At the ripe age of 33, I have realized how much passion I have for cooking. This passion ignited while living in Germany between 29 to 30, kickstarting my "hausfrau" domestic qualities. My life in Germany is an experience I will never forget, just like I'll never forget working at the vegan cafe in college.
Over Labor Day weekend, I catered the You Are Enough Yoga Retreat with my yoga friend Colleen on Bowen Island, Canada. Cooking is hard work, but to me it didn't feel like work. Passions rarely feel an ordinary day job. The long days of cooking and cleaning from 6am to 9pm was rewarding yet fulfilling to my soul.
To me, cooking is therapeutic. It's a union between the head, the heart and the soul. What you think about in your head, flows through your heart and created through your hands. It is a form of giving and love. And I loved every moment of creating and concocting new and old recipes at the retreat.
This peach pie is one of the easiest desserts to make. It's quick. It's easy. It's sweet and semi spicy with the ginger snap crust. At the retreat, I used a muffin pan to make tiny pies and retested the recipe in a 9-inch pie pan. Both methods work. The nine-inch pie pan requires a longer baking time to solidify the center of the pie. Upon cooling and refrigerating the center thickens.
I experimented with various levels of sugar. I think we use too much sugar in modern day desserts. I have used anywhere between 1/4 - 1/2 cup, but remember there is sugar in the ginger snap crust. I use sugar moderately, but adjust as you'd like. 
Vegan & Gluten Free Peach Pie with a Ginger Snap Crust
Prep Time: 10 minutes Bake Time: Varies (see below) Makes: One 9-inch Pie or approx. 15 muffin sized pies Crust Ingredients: 1 8-oz bag of Ginger Snaps (gluten free) 1/2 cup melted coconut oil Pie Ingredients: 5 ripe peaches 1/3 cup cane sugar (1/4 cup for less | 1/2 cup for sweeter) 4 tbsp. corn starch 2 tbsp melted coconut oil 1 tsp vanilla 1 tsp cinnamon (optional or use 1/2 tsp for more peach flavor) Directions: Preheat oven to 350-degrees. Blend the ginger snaps in a food processor until a "flour-like" texture. Mix the ginger snap flour with the melted coconut oil in a bowl. Spray or grease a pie or muffin pan. For the muffin pan, I used parchment paper. Press and pack the crust into the pan. Next, puree the pie ingredients in a blender until smooth. Pour the pie mixture on top of the ginger snap crust. Bake for 32-45 minutes. For the muffins, the baking time is about half. The longer the pie backs, the more firm the center gets. However, if you want a softer texture bake until firm but not gelatinous in the center.
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Stone fruits are a thing of the past. Our ancient ancestors had this fascination and deep romance with stone fruits.
Reading about the history and the origins of our food ignites this sense of appreciation of what the land gives us every day. "Back in the day," cultivating a farm and community was essential for survival. Someone baked bread and others farmed cabbage. Our peasant ancestors worked hard and found this connection to food, which has led to various festivals and ceremonies in various cultures. 
While living in Germany, it was common to celebrate the harvest of kale with a grunkohlfahrt or a town to hold a cabbage festival.
Today, the more connected we are online, the more disconnected we get to the energy of the land and the understanding of where our food comes from. And now with online grocery services, we will further disconnect ourselves from the cultivation and experience of food. In my life, I can't imagine not going into a store and picking my favorite produce. There is something about the head-hand-heart connection that is very powerful with food. Sometimes that plum you pick, just feels right. 
Stone fruits, soft on the outside, hard on the inside. This is quit symbolic of some people and their character. I do believe the outer world is a reflection of our inner world. And the seed we must plant and blossom begins in our mind.
If you change your mindset, you change yourself. If you change yourself, you change the world. Our ancestors knew this secret, but somehow on the collective, we are losing our way. Let this stone fruit dessert be an inspiration to planting a new seed in your life, although fall is approaching. 
"When the old plum tree blooms, the entire world blooms."
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Cardamom Spiced Pear Crostata
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Zucchini + Squash Blossom + Almond Cheese Crostata
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Summer Berry + Rose Sugar Crostata
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I did it again. I said I would go to Sequim, WA to visit the Lavender fields. I did not make it this year, but next for sure! It has been a dream of mine to visit the Lavender fields in France to photograph the beauty of these flowers in nature.
It doesn't matter how lavender is presented - dried, fresh, on a bush - they are some of the most beautiful and therapeutic flowers that exist.
