vegetarian recipes

Try it! You will enjoy it!

Maple and Balsamic Roasted Brussels Sprouts

Baby potato fry recipe | spicy small potato fry | pan fried baby potatoes

14 Recipes that Will Wow Your Family and Friends this Holiday Season

Cheesy Mac Muffins










vegetarian recipes

Cheesy Mac Muffins

yesterday 21:45 Robin Robertson's Global Vegan Kitchen 

Cheesy Mac Muffins ‘Tis the season for holiday parties and brunches and I have just the thing to serve at your next get-together.  These Cheesy Mac Muffins from my cookbook Vegan Mac & Cheese are a fun way to enjoy everyones favorite comfort food. Theyre great as is, but the addition of chopped cooked veggies makes them even better.  And of course, this time of year, those veggies should be red and green! Two of my favorite holiday combos to add to the mac and cheese mixture are: finely minced and sauteed red and green bell peppers OR chopped steamed broccoli and finely minced oil-packed sun-dried tomatoes. (Simply fold in your veggies of choice when you combine the cheese sauce and macaroni.) These muffins can be made in full-size muffin tins or in those tiny muffin tins for one-bite wonders. Note: If using the tiny muffin tins, you can reduce the baking time by about 5 to 7 minutes so they dont dry out. Enjoy! Cheesy Mac Muffins From Vegan Mac & Cheese: More than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food by Robin Robertson (C) 2019, Harvard Common Press. 2 tablespoons vegan butter, plus more for preparing the muffin tin 2 tablespoons dried bread crumbs 2 cups elbow macaroni 3 scallions, white and green parts, minced 2 tablespoons all-purpose flour 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1/­­3 cup nutritional yeast 1 teaspoon Dijon mustard 2 1/­­4 cups plain unsweetened nondairy milk 2 teaspoons fresh lemon juice Preheat the oven to 375°F (190°C). Coat a nonstick muffin pan with butter. Divide the bread crumbs evenly among the bottoms of the cups. Shake and tilt the pan to coat the cups on the bottoms and sides. Discard any excess crumbs. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return to the pot. Set aside. In a saucepan over medium heat, melt the butter. Add the scallions and cook for 1 minute. Whisk in the flour, salt, and pepper and cook, whisking, for 1 minute. Add the nutritional yeast and mustard and then whisk in the milk. Bring to a boil. Reduce the heat to maintain a simmer and cook, whisking constantly, for 2 minutes, or until smooth and thickened. Stir in the lemon juice. Taste and adjust the seasoning, as needed. Pour the cheese sauce over the pasta and stir to coat. Divide the pasta mixture evenly among the muffin cups and press it down into the cups. Bake for about 15 to 20 minutes. Remove the muffin pan and set aside for 10 minutes. Run a knife around the outer edge of each muffin and then pop them out of the cups. Makes 8 to 12 muffins   The post Cheesy Mac Muffins appeared first on Robin Robertson.

vegetable nuggets recipe | veggie nuggets recipe | nuggets veg | nuggets veggie

yesterday 13:14 hebbar's kitchen 

vegetable nuggets recipe | veggie nuggets recipe | nuggets veg | nuggets veggievegetable nuggets recipe | veggie nuggets recipe | nuggets veg | nuggets veggie with step by step photo and video recipe. nuggets are the popular urban snack and has huge younger generation fan base. these nuggets are generally made with choice of meat and are typically served as side with main burger or pizza meal. yet there are some no meat based nuggets and veggie nuggets recipe is one such option known for its mixed vegetable flavour. The post vegetable nuggets recipe | veggie nuggets recipe | nuggets veg | nuggets veggie appeared first on Hebbar's Kitchen.

