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Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .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 Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

Our Favorite Gua Sha Routine – Video

November 11 2018 Golubka Kitchen 

Our Favorite Gua Sha Routine – Video Today, we thought it would be fun to share a video on our favorite, slow and gentle way to do gua sha, the facial massage that has its roots in Chinese medicine. Facial gua sha is a beauty treatment, but I try to give it more credit than that. The practice has the potential to be meditative, is incredibly relaxing, and yes, a direct route to some simple self-love. To me, it’s all about the meaning we assign to our actions throughout the day – you can gua sha in front of your laptop while immersed in youtube videos, or you can do it while aiming to be totally present in whatever space you are in, aware of the sounds and smells around, noticing to the sensations in your skin. Although practicing the same action, you’ll end up with two totally different experiences. While I do both, I like to remind myself that I’ll get twice the benefits from gua sha as an active meditation, way beyond just toning my skin, de-puffing my face, etc. What Facial gua sha is a massage practice thats deeply rooted in the ancient traditions of Chinese medicine. A special (and affordable) jade or rose quartz tool is used to perform various, sweeping motions on the face and neck, which increases circulation, helps move lymphatic fluid, sculpts the features, and relaxes facial muscles. Benefits of gua sha include better overall complexion, reduced blemishes, and toned skin. It can help relieve neck pain, jaw tension, puffiness, and even headaches. Its a direct route to more glowy skin and its the most relaxing, anti-aging facial treatment that you can give yourself in the comfort of your own home. Its also a great practice for showing some love to yourself. Carving out some quiet time to slow down and direct your attention towards yourself and your well-being by practicing any small ritual is already the ultimate act of self-care. * Gua sha massage is also practiced on the body, with more pressure on the tool, and you will usually need to see an acupuncturist for that. We are only focusing on facial gua sha in this post. The Tool Gua sha tools come in different shapes, most commonly in jade and rose quartz. For this routine, we use a heart-shaped jade tool, but you can use a rose quartz tool with the same results (just choose the kind of stone that you are more drawn to). The shape can vary a bit too. If you have a gua sha tool, chances are you already have one that will work for this routine. Just make sure that the tool has a notch and a flat (or slightly curved) edge. It can be square like this one or heart-shaped like this one. Our Favorite Routine The gua sha routine we practice is a little different from some of the ones weve seen out there. It was introduced to us by our acupuncturist, and has you work your way from the bottom of your neck and face up to the forehead, since lymph drains down into the terminus, which is the area right above your collarbones. This way, you awaken the tissues and stimulate circulation at the base of your neck, so that theres an opening for excess fluids from the middle and top of the face to drain into. Its sort of like a faucet that needs to be opened at the bottom in order to let out the water. This routine is also quite slow, relaxing, and based in light touch. Also, if you don’t vibe with this particular gua sha routine for any reason, there are many more gua sha videos on Youtube that you might like! When and How There’s no right or wrong way to practice this gua sha routine. Do it as often as you like/­­can and whenever it feels best for you. It’s great in the morning, because it helps move stagnant lymph and de-puff, plus it can seamlessly incorporate into a morning mindfulness routine. It’s also amazing before bed, because the light and slow massage is incredibly relaxing. My Experience I had been hearing about facial gua sha for a while and finally decided that this year would be the year Ill try it out. I ended up falling in love with the practice, and my gua sha tool is now a permanent fixture on my bedside table (Ive also tried using a jade roller and although it feels nice, to me theres no question that gua sha is much more effective). The positive effects of gua sha are not necessarily immediate and tend to build over time, but your face will be visibly more sculpted after one self-massage session, which is always encouraging. To test this out, do all the steps on one side of your face first, and then observe how your features are more sculpted, your eyes are more open, and your eyebrows are more lifted on that side. For me, this is especially noticeable in the eye and eyebrow area. The number one positive physical change that Ive noticed from having a regular gua sha practice (I do it about 2-3 days a week) is less puffiness in the morning, which is a big one for me. My favorite time of day to practice facial gua sha is in bed right before I go to sleep. I find it to be incredibly relaxing, and the neck sweeping helps me work out tension in my neck, which I regularly experience after a typical day of work on the computer. Since my skin tends towards puffiness in the mornings, I notice that I dont wake up looking as puffy if I do gua sha the night before. Sometimes, if I eat a late, salty dinner or simply dont get enough sleep and wake up extra puffy, I do the routine in the morning. In this case, I love running my gua sha tool under cold water and wiping it dry, so that I have a cool stone to work with. This feels so good and does away with the puffiness in no time. I truly look forward to the routine and all of its relaxing, beautifying benefits and try to squeeze it in as many times a week as I can. I think youll really love it.   You might also like... Self-Care Interview Series: Lucy Vincent Self-Care Interview Series: Jessica Murnane Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Sarah Britton .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Our Favorite Gua Sha Routine – Video appeared first on Golubka Kitchen.

Self-Care Interview Series: Sana Javeri Kadri

October 20 2018 Golubka Kitchen 

Self-Care Interview Series: Sana Javeri Kadri Sana on the left Sana Javeri Kadri is the founder of Diaspora Co., a radically different spice collective dedicated to equity, sustainable agriculture, and decolonization. We’ve been fortunate to try Diaspora’s heirloom, organic, single-origin turmeric powder, and let’s just say it’s going to be very hard to go back to enjoying any other powdered turmeric ever again. Sana lives between Mumbai and Oakland, California. Routine -- Is routine important to you or do you like things to be more open and free? I crave routine and am most productive when Im following a routine. However, Im unable to do deep thinking work or larger creative work in the middle of a hectic routine, so I like to keep at least one day of the week wide open for creative projects and giving myself the time and space I need to create something important. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I have been trying really hard to wake up, spend as little time on my phone as possible and then make myself a nourishing drink and most importantly, make myself some breakfast. One of my worst habits is to wake up, get on my phone, start responding to emails and then quickly get changed for work and dive straight into a full workday without taking any time to nourish myself or check in with my body. It means that by 1pm Im starving, cranky and already tired for the day. The life changing power of breakfast is something Im still learning… -- Do you have any bedtime rituals that help you sleep well? My girlfriend and I try not to spend too much time on our phones before bed, or looking at a screen. She recently introduced a 20 mins of reading before bed practice that were trying to stick to, its my favorite way to wind down and Im committing to not responding to work emails at 10:45pm, even if its 11:15am in Mumbai and my team there is just getting fired up. Work in progress. -- Do you have any kind of mindfulness practice?  My therapist guides me into mindfulness during our sessions every week because I often come in feeling stressed, frantic and a bit fragile. Shes always able to help me get back in touch with my body and begin to feel grounded again. At her urging, I handle all my stressful work calls or emails sitting outside in the sunshine, ideally with my bare feet in the ground. This practice of grounding has been particularly helpful to me in the past few months of managing a stressful season. I also recently downloaded the Headspace app, and just the five minutes everyday of meditation has made a huge difference to me. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – In Oakland – Bread srsly gluten free sourdough, crispy fried egg cooked in ghee topped with smoked paprika, turmeric and salt, sliced avocado or smoky pinto beans or sliced tomatoes or any veggie leftovers I can wrangle from the fridge, maybe a slice of bacon if Im wanting some extra fat. In Mumbai – a loaded crispy veggie dosa. Either way, I love hot and savory breakfast. The cold and sweet breakfast tradition isnt common in India so, cereal and granola with milk culture is something I find very odd about the United States. Lunch – Leftovers express. My girlfriend and I both work long hours, so our saving grace is prepping large meals a couple times a week and then subsisting on leftovers. Gluten-free pasta with canned early girls (I can 80 lb every summer so that we never have to buy store bought tomato sauce) with every vegetable in the fridge/­­our imperfect produce box and ground beef is a family classic. Rosie is always joking that my stomach doubles when it comes to pasta and shrinks for everything else. Shes not wrong. Snack – My favorite snack is stovetop popcorn. Growing up in Mumbai we never had a microwave, it was my parents most loathed kitchen appliance. So now Im following that tradition of never owning a microwave. My favorite stovetop popcorn is popped in ghee and then topped with nutritional yeast, turmeric, and salt. Its perfect. Dinner - My perfect dinner is khichdi (spiced rice and lentils cooked in ghee and heavy on the ginger, turmeric and cumin), thick full fat yogurt, masala okra, a little bit of pickle (Brooklyn Delhi achaars are divine) and a side of spicy amaranth battered fish. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I used to do caffeine, in a delicious ghee, turmeric, cardamom and coconut sugar concoction, but over time Ive stopped being able to handle it. It started to make my stomach hurt and made me anxious. So I now drink either matcha with rice milk and date syrup, or hot chocolate with hemp oil, coconut sugar and adaptogens if Im needing the extra nourishment. Some days, if Ive slept enough and rested enough, I do better on just water and breakfast, no extra boost needed. -- Do you have a sweet tooth and do you take any measures to keep it in check? I had a notorious sweet tooth all the way until my early twenties – I couldnt be trusted with bars of chocolate and was known to sneak spoonfuls of cake first thing in the morning. However the older Ive gotten (Im still technically in the early twenties), sweets just give me a sugar crash and make me feel sluggish. As an avid lover of food, Id rather eat plenty of things that make me feel fantastic, than the things that make me feel terrible. Both Rosie and I have been surprised and how quickly our respective sweet tooths have disappeared since we started living together, and how easily weve been able to cut out sugar from our life once we could verbalize how terrible it made us feel. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I swear by cannabis tinctures. Im not big on cannabis in other ways, but I find cannabis to be the only way to really deal with chronic pain. Ive also started using Super Good Hemps Turmeric Full Spectrum Hemp Oil in my morning drinks, and I find that it has similar effects. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I used to weight lift and do Crossfit pretty intensely, but had a really awful injury in 2016. Since then, Ive really had to reframe my definition of exercise. Now, I consider it an extension of my healing process. Intense exercise just isnt possible for me in the same way, so I stick to swimming as often as I can (usually a couple times a week), doing Nike Training body weight workouts at home, and talking our dog for a long walk every evening. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love exercise and do best when Im outside and moving my body. Rosie and I try to take our pup Lilly out for a hike at least once a week, and we notice how much more present are with each other and our work when weve exercised.  That being said, Im also an incredibly competitive person, so reframing exercise to no longer be an intensely competitive thing has been very hard for me. I find it difficult to work up the enthusiasm to go on a leisurely swim, without a team to train with, or a competition to work towards. Switching off my producing strategy is my biggest challenge. Beauty -- What is your idea of beauty – external, internal or both? Both! It took me a long time to love my face, acknowledge that it was beautiful despite not looking like everything I saw on magazines and on billboards. But that acceptance and love for my external beauty definitely came from tending to, and growing confidence in my inner beauty. -- What is your skincare approach – face and body? I grew up using raw honey as a face cleanser, handmade ayurvedic soaps for my body, and a mom who never used makeup. So that has informed a lot of my skincare today. My skincare guru is 300% Abena, the founder of Hanahana Beauty, I use her shea butter exfoliating body bar and swear by it, and I use Abenas recipe for a rose water, tea tree oil and jojoba oil soaked cotton pad as a cleanser morning and night, and it has been a complete game changer for getting my glow back. Ive also been using Curology, which is a custom dermatologist service, that is super affordable and came highly recommended by friends. They prescribed me their night cream, which has really taken care of my breakouts and blackheads. Im not usually big on using chemicals on my skin but have found Curology to be a minimalist option that really works. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Cutting out sugar and gluten entirely is the most obvious one – I break out as soon as I am eating sugar, so its first to go. I also use a turmeric, honey, hemp oil and cornmeal face mask every couple weeks that always makes me feel radiant. My dentist has noticed and commented on the huge difference in my teeth that shes seen since I stopped drinking coffee – theyre whiter than ever before and need much less cleaning, which for me is reason enough to skip the coffee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Abenas DIY rose water, jojoba oil and tea tree oil cotton pads! I used to be a ardent fan of Thayers Rose Witch Hazel Toner but in my experience with skincare – once you go DIY, its impossible to go back :) That being said – I will admit to being a Glossier believer, I didnt use makeup until I discovered Glossier concealer and highlighter. Its so easy and lazy but it works so wonderfully. Stress, Etc. -- Do you practice any consistent routines in order to avoid stress?  Taking our pup out for a long walk by the water is a really grounding activity for me. I have no idea how I managed my stress before she moved in with us. -- If stress cannot be avoided, what are your ways of dealing with it? Honestly Im a spokesperson for not really managing my stress well. My partner often comes home to a fuming, off the hook Sana and it takes significant chatting, massaging and cuddling to work me out of the state that I can get into if Im very stressed.  Im an extrovert and a peoples person so being around people that I love is my best coping mechanism. That being said – I have to be careful not to emotionally dump onto my loved ones, just because theyre willing to be there for me. Ive definitely been guilty of that in the past. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The first one is to make sure I get a really good nights sleep, and make sure Im not drinking alcohol, eating dairy or any processed food. Usually, managing my sleep and diet is the easiest way to kick a cold before it hits. If the cold cant be stopped, I usually start by accepting that my bodys way of asking for rest is by getting sick, and its important to just honor that and completely rest. Then – turmeric, ginger, honey tea all day long.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Ive been trying really hard to take weekends off, and any weekend that I succeed at that- the balance feels so much better. Honestly, as a young business owner, the hustle is so glamorized and romanticized. Youre told that now is your time to grind, and to get further in your career. Whilst this is true, Id also argue that now is the time to establish healthy boundaries and habits in your life so you learn how to maximize your productivity and your potential. Any day that I work a 16 hour day (which is too often), I know that I am not focusing on the bigger picture, and am actually sacrificing my long term goals as a business owner. Remembering that, and focusing on working more effectively, rather than working more, has been a huge step towards achieving healthier work life balance. 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? Therapy. Every week, no matter what. That perspective and process is something Im deeply committed to. Therapy rarely feels easy, but it is always in service of myself and my larger goals, so its the easiest way to feel on track. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating based on how it makes me feel, not how it sounds or tastes. As soon as I focused on how it made me feel, my taste buds changed, I lost weight, my skin issues cleared and I became a very healthy person, with remarkable ease. I know how obnoxious that sounds, Im sorry. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I fly home to India. I know this is incredibly privileged, and a bit excessive, but shuffling back and forth between two continents constantly gives me a broader perspective, and somehow – the psychology of taking an international flight is an incredibly cathartic and productive experience for me. I almost always come back from my trips to India with fresh eyes, new vision and a bigger picture. Thats true for all travel, in my opinion. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. The fundamental line of Crossfit – eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. has influenced my self nourishment beyond any book or movie. I may not be a competitive Crossfit athlete any more but eating to nourish my body is so much more fulfilling than eating to nourish my cravings. Knowledge --  What was your path to starting Diaspora Co.? You can read a lot more about that here, but long story short – Ive been working in the food industry since I moved to the United States in 2012 and I quickly noticed that whilst the farm to table movement felt at its zenith in the Bay Area, it only applied to certain things. Spices and imported foods were somehow excluded from those quality standards. The idea for a new kind of import export company formed in November 2016, and in February 2017 I quit my job and embarked on seven months of research visiting farms, research institutions and markets across India. Diaspora Co. was formally launched as a direct trade sustainable food company with our first offering of turmeric in August 2017. Its been a total rollercoaster since then. --  Can you tell us about the kind of turmeric you sell and how it differs from most turmeric one can buy at a store today? Im biased, but Im also overly honest so I dont think it would be an exaggeration to say that we sell the worlds best turmeric. Historically, there hasnt ever been a quality standard for how to define the highest quality, beyond arguments and branding largely based in exoticism and the colonizer/­­savior mindset. It is the freshest, as in it was harvested in 2018 and is milled every 3 months, versus powders that can be up to five years old and still on a grocery store shelf, stale as ever. It is the most potent variety of turmeric out there, with a tested 4.7% curcumin content. It is a fragrant and exceptional heirloom rhizome variety that compares to other turmeric powders out there as an heirloom summer tomato would to a grocery store store tomato grown for storage not flavor. Finally, it is organically farmed in a spice agriculture landscape where pesticide overuse and residue is notorious. Phew! --  Can you tell us about your decision to pay your turmeric producer really well and about owning the fact that your product costs more because of this? I think part of our work is that what the industry considers paying our producer really well, we consider basic human dignity of paying a living wage and for the price of sustainability, flavor and honest work. If we didnt pay our partner farmers the prices that we do, they wouldnt have the power or the incentive to produce at the standard that they do. To me, this big word decolonizing really just means how are you going to empower the people around you who have historically been stripped of their power? Paying our farmers well is actually the easiest embodiment of our decolonizing mission. As for owning our higher prices – we simply couldnt exist without charging what we do. And ultimately, were dedicating to riding the fine line between being affordable to the home cook and being a leader of sustainability and supply chains and therefore being regarded as a luxury product. I have to believe that we can do both. Turmeric latte blends or turmeric centered businesses that dont want to pay our prices or wholesale from us because theyd like to continue to exploit their sources and maintain their ridiculously high margins, Im in this for the long game and their reckoning will come. It always does. Apologies if I sound cold and jaded, business is vicious and Ive had to steel parts of myself to tolerate it all. --  What are some of your favorite ways to use Diaspora Co. turmeric? Honestly, turmeric was so woven into the fabric of my childhood that it was invisible to me. We cooked with it, made beauty treatments with it, and we used it to mark life and death. So even now, my favorite way to use turmeric is still in simple Indian vegetable dishes – lightly cooked okra tossed in cumin, turmeric and salt is the definition of comfort for me, or a coconut milk turmeric chicken broth with squash and long beans. Comforting, vegetable heavy home cooking is how I innately know how to use turmeric. Lattes just arent for me. --  We love your photos! How did you become a photographer? When I was 14 and going through a really tough phase at school (bullying, puberty, the patriarchy et all), my parents taught me how to use their DSLR. Ive used photography as the lens through which I make sense of and connect with the world ever since. When my academic pursuits turned to food and agriculture in college, my lens turned to it too. In so many ways, I recognize that I was never particularly talented or the best or the brightest, I was always just a really solid worker, and entirely self motivated, and that meant that once I started photographing, I just never stopped, and now here we are. Fun and Inspiration -- What is something you are particularly excited about at the moment? Ive found that balancing my role as a business owner with my role as a photographer is what gives me the most joy professionally. So I have a couple exciting photo shoots planned for the coming months that will be a welcome respite to the chaos of holiday e-commerce. That, and I havent seen my girlfriend and pup in almost a month since Ive been in India and I miss them terribly, so very excited to come home to my two favorite living beings. -- What do you do to unwind or treat yourself? Were so lucky to live in Oakland, where eating out is an incredible experience, especially at a time where women chefs are absolutely excelling in their field. So eating delicious meals by our favorite local women chefs is my favorite treat – Cosecha Cafe (Mexican), Nyum Bai (Cambodian), Champa Garden (Laotian) and 20th Century Cafe (Eastern European) to name a few.  -- A book to feed the soul:  I just finished reading Yvon Chounards Let My People Go Surfing and its been so deeply inspiring to me. -- Is there anyone you would like to hear from next in this interview series? Akwaeke Emezi, they are my favorite writer, a member of this third culture/­­diaspora/­­immigrant excellence interweb community and has navigated their self care so beautifully and visibly through the years. Id love to learn more from them. Photos by Sana Javeri Kadri, Sophie Peoples, Assad Keval /­­/­­ This post contains Amazon Affiliate Links You might also like... Self-Care Interview Series: Ashley Neese Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Amanda Forcella Self-Care Interview Series: Trinity Mouzon Wofford .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: Sana Javeri Kadri appeared first on Golubka Kitchen.

