sweet - vegetarian recipes

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sweet vegetarian recipes

BBQ Hawaiian Tofu Bowl

January 9 2018 VegKitchen 

BBQ Hawaiian Tofu Bowl A serving of greens, pineapple, and protein balance this sweet and savory Hawaiian tofu bowl perfectly. It does get a little involved, with a pan in the oven and a skillet on the stovetop, but its straightforward. I wont be mad at you  for picking up barbecue sauce at the store to cut down on […] The post BBQ Hawaiian Tofu Bowl appeared first on VegKitchen.

Peanut Butter Cauliflower Bowl with Roasted Carrots

January 9 2018 Vegan Richa 

Peanut Butter Cauliflower Bowl with Roasted CarrotsPeanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   You know whats better than a peanut sauce veggie stir fry or peanut sauce drizzled on a bowl? Peanut Sauce baked on Cauliflower! The PB sauce gets Concentrated on baking and you get all the amazing flavor and then more. Add the cauliflower or other veggies to a bowl with greens and roasted carrots and some more peanut sauce to dress. Damn. So good. Try it! This bowl comes together very quickly. Blend up the peanut butter sauce (use sunbutter for nut-free), add a tbsp or so flour to thicken, dip cauliflower in the sauce and bake. Add to salad bowl, wraps, or serve as a side with grains or spiced chickpeas. Easy, Delicious, Satisfying, and fun.Continue reading: Peanut Butter Cauliflower Bowl with Roasted CarrotsThe post Peanut Butter Cauliflower Bowl with Roasted Carrots appeared first on Vegan Richa.

Proof that Not All Vegan Food Has To Be Healthy

January 8 2018 Happy Cow veggie blog 

If youre under the impression that vegan food is boring and that all we eat all day are carrots and kale, Vegan Junk Food Bar in Amsterdam is the perfect place to go to get your stereotypes absolutely rocked. Full of punk styling and off the wall flavors, Vegan Junk Food Bar offers the perfect place to go when you need to get your fix of burgers and fries, among many other classic fast food favorites. Theyve got two locations in Amsterdam, so theres always one close by when the craving for a double double with a shake on the side hits. I had the chance to speak with the manager of their newly opened Marie Heinekenplein location, which is hard to miss because the interior is neon pink and bubblegum blue, and he excitedly told me that their new location is doing great and theyre thrilled to be able to offer even more vegan options to an already vegan-hungry crowd of tourists and Amsterdam locals. While there, I got to try the Notorious Sumo Burger, a double patty with melty cheese and all the fixins as well as theyre Amsterdam Bitterballs and Flashy Loaded sweet potato fries. Everything was […] The post Proof that Not All Vegan Food Has To Be Healthy appeared first on The Veggie Blog.

Meatless Monday Bloggers Show What They “Can Do” with Goya Products!

January 8 2018 Meatless Monday 

Meatless Monday Bloggers Show What They “Can Do” with Goya Products!Meatless Monday supports Goyas Can Do program, which donates food to Feed America every time someone purchases Goya products in stores. Since so many of Goyas products are vegetarian and packed with protein, food bloggers accepted the challenge to come up with meat-free recipes for Meatless Monday using Goyas featured Can Do products. Here are some of our favorite contributions from last year! Mango & Tomato: Vegan Laska with Zucchini, Peppers and Mushrooms Robin Asbell: Jamaican Rice and Gullah Peas C It Nutritionally: 5-Ingredient Curried Butternut Squash Soup Healing Tomato: Vegan Dumplings Soup with Pigeon Peas MomStart: Coconut Milk Veggie Curry Analidas Ethnic Spoon: Indonesian Coconut Turmeric Rice with Cashews Confessions of a Mother Runner: Spicy Thai Noodle Soup Life Currents: White Bean and Sweet Potato Taco Filling Show Me the Yummy: Roasted Carrot Soup Two Classy Chics: Creamy Cauliflower and Potato Soup Freckled Italian: Coconut Rice and Beans Dini Delivers: Coco Dalal Week99er: Double Chocolate Coconut Cupcakes with Coconut Creme Frosting Jersey Family Fun: Coconut Rice Bowls Food in Jars: Coconut and Cracked Brown Rice Pudding Cooking with Julie: Slow Cooker Red Lentil Coconut Curry Soup Make sure to follow Meatless Monday on social media to find out the next Goya Can Do featured product and to watch our live cooking demos with Goya! The post Meatless Monday Bloggers Show What They “Can Do” with Goya Products! appeared first on Meatless Monday.

Rice Pudding with Berries

January 8 2018 Meatless Monday 

The Chinese often begin their day with a congee, or rice porridge. This breakfast rice, sweetened up with cinnamon and berries, is a great way to use up leftover rice. You can use any type of rice. Serves 4     - 2 cups brown rice, precooked - 1-1/­­2 teaspoons cinnamon - 1/­­2 cup almonds, slivered - 3 cups soymilk - 1/­­2 cup mixed berries Mix all ingredients and simmer until thick, stirring constantly. Serve hot or cold and garnish with berries. The post Rice Pudding with Berries appeared first on Meatless Monday.

