Some Last Moments

Hello everyone! It seems you all are excited about the giveaway. I am too! The giveaway ends June 19th so if you haven’t entered remember to check it out right over here: “Must Have Been Something I Ate” by Peggy K Giveaway! Oh, and remember that recap I mentioned earlier? Well, it’s about time I share it before it becomes archival.

I invited some of my closest friends to one of my favorite restaurants in Richmond.

It was one of my friend’s first time eating Indian food so I knew I had to take her to  my favorite Indian restaurant ever. They have this incredible buffet that is constantly changing daily. If you’re trying Indian food I’d say going to a buffet is the way to go because there are so many different flavors that it’s hard to simplify and describe when someone asks “what does it taste like?”

We went on a Monday night so we could enjoy their dinner buffet + UNLIMITED MANGO LASSI!

They were my favorite before the unlimited mango lassi, but now that they have this deal… they are definitely at the top of my list! My friends and I got refills, and sometimes it’d take awhile because they were making another batch in the kitchen. Fresh mango lassi of course.

M’mm I love Indian food.

Sadly, they didn’t have my absolute favorite dish out on the buffet spread, but the owner told me that if I call beforehand and tell them what I want they can make it and add it to the buffet. My favorite dish is their paneer pasanda which is “fresh homemade cheese cubes cooked in a creamy mango sauce with almonds and raisins.” Not what you usually find on an Indian restaurant’s menu, and that’s one of the things I love about this place. Great food, great service, and so many unique dishes. We all left with happy bellies, and surprisingly we didn’t feel like giant beach balls that could just roll away.

Things at my place were more simple–almond butter and apricot jam on sourdough.

 I had found this interesting recipe on CHOW’s website. That’s where I usually find interesting ideas for things like grilled cheese sandwiches.

Dinner to go!

I roasted a Japanese sweet potato, and sautéed it with beets, spinach, and a splash of balsamic. Then I topped it with a cannellini bean puree and goat’s cheese.

We made sure to see each other before I left Richmond, but we’ll be seeing each other again. I know it!

Who knows where!

My other dear friend wanted to take me out to lunch to “a place I’ll miss”

Hmm.. I had already gone to India K’raja and Cafe Gutenberg, but then I remembered one of my other favorite places! I usually come to Balliceaux to hang out or for dinner. It was interesting to go there for lunch, but I knew they’d still have their great and seasonally-changing menu.

Contemplating what to order.

First, we got the mezze platter as an appetizer.

It came with edamame hummus, tabbouleh, marinated market vegetables, chickpea salad, and grilled pita.

Everything was deliciously fresh and flavorful! The marinated market vegetables were jicama, green beans, and something else I can’t remember. The tabbouleh was the best I ever had and very unique. The edamame was alive with flavor, and the chickpea salad… gosh I just want to remake it all! All together with warm grilled pita bread–yum!

I ordered the heirloom veggie burger made with beans, seeds, and grains, served with tomato and garlic mayo.

I also got a side of greens aka super spicy vegan southern style collard greens. There was something in those spicy greens that just made me want more despite the runny nose.

My friend got the falafel flat bread wrap: roasted eggplant, lettuce, tomato, garlicky tahini, pickled onion and carrot.

He was so thoughtful to get the roasted eggplant on the side since I’m allergic. We ended up splitting our meals in half so we could each try the deliciousness!

At the end of our meal I was sad to say bye bye to Balliceaux.

Later that day I went to a potluck, which was Indian themed and someone brought mango lassi!

My last week in Richmond also involved packing of course.

Which resulted in a stuffed minivan rental!

Passing through Georgia we stopped to pick up some peaches.

These peaches are so juicy that you can eat them over the glass and have peach juice leftover~

We also stopped at a gas station and it happened to have this place called Fresh.

They gave us a sample of their avocado dream smoothie: avocado, banana, coconut cream soymilk, and yogurt. I was honestly surprised that there was a menu like this at a gas station. Usually stopping at a gas station means it’s potty break time and nothing else. But this time it also meant “get some dinner time”.

And it was tasty!

I got their Apple Harvest Chick’n Salad, which used Gardein.

The salad was very ‘meh’, but better than dipping cold toast into a tub of hummus. I also realized that albeit this is a salad, the volume kept me fuller longer. I don’t know why but my stomach is hard to satisfy on road trips. It’s definitely not out of boredom either because my stomach starts growling. Anyone else get super hungry on car trips?

