chard - vegetarian recipes

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18 Vegan Thanksgiving Desserts

Thai Banana in Coconut Milk

Instant malpua recipe | easy malpua recipe with milk powder

Vegan Gluten-Free Green Bean Casserole










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Self-Care Interview Series: Chi San Wan

November 19 2017 Golubka Kitchen 

Self-Care Interview Series: Chi San Wan Chi San Wan is a creative consultant, mama, entrepreneur and author based in London. We love Chi’s beautiful cookbook, her aesthetic, and down-to-earth approach to wellness, and we were very excited to get a peak at her everyday routine. In this interview, Chi tells us about her morning and bedtime routines, her ways of dealing with stress, the simple beauty tricks she’s learned from her mother, making space for the occasional cake and wine, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I enjoy routine, especially in the mornings. Before Marloe came along, routine was the only thing keeping me grounded. I have all sorts floating around in my head, and working for myself means one day can be very different to the next, so I need my mornings to be predictable in order to get me in the right mind-set for the rest of the day. However, now that those routines are governed by Marloe, our one year old, things are somewhat less predictable, and I have learnt to let go of the importance of routine a little. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. They vary slightly from day to day, depending on whats on the agenda, but in an ideal and average world my morning would be waking up around 6am, do some stretching, then 20 mins of meditation. Around 6:30am Marloe wakes up and we like to cuddle in bed together as a family (shes really into giving kisses at the moment). We get out of bed around 7am and take turns to shower whilst the other one plays with Marloe, makes lemon hot water and preps breakfast. We sit down together for breakfast between 7:30am-8am and have our mornings chats – most of the time theres food throwing involved. -- Do you have any bedtime rituals that help you sleep well? I like to stop any computer work by 9pm, make myself a small hot drink and climb into bed to do some reading – usually self-help or study. I try to sleep by 10pm latest, but sometimes me and my boyfriend just end up chatting about the day until 11pm or midnight… Sustenance -- Describe your typical or ideal meal for each of these: Typically… Breakfast – multi-grain porridge with almond milk, topped with whatever seasonal fruits are around and some nut butter Lunch – quinoa, roast veg, salad, some kraut, some seaweed – usually leftovers Snack – sourdough and avocado, or an apple with cheese /­­ nut butter, whatever I find on my travels Dinner – salmon and veg, or daal /­­ curry with rice, yoghurt and lots of freshly chopped herbs -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? If I have the time, I will make myself a matcha latte in the mornings or for a snack. If we have eggs, maybe I will have an Earl Grey tea or some fresh juice. I only ever drink coffee when I fancy a croissant! Then it would have to be a flat white with fresh almond milk or oat milk.  -- Do you have a sweet tooth? If so, how do you keep it in check? I never used to! But somehow, during pregnancy and since Marloe was born, I have developed a sweet tooth! Maybe its to keep energy up? As the weather is colder now in London, I have been obsessed with searching for the best hot chocolate (always disappointing and not chocolatey enough!). When I get the urge for something sweet, its usually something very specific, not any old sweet thing will suffice, and I will have to go on a hunt for it. Though usually after dinner, I am happy with a piece of raw chocolate from the fridge.  -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I try and have a wide and varied diet to keep things in check, and food is the first thing I look to when trying to manage my general wellness. I try and listen to my body, even if sometimes its asking for wine or cake! Usually, it needs just that and feels much better for it. In terms of taking anything else, since pregnancy and the birth of Marloe I have taken a high DHA Omega 3 supplement and probiotics daily (just in case I dont get the chance to eat it in food form). Once a week I will make some water steeped in goji berries, longan (when my mum visits, she will always leave me some) and any dried herbs I have on hand and sip on that. I have some adaptogenics on hand too – chaga, cordyceps, reishi, ashwaghanda, schisandra – but I dont make a habit of taking them everyday, only when I need to. -- What is your approach to feeding your daughter? Do you try to guard her from all unhealthy/­­processed foods, or are you more relaxed about it all? Do you have any advice for parents who want to raise their kids to be comfortable with real, whole foods? For her first year I was a little precious about what I gave her to eat – everything was made at home and organic produce only. I went with baby led weaning which is so messy, anyone who knows me knows I cannot handle mess so this was, and still is, a learning curve for me. But it gives me great pleasure watching Marloe enjoy her food, and try anything I give her. She has days where she is super picky, but generally she is a happy eater. I am more relaxed and realistic about what she consumes now, because I cant always control where we are – she has predominately home made food, but when we are out she will have bits of whatever we are eating, and its fun to watch her try new things! I really recommend baby led weaning. If you read up on it, it makes a lot of sense to get kids to eat real, whole foods this way – who wants to eat mush? It could be anything! Real food looks and tastes much more exciting and it makes them more adventurous with food, and less fussy. Eating together at the table is important to me as well, and for Marloe to have what we are eating – she knows if we have given her a different meal and will shout until we feed her some of ours.  Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I love to fit yoga in when I can and I walk a lot (at a very fast pace), but other than that, its chasing the baby around. -- 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 dont do any form of exercise that I find torturous, such as spin or anything high adrenaline; it doesnt work for me. I enjoy yoga – dynamic or kundalini, and walking in nature a lot.  Beauty -- What is your idea of beauty – external, internal or both? I think if youre comfortable in your own skin, that is beautiful. But for everyone, that could be down to many different factors and it will chop and change with time. Someone who is confident but grounded with integrity – their beauty will shine through. -- What is your skincare approach – face and body? Its pretty simple and not that exciting! I try and dry-brush when I can, I use Dr. Bronners Baby soap for the body, and then after a shower, whilst the body is wet, I will rub a concoction of almond oil, sesame oil and essential oils that I fancy, all over. For my face, I take the day off with coconut oil and rose water (I make my own with 3/­­4 organic rose water and 1/­­4 colloidal silver). For my morning shower, I will use a thin flannel to scrub the face and spray with rose water, followed by a tiny bit of Nucifera, The Balm – a recent find in LA. Its been amazing for the change in weather in the UK.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water, water, water. Not eating so much dairy, wheat and sugar, but consuming more good fats like avocado, coconut and ghee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mum looks so good and youthful, but she has never drank much, never smoked, never wore make-up...thats her trick! I have never smoked, I drink less now naturally, as I am breastfeeding and I’m too busy to do any make-up, so usually a go at the eyelash curlers will do for the day! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I think fitting in meditation everyday greatly reduces stress for me and puts things into perspective. -- If stress cannot be avoided, what are your ways of dealing with it? Acupuncture. Talking it out with my boyfriend and friends. Knowing that ‘this too shall pass’. Treating myself to whatever food and drink I desire (within budget of course).  -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I take Wellness tablets. I make sure to be hydrated and wrap up warm at all times, especially the throat and chest. I make congee or daal, something warming and easy to digest so the body can rest.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? At the moment, I am very much governed by my daughters day to day antics, and I try and fit everything else around her. This does stress me out at times, but then I try and remember to enjoy these first years with her. I am lucky to have this time together with her, because I am freelance. I just try and plan my time carefully (shared iCal helps!), but not everything always goes to plan – which I am learning to let go of.  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? Things generally fall better into place when I take time to be kind to myself, so I just keep reminding myself that self-care is important, especially for a working mum. Setting routines like bed times for myself etc helps with this and saying no to some friends, projects, events etc when you just need the time to sort stuff out, so that everything else can run more smoothly. Obviously there is room for spontaneity, thats what keeps me feeling alive!  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Meditation. Making the time for it. It keeps me feeling focused, rested and puts things into perspective. Its a form of self-care and love for myself, and is incredibly nurturing. I dont always do it every day twice a day, but when I do, it helps immensely. I learnt from Jacqui at The Broad Place in the summer and, hands down, they’re the best teachings of meditation I have come across, because its real and it works.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Its easier said than done, but I try not to stress about it, and just trust the process rather than sit and wallow. Ill meet up with friends and my peers and we chat it out – usually its something that is felt by a few people, and I find that it usually reverberates between similar minds, like theres something going on with the energy around us. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I cant pinpoint one thing, its a zeitgeist thing, its in the air...maybe because we are entering a revolution, the age of Aquarius. I am constantly  inspired and influenced by the people I surround myself with, the internet, social media, so books /­­ movies /­­ classes suggested through those mediums are naturally the ones I gravitate to.  Knowledge -- You co-authored A Simple Table, a beautiful cookbook that focuses on fresh and simple meals. What was the key message that you aimed to communicate with the recipes and lifestyle tips in the book? Thank you. The key message was that everyday nourishment neednt be difficult or a chore. It could be simple acts of kindness to yourself, or simple recipes that dont require crazy expensive ingredients. Its to encourage the reader to explore what makes them feel good inside and out, as everyone is different and there is no one formula. Most of all, it was to enjoy the simple pleasures.  -- Tell us a bit about the fresh almond milk company that you co-founded, The Pressery. What inspired you to start it and what did you learn from having that business? I felt a change in me, and the start of a movement back in 2013 when I became a little disillusioned working in fashion, and more excited about food and drink and the effects it has on us. I have always been a food fanatic, so it was natural for me to explore this familiar and yet unknown territory. My business partner had been feeling the same for a while, so it felt like the right time to launch a small business in something we were both passionate about. I was already making almond milk at home, and after some research we settled on focusing on making the one product the best we could. There is a lot to learn through starting a business from nothing (I was a freelance fashion stylist before that), and building a brand from scratch – we started selling at a market and then got into Selfridges, and I grew the social media following from 0 to 22k organically in 2 years. Ive met many people through the business, with whom I am still good friends now and work with today, as a creative consultant. It was a natural progression for me and I wouldnt be where I am now if it wasnt for The Pressery.  Fun and Inspiration -- What do you do to unwind or treat yourself? I like to have a glass of red wine, make dinner with my boyfriend and possibly have a candle lit bath with Epsom salts and essential oils.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – salt. by Nayyirah Waheed, there is always a piece that speaks to me at any point in my life Song/­­Album – I will never tire of Your Hand In Mine by Explosions In The Sky Movie – In The Mood For Love has been a long favourite – the soundtrack, the colours, the feelings… Piece of Art – anything by Agnes Martin really does feed and soothe my soul, when the exhibition was at the Tate Modern, I went about 5 times! -- What are your favorite places to eat in London? Leilas  for breakfast, Esters  for brunch, Towpath  for lunch, Granger & Co Kings Cross  for work meetings, Violet  for cake and tea, P. Franco  for wine and small dishes and for dinner – Primeur , Campania and Jones , Uchi , Westerns Laundry , Legs , Luca ...too many!  -- We are captivated by Joan Didion’s compact travel packing list . What are some essential objects that would be in yours? – comfy t-shirt and shorts for sleep – current book  – Nucifera The Balm – rose water spray – essential oils to mix – Weleda lip balm – Dr. Bronners Baby soap (which doubles up as shaving foam) – x2 pairs of jeans (one boyfriend, one flares) – x1 sunglasses – x1 rucksack, x1 fancy bag, x1 tote bag – x1 black trousers (usually wide culottes) – x3 different style tees – x1 cashmere sweater – x2 white shirts  – x1 jumpsuit /­­ playsuit  – x1 dress for day or evening – x2 sandals (one Birkenstocks, one Isabel Marant) – x1 trainers – x1 smart shoes (for me, its Doc Martens) – x1 jacket or coat (depending on the destinations temperature) – x1 light cashmere scarf -- Is there anyone you would like to hear from next in this interview series? Id love to hear from Julie from Rudy Jude, Rosa from Cereal Magazine, Serena Mitnik-Miller from General Store and Holly from The Acey. Photos taken by Jessica MacCormick, Emma Lee and Chi San Wan. You might also like... Self-Care Interview Series: Laura Wright Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Ally Walsh .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Chi San Wan appeared first on Golubka Kitchen.

