If one could guess, the color pink inspired me to do something cute, pretty and sweet. This 1970's dress is as pink as the beautiful blooms in nature, and as pink as a strawberry smoothie. But instead of just any regular smoothie, I decided to take it up a notch by adding a tropical twist to the flavoring.
The beauty of the wildflowers that bloom in Seattle inspire the soul to be as free as a bird. Freedom is something that everyone has a different idea of definition of, but I see freedom as being healthy, vibrant and alive.
My father always said, "There is nothing more important than your health. Without your health, you don't have anything." 
"Always look on the pink side of life."
Being healthy is seen differently by so many people, but in reality the higher consumption of Whole Foods often equates to better health and a more robust immune system. One easy way to consume fruit during the summer months is through a smoothie.
Since the fruit is broken down, it is easier for the digestion tract to breakdown and absorb the nutrients. Anytime a food is broken down from its whole state, it will lose some nutrients. But for those who need gut healing (or just give your stomach a break) smoothies can be a part of that healing process. This smoothie contains pineapple (and optional mango) which is known to aide in stomach digestion. Many tropical fruits, like papaya, are like nature's TUMS. In this process, let the energy, vibration and healing qualities of the color pink to inspire you with a bit of a tropical twist.
This vintage 1970's dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Tropical Strawberry Smoothie
Serves 1 Ingredients: 1 heaping cup strawberries 1 banana 1/2 cup fresh pineapple (or frozen) optional: 1 mango 1/2-3/4 cup coconut milk from the can 2 tbsp vanilla protein powder (dairy free) Wash and cut the fruit, or remove the fruit from the peel. Add all ingredients to the blender, starting with 1/2 cup of coconut milk. Blend until smooth, and if still chunky, add the additional 1/4 cup of coconut milk. Let's Connect! Enjoy some of my other smoothie recipes posted below!
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Summer is the season of red white and blue. I have this 1950's cookbook that was made in Seattle named, Table Talk. Inside are hundreds of recipes that are easy to follow and make dairy-free. In fact, many recipes were naturally dairy-free.
I found this retro 1960/70's dress last year and have been waiting for the perfect time to recreate something from the past and make it something new. Inspired by the red and blue, it only seemed symbolic to reach for the stars this Fourth of July season.
The original recipe had only 4 ingredients: pie dough, strawberries, corn starch and sugar. Since the inspiration from this dress is as blue as the ocean, I decided to mix blueberries and strawberries together. 
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Right now life in America is not easy, and social media doesn't help bring us together. Regardless of where you are at right now, this pie is part inspiration for you to shine as bright as a star.
Showing your light, love and bright smile will radiate those around you, and the ripple effect to make other people see the beauty within them.
Showing your light, love and bright smile will radiate those around you, and the ripple effect to make other people see the beauty within them.
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“Look at the stars. See their beauty.
And in that beauty, see yourself.“
– Draya Mooney
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With a little retro peace and love from the hippie era, I invite you to gaze at the stars and find that beauty within you and around you. Be as bright as a star and know that the light that is within you will be seen by the light of others. Enjoy and happy Fourth of July!
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This vintage 1970's dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
5 Ingredient Blueberry Strawberry Star Pie
Prep Time: 10 minutes
Baking Time: 45-50 minutes
Makes 1 9.5 inch pie
Ingredients:
4 cups fruit (used 1 cup blueberries + 3 cups strawberries)
2 rolled out remade pie dough (Wholly wholesome has dairy free)
1 tbsp corn starch
2/3 cup cane sugar
Directions:
Set out the pie dough as directed on the box. Preheat the oven to 350 degrees.
Chop the fruit and mix the fruit, corn starch and the sugar into a bowl and set aside. In a 9 or 9.5 inch pie pan, add one pie crust as the base and mold and form the dough into the pan with your hands.
Next, take a star cookie dough cutter and cut stars in the pie dough. I used 2 different sized stars to give this some variety.
Pour the pie filling into the crust and spread evenly. Layer the stars on top to your desired patterns. Bake for 45-50 minutes. Let the pie cool completely before cutting as this helps the juices form.
Let's Connect! Enjoy my other strawberry and/or blueberry recipes below.
Prep Time: 10 minutes
Baking Time: 45-50 minutes
Makes 1 9.5 inch pie
Ingredients:
4 cups fruit (used 1 cup blueberries + 3 cups strawberries)
2 rolled out remade pie dough (Wholly wholesome has dairy free)
1 tbsp corn starch
2/3 cup cane sugar
Directions:
Set out the pie dough as directed on the box. Preheat the oven to 350 degrees.
Chop the fruit and mix the fruit, corn starch and the sugar into a bowl and set aside. In a 9 or 9.5 inch pie pan, add one pie crust as the base and mold and form the dough into the pan with your hands.
Next, take a star cookie dough cutter and cut stars in the pie dough. I used 2 different sized stars to give this some variety.
Pour the pie filling into the crust and spread evenly. Layer the stars on top to your desired patterns. Bake for 45-50 minutes. Let the pie cool completely before cutting as this helps the juices form.
Let's Connect! Enjoy my other strawberry and/or blueberry recipes below.
Everyone loves hydrangeas. One color, multi-colored, they are one of the most beloved summer flowers, and for good reason since its beauty is inspirational. Hydrangeas are very symbolic to change as depending on the PH of the soil, that dictates the color of the flower's petals.
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Hydrangea
Happy, rich and full of life,
it teaches us that where we are planted matters...
the hydrangea will change colors
- pink, blue, crimson and wine -
when moved to different soil.
