Now that we're headed into the warmer months, it almost feels like summer is officially here. I found this darling turn-of-the-century tropical Lily Pulitzer reversible wrap skirt, that features a pineapple print.
Lily's design sure does inspire the tropical Florida / Hawaiian vibe. With this inspiration, I decided to make a pineapple fried rice is very simple and easy to make! Fried rice works best with pre-made rice, so it is ideal for those who want to use any leftover rice, frozen rice (like at Trader Joe's) or make the rice ahead of time to cut down on the overall cooking time. This has to do with the starch and the consistency so the rice doesn't clump when stirring it in. The rice should be made at least 3 hours in advance. This vintage Lily Pulitzer skirt + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
Vegetable Pineapple Fried Rice
Cook Time: 20-30 minutes Serves 4 Ingredients: 3 cups brown rice (made in advance, see note in the above text) 3 garlic cloves, minced 1 small onion, diced 1, 1-inch piece of garlic, finely chopped 1 small carrot, diced 1 red pepper, diced 1 cup of peas 1/2 of a whole ripe pineapple, chopped (save some of the juice from the pineapple) 2 tbsp olive oil 3 tbsp Tamari (or soy sauce) Directions: Begin by cutting the pineapple in half and core out one half of the pineapple. Use a knife to cut the perimeter of the pineapple, and then cut vertical and horizontal lines to make a cube or box-shape. Use a spoon to help scoop out the flesh, saving any juice. In a deep pan or pot, cook the onion, garlic, carrot and ginger in olive oil for 3 minutes (or until onions are translucent). Add the pineapple and the red pepper and sauté for an additional 2-3 minutes. Next, add the rice, pineapple juice (2-4tbsp) , peas and Tamari sauce. Cook and saute for 8 minutes until everything is warm and edible. Serve warm! Let's Connect! Enjoy my other pineapple + similar recipes below!
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The Scots sure do love their shortbread and excel at it's recipes. Many do not realize that some of the most basic recipes are not only some of the best, but also the most historic.
I found this lovely vintage MMA stoneware mold at the local Swedish Club sale. Finally after a year of being shut down, the Swedish Club has been able to resume some of their operations and as a fundraiser many older Swedish women sold off their lovely old possessions to support the Swedish club.
This mold is a reproduction of a Staffordshire mold used in England between 1740-1760. The symbolism of finding this mold was perfect timing as a reminder to connect to the heart-center and remember the compassion of the heart. In a time when people are losing compassion, we have forgotten the basic functions of the human - love and compassion.
Shortbread recipes date back to the Middle Ages. In fact, many do not realize that many of the sweets we enjoy today root back to the Roman era. The Romans conquered England, and much of Roman cooking influenced the growth or evolution of English cookery.
Back in the day, shortbread was a luxury and a treat. Today, it is a basic staple to have with tea, and is a daily treat. This was the first time I ever used a mold for cookies, and so I do think I must re-test the recipes to perfect the inscriptions on the mold; however, shortbread does not require molds. Many Scottish recipes use corn flour (corn starch or corn meal in the USA); however, I chose a simple 3-ingredient recipe that is achievable for bakers of all levels. Enjoy! This stoneware dish + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
Vegan 3-Ingredient Scottish Shortbread
Prep Time: 5-7 minutes Bake Time: 25-35 minutes Ingredients: 1 cup all-purpose flour 1/3 cup powder sugar 1 vegan buttery stick, (1/2 cup vegan butter), at room temperature, **See note** Directions: Preheat oven to 325 degrees. Cream the butter in a bowl with a whisk, egg beater or mixer. Next, mix the powder sugar and the butter together until creamy and smooth. In batches, add the flour and mix until well combined. Use your hands to bind the dough if chunky to build a dough. (Next, either add it to a mold or cut. Some recipes say chill the dough for 30 minutes in the fridge). If using a cookie mold, spray or grease the mold. Place the dough in the center and use your hands to move the dough to shape the dough evenly into the molds. The alternative is to roll the dough out and use a cookie cutter, or cut into logs. âOnce the dough is in the mold, stab the dough a fork throughout the entire facade (see Instagram picture 2 above). Bake for 25 - 35 minutes. The edges should be golden brown. Once done, remove from heat and let the mold sit for 5-10 minutes to cool. Next, place a plate on top of the mold and flip it to remove the cookies. Cut into slices while still warm and not completely cooled. **Note: You must use vegan butter sticks as it contains less water than tub butter. Tubbed butter alters baking results.** âLet's Connect! Enjoy my other DAIRY-FREE dessert + historic recipes below!
