sweets - vegetarian recipes

Try it! You will enjoy it!

Vegan Roasted Cauliflower Macaroni and Cheese

Cucumber (Kheera) Raita

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

Chilled Berry Soup










sweets vegetarian recipes

atta ladoo recipe | atta besasn ladoo | wheat laddu recipe

October 15 2018 hebbar's kitchen 

atta ladoo recipe | atta besasn ladoo | wheat laddu recipeatta ladoo recipe | atta besasn ladoo | wheat laddu recipe with step by step photo and video recipe. sweet recipes are very essential within indian diaspora, especially during festival time. these are generally made with a huge amount of sugar, ghee and other unhealthy ingredients. but there are quite a few healthy sweets and atta ladoo recipe is one such recipe made with minimal ingredients. The post atta ladoo recipe | atta besasn ladoo | wheat laddu recipe appeared first on Hebbar's Kitchen.

malai ladoo recipe | malai laddu | milk ladoo | paneer ladoo

October 7 2018 hebbar's kitchen 

malai ladoo recipe | malai laddu | milk ladoo | paneer ladoomalai ladoo recipe | malai laddu | milk ladoo | paneer ladoo with step by step photo and video recipe. sweets and dessert recipes are very integral to indian cuisine and is specially prepared for auspicious occasions. it is generally made with milk and nut based sweets & desserts. one such easy and simple recipe is malai ladoo or milk ladoo made from milk solids or indian cottage cheese. The post malai ladoo recipe | malai laddu | milk ladoo | paneer ladoo appeared first on Hebbar's Kitchen.

Lavender Ice Cream

October 1 2018 VegKitchen 

Lavender Ice Cream Lavender blossoms give this ice cream a unique, delicate flavor. I love it with a mild-flavored cake like pound cake. Its also delicious topped with berries. This is one of my most-requested recipes. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes: 1 quart 1 1/­­4 cups soymilk or other nondairy milk 1/­­4 cup fresh lavender flowers and buds (about 8 large sprigs) 1 (14-ounce) can full-fat coconut milk 1/­­2 cup granulated sugar or agave nectar Pour the soymilk into a small saucepan and warm on medium-low heat until it just begins to boil. Stir in the lavender flowers and buds. Cover and remove from the heat. Steep for 20 minutes. Place a fine-mesh strainer over a medium bowl. Pour the soymilk through the strainer to remove the lavender. Whisk in the coconut milk and sugar. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan Baking and Sweets. Cathe Olson is the author of Simply Natural Baby Food, The Vegetarian Mothers Cookbook,* and Lick It! […] The post Lavender Ice Cream appeared first on VegKitchen.

Best Vegan Restaurants – Philadelphia

September 20 2018 VegKitchen 

Best Vegan Restaurants – Philadelphia Considering that the hoagie and the cheesesteak originated here, Philly has a reputation for prizing meat-based dishes. Soft pretzels are another local invention, and they are disappointingly made with lard. However, this citys history always included vegetarian and vegan cooking as well. At the moment, Philadelphia has a vibrant and welcoming vegan food scene. Dine Out in Style at the Best Vegan Restaurants in Philadelphia, PA Philly features a mouthwatering selection of vegan dishes from many different cultures, but where do you start? Here are some of the best vegan restaurants Philadelphia has to offer, as well as a glance at some of the citys vegan bars and cafés. 1. Govindas Vegetarian Govindas Vegetarian is a popular eatery that takes inspiration from traditional Indian cuisine. They offer Vedic, halal, and kosher meals, and most of their menu is vegan. You can find Govindas on South Street. You can start your meal with house-made hummus and then go for one of the mesclun greens salads. Their entrees include plant-based alternatives to various steak and fish dishes. Finally, consider their vegan ice cream, which comes in a variety of flavors. 2. Pure Sweets For organic and gluten-free vegan fare, consider Pure Sweets […] The post Best Vegan Restaurants – Philadelphia appeared first on VegKitchen.

