Yep. You read that heading correctly. I have the audacity to write a blog post detailing my 10 lb. weight gain AND a recipe for a devilishly fattening and delicious homemade pie. What can I say? I was bitten by the holiday eating bug...and proceeded to bite and devour every sweet in sight. Very similar to the zombie novel I'm reading right now.
This wouldn't bother me at all - - however - - there is a looming dance performance for which I must don WHITE tights and NO shirt. *gulp* Two weeks and counting. I've been running on the treadmill pretty regularly (one of the many perks of spending the holiday at my aunt's house) and yesterday began the must be healthy diet. I don't starve myself or restrict myself, really. It's just stepping up my consciousness to food...like asking myself, "Do I really need another chocolate apricot butter cookie?" The answer is certainly no.
But before I let go of my overtly, absurdly bad holiday eating habits, I must share this pie recipe. It is very special to me because it comes from my grandmother...and it was her grandmother's recipe. When I asked her to teach me how to make her piecrust she asked, "Why don't you just watch Food Network? They do all kinds of fancy things like paint eggwash on the outside." I replied my telling her I didn't want Food Network's recipe, I wanted her recipe. I think that made her feel good. And it's totally true. My aunt makes family cookie recipes every year for Christmas. There are surely more decadent, fancy recipes out there...but we don't care. We love the family recipes simply because of the heritage. They belong to us!
Without further adieu, here is my grandmother's (amazing) sour cherry pie recipe.
Crust:
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup vegetable shortening, cut into small pieces
- 6-8 tablespoons ice water
Filling:
- 4 cups pitted sour cherries (fresh or frozen)
- 1/4 cup tapioca pearls
- 1 cup sugar (or more to taste)
Combine the flour and salt in a large mixing bowl. Using a pastry cutter or fork, mix in the shortening until it resembles course meal (or looks about the size of small peas). Add the water, one tablespoon at a time, and stir to incorporate until the mixture makes a ball. You don't want it to be floury and dry...but you also don't want it to be sticky.
Divide the dough into two smaller balls, wrap in plastic wrap, and refrigerate for 30 minutes. Meanwhile, make the filling by combining all ingredients in a bowl. Let the filling ingredients sit at room temperature for at least 15 minutes.
Preheat the oven to 400 degrees. Lightly dust your counter top or pie board with flour. Also flour your hands and a rolling pin. Make sure a glass pie plate in sitting nearby. Roll the dough out into a large circle to fit inside the pie plate. Try to get an even thickness throughout the dough and be sure to roll it out in every direction (an attempt to get an even circle). You can gently patch any cracks or holes with a drop of cold water. Starting with the firmest side, roll the dough over your rolling pin and carefully transfer to your pie plate. Place the filling inside the dough and repeat the rolling process with the second ball of dough. Top the filling with the second pie dough. Pinch the edges of the two doughs together to seal. Using a fork, gently poke two holes in the dough to let the filling ventilate.
Bake for 20 minutes. Decrease the heat to 350 degrees and continue to bake for an additional 25 minutes. Let cool completely before slicing and serving (with ice cream or whipped cream of choice!). serves 8-10
Monday, December 27, 2010
Wednesday, December 22, 2010
The Truth About Tofu
Yesterday, I had an interesting - if not thoroughly common - conversation with a close family friend.
It all began when I was roasting some tofu for the week. I used Isa Chandra Moskowitz's marinade (recipe below), which lent a lovely, savory aroma to the kitchen. In fact, the entire house smelled delicious. "What are you cooking?" our friend asked. "It smells delicious!"
I hesitated, ready to gauge her reaction. "It's tofu," I replied. And - of course - her interest was lost. "Never touch the stuff!" was her only other comment on the subject.
*Sigh * I understand that a cake made out of soybeans isn't the most appetizing thing in the world. However, many people find the idea of roasting the flesh of a cow or pig equally unappetizing. Even the phrase "fall off the bone tender" is a bit gross if you really think about it.
Anyway, tofu can be a great - - and I do mean great - - addition to any meal. The problem is, many people think you can just dump it out of its watery carton and dive right in. This is completely false! Tofu needs the same amount of seasoning, care, and attention that a slab of meat needs. Here are some guidelines:
1) If you are wanting to stir-fry the tofu or use it as a meat substitute, you should buy extra firm or super extra firm tofu packed in water.
2) When you take the tofu out of the water, you'll need to press it for thirty minutes or - for best results - an hour. To press tofu, simply wrap it in paper towels, lay it on a plate, and place a super heavy (I use cast iron) skillet on top of it. Let it sit like this for 30 minutes to an hour. This ensures that all the water inside the tofu gets pressed out - and makes way for more flavor!
3) Once the tofu is pressed, it is best to marinate it...There are hundreds of different marinade recipes that you can find online. Try some out!
4) When you are ready to fry or bake the tofu, don't overdose with oil. Because tofu is so absorbent, it will simply draw in the oil and not brown or sear on the outside...you need a dry pan or just some cooking spray and high heat to get a nice crust on the tofu.
Those are just some general guidelines. Below, I have shared a variation on Isa Chandra Moskowitz's great tofu marinade from her new book, Appetite for Reduction, as well as an original recipe for a breakfast scramble using some of Isa's lovely marinated tofu. Enjoy!
Basic Baked Tofu
Adapted from Isa's Appetite for Reduction.
After pressing the tofu (instructions above), cut it lengthwise into two long, thin slabs. Then cut it width wise into eight square pieces. Submerge the pieces in this marinade for an hour (turning it after 30 minutes):
- 3/4 cup vegetable broth
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried basil
- 3 cloves minced garlic
Preheat the oven to 375 degrees. Place the tofu on a baking sheet sprayed with cooking spray and roast for 20 minutes. Turn the tofu over, pour a little of the marinade juices over the tofu pieces, and roast for an additional 10 minutes. Eat this basic tofu in sandwiches, salads, or even in my easy scramble below! serves 3-4
My Breakfast Tofu
I wanted a savory breakfast this morning and decided to throw some leftover baked tofu with some sauteed veggies. It was really delicious! Of course, I think ketchup makes anything great, so you be the judge!
- 1 tablespoon olive oil
- 1/4 recipe baked tofu (above), chopped into small pieces
- 1/2 large onion, sliced into long, thin pieces
- 1/2 red pepper, diced
- large handful spinach
- 1/2 cup vegetable broth
- cajun seasoning (or salt + pepper)
- 1/4 cup ketchup, preferably low in sugar and WITHOUT high fructose corn syrup
Add the olive oil to a medium-sized saute pan and heat over medium heat. Add the onions and cook for about five minutes, until almost translucent. Add the red pepper and vegetable broth. Simmer until the liquid is absorbed and the vegetables are very tender (If they are not yet tender when the broth is absorbed, add a bit more broth and continue to let the veggies soak up the broth until tender). Add the tofu and spinach and cook until the spinach is completely wilted and the tofu is heated through. Add the cajun seasoning or salt + pepper to taste and add the ketchup. Stir everything around to combine. Eat hot! serves 1
It all began when I was roasting some tofu for the week. I used Isa Chandra Moskowitz's marinade (recipe below), which lent a lovely, savory aroma to the kitchen. In fact, the entire house smelled delicious. "What are you cooking?" our friend asked. "It smells delicious!"
I hesitated, ready to gauge her reaction. "It's tofu," I replied. And - of course - her interest was lost. "Never touch the stuff!" was her only other comment on the subject.
*Sigh * I understand that a cake made out of soybeans isn't the most appetizing thing in the world. However, many people find the idea of roasting the flesh of a cow or pig equally unappetizing. Even the phrase "fall off the bone tender" is a bit gross if you really think about it.
Anyway, tofu can be a great - - and I do mean great - - addition to any meal. The problem is, many people think you can just dump it out of its watery carton and dive right in. This is completely false! Tofu needs the same amount of seasoning, care, and attention that a slab of meat needs. Here are some guidelines:
1) If you are wanting to stir-fry the tofu or use it as a meat substitute, you should buy extra firm or super extra firm tofu packed in water.
2) When you take the tofu out of the water, you'll need to press it for thirty minutes or - for best results - an hour. To press tofu, simply wrap it in paper towels, lay it on a plate, and place a super heavy (I use cast iron) skillet on top of it. Let it sit like this for 30 minutes to an hour. This ensures that all the water inside the tofu gets pressed out - and makes way for more flavor!
3) Once the tofu is pressed, it is best to marinate it...There are hundreds of different marinade recipes that you can find online. Try some out!
4) When you are ready to fry or bake the tofu, don't overdose with oil. Because tofu is so absorbent, it will simply draw in the oil and not brown or sear on the outside...you need a dry pan or just some cooking spray and high heat to get a nice crust on the tofu.
Those are just some general guidelines. Below, I have shared a variation on Isa Chandra Moskowitz's great tofu marinade from her new book, Appetite for Reduction, as well as an original recipe for a breakfast scramble using some of Isa's lovely marinated tofu. Enjoy!
Basic Baked Tofu
Adapted from Isa's Appetite for Reduction.
After pressing the tofu (instructions above), cut it lengthwise into two long, thin slabs. Then cut it width wise into eight square pieces. Submerge the pieces in this marinade for an hour (turning it after 30 minutes):
- 3/4 cup vegetable broth
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried basil
- 3 cloves minced garlic
Preheat the oven to 375 degrees. Place the tofu on a baking sheet sprayed with cooking spray and roast for 20 minutes. Turn the tofu over, pour a little of the marinade juices over the tofu pieces, and roast for an additional 10 minutes. Eat this basic tofu in sandwiches, salads, or even in my easy scramble below! serves 3-4
My Breakfast Tofu
I wanted a savory breakfast this morning and decided to throw some leftover baked tofu with some sauteed veggies. It was really delicious! Of course, I think ketchup makes anything great, so you be the judge!
- 1 tablespoon olive oil
- 1/4 recipe baked tofu (above), chopped into small pieces
- 1/2 large onion, sliced into long, thin pieces
- 1/2 red pepper, diced
- large handful spinach
- 1/2 cup vegetable broth
- cajun seasoning (or salt + pepper)
- 1/4 cup ketchup, preferably low in sugar and WITHOUT high fructose corn syrup
Add the olive oil to a medium-sized saute pan and heat over medium heat. Add the onions and cook for about five minutes, until almost translucent. Add the red pepper and vegetable broth. Simmer until the liquid is absorbed and the vegetables are very tender (If they are not yet tender when the broth is absorbed, add a bit more broth and continue to let the veggies soak up the broth until tender). Add the tofu and spinach and cook until the spinach is completely wilted and the tofu is heated through. Add the cajun seasoning or salt + pepper to taste and add the ketchup. Stir everything around to combine. Eat hot! serves 1
Saturday, December 18, 2010
A Winning Loaf
Let me be honest: I have a strange attraction to meatloaf. Through the years (and cookbooks), I've tried many varieties of meatloaf. Usually, they turned out poorly...I mean, let's face it: meatloaf as a concept is kind of gross! Perhaps this is why I always wanted to find a good one...one that would forever disclaim the notion that meatloaf is gross.
Of course, since I don't eat meat, traditional meatloaf is out of the question now. To my delight, a new challenge came along in trying out vegetarian "meat"loaves. Say what? Nearly every vegetarian/vegan cookbook has some kind of faux-meatloaf. And - I'm sure you'll believe this - making a good faux-meatloaf has proven way harder than making a good real-meatloaf. I've tried variations with tofu (bleh) and tempeh (double bleh) and, until tonight, I thought I'd never find an acceptable faux-meatloaf.
But I did find one that's truly delicious! It comes from this great cookbook circa 1992 called The Peaceful Palate by Jennifer Raymond. One of my favorite contemporary cooks, Colleen Patrick-Goudreau, cited The Peaceful Palate as her favorite cookbook of all time...so of course I had to get it! It's a really great and innovative book. I love that the recipes all have nutrition information (the author is a nutritionist) and most are fairly easy to make. This "meat"loaf uses a great mix of finely chopped vegetables, walnuts, wheat germ, oats, and brown rice to simulate that thick, "meaty" flavor I've been chasing for so long. It tastes great with extra ketchup on the side.
Neat Loaf
- 2 cups cooked short-grain brown rice
- 1 cup walnuts
- 1 cup sliced mushrooms
- 1 onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 medium carrot, roughly chopped
- 1 cup wheat germ
- 1 cup old-fashioned oats
- 1/2 teaspoon each: dried thyme, marjoram, & sage
- 2 tablespoons yellow mustard
- 2 tablespoons lite soy sauce
- ketchup
Preheat the oven to 350 degrees and grease or spray a 9x5 loaf pan.
Finely chop the walnuts in a food processor and add to a large bowl. Repeat this process with the mushrooms, onion, pepper, and carrot. I processed each vegetable separately because I didn't want to over-process anything...onions and carrots especially can turn to frothy liquid if over-processed. You don't want that in this recipe because the loaf won't firm up...make sure everything is just finely chopped. To the bowl with the processed vegetables, add the wheat germ, oats, spices, mustard, and soy sauce. Mix the ingredients together for about 2 minutes, until everything starts to stick together. Pour the mixture into the loaf pan and lightly press it down. Cover the top of the loaf evenly with ketchup. Bake for one hour and remove from the oven. Let cool for ten minutes before cutting and eating. serves 4-6
Of course, since I don't eat meat, traditional meatloaf is out of the question now. To my delight, a new challenge came along in trying out vegetarian "meat"loaves. Say what? Nearly every vegetarian/vegan cookbook has some kind of faux-meatloaf. And - I'm sure you'll believe this - making a good faux-meatloaf has proven way harder than making a good real-meatloaf. I've tried variations with tofu (bleh) and tempeh (double bleh) and, until tonight, I thought I'd never find an acceptable faux-meatloaf.
But I did find one that's truly delicious! It comes from this great cookbook circa 1992 called The Peaceful Palate by Jennifer Raymond. One of my favorite contemporary cooks, Colleen Patrick-Goudreau, cited The Peaceful Palate as her favorite cookbook of all time...so of course I had to get it! It's a really great and innovative book. I love that the recipes all have nutrition information (the author is a nutritionist) and most are fairly easy to make. This "meat"loaf uses a great mix of finely chopped vegetables, walnuts, wheat germ, oats, and brown rice to simulate that thick, "meaty" flavor I've been chasing for so long. It tastes great with extra ketchup on the side.
Neat Loaf
- 2 cups cooked short-grain brown rice
- 1 cup walnuts
- 1 cup sliced mushrooms
- 1 onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 medium carrot, roughly chopped
- 1 cup wheat germ
- 1 cup old-fashioned oats
- 1/2 teaspoon each: dried thyme, marjoram, & sage
- 2 tablespoons yellow mustard
- 2 tablespoons lite soy sauce
- ketchup
Preheat the oven to 350 degrees and grease or spray a 9x5 loaf pan.
Finely chop the walnuts in a food processor and add to a large bowl. Repeat this process with the mushrooms, onion, pepper, and carrot. I processed each vegetable separately because I didn't want to over-process anything...onions and carrots especially can turn to frothy liquid if over-processed. You don't want that in this recipe because the loaf won't firm up...make sure everything is just finely chopped. To the bowl with the processed vegetables, add the wheat germ, oats, spices, mustard, and soy sauce. Mix the ingredients together for about 2 minutes, until everything starts to stick together. Pour the mixture into the loaf pan and lightly press it down. Cover the top of the loaf evenly with ketchup. Bake for one hour and remove from the oven. Let cool for ten minutes before cutting and eating. serves 4-6
Friday, December 17, 2010
Glee and Some Yummy Side Dishes
"Don't stop believing." - Journey (and the cast of Glee...duh!)
I had a bad introduction to the television sensation Glee. Madonna is one of my favorite singers of all time and, unfortunately, the first episode of Glee I saw was the Madonna special. Clearly, I wasn't amused. But since then I've come to love the show. The characters are well drawn, the vocal numbers are (mostly...aside from Madonna mash-ups) great, and the plot lines are genuinely inspiring.
In the first episode, the passionate Spanish teacher/glee club sponsor wrestles with quitting his teaching duties to become an accountant. His wife pressures him to switch careers to make more money. At the end of the episode, the conflicted teacher walks in on the glee club rehearsing Journey's "Don't Stop Believing" and immediately decides to follow his heart (by not becoming an accountant). It was wonderful! Dance, music, yoga, and school teachers notoriously make less money than they should - - and it was so nice to see the passion and sacrifice behind their work showcased. I have the first season of the show on DVD and I'm sure these are episodes I'll watch over and over again. If you haven't watched the show, you should check it out :)
- - - - - - - - - - - - -
In food news, I had a couple friends over for dinner the other night and - honestly - I found my side dishes more flavorful and successful than the main course (a gumbo)! Sometimes, side dishes can make an otherwise "okay" meal great. Here's what we had (in addition to the gumbo)...
Potato Salad
This salad comes from Alicia Simpson's Quick and Easy Vegan Celebrations. As far as vegan mayonnaise goes, I like Nayonaise brand...don't knock it 'til you try it.
- 1 lb yukon gold potatoes, cut into small chunks
- 1/2 cup onion, finely diced
- 1/2 teaspoon yellow mustard
- 1/2 cup vegan dijonaise (or mayonnaise)
- 1 teaspoon sugar
- 6 tablespoons dill pickle relish
- 1 celery rib, finely diced
- pinch of paprika
- pinch of salt
Place the potatoes in a medium stockpot and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook until a fork easily pierces the potato flesh (about 15 minutes). Drain and let cool completely.
In a medium serving bowl, combine the cooled potatoes with all the other ingredients until well mixed. Let sit in the fridge for at least a few hours before serving so the flavors can mesh. We ate this over some mixed salad greens. serves 3-4
Peanut Butter Chocolate Cookies
These decadent cookies are easy to make and (warning!) slightly addictive. Feel free to substitute chocolate chips for peanut butter chips. This recipe comes from Colleen Patrick-Goudreau's The Vegan Table, a great collection of recipes for entertaining.
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 3/4 cup Earth Balance, or other nondairy butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups whole-wheat pastry flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch salt
- 1 cup peanut butter chips
Preheat the oven to 350 and lay a piece of parchment paper over a large baking sheet. Spray the sheet with nonstick cooking spray.
Furiously whip the flaxseeds and water together in a bowl with a fork, until thick looking. In a separate bowl, cream together the butter and sugar (with a standing mixer or hand beaters) until creamy. Add the flaxseed mixture and vanilla.
Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and stir until completely mixed. Next, add the peanut butter chips and mix until evenly distributed. Form the dough into balls and flatten onto the cookie sheet. Bake for 7 to 9 minutes, until just set.
Hint: If you want to keep your cookies soft and moist longer, transfer them to a sealed container before they completely cool. For whatever reason, this keeps them chewy instead of hard. makes 12 cookies
- - - - - - - - - - - -
In exercise news, I went back to running today (yay!). It's still too yucky and cold outside for me to fathom taking my run outside, but I was able to utilize the treadmills at the university's gym. I walked one mile and jogged a second mile - - nothing grand or too impressive, but it was a nice return for me. Not running had been - psychologically - hard for me. It was something I really enjoyed and I felt that I had "given up." (And it had only been three weeks since my last run!) But now I'm back and feeling better than ever. Woohoo.
There's nothing more exciting than a comeback ;-)
I had a bad introduction to the television sensation Glee. Madonna is one of my favorite singers of all time and, unfortunately, the first episode of Glee I saw was the Madonna special. Clearly, I wasn't amused. But since then I've come to love the show. The characters are well drawn, the vocal numbers are (mostly...aside from Madonna mash-ups) great, and the plot lines are genuinely inspiring.
In the first episode, the passionate Spanish teacher/glee club sponsor wrestles with quitting his teaching duties to become an accountant. His wife pressures him to switch careers to make more money. At the end of the episode, the conflicted teacher walks in on the glee club rehearsing Journey's "Don't Stop Believing" and immediately decides to follow his heart (by not becoming an accountant). It was wonderful! Dance, music, yoga, and school teachers notoriously make less money than they should - - and it was so nice to see the passion and sacrifice behind their work showcased. I have the first season of the show on DVD and I'm sure these are episodes I'll watch over and over again. If you haven't watched the show, you should check it out :)
- - - - - - - - - - - - -
In food news, I had a couple friends over for dinner the other night and - honestly - I found my side dishes more flavorful and successful than the main course (a gumbo)! Sometimes, side dishes can make an otherwise "okay" meal great. Here's what we had (in addition to the gumbo)...
Potato Salad
This salad comes from Alicia Simpson's Quick and Easy Vegan Celebrations. As far as vegan mayonnaise goes, I like Nayonaise brand...don't knock it 'til you try it.
- 1 lb yukon gold potatoes, cut into small chunks
- 1/2 cup onion, finely diced
- 1/2 teaspoon yellow mustard
- 1/2 cup vegan dijonaise (or mayonnaise)
- 1 teaspoon sugar
- 6 tablespoons dill pickle relish
- 1 celery rib, finely diced
- pinch of paprika
- pinch of salt
Place the potatoes in a medium stockpot and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook until a fork easily pierces the potato flesh (about 15 minutes). Drain and let cool completely.
In a medium serving bowl, combine the cooled potatoes with all the other ingredients until well mixed. Let sit in the fridge for at least a few hours before serving so the flavors can mesh. We ate this over some mixed salad greens. serves 3-4
Peanut Butter Chocolate Cookies
These decadent cookies are easy to make and (warning!) slightly addictive. Feel free to substitute chocolate chips for peanut butter chips. This recipe comes from Colleen Patrick-Goudreau's The Vegan Table, a great collection of recipes for entertaining.
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 3/4 cup Earth Balance, or other nondairy butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups whole-wheat pastry flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch salt
- 1 cup peanut butter chips
Preheat the oven to 350 and lay a piece of parchment paper over a large baking sheet. Spray the sheet with nonstick cooking spray.
Furiously whip the flaxseeds and water together in a bowl with a fork, until thick looking. In a separate bowl, cream together the butter and sugar (with a standing mixer or hand beaters) until creamy. Add the flaxseed mixture and vanilla.
Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and stir until completely mixed. Next, add the peanut butter chips and mix until evenly distributed. Form the dough into balls and flatten onto the cookie sheet. Bake for 7 to 9 minutes, until just set.
Hint: If you want to keep your cookies soft and moist longer, transfer them to a sealed container before they completely cool. For whatever reason, this keeps them chewy instead of hard. makes 12 cookies
- - - - - - - - - - - -
In exercise news, I went back to running today (yay!). It's still too yucky and cold outside for me to fathom taking my run outside, but I was able to utilize the treadmills at the university's gym. I walked one mile and jogged a second mile - - nothing grand or too impressive, but it was a nice return for me. Not running had been - psychologically - hard for me. It was something I really enjoyed and I felt that I had "given up." (And it had only been three weeks since my last run!) But now I'm back and feeling better than ever. Woohoo.
There's nothing more exciting than a comeback ;-)
Wednesday, December 15, 2010
Food for Thought
"If slaughterhouses had glass walls, everyone would be a vegetarian." - Paul McCartney
If the quotation above was no indication, this post might get slightly opinionated - - but hopefully not preachy.
I had an interesting - if not common - conversation with a student today. The subject of my vegetarianism was brought up and the student exclaimed, "I don't care how the meat gets to my plate, I'll still eat it." This brazen attitude is always interesting to me because there is an underlying acknowledgement that something isn't right. I didn't mention anything about animal cruelty or slaughter...but my student knew. To automatically dismiss that something unpleasant - - without acknowledging it or wishing to discuss it - - is a clear denial and clearly a coping mechanism. Should we really need a defense or coping mechanism when discussing our everyday lifestyle choices?
Vegetarians runs into these comments all the time. Why would someone else get opinionated and defensive when I acknowledge my own eating choices? I am not preachy. In fact, I rarely say anything more than "I'm a vegetarian for my own personal reasons." How is that threatening? Why does that illicit challenging commentary?
Anyway, everyone is free to do as they please. I am content in my own choices and happy to discuss them with anyone interested. BUT - - I do not feel the need to advertise my choices or push them on others. However, it bothers me when others can casually dismiss my beliefs as though they themselves are stronger or I am more sensitive.
Ironically enough, I just watched a documentary called Earthlings that examines human "use" of animals in five ways: as pets, food, clothing, entertainment, and scientific experimentation. The film makes a great point in asking "Why should we treat something less intelligent or less evolved than us poorly?" What does that say about us?
Anyway, the film is unflinching and quite graphic in its footage of animals raised in puppy mills, mistreated and slaughtered for food, beaten and skinned for clothing, "trained" for circuses, and tortured and experimented on for science. I challenge anyone to watch the entire hour and thirty-five minute film and still ridicule my decisions. I don't expect - or desire - everyone to conform to my way of thinking, but it's also hard for anyone to argue with me until they're seen the things I've seen, or read the things I've read.
Of course, it is your choice to not acknowledge that something unpleasant...but don't pretend to understand my choices until you do!
If the quotation above was no indication, this post might get slightly opinionated - - but hopefully not preachy.
I had an interesting - if not common - conversation with a student today. The subject of my vegetarianism was brought up and the student exclaimed, "I don't care how the meat gets to my plate, I'll still eat it." This brazen attitude is always interesting to me because there is an underlying acknowledgement that something isn't right. I didn't mention anything about animal cruelty or slaughter...but my student knew. To automatically dismiss that something unpleasant - - without acknowledging it or wishing to discuss it - - is a clear denial and clearly a coping mechanism. Should we really need a defense or coping mechanism when discussing our everyday lifestyle choices?
Vegetarians runs into these comments all the time. Why would someone else get opinionated and defensive when I acknowledge my own eating choices? I am not preachy. In fact, I rarely say anything more than "I'm a vegetarian for my own personal reasons." How is that threatening? Why does that illicit challenging commentary?
Anyway, everyone is free to do as they please. I am content in my own choices and happy to discuss them with anyone interested. BUT - - I do not feel the need to advertise my choices or push them on others. However, it bothers me when others can casually dismiss my beliefs as though they themselves are stronger or I am more sensitive.
Ironically enough, I just watched a documentary called Earthlings that examines human "use" of animals in five ways: as pets, food, clothing, entertainment, and scientific experimentation. The film makes a great point in asking "Why should we treat something less intelligent or less evolved than us poorly?" What does that say about us?
Anyway, the film is unflinching and quite graphic in its footage of animals raised in puppy mills, mistreated and slaughtered for food, beaten and skinned for clothing, "trained" for circuses, and tortured and experimented on for science. I challenge anyone to watch the entire hour and thirty-five minute film and still ridicule my decisions. I don't expect - or desire - everyone to conform to my way of thinking, but it's also hard for anyone to argue with me until they're seen the things I've seen, or read the things I've read.
Of course, it is your choice to not acknowledge that something unpleasant...but don't pretend to understand my choices until you do!
Monday, December 13, 2010
School's Out! (For Winter)
"My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already." - Dave Berry
I have been dragging my feet and limping along to the end of this semester of teaching. At some point during this trek, I must have put my head down - - because today I looked up and (voila!) school's over! This realization hit me from out of nowhere. I have three more yoga classes to teach, a handful of rehearsals to attend, and I'm done! Part of me is getting antsy...what am I going to do? How will I spend my days? Then I realize that this antsy voice in my head is the by-product of being so stressed and busy. As soon as I tell it to shut up, I see that I can spend the next few weeks napping, cooking, reading, playing videos (yes, it's true!), watching movies, and hanging out with my family. This glorious break is one of the reasons I so enjoy teaching at IU. Who else - besides teachers - gets such a long break at this wonderful time of year?
I've been no slouch with my time off (haha). So far, I've cooked a spicy lentil stew and some bitchtastic brownies (see below), read half a fun, fluffy book by Sophie Kinsella, and played quite a few levels on a sci-fi, shoot 'em up Wii game. I could see myself getting used to days like these.
I am contemplating the idea of attending a yoga class at the university in a few hours, but the idea of sweatpants, more brownies, and some kittie love (I have one perched on my computer as we speak) is very tempting.
Here's what I'm eating today ;)
Spicy Lentil Stew
I created this recipe last night in the midst of an almost blizzard. The weather was too awful to go out and I felt bad at the idea of calling in delivery (not even delivery guys should have to drive in that stuff!). I had all this ingredients in my house and decided to throw them together and see what happened. It was really good. The thick - dare I say "meaty" - texture was perfect for a really cold, nasty evening.
- 1 onion, chopped
- 1 zucchini, chopped into half moons
- 1 carrot, chopped into half moons
- 4 cloves garlic, minced
- 1 tablespoon oil
- 1.5 cups vegetable broth
- 3 cups Spicy V8 juice
- 1/2 cup lentils
- 2/3 cup soy beef crumbles (I like Yves brand)
- 1/4 cup hot sauce, or more/less to taste
- salt and pepper
Heat the oil in a medium stockpot and add the onions. Cook over medium heat for about five minutes, until translucent. Add the carrot and zucchini and continue to cook for another five to seven minutes, until the carrots are almost tender. Toss in the garlic and cook for another minute or so, stirring everything around.
Add the beef crumbles and mix thoroughly with a spoon, breaking up any large pieces of "meat." Add the V8 juice, vegetable broth, lentils, and hot sauce. Season with salt and pepper, cover, and simmer over low heat for 45 minutes...until the lentils are fully cooked and even perhaps splitting open a bit. serves 3-4
Bitchtastic Brownies
The Skinny Bitches - Kim Barnouin and Rory Freedman - are responsible for the original version of this recipe (and its vulgar title!). These are, hands down, the best vegan brownies ever. The tops of the brownies crinkle and get slightly crunchy, but the middle stays moist. The whole thing comes together in just a few minutes and it's oh so amazing. I made it slightly less caloric by using Splenda in place of some regular sugar, but feel free to use whatever you have on hand.
- 1/3 cup vegan chocolate chips
- 1 cup Splenda
- 1/4 cup sugar
- 3/4 cup silken tofu, drained
- 6 tablespoons vegetable oil
- 1/3 cup whole wheat pastry flour
- 2 tablespoons cocoa powder
- pinch salt
Preheat the oven to 350 degrees. For easy clean-up, line an 8x8 inch baking pan with tin foil or parchment paper and spray with nonstick spray.
In a microwave-safe bowl, heat the chocolate chips - in 30 second intervals - until melted, stirring all the while. Combine the melted chips, Splenda, sugar, tofu, and oil in a food processor and process until smooth. Add the flour, cocoa powder, and salt and pulse into the wet ingredients - - just until everything is combined.
Transfer the mixture to the baking pan and evenly spread the batter. Bake for 30 minutes, or until the center looks firm. You want these to stay slightly gooey. Let cool and then enjoy...or, as the Skinny bitches say, "Eat 'em while they're hot and burn your friggin' mouths off." makes 9 or 12 brownies
I have been dragging my feet and limping along to the end of this semester of teaching. At some point during this trek, I must have put my head down - - because today I looked up and (voila!) school's over! This realization hit me from out of nowhere. I have three more yoga classes to teach, a handful of rehearsals to attend, and I'm done! Part of me is getting antsy...what am I going to do? How will I spend my days? Then I realize that this antsy voice in my head is the by-product of being so stressed and busy. As soon as I tell it to shut up, I see that I can spend the next few weeks napping, cooking, reading, playing videos (yes, it's true!), watching movies, and hanging out with my family. This glorious break is one of the reasons I so enjoy teaching at IU. Who else - besides teachers - gets such a long break at this wonderful time of year?
I've been no slouch with my time off (haha). So far, I've cooked a spicy lentil stew and some bitchtastic brownies (see below), read half a fun, fluffy book by Sophie Kinsella, and played quite a few levels on a sci-fi, shoot 'em up Wii game. I could see myself getting used to days like these.
I am contemplating the idea of attending a yoga class at the university in a few hours, but the idea of sweatpants, more brownies, and some kittie love (I have one perched on my computer as we speak) is very tempting.
Here's what I'm eating today ;)
Spicy Lentil Stew
I created this recipe last night in the midst of an almost blizzard. The weather was too awful to go out and I felt bad at the idea of calling in delivery (not even delivery guys should have to drive in that stuff!). I had all this ingredients in my house and decided to throw them together and see what happened. It was really good. The thick - dare I say "meaty" - texture was perfect for a really cold, nasty evening.
- 1 onion, chopped
- 1 zucchini, chopped into half moons
- 1 carrot, chopped into half moons
- 4 cloves garlic, minced
- 1 tablespoon oil
- 1.5 cups vegetable broth
- 3 cups Spicy V8 juice
- 1/2 cup lentils
- 2/3 cup soy beef crumbles (I like Yves brand)
- 1/4 cup hot sauce, or more/less to taste
- salt and pepper
Heat the oil in a medium stockpot and add the onions. Cook over medium heat for about five minutes, until translucent. Add the carrot and zucchini and continue to cook for another five to seven minutes, until the carrots are almost tender. Toss in the garlic and cook for another minute or so, stirring everything around.
Add the beef crumbles and mix thoroughly with a spoon, breaking up any large pieces of "meat." Add the V8 juice, vegetable broth, lentils, and hot sauce. Season with salt and pepper, cover, and simmer over low heat for 45 minutes...until the lentils are fully cooked and even perhaps splitting open a bit. serves 3-4
Bitchtastic Brownies
The Skinny Bitches - Kim Barnouin and Rory Freedman - are responsible for the original version of this recipe (and its vulgar title!). These are, hands down, the best vegan brownies ever. The tops of the brownies crinkle and get slightly crunchy, but the middle stays moist. The whole thing comes together in just a few minutes and it's oh so amazing. I made it slightly less caloric by using Splenda in place of some regular sugar, but feel free to use whatever you have on hand.
- 1/3 cup vegan chocolate chips
- 1 cup Splenda
- 1/4 cup sugar
- 3/4 cup silken tofu, drained
- 6 tablespoons vegetable oil
- 1/3 cup whole wheat pastry flour
- 2 tablespoons cocoa powder
- pinch salt
Preheat the oven to 350 degrees. For easy clean-up, line an 8x8 inch baking pan with tin foil or parchment paper and spray with nonstick spray.
In a microwave-safe bowl, heat the chocolate chips - in 30 second intervals - until melted, stirring all the while. Combine the melted chips, Splenda, sugar, tofu, and oil in a food processor and process until smooth. Add the flour, cocoa powder, and salt and pulse into the wet ingredients - - just until everything is combined.
Transfer the mixture to the baking pan and evenly spread the batter. Bake for 30 minutes, or until the center looks firm. You want these to stay slightly gooey. Let cool and then enjoy...or, as the Skinny bitches say, "Eat 'em while they're hot and burn your friggin' mouths off." makes 9 or 12 brownies
Sunday, December 12, 2010
Gettin' Comfy in My Skin, Bollywood, and Seitan Goulash!
Throughout the summer, I found myself more active than ever before: I was running, practicing yoga, and dancing nonstop. I was also sticking to a fairly healthy (albeit not vegan) diet and subsequently lost quite a bit of weight. It had never been my intention to lose weight, but - at first - I liked the attention. "Justin, you look great! Did you lose weight?" The attention boosted my self-esteem and made me feel great. "Justin, you totally lost your belly!" I hadn't realized that I had a belly! Suddenly, the constant attention had an adverse affect: I became worried about gaining weight. Everyone likes me thin! I'm getting so much attention for being in shape.
The ironic thing was that I didn't really have hang-ups about my pre-weight loss appearance. I felt fine...I thought I looked fine. But hearing how great I looked 20 pounds thinner started to warp my self-image. It became something that consumed far too much of my energy and stressed me out.
I finally decided that everyone else's opinion is irrelevant. With an extra 20 pounds, someone was bound to think of me as fat. With 20 pounds less, someone was bound to think of me as skinny. But should it matter what anyone else thinks? Is it their body? Do they have to live in it everyday? Of course not! So it's silly to attach self-worth or self-esteem with someone else's opinion. Honestly, I do feel better about myself when slim, but that goal is not going to overwhelm my life. There are far too many other great things in life (family, friends, fun, food) that need my attention as well!
Despite this rant, I'm not going to gain 50 pounds and become a jolly fat man. I still plan on eating healthy and exercising regularly...because it really is fun and it's so important to health and well being.
Speaking of exercise and food, I have two important things to share with you today: 1) Darrelyn Valdez's Bollywood class on Saturdays at 9:00 a.m. at Panache Dance Studio is AMAZING! I took it this week before my own yoga class and I loved it. You'll have so much fun that you won't even realize that you're dripping sweat and burning calories. Check it out. 2) I have a delicious slow-cooker recipe to share with you!