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I found this dress with its original tags at Goodwill. It was made by a fashion designer in India, and I fell in love with the vibrancy of the colors on the dress. Bold and alive, I reminisced on my time studying yoga in India in 2007.
That was a wild summer full of cathartic changes and unpredictable journeys.
While studying the shape and pattern of the cauliflower, I realized how much it looked like like the hydrangeas. With inspiration from the flowers and the dress made in India, I wanted to do a dairy-free version of an Indian cauliflower curry.
That was a wild summer full of cathartic changes and unpredictable journeys.
While studying the shape and pattern of the cauliflower, I realized how much it looked like like the hydrangeas. With inspiration from the flowers and the dress made in India, I wanted to do a dairy-free version of an Indian cauliflower curry.
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Discover more about my journey of change at the age of 22 from my memoir, Finding Om: An Indian Journey of Rickshaws, Chai, Chapattis and Gurus.
Packed with powerful herbs, this curry detoxifies the body along with balancing the macronutrients of the fat, carbohydrate and protein. The coconut milk provides healthy fat. The chickpeas mainly contribute the protein, and together the cauliflower and chickpeas are healthy forms of carbohydrates.
I suggest eating this with homemade naan bread as there is much curried sauce to dip into! Enjoy!
I suggest eating this with homemade naan bread as there is much curried sauce to dip into! Enjoy!
Vegan Cauliflower + Chickpea Curry
Make Time: 30 minutes
Serves 4
Ingredients:
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 small-medium cauliflower, chopped
1 can chickpeas, drained and rinsed
1 14.5 oz can fire roasted tomatoes
2 cans coconut milk (see note below)
2-3 tbsp curry powder
1/14 tsp cumin**
1/2 tsp cinnamon**
1/2 tsp ginger**
1/4 - 1/2 tsp garam masala**
1/2 tsp salt
1/8 tsp pepper
**I did a heaping scoop of these spices.
Directions:
Begin by sautéing the garlic and onions with olive oil in a pot for several minutes. Next, add the spices and mix until well covered. Add the tomatoes and coconut milk and cooking for 2-3 minutes.
Take this mixture to make the curry sauce and puree it in a blender until smooth. Pour the curry sauce back into the pot, add and simmer, until the cauliflower is edible. Near the last 3-5 minutes of cooking, add the chick peas. Adjust the spices as needed.
Remove from heat once done and serve with freshly baked naan bread.
**Note** If you don't want too much liquid, start with 1 can of coconut milk with 2 tbsp of curry. You can add more coconut milk 1/4 cup at a time. The more coconut milk may require some spice adjustments.
Let's Connect! Enjoy my other recipes below!
Make Time: 30 minutes
Serves 4
Ingredients:
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 small-medium cauliflower, chopped
1 can chickpeas, drained and rinsed
1 14.5 oz can fire roasted tomatoes
2 cans coconut milk (see note below)
2-3 tbsp curry powder
1/14 tsp cumin**
1/2 tsp cinnamon**
1/2 tsp ginger**
1/4 - 1/2 tsp garam masala**
1/2 tsp salt
1/8 tsp pepper
**I did a heaping scoop of these spices.
Directions:
Begin by sautéing the garlic and onions with olive oil in a pot for several minutes. Next, add the spices and mix until well covered. Add the tomatoes and coconut milk and cooking for 2-3 minutes.
Take this mixture to make the curry sauce and puree it in a blender until smooth. Pour the curry sauce back into the pot, add and simmer, until the cauliflower is edible. Near the last 3-5 minutes of cooking, add the chick peas. Adjust the spices as needed.
Remove from heat once done and serve with freshly baked naan bread.
**Note** If you don't want too much liquid, start with 1 can of coconut milk with 2 tbsp of curry. You can add more coconut milk 1/4 cup at a time. The more coconut milk may require some spice adjustments.
Let's Connect! Enjoy my other recipes below!
Vegan Pumpkin Curry Soup
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Vegan Raw Asian Crunch Salad w. Carrot Ginger Dressing
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Vegan Indian-Spiced French Lentils with Spinach and Naan
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I can't believe its mid-June, and almost the summer solstice is just near. In Seattle, even the winter months are in bloom. Life here never stops blossoming. I love the camellia flower as its so beautiful and there is one style of camellia that is red and white, mainly striped.
I got this 1950 summery red and white polka dot dress that I've been waiting to find inspirations from in nature. The idea for something red and white was inspired by the flowers but decided to do something cooling for summer. And that is where I decided to make something that was along the lines of "strawberry and cream."
Simple. Sweet. And Neat.
Simple. Sweet. And Neat.
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“Strawberries are what make life taste wonderful.”
― Anthony T. Hincks
This summer has no doubt been difficult mentally and emotionally. This blog is an outlet for me to stay "happy" even for a moment in time. This wasn't the summer that everyone dreamed of, but we must do what we can with what we have.
Now that the sun is out, and starting to feel a bit like summer, it is time to stay cool, the healthy way.
Now that the sun is out, and starting to feel a bit like summer, it is time to stay cool, the healthy way.
Everyone has different popsicle molds, and during covid19 it was near impossible to find the molds in store. I did find three at a store that lateral, and not horizontal like traditional molds sold in 6-10packs.
I tried to make these by layering the coconut cream and pureed strawberries, as is, but also with marbling them with a toothpick or knife.
I tried to make these by layering the coconut cream and pureed strawberries, as is, but also with marbling them with a toothpick or knife.
You can choose how you want to make the popsicles, but hopefully this will give you some ideas on inspirations to hold close to your heart. I think blending the entire mixture together would also be a sweet treat! Enjoy!
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"It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside."