Restaurant Highlight: Cloud Cakes In Paris

August 10 2018 Happy Cow veggie blog 

Walk down any road in France and your eyes will feast on an exciting array of pastries, tarts, cakes, and croissants of all shapes, colors, and sizes. The decadent scent of the French traditional pâtisseries can be heaven to the nose, but they can also be torture to minds of those who follow strict vegan diets. However, since Cloud Cakes was created in Paris, plant-based tourists can have their cake and eat it too while visiting France. Cloud Cakes is a purely plant-based coffee shop tucked into the trendy second arrondissement that specializes in vegan baking. During my month in Paris, this shop was a go-to for sweet tooth days. The first sunny afternoon that I arrived, my jaw dropped at the wide selection American-style desserts, from lemon berry cupcakes to Oreo cookie cake to strawberry-topped cheesecake. Sunlight streamed into the open doors, luminous on the chill blue walls and comfy couches, where visitors relaxed. I wondered, how did this little slice of fluffy decadence arrive in the city of foie gras? I spoke with the shops friendly owners, who explained that the shop originated as a once-monthly sweets stand in a vegan tent of a local market. Co-owner Aelita […] The post Restaurant Highlight: Cloud Cakes In Paris appeared first on The Veggie Blog.

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.

besan burfi recipe | besan ki barfi recipe | besan barfi

November 2 2017 hebbar's kitchen 

besan burfi recipe | besan ki barfi recipe | besan barfibesan burfi recipe | besan ki barfi recipe | besan barfi with step by step photo and video recipe. there are many indian sweets recipes prepared from besan flour or chickpea flour. it mainly includes, sweets like besan ki barfi, besan ladoo and my favorite mysore pak. however out of these options, preparing burfi with besan is extremely simple and quick. Continue reading besan burfi recipe | besan ki barfi recipe | besan barfi at Hebbar's Kitchen.

Moong Dal Ladoo

October 12 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Moong Dal Ladoo Moong Dal Ladoos are traditional Indian festive sweets. Ladoos are made with different roasted flours or lentils, ghee and sugar. You will find ladooes for every celebration. - 1 cup moong dal (washed) - 3/­­4 cup fine sugar - 1/­­4 cup ghee (clarified butter) - 2 Tbsp almonds (crushed) - 1/­­4 tsp cardamom powder (ilachi) - In a heavy bottom frying pan, roast moong dal over medium low heat. Keep stir-frying till its light brown in color and becomes aromatic. Make sure cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and transfer into a plate and let it cool to the room temperature. - Once the dal comes to room temperature, grind it to a fine powder. - In a bowl mix roasted dal powder, sugar, cardamom powder and crushed almonds. All the ingredients should be mix well. Keep aside. - Melt the ghee, ghee should be warm, pour the warm ghee over dal mixture and mix it well. Take 2 tablespoons of mix in your palm and make them into balls. If the laddu is not holding shape, add more about 1 tablespoon of melted warm ghee and mix well. Make laddus with rest of the mixture. - Store in an airtight container. The laddus will stay good for about two weeks.   The post Moong Dal Ladoo appeared first on Manjula's Kitchen.

diwali sweets recipes | easy diwali dessert recipes

October 6 2017 hebbar's kitchen 

diwali sweets recipes | easy diwali dessert recipesdiwali sweets recipes | easy diwali dessert recipes with step by step photo and video recipes. diwali celebration is incomplete without sweets prepared especially during the diwali festival occasions. well some prefer to prepare these sweets well ahead in advance. and some prefer to prepare on the diwali day. in this post i have tried to collect most of the sweets and dessert recipes which is very popular during diwali celebrations. having said that, this list is not complete yet and will continue to grow. Continue reading diwali sweets recipes | easy diwali dessert recipes at Hebbar's Kitchen.