Favorite New Year Reset Recipes

January 4 2018 Golubka Kitchen 

Favorite New Year Reset Recipes Happy New Year, friends! We wanted to stop by with a round-up of 18 vegan and gluten-free New Year reset-friendly recipes that are vegetable-forward and deeply nourishing, but also satisfying and delicious. We’ve got you covered on healing soups and stews, vibrant mains, energy-boosting breakfasts and snacks, a powerful cold remedy drink, and even a minimally sweetened dessert that still very much tastes like a treat. Wishing you all the health and happiness in 2018 :) No-Recipe Healing Soup (v, gf) One of our most popular recipes of 2017. This is a highly customizable soup, built on a powerful broth made with immunity-friendly ingredients. It’s delicious and warming, but especially helpful to those under the weather or low on energy. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Versatile Mung Dal Stew with Healing Spices (v, gf) A deeply nourishing and simple stew recipe, heavily influenced by South Indian cuisine, with a high potential for customization. Brussels Sprout Tomato Stew (v, gf) The ultimate, cozy stew from our Fall Meal Plan, loaded with so many star ingredients of fall/­­winter fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. Check out the whole meal plan, too – it has all kinds of other great ideas for a new year reset menu for a whole week. Bright & Grounding Chickpea, Parsnip and Kale Soup (v, gf) A soup that’s both creamy and chunky, full of grounding, winter-appropriate ingredients. Mango Curry with Fennel and Parsnip (v, gf) Mango season is coming soon, and this curry is the perfect way to celebrate the sunny fruit’s arrival. Besides the mango, it’s loaded with all kinds of other nutritious, health-promoting produce like broccoli and fennel. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Mung Bean Falafel (v, gf) Mung beans make for a great alternative falafel base. They are incredibly nutritious and affordable, and their cooking time is a lot shorter than that of chickpeas. This falafel is very simple to prepare, and it makes for a perfect component to complete a bright and flavorful veggie bowl. Creamy Millet Polenta with Rainbow Chard and Chickpeas (v, gf) An incredibly savory, alternative polenta recipe made with millet instead of corn. Simple in looks, but surprisingly complex in flavor. Taco Collard Green Rolls (v, gf) All the flavors of a great veggie taco, contained in a collard green roll. A crowd-pleaser through and through. Fennel Marinated Zucchini and Mung Beans (v, gf) If you happen to have access to good zucchini this time of year, try out this light, plant-powered dish. One of my favorites to prepare when I’m feeling sluggish and non-vibrant. Glazed Tofu with Limey Cucumber Noodles and Mango (v, gf) Another great recipe for ushering in mango season. Cucumber noodles are a life-changing discovery, and the glazed tofu technique is our absolute favorite way to prepare tofu. Quick Marinated Beans (v, gf) A great thing to make on the weekend, to have in the fridge throughout the week. These marinated beans are able to transform any salad or bowl into a complete, satisfying meal. Red Cabbage, Blueberry and Apple Sauerkraut (v, gf) Incorporating more fermented foods into your diet is always a great idea, especially during a new year reset. Gut health is everything! If you are up for a home fermentation project, consider making this colorful sauerkraut. Omit the blueberries if you can’t find any this time of year. Sweet Potato Toast, Two Ways (v, gf) Taking a break from grains or bread? Sweet potato toast might be the perfect thing to curb any toast cravings or withdrawals you may be having. It’s also just a really delicious dish in its own right. Immunity-Boosting Beet and Camu Camu Breakfast Bowl (v, gf) Raw beet, avocado, cranberries, camu camu: these are just some of the ingredients in this powerful, immunity-boosting bowl. Makes for a perfectly vibrant breakfast. Quick Blender Pancakes, Three Ways (v, gf) These are truly healthy pancakes, made with nutritious, protein-rich, gluten-free grains, and vibrant veggies. The blender technique makes them very easy to put together, too. Sweet and Savory Energy Bites (What to Do with Leftover Nut Milk Pulp) (v, gf) Having healthy snacks on hand is the key to success, in our opinion. These energy bites are one of our favorite things to make with leftover nut milk pulp, and they make healthy snacking easy and delicious. Almost Savory Raw Chocolate (v, gf) We know that a lot of people take a break from sugar after all that holiday indulgence. This chocolate recipe is a life-saver for any true chocoholics having a hard time with that idea (aka us). You can make it with zero sugar, but still feel like you’ve had your chocolate fix after having a square or two of this stuff. It’s gold! Turmeric, Carrot and Ginger Remedy (v, gf) If you or anyone around you is thinking of getting sick, MAKE THIS! It’s helped us and countless friends of ours fight off colds in their beginning stages. It’s also an invigorating and firey tonic, perfect for any bitter winter day. You might also like... Mango Curry with Fennel and Parsnip Simple Spicy Strawberry Gazpacho Garlic Onion Veggie Dip from Food Loves Writing Spaghetti Squash Mung Bean Lasagna .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 Favorite New Year Reset Recipes appeared first on Golubka Kitchen.

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl

January 3 2018 Vegan Richa 

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato BowlSpiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe. Use cooked lentils, beans or chickpeas for variation. Happy New Year Everyone! Starting up the year with this amazing Sprouted lentil bowl. Lentils are sprouted, then lightly spiced, greens are wilted with garlic, Veggies roasted with Cajun spice and served in a bowl with a dressing of choice.  Use sprouted mung beans or other sprouted chickpeas/­­beans for variation. I also love this with sprouted brown chickpeas. Cook it a bit longer to reduce the raw flavor and serve up in the bowl. Sprouted Lentils and Beans makes the nutrients more bio-available, improves the quality of the protein and also makes them more digestible for some. You can also use cooked lentils or chickpeas instead for a quicker meal. Lets get Sprouting. Continue reading: Spiced Sprouted Lentils, Cajun Roasted Sweet Potato BowlThe post Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl appeared first on Vegan Richa.

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.

Warm Beet Pistachio Salad

January 1 2018 Meatless Monday 

Baby beets are roasted sweet and contrasted with bitter frisee and salty roasted pistachios. Sherry vinegar, honey and grapeseed oil are infused with fresh sage and peppercorns to dress this delicious beet salad. This recipe comes to us from Chef Jason Weiner of Almond Restaurants in New York City and Bridgehampton. Serves 4 - 1 1/­­2 cups baby beets - 3 tablespoons honey - 2 tablespoons sherry vinegar - 2 tablespoons grapeseed or canola oil - 1 teaspoon cracked peppercorns - 3 sprigs sage - 1 head frisee or curly endive, core and dark leaves discarded - 3 tablespoons roasted pistachios, shelled - 5 chives, cut into matchsticks - salt, to taste Preheat an oven to 375 degrees. Place the beets in a baking pan with about 1 cup of water. Cover tightly with foil and transfer to the oven. Roast for about 40 minutes, or until tender when pierced with a fork. The roasting time will depend on the size and age of the beets. When the beets are tender, set aside to cool. Whisk the honey, vinegar, oil, sage and peppercorns together in a mixing bowl. Transfer to a saucepot over high heat for 2-3 minutes, or until the dressing comes to a simmer. As soon as the dressing bubbles, remove it from the heat and pour through a strainer to transfer it back to the mixing bowl, omitting the sage and peppercorns. When the beets have cooled, slip off their skins and dice them roughly. Transfer to a large serving bowl. Add the curly endive and roasted pistachios to the serving bowl.  Season the beets, greens and nuts with salt to taste. Drizzle with the honey-sage vinaigrette, tossing to ensure all ingredients are evenly distributed, until the salad is dressed to preference. You may not need all the vinaigrette. Divide into 4 servings, top each with chive matchsticks and enjoy! The post Warm Beet Pistachio Salad appeared first on Meatless Monday.

