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Black Bean Nachos

White Chocolate and Coconut Cookies

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gift vegetarian recipes

Magic Moisturizer

yesterday 14:49 Golubka Kitchen 

Magic Moisturizer This has been the moisturizer to end all moisturizers for us. Its lush, deeply hydrating, made with all natural ingredients, and so easy to whip up at home. It has also gained a mini-cult following among our friends. It’s been reported to help with cold sores, eczema, and chronically dry skin. It’s impossible for anyone to stay indifferent to the luxurious texture (very much like whipped butter) and dreamy scent (not unlike the most heavenly dessert) of this moisturizer. It evokes all kinds of emotion :) I’m pretty sure that every person who tried it urged us to package and sell it. Instead of doing that, we thought we would share the recipe here, which just seems more fun in every way. Also, we find gift guides to be overwhelming and don’t have one for you this year, but this magic moisturizer would make for an amazing, thoughtful, homemade gift. Our Experience Anya: A few years ago, I got really into making my own natural skincare and tried lots of different moisturizer recipes. A lot of them were nice and smelled really good, but none turned out completely perfect. That was until I decided to experiment with mixing raw cacao butter into a moisturizer formula I kind of liked, and the result completely blew me away. Cacao butter gives the cream a special, light, whipped texture, and the scent is out of this world. I especially like combining it with citrusy essential oils like blood orange, sweet orange, lemon, and lime, since orange and chocolate is one of my favorite scent pairings ever. I’ve been using this moisturizer exclusively for the past two years, and I honestly can’t imagine life without it. I usually apply it while doing this facial massage, which makes it absorb really well. Masha: I have very dry skin that likes to be moisturized both morning and night. Ive tried a bunch of natural moisturizers, and this homemade one came out on top every single time. I love the way it smells and how deeply hydrating it is for my skin. I also like the fact that I can curate the ingredients, depending on what I feel my skin needs, especially when it comes to the essential oils. As a bonus, this cream really helps soothe my eczema, which pops up above my eyelids occasionally, when Im stressed. I make sure to include some lavender oil in the recipe in those cases, since its really healing for inflamed skin. It’s also wonderful to use for our favorite gua sha routine. Since this moisturizer is homemade and full of natural oils, its not exactly non-greasy. What I personally like to do is put it on right as I wake up. That way, it has a chance to absorb while I eat breakfast and get ready, and I dab away any extra shininess with a washcloth once Im ready to head out the door. And at night, the little bit of shine on my face is not a problem, since I put it on right before bed. A Little Bit on Essential Oils The beauty of making your own skincare at home is that you can completely curate your own ingredients, especially when it comes to essential oils. There are essential oils that are good for all kinds of skin conditions, like acne, scarring, eczema, rosacea, dryness, etc. It’s best to do your own research, experiment, and see what essential oils work for you. Our favorite two books on the subject are Renegade Beauty and Just the Essentials. It’s also important to note that essential oils are powerful stuff, and might evoke skin sensitivities, so it’s a good idea to test them out and see if your skin likes them, before committing to making a whole batch of the moisturizer (or anything else). 2 of our favorite essential oil combinations for this moisturizer: – Italian lemon, lavender, spearmint – blood orange, sweet orange, lemon, lime skincare superstars that we include in every batch: – turmeric – carrot seed other great ones we often add: – geranium – palma rosa – bay leaf – peppermint – clary sage – frankincense Magic Moisturizer   Print Ingredients 2 oz raw cacao butter - shredded 2 oz virgin, cold-pressed coconut oil 1 oz good quality beeswax - shredded 4 oz any good quality, virgin, cold pressed oil like olive, avocado, almond (or a mix of a few) 1 oz cold-pressed jojoba oil 1 tablespoon cold-pressed calendula oil (optional) 1 teaspoon pure vitamin E oil 9 oz distilled water about 80-100 drops of any mix of essential oils of choice (see above for more on essential oils) Instructions Melt the cacao butter, coconut oil, and beeswax on a double boiler. Remove from heat. Mix in the rest of the oils and vitamin E. Once you remove this mixture from the heat, it might start solidifying quickly, especially if youre in a cool temperature room, so act fast and prepare for the next step in advance. In an upright blender, start blending the distilled water on low. Slowly pour in the oil mixture, turn up the speed to medium-low, and blend until it emulsifies, about 1 minute. Add the essential oils and pulse to combine. Take care not to over-blend. Transfer to (preferably glass) containers with air-tight lids. I like to keep a small batch of the moisturizer out in my bathroom for quick access, and the rest in the refrigerator, which will keep the moisturizer fresher for longer. The moisturizer softens at room temperature and hardens when refrigerated. Notes The quality of ingredients really matters for this moisturizer, so strive to use organic, cold-pressed, virgin, and unrefined ingredients. 3.5.3226 You might also like... Our Favorite Gua Sha Routine - Video .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 Magic Moisturizer appeared first on Golubka Kitchen.

Vegan Mac and Cheese Powder – Cheese Mix Recipe

before yesterday Vegan Richa 

Vegan Mac and Cheese Powder – Cheese Mix RecipeThis Easy Vegan Mac and Cheese Powder is perfect to whip up mac and cheese within minutes when needed. It also makes a great gift! Add flavors and herbs for variations. Soyfree Vegan Mac and Cheese Mix Recipe. Glutenfree Nutfree Option.  Jump to Recipe  You know when you need some mac and cheese fix super quickly and without having to think much about what to add when and how much! Or a Creamy Cheese Sauce to dip some veggies, This mix comes in handy! Just mix or blend with non dairy milk, simmer and done. Add cooked pasta, sauteed veggies or salsa for a dip! Saute some onion, garlic and veggies such as mushrooms to  the cheese sauce for variation. Add some flavors such as chipotle pepper or cajun or garam masala. Play away! You can use the mix to make a fabulous cheese sauce to dress roasted veggies or bowls or use as a dip! You can also make a casserole with it. Add more herbs of choice. Lots of options!Continue reading: Vegan Mac and Cheese Powder – Cheese Mix RecipeThe post Vegan Mac and Cheese Powder – Cheese Mix Recipe appeared first on Vegan Richa.

Gingerbread Spice Mix Recipe

December 12 2018 Vegan Richa 

Gingerbread Spice Mix RecipeHow to make your own Gingerbread Spice Mix. Easy gingerbread spice with everyday ingredients. Use in gingerbread cake, gingerbread cookies, latte and more. Great for gifting. Vegan Glutenfree  Jump to Recipe  Make this Easy gingerbread spice mix at home ! The spice mix is great for gifting and can be used in gingerbread cake, gingerbread cookies, biscotti, latte and more. What do you use gingerbread spices in?Continue reading: Gingerbread Spice Mix RecipeThe post Gingerbread Spice Mix Recipe appeared first on Vegan Richa.

20 Best Gift Ideas for Vegans this Holiday

December 9 2018 Vegan Richa 

20 Best Gift Ideas for Vegans this Holiday Here are some great gift ideas for vegans for this holiday season- Books, Clothes, Kitchen appliances, Activities. There is something here for everyone!  Books: Vegan Richa’s Everyday Kitchen    200+ Reviews, 180 of them are 5 Stars!Continue reading: 20 Best Gift Ideas for Vegans this HolidayThe post 20 Best Gift Ideas for Vegans this Holiday appeared first on Vegan Richa.

Simply Vibrant, Our New Cookbook + Free Drinks Ebook

December 1 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook + Free Drinks Ebook It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to order. We’ll also be talking about the free ebook that we created for anyone who buys the book and leaves a review. SO excited to share all of this with you :) About the Book -- Simply Vibrant comes out on February 6th, 2018. Anyone who orders the book and writes a review will also have access to a free drinks ebook that we made as a little thank you gift. More on that below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Order Here’s where you can order Simply Vibrant. Many of these outlets are selling the book at a discounted price. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Free Ebook: Simply Vibrant Drinks To show our immense gratitude to anyone who orders the book and leaves a review, we made a little thank you gift in the form of a free drinks ebook. It’s sort of like a mini e-cookbook, complete with our favorite, lush drink recipes that won’t be published anywhere else. Click here for instructions on how to claim your ebook and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook + Free Drinks Ebook appeared first on Golubka Kitchen.

