How a "Bloody" Piece of Fake Meat Shows the Battle Between Two Perspectives in Health + Life3/31/2021 
What do you "see" when you look at this package of bloody fake meat, The Impossible Burger? Or what do you see when you look at a package of Beyond Burger that looks exactly like the real thing?
Take a moment to sit, see, reflect and really engage with thoughts on this piece of fake meat that bleeds. This piece of vegan fake meat that bleeds is not only controversial, but it really shows the rise of the two worlds of consciousness. We've long known.."You Are What You Eat."
Just for a bit of a background....I've been involved in the vegan world since 2004. One of my college jobs was that I worked for a vegan cafe and health food store for over four years. I've seen the industry grow, and evolve and what back then was a counter culture of food rebels and peace-loving "hippies" who were a bit more rooted to the earth and gardening, is now a mainstream trend that attracts all areas of life.
Today, veganism has become like a cult or like a religion, where there is damnation and hate for people who eat animals, even hate for those who are vegetarian. However, the industry before it got mainstream was never entirely like that. There were always some anarchists, but for the most part it was a more peace-loving culture. Every counter-culture starts off as "cool," and then eventually loses its charm once it becomes hijacked by mainstream reality. Although back then everything was soy-based, for the most part people embraced bean burgers, various types of salads and soups - things that were made from earth-based ingredients! People cared about the ingredients as well as reading food labels to mitigate artificial flavors, food colorings etc. In reality, vegan meat and cheeses were never "healthy" because it was just a conglomerate of processed soy products. They were not essential for health purposes. My journey into not wanting to eat meat, rooted back to my childhood. My body didn't want it, nor did I crave meat. I enjoyed vegetables, fruit and carbohydrates a lot more. My family always had me eat at least one meatball or small piece of chicken to get my protein. One day my mother was marinating chicken and I asked her several questions. When she sporked the chicken in preparation of cooking it, I began to cry. I knew something deep down wasn't right. Seeing flesh and blood always repulsed me. Even entering high school, I knew companies like McDonald's were "bullshit," because I was raised off eating garden-based vegetables. However, that is something that is innate in my physical and spiritual well-being. So this perspective comes from someone who has more connection to the land per say by understanding the difference between homegrown vs commercial food. Like all things right now...there is a divide in lifestyle and perspective....
The vegan community has a massive division into various types of vegans. Some have turned vegan for health reasons, others for spiritual reasons (which also connects to health), and others just to save the animals. Although many "castes," are alive and well, throughout my time in the community as well as being a fitness / health coach for 15 years I've seen this divide and gap widen.
We primarily have two general categories. 1. The more health-conscious / spiritual based plant-based eater who is connected to the land, understands natural / spiritual law and understands how the higher intelligence of nature is a self-organizing organism that regenerates and heals itself. These people know you do not mess with nature because human meddling can destroy it. These are commonly more spiritual / religious based people. These include the yogis, food rebels, energy gurus, vegan Christians and Seventh Day Adventists (more vegetarian than vegan). These people follow the scientific natural laws, as well as intuitive guidance. 2. The other type of vegans are the ones who claim they are more "science-based," or junk food vegans who are in it for the animals but not necessarily for health purposes. Throughout my work as a health coach, I say they are "replacement" vegans as I've coached these people who swap hot dogs, pizza and chips for the dairy-free version. It is the same processed version of how they ate before. Many are atheist in nature with no spiritual belief, rebellions against anything from the past. Many work in technology and see veganism as progress, so anything that helps people not eat animals is a "yay." They see GMO or processed foods as okay, because we've been eating them for decades and science says it is ok. The more trendy types reside here. They see group one as quacks or weirdos. One example I shared on a vegan community Facebook page was about the impossible burger and its GMO ingredients, labor/creation practices and how it went on the market before FDA approval. According to Forbes, an article they wrote the article, "Why Bill Gates Is Betting Millions On Synthetic Biology," stating, "While most people have heard of Beyond Meat and the plant-based meat mania by now, they don’t realize that this is all part of a much bigger opportunity. In fact, many of the wealthiest investors on the planet have been going “all in” on this obscure megatrend. Synthetic biology involves reconfiguring the DNA of an organism to create something entirely new. It allows scientists to design living things with attributes and characteristics we desire. In short, it allows you to “program” biology just like you would a computer! It’s a way to create just about any product in the world. This is HUGE. Consider Beyond Meat and competitor Impossible Foods. These companies use a DNA coding sequence from soybeans to create meat that looks and tastes like beef but is actually made of vegetables." Not only did I get kindly put down, but people who worked in pharmaceutical and the video game industry said, "It's okay, don't be worried...we've been eating GMO and processed foods for a while." But we're not talking about processing flour into a noodle, or grinding the stevia plant into a sugar-based substance. We're talking about a new form of technology and synthetic biology, which includes gene editing, something that is happening now to farm animals as well as in vegan meats. 
Back to the Burgers for a moment...