Self-Care Interview Series: Ally Walsh

October 29 2017 Golubka Kitchen 

Self-Care Interview Series: Ally Walsh Ally Walsh is a model and co-founder of Los Angeles-based organic coffee company, Canyon Coffee. Though we’ve never met, we love Ally’s easy-going approach to wellness, her beautiful instagram, and what her and her partner are doing over at Canyon. It’s an all-around girl crush :) In this interview, Ally tells us about her transition from a vegetarian diet to a feel-good, intuitive diet, the tonic she always takes before bed, the books she’s found to be instrumental to her well-being, exercise, beauty, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I love routine, but that probably has a lot do to with the fact that my schedule is constantly changing! I really enjoy my morning routine, waking up early and making coffee at home. But its always nice to switch things up and come back to that. -- What do your mornings look like? If they differ from day to day, describe your ideal morning.  I definitely try to ease into my morning. I used to grab my phone first thing when I woke up--now I keep it out of the bedroom. Instead, the first thing I do when I wake up (on a good day!) is sit upright and do a 20 minute meditation. To me, theres no better way to start off the day. Meditation is always followed by some Canyon Coffee. At home, I typically make a pour-over, which is another little opportunity to be mindful as I start my day. On a day off its so nice to sit outside on the porch with some friends and read and have coffee together. We get the New York Times delivered to our house on Sunday mornings and I could spend the whole day reading and relaxing outside in the sun. Its honestly one of my favorites things to do. If I’m shooting though, or out of town for a job, most days start early and end late. The schedule for modeling is often last minute--I sometimes dont know my schedule until the day or night before. In contrast, its nice to have Canyon, where I make my own schedule. -- Do you have any bedtime rituals that help you sleep well? I make a glass of calm/­­magnesium before bed every night! I take that with me wherever I go--security always pull me aside at the airport to ask about what this white powder is ha :) Aside from magnesium, Ill sometimes make a warm tonic with some ashwaganda. And reading always helps me to fall asleep. I guess I wouldn’t call it a ritual, but I do love watching a show or movie before sleep, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast: I have a cup of black coffee and almond butter or avocado toast with gluten-free bread every morning. Im a creature of habit... I have my favorite go-tos, and Im happy eating them every day. If I have to work super early sometimes i like to make overnight chia seed oatmeal. Ill mix in some oats, chia seeds, almond milk, maca and flax seeds, and then in the morning top it off with some fruit and almond butter. Lunch:  Usually a salad with quinoa, avocado, kimchi, roasted seasonal vegetables, seeds, lemon and different oils like grapeseed, olive, and white wine vinegar. I would also be very happy with just roasted kabocha squash and pesto :) Snack: Cashews, pumpkin seeds, Dates and almond butter, green juice, avocado toast, and currently addicted to Honey Mamas Chocolate! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Well, it kind of comes with starting a coffee company ;) Some people are surprised to learn, though, that I only drink one cup of black coffee in the morning! Thats pretty much it. I cant do too much caffeine. Only on rare occasions, like when Im on vacation, will I have an afternoon espresso or cortado. I was in Copenhagen and Stockholm recently, and fell in love with oatmilk cortados! Definitely pushed my caffeine limit there! -- Do you have a sweet tooth? If so, how do you keep it in check? I honestly don’t! I love raw chocolate, but Im really sensitive to sugar! So Im kind of weird in that I really dont love sweets. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? In addition to magnesium at night (for sleep), Ill take ashwaganda at any time of the day for my adrenals, and probiotics daily. I feel such a difference when I take b12, too. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Yes. Yoga has been such an important practice to me, for years. I usually go to a class a couple times a week. I intersperse that with hiking in the Santa Monica mountains and walks on the beach. -- 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 actually look forward to exercise. I dont really partake in any forms of exercise that arent enjoyable. For example, Ive never really gotten into spinning or boot camp-style workouts. I love getting out in nature for hikes, and I find an hour-and-a-half in the yoga studio to be very meditative. After a long work day, I really look forward to being able to do something nice for my body. Beauty -- What is your idea of beauty – external, internal or both? I really think the most beautiful people are those that feel confident in their skin and are who they want to be--not what society expects them to be. Someone thats naturally comfortable in any setting. As a model, so much emphasis is put on the external, and thats important for a photograph or video. But in person, beauty really does come from within. -- What is your skincare approach – face and body? I think the most important thing for healthy skin is to eat and drink clean. Especially drinking lots of water. As for products, I use the most natural that I can find. I love Earth tu Face, True Botanicals, Osea and Linne! I use oils for moisturizing and just use water to wash my face in the morning. I love using Bodha and CAP Beauty rose water spray, too. Ill try to do a face mask once a week from Wildcare while taking a bath! Its very relaxing :) -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water! I also think getting a good night of sleep is just as important! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Stay hydrated. My mom is 59 & has the most beautiful skin – not one wrinklel! And she swears by drinking lots of water! Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Im trying to get better at this, but acupuncture has been a life saver! Its a place to relax and reset. I see Maria at Elysia Life Care and she is life-changing! I think getting into a regular routine of acupuncture and meditation can help so much with stress. After having a consistent routine with both, you start to notice things that used to stress you or make you upset no longer have the same power or effect on you. You can laugh it off, or just observe it and not be affected by it. -- If stress cannot be avoided, what are your ways of dealing with it? Going on a walk always helps. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Lycopene vitamin C packets, lots of ginger and tea tree oil (usually just put it in my water!) -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This has been a learning process for me, how to balance everything. Modeling, Canyon Coffee, relationship with my partner, my friends, and time for myself. Especially with starting a company with your partner, that start-up grind can be all-consuming because theres always more work you can do! So weve had to learn how to turn off- and make sure to make time for a date night! 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? My goal is to maintain a state of love (as opposed to state of stress, or lack, or anger, etc.). I was lucky to learn from a qi gong master named George Falcon for a couple years before he passed, and I feel like his teachings provided me with tools to help stay in this mindset throughout the stressors and obstacles of daily life. One of the big ones is to take responsibility for our actions and state of being. Its easy for us to blame, to say he, she, or it made me feel this way. But really its our decision. Of course, we sometimes fall out of that consciousness of love. When Im not feeling well, my first step is to take a break. To meditate, listen to a recorded guided meditation of George, go on a walk or a hike. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Ive made different changes throughout my life that have been substantial in terms of my wellness. I stopped eating meat when I was 19, then introduced fish (mainly salmon!) back in years later. Acupuncture has perhaps been the most substantial in helping me maintain balance and wellness. All of these changes or decisions are really informed by just listening to my body. You can get caught up in the mindset and identity of, say, Im vegan. But its important to check in with yourself and ask, Am I feeling good? Is this helping live a balanced and vibrant life? If not, then its important to make a change! -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So many books! If I had to pick two, Id say Anatomy of the Spirit by Caroline Myss and Big Magic by Elizabeth Gilbert. Anatomy really opened me to the power of our bodies to heal and self-nourishment. It helped me connect my mental and spiritual state to my health and well-being. Its a book you can go back to, re-read and continue to learn from over time. Big Magic was instrumental in motivating me to start Canyon Coffee. It made me feel like I had more to give, creatively, and pushed me to start something with a greater purpose. It brought clarity to the creative process for me, breaking it down in a way that makes it approachable and applicable to my own life. Its one of those books that really inspires you to follow your dreams, and what could be more important for self-nourishment? Knowlegde -- You run Canyon Coffee together with your boyfriend, Casey. What was your path to starting your own coffee company? Personally, I was feeling uninspired. I felt like I wasnt making the most of my creativity and talents. Ive always been grateful for my modeling career, but I had also always wanted to start something of my own, and I was feeling that itch. Casey and I had both fallen in love with coffee over the years... through making it at home together and visiting coffee shops in our travels and around LA. Casey actually started working in the coffee industry, and we became friends with a roaster, James. Eventually, our passion for it grew to the point that we had the thought: why not start our own company? It really was a natural culmination. The moment we decided we wanted to do it, we just never looked back. -- What is your process when choosing beans for Canyon Coffee? Are there certain growing practices, flavor profiles, or geographical locations that are important to you? The universal practice of tasting different beans is called cupping. It involves preparing small roasted samples of different beans exactly the same way and trying them at the same time. For Canyon, our parameters narrow down our options. We usually decide on a country first, and then see what organic, seasonal beans grown at high altitudes are available through the network of importers near us in California. Then we order samples, cup, and choose the bean that smells and tastes best to us. High altitude is important because the elevation makes the coffee plant grow slower and put more energy into producing cherries. The slow growth results in cherries (and coffee beans) that are much more flavorful and vibrant. To start Canyon, we focused on Latin American coffees and wanted to find amazing-tasting beans in the chocolatey /­­ caramel flavor profile. We went with beans from Guatemala and Colombia first, because theyre known for these flavor profiles and they have great infrastructure for small coffee producers to process and export their beans. Fun and Inspiration -- What do you do to unwind or treat yourself? I love going to the movies :) And a nice dinner out before or after. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit .. anything from Krishnamurti & Ram Dass Song/­­Album – Paul Simon – Graceland, Feist – Let it Die, Lord Huron – Lonesome Dreams Movie – Beginners Piece of Art – Robert Lango Men In the Cities, Alfred Stieglitz’ Portraits of Georgia OKeeffe -- What are your favorite places to eat in LA? Gjusta/­­ Gjelina, Honey Hi, Amara Kitchen, Pace, Botanica, Necco, Destroyer, Erewhon -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Im actually in the process of moving out of my house right now! Were taking advantage of the end of our lease to do some traveling and try out living in some new neighborhoods. As a result, Im having to put a lot of my stuff in storage. Its been really nice to get rid of a lot of things and simplify to the essentials. But as far as traveling goes, I always have with me.. – new book and magazines – headphones – Jesse Kamm pants – Nikes – journal – Bodha rose water spray – probiotics – magnesium and ashwaganda  – sparkling water – ursa major rings – eye mask – almond butter packets -- Is there anyone you would like to hear from next in this interview series? Emily LAmi of Bodha, and Lacy Phillips at Free & Native! Both these women are a constant inspiration! You might also like... Self-Care Interview Series: Amy Chaplin Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Ally Walsh appeared first on Golubka Kitchen.

Vegan Meal Plan | Red Lentil Dahl, Sheet Pan Fajita Bowls & Slow Cooker Potato Soup

October 20 2017 Oh My Veggies 

This weeks vegan meal plan includes red lentil dahl, vegan sheet pan fajita bowls, and chard lentil & potato slow cooker soup.