Joy Bauer’s Tips for Getting Kids to Eat More Vegetables

yesterday 06:01 Meatless Monday 

Joy Bauer’s Tips for Getting Kids to Eat More VegetablesEvery parents predicament: How do I get my children to eat more vegetables? Although theres no secret sauce (sorry ketchup), there are tried and true methods to get your kids to eat more adventurously. But what are they? The team at Meatless Monday spoke with Joy Bauer, bestselling author and health and nutrition expert on The Today Show, about her new book, Yummy Yoga: Playful Poses and Tasty Treats , and her creative ways to encourage kids to eat healthier. Yummy Yoga pairs healthy, kid-friendly recipes with fun yoga positions, giving the whole family the opportunity to get in the kitchen and on the yoga mat. But what sets this book apart is the collection of adorable yoga sculptures made out of fruits and vegetables that accompany each recipe (warning: they definitely encourage playing with your food). To celebrate the launch of her book, Joy shared with us some easy-to-apply tips and tricks that will spark a passion for veggies in even the pickiest of eaters. This Monday, follow Joys words of wisdom and help your kids establish a loving relationship with plant-based foods. Tip # 1: Make Healthy Food Fun The key to encouraging kids to eat healthfully is to make food fun and exciting. Thats the whole point of Yummy Yoga. The pages are filled with tasty, kid-friendly recipes -- smoothies, fruit skewers, veggie pizzas, super food ice pops, etc. -- and playful yoga poses to entertain and excite little ones as they discover healthy, new habits.   Tip #2: Eat More Produce Yourself Kiddie see, kiddie do. If your little ones (and big ones) see you eating a wide variety of fruits and vegetables, theyre more likely to do it, too. A study from the Pennington Biomedical Research Center in Baton Rouge, Louisiana, found that preschool age kids were more likely to eat bell peppers (and prefer them in the future) after being shown a video of people eating the veggie compared to kids who didnt see the veggie video. Encourage your children to eat more fruit and vegetables by enjoying them yourself, and by pointing out other people (grandparents, siblings, cousins, friends, babysitters, and so on) who enjoy them, too!   Tip #3: Think Out of the Box If a picky spouse or child doesnt like steamed broccoli, dont give up. Instead, try another spin. Whip up a batch of Broccomole Dip (I mash steamed broccoli florets into guacamole), Roasted BroccoliCreamy Broccoli SoupBroccoli Tots , or top it with cheese sauce or marinara...you get the idea. Be creative and experiment until you find a recipe that your picky eater does like.   Tip #4: Give Them the Power of Choice Give picky eaters the power to choose--a fun recipe, a new fruit or a veggie to prepare as a side dish, or even the theme of the meal. Its a simple equation that will make mealtimes less fraught: more freedom = less fussing. When you involve picky eaters with planning and prep a few nights each week, youll find theyre less likely to argue about finishing their veggies. Good food, good mood...sounds appetizing, right?   Tip #5: When in Doubt, Hide it Sometimes, its easier to just slip veggies into their favorite foods. You can add a handful of kale or spinach into smoothies; add chopped broccoli, diced carrots or yellow bell peppers into mac and cheese (no brainer!); swap out standard noodles for veggie noodles, like spaghetti squash or zucchini linguini (aka zoodles); mix cauliflower rice with traditional rice; blend canned pumpkin puree into marinara sauce and taco meat -- the options are limitless!   Tip #6: Try it on a Monday Monday follows the weekend, which is when most people do their shopping and prep work-the veggies have been purchased, cleaned, peeled and chopped. Plus, its the perfect way to reset and reboot for a healthy and energizing new week ahead. Try Joy’s recipe for Heart-y Artichokes, Green Beans, and Leeks from the book and check out Yummy Yoga for more delicious recipes!   Want some more plant-based cooking tips for you and your picky eaters? Check out The Kids Cook Monday for more recipe inspiration and fun kitchen activities for you and your children to do together. The post Joy Bauer’s Tips for Getting Kids to Eat More Vegetables appeared first on Meatless Monday.

Heart-y Artichokes, Green Beans, and Leeks

yesterday 06:01 Meatless Monday 

Artichoke hearts, leeks, and green beans are roasted in the oven to a crispy perfection and are then topped with a sprinkling of pistachios and pomegranate seeds. With such a combination of flavors and textures, no two bites will ever be the same. This recipe comes to us from Joy Bauer’s book Yummy Yoga: Playful Poses and Tasty Treats . Photo credit: Lucy Schaeffer. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 tablespoons olive oil - 2 tablespoons lemon juice - 3 garlic cloves, finely chopped (or 1/­­4 teaspoon garlic powder) -  1/­­2 teaspoon kosher salt -  1/­­4 teaspoon black pepper - 4 to 5 cups fresh green beans - One 14-ounce can quartered artichoke hearts, drained, rinsed, and patted dry - 2 or 3 leeks, sliced and cleaned (use only the white and pale green parts) - Nonstick oil spray -  1/­­2 cup pomegranate seeds -  1/­­2 cup roasted pistachio nuts, shelled   Preheat the oven to 425°F. Combine the olive oil, lemon juice, garlic, salt, and pepper in a mixing bowl. Add the green beans, artichokes, and leeks. Stir to coat evenly. Mist a baking sheet with oil spray and spread the mixture on the sheet in a single layer. Roast for about 20 to 25 minutes or until the vegetables are slightly browned and crispy. (I think theyre extra delicious when the edges get super crisp!) Remove from oven and garnish with the pomegranate seeds and pistachios. The post Heart-y Artichokes, Green Beans, and Leeks appeared first on Meatless Monday.

14 Recipes that Will Wow Your Family and Friends this Holiday Season

yesterday 06:00 Meatless Monday 

14 Recipes that Will Wow Your Family and Friends this Holiday SeasonTis the season to incorporate more meatless dishes into your recipe collection. Weve made a list -- and weve checked it twice -- of some of our favorite holiday appetizers, mains, side, and desserts, almost all of which are plant-based! Craving chestnuts roasting on an open fire? Try our roasted chestnut soup. Jack Frost nipping at your nose? Nothing will keep you more snug than our warming carrot cauliflower stew. Grandma got ran over by a reindeer? Well, um, weve got a great recipe for honey-vanilla poached pears. Check out our Meatless Monday holiday menu below and see how you can wow your guests with some festive and flavorful meatless meals. Appetizers Set the proper tone for the meal with these seasonal holiday appetizers: Roasted Chestnut Soup Warming Carrot Cauliflower Stew Spicy Jalape?o Cashew Cheese Dip Sides On this holiday dinner table, let the side dishes take center stage: Maple Balsamic Roasted Brussels Sprouts Rosemarys Beets with Hazelnuts and Basil Roasted Potatoes with Orange Couscous Baked Polenta Basil Fries Mains Plant-based mains can be just as hardy and comforting as their animal-based counterparts: Meaty Mushroom Stew with Garlic Mashed Potatoes Italian White Beans with Kale Winter Harvest Citrus Pasta Chickpea Burgers with Spicy Harissa  Desserts End with something sweet (but not too sweet): Honey Vanilla Poached Pears Apple Cranberry Oatmeal Bread Baked Apple Donuts   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post 14 Recipes that Will Wow Your Family and Friends this Holiday Season appeared first on Meatless Monday.

