Kind - vegetarian recipes

Try it! You will enjoy it!

Valentines Beet Soup

Slow Cooker Moroccan Vegetable Stew

Dirty Rice, Vegan Style

Soya keema recipe | soybean keema | how to make soya chunks keema










Kind vegetarian recipes

Recipe | Broccoli Quinoa Quesadillas + A Cast Iron Cookware Primer

February 15 2019 Oh My Veggies 

Back when I first started cooking, I didn’t know that there was such a thing as non-non-stick cookware. (Stick cookware?) Non-stick cookware made for easy clean-up! It let you use less oil and butter in your cooking! It was pretty much the best invention ever, right? And then suddenly you started hearing bad things about non-stick cookware. Although they say it’s perfectly safe to use as long as it’s not scratched, my cookware was constantly scratching. It made me kind of uneasy, so I decided to switch out my non-stick pots and pans for cast iron. Since cast iron tends to be a little bit pricier, it’s been an ongoing process, one that began before I even started blogging. As my old pots and pans wore out, I replaced them with new cast iron versions, usually scouring discount stores and the Le Creuset outlet for good deals. I’ve finally replaced my last few pieces with cast iron and I’ve learned a few things along the way: Cast Iron Is Expensive (In the Short Term) The biggest hurdle for me in switching to cast iron was the cost. But if you’re replacing your non-stick cookware every few years like I was, […]

LOVE Soup with Pistachio Dukkah

February 14 2019 Green Kitchen Stories 

LOVE Soup with Pistachio Dukkah Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon there!!!). But we got tired of waiting and felt like making a little food contribution on V-day so we cooked a red soup with cute and tasty toppings on. Unfortunately our kids rated this soup as “One of the worst soups they have ever eaten!” so that was kind of a bummer. But don’t listen to them. Your Valentine’s date hopefully has better taste than our kids. Because this is a good and simple little number with creamy cauliflower and potatoes, earthy beetroots and tasty spices. We serve it with sauerkraut and a generous drizzle of pistachio dukkah on top. So, happy Valentine’s Day. Cook this soup for someone you like. Make sure to top it with lots of dukkah. And don’t let your kids try it. We also made giant dino kale chips by brushing whole dino kale leaves with oil and salt and roasting them on 150°C /­­ 300°F for 20 min or until crisp. Peace, Love and Beetroots! /­­Lul Beet & Cauliflower Soup Serves 4-6 This is a vegan soup but you could add a little cream or plant based cream if you want to make it extra round and creamy (maybe our kids would have liked it more then ;) 2 tbsp olive oil 1 onion 1 garlic clove 1 tsp fennel seeds 1 tbsp cumin seeds 1 head (500 g /­­1 lb) cauliflower, cut into florets and stem chopped 4 (300 g /­­ 10 oz) beetroots, peeled and chopped 2 potatoes vegetable stock or water, to cover 1 tsp sea salt lemon juice, to taste Heat oil in a saucepan and stir-fry onion, garlic, fennel seeds and cumin seeds until fragrant and golden. Add cauliflower florets and the chopped stem, beetroots, water and salt and cover with a lid and bring to the boil. Lower the heat and let simmer for 20 minutes or until the vegetables are soft. Use a stick blender to blend the soup smooth. Taste and adjust the flavours, adding in a little lemon for acidity and a splash of cream if you prefer. Serve in bowls topped with a drizzle of olive oil, fermented sauerkraut and Pistachio Dukkah Spice Blend. Pistacchio & Hazelnut Dukkah Spice Blend 4 tbsp pistachio nuts 4 tbsp hazelnuts 2 tbsp coriander seeds 2 tbsp cumin seeds 2 tbsp fennel seeds 4 tbsp sesame seeds 2 tsp nigella seeds 1 tsp sea salt Place pistachio nuts and hazelnuts on a dry frying pan and gently roast on low to medium heat for 3 minutes. Transfer to a pestle and mortar or a food processor. Now add coriander, cumin, fennel and sesame seeds to the pan and gently roast for 2 minutes, stirring occasionally. Then transfer to the nuts and add nigella seeds and sea salt as well.  Bash it up in a pestle and mortar or pulse a few times in the food processor, we´re looking for a nice crunchy texture, not a powder. Store in an airtight glass.

Mushroom Scallops in a Warm Pesto Pool

February 9 2019 My New Roots 

Mushroom Scallops in a Warm Pesto Pool   When we committed to going to the ocean, I immediately felt the thrilling sensation that washes over me when I stand at the intersection of land meeting water. I smelled brine and dampness. I saw certain patterns and colours; light sand against dark water, wet stones, seaweed, driftwood, and feathers. This was the second recipe I created for the dreamy on-location photoshoot with Christiann Koepke back in October (you can see the first one here). The inspiration for this dish came first in fact, fast and furiously. Just thinking about the seaside brought this recipe to me in a wave of total inspiration. I wanted the ingredients to reflect the elements in this environment, and for the final result to be a visual meeting of land and sea. Now Im not super into “fake meat”, but there is something undeniably satisfying about tricking someone into thinking a vegetable is flesh. Tee hee. Plus, Rene Redzepi does it all the time, so maybe it puts me in the cool cooking club too? Yes? Anyway, I knew something on the plate had to look like seafood, and I had my sights set on scallops. In my first cookbook, I made “scallops” out of leeks, and wanted to try something different, so going through the rolodex of tube-shaped white veggies in my mind, I fell upon king oyster mushroom stems. Naturally. Browned in ghee and well-seasoned, I knew that these morsels would look exactly like mollusks, and taste deceptively meaty. A pool of herbaceous, vibrant green pesto, would be the land, and the perfect resting place for my mushroom medallions. I combined flat-leaf parsley and spinach to create a bright yet balanced sauce that complimented - rather than overwhelmed - the rest of the dish. But with all this creaminess, I knew that I also needed to include something for textural contrast, so toasted hazelnuts became the beach stones, along with fried capers, which added a bite of seaside brine. This dish is surprisingly easy to make, and it is the prefect main to serve for family and friends that you want to spoil a little. It looks impressive, but its a cinch to get on the table without gluing you to the stove. The pesto can be made a week in advance (although the fresher, the better), so that the only thing you need to do before serving is cook the mushroom and capers, and warm the pesto a little. I love cooking the capers and mushrooms in ghee (recipe here) because its just so darn delicious, but the pesto is vegan and if you want the entire meal to be so, simply swap out the ghee for expeller-pressed coconut oil, which is refined for high heat cooking and has no tropical aroma. Beta-glucan Goodness Edible mushrooms are both medical and nutritional dynamos. Collectively, they not only provide us with plant-based protein, vitamin D, and a whole host of minerals, but most excitingly a group of polysaccharides called beta-glucans. These complex, hemicellulose sugar molecules enhance the functioning of the immune system by activating immune cell response and stimulating the production of white blood cells. These compounds also effectively mobilize immune stem cells in your bone marrow, and exhibit anti-tumor properties, so theyre often used supplementally in cancer treatment protocols. Beta-glucans help to lower cholesterol, as this type of fiber forms a viscous gel during digestion, which grabs a hold of excess dietary cholesterol, prevents absorption by moving it through your digestive tract, and eliminates it. Through your poop! This same gel also slows down your digestion, which in turn stabilizes blood sugar, and minimizes the release of insulin. King oyster mushrooms are of course a good source of beta-glucans, but you can get them in other places too: barley, oats, sorghum, mushrooms like shiitake, reishi and maitake, as well as seaweed, algae, and dates.   I wouldn’t put king oyster mushrooms in the “specialty” category of fungi, but I also know that theyre not available at every grocery store, so if you cant find them, substitute with any other kind of mushroom you like and forgo the whole scallop charade. The dish will still turn out delicious, I promise. If you want to change up the herb in the pesto, try basil instead of flat-leaf parsley. Cilantro could also be delicious, but potentially overwhelming, so use more spinach in that case. And instead of hazelnuts in the pesto and garnish, try almonds, pecans or walnuts. Yummm. I like to serve this with a big hunk of crusty bread on the side to mop up any leftover pesto in the bowl. It also helps to have some good olive oil and flaky salt around for this situation, just sayin. If youd prefer the grain route, steamed brown rice, quinoa, or millet could be a decent accompaniment too. And if you want to go completely grain-free, roasted sweet potato, winter squash, or pumpkin would be totally lovely.     Print recipe     King Oyster Mushroom Scallops in a Warm Pesto Pool Serves 4 Ingredients: 1 lb. /­­ 500g king oyster mushrooms (choose ones with fat stems) a generous amount of ghee (or expeller-pressed coconut oil) fine + flaky salt 1 jar brined capers (about 1/­­3 cup /­­ 55g) a handful of toasted hazelnuts, roughly chopped, for garnish 1 batch Parsley-Spinach Pesto (recipe follows) cold-pressed olive oil, for garnish a few leaves of parsley, for garnish Directions: 1. Remove any dirt or debris from the mushrooms with your hands, or small soft brush. (do not use water!). Slice the stems into enough rounds so that each person has 5 or 6. Keep the caps for another dish. 2. Drain the capers and pat them dry with a clean tea towel or paper towel. Heat about a tablespoon of ghee (or coconut oil) in a large skillet over medium-high heat. Add the capers and fry until split and crisp - about 2-3 minutes. Remove from pan and set aside. 3. Add more ghee (or coconut oil) to the same skillet over medium-high heat. When hot, add the sliced mushroom stems, a sprinkle of flaky salt, and cook on one side until golden, about 5-7 minutes. Then flip and cook on the other side until golden. Work in batches or use separate skillets - if you crowd the mushrooms they will steam each other and get soggy. That is not what were after! 4. While youre cooking the mushrooms, place the pesto in a small saucepan, add a touch of water to thin, if desired, and warm over low-medium heat. Do not boil! 5. To serve, place about 1/­­4 cup /­­ 60ml of the warm pesto in the bottom of a dish, spreading it out to make an indent in the center. Place 5 or 6 mushroom stems in the pesto, then top with the fried capers and toasted hazelnuts. Drizzle with olive oil and a few grinds of black pepper. Garnish with parsley and serve immediately. Parsley-Spinach Pesto Makes about 2 1/­­4 cups Ingredients: 1 cup /­­ 150g hazelnuts 1 fat clove garlic 2 cups /­­ 35g flat-leaf parsley, lightly packed (tender stems only) 2 cups /­­ 65g baby spinach, lightly packed zest of 1 organic lemon 1/­­3 cup/­­ 80ml freshly squeezed lemon juice (about 2 lemons) 1/­­4 cup /­­ 60ml cold-pressed olive oil 1/­­2 cup /­­ 35g nutritional yeast 1/­­2 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, more if needed Directions: 1. Preheat oven to 350 degrees. Place hazelnuts on baking sheet. Toast in oven for 12-15 minutes or until fragrant and lightly toasted. Remove and set aside. Once cool, remove skins by rubbing the hazelnuts together in your hands. Set aside. 2. Remove any tough stems from the parsley. Roughly chop the leaves and tender stems (this prevents the parsley from bruising in the food processor). 3. Place garlic in the food processor and pulse to mince. Add the hazelnuts, parsley, spinach, lemon zest and juice, olive oil, nutritional yeast, and salt. Pulse for 30 seconds, then add the water and pulse again until its thick, but spreadable. Remove lid and scrape. Repeat until reaches desired consistency (I like mine a little chunky, but its up to you!). Store leftovers in an airtight glass container in the fridge for up to one week. We’re home from Bali now, settling back into life in the cold Canadian winter. It feels good to be here, especially after a satisfying few weeks in the sunshine, hosting two glorious retreats. Now it’s time to ground and focus on the year ahead. I’m very excited for 2019 – so many exciting things to share with you, just on the horizon. I hope you’re all well out there, and enjoying a vibrant start to the new year. Sending love and gratitude out to you all, always. xo, Sarah B The post Mushroom “Scallops” in a Warm Pesto Pool appeared first on My New Roots.