Self-Care Interview Series: Amy Chaplin

October 11 2017 Golubka Kitchen 

Self-Care Interview Series: Amy Chaplin Amy Chaplin is an author and chef, whose approach to whole foods and cooking is endlessly inspiring. Her cookbook is nothing short of a kitchen bible to us. We had the pleasure of meeting up with Amy in NYC a few years ago and had the best time chatting about our favorite subjects like sprouted flours, cookbook publishing, and acupuncture. Needless to say, we were excited to get a peak at her self-care routine. In this interview, Amy tells us about the valuable self-care tips she learned from her mother, her favorite meals made with pantry staples, the skincare brand she’s been using since she was a teenager, her approach to exercise, stress, and so much more. Routine -- Is routine important to you or do you like things to be more open and free? I like both. I like to have a morning routine and create a work routine for whatever project Im working on but I also like to have time for free thinking and spontaneously connecting with friends. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I get up early, 6 am  is the usual time but sometimes eariler depending on what Im working on. I make warm lemon water, light a candle and mediate for 10 to 15 minutes. In late summer the sun is coming up just as I finish and I usually sit for a bit and often reply to messages from Austrlia (they are going to bed around that time). Then I feed our two dogs (my wife takes them out on a long morning walk) start making breakfast and make sencha tea. Sometimes I skip the sencha and have a matcha latte after breakfast but I try not to have too much caffeine, as much as I love it! If Im working on recipes from home, I quickly shower, dress and get started right away....sometimes before breakfast but it depends on what Im testing :) -- Do you have any bedtime rituals that help you sleep well? I stop working on the computer before dinner and leave it closed. I leave my phone downstairs so its far from my bedroom. I get into bed and usually read cookbooks or watch an episode of any series Im currently obsessed with :) Sustenance -- Describe your typical or ideal meal for each of these: Breakfast –  soaked oats + chia (recipe is in my book) or activated grain porridge with homemade nut milk, cardamom and berries. I usually eat grains once a day and its usually in the morning. Lunch – Beans of some kind --depending on recipes Im testing. Kraut or other fermented veg, greens--salad or steamed depending on weather. I usually add some toppings too: hemp seeds, toasted seeds, sunflower sprouts, scallions anything to make it tasty Snack – Seeded crackers and nut butter/­­avocado/­­bean pate or chia pudding or coconut yogurt Dinner – An egg or tempeh, avocado, steamed veg and a dressing of some kind--this is often quite small as Im not always hungry if I have a good lunch or if Im testing and sampling recipes. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Yes. I love green tea. Sencha is my favorite for its fresh, grassy umami taste. Rishi Tea First Flush Sencha is sublime. I also love their ceremonial grade matchas with foamed, homemade almond milk. -- Do you have a sweet tooth? If so, how do you keep it in check? I used to but I havent eaten sugar on a regular basis for years. If Im craving something sweet I eat a few spoons of Anitas coconut yogurt--it has a naturally sweet flavor from coconut with no sweetener. If I have a berry compote around Ill have some of that with it but I never sweeten them as Ive gotten used to just the sweetness of the berries. Of course there are times when Im testing recipes for cakes and muffins and I do enjoy tasting them and the same goes for good raw chocolate. Im not rigid about it as its part of being a chef but I dont seek out sugar on a daily basis. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I change depending on what my acupuncturist recommends in the way of Chinese herbs. I have been taking spirulina to increase protein and greens lately. I take a vitamin D. Ive been adding maca powder to my breakfasts for years so dont really consider it a supplement. I like adding locally grown ashwagandha (from Furnace Creek Farm) and reishi or chaga mushroom powder to hot cacao drinks. I drink nettle tea everyday because I love it, especially when you can get it fresh from the farmers market. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  With my job being so physical, these days I gravitate towards Qi Gong and yoga--the gentler classes. I also tend to exercise by default. Walking everywhere, long dog walks, biking and general schlepping around the city and up and down stairs with heavy bags of veggies! -- 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 used to push myself with torturous classes and long runs but now I do less and enjoy it more. I know that I am more productive when I make time for movement but it has to be mindful.  I do yoga at home and love it when I have the time for long luxurious classes...especially restorative. Beauty -- What is your idea of beauty – external, internal or both? Beauty to me is an inner glow that comes from something beyond what and how we take care of our bodies. Mostly it comes with time and a spiritual sense of oneself, our path, the world and other beings around us. -- What is your skincare approach – face and body? Ive used Dr. Hauschka since I was a teenager. I have a huge respect for biodynamic growing practices and love the way they preserve their products naturally. I think its one of the most difficult things with natural skin care products--preserving. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Local organic veggies, lots of greens, seeds… -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. I notice a difference in my skin when I use a warm compress of essential oils (Dr. Hauschka calls them bath oils). You put a few drops in warm water and soak a face cloth, squeeze it out and press it into your skin. I use lemongrass in the morning and lavender at night. Then you cleanse and use the same water to wash the cleanser off. They smell so good and your skin feels really clean and enlivened afterwards. Its my mothers beauty secret, she looks amazing! :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Mainly daily meditation and breathing. I dont feel as clear or grounded without it. -- If stress cannot be avoided, what are your ways of dealing with it? Hot shower and miso soup :) -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Make miso soup with lots of ginger and scallions and I also take Woodstock C & F Seasonal Support. It always helps with a sore throat or when Im feeling under the weather. Gargling sea salt with warm water. Colloidal silver spray. Hot lemon drink with grated ginger and turmeric. Bath and sleep. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? They definitely overlap. I love what I do and have found comfort in the kitchen for as long as I can remember. Of course there are days when work completely takes over but even when my schedule is jam packed, I try and make time to spend with my partner, cuddle the dogs and see family--it just means well be eating recipes that are being tested and theyre grilled for feed back! 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? I aften find myself saying “everything is working out for my highest good and remembering that everything is perfect as it is. I grew up with Louise Hay books. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Over time my lifestyle and diet has improved and I have a much more balanced approach. I used to be quite strict at times and I know that its not the way to great health for me anyway. I think now I have better overall health so I dont get thrown off on a regular basis. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Paul Pitchford’s “Healing with Whole Foods has been in my life for over 20 years and I still consult it. It always gets me in the mood for pure, simple temple-like food. My self care is also influenced by my mother. She has a deep connection to nature and a daily ritual of foot baths, lemon water in the morning and making a nightly hot water bottle (in the cooler months) Ive carried on these rituals...but dont seem to get the foot baths in as often as she does. Knowledge -- Your recipes are so well thought out and always turn out delicious, as well as incredibly nourishing. What is your process when it comes to recipe development? Thank you so much! My recipes all begin with what I crave, which is mostly deeply nourishing food with clean uncomplicated flavors. They have to make sense to me and not only be healthy but also be visually beautiful. Nature and beauty are what inspire me most. When I am developing recipes I want the steps to be clear and thorough. I spend a lot of time with new recipes before they are published. Theyre all tested over and over again by myself, friends, family and recipe testers. I feel a lot of responsibility to readers who spend time and money and a lot of effort making my recipes...they have to work and taste delicious! -- You are a big proponent of keeping a well-stocked pantry. What are some of your favorite meals that you like to throw together with pantry ingredients? Simple wraps with nori, fermented veggies, avocado (not really pantry but I always have a few of varying ripeness around). Barrys tempeh, which is made from white beans and adzuki beans and sold frozen, it tastes amazing just panfried in coconut oil. In Australia you can get fresh fava bean tempeh and Im missing it so much! Red lentil soup with lemon and spinach from my cookbook. That is perfect for right now when the weather is getting cooler and if you dont have much in the way of veg. Fun and Inspiration -- What do you do to unwind or treat yourself? Drive to the country with my wife, play with my nephew, drink tea and sit in the morning sun. Have a pedicure. Travel and be in nature. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – “The Power of Intention” by Wayne Dyer Song/­­Album – Blue by Joni Mitchell Movie – I recently saw Lion and was so moved Piece of Art – Yoko Onos simple, whimsical pieces -- What are some of your favorite places to eat in NYC? ABC V, Via Carota, Ilbuco Alimentari, De Maria -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? – Good tea selection + strainer for infusing – Activated or toasted nuts – Spirulina – Pajamas and cosy sox (no matter the season) – Large scarf/­­shawl – Cardigans -- Is there anyone you would like to hear from next in this interview series? Luise from Green Kitchen Stories, Henrietta Inman, Elenore from Earthsprout, Emma from My Darling Lemon Thyme..... Photos by Amy Chaplin and Stephen Kent Johnson. You might also like... Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Renee Byrd .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Amy Chaplin appeared first on Golubka Kitchen.

Slow Food and Meatless Monday: Cooking Up a Better Future

September 18 2017 Meatless Monday 

Slow Food and Meatless Monday: Cooking Up a Better Future Get ready for a countrywide Meatless Monday! Next week, on September 25, Meatless Monday and Slow Food USA are teaming up for the Cook Up a Better Future campaign. Restaurants and chefs across the nation will create and serve delicious, plant-based meals putting three unsung ingredients in the spotlight. In the combined efforts of promoting biodiversity in food, reducing meat consumption, and fighting climate change, Cook Up a Better Future seeks to bring diners to the table for a great movement for food and the environment. The three ingredients featured – Sea Island Red Peas, Carolina Gold Rice, and Sea Island Benne Seeds, all from Anson Mills are from Slow Foods Ark of Taste, a global catalog of foods facing extinction. Participating Chef Jay Lippin of Crabtrees Kittle House Restaurant & Inn in Chappaqua, New York explains the mission behind Cook Up a Better Future:     Remember to visit one of these restaurants next Monday, September 25 to celebrate global biodiversity and great food! Here are the restaurants and chefs Cooking Up a Better Future: Arizona Orme School, Patti Marrs, Mayer, Arizona California Arcade Cafe, Richard Lewis, Gilroy, California Assaggiare Mendocino, Julia Conway, Fort Bragg, California Deckmans en el Mogor, Drew Deckman, San Ysidro, California GEO Academy at Grant High School, Brenda Ruiz, Sacramento, California Jackson Nunes Consulting, Lesa Jackson Nunes, Menlo Park, California Joni Sare Chef Services, Joni Sare, Cupertino, California Magpie, Edward Roehr, Sacramento, California Savory Cafe, Juan Barajas, Woodland, California Colorado The Living Farm Cafe, Mike Gillespie, Paonia, Colorado Mountain Harvest Festival – Disco Soup, Jim Brett, Hotchkiss, Colorado Florida Nutwood, Steven Rojas, Winter Haven, Florida Table & Tap, David Rashty, Punta Gorda, Florida Georgia Miller Union, Steven Satterfield, Atlanta, Georgia Your Resident Gourmet, Jennifer Hill Booker, Lilburn, Georgia Hawaii Mud Hen Water, Ed Kenney, Honolulu, Hawaii Indiana Late Harvest Kitchen, Meredith Iacocca, Indianapolis, Indiana Illinois Elsa M. Jacobson, farmers market manager/­­recipe taster, Chicago, Illinois JCR, James Rorhbacher, Chicago, Illinois White Oak Gourmet, Thomas Leavitt, Long Grove, Illinois Michigan City Food, Phillip Jones, Detroit, Michigan Granor Farm, Abra Berens, Three Oaks, Michigan Missouri Feast in the Forest Teaching Kitchen, Penelope Beache, St. James, Missouri Good Fortune, Ryan McDonald, St. Louis, Missouri Square1 Project, Logan Ely, St. Louis, Missouri New Jersey Atlantic City Rescue Mission, Dara Heston, Sweetwater, New Jersey New York Crabtrees Kittle House Restaurant & Inn, Jay Lippin, Chappaqua, New York North Carolina Catch, Keith Rhodes, Wilmington, North Carolina South Carolina Wild Olive Cucina Italiana, Carmine Peluso, John’s Island, South Carolina The post Slow Food and Meatless Monday: Cooking Up a Better Future appeared first on Meatless Monday.

