1 Comment

Fall Inspired Kale Salad and Pumpkin Risotto

This kale salad is one of my staples, especially in the fall.  There's something so beautiful about it that makes it a great side dish during the holidays.  You can get creative and make many variations of it. Fall Inspired Kale Salad

Serves 4-6 people

Dressing:

1/4 cup apple cider vinegar

1/4 cup honey

1/4 cup dijon mustard

2 cloves garlic, minced

1/2 cup olive oil

Whisk together ingredients. You shouldn't need all this dressing for this recipe, so dress to your taste preference and save the rest for later.

Salad:

1/4 med/large red onion sliced thin

1 tbsp apple cider vinegar

1 apple, diced small or 1 persimmon sliced into 1/2 moons

Incase you're wondering, this is a persimmon.  So delicious!

2 bunches kale, destemmed and chopped into bite-sized pieces

1 pomegranate, seeds removed

1/2 cup cooked black (forbidden) rice, cooled

1/4 cup pumpkin seeds

Directions:

  • Soak the sliced red onions in water with the tablespoon of apple cider vinegar for at least 15 minutes.  This will help break down the onions and remove their bite.
  • If using apple, soak the diced apple in water with a splash of lemon juice for at least 15 minutes.  This will soften the apple a bit and ensure that it doesn't brown.
  • In a large bowl massage the dressing into the kale.  Really work the kale good so that it is easy to chew.  Slowly add the dressing until it's dressed to your taste preference.
  • Once the kale is nice and broken down add the apple or persimmon, pomegranate seeds, black rice, and pumpkin seeds.  Mix well and taste, you may need to add more dressing.  Serve and enjoy!

Vegan Pumpkin Risotto

Adapted from Vegan Yack Attack

Serves 4

Ingredients:

1-2 tablespoons dairy-free "butter"

1 med/large white onion, diced

2 cloves garlic, minced

1 1/2 cup pumpkin puree

2 1/2 cup vegetable broth

1 cup unsweetened almond milk

1-2 tablespoon curry power (to your taste preference, I started with a lot less and kept adding until it reached my desired taste)

2 tablespoons nutritional yeast

1/4 teaspoon ground cinnamon

Pinch of nutmeg

1 tablespoon tamari (gluten-free soy sauce)

1 cup arborio rice

Salt and cayenne pepper, to taste

Directions:

  • In a large pan, melt the "butter" over medium heat.  Add the onions and sauté until soft.
  • Add garlic and sauté for another minute.  Add the pumpkin puree and warm it for a couple minutes.
  • Add the broth, milk, curry powder, nutritional yeast, cinnamon, nutmeg, and tamari. Stir until thoroughly mixed.  Heat to a simmer and then add the rice.  Stir often to make sure the rice doesn't stick to the bottom of the pan.
  • Continue to stir until the rice is cooked through and most of the liquid is absorbed, this will take around 20 minutes.  Use additional broth, if necessary.
  • Add the salt and cayenne, to taste.

I am such a festive person and it made me so happy to make this meal on Halloween.  Ahhh I love fall!!!  I also made the Vegan Pumpkin Bars for dessert, which was icing on the cake. Hope you guys can find the same level of gratification in this fall meal as I did.

1 Comment

2 Comments

An Alternate Reality

We are all seeing the world through special lenses.  Lenses that brighten or darken the world around us.  Lenses that focus on some things and disregard others.  Lenses that create a reality specifically tailored to the viewer.  No lens is the same. The day I realized that my reality wasn't necessarily the reality was a liberating and earth shattering day.  I have lived in two worlds.  The one before this realization and the one after.

Before:

Fear.  From a very early age I was scared.  I had a premature sense of mortality that, with much thought and consideration, I feel stems from the loss of my uncle. My Uncle Billy was a quadriplegic who I had grown up seeing in wheelchairs and hospital beds.  I think my own struggles with illness that landed me in and out of doctors' offices, made my uncle's situation comfortable to me.  I wasn't intimidated by his condition or the environment he lived in.  I felt connected to him.  When he died, I believe this is when I realized that my life wasn't a permanent thing and that I am also vulnerable to death.

The following year I began to have panic attacks.  My constant struggles with illnesses convinced me that I was dying.  At 10-years-old I was obsessed with taking my temperature, always careful to monitor the possibility of contracting meningitis, which I was convinced would be my end.  I remember many nights not being able to sleep, feeling like I couldn't breath, and crying to my parents.  This fear did not leave me even when the panic attacks stopped.  My fear morphed from hypochondria to fear of the world around me.  I felt small and powerless, the perfect combination for a victim mentality.

Throughout high school and college I let life happen to me.  My fears and powerlessness led me to accept treatment that was so beneath what I deserved, but I felt I had no choice.  I saw malice, danger, and deceit in the world surrounding me.  The possibility of rape, robbery, death, failure, and disappointment was constantly on my mind.  Not only were they apart of my fears, but my reality.  I had so many things stolen from me, I have brushed elbows with sexual assault, I have felt attacked, and I saw people, especially men, as distrustful and had plenty of evidence backing this up. For a long time, the world was a scary place and I wasn't safe.

The Moment that Changed Everything:

After college, I met my mentor who exudes love and nurturing energy.  There is a kindness, happiness, and self-assuredness to her that inspires everyone around her.  She's one of those people that you meet and you just have to know their secret.  One of those people who has life figured out in a way you haven't yet grasped, that allows them to shine.  This woman is the one who shattered my world and I will forever be grateful for that.