Instant Pot Ziti with Tomato Sauce 20 Mins!

February 8 2019 Vegan Richa 

Instant Pot Ziti with Tomato Sauce 20 Mins!Instant Pot Ziti with Tomato Sauce. Date Night Quick Pasta Meal with Ziti, sprinkled with vegan parm and fresh herbs. 1 Pot! Vegan Soyfree Recipe. Easily Glutenfree, Nutfree.  Jump to Recipe Sometimes you just need a simple pasta meal! And in a jiffy. This Ziti with herbed tomato pasta sauce fits just there. Put everything in an Instant Pot, pressure cook and done. 20 minutes to a fabulous meal. Add some vegan parm, cashew milk or vegan mozzarella for creamier or cheesier flavor. Add some veggies in with the sauce, fresh herbs for garnish and serve with some crusty garlic bread.  This Vegan Ziti comes together really quickly. It has some amazing flavor from the gently toasted garlic, tomato sauce that gets cooked to a wonderful flavor under pressure and the pasta that cooks right with it. Sprinkle with some toasted breadcrumbs and vegan parm for a Baked Ziti kind of effect. Use other pasta shapes of choice. Continue reading: Instant Pot Ziti with Tomato Sauce 20 Mins!The post Instant Pot Ziti with Tomato Sauce 20 Mins! appeared first on Vegan Richa.

Jalape?o Cheddar Crackers

February 1 2019 Oh My Veggies 

With the Super Bowl right around the corner, I feel like I should post something snacky. I’d probably be a bad food blogger if I didn’t, right? But I have to confess, I won’t be watching the Super Bowl this weekend. Football is the worst, you guys. The worst! There are some sports that I kind of understand. Like soccer. Kick the ball into the net. Easy! But with football, there’s just too much going on. There’s running and numbers on the field and a weird shaped ball. Confusing! When we had to play flag football in gym class, the teacher never even bothered to explain how to play because I guess, like breathing and sleeping, everyone just innately knows. So I’d just run in whichever direction seemed appropriate and when it looked like someone wanted to throw the ball to me, I’d shake my head, wave my arms, and mouth the word “NOOOOOOO!!!!” And if I did, for some reason, end up with the ball, usually I’d throw it to whomever was closest to me, whether they were on my team or not. Because I did not want the ball. And then everyone would yell at me. Oh, they […]

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use

January 28 2019 Meatless Monday 

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can UseStart smart eating habits on Mondays for a happier and healthier you! February is just around the corner and its American Heart Month . Take a moment on Monday to focus on behaviors that may help you live a longer and healthier life. This is the third article in this months Healthier You Series. Weve discussed making good dietary choices for kidney health and type 2 diabetes . This week, we look at heart health. The American Heart Association recommends making simple changes to your diet to improve heart health, such as limiting red meat. Meatless Monday is an easy and enjoyable way to make smart food choices for your heart . Consuming less red and processed meat and more plant-based foods like whole grains, fruits, vegetables, nuts and legumes can benefit cardio-health. Bonnie Taub-Dix is a nutrition consultant, author, and Meatless Monday advocate. We asked her to share some heart-friendly advice. 1. Meatless Monday encourages people to cut out meat one day a week for their health and to try a great variety of plant-based foods. Are there specific plant-based foods that are most beneficial for heart health? Plant-based protein is a hot, trendy topic but these are foods that have been around for centuries, providing fiber and an array of nutrients. Plant proteins like beans, nuts, and seeds are just a few examples of how we can cut back on meat while boosting the value of our diets. Oatmeal is a steamy bowl of goodness for breakfast swirled with almond butter and bananas or as a savory side mixed with a variety of seasonings and spices. Oats and almonds are rich in fiber to help lower cholesterol levels. Beans, the most underrated superfoods, are also rich in soluble fiber to help keep you feeling fuller longer while controlling cholesterol levels. Theyre also a great source of plant-based protein.   2. Are there particular foods to avoid? What about processed foods? Many people say they try to avoid processed food, as if its a kind of poison. Its a well-intentioned goal, but even pre-chopped fruit or vegetables are processed foods! Certain processed foods make our lives more convenient, safer-and in many ways, even more nutritious. The good news is certain processed foods are healthier than some foods found in their natural state, such as: o Plain yogurt, with added cultures, retains the protein and calcium naturally found in dairy products, and it also includes added good bacteria to help boost our gut function and immune systems. o Canned tomatoes contain more lycopene--a powerful antioxidant that reduces inflammation--than fresh tomatoes do, especially when they are eaten simultaneously with a small amount of oil to enhance absorption. Dont judge a food by the front of the package. Flip that bag or box over to read whats really inside!   3. Should people with a family history of heart disease be much more careful than those who dont have a history? What can someone with a family history do to help prevent heart disease? If you knew you could have stopped that balsamic vinegar from splattering on your favorite white sweater, would you have done something to prevent it from happening? Unless youre clairvoyant, its not very easy to prevent something you cant predict. When it comes to your body--whether its potential damage from high blood sugar, blood pressure, or cholesterol levels--this is the time to take charge of your health. You can fight against your family histories by taking a closer look at what youre putting on your plate, moving more , and finding effective ways to manage stress .   4. Whats your go-to food for heart health on Meatless Monday? Id have to say my Spicy Dark Chocolate Chili Bowl ! What I love about this recipe is that you dont really have to follow it exactly -- you can swap out for your favorite ingredients. This recipe contains beans and avocado, as well as a variety of anti-inflammatory spices. Bonnie recently published Read It Before You Eat It – Taking You from Label to Table . You can find more about Bonnie at Better Than Dieting and on Instagram. For an extra bonus, check out heart-friendly Meatless Monday recipes, from pancakes to burgers, in our free comfort food e-cookbook . Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many benefits of Meatless Monday, such as how reducing meat consumption may improve your heart health. Download our shareable free graphics here . Follow  us on Facebook , Twitter , Pinterest , or Instagram ! The post Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use appeared first on Meatless Monday.

aloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticks

January 24 2019 hebbar's kitchen 

aloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticksaloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticks with step by step photo and video recipe. namkeen snacks or chivda snacks are integral part of indian households. there are myriad types of these snacks made from various kind of ingredients and combination of it. one such hugely popular lip-smacking snack recipe is aloo lachha namkeen made with grated potatoes. The post aloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticks appeared first on Hebbar's Kitchen.

French Onion Soup Sandwiches

January 21 2019 Oh My Veggies 

I have been agonizing over what to call this recipe. Agonizing to an embarrassing degree. I swear, sometimes I spend more time coming up with names for recipes than I do developing the recipes themselves. I feel like the name of this recipe is confusing. Is it a soup? Is it a sandwich? Well, it’s kind of both. It’s French Onion Soup with a twist. You see, in traditional French Onion Soup, you make the soup and float a piece of crusty bread topped with cheese on top of it. And it’s delicious! This recipe is a little bit different, though. The bread, onions, and cheese are in grilled panini form. The (faux) beef broth is served on the side and you dip your sandwich into it. As you eat your panini, bits of onion, cheese, and bread fall into the broth so when you’ve finished off your sandwich, you have a little bowl of French Onion bliss waiting for you. So is it a little confusing? Maybe. But it’s really good, I promise! My husband, who isn’t a huge fan of grilled cheese sandwiches, was really surprised how much these captured the flavor of French Onion Soup. As for […]

Recipe | Chewy Chocolate Strawberry Cookies

December 31 2018 Oh My Veggies 

Does your grocery store put out samples? The ones I go to do and, really, it’s pretty ingenious on their part because I always end up buying things I wouldn’t have otherwise. I am just that impressionable. And this is how I ended up getting dried strawberries. I tried them and they were so yummy and chewy and strawberry-y that I had to get them. Even though they were $7 and look like rabbit poop. I usually don’t buy a lot of dried fruit because, although it’s healthy, it’s pretty dense when it comes to calories. A serving size is usually a quarter cup, which is meager. Meager! So what do I do with dried fruit? I bake with it. I really wouldn’t have bought these super expensive rabbit-poop looking dried strawberries if I hadn’t had the idea to use them in cookies. And not just any cookies–chewy chocolate strawberry cookies! (Yes, if you read my blog regularly, you might recognize most of this recipe from my Chewy Chocolate Candy Cane Cookies–hush! It’s not plagiarism if you’re stealing from yourself!) With the chocolate chips and strawberries, these are kind of reminiscent of chocolate covered strawberries. If you can’t find chewy […]

Recipe | Peppermint Double Chocolate Ganache Cakes

December 24 2018 Oh My Veggies 

And so the chocolate peppermint recipes continue! Mostly because I still have candy canes. Although I love peppermint candy, I’m not really into the whole candy cane thing. They’re a little bit unwieldy and messy to eat. So the only thing I can really do with candy canes is bake yummy holiday treats with them. My hands are tied! I have no choice in the matter! I’ve posted some relatively light holiday desserts this month, but now it’s time for something decadent. We all need to indulge a little during this time of year, right? (Note that I didn’t say over-indulge.) The good thing about these mini-cakes is that they’re portion-controlled–and believe me, with two kinds of chocolate ganache involved, portion-control is a good thing. One is enough for anyone! (Oh, and if you have leftovers, these freeze quite nicely.) I wanted to make mini-cakes instead of one big ginormous cake–I figured I could either make a sheet cake and cut smaller circles out of it or use cupcake tins. I went the cupcake tin route and turned the finished cupcakes upside down (after shaving a little cake off the top so they’d stand flat). If you want to make […]