It doesn't matter how lavender is presented - dried, fresh, on a bush - they are some of the most beautiful and therapeutic flowers that exist.
The summer of retrogrades has not been easy for many people. Ups, downs and drastic life shifts, it seems that life and the planetary energetics is more unpredictable than we give credit to. At 33 years of age, I feel more grounded than ever, and able to conquer any obstacle that life throws at me.
Although I crave life to be as whimsical as these cupcakes, that is not reality. But eating from nature and the earth is one way we root ourselves during life transitions. Just like a lavender flower that flows in the midst of a windy day, life will blow us from right to left quicker than a blink of an eye.
What I've seen not only in my life, but in others, I believe life tests us. Once we think life is fine and dandy, it throws us a bone with the ability to see how we handle the situation. Will we revert back to old ways? Or will we maintain our emotional and mental maturity to overcome this problem?
Whatever you believe in, our ancestors have used lavender for cooking and body care for centuries. It is one special place that the divine has blessed us with on planet earth.
What I've seen not only in my life, but in others, I believe life tests us. Once we think life is fine and dandy, it throws us a bone with the ability to see how we handle the situation. Will we revert back to old ways? Or will we maintain our emotional and mental maturity to overcome this problem?
Whatever you believe in, our ancestors have used lavender for cooking and body care for centuries. It is one special place that the divine has blessed us with on planet earth.
"Here's flowers for you; Hot lavender, mints, savoury, marjoram; The marigold, that goes to bed wi' the sun And with him rises weeping: these are flowers Of middle summer, and I think they are given To men of middle age."
-William Shakespeare
In cooking, flowers go a long way. It doesn't take much to get a floral taste. Some enjoy it. Some don't. But if you want a stronger taste, I suggest adding another 1/2 tsp. of lavender to the cupcakes, but it also depends on how strong you want the flavor to be.
And there is no need to use food coloring, when nature gives us berries and produce to "dye" things the way we want them. A sweet mix of lavender and vanilla goes a long way.
And there is no need to use food coloring, when nature gives us berries and produce to "dye" things the way we want them. A sweet mix of lavender and vanilla goes a long way.
"The air was fragrant with a thousand trodden aromatic herbs, with fields of lavender, and with the brightest roses blushing in tufts all over the meadows. "
-William C. Bryant
Vegan Mini Lavender Cupcakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 15-18 mini cupcakes
Cupcake Ingredients:
1/2 cup + 2 tbsp nondairy milk
1 tsp apple cider vinegar
1.5 tsp vanilla extract
1/3 cup sugar
1/4 cup coconut oil, melted
1/2 tsp baking powder
1 tbsp corn starch
1 cup all purpose pastry flour
1 tsp dried lavender buds
Frosting Ingredients
1/3 cup (5 tbsp) vegan buttery stick at room temperature
1/4 tsp vanilla extract
3/4 cup powder sugar
2 fresh blackberries
Directions:
Preheat oven to 350-degrees.
In a bowl, mix the milk and apple cider vinegar. Let it sit for a moment while in a separate bowl, mix all of the dry ingredients together. Mix in the sugar and the remaining wet ingredients into the milk. Sift the flour mixture into the wet and fold the mixture with a spatula until combined.
Spray or grease a mini muffin pan. Fill the cup about 3/4 of the way. Bake at 350-degrees for 10 minutes. Check the muffins by piercing the center with a toothpick or fork. If the utensil comes out clean, the muffins are done. Let the muffins cool completely before frosting.
For the frosting, cream the butter and vanilla with an eggbeater or mixer. Gradually sift the powder sugar in 1/4 cup at a time and continue to beat until white and fluffy. Once complete, add the two black berries and beat until the frosting turns light purple. Use a small spatula to frost the cooled muffins and top with additional lavender if desired.
Let's Connect! Save all MBSF recipes on your Yummly inbox! Enjoy some of our other floral desserts below!
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 15-18 mini cupcakes
Cupcake Ingredients:
1/2 cup + 2 tbsp nondairy milk
1 tsp apple cider vinegar
1.5 tsp vanilla extract
1/3 cup sugar
1/4 cup coconut oil, melted
1/2 tsp baking powder
1 tbsp corn starch
1 cup all purpose pastry flour
1 tsp dried lavender buds
Frosting Ingredients
1/3 cup (5 tbsp) vegan buttery stick at room temperature
1/4 tsp vanilla extract
3/4 cup powder sugar
2 fresh blackberries
Directions:
Preheat oven to 350-degrees.