Restaurant Review: Spirit in Rotterdam, Netherlands

September 7 2017 Happy Cow veggie blog 

Visiting the Rotterdam Markthal was one of the hotspots on my wish list. And I loved the building, especially the very colorful ceiling. Truly beautiful. To make the experience even better, we had a great vegan/­­vegetarian option nearby; Spirit. Located in the Green Passage of Rotterdam, Spirit serves a fully vegetarian (and mostly vegan, I think about 75-80% is vegan) buffet. The concept reminded me of LEtto in Napoli — you compose your own breakfast, lunch or dinner and pay by weight. There is also the option to do take-away. Somebody called it a ‘vegetarian valhalla served in the form of a high end buffet. And I couldnt agree more. Spirit has a huge buffet with a variety of fifty different breakfast, lunch or dinner dishes, juices and patisserie to choose from. There are beautiful bowls filled with salads, hot dishes, soups, all kind of toppings and dips. And there is also a great selection of sweets, cakes and ice-cream. Every dish is accompanied by a card with all the ingredients and there a little signs that tell if a dish is vegan, gluten-free, contains nuts and so on. For me that is a very relaxing way to eat. You […] The post Restaurant Review: Spirit in Rotterdam, Netherlands appeared first on The Veggie Blog.

Hibiscus Orange Blossom Turkish Delight

July 12 2017 Golubka Kitchen 

Hibiscus Orange Blossom Turkish Delight This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box. I’ve since completely forgotten about rahat lokum, dismissing it as an outdated sweet of my semi-hungry childhood, until I was in Moscow a few months ago. There is a high-vibe sweets brand sold in some grocery stores in Russia, which makes chocolate, wafers and such, with surprisingly wholesome ingredients, cool herbal add-ins, and a pleasantly low amount of non-refined sugar. I always make a point of hunting down some of their stuff to bring back home. This time around, I discovered a new product of theirs, which was a healthier, green tea-flavored Turkish Delight. It was delicious and disappeared in no time once my family got a taste of it back in Florida. I quickly got the urge to figure out my own recipe, as I often do with these types of obsessions. Thankfully, I’m no stranger to the thickening and gelatinizing properties of arrowroot (starch from a tropical tuber) and agar-agar (sea vegetable). Both make for the perfect, allergy-friendly and healthful alternative to cornstarch, which is traditional to Turkish Delight recipes. After some consideration, I decided to color my delight with hibiscus tea, as a tribute to the pink treats of my childhood, and because I’m generally obsessed with hibiscus and its million health benefits. For an extra aromatic finish, I added some orange blossom water instead of the more commonly used rose water, which truly takes this treat to the next level. When coated in arrowroot powder, this Turkish Delight looks surprisingly professional, as though it was store-bought. The cool thing is that in reality it’s pretty easy to make at home, just take a look at the video above to see the whole process. For sweetener in this recipe, I used an organic blend of stevia and honey from Whole Earth. I’ve had a pretty turbulent relationship with stevia over the years. I’ve always wanted to get into it as a sugar substitute, knowing that it’s totally natural, free of calories, and a zero on the glycemic index, but I just cannot get used to its potent, powerful flavor (when extracted it’s something like 200 times sweeter than sugar!). Any time I add pure stevia extract to anything, it’s all I can taste, and that flavor lingers in my mouth for hours in an unpleasant way. Thankfully, Whole Earth Sweetener Co. figured out that when mixed with other, more traditional sweeteners, stevia is barely distinguishable, and they offer a few carefully considered stevia blends. The neat thing is that because of stevia’s potency, you only need half of the amount of their sweetener in any given recipe. In other words, this Turkish Delight recipe only calls for 1/­­4 cup of the honey and stevia blend, while you would need twice the amount (1/­­2 cup) of pure honey or maple syrup to achieve the same sweetness without the stevia. After trying the Whole Earth stevia-honey blend, as well as their stevia-raw sugar blend, I’m totally on board. I love being able to use less sugar in my sweet recipes, and I’m hoping that these products can help me ease into a love affair with pure stevia, some day :) I’m curious to hear about your guys’ experience with stevia. Do you use it? Did it take you some time to get used to it? Any tips and stories are much appreciated! Hibiscus Orange Blossom Turkish Delight   Print Serves: about 48 pieces Ingredients 3½ cups purified water 2 tablespoons dried hibiscus flowers ⅔ cup plus ¼ cup arrowroot powder, divided ¼ cup stevia-honey blend or ⅓ - ½ cup pure honey or maple syrup 4½ tablespoons agar agar powder (not flakes) 1¼ teaspoon orange blossom water or rose water Instructions Combine the water with the hibiscus in a medium saucepan and bring to a boil. Remove from heat, cover and let the tea steep for 30 minutes. Prepare an 8 x 8-inch square, rimmed dish by lining it up with parchment paper. Set aside. Strain the hibiscus tea. Mix ½ cup of the tea with ⅔ cup of the arrowroot powder in a medium bowl. The mixture will be quite thick and difficult to mix at first. Set aside. Pour the rest of the hibiscus tea into the same saucepan used for brewing the tea. Add the sweetener and the agar agar powder, whisk to combine and bring to a boil over medium high heat. Lower the heat to a simmer and simmer for 5 minutes, whisking periodically. At the end of the 5 minutes, give the prepared arrowroot mixture a good stir and slowly pour it into the saucepan with the agar mixture, stirring vigorously. The mixture will be very thick and stretchy. Remove from heat and add in the orange blossom water, whisking to combine. Immediately spoon the mixture into the prepared dish, evening it out as much as you can. Place the dish into the refrigerator for 1-2 hours, until the mixture is completely set. Once set, lift the delight square out of the dish onto a cutting board, using the extending ends of the parchment paper. Slice into around 48 cubes and roll them in the remaining ¼ cup arrowroot powder to coat. Store refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Cosmic Sweet Potato Chocolate Truffles Almost Savory Raw Chocolate Raw Honey Maca Pancakes, a Weekend Breakfast Honey-Roasted Pears with Vanilla Cashew Cream .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 Hibiscus Orange Blossom Turkish Delight appeared first on Golubka Kitchen.

