Nevertheless, I love participating in Jenn’s weekly foodie fiestas, so I just had to write a post to contribute! Today’s recipes are from two WIAW’s ago, and they’re definitely all about the veggies!

Creamy, Dreamy Apple Aloo Gobi

A fun twist on traditional aloo gobi.

Serves 6-8

Ingredients

2 Tbs. cooking oil

1 Tbs. brown or black mustard seeds

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. cardamom seeds

3 cardamom pods, crushed

2-3 cinnamon sticks

1 tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

5-6 garlic cloves, minced

1 large onion, diced

1 Tbs. ground coriander

1 Tbs. turmeric

1 Tbs. fenugreek powder

1 tsp. ground cinnamon

2 large baking potatoes, chopped into bite-size pieces

2 large sweet potatoes, chopped into bite-size pieces

1 head of cauliflower, separated into florets

2 red apples, chopped

2 cups cooked chickpeas

½ cup raisins

1 14-oz. can coconut milk (I prefer full fat, but lite works, too)

1 vegan bouillon cube

1 tsp. salt

Chopped cilantro, for garnish

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, cinnamon sticks, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes.
2. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
3. Next, add turmeric, fenugreek powder, and cinnamon, again stirring well and cooking for another minute before adding potatoes, cauliflower, apples, chickpeas, raisins, coconut milk, the bouillon cube, and salt. Bring to a boil, reduce to a simmer, and cook slowly for about 45-50 minutes, or until the potatoes are tender. Sprinkle with a pinch of salt to accentuate the flavors, and serve hot over brown basmati rice, garnished with cilantro.

Sweet & Spicy South American Stir-fry

Inspired by Kashi’s Black Bean Mango & Mayan Harvest Bake frozen entrées

Serves 1 hearty appetite

Ingredients

1-2 garlic cloves, minced

½ small onion

1 tsp. cumin

½ tsp. ground coriander

¼ tsp. chili powder

¼ tsp. cinnamon

Sprinkle of cayenne or red pepper flakes, to taste

½ cup bellpepper (fresh or frozen) slices

½ cup cooked winter squash, cut into bite-size pieces (I used butternut)

½ cup cooked black beans

½ cup sweet corn kernels

¼ cup chopped fresh mango

1-2 tsp. lime juice

Salt & pepper, to taste

Chopped fresh cilantro, to garnish

Pumpkin seeds, to garnish

Mango chutney, to garnish

Directions

1. Heat 1 tsp. oil in a skillet. Sauté garlic and onion for 1-2 minutes, or until translucent.
2. Add spices, stirring well to coat the onion, followed by the bellpepper, squash, beans, corn, and mango. Cook for 1-2 more minutes, or until peppers are just tender. Drizzle with lime juice and add salt & pepper, to taste. Serve garnished with cilantro, pumpkin seeds, and a dollop of mango chutney as desired.

Perfect served with millet (pictured here), polenta, or amaranth.

Also, a disclaimer: I’m NOT a doctor or a certified anything. I’m just a health nut, and I read a lot of health-related books, articles, pamphlets, you name it. Before seeking colon hydrotherapy, consult your doctor and DO YOUR OWN RESEARCH!

Last Friday marked my second colon cleanse to date. I blogged briefly about my first experience in early January, but today, I’m here to discuss intestinal health more in depth. Now, I know the topic of defecation and excrement makes a lot of people squeamish. Heck, it took me months to even begin to consider having a colonic—the very idea made me gag. With time, though, my curiosity progressively piqued, and eventually, having conducted a considerable amount of research, I decided to take the plunge . . . and am I glad I did!

Anyone else read this book when they were little?

[Source]

My point is that poop (there, I said it!) is an integral part of being human and, more importantly, of being healthy—if you are constipated, your body isn’t functioning the way it should. What’s especially alarming is that an estimated 40% of Americans experience constipation on a daily basis, simply due to their low fiber diet. Nutrition experts recommend adults consume between 20-35 g of fiber per day. Animal protein contains no fiber; refined carbohydrates contain very little fiber compared to their wholegrain counterparts. It’s no wonder, then, that the average American, unbeknownst to him or her, is literally clogged. Yeah, they may produce a few “rabbit pellets” if they strain, but this is by no means an effective way of removing bodily waste.

But using prescription or over-the-counter laxatives filled with unnatural chemicals isn’t healthy either. The key to staying regular is largely diet-related—simply eating lots of fruit, vegetables, beans and legumes, and whole grains, all of which are naturally high in fiber, whilst ALSO drinking plenty of water. Together, the fiber and water cleanse your colon. The fiber “scrubs” the intestinal walls, breaking up any sticky buildups and/or blockages, and the water then helps rinse away this waste. Some people almost immediately notice a difference; for others, it takes a bit longer. Some build-ups are acquired over the course of a lifetime of poor eating habits, so one shouldn’t expect them to magically disappear overnight.