Butternut Miso Soup with Arame and Wasabi

November 14 2018 My New Roots 

Butternut Miso Soup with Arame and Wasabi   You know that game where you give someone a word and they have to make up a story with that word in it? Im like that, except with food. Give me an ingredient, and magically, as if out of nowhere, an entire recipe (or several!) will appear in my head. I could even give you the amount of salt it needs, how the vegetables should be sliced, the oven temp, and what it should be garnished with. Its a tad psycho, but my best party trick hands down. When my friend Christiann Koepke emailed me about coming to visit her in Portland, driving to the Pacific coast, and photographing some recipes together, I was all in. And then when she suggested we put seaweed into something (because ocean) it was like someone had opened the flood gates in my brain and alllll the ideas came rushing to me. Neat! And very convenient. But what do we really want to eat at the beach when its chilly and maybe windy, maybe raining, maybe freezing-raining (it is the Pacific Northwest, after all)? The answer is soup. And I knew it was going to be a creamy, dreamy, sea veggie-kissed broth with all the tasty toppings.     When seaweed is a featured ingredient in a recipe, I tend to channel Asian flavours like miso, ginger, wasabi, toasted sesame, to compliment to the unmistakably briny, salty, ocean-y flavour of seaweed. Eaten as a staple food throughout China and Japan for thousands of years, sea vegetables are rich in essential minerals, trace minerals, chlorophyll, iodine, fiber, and lots of protein. Some sea vegetables even contain vitamin B12 - a rare element for a plant! Sea vegetables are less complex than their land-dwelling relatives. Without intricate root systems or tissues, seaweeds get their nutrients from the waters they grow in. To survive, they form root-like parts to attach themselves to rocks or other stable elements. There are three categories of sea vegetables; brown, red, and green. Brown algae thrive in cool water at depths of around 50 feet. The most commonly known brown seaweed is kelp, which can grow up to 1,500 feet (500 meters) long! Red algae, like dulse, contain elements that can gel foods. Green sea vegetables bridge the gap between land and sea plants, as they can store food as starch, just like vegetation found out of the water. The most popular kind of green algae is nori, which is what your sushi comes wrapped in.      Seaweeds range in flavours from mild to wild. Some are sweet and nutty, while others are pungent, funky, and an acquired taste. If youre a seaweed newb (which most Westerners are), I suggest starting out with a less challenging one, like arame. Arame is in the brown category of sea vegetables, but when you buy it, it will appear closer to jet black. It has a stringy texture, and almost looks like wiry hair, but will soften into tender, noodle-y strands after being soaked. Before it is packaged, arame must be cooked for seven hours, and then dried in the sun. To use, simply re-hydrate by soaking it in room temperature water for 10-15 minutes until it is soft and has doubled in volume. Arame is very high in calcium, rich in iron, potassium, vitamin A and the B vitamins. And like other brown seaweeds, arame contains sodium alginate, a compound that helps to convert heavy metals in the body into harmless salt, which is easily excreted. Besides soup, I like to put arame in stews, stir fries, and salads (heres a great recipe from the archives...check out that incredible food photography!). The flavor of arame is saline and a bit funky, but mostly sweet. The texture is like an al dente pasta, and I think it adds amazing meaty-ness to a dish, with its satisfying chew.     This soup is well balanced, and hits all the notes: sweet and creamy from the butternut, savoury from miso, chewy from the arame, warming from the ginger, spicy from the wasabi, and nutty and crunchy from the toasted sesame. You could theoretically use any kind of winter squash here, like a Hokkaido pumpkin, acorn or delicate squash. Scale back on the ginger and perhaps leave out the wasabi if youre making this for kiddos. And if you dont have arame, or youre simply not into sea vegetables, leave it out, or replace with some coconut bacon. It should be noted that once youve added the miso to the soup base, its important that you dont let it boil if you reheat it. Miso is contains delicate probiotics and enzymes that will be destroyed by high heat. The soup freezes well, but leave the wasabi out until you serve it since the flavour will fade if once its frozen.             Print recipe     Butternut Squash Miso Soup with Wasabi and Arame Serves 4 (Makes 8 cups /­­ 2 liters) Ingredients: 1/­­2 cup /­­ 10g dried arame 1 large yellow onion 1/­­2 tsp. fine sea salt 4 cloves garlic 2 1/­­2 Tbsp. /­­ 25g minced fresh ginger approx. 3 lbs. /­­ 1 1/­­2 kg butternut squash 2 Tbsp. expeller-pressed coconut oil 4 cups /­­ 1 liter water, more if needed 1/­­4 cup /­­ 60ml white miso, or more if desired 3 Tbsp. black sesame seeds 1 tsp. wasabi powder microgreens and wasabi arugula for garnish, if desired Directions: 1. Place the arame in a medium bowl and cover with a few inches of water. Let soak while you cook the soup. 2. Roughly chop the onion, peel and mince the garlic and ginger. Peel and cube the butternut squash. 3. Melt the coconut oil in a large stockpot over medium-high heat. Add the onions and salt, cook for about 10 minutes, stirring occasionally until the onions are translucent. Add the garlic and ginger, stir, and cook for another couple of minutes. When fragrant, add the butternut squash, stir and cook for 4-5 minutes with the lid on. Add the water, replace the lid, bring to a boil, and then reduce to simmer. Cook until the squash is tender, about 15 minutes. 4. While the soup is simmering, toast the sesame seeds by placing them in a small skillet over medium heat. Stir occasionally until they begin to pop. Remove from heat and let cool completely. 5. Carefully transfer the soup to a blender (or simply use an immersion blender), and blend on high until completely smooth. Add more water to thin, if necessary. 6. Place miso and wasabi powder into two small, separate bowls. Add a bit of soup to each bowl, stir well, then add just the miso blend to the blender, and blend once again to incorporate. Taste and adjust seasoning if desired. Keep the wasabi to the side until serving. 7. Drain and lightly rinse the arame. 8. To serve, place the piping hot soup into bowls, drizzle with the wasabi and swirl, sprinkle with sesame seeds. Top with a handful of the arame, some microgreens, and enjoy.   Christiann and I had such an incredible time at the ocean, pulling this whole miracle off together. The weather - although abysmal every other day that week - was beyond beautiful from the moment we set foot on the sand, to the second we decided it was time to call it a night (and then it started pouring, ha!). We caught an epic sunset by the fire, exhausted and so grateful for the stars aligning in every way possible, to make this day possible. And it was such an honour to work alongside a photographer that has inspired me for years - if you havent checked out her genius yet, here is a link to her website and Instagram. Thank you, Christiann for making this dream a reality! I had such a blast! We have another post coming up in the New Year I cannot wait to share it with you, dear friends. Big love to all and I hope autumn is treating you well. Happy American Thanksgiving to all my loves stateside! xo, Sarah B photo credits: images 4, 6, 7, 8, 9 Christiann Koepke *   *   *   *   *   * Good news friends! Due to the overwhelming feedback, we’ve extended the period of sign-ups for the Life-Changing Loaf Subscription Box that can be shipped before the holidays. If you’re looking for a great gift for a family member or friend (or need to hand out suggestions for yourself!), this is the perfect thing – it’s the gift that keeps on giving To give the box as a gift, simply click “ship to a different address” when you check out. Thank you for all the support so far! Your loaf is on the way!     The post Butternut Miso Soup with Arame and Wasabi appeared first on My New Roots.