Coconut-Ginger Eggplant Fried Rice

September 19 2018 Golubka Kitchen 

Coconut-Ginger Eggplant Fried Rice Our farmers market is painted with all the stunning violet and purple shades of eggplant right now. I have the hardest time choosing which eggplants to get, since they are all so different and beautiful: plump, dark ones, speckled ‘graffiti’ ones, skinny Japanese eggplants… I want to buy them all. Eggplant is definitely up there among my favorite vegetables of all time. I also know that it’s quite a polarizing one, since a lot of people don’t enjoy the flavor or find eggplant intimidating to prepare. Whenever someone tells me they don’t like eggplant, I try to point them in the direction of my marinated eggplant recipe – it’s in our latest cookbook, and it impresses seemingly everyone. Eggplant is spongy and absorbent, so marinating it transforms it into this super flavorful, velvety version of itself that seriously tastes like heaven. I also really like adding eggplant to curry or ciabotta and broiling it in the oven with a miso glaze. It has so much potential to be really delicious! This eggplant fried rice is our latest obsession. It’s weeknight-friendly, satisfying, and full of fresh, late summer flavors. The preparation here is quite simple. Eggplant is cooked first and separately from all the other components of the dish, because that’s how it tastes its best in my experience. After that, all the ingredients are added to the same pan in stages, building up the flavor from the bottom up. What makes the flavors pop here is the addition of a quick, ginger-lime sauce, as well as a few tablespoons of desiccated coconut, which gets nice and toasty together with the rice. Don’t be afraid of adding tons of basil here, too. It does such a great job of elevating the whole dish with its brightness. Hope you enjoy this one! Coconut-Ginger Eggplant Fried Rice   Print Serves: 4 Ingredients 2½ tablespoons coconut oil - divided 1 large or 2 small-medium eggplants - cubed into 1 pieces sea salt 1 small yellow onion - diced 1 large or 2 small bell peppers or sweet peppers - sliced pinch of red pepper flakes 2 garlic cloves - minced 1½-2 piece of ginger - peeled if not organic juice from 1 large or 2 small limes 1 tablespoon coconut aminos or tamari 1 tablespoon brown rice vinegar ¼ teaspoon sesame oil 3 cups cooked white or brown basmati rice (from 1 cup dry) - preferably leftover or chilled 2 tablespoons unsweetened desiccated coconut, plus more for garnish large handful of basil - sliced handful of crushed toasted cashews - for garnish (optional) Instructions Heat up a large sauté pan over medium heat. Melt 1 tablespoon of coconut oil in the pan. Add the eggplant and sauté until soft and golden brown on all sides, about 15 minutes. Mix in a pinch of salt towards the end. Remove the eggplant from the pan to a plate or bowl and set aside. Wipe the pan clean if necessary. Add another 1 tablespoon of coconut oil to the pan, along with the onion, pepper, red pepper flakes, and another pinch of salt. Sauté until the onion and peppers are cooked through, about 10 minutes. Add the minced garlic and stir it around for another 30 seconds, until fragrant. While the vegetables are cooking, grate the ginger into a jar or a bowl through a fine strainer. Add the lime juice, coconut aminos/­­tamari, brown rice vinegar, and sesame oil, and stir/­­shake to mix. Once the onions and peppers are done, push them over to one side of the pan and add another ½ tablespoon of coconut oil to the empty side of the pan, letting it melt. Add the rice and desiccated coconut to the pan and mix it with the onions and peppers. Increase the heat a little bit, and let the rice and coconut toast for 2-3 minutes, stirring frequently. Mix in the ginger-lime sauce and let it absorb for about a minute. Stir in the eggplant and let it heat through with the rest of the ingredients. Turn off the heat and stir in the basil. Taste for salt and adjust if needed. Serve the rice, garnished with toasted cashews, if using, and more desiccated coconut. 3.5.3226 You might also like... Tahini Hot Chocolate Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Apple Pecan Pie with Salted Pumpkin Caramel Spring Tea Party by The Rose Journals .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 Coconut-Ginger Eggplant Fried Rice appeared first on Golubka Kitchen.

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis appeared first on My New Roots.