—Maud Hart Lovelace, Betsy-Tacy and Tib
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This vintage 1950's dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
3-Ingredient Strawberries and "Cream" Popsicles
Prep Time: 10 minutes
Freeze Time - Several Hours to Overnight
Makes 3
Ingredients:
1 can of coconut milk, chilled overnight
1.5 cups fresh strawberries, chopped
2 tbsp agave sweetener
Directions:
Puree the strawberries with one tablespoon of agave. Open the can of coconut milk and scoop out of the coconut cream. Mix the coconut cream and the other one tablespoon of agave together until blended and smooth.
Use a spoon to alternate the strawberry and then the coconut cream into the popsicle molds until full. If you want to marble the molds, use a knife of toothpick to run it up and down the mixture.
I used horizontal molds which you fill on the side. The vertical molds layer differently but can swirl a toothpick around inside the mold. Freeze for several hours or overnight. Enjoy cold!
Let's Connect! Below you may enjoy my other strawberry or coconut dessert recipes!
Prep Time: 10 minutes
Freeze Time - Several Hours to Overnight
Makes 3
Ingredients:
1 can of coconut milk, chilled overnight
1.5 cups fresh strawberries, chopped
2 tbsp agave sweetener
Directions:
Puree the strawberries with one tablespoon of agave. Open the can of coconut milk and scoop out of the coconut cream. Mix the coconut cream and the other one tablespoon of agave together until blended and smooth.
Use a spoon to alternate the strawberry and then the coconut cream into the popsicle molds until full. If you want to marble the molds, use a knife of toothpick to run it up and down the mixture.
I used horizontal molds which you fill on the side. The vertical molds layer differently but can swirl a toothpick around inside the mold. Freeze for several hours or overnight. Enjoy cold!
Let's Connect! Below you may enjoy my other strawberry or coconut dessert recipes!
Vegan Strawberry Pink Lemonade Bars
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GF Lemon Cupcakes w/ Strawberry Coconut Whip
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Vegan Lemon Cake Topped with Coconut Cream Frosting
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Ancient yogis and mystics have long analyzed nature and the stars. There is something in our DNA that yearns for questioning the deeper meaning of life and nature. Is it evolutionary? Is life created by God?
Whatever you believe in, while studying nature we cannot ignore its natural beauty. Like a canvas painting, the spring and summer are alive with vibrant colors. and color combinations that seem only as if Van Gogh painted the petals himself.
Whatever you believe in, while studying nature we cannot ignore its natural beauty. Like a canvas painting, the spring and summer are alive with vibrant colors. and color combinations that seem only as if Van Gogh painted the petals himself.
To me, hydrangeas are a fascinating plant that mirrors the beauty of a Renaissance painting. The color of the petals are affected by the Ph in the soil, so the Ph dictates if the colors will be white, pink, blue, purple and so on.
I got this Bohemian and ultra-flown 1970's flower dress that looked exactly like that "hydrangea painting" that was pictured in my mind. The flow of the colors, warm and cool, flowed with grace and beauty. That was the moment when art, nature and fashion unite.
I got this Bohemian and ultra-flown 1970's flower dress that looked exactly like that "hydrangea painting" that was pictured in my mind. The flow of the colors, warm and cool, flowed with grace and beauty. That was the moment when art, nature and fashion unite.
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"For me the bare feet are grounding. I'm connected to the Earth in a way that I cannot be any other way."
Rhiannon Giddens
The flowers inspired me to combine the various shades of purple and green into a smoothie to help aide the body in easy digestion of these fibrous foods. With a little bit of ginger, this spice boosts immune functions when consumed in healthy doses. A bit of roots and fruits does the body good, especially with grounding.
It is natural to want to feel connected to the earth, and the one of doing this is by walking barefoot on the grass to "collect" the ions from Mother Earth. It sounds Boho and hippie, but its true.
It is natural to want to feel connected to the earth, and the one of doing this is by walking barefoot on the grass to "collect" the ions from Mother Earth. It sounds Boho and hippie, but its true.
"Bare feet on the grass comfort the spirit and connect the body to the earth all at once!"
Maximillian Degenerez
As an Aquarian, deep down there is an earthy BOHO vibe that feels free and alive while communing with nature. In this new age of Aquarius, we see the rise of the bohemian culture, and to really kickstart that peace and love vibe was from the real hippies in the 1960-70s.
Allowing yourself to be one with nature, and root your roots (aka feet) in the earth is as restorative as a dip in the ocean. Its revitalizing and freeing, which being naked like Adam and Eve are our natural states of being.
Smoothies help us consume more nutrients and vitamins while staying cool during the warmer months, and I hope you feel vibrant and alive during this season. Be bold and beautiful like the hydrangeas. Stay well my fiends.
Allowing yourself to be one with nature, and root your roots (aka feet) in the earth is as restorative as a dip in the ocean. Its revitalizing and freeing, which being naked like Adam and Eve are our natural states of being.
Smoothies help us consume more nutrients and vitamins while staying cool during the warmer months, and I hope you feel vibrant and alive during this season. Be bold and beautiful like the hydrangeas. Stay well my fiends.
"And forget not that the earth delights to feel your bare feet and the winds long to play with your hair."
- Khalil Gibran
This vintage 1970's dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Blueberry Ginger Pear Smoothie
Serves: 1
Ingredients:
1 Banana
1/2 cup blueberries
1 small pear, cored
1/4-1/2 tsp fresh ginger (chopped or just one small slice)
2 tbsp vegan vanilla protein powder
1/2 - 1 cup nondairy milk (used unsweetened almond)
Directions:
Place ingredients into a blender and begin by blending it with 1/2 cup of milk. Depending on the power of your blender, or how thick / runny you want the smoothie, add more milk as needed.