Self-Care Interview Series: Lauren Spencer King

September 17 2017 Golubka Kitchen 

Self-Care Interview Series: Lauren Spencer King Today’s self-care dialogue is with LA artist and meditation teacher, Lauren Spencer King. We first learned about Lauren a few years ago, when we came across her bimonthly moon writings that ring incredibly true and clear up a lot of things for us every month. Since then, we’ve fallen in love with Lauren’s art and meditation work, which is centered around breath work and her extensive knowledge about the healing powers of minerals. Lauren was kind enough to open up a space for us in her 4 day online meditation workshop for stress and anxiety, and we had the most lovely and calming time following her techniques and suggestions, which we often use to this day. Lauren’s self-care routine is as inspiring as it is down to earth, with a focus on finding the wisdom in the inner self. In this interview, Lauren tells us about the Ayurvedic cleanse she’s on, what minerals she keeps next to her bed, her ideas about exercise and beauty, why she sees the concept of a work-life balance as a myth, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I think in my everyday things do feel open and free, its part of the benefit of being an artist and working for yourself. But, I do find routine within that freedom. Days are also made up of habits (good and bad), and trying to prioritize things that are important and meaningful. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I like to have a few hours to wake up and start my day. I like the quiet of the mornings, the possibility of a new day. Sometimes if I happen to wake up really early for some reason, like 5:00am, I like to read in bed for a bit, or watch a scary movie early in the morning. Its weird... I know. -- Do you have any bedtime rituals that help you sleep well? On good nights I am in bed early and read before I go to sleep. I love reading in bed, there is something about it that feels so intimate. On a not so good night I will work too late, and fall asleep to a movie. I do like to sleep with a few minerals next to my bed, some make their way under my pillow at certain times: purple fluorite to relax my mind, danburite for sweet dreams, aquamarine for calming, a piece of dream quartz, and a piece of shungite that is next to my phone (on airplane mode). Sustenance -- Describe your typical or ideal meal for each of these: I am on an Ayurvedic cleanse right now. I have been working with this great Ayurvedic practitioner, her name is Meredith Carter. Years ago I did panchakarma (here), and if I could afford it I would do it annually. Its incredible. What I am doing now is like panchakarma lite! Breakfast – In the morning I make homemade almond milk. I will warm the almond milk and mix in my herbs and adaptogens, sometimes I will add fresh turmeric. I have been obsessed with making sweet potato toasts. I will top them with tahini and a cooked fruit compote (been loving cherry, wild blueberry, or pear ginger), with some pistachio nuts or pumpkin seeds. If I need some protein then I will eat two eggs toped with basil, and a tangerine. Lunch – I make fresh dahl with special non-heating spices and ghee, all of which I get from Surya Spa, they have the best mung beans and spices. Dahl is very healing. I will have a bowl full with some steamed chard or beet greens, black lava sea salt, toasted pumpkin seeds and lots of parsley or coriander on top. Snack – right now cherries are in season and they are making me so happy, I will have a bowl full of them with a handful of pistachios (lets be honest, like 1/­­2 a bag, I love pistachios). And some fresh ginger tea. Or I will make some beet hummus and have that with my favorite almond crackers. Dinner – I have been getting really into making soups! My two favorite are a green soup made with celery /­­ chard /­­ beet greens /­­ asparagus /­­ Japanese sweet potato. And a kabocha /­­ carrot /­­ginger soup. Or I will cook a big artichoke and dip the leaves into a melted ghee, lemon dip. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? None, I have never even had a cup of coffee. I usually have a huge jar of warm water with lemon or fresh ginger in the morning. -- Do you have a sweet tooth? If so, how do you keep it in check? I used to when I was younger, until I developed all sorts of health problems because of it, some that I still deal with even over a decade later. I was living in Paris and eating nothing but delicious breads and sweets! It really took a toll on my body and since then I have cut both out. But, I still dream of flaky French almond croissants. Maybe in another life I will get to enjoy them again. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I love eating a spoonful of Chyawanprash in the morning. My good friend who runs Rebbl and develops all of their delicious drinks sent me a wellness mixture, it has very high grade reshi, ashwaganda and maca in it. I have that every morning. I love QuintEssentials 3.3 minerals. I also swear by Alexis Smarts flower remedies, she is amazing! I also almost always tend to all ailments physical and emotional with a homeopathic remedy from her. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I have an aversion to most forms of exercise, especially any kind of class where an instructor is wearing a headset and yells things at you like, Its almost swimsuit season, ladies. But sometimes I get into a routine where I go to yoga. I like to take hikes and go on walks, and I love to dance. But, my favorite is swimming. Recently I was swimming laps, and was having one of those days where I was feeling very unkind and judgmental of my body, and there was this older man in the lane next to me, he was a very serious swimmer, he might have even been a swim coach at some point, you could just tell. And I stopped to catch my breathe and he asked me how I had such a strong breaststroke. I told him it was because I was on swim team for years as a kid and maybe because I was tall. We talked for a bit about it and then I got back to my laps. And I started to think that in day to day life what I criticize most about my body in other contexts I use to my advantage. In this case, that my un-slender legs and bigger hips and butt actually made me a stronger swimmer and made my stroke more powerful. It really changed the way I thought about my body. I try to remember this. Beauty -- What is your idea of beauty – external, internal or both? I really love natural beauty, which to me means being whole and owning all of who you are. You know, there are times when I see someone crying, and they dont maybe look their best, but they are so beautiful to me, because they are so present and authentic. Bodies arent meant to be perfect, thats not why we have them. -- What is your skincare approach – face and body? I love oils and go through different phases of them on my face and body. Right now at night I use a hazelnut or arnica oil from a Paris apothecary for my face. I am also completely obsessed with Sans Ceuticalss Activator 7 Oil. I use it everywhere – body, face and hair! I dont really wear make up but when I do it is from RMS. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I either dry brush or do abhyanga massage with basil oil every day, its more for the internal lymphatic system, but it makes my skin really nice. Eating well and drinking enough water are also key. And a little sun is always nice. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. I love using my jade face roller to refine the tone of my skin as well as relieve some tension I carry in my jaw. I also am into my second year of no bra, for the most part. For a few reasons, one of them being that they actually arent good for your body. No products with chemicals. My mum was a natural beauty, she really taught me what that was, she had a style that was all her own. She was radiant from the inside out. I sometimes think this is something you are born with. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Stress is often what I teach most about in class, because it has been the biggest teacher to me. I feel I am always at a growing edge with it. I try not to over schedule myself. Rest is a big part of being healthy for me. I have gone through some very difficult periods in my life of having sever adrenal fatigue, which comes from stress of all kinds. So, I have to listen really carefully not to push myself too hard, despite at times wanting to ignore my limitations. Recently I have been working with someone to understand the deeper level of stress that I unconsciously take on from people around me and from living in a city. It has been fascinating. -- If stress cannot be avoided, what are your ways of dealing with it? Yes, sometimes stress can not be avoided, like when I have a show, or need to be on the computer all day, or travel. Those are the big ones for me. I have to really work hard to stay grounded. Its really all sorts of little things, that when I do them really add up. And I just do the best I can, its not about perfection. Even stopping to dance the stress out of my body for five minuets really helps. Stress is more physical than we think. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Stop everything. Get into bed in something comfy with socks. Sleeping as much as I can. Raw garlic. Olive Leaf supplements. Colloidal silver. Apple Cider Vinegar if I have a sore throat. Hot shower (or bath) with eucalyptus oil. Thieves oil on my chest and throat. Lots of water. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? I honestly think this idea of work /­­ life balance is a myth. At least it is for me. Sometimes its only about working on Fields of Study, sometimes I am all about being in the studio, sometimes its more relaxing and I can see friends and go on a trip or a weekend getaway. There is balance within the year if I am lucky. I recently just let this idea go, I was making myself feel so bad trying to make that ideal happen on a daily or even weekly timeline. I am also a bit of a workaholic, never feeling like I am doing enough. Thats something I am trying to work on. But, this pressure for balance seems like a modern day version of the women can have it all mantra. There are always compromises and I think its more empowering if we own that and voice it and have conversations about it. Instead of silently thinking that there is something wrong with us. Motivation -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Its not one single thing, but if it was it would be learning to listen to my body. My health and understanding of health has come from a bumpy road of making lots little shifts. I dont believe in a one size fits all mentality for health. I think we are all different and in every moment we need different things. I am wary of the companies and self proclaimed health gurus out there right now that give sometimes ill informed blanket recommendations. I think it is up to us to empower ourselves and take the time to learn about our bodies and ourselves. Its important to have support and create a team of people that can help you. I have an amazing doctor, a homeopathist, an Ayurvedic practitioner, a woman who I do energy work with, and a therapist that have all at different times saved my life in various ways. It can take time, but finding the people that resonate with your understanding of health is key. I have learned so much about my body and what health and healing is from working with all of them. And remembering that deep and true healing takes time. Its always a process. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. What came to mind was this movie Agnes Martin made called Gabriel. Its terribly long and boring. It is about the boy on a walk in nature, and it is very stripped down and minimal, no dialog and most of the movie is silent, it has one tiny part with music. But, I think it relates to the way I think about self-care in a way because it is about listening to the subtleties, and how all of that gets lost when there is a lot going on. Once I really started refining my diet, routine, relationship to my energy, my intuition, etc... I started to really be able to notice those subtle changes and messages my body was sending me, and as time goes on I keep going deeper and deeper. Its like in Martins paintings, when color is introduced, it feels monumental. Like for me, bananas are just too sweet now. Knowledge -- You are well-versed in so many amazing practices! Could you tell us a little bit about each of them: – Your art (would love to know more about your process on the mineral paintings) After graduate school I started making my own watercolors out of historical pigments, mostly from minerals and some earth pigments. I taught myself how to make paints the way they were made for centuries before there were synthetic colors. The mineral monochromes are just one aspect of the work I make, and they are about many things. But, the main ones are a redirection of how we think about representation. I think of them as representational paintings, as they are made of the very thing they are depicting: malachite, azurite, agate, epidote... They are also about an interest in the healing powers of art. They are made with the intention that the viewer and the space receive the same healing properties of the minerals and the earth from which they are sourced. I usually pair them with a highly rendered graphite drawings or watercolors. –  Fields of Study and mineral meditations Some years back after teaching meditation for a bit I was longing for an alternative to what I was seeing in the ways of spiritual teachings and mediation work, both in approach and aesthetic. I wanted to support people and teach them tools they could use in their every day life, while also creating a container for all the things I was interested in and all the things that I brought into my own spiritual practice, which I feel I am always shaping and discovering. Something that would allow for a deep conversation that also had breadth, and was based in every day life and could be accessible. Something that could be malleable and evolve as I did. And Fields of Study was born. I originally wanted to open up a non-profit space that would be like a modern day community center with classes and workshops for the community, as well as have a little shop and a residency space. And someday this might happen. But for now its just me – working to change the world, one person at a time. I say this with some humor, but its also a very real desire to be in service and help instigate change. The same goes for how I teach about minerals, I want to present an alternative, something that resonates with me and represents how I grew up with minerals in my home because of my mother, who was a silversmith. The goal of all those workshops is really to show people that they know more than they think they do, about most things, minerals included. And its not really about helping people feel like they know everything, but showing them that when they ask and they trust themselves they can source the answers. The participants really end up teaching the workshop, which I think is pretty amazing. – Your Moon writings I have been writing about the moon twice a month for about six years now. It really came out of a desire to understand its energy on a deeper level, and also to check in with myself about what I was feeling on a bimonthly basis. Its hard to take credit for the writing as I feel I have gotten to a place with it where I just sit down to write and something comes through me. As out there as that sounds, thats really what happens. I just listen as best as I can, I have gotten pretty good at listening. Writing in this way has really strengthened my intuition, its really incredible. Its also nice to get conformations from people when they write to tell me how right on it was for them. It reminds me that we are all connected. Fun and Inspiration -- What do you do to unwind or treat yourself? Swimming in the ocean. The hot springs in Ojai or a trip to Joshua Tree. A bad movie. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Golden Bough and She by Robert A Johnson Song/­­Album – Gamelan Orchestra music, JD Emmanuel, and Neil Youngs album Harvest Moon, particularly Natural Beauty. Its my favorite song. Movie – The Color of Pomegranates Piece of Art – Fragonard, Brancusi, and John McCracken. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Funny enough I just re-read this essay from The White Album where she talks about her packing list related to her being a journalist. At the very end she mentions that the one thing she never had was a watch, which she supposes is some reflection of the climate of the late 60s. But, a watch is the thing I always have, perhaps that says something about me and the times we are living in now. When I travel I also always wear this gold Victorian compass. You never know when you will have to find your way home. -- Is there anyone you would like to hear from next in this interview series? My Ayurvedic practitioner – Meredith Carter, my Homeopath – Alexis Smart, or anyone of the ladies on the @onigiriemoji Instagram feed I am a part of. Its a feed where a group of friends post what they are cooking and eating. Also, I wish you could have interviewed my mum, she was the best cook, I wish I learned more about cooking from her. Photos by Lauren Spencer King, Claire Cottrell and from Lauren’s shop. You might also like... Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Sarah Britton .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Lauren Spencer King appeared first on Golubka Kitchen.