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice

October 24 2018 My New Roots 

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice   Ive now been blogging for eleven years (11years!!!). And in those eleven years, you know what Ive learned about you? You love sweet potatoes. You love tahini. And you love sauce. And if I post anything with those things - or even better - a combination of those things, I know its going to go over well. I often get preoccupied with making my recipe posts totally out there with crazy ingredients, involved techniques, and lose sight of the fact that a lot of you like really simple things too. Just like me. And just like me you like sweet potatoes and tahini and sauce. The sweet potato wedges with tahini-honey sauce and everything bagel spice that I posted on Instagram drew many requests for the recipe. I thought it would be way too easy, but your encouragement reminded me that its okay if its easy! We all have a place for uncomplicated in our lives.     I was first introduced to everything bagel spice while teaching cooking classes down in the states this past summer. One of the women in the group proclaimed that it took avocado toast to the next level, and after trying it once, I was totally hooked. She gave me two jars of the flavour confetti before I flew home, and I have just recently shaken out the last grain of salt. Without a clue on where to buy such a random thing in Canada, I set out to make my own - only I decided to be highly practical and mix up a laughably large batch because it is literally good on everything. For those of you who arent familiar with everything bagel spice mix, its the simplest combination of flaky salt, onion flakes, garlic flakes, sesame seeds, and poppy seeds, which classically tops an everything bagel. It doesnt sound like that much, but trust me, if it can make a white, doughy   this blend far more than the sum of its parts. A generous sprinkle on any dish makes it all that much more dimensional, seasoned, and delicious. My favourite applications for it include sliced garden tomatoes, cucumber, steamed green beans, roasted beets, goat cheese, cauliflower, popcorn, green salads, steamed brown rice or quinoa, eggs, hummus, and sweet potatoes...you see where Im going with this. Maybe its faster to write a list of the foods that it wouldnt be good on? Chocolate cake. There, that was easy.     But Im actually here to talk about sweet potatoes. These gorgeous golden roots are now in season, and the last local tubers being pulled from the earth as I write this. Since I live so close to a number of organic farms here in Ontario, I thought it would be fun to go see them being harvested. I called around my area to see if anyone still had them in the ground, and I got lucky when one place, Fiddlehead Farm, called me back with good news and an invitation out to their field. Fiddlehead Farm is run by a tribe of boss women who support over 150 local families through their CSA program, and hold stands at four different markets. These ladies are busy, and growing a diverse range of vegetables, greens, and herbs that seemed to stretch on for miles. I could tell from walking around the property how passionate they were about their work, and how deeply they care for their little corner of the earth. What an inspiration! Heather, the farms co-owner, hopped off her tractor to introduce herself and show me the goods. She pulled back a tangle of stems and gave a good yank to unearth a juicy bunch of sweet potatoes, all clumped together like a vegetable cuddle puddle. Jackpot! She said it had been a really good year for this particular crop, and right under my feet were literally hundreds of roots waiting patiently to be harvested before the impending frost. Seeing how things grow and meeting the people that work so hard to bring these food gifts to us gives me a deeper appreciation for every bite I take.     Sweet potatoes are nutritional powerhouses, as one of natures best sources of beta-carotene. Beta-carotene is a carotenoid form of vitamin A - an essential anti-inflammatory and antioxidant nutrient. The intensity of a sweet potatos orange flesh is a direct reflection of its beta-carotene content, so find the most vibrant ones you can, and dig in. Remember that you need a little fat to help your body absorb beta-carotene, so a drizzle of olive oil, or dousing your taters in a sauce like the one in this recipe is an important step in receiving those life-giving nutrients. Not a bad deal if you ask me. Sweet potatoes can be enjoyed roasted, steamed, sautéed, or even eaten raw, but however you choose to eat them, keep those skins on! The skin of a sweet potato is loaded with extra fiber to regulate blood sugar and support digestion, potassium to maintain normal blood pressure, and iron to deliver much-needed oxygen to your cells. Scrub sweet potatoes firmly with a soft vegetable brush - you want to remove the dirt but not take the skin away. When purchasing sweet potatoes, look for smooth, even skin without bruises or soft spots. Avoid buying sweet potatoes that are in the fridge, since cold temperatures negatively affect their flavour. Once you get them home, store them in a dry, and well-ventilated place away from a hot spot (like near the stove or on top of the fridge). Instead of keeping them in plastic, which can cause them to mold, store them in an open paper bag to extend their life.   Some notes on the recipe. Other methods Ive seen online for everything bagel spice do not suggest toasting the seeds beforehand, and I think this is a major miss. It makes a huge difference giving the sesame and poppy seeds a quick tour in a hot pan to coax out more of their flavour. If youre in a rush or simply cant be bothered, thats fine, just know that youll be missing out on some bonus taste points. And if you dont want to make three cups of the mix to start, simply half, or even quarter the recipe. I am pretty confident that youll love it though, especially once you try it on avocado toast. The Tahini Honey Sauce makes about one cup (250ml), which is plenty to cover the sweet potato wedges, but make a double batch if you want a great staple dressing for the week ahead. Its delicious on simple green salad, folded into cooked grains, drizzled over roast vegetables, or on avocado toast. The honey taste is present, but not overpowering, so feel free to add more if you want to ramp up the sweetness. For a vegan version, use maple syrup or date syrup in its place.       Print recipe     Sweet Potato Wedges with Tahini- Honey Sauce and Everything Bagel Spice Serves 4 Ingredients: 3 medium organic sweet potatoes (about 1 1/­­2 lbs. /­­ 650g) coconut oil (expeller-pressed and flavour-neutral) sea salt flat-leaf parsley and /­­ or cilantro for garnish chili flakes toasted pumpkin seeds Tahini-Honey Sauce (recipe follows) Everything Bagel Spice Mix (recipe follows) Tahini-Honey Sauce Makes 1 cup /­­ 250ml Ingredients: 1/­­3 cup /­­ 80ml tahini 1/­­3 cup /­­ 80ml water 2 Tbsp. freshly squeezed lemon juice 1 Tbsp. extra virgin cold-pressed olive oil 1 Tbsp. raw liquid honey (substitute with maple syrup for a vegan version) 1 small clove garlic, minced 1/­­4 tsp. fine sea salt Big Batch Everything Bagel Spice Mix Makes 3 cups /­­ 430g Ingredients: 1/­­2 cup /­­ 80g garlic flakes 3/­­4 cup /­­ 85g onion flakes 3/­­4 cup /­­100g sesame seeds (any colour you like) 1/­­2 cup/­­ 85g poppy seeds 1/­­2 cup /­­ 80g flaky sea salt (I used Maldon) Directions: 1. Preheat oven to 400°F /­­ 200°C. 2. Scrub the sweet potatoes well under running water. Slice them lengthwise into wedges of your desired thickness. Place them on a baking sheet with space between them (if theyre too close together theyll steam each other and get soggy), and roast for about 20-25 minutes, depending on their size. Remove from the oven when fork-tender. 3. While the sweet potatoes are roasting, make the Tahini-Honey Sauce by placing all the ingredients in a blender and blend until completely smooth. Taste and adjust seasoning if necessary. To thin, add a little water and blend or stir until the desired consistency is reached. Store leftovers in the fridge for five days. 4. Make the Everything Bagel Spice Mix In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool. In a large jar combine the cooled sesame and poppy seeds, garlic flakes, onion flakes, and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 month. 5. To serve, drizzle the Tahini-Honey Sauce over the sweet potato wedges (you can keep them on the baking sheet or plate them as desired), then sprinkle generously with the Everything Bagel Spice Mix, and top with fresh herbs, toasted pumpkin seeds, and chili flakes (but get creative, these are just suggestions!). Enjoy. I want to sign off with a sincere thanks for the past eleven years of support from all of you. It’s hard for me to believe that I’ve been creating in this space for so many years now (I’ve never done anything for this long!), but I wouldn’t have the motivation to keep going if it weren’t for your curiosity, enthusiasm, and appetite for the heart work I put in here. I know that I’ll stay hungry if you do Let’s keep going, together. In sincere gratitude and love, Sarah B. *   *   *   *   *   * I have great news, dear friends! Due to the overwhelmingly positive response to the Life-Changing Loaf Subscription Box, we have reopened the sales so that you can still receive (or give!) the box before the holiday season. Click here for more information, and to subscribe. Thank you very much for your ongoing support of My New Roots! The post Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice appeared first on My New Roots.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook! It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available for pre-order now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to pre-order. We’ll also be talking about the pre-order bonus recipe bundle, which is a free gift that we created for anyone who pre-orders the book. SO excited to share all of this with you :) About the Book -- Simply Vibrant will be released on February 6th, 2018, but it’s available for pre-order now. Anyone who pre-orders the book will have access to a free bonus recipe bundle, consisting of 10 brand new, plant-based recipes, which won’t be published anywhere else. Just save your receipt! This is our way of thanking you for your support :) More on the bonus below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Pre-Order Here’s where you can pre-order Simply Vibrant. Many of these outlets are selling the book at a discounted price while it’s still in the pre-order stages. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Pre-Order Bonus Recipe Bundle To show our immense gratitude to anyone who pre-orders the book, we made a little thank you gift in the form of a free Bonus Recipe Bundle PDF. It’s sort of like a mini e-cookbook, complete with 10 brand-new, plant-based recipes that won’t be published anywhere else. The style of the recipes is very similar to that of the recipes in the actual book – everyday meals to make your home cooking more delicious and vibrant. Click here for instructions on how to claim your pre-order bonus and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook! appeared first on Golubka Kitchen.

Vegan Herb Frittata (Kuku Sabzi)

September 5 2018 Golubka Kitchen 

Vegan Herb Frittata (Kuku Sabzi) I have a subscription to Bon Appétit, and I haven’t been able to get this Persian frittata recipe out of my head ever since I saw it in one of their issues this past year (there’s also a video of Andy Baraghani expertly making it here). The frittata is called kuku sabzi and is often served during Persian New Year that is celebrated on spring equinox, welcoming spring with the abundance of herbs in the dish. I’m obsessed with any food that requires a ton of herbs, and this frittata is loaded with parsley, dill, and cilantro. I also like making vegan ‘frittatas’ with chickpea flour, since I’m completely in love with socca, and chickpea frittatas are like socca x 100. Since this vegan version of kuku sabzi is taken out of context and tradition, I thought we could add our own spin on the meaning here. Instead of a welcome-spring dish, it can be a farewell-summer one. Herbs are still abundant at the farmer’s market where I live, and I see them as such a gift of summer. At the same time, I’m noticing all these subtle signs of fall creeping in. The days seem a tiny bit shorter, there’s often a chill in the air in the evenings, and some trees are already beginning to yellow. This time of year is so abundant, but also very fleeting, which makes it even more beautiful and worth savoring. So let’s load up on local, sun-fed herbs while we can. Since fresh herbs are so readily available to many of us, we might take them for granted as a commonplace food. In truth, herbs are our everyday superfoods. Just think of the intense flavor that they provide – that intensity also signals their concentrated, nutritional power. I live in a city with windows that never get sun, but one of my biggest intentions is to soon live somewhere where I can have an herb garden (and beyond). Sprinkling fresh herbs on everything is a always a great idea, but this recipe really packs them in at 4 1/­­2 cups! Just a reminder that if you have a high-speed blender or grain mill, you don’t have to buy chickpea flour. You can just grind up dried chickpeas, which will also save you a few bucks. All in all, this recipe is pretty easy. The biggest effort you’ll have to make is chopping up all of the herbs and veggies. The rest is basically just mix and bake. I served this frittata with market cucumbers and sun gold tomatoes, topped with the tzatziki sauce from Simply Vibrant. You can also eat it on its own, or topped with coconut yogurt or cashew cream. Hope you enjoy this one :) Vegan Herb Frittata (Kuku Sabzi)   Print Serves: 1 9-10 frittata Ingredients 2 cups chickpea flour 2 tablespoons nutritional yeast 1 teaspoon sea salt 1 teaspoon turmeric powder pinch of red pepper flakes a few grinds of black pepper 3 tablespoons avocado, olive, or neutral coconut oil, plus more for oiling the pans 2½ cups purified water 1 onion - finely chopped 1 large leek - thinly sliced into half-moons 2 garlic cloves - minced 1½ cups chopped cilantro 1½ cups chopped parsley 1½ cups chopped dill Instructions Preheat oven to 500° F (260° C). Prepare a 9-10 pie or tart dish by oiling it well. In a large bowl, mix together the chickpea flour, nutritional yeast, sea salt, turmeric, red pepper flakes and black pepper with a fork. Gradually pour in the oil and water, whisking them in as you pour. Mix until smooth and let sit while preparing the vegetables. Heat a glug of oil in a medium sauté pan over medium heat. Add the onion and leeks along with a pinch of salt, and cook, stirring occasionally for 10 minutes, or until soft and cooked through. Add the garlic and cook for another minute, until fragrant. Add the sautéed vegetables to the bowl with the batter, along with the cilantro, parsley, and dill. Fold everything in, making sure that the ingredients are dispersed well throughout the thick batter. Transfer the batter to the oiled pie/­­tart dish, patting it down with a spoon to form an even layer. Bake for 2o minutes. Open the oven door slightly to let any steam escape and proceed to bake for another 10 minutes, or until the top of the frittata is solid to the touch and nicely browned. Let cool, slice, and serve with yogurt or your favorite creamy sauce. 3.5.3226 You might also like... Late Summer Oat Milk Smoothie with Figs and Grapes Peach and Zucchini Smoothie Celeriac Parsnip Mash with Crispy Sage Gluten-Free Winter Squash Gnocchi .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 Vegan Herb Frittata (Kuku Sabzi) appeared first on Golubka Kitchen.

