beans!

I don't know if I just somehow missed fava beans at the market every weekend or if they haven't been around much, but I couldn't manage to find them anywhere this year. Well, until Sunday that is.

For those of you who may be unfamiliar with fava beans (also called "broad beans"), you should know that they are large beans that come in giant pods (ranging anywhere from 5 - 8 inches long). The pods are inedible as is the outer layer of the bean which must be removed by cooking it. They have a very distinct taste that comes on strong and a tad bitter at times.

This week I've been enjoying them in this recipe, paired with my other summer favorite of fresh corn. Even though fava beans can be a bit bitter, when they are sautéed with a little garlic, salt, pepper, and fresh summer corn, magic happens. Their flavor mellows and becomes almost buttery while complementing the corn's crunch and lightness. Even though it took me all summer to find these, they were worth the wait.

Fava Beans with Fresh Summer Corn
Serves 2 as a side

1 Tablespoon olive oil
1 clove garlic, minced
2.5 pounds fava beans (in pod)
Freshly ground black pepper and sea salt to taste
Fresh corn kernels from 2 cobs, about 1 cup

To prepare the fava beans, begin by snapping the tip of the bean and pulling the string gently down until it reaches the end.

Now you will be able to open the pod. The inside will be very soft and will house about 4 - 8 beans. Remove the beans from the pod.

The outer layer of the beans is not edible. To remove it, either parboil or steam them for about a minute or two. The skin will become shriveled. Then press on one end of the skin to push the bean out and remove the skin. The beans are now ready to eat!

Add the olive oil to a pan over medium-low heat. Sauté the garlic for one minute or until fragrant. Add the fava beans, salt, pepper, and fresh corn. Sauté for an additional minute. Serve warm.

Quinoa Pasta with Golden Beets and Greens

2011-09-12T21:27:00.000-07:00

Have you ever had a conversation with your significant other that went something like this:

Sunday, 4 pm, apartment is filled with beautiful sunlight.

Ashley: I'm going to go somewhere dark for awhile.

Me: Um, okay. Is something wrong?

Ashley: No, everything's fine. I'm just going in the bedroom and closing the curtains.

Me: ...Why?

Ashley: I feel like there is too much sunlight today. Exits room.

Does anyone else think that is strange behavior? Should I be questioning if I am dating a vampire? I guess I better wait it out in the kitchen until I am sure. And since I'm in the kitchen, I might as well create something for dinner. (Maybe with extra garlic? Just in case...?)

On a non-vampire related note, have you been composting your beet greens? 'Cause if so, we might need to have a chat right now. Beet greens are the most nutritious part of the beet plant, even more so than the beet root. Pretty cool, huh? I usually juice mine or blend them in green smoothies, but I've been adding them to stir fries and pastas lately.

This pasta is a hearty, one dish meal that takes a little cooking time, but minimal prep time. I love using quinoa pasta and golden beets in this recipe, but you could easily use any type of pasta and beets that you like. Just don't forget the garlic.

Quinoa Pasta with Golden Beets and Greens
Serves 4 - 6

2 bunches of beets and greens
1 cup french lentils, uncooked (optional)
1 pound of dry pasta
4 Tablespoons olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced

Freshly ground black pepper and sea salt to taste
a sprinkle of nutritional yeast (optional)

Wash the beets thoroughly. Chop the beet greens and put them aside. Place the beets in a medium pot, add enough water to cover, and bring to a boil. Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers. (To test one, fish it out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle.) When the beets are ready, give them a few minutes to cool, then peel the beets using your fingers and cut them into bite-size pieces.

Meanwhile, cook the lentils (if using). Add two cups of water to a saucepan and bring to a boil over medium-high heat, then reduce to a simmer. Add the lentils and cook until they are done (but not mushy), about 25 minutes. Drain if necessary.

Cook the pasta according to package directions. Drain.

Add one tablespoon of olive oil to a pan over medium-low heat and sauté the onions until translucent, about 5 minutes. Add the garlic and beet greens and sauté for an additional 3 -5 minutes, until the greens are tender. Remove the pan from the heat and toss contents with the olive oil, pasta, and beets. Top with freshly ground black pepper, sea salt, and a little nutritional yeast if desired.

