drink - vegetarian recipes

Try it! You will enjoy it!

Veg Out for National Hot Dog Day with 5 Great Veggie Dogs

Easy Vegan Pesto

The Field Shelter B&B – A Cozy Modern Vegan Guesthouse In Perthshire

Aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravy










drink vegetarian recipes

badam powder | badam milk powder | almond milk | almond milk powder

July 10 2019 hebbar's kitchen 

badam powder | badam milk powder | almond milk | almond milk powderbadam milk recipe | mtr badam powder | almond milk | almond milk powder with step by step photo and video recipe. warm beverages or warm drinks are very common across india and are served for various purpose. generally when it comes to warm drink, cup of tea or frothy milk based coffee takes the top spot. bu then there are others indian warm beverages and badam milk recipe with badam powder is one such classic recipe. The post badam powder | badam milk powder | almond milk | almond milk powder appeared first on Hebbar's Kitchen.

Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie Recipes

July 8 2019 Meatless Monday 

Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie RecipesDont sweat your Meatless Monday breakfast. Cool off and energize your Monday routine with a delicious and nutritious vitamin-packed smoothie. Its a refreshing way to eat more fruits and vegetables on a hot summer Monday, or any day of the week. These smoothie recipes feature health and wellness all-star ingredients. Bananas are filled with potassium, an essential mineral to replenish electrolytes. Low-glycemic berries are packed with anti-aging phytonutrients. Green, leafy vegetables contain antioxidants, which fight cancer and reduce inflammation. The sour kiwifruit is full of vitamin C. Cocoa powder not only makes your smoothie chocolaty, it also has protein and is rich with fiber. Here are a few of our favorites: Kiwi Basil Smoothies from Healthy, Happy Life Chocolate Avocado Smoothie from Pepperoni Is Not a Vegetable Ultimate Green Smoothie from the New Baguette   Orange Dreamsicle Smoothie from The Happy Health Freak Blueberry Pomegranate Slushie from the Verdant Life Chocolate Banana Smoothie from Lauren Grogan Blueberry Brainiac Smoothie from To Cheese or Not to Cheese? Dr. Funk, a board-certified breast surgeon and co-founder of the Pink Lotus Breast Center in Los Angeles, visited Meatless Monday and showed us how to make her famous antioxidant and health-boosting super smoothie. Watch and enjoy! (Video starts at 00:50) Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, or Instagram. The post Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie Recipes appeared first on Meatless Monday.

Fruit Shrub, The Most Refreshing Summer Drink

June 27 2019 Golubka Kitchen 

Fruit Shrub, The Most Refreshing Summer Drink And just like that, summer is here, and so is the very first heat wave. I’m deeply devoted to having warm and cozy drinks every day, but I’ve definitely been icing my matcha and superfood lattes for the past week or so. It also feels very nice to have something chilled and bubbly in the early evening, when it’s still light outside, and the sky is just beginning to turn pretty sunset colors. It’s those little details that make summer so special. For me, that something bubbly is usually kombucha, but I recently learned about fruit shrubs and fell in love. A shrub is a drinking vinegar syrup, which is delicious served over ice with seltzer or as a cocktail component. Today I’m specifically talking about fruit shrubs, which are so easy to make and last a while in the fridge. The flavor is definitely reminiscent of kombucha – fruity with a vinegary acidity, but the preparation requires much less patience than homemade booch. This is very much a no-recipe recipe, since it can be interpreted so many ways, with so many different fruit and aromatics. There’s a video explaining the whole process as well! Follow the ratio provided in the recipe below, using a combination of any of these ingredients. Experimenting with the flavors is the most fun part. Fruit Berries Blueberries Raspberries Strawberries Blackberries Etc. Stone Fruit Plums Peaches Nectarines Cherries Mangoes Etc. Other Apples Pears Pineapple Rhubarb Etc. Aromatics Spices Cinnamon Cloves Ginger (ideally fresh) Peppercorns (black or pink) Star anise Nutmeg Etc. Herbs Basil Mint Cilantro Rosemary Lemon thyme Lemon verbena Tarragon Etc. Citrus Lemon Lime Orange + their zest Etc. Fruit Shrub, The Most Refreshing Summer Drink   Print Serves: about 10-12 oz shrub syrup Ingredients 1 lb fruit of choice (see above for suggestions) ¾ - 1 cup sugar (I like to use raw cane sugar here) any aromatics of choice (see above for suggestions) - to taste 1 cup apple cider vinegar Instructions In a large bowl, combine the fruit and sugar, mixing well. Use a potato masher to gently mash up the fruit in order to get it to start releasing its juices and to break up the skins if present. Add the aromatics like bruised or chopped herbs, spices, citrus juice/­­zest, etc. Cover and set aside for at least 4 hours, or ideally refrigerate overnight, especially if using tougher fruit like apples, pears, rhubarb. Strain the fruit mixture through a fine mesh strainer, making sure to squeeze all the juices out of the pulp. Add the vinegar and mix well. Transfer to an airtight container and keep refrigerated. Enjoy your shrub by filling a glass with ice, adding a splash of the shrub, and topping it with seltzer and/­­or liquor of choice. Notes Most traditional shrub recipes call for a ratio of 1 cup sugar to 1 lb of fruit, but I find that ¾ cup of sugar is enough for me in most cases. This also largely depends on the initial sugar content of the fruit youre using. Experiment and see what you like! 3.5.3226 The post Fruit Shrub, The Most Refreshing Summer Drink appeared first on Golubka Kitchen.

12 Athletes Who Get Their Fuel From Plants

June 10 2019 Meatless Monday 

12 Athletes Who Get Their Fuel From PlantsProfessional athletes use their bodies in incredible ways. Whether serving as a human bulldozer or striking a ball with colossal force, their bodies require loads of fuel in order to function as powerfully and efficiently as possible. And as the athletes prove below, fuel can come in many forms, and plant-based fuel has helped many achieve great things. Read on to see what this diverse bunch has to say about running on plants.   Lewis Hamilton, Formula 1 Champion I have plenty of protein in my diet and Ive gained muscle, and Im healthier and happier than Ive ever been. Wish I did it sooner. Five-time Formula 1 world champion Lewis Hamilton, via Instagram , discussing the benefits of adopting a plant-based diet. According to Forbes, Hamilton was the world’s 12th highest-paid athlete in 2018 and is the highest-paid Formula 1 driver. Hamilton sites his concerns for the environment around climate change and animal welfare as his motivations for switching to a plant-based diet. He is vocal across his social media platforms about the benefits of plant-based eating and encourages his fans to also reduce meat in their diets.     Venus Williams, professional tennis player “I was diagnosed with an autoimmune disease, and I wanted to maintain my performance on the court. Once I started, I fell in love with the concept of fueling your body in the best way possible [through raw, vegan food], she told Health . “Not only does it help me on the court, but I feel like I’m doing the right thing for me.”       Derrick Morgan, American professional football player “Overcoming the preconceived notions is the biggest part. I was a part of it. I used to believe athletes had to eat meat to maintain play, then I educated myself,” Derrick Morgan, NFL football player to ESPN . Morgan is a 100 percent plant-based athlete who has encouraged many of his Tennessee Titans teammates to join him in eating plant-based. He and many of the Titans players have also attributed improved energy, reduced inflammation and better performance to switching to a meatless diet.     Kyrie Irving, professional basketball player for the NBAs Boston Celtics I’ve been on more of a plant-based diet, getting away from all the animals [products], Irving told ESPNs Chauncey Billups . Irving also credits plant-based eating with giving him more energy and endurance, which helps him sustain a high performance level throughout games. So my energy is up, my body feels amazing.       Hannah Teter, American Olympian snowboarder “I feel stronger than I’ve ever been, mentally, physically, and emotionally, Teter told HuffPost . My plant-based diet has opened up more doors to being an athlete. It’s a whole other level that I’m elevating to. I stopped eating animals about a year ago, and it’s a new life. I feel like a new person, a new athlete.”       Scott Jurek, American Ultramarathoner I grew up hating vegetables, eating meat and potatoes, he told GQ . When I was in college I started reading more about different diets and the vegetarian and vegan diets really came up quite a bit. As I worked in hospitals through physical therapy school it became clear to me that I needed to change my diet to avoid the health problems I was seeing. It was definitely a long-term decision rather than one made for short-term performance gains.       Jermain Defoe, English professional footballer I think Ive managed [to adopt veganism] successfully, he told the Guardian . I dont find anything hard to give up, as such, because I know the feeling scoring goals gives me. So, while getting in an ice bath isnt nice, I just think: You know what? Im going to do this and be rewarded. Its hard but in another way its easy because all I want to do is play well and score goals.       Tia Blanco, Puerto Rican professional surfer “I feel really great eating a plant-based diet and love the way it makes me feel physically and mentally, she said in an interview with Teen Vogue . Many of us know the effects of diet on one’s health, but fail to realize that diet plays a huge role in more than just your personal well-being.”         Austin Aries, American professional wrestler Im usually concerned with keeping my calories up to maintain my size, though I adjust my calories depending on if I need to bulk up or cut weight, he told Mens Journal . I try to limit my intake of things like soy, gluten, and overly processed foods. The easiest way to do this is by making sure Im eating a variety of different foods every day. This also ensures I am consuming all different types of plant-based protein to cover the full amino acid profile as well as my vitamins and nutrients.     JJ Redick, American professional basketball player for the Philadelphia 76ers During the season, my main focus is staying healthy and feeling strong, he said in an interview with Mens Journal .  Ive always had a leaner frame, so balancing my intake of protein, fat, and carbs is an important focus that guides my food choices. Ive found that incorporating plant-based protein items like Beyond Meat into my diet can deliver just as much protein, if not more, than some traditional meat items, while making me feel healthy, fit, and agile.       David Carter, American professional football player Football is a machismo sport, which is great, but everything can’t be machismo. On the field and at practice, yes, you can be machismo, but when it comes to diet, you need to have compassion for your body, he told NFL.com in an interview.         Barny du Plessis, British professional body builder and Mr. Universe winner I am the best Ive ever been. I feel fantastic, no aches, pains or niggles. No delayed onset muscle soreness (DOMs) after heavy sessions, du Plessis said in an interview with the Thinking Vegan . All my workouts are on fire; endurance and energy are awesome, strength and power are as good as I want them to be. I feel really healthy, fit, and buzzing with energy. I feel lighter, and not bloated, but Im still as heavy as I was when eating meat and animal products. Being leaner on more calories - thats always a good thing!     FREE ORGANIC GOYA FOR A YEAR Dont miss your chance to win ONE YEAR of FREE ORGANIC GOYA PRODUCTS! Meatless Monday has teamed up with Goya to promote their Dont Panic, Its Organic giveaway. Check out Goyas organic products and enter to win Goya goodness for a year . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post 12 Athletes Who Get Their Fuel From Plants appeared first on Meatless Monday.