Slow-Cooked Seitan and Mushroom Goulash
Seitan is probably my favorite "meat" substitute...it's made from wheat gluten and water, so it's minimally processed (as opposed to some mock "meats") and it has a delicious, chewy texture without the sometimes strange aftertaste of tofu or tempeh. This recipe is adapted from Robin Robertson's great Vegan on the Cheap.
- 1 medium onion, chopped
- 8 ounces seitan (usually found near refrigerated tofu and mock meats...or you can make it from scratch...consult the web)
- 8 ounces white mushrooms, sliced
- 2 cups sauerkraut (drained and rinsed if you want the goulash less salty)
- 14 oz tomato sauce
- 1 tablespoon paprika
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 3/4 cup vegetable broth
- 1/2 cup vegan sour cream (found near other vegan dairy substitutes in the refrigerated section)
- Cooked pasta
Mix the tomato paste and vegetable broth together in a bowl until no lumps remain. Toss all ingredients except the sour cream into a slow cooker and stir until everything is mixed. Add salt and pepper to taste. Cook on low for 6 to 8 hours, stirring once or twice if you're at home. Just before serving, add the sour cream and stir to combine. Pour straightaway over cooked pasta. serves 4
The ironic thing was that I didn't really have hang-ups about my pre-weight loss appearance. I felt fine...I thought I looked fine. But hearing how great I looked 20 pounds thinner started to warp my self-image. It became something that consumed far too much of my energy and stressed me out.
I finally decided that everyone else's opinion is irrelevant. With an extra 20 pounds, someone was bound to think of me as fat. With 20 pounds less, someone was bound to think of me as skinny. But should it matter what anyone else thinks? Is it their body? Do they have to live in it everyday? Of course not! So it's silly to attach self-worth or self-esteem with someone else's opinion. Honestly, I do feel better about myself when slim, but that goal is not going to overwhelm my life. There are far too many other great things in life (family, friends, fun, food) that need my attention as well!
Despite this rant, I'm not going to gain 50 pounds and become a jolly fat man. I still plan on eating healthy and exercising regularly...because it really is fun and it's so important to health and well being.
Speaking of exercise and food, I have two important things to share with you today: 1) Darrelyn Valdez's Bollywood class on Saturdays at 9:00 a.m. at Panache Dance Studio is AMAZING! I took it this week before my own yoga class and I loved it. You'll have so much fun that you won't even realize that you're dripping sweat and burning calories. Check it out. 2) I have a delicious slow-cooker recipe to share with you!
Slow-Cooked Seitan and Mushroom Goulash
Seitan is probably my favorite "meat" substitute...it's made from wheat gluten and water, so it's minimally processed (as opposed to some mock "meats") and it has a delicious, chewy texture without the sometimes strange aftertaste of tofu or tempeh. This recipe is adapted from Robin Robertson's great Vegan on the Cheap.
- 1 medium onion, chopped
- 8 ounces seitan (usually found near refrigerated tofu and mock meats...or you can make it from scratch...consult the web)
- 8 ounces white mushrooms, sliced
- 2 cups sauerkraut (drained and rinsed if you want the goulash less salty)
- 14 oz tomato sauce
- 1 tablespoon paprika
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 3/4 cup vegetable broth
- 1/2 cup vegan sour cream (found near other vegan dairy substitutes in the refrigerated section)
- Cooked pasta
Mix the tomato paste and vegetable broth together in a bowl until no lumps remain. Toss all ingredients except the sour cream into a slow cooker and stir until everything is mixed. Add salt and pepper to taste. Cook on low for 6 to 8 hours, stirring once or twice if you're at home. Just before serving, add the sour cream and stir to combine. Pour straightaway over cooked pasta. serves 4
Thursday, December 9, 2010
Music for Yoga? Fudge for Christmas?
Yoga + Music = ?
So, as you may know, I am currently teaching yoga at two wonderful studios: Know Yoga Know Peace & Panache Dance studio. I've been privileged enough to meet a great number of clients at both locales. KYKP doesn't use music in its classes; Panache does. I'm happy to teach with or without music...but it seems that my clients have very specific ideas about music! While at KYKP, I had a few clients tell me how much they missed the music. Meanwhile - over at Panache - I had a few clients tell me how distracting they find music during yoga (of course). What's a yoga teacher to do??
I have no answers...however, I will continue to use music at Panache and refrain from using music at KYKP. If the issue of music is important to you, make sure you come to the corresponding class! I see both sides of the argument and don't really have a personal opinion. I enjoy classes with loud pop music to inspire me...but I also love classes that focus on breath awareness and quiet. And I will continue to teach each way.
Speaking of music (but changing gears), I have a wonderful album recommendation for you: "Sharanam" by Sharon Gannon. Sharon is a co-founder of Jivamukti yoga - - a form of yoga that emphasizes chanting, spoken word, and music during practice. Sharon takes the traditional mantras that regularly appear in new age/yoga music and adds her own non-traditional beats and groovy rhythms. Listen to "Lokah Samastah (upbeat version)." I can't get it out of my head!
Fudge
As a teacher in the Contemporary Dance Program at the university, I always let my classes have a little holiday party at the end of the semester. Since I'm dealing with a group of body-conscious dancers, I always bring healthy snacks. But I realized at our last party that no one was eating my vegan, oatmeal no-sugar-added cookies. Granted, they weren't amazing...but they were healthy! Anyway, for tomorrow's party, I've whipped up some NOT especially healthy Peppermint Almond Butter Fudge. What can I say? I want people to eat my treats! I already licked the bowl clean, so I know they'll be a hit ;)
I adapted this recipe from one in PETA's Vegan College Cookbook. It's easy, decadent, and perfect for the holidays!
- 3/4 cup Earth Balance, or other vegan margarine
- 1 cup almond butter, or peanut butter
- 1 3/4 cup powdered sugar
- 1 teaspoon peppermint extract
In a microwave safe bowl, nuke the Earth Balance for about 30 seconds...or until melted. Quickly stir in the almond butter until smooth. In three or four increments, whisk in the powdered sugar. Make sure there are no lumps remaining in the fudge before proceeding with the recipe.
Next, add the extract and stir to combine. Pour the fudge into a greased, foil-lined 8x8 inch pan and chill in the refrigerator for 30 minutes, or until you serve it at a holiday party =) serves 12 (it's very rich...so cut into small pieces)
So, as you may know, I am currently teaching yoga at two wonderful studios: Know Yoga Know Peace & Panache Dance studio. I've been privileged enough to meet a great number of clients at both locales. KYKP doesn't use music in its classes; Panache does. I'm happy to teach with or without music...but it seems that my clients have very specific ideas about music! While at KYKP, I had a few clients tell me how much they missed the music. Meanwhile - over at Panache - I had a few clients tell me how distracting they find music during yoga (of course). What's a yoga teacher to do??
Speaking of music (but changing gears), I have a wonderful album recommendation for you: "Sharanam" by Sharon Gannon. Sharon is a co-founder of Jivamukti yoga - - a form of yoga that emphasizes chanting, spoken word, and music during practice. Sharon takes the traditional mantras that regularly appear in new age/yoga music and adds her own non-traditional beats and groovy rhythms. Listen to "Lokah Samastah (upbeat version)." I can't get it out of my head!
Fudge
As a teacher in the Contemporary Dance Program at the university, I always let my classes have a little holiday party at the end of the semester. Since I'm dealing with a group of body-conscious dancers, I always bring healthy snacks. But I realized at our last party that no one was eating my vegan, oatmeal no-sugar-added cookies. Granted, they weren't amazing...but they were healthy! Anyway, for tomorrow's party, I've whipped up some NOT especially healthy Peppermint Almond Butter Fudge. What can I say? I want people to eat my treats! I already licked the bowl clean, so I know they'll be a hit ;)
I adapted this recipe from one in PETA's Vegan College Cookbook. It's easy, decadent, and perfect for the holidays!
- 3/4 cup Earth Balance, or other vegan margarine
- 1 cup almond butter, or peanut butter
- 1 3/4 cup powdered sugar
- 1 teaspoon peppermint extract
In a microwave safe bowl, nuke the Earth Balance for about 30 seconds...or until melted. Quickly stir in the almond butter until smooth. In three or four increments, whisk in the powdered sugar. Make sure there are no lumps remaining in the fudge before proceeding with the recipe.
Next, add the extract and stir to combine. Pour the fudge into a greased, foil-lined 8x8 inch pan and chill in the refrigerator for 30 minutes, or until you serve it at a holiday party =) serves 12 (it's very rich...so cut into small pieces)
Tuesday, December 7, 2010
Turn Around a Bad Day...
Today was not turning into a good day. I woke up irritable, stressed, and slightly depressed. I thought, "A nice yoga DVD will fix everything!" Unfortunately - that was not the case. Usually yoga is my cure-all, but my mood was even too bleak for yoga to fix! After a few admittedly blissful moments in savasana at the end of my practice, the negative feelings returned.
It took some work, but now (at 11:20 p.m.) everything is great. It was a day-long battle, but I can honestly say that I'll go to bed content and in a better mood than when I woke. Isn't that awesome?
Here's a few of the things that helped turn today around. These tactics might work for you on a bad day too:
1) Eat something "trashy"
When I'm in a foul mood, I always crave "trashy" food. "Trashy" food is anything that can be made quickly, preferably with a microwave. It's the dive food you order at midnight or the greasy spoon you visit in the morning after a night out. Today I ate some easy microwave blueberry pancakes (believe me - - they are 1,000,000 times better than they sound) and they totally started the reversal of my "bad" day to "good." I posted the recipe at the bottom of this post. Try 'em.
2) Buy something ridiculous
Sometimes, completely ridiculous and unnecessary purchases make me happy. Did I need a Cuisineart ice cream maker (in the dead of winter no less)? Of course not! Am I happy that I bought it? Yes! Will I use it? Actually, I already have a batch of vanilla/cinnamon churning as we speak...so yes :)
3) Connect with an old friend
My friend Erin and I used to work together and, subsequently, saw each other all the time. We no longer work together - - but we are both constantly working, so it's a challenge for us to connect sometimes. Before today, I hadn't spoken to her since before Thanksgiving. We reconnected tonight and it made me so incredibly happy to hear her voice. My evening instantly perked up after our conversation. I realized that I was smiling and even laughing!
Anyway, that was my recipe for success today. Here's the food recipe I mentioned earlier. To any skeptics, I just want you to know that I've made these three times. That's how much I like them.
"I'm Like So Easy!" Blueberry Pancakes
I didn't name it, nor did I invent it, but I can tell you that this recipe is great! It comes from PETA's Vegan College Cookbook. There are lots of easy, convenience (microwave and fridge only) recipes in the book. It's a nice addition to a traditional (oven, stove) cookbook collection...especially for those days when you're feeling "trashy."
- 1 cup Bisquick (yes, it's vegan!)
- 1/2 cup soy milk
- 3 teaspoons ground flaxseed mixed with 4 tablespoons water
- 1/2 cup frozen blueberries
- maple syrup to taste
In a bowl, combine the Bisquick, milk, flaxseed/water mixture, and blueberries. Spray an extra large microwave safe mug or bowl with cooking spray. The first time I made this, I used a regular sized mug, and the mixture spilled over into the microwave (BIG mess). I now use my medium-sized Pyrex bowl because it's big and deep. Microwave the mixture on high for 2-3 minutes, until no longer liquidy. I eat this straight out of the bowl with lots of maple syrup. serves 1
Microwave the
It took some work, but now (at 11:20 p.m.) everything is great. It was a day-long battle, but I can honestly say that I'll go to bed content and in a better mood than when I woke. Isn't that awesome?
Here's a few of the things that helped turn today around. These tactics might work for you on a bad day too:
1) Eat something "trashy"
When I'm in a foul mood, I always crave "trashy" food. "Trashy" food is anything that can be made quickly, preferably with a microwave. It's the dive food you order at midnight or the greasy spoon you visit in the morning after a night out. Today I ate some easy microwave blueberry pancakes (believe me - - they are 1,000,000 times better than they sound) and they totally started the reversal of my "bad" day to "good." I posted the recipe at the bottom of this post. Try 'em.
2) Buy something ridiculous
Sometimes, completely ridiculous and unnecessary purchases make me happy. Did I need a Cuisineart ice cream maker (in the dead of winter no less)? Of course not! Am I happy that I bought it? Yes! Will I use it? Actually, I already have a batch of vanilla/cinnamon churning as we speak...so yes :)
3) Connect with an old friend
My friend Erin and I used to work together and, subsequently, saw each other all the time. We no longer work together - - but we are both constantly working, so it's a challenge for us to connect sometimes. Before today, I hadn't spoken to her since before Thanksgiving. We reconnected tonight and it made me so incredibly happy to hear her voice. My evening instantly perked up after our conversation. I realized that I was smiling and even laughing!
Anyway, that was my recipe for success today. Here's the food recipe I mentioned earlier. To any skeptics, I just want you to know that I've made these three times. That's how much I like them.
"I'm Like So Easy!" Blueberry Pancakes
I didn't name it, nor did I invent it, but I can tell you that this recipe is great! It comes from PETA's Vegan College Cookbook. There are lots of easy, convenience (microwave and fridge only) recipes in the book. It's a nice addition to a traditional (oven, stove) cookbook collection...especially for those days when you're feeling "trashy."
- 1 cup Bisquick (yes, it's vegan!)
- 1/2 cup soy milk
- 3 teaspoons ground flaxseed mixed with 4 tablespoons water
- 1/2 cup frozen blueberries
- maple syrup to taste
In a bowl, combine the Bisquick, milk, flaxseed/water mixture, and blueberries. Spray an extra large microwave safe mug or bowl with cooking spray. The first time I made this, I used a regular sized mug, and the mixture spilled over into the microwave (BIG mess). I now use my medium-sized Pyrex bowl because it's big and deep. Microwave the mixture on high for 2-3 minutes, until no longer liquidy. I eat this straight out of the bowl with lots of maple syrup. serves 1
Microwave the
Saturday, December 4, 2010
Tofu Cheesecake, Donkey Kong, and a Christmas Tree
In case the title of this post wasn't any indication, I want you to know that I had a marvelous, relaxing day full of baking, video games, and holiday cheer.
The whole thing started with snow...and lots of it. I woke up to a wintery wonderland...thankful to finally have a garage (and therefore not having to de-ice or plow my car).
I taught my first yoga class at Panache Dance Studio in town and it went great. I love meeting the communities of people that congregate at different fitness studios and organizations. How fun to branch out and meet all sorts of interesting people! Did I mention that I get to take all sorts of fun dance classes as a faculty member? Panache offers Zumba, Bollywood, and Burlesque dance classes - - plus traditional ballrooms classes like the Samba and Waltz. As soon as this semester of school settles down, you can bet that I'll be shakin' my groove thing at the studio!
While I was cooking away, David put up our lovely Christmas tree...so it's official: the holidays have arrived at the Dunn/Zuschlag household =D The presents have to stay hidden away, though, so the kitties don't rip them apart. Did I mention that I am done with my Christmas shopping? Woohoo!
Here that's cheesecake recipe I mentioned...
Rue McClanahan's Creamy Tofu Cheeseless Cake
Yes, it's true. Rue was a vegetarian! This recipe is one of a few celebrity recipes in The Compassionate Cook cookbook by PETA and Ingrid Newkirk. I used a storebought graham cracker crust, so this recipe took only minutes to put together. I won't lie and tell you that it tastes just like regular cheesecake...it doesn't. But I think it's a great substitute and definitely good enough for someone swearing off butter, cheese, and dairy!
- 14 oz soft tofu, drained and patted dry
- 14 oz firm tofu, drained and patted dry
- 3/4 cup sugar
- 1/4 cup lemon juice
- 3 tablespoons nut or soy milk
- 1 tablespoon vanilla extract
- 1 storebought vegan graham cracker piecrust
Preheat the oven to 350 degrees. In the bowl of a food processor, combine the tofus, sugar, lemon juice, milk, and vanilla. Puree until completely smooth and not grainy. Pour this mixture into the piecrust and bake until firm, about 50 minutes. Bring to room temperature and refridgerate until ready to eat. serves 6-8
The whole thing started with snow...and lots of it. I woke up to a wintery wonderland...thankful to finally have a garage (and therefore not having to de-ice or plow my car).
I taught my first yoga class at Panache Dance Studio in town and it went great. I love meeting the communities of people that congregate at different fitness studios and organizations. How fun to branch out and meet all sorts of interesting people! Did I mention that I get to take all sorts of fun dance classes as a faculty member? Panache offers Zumba, Bollywood, and Burlesque dance classes - - plus traditional ballrooms classes like the Samba and Waltz. As soon as this semester of school settles down, you can bet that I'll be shakin' my groove thing at the studio!
 |
| David standing proudly in front of his tree. |
After my class, David and I went shopping. We bought - drumroll please - the NEW Donkey Kong videogame for the Wii. It was a nostalgic purchase; we both loved the Donkey Kong games as kids. And this new installment is really fun (however, David and I tried to play together and kept getting into fights...I think perhaps I am an aggressive and sore loser...maybe I should work on that).
Then I made us dinner: a stew from Isa Chandra Moskowitz's new book, Appetite for Reduction, and a tofu cheesecake from this quirky old cookbook, The Compassionate Cook. Both recipes were really good. I have shared the cheesecake with you below ;) You're welcome.
Here that's cheesecake recipe I mentioned...
Rue McClanahan's Creamy Tofu Cheeseless Cake
Yes, it's true. Rue was a vegetarian! This recipe is one of a few celebrity recipes in The Compassionate Cook cookbook by PETA and Ingrid Newkirk. I used a storebought graham cracker crust, so this recipe took only minutes to put together. I won't lie and tell you that it tastes just like regular cheesecake...it doesn't. But I think it's a great substitute and definitely good enough for someone swearing off butter, cheese, and dairy!
- 14 oz soft tofu, drained and patted dry
- 14 oz firm tofu, drained and patted dry
- 3/4 cup sugar
- 1/4 cup lemon juice
- 3 tablespoons nut or soy milk
- 1 tablespoon vanilla extract
- 1 storebought vegan graham cracker piecrust
Preheat the oven to 350 degrees. In the bowl of a food processor, combine the tofus, sugar, lemon juice, milk, and vanilla. Puree until completely smooth and not grainy. Pour this mixture into the piecrust and bake until firm, about 50 minutes. Bring to room temperature and refridgerate until ready to eat. serves 6-8
Friday, December 3, 2010
Living in Excess
Confession time: I have a problem with excess.