Vegan Mushroom Sauce – No Oil Option

December 7 2019 Vegan Richa 

Vegan Mushroom Sauce – No Oil OptionCreamy Vegan Mushroom Sauce. This Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies and more. Vegan Gluten-free Soy-free Recipe. Nut-free option.  Jump to Recipe A flavorful sauce as a side elevates comfort dishes to a new level. This Creamy Mushroom sauce with caramelized mushrooms, herbs, wine, and creamy base is versatile and delicious! Serve the sauce over cauliflower steaks, with pasta, roasted veggies, over mashed veggies, veggie meatloafs or burgers, grilled portobello mushroom, bowls and more. Change up the herbs, add more wine and less non dairy cream, adjust away to your preference!Continue reading: Vegan Mushroom Sauce – No Oil OptionThe post Vegan Mushroom Sauce – No Oil Option appeared first on Vegan Richa.

rava dosa recipe | instant rava dosa | suji ka dosa | crispy rava dosa

December 6 2019 hebbar's kitchen 

rava dosa recipe | instant rava dosa | suji ka dosa | crispy rava dosarava dosa recipe | instant rava dosa | suji ka dosa | crispy rava dosa with step by step photo and video recipe. dosa recipes are staple breakfast for many south indians. there are myriad ways to make these crepe and can be made with different ingredients and seasoning including different type of dry spices and vegetable. one such crispy and flaky dosa recipe is onion rava dosa or suji dosa known for its thin and porous texture. The post rava dosa recipe | instant rava dosa | suji ka dosa | crispy rava dosa appeared first on Hebbar's Kitchen.

Vegan Banana Muffins with Streusel

December 4 2019 Vegan Richa 

Vegan Banana Muffins with StreuselEasy Vegan Banana Muffins with Streusel. These Soft and Fluffy Banana Bread muffin come together quickly and make for a great breakfast or snack. Add nuts, berries for variation. Vegan Soy-free Recipe. Can be nut-free.  [wprm-recipe-maker] Banana Streusel Muffins are the best bake in any season. Use up the ripe bananas by blending them with non dairy milk and sweetener, then mixing up with the flours, oats, spices and leavening, then top with a streusel or some chopped nuts and bake! These muffins are great to snack on, for breakfast or any time of the day. For a gluten-free version try my GF Banana Muffins. Add in some fresh berries, more oats, nuts and seeds of choice and make a big batch of Banana Muffins.Continue reading: Vegan Banana Muffins with StreuselThe post Vegan Banana Muffins with Streusel appeared first on Vegan Richa.

Celebrity Chef Meatless Holiday Recipes

December 4 2019 Meatless Monday 

Celebrity Chef Meatless Holiday Recipes   Meatless Monday has created our dream-team celebrity chef meatless holiday menu, featuring a plant-based take on traditional recipes created by Bobby Flay, Gordon Ramsay, Giada de Laurentiis, Martha Stewart, Rachael Ray, Jamie Oliver, Nigella Lawson and Carla Hall. From our kitchen to yours, please click the links below to enjoy these delicious, decadent, jaw dropping, and, of course, festive plant-based holiday recipes.   Appetizers Artichoke Arancini Wild Mushroom & Pomegranate Salad Cannellini & Kale Soup Sides Lemon Smashed Potatoes Persimmons & Roasted Chicories  Grilled Brussels Sprouts & Hazelnut Vinaigrette Entrees Epic Veg Lasagne Beet Wellington Stuffed Squash  Desserts  Sumptuous Chocolate Cake Deconstructed Vegan Pecan Pie Vegan Apple Pie   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post Celebrity Chef Meatless Holiday Recipes appeared first on Meatless Monday.

dry garlic chutney recipe | dry garlic powder | dry garlic chutney powder

December 2 2019 hebbar's kitchen 

dry garlic chutney recipe | dry garlic powder | dry garlic chutney powderdry garlic chutney recipe | dry garlic powder | dry garlic chutney powder with step by step photo and video recipe. chaat recipe or street food recipe are a popular choice with young audience. there are many ingredients used together to form a flavoured and tasty chaat recipe. one of the key ingredients for the chaat recipe is the dry garlic chutney recipe, which is not added for its spice and flavour but also for it strong flavour. The post dry garlic chutney recipe | dry garlic powder | dry garlic chutney powder appeared first on Hebbar's Kitchen.

Vegan Omelet with Mung Bean “Egg”

December 1 2019 Vegan Richa 

Vegan Omelet with Mung Bean “Egg”Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Easy Moong Dal Batter for omelets or savory pancakes. No Chickpea flour! Vegan Gluten-free Grain-free soy-free Recipe Nut-free option. Jump to Recipe  Mung bean is used in Indian cuisine to make pancakes, crepes format snack or breakfast. Moong Dal, which is split and skinned green Mung bean, has a nutty flavor (milder than chickpea flour) and makes for a great option to use to make egg-free omelets. I posted a moong dal omelet way back in 2013. At that time Moong dal was available in Indian stores and some other stores, hence the recipe didn’t get as many remakes. Mung bean dal is much more easily available now and is used in many of my recipes. As with any vegani-zed version of dishes, they are dependent on personal preference. Everyone prefers various textures and format of the egg and omelet. This moong dal batter is very flexible to flavor and texture. Play around with additional flavors and adjusting the consistency and cooking time for your preferred vegan omelet.Continue reading: Vegan Omelet with Mung Bean “Egg”The post Vegan Omelet with Mung Bean “Egg” appeared first on Vegan Richa.