Golden Chai Mix for Turmeric Chai Latte

May 10 2019 Vegan Richa 

Golden Chai Mix for Turmeric Chai LatteGolden Chai Mix for Turmeric Chai Latte. Golden Milk Mix + Chai Spice is a perfect start to the morning. This mix is caffeine-free, great for gifting, and use in curries, dals, stews, with veggies. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve been trying to change up my morning Chai to be caffeine free. Don’t ask me how that is going (it is hard!). I’ve been reducing the masala Chai and subbing a portion of it other options. This cup of this Turmeric Chai works the best. The warm spiced drink feels cozy and the refreshing spices remind me of the brewed spiced masala chai. Success! My favorite Indian Chai spice mix gets a makeover with the addition of Turmeric and some optional saffron. This potent and flavorful mix makes amazing golden chai latte, minus the chai(tea, caffeine). Mix up this golden chai mix, change up the amounts of spices to preference. Boil in a small amount of non dairy milk then add some frothed non dairy milk and done! You can add a tea bag to it for tea, serve it cold over ice or make a golden ice cream shake or smoothie! You can also use this mix in dals, veggie stir and curries! Try it in my peanut butter chickpea curry, lentil soup, and aloo gobi. Lets make some!Continue reading: Golden Chai Mix for Turmeric Chai LatteThe post Golden Chai Mix for Turmeric Chai Latte appeared first on Vegan Richa.

watermelon juice recipe | tarbooz ka juice | tarbuj ka juice

May 3 2019 hebbar's kitchen 

watermelon juice recipe | tarbooz ka juice | tarbuj ka juicewatermelon juice recipe | tarbooz ka juice | tarbuj ka juice with step by step photo and video recipe. beverages or refreshing drinks are very essential during the hot or summer season. most of the time it is made with tropical fruits available locally but it can also be made with artificial flavours too. watermelon juice recipe is one such tropical fruit drink which can be made with different ways to hydrate the body. The post watermelon juice recipe | tarbooz ka juice | tarbuj ka juice appeared first on Hebbar's Kitchen.

mango frooti recipe | how to make frooti mango drink | mango fruity

April 16 2019 hebbar's kitchen 

mango frooti recipe | how to make frooti mango drink | mango fruitymango frooti recipe | how to make frooti mango drink | homemade mango fruity with step by step photo and video recipe. indian summer season can be extreme hot, and can easily touch 40 degrees. obviously, to lower the temperature and to hydrate the body, many try various tropical fruit and their corresponding beverages. one such popular indian drink is mango frooti made with combination of raw and ripe mangoes. The post mango frooti recipe | how to make frooti mango drink | mango fruity appeared first on Hebbar's Kitchen.

Shikanji Nimbu Pani – Indian Lemonade

April 2 2019 Vegan Richa 

Shikanji Nimbu Pani – Indian LemonadeShikanji or Nimbu Pani is a spiced drink similar to lemonade. It needs just 7 ingredients and is a refreshing drink for summer. Indian Lemonade or limeade spiced with cumin and kala namak. Vegan Recipe Jump to Recipe It is finally getting warm out here and Shikanji is starting to make an appearance! This Indian Limeade has Just 7 Ingredients, is Zesty, and so refreshing. A hint of spices such as cumin and kala namak (yes that egg flavored Indian sulphur salt!) add a fabulous flavor to this drink.  Lime is the choice of citrus but lemon makes a great shikanji too. Make sure to make a large pitcher worth as everyone will fight over it!Continue reading: Shikanji Nimbu Pani – Indian LemonadeThe post Shikanji Nimbu Pani – Indian Lemonade appeared first on Vegan Richa.

Mojito Moctail, Non-Alcoholic

March 22 2019 Manjula's kitchen 

  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber peeled deseeded and cubed - 2 tbsp mint leaves chopped, just the leaves - 4 tbsp simple syrup - 4 tbsp lime juice - 1/­­2 tsp ginger paste Also need, Ice cubes and Club Soda For Garnishing - Cucumber slices, lime wedges, mint leaves for garnish -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail, Non-Alcoholic appeared first on Manjula's Kitchen.

Alternation + WongWay Veg: A Dynamic Duo

January 28 2019 Happy Cow veggie blog 

When I first moved to Denver last fall, I’d heard of a brewery that invited all-vegan food trucks to be parked outside. As a vegan in a beer-loving town (and a beer-lover in a vegan-friendly town), I had to see what was up. My boyfriend and I knew we wanted to stop in and see if it lived up to the hype, so we made a couple of attempts. The first visit, we found the place one hundred percent jam-packed on Halloween - so, we sadly headed elsewhere. On the next visit, we had poor time management yet again, and the food truck had sold out - so, again, we left with our tails between our legs. To hold myself better accountable, I started really following this place (Alternation Brewing Company) on social media. I noticed The Humane League was hosting quite a few of their monthly social Vegan Drinks events here. This caught my eye, so we made sure to show up one evening - early enough to get our pub grub on, this time. We came back to find WongWay Veg out front in a bright orange truck, and a few seats open at the bar. Little did […] The post Alternation + WongWay Veg: A Dynamic Duo appeared first on The Veggie Blog.

Abruzzo, Italy 2019 Retreat Open for Registration + 2018 Retreat Recap

January 23 2019 Golubka Kitchen 

Abruzzo, Italy 2019 Retreat Open for Registration + 2018 Retreat Recap We are so excited to announce that registration for our next retreat in Abruzzo, Italy is now open for the Fall of 2019! We hosted our first foraging and cooking retreat there this past October, and it really exceeded all of our expectations. We are elated to announce that this time around, we will have an on-site Acupuncture Physician and an on-site Yoga Teacher! In addition to cooking, eating, foraging, hiking, and sightseeing in the beautiful Abruzzo countryside, we will be exploring the ways to inner balance through yoga, meditation, and ancient techniques of Chinese Medicine. Read on for retreat registration, testimonials, and a photo recap of our first retreat. We hope to see you in the fall :) Forage, Cook and Re-Center Retreat 2019 with On-Site Acupuncture Physician and Daily Yoga/­­Meditation (September 30th - October 6th, 2019) Activities and Services will include: one-on-one appointments with on-site Acupuncture Physician (diagnostic consultation, acupressure, deeply relaxing facial and body gua sha massage), daily yoga with on-site certified yoga instructor, meditation, forest-bathing, plant-based meals prepared by the Golubka Kitchen team, foraging, truffle hunting, meditation in a 600 year old olive grove and olive oil tasting, winery visit and wine tasting, plant-based cooking, medicinal jam, and herbal tonic classes with the Golubka Kitchen team, cooking with Abruzzo locals, and more! Click to Book | Click to See a Sample Itinerary Testimonials “Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience!” – Rachel, Alabama “I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!” – Claudia, Massachusetts “It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.” – Helen, Michigan “Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.” – Maudia, Michigan “I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!” – Katya, Sochi Truffle Hunting & Tasting We visited a family truffle plantation, where the sweet truffle-hunting dogs Rita and Nina dug up about 1kg of summer truffles right in front of us. We then got to have home-cooked lunch at the truffle plantation owners’ house, where we sampled the day’s harvest, as well as the family’s line of truffle pastes. Hiking and Foraging We hiked up beautiful mountain paths to see historical castles, churches, and hermitages, and foraged for wild herbs, berries, and fruit along the way. We foraged rosehips, wild mint, wild chicory, figs, and even jujube dates. Exploring Local Villages & Towns Pictured below are the breathtaking towns of Pacentro, Sulmona and Santo Stefano (we stayed in Santo Stefano in this experience of a hotel), where we had the pleasure of sightseeing and visiting local artisan businesses, as well as a bustling farmer’s market. Visiting Local Artisans We visited a local wine producer (also a family business) and sampled their exquisite wines. We also had the transcendent experience of wandering around an olive grove with trees up to 600 years old, and got to taste incredibly fresh olive oil, made with the olives from those trees. Cooking, Eating & Drinking! Eating well was the main mission of this retreat, and I think it’s very safe to say that the mission was accomplished. We tasted vegan and vegetarian food from a variety of cozy restaurants, cafes, artisans, and local’s homes. We foraged and ate wild chicory, learned to make pasta and cookies, and got to know famous Abruzzo ingredients, like their local lentils, solina flour, spelt, and more. You might also like... Abruzzo, Italy: Join Our Vegan/­­Vegetarian Forage and Cook Retreat Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .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 Abruzzo, Italy 2019 Retreat Open for Registration + 2018 Retreat Recap appeared first on Golubka Kitchen.