When I got back from my long road trip I went to the kitchen and discovered a new flavor combination.

In fact, I had it for breakfast the very next day! The delicious and satisfying combination is mission figs, fresh blueberries, and peanut butter.  You’ve got the density and sweetness from the fig, tart blueberries, and slightly salt and very nutty peanut butter.

Ah it feels good to be back in Florida. I miss my friends up in Richmond, and after years of living there… well my life was up there. But I’ve been the kind of person who’s been to a lot of different places and I don’t feel like I’m tied down by “what I’m use to”. Because I can get use to anything! Except for things like violence, rudeness, constant stress, and negative things like that. And the true friends that I make will always be a part of my life in some way or another. I believe that me and my friends are connected by our souls and not by our location. There are many things on my plate right now, and that part is making my head spin a little. I just need to talk about my plans outside of my head more so that I can get some insight and clarity on what I want.

And once again don’t forget to enter my “Must Have Been Something I Ate” by Peggy K Giveaway!

Keep Cool My Babies

Boy oh boy. These past couple of weeks have been feeling very hot! I thought I’d share some things I’ve been doing to spruce up a plain old salad, since salads and cold things are what I’m gravitating towards nowadays. It’s really neat how the foods that are in season now have this amazing ability to refresh and quench our bodies’ thirst. Juicy peaches and watermelons, cooling cucumbers, and ruby red strawberries.

Actually, Matilda is the expert on this so I’m going to let her take it away!

First, make sure you’ve got a sassy fan and sunhat!

Ahem, and now back to the actual salad tips…

Adding roasted kabocha and Japanese sweet potatoes can make any salad that much more delicious.

Recently, my two favorite ways of roasting them are using these two variations of the sweetly glazed daigakumo recipe:

Version One

Version Two

Beets are also a wonderful addition to salads–not to mention they are beautiful!

You can use beetroots as well

 Separating the greens from the stems makes it easier for cooking. Here are some ideas on how to prepare them.

Roasting the root vegetables

Now do you want to try those recipes?

This reminded me of the glorious mountains of root vegetables that Kelsey usually bakes.

More fixing for salads: cannellini bean spread and beets

Admiring the beets as usual

Marinated grape tomatoes

Homemade dressings using up the last of the beer mustard and the container

Exhibit A: Tasty Salad

Yellow Split Pea Puree, fried Daigakumo, avocado, bell peppers, cucumbers all on a bed of romaine and sprinkled with sesame seeds.

Exhibit B: threw in some beets, diced golden delicious apple and red bartlett pear

A sweet, savory, and truly delicious salad

Or you can just go to one of your favorite local eats

My favorite thing on the menu.

Cafe Gutenberg’s Vegan Caesar Salad… I just had to have it before I leave Richmond. I asked for their recipe, alas it’s top secret and they don’t give it out. I understand. Atleast they had someone from the kitchen tell me some tips about how they prepare the tofu (it’s the best tofu I’ve ever had).

A delicious salad and lovely company to boot!

An attempt at recreating the caesar salad and de-veganizing it with grated idiazabal cheese.

“Secret’s in the sauce”, but I haven’t figured it out yet.

I’ve shared this recipe before, and I’ve made about seven batches of it since I posted about it.

This Indian Inspired Red Lentil Rice Salad is seriously tasty. Especially if you’re in the mood for a fruitier salad with a little bit of tang from the curry yogurt dressing.

Here’s one more person vouching for it!

Watermelon to “keep cool”

It’s definitely hot when the potluck’s theme is “Keeping Cool”. So we wore clothes that kept us cool, or we thought was cool.. and of course brought cooling foods.

You can spy the flat rosemary focaccia I made, while some fruits were being muddled.

A beautiful and refreshing summer drink: lemon, strawberries, honey, and chilled prosecco.

Fresh greens from the host’s garden, and a taste of everyone’s dishes.

Happy and cool.

So when the sun goes down and the air is cooler, just open your windows and play some relaxing tunes into the night.

At the end of a hot day my feet are tired, and I’ve got a layer of grime and dried sweat on me. It may sound unpleasant, but I like feeling the length of the day  in my body. After a long day being out and about in the heat, feeling exhausted is just another cue telling me, “it’s time to relax.”

What do you do to keep cool on hot days?

Taking It In

Hey everyone! Sorry for pulling my disappearing act on you guys without a heads up, but as we all know sometimes life just sweeps you up off your feet and you just have to go for the ride. So I’m taking this moment to say hello!