Almond Joy Chia Pudding

June 14 2017 VegKitchen 

Almond Joy Chia Pudding Chocolate chia pudding with almonds and coconut (that tastes like a candy bar!) is a super healthy treat that can be served for either breakfast or dessert. This combination of almonds and shredded coconut had me singing, sometimes you feel like a nut, sometimes you dont, like in the old candy bar commercials, so Ive […] The post Almond Joy Chia Pudding appeared first on VegKitchen.

Famous Raw Brownies with Velvet Chocolate Icing

May 18 2017 VegKitchen 

Famous Raw Brownies with Velvet Chocolate Icing Finally, an easy wholesome raw brownies recipe that tastes like real brownies! Nuts, dates, coconut, cocoa powder, maple syrup, and salt combine to create a shockingly divine traditional-style brownie. Although the ingredients sound virtuous (and they are), your taste buds will only register one flavor: chocolate. Its the most popular recipe on Laura-Janes blog, probably […] The post Famous Raw Brownies with Velvet Chocolate Icing appeared first on VegKitchen.

Cocolate Chai Banana Cake

May 13 2017 Veganpassion 

Cocolate Chai Banana Cake Mama deserves something really good for Mother's Day! Yes, she really deserves it - and I'm not there to hug her *baddaughter* That's why I thought: chocolate always helps and my mother loves chocolate banana cakes. It might seem awful to expect your mother to bake her own cake on her special day but maybe the cute looking pictures will comfort her a little. So you can do better as I and spoil your mom on Mother's Day here's one of my new favorite recipes. And still Mother's Day is not the only day to spoil your mother! Makes one cake (7 inch diameter/­­18cm diameter) Preparation time: 2 hours Soak time: 4 hours  Baking time: 25 minutes For the biscuit: 3 3/­­4 cup spelt flour 1 1/­­4 cup raw cane sugar 2 tbsp. vanilla sugar 1/­­3 cup hazelnuts 1 tbsp. baking powder 1/­­3 cup cocoa 1 pinch cinnamon 1 tsp. chia spice 1 can aquafaba (chickpea water) 1/­­2 cup oil 2 1/­­2 cup water with gas Preheat oven to 356°F (180°C) Upper-/­­Lower heat. In a mixing bowl mix together flour, sugar, vanilla sugar, hazelnuts, baking powder, cocoa, cinnamon and chai spice. Whip the aquafaba 10-15 minutes until its stiff.  Mix Oil and water to the flour mixture and stir until the dough is smooth. Carefully fold in the aquafaba. Divide dough on three spring pans and bake at 356°F for 25 minutes. Take the cake out of the oven and let it cool off. Carefully unstick the cake out of the form and cut off the top to straighten the cake.  For the chocolate cashew cream: 3/­­4 cup cashews 1/­­2 cup + 2 tbsp. water with gas 2 bananas, ripe 1 2/­­3 cup chocolate decorations Soak in the cashews over night or at least 4 hours. Pour off and wash the nuts. Mash the nuts with one banana. Chop the chocolate and add to it. Blend until the cream is smooth. Put the cream in the fridge to keep it cold until it is solid enough to decorate with a tube.  Take the other banana and cut it in small pieces. Spread the pieces on the lower bottom of the biscuit. Spread some cream on it and put the next biscuit on top. Again spread with cream and put the last biscuit on top. Spread the rest of the cream around the cake and decorate with sweets, cream or fresh berries. Have lots of fun with baking and enjoy!!

