COVID 19 is still on the rise, and I hope that people are still taking their immunity seriously. Even if people think that their young and in-shape, this has been a major wakeup call to realize how our health has suffered for decades. It is time to wakeup and realize that most of what we ingest is artificial food. For any cold and flu, consuming vitamin C is essential. However, it is essential to consume vitamins from its whole food state before reaching out to supplements.
This recipe features foods that are packed with Vitamin A, C, E and antioxidants, which are essential during this time. We are what we eat, and the soothing effects of this soup aide our health and immunity during this time.
And what makes this soup unique is that it fuses, or is a mix, of Asian and Middle Eastern flavors. So besides the flavor, this soup is highly healing for the gut and our immune system. 
Here are some health benefits of the main ingredients in this soup.
Vegan Miso-Tahini Squash + Kale Soup over Brown Rice
Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 1.5 cups brown rice 2 tbsp coconut oil, divided 5 cups vegetable broth 4 garlic cloves, minced 1.5 inch of fresh ginger, minced or grated 1 small butternut squash, cubed or cut in small chunks 2 cups kale, thinly sliced 5 tbsp white miso paste 1/4 cup tahini 1 tbsp sesame oil 1 tsp salt optional topping: sesame seeds Directions: In a pot, mix together the rice, 1 tablespoon of coconut oil and water, and cook rice according to package directions until al dente. Most rice is a 1:2 ratio of rice to water (example 1.5 cups of rice + 3 cups of water). In a separate pot, cook the ginger and garlic in 1 tbsp of coconut oil. for 1-2 minutes. Add broth and mix and bring broth to a simmer. Once simmering, add squash and simmer for 8-10 minutes. Next add the kale and cook until squash and kale are edible. When cooked, remove from heat. In a bowl mix together tahini, miso, sesame oil and salt with 1/2 cup of hot water. Pour this mixture into the soup and stir until well combined. (If the broth is too hot it will cause the tahini to separate). Adjust seasoning if necessary and top with sesame seeds if desired. Pour over rice and eat hot! Recipe inspired and adjusted from Epicurious. Let's Connect! Check out my other Asian recipes that you'll also love!
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As noted in my previous blog, Vegan Colcannon Irish Potatoes, I launched the release of my Etsy account, The Elizabethan Closet, where I am now selling vintage wear and goods that have inspired me for this blog.
Last year I found these groovy, 1970 pants and slightly fell in love with them. They were so brown and so old-fashion that I absolutely loved them. I thought they were awesome and hideous simultaneously. 
While doing plenty of thinking, I couldn't help but wonder what is the brownest recipe I can create? After some research, I realized that cheeseburger pastas were a hit back in the day, especially in the 1960's-1970's.
I decided to take it upon myself and recreate this retro recipe, but make it vegan. These pants are available for purchase on my Etsy Account, The Elizabethan Closet.
Funky, groovy and chunky, this recipe is like a homemade version of Hamburger Helper with mushrooms. Although it doesn't have much vibrancy besides various hues of brown and red, it is still delicious!
Just a note that some vegan cheese does not melt well. Feel free to use a brand that works best for you. An alternative is to use vegan cheese slices and layer it on top (similar to what a checkered picnic table blanket looks like). If you are not a fan of vegan cheese, omit the cheese and enjoy this as a hamburger pasta instead! Enjoy this retro recipe gone vegan! 
1970's Cheeseburger Pasta Made Vegan
Prep Time: 10 minutes Cook Time: 25-30 minutes Serves 6 Ingredients: 1 16 oz. bag of pasta 2 tbsp olive oil 1 onion, chopped 1 package of mushrooms (8-10 oz), sliced 32 oz of tomato soup 1 package of vegan ground beef (12 oz) 1/2 cup vegan cheese Directions: Preheat oven to 350 degrees. Cook pasta according to package directions. In a pan, saute the onions in olive for 3-5 minutes. Add the mushrooms and cook until soft and edible. Next, add the meat and cook for an additional 2-3 minutes. Once the pasta is finished, mix all of the ingredients together. Pour into a 9x13 pan and top with vegan cheese. Bake for 25-30 minutes or until the cheese is melted. *Note: You can sprinkle with shredded cheese, or cut small squares from vegan cheese slices and layer on top similar to a checkered picnic table blanket where every other square is a piece or cheese, or blank. Let's Connect! Be sure to check out other pasta recipes below and find these pants and other vintage items on my Etsy account, The Elizabethan Closet.
