Vegan Brown Sugar Pear + Apple Crisp
Happy fall / winter! I made this apple pear crisp for Thanksgiving where I spent it with a Romanian family this year. This crisp came out of the oven moments before my ride picked me up and so I apologize for the poor imagery, but here is a healthy winter recipe that combines the best of fall fruits. Your house will smell amazing thanks to the fusion of spices. Enjoy!
Vegan Brown Sugar Pear + Apple Crisp
Prep Time: 5 minutes
Bake Time: 28 minutes
2 cups of rolled oats
1/3 cup flour
1/4 tsp cinnamon
2-3 tbsp brown sugar
Pinch of salt
1/3 cup canola oil
2 gala apples, sliced
2 pears, sliced
3 tbsp brown sugar
2 tbsp orange juice (squeezed from a navel orange)
1.5 tbsp corn starch
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of all spice
Preheat oven to 250-degrees. Mix the dry topping ingredients in a bowl. When mixed, pour in the canola oil and mix until everything is wet.
For the filling, wash and cut the fruit. Mix all of the ingredients together in a separate bowl. Pour the filling ingredients into a 9-inch pie pan, spread evenly. Next, pour the topping ingredients over the crisp evenly. Bake for approximately 28 minutes. Serve warm!
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Oven Roasted Figs with Agave + Sage
A bit late in posting, but better now than never. Fig season is gone, but that doesn't mean that this recipe won't be useful for next season. I created this roasted fig recipe as part of a breakfast at the You Are Enough Yoga Retreat. I paired this with my Vegan Butternut Squash Pancakes + Rosemary Sage Butter, it is a spin-off recipe to my original Vegan Pumpkin Spiced Pancakes.
The Nectar Yoga Retreat in Bowen Island holds it's own on the island. A special, quiet and magical place, one sits in the backyard gazing at the awe-inspiring pine trees and birds of prey that swarm the sky. The yoga retreat opened the doors to a start of a new chapter in my life.
Deeply connecting to our food, ancestral roots and Christianity, many people do not realize how sacred this fruit is to our being. Like dates, figs are nature's candy, a sweet substance that fuels humans with enough glucose to make it through the day.
Figs are an ancient fruit that I believe God gave us to nourish our minds, bodies and souls. Figs are depicted in the Bible several times, including Deuteronomy 8:
âThe Lord your God is bringing you into a good landâ¦ a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honeyâ.
âLike the seven chakras, seven planets, the seven wonders and my birthday - being born on the 7th, seven is a highly spiritual number. As seen above, the Bible presents seven foods, all of which root to nature. Nothing is manmade.
I created this recipe in bulk, but feel free to use one pound of figs. The liquid can be readjusted and reduced, but will be extra-juicy with the original ingredients.
Check out my Vegan Butternut Squash Pancakes+ Rosemary Sage Butter that I paired this with at the yoga retreat.
Oven Roasted Figs with Agave + Sage
Prep Time: 5 minutes
Cook Time: 25-40 min. (when figs get fragrant)
3 lbs of Figs
2 tbsp olive oil
3-4 tbsp of agave nectar (can add more after baking)
1/4 of a lemon, juiced
3 stems of fresh sage
1 cup walnuts (optional)
Preheat the oven to 350-degrees. Wash and cut the figs. Mix all of the ingredients into a bowl. Spread the figs on the baking sheet. Bake for 25-40 minutes, or until the figs are fragrant and roasted, but not sticking to the pan. Cook time varies on the oven.
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Today, the holiday season is wrapped up in consumerism. No longer are children interested in oranges and roasted chest nuts, but fascinated by the awe-inspiring glitters of technology and packaged toys. Materialism is a part of this world. A balance between gratitude and gift giving is healthy. Children of the past received one to two gifts and cherished those prized possessions as it was similar to a treat.
Many Americans are breaking away from consumeristic holidays and rooting back to the spirit and the authentic meaning of the holiday season. It's a time to express gratitude during the darkest time of the year. It's a time of reflection on the past 11 months. It's a season of enjoying loved ones and the company of others.
That is the true spirit of the holiday season, a time to express thanks for everything, from the sweet fruits of nature to the acts of kindness from a friend.
Happy holiday season.
As always, inspired by the sun,
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Happy Thanksgiving everyone.
Yesterday I had an interesting experience. I went to teach my LGBT senior yoga class at Century Ballroom in Capitol Hill. A yoga class ended prior to mine and I heard a girl speak with the instructor that she wasn't going home for Thanksgiving because she did not believe in it.
