A Little Monday Inspiration

One of the reasons I decided to make this a wellness blog several years ago was because I wanted to demonstrate that it is possible to live a wellness lifestyle without spending a lot of money. (Access to things like organic produce is very complicated, of course.) “Wellness is for Everybody” is my unofficial motto around these parts.

When I read this article on Deliciously Ella last week, I was really inspired. Whenever possible from now one, I’ll include a price breakdown at the end of my recipe posts.

This blog is my trail guide to self-care. I feel more committed than ever to using it as a tool to help as many people as possible find a sustainable self-care regimen.

Keep on adventuring!

Coconut Root Veg

Okay, I admit it, I had a lot of fun writing that last recipe post. Funnily enough, much the same way that pictures of my lunch are my most popular on Instagram, (Really? I climbed up a 10′ tall wall of ice to get an ice volcano shot, but my meal from the Whole Foods salad bar is my most popular picture? O.o Anyway.) it seems like lots of other people liked that post too! I got several social invitations out of it, which only encourages me.

Sunday was gloomy and chilly in Chicago, so I wanted some comfort food. Starchy, wonderful comfort food.

Once again, I didn’t measure out any ingredients so these are approximations.

Coconut Root Veg

Ingredients:

  • 1 small shallot
  • 1 medium sweet potato
  • 1 medium golden beet
  • 1 medium red beet
  • 1 medium zucchini
  • 1 T coconut oil
  • 1/4 C coconut flakes (plus a little extra for garnish)
  • Splash of coconut aminos

Directions:

Thinly slice the shallot. Slice the sweet potato, beets, and zucchini into bite-sized pieces. Heat the coconut oil in a large skillet on medium heat and add the shallot, and allow it to start caramelizing. Add the sweet potato and beets and sauté 2-3 minutes. Splash some coconut amines in the pan and cover, approximately 10 minutes. Add the zucchini and coconut flakes, stir, and cover approximately 10 more minutes. Makes 3-4 servings.

The finished product! It smelled too good to wait long enough the plate it.
The finished product! It smelled too good to wait long enough the plate it.

 

A Recipe Post, What?

I was inspired by my own AoaB post last week to start experimenting in the kitchen again. Last night I ended up creating a vegan cheese sauce that was really yummy. I was going to share it with my vegan bestie, but I figured I’d share it here. Because this is a blog of many interests.*

So with only a little further ado…

Hey look, a plate of food! Note to self: before launching massive career as food blogger, work on presentation and food photography skills.
Hey look, a plate of food! Note to self: before launching massive career as food blogger, work on presentation and food photography skills.

An important thing to know about my cooking style (or blending style, in this case) is that I generally don’t measure things. At all. Quantities are my best guess. So taste often and adjust ingredients as you like!

I jumped off from a basic vegan cheese recipe, my little twist is to add tahini and additional water to make a super creamy sauce that really hit the spot last night with some zucchini and carrot “noodles”. The leftover sauce went nicely on some sauteed veggies with a little EVOO and another sprinkle of nutritional yeast. The rest of it will probably just get eaten with a spoon.

Vegan “Cheese” Sauce

1 C raw cashews, soaked for 6-8 hours

2-3 cloves garlic

1 T tahini

1 T nutritional yeast

Splash of lemon juice

Salt to taste

1/4-1/2 C water

Add all ingredients to a high-speed blender* and blend until smooth and creamy. I used less water because I like my sauces to be thick, but adjust to your desired consistency. The sauce will thicken a little in the fridge.


* Please bear in mind that I am neither a diet nor cooking professional. If you’re looking to improve your health through diet, seek out someone with appropriate training.

* I’m sure you could also use a food processor, but I have never used one.

 

Culinary Adventuring

Let food be thy medicine and medicine be thy food -Hippocrates

One of the coolest things to come out of my adventures these past few years is seeing how changing my diet has changed my life. I’m the healthiest I’ve ever been, and I’ve started to really enjoy eating food that I’ve made myself.

This wasn’t always so; I was all about convenience food. I only had a couple dishes in my repertoire, and while I liked experimenting, most days I just couldn’t be bothered (ah, my old priorities!).

Luckily, there are people who love to experiment and blog about it.

Yes, this is a post about food blogs.

I love food blogs. You can find recipes for just about anything, and they can really get you out of a rut. Plus, seeing all the gorgeous pictures people post of their dishes got me to step up my presentation.

I think experimenting with new recipes gives me the same kind of satisfaction that learning anything else new does; it expands my horizons. I’ll never forget the summer I decided to learn to cook Indian food, it was awesomely fun (and tasty, but so much canola oil…)!

Here are a few suggestions to get you started, then go forth and enjoy! Culinary adventures await you!

  • Oh She Glows (this is my favorite vegan blog, everything I’ve made is delicious! be sure to check out “the best shredded kale salad”)
  • Deliciously Ella (so many awesome veggie recipes, this site got me hooked on celeriac)
  • Manjula’s Kitchen (this is where I learned some Indian dishes, all vegetarian and lots of gluten-free)
  • I Quit Sugar (this is the place I use most often now, quitting sugar has been the best!)

Any recommendations for me? How about favorite recipes?