I can't just have one cup of coffee a day...I have to have three.
I can't just buy one cookbook at the bookstore...I have to buy two.
I can't just eat one piece of cake for dessert...I have to have...um...a few.
I know it's a "cultural" thing. We all love to over-indulge (look at the mortgage crisis! How do you think that happened anyway?). As a society, we can't just be content. I don't feel like I'm on a high horse saying these things...because I know I fall into this vice as well!
I've developed a personal mantra that I try to think about each day. I write it in my day planner, I think it during meditation, and I like of hum it to the melody of a song while I'm driving. It goes like this:
I love myself. (I think this during the inhale of my meditation)
I have enough. (I think this during the exhale of my meditation)
Easy enough, right? It might sound ridiculous, but it works for me! Clearly, it isn't a cure all solution (I still ate 3/4s a bag of candy corn yesterday), but it works most of the time. And it's much cheaper than therapy...or getting into debt from overspending :/
- - - - - - - - - - - - - - -
You may find me crazy, but I always eat before eating out. For instance, it's 6:30p.m. right now and I'm meeting friends for dinner at 8:00p.m. It might seem "healthier" to wait until ordering dinner later, but going too long without food can make you ravenous (and may cause you to binge eat at dinner!). I made this smoothie and feel confident that my dining experience with be enjoyable without excess :) Next time you eat out, see if this advice works for you!
Between Meals Smoothie
Some of the best healthy eating advice I ever read recommended eating a light snack or nosh before dining out. Whenever you go to a restaurant, you usually have to wait for a table, for drinks, for appetizers, etc. and end up STARVING by the time your entree arrives. Make a smoothie like this one about an hour before heading out to a restaurant and you'll be content until your food arrives (and, therefore, will be less likely to overeat).
- 1 cup unsweetend, original almond milk
- 1 scoop vegan protein powder (vanilla or chocolate)
- 1 ripe banana (the banana must be ripe or the smoothie will taste slightly bitter)
- 1 large handful greens (lettuce, spinach, romaine)
Combine all ingredients in a blender and puree until completely mixed. Eat about 1-2 hours before dining out. serves 1
I can't just have one cup of coffee a day...I have to have three.
I can't just buy one cookbook at the bookstore...I have to buy two.
I can't just eat one piece of cake for dessert...I have to have...um...a few.
I know it's a "cultural" thing. We all love to over-indulge (look at the mortgage crisis! How do you think that happened anyway?). As a society, we can't just be content. I don't feel like I'm on a high horse saying these things...because I know I fall into this vice as well!
I've developed a personal mantra that I try to think about each day. I write it in my day planner, I think it during meditation, and I like of hum it to the melody of a song while I'm driving. It goes like this:
I love myself. (I think this during the inhale of my meditation)
I have enough. (I think this during the exhale of my meditation)
Easy enough, right? It might sound ridiculous, but it works for me! Clearly, it isn't a cure all solution (I still ate 3/4s a bag of candy corn yesterday), but it works most of the time. And it's much cheaper than therapy...or getting into debt from overspending :/
- - - - - - - - - - - - - - -
You may find me crazy, but I always eat before eating out. For instance, it's 6:30p.m. right now and I'm meeting friends for dinner at 8:00p.m. It might seem "healthier" to wait until ordering dinner later, but going too long without food can make you ravenous (and may cause you to binge eat at dinner!). I made this smoothie and feel confident that my dining experience with be enjoyable without excess :) Next time you eat out, see if this advice works for you!
Between Meals Smoothie
Some of the best healthy eating advice I ever read recommended eating a light snack or nosh before dining out. Whenever you go to a restaurant, you usually have to wait for a table, for drinks, for appetizers, etc. and end up STARVING by the time your entree arrives. Make a smoothie like this one about an hour before heading out to a restaurant and you'll be content until your food arrives (and, therefore, will be less likely to overeat).
- 1 cup unsweetend, original almond milk
- 1 scoop vegan protein powder (vanilla or chocolate)
- 1 ripe banana (the banana must be ripe or the smoothie will taste slightly bitter)
- 1 large handful greens (lettuce, spinach, romaine)
Combine all ingredients in a blender and puree until completely mixed. Eat about 1-2 hours before dining out. serves 1
Thursday, December 2, 2010
Hot Hot Hot
With temperatures dropping into the 20s and sunlight making its exit at 5 p.m., I've been craving heat: in terms of food, body temperature, and exercise...
Right now, I'm wearing fuzzy slipper socks, sweatpants, and a long sleeve shirt (plus the heater is on). I'm eating super hot and spicy curried eggplant and marveling over how great my body feels after taking Jean's kick-ass hot yoga class at Know Yoga Know Peace.
I used to scratch my head at the droves of people who tumbled into the yoga studio during December and January. "What's with this hot yoga craze, anyway?" I used to practice hot yoga on a regular basis, so I didn't see what made hot yoga in the winter any different than in another season. Now, however, I lean towards non-heated yoga...so I get it! When you aren't accustomed to hot yoga on a daily basis, it feels amazing to walk into a steaming hot room and sweat out all your crap - - especially while it's snowing outside! I felt ten pounds lighter and about a million times calmer after that class :) It was fantastic!
After class, I piled on my snow clothing and trudged over to the local co-op (conveniently down the street from the yoga studio) and bought an eggplant for dinner. I was craving the tender flesh that eggplants yield when marinated and stir-fried. If you haven't prepared eggplant this way, I highly recommend it. If you're a fan of hot food, I also recommend this recipe below. It packs the perfect amount of heat for a chilly evening.
Curried Eggplant
Not all curry powders are equal in quality and taste. Find a good brand and stick to it! I use Penzeys' version, which is available nationally at their store locations or online at www.penzeys.com.
- 1/2 cup water
- 1 tablespoon miso paste
- 1 teaspoon hot curry powder
- 1 teaspoon agave nectar
- 1 teaspoon lime juice
- 1 tablespoon organic, unsweetened ketchup
- 1/2 lb. eggplant, diced into small pieces
- salt and pepper to taste
In a medium, shallow baking dish, stir together the water, miso paste, curry powder, agave nectar, lime juice, and ketchup until smooth. Toss in the eggplant and let marinate at room temperature for about 30 minutes (stirring occasionally).
Heat a medium saute pan over high heat and spritz with nonstick cooking spray. Add the eggplant and liquid to the pan and cook over high heat, stirring occasionally to keep the eggplant from sticking. Once the liquid is evaporated, continue cooking the eggplant until it gets dark and tender (about 5 minutes). Season to taste with additional salt and pepper. serves 1-2
- - - - - - - - - - - - - - -
I read the following statistics on the back cover of PETA's (People for the Ethical Treatment of Animals) Vegan College Cookbook, and I wanted to share:
A lifelong vegetarian saves around: 780 chickens, 5 cows, 20 pigs, 29 sheep, 48 turkeys, 15 ducks, 7 rabbits, and half a ton of fish.
Isn't that amazing? Little tidbits like this make me feel good about my choices. Some people may scoff at this kind of statistic, but I like the idea that - by eating eggplants, vegetables, grains, and beans - I can save some animals. In my mind, this is very cool. ;-)
Stay warm (or hot)! Goodnight!
Right now, I'm wearing fuzzy slipper socks, sweatpants, and a long sleeve shirt (plus the heater is on). I'm eating super hot and spicy curried eggplant and marveling over how great my body feels after taking Jean's kick-ass hot yoga class at Know Yoga Know Peace.
I used to scratch my head at the droves of people who tumbled into the yoga studio during December and January. "What's with this hot yoga craze, anyway?" I used to practice hot yoga on a regular basis, so I didn't see what made hot yoga in the winter any different than in another season. Now, however, I lean towards non-heated yoga...so I get it! When you aren't accustomed to hot yoga on a daily basis, it feels amazing to walk into a steaming hot room and sweat out all your crap - - especially while it's snowing outside! I felt ten pounds lighter and about a million times calmer after that class :) It was fantastic!
After class, I piled on my snow clothing and trudged over to the local co-op (conveniently down the street from the yoga studio) and bought an eggplant for dinner. I was craving the tender flesh that eggplants yield when marinated and stir-fried. If you haven't prepared eggplant this way, I highly recommend it. If you're a fan of hot food, I also recommend this recipe below. It packs the perfect amount of heat for a chilly evening.
Curried Eggplant
Not all curry powders are equal in quality and taste. Find a good brand and stick to it! I use Penzeys' version, which is available nationally at their store locations or online at www.penzeys.com.
- 1/2 cup water
- 1 tablespoon miso paste
- 1 teaspoon hot curry powder
- 1 teaspoon agave nectar
- 1 teaspoon lime juice
- 1 tablespoon organic, unsweetened ketchup
- 1/2 lb. eggplant, diced into small pieces
- salt and pepper to taste
In a medium, shallow baking dish, stir together the water, miso paste, curry powder, agave nectar, lime juice, and ketchup until smooth. Toss in the eggplant and let marinate at room temperature for about 30 minutes (stirring occasionally).
Heat a medium saute pan over high heat and spritz with nonstick cooking spray. Add the eggplant and liquid to the pan and cook over high heat, stirring occasionally to keep the eggplant from sticking. Once the liquid is evaporated, continue cooking the eggplant until it gets dark and tender (about 5 minutes). Season to taste with additional salt and pepper. serves 1-2
- - - - - - - - - - - - - - -
I read the following statistics on the back cover of PETA's (People for the Ethical Treatment of Animals) Vegan College Cookbook, and I wanted to share:
A lifelong vegetarian saves around: 780 chickens, 5 cows, 20 pigs, 29 sheep, 48 turkeys, 15 ducks, 7 rabbits, and half a ton of fish.
Isn't that amazing? Little tidbits like this make me feel good about my choices. Some people may scoff at this kind of statistic, but I like the idea that - by eating eggplants, vegetables, grains, and beans - I can save some animals. In my mind, this is very cool. ;-)
Stay warm (or hot)! Goodnight!
Wednesday, December 1, 2010
Christmas Time...Is Here...
"No more lives torn apart / And wars would never start / And time would heal all hearts / And everyone would have a friend / And right would always win / And love would never end / This is my grown-up Christmas list." - Amy Grant
As winter draws near, snow pours down, and the sun disappears, I have a secret weapon to fighting off winter blues: Christmas CDs! Is there anything more heart-warming and cheerful than Christmas music? I have a whole slew of favorites that I dust off this time of year and I've already found a few new classics from 2010! Here's what I'm loving this year:
1. The Christmas Collection by Amy Grant
2. Merry Christmas II You by Mariah Carey
3. Joy to the World by Pink Martini
4. Christmas Through Your Eyes by Gloria Estefan
Hot beverages are another way that I usually chase the winter blues away. It can be hard to find vegan treats at the coffee shop, but I have a few standards:
Hot chai with soymilk + shot of peppermint syrup (this is FULL of sugar, so should only be consumed on "special" occasions)
Decaf coffee with soymilk + sugar-free hazelnut syrup and 2 Truvia packets (I keep these in my bag)
- - - - - - - - - - - - - -
I remember one year ago Christmas time (in my first round of veganism), trying nutritional yeast and almost gagging. Nutritional yeast is similar to brewer's yeast and is, basically, a deactivated yeast that vegans use to make "cheezy" sauces. It is bright yellow and has a somewhat bitter taste. Vegans love it because it is a complete protein and is full of vitamin B12, which can be difficult for vegans to get into their diet. Well, anyway, I just got my copy of Isa Chandra Moskowitz's new cookbook, Appetite for Reduction, and decided to try out her "cheezy" sauce with nutritional yeast. I figured, "Why not? Maybe I'll have acquired a taste for it now!" And - believe it or not - it was delicious! I knew if any cookbook author could make me love nutritional yeast, it was Isa. She's awesome! Below is a slight variation of her recipe. It is best when eaten hot!
"Eazy Breezy Cheezy Sauce"
Isa serves this sauce on a "Tempeh Helper" (her version of Hamburger Helper) or with pasta. I ate it with a mixture of cooked pasta, steamed broccoli, and steamed cauliflower. This is - by far - the best vegan "cheeze" sauce that I've made. Yum!
Sauce:
- 1/4 cup + 2 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch ground turmeric powder
- pinch salt
- 2 tablespoons vegetable broth powder base
- 1 cup water
- 1 tablespoon yellow mustard
- 1 tablespoon hot sauce
Serve with:
- 1 cup cooked pasta
- 1 cup steamed vegetables (broccoli and/or cauliflower)
Combine all sauce ingredients in a large bowl and whisk until completely uniform. Transfer to a medium skillet and, stirring continuously, cook over high heat until the sauce bubbles. Reduce the heat to medium low and continue to cook for about five minutes - until thick and creamy. Toss the sauce with the pasta and vegetables. serves 2
- - - - - - - - - - - - - -
Sadly, I have not discovered how to chase away the winter blues with exercise. I am terrified of running in the snow (haven't done so yet) and I can't fathom running around in this weather! I think I will wait until I have some friends come along to try snowbound exercise. Until then, I will search out a treadmill or indoor track to keep up my running. And, of course, this is the perfect time of year for yoga DVDs from the comfort and warmth of my own home! I've been doing about 30-45 minutes of mix and match yoga videos in the morning and they have kept me centered and happy throughout the day.
Soon, I'll have a complimentary membership to RecSports through IU - - since I got a job teaching there!! Yay! I can't wait to have the membership because I'll be able to run for free on their tracks and on their treadmills. This perk almost seems as good as getting monetary compensation!
- - - - - - - - - - - -
That's all for today! I hope you are enjoying the snow :)
As winter draws near, snow pours down, and the sun disappears, I have a secret weapon to fighting off winter blues: Christmas CDs! Is there anything more heart-warming and cheerful than Christmas music? I have a whole slew of favorites that I dust off this time of year and I've already found a few new classics from 2010! Here's what I'm loving this year:
1. The Christmas Collection by Amy Grant
2. Merry Christmas II You by Mariah Carey
3. Joy to the World by Pink Martini
4. Christmas Through Your Eyes by Gloria Estefan
Hot beverages are another way that I usually chase the winter blues away. It can be hard to find vegan treats at the coffee shop, but I have a few standards:
Hot chai with soymilk + shot of peppermint syrup (this is FULL of sugar, so should only be consumed on "special" occasions)
Decaf coffee with soymilk + sugar-free hazelnut syrup and 2 Truvia packets (I keep these in my bag)
- - - - - - - - - - - - - -
I remember one year ago Christmas time (in my first round of veganism), trying nutritional yeast and almost gagging. Nutritional yeast is similar to brewer's yeast and is, basically, a deactivated yeast that vegans use to make "cheezy" sauces. It is bright yellow and has a somewhat bitter taste. Vegans love it because it is a complete protein and is full of vitamin B12, which can be difficult for vegans to get into their diet. Well, anyway, I just got my copy of Isa Chandra Moskowitz's new cookbook, Appetite for Reduction, and decided to try out her "cheezy" sauce with nutritional yeast. I figured, "Why not? Maybe I'll have acquired a taste for it now!" And - believe it or not - it was delicious! I knew if any cookbook author could make me love nutritional yeast, it was Isa. She's awesome! Below is a slight variation of her recipe. It is best when eaten hot!
"Eazy Breezy Cheezy Sauce"
Isa serves this sauce on a "Tempeh Helper" (her version of Hamburger Helper) or with pasta. I ate it with a mixture of cooked pasta, steamed broccoli, and steamed cauliflower. This is - by far - the best vegan "cheeze" sauce that I've made. Yum!
Sauce:
- 1/4 cup + 2 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch ground turmeric powder
- pinch salt
- 2 tablespoons vegetable broth powder base
- 1 cup water
- 1 tablespoon yellow mustard
- 1 tablespoon hot sauce
Serve with:
- 1 cup cooked pasta
- 1 cup steamed vegetables (broccoli and/or cauliflower)
Combine all sauce ingredients in a large bowl and whisk until completely uniform. Transfer to a medium skillet and, stirring continuously, cook over high heat until the sauce bubbles. Reduce the heat to medium low and continue to cook for about five minutes - until thick and creamy. Toss the sauce with the pasta and vegetables. serves 2
- - - - - - - - - - - - - -
Sadly, I have not discovered how to chase away the winter blues with exercise. I am terrified of running in the snow (haven't done so yet) and I can't fathom running around in this weather! I think I will wait until I have some friends come along to try snowbound exercise. Until then, I will search out a treadmill or indoor track to keep up my running. And, of course, this is the perfect time of year for yoga DVDs from the comfort and warmth of my own home! I've been doing about 30-45 minutes of mix and match yoga videos in the morning and they have kept me centered and happy throughout the day.
Soon, I'll have a complimentary membership to RecSports through IU - - since I got a job teaching there!! Yay! I can't wait to have the membership because I'll be able to run for free on their tracks and on their treadmills. This perk almost seems as good as getting monetary compensation!
- - - - - - - - - - - -
That's all for today! I hope you are enjoying the snow :)
Monday, November 29, 2010
Getting back into the swing of things...
As great as the holidays are, the post-holiday "back to work" transition can be killer. If you had nearly as much fun as I did over break, then today must have been excruciating! It's important to keep a positive attitude and stay upbeat...the workday will only seem longer if you act sluggish and complain. How does one avoid sluggishness you might be asking?
That answer can vary from person to person; many people turn to caffeine. I've given up caffeine for a number of reasons: it can be addicting, it dehydrates the body, and - most noticeably - it can lead to extreme energy crashes. Who wants to hit that 2:30 p.m. wall of exhaustion? Not me! My shield for warding off sluggishness is eating complex carbohydrates. Foods such as nuts and grainy, fiber-rich breads (I love Ezekiel brand) fill you up and keep you energized for longer periods of time because they take longer for the body to digest. My favorite mid afternoon snack is an almond butter & organic, no-sugar-added fruit jelly sandwich with Ezekiel bread. It is satisfying and provides that boost that you need!
Another way that I keep post-holiday workdays from being pity-parties is to simply smile. It's amazing how a little expression can make a big difference: others will see you smiling and return the pleasantry...plus, you might even just fool yourself into being happy!