Hello!

Awhile ago I was going through a “roasted beets and grilled goat cheese sandwich” phase. That’s pretty specific isn’t it? Goat cheese and beets are typically paired together so why not sandwich the wonderful duo in between two slices of bread?

I’ve also been enjoying red lentil curries.

Can you spy the curry leaf? Mix in some basmati rice and you’ve got yourself a tasty meal.

Enjoyed the last of this jar of tahini.

I don’t think I’ll find a jar of this discounted at $1.99 anytime soon. But that’s okay because…

Welcome to Buttermilk Pancake Mountain!

Home of the world’s fluffiest pancakes.

Enjoy it the old fashion way, stacked high with maple syrup and butter.

Mmm yes… maple syrup.

Baking powder is the trick to getting them so fluffy.

Half and half

I love options!

I had medjool dates on hand and there were two recipes I had in mind. Averie’s No-Bake Oatmeal Raisin Carrot Cake Bites and Almond, Date, and Coconut Energy Balls. Before I even looked at the ingredients I bookmarked Averie’s recipe, and they were incredibly delicious! Probably one of my favorite high-raw recipes I’ve made so far. The energy balls were sweet and salty with a nutty undertone that I absolutely loved. I’ve been using that recipe, but making small changes like using cashews/pecans instead of almonds. Making small treats like this are really convenient for any kind of lifestyle, especially if you’re busy, and they’re just my taste.

Recently, I completed something ambitious and that my heart really wanted to do. A lot of people helped make it possible so I wanted to give thanks in one of my favorite ways–food!

Rolled in shredded coconut the coconut-date balls also make great little gifts.

Or thank someone special with Gratitude Granola.

Wonderful clusters

Gratitude Granola (adapted from Jeaneatte Orda’s Everyday Granola recipe)

Ingredients

1 3/4 cup rolled oats

1 3/4 cup corn flakes, crushed

1/2 cup wheat germ
1/4 cup flax seed
3 tbl ground flax seed
1 cup dried shredded coconut
1 cup combination of walnuts, almonds, and cashews, roughly chopped
1/4 cup sunflower seeds
2 tbl cinnamon
1 tsp ground ginger
pinch nutmeg
1/2 tsp of sea salt
1/4 cup almond or coconut oil
1/4 cup apple sauce
1/4 cup brown sugar
1/3 cup honey
1 tsp vanilla extract

Directions

1. Preheat oven to 325ºF. Combine all of the dry ingredients in a large bowl. In another bowl stir the in the oil, applesauce, brown sugar, honey, and vanilla together. Mix the wet ingredients with the dry ingredients, stirring well.

2. Lay the mixture out on a baking sheet, and put in the oven for 15-20 minutes, occasionally stirring it. Once it’s done let it cool and store in a container.

 

The honorable duty of taste-tester before you gift it to someone.

Seal of approval

The ambitious project involved driving out to the mountains…

To this retreat center…

Setting up at 5 in the morning with enthusiastic friends…

Running around to solve technical difficulties.

And finally it worked!

Whenever spring comes around I always think of Chip even more. Chip was my boyfriend during my last year of high school, but he was taken from this world in a very violent way. Since we never actually broke up so it felt really weird at first. He was a very special person and I don’t think I’ll ever meet anyone like him, but that’s okay. He ended up inspiring kindness and innocence in many who never got the chance to meet him, so I guess when he was once told that he’d be a great teacher… it was in a way that no one could ever imagine. The inspiration for this came from the idea of writing him a letter, but as a video instead. I believe in a higher power (although I’m not sure what it is) and that there is an afterlife, so the sky is a very meaningful thing to me. We were on top of a hill in the mountains and it felt like you were on top of the world. There was a white “screen”/sheet that I made so it was like the ceiling of an open tent. As the sun rose the projected video faded and the letter was sent. Chip helped me believe in some kind of heaven, and the goodness that’s deep, deep in our souls.

I think he got my message.

When was the last time you felt most alive?

A Very Happy Belly Helps Make a Very Happy Heart

Greetings everyone! Today is the start of another week, but it’s not just any old Monday. Oh no! Today is the day that voting for Project Food Blog opens. You can check out my profile here, so don’t forget to vote hehe. Also check out all of the other entries as well! I’ve been awaiting this day with much anticipation.

Can't you tell?