Self-Care Interview Series: Beth Kirby

January 7 2018 Golubka Kitchen 

Self-Care Interview Series: Beth Kirby Beth Kirby is a photographer, cookbook writer, entrepreneur, and the creator of Local Milk, her food, travel, and lifestyle blog. We are endlessly amazed by Beth’s ability to present her work with both authenticity and style, and we were completely blown away by each one of her thoughtful and inspiring answers in this interview. It’s a true gem. In this dialogue, Beth tells us about self-care as the foundation for happiness, having a schedule as a way to avoid stress, why she doesn’t believe in the idea of work-life balance, and how her routine has changed since becoming a mother, as well as her newfound love for weight training, the adaptogens and herbs she incorporates into her everyday potions, beauty, motivation, sustenance, and much more. There’s some amazing business advice here, too! Routine -- Is routine important to you or do you like things to be more open and free? Routine is so very important to me. Routines ensure that time is carved out for the important things in my days & life. Im super flexible with my routines so theres no such thing as failing, but the closer I adhere to the routine, the more impact I tend to make in my day. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I actually just wrote a little guide to a slow morning routine that details mine! I usually wake up when my baby wakes up, between 6:30-7:30 AM. The first thing I do every morning is make the bed because I feel this sets the tone for the rest of my day. My husband takes the baby to give me 10 minutes to meditate (I love the Headspace app) and do a few sun salutations to wake my body + mind connection up. After that I brew my morning elixir, a simple lemon, ginger, and turmeric tea, and then I do some journaling while I drink it. After that comes breakfast & a matcha potion, a shower & getting dressed for the day, a quick tidy of my space if I need it, and then Im down to work! I dont always do every single thing, but the more of them I hit, the better my morning! -- Do you have any bedtime rituals that help you sleep well? Im so exhausted at the end of the day, I dont usually need much help sleeping! I love making moon mylks with sleep promoting herbs as a little night time luxury. We keep the bedroom a sleep only zone with no television or computers, so its quite easy to pass out once Im in my own bed (or whatever bed I happen to be in!) -- How has your routine changed since you had your daughter? Its gotten a lot more flexible! If shes having a bad morning, things like preparing breakfast can take a lot longer or maybe I skip the shower (truth time!), but in a lot of ways, its made me more routine because if I dont have a plan and stick to it, the day can slip away a lot more easily when you have kids. I kinda floated through my days doing whatever I wanted whenever I wanted before she was born because I had all the time in the world. Now its make hay while the sun shines or forget having any hay! Haha. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast –  Miso Soup, 7 minute veggie & egg steam, and rice. After spending a fair amount of time in Japan, this has become my breakfast of choice. I keep dashi in the fridge for a quick miso soup so it takes literally minutes, and I steam a few veggies, whatever is on hand, in my steamer with an egg in its shell for 7 minutes. It all, including the egg, comes out perfectly! We cook rice in a rice cooker or donabe depending on where we are. I usually have a little miso dressing in the fridge to dip my veggies and eggs in and enjoy them alongside the rice & soup. Its so comforting and healthy, but its also really quick and easy as long as you throw the rice in a rice cooker and have dashi on hand. Lunch –  Smoothie! I usually hit my work stride during midday, and I dont like to take a massive amount of time (or make a big mess!) for lunch, so my favorite thing to do is whip up a super food adaptogen rich smoothie. I love pineapple and avocado as a base, and if its after a workout I make sure to throw some hemp & moringa in there for a plant based protein punch. Snack –  Ume plum onigiri. I almost always have leftover rice on hand, so I make rice balls with pickled plums in the center and wrap them with toasted nori for a quick snack. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Coffee makes me crazy, so I only have it on special occasions (like if Im near a really, really amazing café I might have a cappuccino), but when Im at home Ive started making a morning matcha potion.   -- Do you have a sweet tooth? I used to! But its lessened over the past couple of years as I cut back on candy & sweets. I love sugar, but I like to save it for feast days like holidays and celebrations instead of consume it as part of everyday 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? I incorporate adaptogens & tonic herbs--particularly rhodiola, ashwaghanda, he shou wu, astragalus, maca, and reishi--into a lot of my food like smoothies, mylks, and matchas. I also love Wooden Spoon Herbs tinctures, especially Anxiety Ally (anxious lady over here!) as well as her Green Protein Powder after workouts. Ive also recently discovered tocos and MCT oil, which I work into either my smoothie or matcha each day. -- Youve spent significant amounts of time in both Japan and France. How have those cultures influenced your cooking? For sundry reasons, Japan has definitely had a bigger impact on my cooking than France even though we live in Paris about half the year. I love to eat French food, but I find a lot of it is richer than I care to eat on a daily basis, and because I cook vegetarian at home 99.9% of the time, Japanese cuisine is, in my experience, much easier to adapt to that. And I just love Japanese flavors. I would say I cook Japanese inspired meals more than anything else (even when in Paris!) -- What is your approach to feeding your daughter? Weve done baby led weaning which simply means offering solids around 6 months and letting her decide what and how much shed like to eat of what we offer. We try to make sure shes offered a wide variety of whole food options, and dont worry about it after that. She eats what we eat, and at 16 months shes still breastfed, and thats fine by me. We are super, super laid back about it. She eats what and when we eat, and she can still have mom milk whenever she wants. That said, those organic baby food pouches are a lifesaver on the go because she can hold them! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I see a personal trainer for an hour a day, five days a week. On my days off I do one day of cardio and one day of rest. I do mainly resistance training with weights and bodyweight and a little cardio. I think a lot of women do a toooonnn of cardio and are afraid of weights because they think theyll bulk up when in reality getting big is incredibly difficult. Instead weights make you stronger, toned, healthy, and able to eat more…which I love! Before Eula I ate very few calories and did lots of cardio, and while I was thin, I never felt healthy. Now I eat as much healthy food as I want when Im hungry and lift weights. While Im not where I want to be post-baby yet, Im on the road! -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I freaking hate cardio. Especially running. I dont run. Unless something is on fire. I actually like weight lifting and resistance training. Its hard, but the time flies, and I can feel my body getting stronger. Having a trainer, while an investment, has been the trick for me. I need that accountability, and I needed to feel like someone who knew my goals for my body was guiding me towards them as opposed to me just randomly doing things. What motivates me is freedom from issues around food, being fit for the first time in my life, being a good example to my daughter, keeping up with my fit husband, and getting a toned butt! Haha! Beauty -- What is your idea of beauty – external, internal or both? This is probably cliché but confidence. When someone is confident in their own skin and in who they are as a person, confident about where they are in the journey whether theyre only beginning or years down the road, that is beautiful. When you love yourself inside and out, you glow. Easier said than done, I know, but when we work towards banishing self loathing we arent only more beautiful to ourselves, we are more beautiful to others as well.   -- What is your skincare approach – face and body? As for my face, I keep it super simple: I wash and exfoliate with Aesop, and then I tone with Thayers Rose Tonic and hydrate with Evan Healy moisturizer. I love her formula because its natural and it isnt greasy like so many. It goes on so light. I also get a HydraFacial every couple of months. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I drink tocos daily in my smoothie or matcha, as its amazing for skin. He Shou Wu is another herb I take for beauty, again usually stirred into tea or a smoothie since I have one of those two things almost every day. I also take an ultra collagen supplement by Reserveage.   -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Dont wash your hair everyday! This strips hair of its oils and can dry it out and make it brittle. I wash mine once every 3-4 days, and I use a dry shampoo by Oribe on the days in between as needed. And if nothing else, if I can throw on a bit of Benefit Porefessional, mascara, and do my brows, I feel done. But the truth is, I hardly ever do my make up unless I have an event or am going to be on camera. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Not taking on more than I can handle, delegating, saying no as often as needed, having a schedule, and planning help me avoid stress. As a very DIY spirited entrepreneur, I constantly have to fight the temptation to just do it myself, and as a person who really likes to do what I feel like doing when I feel like doing it, I have to fight the urge to float through my days working on whatever catches my eye. Instead, batching days and time blocking (i.e. Mondays are for marketing & meetings, Tuesdays are for client work, Wednesdays are for editing & writing, Thursdays for content creation, Fridays are for finance, Saturday is for family, and Sunday is for weekly food prep, etc...) helps keep me on track. -- If stress cannot be avoided, what are your ways of dealing with it? Meditation is my not-so-secret weapon. And exercise. And sleep. If Im meditating, sleeping at least 7 hours a night, and getting my work-outs in, I can field whatever stress comes my way with reasonable grace. And it does come. I also find the simple belief that everything happens for a good reason calms down the stresses of life, big and small. Whether Im stuck at a red light when Im running late, or I didnt get something I thought I wanted, this belief frames it as a blessing. I choose to believe the universe knows better than I do what should happen and when. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Garlic! I immediately start sucking on cloves of garlic. More than 50% of the time this knocks it out. It smells strong, but hey, it works! It has antibiotic properties (they called it Russian Penicillin during the war!), and it can kill bugs. I also start drinking a lot of herbal tea. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This may sound strange to say, but I dont believe in work life balance. Balance implies everything has equal weight all the time. I believe in boundaries, but not balance. I dont believe anything great was ever created meting out time to it in a stingy way. Passion is going all in. Its long days and late nights. Its a pendulum swing. Whats important to me is not living these perfectly balanced days where everything gets equal weight, but rather in knowing when to swing back. You have to define your non-negotiables, and then the rest of your time is fair game. My non-negotiables are my weekly workouts, morning routine (though I shorten it as needed depending on the day), and an hour or so at the end of the day to cuddle and connect with my family. When Im in a season of intense work, say launching something new or writing a book, people know they will see less of me. I will spend less time on other things. And when I need a break or when its complete, I will just the same pour myself all into to rest and enjoying the people I love. Its about knowing your own limits, setting boundaries so that the priority gets to be the priority, pushing it to the boundary, and then stepping back when its time. Thats my approach. 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. When you truly, fully grasp that if you dont take care of yourself all the other things you want will forever remain out of your grasp, then it becomes really easy to stay motivated and prioritize yourself. We all have different goals and dreams, but what most people have in common is that they quite simply want to be happy. You can make seven figures and be perfectly miserable if you dont take care of yourself. Its the foundation the rest is built on. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Working out, specifically weight training. I have spent my entire life avoiding exercise. I always really hated it, and it felt like a waste of time when I could be working. Which was so silly! It gives me more energy, better focus, elevates my mood, and helps me make better food choices because when you make one good choice it becomes easier to make others. Also, full disclosure, it really helps with libido! As a woman who is crazy about her husband but definitely suffered from sloth like tendencies post baby, this has been awesome! Intimacy is such a priority for me, and working out has totally reenergized our relationship. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Ha! Story of my life. Honestly, I lean into it. What those periods mean, usually, is that Im burnt out or theres some big issue in my life or business that isnt working, and Im not dealing with it. In those periods, I let myself rest. And I take a look at whats not working, and I try to develop a solution. If Im simply burnt out, a good rest will leave me totally inspired. And if theres something that isnt working in my life or business, taking time to figure it out becomes the priority. Once the problem is solved, motivation and inspiration return. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Tools of Titans, The One Thing, and Essentialism are all books that deeply influenced my routines and my general philosophy on life. While largely geared towards entrepreneurs, I think their principles can apply to anyone. Knowledge -- Your home birth story was incredibly inspiring and touching. How did you come to the decision to have a natural home birth? Do you have any resources to recommend to future parents thinking of doing the same? Well, Id actually planned to give birth at the hospital for the majority of my pregnancy. I decided to have a home birth weeks before she was due! It was kind of crazy. In the process of writing my birth plan, I realized how against the grain I was going for a hospital birth by simply wanting no medication or unnecessary medical interventions. I didnt want to be swimming upstream while doing the hardest thing I would ever do. If someone is thinking about doing the same, I would say do a lot of research on the quality of midwifery care in your area. Not every area of the world is created equally when it comes to available care. The Farm Midwifery Center has lots of great resources for people considering the option! -- Do you have any tips for surviving or minimizing jetlag, and for dealing with a jetlagged baby? I actually have a whole blog post on traveling with baby! If you are traveling across many, many time zones and its at all possible, build a few extra days into your schedule to take it easy and recover from jetlag. When she was under one year old, we took turns getting up with her those first few nights, and tried to keep her awake as long as possible near bed time. And while I know a lot of people might not be comfortable with this, once she was over one year old we gave her a small, weight appropriate dose of benadryl the first two to three nights to help reset her clock. It was an amazing life saving discovery that our pediatrician approved, and we felt comfortable with after lots and lots of research. If you dont want to do that, you can try melatonin or herbal remedies like No Jet Lag. In the end whether you use anything or not, the baby adjusts much quicker than the adults in my experience! -- Youve masterfully created your own brand, and your photography style is instantly recognizable, yet weve read that you are completely self-taught. What was your path to building such a successful lifestyle brand? What advice would you give to someone who is just starting out? Oh man! I have WAY too much to say about this. Im writing e-courses for 2018 that deal with this very topic. So! My path was to embrace the public learning curve. I didnt wait until I had it all figured out to start. I just started, and I got better as I went along. The better I got, the more readers and opportunities I had. There was no overnight success. There was passion, hard work, and showing up everyday for years. I have ALWAYS focused on two things above all else: content and relationships. I dont deal in mediocre and always strive to produce the best content I possibly can, and I aim to treat everyone I come in contact with love and respect. Those are the foundations, in my estimation, of any successful enterprise. The advice I would give to someone starting out, the short version, is this: First, you need to figure out what youre passionate about and be super specific, start with one thing. For me, that was cooking. You can branch out into other niches later, but start with one. Then you need to figure out the core values of your brand. For instance beauty, mindfulness, and authenticity are some of the core values of Local Milk. This is going to set the tone for all that you do. The next thing, the most important thing, you need to figure out is who youre talking to. Who is you dream customer, client, audience? What do they love? What are their hopes, dreams, fears, struggles? How can you make their lives better? This is where youll get ideas for content, revenue streams, copywriting, and everything. Its so important. You cant skip it. You cant hit a target you arent aiming for, and you need to know what your target audience looks like (eg: is it magazine editors or stay at home moms? or both? why?) and responds to before you go on to create your brand. I could keep going! But Ill leave the nitty gritty details for the e-course! The biggest advice I can give is: Just start! There is ALWAYS room at the top, and NO ONE starts there. -- You are a true believer in the fact that a dream life and dream job is achievable for anyone, even those at their lowest point. Can you tell us a bit more about how you were able to come to this realization? Well, Im living proof, so its an easy thing for me to believe. I spent the first decade of my adult life in the throes of bipolar and drug addiction. Im a high school AND college drop out. I started this business when I was 29 on VERY little money. The only thing Id ever done before this was wait tables. I had to heal myself before I could start this journey, but once I did that, I didnt quit, and I didnt look down. Every small win felt like a huge win to me. I was grateful for the first $20 I was ever paid for a photo. And to be honest, it was probably only worth $20. I have the unshakeable belief that if you work hard at something youre truly passionate about, you cannot fail. But you have to work hard. And you have to be passionate, you have to love it. Before you can do any of it, however, you must take care of yourself spiritually and physically. That was the key to all of my success. Ten years of failure because I could not and would not take care of myself. Once I started, it all just flowed. Fun and Inspiration -- What do you do to unwind or treat yourself? In no particular order: sailing anywhere with clear blue water, Netflix and chill with my husband, and playing Warcraft. Haha! I try to make it to the sea at least once a year, and I love to hang out with my husband doing anything or nothing. When work is done for the day, I like to relax with a good series. And Warcraft is my secret pleasure. Especially when Im really burnt out, and I just need to get away”. I absolutely love video games, specifically WoW, and while I cant play full time anymore, whenever Im taking one of those breaks from work to rejuvenate, Ill get on there for a few days. Im hoping to find time soon to play! Its great because it has NOTHING to do with work. And when you have a lifestyle brand, EVERYTHING can be turned into work! But I think its safe to say the World of Warcraft remains and always will remain firmly off brand! -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Nabokovs Lolita (topic notwithstanding its some of the best writing in the world) Song/­­Album – Songs of Leonard Cohen Movie – The Empire Strikes Back (its my favorite movie, so you know...it sure feeds my soul!) Piece of Art – anything by Cy Twombly -- We are captivated by Joan Didion’s compact travel packing list. What are a few essential objects that would be in yours? This is actually labeled my minimalist packing list in my evernotes! camera laptop external hard drive phone earphones passport/­­visas wallet medicine dry shampoo brush Cosmetics aesop face wash + exfoliant thayers rose tonic deodorant toothbrush + paste underwear black boots blockshop scarf sunglasses 1 oversized necklace 1 pair earrings 1 hat 2 trousers 2 elizabeth suzann linen tunics 1 over sized sweater 1 silk shift dress 1 pair black tights lauren manoogian capote coat socks -- Is there anyone you would like to hear from next in this interview series? Heidi Swanson, Jenna Kutcher, Alison Wu, and Melyssa Griffin are my current woman crushes. Photos by Beth Kirby. You might also like... Self-Care Interview Series: Trinity Mouzon Wofford Self-Care Interview Series: Chi San Wan Self-Care Interview Series: Laura Wright Self-Care Interview Series: Lacy Phillips .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: Beth Kirby appeared first on Golubka Kitchen.