The burgers are controversial. Some are okay with it. Others are not.
If you look at the image above, these fatty pieces of fake meat actually have ZERO vegetables in it. It's technically not a veggie burger. When comparing it to beef, it actually has similar fat contents and calories as any normal beef patty. Even Registered Dietitians have weighed in their thoughts in this article. None of the protein comes from actual real food sources. Besides soy, beans and nuts, hearty grains like quinoa and dark leafy greens like kale provide plant eaters real and healthy protein. Some important things to note: First, the Center for Food Safety (CFS) filed a legal challenge against the U.S. Food and Drug Administration’s (FDA) 2019 approval of soy leghemoglobin (“heme”), a color additive used to make the plant-based Impossible Burger appear to "bleed" like real meat. Because GMO heme is new to the human diet, and substantial quantities are added to the Impossible Burger, FDA should have required extensive safety testing before approving its use as a color additive. The CFS states, "FDA approved soy leghemoglobin without any of the long-term animal studies that are needed to determine whether or not it harms human health! This means it didn’t even consider whether it causes cancer, reproductive impairment, or other adverse effects. To make matters worse, a short-term rat trial detected adverse effects like the disruption of reproductive cycles and reduced uterine weights in females, and biomarkers of anemia, reduced clotting ability, and kidney problems." The CFS is still in legal battles. I suggest reading about gene editing in animals stated from the CFS. It's the same gene editing that is happening to vegan meats. Second, according to a 2017 vegnews.com article, "Last week, food technology company Impossible Foods revealed that it tested its key ingredient—soy leghemoglobin (aka, “heme”)—on rats. In a statement entitled “The Agonizing Dilemma of Animal Testing” dated August 2017, Impossible Foods’ CEO Patrick O. Brown explained his stance on the matter, revealing a systemic issue with the process of receiving approval from the Food and Drug Administration for the safety of uncommon ingredients. HAVE ANY BEAN OR QUINOA BURGERS EVER HAD TO GET TESTED ON ANIMALS? NO BECAUSE THE PRODUCTS COME FROM THE EARTH. Third, we have to understand that America is a processed food nation, with serious obese and health issues. Much of this arises because we eat more processed foods than other nations. The National Post writes, “The Beyond Meat burger is technically a processed food. We know that diets higher in processed foods are linked to the development of disease,” Lapidus said. When people eat more processed foods, they are likely to consume more calories and gain weight, a study by the National Institutes of Health found. With added weight gain can come such complications as kidney disease, diabetes, hypertension, high cholesterol and heart disease. Just because a product is plant-based doesn’t mean it’s automatically healthy. “French fries are plant-based,” Langer pointed out. For someone who has hypertension, a Beyond Meat burger at A&W — which has more than half your daily requirement of sodium (1,110 mg) — is not a good option. Conversely, A&W’s teen burger, which has bacon, has 910 mg of sodium." Fourth, Throughout the history of plant-based eating, we've never consumed anything that is bloody in nature. The closet thing to blood is juicing a beet or sacrificing a blood orange. If you are a strict vegan, search within yourself and ask, "Why am I vegan?"
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Vegan Creamy Meyer Lemon + Spinach Pasta
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Vegan Creamy Garlic Butter Asparagus Orzo
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Vegan Mac n Cheese
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On Monday I posted my Vegan Garlic Alfredo Sauce blog. This is a simple and easy-to-do recipe that is ready in 15 minutes. The great news is that the pasta can cook while you make the Alfredo sauce. Ready in under 20 minutes, this is a simple and easy to do recipe that can be made even on a busy work night. Enjoy!
20 minute Vegan Garlicky Alfredo Pasta with Spinach
Cook Time: 20 minutes
Serves 2
Ingredients:
8 oz of pasta (1/2 package)
4-5 cups fresh spinach
Recipe for the Vegan Garlic Alfredo Sauce
Directions:
Begin cooking the pasta according to the package directions. While cooking, follow the recipe for the Vegan Garlic Alfredo Sauce. Once the pasta is done, drain the pasta, return it back to the pot and mix it the fresh spinach and the Alfredo sauce on low heat until the spinach is wilted, about 2-3 minutes. Serve warm!
Let's Connect! Enjoy my other pasta recipes below!
Cook Time: 20 minutes
Serves 2
Ingredients:
8 oz of pasta (1/2 package)
4-5 cups fresh spinach
Recipe for the Vegan Garlic Alfredo Sauce
Directions:
Begin cooking the pasta according to the package directions. While cooking, follow the recipe for the Vegan Garlic Alfredo Sauce. Once the pasta is done, drain the pasta, return it back to the pot and mix it the fresh spinach and the Alfredo sauce on low heat until the spinach is wilted, about 2-3 minutes. Serve warm!
Let's Connect! Enjoy my other pasta recipes below!
