Pages Menu
Categories Menu

Blog

Wanderlust and the Present Moment

Posted by on Jan 16, 2013 in Spirit, Travel | 2 comments

Wanderlust and the Present Moment

I recently returned from an awesome three week trip that temporarily exacerbated my longing for early retirement.

While travel is one of my passions, I realize that all power is in the present. Instead of dragging  myself through my normal everyday life, I’ve decided to spend less time dreaming about living out my future plans and more time enjoying where I am right now. Instead of taking on a resolution that would be forgotten by the second week of January, I’ve decided to give the year a general focus.  My only objective for 2013 is to develop my ability to stay present and face everyday with a grateful spirit.

Quick and Easy Carrot and Beet Salad

Posted by on Oct 31, 2012 in Raw, Vegan $1 Menu | 0 comments

Quick and Easy Carrot and Beet Salad

2 C shredded carrots
1 C shredded beets 
1/2 C raisins
1/4 C red wine vinegar

Toss ingredients
Chill for 20 minutes 
Enjoy

Curried Squash and Apple Soup

Posted by on Oct 29, 2012 in OAMC | 0 comments

Curried Squash and Apple Soup

3 C veggie broth
1 Tbs vegetable oil 

1/2 chopped onion
4 C cubed butternut squash
3 diced apples 
1/2 C chopped celery
3 tsp curry powder
1 tsp ginger

Heat oil, saute onion till soft. Add squash and remaining ingredients. Cover and simmer till squash is tender. Puree in blender or food processor.

Apple Romaine Salad

Posted by on Oct 28, 2012 in Raw, Vegan $1 Menu | 0 comments

Apple Romaine Salad

2 shredded romaine hearts
1 diced red apple
1/4 C diced red onion
2 Tbs apple juice 
1 dash ginger
1 dash cinnamon
freshly ground black pepper

After dicing the onion soak it in ice water for about 20 minutes.  Combine apple juice and spices.  Toss with other ingredients.

Tip: To make sure you get the crisp, sweet tasting red onion this recipe calls for, avoid onions that are growing thick sprouts. A fresh red onion should feel firm and have a fairly neutral odor before cutting. 

Curried Split Pea Soup

Posted by on Oct 26, 2012 in Vegan $1 Menu | 0 comments

Curried Split Pea Soup

3 C spinach

4 C split peas
1 Tbs veg oil
1 C chopped onion
1 Tbs minced garlic

1 Tbs ginger
1 tsp cumin

1 tsp curry powder
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cayenne

Saute onion and garlic in large pot.
Add spices and saute for 3 minutes
Add split peas and 8 cups of water
Bring to boil, reduce heat, cover and simmer until peas are soft
Add spinach – cook until wilted

Ackee no Saltfish

Posted by on Oct 23, 2012 in Miscellaneous | 2 comments

Ackee no Saltfish

When I first became vegan I thought I would miss traditional dishes that my mother used to make.  At the top of my list was Ackee and Saltfish.  As it turns out, the best part of ackee and saltfish is the ackee.  When I took my first bite of this vegan version of one of my childhood favorites, I didn’t miss the fish at all.  

1 can ackee, drained 
1/2  red bell pepper, diced
1 medium tomato, diced 
1 C spinach
1/2 white onion 
1Tbs thyme
1 tsp rosemary 
1 Tbs coconut oil 
Salt
Pepper 

Boil a pot of water to briefly dip the drained ackee into before draining a second time
Saute onion in oil until translucent
Add bell pepper, tomato, and spices 
Saute for five minutes
Add drained ackee – heat thoroughly  
Salt and pepper to taste



Organic Wild Coconut Rice

Posted by on Oct 22, 2012 in Vegan $1 Menu | 0 comments

Organic Wild Coconut Rice

This is a totally hands off 5 minute prep recipe if you use a rice cooker.  If you don’t have a rice cooker you could use the microwave but you will have to watch it to avoid overcooking. 

2 C rice (I used an organic wild rice blend)
2 C water
2 C coconut milk
1/2 cup grated coconut (unsweetened)
1/2 tsp red chilli pepper
1/2 Tbs garam masala
1/2 tsp ginger

Combine all ingredients
Cook until water has evaporated and desired texture is obtained 

Remember that soaking your rice ahead of time increases the nutritional value of the rice and reduces cooking time.

White Bean Hummus

Posted by on Oct 18, 2012 in Miscellaneous | 0 comments

White Bean Hummus

2 cans white beans
1 Tbs lemon juice
2 Tbs minced garlic
1/2 C tahnini
1/2 C olive oil
salt
pepper

Blend all ingredients in food processor
Pair with warm pita bread

Kale and Potato Soup

Posted by on Oct 17, 2012 in OAMC, Vegan $1 Menu | 0 comments

Kale and Potato Soup

I’ve been missing soup weather.  I’m not quite sure we are there yet but this would also work well in a crockpot without generating too much heat. 

kale
  

10 oz bag kale
3 potatoes
1 chopped onion
1 Tbs olive oil
1 Tbs minced garlic
5 C veggie stock
salt
pepper

Saute onion and garlic in the olive oil until onion is clear and soft
Add 2 cups water and the potatoes
Simmer until potatoes start to soften
Steam kale seperately
When potatoes are well done, puree half with the remaining water
Combine all ingredients

No Shell Taco Salad

Posted by on Oct 17, 2012 in Vegan $1 Menu | 2 comments

No Shell Taco Salad

I love refried beans.  I’m not so excited about lard or excess preservatives. I’ve found a great solution, blending black beans with taco seasoning.
1/2 avocado
1 cup black beans
1/2 packet of taco seasoning
3 cups shredded lettuce

Mash black beans with fork and blend with taco seasoning
Cut avocado into cubes
Mix with lettuce