A watermelon caught my eye at store, and I had to make sure that I got to have some of this refreshing fruit at least once while the weather is still warm! I’ve also been eating things that are a… “happy medium” between summer and fall. For example…

Baked oatmeal with figs and banana, then topped with almond butter and Coconut Bliss ice cream.

Warm soups like this quick Cuban black bean soup recipe from my "Ayurvedic Cooking for Westerners" book.

I threw in some rice, diced avocado, tomato, and cilantro to make it complete. I love simple recipes that satisfy my taste buds!

A delicious smoothie made without ice, since I'm kind of sensitive about harshly cold things.

Whenever I go out to eat I always ask for water with no ice, please. Anyway, the Chocolate Almond Smoothie recipe from Brendan Brazier’s book, “Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life” (that’s a mouthful) immediately caught my eye the first time I skimmed through the recipes. When making this, I noticed that there was no added sugar. It called for medjool dates though so I was interested in how it would end up tasting. Verdict? I’m definitely going to be making this again!

The other day I met up with some classy ladies at a great local restaurant.

I don’t go out to eat often, but when I do I like to eat very well! And by well I mean incredibly delicious. The last time I went to Cafe Gutenberg was with another friend from New York, and we got to enjoy our breakfasts seated in a comfy nook with pillows overlooking the market. I remember the food being so tasty, and I figured it was time I pay this place another visit. I remember in high school coming here and ordering steamed milk with a shot of mint syrup (TRY IT!). Anyway, the menu makes it hard to choose, boasting things like pumpkin spiced waffles with whipped cream, scramble on a corncake (which I had ordered before, veganized with tofu), sandwiches using artisan rolls, and plenty of delicious cheeses. They also have vegan options for much of the menu as well, such as vegan biscuits and gravy. Can you tell that this place puts thought into their menu?

My dates decided to split some appetizers so they could try different things.

The hand cut frites with fresh herbs, parmesan, and truffle honey.

Sounds good, but I think these fries were actually just herbed and had salt and pepper.

Nonetheless, these were so good!

We all can attest to that!

Beets served with goat cheese, house baguette, and greens.

How beautiful! Two of my favorite things on one plate: beets and goat cheese!

Fondue! Steamed vegetables, house baguette, and Vermont cheddar gravy.

The green onions and wild mushrooms were my favorite things to dip!

I felt like ordering an entree so I got the vegan caesar salad with a house baguette on the side!

I usually don’t order salads when I go out to eat unless I’ve heard great things through the grape vine, or it just sounds too delicious to pass up. Hearing only great things about this salad, I had to try it. Oh my goodness! It’s not the kind of salad that sounds undeniably incredible, but it definitely tasted like one! I never had tofu that was actually so rich in flavor, nor had I ever tried hearts of palms! Maybe the tastiness of the tofu had to do with the fact that it came from the local food commune, Twin Oaks. The lemon-caper dressing was perfect for this as well, especially mixed with the juices that burst out of those little grape tomatoes. The house baguette definitely helped in soaking up every last bit of this wonderful meal. All of us were so glad that we went there to eat, and moseyed on out feeling wonderfully spoiled.

Voting for Project Food Blog goes from 6 AM Pacific Time September 20th through 6 PM Pacific Time September 23rd. So make sure to get your votes in during that time! Once again, click here to check out my profile, and here’s a reminder going back to my last post aka the first challenge. Everyone’s posts for the first challenge are so inspiring, and I wish the best of luck to everyone participating!!!

Eat the Rainbow

I’m very glad that you all enjoyed the video I made! I definitely want to make more in the very near future. Remember how I had talked about how I was doing things to relieve stress? Well, one of the greatest ways for me is through yoga.

I try to set aside atleast 20-30 minutes a day for my practice.

I’ve also been relieving tension through scent. Let me set the relaxing mood for you all…

By lighting a sandalwood incense

Ahh, much better.

The rippling fruit effect

Looks like I didn’t grind my flaxseeds enough! Oh well. Anyway, this bowl has peaches, apple slices, and banana slices. Gosh, I really love peaches so much right now, and I’m always reminded of Lauren when I eat one. So I think of you often my dear! What are some things that remind you of someone?

A mushy bowl with lots of color!

This time I mixed the usual oats with some leftover pulp from one of my dad’s juices (mostly carrots, beets, with bits of kale and ginger). Then I added the fruits and ground golden flaxseed!

And sometimes I like neutrality in my color palette.