After my long day of ab+j (almond butter + jelly) and encouraging smiles (which got results!), I was totally wiped out. After my festive and decadent Thanksgiving, I wanted to cook something healthy - - that was also incredibly easy. For me, this translates into some kind of vegetable-rich casserole that I can throw together without much thought. Tonight's casserole is adapted from Dreena Burton's great book Eat, Drink, & Be Vegan. It is full of pantry and freezer staples and takes mere minutes to assemble.
Polenta Casserole
- 1/2 tube prepared Polenta, chopped into small pieces
- 15 oz. white beans, drained and rinsed
- 1.5 cups tomato sauce (I use Newman's Own brand)
- 1 bag frozen mixed vegetables
- 1 teaspoon dried thyme
- splash red wine vinegar
- drizzle agave nectar
- dash paprika
- dash powdered mustard
- dash dried oregano
- splash Tamari or soy sauce
- 1.5 cup vegan "Mozzarella" cheese
- salt & pepper
Preheat the oven to 375 degrees. Combine the polenta, beans, tomato sauce, mixed vegetables, thyme, vinegar, agave nectar, paprika, mustard, oregano, and Tamari in a large bowl with salt and pepper (taste the sauce and adjust seasonings).
Pour the mixture into a greased 8x12 baking dish and sprinkle with the vegan cheese and additional salt and pepper. Bake for 30 minutes. If the cheese hasn't melted at this point, turn the broiler on and continue to cook for 1-2 minutes. serves 4
- - - - - - - - - - - -
A Word on Exercise after Holidays
It can be tempting to skip exercise on the week after a vacation or holiday. We often have a mile-long list of "to do" items and we probably don't want to exercise after all that time off. For example, I really really really need to get to the DMV to renew my licence and plates. I was thinking about skipping my Tuesday run to get to the DMV, but I realized that my run is just as important as my "to do" list. There is no good reason why I can't go to the DMV on Thursday instead. Subconsciously, I was probably just trying to figure a way around my exercise. But I'm not going to!
If you find yourself making excuses not to exercise, or start flooding your workout time with items from your "to do" list, back off and remind yourself that your health, well-being, and fitness are just as important as everything else. No excuses =)
That answer can vary from person to person; many people turn to caffeine. I've given up caffeine for a number of reasons: it can be addicting, it dehydrates the body, and - most noticeably - it can lead to extreme energy crashes. Who wants to hit that 2:30 p.m. wall of exhaustion? Not me! My shield for warding off sluggishness is eating complex carbohydrates. Foods such as nuts and grainy, fiber-rich breads (I love Ezekiel brand) fill you up and keep you energized for longer periods of time because they take longer for the body to digest. My favorite mid afternoon snack is an almond butter & organic, no-sugar-added fruit jelly sandwich with Ezekiel bread. It is satisfying and provides that boost that you need!
Another way that I keep post-holiday workdays from being pity-parties is to simply smile. It's amazing how a little expression can make a big difference: others will see you smiling and return the pleasantry...plus, you might even just fool yourself into being happy!
After my long day of ab+j (almond butter + jelly) and encouraging smiles (which got results!), I was totally wiped out. After my festive and decadent Thanksgiving, I wanted to cook something healthy - - that was also incredibly easy. For me, this translates into some kind of vegetable-rich casserole that I can throw together without much thought. Tonight's casserole is adapted from Dreena Burton's great book Eat, Drink, & Be Vegan. It is full of pantry and freezer staples and takes mere minutes to assemble.
Polenta Casserole
- 1/2 tube prepared Polenta, chopped into small pieces
- 15 oz. white beans, drained and rinsed
- 1.5 cups tomato sauce (I use Newman's Own brand)
- 1 bag frozen mixed vegetables
- 1 teaspoon dried thyme
- splash red wine vinegar
- drizzle agave nectar
- dash paprika
- dash powdered mustard
- dash dried oregano
- splash Tamari or soy sauce
- 1.5 cup vegan "Mozzarella" cheese
- salt & pepper
Preheat the oven to 375 degrees. Combine the polenta, beans, tomato sauce, mixed vegetables, thyme, vinegar, agave nectar, paprika, mustard, oregano, and Tamari in a large bowl with salt and pepper (taste the sauce and adjust seasonings).
Pour the mixture into a greased 8x12 baking dish and sprinkle with the vegan cheese and additional salt and pepper. Bake for 30 minutes. If the cheese hasn't melted at this point, turn the broiler on and continue to cook for 1-2 minutes. serves 4
- - - - - - - - - - - -
A Word on Exercise after Holidays
It can be tempting to skip exercise on the week after a vacation or holiday. We often have a mile-long list of "to do" items and we probably don't want to exercise after all that time off. For example, I really really really need to get to the DMV to renew my licence and plates. I was thinking about skipping my Tuesday run to get to the DMV, but I realized that my run is just as important as my "to do" list. There is no good reason why I can't go to the DMV on Thursday instead. Subconsciously, I was probably just trying to figure a way around my exercise. But I'm not going to!
If you find yourself making excuses not to exercise, or start flooding your workout time with items from your "to do" list, back off and remind yourself that your health, well-being, and fitness are just as important as everything else. No excuses =)
Thursday, November 25, 2010
Happy Thanksgiving From Pittsburgh
Happy Thanksgiving!
We are having a splendid time in Pittsburgh for the holiday. Yesterday, my cousin's boyfriend - Daniel - proposed to her on top of Mount Washington (a beautiful vista overlooking downtown Pittsburgh). It was a beautiful moment and such a perfect time of year for an engagement! I videotaped the whole thing with my dad's iPhone, so we could all watch it later.
Aside from the romance in the air, we're also whiffing in the delicious smells of the kitchen. So far, the family has feasted on pulled pork sandwiches and coleslaw, chocolate sheet cake, carrot cake, peanut butter cookies, ginger pumpkin bread, vegan chili (guess who), and a huge breakfast of eggs, hash browns, ham, bacon, and toast.
Of course, I haven't partaken in any of the non-veg items and - I'm proud to say - wasn't in the least bit tempted! I got a little flack from the family, but no one has complained about my vegan chili, vegan peanut butter cookies, and vegan ginger pumpkin bread. ;-)
Plus, I was able to squeeze in a 6 mile run on my aunt's handy dandy treadmill! How wonderful is that? As I've mentioned before, I find a routine stabilizing and crucial to staying healthy. It doesn't take much to turn "a few days off" into a complete spiral out of exercise and fitness. Even if you're stuffed from your Thanksgiving meal and family time, see if anyone wants to go on a little walk with you. You'll be surprised how much better you feel - just from being active for fifteen or twenty minutes. It's okay to chill on the holidays, so make your exercise chill as well - - but don't just forget it for the whole week!
Today, I am making a wild rice-stuffed butternut squash and Isa Chandra Moskowitz's infamous Chickpea Cutlets (just google them...they've taken the vegan world by storm) with a delicious mustard and mushroom gravy. Yum! And for you, I have the vegan chili recipe that my non-veg family has been scarfing up and the yummy ginger pumpkin bread to boot. Happy holiday!
Devil's Details Chili
This chili, from Robin Robertson's Party Vegan is extremely rich - - it incorporates the flavors of chipotle, cocoa, and coffee to great success. My family has been "just tasting" this vegan recipe for two days (and it's almost gone!).
- olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 1 package soy-based meat crumbles
- 3 tablespoons chili powder
- 1.5 tablespoons cocoa powder
- 1 teaspoon sugar
- 1 teaspoon salt
- black pepper
- 28 oz. crushed tomatoes
- 1/2 tablespoons chipotle chile in adobo sauce
- 2 cans black beans, rinsed and drained
- 1 can vegan chili beans, rinsed and drained (check the label!)
- 4 oz. hot diced green chiles
- 1 1/4 cups water
- 3/4 cup decaf coffee
Heat about a tablespoon of oil in a large soup pot. Add the onion and carrot and cook until softened (about 10 minutes), stirring often. Add the garlic, crumbles, chili powder, cocoa, sugar, salt, and pepper to taste. Break up the meat and stir to incorporate the seasonings. Continue to cook for five minutes. Add the tomatoes, chile sauce, beans, green chiles, water, and coffee. Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes...until thick and flavorful. I dunked this in light, white dinner rolls and it was wonderful. serves 6
- - - - - - - - - - - -
Ginger Pumpkin Bread
This recipe hails from Alicia Simpson's new cookbook, Vegan Celebrations. The bread is incredibly moist and flavorful. My family certainly hasn't missed the eggs and butter! Simpson recommends serving it with a pumpkin butter (the recipe is in her book), but we just ate it plain.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- pinch sea salt
- 1 cup sugar
- 1/2 cup light brown sugar
- 15 oz. pumpkin puree
- 1/2 cup canola oil
- 1/2 cup unsweetened rice milk
Preheat the oven to 350 degrees and grease a 9-inch pie pan.
Combine the flours, baking soda, baking powder, cinnamon, ginger, and salt in a large bowl. Combine the sugars, pumpkin puree, and oil in a medium bowl, then add the milk. Stir the liquids until uniform. Add this mixture to the dry ingredients and stir until completely combined. Pour the mixture into the prepared pie pan and bake for 45 minutes, until a toothpick inserted in the center comes out clean. To serve, invert the bread onto a large plate (the bottom will look nice and uniform on a plate). serves 6-8
We are having a splendid time in Pittsburgh for the holiday. Yesterday, my cousin's boyfriend - Daniel - proposed to her on top of Mount Washington (a beautiful vista overlooking downtown Pittsburgh). It was a beautiful moment and such a perfect time of year for an engagement! I videotaped the whole thing with my dad's iPhone, so we could all watch it later.
Aside from the romance in the air, we're also whiffing in the delicious smells of the kitchen. So far, the family has feasted on pulled pork sandwiches and coleslaw, chocolate sheet cake, carrot cake, peanut butter cookies, ginger pumpkin bread, vegan chili (guess who), and a huge breakfast of eggs, hash browns, ham, bacon, and toast.
Of course, I haven't partaken in any of the non-veg items and - I'm proud to say - wasn't in the least bit tempted! I got a little flack from the family, but no one has complained about my vegan chili, vegan peanut butter cookies, and vegan ginger pumpkin bread. ;-)
Plus, I was able to squeeze in a 6 mile run on my aunt's handy dandy treadmill! How wonderful is that? As I've mentioned before, I find a routine stabilizing and crucial to staying healthy. It doesn't take much to turn "a few days off" into a complete spiral out of exercise and fitness. Even if you're stuffed from your Thanksgiving meal and family time, see if anyone wants to go on a little walk with you. You'll be surprised how much better you feel - just from being active for fifteen or twenty minutes. It's okay to chill on the holidays, so make your exercise chill as well - - but don't just forget it for the whole week!
Today, I am making a wild rice-stuffed butternut squash and Isa Chandra Moskowitz's infamous Chickpea Cutlets (just google them...they've taken the vegan world by storm) with a delicious mustard and mushroom gravy. Yum! And for you, I have the vegan chili recipe that my non-veg family has been scarfing up and the yummy ginger pumpkin bread to boot. Happy holiday!
Devil's Details Chili
This chili, from Robin Robertson's Party Vegan is extremely rich - - it incorporates the flavors of chipotle, cocoa, and coffee to great success. My family has been "just tasting" this vegan recipe for two days (and it's almost gone!).
- olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 1 package soy-based meat crumbles
- 3 tablespoons chili powder
- 1.5 tablespoons cocoa powder
- 1 teaspoon sugar
- 1 teaspoon salt
- black pepper
- 28 oz. crushed tomatoes
- 1/2 tablespoons chipotle chile in adobo sauce
- 2 cans black beans, rinsed and drained
- 1 can vegan chili beans, rinsed and drained (check the label!)
- 4 oz. hot diced green chiles
- 1 1/4 cups water
- 3/4 cup decaf coffee
Heat about a tablespoon of oil in a large soup pot. Add the onion and carrot and cook until softened (about 10 minutes), stirring often. Add the garlic, crumbles, chili powder, cocoa, sugar, salt, and pepper to taste. Break up the meat and stir to incorporate the seasonings. Continue to cook for five minutes. Add the tomatoes, chile sauce, beans, green chiles, water, and coffee. Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes...until thick and flavorful. I dunked this in light, white dinner rolls and it was wonderful. serves 6
- - - - - - - - - - - -
Ginger Pumpkin Bread
This recipe hails from Alicia Simpson's new cookbook, Vegan Celebrations. The bread is incredibly moist and flavorful. My family certainly hasn't missed the eggs and butter! Simpson recommends serving it with a pumpkin butter (the recipe is in her book), but we just ate it plain.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- pinch sea salt
- 1 cup sugar
- 1/2 cup light brown sugar
- 15 oz. pumpkin puree
- 1/2 cup canola oil
- 1/2 cup unsweetened rice milk
Preheat the oven to 350 degrees and grease a 9-inch pie pan.
Combine the flours, baking soda, baking powder, cinnamon, ginger, and salt in a large bowl. Combine the sugars, pumpkin puree, and oil in a medium bowl, then add the milk. Stir the liquids until uniform. Add this mixture to the dry ingredients and stir until completely combined. Pour the mixture into the prepared pie pan and bake for 45 minutes, until a toothpick inserted in the center comes out clean. To serve, invert the bread onto a large plate (the bottom will look nice and uniform on a plate). serves 6-8
Tuesday, November 23, 2010
We Drive All Night...With Chili in Our Bellies
"I drove all night to get to you. Is that alright?" - Cyndi Lauper
For a number of reasons, David and I are leaving for Pittsburgh tonight...like midnight tonight. We plan to drive through the night and arrive in Pennsylvania around 7 a.m. David is a night owl, so it will be easy for him. I usually sleep from 10 p.m. to 7 a.m., so it will probably be difficult for me.
But I'm all set: vegan munchies, bottled water, Christmas music, and magazines. Sounds good, huh?
In the meantime, I'm packing and waiting for David to get home from work. I wanted to eat something hot, spicy, and filling since - I'm assuming - healthful vegan food won't be available between the hours of midnight and 7 a.m. while driving through Ohio. So I made a warming curried chili with cauliflower and corn that will - hopefully - along with my snacks, keep me satiated through the night. Isn't it funny how my main concern on a midnight drive is food? I guess that's just who I am ;-)
I am packing my yoga mat as a reminder and an inspiration to practice over break. I'm also taking exercise clothes, running shoes, and an iPod...It will be hard to motivate myself to exercise, but - with the right tools, clothes, and gadgets - I know I'll be more likely to actually get it done. I picked up this good advice from Pam Anderson, a wonderfully talented cookbook author who lost 30 pounds - - while maintaining a career in food! Impressive! I'm also bringing my 1,001 Mediations book...just to stay grounded. I love that it's travel-sized and compact. It'll easily slip into my suitcase.
Anyway, here's my chili recipe. It's highly flavorful and spicy. Sure to fill your tummy for a long night.
Curried Chili with Cauliflower and Corn
- 1/2 cup short-grain brown rice
- 1 cup water
- 1/2 cup frozen Mirepoix mix (chopped carrots, celery, and onion)
- 1 tablespoon garlic, chopped
- 15 oz. can pinto beans, drained and rinsed
- 1 cup tomato sauce
- 1 cup spicy V8 vegetable juice
- pinch cayenne pepper
- pinch paprika
- a few good shakes of hot sauce
- 1 teaspoon hot curry powder
- 1 teaspoon chili powder
- 1/2 cup frozen cauliflower
- 1/4 cup frozen corn kernals
- up to 1 cup additional water
Combine the rice, 1 cup water, Mirepoix mix, and garlic in a medium soup pot. Bring to a boil, cover, and simmer over low heat for 30-45 minutes - until water is absorbed and rice is cooked through. Check the rice starting at 30 minutes so as not to burn it.
Once the rice is cooked, add the beans, tomato sauce, vegetable juice, hot sauce, spices, cauliflower, corn, and as much water as needed to make a thick sauce (you don't want it to be watery). Turn the heat up to medium and cook for about 10-15 minutes, until flavors meld and the cauliflower and corn are cooked through and hot. Season to taste with salt and pepper. serves 2
- - - - - - - - - - - - - - - -
To wash away the spice of the chili, drink this simple - but delicious smoothie.
Sunbutter Smoothie
This recipe is loosely based upon one by Alicia Simpson in her book Vegan Comfort Food. She calls the original recipe "Tahini Coffee" because the flavors evoke a rich coffee-like taste (she doesn't drink real coffee, so this is her replacement). It has a wonderfully sweet and delicious flavor. Try it out!
- 1 cup almond milk
- 1 tablespoon sunflower nut butter (or peanut, almond, etc.)
- 1 tablespoon pure maple syrup
- pinch nutmeg
- 5-6 ice cubes
Combine the almond milk, nut butter, maple syrup, and nutmeg in a blender. Blend until smooth. Add the ice cubes and blend again until thick and frothy. serves 1
For a number of reasons, David and I are leaving for Pittsburgh tonight...like midnight tonight. We plan to drive through the night and arrive in Pennsylvania around 7 a.m. David is a night owl, so it will be easy for him. I usually sleep from 10 p.m. to 7 a.m., so it will probably be difficult for me.
But I'm all set: vegan munchies, bottled water, Christmas music, and magazines. Sounds good, huh?
In the meantime, I'm packing and waiting for David to get home from work. I wanted to eat something hot, spicy, and filling since - I'm assuming - healthful vegan food won't be available between the hours of midnight and 7 a.m. while driving through Ohio. So I made a warming curried chili with cauliflower and corn that will - hopefully - along with my snacks, keep me satiated through the night. Isn't it funny how my main concern on a midnight drive is food? I guess that's just who I am ;-)
I am packing my yoga mat as a reminder and an inspiration to practice over break. I'm also taking exercise clothes, running shoes, and an iPod...It will be hard to motivate myself to exercise, but - with the right tools, clothes, and gadgets - I know I'll be more likely to actually get it done. I picked up this good advice from Pam Anderson, a wonderfully talented cookbook author who lost 30 pounds - - while maintaining a career in food! Impressive! I'm also bringing my 1,001 Mediations book...just to stay grounded. I love that it's travel-sized and compact. It'll easily slip into my suitcase.
Anyway, here's my chili recipe. It's highly flavorful and spicy. Sure to fill your tummy for a long night.