One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

December 27 2017 Golubka Kitchen 

This post was created in partnership with USA Pulses and Pulse Canada. Since this is our last recipe of 2017, we wanted to make sure that it’s a special one. It needed to check all the boxes we usually try to check with our recipes: nourishing, delicious, seasonal, beautiful, convenient, and a little bit unexpected. This veggie and lentil-centered one pan pie is all of those things. It’s very cozy and fun to prepare, too. If I had a choice, most of my savory dishes would be one-pan dishes :) Convenience is hard to beat. That little bit of initial effort you put into assembling all the ingredients for a single-pan dish pays off incredibly well when you end up with a big meal, plus a ton of leftovers for the week, having only used one pan or pot in the process. This one-pan dish is something like a vegetable pot pie, but the crust is made up of thinly mandolined winter roots – potatoes, sweet potatoes, and celery root. The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component) that cooks in a mixture of healing spices and coconut milk. The whole thing is packed with a great variety of plants. It’s perfect for those looking to up their intake of vegetables after the holidays, but still wanting to keep their cooking hearty and cozy. The ingredient that takes this dish into the complete meal category are the red lentils. Vegetable dishes are great on their own, but adding any kind of pulses (lentils, beans, chickpeas, dry peas) to your plant-centric meals will up their nutrition and ability to satisfy quite a bit. Pulses are incredibly nutrient-dense, like superfoods, but they are also very affordable, unlike most other superfoods, so it’s a win-win all around. Try adding about a half a cup of pulses to your meals a few times a week – your cooking will greatly benefit from them, and you’ll be on your way to discovering a whole new world of deliciousness (of you haven’t already, of course). Head here for more of our recipes using pulses, and be sure to check out Half Cup Habit. Happy New Year! Thank you so much for visiting GK, trying out our recipes, and reading up on the self-care series. It all means so much to us .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 One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust appeared first on Golubka Kitchen.

Grapefruit Radicchio Salad

December 25 2017 Meatless Monday 

Pecans are candied in a skillet with caramelized sugar, then seasoned slightly savory with smoked paprika and salt. These salty sweet nuts are the perfect accent to sit atop this salad of hearty cabbage, spicy radicchio and tart grapefruit. This recipe comes to us from Amy of Cooking with Amy. Serves 4 - 1/­­4 cup pecans, chopped - 2 teaspoons sugar - 1/­­8 teaspoon smoked paprika - a pinch of salt - 2 cups radicchio, shredded - 1 cup Napa cabbage, shredded - 1 grapefruit - 2 tablespoons olive oil - 1 teaspoon white wine vinegar Toss the pecans with the sugar and 1 teaspoon of water in a small bowl. Transfer the pecans to a small frying pan over medium-high heat. Cook, stirring constantly, for 2-3 minutes, or until the sugar gets very brown. Take the pan off of heat and sprinkle with the smoked paprika and a pinch of salt. Stir well, taking care to ensure the nuts are separated, and let the pecans cool in the pan. Toss the radicchio and cabbage together in a medium sized bowl. Peel the grapefruit with a knife. Cut between the membranes to remove only the segments and drop the grapefruit segments into the bowl. Squeeze the remaining grapefruit juice from the membranes and peel onto the cabbage and grapefruit segments. Add the olive oil and vinegar to the cabbage and grapefruit, taking care to toss to ensure the dressing is evenly distributed. Divide the salad into 4 servings, top with the candied pecans and enjoy! The post Grapefruit Radicchio Salad appeared first on Meatless Monday.

Moon Milk & 2018 Moon Phase Calendar Giveaway

December 20 2017 Golubka Kitchen 

Moon Milk & 2018 Moon Phase Calendar Giveaway Hey friends, we made a 2018 lunar phase calendar that’s as much an art print as it is a calendar (it’s for sale here!), and we are giving away three of them in this post. Read on for giveaway details. We’ve always had a fascination with the cosmos, especially the moon, and over the years we’ve learned to notice how it influences our mind (it really does!). When I was a little girl, I often had a hard time sleeping during the full moon, though I was otherwise a great sleeper. I would feel awake and hyper, with my mind going into overdrive with endless thoughts and ideas. This is when my grandma would make me valerian tea, and I sipped on it until I could finally fall asleep. Nowadays, instead of the valerian, I drink something by the magical name of moon milk to chill out during the full moon, and that recipe is below. The more I study the moon, the less I’m surprised by the fact that the full moon has the tendency to disrupt my sleep. The moon has a profound effect on the Earth. We all know that it creates tides, but it also affects the speed at which the Earth spins around its axis, impacts the growth of seeds and plants, influences the behavior of animals, and some even theorize that life on earth would appear at a later time without the moon’s gravity. It’s a powerful energy that has an effect on us all. The next time you have a chance to look at the night sky, take a minute to notice the moon and what it looks like. You may learn something about the state of your own mindset. New Moon energy generally signifies new beginnings, and it’s a good time to go inward and find clarity. Meanwhile, the Full Moon often delivers heightened creative energy and intensified emotions. The phases in between the New and Full moons have their own characteristics as well. It’s all endlessly fascinating. Whether you are in the know about all the moon happenings or not, we think you will love our moon phase calendar. The calendars come in two colors, and each one is 18″ x 24″ in size. They are printed by hand at Sawtooth Editions in Providence, RI on 320 gsm Coventry Rag paper, which is the cr?me de la cr?me of fine art paper. The calendar indicates every full and new moon in 2018, as well as all the phases in between. We poured our hearts into the design, and tried to make a really cool object that also happens to be useful, and will look great on any wall. It would make for a very nice New Year gift :) 2018 is a really special year in terms of moon events, too. The year will start off with a Supermoon at the beginning of January, followed by another Supermoon at the end of the same month. Both January and March will have two full moons. The second full moon in a month is called a Blue Moon, and it’s an incredibly rare event, as the name suggests. On January 31st, there will be a Full Lunar Eclipse, as well as a Supermoon that’s also a Blue Moon (!). Because we have two Blue Moons in January and March, February will be without a full moon, an occurrence sometimes called the Black Moon. Another Full Lunar Eclipse will then occur at the end of July. Now on to the moon milk! The main goal of this drink is to calm and soothe, and you can drink it before bed on any day, it doesn’t just have to be during the Full Moon. I often change up the ingredients depending on how I feel, and my moon milk is not always pink (sometimes it’s yellow, other times it’s white), but there are a few ingredients that remain constant. Let’s break those down: nutmeg is a natural sleep aid, ashwagandha is an adaptogen proven to help deal with stress, cardamom and ginger are great for digestion, ghee/­­coconut oil are full of healthy fats. That whole cocktail will tuck you into bed relaxed and supported. Beet powder, though optional, is a superfood in its own right, full of antioxidants and more, but if you don’t have beet powder, try adding the same amount of ground turmeric to your moon milk. You’ll color your drink a beautiful golden color and get all of turmeric’s anti-inflammatory benefits. G I V E A W A Y: We are giving away 3 lunar phase calendars to our readers worldwide. The winners will get to choose the color of the calendar they’ll receive. To enter the giveaway, leave a comment here telling us about your favorite sleep aid drink, or how the moon affects you personally, until January 1st, 2018. Moon Milk   Print Serves: 1 Ingredients your favorite cups worth of plant milk 3-4 cardamom pods - outer green shells removed ¼ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon ashwagandha ¼ teaspoon nutmeg 1 teaspoon ghee or coconut oil ¼ teaspoon beet powder or turmeric Instructions Warm up the plant milk in a small saucepan over medium high heat until hot but not boiling. Pour the hot plant milk into a high-speed blender. Add the rest of the ingredients to the blender, and blend on high speed until smooth and frothy. Enjoy right away. 3.5.3226 You might also like... Almond Milk and Almond Pulp Cookies Quick Persimmon Eggnog Sweet Potato Buckwheat Snack Bars with Cardamom Strawberry Cardamom Milk .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Moon Milk & 2018 Moon Phase Calendar Giveaway appeared first on Golubka Kitchen.