In a bowl, mix the milk and apple cider vinegar. Let it sit for a moment while in a separate bowl, mix all of the dry ingredients together. Mix in the sugar and the remaining wet ingredients into the milk. Sift the flour mixture into the wet and fold the mixture with a spatula until combined.
Spray or grease a mini muffin pan. Fill the cup about 3/4 of the way. Bake at 350-degrees for 10 minutes. Check the muffins by piercing the center with a toothpick or fork. If the utensil comes out clean, the muffins are done. Let the muffins cool completely before frosting.
For the frosting, cream the butter and vanilla with an eggbeater or mixer. Gradually sift the powder sugar in 1/4 cup at a time and continue to beat until white and fluffy. Once complete, add the two black berries and beat until the frosting turns light purple. Use a small spatula to frost the cooled muffins and top with additional lavender if desired.
Let's Connect! Save all MBSF recipes on your Yummly inbox! Enjoy some of our other floral desserts below!
Lemon Blackberry Lilac Crepe Cake
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How to Make Fresh Rose Sugar
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Vegan + GF Cream Cheese Lilac Scones
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If you've followed any of my blog posts, you know that I admire all thing vintage, antique and historic. After living in Germany, I discovered a deeper appreciation for preservation. And since we live in the "IKEA culture," I feel our attitudes and lives resemble around this cheap, disposable culture.
Saying 2018 has been a difficult year is an understatement. It is possible the most difficult year I've endured. So many ups and downs, highs and lows, it takes a lot of guts to share these real, and raw versions and emotional expressions of our inner world. Many parts of my life have been ripped away, shredded from my existence, only to be flushed down the drain quicker than a bottle of Drain-O.
I need a break. I need some form of transformation. I need to get back to my roots.
Saying 2018 has been a difficult year is an understatement. It is possible the most difficult year I've endured. So many ups and downs, highs and lows, it takes a lot of guts to share these real, and raw versions and emotional expressions of our inner world. Many parts of my life have been ripped away, shredded from my existence, only to be flushed down the drain quicker than a bottle of Drain-O.
I need a break. I need some form of transformation. I need to get back to my roots.
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In the spring, I frolicked around some estate sales and closings of various antique shops around town. I found this beautiful vintage hand-made doily and butterfly nature book. Spring is the season of rebirth and I think these were clues and hints to my future in 2018.
Butterflies in many cultures are a symbol for change and transformation. As a totem animal, butterflies are for those in tune with the ancient wisdom of their ancestors. I used to think all this vintage stuff was junk, but near the end of my experience in Hannover, I realized how precious antiques are. They are creations of one's hardwork, made by hand and loved by our ancestors. In spirituality, we do say our inner world is a reflection of our outer world.
The old pieces of me are falling apart and the new pieces are falling together like a jigsaw puzzle. Where is this taking me?
I have zero idea, but all I know is that this form of transformation has been happening for a while. Change takes time, and for the past two years I've seen myself evolve spiritually, but life is pushing me to focus more on the human mind and spirit aspect of health and wellbeing. And part of this involves nutritional healing.
So from me to you, here is something sweet for you this late summer.
Butterflies in many cultures are a symbol for change and transformation. As a totem animal, butterflies are for those in tune with the ancient wisdom of their ancestors. I used to think all this vintage stuff was junk, but near the end of my experience in Hannover, I realized how precious antiques are. They are creations of one's hardwork, made by hand and loved by our ancestors. In spirituality, we do say our inner world is a reflection of our outer world.
The old pieces of me are falling apart and the new pieces are falling together like a jigsaw puzzle. Where is this taking me?
I have zero idea, but all I know is that this form of transformation has been happening for a while. Change takes time, and for the past two years I've seen myself evolve spiritually, but life is pushing me to focus more on the human mind and spirit aspect of health and wellbeing. And part of this involves nutritional healing.
So from me to you, here is something sweet for you this late summer.
"Transformation is a process, and as life happens there are tons of ups and downs. It's a journey of discovery - there are moments on mountaintops and moments in deep valleys of despair."
-Rick Warren
Chocolate Strawberry Plum Smoothie
Prep Time: 5 minutes
Serves: 1 large, 2 small smoothies
Ingredients:
1 banana
1.5 plums
4 strawberries
3/4 cup nondairy milk
1 tbsp unsweetened cocoa powder
1/2-1 tbsp maple syrup
Directions:
Pour all ingredients into a blender. Blend until smooth.