Magic Moisturizer

December 16 2018 Golubka Kitchen 

Magic Moisturizer This has been the moisturizer to end all moisturizers for us. Its lush, deeply hydrating, made with all natural ingredients, and so easy to whip up at home. It has also gained a mini-cult following among our friends. It’s been reported to help with cold sores, eczema, and chronically dry skin. It’s impossible for anyone to stay indifferent to the luxurious texture (very much like whipped butter) and dreamy scent (not unlike the most heavenly dessert) of this moisturizer. It evokes all kinds of emotion :) I’m pretty sure that every person who tried it urged us to package and sell it. Instead of doing that, we thought we would share the recipe here, which just seems more fun in every way. Also, we find gift guides to be overwhelming and don’t have one for you this year, but this magic moisturizer would make for an amazing, thoughtful, homemade gift. Our Experience Anya: A few years ago, I got really into making my own natural skincare and tried lots of different moisturizer recipes. A lot of them were nice and smelled really good, but none turned out completely perfect. That was until I decided to experiment with mixing raw cacao butter into a moisturizer formula I kind of liked, and the result completely blew me away. Cacao butter gives the cream a special, light, whipped texture, and the scent is out of this world. I especially like combining it with citrusy essential oils like blood orange, sweet orange, lemon, and lime, since orange and chocolate is one of my favorite scent pairings ever. I’ve been using this moisturizer exclusively for the past two years, and I honestly can’t imagine life without it. I usually apply it while doing this facial massage, which makes it absorb really well. Masha: I have very dry skin that likes to be moisturized both morning and night. Ive tried a bunch of natural moisturizers, and this homemade one came out on top every single time. I love the way it smells and how deeply hydrating it is for my skin. I also like the fact that I can curate the ingredients, depending on what I feel my skin needs, especially when it comes to the essential oils. As a bonus, this cream really helps soothe my eczema, which pops up above my eyelids occasionally, when Im stressed. I make sure to include some lavender oil in the recipe in those cases, since its really healing for inflamed skin. It’s also wonderful to use for our favorite gua sha routine. Since this moisturizer is homemade and full of natural oils, its not exactly non-greasy. What I personally like to do is put it on right as I wake up. That way, it has a chance to absorb while I eat breakfast and get ready, and I dab away any extra shininess with a washcloth once Im ready to head out the door. And at night, the little bit of shine on my face is not a problem, since I put it on right before bed. A Little Bit on Essential Oils The beauty of making your own skincare at home is that you can completely curate your own ingredients, especially when it comes to essential oils. There are essential oils that are good for all kinds of skin conditions, like acne, scarring, eczema, rosacea, dryness, etc. It’s best to do your own research, experiment, and see what essential oils work for you. Our favorite two books on the subject are Renegade Beauty and Just the Essentials. It’s also important to note that essential oils are powerful stuff, and might evoke skin sensitivities, so it’s a good idea to test them out and see if your skin likes them, before committing to making a whole batch of the moisturizer (or anything else). 2 of our favorite essential oil combinations for this moisturizer: – Italian lemon, lavender, spearmint – blood orange, sweet orange, lemon, lime skincare superstars that we include in every batch: – turmeric – carrot seed other great ones we often add: – geranium – palma rosa – bay leaf – peppermint – clary sage – frankincense Magic Moisturizer   Print Ingredients 2 oz raw cacao butter - shredded 2 oz virgin, cold-pressed coconut oil 1 oz good quality beeswax - shredded 4 oz any good quality, virgin, cold pressed oil like olive, avocado, almond (or a mix of a few) 1 oz cold-pressed jojoba oil 1 tablespoon cold-pressed calendula oil (optional) 1 teaspoon pure vitamin E oil 9 oz distilled water about 80-100 drops of any mix of essential oils of choice (see above for more on essential oils) Instructions Melt the cacao butter, coconut oil, and beeswax on a double boiler. Remove from heat. Mix in the rest of the oils and vitamin E. Once you remove this mixture from the heat, it might start solidifying quickly, especially if youre in a cool temperature room, so act fast and prepare for the next step in advance. In an upright blender, start blending the distilled water on low. Slowly pour in the oil mixture, turn up the speed to medium-low, and blend until it emulsifies, about 1 minute. Add the essential oils and pulse to combine. Take care not to over-blend. Transfer to (preferably glass) containers with air-tight lids. I like to keep a small batch of the moisturizer out in my bathroom for quick access, and the rest in the refrigerator, which will keep the moisturizer fresher for longer. The moisturizer softens at room temperature and hardens when refrigerated. Notes The quality of ingredients really matters for this moisturizer, so strive to use organic, cold-pressed, virgin, and unrefined ingredients. 3.5.3226 You might also like... Our Favorite Gua Sha Routine - Video .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Magic Moisturizer appeared first on Golubka Kitchen.

Vegan Lentil and Sunflower Seed Meatloaf

December 8 2018 VegKitchen 

Vegan Lentil and Sunflower Seed Meatloaf What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just dont forget to increase the cooking time! 5.0 from 2 reviews Save Print Lentil and sunflower seed meatloaf Serves: 4-6   Ingredients 2 tbsp. of olive oil 1 1/­­2 cups of onion, finely chopped 2 garlic cloves, crushed ⅔ cup carrots, grated 1 packet (227g) mushrooms, finely chopped 1 cup of lentils, cooked, rinsed and drained 1 1/­­2 cup sunflower seeds 2 slices of whole grain bread, shredded into small pieces ¼ cup ground flaxseed ½ cup of oatmeal 2 tbsp. of tamari 1 tbsp. apple cider vinegar 1/­­4 cup of vegetable broth 1 tbsp. oregano 1/­­2 tsp. thyme 1/­­2 tsp. dry mustard Salt and pepper, to taste 1/­­4 cup of ketchup 1/­­4 cup of unsweetened applesauce 2 tbsp. balsamic vinegar 2 tbsp. tablespoon maple syrup Instructions In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about […] The article Vegan Lentil and Sunflower Seed Meatloaf appeared first on VegKitchen.

Roasted Broccoli with Meyer Lemon and Garlic

December 7 2018 Oh My Veggies 

Sometimes I have an idea so brilliant that I need to stop whatever it is I’m doing and start working on that idea right away. This week, I had one of those ideas--I would Photoshop my cats into the Kardashian Christmas card. YES. And I did it, but it didn’t quite work out as I had planned because I have surprisingly few pictures of my cats standing straight up, so I couldn’t replace the Kardashians with cats. And then I thought that maybe I would Photoshop my cats’ heads onto the Kardashians’ bodies, but that would take this project from “Ha ha, cats!” to “I think Kiersten is having some kind of mental break and needs help.” So in the end, I just had to Photoshop my cats around the Kardashians, which wasn’t nearly as awesome as my original idea. Isn’t it the worst when you have an idea that sounds so great and then it doesn’t work out? But then sometimes you have ideas you’re not sure about and they end up being even better than expected. Like this Roasted Broccoli with Meyer Lemon & Garlic! I wasn’t sure if it would work, but it did and we loved […]

Simply Vibrant, Our New Cookbook + Free Drinks Ebook

December 1 2018 Golubka Kitchen 

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

Tempeh Tacos from Betty Goes Vegan

February 8 2019 Oh My Veggies 

I get migraines. Crazy migraines. Migraines that make me see strange glowing orbs. Migraines that make me leave hair salons in ambulances. But the worst thing about my migraines is that they cause me to have weird aversions to certain foods. So, for example, when I had a peanut butter and jelly sandwich for lunch and got a migraine a few hours later, suddenly I could no longer stomach PB&Js. The very thought of them would make me feel sick to my stomach. Usually I get over these aversions after a few months, but then there was the time I got a migraine after eating tacos–oh, it was bad. And I wasn’t able to eat tacos for a full year. The Year Without Tacos will go down as one of the worst years ever. Because along with veggie burgers and pasta, tacos were part of the trifecta of easy go-to meals in our household. I felt a little bit lost without taco night. Tacos are fast! They’re delicious! And putting them together is kind of fun too, right? It was a happy day when I finally found myself thinking, “Hey, you know what? I feel like tacos for dinner! I […]

Candied Chocolate Dipped Citron + Video

January 31 2019 Golubka Kitchen 

Candied Chocolate Dipped Citron + Video I’m constantly amazed by the fact that nature gives us the exact things we need during each given season. Citrus season might be my favorite fruit season, just because it’s such a ray of sunshine in the midst of winter bleakness. The contrast between the quiet darkness of this time of year and the bright, juicy, sweet citruses that spring up at the stores is especially intense. Our grocery store is exploding with all kinds of citrus varieties, more than I can count on my two hands. I couldn’t resist getting a few citrons, since they smelled amazing, and I had never tried them before. I knew that they have a really thick rind (they are mostly rind really), which is great for candying. After doing some research, I also learned that citron is one of the original citrus fruit, from which a lot of the other household citruses were developed. So, to celebrate this year’s citrus season, I made some candied, chocolate-dipped citron. The process will make your kitchen smell amazing, and the result is such a unique and delicious treat, with a perfect balance of sweetness, bitterness, and citrusy zing. I also made a ‘day of eating’ video, which takes you through the whole candying process, as well as a day of plant-based meals. All the recipes and things mentioned in the video are linked below :) Video links: Magic Moisturizer Gua Sha Routine Shortcut Steel Cut Oats Pasta e Ceci (Chickpea Noodle Soup) Candied Chocolate Dipped Citron   Print adapted from David Lebovitz Serves: about 1½ cups Ingredients 2 citrons 1½ cup maple syrup or a mixture of maple syrup and honey (not vegan) 1 cup water, plus more for blanching the citron pieces ½ - ¾ cup chocolate chips Instructions Wash and dry the citrons. Cut out any flesh and seeds (you can juice the flesh and use the juice in your water, in salad dressing, or as an acidic finish to any savory dish), then cut the rind into strips. Put the rind strips in a medium pot, cover with water, and blanch the citron pieces in simmering water for 30 minutes, until translucent. Drain the citrons and return to the same pot. Add the maple syrup/­­honey (if using) and water. Bring the mixture up to a boil, stirring a few times. Turn the heat down to establish a strong simmer, and simmer until the syrup reduces, almost completely. You should be left with candied citron strips, covered in a thin layer of syrup. This will take about an hour or more. Let cool for about 15 minutes. Transfer the strips to a wire drying rack to let any excess syrup drain off. Meanwhile, melt the chocolate chips on a double boiler. Dip each citron strip into the chocolate, so that its about half way covered. Transfer back to the drying rack. Once youve dipped all the citron strips in the chocolate, transfer the whole rack to the refrigerator to let the chocolate harden. Keep the candied citron refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Rose and Lavender Parfait and a Breakfast with Friends Chocolate Avocado Truffles and Concord Grape Sorbet Parsnip Cake with Candied Kumquats Clementine Fudge Cake .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 Candied Chocolate Dipped Citron + Video appeared first on Golubka Kitchen.