Kitchen Creativity

December 12 2017 Robin Robertson's Global Vegan Kitchen 

Kitchen Creativity In a break from my usual recipe posts, I’d like to share an excerpt from Karen Page’s new book entitled Kitchen Creativity. Beyond a cookbook, Kitchen Creativity is a guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity gives insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, and Dirt Candy. Based on four years of research and dozens of in-depth interviews, Kitchen Creativity illuminates the methods of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes before reinventing the classics from a new perspective. Part II’s A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new recipe ideas and combinations. While not a cookbook, nor a vegan book, for that matter (although vegan chefs and ingredients are very well represented), Kitchen Creativity has a lot to offer for cooks looking to broaden their creativity in the kitchen.  The following is an excerpt from Kitchen Creativity on one of my favorite topics, umami… “Umami” from Kitchen Creativity by Karen Page The taste of umami is imparted by glutamate, a type of amino acid discovered in 1908 by Dr. Kikunae Ikeda of Tokyo Imperial University. In studying kombu (kelp), Ikeda managed to isolate glutamate as its own compound, giving it the name of umami, which translates as savoriness. Thus, 5,000 years after the discovery of salt, and 4,000 years after the discovery of sugar, and 3,500 years after the discovery of sour (vinegar), umami is a relatively new taste concept. Japanese cooks had been using umami-rich ingredients intuitively for centuries, long before their scientific properties were discovered to enhance flavor. While we first mentioned umami in our 1996 book Culinary Artistry, it did not begin to gain more widespread acceptance until after 2000 when glutamate receptors were discovered on the tongue. The main sources of umami are those deriving from 1) the amino acid glutamate (found in, e.g., kelp); and those deriving from 2) so-called nucleotides--such as a) adenylate (aka AMP, which is found primarily in fish and shellfish), b) guanylate (aka GMP, which is found primarily in plants and fungi, e.g., shiitake mushrooms, esp. dried), and c) inosinate (aka IMP, which is found primarily in meat and fish, e.g., bonito flakes). The big umami magic happens when one or more nucleotides are combined with glutamate, as there is a synergistic affect--resulting in umami with as much as eight times the potency. Umami Dynamics Umami can enhance a bland dishs appeal with mouth-filling savoriness. Umami can also enhance a dishs perceived sweetness, while tempering its perceived bitterness. If you find yourself with too much of a good thing when it comes to umami, try balancing with salty, sweet, bitter, acidic, or piquant ingredients. Umami is a taste that tends to linger on the palate--something referred to as a long finish in the wine world. Because it contributes to the qualities of deliciousness and satiation, umami is especially prized as a taste in dishes and menus. Note: Certain herbs and spices can also emphasize a dishs savory aspects, such as bay leaf, cumin, oregano, paprika, sage, and thyme. Using Umami Chefs praise black garlic (aka fermented garlic) for its ability to add depth and earthiness to dishes ranging from vegetables to meats. If you doubt umamis importance as one of the five primary tastes, consider the fact that leading chefs like Michael Anthony, Eric Ripert, and Jean-Georges Vongerichten believe dashi to be a key component of their cooking. Some chefs use it to replace liquids in countless preparations, from brines to broths to salad dressings. Chefs have rising enthusiasm for all manner of fermented ingredients (e.g., fermented soybeans, kimchi, miso, pickles, sauerkraut), which bring umami to dishes including vegetables. The corn smut known as huitlacoche is prized as a Mexican delicacy, not only by chefs cooking in the vernacular like Rick Bayless, but also mainstream chefs who find themselves using it in quesadillas, soups, and tacos. Sean Brock declares is insanely delicious and luxurious, like black truffles. Kombu (aka kelp, the sea vegetable) is prized for its umami by Yoshihiro Narisawa. Brad Farmerie is fanatical about miso, which allows him to achieve a rich mouthfeel without butter or cream. Miso is an integral part of Farmeries roasted chile caramel Brussels sprouts, which involve caramelizing sugar (sweet) before adding chiles (hot), cilantro stems (bitter), lime juice (sour), fish sauce (salt/­­umami), and miso (richness). He adds miso to sweet potatoes + brown butter + rosemary to create another dish hes not able to take off the menu. Other chefs will add misos (e.g., white) to salad dressings or soups for an umami boost. From his time in Japan, Michael Anthony picked up a love of sea weeds and pickles. Thomas Henkelmann describes rich, flavorful stocks as essential for cooking in every season. Umeboshi paste is prized by chefs, including Isa Chandra Moskowitz of Omahas and Brooklyns Modern Love, for its umami quality. Moskowitz adds it to her Caesar salad dressing for its anchovy flavor. Even native Brits like Mark Levy fall prey to the charms of white truffles, which he prizes for their mysterious aroma and short availability. Excerpted from Kitchen Creativity: Unlocking Culinary Genius--with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs by Karen Page (Little, Brown, October 31, 2017). Save Save Save Save The post Kitchen Creativity appeared first on Robin Robertson.

Vantra Eden – The Healthiest Restaurant In London?

November 29 2017 Happy Cow veggie blog 

Very near the center of the city, 100 yards down the road after taking a left out of Goodge Street Station, lies some of the healthiest food in London. Vantra Edens fare, its sign proclaims, contains No Dairy, No Gluten, No Sugar, No Fried Food, Non GMO, No Peanuts & Cashew, No Garlic, No Vinegar, No Artificial Chemicals, No Unhealthy Cooking Methods - Vegan, Raw & Steamed, Halal & Kosher Friendly, Detoxing, Energising. No garlic? I ask Phun, Vantras owner. Makes people too horny. They cant meditate, he laughs in reply. Of course, there are bowls of garlic and chilis to add at the end of the buffet should you have other appetites planned for the rest of your day. Vantra Eden is first in the community of food tents at 79a Tottenham Court Road, across the street from Habitat. Theyre open Monday-Friday from 12-3 PM, a buffet with lunch boxes, juices, cakes, & more. A medium box is ?6, while a large is only ?7.50. Very reasonably priced. And the food is amazing. With the dishes either raw or steamed, the buffet selection offers the deliciously creamy ‘Vegan Stroganoff’ (Shiitaki Mushrooms, Celery, Mustard, Parsnips, Rosemary and Herbs), incredibly flavorful […] The post Vantra Eden – The Healthiest Restaurant In London? appeared first on The Veggie Blog.