Let's Connect! Enjoy my other smoothie recipes below!
Serves: 1
Ingredients:
1 Banana
1/2 cup blueberries
1 small pear, cored
1/4-1/2 tsp fresh ginger (chopped or just one small slice)
2 tbsp vegan vanilla protein powder
1/2 - 1 cup nondairy milk (used unsweetened almond)
Directions:
Place ingredients into a blender and begin by blending it with 1/2 cup of milk. Depending on the power of your blender, or how thick / runny you want the smoothie, add more milk as needed.
Let's Connect! Enjoy my other smoothie recipes below!
Cherry Berry Vanilla Smoothie
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Tropical Peach Smoothie
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Strawberry Rose Smoothie
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Are you looking for something different for your French lentils? I have been trying reduce food waste and use up the stocked-up pantry items from coronavirus, and decided to try an Indian French lentil dal with spinach.
My goal for this creation was to reduce food waste while boosting immunity with powerful herbs and spices.
My goal for this creation was to reduce food waste while boosting immunity with powerful herbs and spices.
French lentils are a form of green lentils that hold their shape better than most lentils, like red lentils that become mushy or lose form after long periods of cooking. The Le Puy lentils are harvested in that region of France and are known to be the most flavorful and maintain the best texture out of all lentil varieties.
The USDA states that one half cup of dried green lentils provides 24g protein, 10g fiber, 80mg calcium, and 4mg iron.
The USDA states that one half cup of dried green lentils provides 24g protein, 10g fiber, 80mg calcium, and 4mg iron.
Along with spinach, another green superfood, this meal is packed with macronutrients of healthy carbs, fats and protein. The healthy fat from the coconut is satiating and spinach boosts this meal's nutrient content.
According to medicalnewstoday.com, one cup of spinach contains: 7 calories, 0.86 grams (g) of protein, 30 milligrams (mg) of calcium, 0.81 g of iron, 24 mg of magnesium, 167 mg of potassium, 2,813 interational units (IU) of Vitamin A, and 58 micrograms of folate.
Whether you're looking for a hearty meal, a different way to use lentils, or a powerful health boost, this recipe's got you covered. Enjoy!
According to medicalnewstoday.com, one cup of spinach contains: 7 calories, 0.86 grams (g) of protein, 30 milligrams (mg) of calcium, 0.81 g of iron, 24 mg of magnesium, 167 mg of potassium, 2,813 interational units (IU) of Vitamin A, and 58 micrograms of folate.
Whether you're looking for a hearty meal, a different way to use lentils, or a powerful health boost, this recipe's got you covered. Enjoy!
Vegan Indian-Spiced French Lentils with Spinach and Naan
Cook Time: 30-40 minutes
Serves: 4
Ingredients:
3 tbsp vegan butter
1 onion, chopped
2 garlic cloves, minced
4 cups (32 oz) vegetable broth
1.5 cups dried French green lentils
1 14.5 oz can of coconut milk
3 cups fresh spinach
1 tbsp curry powder
1/2 tsp cardamom
1/4 tsp cinnamon
1/4 tsp thyme (heaping tsp)
1/4 tsp clove
1/8 tsp cumin
pinch of nutmeg
salt + pepper to taste
optional garnish: cilantro
Store bought naan bread.
Directions:
In a pot, melt the butter and cook the garlic and onion until translucent. Add the spices and mix vigorously for one minute.
Add the lentils and the vegetable broth and mix. Simmer the soup for 20 minutes or until the lentils are edible.
Next, add the coconut milk and spinach and simmer for another 3-5 minutes.
Adjust seasoning as needed, and garnish with cilantro. Serve hot with naan bread, and heat according to package directions.
Let's Connect! You may enjoy these other lentil-based recipes posted below!
Cook Time: 30-40 minutes
Serves: 4
Ingredients:
3 tbsp vegan butter
1 onion, chopped
2 garlic cloves, minced
4 cups (32 oz) vegetable broth
1.5 cups dried French green lentils
1 14.5 oz can of coconut milk
3 cups fresh spinach
1 tbsp curry powder
1/2 tsp cardamom
1/4 tsp cinnamon
1/4 tsp thyme (heaping tsp)
1/4 tsp clove
1/8 tsp cumin
pinch of nutmeg
salt + pepper to taste
optional garnish: cilantro
Store bought naan bread.
Directions:
In a pot, melt the butter and cook the garlic and onion until translucent. Add the spices and mix vigorously for one minute.
Add the lentils and the vegetable broth and mix. Simmer the soup for 20 minutes or until the lentils are edible.
Next, add the coconut milk and spinach and simmer for another 3-5 minutes.
Adjust seasoning as needed, and garnish with cilantro. Serve hot with naan bread, and heat according to package directions.
Let's Connect! You may enjoy these other lentil-based recipes posted below!
Slow Cooker Pumpkin Red Lentil Kale Curry
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Vegan Sloppy Joe
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Vegan French Lentil, Kale + Farro Soup
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Butternut squash and kale go together like peas and carrots. During this time when travel is a memory, I reminisced of my former travel memories around the globe.
In 2008 in college, I moved to Australia and had the opportunity to travel to Thailand and Hong Kong and experience some pretty amazing food. Those memories are forever with me, and realize during COVID 19 how much I miss traveling. Food is the gateway into one's culture, and food brings us together. Most people don't realize how important food is in our life experience.
Now living in Seattle, I still have the opportunity to eat lots of delicious Thai food.