kat vada recipe | kat wada recipe | kolhapuri kat vada | vada usal

November 29 2019 hebbar's kitchen 

kat vada recipe | kat wada recipe | kolhapuri kat vada | vada usalkat vada recipe | kat wada recipe | kolhapuri kat vada | vada usal with step by step photo and video recipe. maharashtrian and gujurati cuisine is known for its spicy and tasty snack or street food recipes it has to offer. typically it is either a potato based or pav (bread) based snack recipe. one such hugely popular snack recipe is the kat vada recipe or also known as batata vada sambar where vada is served in a spicy sauce. The post kat vada recipe | kat wada recipe | kolhapuri kat vada | vada usal appeared first on Hebbar's Kitchen.

Dominosteine (Layered Gingerbread Candy)

November 27 2019 seitan is my motor 

Dominosteine (Layered Gingerbread Candy)This year I finally wanna share my favourite German Christmas treat with you. Its called dominosteine. Its a piece of lebkuchen (gingerbread) that is layered with jelly (apricot in most cases) and marzipan and covered in chocolate. The post Dominosteine (Layered Gingerbread Candy) appeared first on seitan is my motor.

Vegan Pumpkin Risotto Instant Pot

November 27 2019 Vegan Richa 

Vegan Pumpkin Risotto Instant PotVegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan.  Vegan Glutenfree soyfree Recipe, Oil-free option Jump to Recipe This easy risotto is comfort food with seasonal winter squash. There is squash in the risotto and and roasted squash mixed in to serve! Herbs such as sage and thyme add wonderful flavor. This risotto is cooked in an Instant pot, but you can easily cook in a saucepan as well, see recipe below for details. I use wild rice blend in this risotto for a hearty option. Use arborio for variation. Fresh sage and thyme with mushrooms and pumpkin or squash puree together add wonderful flavor to this risotto. Dont have pumpkin puree? roast the pumpkin or butternut squash,mash and use. Change up the herbs to preference, omit the mushrooms, add other veggies in this versatile Instant Pot Pumpkin/­­Butternut Squash risotto and serve garnished with some vegan parm!Continue reading: Vegan Pumpkin Risotto Instant PotThe post Vegan Pumpkin Risotto Instant Pot appeared first on Vegan Richa.

Maple and Balsamic Roasted Brussels Sprouts

yesterday 06:00 Meatless Monday 

Who doesnt love roasted Brussels sprouts these days? These cruciferous veggies have gone from hated to adored over the past couple of years. And the chief reason is the discovery that these petit choux (small cabbages) roast up so nicely. This easy roasted recipe calls upon maple syrup, balsamic vinegar, cranberries, hazelnuts, red onions, and rosemary to really bring on the flavor. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 8 - 2 pounds Brussels sprouts  - 1 red onion, sliced  -  1/­­2 cup hazelnuts, halved  - 1 cup whole fresh or frozen cranberries (or 1/­­2 cup dried)  - 2 tablespoons olive oil  - 1 tablespoon pure maple syrup  - 1 tablespoon balsamic vinegar  - 1 garlic clove, minced  - 1 teaspoon smoked paprika  - Salt and pepper (if desired, optional)  - 3 twigs fresh rosemary, chopped coarsely (or 1 teaspoon dried)   Preheat oven to 375 F.   Trim ends of Brussels sprouts and slice them in half. Arrange evenly on a baking sheet. Arrange onion slices, hazelnuts, and cranberries over Brussel sprouts and toss together gently. In a small dish, mix together, olive oil, maple syrup, vinegar, garlic, smoked paprika, and salt and pepper (if desired). Drizzle vinaigrette over vegetables, sprinkle with rosemary, and toss with tongs to distribute. Place in top rack of oven and roast until gold brown, about 35-40 minutes. The post Maple and Balsamic Roasted Brussels Sprouts appeared first on Meatless Monday.