Big Batch Golden Milk

December 18 2017 My New Roots 

Big Batch Golden Milk So we moved. Across the ocean. Its been a wild ride so far with plenty of excitement and relief coupled with awkward transitioning, and astronomical culture shock (small town Ontario is preeeeeetty different from Copenhagen). Were also renovating a very old home by Canadian standards, and the hidden surprises lurking under every lifted floorboard are creating a project slightly larger and lengthier than predicted. But wouldnt it all be so boring and predictable without those fun discoveries?! Right! Who needs a kitchen anyway? Oh wait. Amongst the self-inflicted chaotic state of affairs, Ive actually found some peace in the simple living weve got going on. Since we dont really have any friends in our little village yet, theres been plenty of time to actually take care of myself and our family. Afternoons are spent building toy train sets, cooking big batch meals, and making snacks for the days ahead. Ive started taking aerial yoga and NIA, going for nature walks every day, and having candlelit baths on the regular. Funny what removing ones social life will make room for! An important part of my self-care routine these past weeks is my simple ritual of making golden milk. Warm, comforting, and satisfying, this drink has everything needed to combat winter blues and movers remorse (I kid, I kid). Usually I make golden milk on the fly, one cup at a time, but recently I realized how handy it would be to just make a huge batch and have it ready to spoon into some hot milk when the mood strikes. Genius. For those of you that arent yet familiar with this wonder drink, Im excited for the vibrant, spicy world that is about to open up to you. Golden milk, or haldi ka doodh, actually dates back thousands of years in Ayurvedic tradition where it has been used to aid digestion and respiration, prevent colds and flu, decongest the liver, ease sprained muscles and joint pain, purify the blood, clear the skin, and aid sleep. The main ingredient in golden milk responsible for all of this awesomeness is the curcumin in turmeric, a compound that is responsible for its vibrant hue. Curcumin has been widely studied for its powerful anti-inflammatory properties, but it is also supports detoxification, helps balance blood sugar, and lowers the overall risk of cancer. How do we get the most out of this powerful phytonutrient? Simply by combining it with black pepper and fat - two important ingredients in golden milk! A compound in black pepper called piperine actually helps the body absorb curcumin, and shows to increase the bioavailability of it by up to 2,000 percent. And the good news is, you only need a very small amount to reap the synergistic benefits. Then melt a little coconut oil in, and the curcumin can be directly absorbed into the bloodstream through the lymphatic system. That’s a cooperative one-two punch of absorption and deliciousness. Once mixed, your Big Batch Golden Milk spice blend will last for up to six months. Keep it in a cool, dry place out of direct light - a closed cupboard is perfect. Do not store it right next to the stove or on top of the fridge, where the warm environment will speed spoilage. We wanna keep our medicine fresh! The Big Batch Golden Milk recipe below makes about 120 servings, so there is plenty to divvy out to your most beloved, and even save some for yourself. Make sure to include the directions so that your lucky recipients can make golden milk themselves. Ive divided them below so that you can print out just the single serving instructions for your friends and family. I’ve also included a recipe if you want to sample just one cup for yourself before committing to an entire jar. My version of golden milk has a few more spices than some blends that Ive tried, but this unique combination just tastes that much better. If youre on a tight budget, or you simply cannot find some of the spices listed, leave them out. The main ingredients you need are the turmeric, ginger, cinnamon and black pepper. The others are there for added health benefits and of course flavour, but the recipe will still be delicious without them. The milk for this recipe is totally flexible. Coconut is classic, but almond, cashew, or hemp are tasty options. You can also do half milk, half water if you like. It will be less creamy, but its great if youre trying to make your milk stretch a little farther! The most important thing to remember when making golden milk is to not overheat the spices, as they will become bitter-tasting and therefore not all that enjoyable. If you choose to use milk in your recipe, warm it gently on the stove, then remove from heat and gently whisk in the golden milk spice blend. If youre going with water, do NOT pour boiling water over the spice blend, but instead pour the recently-boiled water into a cup, let it cool for 30 seconds or so, then whisk in the golden milk spice blend. I also advise you not to add the honey or coconut oil until the spices have been stirred into the liquid youre using, as theyll incorporate easier if the spices have dissolved. If you want to use a vegan sweetener, maple syrup is my favourite choice, but brown rice syrup, coconut palm sugar, and stevia are also good options. I also love adding a sprinkling of vanilla powder right at the end for some extra va-va-voom. I recommend enjoying your golden milk first thing in the morning (right after your lemon water, of course!), or right before bed. If its a particularly cold day outside, this intelligent spice combo will warm your cells up from the inside out. Or, if youre looking for a luxurious way to unwind down after a long day, I find that golden milk is also a very effective sleep tonic. Whatever the time you choose to enjoy this drink, you will absolutely love its warm, and satisfying vibes. Make it a ritual yourself: spoon lovingly, stir consciously and sip gratefully. One more thing I should mention, is that the Big Batch Golden Milk spice blend is not only delicious as a drink, but that it can also be incorporated into a number of your favourite recipes. Toss a teaspoon into a smoothie, stir some into your morning porridge or pancake batter, fold it into a basic cookie dough or cake batter, and even try it in curries, soups and stews. The flavour is warming and pungent, so use it anywhere youd like a burst of sunshiny spice that is as good as gold.     Print recipe     Big Batch Golden Milk Spice Blend Makes approx. 120 servings Ingredients: 1 1/­­2 cup /­­ 200g ground turmeric 2/­­3 cup /­­ 70g ground ginger 1/­­3 cup /­­ 35g ground cinnamon 2 1/­­2 Tbsp. /­­ 20g ground black pepper 2 Tbsp. /­­ 20g ground cardamom scant 3 Tbsp. /­­ 20g ground cloves 2 1/­­2 Tbsp. /­­ 20g ground nutmeg 3 Tbsp. 20g ground star anise 1/­­4 cup 20g ground coriander Directions: 1. Combine all spices in a large bowl. Stir well, then transfer to a large jar or several smaller ones, and seal with an airtight lid. Keeps for up to 6 months.     Print recipe     Golden Milk Ingredients: 1/­­2 Tbsp. golden milk spice blend 1 cup milk of your choice (coconut milk is classic, but I also like cashew milk or hemp milk) 1/­­2 – 1 tsp. virgin coconut oil 1/­­2 – 1 tsp. sweetener of choice (I like raw honey) Directions: 1. In a small saucepan over medium heat, warm milk until just before it simmers. Whisk in golden milk spice blend until smooth. Remove from heat and stir in coconut oil and sweetener, if desired. Enjoy!     Print recipe     If you want to make just one batch of my golden milk, heres the single-serve recipe. Single-serving Golden Milk Ingredients: 1 1/­­2 tsp. turmeric 1/­­2 tsp. ginger 1/­­4 tsp. cinnamon pinch black pepper pinch cardamom pinch cloves pinch nutmeg pinch star anise pinch coriander I wish you all a super sweet holiday with tons of delicious food shared amongst family and friends, and that your 2018 is bursting with health and happiness. Much love to all out there, from my chilly, but cozy, little corner of the world to yours. xo, Sarah B *   *   *   *   *   * In wrapping up 2017, I cannot help but look on the Wild Heart High Spirit retreats with deep gratitude and pure joy. I had a strong vision for the endeavor from the beginning: gather women in a beautiful and serene space, teach them how to reconnect to their bodies through food and movement. But I never imagined just how deep these lessons would go, how profound the changes would be, and how much fun we would have! After three this year, I can confidently say these experiences are incredibly special, and I feel very lucky to work with such a talented partner to create them. Thank you to all of the women who have traveled from all corners of the earth to join us. We love you! Here are some highlights from our trips to Bali, Ibiza, and Portugal. Click on the images below to see photos from each of our magical locations. .       We also have some very special community partners who have generously made our experiences even more abundant! Big thanks to: Naturgligolie Coconut Bowls Jukserei Pachamama Raw Bite Four Sigmatic Gourmet Print Shop We are now weaving plans for future retreats. If you are interested in learning more or joining us one day, please sign up to our mailing list to be kept up to date. We hope to see you one day soon! The post Big Batch Golden Milk appeared first on My New Roots.