In 2008 in college, I moved to Australia and had the opportunity to travel to Thailand and Hong Kong and experience some pretty amazing food. Those memories are forever with me, and realize during COVID 19 how much I miss traveling. Food is the gateway into one's culture, and food brings us together. Most people don't realize how important food is in our life experience.
Now living in Seattle, I still have the opportunity to eat lots of delicious Thai food.
The Midwest and East Coast excels in European food, and Seattle dominates the Asian food market with recipes that come directly from families. I decided to take an old classic Thai curry and modernize it with vitamin and nutrient-packed vegetables such as squash and kale.
And to add a twist, I tried it over udon noodles and enjoyed this much better than I do over rice. Since summer is almost here, the blossom orange wild flowers inspired me to ignite a meal with more orange colors, which means more Vitamin A in the diet.
And to add a twist, I tried it over udon noodles and enjoyed this much better than I do over rice. Since summer is almost here, the blossom orange wild flowers inspired me to ignite a meal with more orange colors, which means more Vitamin A in the diet.
As a plant-based health coach and trainer, I've seen many of my clients struggle when converting or maintaining a vegan diet. Many either eat all processed vegan foods, or struggle in eating one area of macronutrients. Normally carbohydrates are not the issue.
Regardless of the problem, it is important to balance carbs, fat and protein, which Thai food does wonderfully thanks to using coconut milk. Although vegetables are considered carbs, most people need some form of starch or grain to feel full.
Regardless of the problem, it is important to balance carbs, fat and protein, which Thai food does wonderfully thanks to using coconut milk. Although vegetables are considered carbs, most people need some form of starch or grain to feel full.
Balance is the key to a great life, and a healthy diet. We should all aim to seek more balance in life and seek healing through the foods we eat. If you can do even just one change in your diet, eat more greens!
"Leafy greens such as romaine lettuce, kale, collards, Swiss chard, and spinach are the most nutrient-dense of all foods."
Joel Fuhrman
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Chickpea, Butternut Squash + Kale Thai Curry over Udon Noodles
Cook Time: 30 minutes
Serves 2-3
Ingredients:
2 tbsp olive oil
1 can coconut milk
1 can chickpeas, drained and washed
2 cups butternut squash, chopped
2 cups of kale, thinly sliced
1 small onion, chopped
2 garlic cloves, minced
1 tsp fresh ginger, finely chopped
1 tbsp soy sauce
1.5 tsp vegan Thai red curry paste (read label if made with shrimp/fish paste)
2 tbsp thai basil, chopped
1 tsp sugar
1 bundle of udon noodles (8 ounces)
Directions:
Begin by making the udon noodles according to the package directions.
Cook the onion, garlic and ginger in a pan with the olive oil for 2-3 minutes. Add the curry paste and mix for 1 minute. Next, add the butternut squash and cook for another 2-3 minutes. Pour the coconut milk into the pan and bring to a light simmer. Add the soy sauce, sugar and kale, mix together, and cook until fragrant and the squash is edible.
On the last minute of cooking, add the chickpeas and basil. After a minute remove from heat. Adjust flavors as needed.
Drain the udon noodles and place the noodles in bowls. This can make 2 very large portions or 3-4 smaller portions. Ladle the curry on top of the noodles and serve hot! Enjoy!
Let's Connect! Be sure to check out my other Asian inspired recipes below!
Cook Time: 30 minutes
Serves 2-3
Ingredients:
2 tbsp olive oil
1 can coconut milk
1 can chickpeas, drained and washed
2 cups butternut squash, chopped
2 cups of kale, thinly sliced
1 small onion, chopped
2 garlic cloves, minced
1 tsp fresh ginger, finely chopped
1 tbsp soy sauce
1.5 tsp vegan Thai red curry paste (read label if made with shrimp/fish paste)
2 tbsp thai basil, chopped
1 tsp sugar
1 bundle of udon noodles (8 ounces)
Directions:
Begin by making the udon noodles according to the package directions.
Cook the onion, garlic and ginger in a pan with the olive oil for 2-3 minutes. Add the curry paste and mix for 1 minute. Next, add the butternut squash and cook for another 2-3 minutes. Pour the coconut milk into the pan and bring to a light simmer. Add the soy sauce, sugar and kale, mix together, and cook until fragrant and the squash is edible.
On the last minute of cooking, add the chickpeas and basil. After a minute remove from heat. Adjust flavors as needed.
Drain the udon noodles and place the noodles in bowls. This can make 2 very large portions or 3-4 smaller portions. Ladle the curry on top of the noodles and serve hot! Enjoy!
Let's Connect! Be sure to check out my other Asian inspired recipes below!
Cold Vegetable Sesame Soba Noodle Salad
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Coconut Vegetable Noodle Soup
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Vegan Garlic Broccoli + Bok Choy
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I hope everyone had a wonderful Memorial Day! Although it was cloudy and rainy in Seattle, it was nice to catch a break. Memorial Day kickstarts the summer feeling with fashion and sweet eats.
Last year, I found this 1960's high-waited red skirt, which is perfect for today's crop top style. I loved the color and it reminded me of strawberries. It wasn't until I looked closely at the inside of the skirt, the lace inseam has "love" and peace signs on it, something I haven't seen before.
It definitely felt like love was in the air.
Last year, I found this 1960's high-waited red skirt, which is perfect for today's crop top style. I loved the color and it reminded me of strawberries. It wasn't until I looked closely at the inside of the skirt, the lace inseam has "love" and peace signs on it, something I haven't seen before.
It definitely felt like love was in the air.
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“Strawberries!
Fruit from the heart.”