Lisa O’Connor

before yesterday Golubka Kitchen 

Lisa O’Connor Lisa O’Connor is a Toronto-based Holistic Nutritionist, Healing Alchemist, and host of the Glow Deep Podcast. We interviewed Lisa about her daily routines and practices, approach to food, exercise, skincare, healing and much more. Routine -- Is routine important to you or do you like things to be more open and free? Both! Im a naturally disciplined soul, so I have no problems at all committing to something. I thrive off of routine, but Ive been learning to be way more in flow these past few years. Especially with creating my own schedule and building my business /­­ practice, and now with the arrival of our puppy. My schedule got shifted around quite a bit, as he needs A LOT of attention and training at this moment! Im learning to find my own rhythm between routine, and free flow. Which I believe is always a dance for us as we transition through different seasons, and times of our lives. -- What do your mornings look like? Now with a puppy things have shifted! -We are morning people – getting up anywhere between 5-6am -A liter of water first thing -A walk in nature with the pup -A little play time with him & then putting him in his crate for a nap, so I can have me time -Kundalini -Meditation -Matcha latte -Reading – I commit to 30-45 min daily reading in the morning -Smoothie or whatever else Im feeling -- Do you have any bedtime rituals that help you sleep well? To be honest, I dont have a lot of bedtime rituals, as I dont really have a problem with sleep. Whats important for me is turning my phone on airplane mode a good 45min- 1 hour before sleep, having a shower to shift my energy, magnesium cream, and reading a book in bed with my husband, or sometimes we watch a little something on Netflix to just switch completely off! -- Do you have any kind of mindfulness practice?  -Meditation -Walking in nature and being present -Kundalini -Im not a massive journal writer, but when it calls I listen! Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Smoothie & homemade matcha latte (I have the matcha first, and probably wait an hour or so and then have the smoothie!) Lunch – Honestly on client days I often keep it light and just snackgreen juice here, smoothie there, some veggies, coconut water! And some days I just have liquids (juices, smoothies, water until dinner) on other days it could be a light salad, or a lunch out with a friend at a local healthy restaurant Snack – Im not too much of a snack person! But I would say nuts /­­ seeds, green juice, maybe a piece of fruit in the summer Dinner - Green salad, roasted veggies, curries, soups, brown rice -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do :) I drink matcha during the week, and on the weekend when I can savour a beautiful organic Americano when Im at a cafe with my husband, its just that much more special. -- What is your grocery shopping routine like? Are there things that always make it in your cart? We do our big haul on Saturdays at a place here called Organic Garage. Everything is organic, and is so reasonable in price. In the summer I also add in local markets, and farmers markets. That being said, I feel like Im always grocery shopping on the daily, as Im always picking up fresh greens, or picking up supplemental things for dinner that we didnt get during our big shop on Saturday morning. Things that we always include: -Variety of leafy greens -Olives -Bananas -Apples -Mushrooms -Celery -Lemons -Frozen berries -Avocados -Brown Rice -Fresh herbs -Variety of proteins -Cucumbers -ACV -Pumpkin seed butter -Zucchinis -White & Sweet potatoes -Garlic -Ginger -Dates -Variety nuts & seeds -Seasonal vegetables -Hemp seeds +++ More but those are always staples!  -- Do you have a sweet tooth? I know people wont like this answer, but I actually dont! I can eat 95-100% chocolate, and feel super satisfied. If Im sweetening anything I use dates, bananas, and/­­or a touch of raw honey. -- Are there any particular foods that you find to be helpful with your energy levels and general wellness? Greens!!! I am a greens monster, and feel so deeply connected to them. I love to consume their liquid sunshine properties. Potatoes are also a huge staple for me, as they are easily digested, high in fiber, and the natural sugars are burned as energy for me. Berries – I love wild blueberries and raspberries Spices /­­ herbs – Ginger, garlic, cayenne, nettle, turmeric Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I dont have anything particular right now! My favourite form of exercise is walking! Its highly underrated in my opinion. I live in a big city, without a car, so my mode of transport is Me. I find it meditative, calming, and great exercise. I also practice Kundalini yoga, and will sometimes do some resistance work (P.Volve). -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I find it to be an extension of me, and I dont ever have to force it. I trust my body and flow with what it wants and feels in the season of life that Im in. At the moment Ive been the least active Ive ever been, but its what feels best for me, and my body is welcoming it, and responding beautifully to it. In other seasons of my life Ive done intense and hard workouts at least 4 -5 x per week, and other times Ive done daily exercise. If there is anything Ive learnt along the way, is that nothing good comes from force. When we practice, and learn to tune- in, we will always be guided to what our body needs. In 2020 I want to get back into doing Ballet Beautiful though, as I did it for over two years and felt so graceful, feminine, yet toned. Beauty -- What is your idea of beauty, both internal and external? My idea of beauty will always be that is stems from within. And not just the foods that we eat, or supplements we take, but the thoughts we think, our mood, mental state, stress levels, how kind we are...etc. I struggled with really bad acne for years, and addressing all of the above, with nutrition + curated herbs /­­ supplements, actually brought my skin back better than before! Beauty in my eyes is always a projection, and energetic force with regards to whats going on inside. When things are aligned within, I feel beauty just radiates regardless of how we *think* we look. This beautiful energetic force truly knows no bounds. I do still enjoy to take care of my external skin, and body, but I would say its only about 10% of my regime. Everything else stems from internal work! -- What is your skincare approach – face and body? MINIMAL. People are so surprised how little I do, as I really do practice what I preach. When we focus on the internal, the external will always reflect that. I use all natural products – Face wash, rose spray, and oil (I rotate a few of my favourite brands – including Living Libations, F. Miller & Marie Veronique) In the summer I mask more (May Lindstrom or just the Aztec Clay mask) I find them too harsh for the winter, so I love a good Manuka honey mask during the winter. -- Do you have any beauty tricks you’ve found to be especially useful throughout the years? Less is more. When I was healing my skin I tried EVERYTHING. I used too many products, stripped my skin, and it all just made it worse. I find my skin is the best the less that I do. Sweating is key, so are hot /­­ cold (contrast showers), kundalini (breathwork) and again coming back to nurturing and feeding (Physical & Mental) your Internal Self, which then shows up Externally. The key is to get things moving & flowing. Digestion, lymph, liver, as this ultimately shows up on the skin. No flow, no glow. Stress, Etc. -- Do you practice any consistent routines for managing stress?  -Meditation (nothing fancy, or prescriptive, just sitting with myself) -Dog walks in nature -Kundalini Yoga -Reading -Nutrition -Seeing loved ones -Spending time with my husband, and puppy -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? -REST /­­ SLEEP – seriously the simplest thing one can do, I just believe we feel as a society that we cant just Be, or cant just take a break -Green juicing -Hot /­­ cold showers to stimulate lymph flow and detoxification -Ginger tea -Broths /­­ soups Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Im quite simple, easy-going, yet Ive always been disciplined, and my husband might say stubborn (my Ukrainian genes :) ). I dont find it that difficult to honour my body, mind, and soul. Ive also been on a deep healing journey since 2006 (got diagnosed with Lyme Disease in 2012), so truly these arent even actions or steps I take, they are just Me. I dont force anything, and allow for flow, ease, while still knowing, and honouring when I need to heal something deeper, take a new direction, and take care of my inner child. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Hmmmm I dont think there is just one thing, as I see things very holistically, and connected. I would say mind work. Focusing on mental strength, vitality, and honouring my subconscious mind, as this is where all of our habits, programs, and deep belief systems live. Our mind is everything, as the body is the unconscious mind.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Take a break! It could be an afternoon, a day or even a few. I have a tendency to force things, and when I do nothing flows. Ive learned this the hard way many times over, so I create space to go within. On the other hand, I can get inspired easily via images, nature, people, environments, so its always there for me. Its cheesy, but inspiration can hit at any moment, so I stay open. But when Im stuck, I take a step back or I schedule a brainstorming session with my husband. Just so I can talk things through, get a different perspective ( hes very smart, yet practical). In my business its just me, myself, and I, so it can get pretty insular. Although my goal for 2020 is to hire my first employee!  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. To be honest, nothing outside of myself influenced this or my view. It was losing my health, and healing on a deep level that has brought me to where I am with self-care. Its never been anything to do, if anything its how I practice Being. Ive come to see, and know deeply that our relationship to Self – On a body, mind, and soul level is everything. If we dont show up for ourselves, than we cant for others. But if I were to pick anything in terms of external energy, I would say the book Magdalen Manuscript, its a channeled script of Mary Magdalen. It speaks about Ka energy (life force), and the power of energy that courses through all of Us. The only way to channel this energy, is to nourish ourselves from the inside out. Knowledge -- What was your path to becoming a holistic nutritionist? When I started to become ill in 2006, it set me on my path. At first it started with my own experiments, lifestyle changes, and reading /­­ self-knowledge for close to six years. Then from there, I took it further to get certified, and study formally. While Im a HN, Ive expanded my view of my work, as I go *much* deeper than just food. My story is WILD, so I wont go into all the details, but when you experience something so deep, intense, and beautiful on your own, you want to help others heal via your journey, knowledge, and gifts (which I believe we all have! Its just up to us to cultivate them). I dont believe I chose this profession, as Ive never felt more called to something. Knowing how crazy, and wild it is to lose one’s health, its my mission to help others tap themselves into their own innate healer. -- What is your healing philosophy? How do you approach working with clients? Ive come to see healing as alchemy. As a society weve been taught that we should just focus on one body part, one thing, one pill, and weve become so singular in our view point and scope of healing /­­ practice. I.E. if we are having back pain, focus on the back. Where as I see everything, and I mean everything holistically. I see the alchemy, and connection between it all – Body, Mind, and Spirit. While we might be having physical pain some place (i.e. back), yes we must look and take care of the cellular body (which I do), but we also have to look at our emotions, trauma, history, and deeper work into the soul, and subconscious. While this isnt the easy work, to me its the only way I know! So when taking on a client, this is where we go. I look at each soul as a unique and individual being. No one is alike, so there isnt a pill or protocol that fits just because someone has been diagnosed with X, and so has their friend. Those two people are so different, have been raised uniquely, have most likely experienced trauma in their own way, and are navigating different life pathways, and stressors. We navigate the deeper parts, so we can heal holistically, sustainably, and in connection with our whole Self. We arent just a body, we are so much more. When we focus on just the body, I dont believe we do ourselves any favours. This is whats often missing in chronic care of  humans and why so many people are just living and coping with pain and dis-ease. We are seeking greater depth, purpose, and fulfilment, yet were left confused, hopeless, and overwhelmed. If I can just bring someone to see that they DO have the power to heal, than man oh man, it just means everything to me! Fun and Inspiration -- What is something you are particularly excited about at the moment? Our new puppy Rumi! Hes a Rhodesian Ridgeback, so he will grow to be a big boy, but we are soaking up all the puppy cuddles right now. Also ending off a decade, ushering in a new one , and entering into the year 2020. There is a lot of potent energy coming forth, and Im feeling really charged, clear, and ready for it all. -- What do you do to unwind or treat yourself? Nothing really special, I love just the simple things in life. A hot shower, getting into my robe or a grey sweat suit, eating a nourishing dinner, and cuddling with my husband & puppy! Sometimes I will treat myself to a facial, and when I can infrared sauna sessions.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit and Course in Miracles Song/­­Album –   Anything by Bon Iver or Ben Howard or White Sun Movie –   Dirty Dancing (forever & always my favourite) Piece of Art –  I adore a lot of art  /­­ creative work, but some of my favourites include: Renaissance art, Matisse, Unconditional Magazine, Picasso, Christiane Spangsberg. This post contains Amazon Affiliate Links Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Lisa O’Connor appeared first on Golubka Kitchen.