Favorite Plant-Based Holiday Recipes

November 21 2017 Golubka Kitchen 

Favorite Plant-Based Holiday Recipes It’s been eight years since we started collecting recipes on this website, and over those years we’ve accumulated quite a few holiday recipe ideas. We thought it was finally time to do a big, comprehensive round up of our absolute favorites. We’ve got you covered on mains and hearty sides, as well as lighter sides, soups, salads, dessert, and drinks. Wishing you and your family a happy and healthy holiday season :) v = vegan, gf = gluten-free, veg = vegetarian, vo = vegan option Mains and Hearty Sides Whole Braised Holiday Cauliflower (v, gf) There’s something so grand and ritualistic about a holiday table centerpiece that took time, care and anticipation. Since most such centerpieces involve meat, one can feel a little left out during the peak of a celebratory meal if meat is not their jam. In this recipe, we applied this grand, ceremonious approach to braising a head of cauliflower. Someone even made a video outlining the entire braising process. Baked Latkes (v, gf) Latkes are my ultimate weakness, but I’ve always dreaded the long and smoky process of frying them. My love for latkes is so strong though, that I had to come up with an easier path to that crispy, golden potato goodness. These baked latkes are SO much easier to make than the traditional fried kind, since the oven does all the main work for you. The flavor and texture are not compromised one bit, I promise. The recipe also includes a beet salad with an avocado mayo, which is to die for. Spaghetti Squash Mung Bean Lasagna (v, gf) This healthful but hearty lasagna employs spaghetti squash in place lasagna noodles. There’s mushrooms, mung beans, kale, carrots, tomato sauce, and an easy almond ‘cheese’ as well. Braised Leeks with Cauliflower White Bean Mash (v, gf) If you’ve never tried braising leeks, you are in for a serious surprise. They are amazing, especially served over a hearty cauliflower and white bean mash. If leeks are not your thing, consider making the mash alone and serve it as a side, to up your holiday mash game :) Sweet Potato and Brussels Sprout Gratin (v, gf) I can’t say enough about this gratin comprised of layers of sweet potato, Brussels sprouts, and caramelized onions, showered with spices and coconut milk. It’s easy to make but so beautiful and satisfying at the same time. Warm Salad of Roasted Cauliflower, Grapes, and Black Rice (v, gf) This will forever be my favorite fall/­­winter salad. It’s all about the contrast of flavors: aromatic black rice, nourishing spiced cauliflower, juicy grapes, and a slightly spicy miso dressing full of umami. Sprinkle in some pomegranate seeds for an extra festive look. Sorghum Beet Risotto (v, gf) This vibrant risotto would make for an excellent side dish at a holiday table, especially if you don’t know what to do with that forgotten bag of sorghum in the back of your pantry :) Curried Squash and Kale Riceless Risotto (vo, gf) Another alternative (aka riceless) risotto option. This one uses riced kabocha squash in place of actual rice. It’s luxuriously creamy, warming, and overall impressive. Root Vegetable Chickpea Flour Quiche (v, gf) This vegan quiche comes together quite magically, with no crust, eggs or cream to speak of. Chickpea flour acts similarly to the egg-cream foundation of traditional quiche and solidifies into a sort of custard when baked at a high temperature. Add a studding of silky root vegetables and greens to that, and you’ve got yourself the perfect, healthful and delicious fall/­­winter quiche. Soups and Sides Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale (v, gf) This is butternut squash soup elevated. The addition of cranberries and pear is as delicious as it is unexpected. There’s a special ingredient that will help aid digestion during a big meal, too. Winter Root and Fennel Soup with Greens and Caramelized Cauliflower (v, gf) A soup that’s both grounding and fortifying, and good enough to serve as an unexpected, colorful starter at the holiday table. Pink Soup with Roasted Onion and Broccoli (v, gf) Another stunning, colorful soup option. Celeriac Parsnip Mash with Crispy Sage (v, gf) We love mashed potatoes, but we also love pairing a bowl of mashed potatoes with another, more interesting mash made with underutilized root vegetables. Both celeriac and parsnips are so uniquely flavored and healthful, it’s no wonder that they make for some delicious mash. Serve it with the Braised Holiday Cauliflower for the ultimate plant-based holiday meal. Miso-Date Ghee Brussels Sprouts (veg, gf) This recipe teaches you how to make your own ghee (golden, clarified butter that has a higher smoke point than normal butter and is low in lactose and casein /­­ not vegan), as well as how to make miso-date ghee, which is too delicious for words. It’s great on roasted Brussels sprouts, as well as everything else in this world. Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings (v, gf) A healthful take on nachos, with crispy sweet potatoes taking the place of tortilla chips. Great for self-serve style, snack-heavy parties. If you don’t want to go through the intricate process of making sweet potato chips, roasted sweet potatoes will work perfectly in their place. Kale Salad with Marinated Beets, Lentils and Almond Cheese (v, gf) This salad is simple but effective: visually stunning, healthful and delicious. Plus, you’ll want to sprinkle that almond cheese on everything! Roasted Parsnip and Pomelo Salad (v, gf) Earthy, nourishing parsnips go so well with juicy, bittersweet citrus. The combination is especially irresistible when sprinkled with spiced and toasted walnuts and raisins. Use grapefruit if you can’t find pomelo. Desserts Apple Pecan Pie with Salted Pumpkin Caramel (v) This is three favorite Thanksgiving pies in one: apple, pecan and pumpkin. It’s decadent and impressive, and a definite crowd-pleaser. (Also pictured in slice form at the beginning of this post). Concord Grape Fruit and Nut Cake (v, gf) Slices of this fruit and nut cake make for a great accompaniment to a cheese plate, as well as an awesome gift basket component. Chocolate Fudge with Fresh Sage and Goji Berries (v, gf) The super-festive appearance of this decadent, frozen fudge basically speaks for itself. Rum and Raisin Bundt with Orange and Miso Glaze (v) The universally loved combination of rum and raisins is elevated by a sweet and subtly salty orange and miso glaze in this vegan bundt recipe we developed for Food & Wine. Sweet Potato Caramel Nougat (v, gf) Oh man, this nougat! Not as sticky or sweet as traditional nougat, this one has a caramel-like complexity from our trademark sweet potato caramel. There is a studding of toasted nuts and cookie crumble throughout each slice, too. Great for homemade gifts or party platters. Upside Down Citrus Polenta Cake (v, gf) This cake is a crowd pleaser through and through. It’s got it all in terms of stunning looks and bright, special flavor. Black and White Chocolate Pudding (v, gf) These elegant, black and white chocolate pudding cups are easy to put together, but very impressive and full of whole food ingredients. Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache (v, gf) If you are looking for a grand and fun cake project, but still want something wholesome and not too sugary, look no further than this stunner of a cake. Hibiscus Orange Blossom Turkish Delight In this recipe, we’ve updated the old school treat with the use of healthful ingredients, and the beautiful, floral flavors of hibiscus and orange blossom. Serve these Turkish delights alongside tiny tongs at a holiday party for the ultimate, fancy dessert experience :) Banana Toffee Tart (v) This tart is worth making just for the vegan date toffee alone, but combine that with a (vegan) buttery crust and caramelized bananas, and you’ll forever be everyone’s favorite host. Parsnip Cake with Candied Kumquats (veg, gf) Another crowd favorite from a few years ago, this cake is like carrot cake, but made with parsnips in place of carrots. The parsnips yield their moisture and delicate flavor to the cake dough, which is then layered with a cream cheese frosting and topped with candied kumquats. This recipe can easily be veganized – just use maple syrup in place of honey to candy the kumquats and make the frosting. Honey-Roasted Pears with Vanilla Cashew Cream (veg, gf) All the components of this dessert can be made ahead of time, and assembled later. The cashew cream is not your average cashew cream, either – it’s extra-fluffy with the help of a special ingredient. White Chocolate Blood Orange Mousse Tart (v, gf) This delicate white chocolate mousse tart is flavored and colored with the juice and zest of blood orange. You also have the option of skipping the crust and making the mousse alone. Just distribute it amongst little ramekins for individual servings. Pumpkinseed Butter Goji Cookies (v, gf) These cookies are crunchy on the outside, chewy on the inside, and incredibly buttery throughout. Their unexpected green coloring looks beautiful, contrasted by the red topping of goji berries. Kabocha Squash Ice Cream with Maple Roasted Pecans (veg, gf) Winter squash does beautifully in ice cream, especially the naturally sweet, bright orange kabocha squash. In this recipe, kabocha ice cream is swirled with a simple, tart cranberry sauce and topped with maple pecans. This recipe can easily be vegan – just use maple syrup in place of honey. Miso Caramel Popcorn (v, gf) It’s entirely possible to make really good caramel popcorn at home! This popcorn is sweet, salty, and incredibly addicting – you’ve been warned :) Drinks Rosemary Hot White Chocolate (v, gf) This hot white chocolate is both cozy and decadent, with unexpected, warming notes from rosemary and a perfectly smooth, frothy consistency. Quick Persimmon Eggnog (v, gf) This is eggnog for both the adventurous and the health-conscious. Much lighter than the original, but still perfectly creamy and satisfying. Spiced Kombucha Moscow Mules (v, gf) This is the perfect winter cocktail for those of us who don’t drink alcohol, but still want to participate in the celebratory ritual of clinking glasses and toasting with something special and delicious. Pear Cranberry Chai (v, gf) This cozy chai is brewed with the addition of pears and cranberries, which takes the flavor to the next level. Simply put, it’s the best chai we’ve ever had. H A P P Y   H O L I D A Y S  !  !  !   The post Favorite Plant-Based Holiday Recipes appeared first on Golubka Kitchen.

Roasted Potato and Split Pea Salad with Miso Vinaigrette

November 15 2017 Golubka Kitchen 

Roasted Potato and Split Pea Salad with Miso Vinaigrette This post was created in partnership with USA Pulses and Pulse Canada. I’ve been wanting to come up with a worthwhile roasted vegetable salad ever since the weather turned chilly. I can’t be the only one who loses appetite for cold, super-green, lettuce-y salads once it’s cold outside. I’ll still say yes to something like a hearty kale salad, but most other ones make me shiver, if not accompanied by something warm. This salad is anything but shiver-inducing. Fingerling potatoes, carrots, and red onion all get roasted together in the oven, then mixed with green split peas, parsley, and a very special miso vinaigrette. The result is a substantial and hearty fall salad that makes for a great side dish or even lunch. Lets talk about split peas for a second. Did you know they are not only good for soups? When I was growing up in the Soviet Union, split pea soup or split pea puree was on the menu of every kindergarten/­­school lunch, and neither item was my favorite. Since then Ive learned that I like my split peas left intact, with a little bit of bite even. They are protein-rich, instantly making any dish more nourishing, and they are great at drinking up any dressing that theyre mixed with, which makes them perfect for salads. They take this salad from being just a plate of vegetables to a complete, well-rounded dish, thats acceptable to eat on its own. Do you have any favorite split pea recipes? Whether you use split peas, beans, lentils or chickpeas, making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week will lead to some sustainable, nourishing and affordable meals. For more recipes using pulses, check out our White Bean Tuna Sandwich, Smoky Chickpea Croutons, Fennel-Marinated Zucchini and Mung Beans, Perfect Pressure Cooker Beans, Red Lentil Gazpacho, or any recipes on the Half Cup Habit website. Roasted Potato and Split Pea Salad with Miso Vinaigrette   Print Serves: 4-6 Ingredients for the miso vinaigrette 2 tablespoons white miso paste 2 tablespoons brown rice vinegar 2 tablespoons freshly squeezed lime or lemon juice 1 teaspoon toasted sesame oil 1 teaspoon tamari 1 garlic clove - minced ¼ cup olive oil for the salad 1 cup green or yellow split peas - soaked in purified water w/­­ a splash of acv overnight sea salt 2 lb fingerling potatoes - halved or quartered 1½ tablespoons neutral coconut oil - melted freshly ground black pepper 2 tablespoons chopped rosemary (optional) 3 medium carrots - diced diagonally 1 medium red onion - cut into small wedges 1 small bunch parsley - finely chopped handful of dill - finely chopped (optional) Instructions to make the vinaigrette Place the the miso paste into a small bowl. Add 1 tablespoon of the brown rice vinegar and mix until smooth. Add the rest of the brown rice vinegar, lime/­­lemon juice, sesame oil, tamari and garlic, stir to combine. Continue stirring and slowly pour in the olive oil to emulsify. to make the salad Drain and rinse the split peas and combine them with plenty of purified water and sea salt in a medium pot. Bring to a boil, lower the heat to a simmer and cook, partially covered, for about 30 minutes, until soft, but not mushy. Drain over a colander and set aside. In the meantime, preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking trays. Place the potatoes on one of the trays, drizzle with half of the oil, sprinkle with salt, pepper, and half of the rosemary, if using, and mix. Put the carrots and onion on the second tray, do not mix them together. Drizzle both with oil, salt, pepper and the rest of the rosemary, if using, and toss to coat. Place both trays in the oven and roast for 30-40 minutes, until all vegetables are golden and cooked throughout. The onion might cook quicker than the potatoes and carrots. Remove it from the baking sheet earlier, if thats the case. Let the roasted vegetables cool slightly and combine them with the cooked split peas in a large bowl, add the herbs and the vinaigrette, and toss to coat. This salad gets even better with time, as everything marinates in the vinaigrette. 3.5.3226 You might also like... Metabolism Boosting Everything Salad Watermelon Panzanella Sweet Potato and Brussels Sprout Gratin Baked Veggie Spring Rolls .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 Roasted Potato and Split Pea Salad with Miso Vinaigrette appeared first on Golubka Kitchen.

Pumpkin & Kale Salad + Just Married!

November 9 2017 Green Kitchen Stories 

Pumpkin & Kale Salad + Just Married! Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together - from idea to I do - in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs. We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good! Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know. Lots of love from us! The kids were more interested in the fireplace than the camera ... These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.        This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating. Roasted Pumpkin Salad with Cavolo Nero & Buckwheat Serves 4 1 Hokkaido squash, Kent pumpkin or other small winter squash/­­pumpkin variety 200 g /­­ 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed  1 cup /­­ 250 ml /­­ 170 g raw buckwheat groats, rinsed Dressing 125 ml /­­ 1/­­2 cup olive oil 3 tbsp maple syrup 1-2 lemons, juice + zest 1 cm /­­ 1/­­2 inch fresh ginger, finely grated Sea salt & pepper To serve Pomegranate seeds 1/­­2 cup /­­ 75 g toasted pumpkin seeds 1/­­2 cup /­­ 150 g feta cheese Set the oven to 200°C /­­ 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy! Wedding photos by Johanna Frenkel.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .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 Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