Thanks to the coronavirus I am posting this Saint Patrick's Day recipe a bit late. As many may have seen, I have opened my Etsy account, The Elizabethan Closet, where my store features many vintage items that I have used to inspire me on this blog.
I found this adorable 1980's "Irish" skirt, which inspired me to make an Irish potato recipe. I love peasant cooking, and potatoes have been a hearty and healthy vegetable for Europeans for thousands of years. In fact, if it weren't for potatoes, not many people who have sustained nourishment in their time. Mashed potatoes are my favorite recipe, and wanted to ignite my home with the luck of the Irish. 
According to whatscookinginamerica.net the history of Colcannon is, "During the 1600 and 1700’s in Europe and Ireland, potatoes, cabbages, and leeks were considered the food of the common man so it was inevitable that a dish would evolve that combines all the ingredients. The word colcannon is from the Gaelic term “cal ceannann” which means white-headed cabbage. It is also believed to be a derivative of the old Irish “cainnenin” translated as garlic, onion, or leek.In Ireland, colcannon is served as a special treat with ham or Irish bacon.
The Irish tradition is to serve colcannon as the main dish for Halloween festivities and refer to the evening as “Colcannon Night”. Colcannon is used for the foretelling of marriages. Just as Americans have the fun superstition of the single young lady who catches the wedding bouquet will be the next to marry. Young single Irish women hope to find the ring hidden in their plate of colcannon. A blindfolded, unmarried woman is to pick the head of cabbage or kale from the garden that is to be cooked in the colcannon dish. Charms such as rings, thimbles, and coins are wrapped and hidden in bowls of colcannon. This is a particularly exciting eve for the young men or women. If a young unmarried girl is lucky enough to find a ring in her bowl, a marriage proposal could be soon waiting for her and she would likely marry within the year before the next Colcannon Night. Other young maidens would fill their stockings with their first and last spoonfuls of colcannon and hang them from the front door handle. It is believed that the first man through the door would become their future husband."
Like a fair maiden, I wanted to celebrate this Saint Patrick's Day with a healthy and hearty side dish. Potatoes get a bad wrap, but today, when eating fried potatoes, the deep fryer wipes all of the nourishment out of the potatoes. In fact, the starch has long kept people nourished during their time of farming and hard labor.
The beauty of this skirt is inspirational for all to do a little bit of home cooking. Enjoy! 
Find this skirt and other fun, funky and vintage items on my Etsy Shop, The Elizabethan Closet.
Vegan Colcannon Irish Potatoes
Prep Time: 5-10 minutes Cook Time: 20-25 minutes Serves 4-6 Ingredients: 2 lbs potatoes (used white skin) 2 tbsp vegan butter 1 3/4 cup leeks (white parts) 2 garlic cloves 1/2 head small cabbage, finely chopped 3 spring onions, chopped nondairy milk (optional to help mash potatoes) salt and pepper to taste Directions: Wash and boil potatoes in a large pot of water for 20 minutes, or until a knife can easily slice in half. In a pan, melt the butter and cook the vegetables (except the green onion) for several minutes until edible. Once the potatoes are edible, drain the potatoes and return to the pot. Mash with some additional butter and (optional) nondairy milk (use as much as desired) and mix in the cooked greens. Mix in the raw green onion. The traditional method includes putting potatoes in a bowl, making a well, and adding a dollop of butter on top of the potatoes. Salt and pepper to taste. *Note: I prefer a more buttery taste so used less nondairy milk and more butter in the recipe. Checkout my other potato recipes below and my new Etsy shop, The Elizabethan Closet. Let's Connect!
Food is healing, and one thing during this COVID 19 crisis is that we need to ramp up our immune system. And one way of doing this is through eating natural, whole (and organic) foods.