7 Tips for Transitioning to a Healthier Diet

2011-09-08T06:42:00.000-07:00

Are you working to clean up your diet and find yourself unsure where to begin? Maybe you are thinking about trying out vegetarianism, veganism, or a raw-foods diet. Or maybe you are struggling with how to incorporate more whole foods into your cooking and feel overwhelmed. Check out my article 7 Tips for Transitioning to a Healthier Diet over at One Green Planet.

I believe that your health is the foundation for the rest of your life. Learning to cook and create healthy, mouthwatering dishes in my own kitchen is the best thing that I could have done for myself and my health. I hope that this article inspires you on your journey towards health, happiness, and a better you.

Questions? Please feel free to email me at fortheloveoffoodblog[at]gmail[dot]com

Salud,
Sonnet

Asian Sesame Salad For One

2011-09-06T21:44:00.000-07:00

Have you ever found yourself in a funk where you don't want to do... anything?

Where you just want to blow off all of your responsibilities and watch TV? That's totally the adult thing to do anyway, right?

I've been avoiding my cycling training, paying my bills, doing my laundry, and weeding my garden for far too long now. I've even been avoiding my runs for my Couch-To-5k program. And I'm only in week one. How pathetic is that?

I finally kicked my butt off the couch yesterday and did a 33 mile bike ride. I'd like to say that it made me feel better, but it actually made me want to avoid everything more. I'm officially on strike.

However, I might have found the cure: I can be bribed with food. If I am promised food, and great food at that, then I can be bribed to pay my bills, do my laundry, and complete my first 30-minute run. It's a start.

Maybe not everyone wants to be bribed with a salad, but I do. Especially when that salad contains cashews, green onions, edamame, and a creamy Asian dressing. Count me in. If I had avocado and cucumber on hand you can bet those would have made it in here too.

The key to bribing yourself with food is that you have to make it all about you. I fixed my dinner, poured myself some sparkling water with fresh lemon, and sat down with a nice plate and a cloth napkin. Even though it was just a salad and just for me, it was a fancy pants dinner. And apparently that's what it takes to get me through the day. Lesson learned: when the going gets tough, the tough gets bribed with food.

Asian Sesame Salad For One

2.5 cups mixed greens

1 carrot, grated

1 green onion, chopped

small handful of cilantro, chopped

1/4 cup cashews

1/2 cup edamame

1/2 cucumber, grated (optional)

1/4 avocado, sliced (optional)

sprinkle of sesame seeds

freshly grated black pepper to taste

Dressing:

1 teaspoon rice vinegar

1 teaspoon extra virgin olive oil

1 teaspoon agave syrup

1/2 teaspoon sesame oil

1 teaspoon tahini

Mix ingredients together. Toss with your greens.

Summertime Sparkling Fruit Slushie

2011-09-04T17:42:00.000-07:00

Should I start with some good news or bad?

Today I found myself Googling "When does summer end in 2011?" And there is was, staring me in the face: September 23rd.

The doomsday is approaching us, people.

The bright side of this is that we all have three weeks to get out there and live it up before we have to part ways with sun, sandals, and summer salads. Oh how I'll miss the salads.

The other piece of good news is that I discovered one of the most refreshing and delicious drinks I've had all summer.

What's been keeping you hydrated this season? Besides good, old-fashioned agua, I've been a huge fan of iced chamomile tea, fresh coconut water, fresh vegetable juice, and green smoothies. Last summer I kept my freezer stocked with these little goodies, but I've been a little lax in my popsicle-making duties this year. So, when you're in a pinch and you have to have a tasty cold little treat, the slushie becomes your next best friend.

Slushies traditionally involve crushed ice, water, and some flavored syrup. This slushie is a much healthier version that uses fresh fruit and a little agave for sweetness. And, the best part: it can literally be made in less than one minute!

This is the perfect drink for summertime because you get to experiment with all of the wonderful fresh fruit we have in season right now: cherries, peaches, nectarines, apricots, blackberries, raspberries, blueberries... yum. I used a mixture of lapin cherries and blackberries in this particular slushy, but I absolutely adore a mix of peaches and cherries.