Self-Care Interview Series: Ally Walsh

October 29 2017 Golubka Kitchen 

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

No-Recipe Cozy Vegan Latte

October 22 2017 Golubka Kitchen 

No-Recipe Cozy Vegan Latte This happens to me pretty much every day at around 3 o’clock, providing that I’m working from home. I get up from my desk, put on the teapot, throw a bunch of things in the blender, whirl it all together, and end up with a cozy and satisfying latte-ish drink that gets me through to dinner time. I don’t drink caffeine anymore, because I’ve always been very sensitive to it, and found that avoiding it altogether really helps with even energy levels (I may have made a few exceptions in Italy :)). But this little ritual takes me back to the days when 3 o’clock meant a cup of really good tea or a matcha. There’s really nothing better. I end up making a different drink every time, based on my mood and the ingredients I have on hand, but the general formula is the same. There’s always something for creaminess, something for flavor, something for an energy boost… So I thought I’d give a ‘no-recipe’ recipe here, as well as a few of my favorite combinations. Midday super-latte making is a really fun routine to add to your day if you’re around a blender, and it’s good for your in a number of ways: it gets you out of the busyness of the day and nudges you to take a break, it’s creative, and the beverage you’ll end up with will likely be good-for-you, warming and tasty. Tahini Hot Chocolate This was one of our most popular recipes last winter. It’s an incredibly satisfying blender hot chocolate that comes together in seconds. Rosemary Hot White Chocolate Another hot chocolate, but this one is a white hot chocolate infused with rosemary. A great case for using cacao butter in drinks, which lends both its chocolatey flavor, as well as a richness and a froth. Spirulina Latte Another blender latte, but this time boosted with all the green benefits of spirulina, without the swampy taste. Chamomile Latte The most grounding and delicious latte to drink before bed. Herbal Mocha with Chicory and Maca Playing off New Orleans-style coffee, this herbal mocha is a great option for those trying to take a break from coffee and missing it dearly. Chicory brings a coffee-like richness, while maca and cacao boost energy. Honey Miso Latte This is basically a golden milk latte, but boosted with the flavor and health benefits of miso and raw honey. I like to drink this one before plane journeys, since miso might be helpful when it comes to countering the radiation we are exposed to on any given flight. Hibiscus Ginger Latte This latte gets is beautiful color and a pleasant sour note in the flavor from steeped hibiscus flowers. Pear Cranberry Chai Any modesty aside, this is the best chai I’ve ever had or made in my life. A great example for how creative you can get with your beverages, this one uses both fruit and a bunch of healing spices to achieve an otherworldly flavor. No-Recipe Vegan Cozy Latte Start With: This is your base liquid, which will determine what other ingredients you will add to your blender. Choose one or a couple. Hot water is a blank canvas, while herbal coffee and tea will give you a base flavor, which you can play off off with your other ingredients. - hot water - chicory coffee or Dandy Blend - tea – herbal, black, green, etc. - hot plant milk – coconut, almond, cashew, oat, etc. Creamy: Add one of these ingredients or a combination of a few of them for a rich, extra-creamy latte, especially important to include if you are just using hot water as the base. - coconut butter - tahini - almond butter/­­cashew butter/­­any other nut butter - tocos - cacao butter Frothy: This is optional if you already have a creamy element, but adding some extra fat to your latte contributes to the most beautiful froth. Also, if your base is something with caffeine like a black or green tea, this will help slow the absorption of caffeine for a more even boost of energy (like in Bulletproof coffee). - Coconut oil/­­MCT oil - Ghee Sweet: Add as much sweetness as you need, tasting as you go. - dates - raw honey - maple syrup - date syrup Flavor: Play off your drink base while adding some flavor. Both cacao powder and turmeric do well in creamy, milky drinks, while spices, herbs and vanilla can be used millions of ways (just see the drink round-up above). - cacao powder - cacao butter - turmeric - other spices like cinnamon, cardamom, nutmeg, ginger - vanilla - herbs - miso Extras & Boosts: My absolute favorite energy-boosting ingredient for drinks is maca powder – it instantly wakes me up and tastes so delicious. But there are a ton of other boosters you can add to your lattes, some ideas below. - maca powder - cacao butter - other adaptogens: chaga, reishi, lion’s mane, cordyceps, ashwagandha - more: pearl powder, tocos, mucura pruriens, spirulina, etc. etc. Blend all your components until frothy and enjoy :) You might also like... Berry Kombucha Float Peach and Zucchini Smoothie Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Honey Miso Latte .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 No-Recipe Cozy Vegan Latte appeared first on Golubka Kitchen.

Rosemary’s Beets with Hazelnuts and Basil

September 17 2018 Meatless Monday 

This rustic beet side from Alex of The New Baguette was inspired by a side dish at Rosemary’s in New York City. Ideally, the recipe uses baby rainbow beets from the farmers market, but if the farmers market isn’t practical, feel free to use regular supermarket beets. The hazelnuts are crucial to the success of this beet side dish. You can buy them pre-roasted, but roasting them yourself makes a huge difference. You can typically find raw hazelnuts at the bulk bin section of any store. Blanched raw hazelnuts are best because the skins have already been removed. If you cant find blanched, you may remove the skins by rolling freshly roasted hazelnuts under your palms in a kitchen towel. Serves 6 - 1 1/­­2 pounds baby rainbow beets, scrubbed - 3/­­4 cup raw hazelnuts - About 7 large basil leaves, cut into thin ribbons - 1-2 tablespoons extra virgin olive oil, to taste - 1-2 tablespoons freshly squeezed lemon juice, to taste - 1/­­4 teaspoon fine sea salt   Preheat the oven to 350?F. Place the beets in a medium pot and add enough water to cover by 1 inch. Cover with a lid and bring to a boil. Reduce the heat to low and simmer with the lid ajar until tender, about 25 minutes (large beets may take up to 45). Meanwhile, arrange the hazelnuts in an even layer on a baking sheet and roast for 8 to 10 minutes, until fragrant, being careful not to burn them. If your hazelnuts still have the skins on, place the nuts on one end of a kitchen towel and cover with the other end. Roll them under your palms to remove the skins. Its okay if not all the skins come off. When the hazelnuts are cool enough to handle, roughly chop them. When the beets are done cooking, drain them and run the pot under cold water. Let the beets stand in cold water until cool (you may have to change the water). At this point the skins should be easy to slip off with your hands (wear gloves if you dont want your fingers to turn red). Cut the beets into 1-inch chunks and place in a bowl. Add the basil, oil, lemon juice, salt, and most of the hazelnuts. Toss to combine. Taste and adjust seasonings if needed. Transfer to a serving platter and garnish with the remaining hazelnuts. The post Rosemary’s Beets with Hazelnuts and Basil appeared first on Meatless Monday.

Smörg?st?rta - Savory Rye Sandwich Cake

June 23 2018 Green Kitchen Stories 

Smörg?st?rta - Savory Rye Sandwich Cake Hey friends and happy midsummer! We spent midsummer eve at a friends house, dancing like frogs around a flower covered midsummer pole. It’s one of many weird traditions that we do in Sweden on this longest day of the year. Today we are off to Noma (as in one of the coolest restaurants on earth) to test their new plant focused menu that is launching next week. We’re very excited - obviously for Noma, but also for eating a fancy dinner together with zero kids around. Before we are leaving, I wanted to post this little recipe that we uploaded to our youtube a few days ago. Just like frog dance, this savory layered sandwich cake is also a very Swedish thing. It is called smörg?st?rta and is traditionally made by layering white bread with mayonnaise, creme cheese, whipped cream, dill, chives, shrimps, salmon and a bunch of other stuff. It’s basically like a sandwich gone wild. Even if we are not completely sold on the very heavy traditional version, there is something intriguing about the concept of a sandwich cake. So we made our own version, using rye bread and three colorful and fresh (but still quite rich) spreads in between. One green spread with avocado, dill and peas. One white spread with egg, sauerkraut and creme fraiche. And one purple spread with beans, beetroot and sunflower seeds. We cover it with cream cheese with a sting of horseradish and lots of finely sliced veggies and flowers. It looks great, is fun to make and really delicious. Sandwich cake FTW! Check out this recipe video to see how we make it. This is the perfect savory dish to make for a party, brunch or gathering with friends. You can easily half the recipe or make it vegan by skipping the egg layer and replacing the cream cheese with coconut cream. If you want to try a gluten-free version of this cake you could either simply use a gluten free bread, or bake 4 trays of our vegetable flatbreads (this option is a little time consuming but would probably taste amazing). Smörg?st?rta (Savory Rye Sandwich Cake) Serves 12-16 Green Spread 300 g /­­ 2 cups cup green peas 1 small lemon, juice 1 bunch dill, chopped 2 avocados, flesh scooped out 2 tbsp olive oil 1 large pinch salt White Spread 6 hard-boiled eggs 250 g /­­ 1 cup creme fraice or sour cream 2 tbsp capers 4 tbsp sauerkraut a pinch black pepper Purple Spread 1 cup sunflower seeds, soaked for an hour in water 1 x 400 g tin white beans, drained and rinsed 2 cooked beetroots, roughly chopped 1 small lemon, juice 4 tbsp extra virgin olive oil salt and pepper Assembling 36 slices of sourdough rye bread (or bread of choice), thinly sliced 500 g cream cheese 1 tbsp grated horseradish Decoration 1 avocado, sliced or shaped into a rose 1/­­2 cucumber, sliced thinly 1 small bunch of asparagus, thinly shaved 1 lemon, halved and thinly sliced mache lettuce chives, finely chopped Start by making the spreads. Add all the ingredients for the green spread to a food processor and mix until smooth (or use a bowl and a hand blender). Taste and adjust the flavour to your liking. Transfer to a bowl and clean the food processor. For the white spread, peel and roughly chop the eggs, place in a bowl and gently stir through cr?me fraiche, capers, sauerkraut and a little black pepper. Set aside. Drain and rinse the sunflower seeds for the purple spreads and add them to the food processor (or use bowl and hand blender) along with beans, beetroot, lemon juice, olive oil and a good grind of salt and pepper. Pulse a couple of times until combined but still a little chunky. To assemble: Trim any hard ends off the bread and line up the rye slices so you have a rectangle, 3 slices wide and 3 slices long. Spread the green spread evenly on top and then place another layer of bread. Now layer they white spread evenly on top. Place another layer of bread, followed by the purple spread. Place the final 9 slices of rye on top. Add cream cheese to a mixing bowl and grate in the horseradish. Whisk to make sure it’s incorporated, taste and add more if desired. Use a palette style knife to cover the cake with a layer of cream cheese. Decorate with an avocado rose, ribbons of cucumber, shaved asparagus, machet lettuce, slices of lemons, chives and flowers. Or whatever you think looks good. Tip: You can make this cake 12-24 hours ahead and store in the fridge to let the spreads soak into the bread and soften it up a bit. Then add the cream cheese and decorations right before serving.

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.