Let's Connect! Save all MBSF recipes on your Yummly recipe box below! Enjoy some other smoothie favorites from Mind Body Soul Food.
Prep Time: 5 minutes
Serves: 1 large, 2 small smoothies
Ingredients:
1 banana
1.5 plums
4 strawberries
3/4 cup nondairy milk
1 tbsp unsweetened cocoa powder
1/2-1 tbsp maple syrup
Directions:
Pour all ingredients into a blender. Blend until smooth.
Let's Connect! Save all MBSF recipes on your Yummly recipe box below! Enjoy some other smoothie favorites from Mind Body Soul Food.
Tropical Peach Smoothie
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Cherry Berry Vanilla Smoothie
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Banana Spinach Smoothie
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Summer is coming to an end, but not without a big hot bang. The weather in Seattle is hotter every year. All the newcomers love it, but they do not realize how "bad" this is for the environment and the mountains. The Puget Sound region depends on the mountains and its water flow.
With so many fires across British Colombia and Eastern Washington, we've been smoked out to say the least. With this in mind, it is essential to keep the body as purified as possible, though not one hundred percent realistic.
With so many fires across British Colombia and Eastern Washington, we've been smoked out to say the least. With this in mind, it is essential to keep the body as purified as possible, though not one hundred percent realistic.
On the brighter side of life, I am catering this "You Are Enough" yoga retreat in Bowen Island, British Colombia. I will concoct a variety of vegan recipes and am excited to share my love of cooking with others. Sometimes I find I enjoy cooking for others more than I do for myself.
Cooking is energy and love that comes from the heart. In fact, it has a wonderful head, hand heart connection. What you think you want to create, the thought travels from the head, through the heart and created from the hands. It is quit an amazing venture. And to the next adventure in life, enjoy this sweet sour and herbal sparkling lemonade -one of my favorites!
Cooking is energy and love that comes from the heart. In fact, it has a wonderful head, hand heart connection. What you think you want to create, the thought travels from the head, through the heart and created from the hands. It is quit an amazing venture. And to the next adventure in life, enjoy this sweet sour and herbal sparkling lemonade -one of my favorites!
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"A recipe has no soul. You, as the cook, must bring soul to the recipe."
-Thomas Keller
Basil Mint Sparkling Lemonade
Prep Time: 10 minutes
Makes: 3 cups
Ingredients:
8 mint leaves
6 basil leaves
2 packets of stevia (approx. 1 tbsp)
1/3 cup + 1 tbsp lemon juice
3 cups sparkling water
Directions:
Chop herbs and place in a pitcher. Blend the lemon juice, stevia and 1/2 cup of sparkling water. Add the lemon mixture + the remaining water in the pitcher. Let the herbs soak for about 10 minutes or as until your desired taste. Strain the herbs and serve cold.
Let's Connect! Save all of MBSF recipes on your Yummly recipe box, Click the yum button below! Check out other drink-related recipes!
Prep Time: 10 minutes
Makes: 3 cups
Ingredients:
8 mint leaves
6 basil leaves
2 packets of stevia (approx. 1 tbsp)
1/3 cup + 1 tbsp lemon juice
3 cups sparkling water
Directions:
Chop herbs and place in a pitcher. Blend the lemon juice, stevia and 1/2 cup of sparkling water. Add the lemon mixture + the remaining water in the pitcher. Let the herbs soak for about 10 minutes or as until your desired taste. Strain the herbs and serve cold.
Let's Connect! Save all of MBSF recipes on your Yummly recipe box, Click the yum button below! Check out other drink-related recipes!
cranberry apple spritzer
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pineapple mint spritzer
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buddha's hand infused vodka
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I attended a party and awe-inspired by a wonderful kale farro salad recipe. Inspired by this epicurious recipe, I recreated this simple yet one of the tastiest salads I've ever made.
In the dressing, the blend of parsley and tarragon ignites freshness, a perfect summer salad that is hearty and healthy. Although perfect for any season, this salad is packed with nutrients and fiber.
In the dressing, the blend of parsley and tarragon ignites freshness, a perfect summer salad that is hearty and healthy. Although perfect for any season, this salad is packed with nutrients and fiber.
Everybody knows how great kale, carrots and avocados are for your health, but people often forget how excellent whole grains are for you too. Farro roots back to ancient Egypt and the Middle East, a common grain used to nourish mankind.