eggless bread omelette recipe | vegetarian omelette | no egg omelette

December 6 2019 hebbar's kitchen 

eggless bread omelette recipe | vegetarian omelette | no egg omeletteeggless bread omelette recipe | vegetarian omelette | no egg omelette with step by step photo and video recipe. besan or the chickpea flour has become one of the integral part of inidian cuisine. it is not only used to make most of the dishes, but also used to make some mock dishes and replicate the traditional ones. one such simple and easy mock recipe is the eggless bread omelette recipe known for its similarity with the traditional one. The post eggless bread omelette recipe | vegetarian omelette | no egg omelette appeared first on Hebbar's Kitchen.

baby potato fry recipe | spicy small potato fry | pan fried baby potatoes

December 5 2019 hebbar's kitchen 

baby potato fry recipe | spicy small potato fry | pan fried baby potatoesbaby potato fry recipe | spicy small potato fry | pan fried baby potatoes with step by step photo and video recipe. indian recipes deals with myriad dry curries which is an essential part of day to day meals. these dry curries are not only easy to make, but also tasty and to the point when it is served with rice or bread. one such simple and easy potato based recipe is the baby potato fry recipe known for its simplicity and taste. The post baby potato fry recipe | spicy small potato fry | pan fried baby potatoes appeared first on Hebbar's Kitchen.

hot chocolate recipe | homemade hot chocolate | hot cocoa mix recipe

December 4 2019 hebbar's kitchen 

hot chocolate recipe | homemade hot chocolate | hot cocoa mix recipehot chocolate recipe | homemade hot chocolate | hot cocoa mix recipe with step by step photo and video recipe. chocolate recipes are very common across india and are used for many myriad reasons. typically it is used to just make cake or different types of dessert recipes which adds a nice texture and taste to it. one such simple and easy beverage recipe is the homemade hot chocolate recipe known for its texture and taste. The post hot chocolate recipe | homemade hot chocolate | hot cocoa mix recipe appeared first on Hebbar's Kitchen.

paneer hyderabadi recipe | hyderabadi paneer masala | paneer hyderabadi masala

December 3 2019 hebbar's kitchen 

paneer hyderabadi recipe | hyderabadi paneer masala | paneer hyderabadi masalapaneer hyderabadi recipe | hyderabadi paneer masala | paneer hyderabadi masala with step by step photo and video recipe. hyderabadi dishes are known for its flavour and a unique green coloured textured. this is either made with the use of mint leaves like in biryani or with the combination of green veggies like spinach and coriander. one such simple and easy spinach based green coloured dish is the paneer hyderabadi recipe. The post paneer hyderabadi recipe | hyderabadi paneer masala | paneer hyderabadi masala appeared first on Hebbar's Kitchen.

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List

December 2 2019 Meatless Monday 

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your ListThe holiday season is here, so the team at Meatless Monday has assembled a snazzy gourmet gift-guide that includes everything you need to make plant-based eating -- or any type of eating for that matter -- easier, healthier, and more tantalizing to the taste buds. Whether youve been naughty or nice, weve got something for everybody: A self-sustaining indoor herb garden for your apartment-bound offspring, a molecular gastronomy starter pack for your Chopped-obsessed sister-in-law, and, of course, a hazard-proof mandoline for mom. But no matter the tool, cooking gadget, or condiment, all of the gifts listed below will make someones Meatless Monday a whole lot more delicious. Indoor Smart Herb Garden Tell us if this sounds familiar: Your recipe calls for 2 tablespoons of fresh basil, but the quantities sold in the grocery store would last you a month. Thankfully your thoughtful friend purchased you this easy-to-use, self-sustaining smart herb garden. It works just like a capsule coffee machine: Insert the biodegradable smart-soil capsule, add water to the tank (good for up to 3 week), and plug it in! Bring on the basil. For the Indoor Smart Herb Garden, click here.   Hot Sauce Flavors from Around the World The ideal gift for any hot-sauce junkie, this set of hot sauce flavors from around the world will add some searing flavor to any plant-based meal. Add some BAM! to your seitan and experiment with some spicy sauces from Costa Rica, New Orleans, Argentina, and 27 other states and countries. For the Hot Sauce Flavors from Around the World, click here. Embossed Rolling Pin Theres nothing more comforting than the aroma of freshly baked cookies. Let your baked goods look as good as they smell with one of these ornately embossed rolling pins; theyll transform any sheet of cookie dough or pie crust into an edible art piece. For the Embossed Rolling Pins, click here.  Food Dehydrator A must-have for any individual looking to easily incorporate more plant-based foods into their diet, a food dehydrator can turn any fresh fruit or vegetable into the perfect plant-based snack. Use it to dry herbs or make your own fruit leather or mushroom jerky. For the Food Dehydrator, click here. Hazard-Proof Mandoline Slicer and Spiralizer Its sharp blade and high potential for kitchen mishaps has earned the mandoline a villainous reputation, but its still a very useful kitchen tool that can quickly transform any number of fruits and vegetables into perfectly bake-able, fry-able, salad-able slices. This hazard proof mandoline is foolproof, safe, and comes with its own handy spiralizer, perfect for turning oblong shaped vegetables into flowing strands of carb-free noodles. For the Hazard Proof Mandoline Slicer and Spiralizer, click here. Super-Cute Kids Cookware Introducing children to the magic of cooking is one of the most valuable lessons you can bestow upon them. An appreciation for gastronomy starts in the kitchen, and theres no easier way to get the young ones cooking than with a set of super-cute kids cookware, which features an adorable set of vegetable-themed spoons, measuring cups, and whisks. For the Super-Cute Kids Cookware, click here. Molecular Gastronomy Starter Pack  Bring out your inner Top Chef with this incredibly cool molecular gastronomy starter pack. Use food-friendly additives to create jells, powders, beads, and caviars that will have your guests marveling at your gastronomic chops. For the Molecular Gastronomy Starter Pack, click here.    Fermentation Kit (Jars Not Included) The list of health benefits associated with fermented vegetables (kimchi, sauerkraut, pickles) is lengthy, but these foods can be a little pricey when purchased from the supermarket. A fun and cost-effective way to bring more fermented foods into your diet is to make them yourself. This fermentation kit comes with all the tools you need to pickle, culture, and preserve all of your favorite veggies. For the Fermentation Kit, click here. DIY Mochi Kit Mochi is the dessert that melts in your mouth, not in your hands. Everyone -- and I mean everyone -- has fallen head-over-heels in love with this Japanese frozen dessert. This DIY mochi kit is perfect for plant-based food lovers because it allows you to swap in any one of your favorite non-dairy ice creams. For the DIY Mochi Kit, click here.   Foodie Baby Gear We know that your baby niece, cousin, or newborn couldnt be any cuter, but what if they were wearing a little dim-sum or tater-tot onesie? This collection of adorable baby gear comes complete with all the food puns that any food-loving parent could ever dream of. For the Foodie Baby Gear, click here. Tofu Press Water is the element that prevents your perfect cubes of tofu from absorbing flavor and crisping up in the sauté pan. So just say no to soggy tofu! Exorcise those dampening demons in 15 minutes with this EZ Tofu Press: Simply set the press on a dish to catch water, place tofu on press base, turn both knobs for resistance, and continue to tighten the knobs every few minutes until your desired texture is achieved. For the Tofu Press, click here.   Meatless Monday Family Cookbook The Meatless Monday Family Cookbook, by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). Its an awesome gift for anyone looking to expand their repertoire of plant-based recipes. For the Meatless Monday Family Cookbook, click here.   For more Meatless Monday inspiration, tips, and recipes, click here The post Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List appeared first on Meatless Monday.