Now, many people today in the PACNW have been socially engineered by the social justice media, which some of this stuff has a point but what they don't see, recognize or believe is that the media is making them heartless monsters.
Human history has always been bloody, hard and intense. Life today is no different. It's the same story but different characters and locations. But, for one who attends a yoga class, how can you not believe in Thanksgiving? The basis of yoga spiritual theory is to become a more thankful human being.
It was the complete opposite of what I experienced where my senior participants tell me weekly how thankful they are for my class, my teachings and my spirit.
Putting history aside, it is the one day of the year where we can put life aside and give thanks to everyone and everything on this planet.
The Thanksgiving meal itself is the consumption of the earth. The plants. The animals. The grains. All of that has been sacrificed or given for your nourishment. Even the plants are alive. Everything from the earth that is consumed has breath, air or spirit that awakens our souls. This is something our ancestors understood amidst hardships.
I live in Seattle, but my hometown is in Cleveland. Several people invited me to Thanksgiving and although I can only attend one event, I am most thankful for people to even think about inviting me somewhere.
After the Camino, I walked forward in life and reached a peak level of gratitude. For some odd reason, if death chose me on the camino or say, on the flight away from the Camino, I sat there in utmost gratitude for everything that entered my life. If I died, I would've happily died.
I've traveled. I've been married. I've had amazingly good and bad times with family and friends. I've succeeded at work. I've failed at life. I've been in love several times. I've met soul mates. I've experienced unconditional love by my cats. I've been abundant. I've been poor. I've lived out of bag.
I've experienced basically everything good, bad and in between. What more do we humans want out of life?
I fight for women, but I also fight for men. I'm an Aquarian so equality is important.
On Tuesday I had a conversation with two men who work the desk and security at the Gates Foundation. We chatted briefly about dating. And they said women are confusing. They said if I buy flowers say yellow roses, she sometimes complains that it's not red. I said get rid of her. She's ungrateful and won't be happy.
How do people go through life not aware of the kindness or the thoughts that people do? If one cannot be thankful to receive flowers - how much does their soul need to evolve?
Modern society is decadent that we've lost connection to everything God, the planet and people do for us.
Give thanks on this day to everything that's entered your life, good and bad, and every molecule of nourishment that enters your mouth.
From me to you, Happy Thanksgiving.
It seemed like yesterday that I cooked for the "You Are Enough" Yoga Retreat on Bowen Island in Canada. Some energy shift in September occurred and I believe this retreat was the beginning of a new chapter in my life.
I found peace, calmness and serenity in my life. And to me, cooking is therapeutic.
The days were long, working from 6am to 9pm, but none of it felt like work. It is amazing when we work with our passion it doesn't feel like work. It's like getting paid for doing something you love. And I love cooking. It's a moment where creativity ignites and the head, heart and hands unite and share some TLC.
There is a reason why people love mom's cooking. Her energy imprints the food and everyone loves mom and her cooking (well most at least).
While at the retreat, the students experienced yoga in the eco dome while I plugged in ambient music in the kitchen and let the creativity begin. Now waking up at 5am to make pancakes wasn't easy, but enjoyable because the results were well worth it.
For this recipe, I used my Vegan Pumpkin Spiced Pancake recipe but used butternut squash puree instead of pumpkin. At the retreat, I doubled the recipe and made 3-4 inch pancakes instead of the larger ones as seen in the pumpkin pancake recipe.
Both the pumpkin and the butternut squash are sweet, savory and smooth. The subtle spices enhance the flavor of traditional squash, making it a perfect fall and winter treat.
Coupled with the herb butter, this is a breakfast that features full on fall and winter flavors.
For this recipe, you can use canned butternut squash puree or puree steamed or roasted squash. Regardless of what you choose, both taste great but as a general thumb of rule - fresh is better.
At the retreat, I paired this with agave roasted figs with sage. This would also pair well with myBaked Apple recipe.
However you eat it, I guarantee you'll love this recipe. Between the savory butter and the sweetness in the maple syrup, this is a breakfast bursting with flavor and freshness.
From me to you, have a wonderful Thanksgiving holiday and I hope this is part of your holiday brunch menu this fall.
“Remember God’s bounty in the year. String the pearls of His favor. Hide the dark parts, except so far as they are breaking out in light! Give this one day to thanks, to joy, to gratitude!”
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com