Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Friday, 8 August 2014

TWO ROAD TRIPS, BACK TO BACK

This post is more of a photo essay than anything else; it documents the two road trips I just had the pleasure of going on. First I went to a small Northern town called Wells with my partner, where his grandparents have a lovely 50's era cabin. We spent a blissful, quiet week there before I had to rush home and leave on an 11-day trip with my parents and little brother across the northern United States to get to a family reunion in Minnesota! I benefitted from both of these little escapes, and it was important that I got away from my everyday routine for a short time. I hope you enjoy the photos I captured along the way. For more practical reasons, I WILL be doing a whole post on how I stayed healthy, vegan and fit while travelling. Stay tuned.

The following group of photos was taken in and around the cabin in Wells. The lighting was always picturesque so I stayed busy with my camera for a couple days. Since no one lives here permanently anymore the house wasn't in the best of shape so we spent more than a day cleaning it and mowing the huge lawn. By time we left it was feeling more like a home again. The building needs a bit of work internally, too. The plumbing was on its last legs (we didn't have running water for the last few days) and the oven didn't work, but we managed with a slow cooker and patience. We found an old record player and several boxes of records, so we immediately hooked that up and enjoyed vintage tunes while we cleaned, cooked and relaxed every day. There was a lot of Joan Baez, which I appreciated. Jacks' grandpa has good taste. There was also an abundant forest of wild flowers all over the lawn, before Jack mowed them all down I picked a few bouquets and decorated the house with them. As far as food goes we usually had fruit smoothies (there was a blender there, THANK THA LAWD) or hand squeezed citrus juice during the day, along with bread and peanut butter or hummus. We found some amazing rye bread in a nearby town and it was AMAZING with avocado spread on top, with a pinch of salt and lime juice. For dinner I would make varying one pot meals in the slow cooker consisting of potatoes, avocado, yams, broccoli, curry powder and rice or quinoa, often with chill peanut sauce.


This next set of photos was taken in the old - seemingly ancient - bakery that is also on the property. Jack's grandparents bought this piece of land long after the bakery closed down, so even then it was beginning to become decrepit. I believe it was built in the late 40's or early 50's. It was chock-full of dusty, rusty, and fascinating objects. Old baking bans, gardening and farming tools, suitcases, bottles, newspapers, typewriters and more were stacked up in corners and creaky rooms. I very much enjoyed wandering through it and imagining what this place was like in it's active days. I also loved the smell. Perhaps that sounds creepy but I simply adore the smell of mustiness! It's the smell of nostalgia, in my eyes (or more accurately, my nose). 


And finally we come to the pictures I took when I travelled across the States with my parents and younger brother. I have to be honest and say that I hardly took any photos. This is primarily because we had to get there and back in almost no time, so we didn't have the luxury of stopping at every scenic spot, or exploring the unknown gems hidden beyond the highway. And regardless of that, when we weren't in the car getting there or getting home, we were spending time with family and relaxing on my aunt and uncles deck! Nevertheless, I managed to snap a few. These were taken mostly in Montana, and the pie is what I made for my aunt and uncles anniversary (yes, I will be posting the recipe soon).

I love the landscape of the northern United States, and it is almost effortless to imagine the first nations peoples living in the land, only 200 years ago. Now the land is divided into cattle and buffalo ranches, which made me pretty damn depressed. I wanted to let every animal go free, but of course - as my parents wisely reminded me - that isn't the answer. The answer is to stop the demand for their murder by becoming vegan. It's gotta be from the grassroots up. Tell corporations the world you want to live in, by buying or boycotting products that support or hurt that world, respectively. Meat is murder. I don't want to live in a world where murder is allowed. So I am vegan.

Okay there's my little rant. Whenever there is an opportunity I WILL talk about the benefits of living a cruelty-free life. Aaand that ends this post. Please let me know what you thought of this post in the comment section or elsewhere (I'm all over social media like coconut oil on a hot body). It's different to what I normally do, but if you're into it, I will do more like this!


Saturday, 26 July 2014

MANGO SORBET with BANANA + PINEAPPLE


Hey, guys! I have not been around for an entire week! I miss you all so much, simply keeping connected helps me stay sane... thus not communicating with you for 7 days is leaving me feeling a little ungrounded. Having said that, I am having the best time. The past week I stayed in a small town called Wells (9 hours north of Vancouver) with my partner, in his grandparents antique-y house. It was exactly what we both needed; time away from the city, just us too in a charmingly quiet home surrounded by trees and mountains. I will be posting photos from this adventure soon, but first I need to go on another one! I got back from Wells this evening, and tomorrow at 4 am I leave on a family road trip to Minnesota with my parents and younger brother! I am equally excited for this journey. But while I have a second on the computer before I disconnect for another 11 days; I figured I should share a recipe. Here is one that I offered up to the lovely Amy from Fragrant Vanilla Cake. She has the recipe featured on her site. Get the recipe here.

I have been obsessed - no, scratch that, addicted - to this recipe since I made it a few weeks ago. It has been SO hot here (30c+ degrees  everyday) and the only way the fam and I can bear it is with cold drinks! Mom realized early on that frozen fruit and booze do the trick for her and my dad. I took note of that, but swapped the vodka for bananas! You can add water (or better yet, coconut milk) to this to make it the BEST smoothie ever, or leave as is to create the perfect sorbet: creamy, cold, sweet and luscious. Who needs added sugar when you have the sweetness of the fruit!? I am quickly realizing mango will define my summer, and there ain't nothing wrong with that. Get the recipe here! 