Frozen bananas are excellent for adding that cooling factor for oats. Although I do make mine the night prior, but it’s just that much more refreshing. Not to mention, the slices kind of melt in your mouth.

Got to give poopy brown some love too!

I made this bar loosely based on… anything that’s baked with chocolate and bananas! For the ratio of banana chips to dates it was 2/3 cup to 1/3 cup. This was so delicious! In fact, my mom took one of these bars to go when we were at the movies, and as she was unwrapping it I kind of got jealous as the smell was making it’s way over to my nose. Ugh, why didn’t I bring one with me?

Sure, none of this really makes sense together, but who cares?

“Much research has focused on the beneficial phytonutrients in cabbage, particularly its indole-3-carbinole (I3C), sulforaphane, and indoles. These two compounds help activate and stabilize the body’s antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. I3C has been shown to improve estrogen detoxification and to reduce the incidence of breast cancer. In one small human study, researchers found that after I3C was given for 7 days, the rate at which estrogen was broken down through the liver’s detoxification pathway increased nearly 50%.“

Click here for more info on the benefits of cabbage.

Sweet-and-sour green cabbage

You know what’s been great? Since I’ve been taking extra care of my liver, I’ve noticed that I can use a lot of recipes I’ve made in the past. The only difference is making a few changes like using ghee for frying instead of another cooking oil. By the way, it’s important to make sure that the oil you’re cooking with is refined to handle high-heat or else it could be releasing carcinogens once it goes over a certain temperature. Labels should disclose that kind of information. For instance, I know that Spectrum’s labels include that information. I’ve also learned to avoid cooking with olive oil at hot temperatures. Ideally, you just want to put it on your food once it’s done cooking. Now where’s the crusty loaf of bread so I can dip it into some olive oil with cracked pepper?

A recipe from my Ayurvedic cook book...

The recipe was baked pinquito beans, but I didn’t have pinquito beans so I just used navy beans as was suggested. This recipe was so delicious–subtly sweet from the apples and honey with a hint of spiciness from the red chile. The garlic and onions have always been a staple in my cooking, but now I’ve been adding fresh ginger as well.

Baked "pinquito beans" covered with butternut squash and pear soup with a side cheetah rounds please!

I haven’t made these cheetah rounds in forever! I’ve gotten so use to simply baking whole ones. Oh, I just love sweet potatoes no matter what way I make them… mashed, baked, grilled, or sliced!

More sweet potato love with... what is that green stuff?

It kind of looks like seaweed! But it’s not. I roasted some kale, but not just any old kale.

I found this wonder at our local Italian market the other day--lacinto kale aka dino kale!

I’m eager to try more recipes with this new type of kale I got! When I first ventured into my liver strengthening journey I said that I still wanted to go on food adventures. The last thing I want is to end up being bored eating the same thing all of the time. I actually used to loathe leftovers because of this. I always want to try something new! But now I see how convenient leftovers can be when I barely have time to breathe.

Not sweet potato... but butternut squash!

I was inspired by Lauren’s butternut squash nut butter encrusted fries recipe, and I definitely knew I wanted to give them a go! I used peanut butter instead of almond butter for this recipe though.

These were way more magically delicious than a whole box of Lucky Charms!

Butternut squash will always be one of my favorite foods. As long as my mom’s around there will be atleast something with butternut squash during the week–she loves this squash too! “Oh, and save the seeds and toast them – they’re a wonderful source of nutrition as well as being a delightful and healthy snack! Studies have revealed that they support liver functions and fight various types of cancer.” Also, the vitamin A in butternut squash helps with acne and other important things like the immune system, hormone production, and so many other things. Other foods with vitamin A include fish liver oil, animal liver, apricots, asparagus, beet greens, carrots, pumpkins, watermelon, cantaloupe, sweet potatoes, spinach, broccoli, mangoes, and green leafy vegetables.

Did someone say beets?

I roasted these beautiful beets in the oven and just drizzled them with olive oil afterwards. Then of course came the sea salt and pepper. What are those greens on the side? Why they’re dandelion greens from our garden! Did you know? “Dandelion has been used in traditional Chinese medicine as a powerful liver tonic. Dandelion is said to enhance the flow of bile in your body, improving the function of your liver, and remedy liver conditions such as hepatitis, gallstones, and jaundice. A daily cup of dandelion tea is recommended for anyone who feels run-down, sluggish, and over-stressed. Dandelion greens are also an incredibly healthy food — chock full of vitamin C, higher in beta-carotene than carrots and richer in iron and calcium content than spinach.” Whoa! And they actually have a very mild taste. Not like the mustard greens I tried! I now know that I can only handle a small bit at a time or else my nose starts to burn like crazy–kind of like wasabi.