Vegan Creamy Lemon Asparagus Baked Pasta
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Vegan Garlic Alfredo Sauce
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Vegan Creamy Kale + Mushroom Pasta
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Sometimes the body just craves something hearty, creamy or "fatty." Before COVID, I rock climbed several days per week and burning all of that energy, I craved a creamy and thick pasta.
Now that I haven't climbed in over a year, my body sometimes craves this from teaching all of these online fitness classes as well as an emotional compensation for the nature of the world. However, unlike real Alfredo sauce that bogs us down with so much dairy...this version is packed with protein and heart-healthy vegetables like onions and garlic.
Now that I haven't climbed in over a year, my body sometimes craves this from teaching all of these online fitness classes as well as an emotional compensation for the nature of the world. However, unlike real Alfredo sauce that bogs us down with so much dairy...this version is packed with protein and heart-healthy vegetables like onions and garlic.
I wanted to create something a bit different than my normal Alfredo recipe, so I decided to make a more garlicky Alfredo sauce which was inspired by the Vegan 8 blog.
It's quick, easy and ready in about 15 minutes. Enjoy!
It's quick, easy and ready in about 15 minutes. Enjoy!
Vegan Garlic Alfredo Sauce
Cook time 15 minutes
Makes 2 cups
Ingredients:
4 xlg garlic cloves, minced
1 medium onion, diced
1-2 tbsp olive oil
1.5 cups vegetable broth
1/2 cup cashews, soaked for 2-4 hours in warm water
1 tbsp lemon juice
2-4 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp pepper
Directions:
In a pan cook the onion and garlic in olive oil for two minutes. Add 3/4 cup of broth and cook until the onions are translucent but also soaks up the broth. Next, add the onion mixture to the remaining broth and blend until smooth. Add the remaining ingredients and puree until smooth, which may take 1-2 minutes. If the consistency is too thick, add additional broth or some plant-based milk.
I suggest adding in one tbsp of nutritional yeast at a time, taste test it, and then add more as needed.
Adapted from the Vegan 8
Let's Connect! Check out my other cashew-based recipes below!
Cook time 15 minutes
Makes 2 cups
Ingredients:
4 xlg garlic cloves, minced
1 medium onion, diced
1-2 tbsp olive oil
1.5 cups vegetable broth
1/2 cup cashews, soaked for 2-4 hours in warm water
1 tbsp lemon juice
2-4 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp pepper
Directions:
In a pan cook the onion and garlic in olive oil for two minutes. Add 3/4 cup of broth and cook until the onions are translucent but also soaks up the broth. Next, add the onion mixture to the remaining broth and blend until smooth. Add the remaining ingredients and puree until smooth, which may take 1-2 minutes. If the consistency is too thick, add additional broth or some plant-based milk.
I suggest adding in one tbsp of nutritional yeast at a time, taste test it, and then add more as needed.
Adapted from the Vegan 8
Let's Connect! Check out my other cashew-based recipes below!
 How to Make a Vegan Nut Spread |  Edible Flower Cashew Cheese + Charcuterie Board |  Vegan Squash Blossom Stuffed w/ Cashew Cheese Crostata |
Most spiritual philosophies speak of letting go of the things that do not serve you. In today's unrestful climate of chronic change, we cannot forget that there are many things we cannot control. Letting go of this, will bring much peace into your life.
1. Understand Your Circle of Concern + Influence
A Circle of Concern encompasses the wide range of concerns we have, such as our health, our children, problems at work, the amount of government borrowing, or the threat of war. A Circle of Influence encompasses those concerns that we can do something about.
You cannot control other people, but you can control your thoughts, actions and behaviors. For those getting frustrated from the media, they can get lost in a world of negativity because they are presented with so many situations or things that are out of one's control.
There is a boundary to what you can and cannot control.
We cannot control politicians, but we have the control to write our governors letters, or sign petitions.
It is important not to get lost in the complex webs of the circle of influence or control especially during difficult times.
We have been bred to want to change the world, but only a select few souls will actually do that. The point is don't lose control of what you can't control. This will make difficult times a bit easier by having the awareness of what you can control, or what you let influence or control you.
You cannot control other people, but you can control your thoughts, actions and behaviors. For those getting frustrated from the media, they can get lost in a world of negativity because they are presented with so many situations or things that are out of one's control.
There is a boundary to what you can and cannot control.
We cannot control politicians, but we have the control to write our governors letters, or sign petitions.
It is important not to get lost in the complex webs of the circle of influence or control especially during difficult times.
We have been bred to want to change the world, but only a select few souls will actually do that. The point is don't lose control of what you can't control. This will make difficult times a bit easier by having the awareness of what you can control, or what you let influence or control you.
2. Understanding "Maya" The Illusion
In yoga philosophy, there is a term, Maya, which means illusion.
Most of the human experience that we understand through our five senses is an illusion. Most people are stuck with the illusion that materialism will buy one happiness. In terms of control, we are under an illusion that we are in full control.