One-half cup of uncooked farro contains 7-8 grams of protein and fiber along with containing nutrients such as niacin, iron, magnesium, thiamin and zinc. In America, farro is not as common as it is in other parts of the globe, but know that this ancient grain definitely tops the list in terms of health benefits. Watch out quinoa, farro is a grain to be reckoned with.
One-half cup of uncooked farro contains 7-8 grams of protein and fiber along with containing nutrients such as niacin, iron, magnesium, thiamin and zinc. In America, farro is not as common as it is in other parts of the globe, but know that this ancient grain definitely tops the list in terms of health benefits. Watch out quinoa, farro is a grain to be reckoned with.
Vegan Kale Farro Salad with Parsley Tarragon Dressing
Prep Time: 20 minutes
Serves: 4
Salad Ingredients:
10 ounce package of Kale
2 carrots, shredded
1 large avocado, diced
1 cup uncooked farro
Dressing Ingredients:
1 garlic clove
1 cup Italian parsley (1/2 bundle)
1/4 cup tarragon (1/2 package)
1/4 cup white wine vinegar
3/4 cup olive oil
salt + pepper to taste
Directions:
Wash and prep the vegetables. Cook the farro according to the package directions (usually a 1:2 ratio of farro to water). While the farro cooks, place all the dressing ingredients in a food processor and blend until smooth.
Once the farro is done cooking, cool in the refrigerator. In a large bowl, mix the salad and dressing ingredients and serve.
Let's Connect! Save all MBSF recipes in your Yummly inbox.
Prep Time: 20 minutes
Serves: 4
Salad Ingredients:
10 ounce package of Kale
2 carrots, shredded
1 large avocado, diced
1 cup uncooked farro
Dressing Ingredients:
1 garlic clove
1 cup Italian parsley (1/2 bundle)
1/4 cup tarragon (1/2 package)
1/4 cup white wine vinegar
3/4 cup olive oil
salt + pepper to taste
Directions:
Wash and prep the vegetables. Cook the farro according to the package directions (usually a 1:2 ratio of farro to water). While the farro cooks, place all the dressing ingredients in a food processor and blend until smooth.
Once the farro is done cooking, cool in the refrigerator. In a large bowl, mix the salad and dressing ingredients and serve.
Let's Connect! Save all MBSF recipes in your Yummly inbox.
Living by the motto, "a lifestyle inspired by nature," I could not help but fuse the beauty and sweetness of strawberries, rhubarb, freshly picked flowers and a recent estate sale find - a vintage butterfly nature book.
Butterflies are a symbol of summer; a social and sunny season that leads to many affairs, whether with a good book, a cocktail or a soul mate.
Butterflies are a symbol of summer; a social and sunny season that leads to many affairs, whether with a good book, a cocktail or a soul mate.
"Butterflies are graceful, varied and enchanting, small but approachable. Butterflies lead you to the sunny side of life. And everyone deserves a little sunshine."
I experimented with a different type of a strawberry-rhubarb recipe. A clafoutis is a traditional French baked flan-like dessert often made with cherries. There are no rules with vegan French baking so any fruit will do. Tofu replaces the egg and upon sitting and cooling, the clafoutis firms, making it easier to cut slices.
Short and sweet, just like this dessert, I recommend trying something new. Don't forget about your pies and crisps, but discover a new dessert that is light and airy, just like summer and it's beautiful butterflies.
Vegan Strawberry Rhubarb Clafoutis
Makes: 1 8-inch pie
Total Time: 40-45 minutes
Ingredients:
1/2 cup rhubarb, chopped
1 heaping cup strawberries, chopped
1 12-oz. Mori nu Silken Tofu (firm)
1/2 cup almond flour
1 tbsp. corn starch (or flour)
1/3 cup agave nectar (or maple syrup)
1/2 cup applesauce
1 tsp. vanilla
pinch of salt
Preheat the oven to 350-degrees.
Wash and prep the strawberries and rhubarb. Set aside when done. Pour all the ingredients, except for the fruit, into a blender and blend until smooth. Place the fruit in the bottom of an 8-inch tart pan.
(If you want some fruit to be visible on top, leave some on the side). Next, pour the tofu mixture on top and use a spatula to even out the top. Place some of the remaining fruit on top as a topping. Bake for 33-36 minutes.
Love rhubarb? Check out our other rhubarb recipes:
Vegan, GF & Refined Sugar-Free Blueberry Strawberry Rhubarb CrispLet's Connect!