Kichadi: The Realistic Reset

January 16 2018 My New Roots 

Kichadi: The Realistic Reset Happy 2018 dear friends! I hope that you all had a restful and relaxing holiday, and that youre ready to take on the new year. As most of you know, the past few months have been all-over-the-place (literally) for my family and I, so Ive been giving myself plenty of freedom when it comes to what Im eating and how often Im exercising. With my regular routines out the window, Ive felt an immense sense of liberation - its great to let go once in a while! - but now its gotten to the point where my body is really craving some stability and grounding, especially after the holidays. Sometimes I like to go drastic and embark on a 10-day juice fast or something like it, but my body and my mind arent feeling a hard-core anything at the moment, so Im turning to kichadi to gently ease my way back into eating with more balance. Kichadi, sometimes called and spelled khichdi, kitchari, kitcheree or khichri, is the famous one-pot wonder Indian dish that combines rice and lentils or quick-cooking pulses or legumes, such as mung beans. Its best known in Ayurvedic tradition as a cleansing and complete protein meal, very easy to digest, and a cinch to make! It is delicious, super comfort food, and even if youre not down with eating the exact same thing for every meal for several days in a row, youll be thrilled to learn its also the perfect thing to tuck into on a cold winter night. Because of its simplicity and ease, many people find that doing a kichadi “mono-diet” is very pleasant and far less of an ordeal than a juice fast for example (although I need to be clear that a juice fast is far deeper and more effective). Taking three to seven days to eat this dish exclusively gives the digestive organs a serious break since kichadi is very easy to break down and assimilate. And because digestion is at the core of human health, putting a practice in place that supports this essential process makes room for the miracle of self-healing: something the body is constantly striving for, but often distracted from by poor dietary and lifestyle choices. When we forgo processed foods, alcohol, caffeine, and common allergens for a few days, we give our bodies the space it needs to do what it naturally does anyway: clean itself up! I like to eat a kichadi diet in the colder months when the weather is unfriendly and I need some reassuring, grounding, warm food - and juicing sounds about as fun as a hole in the head. Its also a wonderful way to glide yourself into the process of cleansing if youve never tried it before. Since it doesnt involve abstaining from food, most first-timers find it totally do-able, and dare I say it, enjoyable! Ive just completed three days of eating kichadi for breakfast, lunch, and dinner, and Im feeling sooo much more balanced, clear-headed, and energized - the ways I would like to feel at the beginning of a brand new year! I hope that this simple and realistic reset is up your alley, and that you give it a go. First things first, youre going to need to do a bit of planning for the kichadi diet. Set a realistic goal for yourself - ideally youll be eating this dish for at least three days, up to seven, but if one is all you can handle, that is okay too. Since youre eating throughout this practice, going about your regular life is usually fine, but if you want to go the extra mile and give yourself a real treat, do the kichadi diet over a long weekend or break from work so that you can focus on some other cleanse-enriching experiences, such as a massage, a sauna visit, daytime napping, reading an actual book, and maybe even going offline completely. Gasp! I started my kichadi diet on a Monday and carried out my normal routine with work and family life, and just made sure to give myself lots of juicy personal time in the evenings (essential oil bath, yin yoga sesh, early lights out etc.). Aside from a cleanse-classic mood swing on the last day, no one around me even noticed what I was doing. Since they were too busy eating pizza.    Before you begin youll want to start by cutting back on alcohol, caffeine, sugar, meat, dairy, processed foods, and anything else you know is throwing you off balance. If you abstain from these things for at least a couple of days before you begin, your experience will be much smoother, as you won’t be distracted by gnarly withdrawal symptoms while you’re trying to chill. You can also add any bad habits you have to your hit list, and reduce or eliminate the daily practices that arent making your life extra groovy. Whatever day you are starting the kichadi on, soak the rice and pulses /­­ legumes together the night before. This step is important for improving the digestive qualities of kichadi, but if you are really pressed for time or you forgot, get them in water as soon as you can. Remember that even soaking for an hour is better than nothing! Cook the kichadi daily if possible, since the fresher the food is, the more energy, or prana it contains. My recipe makes about six servings for my appetite (eight for people who eat less) and I can easily stretch one batch over two days if no one else in my family wants it. Regardless, youll have to make at least two batches if youre going for three days, and I would not recommend keeping kichadi around for longer than that. Freezing is an option, but freeze it in the portion size youd want to eat so that youre not heating more than you need at one sitting.        Daily routine The night before: soak the rice and pulses together in plenty of filtered water overnight. Morning: upon rising, drink a large glass of warm water with freshly squeezed lemon juice, followed by another glass of pure water. Make your first batch of kichadi, and enjoy it for breakfast. Store leftovers in the fridge. Midday: Drink a couple large glasses of water at least 30 minutes before eating. Heat your desired amount of kichadi and enjoy it for lunch. Evening: Drink a couple large glasses of water at least 30 minutes before eating. Heat your desired amount of kichadi and enjoy it for dinner. Night time: Drink a cup of herbal detox tea if desired, enjoy something that nourishes you (bath, meditation, stretching) and go to bed early. Repeat for three to seven days. Kichadi Reset tips 1. Eat when youre hungry. This may seem like an obvious one, but many people eat according to the clock, instead of listening to their bodies. Take these days to really tune in and see when your body actually desires food, and how much you need to eat to feel satisfied. When you feel real hunger, your body is giving you the signal that it is actually ready to receive. 2. Cook mindfully. Remember that cooking is something to be grateful for. If you normally approach cooking from a lets get this over with standpoint, use this opportunity to make your meal prep a ceremony, and see it as a gift to yourself. Take your time washing and cutting vegetables, delight in the sound of the spices popping, the scent that wafts up while youre peeling ginger. The attention and intention you put into your food will come back to you, and nourish you in ways that you never thought possible. 3. Keep things interesting, by adding a squeeze of lime instead of lemon to your kichadi. You can use parsley instead of cilantro, and adjust the spices to suit your personal taste. If you really need some variety, top the kichadi with some of your favourite sprouts, grated raw carrot, or fold in some spinach while its still hot. 4. Cravings are normal, especially when youre knowingly depriving yourself! If you feel a craving coming on, first identify what the craving is. Be curious...maybe it has nothing to do with the food, but more your emotional or mental state. If you really cant shake the feeling, drink water first, then try a piece of fruit, or some raw veggie sticks. 5. Drink a lot of water. The body functions optimally when properly hydrated. It is especially important when were resetting, since were letting go of things that need to be flushed out. Water is essential to this process, but it will also prevent cravings, combat fatigue and brain fog, and keep the bowels moving. Remember to drink water away from mealtimes for optimal digestion (30 minutes before eating, 2-3 hours after unless youre very thirsty). Other beverages, even if they are mostly water like coffee and tea, are not water. Only water is water. After the Kichadi diet Although it is extremely tempting to celebrate and indulge after denying oneself certain things, this is not the best time to do so. Even though this process keeps your digestive system humming along, your body is still in a sensitive place. Introduce new foods slowly, and keep combinations small and uncomplicated (i.e. dont have a meal with 20 different foods together). Limit meat, dairy, sugar, and processed foods for as long as possible. That congratulatory slice of cake should wait until youre pretty much back to normal, or maybe even find an alternative ; )     Print recipe     Simple and Cleansing Kichadi Serves 6-8 Ingredients: 1 Tbsp. coconut oil or ghee 1/­­2 Tbsp. cumin seeds 1/­­2 Tbsp. mustard seeds 1/­­2 Tbsp. coriander seeds 1/­­2 tsp. ground turmeric 1 cinnamon stick 1-2 Tbsp. minced ginger (to taste) 1 large tomato, chopped (optional) 2 medium yellow onion, diced 2 medium carrots, chopped 1 small /­­ 250g sweet potato (or other seasonal root veggie), chopped 1 cup /­­ 200g brown rice 1/­­2 cup /­­ 110g mung beans or brown lentils 1 tsp. fine grain sea salt 1 cup /­­ 140g green peas, frozen or fresh 4 cups /­­ 1L water (or more, as needed) a couple handfuls finely chopped cilantro lemon to garnish Directions: 1. If possible, soak the rice and pulses together overnight, or for 8-12 hours. Drain and rinse very well. 2. Melt the oil in a large stockpot. Add the cumin and mustard seed and fry just until the mustard seeds start to pop. Add the remaining spices, stir and then add the tomato and ginger (if youre opting out of the tomato, simply use a few splashes of water). Fry for a couple minutes until fragrant. 3. Add the onion, carrots, sweet potato, brown rice, mung beans, salt, and water. Bring to a boil, reduce to simmer and cook for about 45 minutes, until the rice and beans are soft. About five minutes before serving, add the peas whether fresh or frozen, and cook until they are warm. Add more water for a stew-y consistency, or if the pot becomes dry while cooking. 4. Serve kichadi hot, garnished with cilantro and a squeeze of fresh lemon juice. Give thanks and enjoy. I hope that many of you try the kichadi diet out, and rejoice in the fact that there is no need to do something radical and overly deprivational during the winter. This is a time for closing in, for being quiet and gentle, and nourishing oneself in a tender way. And remember, you can enjoy this delicious kichadi even for a day, and any season of the year when you need to find your equilibrium once again. Its a tasty way to come back to center, every time, anytime. In health, vibrancy, and abundance for the year ahead, Sarah B. Show me your kichadi on Instagram: #mnrkichadi The post Kichadi: The Realistic Reset appeared first on My New Roots.

Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan

December 20 2017 Vegan Richa 

Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or SaucepanKhichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan. Easy Lentil Rice Soup with Veggies.  Gift the jar full of lentils,, rice and spices. Empty into a pot with veggies of choice. Easy Weekday Dinner.  Vegan Gluten-free Soy-free Nut-free Recipe. Tis the time to wrap up some fun gifts and this one is a must. When I made this jar, I thought, hey its khichdi, it is a super simple recipe. People can possibly just throw it all together at home within minute. But when its right there in the jar, it is as simple as putting it in the instant pot (pressure cooker) or saucepan with water and just a short wait to a fabulous meal. Khichdi or Kitchari is soup or dal and rice preparation that usually is very lightly spiced and served as light meal when you are sick or just to give the tummy a break.  The basic version is slightly bland with just 1 or 2 spices and kept so to be a light meal. You can add different spices, some vegetables, tomato etc to make it a hearty meal. The basic version is in my first book, green moong and brown rice version on the blog.  This bottled up kitchari makes a great gift. You will want to make and eat lots of kitchari after the big holiday meals and the jar makes it a 5 minute job. Empty contents in an Instant pot which you may have received as a gift or saucepan, add whatever veggies you like or not, add water and done! Serve as is or with some chutneys or papadum/­­crackers. Continue reading: Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or SaucepanThe post Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan appeared first on Vegan Richa.

Vegan Gluten free Christmas Cake – Fruit Cake

December 18 2017 Vegan Richa 

Vegan Gluten free Christmas Cake – Fruit CakeVegan Gluten free Christmas Cake Fruit Cake full of nuts, dried fruits, candied ginger. Soft, Flavorful and great for gifting. Vegan Soyfree Recipe.  I am not sure why fruit cakes have a bad rap. They used to be a treat we would wait for around Christmas. Soft, Sweet, full of fun stuff for us kids I guess. Maybe we just lucked out with a fabulous bakery. I make versions of my Spelt spiced fruit cake if not baking a load of cookies every year. This version is adapted from spelt flour version. I use almond flour and rice flour to keep it gluten-free. The cake keeps well refrigerated for a few weeks if you use liquor or a week with orange juice. Serve as is or with a bourbon/­­rum glaze! Add nuts or seeds that you like, some dates, apricots, cherries. I also added some roasted sunflower seeds and chia seeds, so the cake is also great to snack on. Continue reading: Vegan Gluten free Christmas Cake – Fruit CakeThe post Vegan Gluten free Christmas Cake – Fruit Cake appeared first on Vegan Richa.

Vegetable Korma – Creamy Indian Korma Recipe No Onion Garlic

December 10 2017 Vegan Richa 

Vegetable Korma – Creamy Indian Korma Recipe No Onion GarlicVegetable Korma – Veggies in Spiced Ginger Chile Sauce. Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free  Can be made nut-free. No Onion No Garlic Recipe. Instant pot option Weekends always have me craving Indian food, so here is this quick Korma Sauce with vegetables of choice.  There are several different types of kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. This korma sauce is a simple sauce made with whole spices, ginger and chili and then thickened with cashews. The sauce does not use onion and garlic as is used is many korma sauces. Some regional cuisines in India do not include certain root veggies like onion and garlic, or allium. This delicious and easy sauce has a similar flavor punch of my restaurant style Navratan korma sauce (from my first book), but simpler and without any onion and garlic. Use whichever whole spices you have and Use other nuts or coconut as sub for cashews. Lets get to this delicious Clean up the fridge Veggie Korma. Also in other news, get both my books on Kindle Matchbook DEAL, ebook version 88% off for only 2.99 on amazon US, when you get the print copy. If you already bought the print copy at any time past or present (for yourself or for gifting), you get this deal too! Head to the book page and it will automatically show you the deal if you have a print copy order in your account. Take the ebook with you on kindle, computer or your phone!Continue reading: Vegetable Korma – Creamy Indian Korma Recipe No Onion GarlicThe post Vegetable Korma – Creamy Indian Korma Recipe No Onion Garlic appeared first on Vegan Richa.

Vegan Chocolate Macadamia Truffles with Coconut

December 5 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Chocolate Macadamia Truffles with Coconut When you love chocolate, macadamia nuts, and coconut, theres only one thing to do - make these decadently delicious truffles. Chocolate Macadamia Truffles with Coconut are great for holiday gift giving, and they’re a terrific addition to dessert trays at parties, too! Chocolate Macadamia Truffles with Coconut When you love chocolate, macadamia nuts, and coconut, ?theres only one thing to do - make these decadently delicious truffles. - 1 1/­­3 cups shredded unsweetened coconut - 1/­­3 cup semisweet vegan chocolate chips - 1/­­3 cup macadamia butter - 3 tablespoons coconut milk - 2/­­3 cup confectioners sugar - Finely chop the coconut by pulsing it in a food processor. Set aside. - Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/­­2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy. - Place the chocolate mixture, sugar, and 1/­­3 cup of the reserved coconut into a food processor and process until well combined. - Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Vegan Chocolate Macadamia Truffles with Coconut appeared first on Robin Robertson.

Best Gift Ideas for Vegans this Holiday

December 9 2018 Vegan Richa 

Best Gift Ideas for Vegans this Holiday Here are some great gift ideas for vegans for this holiday season- Books, Clothes, Kitchen appliances, Activities. There is something here for everyone!  Books: Vegan Richa’s Everyday Kitchen    200+ Reviews, 180 of them are 5 Stars!Continue reading: Best Gift Ideas for Vegans this HolidayThe post Best Gift Ideas for Vegans this Holiday appeared first on Vegan Richa.

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

November 23 2018 My New Roots 

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide You know the feeling: its twenty minutes after dinner. Youre full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallback has mysteriously gone missing (blame the kid!) and youre desperate for an indulgence without anything in sight...sound the alarm! Thats what happened to me recently, which lead me to frenetically probe the internet for something that could satisfy me in a hurry, which lead me to a 5-ingredient Almond Tahini cookie recipe from Cook Republic. The cookies looked really tasty, super simple to make, and I had everything I needed to get baking right away. Within 20 minutes I was eating said cookies, and I hadn’t even panicked. That much. This recipe turned out to be so brilliant that I made the cookies again a few nights later. Then about a week after that. Each time, adjusting and adding ingredients for more flavour and texture each time until they were perfect. And now, I really feel like these cookies are my go-to, since theyre grain-and-gluten-free, high in protein and good fats, naturally sweetened, and endlessly customizable! The best thing about these cookies however, is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food - not just a treat to curb a craving.  They are also deliciously not-too-sweet, especially with the flaky salt on top that comes at you like firework flavour sparks.     For this post, Ive made two variations for those who can’t decide on which festive flavours they love most: sweet and warming Orange-Spice to put us all in the holiday mood, and a rich and piquant Ginger-Molasses that is delightfully reminiscent of classic gingerbread. I used maple syrup to sweeten both cookies, but cut the amount in half for the Ginger-Molasses to make room for the blackstrap goodness! If youd like to keep this version even lower on the glycemic index, you can replace all the maple syrup with molasses, just know that they will be very intense, and for molasses-lovers only. If youd like to learn more about the health benefits of blackstrap molasses, how to purchase the right kind, and how to store it, check out my blog post here. Youll notice down below that I specify runny tahini in the recipe. This is because the tahini acts as part of the liquid component here, along with the maple syrup and molasses. If you only have thicker tahini, I suggest warming it together with the syrup(s) on the stove over low heat to achieve the runniness you need for the recipe to work. I got my tahini at a local grocery store that has a pretty decent ethnic food section. Its perfect for baking since its inexpensive, and because the flavour of it gets overwhelmed by the other ingredients anyway. Save your expensive tahini for toast!       Print recipe     Grain-free Orange-Spice Tahini Cookies Makes 20 cookies Ingredients: 2 cups /­­ 220g almond flour (not almond meal) 1 tsp. ground cinnamon 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground star anise 1/­­2 tsp. flaky sea salt, plus more for garnish pinch black pepper, optional 3/­­4 cup /­­ 175ml tahini 1/­­2 cup /­­ 125ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange (preferably organic) 2 Tbsp. crushed cacao nibs to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, cinnamon, cardamom, star anise, black pepper and salt. Set aside. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough. Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in air tight containers at room temperature for up to a week. Grain-Free Ginger-Molasses Tahini Cookies Ingredients: 2 cups /­­ 225g almond flour (not almond meal) 1 Tbsp. ground ginger 1/­­2 Tbsp. ground cinnamon 1/­­4 tsp. ground cloves 1/­­4 tsp. freshly grated nutmeg 1/­­2 tsp. flakey sea salt, plus more for garnish 3/­­4 cup /­­ 175ml runny tahini 1/­­4 cup /­­ 60ml unsulphured blackstrap molasses 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract 2-3 Tbsp. chopped pistachios to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. - Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough. - Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. - Store in air tight containers at room temperature for up to a week.   If cookies arent your thing (are you a robot?), then check out the list below for a bunch of edible presents from My New Roots that are the perfect make-ahead gift to bring to all of those holiday parties, family get-togethers, and work socials. Some are sweet, some are savoury, but they all can be made in large batches and have a long-ish shelf life. I will also mention that were taking holiday orders for the Life-Changing Loaf Subscription Box up until this Sunday, November 25th. That means if you order your box for yourself (or someone else to send as a gift!), it will arrive before the holidays. If you decide to order after November 25th, the box will come in the New Year. Remember that each box contains the ingredients for two loaves of Life-Changing Loaf! Thank you to everyone who has already ordered - your box is on the way!    My New Roots Homemade Edible Gifts   Drink mixes Big Batch Golden Milk Superfood Haute Chocolate Masala Chai Things in jars Infused Syrup Gift Jars Party Nut Butter Simple Gourmet Granola Chunky Chocolate Buckwheat Granola Maple Cinnamon Grain-Free Granola   Spice blends Zaatar Spice Blend  Everything Bagel Spice Blend Dukkah Spice Blend   The post Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide appeared first on My New Roots.