Food is medicine and for thousands of years, humans used food to help chronic disease and ailments. Soup is an ideal food for healing because it contains a variety of spices and produce that contains vitamins, minerals and antioxidants. Antioxidants are substances like Vitamin C + E and beta carotenes that fight free radicals from doing additional damage to cells. It is best to get this from real food before consuming supplements (the artificial version). 
"Let food be thy medicine and medicine be thy food."
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Coconut Vegetable Noodle Soup
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Lemon + Ginger Immunity Tea
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Kale Farro Salad w/ Parsley Tarragon Dressing
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Seattle has been interesting the last couple of weeks. This week in particular with the spread of COVID 19 in Kirkland. The retirement homes I work at have gone on quarantine so that means no fitness classes for residents and no work for me. Many clients have cancelled their training hoping to avoid any contact with possible germ-filled locations.
Many corporations have requested people to work from home as a preventative. Smart? Yes. But what many people do not realize that exercise and many natural foods are immune boosters.
Many corporations have requested people to work from home as a preventative. Smart? Yes. But what many people do not realize that exercise and many natural foods are immune boosters.
Most people today misunderstand the human body. Thanks to the growth of the medical industry, people understand the human anatomy in separate pieces or from the lens of pharmaceuticals. Most people do not understand the human body is like a garden. It is its own vast and complex eco-system that has the ability to regenerate.
Many people do not live healthy lives. They have stressful jobs, don't exercise and eat out a lot. Some do smoke marijuana as well as consume alcohol on a frequent basis.
Working from home is great, but unless one secludes themselves to the four walls of their apartment it is impossible to avoid the public. During this time, it is important to boost immunity through moderate exercise as well as through whole / natural foods.
Many people do not live healthy lives. They have stressful jobs, don't exercise and eat out a lot. Some do smoke marijuana as well as consume alcohol on a frequent basis.
Working from home is great, but unless one secludes themselves to the four walls of their apartment it is impossible to avoid the public. During this time, it is important to boost immunity through moderate exercise as well as through whole / natural foods.
Recent research published from greenmedinfo.com states that Vitamin C is beneficial for COVID 19. It may not be a cure, but it can help boost immunity and those who had the virus in Asia have found positive effects on people who recovered from the virus. Vitamin C also aided other viruses like pneumonia and influenza.
Fresh Lemon Ginger tea boosts immunity, acts as an anti-inflammatory agent and relies nausea and digestion. Lemon is an ideal source of Vitamin C and ginger contains gingerol, a bioactive compound that exhibits strong anti-inflammatory, antioxidant, and anticancer effects.
During this time, moderate exercise and consuming more whole foods prepared at home will maintain immunity.
Greenmedinfo.com also suggests, "start taking vitamin C right away; at least 3 grams a day, spread right across the day. That's a 1,000 milligram capsule every 8 hours, or a level teaspoon of powder dissolved in a pint or so of water, drank all through the day."
Fresh Lemon Ginger tea boosts immunity, acts as an anti-inflammatory agent and relies nausea and digestion. Lemon is an ideal source of Vitamin C and ginger contains gingerol, a bioactive compound that exhibits strong anti-inflammatory, antioxidant, and anticancer effects.
During this time, moderate exercise and consuming more whole foods prepared at home will maintain immunity.
Greenmedinfo.com also suggests, "start taking vitamin C right away; at least 3 grams a day, spread right across the day. That's a 1,000 milligram capsule every 8 hours, or a level teaspoon of powder dissolved in a pint or so of water, drank all through the day."
Lemon + Ginger Immune-boosting Tea
Cook Time 10 minutes
Ingredients:
Water
1/2 small lemon, juiced
1-2 inches of fresh ginger, cut in half
Honey for non-vegans
Directions:
Cut ginger and boil in water in a pan for 5-7 minutes. While boiling, squeeze half a fresh lemon into a mug. Pour the boiled ginger water into the mug. Add honey to taste if desired. Drink while warm / hot.
For a weaker flavor, use only 1 inch of ginger or 1/4 of a large lemon.
Let's Connect!
Cook Time 10 minutes
Ingredients:
Water
1/2 small lemon, juiced
1-2 inches of fresh ginger, cut in half
Honey for non-vegans
Directions:
Cut ginger and boil in water in a pan for 5-7 minutes. While boiling, squeeze half a fresh lemon into a mug. Pour the boiled ginger water into the mug. Add honey to taste if desired. Drink while warm / hot.