Fresh and Easy Chard Recipes

July 25 2017 VegKitchen 

Fresh and Easy Chard Recipes Chard, an abundant garden vegetable, a relative of both beets and spinach, comes in a number of varieties. Like all leafy greens, it’s abundant in nutrients and so versatile in the kitchen. These fresh and easy chard recipes will inspire you to make good use of it. Some common types of chard are Swiss, green, red, gold, and […] The post Fresh and Easy Chard Recipes appeared first on VegKitchen.

Self-Care Interview Series: Pauline Chardin

July 16 2017 Golubka Kitchen 

Self-Care Interview Series: Pauline ChardinToday’s self-care dialogue is with Pauline Chardin, a Parisian, a pro-traveler, and the author of our favorite wanderlust blog, The Voyageur. Pauline is a freelance art director and trend consultant in fashion, who looks to travel as a steady source of inspiration. Her blog is unlike any travel blog you’ve ever seen. Each story is accompanied by photo essays that are aesthetically sensitive to their environment and attentive to details that might otherwise go unnoticed. The documented destinations are always interesting and full of beauty that feels raw and true, captured from a less expected angle. From a secluded cabin in the mountains of Central France, a Moss Temple in Japan, to a lush sculpture park in Brazil, Pauline’s got us daydreaming and plotting future adventures any chance we get. In her self-care, Pauline is refreshingly down to Earth, with a bit of that inevitable, French chic thrown into the mix. Here, she tells us about her upcoming move to the South of France as a way to be closer to nature, her bedtime and beauty routines, her ways of dealing with jet lag, why she makes a point of packing parmesan and olive oil to bring on her journeys, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Making the best of time and things is definitely a big preoccupation of mine. I like to plan and think ahead, I guess that puts me in the routine camp. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I’m in the process of becoming more of a “morning person”, we’ll be moving from Paris to the countryside next year, and I have this image of myself getting up at 6am  and having all the time of the world. I’m not there yet, but here’s a typical morning from these last weeks. I wake up at 7:30 , before my husband, open all the windows while the air is still fresh and the street not too noisy. I spend some time in the bathroom before sitting at my desk to start working on some not-too-demanding tasks. An hour or so later, I prepare breakfast for us two. We’re both mostly working from home, which gives us the leisure of enjoying rather stress-free breakfasts and the time to have a nice conversation before digging into work. Everything is rather quiet until 10am , that’s when e-mails start to arrive and phones start to ring. -- Do you have any bedtime rituals that help you sleep well? I found that there are three things that help me find a deep, relaxing sleep : the first one is the Sarvangâsana posture (also supposed to keep you from growing older if you do it 30 minutes every day, but I’m far from being that disciplined), my husband giving me a head massage and watching episodes of Cosmos (I’ll never know the secrets of the universe because I always fall into the most blissful sleep after 10 minutes). Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – homemade fare, like vanilla millet pudding with fresh mango and almonds. Lunch – cereals with vegetables, like polenta fries with peperonata and fresh ricotta. Generally no dessert but an espresso with a piece of chocolate. Snack – I don’t really eat much between meals, except fruits in the summer. Dinner – mostly vegetables, cold or hot depending on the season, like a beet and cucumber carpaccio with green peppers. I have fruits for dessert, cooked in the winter and fresh in the summer, often with a bit of ice cream! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink Mariage Fr?res tea in the morning and rarely have more than one espresso a day, at lunch. I only break that rule in countries where the coffee is very good, in Italy of course, but also in Japan because I love their milk coffee. -- Do you have a sweet tooth? If so, how do you keep it in check? I really do, but I also find that I don’t like very sweet things anymore. My rule is to almost only eat pastries I’ve prepared myself. I’ve also realized that fruits are often enough to fulfill my cravings.  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I’m a big fan of Yotam Ottolenghi’s cooking and his sincere and generous approach to cooking, I have a few of his books, and his recipes rarely disappoint me. I have also been very inspired by my trips to Japan and Japanese wisdom in general, from their ‘it’s the journey that matters’ philosophy to their culture of bathing, or their ceramics. I find these things really help my happiness. More broadly, my way of living and eating is and was influenced by my parents, whose health would put any twenty-year old to shame! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I’ve been doing pilates and yoga for years. I try to do at least one lesson a week, but lately it’s been more small home-sessions, by myself, two or three times a week. I also love to hike and swim whenever I have the opportunity. -- 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 really enjoy it and would love to do more (hopefully having a big house instead of a small apartment will help). I’ve been working a lot lately and I’ve been finding it hard to take a break during the day to do it. It’s a pity because I know the benefits all too well! Beauty -- What is your idea of beauty – external, internal or both? I feel it’s very important to be comfortable in my body, to take good care of it and to be healthy, but I don’t like to dwell too much on the idea of my own beauty. I’m much more interested in what others project. Partly because of my line of work, I’ve learned to appreciate and enjoy all the subtleties of female beauty (much more than men, I must admit). I should also mention that I work in a very feminine environment that definitely puts style and personality before plastic beauty and basic seduction. I find it very freeing! -- What is your skincare approach – face and body? Like a lot of people, these last years I’ve been trying to embrace more natural products. I aspire to low maintenance but find as I get older that being a woman is definitely high maintenance. For now I put in the time because I find it relaxing and a good break from working. My favorites include Nuxe Huile prodigieuse, almond oil, Océopin pine powder scrub, and Aesop déodorant herbacé. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Not really, I think I haven’t graduated to supplements yet. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mother often used an eyebrow pencil and it has become a make-up staple of mine. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Yoga, cooking and being close to nature are the three simple things I strive to include in my daily life to keep things relaxed. So far I’ve been really good with the cooking part, I could definitely do better with the yoga, and the nature is still a work in progress. At the moment I live in Paris, so it’s complicated, but I look forward to a future where I can just open the window and hear the cicadas. -- If stress cannot be avoided, what are your ways of dealing with it? I find it ironic, and well, sad, that stress tends to keep you from doing anything that would make you feel better. It’s paralyzing in a way. Besides the solutions cited above, I find that making something with my hand (be it a cake, a dress or a drawing) helps me get centered again. Another good measure is travel or any form of exploration, if I manage to get excited and curious again, then I’m on my way to feeling better. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I cook your magical broth! I really do, even when I’m in good shape…which probably makes me too energized for my own good. Apart from that, working mostly from home means I’m rarely sick. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? It’s complicated. I’m very passionate about my job, which is relatively stress-free but also quite time-consuming. After ten years of doing it, I’m only realizing now that I may be working too much. This being said, I totally embrace the overlap, for me everything is connected, everything could and should be a source of inspiration, I “just” need to be careful about keeping some time to explore new things… I stopped counting the people around me who are in pain because of their job, so I try to be extra vigilant about the choices I and my loved ones make on the subject. 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? Most of my work requires that I spend a lot of my time in front of a computer and it would not come off as shocking to say that this isn’t a good thing. I’ve found out it has a way of making me feel like I’m not accomplishing much, even though I’ve been working for hours, maybe it’s because tasks get blended with one another, I don’t know. In any case, this “distortion” has the added drawback of not making me feel really good about myself, like I’m spinning in a wheel. On the other hand, when I spend a day, of even half a day, off my computer, I feel like I’m moving mountains, even if I’m only attending to mundane things. This is a great feeling and I wish it didn’t feel like some sort of luxury! -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Picking up yoga and pilates years ago was life-changing. I wasn’t into sports before that, and the body awareness it creates is an endless source of fascination. Knowledge -- You have a talent for seeking out the less traveled paths, hidden corners and beautiful places to stay wherever you travel. What is your approach when it comes to planning a trip? Coming up with the destination is a rather subjective process, which is often more about fantasy and pieces of information than reality. It might come from photographs I’ve seen, or a movie, or a conversation I’ve had. It’s a difficult balance to pick a place that sounds promising but which still remains a bit mysterious. Today with instagram, you sometimes feel like you’ve been there already, and it’s nice when you’re on your couch but a bit disheartening when you’re planning a trip. I sometimes also like to pick a rather touristic place and go there to see if it could be done off the beaten track, or photographed differently, like when we went to Rome, or to see the Giza pyramids. Besides that, I find that doing a lot of research is key if you want the trip to be both relaxing and interesting. It takes a lot of time and might ruin the surprise a little bit, but unless you’re traveling for a month, I find it too frustrating to “fail” a destination because you were too lazy to check opening hours and interesting spots. It’s a complicated task though, because you have to find recommendations from people whose sensibility is close to yours. It’s easy enough to find adresses of shops and restaurants, but when it comes to knowing that little neighborhood with a fantastic atmosphere, or that incredible building from the 70’s, or that little-known museum, then it gets complicated. For me travelling isn’t necessary about “consuming” or doing “breathtaking” things, it’s about finding inspiration. I’m doing The Voyageur to make it easier for others! -- Do you practice any special self-care routines while traveling, especially when it comes to jet lag? Sadly I’m not immune to jet-lag, on the contrary I find it totally messes up my digestion (in addition to my sleep). Jet-lag or not, I found that the best way to feel good abroad was to cook for myself as much as I can. To me it’s a win-win, it’s cheaper, I feel better and lighter, and I get to shop groceries and cook in a totally different setting. It has become an important part of our travels, one that I enjoy very much. I pack a whole battery of pantry essentials and then I buy fresh produce when I’m the ground. Every destination has its on treasures, things you’ll probably have a hard time finding back home, and it’s not necessary what you would get in restaurants : mountains of berries in Finland, cheap zucchini flowers in Venice, sour cream in St Petersburg or sweet muffin bread from the Azores islands. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I tend to believe I allow more time for packing than most people (I’m puzzled when I hear someone telling me they just throw random stuff in a suitcase an hour before their flight). I like to really think through what clothes I’m bringing, so it will fit the atmosphere of the destination, but also obviously local constraints and the kind of adventure I’m embarking on. I don’t really believe in a standardized list, I’m actually rather depressed by this packing advice of people bringing the same standard black and white things everywhere. I’m more about having the right equipment for each situation, it might be a stylish rain cloak if you go to Yakushima island, a fan for Egypt or a scarf in Andalucia that echoes the local ceramic patterns. It’s about those items that will be useful but will also make you happy. I find that objects can take on a new life when you bring them somewhere far-flung, they become the green dress you couldn’t stop wearing in Kerala or the perfumed oil you wore in Brazil. It builds new connections, it’s somewhere between a science and an art! Whatever the trip, beside the obvious items, you’ll have a good chance of finding in my luggage : – a camera – a Mason Pearson comb and brush – a swimsuit, even when swimming doesn’t sound like an option – A homemade meal for the trip, which makes a world of difference, and was actually initiated by your article on the subject. I recently acquired a wood bento box which makes it even greater! It also means that I have a box at hand if we’re having picnics during the rest of our stay. – If I know I’m going cook, I’m bringing a few ingredients, but most certainly there will be olive oil, a box of pasta and a chunk of Parmesan, which sounds pretty weird. It’s kind of a survival kit, when I have that, I know that we’re only a couple of tomatoes away from a comforting meal. Also, I’ve been to countries where finding all three ingredients would prove quite challenging, and expensive, which makes you cherish them even more. Fun and Inspiration -- What do you do to unwind or treat yourself? Pretty much what I do to keep stress at bay, but if we’re taking things to another level of indulgence, I’d say anything water-related : a Japanese onsen bath, hammam, a swim in the sea or even just a plunge in the pool. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Way of the World by Nicolas Bouvier, and, any of his books really. He’s a Swiss writer and traveler who documented his journeys with a lot of wisdom and poetry. Song/­­Album – Nina Simone and Piano, even though it might be more soul-wrenching than soul-feeding. Movie – The Vertical Ray of the Sun by Tran Anh Hung, makes me want to book a ticket to south-east Asia right away. Piece of Art – Crépuscule by Felix Vallotton, strangely the landscape in the painting appeared to me on a stormy evening on Yakushima island in Japan… -- What are some of your favorite places to eat in Paris? Mokonuts, 5 rue st bernard, 75011 Paris A Japanese and a Lebanese in a tiny kitchen. I’m in love with their olive and white chocolate cookie and their carrot soup. They’re only open for lunch and you have to book ahead. Café Ineko, 3 Rue des Gravilliers, 75003 Paris Freshly opened vegetarian restaurant. Sincere and flavourful, my favorite of late. Their breakfast sounds fabulous and I’m planning to go very soon! Rice and Fish, 16 Rue Greneta, 75002 Paris Delicious fusion-style makis in a super relaxed atmosphere. Come early to get a seat. Pizzeria Dei Cioppi, 44 Rue Trousseau, 75011 Paris It’s easier than ever to find good pizza in Paris, but we’re faithful to this tiny one. Light, sophisticated pizzas in a quiet street with good music, what else? Osteria Ferrara, 7 Rue du Dahomey, 75011 Paris A slightly high-end italian restaurant with to-die-for risotto. -- Is there anyone you would like to hear from next in this interview series? Tina of tforia.com, I love her very low-profile and delicate approach. All photos are from Pauline’s travels (and kitchen), courtesy of Pauline Chardin. You might also like... Self-Care Interview Series: Laura Wright .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Pauline Chardin appeared first on Golubka Kitchen.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