Enemas and colonics are obviously a more intense way of cleansing. Some people literally release multiple pounds of poo—just think, they were hoarding that inside of them! Such excess waste is linked to weight gain, bloating, fatigue, nutrient malabsorption, and a whole slew of other symptoms, so I’m sure you can also imagine how much better those people feel, too. I know from personal experience . . .

When my mother was battling cancer last year, her belly swelled and was hard to the touch. She looked like she was pregnant. When she consulted her doctors, they couldn’t give her any real answers. They blamed the chemotherapy drugs, but at the same time, they didn’t offer her any relief. Constipation didn’t even cross their mind, nor did my mother consider that either, because she was regular and her bowel movements seemed healthy in size. Lo and behold, after receiving a suppository and a couple enemas a few months later, she almost instantly dropped 20 pounds and her belly shrunk and softened. The diagnosis: severely blocked intestines. The culprit: poop.

That is an extreme case, of course, but in time, it was one of a couple factors that prompted me to call the nearest colon hydrotherapist and schedule an appointment.

Now, a SAD omnivore might ask a vegan like me, “Why are you getting a colonic if you already poop a couple times a day and you eat so much fiber?”

Good question.

My first answer is maintenance. Why do you have your teeth cleaned or your vision assessed once or twice a year? Why are women encouraged to perform monthly breast exams and men, testicular exams? Think of colonics as a “check up” for your gut or as “spring cleaning,” if you will. Therefore, everyone can benefit from colonics, regardless of diet.

My second answer: even vegans experience digestive troubles and, yes, buildups. I mentioned to my hydrotherapist that I struggle with a bloated and very tender lower tummy, so she massaged my abdomen about halfway through my session and, much to my surprise, discovered a couple buildups, which, she explained, had accumulated before my plant-based days and were still stuck to my intestinal walls, despite all the fiber I consume. The solution? Colonics, of course—eventually, those buildups will be removed. It’ll take some time, though, and she also recommended regularly massaging the areas that are tender and applying castor oil, too, which is absorbed into the skin and helps “soften” these tricky areas.

All in all, my session was excellent, and I felt so light and jubilant afterward. What I found interesting, though, was a very small bowel movement I passed later that afternoon (despite being “empty”). I noticed some mucus in the stool, which is a good thing! The colonic had dislodged a mucus deposit, sort of like when we blow our noses. It made me wonder what else may be lurking inside . . . we shall see come March 9^th, the date of my next session.

So, after I skipped frolicsomely out of the hydrotherapist’s office, I went to Whole Foods for lunch—SALAD BAR BEAST!

Yowza! This bowl included kale; macrobiotic seaweed salad; sesame broccoli salad; roasted garlic; roasted artichoke hearts; roasted beets; roasted sweet potatoes; roasted edamame; macrobiotic bok choy-tofu stuffed potstickers; Middle Eastern tomato-cucumber salad; southwestern spiced mushrooms; 5-grain pilaf; fresh parsley; and Bragg's liquid aminos. I was quite famished after my colonic!

I also enjoyed a Botanic No. 7 kombucha alongside my lunch. I wanted to replenish the good bacteria in my gut and encourage further detox.

Probiotics, like those found in kombucha, are just as essential to the gut as fiber, but I’ll discuss that in another post. In the meantime, I’ll leave you with a super high fiber recipe.

Chai Chia Seed Pudding

Just 1 tablespoon of chia seeds contains the fiber equivalent of 3 bowls of oatmeal! So, if you’re not used to such high levels of fiber, don’t stray far from a bathroom when you first introduce the magic of chia to your intestines . . .

Serves 1-2

Ingredients

¼ cup chia seeds

¼ tsp. ground cinnamon

¼ tsp. ground cardamom

¼ tsp. ground cloves

1/8 tsp. ground ginger

1/8 tsp. ground coriander

Couple cracks of black pepper*

Pinch of salt (optional)

Raisins, as desired

½ cup + 2 Tbs. milk alternative of choice

Sweetener, to taste (optional)

Fresh fruit of choice, to serve (optional)

*You can also use a store-bought chai tea spice mix, if you have some on hand–about 1 heaping teaspoon.

Directions

Combine seeds, spices, and raisins in a bowl. Add milk alternative and sweetener, if using, stir well, and let sit in the refrigerator at least 30 minutes or even overnight, just like overnight oats. It’s a delicious, nutritious, and complete breakfast when served with fresh fruit.

Try adding banana, mango, pineapple, papaya, or another tropical fruit of choice!

This blog does not promote cruelty to animated baked goods.

[Source]

It does, however, promote obscure 1960′s toytown pop . . .