Sweet Potato Challah

December 17 2017 Vegan Dad 

Sweet Potato Challah Ive been meaning to post this recipe for ages. Sweet potato is my new favourite way to replace eggs in enriched bread dough recipes. It makes the final loaf nice and soft, and adds colour to the dough that     mimics the many egg yolks of non-vegan challah. This is a version of Peter Reinharts recipe from Artisan Breads Everyday, but I use a blender to incorporate the potato into the liquid ingredients. You can let the dough rise in the fridge, then shape and bake the next day as he calls for, but I usually just do everything in the same day because I dont have the time or the fridge space to follow his method. The recipe produces reliable results every time. Trust me: I make at least two recipes a week so the kids have buns for school lunches. Makes 2 loaves, or 16 buns INGREDIENTS All measurements are weight, not volume - 17oz warm water - 2.5 oz oil - 4 oz cooked sweet potato (see note* way below) - 3 oz sugar - 14 g instant yeast - 19 g salt - 2 lb 3 oz bread flour - soy milk for brushing METHOD 1. Place water, oil, sweet potato, sugar, yeast, and salt in a blender. Blend until smooth. 2. Add liquid to flour in a large bowl and bring into a dough. Knead until smooth.  3. Shape into a ball and let rise, covered, in a large oiled bowl until doubled in size.  4. From here, YouTube is your friend. Determine how many braids you want in your loaf (the pic above is a 6 braid) and find a video for how to braid it. Remember that the recipe makes two loaves. 5. Place braided loaves on a cookie sheet lined with parchment paper (ideally both loaves on one big sheet). Brush with soy milk. 6. Leave to rise, uncovered, in a warm place until almost doubled in size (about 1 hour). Keep brushing with soy milk every 15 mins or so, to keep the dough from drying out and to build up layers of soy milk (this will give the loaf that glossy finish when baked).  7. While dough is rising, preheat oven to 350.  8. Bake for 20 mins, then rotate the pan and bake for another 15-20 mins, until the loaves are evenly browned and sound hollow when thumped on the bottom. A convection oven really helps get an evenly browned loaf.  A NOTE ON BUNS This is also my go to recipe for buns--it makes 16 buns that I do as a 4x 4 batch bake on a large sheet pan. Brush them with soy milk like the loaves, but bake at 400 for 15-17 mins, rotating the pan half way through. Or, space them apart, slash the tops before baking, and sprinkle with sesame seeds after the last brushing with soy milk (as pictured below). Or do hot dog/­­sausage buns.  *Note: I prick the skin of a sweet potato a few times with a fork, then cook it in the microwave on the potato setting. Its fast and makes for a sweet potato that is not too wet. 

Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos

January 8 2018 Meatless Monday 

Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC. Serves 4, 2 tacos each - 1 can of black beans, rinsed - 1 medium sweet potato, peeled and diced - 1 cup of diced bella mushrooms - 1 cup shredded cabbage - 1 avocado, sliced - 1/­­2 red bell pepper, chopped - 1 bunch fresh cilantro, cleaned and trimmed - 8 white corn tortillas - 2 tbsp. of olive oil, separated - 2 large cloves of garlic, minced - 1 tbsp. of tomato paste - 1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable) - 2 tsp. of salt, separated - 1/­­2 tsp ground cayenne - 1 tsp ground chipotle powder - 1/­­2 tbsp. dried oregano - 1/­­2 tsp. garlic powder - Freshly ground black pepper Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender. While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise youll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened, throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat. Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken and it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. Place on serving plate. Spoon about 1 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is. The post Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos appeared first on Meatless Monday.

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.

Easy & Healthy Vegan Meal Prep For The New Year (Bento Box)

January 3 2018 Happy Cow veggie blog 

Caitlin Shoemaker knows that we’re all looking for some great vegan recipes to help get the New Year off to a healthy start! And we’re really into her latest recipe video that features 3 amazing easy and vegan meal prep ideas. These recipes are perfect for when you’re short on time and need to take food on the go. In this video Caitlin shares how to make salted caramel apple bars, Thai red curry vegetable soup, and sweet potato/­­peanut/­­red lentil stew. Give these recipes a try, add them to your vegan meal prep arsenal and have a great 2018! Full recipes: –Salted caramel apple bars –Thai red curry vegetable soup –Sweet potato/­­peanut/­­red lentil stew   The post Easy & Healthy Vegan Meal Prep For The New Year (Bento Box) appeared first on The Veggie Blog.

dates ladoo recipe | khajur laduu recipe | dates nuts laddu recipe

January 1 2018 hebbar's kitchen 

dates ladoo recipe | khajur laduu recipe | dates nuts laddu recipedates ladoo recipe | khajur laduu recipe | dates nuts laddu recipe with step by step photo and video recipe. compared to other traditional ladoo recipes, khajur laduus are the healthiest laddu recipes. basically it is made without any sugar or jaggery and is entirely made with grounded dates or khajur. the sweetness to the recipe is entirely comes from dates and hence a healthy dessert for your next celebration.  Continue reading dates ladoo recipe | khajur laduu recipe | dates nuts laddu recipe at Hebbar's Kitchen.