Self-Care Interview Series: Sasha Swerdloff

December 10 2017 Golubka Kitchen 

Self-Care Interview Series: Sasha Swerdloff Sasha Swerdloff is a Certified Ayurvedic Consultant and blogger at Tending the Table, where she shares plant-based recipes and writes about sustainability, health, and wellness. We love Sasha’s thoughtful approach to cooking, breathtaking photography, and Ayurvedic advice. In this interview, Sasha tells us about her morning, bedtime and exercise routines, as well as self-care as a type of non-violence, addressing the root cause of health-related imbalances, the breathing technique she uses during stressful times, skincare, nourishment, yoga, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Routine is super important for me. Without it I tend to feel scattered, flustered and irritable. I think this has a lot to do with my constitution. I know that I tend to struggle with uncertainty so having a routine makes me feel a little more in control and a little less terrified. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I usually wake up around 7am, do my morning stuff (scrape my tongue, do neti, wash my face etc.) then try to drink a big mug of hot lemon water. I like to listen to NPR and snuggle on the couch with my pups while I drink my morning matcha latte. Then I do yoga before making breakfast. -- Do you have any bedtime rituals that help you sleep well? Ive struggled with insomnia a fair amount but paying attention to my stress level and having a solid bedtime routine has helped a lot. A hot bath and self massage with plenty of herbal oil especially on my head works wonders. I also really love sipping on some warm almond milk with spices before bed. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast - Sautéed greens, a fried egg from the chicken ladies in the backyard, and sourdough toast. Lunch - Soup or a big bowl of roasted veggies with some sort of cooked grain, some protein, and a half an avocado. Snack - Apple and almond butter Dinner - Soup, roasted veggies, salads, veggie tacos with beans, roasted sweet potato, cabbage slaw and avocado. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Ive never been able to drink coffee or black tea without getting super jittery but it took me years to finally listen to what my body was telling me. Instead of coffee I drink a matcha latte with almond milk and raw honey every morning. --  Do you have a sweet tooth? If so, how do you keep it in check? Not having sweet stuff around is the only way to stop me from eating a whole bar of chocolate or way too many cookies. --  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? Im not a fan of taking lots of herbs or supplements for long periods of time. Its easy to take a pill but its a lot harder to address the root cause of an issue and make diet and lifestyle changes to address that imbalance. In the long term though, addressing the root cause through diet and lifestyle is a whole lot more affordable and leads to long term results. I do take Ashwagandha and Vit D regularly to support my nervous system and to keep me sane through the dark winters here in Seattle. Exercise --  Do you exercise and do you have a particular exercise routine that you repeat weekly?  I try to practice at least an hour of yoga daily. I also walk a fair amount and jog every once in a while. In the winter I cross country ski as much as I can. Ive noticed that the forms of exercise I enjoy most incorporate some sort of rhythmic, repetitive motion which I find to be super calming and meditative. Also, any time I can get outside Im happy. --  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? Both. There are days when I dont exercise or get outside but I try to not beat myself up about it. Its too easy to get into a pattern of negativity and its much more beneficial long term to practice having compassion for yourself. The things that motivate me to get on my mat each day are my physical and mental health, someone else (my husband) holding me accountable, and the respect and admiration I have for my yoga teacher and the Ashtanga lineage. Beauty --  What is your idea of beauty – external, internal or both? Confidence is beautiful to me. I feel more beautiful when I stand up straight and hold my head high. Im slowly learning that its less about how I look and more about how I feel. --  What is your skincare approach – face and body? My skin has always been sensitive and problematic and Ive always had negative body image issues associated with it. Im finally starting to get a handle on it by going off of hormonal birth control and eliminating sugar and dairy. I also have a pretty strict routine that helps keep my skin free from breakouts. In the morning I wash my face with warm water and moisturize with January Labs Revitalizing Day Cream or Osmia Organics Purely Simple Face Cream . In the evening I cleanse and exfoliate with Beauty Counters Charcoal Cleansing Bar and the Clarisonic skin brush then moisturize with grapeseed oil and Living Libations Dew Dab which helps prevent breakouts and combat hyper pigmentation. In the summer I spritz my face with rose water to help me cool down. --  Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I started taking a zinc supplement a few months ago for my skin and it has helped a ton. Overall though, I notice that cutting out sugar and dairy from my diet makes the biggest difference. --  Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Like I said before, for me, diet makes a huge difference. But I also love my Clarisonic skin brush. It seems like a weird gadget but it has made all the difference for me. Stress, etc. --  If stress cannot be avoided, what are your ways of dealing with it? Making sure not to get too over stimulated or overcommitted helps me stay grounded but if I do get spun out I practice Nadi shodhana breathing and take some Anxiety Soother to take the edge off. I also like to do Yoga Nidra . Getting some fresh air and planting my feet on the ground or pulling out the watercolors always helps too. --  What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I usually mega dose on Echinacea and Sambu Guard then take a hot bath and bundle up. I also try to slow down since for me, colds are often the result of stress. If I slow down my body can usually heal itself. Motivation --  Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? I like to think about yoga philosophy and the eight limbs. The first limb is yama. The yamas are a set of five precepts that help us interact with the world in an ethical manner. The first yama is ahimsa or non-violence. This means non-violence towards all living things, including ourselves,  in thoughts, words and actions. For me self-care is a type of non-violence towards my physical and mental being. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I take a break from whatever it is that Im struggling with and do something else to clear my mind. Knowledge --  What was your path to studying Ayurveda and yoga and how do you incorporate that knowledge into your everyday?  I first learned about Ayurveda from my yoga teacher, Christine Hoar . I had been practicing yoga with her for a year or so and was struggling with some health problems so decided to do an Ayurvedic consultation with her to see what she could recommend. Her simple diet and lifestyle recommendations completely changed things for me. I felt like all of a sudden, all of the issues I had struggled with throughout my life made sense and fit into a bigger picture of who I am. I continued studying Ayurveda with Christine and then after college completed an Ayurvedic Certification program and Kripalu. For me, Ayurveda provides a framework from which to view the world and my place in it. Im constantly thinking about the qualities of the foods I eat and the things I do or experience from an Ayurvedic perspective. Ayurveda helps me understand and take control of my health. --  Do you practice a certain type of yoga, and why did you choose that particular branch?  I practice Ashtanga Yoga. I sort of stumbled into it. A college friend told me about a summer special at a nearby studio and suggested I sign up. I did and I went to class there every day for a month. After the month was up I just kept going. I was hooked. I think a big part of why Ive stuck with Ashtanga is because of my teacher. Shes pretty incredible and has been a huge influence in my life. The method of Ashtanga also really resonates with me. I enjoy the repetition, the meditative quality of the breath, the focus and concentration required, the rigor of it and the tradition. --  Do you have any recommendations for someone who wants to establish a daily yoga practice but doesnt know where to begin? Find a teacher you connect with. Finding the motivation to practice on your own is challenging but if you have a teacher you admire and respect and a community of fellow students who are counting on you, youll show up every day. --  Your recipes are so beautiful, approachable and inventive. What is your process when it comes to developing recipes? Thank you! Sometimes Im inspired by meals Ive had while travelling but mostly I draw inspiration from whatever produce I have on hand. I love combining flavors and experimenting with spices and herbs to elevate something simple and make it unique. Fun and Inspiration -- What is something you are particularly excited about at the moment? Im excited to be incorporating more Ayurveda and wellness themes into my work. Its a big part of my life and I want to share it with others so they can feel empowered to heal themselves. Ill be teaching my first Ayurvedic workshop in the Spring here in Seattle which should be a lot of fun. -- What do you do to unwind or treat yourself? I love a good pedicure or a trip to the Korean spa for a soak and body scrub. But more often I find myself going for a walk or taking myself out to tea if I need a boost. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book - Mary Oliver New and Selected Poems Song/­­Album - No Hard Feelings The Avett Brothers Piece of Art -  Satsuki Shibuya -- What are your favorite places to eat in Seattle? We dont eat out all that often, but when we do we usually head to Delancey , Seawolf , The Whale Wins or Frankie and Jos . -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? -Earplugs – Anxiety Soother -A headlamp -Licorice tea -A big scarf – Lip balm -A snack (always) -- Is there anyone you would like to hear from next in this interview series? Jessie Snyder of Faring Well Photos by Sasha Swerdloff and Renee Byrd You might also like... Self-Care Interview Series: Lacy Phillips Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Ally Walsh Self-Care Interview Series: Trinity Mouzon Wofford .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: Sasha Swerdloff appeared first on Golubka Kitchen.

Sweet Potato Galette with Magic Green Sauce

November 29 2017 Golubka Kitchen 

Sweet Potato Galette with Magic Green Sauce I love galette. It really is the lazy wo/­­man’s pie. I love that galette crust requires the least amount of fuss of all the crusts, and that the messier it looks, the better. I love that galette filling can be any good combination of vegetables, fruit and herbs, and that it can be as minimal or grand as one wants. This sweet potato version falls on the minimal side of the galette spectrum, yet it is completely lovely and delicious. There are layers of caramelized onions, thinly sliced sweet potato, and sage, all enveloped by a rustic spelt dough. We love to eat it with our favorite, magic green sauce, which is a savior for any leftover herbs in your refrigerator that are fated to end up in the trash or compost.  The green sauce is something I make every week. It’s sort of a cross between pesto and chimichurri, but made with pumpkin seeds as a more affordable alternative to pine nuts, and umami-fied with a bit of miso. You can make it with pretty much any herbs you have on hand. I usually make mine with parsley, but it also does well with the addition of cilantro, basil, tarragon, sage, and even rosemary. You can add in things like carrot or radish tops, too, which normally get thrown away, but are perfectly good to eat. I don’t discriminate against soft herb stems in this sauce either, and whirl them all in. For instance, if I’m using parsley leaves for a recipe, I’ll save the stems for this sauce instead of throwing them away. I’ll do the same with most other herbs. The sauce is a nice brightener for pretty much any savory dish. It’s great on toast, in pasta, on roasted vegetables, with eggs, and it’s absolutely delicious on this galette. I hope you’ll give it a try :) Sweet Potato Galette   Print Serves: two 7 galettes Ingredients for the filling 1 large yellow onion - halved and sliced lengthwise about 3 tablespoons melted neutral coconut oil - divided 1 medium sweet potato - mandolined or thinly sliced into rounds sea salt and freshly ground black pepper 2 tablespoons chopped sage leaves for the dough 1½ cups (150g) sprouted spelt flour or whole spelt flour, plus more for rolling the dough 1 teaspoon coconut sugar pinch of sea salt 3 tablespoons melted neutral coconut oil ½ cup plus 2 tablespoons hot purified water 1 tablespoon finely chopped sage Instructions to caramelize the onions Start by caramelizing the onions. Heat 1 tablespoon of coconut oil in a sauté pan over medium-high heat. Add the onions and sauté until translucent, for 3-5 minutes. Add a pinch of salt, turn down the heat to medium low and cook the onions, stirring periodically, for 30-40 minutes, until caramelized and golden brown. Make the dough while the onions are caramelizing. to make the dough While the onions are caramelizing, place the flour in a medium mixing bowl, add the sugar and salt, and mix with a fork to combine. Make a well in the center of the flour mixture, and pour in the oil. Pour the hot water over the oil, stirring with a fork and slowly incorporating the flour into the liquid. Add the chopped sage and mix it in. When all the flour has been incorporated, turn out the dough onto a floured surface and knead with your hands until smooth. Add more water, 1 teaspoon at a time, if the dough appears too dry. Take care not to add too much water, give the flour a chance to absorb the initial amount of water first. Divide the dough in half. Flatten each piece into a round disc, wrap them in plastic wrap or place into a floured bowl and cover with a damp kitchen towel. Let rest at room temperature for 30 minutes. to assemble and bake Preheat oven to 400° F (200° C). Line a large baking sheet or two medium baking sheets by covering them with parchment paper. Roll out the dough on a floured surface, one portion at a time, into ⅛-thick circular sheets, about 9 in diameter. Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette (if you are using two baking sheets, you dont have to worry about this). Brush the dough with the remaining melted coconut oil and sprinkle it with about ½ tablespoon of chopped sage. Arrange half of the caramelized onions in the center of the sheet of dough, followed by half of the sweet potato slices (arrange those in a spiral or any other pattern you prefer), leaving a 1-2 inch border of dough all around. Brush the sweet potato slices with melted coconut oil as you arrange them, in small sections, making sure that they are well oiled. Once arranged, generously sprinkle the sweet potato with sea salt and pepper, and another ½ tablespoon of chopped sage. Fold over the edges of the galette, working circularly, until the galette has a folded border. Brush the edges with melted coconut oil. Repeat this process with the second portion of the dough and remaining sweet potato and sage. Drizzle any leftover melted oil over the filling of both galettes. Trasnfer the baking sheet(s) to the oven and bake for about 45 minutes, until the potatoes are cooked through and golden. Remove the galettes from the oven, let them cool slightly, slice and serve with the magic green sauce (recipe below). 3.5.3226     Magic Green Sauce   Print Serves: about 1½ cups Ingredients 1 large or 2 small bunches of parsley - roughly chopped, including stems 7 or more sprigs of sage - roughly chopped, including stems ½ cup toasted pumpkin seeds 2 tablespoons lemon juice (from about half a lemon) ¼ cup olive oil 1 heaping tablespoon white miso generous pinch of red pepper flakes sea salt - to taste splash of red wine vinegar (optional) 1 clove garlic - roughly chopped (optional) Instructions Combine all the ingredients in a high-speed blender or a food processor until smooth. Keep the sauce refrigerated in an air-tight container, it will last for up to 5 days. 3.5.3226 You might also like... Raw Colour Wheel Wraps Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Tahini Ice Cream Bars with Miso Caramel and Chocolate - Ice Cream Sund... Welcome Summer Multigrain Salad with Strawberries and Asparagus .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 Sweet Potato Galette with Magic Green Sauce appeared first on Golubka Kitchen.