Self-Care Interview Series: Erin Lovell Verinder

December 30 2018 Golubka Kitchen 

Self-Care Interview Series: Erin Lovell Verinder Erin Lovell Verinder is a herbalist, nutritionist and energetic healer living in the wilds of the Byron Bay hinterland in Australia, working with clients locally in her Sydney clinic and worldwide via Skype. Routine -- Is routine important to you or do you like things to be more open and free? I honestly love both. I keep certain parts of my day very structured especially around work days and where I can, I claim open space. I follow structure to bring in the foundations of support that are essential for me to thrive and maintain my balance. Like slow mornings, connecting to nature, enjoying a whole nourishing breakfast. But then I open up my days where possible to flow & allow spontaneity. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I keep my mornings slow and sacred, it’s been a very intentional movement towards this over the years. I wake with the sunlight pouring into our bedroom, we live in an old church and the light in here is just next level serene. I always keep the blinds open to allow my body rhythms to harmonize with the sun and moon cycle. This regulates your cortisol and melatonin in such a fundamental way. I allow myself to wake slowly, no rush, no jump out of bed, no alarms, no startle response! I will then take time to do some stretching sequences with conscious breath, and then sit for a 20 minute meditation. Followed by a morning dog walk around our very green country town. Other mornings it’s a swim in the ocean with my husband and a lazy lay on the sand. After this, it’s breakfast time. I brew a tea, or make a tonic and take that out into the garden. I really feel it’s so important to have a whole breakfast, and we really honour that in our household, we sit and chat and connect over a meal before the day unfolds. I do my absolute best to only engage in anything work related after 8am and completely screen free before then is the daily goal. -- Do you have any bedtime rituals that help you sleep well? Yes! I am super ritualistic about the evening wind down. I ensure I am off all screens at least two hours before sleep. I feel this is so greatly important to allow our bodies to align and flow into the yin cycle of the night. I switch off all overhead lights and only use very warm low light lamps as the sun sets. This is another trick to converse with your body to wind down, let go of any tasks and prep for rest. I read, write, listen to music and savour evenings for creative flow and conversation with my husband. -- Do you have any kind of mindfulness practice?  Many. I practice conscious breath and meditation as my main allies. But I also spend A LOT of time with plants, growing, making, conversing and in nature scapes. This is for me the ultimate mindfulness practice of oneness, presence and connection. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Scrambled eggs with turmeric, garlic and greens, avocado and some home fermented veggies on the side.  Lunch – Wild caught Mahi Mahi with tarragon, parsley, lemon and garlic cooked in ghee, on top of a bed of greens with some roasted sweet potato on the side. (Literally one of my favourite dishes ever) Snack – I love smoothies. Often a smoothie, my current fav is Strawberries, cashew nut butter, cashew nut mylk, collagen, hemp seeds, tocos, cinnamon, vanilla powder & ashwaganda powder. Dinner - San choy bow, with a rainbow of veggies & lots of bold ginger flavour in vibrant cos lettuce cups. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I actually do not, I am completely stimulant free. I have not always been, but just find myself so very sensitive to any stimulants these days. I used to love love love a great spicy black chai tea but since going caffeine free I have replaced it with a dandelion chai blend I make myself that is just so warming and grounding I adore it. Plus no crazy energy spikes and lows, so thats a plus! -- Do you have a sweet tooth and do you take any measures to keep it in check? At the same time when I let go of stimulants, I completely let go of sweets- even natural sweeteners. In the past I have been an avid lover of raw chocolate and quite the connoisseur (ha) but these days I make my own carob chocolate that has no sweetener in it at all. I love carob as it’s very sweet naturally so you can get away with no added sweeteners. I pair it with vanilla powder and they work synergistically to give a natural sweetness that I find so comforting. -- 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 do utilize supplement support as needed, this shifts as my body shifts. I love Vitamin C on so many levels but particularly for its adrenally restorative healing elements, so it is absolutely in my daily supplement routine, alongside Magnesium citrate on the daily. With herbs, I will vary what I am taking depending on my needs. I add herbal powders and medicinal mushrooms to my tonics and smoothies. Currently my favourites are Withania (Ashwaganda) and Reishi. I also am a huge lover of infusions (long loose leaf herbal brews) and always have a big jar of an overnight infusion with me to sip throughout my day. My most utilized blend would be Nettle leaf, Oat straw and Hibiscus. Earthy, calming, tangy and nourishing. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Years go I had a heinous back injury, I herniated multiple discs from overexercising. My approach and relationship to body movement completely shifted after this, from rigorous to gentleness. It is still an area of my life I have to encourage myself back to and approach more as an act of self love. Taking care of my temple. I walk my pups daily, I love pilates and swimming, I have begun the be.come project and absolutely LOVE the approach to body movement with body positivity, inclusivity, no need for any equipment and in the comfort of my own home. This all feels really supportive and a mix of gentle yet effective support for me and my body. -- 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 am not a natural athlete by any measure! I have recently connected to how emotional it can be to return to body movement when you have been through a big physical injury/­­body change/­­life change. So for me the way I psyche myself up to do a session is to come from self love, to know this is a loving act of care for my body. That really helps me so much. Also knowing there are no rules to how you must move your body, allow exercise to meet your vibration- yin, yang and all between. Shifting the type of body movement I do with my menstrual cycle/­­hormones is so key. Be your own compass. Beauty -- What is your idea of beauty – external, internal or both? Authenticity, when someone is just purely themselves and at ease with it. I find it absolutely stunning. -- What is your skincare approach – face and body? Oils, oils and more oil. I swear by the dewy hydration of oils. I am pretty low maintenance with skin care, and have noticed I need a lot less intervention since moving to the sea and swimming in the ocean most days. The salt magic is so nourishing for the skin. I also find the sun very healing, contrary to the fear of UV rays we have been indoctrinated with! I use a homemade herbal balm for a lot of applications, hair mask, makeup remover, and moisturizer. It is a power packed plant based mix, and such a heavenly blend. I also use Ritual oil, a moringa and blue lotus oil as a body moisturizer.  I am in my mid 30s and really notice my skin responds so well to the dewy goodness of oils. I practice dry body brushing also, which I feel is so wonderful to aid stagnation and lymphatic flow. I use a jade roller which I keep in the fridge for extra lymphatic cooling, and use on my face every few days with oil. I always end my showers with cold water, to add in a hydrotherapy element. I wear very little makeup, but when I do it is always natural, as clean as can be. I love RMS and Ere Perez. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? The importance of a vibrant whole foods diet and hydration is EVERYTHING! So many compounds in our foods, fruit + veggies are anti aging and collagen boosting anti oxidant heros. I drink 3+ litres of filtered water daily and do my very best to eat a rainbow of seasonal organic fruit/­­veggies daily and honestly I rely on this to support my health, skin and hair primarily. I do add in a marine based collagen daily to either smoothies or tonics. Also I am in a stage of encouraging my hair to grow, and am using nettle, rosemary and horsetail infusions as a hair rinse. I also massage in olive oil and rosemary oil into my scalp, truly it is so simple and aids hair growth. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? A low tox life is key. Keep your stress in check, move your body, eat as clean as possible – mostly plants, organics or pesticide free produce, clean water and clean air. The most incredibly glowy humans I know follow this ethos. This has been my guideline and I am often told I really do not look my age. I am so at ease with ageing but it is always nice to hear you are maintaining a youthful glow! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I really do. I work for myself and direct all of my offerings at this point. This can be demanding and means work can have a never-ending feel. There are always so many thoughts, needs and energy streams flowing into my work life. I also feel when you work as a space holder and in the healing realms, your energy output can be hefty. Burn out is high in this line of work, as you truly want to assist so deeply to aid others, we can often throw our needs to the side. I have learnt this many times in my years as a clinician/­­healer. I implement a lot of consistency with a structured clinic week~ limiting the amount of clients I see weekly to where I feel my energy is at and how many clients I can truly be present for. I balance myself with time off, away from screens, in nature and welcome in receiving energy to counteract my giving energy. My self care practice is the core of how I seek balance. I am actually freakily good at giving back to myself, which I believe enables me to do what I do! -- If stress cannot be avoided, what are your ways of dealing with it? For me, it is much healthier to come at it head on.. (typical Aries answer!) I do my finest to address the stressors, and clear the way. Whether this means a mountain of admin,  which is often a stressor for me as I not a natural lover of admin. I bunker down, switch off all other distractions, play some flute music or chants, burn some incense and get in the zone. When I exit that zone I feel so accomplished and reward myself with an ocean swim, or a nature walk to balance out the mental space I have been in. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? First and foremost I rest. Immunity can be a very strong conversation our bodies communicate to us with the message of needed REST. My go to supplement and herbal approach is to take a high dose of Vitamin C consistently in divided doses throughout my day, I also add in zinc supplements. I always have an immune focused liquid herbal tonic in my first aid support cabinet, so I begin this at a high frequent dose to meet the acute presentation of a cold/­­virus~ generally dosing up to 4 x daily. Usually it will have Echinacea, andrographis, elderberry, manuka, thyme in it. I love medicinal mushrooms to support immunity so I will take a blend of Reishi and Chaga in higher doses. I avoid raw foods and focus on lots of cooked warming nourishing food to feed the cold, congees, broths, soups, stew. I also make fresh oregano, thyme with sliced lemon &  ginger tea. If I really honour the rest that is needed, the cold/­­rundown feelings will shift very swiftly. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? The best thing I ever did was to get a separate work phone. I have a dedicated phone that my clients can contact me on, so in my free time it is left at home or on silent. This has helped me enormously create healthy boundaries. I also do not have my work emails on my phone, so I do not check them at all unless I am sitting down at my computer to work. It is so important to be available to your own process and own life, especially when you are in the field of assisting others. These simple interventions help fortify those boundaries greatly for me. 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 return to softness with myself if I lose my way a little. I do my best to not judge or engage in negative self talk. I soften and return to my centre. We all have patterns we are cycling. Although I feel I am quite a master of my own self care practice I definitely can get caught up in my workload a fair bit. One thing I do consciously do is to book a treatment in weekly in some form, usually a bodywork-massage session. I find this tactile healing so restorative. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? I recently moved from the mountains to the sea, although they are both completely beautiful nature rich locations I was very much in need a big environment change for my own health and wellbeing.  Having lived in a very cold environment mountain side for 10 + years I was craving the warmth, the salt and the sun. Being by the ocean and soaking up the sun rays has been so fundamentally healing for me at this point. Total game changer! The power of changing your environment is so potent when you feel the call to do so. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I acknowledge that this too shall pass, it is transient. I do my best to trust my own creative genius. I am quite a forward motion person, so when I am feeling uninspired it absolutely can get me down. I am naturally a procrastinator in many ways, which can be so frustrating but saying that I also have the ability to then smash out the tasks in an uncanny way! I often find when I am not in such a wonderful place with myself I feel that sense of stagnation, so I do my very best to get to the roots of that stagnation. Often it takes me getting into nature to be re inspired, crafting out some quiet space to re energize and tackle the task head on. I try to ask myself what is the block, and unpack the block to free up the energy flow. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. As cheesy at it sounds I LOVED Practical Magic, the witchy plant potions and the apothecary Sandra Bullocks character opened was a total inspiration for me as teenager.. & still is now (lol). Knowledge -- What was your path to becoming a herbalist, nutritionist, and energetic healer? How do all of those practices interweave for you? I was always drawn to the esoteric realms and the mystery of nature. As a little girl I loved being outside, I loved the flowers, the trees, the plants, the grasses, the oceans, the mountains. I loved being an observer and always felt so held when I was in nature. As soon as I began to understand that plants could have a positive effect on our health, it just fascinated me. Learning about folklore of plant medicine, applications and remedies drew me into a language I wanted to be fluent in. I believe that much of our call to the plant path is remembering, these plants  have been with us through our ancestral lines for eons. My career began really at the age of 16 with energetic healing, I met a group of wild women up north in Australia and was welcomed into circles, introduced to the concepts of healing, and recognized as a student of these realms. I learnt reiki which led to crystal healing, then to sound healing, colour therapy, kinesiology.. I went to a college for 2 years to learn energetic healing in depth and graduated by the age of 19 holding full in depth sessions on auric healing and clearing energetic blockages. For me it felt too much too soon. So I went and travelled, met my husband in the USA and studied a whole lot more. When I returned to Australia I wanted to anchor my knowledge of healing with more grounded modalities so I began studying Naturopathic medicine. I forked off into a Bachelor of Western Herbal Medicine and Nutritional Medicine. I loved learning about plants and food as medicine, I loved the union of science and grass roots knowledge. Over years of being in practice, I have found that there is no way or no need to seperate these modalities. I weave them all in together to ultimately support the client in a very holistic way. I approach my practice with this lens of perception. I lead with intuition, and merge functional testing, pathology testing, traditional folk medicine, evidence based plant medicine, nutritional medicine, and energetics all to support. I believe there are always energetics involved in a health presentation, along with the demand for nutritional healing as powerful ally, and herbal medicine to assist, shift and support. Aligning these healing modalities is a potent combination. Essentially the basis of Naturopathic Medicine is individualised care, no one case is the same. This ethos rings true to me, there is not one client I have worked with that is the same as any other. How can we approach health in one way, or believe there is one remedy for one presentation? It goes against the nature of our uniqueness! My practice is about honouring the individuals path, story and health goals. -- You put a lot of emphasis on gut health in your practice and believe it to be the root to all balanced health. Can you talk a little bit about why you see this as such an important aspect of wellbeing?  All diseases begin in the gut – Hippocrates had it right! So many issues stem from the gut, it is the root of our health. With the emergence of continued evolving science we are seeing so much more information come to light around the microbiome/­­microbiota, which is truly wonderful. Much of our immunity is linked with gut health, it impacts mental health greatly with our second brain residing in the gut producing neurotransmitters, it is involved in the auto immune expression, it defines our ability to absorb and produce nutrients/­­vitamins/­­minerals, it impacts our metabolism, it is directly connected to our stress response and digestion responds accordingly.. And so much more... I work very closely with digestive healing with each and every one of my clients as I believe this is a key element to balanced health and shifting imbalanced symptoms. Many of my clients present with poor digestion and we dig like detectives to get to the roots, often it is a leaky gut like picture – with parasites, yeast overgrowths or SIBO which we generally detect via functional testing. Once we have a good sense of what is actually happening in the gut, we go in with a supportive treatment plan – lifestyle, supplemental, nutritional and herbal interventions. It always astounds me how health can transform so greatly, from imbalanced to balanced with the right support, intention and dedication. Our bodies are so wise, and so willing to transform. -- What is your favorite way of incorporating herbal medicine into your (or your clients) everyday life? I personally incorporate it in so many ways. I make my own products and use them on my skin and in my home on the daily, I drink herbal teas and infusions daily and use tonic herbs to support my body/­­being. I have a herbal garden that is buzzing right now, so connecting with the plants via gardening is medicine to me. There is something so potent about growing and caring for a plant and utilising her healing, knowing the story of the plants beginnings enhances the healing power I believe. For clients~ it really depends but I do always advise infusions to become a part of their everyday lives. They are so very simple and accessible, basically a long brewed overnight tea! If you are working with me in a session we will touch on many ways to incorporate plant medicine into your life, from the herbs that are suitable for your current process, to cleaning up your skin care with more plant love, to working with herbal tablets/­­liquid tonics for marked support. Fun and Inspiration -- What is something you are particularly excited about at the moment? This next year feels so full of creativity, as I expand and launch multiple new offerings. Right now I am in a potent brewing stage, so I look forward to it all coming to fruition! -- What do you do to unwind or treat yourself? Days off at the beach, going into the bush, gardening in my medicinal plant patch, reading a great book, screen free days, massages, hugs with my husband & dogs. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Braiding Sweetgrass – Robin Wall Kimmerer Song –  Stay – Cat Power/­­ Ba Movie –  Call me by your name Piece of Art –  A oil pastel pencil drawing gifted to me by my husband and family by my dear friend and incredible creator Chanel Tobler called Curves like jam -- Is there anyone you would like to hear from next in this interview series? Emily Lami from Bodha, she is a scent magician. You might also like... Self-Care Interview Series: Sana Javeri Kadri Self-Care Interview Series: Sasha Swerdloff Self-Care Interview Series: Lucy Vincent 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: Erin Lovell Verinder appeared first on Golubka Kitchen.