Crispy Shakarpara (Almond Biscuit) Recipe

November 11 2018 Manjula's kitchen 

Crispy Shakarpara (Almond Biscuit) Recipe (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Shakarpara A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you wont be able to stop munching on.  - 1 cup all-purpose flour (maida, plain flour) - 2 Tbsp fine sooji (semolina) - 1/­­8 tsp salt - 1/­­8 tsp baking soda - 2 Tbsp oil - 1/­­4 tsp cardamom powder (ilachi) - 3 Tbsp sliced almonds - 4 Tbsp sugar - 1/­­4 cup water (use as needed) -  Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more. - Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling. - Cut the rolled dough into about inch square. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on low medium heat. - The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Dont over crowed the frying pan, you should be able to turn them easily. -  Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes. -  Let the shakkar paras comes to the room temperature,  they should be crisp. Notes: don’t fry shakerparas on high heat otherwise they will be soft.  Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life. The post Crispy Shakarpara (Almond Biscuit) Recipe appeared first on Manjula's Kitchen.

Nariyal Burfi (Coconut Fudge)

October 7 2018 Manjula's kitchen 

Nariyal Burfi (Coconut Fudge) (adsbygoogle = window.adsbygoogle || []).push({}); Nariyal Burfi (Coconut Fudge) Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.  - 1-3/­­4 cup milk - 3/­­4 cup coconut powder - 1/­­2 cup sugar - 1/­­8 tsp cardamom powder - 4 tsp butter - 1 Tbsp pistachios sliced -  Soak the coconut in boiling milk for about 30 minutes. -  In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan. -  After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn. - Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color. - Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency. - Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios. - Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 squares. Notes Caramelizing the sugar adds a very unique taste to Burfi, something every one talk about. Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares. You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews,    The post Nariyal Burfi (Coconut Fudge) appeared first on Manjula's Kitchen.

Free Ebook! Simply Vibrant Drinks

September 17 2018 Golubka Kitchen 

Free Ebook! Simply Vibrant Drinks Hi! We made a free ebook for you! It’s been a little over two months since our new cookbook came out and we are still overflowing with gratitude for all those who bought the book and have been cooking from it. After three years of hard work on the manuscript, seeing your plant-powered creations under #simplyvibrantcookbook is seriously one of the most fulfilling bits of our days. Another amazing part of this whole thing is reading your reviews. It’s no secret that reviews are incredibly important to authors. The more reviews a book has, the more credibility it has on websites like Amazon, which then go on to show it to more people. Our ultimate goal is to help more people discover delicious ways of cooking with plants, and every review is a step towards that. This is all to say that every little bit helps, and that we are endlessly thankful to you for leaving a review for Simply Vibrant, or even for considering to do it in the future. We knew we couldnt thank you enough with words alone, so we created our version of a thank you card: an ebook with seven of our favorite, vibrant drinks of all time that aren’t published anywhere else. Weve got you covered on everything from refreshing thirst-quenchers, to rich, cozy lattes, and dessert-inspired smoothies. See below to learn how to claim your free Simply Vibrant Drinks ebook and to see a preview of the drinks within. clockwise from the right: Black Rice and Mint Horchata, Beet Velvet Latte, Golden Macaroon Milkshake, Key Lime Pie Smoothie How to Claim Your Free Simply Vibrant Drinks Ebook 1) If you have a copy of Simply Vibrant, leave an honest review of any length on Amazon. Click here for the listing, or if you live somewhere other than the U.S., feel free to leave it on your country’s respective Amazon like Amazon.ca, Amazon.co.uk, etc. If you got the book from somewhere other than Amazon (bookstore, gift from a friend, etc.), make sure to note where you got the book, since you won’t have the ‘verified purchase’ badge. If you already left a review before we posted this, proceed to step 2! 2) Take a screenshot of your review on your phone or computer. 3) Email the screen shot to us: hello@golubkakitchen.com 4) We will reply to your email with a Simply Vibrant Drinks download link. Please allow us 12 hours to reply. That’s it :) clockwise from the right: Blueberry Hibiscus Agua Fresca, Basil Lemonade, Nettle Latte, and a line-up The post Free Ebook! Simply Vibrant Drinks appeared first on Golubka Kitchen.

Khasta Mathri - Indian Savory Crackers

August 26 2018 Manjula's kitchen 

Khasta Mathri - Indian Savory Crackers (adsbygoogle = window.adsbygoogle || []).push({}); Khasta Mathri – Indian Savory Crackers Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift. - 1 cup all-purpose flour (maida or plain flour) - 2 Tbsp sooji (semolina flour) - 1/­­2 tsp salt - 1/­­4 tsp black pepper (crushed) - 1/­­4 tsp cumin seeds (jeera) - 2 Tbsp oil (canola or vegetable oil) - 1/­­2 cup chilled water - 2 drops lemon juice - oil to fry -  Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil. - Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. -  Cover the dough and let it sit for at least fifteen minutes. Divide the dough into about 20 equal parts, I decided to make 14. - Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying. - Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. -  Fry mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil Suggestions Serve the Khasta Mathri with cranberry pickle, or Chatpata Aloo Khasta Mathris can be stored for a couple of months in airtight containers. If the mathris are cooked on high heat, they will be soft.   The post Khasta Mathri – Indian Savory Crackers appeared first on Manjula's Kitchen.