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

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

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.

Black Bean Truffles

November 30 2017 Veganpassion 

Black Bean Truffles The best gift you can give someone is something home-made. With this black bean truffles you are going to please everyone the health freak just as the sweets lover. Making truffles from black beans might not be the first thing that pops in mind when thinking about a delicious treat but trust me they're worth a try! Makes 25 truffles Ingredients: 1 can /­­ 4 cups (250g) cooked black beans 2 tbsp (25g) oats 4 tbsp (40g) cocoa 4 tbsp coconut blossom sugar 2 tbsp (60g) coconut oil Cocao powder for coating Rinse the black beans. Grind oats, cocoa and coconut blossom sugar in your mixer. Add in melted coconut oil and beans and mix until it forms into a smooth batter. Form 25 truffles, toss them in cocoa powder and store in an airtight container to prevent from getting dry.

Self-Care Interview Series: Ally Walsh

October 29 2017 Golubka Kitchen 

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

diwali recipes | diwali sweet recipes | diwali snacks recipes

October 8 2017 hebbar's kitchen 

diwali recipes | diwali sweet recipes | diwali snacks recipesdiwali recipes | diwali sweet recipes | diwali snacks recipes with step by step photo and video of individual recipes. diwali is a new year festival for india celebrated with several indian sweets and savaoury. deepavali is the festival of light celebrated by indian community all over the world. Continue reading diwali recipes | diwali sweet recipes | diwali snacks recipes at Hebbar's Kitchen.

Self-Care Interview Series: Lauren Spencer King

September 17 2017 Golubka Kitchen 

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

Meatless Monday Book Roundup

August 7 2017 Meatless Monday 

Meatless Monday Book RoundupMeatless Monday is always happy to provide new tips and recipes on going meat-free. But were also happy to give great chefs and experts the chance to share their recipes and opinions! This week, Meatless Monday is putting five authors in the spotlight with new books that will help to make vegetarian cooking even more delicious and easy. Love Thy Legumes by Sonali Suratkar Legumes are known to be a great source of protein for people who want to replace meat in their meals, but there are even more benefits to eating them. Nutritionist and Johns Hopkins graduate Sonali Suratkar is using her first cookbook to celebrate legumes and educate people on how they may improve blood sugar, assist in weight loss, and ease the digestive system. She also describes how to prepare dried legumes so people can make the switch from the canned and processed versions. With tons of recipes and beautiful pictures, Suratkar is sure to entice any reader curious about one of the healthiest plant-based food varieties! 28-Day Plant-Powered Health Reboot by Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD If youre thinking about giving your diet an overhaul, then the 28-Day Planet-Powered Health Reboot might be the cookbook for you! Written by Registered Dieticians Jessica Jones and Wendy Lopez of the blog Food Heaven Made Easy, this new cookbook has four weeks of breakfasts, lunches, and dinners that are all purely plant-based. Made with health - and not dieting - in mind, Jones and Lopez outline a completely customizable menu of meals that put the focus on rebooting the body with balanced meals without animal proteins. They even have a few sweets! Vegan: The Cookbook by Jean-Christian Jury We love this cookbook by Master Chef Jean-Christian Jury so much that were giving it an encore! After a health scare, Jury was inspired to share what he learned during his recovery - how to change his diet to include more plant-based, healthy foods. As the owner of several restaurants around the world, Jury knows global cuisine better than most. Vegan: The Cookbook includes 450 vegan recipes from several different countries such as France, Italy, India, and Papua New Guinea. Read more about it in our feature article from May! Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson Available (in the US) September 2017 Food blogger Nina Olsson is already well-known for her popular blog Nourish Atelier. Earlier this year, she released Bowls of Goodness in her native UK and this September it will arrive on our side of the pond! The book is a celebration of simple, delicious, and undeniably healthy meals in bowls, all of which are vegetarian. In addition to giving bowls a boost, Bowls of Goodness acknowledges the history of bowls tracing back to our most ancient human ancestors. And what better food to put in bowls than the healthiest, prettiest produce and grains? If youre an author of a new vegetarian-focused book or you just found a great roundup of meat-free recipes, contact Meatless Monday at info@meatlessmonday.com - we love to showcase new books on our site! The post Meatless Monday Book Roundup appeared first on Meatless Monday.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Chocolate Pudding Pie with Seed Crust