Now, to today’s topic: I’ve always adamantly claimed that I’m not a baker. Part of me wishes I were, but I much prefer making curries over cookies any day, plus I want to avoid provoking my sweet tooth, too, which strangely disappears as long as I don’t succumb to sugary temptations.

Nevertheless, certain baked goods remain a necessary component of my weekly menu, especially homemade bread. Several years ago, my parents purchased a top-of-the-line bread machine, and it’s still alive ‘n kickin’—I usually make one loaf per week, using recipes from either Betty Crocker’s Best Bread Machine Cookbook or The Bread Lover’s Bread Machine Cookbook.

In January, though, I got creative and devised my own bread recipe—and everyone’s who has tried it absolutely LOVED it. My husband claims it the best bread I’ve ever made . . . and trust me, I’ve made a lot of loaves over the last few years, so his compliment means a lot.

The Super Seedy Bread That Supersedes Your Run-of-the-Mill Loaf

Did ya get the puns? Thank my husband’s sense of humor.

NOTE: This recipe does require a bread machine. I don’t have an alternative for oven-baked bread.

Makes 1 2-lb. loaf, approximately 22 slices

Ingredients

1-1/3 cups milk alternative of choice, at room temperature

3 Tbs. water, at room temperature/lukewarm

4 tsp. cooking oil or unsweetened applesauce

2-1/3 cup bread flour*

1-2/3 cup whole wheat or spelt flour or a combination!

3 Tbs. granulated sugar of choice (I used evaporated cane juice)**

2 Tbs. dry millet

2 Tbs. dry quinoa

2 Tbs. dry amaranth

2 Tbs. sunflower seeds

2 Tbs. pumpkin seeds

1 Tbs. poppy seeds

1 Tbs. sesame seeds

1 tsp. salt

1-1/2 tsp. active dry yeast or bread machine yeast

*Concerning flours, I’ve found that using plain ol’ white bread flour is sort of necessary if you want your loaf to rise enough. I’ve attempted 100% whole wheat loaves in the past, and while certainly tasty, they are so dense, they don’t rise very much, and, thus, they are difficult to cut into reasonably-sized slices.

**Sugar is absolutely necessary for baking bread, since it feeds the yeast. DO NOT use a sugar-free substitute, such as stevia—you’ll end up with a useless hunk of dough.

Directions

1. The first trick to baking a perfect loaf is to NOT allow the yeast come into contact with any liquid before the baking process. So, pour the milk alternative, water, and oil/applesauce into the bread pan first.
2. Add flours, sugar, grains, seeds, and salt. At the top of this pile of goodness, create a little nest-like hole, about ½-inch deep, with your finger—this is where you’ll put the last, but most important ingredient, the yeast.
3. Every bread machine is different, but most require you to select a cycle. If available, select the whole grain cycle. Now, you can go about your business while the machine does its job—just be sure to check the dough a couple minutes after the knead cycle starts, as it may need some extra water (too dry) or extra flour (too moist). The key to determining perfect moisture content is to press the dough with your fingertip—if your finger comes back clean (no dough stuck to it), you’re good to go, so to speak.
4. When the loaf is finished, remove from the bread machine and allow to cool completely before slicing. Waiting prevents the bread from drying out.

In addition to bread, I also take the time to bake protein bars, a filling snack I can carry in my backpack to combat that nefarious middle-of-the-afternoon slump.

Tropical Paradise Protein Bars

Makes 12-16 bars

Ingredients

2 Tbs. ground flaxseed + 6 Tbs. water

1-1/2 cups rolled oats

1 cup flaked or shredded coconut

¾ cup roasted brazil or macadamia nuts, chopped

½ cup dried dates, chopped

½ cup dried tropical fruit mix (pineapple, mango, papaya, etc.), chopped

½ cup protein powder (I used hemp protein powder from Nutiva)

¼ cup toasted sesame seeds

2 Tbs. toasted poppy seeds

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. ground ginger

½ tsp. salt

3 ripe bananas

2 Tbs. maple syrup or raw agave nectar

10 drops liquid stevia

1 Tbs. coconut oil, melted

2 tsp. vanilla extract

1 tsp. coconut extract (optional)

Directions

1. First, make your flax “egg” by whisking together the flax and water and refrigerating at least 15 minutes before using.
2. Preheat oven to 350˚ F. In a large bowl, sift together all the dry ingredients.
3. In another bowl, mash the bananas with a fork until mostly smooth (I like mine a little chunky, so I get gooey pieces of banana in my bars). Stir in sweetener, stevia, coconut oil, and extracts. Retrieve flax egg, whisk briefly, and add to the wet mix.
4. Pour wet ingredients over dry ingredients and stir until combined, adding a little water or milk alternative of choice if the batter’s a little dry.
5. Spread the batter into a 9×11 baking pan lightly sprayed or greased with cooking oil, smoothing it down evenly with a spatula. Bake for 20-25 minutes, or until edges are golden brown and pulling away from pan’s sides. Cool completely before dividing into 12-16 bars, depending on the size you prefer.
6. Store in airtight container in the refrigerator. These also freeze well—just take one out at least half an hour before snacktime!