Self-Care Interview Series: Lauren Haynes

January 1 2018 Golubka Kitchen 

Self-Care Interview Series: Lauren Haynes Lauren Haynes is a folk herbalist, medicine maker, plant enthusiast, and the founder of Wooden Spoon Herbs, a small apothecary line based in the Appalachian mountains. Take a look at Lauren’s shop offerings, and you’ll be immersed in a world of plant-powered tinctures, salves, oxymels, and teas, each one more magical than the other. In this interview, Lauren tells us about self-care as a form of self-respect, kindness as a form of beauty, her favorite plants for stress, beauty, and colds (and more!), the importance of sourcing her ingredients locally and working with what’s available, as well as exercise, sustenance, inspiration, procrastination, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Oh, open and free, absolutely. Since I work from home, things end up being pretty routine: tea, emails, breakfast. But if I have my way I love to see how the day unfolds uninhibited. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. Most mornings start with a hot tea or something creamy with raw milk and occasionally marshmallows. I check and return emails first thing, then Ill meditate and make some breakfast and get to work. On lazier mornings well go into the small town nearby and eat eggs benedict and read the paper. -- Do you have any bedtime rituals that help you sleep well? My new favorite nighttime tool is the Flux app for my computer. It gradually turns your screen from blue light to orange with the arc of the day, so the blue light doesnt deter melatonin production come bedtime. Other than that, just reading a great book until my eyes get tired. Living out in the county where its dark and quiet helps me sleep soundly every night. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – smoked salmon omelette with sauteéd greens Lunch – egg salad sandwich with a bowl of good soup Snack – fruit or hummus or a little chocolate Dinner – soul food: pinto beans, cornbread, a baked sweet potato and collard greens, topped with hot sauce and ferments and a slice of blue cheese -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink tea most mornings. Sometimes matcha or Earl Grey, or sometimes just ginger and lemon balm, to ground and calm myself before a hectic day. -- Do you have a sweet tooth? If so, how do you keep it in check? Um... yes, check. I have a major sweet tooth and Lilys stevia-sweetened chocolate bars save my life. -- 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? Right now my regimen includes fish oil, Mothers Best beef liver pills, a tincture of medicinal mushrooms, and evening primrose oil. I also love using lymphatic herbs steeped in vinegar throughout the year. Every spring I steep whatever edible herbs are coming up naturally in raw apple cider vinegar: plantain, violet leaf, dead nettle, dandelion greens, chickweed and cleavers. That lasts me all year and keeps me feeling vital, just a spoonful a day. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I try to exercise but if I have a full schedule its the first thing I cut out. I live on a tract of wilderness, so walking a few miles a day is super easy and I do that interspersed with yoga when Im feeling too tired to get outside. -- 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? A little bit of both! Its definitely hard to make the time for it since I work from home and just go, go, go. I definitely find walking in the woods pleasurable, so that keeps me motivated to exercise. I cant even imagine going to a gym... Maybe someday. Exercise is something Im starting to get excited about. Beauty -- What is your idea of beauty – external, internal or both? True beauty is when someone makes you feel like your soul is illuminated by the way that they treat you. Thats what is beautiful to me. If I want external beauty, Ill just scroll Instagram for a bit, you know? But true kindness is actual beauty. -- What is your skincare approach – face and body? Laidback is how I would describe my skincare routine. See also: erratic. I use a rosewater and witch hazel toner daily (Poppy & Someday), followed by a blend of rosehip and carrot seed oil (Zizia Botanicals). Sometimes I use a gentle rose quartz scrub on my face (Aquarian Soul), followed by oil cleansing, but usually Im pretty lowkey. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! Nettle and alfalfa infusions, and also evening primrose oil internally. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Drink tons of water, sleep as much as you can, and wear red lipstick. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Consistent routines are hard for me, but I am constantly checking in to make sure I dont get overwhelmed by stress, even if that means five minutes of yoga in the middle of the day. -- If stress cannot be avoided, what are your ways of dealing with it? I really love regular acupuncture treatments and massage, as well as daily meditation and moxibustion. Calming teas that ease tension, like ginger and chamomile. Also just goofing off as much as I can get away with. You cant be silly and stressed at the same time. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? My first line of defense is a few dropperfuls of fire cider. I make one called Sunshine Cider with turmeric and rosehips, but my friend Gretchen made me some with habanero peppers and that always helps me stay on the right side of health. Fire cider, a shot of elderberry syrup and then some red root tincture, an amazing lymphatic herb that relieves a sore throat. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? They definitely bleed together, as I work from home and run my business with my partner. I try to take the weekends off and get out of the house daily to break up the work mode, even if its just a drive to the post office. Luckily, I love my work because its a huge part of my life. 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? Honestly, mindfulness is key. Just checking in with myself constantly to see how Im feeling, why Im feeling that way and what I need. I just take little tea or chocolate breaks or go put some sun on my face or make a nourishing meal. A hot shower if Im feeling cold. Self massage if Im feeling anxious. Shutting the computer if Im getting tired. And making time for the little things that make me happy, like reading a book. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Cleaning up my diet was key for me in resolving a lot of health issues. In college I was just eating garbage and drinking alcohol and doing all the teenage things. Once I realized that youre literally what you eat, and started treating my body with respect, a lot shifted for me. I really feel like that small change helped align me with the path Im on now, which is 100% what Im supposed to be doing. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Im usually brimming with ideas and running myself ragged trying to make them all happen, so if I struggle with anything its occasional procrastination. Usually this looks like doing the easier things on my to-do list before the hard-hitting work chores, which isnt such a bad thing. I just kind of let myself have some slower times, because I work really hard. I may sip tea and pull tarot cards and then eventually get a burst of energy. Or sometimes I do nothing for like two full days. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So, so many. I love The Gift of Healing Herbs by Robin Rose Bennett and Wild Fermentation by Sandor Katz, as well as so many books from the 70s by obscure hippies and natural living advocates. Living on the Earth by Alicia Bay Laurel, for example. Knowledge -- What was your path to studying herbology and founding Wooden Spoon Herbs? I came to herbs when looking for a path to self-sufficiency. I romanticized living off the land, providing all that I would need for myself through my connection to the earth. And thats basically how it happened. I got all the books I could find about herbalism, read them, and started making herbal remedies. I started selling them slowly and it just kind of took off. Then I got to put my business hat on and thats been such a rewarding challenge. -- Can you talk a little bit about your decision to work only with herbs native to your home region of Appalachia? Theres so much to say about this. When I started opening my eyes to the bounty that surrounded me, it struck me as absurd to order herbs from suppliers that sourced from the far corners of the earth, when we had so many of the same herbs that could be sourced from the bioregion of Appalachia. For example, why am I going to order nettle that comes from Croatia when my friend has an acre of it on her farm? And no offense to Croatia or the herbalists that use those sources, but it just wasnt for me. I saw the opportunity to create a righteous supply chain and source from local farmers and forage my materials. To this day I still source directly from small organic farms around the country. Appalachias medicinal herbs are legendary: ginseng, goldenseal, bloodroot. People from all over the world use these herbs exclusively. And many of the herbs used in Traditional Chinese Medicine grow in Appalachia, because when the continents were Pangea parts of what is now China and parts of Appalachia were the same land. The geography of these regions is still very similar, and that is really special. So I wanted to learn about these plants for myself, because they are my neighbors and we share the same space. Not to mention that my family has been on this land for at least five generations, probably more. Its my most recent ancestral tradition, and I think its really important to learn about the traditions of your own ancestors so that youre not co-opting someone elses. Our pasts are precious. Finally, I believe in slow, local medicine for the same reasons I believe in slow, local foods – because theyre more potent and they taste better. -- What are some of your best-selling products and what herbs is your customer most excited about at the moment? My bestsellers are the Anxiety Ally, Brain Tonic, Moontime Magic and Migraine Melter tinctures. Elderberry Sumac Syrup is always a hit, as well as the Golden Cocoa (adaptogenic golden milk meets hot chocolate). I also have some new, more esoteric offerings based on the elements, and the Spirit one has been selling really well. I think my customers are just always after herbs that ground and expand the spirit, which is super beautiful. That and herbs for stress, always. Fun and Inspiration -- What is something you are particularly excited about at the moment?  Podcasts! All the podcasts: Medicine Stories, Thats So Retrograde, So You Wanna Be A Witch, Being Boss. That and the color cobalt blue. -- What do you do to unwind or treat yourself? I love seeking out hot springs, getting massages and acupuncture, going to the movies with my partner and eating at good restaurants. In the summer, swimming in the river behind my house and lying in the sun. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Caravan by Stephen Gaskin Song/­­Album – Tried So Hard by Gene Clark Piece of art – the entire Motherpeace tarot deck -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? My favorite mohair cardigan, a striped shirt, high-waisted leggings and denim, Poppy & Somedays Gypsy Rose Toner, whatever books Im reading, a notebook and Uniball pen, magazines, calming tinctures, bagged tea, thermos, Ricardo Medina botines, charcoal toothbrush -- Is there anyone you would like to hear from next in this interview series? Jess Fuery, Beatrice Valenzuela, Shiva Rose, the founders of Cap Beauty, Ashley Neese, Connie Matisse of East Fork Pottery, jeweler Annika Kaplan, Erica Chidi Cohen, Rachel Craven, Beth Kirby of Local Milk, Rachel Budde of Fat and the Moon, Kristen Dilley of Nightingale Acupuncture, and, naturally, Ilana Glazer Photos by Beth Kirby and Lauren Haynes You might also like... Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Chi San Wan .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Lauren Haynes appeared first on Golubka Kitchen.