Portobello Nachos

May 10 2017 Golubka Kitchen 

Portobello Nachos This post was created in partnership with Newman’s Own Organics. Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure way to a fun dinner or a low-maintenance spread for last minute company. In the winter, I’ll bake an assortment of roots rubbed with plenty of spices, and slather them with herby sauce or tahini/­­cashew cream to go alongside some beans or grains. In the summer, it’s all about the slow-roasted tomatoes, eggplants and peppers served with some sort of bread, herbs, greens and good olive oil. Nachos definitely fall into this throw-together oven meal category, and we tend to crave them often around here, so I’m constantly thinking about ways to freshen up the format. These healthful portobello nachos utilize meaty, roasted portobello caps instead of chips, which then get topped with all kinds of savory and spicy components. There is an addictive, plant-powered ‘queso’ sauce made with roasted sweet potatoes, avocado, a bit of Newman’s Own Organics Mild Salsa, and spices. There’s also a simple, spicy corn and black bean sauté, as well as some extra roasted sweet potato cubes, more of that salsa, and all the fixings. The combination is incredibly flavorful and satisfying enough to pass for a meal. The whole thing can be served up family style, with all the toppings piled on top, and maybe even some extra sauce on the side. We made a step-by-step video for you to see the fun of the process :) I used Newman’s Own delicious organic mild salsa twice in this recipe – as one of the toppings and whirled into the sauce. I suspect that I’m not the only person who has opened a jar of salsa for a meal, only to use a small portion and then proceed to forget about the rest of the jar until it’s too late. This recipe uses more, if not all of the jar. All the ingredients in this salsa are as recognizable and pure as can be, and every single thing inside the jar is organic. It’s mild in spice, but all the other components in this dish compensate with their own spicy kick, and the balance ends up quite perfect. This is the second recipe we’ve made in collaboration with Newman’s Own Organics (the first one involved their tasty marinara sauce), and we love working with this classic brand that donates 100% of their net profits to charities around the world. It’s also so exciting to see them expanding their Organics line and working towards popularizing organic foods with their accessible, quality products for over twenty years now. Enjoy! If you like these nachos, you might like these: - Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings - Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli - Taco Collard Green Rolls Portobello Nachos   Print Serves: 4-6 Ingredients 8 large or 12 small portobello mushrooms 2 large or 4 small sweet potatoes - peeled and cubed 3 tablespoons neutral coconut oil - divided sea salt - to taste freshly ground black pepper 1 teaspoon cumin seeds 1 yellow onion - chopped 4 garlic cloves - sliced 1 jalapeno - seeded and minced kernels from 3 corn ears or about 3 cups frozen corn 1¼ cups cooked or canned black beans 1 ripe but firm avocado 2 tablespoons nutritional yeast 1 teaspoon chipotle in adobo sauce or ¼ teaspoon ground chipotle, or to taste splash of tamari juice of 1 large lime, plus more to serve 1 16 oz jar prepared tomato salsa, divided vegetable broth or water ¼ cup olive oil ½ cup olives (optional) ½ medium red onion - chopped cilantro - for garnish microgreens - for garnish (optional) Instructions Preheat oven to 450° F (230° C). Place the portobello caps and sweet potatoes on two large, parchment paper-covered baking trays, drizzle with 2 tablespoons coconut oil and mix to coat. Spread everything out in a single layer and sprinkle with salt and pepper. Roast for 10 minutes, then remove from the oven, flip the portobellos and stir the potatoes. Roast for another 10 minutes or until golden and soft throughout. Remove from the oven and set aside. In the meantime make the corn and black bean sauté. Warm the remaining 1 tablespoon coconut oil in a medium pan over medium heat. Add cumin and toast for 1 minute, until fragrant. Add onion and a pinch of salt and sauté for 5 minutes, until translucent. Add garlic and jalapeno and sauté for 2 more minutes, until fragrant. Add corn and another pinch of salt and sauté for 5 minutes. Add black beans and sauté for another 5 minutes. Remove from the heat and set aside. Make the sauce. In an upright blender, combine ⅓ of the amount of the roasted sweet potatoes, ¼ avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, ½ cup salsa, and ¼ cup vegetable broth or water until smooth. Add more vegetable broth/­­water if needed to achieve the consistency of thick but pourable sauce/­­queso. With the blender still running on low add in ¼ cup olive oil. To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (sliced), olives, if using, and red onion. Drizzle with the sauce and spoon in some more salsa to taste, top with cilantro and microgreens, if using. Squeeze more lime juice over the nachos and serve. 3.5.3226 You might also like... Creamy Millet Polenta with Rainbow Chard and Chickpeas Kaffir Lime Mango Ice-Cream Cosmic Sweet Potato Chocolate Truffles No Noodle Pad Thai .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Portobello Nachos appeared first on Golubka Kitchen.

Oriental Quinoa Salad with Kale

March 30 2017 Veganpassion 

Oriental Quinoa Salad with Kale When I was walking through the organic market the other day I found some fresh kale. I was so excited to get some of my favorite veggies. To make the salad a full meal I decided to add some quinoa and carrots. You can easily take it to work. Kale is very mild that's why you can enjoy it in smoothies or salads. If you can't find any kale you can replace it with chard or kohlrabi green. Makes 4 salad portions. Ingredients: 1/­­2 cup (100 g) quinoa 1 cup vegetable broth a bunch of kale 1/­­4 cup peanuts 1 carrot Cook quinoa with closed lid for about 15 minutes. Put it aside and let it soak. Wash kale under water and pour it off. Pull of the leafs and stew them with 2 tbsp. of water a few minutes. Shred the carrot. Mix quinoa, kale, carrots and peanuts. For the dressing: 2 tbsp. penut butter 1 tbsp. lemon juice salt, pepper 1 tsp. yeast flakes 1 garlic clove a small piece of ginger 1 tsp. agave syrup 1/­­4 cup water 1 pinch of cumin 1 pinch of cilantro For the dressing mix peanut butter, lemon juice, some pepper and salt, 1 tsp. yeast flakes, garlic clove, a small piece of ginger and agave syrup. Put some water to it and blend it until it's smooth. Add cumin and cilantro. Add dressing to the salad and enjoy!

The Scientific Secret to Happiness: More Fresh Fruits and Veggies

March 13 2017 Meatless Monday 

The Scientific Secret to Happiness: More Fresh Fruits and VeggiesMarch is National Nutrition Month. So each week this month, were highlighting how certain foods can help improve specific health conditions. This is the second article in the series. Please share with friends and family who may be interested. Its long been known that a diet rich in fresh fruits and vegetables is good for your physical health. Lower blood pressure and less risk of heart disease are among the many benefits. But did you know fruits and veggies can also be good for your mental health? Absolutely true. According to a recent study, higher consumption of fruit and vegetables may increase feelings of well-being, happiness and life satisfaction. In addition, the study participants who ate more fruits and vegetables tended to be more curious and more creative than those who didnt. There is a growing body of evidence suggesting that dietary patterns emphasizing fruits and vegetables may be linked to better psychological health.[i] A recent study found that higher fruit and vegetable consumption may increase well-being, curiosity and creativity, possibly related to micronutrients and carbohydrate composition.[ii] This is probably related to the fact you are giving your body and brain more healthy vitamins, minerals, phytochemicals and fiber, said Rebecca Ramsing, sr. program officer, Food Communities & Public Health Program at Johns Hopkins Center for a Livable Future. This conclusion is supported by a separate study that found growing evidence that suggests that eating more fruits and vegetables is linked to better psychological health. So which foods help you feel happier, more creative and brimming with curiosity? Well, for starters, try roasted carrots and other root vegetables, such as sweet potatoes, yams and squash. Also, fresh berries are highly recommended to lift your spirits - blueberries, raspberries, blackberries, take your pick! And to jump-start your good mood, weve got a special recipe thats sure to make you smile. Root Vegetable Samosas   References: [i]Rooney C, McKinley MC, Woodside JV. The potential role of fruit and vegetables in aspects of psychological well-being: A review of the literature and future directions. TheProceedings of the Nutrition Society. 2013; 72: 420-432. doi:10.1017/­­S0029665113003388 [ii] Conner TS, Brookie KL, Richardson AC, Polak MA. On carrots and curiosity: eating fruits and vegetables is associated with greater flourishing in daily life. Br J Health Psychol. 2015; 20(2):413-27. The post The Scientific Secret to Happiness: More Fresh Fruits and Veggies appeared first on Meatless Monday.