For a weaker flavor, use only 1 inch of ginger or 1/4 of a large lemon.
Let's Connect!
Can you believe we are almost two months into 2020? As the old saying goes, "time flies." In the late spring, early summer of 2019, I took a break from social media. During this time, I channeled my energy into my creative pursuits.
I sat alone in silence, staring at dresses (and cleaning out my closets) and became more interested in vintage fashion. Like vintage-n-vegan, I admired some of the clothes I purchased in my travels.
I sat alone in silence, staring at dresses (and cleaning out my closets) and became more interested in vintage fashion. Like vintage-n-vegan, I admired some of the clothes I purchased in my travels.
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My refrigerator was full of a bunch of random produce, including bok choy. I pulled out of my closet this blue peacock-inspired dress I bought in Hong Kong in 2008. I visited a friend who lived there from my yoga studies, and at the time, attended my first major yoga conference. I remember purchasing this dress from a local market for maybe about ten or 15 dollars.
Oh the memories. Oh the past. And how I look forward to the future. This idea sparked to combine my passion for three things, photography, cooking and feminine fashion. I admire fashion, but I am not one to follow the trends or to spend a pretty penny. Like any Aquarian, you'll find me navigating the aisles at a Goodwill or a local flea market more than you would find me at Nordstrom. Though my tastes have changed through the years, I have come to appreciate the more feminine side of old-world fashion.
Oh the memories. Oh the past. And how I look forward to the future. This idea sparked to combine my passion for three things, photography, cooking and feminine fashion. I admire fashion, but I am not one to follow the trends or to spend a pretty penny. Like any Aquarian, you'll find me navigating the aisles at a Goodwill or a local flea market more than you would find me at Nordstrom. Though my tastes have changed through the years, I have come to appreciate the more feminine side of old-world fashion.
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Last summer, the peacock spoke to me during a moment of hardship. A horrible dating experience ripped the soul from my chest and I was left sad, broken and confused. I began to find beauty in these dresses, safety at thrift stores and estate sales and pleasure in simple things like cooking, which always made me happy. I created a concoction of inspiration with fashion and recipe development.
According to spirit animal.info the peacock spiritually means, "The peacock spirit animal is the epitome of beauty. This graceful power animal offers lessons about self-love, honor, integrity and the importance of facing life’s challenges as well as the unknown with courage and confidence. When the peacock struts gracefully into your life you may be entering a time of rebirth.
Individuals whose power animal is the peacock possess a firm connection between the past and present and recognize its effect on the future. They readily see the importance of integrity and honor. Confident in all they do, those with a peacock totem also recognize the need for light-heartedness and laughter."
According to spirit animal.info the peacock spiritually means, "The peacock spirit animal is the epitome of beauty. This graceful power animal offers lessons about self-love, honor, integrity and the importance of facing life’s challenges as well as the unknown with courage and confidence. When the peacock struts gracefully into your life you may be entering a time of rebirth.
Individuals whose power animal is the peacock possess a firm connection between the past and present and recognize its effect on the future. They readily see the importance of integrity and honor. Confident in all they do, those with a peacock totem also recognize the need for light-heartedness and laughter."
I went a bit crazy collecting vintage things, but I found use for them in my props for the blog. Although this dress is not vintage, it was one of the first articles of clothing that I used to develop this Asian-inspired favorite often eaten at a Chinese restaurant.
With this blog, I am honored to introduce my Easy shop (which I'll be uploading things very very soon), called The Elizabethan Closet. Here I'll be selling dresses, kitchen ware, tapestries, salt and pepper shakers, household goods - you name it, I probably have it. This shop is a collection of my passion and love the past, and this blog is a way for me to embrace the future.
In future recipes, you'll notice a variety of recipes inspired by my collection, with most items for sale. Thank you for reading, sharing and subscribing. And I hope you too can enjoy some of my bygone charms. Enjoy!