Self-Care Interview Series: Cortney Herrera

January 27 2019 Golubka Kitchen 

Self-Care Interview Series: Cortney Herrera Cortney Herrera is the artisan distiller and founder of the holistic skincare company Wildcare, located in the Pacific Northwest. We’ve been crushing hard on Cortney’s creations, like her expertly distilled hydrosols and face masks full of the most unique, glow-promoting ingredients, and we’re so excited to share this wisdom-packed interview. Routine -- Is routine important to you or do you like things to be more open and free? Structure of certain things like eating & sleeping times has always made me feel the most supported. I am a triple virgo so by nature I crave a solid routine around the everyday basics. With that said, its freeing to just rehash it all and recreate a functional flow if I feel like Im too caught up in our pattern. Now that I have a baby (hes 1!) as much as I want things to be regimented for us all to thrive,  its necessary to play with flexibility for the unexpected too, so Ive shifted a bit more towards that direction. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. We sleep with our curtains open so that each morning we wake up to natural light. We just moved back to Oregon from sunny CA, so this is especially crucial for me here in the Pacific Northwest to feel more stable during the darker winter months. Our baby almost always wakes us up around 7am and usually starts babbling, so well take him out of his crib and have a little cuddle time. If hes not out on a job, my husband Alex will get him ready for the day and then Ill make us a morning beverage (usually tea with mushroom powder and coconut manna, and honey) and either one of us will cook a simple breakfast for the family (tortilla with an egg, handful of parsley or cilantro and a fermented veggie). We both work from home so we each hop on our computers shortly after while switching off with who is playing with baby Oso. One thing I am firm on is giving myself a facial massage for 5-10 minutes after I wash up. My skin loves it, but more importantly its a nice form of meditation to have that little moment of space to zen out a bit. -- Do you have any bedtime rituals that help you sleep well? I opt for a magnesium bath, face mask (I like our creamy Soft Focus Mask at night), sometimes a chocolate and always a cup of tea – lately its a blend of lemon balm, chamomile, oatstraw and raspberry leaf. If time gets the best of me, Ill have a mug of hot water with magnesium powder to relax before bed. Im also really big on lists (virgo) so I usually write a new one before bed every night for all different things like shopping lists, distillation lists, who I need to email back more urgently, recipes I want to make.... everything thats been floating around in my mind that day so Im more freed up before bed. I watch a little Netflix and laugh, and then get in bed around 11. I like the Headspace app as a guided 5-10 minute meditation to center my breathing when I lay down. -- Do you have any kind of mindfulness practice?  Outdoor explorations! We aim to weave one day trip into each week, usually within an hour of home, and drive to a mountain, forest, or river to breathe clean air & explore without much of a plan or direction in mind. Having this free-flowing space contrary to our routines during the week creates lots of room for spontaneity…and sometimes we hit a dead-end, but thats all part of the fun of experimenting and not having a plan! Balance is key. If we dont have time to physically drive to a big open landscape that weekend because of work, well take walks in the neighborhood or a smaller visit to a nearby park (there are parks everywhere in Portland!). I like to be present and check in with myself as I move…how does the sun or mist feel on my skin, what scents are in the air, what does this leaf feel like in my hand.... All of these little check-ins help me feel more grounded and connected. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I stopped drinking coffee and caffeinated tea about 8 or so years ago to curb my anxiety – its helped tremendously! My favorite go-to drinks for energy & focus are roasted dandelion tea, fresh juice we make at home (the greener, the better), or chocolate milk with walnut milk and raw cacao! For the most part good quality chocolate has always mellowed me out actually – I think its the magnesium. -- Do you have a sweet tooth and do you take any measures to keep it in check? I like to opt for something that will satisfy a sweet tooth without the crash or sugar spike like incorporating dates, honey or maple with healthy fats that sustain my energy. Lately Ive been making these very simple almond butter cookies. The recipe is: 1 cup almond butter (any nut butter will do!), 1 egg, 1/­­2 Tbs of virgin coconut oil, a couple spoons of coconut sugar, a pinch of himalayan salt and any spices that appeal (cinnamon, nutmeg, vanilla bean etc). Roll into balls, smoosh with a fork and bake for 10 minutes! -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? My sister Ash (Black Sage Botanicals) makes delicious oxymels – vinegar based tinctures with infused organic and foraged herbs and honey. Im in love with her Tulsi Oxymel made with rose and pomegranate vinegar. It feels heart-opening and nurturing! Im pretty regimented on taking Vitamin D, a DHA fish oil, and iron with nettles along with various flower essences dependent on what my emotional state is calling for. Water is the main tool for me I need to remember, all day every day!!!!! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I aim to get out at least a couple times a week on an adventure and walk, usually finding a new forest to explore here in the northwest. Its been the single best thing for me in releasing any anxiety or stress from the week. I also am just getting back into yoga, focusing on the balance between movement + stillness. Beauty -- What is your idea of beauty – external, internal or both? I see beauty in nourishing and embracing every facet of our unique selves so much that the joy and loving energy we hold for our own bodies and spirit inherently radiates to those around us. I think when we allow ourselves to really connect with others, be vulnerable, be authentic, be blissful, be curious, beauty is an energy thats more magnetic than visually stimulating. I find a lot of rocks beautiful because I take time to notice their expressive nature. -- What is your skincare approach – face and body? My approach is all about balance supported by nature and ancient rituals. Cold-pressed oils, raw honey, herb infusions, powdered herbs....focusing on the balance between humans and the natural world – how we care for botanicals and how they may care for us. I like to look at skincare the same way I look at the food I eat; when I feel happy about the ingredients I apply on my skin, my skin feels happy too. Its all about respecting and caring for ingredients so we create more harmony as we utilize them. My favorite tools are oil + water, in the form of our face oil and hydrosols. It may sound counterintuitive for those two to go hand in hand yet its what our skin is essentially made of and vital for nourished skin + optimal function. After cleansing, Ill mist a hydrosol (during winter I choose Empress Cypress or Rosemary Bay) and follow with SunRoot Solar Serum. Ill take about 5-10 minutes for a facial massage and then follow with another generous mist of Hydrosol. My skin glows!! -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water mainly. Eating lots of healthy fats like coconut oil/­­manna, ghee, avocado. The fish oil and vitamin d every day along with eating a lot of fermented foods and drinking the roasted dandelion tea I mentioned earlier (hormone balancing = skin balancing). The more we can do to support the gut and liver especially, the happier our skin is! I love incorporating raw honey and bee pollen in my rituals. Our Bee Rosy Mask actually has ground bee pollen in it and makes my skin feel like a spring flower. As for my hair, I like to use our skin soother Rosemary Bay Hydrosol to keep my scalp healthy. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? As a mama & business owner, there is always stress – good stress and real earth-shaking stress. The beauty/­­wellness business is pretty idealized – its HARD work and creating boundaries to minimize stress and prioritize your own personal wellness can be easily misplaced. Some things that usually help me release are talking it out with my sisters, breathing deep with a tall glass of water, embracing quietness, saying no when I need to, saying yes when I want to, putting my hands in dirt to work in the garden, and going on a walk. The past year I also started writing more regularly. Oddly enough a lot of it started flowing on my instagram which has led me to a beautiful community of friends that Ill message with on and off. On some more wild days, my husband and I will just run to the living room, turn up the music and just go crazy dancing for 10 minutes and then go back to work. This often helps the most with little stressors, especially seeing baby Oso laughing at us. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I make elderberry syrup every winter and take a spoon everyday when Im run down. Magnesium baths, herbal steams, foot soaks, rest, water, raw honey, and garlic. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Something that always helps me is doing something for myself first thing in the morning, so I dont end up too busy and putting it off later. That usually takes shape as a face massage. At the end of the day when Im laying in bed, I almost always do a self-check in and think of one nice thing I did for myself that day. If I forgot to physically do something, Ill say a few affirmations to myself. Im also quite excited to be starting therapy again and EMDR this month. I honestly am really eager to get back into it and work through some heavy triggers and blockages. I think thats one of the nicest things I could do for myself right now. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Allowing myself space to slow down & connect. Wildcare has been buzzing since conception. We were featured in Vogue the first month we opened, and from there it just became an everyday hustle to stay caught up – a challenge Im incredibly grateful for. Last year I had my first baby, and he arrived to our surprise 2 months early via an emergency cesarean. He remained in the NICU for a month while my husband and I went home as baby and I each had to separately heal. I felt broken, and at first, I jumped right back into work as soon as I had more movement to distract from much of the emotional pain I had experienced. A few months later when he was home, business was great but there was this moment I knew I needed to stop everything, reflect and be present with what I was feeling and with our baby. I closed the shop for a few weeks, and decided to stop taking on new retail partners for pretty much the remainder of 2018. Being transparent and open with those around me – even our customers about what I was going through, has been the biggest change Ive made. Slowing down, bridging that connection of my voice + products, being present and prioritizing the same amount of care for myself that I give others has allowed me to feel more honest with myself. Still a huge work in progress yet this practice continues to reveal a community of supporters that wouldnt have been there unless I was vulnerable. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I feel like inspiration finds me within the energy of the landscapes I’m immersed in. Right now its walking on the soft mossy forest floor in Oregon, hypnotized by rushing rivers and gazing up at towering Fir trees and dancing leaves. I really trust in the natural relationship of quiet down time vs the times Im energized with new ideas, and think its important to allow things to reveal themselves naturally as a connection is made. These visuals, scent memories, and feelings from nature always wind their way into my dreams even years later and lead me to formulas and product names so its best for me to just to go with the flow. Knowledge -- What was your path to becoming a distiller and starting Wildcare? My sisters and I grew up strongly influenced with our moms skin care rituals who worked as a makeup artist for film & tv, amongst other things. As kids, we would concoct foot soaks using pine needles and flowers we would collect on afternoon walks, and hair masks with eggs and mayonnaise! These DIY projects have always stayed with me. My formal schooling was both in Culinary and Herbal disciplines – a foundation that propelled my special focus on care – internal & external. There was an afternoon in particular where I had focused all my energy on exploring a better remedy to comfort my eczema flare-ups. When I noticed all the Rosemary that was growing in our yard near a little Bay tree I intuitively crafted my first Wildcare product, The Skin Soother Rosemary + Bay Hydrosol using a makeshift distillation system out of kitchen pots & pans. I remember I actually cried at the moment I saw the first hydrosol emerge…I really felt lucky to be in the presence of such an ancient form of alchemy. After obsessively spraying this camphorous green-smelling mist for a few weeks & seeing my skins improved health, this artful practice of distilling was something I fully got behind. I spent a year doing playful and careful experimentations, making hydrosols for family and friends. There was one night I even dreamt about filling a table full of tiny amber bottles with aromatic liquid and then a month or so later, I sprung up from a dream and shouted Wildcare! to my husband. Wildcare was born shortly after that in the end of 2015. -- At Wildcare, you make your own hydrosols and advocate their healing properties. Can you tell us a little bit about what they are and why they are so effective? Hydrosols are the subtly aromatic waters from distilled plant material. A copper still is placed over fire, holding spring water (we hand-collect from a local Oregon spring!) & fresh plant material. Inside the still, steam rises & passes through the plant in the form of vapor, carrying vital nutrients, plant acids & suspended particles of the plants essential oils. As the vapor cools, it condenses back into a liquid state and emerges in the form of aromatic water (now a Hydrosol) along with its essential oil counterpart. Our distillations have about an 8 hour duration depending on the plant utilized, a very slow & thoughtful process that requires a focused presence from the distiller. The majority of the essential oil will rise to the top, leaving the Hydrosol with about 0.1% micro-particles of essential oil, making it a very gentle mist without the same safety concerns that essential oils carry. When you purchase a pure Hydrosol, note that it will read as 100% distillate or floral water – without the addition of other ingredients or essential oils. More on the distillation process here. -- What are some of your best-sellers? 100% SunRoot Solar Serum, but more on that below! Our best selling Hydrosols of the season have been the skin soother Rosemary Bay, awakening Palo Santo, and Empress Cypress (a personal favorite!). From our face and body line, Soft Focus Mask has been flying off the shelves. Its a gentle and creamy clay based mask with brightening pearl powder, soothing organic coconut milk, and pineapple extract to even out lackluster skin. Fun and Inspiration -- What is something you are particularly excited about at the moment? SunRoot Solar Serum is a product Ive worked on for 2+ years and was just released! After working so long on this formula, its been the most rewarding experience to see so many glowing reviews pour in. Im overwhelmed in the best possible way. It features a 4-week infusion of organic artichoke leaf in this incredibly beautiful Jojoba oil that Im sourcing directly from a farmer here in the US. He is self-taught and does all his cold-pressing by hand! Artichoke leaf is a powerhouse in healing sun damage, scarring and repairing tissue. Its combined with warming turmeric root, and juicy fruit oils like Sea buckthorn, Rose hip and Raspberry Seed. To extend even more beauty and peace of mind, its a 90+% certified organic formula! I am also in the middle of a complete rebrand, designed by artist Morgan Ritter (my younger sister!), with SunRoot as the first look of Wildcares new visual identity. The bottles are entirely covered with my actual tiny handwriting thats been screen-printed, echoing my commitment to being a maker – literally being a conduit, like water. Its a bold gesture to avoid a standardized typeface and is unlike what is commonly seen in the market, as we intend for this design to be a personal, embodied approach to commerce. -- What do you do to unwind or treat yourself? Its been a challenge as a nurturer however Ive been practicing treating myself more, creating stronger boundaries around my own personal time so that I can give more too. My affirmations since going through what I did last year have been The nurturer deserves to be nourished. I am deserving of nourishment. I am deserving of my own care. Simple pleasures like tinkering around in the kitchen and baking something experimental, even a chiropractic care visit from my favorite Luna Wellness practitioner, Megan makes me feel extra supported. Every so often Ive been treating myself to a facial from any one of a few dear friends here in Portland too. Allowing myself this space has been crucial to be able to lovingly care for child and have peace of mind. -- Standout book/­­song/­­movie/­­piece of art: Book - Aromatic Medicine by Patrice de Bonneval & Cathy Skipper Song/­­Album -Papa Celestin ragtime music, bought it at Mississippi Records :-) Movie - Stargate (I just saw Hackers for the 1st time and that was cool, ha ha ha) Piece of Art - STOOL WITH WHEELS (ALL THE WORLD’S PAIN, YET THERE ARE MOVEMENTS) by Morgan Ritter from her show The Cat House Settlements -- Is there anyone you would like to hear from next in this interview series? Dena Nakhle Birch – She is my friend/­­angel/­­naturopathic doctor based out of Santa Barbara, CA. A brilliant healer with one of the biggest hearts I know. Erica Chidi Cohen – her friendship and book Nurture was incredibly supportive to me after my birthing experience. Neva Osterloh – the sweetest woman offering loving forms of care through her Portland skincare studio. You might also like... Self-Care Interview Series: Gabrielle Russomagno Self-Care Interview Series: Rocio Graves Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Lauren Haynes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Cortney Herrera appeared first on Golubka Kitchen.