Summertime Sparkling Fruit Slushie
Serves 2

2 cups ice cubes
1 cup fresh or frozen fruit
16 ounces sparkling water
Juice from 1/2 lemon
1 Tablespoon agave nectar (or more to taste)

Pulse ice in blender until pebble-sized. Add fruit and continue to pulse until it reaches a slushy texture. (You want the ice and fruit to be crushed, but you don't want it to be melted into water.) Add sparkling water, lemon juice, and agave nectar. Stir and serve.

Vida Vegan Con 2011

2011-08-31T22:49:00.000-07:00

What do you do after attending Vida Vegan Con?

1. Celebrate
2. Sleep
3. Blog

So here I am.

Vida Vegan Con 2011 was held in Portland, Oregon this past weekend and is the first-ever conference of its kind to unite vegan bloggers from around the globe. How cool is that?! The next conference is said to be in 2013 although no location has been announced yet.

After three days of engaging with fellow bloggers, soaking up information in workshops & panels, and honing my own skills as a writer and photographer, here is what I've learned...

Photography Workshop

iPhone cameras can take decent photographs. Don't believe me? I'm pretty sure Isa can convince you.

Cupcakes from Sweetpea Baking Company

Vegan cupcakes are the best. Seriously, awesome. I pretty much spent all weekend on a mega sugar rush. Especially after...

The extensive sundae bar with Coconut Bliss ice cream. It pretty much was the death of me. (But only because it was so amazing...)

And that is exactly how I learned that I cannot go a single day without consuming fresh juice or something really, really green. Lucky for me, Portland has a juice bar called Prasad that saved my life.

Marketing Panel

I also learned that social media is really just about being social... and authentic.

The PSU dorm rooms don't come with AC, but they sure do come with a gorgeous view at sunrise.

Galarama & Silent Auction for Woodstock Farm Animal Sanctuary

There are hundreds of other people in the world that can't live without taking pictures at every meal and think tempeh is seriously rad.

When given the choice between champagne and sparkling cider I should always choose the cider.

My cat is mega cute... but very mischievous when I am away.

Portland is one of the most beautiful cities and morning runs on the waterfront are mandatory.

Podcasting Workshop

Podcasts are a lot of work and as much as I would like to start one... I think I would rather just listen to 'em.

Most importantly, I learned about what matters in my life. And that is you, my friend. Cooking and food blogging is something that I couldn't do without each and every one of my readers. You are the ones that make it fun and rewarding to slave behind a stove and photograph every recipe so that someone besides myself can drool over it for awhile. I appreciate your every comment, email, and visit to this blog. Thank you for supporting me in what I love to do and sharing in my passion for food!

Salud!

Raw Chocolate Coconut Cupcakes with Avocado Frosting

2011-08-23T22:17:00.000-07:00

This cupcake. Ohh man... this cupcake. This cupcake is serious business. This is the kind of cupcake you make when you have not had dessert for a month and you've been dreaming of chocolate for over a week.

This cupcake is rich, dense, and creamy. You won't believe that a mixture of nuts, agave, dates, cocoa powder, coconut, and avocado came together and formed that. But, the best part? Those are the only ingredients!

If you've ever questioned if a raw dessert can be satisfying then this is the one for you. This cupcake is the cupcake you bring home to meet your mother. It's that good.

I will be the first one to admit that I am not great with portion control at dessert. I'm usually not the person who has the recommended serving and then is simply done. But, this cupcake? I ate half and had to put the rest in the fridge. It was that satisfying.

But, don't worry, I came back the next day and finished it off.

For the cupcake base I used a variety of nuts that I happened to have on hand. I'm pretty sure that you could change up the combination if you desired as long as it came out to 1.5 cups of nuts total. When I was making these I was also wishing that I had a miniature cupcake tin because these would be super cute as mini cupcakes. Mini versions might also help with portion control because these are super rich... but super worth it.

Raw Chocolate Coconut Cupcakes with Avocado Frosting
Makes 4 Cupcakes

1/2 cup macadamia nuts
1/2 cup pecans
1/2 cup walnuts
4 large Medjool dates, pitted
2 Tablespoons cocoa powder
2 Tablespoons raw agave syrup
a tiny pinch of sea salt
2 Tablespoons unsweetened dried coconut flakes, divided

Frosting:
1 avocado, pitted
2 Tablespoons cocoa powder
2 Tablespoons raw agave syrup

Pulse the macadamia nuts, pecans, and walnuts in a food processor until crumbly. Add the dates, cocoa powder, agave syrup, and salt and process until smooth and batter-like.