In other news, Matilda has been telling me that she's ready for a new look.

Chic chic! Stylish like her mother.

p.s. this is how near of a future I meant!

In summer, the song sings itself

Words by American poet, William Carlos Williams. Usually summer for me means lots of relaxing and “me” time. I’ll admit that I’m not totally use to all the me time, and sometimes I find myself trying to push it away. There are things I wish I could be doing… especially when I see a lot of my friends that stay up in Virginia have those get-togethers on perfect summer nights. But you know what? Then I stop for a moment and look around me. During these long breaks I usually set up little projects for myself to keep me occupied. Usually they involve the kitchen, house decorating, spending more time practicing yoga and dancing, and making some art. I also take this time to read, learn about different subjects, and trying to watch television. Yes, I said trying to watch television! Up at school I don’t have a tv (I prefer it this way, plus I think they’re ugly to look at when they’re not on). So whenever I’m down in Florida I get a dose of pop culture and I finally get clued in on what and who everyone else is talking about! Anyway, I really went off on a tangent! This summer I came up with another project: compiling a cookbook! That means I’m actually going to look back on my entries, and from now on I will take notes as I conjure up spells… I mean recipes in the kitchen. Tomorrow I am going to see if I have any extra notebooks lying around the house! Does anyone out there have any advice? I would greatly appreciate it!

Another great thrift store find--a bowl fit for a king cost me only fifty cents!

Irish steel cut oats again.

I let them cool down in the fridge for a bit and mixed in some banana slices + for topping along with crunch peanut butter and chocolate almond butter. My mouth was very very happy.

This time I fried the bananas in ghee with cinnamon, cardamom, and ginger.

Then I added some cashew-macadamia butter and sesame seeds to my bowl of oats. Either of these breakfast bowls would be great to get me going and ready for a…

A shopping adventure with my little nugget

Lounging around in my favorite store!

That harness makes her look like she was a gift sent from up above!

We took a food break.

Have you guys ever heard of Maoz?

“Maoz Vegetarian is an international, quick service vegetarian restaurant chain, which brought to the world the delicious Maoz sandwich: FALAFEL.
Our menu is strictly vegetarian and is based on simplicity, freshness and care.”

They only have 12 locations in the United States, but more worldwide. I’m lucky enough to have the only location in the southern United States right in my backyard… in a mall food court of all places! I love their sweet potato fries dipped in their garlic sauce. Yum!

I dressed it with their garlic sauce and cilantro dressing.

Another great thing is that you can choose your fillings!

I opted to fill mine with carrot salad, beet salad, cole slaw, and the falafels automatically come in the pita. After we finished our delicious sandwiches we checked each others teeth to make sure there were no random green things. All good!

And of course I did not leave my favorite store empty-handed.

I fell in love with the vibrant blue and asymmetric cut.

My new shirt is as vibrant as beets.

This was my first time roasting golden beets. I can’t explain how excited I was! Something about beautiful foods just gets to me. I roasted the beets and tossed them in olive oil, sea salt, and black pepper. Then I whipped up a honey-dijon vinaigrette and sprinkled on some goat cheese. Next time I will make some candied pecans to go with this!

Also a very colorful bowl: sweet potato and butternut squash soup with coconut milk.

I almost always prefer thick soups to broths.

With this post I can see that the artist in me never disappears.

I am just naturally drawn to colors! I cooked some rotini, and simmered zucchini, red onion, cannellini beans, red bell pepper in a tomato sauce with balsamic vinegar. Then I garnished it with fresh basil, sliced sun-dried tomatoes, toasted pine nuts, goat cheese, and a drizzle of white truffle oil. Later on I also threw in some parmesan and the taste just made sense. Don’t forget the ground black pepper!

Very very appetizing.

How appetizing?

Buon appetito! Ne voglio ancora?

“Are there any seconds?”

For dinner I wanted to do something special...

Matilda was of course included!

This was the star of the show that night.

I cracked open a book of mine that I have unintentionally been neglecting, The Conscious Cook by Chef Tal Ronnen!