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

January 23 2019 Golubka Kitchen 

Abruzzo, Italy 2019 Retreat Open for Registration + 2018 Retreat Recap We are so excited to announce that registration for our next retreat in Abruzzo, Italy is now open for the Fall of 2019! We hosted our first foraging and cooking retreat there this past October, and it really exceeded all of our expectations. We are elated to announce that this time around, we will have an on-site Acupuncture Physician and an on-site Yoga Teacher! In addition to cooking, eating, foraging, hiking, and sightseeing in the beautiful Abruzzo countryside, we will be exploring the ways to inner balance through yoga, meditation, and ancient techniques of Chinese Medicine. Read on for retreat registration, testimonials, and a photo recap of our first retreat. We hope to see you in the fall :) Forage, Cook and Re-Center Retreat 2019 with On-Site Acupuncture Physician and Daily Yoga/­­Meditation (September 30th - October 6th, 2019) Activities and Services will include: one-on-one appointments with on-site Acupuncture Physician (diagnostic consultation, acupressure, deeply relaxing facial and body gua sha massage), daily yoga with on-site certified yoga instructor, meditation, forest-bathing, plant-based meals prepared by the Golubka Kitchen team, foraging, truffle hunting, meditation in a 600 year old olive grove and olive oil tasting, winery visit and wine tasting, plant-based cooking, medicinal jam, and herbal tonic classes with the Golubka Kitchen team, cooking with Abruzzo locals, and more! Click to Book | Click to See a Sample Itinerary Testimonials “Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience!” – Rachel, Alabama “I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!” – Claudia, Massachusetts “It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.” – Helen, Michigan “Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.” – Maudia, Michigan “I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!” – Katya, Sochi Truffle Hunting & Tasting We visited a family truffle plantation, where the sweet truffle-hunting dogs Rita and Nina dug up about 1kg of summer truffles right in front of us. We then got to have home-cooked lunch at the truffle plantation owners’ house, where we sampled the day’s harvest, as well as the family’s line of truffle pastes. Hiking and Foraging We hiked up beautiful mountain paths to see historical castles, churches, and hermitages, and foraged for wild herbs, berries, and fruit along the way. We foraged rosehips, wild mint, wild chicory, figs, and even jujube dates. Exploring Local Villages & Towns Pictured below are the breathtaking towns of Pacentro, Sulmona and Santo Stefano (we stayed in Santo Stefano in this experience of a hotel), where we had the pleasure of sightseeing and visiting local artisan businesses, as well as a bustling farmer’s market. Visiting Local Artisans We visited a local wine producer (also a family business) and sampled their exquisite wines. We also had the transcendent experience of wandering around an olive grove with trees up to 600 years old, and got to taste incredibly fresh olive oil, made with the olives from those trees. Cooking, Eating & Drinking! Eating well was the main mission of this retreat, and I think it’s very safe to say that the mission was accomplished. We tasted vegan and vegetarian food from a variety of cozy restaurants, cafes, artisans, and local’s homes. We foraged and ate wild chicory, learned to make pasta and cookies, and got to know famous Abruzzo ingredients, like their local lentils, solina flour, spelt, and more. You might also like... Abruzzo, Italy: Join Our Vegan/­­Vegetarian Forage and Cook Retreat Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Abruzzo, Italy 2019 Retreat Open for Registration + 2018 Retreat Recap appeared first on Golubka Kitchen.

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles)