Sprinkle one tablespoon of the coconut flakes into four molds of your muffin tin. This will help to keep your cupcakes from sticking to the bottom. Divide the batter evenly amongst the molds and press it into the tin to help form it into patties. Turn the tin upside down and the cupcakes should fall right out. (If you have a stubborn cupcake, use a spatula to loosen the edges and pry it out. Keep in the fridge until ready to frost.

To make your frosting, add the avocado flesh, cocoa powder, and agave syrup to your food processor and process until smooth and fluffy, scraping the sides with a spatula until the avocado is thoroughly mixed. Top your cupcakes with the frosting and sprinkle with the remaining tablespoon of dried coconut. Store in the refrigerator until ready to eat.

This weekend...

2011-08-20T21:57:00.000-07:00

This weekend began with a trip to the U-District farmer's market. I loaded up on plenty of donut peaches, lapin cherries, zucchini, yellow wax beans, golden beets, corn, and these gorgeous little tomatoes. There's nothing like fresh, ripe tomatoes in the middle of summer and I just can't get enough this month.

For lunch I attempted to make pizza from scratch. It was a big fail. Major.

This was my first try at making pizza dough and I think I might have added too much flour and/or kneaded it a bit too much. Regardless, it was such a big fail that we ended up getting take out instead.

This afternoon I decided that if my cat could speak, he would sound like Alan Rickman (aka Professor Snape). That's kinda freaky, huh?

We spent the majority of today painting our apartment and adding in this merlot accent wall. My partner and I live in an apartment in the Fremont neighborhood of Seattle and we're working on some big updates over the next couple of weeks. Our landlord is replacing the old carpet with hardwood floors in the living room, the walls are getting a paint makeover, and we're hoping to replace some of our mismatched old furniture for more modern pieces.

Our apartment is 460 square-feet which sometimes feels like a challenge for 2 people + a cat. Hopefully these changes will give us a much-needed update (especially the carpet!) and make the small space more tolerable.

Our evening ended by watching Die Hard With a Vengeance (the third movie in the Die Hard series). We watched the first one a few weeks ago and now are addicted to the 90s action and hilarious stunts. If you haven't seen Bruce Willis with hair, then you need to get on this.

And, most importantly, this weekend means that it's less than ONE WEEK 'til the Vida Vegan Con in Portland. Are you excited? I am super pumped! I can't wait for all the workshops, the galarama, and the opportunity to meet so many other cool bloggers! If you are not attending, then make sure to check back here next weekend so I can keep you updated on what's what in the blogging world. If you are going, then I can't wait to see you there!

How is your weekend so far?

Raw Kale Salad with Sprouted Quinoa and Pumpkin Seeds

2011-08-18T19:39:00.000-07:00

Sometimes after a long day the last thing I want to do is come home and spend all night making dinner. I know, I know. I'm a food blogger and you expect more of me. But, somedays, this is just how it is.

This week this salad has been my saving grace. If you look at the ingredients and prep, it can be intimidating. The key is start over the weekend in small steps so it doesn't feel overwhelming. Don't believe me? Here, I'll show you.

On Saturday evening, start by soaking some quinoa in a jar. That's it. Just add quinoa and water. It doesn't get any easier than that.

On Sunday morning, before you head off to your yoga class or brunch, drain your quinoa and leave the jar on the counter. Later that evening, rinse your quinoa, then throw these pumpkin seeds into your oven. The prep work takes 5 minutes, they bake for 45 minutes, and then you just pull them out, let them cool, and put them into a jar for later. Done, and done.

On Monday morning when you drag yourself out of bed and silently curse yourself for committing to 6 am spin class, just rinse your quinoa and leave the jar on the counter. Easy as pie.

Monday evening? Come home, kick off your shoes, grab something to drink, and rinse your sprouts. Then massage some kale with a little tahini. Top with sprouts and seeds. Sit down and put your feet up. You deserve it. Dinner is served.