Green Christmas 2018 -- Vegan Edition

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 -- Vegan Edition The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there). Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Green Christmas 2018

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve. Otherwise we’ll just call it a post-Christmas cake ;) Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of tahini. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

fruit cocktail recipe | fresh fruit cocktails for summer | fruit salad

May 22 2019 hebbar's kitchen 

fruit cocktail recipe | fresh fruit cocktails for summer | fruit saladfruit cocktail recipe | fresh fruit cocktails for summer | fruit salad with step by step photo and video recipe. cocktail recipes are generally made with mix of beverages including alcohol. but it can be made with different ingredients like fruits, drinks, beverages and also with ice creams. one such variation recipe is fruit cocktail which is basically made with combination of various tropical fruits and creamy yoghurt. The post fruit cocktail recipe | fresh fruit cocktails for summer | fruit salad appeared first on Hebbar's Kitchen.

Self-Care Interview Series: Rachelle Robinett

May 5 2019 Golubka Kitchen 

Self-Care Interview Series: Rachelle Robinett Rachelle Robinett is an Herbalist, Holistic Health Practitioner, and founder of Supernatural, a company dedicated to real-world plant-based wellness. Rachelle has been studying the relationship between plants and people her entire life – be that on a farm in the Pacific Northwest (where she grew up) to time with healers, specialists, and shaman in farther-away places. She now provides functional plant-based wellness services, products, and education to empower people to understand their health, and lean into it, naturally. Routine -- Is routine important to you or do you like things to be more open and free? This has changed a lot for me since launching my company and having total control of my schedule. I do schedule every thing, but also move through life very intuitively. For example, on a day off Ill plan to ride my bike but once Im on it, it doesnt matter to me where I go. There are things I do routinely (meal preparation, exercise, rituals, sleep) but I never ignore instincts or anything my body is telling me. I love to be surprised but also care so much about how I spend every moment that planning is a big part of my life. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. No more alarm clock! Or, infrequently, which isnt something I would have predicted for my life. Ill wake up to open windows and the sounds of birds on a breeze. A glass of water with a tincture and probiotics. If its a day off, Ill skip caffeine and head out for a run while Im still sleepy. I love waking up while I run. A work day means a small cup of cold-brew with MCT oil and (currently, though it changes as I work with different herbs) mucuna pruriens and L-theanine. I practice intermittent fasting daily so dont typically eat until 11am or later but in the morning Ill make a broth or giant green juice and also a smoothie, which becomes brunch. A meditation ritual with some South American plants Ive come to love and then its off to the races. -- Do you have any bedtime rituals that help you sleep well? Getting away from blue light! If Im near screens, they have physical filters and apps (like flux) installed to reduce the effect. Dimmed lights, incense, my Zen Spa Stuff playlist, and something to drink. There are always herbs at night as my energy tends to run very high, naturally. I cycle between kava kava, skullcap, valerian, poppy, lavender, and more. Also very in love with a relaxing face-washing routine. :) -- Do you have any kind of mindfulness practice?  Im working diligently at becoming a more regular meditator. Its most days now, but Id like to deepen it. Otherwise, yoga, running and long bike rides silence my mind. I can practice yoga (ashtanga) for hours a day and be thrilled. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – A giant smoothie made with fresh tropical fruits and fats, ideally picked from a jungle farm that morning. Lunch – All the vegetables, fresh and raw and local. Amazing olive oil, avocado, or coconut. Maybe some seeds. Seaweed too. Every color of the rainbow. Snack – 100% cacao. Local. Dinner - See lunch. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? Currently I have about 1/­­2 cup of cold-brew coffee that we make at home. Im so high energy naturally that I often dont finish it. Green juice is my favorite energy support. Otherwise I use water, food, sunlight and breath to adjust my energy. -- Do you have a sweet tooth and do you take any measures to keep it in check? Dark chocolate – often homemade but if bought its 92 – 100%. Ill eat that for breakfast, honestly. My sugar intake is so low that sweets cravings are rare but if they get aggressive Ill have extra cacao in smoothies or elixirs, or eat more fruit, sweet potatoes/­­yams, etc. Chocolate chip cookies are dear to my heart though. -- 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? This evolves as I learn and grow too but ... – An excellent probiotic – Personalized herbs. For me those are mood-supportive and nervous-system soothing. I use a combination of herbal teas (infused overnight), tinctures (HerbPharm are my favorite!) and well-sourced powders. – Supplements depending on bloodwork, body composition and lifestyle. – Im seeing the greatest overall health changes in my clients who are working on gut health. It just affects so much! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I live to move. Every single day if possible! If I skip more than two days, I get really restless. Running and yoga are my favorite, but I need both. I joke that running is my church; I treasure it and find it extremely cathartic. Yoga keeps everything balanced and I hope to have the practice for life. Weather permitting, Ill ride my bike for hours but that just feels like play. Im also into strength training (aka lifting weights at the gym, which surprises people). Overall, I consider exercise as essential as good food, water, and sleep. My preference for high-intensity exhaustive stuff comes from my high-energy personality but isnt necessary for everyone. Ive seen some of the fastest changes in my body with a daily yoga practice, some walking, and an excellent diet. -- 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? Absolutely heavenly. Excellent playlists are essential! Also, just do it. ;) Beauty -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I think people doubt me when I say greens, and especially green juice, are responsible for the glow but I really mean it. Veggies veggies veggies, healthy fat, tons of water, and sweat! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Aside from food, water, rest, and sweat, I find that a consistent routine of gentle exfoliation and good quality rehydration (topically, that is) work best for me. Continually renewing the surface, allowing skin to breathe, and keeping it nourished with really simple ingredients (I love Egyptian Magic and fruit enzyme or honey-based masks) gives really great face. That said, Im not an esthetician and have increasingly more respect for what I dont know about skincare (thanks to spending more time with the professionals at CAP Beauty, especially) and it will differ for everyone. What wont differ is the value of a right diet to help reduce inflammation, increase circulation, maintain hydration, and provide enough energy for both exercising and rest. :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Exercise and sleep have always been stress-reliefs for me. Ive recently integrated more meditation, and herbs of course (especially nervines). Whats making the greatest difference, though, is - as with most things - addressing the root cause or source of the stress. Rather than just trying to breathe between emails, Im looking at how to reduce email overall. Setting timers, limits on the number of meetings Ill take each day, inbox pausing, and scheduling (and sticking to) more time truly offline. Personal days, screen-free evenings or weekends, etc. If doing this, its important to prepare for there to be more to address when you return to it, so another part of the practice may be letting go of how much we want to engage with and choosing quality over quantity. Much harder said than done. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Heat and spice! I completely eliminate all sugar including fruit and yes, honey too. I put on three extra layers to get warm and stay warm. Garlic, ginger, and all sorts of spice. And rest. Essentially, Im aiming to help my body reach a sort of break-point with the cold/­­flu, or to sweat it out before it even reaches a peak, which Ive had a lot of success with. Medicinal mushrooms can also be great for cold/­­flu season. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Im working on this. (See above regarding stress avoidance!) My work is my play is my passion is my love so whats not work is sometimes very hard to determine. My hypnotherapist friend suggests that if it makes me happy, perhaps its not important to distinguish. My partner has inspired me to take in information from sources entirely outside of my usual bubble, which is great for play, and avoiding a filtered or algorithmic existence. This is a new practice for me. I grew up in a home that didnt allow for play so its something Im creating space for and learning how to do as an adult. 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? Ive found that its just impossible to be my best self when Im not taking care. Its really priority number one (and two, and maybe three) at this point. That said, there are times when life when its worth compromising different things. Like, in my twenties when I worked my ass off (and loved it) in order to achieve certain things. Now, I feel freer to play and rest. These bodies are our only homes in this life. I am so grateful to have one; I really think of it like my best friend and partner in existence. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Learning how to eat entirely plant-based, and well. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Thankfully, I dont have these. But, the opposite side of that spectrum is overworking, under-socializing, or burnout. And, existential crises which seem to strike when things are best. Rest and changes of scenery can do wonders. (Lately, I have been exploring procrastination from the perspective of mindfulness, though. This is an enlightening talk on it.) -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Instead Ill choose a couple of people: My mom, who as a Dietician gave me the greatest start in understanding nutrition, but more importantly taught me how to listen to my body. Rather than bandaging symptoms, she showed us how to ask why and follow the clues to root causes. My dad, an Anaesthesiologist who - much the opposite of Mom - taught us about medicine yes, but of more value he gave me the travel bug and experiences with wild nature that started and perpetuate my relationship with earth. And, Wendy Green, who I met at the perfect time in my journey. She helped direct my then multitudinous health practices into a more singular approach, which Ive honed and deepened since we met years ago. She also showed me how much I love ashtanga yoga, which is the gift of a lifetime. Ill be back to her retreat for the third time this summer. Knowledge -- Do you have any recommendations for those thinking of taking their career in a similar direction? Where does one start, where to find the education, how important is certification, etc. This is one of the most common questions I receive! I appreciate Mountain Rose Herbs list of resources for those looking into schools, teachers, or even just books. Its worth knowing which certifications are recognized by The American Herbalists Guild, though many people disregard the value of that and choose to study from