January 16 2019 Golubka Kitchen 

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened for us over the past month, and at this point we are so ready to fill our plates with 99% plants. That’s what this meal plan is all about. We are employing the amazing, shape-shifting powers of spaghetti squash to create four distinctly different, plant-fueled dishes that will still keep us cozy in this frigid weather (no bone-chilling, cold salads or fully raw dishes here!). We’ve got special pesto ‘noodles’, pho, tacos, and lasagna. As usual, there is a step-by-step weekend prep guide, as well as a shopping list for your convenience :) Hope you enjoy this one! Menu - Spaghetti Squash Noodles with Brussels Sprout Pesto - Kale Pho with Spaghetti Squash Noodles - Spaghetti Squash Kimchi Tacos - Portobello Spaghetti Squash Lasagna *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients youll need for the week here, if doing shopping for the whole week. Produce 2 large or 3 medium spaghetti squash 1 lb Brussel sprouts 1 medium yellow onion 2 large leeks 1 head of garlic 1-inch piece ginger 1 bunch kale 1/­­2 lb shiitake 8-10 portobello caps 2-3 avocados 1 bunch cilantro 1 lemon 3 limes Spices 2 cinnamon sticks 2 star anise black peppercorns 5 whole cloves 3 whole cardamom pods 1 teaspoon coriander seeds Staples/­­Other sea salt olive oil neutral avocado oil or other oil of choice apple cider vinegar brown rice vinegar tamari sriracha/­­chili sauce 24 oz marinara sauce 1 cup vegan kimchi tortillas – gluten-free if needed sea salt Bulk 1 cup dried chickpeas 1 cup raw pumpkin seeds 1 cup raw almonds nutritional yeast Basic Prep Complete these steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Roast The Spaghetti Squash Spaghetti Squash, the beautiful yellow vegetable with flesh that turns into ‘noodles’ when roasted, will be the base for all our dishes in this meal plan. Here, we are roasting 2 large squashes, which we’ll be using for pesto noodles, pho, tacos, and lasagna throughout the week. Roasted Spaghetti Squash   Print Ingredients 2 large spaghetti squash - halved, seeds scooped out avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat oven to 400° F (200° C). Prepare 2 baking sheets, lined with parchment paper. Place the halved spaghetti squash on the baking sheets, face up. Oil thoroughly and sprinkle with salt and pepper. Turn the squashes face down, place in the oven, and roast for 30-40 minutes,until the flesh is soft, cooked through, and noodle-like when scraped with a fork. Take care not to overcook, as the noodles can turn mushy. Let cool slightly. Scrape all of the noodles out of the squash skins using a fork, and store refrigerated in an airtight glass container, until ready to use. 3.5.3226   2) Cook Chickpeas and Make Broth Base for Pho In this step, we are cooking chickpeas for the pho and tacos, while also making the broth base for our pho. Making ingredients using the offshoots from other ingredients is one of the most gratifying and humbling things about cooking! Pot of Chickpeas   Print Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the chickpeas. Place the chickpeas in a pot and cover with about 8 cups of purified water. Bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Test the chickpeas for doneness. Cook longer if needed, until completely soft. Add salt to taste at the end. Drain, reserving the cooking liquid for the pho broth (below). 3.5.3226   3) Make the Pho Broth This pho broth gets its deep, comforting flavor from toasted spices, chickpeas (cooked in the same water, in the previous step), tamari, and any other vegetable scraps you have around. Pho Broth   Print Ingredients 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 teaspoon black peppercorn 5 whole cloves 3 cardamom pods 1 medium yellow onion - sliced into 8 wedges 3 garlic cloves - crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 6 cups chickpea broth - from above any vegetable scraps like leek tops, onion skins, etc. (optional) ½ lb shiitake - hard stems separated, caps reserved 3½ tablespoons tamari 1 tablespoon brown rice vinegar ¼ teaspoon sriracha/­­chili sauce Instructions Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho. 3.5.3226   4) Make the Brussels Sprout Pesto This pesto is made with blanched Brussels sprouts, for a dose of cruciferous goodness, and pumpkin seeds, for a lighter alternative to nuts. The result is surprisingly delicious pesto, which will be used for the Spaghetti Squash Noodle dish, as well as the lasagna. Brussels Sprout Pesto   Print Ingredients 1 cup raw pumpkin seeds 1 lb Brussels sprouts - ends trimmed off, sliced in half sea salt 1 clove garlic - chopped 1 bunch cilantro, stems and leaves (reserve a handful of leaves for the pho and tacos) - torn juice of ½ lemon 1 tablespoon nutritional yeast freshly ground black pepper ½ cup olive oil Instructions Preheat the oven to 350° F (180° C). Spread the pumpkin seeds on a baking tray and toast in the oven for 5-7 minutes, until fragrant and slightly golden. Bring a large pot of well-salted water to a rapid boil. Add the Brussels sprouts and blanch for about 8 minutes, or longer, until soft throughout, but not mushy. Drain and set aside. Reserve a small handful of pumpkin seeds and set aside to use as a garnish for the pesto noodle dish. Place the rest of the pumpkin seeds into a food processor, followed by a large pinch of salt and garlic. Pulse to roughly break up the pumpkin seeds. Divide the blanched Brussels sprouts in half. Save one half of them whole, to use later in the pesto noodle dish, keeping them refrigerated in an airtight container. Add the other half of the blanched Brussels sprouts to the food processor, along with the cilantro, lemon juice, nutritional yeast, another pinch of salt and black pepper. Process until well combined. Slowly poor the olive oil through the feeding tube on the lid, with the motor still running. Taste for salt, adjust if needed. Use the pesto right away or store refrigerated for up to 5 days. 3.5.3226   5) Make the Almond Ricotta This easy almond ricotta is mainly meant for the lasagna, but you can use any of the leftovers in the tacos or in the Brussels sprout pesto noodles. Almond Ricotta   Print Ingredients 1 cup almonds - soaked overnight in purified water 1 small garlic clove pinch of sea salt 1 tablespoon nutritional yeast generous squeeze of lemon juice - to taste Instructions Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. 3.5.3226   Recipes This is a meal that will take you minutes to prepare, thanks to all the weekend prep. Spaghetti squash ‘noodles’ go well with pesto of any kind, but they become something really special, when combined with the Brussels Sprout Pumpkinseed Pesto and silky, blanched Brussels sprouts. Spaghetti Squash Noodles with Brussels Sprout Pesto   Print Serves: 4 Ingredients ⅔ of the amount of the Brussels Sprout Pesto - from above about 3 cups roasted spaghetti squash - from above reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above reserved handful whole toasted pumpkin seeds - from the pesto recipe, above Instructions Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using. 3.5.3226   This Pho is incredibly cozy, but also very nourishing and light. The deep, dark broth holds the powers of various warming spices, shiitake, chickpeas, and veg. Spaghetti squash ‘noodles,’ chickpeas, and kale fill it out, and a scoop of avocado + a drizzle of chili sauce on top take it to that next level. Kale Pho with Spaghetti Squash Noodles   Print Serves: 4-6 Ingredients pho broth - from above 1½ cups cooked chickpeas - from above about 3 cups roasted spaghetti squash - from above shiitake caps from ½ lb shiitake - sliced, reserved while making pho broth 2-3 kale leaves - stems removed, roughly chopped juice from 1 lime, plus more for serving handful of cilantro leaves - for garnish ripe avocado - for garnish sriracha/­­chili sauce - for garnish (optional) Instructions Bring the pho broth back to a boil, add the cooked chickpeas, spaghetti squash, sliced shiitake caps, and kale. Adjust the heat to a simmer and cook for about 10 minutes, until the kale is cooked through. Remove from heat and mix in the lime juice. Taste for salt and adjust if needed. Serve warm, with more lime slices, garnished with cilantro leaves, cubed ripe avocado, and more sriracha/­­chili sauce, if desired. 3.5.3226   This is the wintery version of our Kimchi Tacos from the Summer Meal Plan. It’s hard to do them justice with words or photos, but they are really good. Proof: my ten year old, who strongly dislikes squash and doesn’t eat kimchi because it’s too spicy, ate them for dinner two nights in a row without any comment (silence during a meal is always a good sign around here :). They are also so, so quick! Spaghetti Squash Kimchi Tacos   Print Serves: 4 Ingredients 1 tablespoon avocado oil or other neutral oil of choice 2-3 kale leaves - stems removed, leaves torn sea salt 1½ cup cooked chickpeas - all of the remaining from above 2 cups roasted spaghetti squash - from above about 1 cup vegan kimchi tortillas of choice - gluten-free if needed 1-2 ripe avocado - cubed cilantro - for serving lime slices - for serving sriracha or hot sauce of choice - for serving (optional) Instructions Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using). 3.5.3226   Does this dish of layered vegetables, mushrooms, and sauces actually taste like lasagna? It really does! The spaghetti squash ‘noodles’ replace the carb component of regular lasagna noodles, while the portobello mushrooms add substance, depth, and meatiness. The almond cheese and pesto from prep day, as well as good, store-bought marinara add just the right punch of flavor. It’s a higher vibe lasagna that will still leave you satisfied, with a bonus of not weighing you down. Portobello Spaghetti Squash Lasagna   Print Serves: 4-6 Ingredients 2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish 8-10 portobello caps 2 large leeks, white and pale green parts only - sliced sea salt 24 oz marinara sauce about 7 cups roasted spaghetti squash - from above almond ricotta - from above reserved ⅓ the amount of Brussels sprouts pesto - from above freshly ground black pepper Instructions Preheat oven to 375° F (190° C). Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release. Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft. Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil. Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving. Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge. 3.5.3226   You might also like... Lemongrass Mung Beans over Spaghetti Squash Spaghetti Squash Mung Bean Lasagna Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Plant-Based Meal Plan Mini: Rice (Congee, Fried Rice, Veggie Burgers) .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 New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) appeared first on Golubka Kitchen.