Working under my mentor, I managed the office of my massage school.  One day, while working the front desk, a man came into the office.  He was obviously drunk and instantly I was frightened.  Almost as if he could smell my fear, he was drawn to me, and instantly began encroaching my personal space.  Although there were other people in the building, we were alone in that room and I felt frozen.  I feared the worst, yet felt incapable of protecting myself or calling for help.  At one point he was behind the desk with both his arms firmly planted on either side of me and I felt trapped.  At that moment, one of our massage therapists, Sophia, a beautiful, strong, mother of three, came into the room and instantly reacted to the inappropriateness of the situation. She barked at the men who, just as instantly, recoiled at her strength and firmness. In a flash he was out the door.

My mentor came into the room and saw my stress.  I broke down crying and told her the story, shaking with fear.  She looked at me, all hints of the nurturing, loving woman melted into a shocking fierceness as she told me that if anyone hurt me, she would kill them.  I believed her.  She then, with tears in her eyes, told me she was sorry that this was the world I lived in and said that it didn't have to be, if I so choose.  If I so choose. If I so choose. She went on to explain that the strength that Sophia possessed that scared that man away, could be mine as well.  That I could learn to feel safe in myself and that sense of security would project a powerful energy out into the world and I would begin to see how that resulted in a safer world.  This was the beginning of the end of the fearful, negative world around me.

Constantly inspired by my teachers, classmates, and mentor, I began to consciously shift my thoughts to ones that were more empowering and positive.  I began to recognize that the reality I was living in was seen through lenses actively focusing on the darkness, completely unaware of the light surrounding me. I began to choose to switch my focus to the light and was in awe of how much more beautiful my life became.  I began to feel safer, happier, and in charge of the life I was living.

About a month after my encounter with the drunk man, I was again working the front desk when the VERY SAME man stumbled in, just as drunk. He recognized me and made his descent.  Little did he know, I was not the same weak victim he had met last time.  Not an ounce of fear was triggered in me in this man's presence.  Instead, I saw him more clearly as a sad, disturbed man, harmless, but hurting.  I didn't take his advances seriously and very firmly told him to leave.  I watched how my strength met his advances and completely shut him down.  He left.

I was shocked by how quickly my world had changed and was so grateful for those two experiences that profoundly showcased the contrast of the two worlds I had lived in.  From that moment on I have consistently and actively chosen to live in a new, more positive world. When I feel burdened by negative thoughts or feelings, I try to remain open to a different way of framing my struggles in order to see them more positively and in a way that promotes positive growth and change.  I choose to feel safe and strong and to approach life with a sense of empowerment.

After:

My world has forever changed with the shift into positive thinking and seeing.  Every struggle turns into a blessing.  Every hardship has a purpose.  Every bad day is an opportunity to fight for a good day.  Every negative thought allows me to learn how to love myself deeper.  Every argument leads me to a deeper understanding of myself and the people in my life.  The world is no longer scary, I don't feel endangered, and I refuse to be a victim.  What small shifts in the way you think can you make to change your life?

2 Comments

3 Comments

GF, Vegan Pumpkin Chocolate Chip Bars

This is a fall favorite of mine that I was introduced to three years ago.  This recipe is amazing! It will stand up to any healthy food critic.  Have some fun!

Gluten-Free, Vegan Pumpkin Bars

Adapted from VegNews

Yields: 20 bars

Ingredients:

3 cups gluten-free oat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 cup canned pumpkin

1/2 teaspoon baking powder

1/2 cup coconut oil, melted, plus more for the pan

1 - 1/2 cups maple syrup (agave also works for a cheaper option, but I enjoy the maple syrup better or a mix of the two)

1 tablespoon vanilla extract

1 - 1/2 cups chocolate chips (I buy vegan chocolate chips, but buy what works for you)

Directions:

  1. Preheat oven to 375 degrees and lightly oil a 9 x 13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking soda, salt and cinnamin.
  3. In a large bowl, mix pumpkin with baking powder. Add oil, maple syrup / agave, and vanilla. Mix thoroughly.
  4. Mix the dry ingredients in with the wet ingredients. Add chocolate chips and stir.
  5. Pour batter evenly into pan. Bake 18 minutes and let cool.

This is super easy and delicious. I hope you enjoy.

3 Comments

1 Comment

Vegan "Cheesy" Potato Leek Soup

This dreary fall day inspired me to cook up some delicious comfort food. Hope you enjoy! Vegan "Cheesy" Potato Leek Soup

Yields: ~6 cups

Ingredients:

Olive oil

4 stalks celery, diced small

1 medium / large yellow onion, diced small

1 large carrot, diced small

1 large leek, cut in half and sliced thin

2 large white potatoes, peeled and diced small

2 large cloves of garlic

4 cups vegetable broth

A dash of nutmeg (this is the secret ingredient folks!)

1/2 cup nutritional yeast

Cayenne, to taste

Salt, to taste

Directions:

Coat the bottom of a stock pot with olive oil and warm up over medium / high heat.  When the oil is hot add the celery, onion, carrot, leek, and potato. Sauté until the onions are clear and potatoes are soft.

Use a wooden spoon to continually scrape the flavor that sticks to the bottom so it doesn't burn; you may need to add some broth to keep it from sticking.  Add garlic and sauté for another minute or two.

Poor in the vegetable broth and simmer until warm and vegetables are cooked through.  Add the nutmeg (you don't need much), nutritional yeast, cayenne, and salt.

In batches, process the soup in a blender until smooth.  Add back to the stock pot and readjust seasoning (the flavor will change once blended).  Serve and enjoy!

1 Comment