great herbalists or schools that exist outside of the system. Id recommend as much exploration and direct experience as possible in the form of classes, workshops, and apprenticeships before then committing to a longer-term study. Find someone whose approach you respect and identify with and learn from them in whatever ways are available. -- Tell us about HRBLS, your beautiful herb infused chew line! Woo, HRBLS! These are my babies! Long story short, I wanted to give people an easy, delicious, beautiful but still very effective form of herbs. The HRBLS are gummies, or chews, that are equivalent to a dose of a tincture, a strong cup of herbal tea, or some capsules. Theyre a marriage between functional food and herbal remedies. A snack medicine or treat with benefits. Nerve Less is the first flavor (honeyed lavender tarragon) and includes my favorite herbs for daytime stress and anxiety relief, which so many folks come to me for help resolving. In the near future, well announce the next flavor – okay flavor s. :) -- And a last, fun one: what are your three favorite plants for the spring season and why? – Nettle! Because its my bff (we grew up together) and the coolest combination of edible green, super-green plant medicine, and a natural antihistamine. – Dandelion: I love the multi-taskers and like nettle, dandelion is an edible flower and bitter green (great for digestion), and medicinal top to root. – Mimosa. The tree of happiness which blooms more in the summer than spring, but close enough. Aside from looking magical, its full of medicine – everything from antioxidants to DMT. Fun and Inspiration -- What do you do to unwind or treat yourself? Deep massages – two hours with the strongest hands I can find please! Acupuncture. Running, yoga, riding. TRAVEL. The post Self-Care Interview Series: Rachelle Robinett appeared first on Golubka Kitchen.

Self-Care Interview Series: Adriana Ayales

April 28 2019 Golubka Kitchen 

Self-Care Interview Series: Adriana Ayales Adriana Ayales is a rainforest herbalist from Costa Rica and the founder of herbal apothecary Anima Mundi. We are in love with Adriana’s world and creations, and so excited to share this interview. Routine -- Is routine important to you or do you like things to be more open and free? Although I love the grounded power of routine, I’m living in a phase of being open and free. With kids, and a beyond full time devotion to running a business, I just ride the waves as they come. I’ve learned to surrender that not everything has to look the way it should look. Lifes situations and patterning moves around like the seasons. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I love getting up before the kids, and sneaking into the kitchen to make myself a healing cup(s) of medicine. First thing I do is a big ole cup of vitamin C rich goodness, sometimes its mangosteen hibiscus with a lemon squeeze, or fresh picked turmeric from the garden grated with ginger, along with camu camu and lemon water. Then I make a seasonal fruit bowl of sorts, with oatmeal, or homemade granola loaded with mineralizing herbs (like nettle or mesquite powder). Followed by my favorite, and not so healthy friend, Coffee. Ah coffee. I cant tell you how wonderful locally grown heirloom coffee is here, paired with deliciously fresh cacao and medicinal mushrooms and homemade almond. -- Do you have any bedtime rituals that help you sleep well? Massaging the face, forehead and skull with warm oil at night is one of the simplest and most restorative practices we can do to induce deep sleep. I love using a mix I make at home of jojoba oil, with rosehip, infused with clary sage and a fine sandalwood. Another one of my all time favorites for evening relaxation is blue lotus. -- Do you have any kind of mindfulness practice?  Sipping tea mindfully in nature, witnessing time in silence is one of my favorite things. I tap into my feelings, breath, mind, and begin to clear energy. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do love caffeine. Growing up in Costa Rica has woven me into loving a good cup of locally roasted coffee. Depending on the day, I love adding reishi, or a mix of medicinal mushrooms, raw cacao with mucuna, along with a homemade plant based milk. I also love having an aged puerh, or traditional matcha with added herbs for nourishment, like moringa. -- Do you have a sweet tooth and do you take any measures to keep it in check? Sometimes I do, especially when I’m tired or running on low energy. When im over-worked, or running on stress I definitely crave more carby and sugary things, and this is usually due to skipping a meal, or needing a quick-fix. Some tips I bare in mind during stressful moments that ignite the sweet tooth (or just in general!) are: always go for fruits before you opt for a sugary dessert, always choose low glycemic sweeteners vs. sugar (some faves are coconut sugar, maple syrup, and real stevia extract -- not the synthetic ones!) For carbs avoid empty carbs and refined flours, and opt for ones that are more easily absorbed, like coconut, almond and cassava flour. -- 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?  Oh my, so many! I seasonally change my herbal intake, but certainly stick with some favorites. I love having my potent singles (single herb tinctures) on me at all times, like shisandra berries and blue lotus. A Brain tonic while I’m working, usually with herbs like gotu kola, ginkgo, brahmi and lion’s mane mushroom. Two that I dose with very often are the Happiness tonic (st johns wort, mucuna, ashwagandha, etc.) and euphoric/­­mood elevating herbs like catuaba, mucunam muira puama and damiana. I also love our Liver formula for daily cleansing and nourishment, like the moringa, burdock, nettles, chlorella. And of course beauty herbs like He Shou Wu, Mangosteen and more! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Absolutely, I love doing a mix between yoga and pilates. -- 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 love the torture! When I feel a little lazy and not like suffering in an intensive workout, I just remind myself how excellent I feel when I finish it. Not just seeing physical results, but especially the mental peace and happiness after working out. Beauty -- What is your idea of beauty – external, internal or both? A feeling of wholeness. When your mood is high, your gut is vibrant, and you feel confident and beautiful. When there is no sense of lack, imbalance or deficiency. When you feel aligned. -- What is your skincare approach – face and body? I love making my own body and face oils. I usually infuse collagen boosting herbs, and skin strengthening herbs and lather up. I also like to keep things simple, like using cacao butter with coconut oil, or just a fluffy shea butter for deep moisture.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! I’m a big fan of eating herbs and supplements that protect the skin, increase our own collagen receptors and help activate our natural glow. The herbs I designed for the vegan collagen formula have been my go-tos for quite sometime. Horsetail, He Shou Wu, Calendula, Nettle seed + leaf, Comfrey, and others like Mangosteen, Camu Camu and Hibiscus are great for the skin too. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? I love making edible masks. Infusing a high potency extract into a raw clay and avocado, along with an activating source like apple cider vinegar, or more protein like flax, and making a smooth paste to lather all over the face, body and even hair is one of my all time favorites. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Visualization is huge for me. Sitting in silence and tuning in is vital, along with the help of nervines and adaptogenic herbs that assist in de-compression like skullcap, blue lotus and ashwagandha. -- If stress cannot be avoided, what are your ways of dealing with it? I like taking a walk or hike in nature, get in the ocean/­­lake/­­river or any kind of body of water. I completely unplug from work, the phone, or computer. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Before the cold kicks in, I take strong echinacea extracts in a soothing tea, mixing turmeric, lemon, grated ginger, apple cider vinegar, garlic and aloe in warm water. It works every time. I make a large batch and dose all day long --  even my kids love it!  -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? This certainly overlaps for me, which can honestly be a bitter sweet reality. I love everything surrounding plants, and its medicinal uses, as well as teaching, and medicine making. I love that my business is all about honoring ancestral ways, plant medicine, the art of herbalism, righteous cultivation, and medicine making. Yet, like any business owner would understand, there are many tasks to the job that are exhausting and certainly not what made you fall in love in the first place. For me personally, Ive learned to reconcile by doing what I love doing the most, medicine making and wildcrafting. I made a commitment to myself in making space for this no matter what, and not disregarding it by prioritizing business with the things that dont really matter in life. Its vital that we take moments in our free time that refine our focus and intention in life, re-align to what inspired the dream, without getting side swept with busy-ness. 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? Over the last couple years Ive struggled with this because of having babies. Which Im sure a lot of new moms can relate to this! Every time I get a moment between being a mother, wife and business owner, my priority to feel more self loving (and more human!) is yoga. The simple act of getting oxygen, doing conscious breathing, and distracting the monkey mind from its patterning, you become yourself again.  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Herbs. Integrating plant medicine into everything has significantly changed my body mind and soul. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Off the top of my head I love these: Healing with Whole Foods with Paul Pitchford, Gabriel Cousens’ Spiritual Nutrition, The Body Ecology Diet by Donna Gates, and of course The Medical Medium by Anthony William. Knowledge -- What was your path to becoming an herbalist and starting Anima Mundi? Growing up I learned closely with curanderos on plant medicine and rainforest herbalism overall. I then attended herbal schools in California where I learned a lot of native, northern and european herbalism. Life somehow took me to NYC (a place I NEVER thought I would ever go to) after living in California for quite some years, and I started practicing privately as an herbalist. I kept noticing the common trends, symptomology and imbalances folks that came in had, and started developing mother formulas to be able to make large batches. -- How do you approach sourcing herbs for Anima Mundi?  First and foremost we try to create a direct relationship with the people/­­farmers that cultivate. Although we value certification of prime ingredients, there are many ethical wild crafters and farms that do not have special certifications, yet cultivate sustainable practices and have quality products that we also like to support. We are also adamant of supporting local economies as much as possible, particularly with rainforest herbs sourced directly from indigenous people, supporting their craft as well as ethically crafted botanicals. -- What are some of Anima Mundis best sellers? Our plant-based Collagen Booster, Happiness Tonic, Adaptogenic Immortality Tonics, Curam Beauty Elixir, our 100% Coconut Cream Powder, Mushroom Mocha Milk and more...! Fun and Inspiration -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Women Who Run with Wolves Song/­­Album –  Cuatro Vientos /­­ Danit Movie –  Loving the The OA lately! Piece of Art –  Ayahuasca art by Pablo Amaringo Photos by Renee Byrd and from Anima Mundi’s IG /­­ This post contains Amazon Affiliate links. The post Self-Care Interview Series: Adriana Ayales appeared first on Golubka Kitchen.