Homemade Hot Chocolate

January 1 2018 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Homemade Hot Chocolate Hot Chocolate is a wintertime staple at my house. My grand-kids love it. It makes the whole kitchen smell wonderful. I enjoy making this with my grand-kids. This rich and creamy hot chocolate is easy to make, and it is delicious. - 4 cup whole milk - 3 Tbsp coco powder - 3 Tbsp semisweet chocolate (finely chopped) - 4 Tbsp sugar - 1/­­2 tsp cinnamon powder - Pinch of salt - Sweetened whipped cream (for serving) - Bring milk to a simmer in a medium saucepan over medium heat. Whisk in cocoa powder until no lumps remain, add sugar and chocolate and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. - Divide hot chocolate among mugs. Top with whipped cream. The post Homemade Hot Chocolate appeared first on Manjula's Kitchen.

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil

December 29 2017 Vegan Richa 

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & BasilSpaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas, roasted nuts or baked tofu for variation. Vegan Gluten-free Soy-free Recipe I had 3 small spaghetti squashes lying around the other day and I decided to jump onto the spaghetti squash pasta wagon to see what this squash is about.  It is an interesting Squash that when roasted and scooped looks like noodles/­­spaghetti and can be use used in place of those.  It is neutral flavored (less sweet) than many of the winter squashes and works well in savory dishes. To this squash, I added a simple saute of garlic, basil, sun dried tomato, olive oil, salt and pepper and crumbles up almond cheese or vegan parm.  Simple, pleasing, light and delicious! Continue reading: Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & BasilThe post Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil appeared first on Vegan Richa.

Roasted Chestnut Soup

December 25 2017 Meatless Monday 

Chestnuts are roasted sweet and balanced with apple cider vinegar and soy sauce in this simple soup. Red bell pepper slices and green onions top this winter warmer for a festive veggie crunch, making it perfect for your next holiday gathering. This recipe comes to us from Donna of Apron Strings. Serves 4 - 1 1/­­2 pounds whole chestnuts - 1 tablespoons olive oil - 1 large red onion, diced - 4 cups low sodium vegetable broth - 1 cup lowfat Greek yogurt - 1 tablespoon low sodium soy sauce - 1 tablespoon apple cider vinegar - a few dashes hot sauce - salt and pepper, to taste - 1 red bell pepper, sliced - 2 green onions, sliced Place the chestnuts in a bowl and cover with hot water. Soak for 1 hour. Preheat an oven to 400 degrees. Make an X on the flat side of each chestnut and place them, onto a baking sheet, cut side up. Transfer the baking sheet to the oven, roast for about 30 minutes and set aside to cool. When chestnuts are cool enough to handle, scoop their flesh out with a spoon. Dice the chestnut flesh. Place the olive oil into a large stockpot over medium-high heat. Add the onion and cook for about 4-6 minutes, or until softened. Add the vegetable broth, 4 cups of water and the diced flesh of the chestnuts. Bring to a boil and reduce the heat to medium-low. Simmer for 30-40 minutes, or until the bits of chestnuts are very soft. Remove the stockpot from heat and stir in the Greek yogurt, soy sauce, apple cider vinegar and hot sauce to taste. Transfer the chestnut veggie stock mixture to a blender in batches. Puree until smooth. Strain through a sieve and transfer to a medium bowl. Taste for seasoning and adjust if desired. Divide the soup into 4 bowls, top with festive red bell pepper and green onion slices and enjoy! The post Roasted Chestnut Soup appeared first on Meatless Monday.

Happy Holidays Brussels Sprout Salad

December 22 2017 Green Kitchen Stories 

Happy Holidays Brussels Sprout Salad Well this feels a bit weird. Writing about winter food in the middle of the night from a cute little house with a tiny swimmingpool in warm and humid Bali, Indonesia. We decided to skip Christmas this year and instead bring the kids on a sort of honeymoon holiday, so we left Stockholm last week and will stay here in Bali for a couple of more weeks. We’re mostly airbnb-ing around the island and have already experienced lots of beautiful places, monsoon down pours mixed with sunshine, excellent tempeh (and crunchy sweet tempeh), creepy insects and countless fruit platters and smoothie bowls. Traveling with three kids is definitely trickier than just one or two but we’re learning and adapting. And at the end of each day it still feels so rewarding seeing the world with them and talking about all the funny and weird travel related subjects that pop-up in their heads. Several years ago we wrote a blog post (and a chapter in our travel book) about traveling with kids and we’re thinking about writing an updated version with more guidelines and tips that we’ve picked up as our crew has grown. Let us know if you’d be interested in that. But enough about that now. The goal of the day was simply to share this little salad before Christmas is over. I realize that it’s a little late and many of you have already planned your holiday menu. But if you happen to be searching for a side dish that also could work as a main salad and is both pretty and damn tasty, you should give this one a try. We have made this recipe a couple of times in the weeks before we left. Crunchy roasted brussels sprouts have always been a popular dish in our house but what we’ve done lately is adding coconut chips to the tray and also dust everything with cinnamon and finely chopped hazelnuts which adds a super nice nuttiness to the dish. Dried apricots offer sweetness and chewiness, lentils make it more filling and blood orange more festive and fresh. We serve this salad with a simple yogurt dressing but you can skip that if you want to make it vegan. Or drizzle with tahini instead. We love this little dish and hope you will too. That’s it. The last post of the year. Have a wonderful holiday with lots of good food and we’ll be back in the beginning of January with more recipes, videos, anecdotes, maybe some Bali photos and what not. Thank you for following along! Hugs and kisses. - David, Luise and the kids. Brussels Sprouts & Blood Orange Salad with Cinnamon & Hazelnut Dust Serves 4 500 g brussels sprouts olive oil or coconut oil 1 tsp ground cinnamon sea salt & pepper 1 handful coconut flakes /­­ chips 100 g /­­ 1/­­2 cup uncooked black lentils 500 ml /­­ 2 cups water, to cook olive oil to drizzle salt and pepper 1/­­2 lemon, juice 2 blood oranges 1 handful dried apricot 1 handful hazelnuts 1 cup natural yoghurt 1/­­2 lemon, juice 1 large handful fresh parsley Preheat the oven to 200°C /­­ 400°F. Trim bottom of brussels sprouts and cut them in halves. Place in a bowl, drizzle with a few tablespoons oil, sprinkle with cinnamon and salt and toss to cover all. Place on a baking tray and roast in the oven for 25-30 minutes until they are soft, golden and have crispy edges. A few minutes before the brussels sprouts are done, take out the tray and scatter over a handful of coconut chips, drizzle with oil and cinnamon and place the tray back in the oven and roast until golden. Meanwhile, prepare the lentils. Place rinsed lentils and water in a saucepan and bring to a boil. Lower the heat and let simmer for about 20 minutes, check the exact time, it depends on your specific type lentils. They should be soft and chewy, not mushy. Pour into a sieve to remove any excess water. Place in a bowl and drizzle with olive oil, salt, pepper and a squeeze of lemon juice. Peel and slice the blood oranges, chop the dried apricots and finely chop the toasted hazelnuts. Place the yogurt in a small bowl and stir in lemon juice, chopped parsley, salt and pepper to taste Arrange the roasted brussels sprouts and coconut chips on a serving platter together with the lentils. Add sliced blood oranges and scatter with dried apricot and hazelnut dust. Finely add dollops of yogurt sauce and chopped parsley.