Makes: 1 8-inch pie
Total Time: 40-45 minutes
Ingredients:
1/2 cup rhubarb, chopped
1 heaping cup strawberries, chopped
1 12-oz. Mori nu Silken Tofu (firm)
1/2 cup almond flour
1 tbsp. corn starch (or flour)
1/3 cup agave nectar (or maple syrup)
1/2 cup applesauce
1 tsp. vanilla
pinch of salt
Preheat the oven to 350-degrees.
Wash and prep the strawberries and rhubarb. Set aside when done. Pour all the ingredients, except for the fruit, into a blender and blend until smooth. Place the fruit in the bottom of an 8-inch tart pan.
(If you want some fruit to be visible on top, leave some on the side). Next, pour the tofu mixture on top and use a spatula to even out the top. Place some of the remaining fruit on top as a topping. Bake for 33-36 minutes.
Love rhubarb? Check out our other rhubarb recipes:
Vegan, GF & Refined Sugar-Free Blueberry Strawberry Rhubarb CrispLet's Connect!
"The root of suffering is attachment." - Buddha
Thoughts of attachment have come and go lately in my brain. And the irony of posting a vodka recipe with thoughts of attachment is comical in its own way. Not that I am telling people to detach from their situation via the consumption of alcohol, but the fusion of Buddha and Buddha's Hand, well, goes hand in hand with each other.
Humans have issues with attachment, mainly material goods.We find ourselves attached to so many things that we lose ourselves, or our happiness along the way.
Life is like a beautiful flower. The petals don't last forever and continue to go through the death and rebirth cycle. The natural world contains countless metaphors and lessons that we humans can take to heart. Attachment should not be confused with love. Attachment occurs out of fear and dependency, which many use alcohol to cope with their problems. A spirit (alcoholic beverage) can either enhance a situation or make it worse. It depends on the intention and the use.
Okay, enough of the deep thoughts and lets get to the point of the Buddha's Hand.
Humans have issues with attachment, mainly material goods.We find ourselves attached to so many things that we lose ourselves, or our happiness along the way.
Life is like a beautiful flower. The petals don't last forever and continue to go through the death and rebirth cycle. The natural world contains countless metaphors and lessons that we humans can take to heart. Attachment should not be confused with love. Attachment occurs out of fear and dependency, which many use alcohol to cope with their problems. A spirit (alcoholic beverage) can either enhance a situation or make it worse. It depends on the intention and the use.
Okay, enough of the deep thoughts and lets get to the point of the Buddha's Hand.
The Buddha's Hand is an exotic citrus fruit that crosses between the scent and the favor of an orange and lemon. The fruit is native to China and the Himalayas and not commonly found at all grocery stores.
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The Buddha's Hand shape is the most puzzling. Because of traveling in Thailand and various regions in Asia, the hand is symbolic and looks "identical" to the real hand, just in a deformed citrus fruit type of way. Sweet like candy, it is unique in every way.
The most magical part of the Buddha's Hand is the scent. It is the most pure citrus scent you'll ever smell. It is a reminder that heaven is on earth. My kitchen smelled like the after effects of a citrus cloud crying sweet tears of lemon all over my kitchen. To say the least, scent is a powerful thing, like nirvana.
The most magical part of the Buddha's Hand is the scent. It is the most pure citrus scent you'll ever smell. It is a reminder that heaven is on earth. My kitchen smelled like the after effects of a citrus cloud crying sweet tears of lemon all over my kitchen. To say the least, scent is a powerful thing, like nirvana.
Buddhas-Hand Citrus Infused Vodka
Makes: 3 cups / 24 ounces / 800 ml
Time: 3 weeks - 4 months
What You Need:
1 Buddhas hand
3 cups / 24 ounces / 800 ml or more of vodka
1 mason jar
How to Make:
Cut the fingers of the Buddha's Hand off the base. Wash the Buddha's fingers and base as dirt sticks in between the fingers. After washing, cut the fingers length-wise, removing the excess white pith. I just removed enough and didn't go crazy over it. I used as much of the base as possible, mostly the peel. Place the Buddha's Hand and vodka in a mason jar.
Seal the jar and store in a cool and dark place. You can infuse for several weeks or several months. The longer it infuses the stronger the flavor and the vodka will turn yellow.
Prior to serving you may need to strain the vodka to remove any small pieces of fruit.