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Mojito Moctail (Non-Alcoholic Drink)

March 22 2019 Manjula's kitchen 

Mojito Moctail (Non-Alcoholic Drink)  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber (peeled deseeded and cubed) - 2 Tbsp mint leaves (chopped, just the leaves) - 4 Tbsp simple syrup - 4 Tbsp lime juice - 1/­­2 tsp ginger paste For Garnishing - cucumber slices - lime wedges - mint leaves for garnish Also need - ice cubes - soda water -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail (Non-Alcoholic Drink) appeared first on Manjula's Kitchen.

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberries… Dessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwich’ cookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... 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Blueberry Cheesecake Truffles Melon Basil Summer Rolls Creamy, Garlicky Fettuccine with Roasted Green Vegetables .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 Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway appeared first on Golubka Kitchen.

Self-Care Interview Series: Cortney Herrera

January 27 2019 Golubka Kitchen 

Self-Care Interview Series: Cortney Herrera Cortney Herrera is the artisan distiller and founder of the holistic skincare company Wildcare, located in the Pacific Northwest. We’ve been crushing hard on Cortney’s creations, like her expertly distilled hydrosols and face masks full of the most unique, glow-promoting ingredients, and we’re so excited to share this wisdom-packed interview. Routine -- Is routine important to you or do you like things to be more open and free? Structure of certain things like eating & sleeping times has always made me feel the most supported. I am a triple virgo so by nature I crave a solid routine around the everyday basics. With that said, its freeing to just rehash it all and recreate a functional flow if I feel like Im too caught up in our pattern. Now that I have a baby (hes 1!) as much as I want things to be regimented for us all to thrive,  its necessary to play with flexibility for the unexpected too, so Ive shifted a bit more towards that direction. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. We sleep with our curtains open so that each morning we wake up to natural light. We just moved back to Oregon from sunny CA, so this is especially crucial for me here in the Pacific Northwest to feel more stable during the darker winter months. Our baby almost always wakes us up around 7am and usually starts babbling, so well take him out of his crib and have a little cuddle time. If hes not out on a job, my husband Alex will get him ready for the day and then Ill make us a morning beverage (usually tea with mushroom powder and coconut manna, and honey) and either one of us will cook a simple breakfast for the family (tortilla with an egg, handful of parsley or cilantro and a fermented veggie). We both work from home so we each hop on our computers shortly after while switching off with who is playing with baby Oso. One thing I am firm on is giving myself a facial massage for 5-10 minutes after I wash up. My skin loves it, but more importantly its a nice form of meditation to have that little moment of space to zen out a bit. -- Do you have any bedtime rituals that help you sleep well? I opt for a magnesium bath, face mask (I like our creamy Soft Focus Mask at night), sometimes a chocolate and always a cup of tea – lately its a blend of lemon balm, chamomile, oatstraw and raspberry leaf. If time gets the best of me, Ill have a mug of hot water with magnesium powder to relax before bed. Im also really big on lists (virgo) so I usually write a new one before bed every night for all different things like shopping lists, distillation lists, who I need to email back more urgently, recipes I want to make.... everything thats been floating around in my mind that day so Im more freed up before bed. I watch a little Netflix and laugh, and then get in bed around 11. I like the Headspace app as a guided 5-10 minute meditation to center my breathing when I lay down. -- Do you have any kind of mindfulness practice?  Outdoor explorations! We aim to weave one day trip into each week, usually within an hour of home, and drive to a mountain, forest, or river to breathe clean air & explore without much of a plan or direction in mind. Having this free-flowing space contrary to our routines during the week creates lots of room for spontaneity…and sometimes we hit a dead-end, but thats all part of the fun of experimenting and not having a plan! Balance is key. If we dont have time to physically drive to a big open landscape that weekend because of work, well take walks in the neighborhood or a smaller visit to a nearby park (there are parks everywhere in Portland!). I like to be present and check in with myself as I move…how does the sun or mist feel on my skin, what scents are in the air, what does this leaf feel like in my hand.... All of these little check-ins help me feel more grounded and connected. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I stopped drinking coffee and caffeinated tea about 8 or so years ago to curb my anxiety – its helped tremendously! My favorite go-to drinks for energy & focus are roasted dandelion tea, fresh juice we make at home (the greener, the better), or chocolate milk with walnut milk and raw cacao! For the most part good quality chocolate has always mellowed me out actually – I think its the magnesium. -- Do you have a sweet tooth and do you take any measures to keep it in check? I like to opt for something that will satisfy a sweet tooth without the crash or sugar spike like incorporating dates, honey or maple with healthy fats that sustain my energy. Lately Ive been making these very simple almond butter cookies. The recipe is: 1 cup almond butter (any nut butter will do!), 1 egg, 1/­­2 Tbs of virgin coconut oil, a couple spoons of coconut sugar, a pinch of himalayan salt and any spices that appeal (cinnamon, nutmeg, vanilla bean etc). Roll into balls, smoosh with a fork and bake for 10 minutes! -- 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? My sister Ash (Black Sage Botanicals) makes delicious oxymels – vinegar based tinctures with infused organic and foraged herbs and honey. Im in love with her Tulsi Oxymel made with rose and pomegranate vinegar. It feels heart-opening and nurturing! Im pretty regimented on taking Vitamin D, a DHA fish oil, and iron with nettles along with various flower essences dependent on what my emotional state is calling for. Water is the main tool for me I need to remember, all day every day!!!!! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I aim to get out at least a couple times a week on an adventure and walk, usually finding a new forest to explore here in the northwest. Its been the single best thing for me in releasing any anxiety or stress from the week. I also am just getting back into yoga, focusing on the balance between movement + stillness. Beauty -- What is your idea of beauty – external, internal or both? I see beauty in nourishing and embracing every facet of our unique selves so much that the joy and loving energy we hold for our own bodies and spirit inherently radiates to those around us. I think when we allow ourselves to really connect with others, be vulnerable, be authentic, be blissful, be curious, beauty is an energy thats more magnetic than visually stimulating. I find a lot of rocks beautiful because I take time to notice their expressive nature. -- What is your skincare approach – face and body? My approach is all about balance supported by nature and ancient rituals. Cold-pressed oils, raw honey, herb infusions, powdered herbs....focusing on the balance between humans and the natural world – how we care for botanicals and how they may care for us. I like to look at skincare the same way I look at the food I eat; when I feel happy about the ingredients I apply on my skin, my skin feels happy too. Its all about respecting and caring for ingredients so we create more harmony as we utilize them. My favorite tools are oil + water, in the form of our face oil and hydrosols. It may sound counterintuitive for those two to go hand in hand yet its what our skin is essentially made of and vital for nourished skin + optimal function. After cleansing, Ill mist a hydrosol (during winter I choose Empress Cypress or Rosemary Bay) and follow with SunRoot Solar Serum. Ill take about 5-10 minutes for a facial massage and then follow with another generous mist of Hydrosol. My skin glows!! -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water mainly. Eating lots of healthy fats like coconut oil/­­manna, ghee, avocado. The fish oil and vitamin d every day along with eating a lot of fermented foods and drinking the roasted dandelion tea I mentioned earlier (hormone balancing = skin balancing). The more we can do to support the gut and liver especially, the happier our skin is! I love incorporating raw honey and bee pollen in my rituals. Our Bee Rosy Mask actually has ground bee pollen in it and makes my skin feel like a spring flower. As for my hair, I like to use our skin soother Rosemary Bay Hydrosol to keep my scalp healthy. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? As a mama & business owner, there is always stress – good stress and real earth-shaking stress. The beauty/­­wellness business is pretty idealized – its HARD work and creating boundaries to minimize stress and prioritize your own personal wellness can be easily misplaced. Some things that usually help me release are talking it out with my sisters, breathing deep with a tall glass of water, embracing quietness, saying no when I need to, saying yes when I want to, putting my hands in dirt to work in the garden, and going on a walk. The past year I also started writing more regularly. Oddly enough a lot of it started flowing on my instagram which has led me to a beautiful community of friends that Ill message with on and off. On some more wild days, my husband and I will just run to the living room, turn up the music and just go crazy dancing for 10 minutes and then go back to work. This often helps the most with little stressors, especially seeing baby Oso laughing at us. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I make elderberry syrup every winter and take a spoon everyday when Im run down. Magnesium baths, herbal steams, foot soaks, rest, water, raw honey, and garlic. 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? Something that always helps me is doing something for myself first thing in the morning, so I dont end up too busy and putting it off later. That usually takes shape as a face massage. At the end of the day when Im laying in bed, I almost always do a self-check in and think of one nice thing I did for myself that day. If I forgot to physically do something, Ill say a few affirmations to myself. Im also quite excited to be starting therapy again and EMDR this month. I honestly am really eager to get back into it and work through some heavy triggers and blockages. I think thats one of the nicest things I could do for myself right now. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Allowing myself space to slow down & connect. Wildcare has been buzzing since conception. We were featured in Vogue the first month we opened, and from there it just became an everyday hustle to stay caught up – a challenge Im incredibly grateful for. Last year I had my first baby, and he arrived to our surprise 2 months early via an emergency cesarean. He remained in the NICU for a month while my husband and I went home as baby and I each had to separately heal. I felt broken, and at first, I jumped right back into work as soon as I had more movement to distract from much of the emotional pain I had experienced. A few months later when he was home, business was great but there was this moment I knew I needed to stop everything, reflect and be present with what I was feeling and with our baby. I closed the shop for a few weeks, and decided to stop taking on new retail partners for pretty much the remainder of 2018. Being transparent and open with those around me – even our customers about what I was going through, has been the biggest change Ive made. Slowing down, bridging that connection of my voice + products, being present and prioritizing the same amount of care for myself that I give others has allowed me to feel more honest with myself. Still a huge work in progress yet this practice continues to reveal a community of supporters that wouldnt have been there unless I was vulnerable. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I feel like inspiration finds me within the energy of the landscapes I’m immersed in. Right now its walking on the soft mossy forest floor in Oregon, hypnotized by rushing rivers and gazing up at towering Fir trees and dancing leaves. I really trust in the natural relationship of quiet down time vs the times Im energized with new ideas, and think its important to allow things to reveal themselves naturally as a connection is made. These visuals, scent memories, and feelings from nature always wind their way into my dreams even years later and lead me to formulas and product names so its best for me to just to go with the flow. Knowledge -- What was your path to becoming a distiller and starting Wildcare? My sisters and I grew up strongly influenced with our moms skin care rituals who worked as a makeup artist for film & tv, amongst other things. As kids, we would concoct foot soaks using pine needles and flowers we would collect on afternoon walks, and hair masks with eggs and mayonnaise! These DIY projects have always stayed with me. My formal schooling was both in Culinary and Herbal disciplines – a foundation that propelled my special focus on care – internal & external. There was an afternoon in particular where I had focused all my energy on exploring a better remedy to comfort my eczema flare-ups. When I noticed all the Rosemary that was growing in our yard near a little Bay tree I intuitively crafted my first Wildcare product, The Skin Soother Rosemary + Bay Hydrosol using a makeshift distillation system out of kitchen pots & pans. I remember I actually cried at the moment I saw the first hydrosol emerge…I really felt lucky to be in the presence of such an ancient form of alchemy. After obsessively spraying this camphorous green-smelling mist for a few weeks & seeing my skins improved health, this artful practice of distilling was something I fully got behind. I spent a year doing playful and careful experimentations, making hydrosols for family and friends. There was one night I even dreamt about filling a table full of tiny amber bottles with aromatic liquid and then a month or so later, I sprung up from a dream and shouted Wildcare! to my husband. Wildcare was born shortly after that in the end of 2015. -- At Wildcare, you make your own hydrosols and advocate their healing properties. Can you tell us a little bit about what they are and why they are so effective? Hydrosols are the subtly aromatic waters from distilled plant material. A copper still is placed over fire, holding spring water (we hand-collect from a local Oregon spring!) & fresh plant material. Inside the still, steam rises & passes through the plant in the form of vapor, carrying vital nutrients, plant acids & suspended particles of the plants essential oils. As the vapor cools, it condenses back into a liquid state and emerges in the form of aromatic water (now a Hydrosol) along with its essential oil counterpart. Our distillations have about an 8 hour duration depending on the plant utilized, a very slow & thoughtful process that requires a focused presence from the distiller. The majority of the essential oil will rise to the top, leaving the Hydrosol with about 0.1% micro-particles of essential oil, making it a very gentle mist without the same safety concerns that essential oils carry. When you purchase a pure Hydrosol, note that it will read as 100% distillate or floral water – without the addition of other ingredients or essential oils. More on the distillation process here. -- What are some of your best-sellers? 100% SunRoot Solar Serum, but more on that below! Our best selling Hydrosols of the season have been the skin soother Rosemary Bay, awakening Palo Santo, and Empress Cypress (a personal favorite!). From our face and body line, Soft Focus Mask has been flying off the shelves. Its a gentle and creamy clay based mask with brightening pearl powder, soothing organic coconut milk, and pineapple extract to even out lackluster skin. Fun and Inspiration -- What is something you are particularly excited about at the moment? SunRoot Solar Serum is a product Ive worked on for 2+ years and was just released! After working so long on this formula, its been the most rewarding experience to see so many glowing reviews pour in. Im overwhelmed in the best possible way. It features a 4-week infusion of organic artichoke leaf in this incredibly beautiful Jojoba oil that Im sourcing directly from a farmer here in the US. He is self-taught and does all his cold-pressing by hand! Artichoke leaf is a powerhouse in healing sun damage, scarring and repairing tissue. Its combined with warming turmeric root, and juicy fruit oils like Sea buckthorn, Rose hip and Raspberry Seed. To extend even more beauty and peace of mind, its a 90+% certified organic formula! I am also in the middle of a complete rebrand, designed by artist Morgan Ritter (my younger sister!), with SunRoot as the first look of Wildcares new visual identity. The bottles are entirely covered with my actual tiny handwriting thats been screen-printed, echoing my commitment to being a maker – literally being a conduit, like water. Its a bold gesture to avoid a standardized typeface and is unlike what is commonly seen in the market, as we intend for this design to be a personal, embodied approach to commerce. -- What do you do to unwind or treat yourself? Its been a challenge as a nurturer however Ive been practicing treating myself more, creating stronger boundaries around my own personal time so that I can give more too. My affirmations since going through what I did last year have been The nurturer deserves to be nourished. I am deserving of nourishment. I am deserving of my own care. Simple pleasures like tinkering around in the kitchen and baking something experimental, even a chiropractic care visit from my favorite Luna Wellness practitioner, Megan makes me feel extra supported. Every so often Ive been treating myself to a facial from any one of a few dear friends here in Portland too. Allowing myself this space has been crucial to be able to lovingly care for child and have peace of mind. -- Standout book/­­song/­­movie/­­piece of art: Book - Aromatic Medicine by Patrice de Bonneval & Cathy Skipper Song/­­Album -Papa Celestin ragtime music, bought it at Mississippi Records :-) Movie - Stargate (I just saw Hackers for the 1st time and that was cool, ha ha ha) Piece of Art - STOOL WITH WHEELS (ALL THE WORLD’S PAIN, YET THERE ARE MOVEMENTS) by Morgan Ritter from her show The Cat House Settlements -- Is there anyone you would like to hear from next in this interview series? Dena Nakhle Birch – She is my friend/­­angel/­­naturopathic doctor based out of Santa Barbara, CA. A brilliant healer with one of the biggest hearts I know. Erica Chidi Cohen – her friendship and book Nurture was incredibly supportive to me after my birthing experience. Neva Osterloh – the sweetest woman offering loving forms of care through her Portland skincare studio. You might also like... Self-Care Interview Series: Gabrielle Russomagno Self-Care Interview Series: Rocio Graves Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Lauren Haynes .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: Cortney Herrera appeared first on Golubka Kitchen.