Eating for Good Karma

January 26 2017 VegKitchen 

Eating for Good Karma Good Karma eating is as simple as can be: comprise your meals of plants instead of animals, and most of the time choose unprocessed plant foods, meaning that they got from the garden or orchard or field to your kitchen with minimal corporate interference. This way of eating gives you good karma in two ways.The post Eating for Good Karma appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Versatile Mung Dal Stew with Healing Spices

January 5 2017 Golubka Kitchen 

Versatile Mung Dal Stew with Healing Spices This post was created in partnership with Amira. This month we are focusing on recipes that will hopefully be helpful to those wanting to hit the reset button after all the holiday eating and drinking. I wanted a very manageable weekday dinner to be the first in the series, because we haven’t had one up in a while, and because I myself have been on the hunt for some new but trustworthy, quick and wholesome meal ideas. Most of my focus right now is on completing the kitchen renovation, a good part of which my husband and I have been doing ourselves. It’s been dragging on much longer than we expected – a common theme when it comes renovations, as I hear. We are finally down to the small finishing touches, but they somehow seem to be the hardest to complete. Cooking up large batches of un-elaborate, nourishing dishes like this stew to have on hand during the week has been one of my strategies for staying sane throughout this whole process. It’s amazing how helpful a home-cooked meal can be during times of stress. When looking for inspiration for balanced winter weeknight meals, I often turn to South Indian cuisine for its array of delicious vegetarian dishes and Ayurveda-approved ingredients. This particular stew is based on a recipe for sambar – a mung dal (yellow split mung beans that are protein-rich and affordable) stew that comes in hundreds of variations. The base for sambar is most commonly made up of mung dal that’s been cooked down to a porridge-like consistency and spiced, after which almost anything goes. You can include one or many stew-friendly vegetables in season, as well as other fun add ins like desiccated coconut. I love the versatility of this dish and usually just add in whatever vegetables or greens I have on hand. For this version, I kept things simple and only added chopped butternut squash and dried coconut – it can be as simple or as involved as you’d like. The ingredient list might seem long, but it’s mostly composed of spices, which play a huge role in building flavor in this otherwise modest stew. Each spice also brings its unique healing properties to the table – fennel helps aid digestion, turmeric is anti-inflammatory, fenugreek helps with blood sugar balance and much, much more. Like many Indian dishes, sambar is traditionally served over rice, and I’ve been truly enjoying serving it over Amira’s fragrant Thai Jasmine Brown Rice. Amira sent me a few of their premium long grain rice varieties to try, and I was consistently impressed with their quality and how distinctly different each kind tasted. Besides the jasmine brown rice, the variety that stood out to me is their Smoked Basmati Rice, which has a very unique smoked flavor and is really good in salads, and as a base for all kinds of veggie bowls. I’m crazy about smoked foods, so that one really hit the spot. If you see Amira rice in your grocery store, give it a try, I think you’ll really enjoy it! Versatile Mung Dal Stew with Healing Spices   Print Serves: 3-4 Ingredients 3 cups water ½ cup mung dal ¼ teaspoon turmeric ¼ teaspoon cumin ¼ teaspoon whole fenugreek seeds (optional) 3 sprigs fresh curry leaves (optional) 1 small yellow onion - chopped ½ medium butternut squash - peeled and cubed ¼ cup desiccated coconut sea salt 1 tablespoon red chili powder 2 tablespoons ghee or coconut oil ¼ teaspoon whole black mustard seeds 1 whole dried red chili - torn in half ⅛ teaspoon whole fennel seeds 1 tablespoon fresh lemon or lime juice 1½ cups cooked rice of your choice - for serving cilantro - for garnish (optional) coconut milk or yogurt - for garnish (optional) Instructions Bring 3 cups of water to a boil in a medium pot. Have a tea kettle or another pot with about 1 more cup of hot water ready, in case you need more water later in the process. Once 3 cups of water in the pot are boiling, add mung dal, turmeric, cumin, fenugreek and curry leaves (if using). Lower heat to establish a steady simmer and cook, covered, for 20 minutes. Mix periodically to ensure the mung dahl doesnt stick to the pan. Discard curry sprigs, if using. Add onion, squash, desiccated coconut, and salt to the pot. If it seems like there isnt enough liquid in the pot, add a little more hot water from the tea kettle until the vegetables have room to simmer in the water, keeping the dal consistency like a soupy porridge. Continue simmering, covered, for another 20 minutes or until the vegetables are cooked through. Stir in chili powder at half time. Mix periodically to prevent any sticking. Once the vegetables are around 5 minutes away from being done, warm ghee/­­oil in a medium pan over medium heat. Add mustard seeds and let toast for about 30 seconds, tossing all the while. Add the chili and fennel seeds and toast for another 30 seconds or until fennel is toasted in color and fragrant. Add the toasted spices along with the ghee/­­oil from the pan into the pot with the stew, mix it in and let simmer, covered, for another 5 minutes. Once stew is done cooking, discard the pepper and mix in the lemon/­­lime juice. Taste and adjust the salt. Serve stew over rice, garnished with cilantro and coconut milk/­­yogurt if desired. Notes 1. You can add any vegetables/­­greens you have on hand in place of the butternut squash here and simmer until done, thats what makes this stew so versatile. 2. Curry leaves are completely optional here, but if you can get your hands on some, add them - their unique flavor works very well in this stew. 3. Traditional sambar calls for hing and tamarind. If you have one or both, add ⅛ teaspoon of hing to the pan with the toasting spices, towards the end and add to the stew with the rest of the toasted spices and ghee/­­oil. Add 2 teaspoons tamarind paste in place of the lemon/­­lime juice and simmer stew for another 5 minutes to let the flavor incorporate. 3.5.3226 You might also like... 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Cauliflower ‘Pesto’ Pasta

September 20 2017 Golubka Kitchen 

Cauliflower ‘Pesto’ Pasta I’m back with another recent weeknight dinner favorite. It’s a hearty pasta dish, and it’s a keeper. I can always count on pasta to get Paloma (9) eating dinner without too many negotiations, and I generally try to hide/­­pack as many vegetables as possible between the noodles. She would definitely be much happier eating plain pasta with a few grates of sheep’s milk cheese on top, but she’ll also tolerate most veggies when they’re interwoven with any pasta-like food. This one is made wholesome with a special, cauliflower ‘pesto’ with pistachios, herbs and golden raisins. We roast cauliflower florets pretty often around these parts, and I go through phases where I get very sick of roasted cauliflower. I’m in one of those phases now. I still automatically grab a head of cauliflower every time I buy groceries for the week, and that’s when I’m forced to be a bit more creative and figure out something else to do with it. If I’m lazy, I’ll just steam and freeze the cauliflower to use in the veggie-packed smoothies that Masha and I are obsessed with right now. If I’m a bit more motivated, I’ll experiment and generally come up with something really tasty like this ‘pesto’ number. I credit cauliflower with all my experimental success, since it’s one of the most delicious and versatile vegetables, in my opinion. Pulsed cauliflower sautéed with onion takes the leading role in the ‘pesto’, much like basil would in a traditional pesto. There are nuts, herbs and garlic, too, and it’s quite flavorful and almost like a chunky sauce in texture, hence the choice of name. Plumped, golden raisins take the whole thing to the next level – imagine sweet, juicy pockets in the midst of everything savory and carb-y. Delicious all the way. Any leftover cauliflower pesto is really good on toast, in salads or bowls. We are going to Italy next week, Rome and the Amalfi Coast to be more specific. If you’ve been there, we would greatly appreciate any recommendations you might have as far as things to see /­­ do /­­ eat. Thank you :) Cauliflower Pesto Pasta   Print Serves: serves 4 Ingredients half a cauliflower head - roughly chopped 2 tablespoons coconut oil 1 yellow onion - chopped 8 oz pasta (preferably noodle shape like fettuccine, linguini, spaghetti, etc.) sea salt 3 garlic cloves - sliced pinch of red pepper flakes juice of 1 lemon 1 tablespoon Dijon mustard 1 tablespoon smoked paprika ¾ cup golden raisins ½ cup chopped pistachios ¼ cup chopped parsley large handful of basil leaves (optional) Instructions Place the chopped cauliflower florets in a food processor and pulse into rice-sized pieces (some will be bigger, some smaller, and thats fine). Set aside. Warm the coconut oil in a large skillet over medium heat. Add onion and sauté for 7 minutes, or until translucent. In the meantime, bring a large pot of water to a boil, add salt and cook your pasta according to the time on the package. Drain, reserving ½ cup of cooking water and set aside. Add salt, garlic and red pepper flakes to the sautéed onion and cook for another minute. Add the riced cauliflower and lemon juice, increase the heat and stir around until the lemon juice is absorbed/­­evaporated. Lower the heat back to a medium. Add the reserved pasta cooking liquid, mustard, paprika, raisins and pistachios. Mix well and cook for about 8 minutes, until the cauliflower is cooked, but not mushy. Add the cooked pasta and toss to combine. Mix in the herbs and serve. 3.5.3226 You might also like... Tahini Hot Chocolate Creamy Millet Polenta with Rainbow Chard and Chickpeas Parsnip Cake with Candied Kumquats Versatile Mung Dal Stew with Healing Spices .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Cauliflower ‘Pesto’ Pasta appeared first on Golubka Kitchen.

Using Seasonal Organic Produce: Tips for Health and Pleasure

September 17 2017 VegKitchen 

Using Seasonal Organic Produce: Tips for Health and Pleasure In your mind, visualize the supermarket you frequent. Put yourself in the produce department. Think summer. Now think winter. Does it look much different? Any different? Now imagine yourself in the restaurants you frequent. Its fall, and you are studying the menu. Now shift gears--its spring. Have the menus changed very much? Have they changed at all? ... The post Using Seasonal Organic Produce: Tips for Health and Pleasure appeared first on VegKitchen.

Vegetarian Meal Plan | Polenta Kabobs, Chickpea Salad & Ratatouille Crepes

August 4 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: polenta, veggie and halloumi kabobs; Mediterranean pesto chickpea salad sandwiches; ratatouille crepes; kale and white bean tortilla; and socca with sautéed chard and Parmesan.

Chard with Pinto Beans

July 22 2017 VegKitchen 

Chard with Pinto Beans This simple recipe for chard with pinto beans is inspired by a Native American recipe made with wild greens. It’s an excellent way to use up big bunches of chard when it’s in peak season. You can use any variety of chard -- green, Swiss, rainbow -- our favorite is the latter. You can substitute other […] The post Chard with Pinto Beans appeared first on VegKitchen.