If you're looking for a heartier meal then add a simple side soup (this one can be made entirely in your blender!). And if you're aiming for a fully raw meal, then lucky you, you can skip the toasting of the pumpkin seeds and leave them plain.

Raw Kale Salad with Sprouted Quinoa and Pumpkin Seeds
Serves 4

1/2 bunch kale leaves (about 6 cups), chopped (de-stemmed if desired)
salt (optional)
1/4 cup tahini
3/4 cup sprouted quinoa (see recipe below)
1/2 cup toasted tamari pumpkin seeds (see recipe below)

Place kale leaves in a large bowl and massage for about 2 minutes to help soften the kale. A little salt can be added to help drain some of the kale juices and soften it up a bit as well. Transfer kale to a fresh bowl (and discard any liquid from the kale) and mix with the tahini. Toss with the sprouted quinoa and pumpkin seeds.

Sprouted Quinoa
Makes about 3/4 cup
(You can read more about sprouting here.)

1/2 cup raw quinoa
Jar or glass container for sprouting
Cheesecloth to cover the jar
Rubber band
Water for rinsing

Instructions
Put the quinoa in a glass jar and cover with water. Put the cloth over the top and secure with a rubber band. Soak it overnight or for at least 8 - 12 hours. In the morning, rinse and drain the jar well. There should not be water left sitting in the jar.

Leave the jar in a cool, dark place while the quinoa sprouts. Make sure to rinse and drain the quinoa every 6 - 8 hours. The quinoa will be done sprouting in about 48 hours.

Toasted Tamari Pumpkin Seeds
1/2 cup raw pumpkin seeds
1 Tablespoon tamari

Mix pumpkin seeds and tamari in a small bowl and let sit for at least 15 minutes so the tamari can be absorbed. Place seeds flat on a baking sheet. Toast in the oven at 250 degrees for 30 to 40 minutes, flipping at least twice. The seeds are done with they are dry and crunchy.

Cranberry & Pecan Power Bars

2011-08-15T20:26:00.000-07:00

Do you have a little voice inside your head that tells you what to do? Does it tell you things like eat your greens! Or, get off this couch - NOW! Or, stop looking at that pizza like that! 'Cause mine does. Tell me about your little voice; I promise I won't judge.

The little voice inside my head kicked my butt through 42 miles of cycling on Saturday. Up and down and up more hills, through long winding flat road, and even through a little bit of rain. That voice pushed me to go harder. Sometimes that little voice sounds a lot like Jillian Michaels. I'm not sure if that's a good thing.

Lucky for me I made these delicious and energizing power bars before my ride. It wasn't until I started doing long bicycle rides that I understood the point of the power bar. Before this summer, I had never done a workout longer than 2.5 hours and I didn't realize how badly your body needs carbohydrates and glucose during long workouts. Having a nutritious and healthy snack during a long ride or workout really makes a difference.

The original recipe called for rice cereal, but I substituted puffed millet and also added in some quinoa flakes for a little extra protein. There is a lot of room for substitutions and adjustment on this recipe so feel free to get creative. These bars are chewy, nutrient dense, and definitely keep your energy up. I also love them with a cup of tea for breakfast or as a post-workout snack.

Cranberry and Pecan Power Bars

Adapted From Enlightened Cooking

Makes 12 bars

1 1/4 cup puffed millet cereal
1 cup uncooked quick-cooking oats
2 Tablespoons quinoa flakes (optional)
2 Tablespoons ground flaxseed (flaxseed meal)
1/3 cup dried cranberries (or another dried fruit)
1/4 cup cup chopped pecans (or another nut)
1/3 cup brown rice syrup
1/2 cup almond butter (or any nut butter of your choice)
1 teaspoon vanilla extract

Combine the millet, oats, quinoa flakes, flaxseed meal, cranberries, and nuts in a large bowl.

Combine the syrup and almond butter in a small saucepan over medium heat, stirring until melted and well-blended. Stir in vanilla until blended.

Pour almond buter mixture over cereal mixture, stirring until coated (you will probably have to get your hands in it to thoroughly mix it). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper to really tamp it down. Cool in pan on a wire rack and chill at least 30 minutes to help it set. Cut into 12 bars, wrap tightly in plastic, and store in refrigerator.