Resolving to Go Meatless Monday? Here Are Our Most Popular Recipes from 2017 to Start You Off!

December 19 2017 Meatless Monday 

Resolving to Go Meatless Monday? Here Are Our Most Popular Recipes from 2017 to Start You Off!The end of the year always marks a great opportunity to think about a fresh start, try something new, and make resolutions to change your lifestyle and eating habits. Why not do something that improves your health and also helps the environment? Meatless Monday is an easy way to make a small change to your daily life that also affects the health of the planet as well as the livelihoods of local industries and farmers. This past year has seen many people jump on the Meatless Monday bandwagon, from social media followers to celebrities, to restaurants, schools, and cities. Weve made it easy for you to join the movement by giving you a head start on the New Year. Here are the 10 most viewed Meatless Monday recipes of 2017. Try some today, and let us know what you think.   #1: Jamaican Jerk Tofu #2: Black Bean Meatless Balls and Zucchini Noodles #3: Cherry Tomato Pesto Penne #4: Banana Date Smoothie #5: Zucchini Tomato Curry #6: Easy Veggie Lo Mein #7: Bell Pepper Egg Rings #8: Lentil Burgers #9: Sweet Potato Mac and Cheese Bake #10: Spinach Lasagna The post Resolving to Go Meatless Monday? Here Are Our Most Popular Recipes from 2017 to Start You Off! appeared first on Meatless Monday.