Vegetarian Meal Plan | Carrot Fritters, Black Bean Burgers & Caprese Pizza

July 7 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: carrot fritters with cumin lime cashew cream; chipotle black bean burgers with sweet corn relish; blueberry corn panzanella with maple chipotle dressing; grilled Caprese naan pizza; and Swiss chard and gruyere strata.

Instant Pot Aloo Palak Dal – Spiced Potato Spinach Lentils

May 28 2017 Vegan Richa 

Instant Pot Aloo Palak Dal – Spiced Potato Spinach LentilsInstant Pot Aloo Palak Dal. Spiced Potato Spinach Lentils made in a pressure cooker or Instant Pot. Saucepan option. Vegan Gluten-free Soy-free Nut-free Recipe.  Whenever I have loads of greens to use up, I make Indian Subzi (vegetable side) with them in combination with potatoes, or just plain ginger and garlic. This veggie subzi is like my skillet Aloo Palak, with added lentils to make it into a meal. The meal comes together quickly and then its a wait for the pressure to release. Make it in an Instant Pot /­­ Pressure Cooker or a Saucepan. Use sweet potatoes, cauliflower or other hearty vegetables, use cooked chickpeas instead of lentils. Use a combination of greens such as chard, arugula, mustard greens etc. Add some coconut milk for creamier curry. So many variations and options! Serve it as a stew or with rice or flatbread. Continue reading: Instant Pot Aloo Palak Dal – Spiced Potato Spinach LentilsThe post Instant Pot Aloo Palak Dal – Spiced Potato Spinach Lentils appeared first on Vegan Richa.

Green Skillet Pizza with Asparagus and Pesto

April 20 2017 Golubka Kitchen 

Green Skillet Pizza with Asparagus and Pesto We enjoyed this pizza the other day, but wanted to hold off one more week before posting it here, until things got truly springy for most of you in the Northern hemisphere. Then some stuff didnt work out with this weeks scheduled recipe, so pizza it is. Im the type of person that has to have everything laid out ahead of time, and get overly stressed when things dont go according to plan. At the same time, I sometimes find it helpful to run into those plan-ruining situations, deal with them, and come out on the other side with the realization that none of it was as bad as I was making it out to be. Might as well exercise that muscle whenever we can, because how often do things in life actually go as planned? Just a note to self here, but thought it could serve as a nice reminder, in case someone out there is also dealing with a minor frustration and having trouble seeing any sort of bright side. To the pizza! One of my favorite weeknight-friendly recipes that weve ever posted is this lemony millet polenta from last spring. Its easy to make, requires some of the most affordable and modest ingredients, and the final result is outright delicious. I worked on a lot of alternative skillet pizza crust ideas for our second cookbook, ones made with vegetables and whole grains instead of flour, and since then, quick skillet pizzas have become a dinner staple in our house. When I was recently making the aforementioned millet polenta, I had the realization that, with some adjustments, the polenta would make for another great gluten-free skillet pizza crust. And it really did! The pizza is topped with a quick kale pesto, but you can use pretty much any pesto here, if you happen to have some on hand. Following the pesto, a mound of everything bright, fresh and springy – asparagus ribbons and tips, a ton of fresh greens and microgreens. Our fam has no problem consuming the whole thing in one sitting, but the leftovers keep well, in case you are more restrained. We also put together a step-by-step video (above), where you can see that the process is pretty quick and very satisfying. Enjoy :) Green Skillet Pizza with Asparagus and Pesto   Print Serves: one 9-10 inch pizza Ingredients for the crust 1 cup millet - soaked in purified water overnight 1 tablespoon ghee or neutral coconut oil, plus more for oiling the skillet juice of 1 lemon 3 cups warm vegetable broth sea salt 1 teaspoon garlic powder freshly ground black pepper ¼ cup ground flax seeds for the pesto ½ cup almonds - soaked in purified water overnight 1 garlic clove sea salt about 3 cups roughly chopped kale juice of ½ lemon ½ cup olive oil for the pizza 1 bunch asparagus sea salt freshly ground black pepper neutral coconut oil or olive oil for drizzling topping options fresh salad greens microgreens nutritional yeast hemp hearts Instructions to make the crust Drain and rinse the millet and place it in a food processor. Grind until partially broken down. In a medium saucepan, warm up the ghee/­­oil over medium heat. Add the millet and stir to coat. Add lemon juice and stir until absorbed, for about 30 seconds. Add the broth, salt, garlic powder and black pepper, and bring to a boil while stirring. Lower the heat and simmer for 10 minutes. Mix in the flax and simmer for another 10 minutes, until creamy. Stir frequently to prevent clumping. Oil a 9-10-inch cast iron skillet or another heavy bottomed oven-proof pan. Evenly spread the millet over the bottom to make the crust. Refrigerate for 30 minutes to let set. to make the pesto Drain and rinse the almonds, optionally slip them out of their skins and rinse again. Add the almonds, garlic and salt to a food processor and grind into rice-sized pieces. Add the kale and lemon, and grind into pesto. With the motor still running, slowly add in the oil through the funnel. to make the pizza Preheat oven to 450° F (230° C). Bake the millet crust for 20 minutes. Cut the tough ends off the asparagus sprigs and discard them. Shave the sprigs into ribbons with a veggie peeler. Reserve the leftover, unshaved parts and cut them into bite-sized pieces. Remove the crust from the oven and evenly spread the kale pesto over it (you may have some leftovers). Pile the asparagus ribbons and pieces on top of the pesto. Sprinkle with salt and pepper, drizzle with oil and place under the broiler, on the low setting, for another 10 minutes. Remove from the oven, and let cool slightly before topping with greens and microgreens, if using. Optionally, garnish with nutritional yeast and hemp hearts, slice and serve. 3.5.3226 You might also like... 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Meatless Monday Sizes Up Superfoods

March 20 2017 Meatless Monday 

Meatless Monday Sizes Up SuperfoodsMarch is National Nutrition Month. So each week this month, were highlighting how certain foods can help improve your health. This is the third article in the series. Please share with friends and family who may be interested. For many adults, being time-pressed has become the norm. Theyre driven to pack more into any given moment. With this mind, perhaps its no surprise that theres a recent surge of interest in superfoods - plant foods that pack in more nutrition than other food items. Sure, this food trend is hot right now, but does the reality actually live up to the hype? Turns out the answer is yes, as long as youre consuming the right foods for the right reasons. According to Diana K. Rice, a registered dietitian who works with Meatless Monday, Many plant-based foods pack in more fiber, minerals and fiber than other dietary choices, said Rice. So if youre looking to improve the quality of your diet, its a great idea to rely on these foods over choices like processed carbohydrates and animal products. But dont expect superfoods to deliver a miracle cure for your medical problems, cautions Rice. She explains, No single food is going to help you lose weight, give you clearer skin or achieve whatever other health goal youre after. The main reason to eat superfoods is that they are nutritious and convenient. One easy way to pack more superfoods into yoir diet is to adopt the practice of Meatless Monday. When you choose not to eat meat one day a week, theres a lot of room left in your diet to fill with nutrient-packed superfoods, Rice said. And when you try tasty new dishes containing plant-based superfoods on a Monday, youll be more likely to incorporate them into your diet over the rest of the week, too. To kick off your new Meatless Monday habit, Rice recommends these plant-based superfoods: Peanuts: Not only is this plant-based source of protein highly affordable, its adored by the masses for its appealing flavor. In addition to seven grams of protein per one ounce serving, peanuts are a terrific source of folate and resveratrol - yes, the red wine nutrient! Found in whole peanuts (as well as grape skins), resveratrol is an antioxidant thats linked to reduced rates of cardiovascular disease and cancer. Think outside the peanut butter sandwich with Peanut Noodles or Peanut Butter Chili.   Avocados: This fruit is a super substitute for animal products on Meatless Monday because its healthy fat content satisfies the same craving you might have for a juicy steak. But since the fats found in avocados are mostly heart-healthy monounsaturated fats, theyre doing your body a favor along with your tastebuds. Grill them and top with salsa for a new twist or try them with pasta in this Pea and Avocado Penne.   Kale: Sure, kale isnt as trendy as it once was. Nowadays, foods like collard greens and Brussels sprouts are stealing the spotlight. However, kale rose to popularity for good reason - it scores a perfect 1000 on the Aggregate Nutrient Density Index, meaning that it packs in more nutrition per calorie than most other foods. In particular, its a great source of vitamins A, K, C and fiber. Give it a spin in this Forbidden Rice Salad or try a new variation on your lasagna with this kale-packed version.   Mushrooms: Not many foods pack in a hefty dose of vitamin D, the sunshine vitamin. But one portabella mushroom can pack in 400 IU (international units) of vitamin D, which is more than half of the recommended daily intake level. Theyre an especially good choice for people who are averse to sun or live in northern climates, plus they offer the crave-able umami flavor found in meat. Try them in Mushroom Tikka Masala or Mushroom Hemp Tartlets.   Tomatoes: No, not the pale pink slice thats suspiciously topping your sandwich. Were talking deep, dark red tomatoes - especially canned tomatoes - that are an excellent source of lycopene, an antioxidant thats linked to heart health and reduced cancer risk. Pump up your lycopene intake with dishes like Shakshouka with Rainbow Chard and Tomato Parmesan Slow Cooker Soup. The post Meatless Monday Sizes Up Superfoods appeared first on Meatless Monday.

Easy Winter Crock Pot Recipes

February 3 2017 VegKitchen 

Easy Winter Crock Pot Recipes Winter is a special kind of season. And the best part of it is that no matter how cold it gets outside, you can always come in for a warm meal. It’s one of the best feelings in the world to watch the snow fall outside while you enjoy a steaming bowl of healthy vegan food.The post Easy Winter Crock Pot Recipes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Vegan Meal Plan | 01.16.17

January 13 2017 Oh My Veggies 

This weeks vegan meal plan includes: tempeh hash with Brussels sprouts; veggie lo mein with pan-fried tofu; Swiss chard mushroom enchiladas; tempeh Bolognese; and butternut squash soup with crispy Brussels sprouts.

Black Eyed Pea and Sweet Potato Hash

December 31 2016 Vegan Richa 

Black Eyed Pea and Sweet Potato HashBring in the new year with this plentiful 1 Pot Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. Serve over toast with a creamy dressing or avocado. Vegan Gluten-free Soy-free Recipe. 2017 will be here in another day and we need some beans esp black eyed, sweet potato and spices! to bring it in. This sweet potato hash is super easy and comes together really quickly. Sweet potatoes are cooked with onion and garlic in a skillet, then simply spiced with harissa and smoked paprika, tossed with greens and cooked black eyed peas. Pretty, hearty and wonderful. Serve the hash as a side or over toast topped with sriracha or avocado, or make a buddha bowl with cooked grains like turmeric lemon rice and a dressing or lemon juice. So many ways to eat this amazing stir fry.  For all the black eyed pea prosperity and happiness, make this Deep Dish Lasagna Pizza with Black eyed Peas and Greens, Some Black Eyed Pea and Lentil soup, a grain-free Black eyed Pea and Potato Masala Pie stuffed with broccoli and cauliflower, or a hearty black eyed pea and Pumpkin Chard Chili. Be safe and happy this New Years eve! Continue reading: Black Eyed Pea and Sweet Potato HashThe post Black Eyed Pea and Sweet Potato Hash appeared first on Vegan Richa.


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