With this blog, I am honored to introduce my Easy shop (which I'll be uploading things very very soon), called The Elizabethan Closet. Here I'll be selling dresses, kitchen ware, tapestries, salt and pepper shakers, household goods - you name it, I probably have it. This shop is a collection of my passion and love the past, and this blog is a way for me to embrace the future.
In future recipes, you'll notice a variety of recipes inspired by my collection, with most items for sale. Thank you for reading, sharing and subscribing. And I hope you too can enjoy some of my bygone charms. Enjoy!
Vegan Garlic Broccoli + Bok Choy
Prep Time: 5 minutes
Cook Time - 15-20 minutes
Serves: 4
Ingredients:
1 tbsp canola oil
4 large bok choy, remove stems
1 large head of broccoli
5-6 garlic cloves, minced
1/2 heaping tsp fresh ginger, chopped
Sauce ingredients:
1.5 cups vegetable broth
3 tbsp rice vinegar
2.5 tbsp corn starch
1 tbsp sugar
1 tbsp sesame oil
2 tbsp green onion, chopped ( one stalk)
1/4 cup soy sauce
Directions:
First mix the sauce ingredients together in a bowl until the corn starch is well blended.
Heat a skillet with the canola oil. Cook the ginger and garlic for 1-2 minutes and then add the broccoli and bok choy, and cook for 1-2 more minutes.
Add the sauce ingredients and cover the skillet with a lid for 30-60 seconds. Remove the lid, stir and remove from heat.
If the vegetables are not to your desired texture, cook for additional time.
Garnish with sesame seeds if needed. Serve over rice.
Prep Time: 5 minutes
Cook Time - 15-20 minutes
Serves: 4
Ingredients:
1 tbsp canola oil
4 large bok choy, remove stems
1 large head of broccoli
5-6 garlic cloves, minced
1/2 heaping tsp fresh ginger, chopped
Sauce ingredients:
1.5 cups vegetable broth
3 tbsp rice vinegar
2.5 tbsp corn starch
1 tbsp sugar
1 tbsp sesame oil
2 tbsp green onion, chopped ( one stalk)
1/4 cup soy sauce
Directions:
First mix the sauce ingredients together in a bowl until the corn starch is well blended.
Heat a skillet with the canola oil. Cook the ginger and garlic for 1-2 minutes and then add the broccoli and bok choy, and cook for 1-2 more minutes.
Add the sauce ingredients and cover the skillet with a lid for 30-60 seconds. Remove the lid, stir and remove from heat.
If the vegetables are not to your desired texture, cook for additional time.
Garnish with sesame seeds if needed. Serve over rice.
Collard greens is an underrated vegetable. Known as the vegetable of the south, collard greens are versatile raw and cooked. Greens and lemon go together like peas and carrots. Together, the flavors balance one another and add a zesty taste that ignites freshness to the meal.
On top of being delicious, collard greens are chocked full of minerals and vitamins.
In just one cup of collard greens expect to consume:
77 mg of potassium
1.1 grams of protein
1.4 grams of dietary fiber
Vitamin A - 36%
Vitamin C - 21%
Vitamin B6 - 5%
Calcium - 8%
Greens are important for overall health and assists in keeping the digestive track regulated.
In just one cup of collard greens expect to consume:
77 mg of potassium
1.1 grams of protein
1.4 grams of dietary fiber
Vitamin A - 36%
Vitamin C - 21%
Vitamin B6 - 5%
Calcium - 8%
Greens are important for overall health and assists in keeping the digestive track regulated.
KEEP IT CLEAN & EAT YOUR GREENS
Pasta with Lemon + Collard Greens
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
8 oz pasta (half a regular bag)
1 bunch of collard greens
2 garlic cloves, chopped
2-3 tbsp olive oil
1 small lemon, juiced
1 tsp nutritional yeast (or more)
1/2 tsp salt
Pepper to taste
Optional toppings: pine nuts
Directions:
Cook pasta according to package directions. Wash the collard greens and remove the stems by cutting them with a knife. Fold the greens and slice to your desired width and length.
In a pan, saute the garlic in two tablespoons of olive oil for 2-3 minutes. Next, add the greens, salt and pepper and sauté until tender, or around 3-5 minutes.