Makes: 3 cups / 24 ounces / 800 ml
Time: 3 weeks - 4 months
What You Need:
1 Buddhas hand
3 cups / 24 ounces / 800 ml or more of vodka
1 mason jar
How to Make:
Cut the fingers of the Buddha's Hand off the base. Wash the Buddha's fingers and base as dirt sticks in between the fingers. After washing, cut the fingers length-wise, removing the excess white pith. I just removed enough and didn't go crazy over it. I used as much of the base as possible, mostly the peel. Place the Buddha's Hand and vodka in a mason jar.
Seal the jar and store in a cool and dark place. You can infuse for several weeks or several months. The longer it infuses the stronger the flavor and the vodka will turn yellow.
Prior to serving you may need to strain the vodka to remove any small pieces of fruit.
Asparagus season is here. I love this stalky green vegetable but adopted deeper appreciation for asparagus after living in Germany. The peasant and pagan roots of Germans have long celebrated this seasonal vegetable, with spargelsuppe being my favorite.
Besides Germans, many ancient cultures have prized this nutrient-dense vegetable. Legend has it that Roman Emperor Ceasar Augustus united a military army in search of asparagus. The Greeks connected this stalk to fertility and with Aphrodite, the Goddess of love. Even French monasteries planted asparagus over 600 years ago where the beloved second wife of King Louis XIV, Madame de Maintenon gathered asparagus recipes and compiled them into a book. It was send in order to please King Louis (also known as the Sun King) one would bring asparagus to his wife.
Besides Germans, many ancient cultures have prized this nutrient-dense vegetable. Legend has it that Roman Emperor Ceasar Augustus united a military army in search of asparagus. The Greeks connected this stalk to fertility and with Aphrodite, the Goddess of love. Even French monasteries planted asparagus over 600 years ago where the beloved second wife of King Louis XIV, Madame de Maintenon gathered asparagus recipes and compiled them into a book. It was send in order to please King Louis (also known as the Sun King) one would bring asparagus to his wife.
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From white, purple to green, foodies today still enjoy asparagus. Although we don't connect to the roots often of our produce, I believe it is important to respect the process of nature's gifts and the hard labor of our ancestors who provided our lives with such nourishment.
I craved something savory yet creamy. Buttery and delicious, this will be the next level asparagus recipe that will have you craving these stalks year round.
I craved something savory yet creamy. Buttery and delicious, this will be the next level asparagus recipe that will have you craving these stalks year round.
Vegan Creamy Garlic Butter Asparagus Orzo
Cook Time: 20-30 minutes
Serves: 4
Ingredients:
3 tbsp vegan butter
4 garlic cloves, minced
1/2 onion, chopped
1 lb. of asparagus, washed and chopped (discard ends)
2 cups vegetable broth
2 cups soy milk (or other non-dairy milk)*
16 oz (1 lb) package of orzo
salt + pepper to taste
Directions:
Wash and prep the vegetables. Discard the last two inches of the asparagus ends and cut the remaining stalks to your desired length.
Melt the butter on low heat in a deep pot and cook the garlic for 2-3 minutes. Add the onions and cook until fragrant (2-3 minutes). Add the asparagus and lightly saute for a minute. Add the remaining ingredients and bring the liquid to a boil. Once boiling, lower the heat and simmer until the orzo is edible.
Orzo cooks quickly so keep your eye on the pot. Remove from heat and once the orzo cools, it'll soak up the liquid. Salt and pepper the dish to taste. When reheating leftovers, add milk or butter to the pot to maintain creamy consistency.
*You can use any type of nondairy milk but soymilk handles high heat the best.
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Cook Time: 20-30 minutes
Serves: 4
Ingredients:
3 tbsp vegan butter
4 garlic cloves, minced
1/2 onion, chopped
1 lb. of asparagus, washed and chopped (discard ends)
2 cups vegetable broth
2 cups soy milk (or other non-dairy milk)*
16 oz (1 lb) package of orzo
salt + pepper to taste
Directions:
Wash and prep the vegetables. Discard the last two inches of the asparagus ends and cut the remaining stalks to your desired length.
Melt the butter on low heat in a deep pot and cook the garlic for 2-3 minutes. Add the onions and cook until fragrant (2-3 minutes). Add the asparagus and lightly saute for a minute. Add the remaining ingredients and bring the liquid to a boil. Once boiling, lower the heat and simmer until the orzo is edible.
Orzo cooks quickly so keep your eye on the pot. Remove from heat and once the orzo cools, it'll soak up the liquid. Salt and pepper the dish to taste. When reheating leftovers, add milk or butter to the pot to maintain creamy consistency.