It's April, but it sure feels like summer the last week in Seattle. The weather is about to change though, back to it's normal spring state of clouds and rain. But that is okay, as the clouds and rain are beautiful and provides our lush, fertile land in the Pacific Northwest.
Advice from the hibiscus: Live with joy, Create a colorful life, Open to love, Share your healing gifts, Be dazzling!
The beauty of the hibiscus and it's deep red / pink color has inspired me to make something cooling with a Hawaiian flare. During COVID, it's been hard to stay positive, healthy and free of worry. For some being inspired or creative has been difficult because we are operating in survival mode.
By using nature and it's natural ingredients, this drink is to inspire people to get back to nature, natural living and creativity. It's like saying "aloha" to the beautiful aspect of you.
With only four ingredients, you have the opportunity to drink this as is, or add additional sweetener like stevia, sugar or agave nectar (or honey for non-vegan option). Hibiscus and raspberries are naturally tart so it is not naturally sweet, but the mint cools this tea down.
Hibiscus is an excellent flower to aide various health ailments such as: hypertension, lower blood pressure, reduce blood sugar levels, liver health and can reduce menstrual cramps. This Hawaiian dress + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
Homemade Hibiscus Raspberry Mint Iced Tea
Makes 4-5 cups Time: 20-40 minutes Ingredients: 1/2 heaping cup fresh raspberries 1/3 cup dried hibiscus OR 4 hibiscus tea bags (Traditional Medicine Hibiscus Tea Bag) 4-8 mint leaves 5 cups of water optional: sweetener of choice to taste Directions: Bring the 5 cups of water to a boil and then remove the pot from the heat. Steep the hibiscus (or tea bags) in the hot water for 20 minutes. About 5 minutes in, add the raspberries. If you want sweeter add it in once the 20 minutes of steeping is done, and mix until well combined. After the 20 minutes of steeping, add 4-6 mint leaves and place the pot in the refrigerator for another 10-20 minutes. The raspberries should be near white in color as the color and nutrients have steeped into the tea. From here you can either chill until cold, or use immediately by ladling the tea into cups while using a fine mesh strainer to remove any of the berries and hibiscus. Serve over ice and garnish with additional mint leaves and raspberries. Enjoy! Let's Connect! Check out my other cooling beverages below!
If you're looking for a pasta that is healthy and hearty, look no further than making a lovely Italian Bolognese sauce with lentils! Packed with protein and vegetables, this is one heart-healthy pasta that should be included in every vegan diet.
This simple whole-food recipe makes a large vat of sauce, so it is perfect for family-cooking, batch cooking or an affordable meal for an at-home party.
I created the Mind Body Soul Food blog, to give insight to the beauty of alternative health and wellness, and help people navigate the kitchen with simple and affordable whole-food dairy-free recipes. With the motto, "a lifestyle inspired by nature," my hope is to inspire people to connect to the heartiness of the land, the foods that come directly from nature.
​Since America has this protein obsession, this recipe is packed with protein that doesn't use fake-meat crumble.
Not only is protein important, but fiber iron and polyphenols are also important, which lentils are chocked full of!
What people don't realize is that in today's new normal, wearing masks, specifically while exercising is not ideal long term, especially when breathing in your own metabolic waste and microbioms. Polyphenols in lentils are or aide in: antioxidant, antibacterial, anti-fungal, antiviral, cardioprotective, anti-inflammatory, nephroprotective, antidiabetic, anticancer, anti-obesity, hypolipidemic, and chemopreventive activities. ​I believe if people respected human physiology as well as understood the power of nature, one would naturally adopt this type of eating more and refrain from the chronic junk-food eating culture.