Vegan Gluten free Christmas Cake – Fruit Cake

December 18 2017 Vegan Richa 

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

Self-Care Interview Series: Satsuki Shibuya

December 17 2017 Golubka Kitchen 

Self-Care Interview Series: Satsuki Shibuya Satsuki Shibuya is an artist and spiritual thinker based in L.A. We are in awe of Satsuki’s intuitive watercolors, her constant willingness to go deeper, and her incredibly thoughtful approach to work and life as a whole. In this interview, Satsuki tells us about her morning, bedtime, and exercise routines, as well as love as a form of self-acceptance, what it’s like to see the energy of others, her unique approach to her life schedule, her mother’s universally wise beauty advice, the lifestyle change that helped clear up her skin, nourishment, stress, and so much more. Routine -- Is routine important to you or do you like things to be more open and free? I find myself being right in-between, but veer on the side of things being more open and free within a loose schedule. It is dictated not so much by a 9-5 setting, but more dependent on what my body is communicating for the day. I’ve found that the more I am able to flow naturally, without resistance, better work is produced. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. My mornings are usually the same -- wake up sometime between 7 and 7:30am, wash up, meditate/­­journal/­­read for about an hour or some light gardening. Around 8:30am, start preparing breakfast for the household and eat while catching up on some articles online. By 10am, I am warming up to start the work day. -- Do you have any bedtime rituals that help you sleep well? Not a bedtime ritual, per se, but I do find my biological clock the happiest when I am in bed by midnight. Any later and I will wake up feeling groggy. Unfortunately, some of the best messages come through from the Universe around this time and find myself writing clear into the witching hour. -- We read that you have a unique approach to your work schedule. Can you tell us about it and why it works for you? Sure. It’s not so much as my work schedule, but life schedule as a whole. As I am quite sensitive to energies, especially from people, as much as I love being with others, I also need a lot of down time to recharge, otherwise, burn out. The best balance I’ve found thus far is to have a point system where each time I am interacting with another, depending on the intensity, receives a particular number of points. For example, going to a doctor’s appointment would be 1/­­2 a point since there is not much interaction, overloading of the sensory system, and is one-on-one contact, which doesn’t require too much processing of different energies. On the other hand, if I am scheduled to do a talk or to meet people at a large gathering, it would be 2-3 points. The points correlate with how many days it might take me to recover and recharge. 1/­­2 point would be half a day of recharging afterwards whereas 2-3 points would be two to three days of recharging necessary after the event. Then, I go week by week and figure out how many points are available for social interactions. If a week is only 3 points maximum, then that might mean 1 meeting and 1 doctor’s appointment (1/­­2 point + 2.5 points) and the rest would be downtime, meaning minimal outside interaction. Depending on where my entire being is (body, mind, soul), the weekly points, or I usually go monthly, will fluctuate. If I am getting over a cold, there may only be so many points available to a week, but if balanced, there may be more available. When I first started this system, it was more rigid, but now, relaxed as it has become second nature. This helps not only to keep a balance, but also to set boundaries in order to create space in my heart. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Something light, centered upon veggies and fruits with some grains. I usually opt for some gluten free toast, an avocado with hummus, and either dried or freshly cut fruit or miso soup with rice. Light and simple. Lunch – The heaviest meal of the day and usually containing either a plant-based or animal-based protein. It can be anything from a rice bowl to a large salad, but usually a variety of ingredients. Snack – I have a soft spot for chips or crunchy nibbles so like to have something around 3:30pm and/­­or a piece of fruit. Dinner – A medium sized meal, usually Japanese-based, but other times adventure elsewhere. Mostly veggies and some protein, usually not much carbs as it tends to make the digestive system a bit sluggish before going to sleep. Some tea afterwards while doing dishes is always a treat. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I am not able to partake in caffeine as it makes my heart pitter-patter like no other, but do love the smell of coffee or English Breakfast tea.  -- Do you have a sweet tooth? If so, how do you keep it in check? I used to have a horrible sweet tooth where if I did not have at least one thing sweet each day around tea time, whether cake or a sweet bean bun, I would be the crabbiest crab of the land! I’ve since stopped eating sugar (going on 4 years now) due to health reasons and thankful for the difference in my health -- it is night and day! -- 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 see a Naturopathic Doctor regularly and through her, work with supplements, herbs, and tinctures/­­tonics, which do truly help to keep my body in balance. Otherwise, on my own, I find meditation, working with crystals, burning incense specifically from Ry?an-ji temple in Kyoto, and spraying Aura Cleanser from Botanical Alchemy works wonders for my overall well being and energy. I do know this formula may be different for each individual due to our aura body make-up, but currently, this program seems to work best. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I wouldn’t say I’m a gym bunny, but do love the feeling of working with the body/­­mind simultaneously and yoga seems to fit the bill quite nicely. Still a long ways to go, but hoping to be able to integrate yoga into my morning preparations for the day. -- 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 wish I could say I love to exercise, but in truth, it does take a lot of willpower to get myself to do physical activities. I’ve never been very competitive in nature and therefore sports did not appeal as a possible opportunity for exercise, but since meeting yoga, feel I’ve finally found something that speaks to my spirit. Beauty -- What is your idea of beauty – external, internal or both? I believe the internal comes through to the external in all aspects -- if our organs are taken care of, our skin clears, if our emotions are balanced, our smiles appear, and when our soul is nourished, our being glistens. -- What is your skincare approach – face and body? Simple seems to be the way my entire being prefers things, including skincare for face and body. I’ve been a huge advocate for natural skincare and use one that consists of face wash, toner, moisturizer, Balancing Oil for night time and eye cream. Sometimes spot cream for blemishes and face scrub/­­face pack a few times a week. For body, I use a 5-ingredient, shea butter bar soap. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? No sugar. This alone has cleared up my blemish-prone skin considerably. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Nothing much, except for beauty advice my mother has shared since I was young, “Invest in your skin, trim your hair often, and moisturize your elbows.” I continue to follow her advice. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? I try my best to keep a balance in my schedule, not overload it with activities and make time to tune into my higher self. -- If stress cannot be avoided, what are your ways of dealing with it? To close my eyes and tune into my breath. Speak slower. Concentrate on one happening at a time. To hide away in the bathroom for a few minutes and catch my breath. Check-in internally and focus on my root chakra. Ground my energies into Mother Earth. Also, to understand that nothing is permanent and the stressful situation, too, shall pass. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Eat shiitake mushrooms, drink a hot tea of lemon with manuka honey, down some bio-available vitamin C, up the liquids including broths, and consciously raise my energy. Also, lots of sleep. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Work/­­life balance is key to my well-being. I continue to let go of rules that I have placed upon myself in order to feel complete in the world and instead, tune into what makes me feel whole. Saying yes to what resonates and no to the things that do not fulfill my spirit. My approach is to tune into my intuition and let it be the guide towards where I need to go next. 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. The simple answer to this is love. Not so much the cliché love we think of, but of accepting oneself for where we are currently and not force ourselves to be someone we are not. With acceptance, comes letting go and by letting go, we are able to fill in our space with a being entirely made up of our true selves. When this can be done, we are able to share love with ourselves and in turn, share love with others. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? To not worry about success in terms of monetary gain, but of spiritual awareness. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Allowing the lack of inspiration and procrastination to take me where I may go. Not to try and stop it, but to experience it fully and understand where it is originating. I don’t necessarily think it is a bad thing -- sometimes we need rest to appreciate our next step. Knowledge -- What was your path to becoming a painter? After being on hiatus for a year and a half due to an unexplainable illness, I received a message to paint. After reconnecting back to my childhood self, of sensing and seeing beyond the physical realm, leaning into this part of my being opened up new ways of communicating beyond and through this, the message came through. -- Intuition plays a key role in your watercolor work. Why do you find it to be crucial to your approach? The medium has shown the necessity of letting go, trusting the process and understanding that there is more than what we can see in the physical realm. By approaching my work intuitively, it becomes almost meditative, channeling energies beyond and appearing as is, without any manipulation. -- Can you tell us a bit about the energy readings that you do? When did you discover that you have the ability to feel an individual’s soul energy and aura? It was by accident. I’ve always been able to read others’ energies and since young, would do so to the detriment of my own health. I found myself at the doctor’s office, when often, every other week, to which many times, no illness could be found. During my year and a half of being ill, I began to understand what I was sensing since young and honing in, began to receive messages in code. After deciphering many of these messages in my journal, I decided to share my internal self with my mother, who was in the dark about this internal world, to which she was extremely shocked. It took her a good week, after speaking with many of her friends who have known me since I was born, to figure out that she was actually the only one  not recognizing this ‘other self’. After coming full circle with my mother, during a gathering consisting of elder buddhist practitioners, which I attend with my mother from time to time, I shared my spiritual insights with the group. A woman sitting next to me whom I met for the first time that day, asked if I could read her energy. I’d never explicitly read another’s energy before and did not know what to expect, but agreed as I, too, was curious as to what would come forth. I saw images, colors, movie-like scenes, shapes, sensed emotions, all flashing, happening and shared, as if a translator, all I was seeing, experiencing simultaneously to her. After finishing, she looked at me and said, “How do you know all these things about me?” To which I said, “I don’t know. I just said what I saw.” Since then, I’ve done many energy readings and now have a better understanding of what happens during a session. I liken it to a translation of the other’s energy, subconscious, and higher self; sometimes beyond. What is important to note, though, is that all the things I see, sense, and share are things the individual already knows, whether consciously or subconsciously. I just bring it to the forefront and at times, help word it in a way so that the message can understood in the best possible way. -- Besides being a painter, you also write poetry, play music and make books. Do you feel that all these disciplines are interconnected for you, or do you treat them as separate entities? Yes, they are all interconnected, all coming from the same source, just expressed differently. I would say painting is the most direct form of expressing what I experience internally, without translation. The next being words -- a way of describing what I am experiencing. Music being another translation, although not as intuitive as painting or writing. Books are my passion and feel it is a way to leave energies in this world even after passing onto the other side. Fun and Inspiration -- What do you do to unwind or treat yourself? I love watching Japanese comedy shows and dramas, while eating chips. In an ideal world, though, instead of chips, I would be eating a fruit tart. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Untethered Soul by Michael A. Singer Song/­­Album – All Things Must Pass by Rourourourous Movie – Laputa by Studio Ghibli Piece of Art – Any of the older pieces created by Agnes Martin -- What are your favorite places to eat in LA? Rice in Manhattan Beach -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? For carry-on: - a comfortable eye mask - slippers and socks - pressure point bands - iphone for listening to music and audio books - bottled water purchased after passing through security For suitcase: - jeans - sneakers - flat shoes that are a bit more dressy, but still comfortable - small travel pillow as I have a sensitive neck - food stuffs for my dietary needs (I have a many food allergies) - book, journal, pencil case - tshirts, long shirts, under shirts, and extra underwear - a warm top - and anything that allows me to be comfortable while still feeling in line with my own style - slippers for usage in room - warm socks as my feet tend to get cold - pajamas - room wear - pyrex for heating up my own food - liquid dish soap for washing dishes/­­utensils - one set of semi-dress up clothes, in-case  -- Is there anyone you would like to hear from next in this interview series? Rei Kawakubo. Artwork by Satsuki Shibuya. Photos by Sisilia Piring and Women With Superpowers /­­ Tasya Van Ree + Nitsa Citrine. You might also like... Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Renee Byrd 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: Satsuki Shibuya appeared first on Golubka Kitchen.


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