Curried Chili with Cauliflower and Corn
- 1/2 cup short-grain brown rice
- 1 cup water
- 1/2 cup frozen Mirepoix mix (chopped carrots, celery, and onion)
- 1 tablespoon garlic, chopped
- 15 oz. can pinto beans, drained and rinsed
- 1 cup tomato sauce
- 1 cup spicy V8 vegetable juice
- pinch cayenne pepper
- pinch paprika
- a few good shakes of hot sauce
- 1 teaspoon hot curry powder
- 1 teaspoon chili powder
- 1/2 cup frozen cauliflower
- 1/4 cup frozen corn kernals
- up to 1 cup additional water
Combine the rice, 1 cup water, Mirepoix mix, and garlic in a medium soup pot. Bring to a boil, cover, and simmer over low heat for 30-45 minutes - until water is absorbed and rice is cooked through. Check the rice starting at 30 minutes so as not to burn it.
Once the rice is cooked, add the beans, tomato sauce, vegetable juice, hot sauce, spices, cauliflower, corn, and as much water as needed to make a thick sauce (you don't want it to be watery). Turn the heat up to medium and cook for about 10-15 minutes, until flavors meld and the cauliflower and corn are cooked through and hot. Season to taste with salt and pepper. serves 2
- - - - - - - - - - - - - - - -
To wash away the spice of the chili, drink this simple - but delicious smoothie.
Sunbutter Smoothie
This recipe is loosely based upon one by Alicia Simpson in her book Vegan Comfort Food. She calls the original recipe "Tahini Coffee" because the flavors evoke a rich coffee-like taste (she doesn't drink real coffee, so this is her replacement). It has a wonderfully sweet and delicious flavor. Try it out!
- 1 cup almond milk
- 1 tablespoon sunflower nut butter (or peanut, almond, etc.)
- 1 tablespoon pure maple syrup
- pinch nutmeg
- 5-6 ice cubes
Combine the almond milk, nut butter, maple syrup, and nutmeg in a blender. Blend until smooth. Add the ice cubes and blend again until thick and frothy. serves 1
Monday, November 22, 2010
I'm Veg...Again + Daily Meditation
I guess my most exciting news for today is my decision to (once again) become a vegan. What do I mean once again?
Well...last year, I embarked on a vegan adventure from October 2009 - March 2010. In all honesty, it was not a healthy time. I didn't know much about nutrition; I was eating alot of processed crap and far too much soy-based proteins. At the end of March, I caved in and ordered a bacon, sausage, and pepperoni pizza. And that was the end of it.
Now, I have been studying nutrition and understand more about eating and how the body uses food to nurture us. The recent (second) decision came after seeing a shocking video about - believe it or not - sheep sheering. I don't really want to link the video to this blog, but I'm sure you can find it if you so choose. It showcases the horrible conditions under which animals can be treated to make our food and our clothing.
I'll definitely never be one of these Nazi vegans that preaches the evils of industrial farming and the FDA. I actually see people's decisions about food just as personal as decisions about religion, orientation, and other "hot topics." I just feel that veganism is - for me - the right decision. I've actually not eaten meat in a few weeks, but I wanted to really deliberate over this commitment before I made it common knowledge.
Many people imagine vegan food to be boring, tasteless, and lacking in nutrition. This is completely untrue! One of my favorite foods is pizza - and I'm sure most people would assume that vegans can't eat pizza. But, once again, this is completely untrue! Below is a delicious, easy, vegan pizza full of protein and flavor. You'd be surprised how yummy and fulfilling this kind of recipe can be =)
Tuscan White Bean Pizza
This recipe is adapted from Robin Robertson's Vegan on the Cheap. She gives instructions for a homemade pizza crust, but I didn't have time. Pillsburby makes a great refridgerated dough that - surprise surprise - is vegan.
- 1 lb. refridgerated thin-crust pizza dough
- 15 oz. can cannellini beans, rinsed and drained
- 2 tablespoons garlic, chopped
- 1 tablespoon olive oil
- 1/3 cup water
- 3 tablespoons basil (I like the fresh, refridgerated kind that comes in a tube)
- 2 roma tomatoes, thinly sliced
Preheat the oven to 425 degrees.
Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for a few minutes, until soft and golden. Add the cannellini beans and begin to smash them with a spoon or spatula. Add salt and pepper to taste, as well as the water. Bring to a bubble and stir to combine. Cook until thick and creamy (about 8 minutes). Stir in the basil and remove from the heat.
Meanwhile, spray a baking sheet with nonstick spray. Roll out the pizza dough to a long rectangle and drape across the baking sheet. Evenly spread the bean mixture over the crust. Top with the tomato slices and sprinkle with additional salt and pepper. Bake for 12-15 minutes, or until crispy and hot. serves 4-5
- - - - - - - - - - - -
While meditating on my decision to go vegan again, I read quite a bit from a book called 1,001 Meditations compiled by Mike George. It is a little book...about the size of a deck of cards. But it is filled to the brim with meditations, visualizations, affirmations, and quotations. We often think of meditation as sitting in lotus pose with our eyes closed and our palms in our laps. But, sometimes, a meditation can simply be time spent contemplating a reading or visualization. Here is one of my favorites from the book:
"We cannot live only for ourselves. A thousand fibers connect us with our fellow men; and among those fibers, as sympathetic threads, our actions run as causes, and they come back to us as effects." - Herman Melville (1819-91)
Isn't that a lovely quotation? Sometimes, we get so centered on ourselves that we forget about the "universal" self and the fact that we are all interconnected. It's such a comforting and peaceful thought. I think that - for me - the choice to be vegan is somehow connected to my own relationship with animals. You might think this thought is ridiculous - and that's okay. We are all entitled to our own feelings! And we are all connceted, so there ;)
I hope to be posting over this busy holiday week from Pittsburgh - - where I'll be spending some time with family. Have safe travels to your holiday destinations and enjoy a few days of rest!
Well...last year, I embarked on a vegan adventure from October 2009 - March 2010. In all honesty, it was not a healthy time. I didn't know much about nutrition; I was eating alot of processed crap and far too much soy-based proteins. At the end of March, I caved in and ordered a bacon, sausage, and pepperoni pizza. And that was the end of it.
Now, I have been studying nutrition and understand more about eating and how the body uses food to nurture us. The recent (second) decision came after seeing a shocking video about - believe it or not - sheep sheering. I don't really want to link the video to this blog, but I'm sure you can find it if you so choose. It showcases the horrible conditions under which animals can be treated to make our food and our clothing.
I'll definitely never be one of these Nazi vegans that preaches the evils of industrial farming and the FDA. I actually see people's decisions about food just as personal as decisions about religion, orientation, and other "hot topics." I just feel that veganism is - for me - the right decision. I've actually not eaten meat in a few weeks, but I wanted to really deliberate over this commitment before I made it common knowledge.
Many people imagine vegan food to be boring, tasteless, and lacking in nutrition. This is completely untrue! One of my favorite foods is pizza - and I'm sure most people would assume that vegans can't eat pizza. But, once again, this is completely untrue! Below is a delicious, easy, vegan pizza full of protein and flavor. You'd be surprised how yummy and fulfilling this kind of recipe can be =)
Tuscan White Bean Pizza
This recipe is adapted from Robin Robertson's Vegan on the Cheap. She gives instructions for a homemade pizza crust, but I didn't have time. Pillsburby makes a great refridgerated dough that - surprise surprise - is vegan.
- 1 lb. refridgerated thin-crust pizza dough
- 15 oz. can cannellini beans, rinsed and drained
- 2 tablespoons garlic, chopped
- 1 tablespoon olive oil
- 1/3 cup water
- 3 tablespoons basil (I like the fresh, refridgerated kind that comes in a tube)
- 2 roma tomatoes, thinly sliced
Preheat the oven to 425 degrees.
Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for a few minutes, until soft and golden. Add the cannellini beans and begin to smash them with a spoon or spatula. Add salt and pepper to taste, as well as the water. Bring to a bubble and stir to combine. Cook until thick and creamy (about 8 minutes). Stir in the basil and remove from the heat.
Meanwhile, spray a baking sheet with nonstick spray. Roll out the pizza dough to a long rectangle and drape across the baking sheet. Evenly spread the bean mixture over the crust. Top with the tomato slices and sprinkle with additional salt and pepper. Bake for 12-15 minutes, or until crispy and hot. serves 4-5
- - - - - - - - - - - -
While meditating on my decision to go vegan again, I read quite a bit from a book called 1,001 Meditations compiled by Mike George. It is a little book...about the size of a deck of cards. But it is filled to the brim with meditations, visualizations, affirmations, and quotations. We often think of meditation as sitting in lotus pose with our eyes closed and our palms in our laps. But, sometimes, a meditation can simply be time spent contemplating a reading or visualization. Here is one of my favorites from the book:
"We cannot live only for ourselves. A thousand fibers connect us with our fellow men; and among those fibers, as sympathetic threads, our actions run as causes, and they come back to us as effects." - Herman Melville (1819-91)
Isn't that a lovely quotation? Sometimes, we get so centered on ourselves that we forget about the "universal" self and the fact that we are all interconnected. It's such a comforting and peaceful thought. I think that - for me - the choice to be vegan is somehow connected to my own relationship with animals. You might think this thought is ridiculous - and that's okay. We are all entitled to our own feelings! And we are all connceted, so there ;)
I hope to be posting over this busy holiday week from Pittsburgh - - where I'll be spending some time with family. Have safe travels to your holiday destinations and enjoy a few days of rest!
Sunday, November 21, 2010
Finding Inspiration on a Sad Day
Today was a bit of a sad day.
For one, a favorite hangout of mine in town (Borders Booksellers) is closing its Bloomington location. As if this fact isn't sad enough, the store is now covered in hideous "EVERYTHING MUST GO!" signs and full of bargain-seeking Christmas shoppers that wouldn't know Stephen King from Deepak Chopra. It's so sad. I ended up spending quite a bit of money, for numerous reasons...a) I was depressed that they were closing, b) everything was 20% or more off, c) I had just bought a $20 membership to the store to save an extra 10% on everything I buy, and d) I felt territorial over my store. If anyone was going to save money spending (what an oxymoron!) in my favorite store, it was going to be me! I ended up with:
- the latest Michael Franti & Spearhead album, The Sound of Sunshine (fabulous)
- three cookbooks by Robin Roberton (she's awesome): Vegan on the Cheap, Party Vegan, and Vegan Planet
- a cookbook by Deborah Madison: Vegetarian Suppers from Deborah Madison's Kitchen
- a new cookbook by Alicia Simpson: Vegan Celebrations
- a bundle of veg-friendly Kiss My Face travel toiletries
I know. It's alot. But my store is closing! Cut me a break!
In other (more serious) bummer news, I was fighting with my roommate today and heard some sad news from a yoga friend. I am a really (perhaps overly) sensitive person and I have trouble recovering from arguements and figuring out how to deal with sadness. What do you say in response to sad news? How do you react to a fight?
The fight was resolved fairly quickly with my roommate. I sent a supportive message to my friend. But - somehow - it doesn't feel like enough. I almost wish I could absorb some of the hurt I've caused through fighting...or absorb some of the sadness of my friend. But it's impossible - and unrealistic. I guess the best course of action is to be supportive and always let friends and roommates know that you are there for them and that you care. No matter what happens to us, it seems better to continue forward rather than give into the weight of sadness or strife. I think that a friendly gesture, or kind words, can help keep that forward trek possible and bearable when we walk through rough periods of life.
While this may sound enlightened, it's actually just inspiration that I've drawn from Crazy Sexy Cancer - the documentary about Kris Carr (the subject of yesterday's post). The film came through Netflix today and I immediately popped it into my DVD player. I was impressed with the honesty of the documentary...and how Carr dealt with her cancer. It is a truly inspirational example of turning your inner turmoil, bad luck, sadness, and all the other negative crap in your life into something positive. I really recommend the film (and Carr's diet book!).
Speaking of diet, I ate well today (as usual). I was courageous and made up a few recipes of my own. I hope you like them. Let me know what you think. My roommate is a picky eater, so his feedback - while appreciated - is taken with a grain of salt ;)
Chocolate Cream of Wheat with Bananas
This isn't really a recipe, but more a combination of flavors that work really well together. The creaminess of the wheat and the rich taste of chocolate make this breakfast feel decadent - even though it is quite healthy.
- 3 tablespoons Cream of Wheat
- 1 1/4 cups almond milk
- 1 square dark chocolate (I used Endangered Species brand 88% cocoa)
- 1 packet Truvia, or other stevia-sweetened brand of sweetener
- 1 tablespoon ground flaxseed meal
- 1 banana, thinly sliced
Combine the cream of wheat and almond milk in a small saucepan and heat over high heat, stirring constantly. When the mixture bubbles and boils, reduce the heat to medium and continue stirring until the milk is absorbed and the wheat looks plump and creamy.
Pour the cream of wheat into a serving bowl and add the chocolate, sweetener, and flaxseed meal. Stir until the chocolate is completely melted and the sweetener is mixed in. Garnish with the sliced banana. serves 1
Steamed Cauliflower & Edamame with Miso Gravy
This is also a really easy recipe. Miso is a great flavor enhancer and a perfect thickener for gravies or soups. I love its unique and salty flavor. Feel free to add more sugar (maple syrup) if you prefer the gravy a little sweeter.
- 1/2 cup frozen cauliflower
- 1/2 cup frozen edamame
- 1-1.5 tablespoons yellow miso paste (to taste)
- 1 tablespoon lime juice
- 1 tablespoon water
- 1/2 teaspoon garlic, chopped
- 1/2 tablespoon pure maple syrup
Bring a small pot of water to bowl. Dump the frozen cauliflower and edamame into a steamer basket and place over the boiling water. Cover and steam until the vegetables are defrosted, tender, and heated through.
Meanwhile, whisk the miso paste, lime juice, water, garlic, and maple syrup in a serving bowl. Make sure the miso is completley mixed into the liquids. The miso is very salty, so taste as you go. When you reach a flavor that you like, add the cooked vegetables to the serving bowl and toss in the gravy to coat. Eat immediately. serves 1
That's all for today, folks! If today hasn't been your best, find something that will either inspire you or make you smile. Or, better yet, confide in a friend. A five minute gab session goes a long way on a bad day =)
For one, a favorite hangout of mine in town (Borders Booksellers) is closing its Bloomington location. As if this fact isn't sad enough, the store is now covered in hideous "EVERYTHING MUST GO!" signs and full of bargain-seeking Christmas shoppers that wouldn't know Stephen King from Deepak Chopra. It's so sad. I ended up spending quite a bit of money, for numerous reasons...a) I was depressed that they were closing, b) everything was 20% or more off, c) I had just bought a $20 membership to the store to save an extra 10% on everything I buy, and d) I felt territorial over my store. If anyone was going to save money spending (what an oxymoron!) in my favorite store, it was going to be me! I ended up with:
- the latest Michael Franti & Spearhead album, The Sound of Sunshine (fabulous)
- three cookbooks by Robin Roberton (she's awesome): Vegan on the Cheap, Party Vegan, and Vegan Planet
- a cookbook by Deborah Madison: Vegetarian Suppers from Deborah Madison's Kitchen
- a new cookbook by Alicia Simpson: Vegan Celebrations
- a bundle of veg-friendly Kiss My Face travel toiletries
I know. It's alot. But my store is closing! Cut me a break!
In other (more serious) bummer news, I was fighting with my roommate today and heard some sad news from a yoga friend. I am a really (perhaps overly) sensitive person and I have trouble recovering from arguements and figuring out how to deal with sadness. What do you say in response to sad news? How do you react to a fight?
The fight was resolved fairly quickly with my roommate. I sent a supportive message to my friend. But - somehow - it doesn't feel like enough. I almost wish I could absorb some of the hurt I've caused through fighting...or absorb some of the sadness of my friend. But it's impossible - and unrealistic. I guess the best course of action is to be supportive and always let friends and roommates know that you are there for them and that you care. No matter what happens to us, it seems better to continue forward rather than give into the weight of sadness or strife. I think that a friendly gesture, or kind words, can help keep that forward trek possible and bearable when we walk through rough periods of life.
While this may sound enlightened, it's actually just inspiration that I've drawn from Crazy Sexy Cancer - the documentary about Kris Carr (the subject of yesterday's post). The film came through Netflix today and I immediately popped it into my DVD player. I was impressed with the honesty of the documentary...and how Carr dealt with her cancer. It is a truly inspirational example of turning your inner turmoil, bad luck, sadness, and all the other negative crap in your life into something positive. I really recommend the film (and Carr's diet book!).
Speaking of diet, I ate well today (as usual). I was courageous and made up a few recipes of my own. I hope you like them. Let me know what you think. My roommate is a picky eater, so his feedback - while appreciated - is taken with a grain of salt ;)
Chocolate Cream of Wheat with Bananas
This isn't really a recipe, but more a combination of flavors that work really well together. The creaminess of the wheat and the rich taste of chocolate make this breakfast feel decadent - even though it is quite healthy.
- 3 tablespoons Cream of Wheat
- 1 1/4 cups almond milk
- 1 square dark chocolate (I used Endangered Species brand 88% cocoa)
- 1 packet Truvia, or other stevia-sweetened brand of sweetener
- 1 tablespoon ground flaxseed meal
- 1 banana, thinly sliced
Combine the cream of wheat and almond milk in a small saucepan and heat over high heat, stirring constantly. When the mixture bubbles and boils, reduce the heat to medium and continue stirring until the milk is absorbed and the wheat looks plump and creamy.
Pour the cream of wheat into a serving bowl and add the chocolate, sweetener, and flaxseed meal. Stir until the chocolate is completely melted and the sweetener is mixed in. Garnish with the sliced banana. serves 1
Steamed Cauliflower & Edamame with Miso Gravy
This is also a really easy recipe. Miso is a great flavor enhancer and a perfect thickener for gravies or soups. I love its unique and salty flavor. Feel free to add more sugar (maple syrup) if you prefer the gravy a little sweeter.
- 1/2 cup frozen cauliflower
- 1/2 cup frozen edamame
- 1-1.5 tablespoons yellow miso paste (to taste)
- 1 tablespoon lime juice
- 1 tablespoon water
- 1/2 teaspoon garlic, chopped
- 1/2 tablespoon pure maple syrup
Bring a small pot of water to bowl. Dump the frozen cauliflower and edamame into a steamer basket and place over the boiling water. Cover and steam until the vegetables are defrosted, tender, and heated through.