Once the pasta is cooked, drain and place the noodles back into the pot. Add the additional tablespoon of olive oil and mix. Add the greens and all other remaining ingredients. Adjust the salt and pepper as needed.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
8 oz pasta (half a regular bag)
1 bunch of collard greens
2 garlic cloves, chopped
2-3 tbsp olive oil
1 small lemon, juiced
1 tsp nutritional yeast (or more)
1/2 tsp salt
Pepper to taste
Optional toppings: pine nuts
Directions:
Cook pasta according to package directions. Wash the collard greens and remove the stems by cutting them with a knife. Fold the greens and slice to your desired width and length.
In a pan, saute the garlic in two tablespoons of olive oil for 2-3 minutes. Next, add the greens, salt and pepper and sauté until tender, or around 3-5 minutes.
Once the pasta is cooked, drain and place the noodles back into the pot. Add the additional tablespoon of olive oil and mix. Add the greens and all other remaining ingredients. Adjust the salt and pepper as needed.
Winter season is here, and what better way to eat fresh this chilly season than with a winter-harvest salad. In the world of holistic nutrition, everything happens for a reason and a season. There is a reason why we crave dense, hearty, comfort foods in the winter and cool, refreshing and lighter foods in the summer.
Although it is the season to consume more warm and cooked foods, it is still ideal to eat raw food to aide our digestive tract. I believe we need a combination of raw and cooked foods throughout every season. And this salad is ideal to consume raw foods that are harvested during the winter and cooler months. Enjoy!
Although it is the season to consume more warm and cooked foods, it is still ideal to eat raw food to aide our digestive tract. I believe we need a combination of raw and cooked foods throughout every season. And this salad is ideal to consume raw foods that are harvested during the winter and cooler months. Enjoy!
Kale, Beet + Blood Orange Dressing Salad
Prep Time: 10 minutes
Serves: 2 large, 4 smaller salads
Salad Ingredients:
1 bunch kale, washed and chopped
1 bunch rainbow chard, washed and chopped
1 golden beet, grated
1 carrot (purple), grated
1/4 sunflower seeds
Dressing Ingredients: ** See Note
1/3 cup blood orange juice (1-2 blood oranges depending on the size)
1-2 tbsp grape seed oil
1 tbsp maple syrup
pinch of salt
Directions:
Wash and dry the chard and kale. Remove the ribs and stems and chop to your desired size. Place in a large bowl and rub some oil on your hands. Next, massage the chard and kale with your hands. This breaks down the roughness of the leaves.
Grate the carrot and beet. Mix all of the remaining vegetables into the bowl. In a small bowl, mix the dressing ingredients together. **Note: If you'd like add apple cider (or another flavor of) vinegar to taste for more zip.**. Once the dressing is mixed, pour into the salad and mix until well combined.
Let's Connect! Love oranges? Try my other orange-inspired recipes.
Prep Time: 10 minutes
Serves: 2 large, 4 smaller salads
Salad Ingredients:
1 bunch kale, washed and chopped
1 bunch rainbow chard, washed and chopped
1 golden beet, grated
1 carrot (purple), grated
1/4 sunflower seeds
Dressing Ingredients: ** See Note
1/3 cup blood orange juice (1-2 blood oranges depending on the size)
1-2 tbsp grape seed oil
1 tbsp maple syrup
pinch of salt
Directions:
Wash and dry the chard and kale. Remove the ribs and stems and chop to your desired size. Place in a large bowl and rub some oil on your hands. Next, massage the chard and kale with your hands. This breaks down the roughness of the leaves.
Grate the carrot and beet. Mix all of the remaining vegetables into the bowl. In a small bowl, mix the dressing ingredients together. **Note: If you'd like add apple cider (or another flavor of) vinegar to taste for more zip.**. Once the dressing is mixed, pour into the salad and mix until well combined.
Let's Connect! Love oranges? Try my other orange-inspired recipes.
Agave-Mandarin Roasted Rainbow Carrots
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Vegan Blood Orange Cake w/ Blood Orange Frosting
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Vegan Upside Orange Cake
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"Walk as if you are kissing the earth with your feet."