In reality, if one believes in God, God has control of everything on the planet. If you analyze society, we have become a society of control freaks running around and trying to control everything and everyone from what they say, to what they post, to have a vaccine or not.
The illusion of Maya is that we are only and solely in control of ourselves. As mentioned above, We can only control our thoughts, actions and behaviors.
Ask yourself, "How do I want to live in this life?" Do you want to be the ripple effect for positivity, or negativity and destruction.
When you realize you are in an illusion, and that it is an illusion to control everything beyond your immediate circle of concern, you naturally let go and radiate with freedom as it releases so much stress and worry from the mind.
Most of the human experience that we understand through our five senses is an illusion. Most people are stuck with the illusion that materialism will buy one happiness. In terms of control, we are under an illusion that we are in full control.
In reality, if one believes in God, God has control of everything on the planet. If you analyze society, we have become a society of control freaks running around and trying to control everything and everyone from what they say, to what they post, to have a vaccine or not.
The illusion of Maya is that we are only and solely in control of ourselves. As mentioned above, We can only control our thoughts, actions and behaviors.
Ask yourself, "How do I want to live in this life?" Do you want to be the ripple effect for positivity, or negativity and destruction.
When you realize you are in an illusion, and that it is an illusion to control everything beyond your immediate circle of concern, you naturally let go and radiate with freedom as it releases so much stress and worry from the mind.
3. Trust That Everything Will Work Out
Those who believe in God know that life is a series of ebbs and flows, and that God may put difficult times in your life in order for your soul to grow.
If one believes in God, one knows that everything is ordained or deep down, everything in life will work out. There is an innate deep trust in the divine to know that everything in life will work out regardless of high and low times.
When you have that deep trust, you let go of any attachments and become at peace with the situation. And that peace often comes from having spiritual knowledge, or deeply understanding things like the serenity prayer.
If one believes in God, one knows that everything is ordained or deep down, everything in life will work out. There is an innate deep trust in the divine to know that everything in life will work out regardless of high and low times.
When you have that deep trust, you let go of any attachments and become at peace with the situation. And that peace often comes from having spiritual knowledge, or deeply understanding things like the serenity prayer.
4. Making Peace with the Situation & Understanding the Serenity Prayer
Many spiritual theories offer mantras, sayings or prayers that help one make peace with situations, especially ones they cannot control. The Serenity Prayer has been used in AA to help people cope with recovery as many consume substances to cope with their emotions for things they cannot control.
Prayer for SerenityGod, grant me the serenity
to accept the things I cannot change,
the courage to change the things I can,
and the wisdom to know the difference.
Living one day at a time,
enjoying one moment at a time;
accepting hardship as a pathway to peace;
taking, as Jesus did,
this sinful world as it is,
not as I would have it;
trusting that You will make all things right
if I surrender to Your will;
so that I may be reasonably happy in this life
and supremely happy with You forever in the next.
Amen
What tools or techniques help you to let go of things you cannot control?
Let's Connect!
Prayer for SerenityGod, grant me the serenity
to accept the things I cannot change,
the courage to change the things I can,
and the wisdom to know the difference.
Living one day at a time,
enjoying one moment at a time;
accepting hardship as a pathway to peace;
taking, as Jesus did,
this sinful world as it is,
not as I would have it;
trusting that You will make all things right
if I surrender to Your will;
so that I may be reasonably happy in this life
and supremely happy with You forever in the next.
Amen
What tools or techniques help you to let go of things you cannot control?
Let's Connect!
Looking for something hearty that ignites the southwestern flavor? If so be sure to try this Southwestern Fire Roasted chili, vegan style.
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In Seattle, there is a country music dance hall in Greenlake called, The Little Red Hen. I found this unique 1980's cowboy skirt and it was the perfect yee-haw outfit to where on one of my first dates with my boyfriend. We danced and laughed as we both got our cowgirl and cowboy shoes on.
A neighbor gave me this Morning Star black bean crumble and I randomly had fire roasted corn and tomatoes in the fridge. With my new found skirt, I was inspired to make a more cowboy-style chili that was hearty, and still healthy enough so it wouldn't slow me down for country dance lessons.
Before making this chili, I recently came back from Arizona where I experienced a variety of spices in the food that ignites the traditional southwest flavor of cumin, garlic and some heat. It's almost as if the spices of the food replicate the heat of the landscape. Although I cannot handle heat, I do recommend adding chili powder if you like spicy food.
If you do not have the morning star blend, you can make this with an additional can of black or pinto beans; however, you'll have to adjust the flavors, or add taco seasoning to give it more flavor. The morning star crumble is flavored with the main taco seasoning spices.
If you do not have the morning star blend, you can make this with an additional can of black or pinto beans; however, you'll have to adjust the flavors, or add taco seasoning to give it more flavor. The morning star crumble is flavored with the main taco seasoning spices.
I hope one day we can get back to country dancing. It was a fun and unique atmosphere where an older southern lady named Mary taught country dance. Maybe one day we'll be able to hear those, "one two, cha, cha cha," words again. Until quarantine ends, we'll eat our way to our favorite memories.