Meanwhile, whisk the miso paste, lime juice, water, garlic, and maple syrup in a serving bowl. Make sure the miso is completley mixed into the liquids. The miso is very salty, so taste as you go. When you reach a flavor that you like, add the cooked vegetables to the serving bowl and toss in the gravy to coat. Eat immediately. serves 1
That's all for today, folks! If today hasn't been your best, find something that will either inspire you or make you smile. Or, better yet, confide in a friend. A five minute gab session goes a long way on a bad day =)
Saturday, November 20, 2010
Crazy Sexy Diet & a New Recipe!
Firstly, Crazy Sexy Diet by Kris Carr. I am a little over halfway through this book and I am really enjoying it. While I don't necessarily dig everything she says, Carr seems to have really researched the book and offers up some interesting info.
Kris was a young actress in New York City when she was diagnosed with a rare, untreatable form of cancer. This life-changing diagnosis has led her to a completely holistic way of life. She has already written two books about her cancer and filmed a documentary (it's on my netflix list!) before releasing Crazy Sexy Diet.
The book is full of spunk, attitude, and humor that keeps it all interesting and - most importantly - keeps Carr from sounding preachy. While some information is not shocking (white sugar is bad, raw vegetables are good), the author also delves into complicated information about the pH levels in our blood, the digestive process, the benefits of enzymes and fresh juicing, and even meditation and acupuncture. It's a bit eclectic...but that's why I like it. Some of the info will not make its way into my routine: she recommends enemas and fasting. Definitely not. But I feel that she's a great author because I didn't simply close the book on the word "enema." I wanted to keep reading and see what else she had to offer. And offer she does!
- - - - - - - - - - - - -
Moving on...I also picked up The Tao of Cooking by Sally Pasley. I've seen this book everywhere in Bloomington - and that's because it was published by the Indiana University press. It is a modest - but complete - collection of international vegetarian recipes. Pasley features Mexican entrees, Italian entrees, breakfasts, desserts, and side dishes. The emphasis is really on simple instruction and fresh vegetables - not soy products or "faux" meat recipes. It's great! I made her Baba Ganouj to bring to a dinner party later tonight and I can't stop eating it. We'll see if there's any left by the time I head out to the dinner.
Baba Ganouj
I slightly modified this recipe from its original version. Preston calls for Tahini paste...I had a jar of sunflower butter at home, so I just used that instead. I also traded 2 tsp. chopped fresh onion for a sprinkling of onion powder.
- 1 large eggplant
- 1/2 cup sunflower butter
- 2 clovers garlic, finely chopped
- 1/4 cup lemon juice
- sprinkling of onion powder
- salt
Slice the eggplant into thick slices, lay on paper towels, sprinkle with salt, and top with more paper towels. Let the eggplants drain for 30 minutes (this gets rid of their naturally bitter taste).
Preheat the broiler. Oil a large baking sheet with olive oil or nonstick spray and lay the eggplant in an even layer. Broil for 15 minutes, or until tender. Remove from the oven and let cool.
Peel the skin off the eggplant and discard. Combine the eggplant flesh with the sunflower butter, garlic, lemon juice, onion powder, and a pinch of salt in a food processor. Puree until smooth. Taste to see if the dip needs additional salt. serves 6-8 as an appetizer
The author recommends serving this with warm pita bread; I was lazy and bought blue tortilla chips.
- - - - - - - - - - - - -
Finally, I have a blog to recommend today!
It is, actually, Sally Preston's cooking blog: http://www.bakecupcakes.blogspot.com/
I really like the vegetarian recipes and the gorgeous (delicious) pictures on the site. Check it out!
That's it for today ;) Hope you all had a wonderful Saturday!
Thursday, November 18, 2010
Slow & Steady Wins the Race
"Slow and steady wins the race." - Aesop
This quotation above has been my mantra over the past few days. I've found myself thinking it during meetings, while driving, while exercising...basically, all the time! We live in such a fast-paced world today, it seems that instant gratification and on-the-spot results are the norm. Drivers will speed around you on the road, only to slam their brakes at an impending red light. We (I say "we" because I do it too) get frustrated when a website won't load in like two seconds or our phones can't automatically find full cell reception at the blink of an eye. It's crazy!
I've recently made the decision to go back to school (yay!) and study dietetics (chemistry and anatomy oh my!). I am very excited - and a little fearful - about this move. The thing that keeps bothering me is how others keep telling me how long it will take, or how I can condense and cram my schedule tight to finish everything sooner. Still others scratch their heads..."You have a master's degree already, right? Why go back to undergrad?" I try to emphasize to everyone that I am not racing anyone, and I am not trying to figure out my life in a set amount of time. I've spent the last seven years rushing through college, the professional workforce, and grad school - to end up here again: unsure what I want in life. Why should I continue to move at the same breakneck pace? Slow and steady wins the race.
On an exercise front, I made my way back to running today (after four days off...which feels like an eternity). I kept wrestling with myself: should I try to speed up? Will that feel okay on my joints? Will I be able to go further if I slow down? What if I have to start walking? These thoughts were so silly. Instead of enjoying my run, I was completely fearful that I wasn't performing at my peak speed or distance. But - really - who cares? I was out there, in the freezing cold, giving it my best shot. And even if it wasn't my "bestest" best, it was still an effort. Isn't that enough? It was during this internal debate that I realized how much of the super-speedy mindset of the outside world was infiltrating my psyche. So, once again, I reminded myself that slow and steady wins the race.
Speaking of super-speedy mindsets and breakneck paces, have you seen the number of "lose 10 pounds in 10 days" promises on the covers of diet books recently? "Lose your belly fat forever...in just one month!" Right. We all know that isn't going to work long-term. My success has come (is this getting tedious?) from slowly - but steadily - staying in the race. I lost noticeable weight - not intentionally - from stocking my pantry full of healthy things, eating them, and exercising regularly. That's it!
I don't have a recipe for you today (I'm still eating that Brazilian stew from yesterday), but I thought I would give you a list of my all-time pantry staples that keep me eating healthily. Enjoy!
- Almond milk (unsweetened original) - great for cereal, smoothies, tea, or any other place milk is used
- Applesauce (organic, unsweetened) - great replacement for fats and oil in baking...
- Bars - Luna bars, Kind bars, Lara bars...check sugar, fiber, protein, and fat content before buying!
- Brown rice (short grain) - I make big batches of this every week in my slow cooker
- Condiments - miso paste (salty!), Asian chili hot sauce, mustard, veganaise, organic unsweetened ketchup
- Cottage cheese - Low fat cottage cheese is full of protein and fiber
- Eggs - or egg substitute...great for baking, scrambles, frittatas, quiches, etc.
- Fresh fruits - I buy apples, oranges, grapes, etc. in bulk and store in the fridge
- Fresh vegetables - I usually keep romaine hearts, peppers, spinach, etc. in the fridge too
- Frozen fruits - strawberries, peaches, blueberries, bananas...they make great smoothies
- Frozen vegetables - broccoli, cauliflower, edamame, carrots, spinach...they don't spoil frozen!
- Nuts - I eat (portioned!!) nuts every single day; pistachios, walnuts, almonds, cashews, peanuts...
- Nut butters - peanut, sunflower, soy, or almond are great choices...but watch your portion!
- Old-fashioned oats - I eat oatmeal almost every morning for breakfast...so good!
- Tea - I love to drink green teas in the evenings to unwind...black is great too, but is caffeinated
- Tofu - pre-cooked and flavored tofu makes for easy sandwiches and stir-fries
- Tortillas - I buy high-fiber tortillas to make quesadillas and wraps for an easy transportable lunch
I'm probably missing something (or many things), but these are the ingredients that come to my mind immediately..and the ones that I use on a regular - if not daily - basis.
Okay...that's it for today. If you start to rush unnecesarily, remember...SLOW AND STEADY WINS THE RACE! =)
This quotation above has been my mantra over the past few days. I've found myself thinking it during meetings, while driving, while exercising...basically, all the time! We live in such a fast-paced world today, it seems that instant gratification and on-the-spot results are the norm. Drivers will speed around you on the road, only to slam their brakes at an impending red light. We (I say "we" because I do it too) get frustrated when a website won't load in like two seconds or our phones can't automatically find full cell reception at the blink of an eye. It's crazy!
I've recently made the decision to go back to school (yay!) and study dietetics (chemistry and anatomy oh my!). I am very excited - and a little fearful - about this move. The thing that keeps bothering me is how others keep telling me how long it will take, or how I can condense and cram my schedule tight to finish everything sooner. Still others scratch their heads..."You have a master's degree already, right? Why go back to undergrad?" I try to emphasize to everyone that I am not racing anyone, and I am not trying to figure out my life in a set amount of time. I've spent the last seven years rushing through college, the professional workforce, and grad school - to end up here again: unsure what I want in life. Why should I continue to move at the same breakneck pace? Slow and steady wins the race.
On an exercise front, I made my way back to running today (after four days off...which feels like an eternity). I kept wrestling with myself: should I try to speed up? Will that feel okay on my joints? Will I be able to go further if I slow down? What if I have to start walking? These thoughts were so silly. Instead of enjoying my run, I was completely fearful that I wasn't performing at my peak speed or distance. But - really - who cares? I was out there, in the freezing cold, giving it my best shot. And even if it wasn't my "bestest" best, it was still an effort. Isn't that enough? It was during this internal debate that I realized how much of the super-speedy mindset of the outside world was infiltrating my psyche. So, once again, I reminded myself that slow and steady wins the race.
Speaking of super-speedy mindsets and breakneck paces, have you seen the number of "lose 10 pounds in 10 days" promises on the covers of diet books recently? "Lose your belly fat forever...in just one month!" Right. We all know that isn't going to work long-term. My success has come (is this getting tedious?) from slowly - but steadily - staying in the race. I lost noticeable weight - not intentionally - from stocking my pantry full of healthy things, eating them, and exercising regularly. That's it!
I don't have a recipe for you today (I'm still eating that Brazilian stew from yesterday), but I thought I would give you a list of my all-time pantry staples that keep me eating healthily. Enjoy!
- Almond milk (unsweetened original) - great for cereal, smoothies, tea, or any other place milk is used
- Applesauce (organic, unsweetened) - great replacement for fats and oil in baking...
- Bars - Luna bars, Kind bars, Lara bars...check sugar, fiber, protein, and fat content before buying!
- Brown rice (short grain) - I make big batches of this every week in my slow cooker
- Condiments - miso paste (salty!), Asian chili hot sauce, mustard, veganaise, organic unsweetened ketchup
- Cottage cheese - Low fat cottage cheese is full of protein and fiber
- Eggs - or egg substitute...great for baking, scrambles, frittatas, quiches, etc.
- Fresh fruits - I buy apples, oranges, grapes, etc. in bulk and store in the fridge
- Fresh vegetables - I usually keep romaine hearts, peppers, spinach, etc. in the fridge too
- Frozen fruits - strawberries, peaches, blueberries, bananas...they make great smoothies
- Frozen vegetables - broccoli, cauliflower, edamame, carrots, spinach...they don't spoil frozen!
- Nuts - I eat (portioned!!) nuts every single day; pistachios, walnuts, almonds, cashews, peanuts...
- Nut butters - peanut, sunflower, soy, or almond are great choices...but watch your portion!
- Old-fashioned oats - I eat oatmeal almost every morning for breakfast...so good!
- Tea - I love to drink green teas in the evenings to unwind...black is great too, but is caffeinated
- Tofu - pre-cooked and flavored tofu makes for easy sandwiches and stir-fries
- Tortillas - I buy high-fiber tortillas to make quesadillas and wraps for an easy transportable lunch
I'm probably missing something (or many things), but these are the ingredients that come to my mind immediately..and the ones that I use on a regular - if not daily - basis.
Okay...that's it for today. If you start to rush unnecesarily, remember...SLOW AND STEADY WINS THE RACE! =)
Wednesday, November 17, 2010
Comforting Food & Flipping Upside Down
"Do you know what I love about cooking? I love that after a day when nothing is sure, you can come home and absolutely know that when you add egg yolks to sugar and milk, it will get thick. It is such a comfort." - Julie Powell from the film Julie & Julia
While today was certainly a healthier day than yesterday, honestly, my body isn't feeling much better. The head cold has gotten worse, my legs and arms are sore, and I alternate between feeling feverish and freezing. Yikes. On the upswing, however, my classes went dashingly well...including my new class at Know Yoga Know Peace! I also cooked some wonderfully comforting foods tonight that - I'm optimistic - will make me feel better. Here was the menu:
Ginger Tea
The potent and spicy blend comes from How It All Vegan by Sarah Kramer and Tanya Barnard. This cookbook has a number of interesting tea, smoothie, and juice recipes.
- 3 tablespoons thinly sliced ginger
- 1/8 teaspoon cayenne pepper
- 3 cups water
- 1 tablespoon maple syrup
- 1 Truvia packet (optional)
Combine the ginger, cayenne, and water in a small pot. Bring to a boil, cover, and simmer for 20 minutes. Strain the mixture - using cheesecloth - into a large mug and enjoy! serves 1
**Cheesecloth may be found in the baking isle of your grocery store or at a craft store such as Michael's or Hobby Lobby. You can use it in cooking to strain mixtures and create herb bundles for easy retrieval from soups**
Brazilian Black Bean Stew
This seemingly complex recipe is, in actuality, so easy to whip together. It comes from Colleen Patrick-Goudreau's new cookbook, Color Me Vegan. The flavor is a wonderful mixture of sweetness from the mango and spiciness from the hot sauce and sausage. It's perfect for a cold night!
- 1 tablespoon oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 lb. Mexican-spiced vegetarian sausage, casings removed (or real sausage if you aren't a veghead)
- 2 medium sweet potatoes, diced
- 1 large green pepper, chopped
- 28 oz. can crushed tomatoes
- a few healthy glugs of hot sauce
- 2 cans black beans, drained
- 1 mango, peeled, chopped, and seeded
- salt
Heat the oil in a large soup pot over medium heat. Add the onion and garlic and saute until the onion is soft (about 5-7 minutes). Add the sausage, sweet potatoes, and green pepper and continue sauteing until the pepper softens (about 5 minutes). Add the tomatoes to the vegetables and fill the empty tomato can halfway up with water. Add the water to the pot with hot sauce to taste. Cover the soup and simmer for 15 minutes, or until the potatoes are easily pierced with a fork. Add the beans, mango, and salt to taste. Simmer for an additional 10 minutes to marry the flavors and heat the beans through. serves 5-6
- - - - - - - - - - - - -
Headstands for Head Colds
When my head feels like a giant helium balloon (you know the feeling), I love flipping upside down into headstand. That heavy pressure in your sinus cavity literally moves around in your head...offering some nice release. Getting into a headstand can be quite complicated, but - like most things in yoga - can also be accessible to most people. I have included below a link to yoga journal's step-by-step guide to getting into a headstand. Try it out the next time you are feeling sinus pressure or have a head cold. It feels kinda neat (!) and actually alleviates some pain and unpleasantness.
http://www.yogajournal.com/poses/481
A few headstands, Mexican-style stews, and ginger teas later, I am ready for bed. Here's hoping tomorrow will bring a full recovery and lots of energy =)
While today was certainly a healthier day than yesterday, honestly, my body isn't feeling much better. The head cold has gotten worse, my legs and arms are sore, and I alternate between feeling feverish and freezing. Yikes. On the upswing, however, my classes went dashingly well...including my new class at Know Yoga Know Peace! I also cooked some wonderfully comforting foods tonight that - I'm optimistic - will make me feel better. Here was the menu:
Ginger Tea
The potent and spicy blend comes from How It All Vegan by Sarah Kramer and Tanya Barnard. This cookbook has a number of interesting tea, smoothie, and juice recipes.
- 3 tablespoons thinly sliced ginger
- 1/8 teaspoon cayenne pepper
- 3 cups water
- 1 tablespoon maple syrup
- 1 Truvia packet (optional)
Combine the ginger, cayenne, and water in a small pot. Bring to a boil, cover, and simmer for 20 minutes. Strain the mixture - using cheesecloth - into a large mug and enjoy! serves 1
**Cheesecloth may be found in the baking isle of your grocery store or at a craft store such as Michael's or Hobby Lobby. You can use it in cooking to strain mixtures and create herb bundles for easy retrieval from soups**
Brazilian Black Bean Stew
This seemingly complex recipe is, in actuality, so easy to whip together. It comes from Colleen Patrick-Goudreau's new cookbook, Color Me Vegan. The flavor is a wonderful mixture of sweetness from the mango and spiciness from the hot sauce and sausage. It's perfect for a cold night!
- 1 tablespoon oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 lb. Mexican-spiced vegetarian sausage, casings removed (or real sausage if you aren't a veghead)
- 2 medium sweet potatoes, diced
- 1 large green pepper, chopped
- 28 oz. can crushed tomatoes
- a few healthy glugs of hot sauce
- 2 cans black beans, drained
- 1 mango, peeled, chopped, and seeded
- salt
Heat the oil in a large soup pot over medium heat. Add the onion and garlic and saute until the onion is soft (about 5-7 minutes). Add the sausage, sweet potatoes, and green pepper and continue sauteing until the pepper softens (about 5 minutes). Add the tomatoes to the vegetables and fill the empty tomato can halfway up with water. Add the water to the pot with hot sauce to taste. Cover the soup and simmer for 15 minutes, or until the potatoes are easily pierced with a fork. Add the beans, mango, and salt to taste. Simmer for an additional 10 minutes to marry the flavors and heat the beans through. serves 5-6
- - - - - - - - - - - - -
Headstands for Head Colds
When my head feels like a giant helium balloon (you know the feeling), I love flipping upside down into headstand. That heavy pressure in your sinus cavity literally moves around in your head...offering some nice release. Getting into a headstand can be quite complicated, but - like most things in yoga - can also be accessible to most people. I have included below a link to yoga journal's step-by-step guide to getting into a headstand. Try it out the next time you are feeling sinus pressure or have a head cold. It feels kinda neat (!) and actually alleviates some pain and unpleasantness.
http://www.yogajournal.com/poses/481
A few headstands, Mexican-style stews, and ginger teas later, I am ready for bed. Here's hoping tomorrow will bring a full recovery and lots of energy =)
Tuesday, November 16, 2010
Takin' it Easy
"Take it easy, take it easy / Don’t let the sound of your own wheels drive you crazy / Lighten up while you still can / Don’t even try to understand / Just find a place to make your stand and take it easy" - The Eagles
Not only did I not exercise for the rest of the day, I managed to polish off a pint of ice cream and eat half a jalapeno and cheese delivery pizza. Perhaps I should feel guilty or wrong about my choices and perhaps I should make up for it with extra exercise or extra healthy eating tomorrow. But I don't feel guilty or wrong and I probably won't do extra exercise tomorrow.