Being, staying and remaining grounded is of most importance in this Digital age. As someone who gets stuck or lost in her head quit frequently, I've learned to master the art of being grounded. Whether its an epsom salt bath, meditation or just a short nature walk, there are many spiritual and physical ways to ground oneself.
Being, staying and remaining grounded is of most importance in this Digital age. As someone who gets stuck or lost in her head quit frequently, I've learned to master the art of being grounded. Whether its an epsom salt bath, meditation or just a short nature walk, there are many spiritual and physical ways to ground oneself.
Too often in the west we are concerned about diet from a caloric lens. We don't want to eat anything with too much salt, sugar, fat or carbohydrates. In the east, or other cultures, they are primarily concerned about food from a nutritional or medicinal lens. In some countries, like Eastern Europe, vegetables are only available during the summer season and live off pickled vegetables during the winter months.
Carrots, a root vegetable aides in the grounding process of our existence.
Carrots, a root vegetable aides in the grounding process of our existence.
Carrot salad is a common side dish in many European cultures. All have their own version, and I recreated a form of carrot salad with Daiya's vegan plain Greek yogurt since they sent me a product sample. They did not pay me for this post.
Food is medicine, and even during the winter months we crave a mix of raw and cooked produce. With something simple and something sweet, this is a "four-seasons" salad for everyone to enjoy. If you desire a sweeter flavor, either add more sugar or try the vanilla yogurt, but it will alter the flavor.
From me to you, have a Happy Thanksgiving and I hope you find whatever to be thankful for in life, God and in this world.
From me to you, have a Happy Thanksgiving and I hope you find whatever to be thankful for in life, God and in this world.
Dairy Free Carrot Raisin Salad
Prep Time: 10-15 minutes
Soaking Time: 30+ minutes
Serves 4-6
Ingredients:
1 cup raisins, soaked in 1 cup of apple juice
7 large carrots, grated
1 5.3 ounce Daiya Plain Yogurt
1 tbsp lemon juice
1.5 tsp sugar
Directions:
In a bowl, soak the raisins in apple juice. Shred the carrots and mix all of the ingredients into a large bowl. Serve immediately or chilled after the refrigerator.
Check out my other side dish recipes. Enjoy!
Prep Time: 10-15 minutes
Soaking Time: 30+ minutes
Serves 4-6
Ingredients:
1 cup raisins, soaked in 1 cup of apple juice
7 large carrots, grated
1 5.3 ounce Daiya Plain Yogurt
1 tbsp lemon juice
1.5 tsp sugar
Directions:
In a bowl, soak the raisins in apple juice. Shred the carrots and mix all of the ingredients into a large bowl. Serve immediately or chilled after the refrigerator.
Check out my other side dish recipes. Enjoy!
Protein-Packed Kale-Chard Salad w/ Lemon Vinaigrette
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Vegan Carrot Apple Fennel Soup
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Agave-Mandarin Roasted Rainbow Carrots
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Fall is harvest season, and spiritually symbolic to grounding oneself. It's the time of year when hibernation mode initiates and people find themselves nestled between the warmth of their blankets in home. In the past, or in ancient times, humans used food and nature as their source of medicine.
Before modern or westernized medicine, humans were connected more to nature.
Before modern or westernized medicine, humans were connected more to nature.
During my recent hiking trip to Estes Park, I spoke with an intuitive woman from the Stanley Hotel. She sensed my energy was off, and said I need to ground myself. From her words, "I am here to get you back into gear. You need to ground yourself and start eating right again. I can feel your protein levels are off."
She was worried that since I don't eat meat, I would need to be real "strict" on food combinations to ground myself. The energy everywhere is different and in Colorado I sensed the connection to the earth plane, especially with its Native American roots.
She was worried that since I don't eat meat, I would need to be real "strict" on food combinations to ground myself. The energy everywhere is different and in Colorado I sensed the connection to the earth plane, especially with its Native American roots.
A while back I made this recipe while craving something Mediterranean in the late summer. The Italians and Spanish use tomatoes frequently in cooking. One of the best side dishes I ever ate was a tomato potato concoction from Southern France.
I found these beautiful vintage French porcelain dishes from an estate sale, and voila! Inspiration struck to create something inspired by my Mediterranean travels.