Vegan in the Caribbean: Where To Go And What To Eat

November 30 2019 Happy Cow veggie blog 

With the weather turning chillier here in America, it’s not a bad idea to look toward the Caribbean – and with some newer vegan options on some friendly islands, who wouldn’t want to plan a holiday getaway? Let HappyCow be your guide for vegan food while you decide upon the island of your preference. Aruba With the most HappyCow listings per capita out of the entire Caribbean, Aruba is sure to have plenty of options for vegan food. According to locals: the most fun part of Arubas vegan scene is the culture shift that has happened over the past few years. Youll easily meet locals on your vacation who will tell you theyre vegan or that theyre on their vegan journey. People are super friendly and love to talk about veganism here because its got such a positive reputation! Why it’s got a great reputation: o Youll find indulgent and creative vegan menus at many restaurants within walking distance of the high and low rise hotel areas. o Both major supermarkets on the island have all of the vegan products and brands you know and love, from vegan cheeses to ice cream and deli slices. o Vegan retreats will be […] The post Vegan in the Caribbean: Where To Go And What To Eat appeared first on HappyCow.

majjiga pulusu recipe | andhra majjiga charu | buttermilk rasam

November 28 2019 hebbar's kitchen 

majjiga pulusu recipe | andhra majjiga charu | buttermilk rasammajjiga pulusu recipe | andhra majjiga charu | buttermilk rasam with step by step photo and video recipe. rasam recipes are one of the essential side dish recipes for many south indian households. it is generally made with combination of spices in a lential based base or with a tomato base. yet it can be made with other ways too and one such simple and easy rasam recipe is the majjiga pulusu or buttermilk rasam. The post majjiga pulusu recipe | andhra majjiga charu | buttermilk rasam appeared first on Hebbar's Kitchen.

Vegan Miso Kale Scalloped Potatoes

November 27 2019 Golubka Kitchen 

Vegan Miso Kale Scalloped Potatoes Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly means the world to see you guys enjoying it. And in case you missed it, we just released an ebook, filled with our favorite vegan and gluten-free dessert recipes that are great for the holidays and beyond. You can learn more about it and buy yours here. And these potatoes! There’s no such thing as too many ideas for carby vegetable sides in our book, and this one is so tasty. We layer thinly mandolined potatoes with silky kale and bake them in a miso-pine nut sauce, until golden and crispy on top and soft and creamy inside. The result is pure coziness. Wishing all our American friends a great holiday and a great rest of the week to everyone else

badam ladoo recipe | badam laddu | badam ke laddu | almond ladoo

November 27 2019 hebbar's kitchen 

badam ladoo recipe | badam laddu | badam ke laddu | almond ladoobadam ladoo recipe | badam laddu | badam ke laddu | almond ladoo with step by step photo and video recipe. ladoo recipes are very common and popular sweet made across india. these are generally a purpose based sweet recipe and are made for a particular occasions or to celebrate a certain indian festival. but then there are generic laddu which can be made across all season and badam ladoo recipe is one such knwon recipe. The post badam ladoo recipe | badam laddu | badam ke laddu | almond ladoo appeared first on Hebbar's Kitchen.

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