"It ain't the clothes that make a cow girl, it's the attitude and heart."
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This skirt + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
A Hearty Vegan Southwest Fireroasted Chili
Serves 4
Cook Time - 30 minutes
Ingredients:
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, diced
1 yellow pepper, chopped
2 cups fire roasted corn (found at Trader Joe's)
2 14.5 oz cans diced fire roasted tomatoes
1 12 oz. package Morning Star Chipotle Black Bean Crumble
1.5 cup vegetable broth
1/2 tsp cumin
1/2 tsp salt
1/2 tsp oregano
1/4 cup cilantro
salt + pepper to taste
Directions:
In a pot, cook he onions and garlic in olive oil until translucent. Next, add the peppers and cook for an additional minute. Add the remaining ingredients, except for the cilantro, and mix well. Simmer for about 20-25 minutes until flavorful. Serve warm in separate bowls. Add cilantro as a topping to each bowl.
**Note the Morning Star package had spices in it, so if you do not have this, you can use an additional can of beans. You will need to add additional spices.**
Let's Connect! Check out my other chili / hearty bean-based recipes!
Serves 4
Cook Time - 30 minutes
Ingredients:
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, diced
1 yellow pepper, chopped
2 cups fire roasted corn (found at Trader Joe's)
2 14.5 oz cans diced fire roasted tomatoes
1 12 oz. package Morning Star Chipotle Black Bean Crumble
1.5 cup vegetable broth
1/2 tsp cumin
1/2 tsp salt
1/2 tsp oregano
1/4 cup cilantro
salt + pepper to taste
Directions:
In a pot, cook he onions and garlic in olive oil until translucent. Next, add the peppers and cook for an additional minute. Add the remaining ingredients, except for the cilantro, and mix well. Simmer for about 20-25 minutes until flavorful. Serve warm in separate bowls. Add cilantro as a topping to each bowl.
**Note the Morning Star package had spices in it, so if you do not have this, you can use an additional can of beans. You will need to add additional spices.**
Let's Connect! Check out my other chili / hearty bean-based recipes!
Slow Cooker Mexican-Style Sweet Potato & Black Bean Chili
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Roman White Beans + Wilted Greens
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Slow Cooker Kale-Chili
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I love the crockpot. I feel the crockpot is a savior for busy souls and families. What is great about this recipe is that it is hearty, healthy and only uses 8 main ingredients. The prep work takes about 5-8 minutes, and is an affordable recipe that can feed a family of four (or more) in about ten dollars.
This recipe is less expensive when using only green peppers; however, I prefer the warmer colored peppers as I enjoy the sweeter taste. Regardless of what peppers you choose, this will be a colorful dish indeed!
This recipe is less expensive when using only green peppers; however, I prefer the warmer colored peppers as I enjoy the sweeter taste. Regardless of what peppers you choose, this will be a colorful dish indeed!
My crockpot is smaller and can only fit four peppers, possibly 5 smaller peppers. If you're crockpot is large, I suggest adding one more can of beans to fill 5-6 peppers.
Dairy-Free Crockpot Black Bean Quinoa Stuffed Peppers
Serves 4
Cooktime: 5-6 hours
Ingredients:
4 large peppers
1 can of black beans, drained and rinsed
1 can of fire-roasted diced tomatoes
1 cup uncooked quinoa
1 tsp taco seasoning
1 tsp cumin
1/2 tsp garlic powder
1/4-1/2 tsp salt
pinch of pepper
optional topping/serving: dairy-free cheese, avocado
Directions:
Slice the tops off the peppers. Cut as close to the top as possible. Use a small knife to remove the seeds and white ribs.
Pour about one half of a cup of water into the bottom of the crockpot. Place the peppers into the crockpot. In a bowl, mix together the remaining ingredients until well combined (do not add vegan cheese or avocado).
Evenly pour the filling ingredients into the peppers. Cover the peppers and cook on low heat for 6 hours. If you want vegan cheese on top, add it the last 30 minutes, or cook for an additional 30 minutes. The peppers are cooked by the 4-5 hour mark. Serve warm with slices of avocado.
If your crockpot is large enough you can maybe able to cook 5-6 peppers. If this is the case, add one more can of pinto or black beans.
​Let's Connect! See additional slow cooker recipes below! .
Serves 4
Cooktime: 5-6 hours
Ingredients:
4 large peppers
1 can of black beans, drained and rinsed
1 can of fire-roasted diced tomatoes
1 cup uncooked quinoa
1 tsp taco seasoning
1 tsp cumin
1/2 tsp garlic powder
1/4-1/2 tsp salt
pinch of pepper
optional topping/serving: dairy-free cheese, avocado
Directions:
Slice the tops off the peppers. Cut as close to the top as possible. Use a small knife to remove the seeds and white ribs.