I found these beautiful vintage French porcelain dishes from an estate sale, and voila! Inspiration struck to create something inspired by my Mediterranean travels.
Everything in life grows and harvests itself for a reason and a season. There is a reason why we crave watery fruits in the summer and hearty starches in the winter. We ground ourselves during the cooler months with produce that comes directly from the earth, which are vegetables with roots.
Symbolically these vegetables help us grow our roots on this earth plane. We can further ground ourselves before eating by taking five deep breaths. This activates our parasympathetic nervous system, which promotes digestion. Eating while in fight or flight is not ideal as the blood flow is in our working muscles and not to our visceral organs.
Symbolically these vegetables help us grow our roots on this earth plane. We can further ground ourselves before eating by taking five deep breaths. This activates our parasympathetic nervous system, which promotes digestion. Eating while in fight or flight is not ideal as the blood flow is in our working muscles and not to our visceral organs.
Inspired by the Southern Europeans, this meal combines a mixture of root vegetables alongside with fresh herbs to ignite a Mediterranean flavor. It also integrates a balance of protein, produce, water and herbs/spices for a well-rounded approach to healing.
Many people forget that we consume water through our food. Meat eaters also get water from meat, and vegetarians and vegans obtain water in their diet from plants and produce.
When living by the motto, "a lifestyle inspired by nature," it is of the upmost importance to consume food closet to nature as the majority of the diet, while balancing out the sweets and random processed food in lesser amounts.
Many people forget that we consume water through our food. Meat eaters also get water from meat, and vegetarians and vegans obtain water in their diet from plants and produce.
When living by the motto, "a lifestyle inspired by nature," it is of the upmost importance to consume food closet to nature as the majority of the diet, while balancing out the sweets and random processed food in lesser amounts.
“Flying starts from the ground. The more grounded you are, the higher you fly.”
― J.R. Rim
Mediterranean Inspired Fire Roasted Tomatoes, Roots + Potatoes
Prep Time: 7 minutes
Cook Time: 30 minutes
Serves 6
Ingredients:
2 tbsp olive oil
2 garlic cloves, chopped
1/2 large onion, chopped
2.5 cups of carrots, chopped
6 cups of white skin potatoes, chopped
2 cups kale, chopped
1 cup chickpeas, drained + washed
2 14.5 oz cans of fire roasted diced tomatoes
1 6 oz. can of tomato paste
4 stems fresh oregano
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp pepper
1/8 tsp dried basil
1/2 cup water
Directions:
In a large pot, cook the onion, garlic, salt and pepper in olive oil for several minutes. Add the potatoes and carrots and water and cook for 12 minutes. Next, add the tomato paste, diced tomatoes, basil and oregano and cook for 15 minutes. During the last five minutes add the kale and chickpeas. Mix continuously. When edible, garnish or mix in the parsley and remove from heat. Serve as a side dish, or eat as a main course.
Let's Connect! Check out my other similar hearty side dish and soup recipes!
Prep Time: 7 minutes
Cook Time: 30 minutes
Serves 6
Ingredients:
2 tbsp olive oil
2 garlic cloves, chopped
1/2 large onion, chopped
2.5 cups of carrots, chopped
6 cups of white skin potatoes, chopped
2 cups kale, chopped
1 cup chickpeas, drained + washed
2 14.5 oz cans of fire roasted diced tomatoes
1 6 oz. can of tomato paste
4 stems fresh oregano
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp pepper
1/8 tsp dried basil
1/2 cup water
Directions:
In a large pot, cook the onion, garlic, salt and pepper in olive oil for several minutes. Add the potatoes and carrots and water and cook for 12 minutes. Next, add the tomato paste, diced tomatoes, basil and oregano and cook for 15 minutes. During the last five minutes add the kale and chickpeas. Mix continuously. When edible, garnish or mix in the parsley and remove from heat. Serve as a side dish, or eat as a main course.
Let's Connect! Check out my other similar hearty side dish and soup recipes!
Vegan "Cheesy" Garlic Herbed Cauliflower + Potatoes
|
Fresh Herb Chickpea & Collard Green Stew
|
Vegan Creamy Chive Potatoes
|
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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