I try to be conscientious on many levels: I am a hard worker, I make wise eating choices, and I exercise on most days. I think that I deserve a day off, right? And we all do.
The problem lies in the fact that, for many people, one "cheat" day leads to a complete dive off the healthy bandwagon. One or two naughty choices lead to ill-feelings and a complete disregard for any diet or health progress made thus far.
The reason many of us get caught up in the negativity of unhealthy days is that many of the "health" icons we look up to never admit to their own splurges. In book after book, I read about how you should never eat white sugar and you should never eat red meat, or cheese, or carbs, or whatever. The bottom line is that everyone needs a day off! No one can deny that. And - if they do - they are probably lying!
Anyway, if you need it - take the day off. It's completely normal. And don't feel bad about it. Just make sure you go back to your healthy ways in a day or so. And, by all means, try this french toast. It's delicious.
Coconut Banana French Toast
This recipe comes from The Ultimate Skinny Bitch Cookbook by Kim Barnouin. The recipe actually calls for coconut milk instead of almond milk, but I didn't have any - - so I just added some shredded coconut. It really adds a nice crunch once it's pan-fried.
- 1/2 banana (freeze the leftover half)
- 3/4 cup almond milk
- 1 Truvia packet (or 1 tablespoons sugar)
- pinch cinnamon
- pinch nutmeg
- drop vanilla extract
- 2 tablespoons shredded coconut
- 3 slices whole grain bread
Combine the banana, milk, Truvia, cinnamon, nutmeg, vanilla, and coconut in a blender and pulse until combined. Pour the mixture into a small bowl.
Heat a large nonstick pan over medium heat and spray with olive oil spray. Dip the bread slices in the milk mixture until they are completely wet and immediately add to the pan. Let the bread pan fry (about 2 minutes each side) until golden brown. Feel free to serve with maple syrup - however - I thought it was super flavorful without any syrup or sauce and just ate it plain! serves 1
Today started off rather rocky. I woke up with the sniffles and a sore throat. It was supposed to be one of my scheduled running days, but the weather was awful: rain, extreme cold, and zero sunlight. So what did I do? Stayed in and made coconut banana french toast, of course!
Not only did I not exercise for the rest of the day, I managed to polish off a pint of ice cream and eat half a jalapeno and cheese delivery pizza. Perhaps I should feel guilty or wrong about my choices and perhaps I should make up for it with extra exercise or extra healthy eating tomorrow. But I don't feel guilty or wrong and I probably won't do extra exercise tomorrow.
I try to be conscientious on many levels: I am a hard worker, I make wise eating choices, and I exercise on most days. I think that I deserve a day off, right? And we all do.
The problem lies in the fact that, for many people, one "cheat" day leads to a complete dive off the healthy bandwagon. One or two naughty choices lead to ill-feelings and a complete disregard for any diet or health progress made thus far.
The reason many of us get caught up in the negativity of unhealthy days is that many of the "health" icons we look up to never admit to their own splurges. In book after book, I read about how you should never eat white sugar and you should never eat red meat, or cheese, or carbs, or whatever. The bottom line is that everyone needs a day off! No one can deny that. And - if they do - they are probably lying!
Anyway, if you need it - take the day off. It's completely normal. And don't feel bad about it. Just make sure you go back to your healthy ways in a day or so. And, by all means, try this french toast. It's delicious.
Coconut Banana French Toast
This recipe comes from The Ultimate Skinny Bitch Cookbook by Kim Barnouin. The recipe actually calls for coconut milk instead of almond milk, but I didn't have any - - so I just added some shredded coconut. It really adds a nice crunch once it's pan-fried.
- 1/2 banana (freeze the leftover half)
- 3/4 cup almond milk
- 1 Truvia packet (or 1 tablespoons sugar)
- pinch cinnamon
- pinch nutmeg
- drop vanilla extract
- 2 tablespoons shredded coconut
- 3 slices whole grain bread
Combine the banana, milk, Truvia, cinnamon, nutmeg, vanilla, and coconut in a blender and pulse until combined. Pour the mixture into a small bowl.
Heat a large nonstick pan over medium heat and spray with olive oil spray. Dip the bread slices in the milk mixture until they are completely wet and immediately add to the pan. Let the bread pan fry (about 2 minutes each side) until golden brown. Feel free to serve with maple syrup - however - I thought it was super flavorful without any syrup or sauce and just ate it plain! serves 1
Sunday, November 14, 2010
Affirmations, Changing Up Your Yoga Routine, & Cocoa Brownies!
"The moment you say affirmations, you are stepping out of the victim role. You are no longer helpless. You are acknowledging your own power." - Louise Hay
Although I have not read Rhonda Byrne's The Secret, I am a fan of affirmations. Psychologically, they serve as a way to really "take life by the horns." Whether or not continued and relentless repetitions of a specific affirmation will bring "success" or "change," I don't know. But I do feel that positive thought is a very powerful tool. I just discovered this cool website:
http://www.daily-affirmations.com/
The tag-line for the website is "An affirmation a day helps keep the negativity away." Clever and cute, huh? Some of the affirmations will prove more helpful than others, but the website can always serve as an interesting source of positive thought.
- - - - - - - - -
Okay, so aside from reading affirmations today, I was able to run 4.8 miles with Emma and her friend Donna. We decided to change up our routine and run in a park, instead of on our standard trail. For whatever reason, simply changing the route and surroundings was quite challenging! Perhaps the body gets comfortable and accustomed to a specific regime? Anyway, the new sensory impact was huge.
I think changing up the routine is a great way to keep exercise (and cooking, relationships, work, etc. etc.) fresh and interesting. Which brings me to my next point...
Change Up Your Yoga Routine!
It is SO easy to let your yoga routine become "comfortable" and "easy." You see this trend often in yoga studios: some new yogi comes in and attaches themselves to a specific style/teacher/class. Before long, that style/teacher/class becomes "too easy" for the yogi and they simply stop attending class! Or, perhaps, they start practicing somewhere else...a much better scenario in my opinion!
Either way, it's such a shame that a yoga experience can begin and end with simply Power Yoga, Iyengar, Ashtanga, Bikram, heated, non-heated, or any other "trend" that people buy into. The beauty of yoga is that it can be all these things at once. There's no need to experience only one facet of yoga...in fact, I think your practice can become most powerful when it's completely diverse. And you'll never get bored!
I did a Bikram-inspired class yesterday and - boy - was I sore! It was incredible how my body reacted to the class...I hadn't done this type of class in a very long time. It was physically and mentally very challenging. But I benefited SO much more from this experience than if I had simply done another Stress-Relief yoga video or 20-minute cardio yoga. The act of simply changing it up made all the difference in the world!
If you are feeling bored in your practice, or perhaps just uninterested, try something different. It can still be challenging, fun, and just as legitimate as your current practice. Seriously! Just try.
While I'm on the verge of becoming a tad preachy, I'll switch gears once again and offer up some....
Cocoa Brownies
This brownie recipe comes from Terry Walters' Clean Start cookbook. I like that, although they do contain sugar, every source of sweetness is completely natural.
- 1/2 cup natural applesauce
- 8 pitted dates
- 1 ripe banana
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup spelt flour (or flour of your choice)
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch salt
Preheat the oven to 350 degrees and lightly spray an 8x8 baking dish with nonstick spray. Combine the applesauce, dates, banana, maple syrup, and vanilla in the bowl of a food processor. Puree until dates are finely chopped and ingredients are combined (if the dates are slightly hard, the processor might shake, so hold it down!).
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Add the liquid ingredients from the food processor and gently combine until mixed. Pour the mixture into the baking dish and bake for 25 minutes. Remove from the oven and let the brownies cool in the pan before cutting and eating them. makes 16 brownies
- - - - - - - - -
Last but CERTAINLY not least, I have created a website to display my freelance yoga work around Bloomington and post my teaching schedule. It is:
http://www.justinzyoga.weebly.com/
Please check it out (and check back for updates and expansion soon!)
Although I have not read Rhonda Byrne's The Secret, I am a fan of affirmations. Psychologically, they serve as a way to really "take life by the horns." Whether or not continued and relentless repetitions of a specific affirmation will bring "success" or "change," I don't know. But I do feel that positive thought is a very powerful tool. I just discovered this cool website:
http://www.daily-affirmations.com/
The tag-line for the website is "An affirmation a day helps keep the negativity away." Clever and cute, huh? Some of the affirmations will prove more helpful than others, but the website can always serve as an interesting source of positive thought.
- - - - - - - - -
Okay, so aside from reading affirmations today, I was able to run 4.8 miles with Emma and her friend Donna. We decided to change up our routine and run in a park, instead of on our standard trail. For whatever reason, simply changing the route and surroundings was quite challenging! Perhaps the body gets comfortable and accustomed to a specific regime? Anyway, the new sensory impact was huge.
I think changing up the routine is a great way to keep exercise (and cooking, relationships, work, etc. etc.) fresh and interesting. Which brings me to my next point...
Change Up Your Yoga Routine!
It is SO easy to let your yoga routine become "comfortable" and "easy." You see this trend often in yoga studios: some new yogi comes in and attaches themselves to a specific style/teacher/class. Before long, that style/teacher/class becomes "too easy" for the yogi and they simply stop attending class! Or, perhaps, they start practicing somewhere else...a much better scenario in my opinion!
Either way, it's such a shame that a yoga experience can begin and end with simply Power Yoga, Iyengar, Ashtanga, Bikram, heated, non-heated, or any other "trend" that people buy into. The beauty of yoga is that it can be all these things at once. There's no need to experience only one facet of yoga...in fact, I think your practice can become most powerful when it's completely diverse. And you'll never get bored!
I did a Bikram-inspired class yesterday and - boy - was I sore! It was incredible how my body reacted to the class...I hadn't done this type of class in a very long time. It was physically and mentally very challenging. But I benefited SO much more from this experience than if I had simply done another Stress-Relief yoga video or 20-minute cardio yoga. The act of simply changing it up made all the difference in the world!
If you are feeling bored in your practice, or perhaps just uninterested, try something different. It can still be challenging, fun, and just as legitimate as your current practice. Seriously! Just try.
While I'm on the verge of becoming a tad preachy, I'll switch gears once again and offer up some....
Cocoa Brownies
This brownie recipe comes from Terry Walters' Clean Start cookbook. I like that, although they do contain sugar, every source of sweetness is completely natural.
- 1/2 cup natural applesauce
- 8 pitted dates
- 1 ripe banana
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup spelt flour (or flour of your choice)
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch salt
Preheat the oven to 350 degrees and lightly spray an 8x8 baking dish with nonstick spray. Combine the applesauce, dates, banana, maple syrup, and vanilla in the bowl of a food processor. Puree until dates are finely chopped and ingredients are combined (if the dates are slightly hard, the processor might shake, so hold it down!).
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Add the liquid ingredients from the food processor and gently combine until mixed. Pour the mixture into the baking dish and bake for 25 minutes. Remove from the oven and let the brownies cool in the pan before cutting and eating them. makes 16 brownies
- - - - - - - - -
Last but CERTAINLY not least, I have created a website to display my freelance yoga work around Bloomington and post my teaching schedule. It is:
http://www.justinzyoga.weebly.com/
Please check it out (and check back for updates and expansion soon!)
Saturday, November 13, 2010
The Joys of Secondhand Shopping
Okay, I admit it: I really enjoy shopping. Whether I'm searching for winter running gear, new snow boots, or - my favorite - something to read, I am always happy to "be on the hunt," as they say. With a decidedly shrunken income, I have been trying to shake my shopping habit a bit. While taking advantage of my wonderful local library has helped considerably, I still jones for a little book shopping every now and again.
It seems my salvation may come through the art of secondhand shopping. Today, for instance, I was able to purchase three books for $4.00! Here's what I got:
Remember Me by Sophie Kinsella (lightweight, fun fiction) .... $2.50
The Student's Vegetarian Cookbook by Carole Raymond ... $.75
Under the Tuscan Sun (fabulous memoir) by Frances Mayes ... $.75
I found these treasures at the library's bookstore (proceeds support the library! yay!) and at the local Goodwill. Not only is secondhand shopping economical, but it puts good use to something that someone else no longer wanted. Better on my bookshelf than in the trash!
I have two recipes for you today. One, I made up on the quick this morning. The second, I got from my handy dandy new (well, old) Student's Vegetarian Cookbook. Enjoy!
Chocolate Pumpkin Smoothie
This sweet treat takes seconds to make and, despite the sugar content of pumpkin pie filling, isn't completely horrid for you. Adding the protein powder helps prevent the spike in blood sugar that might occur without any protein in the mix (I learned this in my recently finished copy of Skinny Chicks Don't Eat Salad by Christine Avanti). Enjoy!
- 1 scoop chocolate protein powder
- 1/3 cup pumpkin pie filling
- 1/3 cup unsweetened almond or soy milk
- splash water
- 5-8 ice cubes
Combine all ingredients in a blender and puree until completely mixed and frothy. serves 1
Dreamy Chocolate Microwave Rice Pudding
As mentioned above, I adapted this recipe from The Student's Vegetarian Cookbook by Carole Raymond. Be sure to use a microwaveable bowl LARGER than you think you need because the mixture can easily puff up and leak all over your microwave (happened to me!).
- 2 tablespoons cocoa powder
- 2 tablespoons sugar (or 3 packets Splenda)
- 2 teaspoons cornstarch
- 3/4 cup unsweetened almond milk
- 1/2 cup cooked short-grain brown rice
- 1/4 teaspoon vanilla extract
- dash cinnamon
Combine the cocoa powder, sugar, and cornstarch in a large microwaveable bowl. Add 1/4 cup of the milk and whisk vigorously to combine (no lumps!). Add the remaining 1/2 cup milk and stir again. Cover and microwave for 1.5 minutes.
Remove from the microwave, stir again, and add the brown rice, vanilla, and cinnamon. Stir to combine. Cover and microwave for an additional 1.5 minutes. Allow the mixture to cool slightly (it will thicken as it sits) before chowing down. serves 1
- - - - - - - -
After a full day of bargain shopping, I am looking forward to hanging out with my friend Emma. The plan is to do two Yin Yoga videos (see below), eat some leftover curry (see yesterday's post), and maybe watch some Curb Your Enthusiasm (funniest show ever).
I'm looking forward to some hip, heart, and back opening - - and, of course, the company of friends. If you've never heard of Paul Grilley or Yin Yoga, check out the link below. He is a great teacher and the practice is a great alternative to other forms of yoga.
Yin Yoga: The Foundations of a Quiet Practice by Paul Grilley
This challenging and deeply effective yoga video was introduced to me by my friend Emma. She swears by this technique - which encourages practitioners to hold each pose (usually a supine or seated posture) for 3-5 minutes. The practice emphasizes a minimum amount of muscular effort and, instead, focuses on stimulating the fascia and connective tissues of the body. You can immediately feel the changes in your body after doing this practice. Check out Paul's official website here.
It seems my salvation may come through the art of secondhand shopping. Today, for instance, I was able to purchase three books for $4.00! Here's what I got:
Remember Me by Sophie Kinsella (lightweight, fun fiction) .... $2.50
The Student's Vegetarian Cookbook by Carole Raymond ... $.75
Under the Tuscan Sun (fabulous memoir) by Frances Mayes ... $.75
I found these treasures at the library's bookstore (proceeds support the library! yay!) and at the local Goodwill. Not only is secondhand shopping economical, but it puts good use to something that someone else no longer wanted. Better on my bookshelf than in the trash!
I have two recipes for you today. One, I made up on the quick this morning. The second, I got from my handy dandy new (well, old) Student's Vegetarian Cookbook. Enjoy!
Chocolate Pumpkin Smoothie
This sweet treat takes seconds to make and, despite the sugar content of pumpkin pie filling, isn't completely horrid for you. Adding the protein powder helps prevent the spike in blood sugar that might occur without any protein in the mix (I learned this in my recently finished copy of Skinny Chicks Don't Eat Salad by Christine Avanti). Enjoy!
- 1 scoop chocolate protein powder
- 1/3 cup pumpkin pie filling
- 1/3 cup unsweetened almond or soy milk
- splash water
- 5-8 ice cubes
Combine all ingredients in a blender and puree until completely mixed and frothy. serves 1
Dreamy Chocolate Microwave Rice Pudding
As mentioned above, I adapted this recipe from The Student's Vegetarian Cookbook by Carole Raymond. Be sure to use a microwaveable bowl LARGER than you think you need because the mixture can easily puff up and leak all over your microwave (happened to me!).
- 2 tablespoons cocoa powder
- 2 tablespoons sugar (or 3 packets Splenda)
- 2 teaspoons cornstarch
- 3/4 cup unsweetened almond milk
- 1/2 cup cooked short-grain brown rice
- 1/4 teaspoon vanilla extract
- dash cinnamon
Combine the cocoa powder, sugar, and cornstarch in a large microwaveable bowl. Add 1/4 cup of the milk and whisk vigorously to combine (no lumps!). Add the remaining 1/2 cup milk and stir again. Cover and microwave for 1.5 minutes.
Remove from the microwave, stir again, and add the brown rice, vanilla, and cinnamon. Stir to combine. Cover and microwave for an additional 1.5 minutes. Allow the mixture to cool slightly (it will thicken as it sits) before chowing down. serves 1
- - - - - - - -
After a full day of bargain shopping, I am looking forward to hanging out with my friend Emma. The plan is to do two Yin Yoga videos (see below), eat some leftover curry (see yesterday's post), and maybe watch some Curb Your Enthusiasm (funniest show ever).
I'm looking forward to some hip, heart, and back opening - - and, of course, the company of friends. If you've never heard of Paul Grilley or Yin Yoga, check out the link below. He is a great teacher and the practice is a great alternative to other forms of yoga.
Yin Yoga: The Foundations of a Quiet Practice by Paul Grilley
This challenging and deeply effective yoga video was introduced to me by my friend Emma. She swears by this technique - which encourages practitioners to hold each pose (usually a supine or seated posture) for 3-5 minutes. The practice emphasizes a minimum amount of muscular effort and, instead, focuses on stimulating the fascia and connective tissues of the body. You can immediately feel the changes in your body after doing this practice. Check out Paul's official website here.
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