The Epic Travel Salad

January 4 2019 My New Roots 

The Epic Travel Salad   When I saw the number, I couldnt believe it: 29 hours. It was undoubtedly going to be one of the longest travel days of my life. Ive been to Bali twice before, but always from Copenhagen, which is about half the distance from Toronto. I almost gave it a second thought since spending that amount of time sitting upright just felt like it might end me, but the retreats were booked, and there was no backing out! I knew what would get me through, and that was food. Lots and lots of delicious, nourishing, consciously-created food. I always always make a point of preparing meals for traveling, since eating mini, microwaved mystery munch seriously kills my vibe. Plus, the amount of calories in one of those airplane trays is barely enough to get me through one romcom and you know that Im watching at least five in a row. When youre about to face any length of time on an airplane, there are a few things to take into consideration. First, fill your snack pack with foods that are hydrating: cucumbers, romaine, bell peppers, carrots, apples, oranges, celery, berries, grapes, and melon. Depending on where youre traveling to, it can help to have the fruits and veggies already prepared or sliced, since some countries wont let you bring in whole fruits and veg, but they will let you bring them in if they look ready to eat. It sounds nonsensical, but it works! I love having huge vegetable salads with lentils and /­­ or whole grains to keep me full too, since I have a tendency to stress-eat when Im in transit and will totally mow down a bag of chips if theyre put in front of me (okay, sometimes I also eat those chips, and that is okay too, but I notice that it always prolongs my jetlag). For other filling munchies, I like my almond flour cookies, nuts like pistachios or walnuts, and granola – especially crossing so many timezones, which requires breakfast-y things. Veggie sticks are also nice, light fare that keep my crunch cravings under control.     As you can see from the photo, I bring my food in reusable containers, use washable wooden cutlery and a straw, all of which are convenient to have once Im at my destination to use for my own cooking and storage. I also always have my 800-ml water bottle with me when I travel. Ive mentioned it in previous posts, but it begs repeating: jetlag is exacerbated by dehydration, and drinking about half a liter (16 oz.) per hour of flight will make such an immense difference, you may never experience jetlag again. I used to suffer terribly from exhaustion for days post-travel (which really ruined my trip when it was a short one), and now its no big deal. I arrive, wait until a mildly appropriate time to go to bed, and wake up feeling about as normal as one could hope to. Yes, youll have to make friends with the flight attendants, since they are the keepers of the water, but go visit them at the back of the plane every so often for a refill, treat them like humans, and youd be amazed at how accommodating and helpful they are. Make sure you fill your bottle before landing as well, since you never know how long it will take for you to get through customs, baggage claim and the taxi line. It always pays to have hydration close at hand. Avoid the plane food if you can, since it is overly salted and often has added sugar. Our taste buds are actually less receptive at high altitudes, due to low air pressure, low humidity, and high levels of white noise. Yup - that is an actual thing. The way our brains interpret flavour signals is impaired, therefore, things taste different, so airlines pump up the levels of salt and sugar in their food to make them taste the way they would at ground level. If you ate that travel-sized chicken or pasta at your dining room table youd be surprised at how exaggerated the flavours were.     Why is this the most epic travel salad? Because its got All. The. Things. Rich, hearty beets, protein-rich and satiating lentils, so its filling, but its not going to leave you feeling stuffed. And because of that whole flavours-being-less-powerful-at-high-altitudes thing, I endeavoured to add as many potent tastes as possible. Lemon, pomegranate, parsley, cumin seeds, and olives are like flavour fireworks that you can safely ignite at 30,000 feet. There is a Middle Eastern vibe going on for sure, and the multitude of textures tick every single box. You dont want your mouth getting bored while youre hurtling through the sky, and this combination will ensure that each bite is a surprise party. Olives that come without their pits are often mushy and less flavourful, so I always opt to remove them myself, or leave them in until I eat them. The problem with leaving the pits in the olives in this situation, is finding a place to put them on your teeny table real estate (the airsick bag is a great option, just sayin...and yes, Ive really thought of everything). If you do want to remove them beforehand, its easiest to do so by smashing the olive with the flat side of a knife blade, then simply pulling the pit out. You can roughly chop the olives from there. If you dont have any black lentils, Du Puy or French lentils work just as well, with green and brown lentils as a passable fallback. I dont dig these types of lentils in salads since they tend to be water-y and dilute the flavour of the dressing, but if it keeps you from making a special trip to the store, by all means just use them. And normally I wouldnt include alliums in a plane salad since your neighbours might give you the stink eye when you pop open your lunch box, but Ive tempered their potency by pickling them ever-so-slightly. This is done in the same container that youre going to put your salad in, preceded by mixing up the dressing right in there too. Easy peasy! I guess I should mention that this salad is not just delicious on a plane - its also fabulous enjoyed at ground level. Perfect for road trips, picnics, school or office lunches, just make sure you make it the day before so that all the ingredients are cool. If you travel with this salad on the warm side, it could spoil in transit.     Maybe its a bit strange to have a travel salad as the first post of the year, but Im a bit tired of the whole new year, new you rant. People expect me to talk about cleansing or detoxing in January, and although Im all for reflecting and re-evaluating ones lifestyle choices, Im a bit bored of the narrative saying that the first day of the new year is the time to atone for all our dietary sins. Why do we need a specific day to act as a reason to start treat ourselves well? If there a New Years resolution to pull out of this post, it should be to resolve to make yourself delicious food when you go anywhere. Avoid the overpriced convenience food, no matter how healthy it is, since nothing sold in a package will ever compare to the freshness, or high-vibrational energy of food youve lovingly prepared for yourself. Case closed! If you’d like more travel food recipes, tips, and inspiration, check out my two previous articles here and here.       Print recipe     The Epic Travel Salad Makes enough for 2-3 meals Ingredients: 3/­­4 cup /­­ 170g dry black /­­ beluga lentils, soaked overnight if possible 2 1/­­2 pounds /­­ 1200g beets 1 shallot, sliced into rings 1/­­2 tsp. fine sea salt zest and juice of 1 large organic lemon 1 Tbsp. apple cider vinegar 1 Tbsp. cumin seeds 1/­­3 cup /­­ 60g pumpkin seeds 1 tsp. honey (vegans sub with maple syrup) 3 Tbsp. cold-pressed olive oil heaping 1/­­2 cup /­­ 80g pomegranate seeds heaping 1/­­2 cup /­­ 100g olives, with pits 1 cup /­­ 25g parsley 1/­­2 tsp. flaky salt, or more to taste 1 small head romaine lettuce Directions: 1. Preheat oven to 400°F /­­ 200°C. Place whole beets (with the skin on) on a rimmed baking sheet and roast for around 45-60 minutes, until you can easily insert a sharp knife into the center (baking time depends on the size of your beets). Remove from oven, let cool completely, then slip the skins off. Slice into bite-sized batons. 2. While the beets are roasting, cook the lentils. Drain and rinse well (if youve soaked them overnight), and place them in a pot, cover with plenty of fresh water, and bring them to a boil. Reduce to simmer, place a lid on the pot, and cook until tender (about 15-20 minutes if youve soaked them, a little longer if you havent). Salt the lentils a few minutes before theyre done - if you salt them at the beginning of cooking, the skins will be tough and theyll take longer to soften. Drain and rinse lightly. Set aside. 3. While the lentils are cooking, prepare the dressing. Slice the shallot into very thin rings, then place them in the container that youre going to use to store the salad. Add the salt and combine them well. Wait about 2 minutes, then add the lemon zest, juice and apple cider vinegar (these ingredients will lightly pickle the shallots, plus act a as a base for your dressing). 4. In a dry skillet over medium heat, toast the cumin seeds until fragrant, set aside to cool. Without washing the pan, toast the pumpkin seeds until fragrant and popping, then set aside to cool. 5. Back to the dressing: whisk in the honey and olive oil. Add the prepared beets, lentils, pomegranate seeds, olives, parsley, toasted cumin seeds, pumpkin seeds and flaky salt. Fold to thoroughly combine. Taste and add more salt if necessary (remember that the ingredients will absorb some salt while marinating, and that it will taste milder in the air). 6. You can either chop the romaine lettuce up and place it on top of the salad (dont mix it in - it will get totally mushy), or you can leave the head whole and peel off the leaves and use them as little salad boats. If youre going for the latter, wrap the washed head in beeswax cloth to keep it fresh. The Wild Heart High Spirit Retreats are starting tomorrow, and I cannot wait to embrace each of the women who have traveled from every corner of the earth to join us here in Bali. We are going to eat the most delicious food, practice yoga, dance, laugh, learn, and celebrate the joy of being alive together! We have one space left for the second week, so if youre interested in joining us in tropical paradise, please visit our site for more information. Peace and blessings for an abundant, healthy, vibrant year ahead. Thank you for being here. I love you. xo, Sarah B The post The Epic Travel Salad appeared first on My New Roots.

Orange Chai Latte + Video

December 19 2018 Golubka Kitchen 

Orange Chai Latte + Video This has been our favorite, warming drink this fall/­­winter. Chai is surprisingly easy to make at home, and fills your whole space with the most lovely, festive scent. It tastes like pure coziness, and is also full of spices that are great for digestion and blood sugar stabilization. Today, we are sharing our favorite way to make chai (and a chai latte), which involves lightly toasting the spices, adding some orange peels, and not including any caffeine (though you easily can). We also have a new ‘day of eating’ video for you, which shows you the whole step-by-step process of making this chai :) We both have issues with handling caffeine, so we generally completely avoid it, except for a rare matcha latte treat, a cappuccino in Italy, etc. Turns out that it’s totally possible to make really good chai by just steeping some spices in water, without adding any tea. We toast the spices for a deeper flavor and also add orange peel, which contributes a beautiful, zesty note. Serving this chai as a latte really takes it to the next level. The addition of creamy plant milk and a little bit of sweetener brings out all the beautiful flavors in the best way possible. It’s like a soft, warm blanket in drink form. Hope you give it a try! Orange Chai Latte   Print Serves: about 6 cups chai Ingredients for the orange chai 1 tablespoon cloves 1 tablespoon fennel seeds 1 tablespoon whole black peppercorns 2 tablespoons whole cardamom pods 2 cinnamon sticks about 10 star anise 2-3 piece ginger - peeled if not organic and sliced peels from 1 organic orange - white parts trimmed off as much as possible 1 piece fresh turmeric - peeled if not organic and sliced (optional) 6 cups purified water for the orange chai latte a mugs worth of orange chai from above - hot 1 pitted date or a splash of maple syrup/­­honey to taste generous pour of any plant milk of choice or a handful of raw cashews Instructions to make the orange chai In a dry skillet warmed over medium-high heat, toast the cloves, fennel, black pepper, cardamom, cinnamon, and star anise until fragrant, about 30 seconds. Remove from heat. In a medium pot, combine the toasted spices, ginger, orange peel, turmeric (if using), and purified water. Bring up to a boil, then turn the heat down and simmer, covered, for 30 minutes. Strain to serve. The spices, ginger, orange peel, and turmeric can be re-steeped up to 2 times. Keep refrigerated. to make the orange chai latte In a high-speed blender, combine the chai, date or maple syrup/­­honey, and plant milk or cashews. Blend until smooth and frothy and enjoy. Notes If youd like to add some tea to the chai, just steep it in with the rest of the spices, however long and strong you prefer. 3.5.3226 You might also like... Superberry Smoothie A Day of Smoothies Raw Chocolate Layer Cakes with Black Cherry and Orange Rhubarb Raspberry Fizz from Sarah at The Vanilla Bean Blog .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 Orange Chai Latte + Video appeared first on Golubka Kitchen.

Green Christmas 2018 - vegan edition

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 - vegan edition The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there). Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Green Monster Smoothie

December 10 2018 Meatless Monday 

Lentils in a smoothie? Dont scoff just yet! This recipe pairs nutritious lentils with avocado, spinach, apples and pea-based milk for a light and refreshing yet protein-packed drink. This recipe comes to us from USA Pulses. Serves 5   - 1/­­2 cup avocado - 1 tsp fresh ginger - 1/­­2 cup chopped granny smith apples, frozen - 1 frozen banana - 1/­­2 cup cooked green lentils - 1 cup frozen blueberries - 1/­­2 cup spinach - 1 cup pea milk (such as Ripple) - 1 tsp cinnamon   In a blender combine lentils, ginger, spinach and cinnamon, blend until smooth. Add frozen fruit and avocado, begin to blend, adding pea milk slowly until mixture is smooth and well blended. The post Green Monster Smoothie appeared first on Meatless Monday.


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