Wednesday, 16 July 2014

STEAMED SWEET POTATOES with WILD RICE, BASIL + TOMATO CHILI SAUCE


A lot of you have been asking for more savoury recipes and more low-fat dinners. My job as I see it is to give you what ya want. So here we go. This is also a good representation of my actual diet; since I do not simply live off raw vegan chocolate cake (although sometimes I wish I could), but in reality enjoy mostly fruit all day in the form of smoothies followed by a dinner of lots of steamed or baked veggies with rice! Check out my Instagram to see more on this... and also to see my PMS face.  I do love my raw vegan desserts recipes, and I definitely eat as much of them as I want, but I see them as a fun and delicious way to get in my fats for the day, so in the rest of my diet I keep fat content to a minimum. Fat is an essential part of a healthy lifestyle, but I just don't need much of it. So in this recipe, I only use a handful of nuts (or 1 tablespoon of nut butter if you prefer). It provides the perfect amount of creaminess and richness without making me feel sluggish afterwards, which happens when I eat too many nuts in a day. I have learned my limits.

As many of you may know, I have gradually transitioned into an 80/10/10 diet (a high carb diet) and for me that basically meant just increasing the amounts of fruits and starchy veggies I was eating. Instead of 3 bananas a day; I eat anywhere from 5 to 15 now. Instead of 3/4 cup of rice; I eat 2 cups, etc. When I eat this way I find I don't crave the rich foods that I used to. I don't want to eat the entire tray of raw vegan brownies, I am satisfied with one. I have learned that my body does best with minimal amounts of fat. As I stated a moment ago, I feel weighed down and head-achey when I eat too much fat in a day. All I need to keep me energized and strong is a handful of nuts, 1 avocado, or 1 tablespoon of nut butter or coconut oil a day. Am I saying this is the ideal diet for everyone? Of course not! You know your body better than I do! So experiment and find what works for you. I have a friend who does best on a high fat diet, and so that right there is proof that we all require different percentages of macronutrients to fuel ourselves right. Having said that, it DOES make sense to me from an evolutionary perspective that most of us would do best with a diet high in fruit, greens, and starchy veggies.

My logic is simple: we all know fruits and vegetables are good for us, so let's eat as many as we can!

Now, onto this meal! I am in love with sweet potatoes. They are excellent for your brain and eye health, as well as overall wellness. Basil is called The Sacred Goddess Herb and is thought to be the embodiment of femininity and holiness itself, tomato is great for the prostate (holla to the males out there), and the whole recipe is just freaking yummy altogether... so make it.


STEAMED SWEET POTATOES with WILD RICE, BASIL + TOMATO CHILI SAUCE

Sauce:
1 tomato
1 tablespoon nut butter (optional) 
1 tablespoon miso paste
1 tablespoon lemon juice
1 tablespoon maple syrup 
1 teaspoon chili powder, to taste 
1 garlic clove

Other ingredients:
1 large sweet potato, sliced and steamed until soft and tender
2 cups cooked wild rice
1/4 cup basil leaves

To make the sauce: blend all the ingredients until smooth. Mix the sauce into your rice and sweet potatoes in a bowl, then top with basil leaves and enjoy! 

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Tuesday, 8 July 2014

FRESH TABBOULEH with PEARL BARLEY


You asked for it. Or at least someone asked for it at one point in time... because it is on my "Recipes To Make" list, which is full of recipe ideas you guys want me to make (you may have already guessed as much from the very non-mysterious title of the list). Now that I am getting back into the groove of making and photographing recipes for my blog (it takes awhile after you write a cookbook) I am wanting to share recipes that I know you all want. So I have been checking out my to-do list of recipe ideas and this one seemed to be just right for today. Just so you know: the past two recipes I have posted (Mint Chocolate Chip Ice Cream Sandwiches and Carrot Cake Cookies) were on the list too. I'm getting #$%& done, folks. But back to tabbouleh. I have been soaking up the unusually sunny days we are getting here and for whatever reason tabbouleh felt very fitting for my dinner after another day of sun bathing on the beach. As my dad says "Wow, Em, the life of a blogger/author is tough!" The von Euws are a sarcastic bunch.

I have never eaten traditional tabbouleh, only the adaptions to it that are very common these days in trendy spots; quinoa tabbouleh with sautéed eggplant, for example. Although this stuff is DELICIOUS, it isn't really tabbouleh. Apparently - according to Wikipedia - tabbouleh is traditionally mostly parsley, along with lemon juice, salt, onions, mint, a tiny amount of bulgar or cous cous, and a bit of oil. It's essentially a parsley salad. YUM. It originated in a region near Egypt that also gave us magical foods like hummus and baba ghanoush. Best place ever, basically. In my recipe today I used pearl barley instead of bulgar because that is all I had and it turned out wonderfully, even if it isn't strictly in the original tabbouleh style. Dangit. So that means I STILL have not eaten legit authentic tabbouleh. One day... one day. I think this dish is so desirable in warmer months because it tastes fresh with the lemon juice, parsley and min; and is served cold. This is a perfect meal on it's own, but I bet it would be splendid as a side/salad with another dish!


TABBOULEH with BARLEY: serves one

1-2 cups cooked pearl barley 
1 cup packed parsley leaves
Handful mint leaves
2 tomatoes
1 garlic clove
Juice from 1 lemon
2 small onions
Salt, as desired
Olive oil, as desired 

Roughly chop all the veggies, then pulse in your food processor until they are finely diced. You can also finely chop them by hand... but a food processor saves a lot of time and does the job just as well. Mix the sliced veg and barley together then season with olive oil, salt and lemon juice as you like! Enjoy. 

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this also best choice to make beef bourguignon if you are have party