― Anthony T.Hincks
During this time in humanity, and with coronavirus, we need love more now than ever. To me, strawberries are like life blood. Juicy and sweet, we can all use a bit of TLC in our life, and cooking and baking is the perfect head, hand heart connection.
Many strawberries are even in the shape of the heart. Love is the root basis of our existence on this planet. We love love itself. Love heals. Love cures. Love is powerful, when using that energy in a positive light. The rhododendrons are in bloom, and with so many complimentary colors, I decided to ignite the red, white and blue.
Many strawberries are even in the shape of the heart. Love is the root basis of our existence on this planet. We love love itself. Love heals. Love cures. Love is powerful, when using that energy in a positive light. The rhododendrons are in bloom, and with so many complimentary colors, I decided to ignite the red, white and blue.
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With love and the summer holiday seasons in mind, I decided to make a vintage strawberry recipe vegan style. After much thought, I recreated the traditional strawberry pretzel salad that is made with Jell-O.
The strawberry pretzel salad phenomena started in the 1960's from the recipe launched in a 1960's cookbook called The Joys of Jell-O. It does sound like an odd combination of flavors, but it does pair very well.
Jello is not vegan, and unless you use vegan jello, using agar agar is not easy to find nor is affordable. During COVID19, I wanted to remake this to where the ingredients were accessible and affordable, which is part of my mission, and making agar agar jello is another time intensive project that adds additional steps to this recipe.
The strawberry pretzel salad phenomena started in the 1960's from the recipe launched in a 1960's cookbook called The Joys of Jell-O. It does sound like an odd combination of flavors, but it does pair very well.
Jello is not vegan, and unless you use vegan jello, using agar agar is not easy to find nor is affordable. During COVID19, I wanted to remake this to where the ingredients were accessible and affordable, which is part of my mission, and making agar agar jello is another time intensive project that adds additional steps to this recipe.
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“Strawberries always fill my heart with joy.”
― Anthony T. Hincks
Instead of Jell-O, I used store bought strawberry pie glaze that is sold in the produce section of the grocery store. It saves SO much time and reduces hours of chilling in between the filling and topping stages.
And to me, it paired perfectly, almost like a cheesecake coupled with a salty pretzel crust. The sweet and salty combination is a favorite in modern cooking. I also reduced the amount of sugar in the recipe as compared to other recipes found on the internet.
The strawberries and pie glaze are sweet enough, so I don't find any benefit of adding sugar to the crust or too much in the filling. With being on lock down, consuming high amounts of sugar won't help us during this time of stress or loneliness.
And to me, it paired perfectly, almost like a cheesecake coupled with a salty pretzel crust. The sweet and salty combination is a favorite in modern cooking. I also reduced the amount of sugar in the recipe as compared to other recipes found on the internet.
The strawberries and pie glaze are sweet enough, so I don't find any benefit of adding sugar to the crust or too much in the filling. With being on lock down, consuming high amounts of sugar won't help us during this time of stress or loneliness.
I guess the skirt, the strawberries and the flowers brought some brightness and love into my life, and hope this vintage recipe brings some love into your home.
No matter how crazy things get in this world, all we need is love. And trying a dairy-free recipe is not only cruelty-free, but a form of love to give the animals a break and seek the power in plants!
No matter how crazy things get in this world, all we need is love. And trying a dairy-free recipe is not only cruelty-free, but a form of love to give the animals a break and seek the power in plants!
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This vintage skirt, American flag napkins, 1960 earrings and other vintage items are available on my Etsy shop, The Elizabethan Closet.
1960's Strawberry Pretzel Salad Made Vegan
Prep Time: 30 minutes
Chill Time: Several Hours
Ingredients:
Crust
2.5 cups of pretzels, finely blended
1 cup coconut oil melted (or vegan butter melted)
Filling
1 8oz tub of vegan cream cheese
1 can of coconut milk, chilled overnight for the cream
1 cup powder sugar
Topping
1 16 oz pack of fresh strawberries (didn't use the whole pack)
1 container of strawberry pie glazed (used half of Marie's container)
Directions:
Preheat oven to 400 degrees. Begin by blending pretzels into a flour-like texture in a food processor. In a pot, melt the coconut oil or butter. Mix the blended pretzels with the oil in a bowl until well combined.
Spray or grease a 9 inch springform pan. Firmly press the pretzel mixture into the pan. Bake for 10 minutes until golden brown. Once done, remove from the oven and let the crust cool in the refrigerator.
Begin making the filling. Place the cream cheese in a bowl. Carefully remove the coconut cream from the can. Do not shake the can, and place the solid coconut cream into the bowl. With an egg beater or a whisk (or mixer) cream both ingredients together and gradually add the powder sugar 1/4 cup at a time.
Once the crust is cool, pour the filling evenly on the crust. Place in the freezer while working on the topping.
Begin slicing the strawberries, or chopping them if desired. Once done, remove the pie from the freezer. Arrange the strawberries on top as you desire them whether it'd be in a pattern or just tossing them on top. Next, spoon the glaze on top of the strawberries and spread evenly. I used about half, or 7 ounces, of the Marie's pie glaze.
From here you can chill overnight or place in the freezer for several hours to quickly chill, and then keep it in the refrigerator so it stays solid but not frozen.
Let's Connect! Enjoy my other strawberry recipes below!
Prep Time: 30 minutes
Chill Time: Several Hours
Ingredients:
Crust
2.5 cups of pretzels, finely blended
1 cup coconut oil melted (or vegan butter melted)
Filling
1 8oz tub of vegan cream cheese
1 can of coconut milk, chilled overnight for the cream
1 cup powder sugar
Topping
1 16 oz pack of fresh strawberries (didn't use the whole pack)
1 container of strawberry pie glazed (used half of Marie's container)
Directions:
Preheat oven to 400 degrees. Begin by blending pretzels into a flour-like texture in a food processor. In a pot, melt the coconut oil or butter. Mix the blended pretzels with the oil in a bowl until well combined.