Self-Care Interview Series: Erin Lovell Verinder

December 30 2018 Golubka Kitchen 

Self-Care Interview Series: Erin Lovell Verinder Erin Lovell Verinder is a herbalist, nutritionist and energetic healer living in the wilds of the Byron Bay hinterland in Australia, working with clients locally in her Sydney clinic and worldwide via Skype. Routine -- Is routine important to you or do you like things to be more open and free? I honestly love both. I keep certain parts of my day very structured especially around work days and where I can, I claim open space. I follow structure to bring in the foundations of support that are essential for me to thrive and maintain my balance. Like slow mornings, connecting to nature, enjoying a whole nourishing breakfast. But then I open up my days where possible to flow & allow spontaneity. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I keep my mornings slow and sacred, it’s been a very intentional movement towards this over the years. I wake with the sunlight pouring into our bedroom, we live in an old church and the light in here is just next level serene. I always keep the blinds open to allow my body rhythms to harmonize with the sun and moon cycle. This regulates your cortisol and melatonin in such a fundamental way. I allow myself to wake slowly, no rush, no jump out of bed, no alarms, no startle response! I will then take time to do some stretching sequences with conscious breath, and then sit for a 20 minute meditation. Followed by a morning dog walk around our very green country town. Other mornings it’s a swim in the ocean with my husband and a lazy lay on the sand. After this, it’s breakfast time. I brew a tea, or make a tonic and take that out into the garden. I really feel it’s so important to have a whole breakfast, and we really honour that in our household, we sit and chat and connect over a meal before the day unfolds. I do my absolute best to only engage in anything work related after 8am and completely screen free before then is the daily goal. -- Do you have any bedtime rituals that help you sleep well? Yes! I am super ritualistic about the evening wind down. I ensure I am off all screens at least two hours before sleep. I feel this is so greatly important to allow our bodies to align and flow into the yin cycle of the night. I switch off all overhead lights and only use very warm low light lamps as the sun sets. This is another trick to converse with your body to wind down, let go of any tasks and prep for rest. I read, write, listen to music and savour evenings for creative flow and conversation with my husband. -- Do you have any kind of mindfulness practice?  Many. I practice conscious breath and meditation as my main allies. But I also spend A LOT of time with plants, growing, making, conversing and in nature scapes. This is for me the ultimate mindfulness practice of oneness, presence and connection. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Scrambled eggs with turmeric, garlic and greens, avocado and some home fermented veggies on the side.  Lunch – Wild caught Mahi Mahi with tarragon, parsley, lemon and garlic cooked in ghee, on top of a bed of greens with some roasted sweet potato on the side. (Literally one of my favourite dishes ever) Snack – I love smoothies. Often a smoothie, my current fav is Strawberries, cashew nut butter, cashew nut mylk, collagen, hemp seeds, tocos, cinnamon, vanilla powder & ashwaganda powder. Dinner - San choy bow, with a rainbow of veggies & lots of bold ginger flavour in vibrant cos lettuce cups. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I actually do not, I am completely stimulant free. I have not always been, but just find myself so very sensitive to any stimulants these days. I used to love love love a great spicy black chai tea but since going caffeine free I have replaced it with a dandelion chai blend I make myself that is just so warming and grounding I adore it. Plus no crazy energy spikes and lows, so thats a plus! -- Do you have a sweet tooth and do you take any measures to keep it in check? At the same time when I let go of stimulants, I completely let go of sweets- even natural sweeteners. In the past I have been an avid lover of raw chocolate and quite the connoisseur (ha) but these days I make my own carob chocolate that has no sweetener in it at all. I love carob as it’s very sweet naturally so you can get away with no added sweeteners. I pair it with vanilla powder and they work synergistically to give a natural sweetness that I find so comforting. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I do utilize supplement support as needed, this shifts as my body shifts. I love Vitamin C on so many levels but particularly for its adrenally restorative healing elements, so it is absolutely in my daily supplement routine, alongside Magnesium citrate on the daily. With herbs, I will vary what I am taking depending on my needs. I add herbal powders and medicinal mushrooms to my tonics and smoothies. Currently my favourites are Withania (Ashwaganda) and Reishi. I also am a huge lover of infusions (long loose leaf herbal brews) and always have a big jar of an overnight infusion with me to sip throughout my day. My most utilized blend would be Nettle leaf, Oat straw and Hibiscus. Earthy, calming, tangy and nourishing. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Years go I had a heinous back injury, I herniated multiple discs from overexercising. My approach and relationship to body movement completely shifted after this, from rigorous to gentleness. It is still an area of my life I have to encourage myself back to and approach more as an act of self love. Taking care of my temple. I walk my pups daily, I love pilates and swimming, I have begun the be.come project and absolutely LOVE the approach to body movement with body positivity, inclusivity, no need for any equipment and in the comfort of my own home. This all feels really supportive and a mix of gentle yet effective support for me and my body. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I am not a natural athlete by any measure! I have recently connected to how emotional it can be to return to body movement when you have been through a big physical injury/­­body change/­­life change. So for me the way I psyche myself up to do a session is to come from self love, to know this is a loving act of care for my body. That really helps me so much. Also knowing there are no rules to how you must move your body, allow exercise to meet your vibration- yin, yang and all between. Shifting the type of body movement I do with my menstrual cycle/­­hormones is so key. Be your own compass. Beauty -- What is your idea of beauty – external, internal or both? Authenticity, when someone is just purely themselves and at ease with it. I find it absolutely stunning. -- What is your skincare approach – face and body? Oils, oils and more oil. I swear by the dewy hydration of oils. I am pretty low maintenance with skin care, and have noticed I need a lot less intervention since moving to the sea and swimming in the ocean most days. The salt magic is so nourishing for the skin. I also find the sun very healing, contrary to the fear of UV rays we have been indoctrinated with! I use a homemade herbal balm for a lot of applications, hair mask, makeup remover, and moisturizer. It is a power packed plant based mix, and such a heavenly blend. I also use Ritual oil, a moringa and blue lotus oil as a body moisturizer.  I am in my mid 30s and really notice my skin responds so well to the dewy goodness of oils. I practice dry body brushing also, which I feel is so wonderful to aid stagnation and lymphatic flow. I use a jade roller which I keep in the fridge for extra lymphatic cooling, and use on my face every few days with oil. I always end my showers with cold water, to add in a hydrotherapy element. I wear very little makeup, but when I do it is always natural, as clean as can be. I love RMS and Ere Perez. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? The importance of a vibrant whole foods diet and hydration is EVERYTHING! So many compounds in our foods, fruit + veggies are anti aging and collagen boosting anti oxidant heros. I drink 3+ litres of filtered water daily and do my very best to eat a rainbow of seasonal organic fruit/­­veggies daily and honestly I rely on this to support my health, skin and hair primarily. I do add in a marine based collagen daily to either smoothies or tonics. Also I am in a stage of encouraging my hair to grow, and am using nettle, rosemary and horsetail infusions as a hair rinse. I also massage in olive oil and rosemary oil into my scalp, truly it is so simple and aids hair growth. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? A low tox life is key. Keep your stress in check, move your body, eat as clean as possible – mostly plants, organics or pesticide free produce, clean water and clean air. The most incredibly glowy humans I know follow this ethos. This has been my guideline and I am often told I really do not look my age. I am so at ease with ageing but it is always nice to hear you are maintaining a youthful glow! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I really do. I work for myself and direct all of my offerings at this point. This can be demanding and means work can have a never-ending feel. There are always so many thoughts, needs and energy streams flowing into my work life. I also feel when you work as a space holder and in the healing realms, your energy output can be hefty. Burn out is high in this line of work, as you truly want to assist so deeply to aid others, we can often throw our needs to the side. I have learnt this many times in my years as a clinician/­­healer. I implement a lot of consistency with a structured clinic week~ limiting the amount of clients I see weekly to where I feel my energy is at and how many clients I can truly be present for. I balance myself with time off, away from screens, in nature and welcome in receiving energy to counteract my giving energy. My self care practice is the core of how I seek balance. I am actually freakily good at giving back to myself, which I believe enables me to do what I do! -- If stress cannot be avoided, what are your ways of dealing with it? For me, it is much healthier to come at it head on.. (typical Aries answer!) I do my finest to address the stressors, and clear the way. Whether this means a mountain of admin,  which is often a stressor for me as I not a natural lover of admin. I bunker down, switch off all other distractions, play some flute music or chants, burn some incense and get in the zone. When I exit that zone I feel so accomplished and reward myself with an ocean swim, or a nature walk to balance out the mental space I have been in. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? First and foremost I rest. Immunity can be a very strong conversation our bodies communicate to us with the message of needed REST. My go to supplement and herbal approach is to take a high dose of Vitamin C consistently in divided doses throughout my day, I also add in zinc supplements. I always have an immune focused liquid herbal tonic in my first aid support cabinet, so I begin this at a high frequent dose to meet the acute presentation of a cold/­­virus~ generally dosing up to 4 x daily. Usually it will have Echinacea, andrographis, elderberry, manuka, thyme in it. I love medicinal mushrooms to support immunity so I will take a blend of Reishi and Chaga in higher doses. I avoid raw foods and focus on lots of cooked warming nourishing food to feed the cold, congees, broths, soups, stew. I also make fresh oregano, thyme with sliced lemon &  ginger tea. If I really honour the rest that is needed, the cold/­­rundown feelings will shift very swiftly. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? The best thing I ever did was to get a separate work phone. I have a dedicated phone that my clients can contact me on, so in my free time it is left at home or on silent. This has helped me enormously create healthy boundaries. I also do not have my work emails on my phone, so I do not check them at all unless I am sitting down at my computer to work. It is so important to be available to your own process and own life, especially when you are in the field of assisting others. These simple interventions help fortify those boundaries greatly for me. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? I return to softness with myself if I lose my way a little. I do my best to not judge or engage in negative self talk. I soften and return to my centre. We all have patterns we are cycling. Although I feel I am quite a master of my own self care practice I definitely can get caught up in my workload a fair bit. One thing I do consciously do is to book a treatment in weekly in some form, usually a bodywork-massage session. I find this tactile healing so restorative. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? I recently moved from the mountains to the sea, although they are both completely beautiful nature rich locations I was very much in need a big environment change for my own health and wellbeing.  Having lived in a very cold environment mountain side for 10 + years I was craving the warmth, the salt and the sun. Being by the ocean and soaking up the sun rays has been so fundamentally healing for me at this point. Total game changer! The power of changing your environment is so potent when you feel the call to do so. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I acknowledge that this too shall pass, it is transient. I do my best to trust my own creative genius. I am quite a forward motion person, so when I am feeling uninspired it absolutely can get me down. I am naturally a procrastinator in many ways, which can be so frustrating but saying that I also have the ability to then smash out the tasks in an uncanny way! I often find when I am not in such a wonderful place with myself I feel that sense of stagnation, so I do my very best to get to the roots of that stagnation. Often it takes me getting into nature to be re inspired, crafting out some quiet space to re energize and tackle the task head on. I try to ask myself what is the block, and unpack the block to free up the energy flow. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. As cheesy at it sounds I LOVED Practical Magic, the witchy plant potions and the apothecary Sandra Bullocks character opened was a total inspiration for me as teenager.. & still is now (lol). Knowledge -- What was your path to becoming a herbalist, nutritionist, and energetic healer? How do all of those practices interweave for you? I was always drawn to the esoteric realms and the mystery of nature. As a little girl I loved being outside, I loved the flowers, the trees, the plants, the grasses, the oceans, the mountains. I loved being an observer and always felt so held when I was in nature. As soon as I began to understand that plants could have a positive effect on our health, it just fascinated me. Learning about folklore of plant medicine, applications and remedies drew me into a language I wanted to be fluent in. I believe that much of our call to the plant path is remembering, these plants  have been with us through our ancestral lines for eons. My career began really at the age of 16 with energetic healing, I met a group of wild women up north in Australia and was welcomed into circles, introduced to the concepts of healing, and recognized as a student of these realms. I learnt reiki which led to crystal healing, then to sound healing, colour therapy, kinesiology.. I went to a college for 2 years to learn energetic healing in depth and graduated by the age of 19 holding full in depth sessions on auric healing and clearing energetic blockages. For me it felt too much too soon. So I went and travelled, met my husband in the USA and studied a whole lot more. When I returned to Australia I wanted to anchor my knowledge of healing with more grounded modalities so I began studying Naturopathic medicine. I forked off into a Bachelor of Western Herbal Medicine and Nutritional Medicine. I loved learning about plants and food as medicine, I loved the union of science and grass roots knowledge. Over years of being in practice, I have found that there is no way or no need to seperate these modalities. I weave them all in together to ultimately support the client in a very holistic way. I approach my practice with this lens of perception. I lead with intuition, and merge functional testing, pathology testing, traditional folk medicine, evidence based plant medicine, nutritional medicine, and energetics all to support. I believe there are always energetics involved in a health presentation, along with the demand for nutritional healing as powerful ally, and herbal medicine to assist, shift and support. Aligning these healing modalities is a potent combination. Essentially the basis of Naturopathic Medicine is individualised care, no one case is the same. This ethos rings true to me, there is not one client I have worked with that is the same as any other. How can we approach health in one way, or believe there is one remedy for one presentation? It goes against the nature of our uniqueness! My practice is about honouring the individuals path, story and health goals. -- You put a lot of emphasis on gut health in your practice and believe it to be the root to all balanced health. Can you talk a little bit about why you see this as such an important aspect of wellbeing?  All diseases begin in the gut – Hippocrates had it right! So many issues stem from the gut, it is the root of our health. With the emergence of continued evolving science we are seeing so much more information come to light around the microbiome/­­microbiota, which is truly wonderful. Much of our immunity is linked with gut health, it impacts mental health greatly with our second brain residing in the gut producing neurotransmitters, it is involved in the auto immune expression, it defines our ability to absorb and produce nutrients/­­vitamins/­­minerals, it impacts our metabolism, it is directly connected to our stress response and digestion responds accordingly.. And so much more... I work very closely with digestive healing with each and every one of my clients as I believe this is a key element to balanced health and shifting imbalanced symptoms. Many of my clients present with poor digestion and we dig like detectives to get to the roots, often it is a leaky gut like picture – with parasites, yeast overgrowths or SIBO which we generally detect via functional testing. Once we have a good sense of what is actually happening in the gut, we go in with a supportive treatment plan – lifestyle, supplemental, nutritional and herbal interventions. It always astounds me how health can transform so greatly, from imbalanced to balanced with the right support, intention and dedication. Our bodies are so wise, and so willing to transform. -- What is your favorite way of incorporating herbal medicine into your (or your clients) everyday life? I personally incorporate it in so many ways. I make my own products and use them on my skin and in my home on the daily, I drink herbal teas and infusions daily and use tonic herbs to support my body/­­being. I have a herbal garden that is buzzing right now, so connecting with the plants via gardening is medicine to me. There is something so potent about growing and caring for a plant and utilising her healing, knowing the story of the plants beginnings enhances the healing power I believe. For clients~ it really depends but I do always advise infusions to become a part of their everyday lives. They are so very simple and accessible, basically a long brewed overnight tea! If you are working with me in a session we will touch on many ways to incorporate plant medicine into your life, from the herbs that are suitable for your current process, to cleaning up your skin care with more plant love, to working with herbal tablets/­­liquid tonics for marked support. Fun and Inspiration -- What is something you are particularly excited about at the moment? This next year feels so full of creativity, as I expand and launch multiple new offerings. Right now I am in a potent brewing stage, so I look forward to it all coming to fruition! -- What do you do to unwind or treat yourself? Days off at the beach, going into the bush, gardening in my medicinal plant patch, reading a great book, screen free days, massages, hugs with my husband & dogs. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Braiding Sweetgrass – Robin Wall Kimmerer Song –  Stay – Cat Power/­­ Ba Movie –  Call me by your name Piece of Art –  A oil pastel pencil drawing gifted to me by my husband and family by my dear friend and incredible creator Chanel Tobler called Curves like jam -- Is there anyone you would like to hear from next in this interview series? Emily Lami from Bodha, she is a scent magician. You might also like... Self-Care Interview Series: Sana Javeri Kadri Self-Care Interview Series: Sasha Swerdloff Self-Care Interview Series: Lucy Vincent Self-Care Interview Series: Ally Walsh .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Erin Lovell Verinder appeared first on Golubka Kitchen.