Very Green Salad with Cucumber, Kohlrabi, Sweet Onion and Herb Vinaigrette

This salad was perfect for eating outside and cooling down our bodies. Making the herb vinaigrette was so pleasant, and I couldn’t help but breathe in the sweet aroma of all the herbs and other ingredients. Eating the raw kohlrabi brought back memories of having it so many times when I was still living in Germany. Do any of you have any familiar tastes that make you nostalgic?

After eating our dinner we just sat around in the backyard and listened to the soothing sounds of bossa nova and a rain storm. It was incredibly relaxing and perfect for unwinding on a Friday evening. I believe summer is here and this oh-so chic little lady explained the feelings of this sweltering season perfectly: “I love those days when you actually prefer to ask for frapuccinos or something that has to do with ice or ice cream, and when the only “hot” thing allowed… is YOU. (all of you, not just me).”

And one more thing I’d like to share to mark the days of more sun

The Art of Savoring

Thank you all for the compliments on my outfit! And I wish I could’ve shared the view with you guys. Pictures are kind of like sharing, right? Now here’s something for you to feast your eyes on:

I wanted to make something special with the little treasures I found the other day. I decided to start my day with a delicious bowl of overnight oats with the figs. I wanted to share the goodness so I made a bowl for my mom too! Aren’t they beautiful? Almost as beautiful as Eliza and Maya (thanks for the idea, girls). Now I can vouch for the brilliance of fresh figs in oatmeal. I was also inspired by the recipe for those yummy Sicilian fig cookies! Which meant that in this bowl I put in some golden raisins, lemon zest, vanilla extract, cinnamon, cloves, fresh figs, and honey. Since we didn’t have almonds on hand I thought, “hmm that just means I’ll have to use almond butter.” No complaints here! So refreshing and delightful to eat. In the middle of breakfast I decided to cut up a banana and mash it into my bowl. Bananas are never a bad choice in my book.

Grinding my own garam masala.

I find that when you grind your own spices the aroma comes out even more when you’re cooking. Freshly ground cinnamon wafting through the air is such a comforting smell. Everyone will keep asking you with eagerness “when’s dinner ready?”

I was inspired by my favorite dish at my favorite Indian restaurant, India K'raja.

The inspiration is a creamy mango sauce with homemade paneer and cooked with nuts and raisins. My take on it included paneer, pineapple, mango, freshly ground garam masala, and almond bits sprinkled on top. I wish I could’ve made more, but we were short on time and had to make due with what was in the house. Since we’re headed on our vacation today we didn’t want to overload on groceries for the week.

Butternut squash and vanilla risotto

I followed this recipe, and I must say – WOW! Every ingredient in this recipe made this dish perfection in my mouth. I realized I had forgotten the salt, thankfully the saltiness from vegetable stock was enough.

Colorful pasta!

I followed Katie’s alfredo sauce recipe but I added a bit of nutmeg to give it a little oomph. I also chose to make it with tofu rather than agar agar, since that’s what I had on hand. Katie, once again, two thumbs up! I love your creative recipes.

I had some leftover sauce so I figured I could mix it with the beets I roasted last night. This was my first attempt at roasting beets. It wasn’t hard, but it was messy! My fingers temporarily turned pink.

It looks funky! I also threw in some rosemary and a drizzle of honey.

Beets can't help but paint everything pink!

Everytime I eat or drink anything with beets I check my cheeks to see if they’re rosy. I swear if you include beets in your life (a lot of them), they are nature’s blush! It sounds like such an old wives tale, but I’d like to believe it.

What’s your favorite old wives tale?

So what’s with the title of this post? A lot of things have happened in my life that have made me take a step back and realize how precious it really is. Usually I don’t discuss my past (sounds like I’m a member of the mafia), but it seems somewhat appropriate right now. During my last week of high school, my boyfriend at the time, Chip, was killed by a fellow classmate. It was a terrible loss on so many people’s parts. Not just for the people who lost Chip, but also for the family and friends of the boy who took his life away. I’m a firm believer in the idea that things happen for a reason, even if it just straight up sucks. Anyway, that moment in my life led me to reevaluate a lot of things – reevaluating is something I think I do constantly, so it wasn’t a first. But I’ve never had someone that close to me pass away. I became very spiritual because I didn’t want to lose that connection I had with him. He was the first person I fell in love with, so it was hard to let go. Plus it’s too depressing to think that this life is it and there’s nothing afterwards. I’m not sure what the afterlife is all about, but I think there is one. I just remember the last time I saw him I was driving home and we happened to be driving next to each other. It was such a nice surprise. He was going to a meeting so we each went out separate ways. I would’ve never thought that waving him goodbye as he was making that left turn would be the last time I would see him. It just shows how life can be so fleeting. Rather than taking this as a “why me” experience in my life, I took it as more of a reason to appreciate life. It’s hard not to step outside and take a big deep breath, look up at the sky and smile at what’s around me. It’s hard to hush my laughter when I just want to burst! If I feel like dancing, I’ll dance. If I “just don’t feel like it”, I honor that feeling as well. So I guess where I’m getting at is that an important part of life for me is to savor the moment. Life should be good, but sometimes things happen, and these things are a part the journey too. Live and learn, and make the best of it.