June 9 2017 VegKitchen 

Chocolate Pudding Pie with Seed Crust I dont know if you remember this, but many years ago, Im talking the 70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to […] The post Chocolate Pudding Pie with Seed Crust appeared first on VegKitchen.

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway

May 17 2017 Golubka Kitchen 

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria-style restaurant that looked like a food court in any American mall, but instead of fast food, the offering consisted of the most mind-blowing, bold-flavored South Indian dishes that weren’t like anything I’d ever tasted before. That ended up being one of the most memorable meals of my life. Since then, I’ve continued to seek out restaurants that specialized in South Indian cuisine, but rarely considered trying my hand at any of the dishes at home. Chitra Agrawal’s debut cookbook Vibrant India changed all of that for me. Chitra has spent years documenting her family’s traditionally vegetarian South Indian recipes on her blog, as well as adapting them to use the local, seasonal produce that she comes across in Brooklyn, where she lives. Her cookbook is a stunning collection of modern recipes, which honor her mother’s South Indian heritage, rooted in the ayurvedic tradition. The cookbook truly opens up a whole new world of cooking to those of us used to a more Western approach to food (and we are giving away a copy, see below :D ). In a her intro, Chitra explains the difference between North and South Indian cooking, and chances are, the Indian food you’ve tried likely originated in the North – think naan, samosas and curries. Cuisine from the South is generally characterized by the use of lentils, rice and specific spice mixtures in dishes like dosa and sambar – delicious stuff that doesn’t get nearly as much attention in the West. The book is filled with Chitra’s super comprehensive explanations of Indian cooking techniques like tempering spices, etc., which takes the intimidation factor out of the recipes. Turns out, making flavorful and authentically rooted South Indian dishes at home is totally doable. I’ve already made the Dosa, Lemony Lentil Soup, Banana, Coconut and Cardamom Ice Cream, as well as a few of the rices, and each one came out explosive in flavor, as well nourishing to the core. One of my favorite chapters turned out to be the Rice and Bread chapter, which offers a ton of ideas on preparing rice to be enjoyed as a main dish. Who would have thought that basmati rice could be so flavorful and substantial?! There are recipes for Lemon Peanut Rice, Fragrant Eggplant and Green Pepper Rice, Coconut Rice with Cashews, and Yogurt Rice with Pomegranate and Mint, but my favorite one of all turned out to be the Lime and Dill Rice with Pistachios, which I’m sharing here. Chitra talks about often getting a hefty bunch of dill from her farm share and not knowing what to do with the volume, which sparked the idea for this recipe that uses up plenty of dill. The result is rice so fragrant that it’s nothing short of heavenly. Chitra explains that she aims to achieve a balance of sweet, sour, bitter, spicy, and savory flavors in her recipes, which is what I mean when I describe her dishes as explosive, and that very much applies to this rice recipe as well. Other chapters within the book include Breakfast and Light Meals, Salads and Yogurts, Stir-Fries and Curries, Soups, Stews and Lentils, Festive Bites and Snacks,  Sweets and Drinks, Chutneys and Pickles – basically a ton of deliciousness packed into a beautiful cookbook. Well done, Chitra! In case you are wondering, the book does call for specialty Indian ingredients that you might not be able to find at your mainstream supermarket. However, if you enjoy cooking and learning about new ingredients, it’s SO worth seeking out a local Indian market in your area. I rely on our nearby Indian market for stocking up on ghee, fresh spices, rice and a variety of lentils, all at an affordable price. All the ingredients are also available