Spray or grease a 9 inch springform pan. Firmly press the pretzel mixture into the pan. Bake for 10 minutes until golden brown. Once done, remove from the oven and let the crust cool in the refrigerator.
Begin making the filling. Place the cream cheese in a bowl. Carefully remove the coconut cream from the can. Do not shake the can, and place the solid coconut cream into the bowl. With an egg beater or a whisk (or mixer) cream both ingredients together and gradually add the powder sugar 1/4 cup at a time.
Once the crust is cool, pour the filling evenly on the crust. Place in the freezer while working on the topping.
Begin slicing the strawberries, or chopping them if desired. Once done, remove the pie from the freezer. Arrange the strawberries on top as you desire them whether it'd be in a pattern or just tossing them on top. Next, spoon the glaze on top of the strawberries and spread evenly. I used about half, or 7 ounces, of the Marie's pie glaze.
From here you can chill overnight or place in the freezer for several hours to quickly chill, and then keep it in the refrigerator so it stays solid but not frozen.
Let's Connect! Enjoy my other strawberry recipes below!
Vegan Chocolate Strawberry Cake topped w/ Beet Frosting
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GF Lemon Cupcakes w/ Strawberry Coconut Whip
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Vegan Strawberry Pistachio Cheesecake
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Spring is an unpredictable season. It is beautiful, but can also be wet and gloomy this time of year. It's funny in Seattle this April was so hot and dry and now May is the "April Showers" month. No matter how much it rains, we must appreciate that water is life, and that it ignites the beauty of our fertile land in the Northwest.
We must celebrate the rain, and discover how to stay warm even during the chilly spring.
We must celebrate the rain, and discover how to stay warm even during the chilly spring.
A warm and vibrant soup for spring can help us through this rebirth time. As I've said many times, I believe spring is our "detox" season, and you don't need supplements or starvation juice programs to cleanse your inner world.
All you need is Whole Foods combined with powerful spices and herbs. The more produce you consume our bodies naturally detox ourselves with it's fiber, nutrients and minerals.
All you need is Whole Foods combined with powerful spices and herbs. The more produce you consume our bodies naturally detox ourselves with it's fiber, nutrients and minerals.
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"If you truly get in touch with a piece of carrot, you get in touch with the soil, the rain, the sunshine. You get in touch with Mother Earth and eating in such a way, you feel in touch with true life, your roots, and that is meditation. If we chew every morsel of our food in that way we become grateful and when you are grateful, you are happy."
-Thich Nhat Hanh
Flowers from nature always inspire me. It is the art produced from our Creator. And I see vegetables produced in a similar light. It is our mind, body and soul that thrives on getting in touch with the planet.
The more we interact with nature, the more in touch we get not only with the planet, but ourselves as well. We become mindful. We become more aware. And we prioritize things in our life differently. We view life through a different lens.
The more we interact with nature, the more in touch we get not only with the planet, but ourselves as well. We become mindful. We become more aware. And we prioritize things in our life differently. We view life through a different lens.
Last year while visiting my family in Cleveland, I found this beautiful 1960's deep orange dress. With no major damage, I fell in love and it reminded me a bit of red peppers and carrots. The vibrant color reminded me of the warmth of summer.
The zinnias is a local person's yard in Seattle blossomed with vibrance, and the deep orange flower matched the same color as the dress. I chatted with the owner on his front lawn, and I commented on how much I adored his yard and asked if I could take some pictures.
He agreed and even let me into the side of his house to photograph the dahlias.
I am just blown away at times how the natural is so interconnected in color and energy like a canvas painting from our food to our flowers to our clothes.
The zinnias is a local person's yard in Seattle blossomed with vibrance, and the deep orange flower matched the same color as the dress. I chatted with the owner on his front lawn, and I commented on how much I adored his yard and asked if I could take some pictures.
He agreed and even let me into the side of his house to photograph the dahlias.
I am just blown away at times how the natural is so interconnected in color and energy like a canvas painting from our food to our flowers to our clothes.
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I have this old teal 1950/60's pot that I got from an estate sale a while back and realized that the contrast between the orange-red soup and the pot matched perfectly for the creation of this spring-style soup that provides warmth on those cool and wet spring days.
The beauty of the spring tulips, which are as colorful as any other flower, made me ponder about how everything is a contrast or a polarity. In the summer when it's hot, we need cooling foods. In the winter when it's cold, we need warming foods.
The beauty of the spring tulips, which are as colorful as any other flower, made me ponder about how everything is a contrast or a polarity. In the summer when it's hot, we need cooling foods. In the winter when it's cold, we need warming foods.
"If we chew every morsel of our food, in that way we become grateful, and when you are grateful, you are happy."
-Nhat Hanh
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I believe Whole Foods not only connects us with the earth, but usually we eat this food at a normal pace. It makes us a more mindful eater as it's the junk food that "forces" us to "scarf" down the food real fast.
When working with foods from nature, the whole process in itself is slower. It takes longer to cook but is worth it while savoring every bit. When we slow down, I believe magical things happen. We learn to appreciate life, and the balance that comes with it. We learn to appreciate time and that things in life takes time.
When working with foods from nature, the whole process in itself is slower. It takes longer to cook but is worth it while savoring every bit. When we slow down, I believe magical things happen. We learn to appreciate life, and the balance that comes with it. We learn to appreciate time and that things in life takes time.