Vegan Red Lentil Bolognese
Total Time: 40-45 minutes Serves 8-10 Ingredients: 2.5 tbsp olive oil 5 garlic cloves, minced 1/2 onion, diced 1 celery rib, diced 3 carrots, diced 2 cups red lentil 2 cups vegetable broth 1 6-oz. can tomato paste 1 8-oz. can tomato sauce 1 14.5 oz can diced tomato 1 cup crushed tomatoes (or used diced) 1 tsp Italian spices 1 bay leaf 1/8 tsp pepper ​Pinch of salt Directions: In a large pot, sauté the first five ingredients (vegetables in the oil) for 3-5 minutes, or until the onions are translucent and fragrant. Next, add the tomato paste, and mix into the vegetables well. Next, add all the remaining ingredients and mix until well combined. ​Simmer on medium-low heat with a lid on the pot until the lentils are edible, usually around 20 minutes of cooking. Serve over your favorite pasta! Enjoy! Let's Connect! Check out my other pasta recipes below!!
I've worked in the fitness industry for 15 years now. We've long known biodiversity of the diet is the most optimal way of eating because the more diverse the diet, the more nutrients and vitamins one consumes.
A simple and easy way to eat more diverse produce is through raw food salads, and Dr. Fuhrman's dressing is an excellent compliment to consume more whole and raw food without making junky salad dressings.
What is unique about this dressing is that it uses walnuts to replace oil and raisins to replace any sweeteners that go into dressings. Walnuts look like little brains and are major sources of Omega 3 fatty acids, so these little nuts aide in heart and brain function.
​This by far is my favorite salad dressing recipe I've ever had and made.
Dr. Fuhrman is a medical doctor who healed himself from an injury with alternative medicine. That healing experience inspired him to become a medical doctor. He advocates for eating G-BOMBS, which is considered the healthiest, most anti-cancer foods. What does G-BOMBS stand for?
G-Greens B- Beans O-Onions M-Mushrooms B-Berries ​S-Seeds This rainbow salad was inspired by G-Bombs; however, you can add, eliminate or swap any vegetables. To make this a further rainbow salad, one can add purple cabbage, purple onion or even blueberries. I am not a fan of mushrooms or raw onions in any traditional raw salad, unless it is a more hearty kale salad. However, choose the ingredients that work best for you and your budget!
Dr Fuhrman's No Oil Walnut Vinaigrette Salad Dressing
Prep time: 5 minutes Makes 3/4-1 cup Salad Dressing Ingredients: 1/2 cup water 1/4 cup balsamic vinager 1/4 cup walnuts 1/4 cup raisins 1 clove garlic 1 tsp Dijon mustard 1/4 tsp dried thyme Directions: For the dressing, combine all ingredients in a high-speed blender until smooth. For the salad, choose the vegetables you would like to add in, including a bean and seed if desired. Wash, chop, mix together and top with dressing. Enjoy! ​Let's Connect! Here are some other salad recipes you may also enjoy!
I made this dish late last summer with farm-fresh basil and this instantly became one of my favorite meals. Light, healthy and tasty, this is another easy-to-do pasta recipe that is ready in under 30 minutes.
When I lived in Germany, I had the experience of visiting many Mediterranean cities, and the one things that all of that had in common, whether in Greece, France, Spain or Italy, is that they had deep connections to healthy food that comes directly from nature.
Tomatoes, chickpeas, basil and spinach were staples in much of Mediterranean cuisine. I wanted to recreate something easy for busy people to make all touched with the Mediterranean flavor. I made this farm-fresh basil, and it took the meal to a whole new level. If possible, I recommend using fresh basil, especially during the summer harvest months. "The Mediterranean diet is rich in fruits and vegetables while low in sodium. It is also enriched with olive oil, high in antioxidants as well as monounsaturated and polyunsaturated fats."
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AuthorElizabeth 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 Categories
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