*You can use any type of nondairy milk but soymilk handles high heat the best.
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Sweet potatoes and black beans go together like peas and carrots. Nourishing and packed with nutrients, sweet potatoes and black beans satiate vegans vegetarians with its heartiness, The combination of protein and carbohydrate makes these nachos filling without the bloatedness of eating too many chips.
If you’ve followed any of my posts, I am an advocate for reducing food waste and often grocery shop in my cabinets and pantry. I made this wonderful version of vegan cilantro lime sour cream, using Tofutti sour cream. I felt this would be the perfect topping to nachos, but not just any plate of chips and toppings. It needed something different.
I had a pack of Daiya’s vegan cheddar cheese shreds, which Daiya provided me a box of goodies to taste test and provide feedback about their products. I continued my experiment of using this cheese in a way that is easy yet compliments various spice and cream flavors. And there is no better use for vegan cheese than on a plate of nachos.
I love Daiya cheese and find that it is the most meltable dairy-free cheese on the market.
Between the spices on the potatoes, Daiya’s vegan cheese and the cilantro lime sour cream, your taste buds will burst will South of the Border flavors.
I usually make my dishes flavorful, but not spicy. I recommend if you want to add heat to this dish, incorporate jalapenos or some chili powder to the sweet potatoes.
There are various ways to make sweet potato nachos, but I find the most optimal way is to bake the sliced and seasoned sweet potatoes first prior to adding on the topping. A bit time consuming compared to regular nachos, but well worth every bite.
I love Daiya cheese and find that it is the most meltable dairy-free cheese on the market.
Between the spices on the potatoes, Daiya’s vegan cheese and the cilantro lime sour cream, your taste buds will burst will South of the Border flavors.
I usually make my dishes flavorful, but not spicy. I recommend if you want to add heat to this dish, incorporate jalapenos or some chili powder to the sweet potatoes.
There are various ways to make sweet potato nachos, but I find the most optimal way is to bake the sliced and seasoned sweet potatoes first prior to adding on the topping. A bit time consuming compared to regular nachos, but well worth every bite.
Vegan Sweet Potato Nachos featuring Daiya's Cheddar Cheese Shreds
Bake Time: 45-60 minutes
Ingredients:
2 medium/large sweet potatoes, sliced (left skins on)
1 yellow pepper, chopped
1 cup black beans, washed and rinsed
1/2 cup Daiya Cheddar Cheese Shreds
1-2 tbsp olive oil
1 tbsp taco seasoning
vegan cilantro lime sour cream recipe as needed
Directions:
Pre heat oven to 425 degrees.
Wash and slice sweet potatoes. In a bowl mix the sweet potatoes, olive oil and taco seasoning. Mix until well coated.
Layer the slices on a greased baking sheet. Bake for 30-42 minutes total, flipping the sweet potatoes about half way. (Note the thinner the slices, the quicker it bakes).
Remove from the oven and place the sweet potatoes in a smaller baking dish. Add the toppings, except for the sour cream. Reduce the oven's heat and bake for 13 minutes at 350-degrees.
Remove from the oven, let it cool for a minute and add sour cream as needed.
Daiya provided the cheese product but did not compensate me for this post. All opinions are my own.
Let's Connect! Save all your MBSF recipes in your Yummly Recipe Box, click below!
Bake Time: 45-60 minutes
Ingredients:
2 medium/large sweet potatoes, sliced (left skins on)
1 yellow pepper, chopped
1 cup black beans, washed and rinsed
1/2 cup Daiya Cheddar Cheese Shreds
1-2 tbsp olive oil
1 tbsp taco seasoning
vegan cilantro lime sour cream recipe as needed
Directions:
Pre heat oven to 425 degrees.
Wash and slice sweet potatoes. In a bowl mix the sweet potatoes, olive oil and taco seasoning. Mix until well coated.
Layer the slices on a greased baking sheet. Bake for 30-42 minutes total, flipping the sweet potatoes about half way. (Note the thinner the slices, the quicker it bakes).
Remove from the oven and place the sweet potatoes in a smaller baking dish. Add the toppings, except for the sour cream. Reduce the oven's heat and bake for 13 minutes at 350-degrees.
Remove from the oven, let it cool for a minute and add sour cream as needed.
Daiya provided the cheese product but did not compensate me for this post. All opinions are my own.
Let's Connect! Save all your MBSF recipes in your Yummly Recipe Box, click below!
Author
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
Follow her travels at: lemontreetravel.com
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