Pour about one half of a cup of water into the bottom of the crockpot. Place the peppers into the crockpot. In a bowl, mix together the remaining ingredients until well combined (do not add vegan cheese or avocado).
Evenly pour the filling ingredients into the peppers. Cover the peppers and cook on low heat for 6 hours. If you want vegan cheese on top, add it the last 30 minutes, or cook for an additional 30 minutes. The peppers are cooked by the 4-5 hour mark. Serve warm with slices of avocado.
If your crockpot is large enough you can maybe able to cook 5-6 peppers. If this is the case, add one more can of pinto or black beans.
​Let's Connect! See additional slow cooker recipes below! .
Vegan Slow Cooker Mexican-Style Sweet Potato & Black Bean Chili
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Vegan Crockpot Pumpkin Red Lentil Curry
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Vegan Slow Cooker Apple-Spiced Steel Cut Oatmeal
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Over the summer I admired the hydrangeas, specifically the pink ones, which are rare and not too common. Many people don't realize that the color that is give to the hydrangea flower comes from the Ph in the soil.
While admiring many dresses at an estate sale (mind you this woman's house was chocked full of old dresses), this folk dress caught my eye and my attention. The exact origins is unknown, but most likely a mid-century dress that comes from a Latin or South American country.
The hand embroidery work is amazing and the dress inspired me to think of a more native recipe. Corn was a significant food that nourished countless native tribes throughout the Americas. Still to this day, scientists do not know how corn was created, but the natives believe there is spiritual significance of the creation of corn.
While admiring many dresses at an estate sale (mind you this woman's house was chocked full of old dresses), this folk dress caught my eye and my attention. The exact origins is unknown, but most likely a mid-century dress that comes from a Latin or South American country.
The hand embroidery work is amazing and the dress inspired me to think of a more native recipe. Corn was a significant food that nourished countless native tribes throughout the Americas. Still to this day, scientists do not know how corn was created, but the natives believe there is spiritual significance of the creation of corn.
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The natives were wise, earth people. They gave praise and thanks to the earth, but understood agriculture on a deeper level. The natives had a planting technique where they would grow corn, beans and squash crops close to each other.
The corn stalk provided the beans a structure to climb up, the bean stalks gave nitrogen to the soil, and the squash grew and spread along the ground to prevent weeds from growing. Together, growing in harmony, these three crops were known as The Three Sisters.
Three sisters is not only hearty and nutritious, but provides a foundation in basic understanding of the wisdom of the earth. Together, I hope this meal brings warmth and hearth into your home. I adapted the Simply Recipes casserole slightly.
The corn stalk provided the beans a structure to climb up, the bean stalks gave nitrogen to the soil, and the squash grew and spread along the ground to prevent weeds from growing. Together, growing in harmony, these three crops were known as The Three Sisters.
Three sisters is not only hearty and nutritious, but provides a foundation in basic understanding of the wisdom of the earth. Together, I hope this meal brings warmth and hearth into your home. I adapted the Simply Recipes casserole slightly.
"My brother the star, my mother the earth. My father the sun, my sister the moon...to my life give beauty, to my body give strength, to my corn give goodness, to my house give peace, to my spirit give truth, to my elders give wisdom."
-One Who Gathers Tribe-
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This folk dress + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
Three Sisters Casserole with Corn Bread Topping
Serves 4-6
Cooking Time: 60 minutes
Filling Ingredients:
3 tbsp olive oil
4 garlic cloves, minced
1 onion, chopped
1 small butternut squash, diced (approved. 2 cups)
1 15 oz can pinto beans, drained and rinsed
1 10 oz bag corn (used multi colored corn)
2 cups kale or chard, thinly sliced
1 15oz. can fire roasted dice tomatoes
2 tbsp tomato paste
3/4 cup vegetable broth
1 tsp coriander seeds
1.5 tsp cumin
1/2 tsp salt
1/8 tsp pepper
1/4 tsp paprika
pinch of chili powder
Topping Ingredients
1 1/4 cup cornmeal
1/2 cup flour
2 tsp baking powder
1 tsp salt
1 cup nondairy milk
2 tbsp vegan butter, melted
Directions
Preheat the oven to 350 degrees.
In a deep pan, or pot, cook the onions and garlic in olive oil until the onions are translucent. Next, add the squash, tomato paste, diced tomatoes and the spices and mix until well combined. Add the broth and bring to a simmer for 15-18 minutes, or until the squash is edible.
While simmering work on the corn bread topping. In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined. Set aside and let it sit for ten minutes or until the squash is edible.
Once the squash is edible, mix in the kale, corn and beans until well combined. Cook for 3-5 minutes.
Once done, spray a 9x13 pan with cooking spray and pour the filling into the pan evenly. Next pour the corn bread topping on top, either in rustic chunks (like cobblestones), or spread as a topping. Leave some space around the edges so the filling has pockets to release steam.
Bake in the oven for approx. 20 minutes or until the topping is fragrant and golden brown around the edges. Let the casserole cool for about 10 minutes before serving. If completely cooled the casserole will better form.