He was the kind of person who could do something ordinary in a million different ways. I noticed the patches of grass made a smiley face!

On a lighter note, I know I’ll be making the best of it while I’m away on vacation. I’m excited to give up daily responsibilities, but I’m going to miss Matilda. This is the first time me and the family will all be separated from her. Thankfully, a family friend of ours offered to take care of her while we’re gone. It’s reassuring to me because it’s hard for me to trust people to take care of her. She’s like my little baby.

What are some of the precious things you all savor?

Dinner is served

 Yesterday I told you guys that I would be posting yesterday’s dinner today. Did that sentence make sense? Just double checking!

I think mealtimes are very important parts of our day. Of course there are times when we are rushed, and scarfing down food is something I try to avoid. Some times I’ll make meals the night before if I know that I will be pressed on time. Anyway, back to dinner. My family is the kind of family that sits down together for meals. I definitely don’t ask to be excused, because why would I? I’m lucky to feel connected to my family and enjoy their company. Yesterday was so nice. My parents helped set the table outside, since I prepared the food. We ended up sitting out in the backyard for a couple of hours just talking. Matilda also joined us. It was so cute watching her. She would scurry around the patio like she was hunting for the pack. Then she’d come sit upright at my feet like she was reporting for duty.

For dinner I made

Avocado Mac and “Cheese” over super high protein pasta (23g!!!)

Sweet Balsamic Portobello Mushrooms with Parmigiano Reggiano over a bed of spinach

I served it with some fruity berry tea. We usually have teas with our meals. I also had some of the Almond and Black Sesame Seed spread with some dipping foods. I finished dinner off with a So Delicious Vanilla frozen sandwich. The meal was a hit with my parents, but the avocado mac and “cheese” was the real star of the show.

Not sure if you noticed the little set up going on behind the table. Last summer break was when I put together what I call the “shrine”. I was so proud of myself when I completed it. It had a lot of greenery going on and fresh herbs. However, my parents didn’t exactly take care of it while I’ve been away at school. I guess I’ll have to start over again?

I’m not sure if you can see, but on the “frame” (I just made it into a chalkboard) I had written “Please take care of me!”

After dinner I had to go on a 12 hour fast to get blood work done this morning. Even though I would be asleep through most of it, I was starting to get impatient. Luckily, I was in and out of the doctor’s office in no time! It was nice because my family was able to sit down and have breakfast together on a weekday. That usually doesn’t happen because I normally eat breakfast around 9. I made my parents some overnight oats. This time I decided to put in some golden raisins, pistachios, and orange blossom water. For myself I made a bowl of warm oats with chocolate protein powder and banana. I also mixed in some coconut oil and peanut butter. I also spread some more coconut oil on a slice of arequipe filled banana bread. I almost forgot! I made a papaya and mora smoothie as well. My dad also made a juice that consisted of kale, apples, beets, ginger, and carrots. Here’s to rosy cheeks!

I decided to catch some rays this morning and start reading a book I brought with me. It’s called Running with Scissors by Augusten Burroughs. So far I’m enjoying it.

Well I have to go! I’m about to meet up/catch up with a friend and try Jamaican food for the first time! My friend said they had vegetarian options for the patties. I’m so excited!

This weekend I’m going to be watching a show called Tango Desnudo with some family friends. Beforehand we’re going to meet up at their place to have dinner and it’s going to be a small potluck. I’m thinking I might make an Indian recipe.

Does anyone have a vegetarian/vegan recipe that has amazed non-vegetarians?

Portland Vegan Reuben

 

This was one of the most delicious sandwiches I’ve made! Tempeh reuben sliders with raw beet slaw and red-wine braised mushrooms on rye. Oh and I can’t forget the white bean reuben spread. On the side I baked some Kale chips with Parmigiano-Reggiano. Yum yum yum!