Self-Care Interview Series: Chi San Wan

November 19 2017 Golubka Kitchen 

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

Self-Care Interview Series: Lacy Phillips

November 12 2017 Golubka Kitchen 

Self-Care Interview Series: Lacy Phillips Lacy Phillips is an LA-based manifestation advisor and founder of the blog Free & Native, an amazing resource for all things to do with emotional and physical wellbeing. Lacy’s manifestation approach is truly unique and rooted in psychology just as much as it’s based on spirituality. With her clients, she focuses on pinpointing the true self, which ultimately leads to the discovery of one’s personal freedom. We’ve been reading Free & Native for years, and it’s opened our eyes to so many new ideas – from the concept of self-worth, to the recipe for the nettle and raspberry leaf infusion that helps our hair grow like crazy. In this interview, Lacy tells us about her favorite transformative supplement as of late, her number one cold cure, exercising smart not hard, as well as her morning and bedtime routines, her approach to beauty and stress, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I LOVE routine. But when I have a free day, I’ll only schedule one or two things tops because I love the freedom to do whatever I want or process in my head all day alone. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. My mornings are pretty much the same. Right now, when I wake up, I sip my Chinese herbs, bone broth with gelatin, and then I have breakfast (always within an hour of waking because I’ve suffered from endocrine and blood sugar issues). That usually looks like sprouted GF oatmeal with honey and almond butter – something that I could NEVER do in the past until I had some massive healing on my endocrine and blood sugar issues, for I would have had to have animal protein to keep my blood sugar stable. It was quite a fete when I didn’t need to do that anymore. I credit all of this to my healer Anthony Cahill in LA. -- Do you have any bedtime rituals that help you sleep well? Yes, as you’re probably gathering my endocrine and hormones are very sensitive. So a rule that I had to implement in our house is no screens in the bedroom after 9p. And all screens are always on F.lux or “nighttime mode” to do away with blue light, which was severely messing with my melatonin production. Instead, I light beeswax candles in the room to suggest that red/­­orange sunset light that produces melatonin. Nightly I also practice Haley Wood’s nighttime intuitive cleansing and lymph massage technique. And I’ll usually take some time out to get quiet and grateful for the day. I’m religious about my sleep cycle which is 10p-6a. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Sprouted oatmeal or a scramble with ferments or leftovers Lunch – Leftovers or I’ve gotten terrible at ordering lunch and dinner lately which usually consists of Honey Hi, Cafe Gratitude, Dune, Botanica, Sage Bistro… Snack – Usually a smoothie in the summer or a tonic in the winter -- Do you partake in caffeine? Because of my adrenals, I had to kiss caffeine goodbye four years ago. Along with cacao and sugar. I know, what’s the point of living? Thank God for bananas and avocado. -- Do you have a sweet tooth? If so, how do you keep it in check? I do when I’m extra estrogenic (estrogen dominant), which is typical for those with endocrine issues. I’m pretty good about getting that balanced now, but I can always tell when I’ve gone too estrogenic because I get very anxious and I crave a lot of sugar. Due to giving up sugar, for me, a treat is usually a date with almond butter or a smoothie. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful to your energy level and general wellness? Oh man, it’s long. So I drink three teas a day from raw herbs prescribed to me by my acupuncturist Dr. Dao, and a supplement that has been transformative for me lately is Gold Genesis which Shiva Rose gifted me. Those are the two universal ones that can benefit everyone. However, the others are genuinely tailored to my issues based on blood work. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do. Three times a week I do HIIT, cardio three days a week, and I’m just now starting to do pilates and yoga again. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset to keep up with it?  I do. But I don’t kill myself with it. I can only exercise 20 mins a day, or I tax my adrenals, so I’m very gentle with all of them. I’m all for exercise smart, not hard. Beauty -- What is your idea of beauty – external, internal or both? Completely internal. In my work with my clients, it’s all about raising your subconscious worth to project magnetism. There is indeed nothing more radiant or prosperous. -- What is your skincare approach – face and body? Uncomplicated and hypernatural! Less is more. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Absolutely! My hair started growing like crack when I began swapping water for nettle herbal infusions in search of all of those bio-available minerals and vitamins. Herbal infusions, to me, are a real beauty secret that not enough people do! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. It’s interesting. I grew up with a mom that is very tough, androgynous and Irish. She washes her face once a week with Ivory soap. Skincare wasn’t something I was taught. I had to go out and learn. I think I’ve tried it all in the wellness realm now, and I do have to say that since my skin is extra dry two factors have been transformative: cleansing with oil and using a washcloth to wipe it off, which also exfoliates. Stress, etc. -- Do you practice any consistent routines to avoid stress? The BIGGEST is Vedic Meditation twice a day, which I learned from Jac of The Broad Place. Second is the reprogramming techniques that I teach my clients and community. Third has been Gold Genesis as it’s loaded with adaptogens. -- If stress cannot be avoided, what are your ways of dealing with it? Saying no to outside events or invitations so that I can be alone to gather my energy and ground. A lot of inward moments. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The truth – which works every single time – the moment I feel even the slightest, I do a coffee enema, then I hop right in bed and rest. Without fail, I always wake up the next morning healthy since I flushed the liver and drained the lymph. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? I do. I’m getting MUCH better at it. This next year, I’m cutting back immensely on one-on-one energy and making my offerings more accessible to everyone through new digital options which are much more affordable. Such as my UNBLOCKED classes and my entire Manifestation Formula and Reprogramming Video Workshop launching in mid-December. Motivation -- Describe the actions you take or mindset you try to tap into to stay on track with your self-care practice and being nice to yourself? Well, a lot of it has to do with my Manifestation work. So much of that is welcoming our darkness, looking at the patterns showing up in our lives, using it as a map to get into our subconscious limiting beliefs, and shifting those to get closer to our authentic essence which is our genuinely magnetic state. I’m the person that’s like, Oh wow, I’m so excited that these “issues” are showing up. Because I know exactly what to do with them and how they will turn into magnificent opportunities that connect me with what I’m calling in. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Working for myself. Only saying yes to what feels right. It’s what creates balance for me. And it took me a loooooonnnnggg time to get here. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I get out in the world and find it again. At galleries, in garments, weaves, cinema, literature… There’s more than I can consume in this lifetime. Always something. And I pull from it all. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Life experiences. They are what allowed me to discover my manifestation formula, which is hinged on self-worth = your manifestation. Knowledge -- What was your path to starting Free & Native and creating your manifestation formula? They were rather parallel. At the same time I said I’d never work for another person again, was the exact year that I threw away all of the superstitions that I head learned through New Age manifestation culture (and I had explored it all). I realized I was an incredible manifestor but never in the ways that those books and teachings suggested. And I also realized that I was worth more than I was being treated in previous jobs. I tossed them both away and decided to follow and note what works for me when. And here we are today. -- In your practice, you put a lot of emphasis on raising one’s self-worth and expanding beliefs. Why are those such key points in your formula? I realized that anytime I wouldn’t accept being small anymore, and then I wouldn’t settle for the small opportunities coming in after, while doing work on myself, bam my manifestations would come through. It all finally channeled through to me. The entire process. And I finally realized that The Universe’s only intention for us is to grow into our whole, authentic selves. Everything it does or gives us, good or bad, is to keep us on that trajectory. The gift that I realized I have is channeling those messages, and my claircognizance ability to spot energetic patterns. The third gift I have is taking the abstractness of energetic patterns and boiling them down into actionable steps and work. And now after helping hundreds of people and seeing result after result, I realized why I had to suffer through loads of superstitions and life-struggles. -- You seem to seamlessly marry psychology and spirituality in your work. Can you speak a bit about how you are able to achieve this balance? Absolutely. I always say manifestation is very easy; we’re complicated. We manifest from our subconscious beliefs rather than our thoughts. I always joke in my workshops by saying, “if only we were that powerful (manifesting from our thoughts). We think in such polarity all day long; our lives would look like a shit show.” Psychology is a means to our subconscious. Accessing it and shifting it. -- Are there any books that you recommend that are in line with your manifestation formula? I wish there was! This is a question I get all the time. In fact, I never intended to write a book, but I’m having to now as it just simply doesn’t exist. Fun and Inspiration -- What do you do to unwind or treat yourself? Watch TV shows. We are avid show bingers. It’s one of the only ways that I can thoroughly check out as I’m so Aquarius and vata. I just transport to another world and completely disconnect with all the pressure I’m responsible for in this one. -- A book/­­song/­­movie/­­piece of art to feed the soul: Right now… Book – The Awakened Family Song/­­Album – Alice Coltrane, “Om Shanti” Movie – Lady Bird Art – Ryan Snow -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? A cozy wool sweater, boots, jeans, Gold Genesis, eye mask, and a book. -- Is there anyone you would like to hear from next in this interview series? Shiva Rose and Meredith Baird. Photos courtesy of Free & Native and Serafina LoGiacco. You might also like... Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Ally Walsh Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Renee Byrd .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Lacy Phillips appeared first on Golubka Kitchen.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .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 Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

Biggest most influencial #WorldVeganDay #WorldVeganMonth set to Rock the World

October 31 2017 World Vegetarian And Vegan News 

Biggest most influencial #WorldVeganDay #WorldVeganMonth set to Rock the WorldYour help is need to reach over a million new potential vegans during #WorldVeganMonth which is kick-starting on #worldveganday 1st November. Please click on the link below to the one time vegan thunderclap 2017 has been a phenomenal year for the worldwide vegan community, google trends show interest in vegan in the UK has quadrupled since early 2015 Vegan interest quadrupled since Jan 2015 In 2015 there were around 30 Vegan Fairs, this year in 2017 there were 150 vegan fairs and festivals and yet despite this VegfestUK London was bigger than ever before with 280 exhibitors, hoards of caterers and a new vegan trade show tacked on. Vegan fairs and festivals more than quadrupled since 2015 I worked hard last year and the beginning of this year to encourage retailers to make sure they followed Pret's lead and stocked a vegan sandwich. I think everyone now sells a vegan sandwich or wrap apart from Asda who say they are "working on it". Marks and Spencers renowned for putting dairy in everything whether it needed it or not (even the Sushi!) now have a great vegan range. Asda now only supermarket with no vegan sandwich/­­wrap I've now turned my attention to pubs whose accessibility for vegans has been made a lot more accommodating by Guinness taking the fish fining out of their world famous stout (Yes Draught Guinness is now Vegan). Luckily BidFood (formerly Bidvest 3663) one of the biggest wholesale  distributors to the catering trade has introduced some vegan desserts, vegan cheese and some vegan savoury items which has left no excuses for the On trade/­­Pub trade. Brewers Fayre  - No Vegan Christmas OptionOther new vegan products this include new palm oil free vegan margarine by Flora , Ben and Jerrys vegan ice creams, new vegan dairy free cheeses by Tescos, Sainsburys and in Waitrose, a range of new vegan products by Quorn meat alternatives as well as a universal move to remove the egg from supermarket vegetarian products that would otherwise be vegan. Vegan pizzas are not just being sold in Pizza Express, Zizzis and Ask but also beginning to appear in supermarkets too starting with Sainsbury's. Independent vegan cafes and restaurants have had to work hard to keep up with the new level of quality and choice now available on the high street. The coconut craze has meant a whole new generation of ice creams, milks, yogurt and desserts that has left consumers with no excuses but to ditch dairy. Oat products from Oatly such as the new Creme fraiche and the barista milk has further eaten into  dairy sales making the dairy industry less and less viable every week. The advertising standards authority finding that the slogan "There's no such thing as Humane Milk" was indeed legitimate was a massive blow to Dairy Farmers who faced with Brexit and loss of subsidies are literally at the end of their tether. Smart dairy farmers in  Canada and the USA have moved on to Pea Milk which has more protein than other plant milks and more calcium than cow's milk. Look out for new brands in 2018. Omega 3 rich flax milk is also a thing now. Please help keep the momentum going and encourage all your non vegan friends to try going vegan for #WorldVeganMonth. 2-3 clicks is all it takes via facebook or twitter or just cut and paste the link More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Chocolate Chip Cookie Dough Bites

October 25 2017 Golubka Kitchen 

Chocolate Chip Cookie Dough Bites This post was created in Partnership with Nuts.com Coming to you with my favorite, easy treat as of late. Though the desserts section of our recipe index has plenty of bar recipes of all kinds (check out our lemon bars, ‘twix’ bars, matcha lime bars, etc.), I can’t stop coming back to them as one of my favorite dessert formats. These cookie dough ones are a little different though – they are shaped into perfectly indulgent, bite-sized treats. They are: made with pantry ingredients, low-maintenance in preparation, gluten-free and vegan, and they really do taste like cookie dough! Since the concept of eating raw cookie dough is non-existent where I come from, I was very skeptical when I first found out about it some years ago. My mind was quickly changed when I tried one of the crazy Ben & Jerry’s flavors involving chunks of cookie dough, dispersed throughout their ice cream. I get it now. I really do. Our cookie dough is a bit less indulgent and more nourishing than the average, but still tastes rich and perfectly decadent. It’s made with flours that are okay to eat in their raw form – almond (made of just almonds) and coconut (made of coconut pulp), and the buttery element comes from tahini or cashew butter. Once mixed with a bit of coconut oil, maple syrup and cacao nibs, it’s remarkable how much the stuff actually tastes like chocolate chip cookie dough. Add a coating of tahini chocolate to that, and you’re in business. I haven’t yet met anyone who wasn’t immediately impressed by these bites. All the ingredients for this recipe come straight from my favorite online bulk foods shop, Nuts.com. Though we often talk about them on this blog, I never tire of marveling at their amazing selection. It’s true bulk food heaven. They also take real pride in the quality of their ingredients, and it really shows. I haven’t been able to find juicier dried fruit anywhere else. AND they roast their nuts the same day they are shipped! I love seeing that type of care put into businesses, and I’m always grateful to have Nuts.com as a sponsor. Hope you’ll give these bites a try! Chocolate Chip Cookie Dough Bites   Print Ingredients for the chocolate chip cookie dough ½ cup almond flour ½ cup coconut flour generous pinch of sea salt 1 tablespoon maca powder (optional) ½ cup tahini, cashew butter, or a mixture of both 2 tablespoons coconut oil 2-3 tablespoons maple syrup ¼ cup cacao nibs for the chocolate layer ½ cup dark chocolate chips 1-2 tablespoons tahini or cashew butter 1 tablespoon coconut oil 1 tablespoon maca powder (optional) Instructions to make the chocolate chip cookie dough Prepare an 8 x 8 square dish and line it with parchment paper, extending the edges up the sides for easy removal later on. Combine the almond and coconut flours with the salt, maca powder, if using, tahini/­­cashew butter, coconut oil, and maple syrup in a food processor. Mix until well-combined. Transfer the mixture to a bowl and fold in the cacao nibs. You can also mix all the ingredients by hand in a bowl. Press the cookie dough mixture into the bottom of the lined dish to create an even layer. to make the chocolate layer and assemble Melt the chocolate chips on a double boiler. With the heat still on, add in the tahini/­­cashew butter, coconut oil, and maca, if using. Stir everything together until smooth and turn off the heat. Pour the chocolate mixture over the cookie dough layer in the baking dish. Spread into an even layer with a spoon. Place the dish into the refrigerator for at least 20 minutes, or until the chocolate layer is hardened. Lift the cookie out of the dish, using the extended sides of the parchment paper, and place it onto a cutting board. Start by cutting the cookie in half lengthwise and crosswise with a sharp knife. Then continue cutting each piece in half until you have 1 cookie dough bites. Alternatively, make them any shape or size you want. Enjoy! 3.5.3226 You might also like... 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Self-Care Interview Series: Amy Chaplin

October 11 2017 Golubka Kitchen 

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


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