online. Giveaway: To enter to win a copy of Vibrant India, leave a comment here letting us know if you would be interested in seeing weekly plant-based meal plans, complete with recipes and shopping lists as a new series on this site. We are thinking of starting up a conversation about meal prep, and would love to gauge your interest! The winner will be selected at random on Wednesday, May 24th. Lime and Dill Rice with Pistachios from Vibrant India   Print Serves: 4 Ingredients for the turmeric rice 1 cup basmati rice (makes about 4 cups cooked) ⅛ teaspoon turmeric powder for the lime and dill rice with pistachios 4 cups cooked turmeric rice 2 tablespoons mild-flavored oil such as canola (I used coconut) ½ teaspoon black mustard seeds pinch of asafetida (hing) powder 1 teaspoon chana dal 1 teaspoon urad dal 5 fresh curry leaves 1 dried red chile, broken in half 1 large shallot or ½ medium yellow onion - finely chopped small bunch of dill - tough stalks removed, chopped ½ to ¾ teaspoon salt 1 teaspoon sambar powder (optional) ¼ cup shelled pistachios - lightly toasted and coarsely chopped juice of half a lime (about 1½ tablespoons), plus more as needed serving options raita or plain yogurt hot pickle or Brooklyn Delhi (Chitras company!) achaar Instructions to make the turmeric rice Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. Drain thoroughly, using a fine-mesh sieve. Place rice and 1¾ cups water in a medium saucepan. Mix in the turmeric powder. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove. Cook until the rice in tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the stove and leave it covered for 10 minutes, to allow the grains to separate. Fluff with a fork. to make the lime and dill rice with pistachios Coat the bottom of a wok (I used a large sauté pan w/­­ a lid) with the oil and place over medium heat. When the oil is hot and shimmering, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds and asafetida. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), immediately add the chana dal and urad dal. Stir to coat with oil, and turn the heat to medium-low. Continue to stir the dals so they evenly roast, until they turn a reddish golden brown and smell nutty, less than a minute. Rub the curry leaves between you fingers a little to release their natural oils, and drop them and the dried red chile into the oil. Cover immediately, as moisture from the curry leaves will cause the oil to spatter. Then stir to evenly coat everything with oil, a few seconds. Add the shallot to the wok and fry over medium heat until softened, less than a minute. Add the dill, ¼ teaspoon of the salt, and a couple tablespoons of water. Turn the heat to medium-low, cover, and cook for 10 to 15 minutes. Stir from time to time. When cooked, the dill should be darker in color and not have as strong a flavor as raw dill. Add the sambar powder. Fry for another minute. Stir in the cooked rice and season with ¼ to ½ teaspoon salt. Stir-fry for 1 to 2 minutes. Mix in the pistachios, reserving a few for garnish. Turn off the heat. Stir in the lime juice and garnish with the reserved pistachios. Taste for salt and adjust as needed. Serve hot with yogurt and hot pickle. 3.5.3226 You might also like... Quick Blender Pancakes, Three Ways Summer Vegetable Saute Braised Leeks with Cauliflower White Bean Mash Kaffir Lime Mango Ice-Cream .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 Lime and Dill Rice with Pistachios from Vibrant India + Giveaway appeared first on Golubka Kitchen.

Simple & Sweet Vegan Tartlets

May 8 2017 VegKitchen 

Simple & Sweet Vegan Tartlets  Lets say youre not much of a baker or cook, but you want to make an impressive treat for a special person -- say, your sweetie for Valentines Day or a birthday, or mom for Mothers Day. These tiny sweet vegan tartlets are delectable, yet incredibly easy to make. Hannah Kaminsky presents four creative ways to […] The post Simple & Sweet Vegan Tartlets appeared first on VegKitchen.


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