Moon Milk & 2018 Moon Phase Calendar Giveaway

December 20 2017 Golubka Kitchen 

Moon Milk & 2018 Moon Phase Calendar Giveaway Hey friends, we made a 2018 lunar phase calendar that’s as much an art print as it is a calendar (it’s for sale here!), and we are giving away three of them in this post. Read on for giveaway details. We’ve always had a fascination with the cosmos, especially the moon, and over the years we’ve learned to notice how it influences our mind (it really does!). When I was a little girl, I often had a hard time sleeping during the full moon, though I was otherwise a great sleeper. I would feel awake and hyper, with my mind going into overdrive with endless thoughts and ideas. This is when my grandma would make me valerian tea, and I sipped on it until I could finally fall asleep. Nowadays, instead of the valerian, I drink something by the magical name of moon milk to chill out during the full moon, and that recipe is below. The more I study the moon, the less I’m surprised by the fact that the full moon has the tendency to disrupt my sleep. The moon has a profound effect on the Earth. We all know that it creates tides, but it also affects the speed at which the Earth spins around its axis, impacts the growth of seeds and plants, influences the behavior of animals, and some even theorize that life on earth would appear at a later time without the moon’s gravity. It’s a powerful energy that has an effect on us all. The next time you have a chance to look at the night sky, take a minute to notice the moon and what it looks like. You may learn something about the state of your own mindset. New Moon energy generally signifies new beginnings, and it’s a good time to go inward and find clarity. Meanwhile, the Full Moon often delivers heightened creative energy and intensified emotions. The phases in between the New and Full moons have their own characteristics as well. It’s all endlessly fascinating. Whether you are in the know about all the moon happenings or not, we think you will love our moon phase calendar. The calendars come in two colors, and each one is 18″ x 24″ in size. They are printed by hand at Sawtooth Editions in Providence, RI on 320 gsm Coventry Rag paper, which is the cr?me de la cr?me of fine art paper. The calendar indicates every full and new moon in 2018, as well as all the phases in between. We poured our hearts into the design, and tried to make a really cool object that also happens to be useful, and will look great on any wall. It would make for a very nice New Year gift :) 2018 is a really special year in terms of moon events, too. The year will start off with a Supermoon at the beginning of January, followed by another Supermoon at the end of the same month. Both January and March will have two full moons. The second full moon in a month is called a Blue Moon, and it’s an incredibly rare event, as the name suggests. On January 31st, there will be a Full Lunar Eclipse, as well as a Supermoon that’s also a Blue Moon (!). Because we have two Blue Moons in January and March, February will be without a full moon, an occurrence sometimes called the Black Moon. Another Full Lunar Eclipse will then occur at the end of July. Now on to the moon milk! The main goal of this drink is to calm and soothe, and you can drink it before bed on any day, it doesn’t just have to be during the Full Moon. I often change up the ingredients depending on how I feel, and my moon milk is not always pink (sometimes it’s yellow, other times it’s white), but there are a few ingredients that remain constant. Let’s break those down: nutmeg is a natural sleep aid, ashwagandha is an adaptogen proven to help deal with stress, cardamom and ginger are great for digestion, ghee/­­coconut oil are full of healthy fats. That whole cocktail will tuck you into bed relaxed and supported. Beet powder, though optional, is a superfood in its own right, full of antioxidants and more, but if you don’t have beet powder, try adding the same amount of ground turmeric to your moon milk. You’ll color your drink a beautiful golden color and get all of turmeric’s anti-inflammatory benefits. G I V E A W A Y: We are giving away 3 lunar phase calendars to our readers worldwide. The winners will get to choose the color of the calendar they’ll receive. To enter the giveaway, leave a comment here telling us about your favorite sleep aid drink, or how the moon affects you personally, until January 1st, 2018. Moon Milk   Print Serves: 1 Ingredients your favorite cups worth of plant milk 3-4 cardamom pods - outer green shells removed ¼ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon ashwagandha ¼ teaspoon nutmeg 1 teaspoon ghee or coconut oil ¼ teaspoon beet powder or turmeric Instructions Warm up the plant milk in a small saucepan over medium high heat until hot but not boiling. Pour the hot plant milk into a high-speed blender. Add the rest of the ingredients to the blender, and blend on high speed until smooth and frothy. Enjoy right away. 3.5.3226 You might also like... Almond Milk and Almond Pulp Cookies Quick Persimmon Eggnog Sweet Potato Buckwheat Snack Bars with Cardamom Strawberry Cardamom Milk .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 Moon Milk & 2018 Moon Phase Calendar Giveaway appeared first on Golubka Kitchen.

Holiday Gift Ideas from Meatless Monday!

December 18 2017 Meatless Monday 

Holiday Gift Ideas from Meatless Monday!This holiday season, let Meatless Monday help you make your gift-giving a little bit easier. If you know someone who has been resolving to eat healthier or give something back to the planet, here are a few items to help them get started. Books: Reducetarian by Brian Kateman Perfect for someone who is hungry to find out more about why its a good idea to reduce meat consumption. Reducetarian contains over 70 essays by a group of experts and influential thinkers (including Meatless Monday founder Sid Lerner) who offer up several reasons why eating a more plant-based diet will save our health and the health of the planet. It also includes 40 meatless and reduced-meat recipes by Pat Crocker. MeatLess by Kristie Middleton As a senior food policy director at The Human Society of the United States, Middleton offers her expertise on reducing the amount of animal products you consume whether you are a passionate meat-lover or vegan-curious. MeatLess includes recipes, tips, swaps, and guidance on how to eat less meat and more plants. The Plant-Powered Diet by Sharon Palmer Palmers book encourages the shift towards plant-based meals by putting produce at the center of the plate. She shares a wealth of information about the benefits of whole grains, healthy fats, balanced nutrition, and seasoning with herbs and spices. Her book also debunks many common myths, asserting that its possible to get healthy food on the road and adequate protein from meatless meals. What the Fork Are You Eating? by Stefanie Sacks Long-time Meatless Monday friend Stephanie Sacks identifies the most offensive ingredients in our food and shows how we can cut (or at least minimize) them from our diets. The book is an overview of whats really in your food and contains an action plan with 50 delicious recipes. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition by Mark Bittman Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. This fall, Bittman released a new edition which includes new recipes and information about the benefits of reducing meat consumption. 30-Minute Italian by Fabio Viviani The Top Chef Fan Favorite released a new cookbook this past spring that includes simple, meat-free meals with an Italian spin. If you know someone who wants to try Meatless Monday but is short on time, 30-Minute Italian is a great pick! PNW Veg by Kim O’Donnel As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. While not a strict vegetarian herself, she was excited to find that it wasnt just easy to eat vegetarian in the land of the geoduck and the Dungeness crab, it was extraordinary. 28-Day Plant-Powered Health Reboot by Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD Written by Registered Dietitians Jessica Jones and Wendy Lopez of the blog Food Heaven Made Easy, this new cookbook has four weeks of breakfasts, lunches, and dinners that are all purely plant-based. Made with health - and not dieting - in mind, Jones and Lopez outline a completely customizable menu of meals that put the focus on rebooting the body with balanced meals without animal proteins. Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson Food blogger Nina Olsson (Nourish Atelier) released Bowls of Goodness this year, a celebration of simple, delicious, and undeniably healthy meals in bowls, all of which are vegetarian. In addition to giving bowls a boost, Bowls of Goodness acknowledges the history of bowls tracing back to our most ancient human ancestors. And what better food to put in bowls than the healthiest, prettiest produce and grains? Love Thy Legumes by Sonali Suratkar Nutritionist and Johns Hopkins graduate Sonali Suratkar is using her first cookbook to celebrate legumes and educate people on how they may improve blood sugar, assist in weight loss, and ease the digestive system. With tons of recipes and beautiful pictures, Suratkar is sure to entice any reader curious about one of the healthiest plant-based food varieties! Read It Before You Eat It: Taking You from Label to Table by Bonnie Taub-Dix, RDN If you ever wanted to take a registered dietary nutritionist with you when you went food shopping, this is the only book youll need. Bonnie Taub-Dix, RDN provides easy-to-understand information about deciphering food labels and balancing your daily meals. When you go shopping for Meatless Monday, take this book with you to ensure that you only cook with the best ingredients. Delivery Services: Veestro While Veestro is a big hit with vegans and vegetarians, its hugely popular with people who still eat meat, making them an ideal delivery service for Meatless Monday. Introduce your friends and family to Veestro with a gift card so they can taste a new kind of fast dinner! HelloFresh Another health-focused delivery service with a vegetarian plan, HelloFresh is also offering gift cards so busy families looking for a plant-based change for dinner can try a meal before making a commitment to a subscription. GrubHub Do you know a takeout addict? Sometimes its great to have a prepared meal delivered fast. GrubHub provides easy delivery from vegetarian restaurants (and restaurants with vegetarian offerings). With a gift card, you can say Dinners on me on Meatless Monday. The post Holiday Gift Ideas from Meatless Monday! appeared first on Meatless Monday.

Gingerbread Biscotti (Vegan & Gluten-Free)

December 6 2017 Happy Cow veggie blog 

Here’s a treat from Something Vegan that will really get you in the holiday spirit — gingerbread biscotti! This crunchy, sweet snack goes perfectly with a nice mug of hot cocoa or coffee. It’s also an easy food to send as a gift to someone you love! We love that Something Vegan not only made this vegan, but also gluten-free. This recipe is a definite crowd pleaser! Check out the video below to see how to make your very own gingerbread biscotti: Read the full recipe in the video description here. The post Gingerbread Biscotti (Vegan & Gluten-Free) appeared first on The Veggie Blog.

Vegan Cowboy Cookies Mix in a Jar

December 4 2017 Vegan Richa 

Vegan Cowboy Cookies Mix in a JarVegan Cowboy Cookies Mix makes great Jar gifts for the Holiday Season. Layer oats, flour, coconut, chocolate sugar and pecans. Mix, add applesauce and oil, and bake. 1 Bowl Coconut Oatmeal Pecan Chocolate Chip Cookies Vegan Recipe Can be gluten-free. It’s time to whip up food gifts, meet up with friends, cook together and spend the long (and generally wet out here) cold evenings by the fireplace. As much as I love Summer and long days, a bit of slow down and catch up is helpful to recharge for the new year. Lets start up some jar gifts with these warm, buttery, chewy vegan Cowboy cookies. These Coconut, Oatmeal, chocolate chip cookies are super tasty and make a great mix to gift. Layer everything nicely in a jar. To Bake, empty into a bowl, add applesauce and oil, chill, shape and bake. I am wondering why it took me so long to make these cookies. They are just the right amount of chewy, fun, delicious and also make great snack cookies.  Use small flaked coconut to make the cookies less chewy and less crumbly. The mix can keep for months!Continue reading: Vegan Cowboy Cookies Mix in a JarThe post Vegan Cowboy Cookies Mix in a Jar appeared first on Vegan Richa.


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