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This dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
I hope all of you are enjoying spring during this quarantine time, and remember no matter how hard life gets, there is always beauty and good in the world. Enjoy!
Roasted Red Pepper + Carrot Soup
Prep Time: 7 minutes
Cook Time: 45 minutes
Ingredients:
1-2 tbsp olive oil
2 garlic cloves
1/2 red onion, sliced
3 large carrots, chopped
3 red peppers, quartered
2 russet potatoes, chopped
2 cups of vegetable broth
2 sprigs thyme
1 bay leaf
Salt + pepper to taste
Pinch of curry powder
Directions:
Preheat oven to 400 degrees. Chop the vegetables and mix with olive oil in a bowl. Pour the veggies on a greased baking sheet and bake for 20 to 25 minutes.
When cooked, puree the veggies with the 2 cups of broth in a blender until smooth and well blended. Add more broth as needed if the mixture is too thick. Pour the mixture into a pot, and mix in the spices. Simmer the soup for 15-20 minutes until fragrant with spices!
Let's Connect! Enjoy these other carrot + pepper recipes! And you can find me on Etsy at The Elizabethan Closet.
Prep Time: 7 minutes
Cook Time: 45 minutes
Ingredients:
1-2 tbsp olive oil
2 garlic cloves
1/2 red onion, sliced
3 large carrots, chopped
3 red peppers, quartered
2 russet potatoes, chopped
2 cups of vegetable broth
2 sprigs thyme
1 bay leaf
Salt + pepper to taste
Pinch of curry powder
Directions:
Preheat oven to 400 degrees. Chop the vegetables and mix with olive oil in a bowl. Pour the veggies on a greased baking sheet and bake for 20 to 25 minutes.
When cooked, puree the veggies with the 2 cups of broth in a blender until smooth and well blended. Add more broth as needed if the mixture is too thick. Pour the mixture into a pot, and mix in the spices. Simmer the soup for 15-20 minutes until fragrant with spices!
Let's Connect! Enjoy these other carrot + pepper recipes! And you can find me on Etsy at The Elizabethan Closet.
Orange Carrot Turmeric Immunity Juice
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Vegan Carrot Apple Fennel Soup
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Raw Collard Green Wraps + Cashew Ranch Dressing
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Who doesn't love lilacs? Over the past few years, I've experimented with edible flower recipes (more lilac recipes at the bottom of the post). It's fun foraging, especially for a sweet treat. Lilacs are one eatable flower that there is no massive worry like wisteria where you cannot consume the pods or seeds.
I rummaged through my closet and rediscovered this 1950's lilac apron that is in perfect condition. With the contrast of yellow and purple, I decided to spruce up the traditional old lemon water with some floral flavor.
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I rummaged through my closet and rediscovered this 1950's lilac apron that is in perfect condition. With the contrast of yellow and purple, I decided to spruce up the traditional old lemon water with some floral flavor.
​
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“The lilac branches are bowed under the weight of the flowers: blooming is hard, and the most
​important thing is - to bloom.
(“A Story About The Most Important Thingâ€)â€
― Yevgeny Zamyatin
This lilac apron and other vintage items are available on my Etsy shop, The Elizabethan Closet.
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I have this old vintage novel thats named, "Underneath the lilac tree," and one of the colored images in the book shows a family drinking a tea under a lilac bush, which inspired me to concoct lilac teas and lemonades.
​The beauty and serenity that nature provides us is truly a gift if we accept to listen to it's messages.
When using edible flowers for cooking, it is important to use flowers that are not directly on the road. This is because exhaust fumes and pollutions can be "ingested" by the flowers, so it is ideal to use flowers away from mass pollution. If buying from a market or a store, it is also important to ask if these flowers are safe to consume and if grown with pesticides.
Edible flowers are not for everyone's palate, but it is a nice way to get connected to nature and allow ourselves to relax and calm our inner worlds. Enjoy!
​The beauty and serenity that nature provides us is truly a gift if we accept to listen to it's messages.
When using edible flowers for cooking, it is important to use flowers that are not directly on the road. This is because exhaust fumes and pollutions can be "ingested" by the flowers, so it is ideal to use flowers away from mass pollution. If buying from a market or a store, it is also important to ask if these flowers are safe to consume and if grown with pesticides.
Edible flowers are not for everyone's palate, but it is a nice way to get connected to nature and allow ourselves to relax and calm our inner worlds. Enjoy!
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Lilac + Lemon Water
Prep Time: 3 minutes
Soak Time: Immediately to Several hours if desired
Ingredients:
1 small lemon, sliced
24 ounces of cold water (3 cups)
1 blossom of fresh lilac
Directions:
Wash and slice the lemon. Rinse off the lilac blossom OR remove each blossom off the stem and rinse with cold water. Put all ingredients in a glass jar and either drink immediately, or let it sit for several hours to flavor the water. Enjoy the same day or within 24 hours.
Let's Connect! Enjoy my other lilac recipes below!
Prep Time: 3 minutes
Soak Time: Immediately to Several hours if desired
Ingredients:
1 small lemon, sliced
24 ounces of cold water (3 cups)
1 blossom of fresh lilac
Directions:
Wash and slice the lemon. Rinse off the lilac blossom OR remove each blossom off the stem and rinse with cold water. Put all ingredients in a glass jar and either drink immediately, or let it sit for several hours to flavor the water. Enjoy the same day or within 24 hours.
Let's Connect! Enjoy my other lilac recipes below!
Vegan & Gluten Free Cream Cheese Lilac Scones
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How to make Lilac Sugar
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Vegan Lemon Blackberry Lilac Crepe Cake
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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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