Baked Banana Wontons + (Optional!) Coconut Caramel Sauce

December 21 2018 Oh My Veggies 

Okay, so maybe desserts are the last thing you want to think about right now. I know! I totally get that! But one year I had banana wontons on New Year’s Eve and now I always associate them with the New Year. So this is my New Year’s recipe, posted a little bit in advance. The best thing about these wontons, aside from how flipping easy they are to make, is that it’s the kind of dessert that seems like it would be high in calories, but it’s totally not. Each wonton is only about 30 calories (depending on the brand of wonton wrappers you use), so a serving of four is completely doable as a dessert or snack. I used to make these by spraying them with my oil mister and while that works out well, I’ve found that brushing them with melted coconut oil is even better–they are thisclose to having the same crispy texture as deep-fried wontons. But since this is a New Year’s post, healthy banana wontons would be a wee bit disappointing, right? So if you want to go all out, I’ve included a vegan caramel sauce recipe too–a coconut caramel sauce recipe, to be […]

Recipe | Grasshopper Brownie Cookies

December 14 2018 Oh My Veggies 

I always make a few batches of cookies for the holidays, but it’s been several years since I did a lot of holiday baking. You know, the three-day baking marathons that leave you with flour in your hair and flecks of buttery sugar stuck to your face–that kind of holiday baking. But I am doing it this year! The last time I did this kind of holiday baking, I decided to make healthy cookies. Shockingly, healthy cookies do not go over very well with a crowd. So I am going all out this time. I left the grocery store last weekend with bags full of butter and chocolate chips of every variety. No whole wheat flour, no applesauce instead of butter. Not this year! And the first recipe I tackled is one I came up with myself: Grasshopper Brownie Cookies. I guess candy cane would be a wee bit more traditional for this time of year, but grasshopper brownies are one of my favorite desserts and I had the idea to make a sandwich cookie out of them. Chocolate ganache and minty cream are sandwiched between two chewy brownie cookies. I made them small because these little guys are rich. […]

Lentil and sunflower seed “meatloaf”

December 8 2018 VegKitchen 

Lentil  and sunflower seed “meatloaf” What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just dont forget to increase the cooking time! Save Print Lentil and sunflower seed meatloaf Serves: 4-6   Ingredients 2 tbsp. of olive oil 1 1/­­2 cups of onion, finely chopped 2 garlic cloves, crushed ⅔ cup carrots, grated 1 packet (227g) mushrooms, finely chopped 1 cup of lentils, cooked, rinsed and drained 1 1/­­2 cup sunflower seeds 2 slices of whole grain bread, shredded into small pieces ¼ cup ground flaxseed ½ cup of oatmeal 2 tbsp. of tamari 1 tbsp. apple cider vinegar 1/­­4 cup of vegetable broth 1 tbsp. oregano 1/­­2 tsp. thyme 1/­­2 tsp. dry mustard Salt and pepper, to taste 1/­­4 cup of ketchup 1/­­4 cup of unsweetened applesauce 2 tbsp. balsamic vinegar 2 tbsp. tablespoon maple syrup Instructions In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about 10 minutes. Add the […] The article Lentil and sunflower seed “meatloaf” appeared first on VegKitchen.

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

December 2 2018 Golubka Kitchen 

Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap We are so excited to announce that registration for two of our retreats in Abruzzo, Italy is now open for the Spring of 2019! We hosted our first foraging and cooking retreat there this past October, and it really exceeded all of our expectations. We are elated to announce that this time around, we will have an on-site Acupuncture Physician (for one of the retreats) and an on-site Yoga Teacher (for both retreats)! In addition to cooking, eating, foraging, hiking, and sightseeing in the beautiful Abruzzo countryside, we will be exploring the ways to inner balance through yoga, meditation, and ancient techniques of Chinese Medicine. Read on for retreat registration, testimonials, and a photo recap of our first retreat. We hope to see you in the spring :) 1) Re-Center Retreat 2019 with On-Site Acupuncture Physician and Daily Yoga/­­Meditation (May 27th - June 2nd, 2019) For the wellness enthusiast and vegan or vegetarian (or plant-loving) foodie looking to relax and re-center. Activities and Services will include: one-on-one appointments with on-site Acupuncture Physician (diagnostic consultation, acupressure, deeply relaxing facial and body gua sha massage), daily yoga with on-site certified yoga instructor, meditation, forest-bathing, plant-based meals prepared by the Golubka Kitchen team, foraging, truffle hunting, meditation in a 600 year old olive grove and olive oil tasting, winery visit and wine tasting, plant-based cooking, medicinal jam, and herbal tonic classes with the Golubka Kitchen team, cooking with Abruzzo locals, and more! Click to Book | Click to See a Sample Itinerary 2) Forage, Cook & Yoga Retreat (June 4th - June 10th, 2019) For the vegan or vegetarian (or plant-loving) foodie, who also enjoys daily yoga and meditation. Activities and Services will include: sampling the best of Abruzzo’s plant-based fare, truffle hunting, wine tasting, 600 year old olive grove visit and olive oil tasting, pasta-making class with Abruzzo locals, cooking classes with the Golubka Kitchen team, foraging and cooking local edible plants, mountain hikes and visits to mountain villages, daily yoga with on-site certified yoga instructor, meditation, and more! Click to Book | Click to See a Sample Itinerary Testimonials “Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience!” – Rachel, Alabama “I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!” – Claudia, Massachusetts “It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.” – Helen, Michigan “Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.” – Maudia, Michigan “I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!” – Katya, Sochi Truffle Hunting & Tasting We visited a family truffle plantation, where the sweet truffle-hunting dogs Rita and Nina dug up about 1kg of summer truffles right in front of us. We then got to have home-cooked lunch at the truffle plantation owners’ house, where we sampled the day’s harvest, as well as the family’s line of truffle pastes. Hiking and Foraging We hiked up beautiful mountain paths to see historical castles, churches, and hermitages, and foraged for wild herbs, berries, and fruit along the way. We foraged rosehips, wild mint, wild chicory, figs, and even jujube dates. Exploring Local Villages & Towns Pictured below are the breathtaking towns of Pacentro, Sulmona and Santo Stefano (we stayed in Santo Stefano in this experience of a hotel), where we had the pleasure of sightseeing and visiting local artisan businesses, as well as a bustling farmer’s market. Visiting Local Artisans We visited a local wine producer (also a family business) and sampled their exquisite wines. We also had the transcendent experience of wandering around an olive grove with trees up to 600 years old, and got to taste incredibly fresh olive oil, made with the olives from those trees. Cooking, Eating & Drinking! Eating well was the main mission of this retreat, and I think it’s very safe to say that the mission was accomplished. We tasted vegan and vegetarian food from a variety of cozy restaurants, cafes, artisans, and local’s homes. We foraged and ate wild chicory, learned to make pasta and cookies, and got to know famous Abruzzo ingredients, like their local lentils, solina flour, spelt, and more. You might also like... Abruzzo, Italy: Join Our Vegan/­­Vegetarian Forage and Cook Retreat .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap appeared first on Golubka Kitchen.

Start the Monday after Thanksgiving with Healthy Eating

November 26 2018 Meatless Monday 

Start the Monday after Thanksgiving with Healthy EatingMeatless Monday is here to help you get back on track from your epic meal of turkey, three kinds of stuffing, four slices of pie, and a glass or two of wine...but whos counting? Its fine to overindulge now and then. Why? By getting off track, its easier to get back on! To recuperate, choose plant-based foods like fruits and veggies, which will help you detox and give you lots of fiber - a perfect combination after heavy meals. Try these recipes, which re-imagine holiday leftovers like carrots, green beans, pumpkin, and sweet potatoes. Breakfast – Black Bean Sesame Veggie Hash Lunch – Sesame Tempeh with Green Beans Side – Tahini Curried Carrot Salad Dinner – Stuffed Shells with Pumpkin Kale Filling Continue your detox with a Monday Mile ! Enjoy being outside in nature, getting fresh air, and burning off some extra calories. 2,000 steps, or a mile, takes about 20 minutes and is a beautiful way to start the week after Thanksgiving. Monday has been proven  to be an effective day to start healthy routines; studies show that people who start a new routine or activity on Monday are more likely to keep it up for the rest of the week. Giving up meat one day a week may also inspire other healthy changes to your lifestyle, such as adding more physical activity  or reducing your stress . Meatless Monday has multiple benefits , not just for your health but also for the environment. Follow us on Facebook , Twitter , and Instagram ! Did you try one of our recipes? Please share your photos and experiences with us on social media by tagging @MeatlessMonday and #MeatlessMonday. The post Start the Monday after Thanksgiving with Healthy Eating appeared first on Meatless Monday.


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