Recipe adapted from Simply Recipes
Let's Connect! Check out my other corn / squash recipes listed below!
Serves 4-6
Cooking Time: 60 minutes
Filling Ingredients:
3 tbsp olive oil
4 garlic cloves, minced
1 onion, chopped
1 small butternut squash, diced (approved. 2 cups)
1 15 oz can pinto beans, drained and rinsed
1 10 oz bag corn (used multi colored corn)
2 cups kale or chard, thinly sliced
1 15oz. can fire roasted dice tomatoes
2 tbsp tomato paste
3/4 cup vegetable broth
1 tsp coriander seeds
1.5 tsp cumin
1/2 tsp salt
1/8 tsp pepper
1/4 tsp paprika
pinch of chili powder
Topping Ingredients
1 1/4 cup cornmeal
1/2 cup flour
2 tsp baking powder
1 tsp salt
1 cup nondairy milk
2 tbsp vegan butter, melted
Directions
Preheat the oven to 350 degrees.
In a deep pan, or pot, cook the onions and garlic in olive oil until the onions are translucent. Next, add the squash, tomato paste, diced tomatoes and the spices and mix until well combined. Add the broth and bring to a simmer for 15-18 minutes, or until the squash is edible.
While simmering work on the corn bread topping. In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined. Set aside and let it sit for ten minutes or until the squash is edible.
Once the squash is edible, mix in the kale, corn and beans until well combined. Cook for 3-5 minutes.
Once done, spray a 9x13 pan with cooking spray and pour the filling into the pan evenly. Next pour the corn bread topping on top, either in rustic chunks (like cobblestones), or spread as a topping. Leave some space around the edges so the filling has pockets to release steam.
Bake in the oven for approx. 20 minutes or until the topping is fragrant and golden brown around the edges. Let the casserole cool for about 10 minutes before serving. If completely cooled the casserole will better form.
Recipe adapted from Simply Recipes
Let's Connect! Check out my other corn / squash recipes listed below!
Vegan Fresh Corn & Herb Soup
|
The Sunset Cookbook Acorn Squash with Blueberries + Orange Rice
|
Corn on the Cob Chowder
|
Are you looking for something to drink "between the sheets" or maybe try a cocktail inspired by cupid? I found a 1941 and a 1960's version of the Old Mr. Boston DeLuxe Official Bartender's Guide.
The Old Mr Boston books are fun bartender books that feature a variety of gin, rum brandy, vodka and other classic alcoholic cocktails. They have plenty of loved-base cocktails that range from the "between the sheets" to the "Lady lovers" drink. It's a fun why to change up Valentine's Day by concocting some very lovable drinks.
There are other quirky inspirational drinks that range from all seasons or types of beverages like the Lone Tree Cooler, Saxon Cocktail, Saucy Sue Cocktail and theDamn The Weather Cocktail.
What is most fun is that this features hundreds of recipes that are also inspired by geographical locations such as the Boston Sour, Cuban Cocktail No.2, Los Angeles Cocktail, Zanzibar Cocktail and the Jamaica Glow.
Actually, this is an effective way to drink your way around the world while in quarantine and experience the flavors of various cultural beverages.
There are other quirky inspirational drinks that range from all seasons or types of beverages like the Lone Tree Cooler, Saxon Cocktail, Saucy Sue Cocktail and theDamn The Weather Cocktail.
What is most fun is that this features hundreds of recipes that are also inspired by geographical locations such as the Boston Sour, Cuban Cocktail No.2, Los Angeles Cocktail, Zanzibar Cocktail and the Jamaica Glow.
Actually, this is an effective way to drink your way around the world while in quarantine and experience the flavors of various cultural beverages.
“Love is something eternal; the aspect may change, but not the essence.” – Vincent van Gogh, Artist
Discover this book + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
Cupid's Cocktail
Serves 1 Original Recipe: 2 oz Sherry Wine 1 Egg 1 tsp powder sugar Shake well with ice and pour into a 4 ounce glass, and top with grated nutmeg. Adapted Recipe OMIT the Egg and enjoy a sweeter version of sherry with a bit of nutmeg. Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed. |
Love Cocktail
Serves 1 Original Recipe: 2 oz Mr Boston Sloe gin White of 1 egg 1/2 tsp lemon juice 1/2 tsp raspberry juice Shake well with ice and pour into a 4 ounce glass. Adapted Recipe Omit the egg. Use cherry or raspberry juice. You can puree or blend raspberries and then press through a fine strainer to get some juice. I used tart cherry juice and the 1/2 tsp gives this a nice blush pink color with regular gin. I added 1 tsp of cherry juice, which is what you see shown .I used 1 slice of lemon and squeezed it in. Sloe gin is sweeter than regular gin, and red in color, so if you do use regular gin this will be strong and may require additional juice but the exact recipe without the egg will give this a blush pink color. The sweeter gin balances the tartness of the cherry/raspberry and sour of the lemon. Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed. |
Let's Connect! Discover some other fun Valentine's Day recipes below!
Cranberry Apfel Schorle (Cranberry Apple Spritzer)
|
Vegan & Gluten Free Chocolate Raspberry Love Bites
|
Vegan Chocolate Brownie Bites with Raspberry-Coconut Whip
|
Orange Cranberry Kale + Rainbow Chard Salad Topped with Roasted Butternut Squash + Chickpeas
2/8/2021
I found this adorable handmade cross stitch linen set for one last year, and decided to create a winter-base and flavored salad, that combines a mix of warm and cooler colors and a mix of bitter and sweet flavors.
Orange, cranberries and squash go together like peas and carrots, and I even presented this salad live on zoom several times during the fall of 2020 to inspire people how to cook whole, and dairy-free foods.
Orange, cranberries and squash go together like peas and carrots, and I even presented this salad live on zoom several times during the fall of 2020 to inspire people how to cook whole, and dairy-free foods.
This recipe provides a way to still consume salads, but in a way that brings hearth, health and warmth. Eating raw salads in the winter can be challenging, but in this way, it allows us to consume a mix of raw and cooked foods without feeling deprived during the cooler months when the body craves denser and warmer foods.
There is a reason and a season for everything, and hope you enjoy this recipe!
There is a reason and a season for everything, and hope you enjoy this recipe!
Discover many vintage linens & items available for purchase on my Etsy shop, The Elizabethan Closet.
Orange Cranberry Kale + Rainbow Chard Salad Topped with Roasted Butternut Squash + Chickpea
Serves 3-4
Total Time: 40 minutes
Ingredients:
6 cups kale and Swiss or rainbow chard, sliced (half and half, or 4 cup kale, 2 cup chard)
3 cups butternut squash, diced mixed with 2 tbsp olive oil + salt and pepper
1 cup dried cranberries
1-1.5 cups orange juice
1 can chickpeas, washed and drained,
1-2 tbsp olive oil
1/4 tsp thyme
pinch garlic powder
1/4 cup pumpkin seeds
Dressing
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste
Directions:
Preheat oven to 400 degrees.
Prep the butternut squash and mix it with 2 tbsp of olive oil and some salt + pepper. Spread evenly on a baking tray and place in the oven for 15 minutes.
In the same bowl, mix the chickpeas with 1-2 tbsp olive oil, thyme and a pinch of garlic powder.
In a bread pan, or small baking dish pour the cranberries and orange juice together. Once the squash bakes for 15 minutes, flip the squash with a spatula, and either add the chickpeas to the same pan, or use an additional baking pan and place in the oven for another 20 minutes. Also, place the cranberries in the oven at the same time. Thus, cook the squash, cranberries and chickpeas for 20 minutes (35 minutes total).
While baking, prep the kale and chard and mix together in a large bowl. In a small bowl, mix together the dressing ingredients.
Once complete, either add all of the ingredients on top and mix with the dressing, or separate the kale in serving bowls and then add each ingredient to your preferred ratio and mix with the dressing. Enjoy!
Let's Connect! Explore my other kale / chard salad recipes below!
Serves 3-4
Total Time: 40 minutes
Ingredients:
6 cups kale and Swiss or rainbow chard, sliced (half and half, or 4 cup kale, 2 cup chard)
3 cups butternut squash, diced mixed with 2 tbsp olive oil + salt and pepper
1 cup dried cranberries
1-1.5 cups orange juice
1 can chickpeas, washed and drained,
1-2 tbsp olive oil
1/4 tsp thyme
pinch garlic powder
1/4 cup pumpkin seeds
Dressing
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste
Directions:
Preheat oven to 400 degrees.
Prep the butternut squash and mix it with 2 tbsp of olive oil and some salt + pepper. Spread evenly on a baking tray and place in the oven for 15 minutes.
In the same bowl, mix the chickpeas with 1-2 tbsp olive oil, thyme and a pinch of garlic powder.
In a bread pan, or small baking dish pour the cranberries and orange juice together. Once the squash bakes for 15 minutes, flip the squash with a spatula, and either add the chickpeas to the same pan, or use an additional baking pan and place in the oven for another 20 minutes. Also, place the cranberries in the oven at the same time. Thus, cook the squash, cranberries and chickpeas for 20 minutes (35 minutes total).
While baking, prep the kale and chard and mix together in a large bowl. In a small bowl, mix together the dressing ingredients.
Once complete, either add all of the ingredients on top and mix with the dressing, or separate the kale in serving bowls and then add each ingredient to your preferred ratio and mix with the dressing. Enjoy!
Let's Connect! Explore my other kale / chard salad recipes below!
Kale Beet + Blood Orange Salad
|
Kale Farro Salad w/ Parsley Tarragon Dressing
|
Protein-Packed Kale-Chard Salad w/ Lemon Vinaigrette
|
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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