Today’s WIAW—as always, courtesy of Jenn—is a special breakfast-themed post, inspired by some recent eats. A couple of these are also veg-tastic and, thus, fit into this month’s WIAW theme.

Saucy Squash Purée Porridge

Serves 1

Ingredients

½ cup rolled oats or oat bran

½ tsp. cinnamon

¼ tsp. nutmeg

Pinch of salt (optional)

½ cup milk alternative of choice + 1/3 cup water

½ cup unsweetened applesauce

½ cup winter squash purée

½ tsp. coconut oil

Chia seeds or ground flaxseed

Raisins or dried cranberries

Pecans or walnuts

Flaked or shredded coconut

Ingredients

In a saucepan, combine oats, spices, milk + water, applesauce, squash purée, and coconut oil. Bring to a boil, reduce to simmer, and cook until the oats have dissolved into a porridge consistency, between 15-20 minutes. If you want, you can actually purée the mix with a hand-blender. Add toppings as desired.

Sweet & Savory Squash Ris‘oat’to

A fun twist on traditional risotto. This is a wonderful meal any time of day, not just for breakfast. Add sautéed spinach for a boost of greens and ½ cup cooked white beans for extra protein.

Serves 1

Ingredients

½ cup rolled oats

1 Tbs. nutritional yeast

1 tsp. lemon zest

¼ tsp. cinnamon

Pinch of salt & a couple cracks black pepper

½ cup unsweetened milk alternative of choice or water

2 tsp. lemon juice

2 tsp. white or marsala cooking wine (optional)

½ cup bite-size pieces of roasted winter squash (I used butternut)

1 Tbs. minced fresh basil or ½ tsp. dried

1 dried fig, chopped

1 tsp. raisins

Walnuts, sunflower seeds, and/or pine nuts

Extra shredded fresh basil, for garnish

Directions

In a saucepan, combine oats, nooch, zest, cinnamon, salt & pepper, liquid of choice, lemon juice, and wine, if using. Bring to a boil, reduce to simmer, and stir in squash and basil. Cook about 10-15 minutes, or until the oats develop a thick, sticky consistency, adding a little extra liquid if necessary, to prevent the oats from becoming too dry. Serve hot, topped with chopped fig, raisins, nuts/seeds, and fresh basil.

You can also call it "risoatmeal" if you prefer.

Every once in a while, I need a break from my beloved oats. This morning was one such occasion . . . and after a quick glance through my fridge, I immediately knew what to make with the ingredients I had on hand.

Scrambled Pizza Tofu

Feel free to substitute or add your favorite pizza toppings to this versatile scramble. Had I had some black olives and artichoke hearts around, I would have happily tossed some in.

Serves 1

Ingredients

½ small onion, diced

1 garlic clove, minced

½ cup sliced mushrooms

½ cup bellpepper slices

½ cup raw spinach

6 oz. extra firm or firm tofu, pressed, drained, & crumbled

2-3 Tbs. prepared pizza sauce or tomato paste

1 Tbs. nutritional yeast*

1 Tbs. chopped fresh basil

1 tsp. pizza seasoning

½ tsp. red wine vinegar, or to taste

Salt & pepper, to taste

Extra chopped basil, for garnish

*I don’t use cheese substitutes, but feel free to add some vegan mozzarella if you so desire!

Directions

1. In a large skillet, heat 1-2 tsp. olive oil and sauté onion and garlic for 1-2 minutes. Add other veggies and crumbled tofu, and cook another 3-4 minutes, stir occasionally.
2. Add pizza sauce, nooch, basil, and seasoning. Cook another minute or so before carefully sprinkling red wine vinegar over the mix, followed by a pinch of quality sea salt & a couple cracks of black pepper. Serve hot, alongside wholegrain toast or in a wrap or pita.

Pictured here alongside some of my homemade bread . . . another recipe coming soon!

You feel like either a giddy Beatnik teen . . .

. . . or a pessimistic T-rex.

I’ve always been rather indifferent toward V-Day. Of course, I appreciate the thought behind it, but I firmly believe that, just like Earth Day, we should behave like it’s Valentine’s Day everyday, regularly communicating and demonstrating our love to family, partners, friends, neighbors, and even complete strangers!

As I was walking on campus today, I recalled one of my favorite quotes from T.H. Thompson and John Watson:

“Be kinder than necessary, for everyone you meet is fighting some kind of battle.”

It’s an excellent rule by which to live. What I find most interesting, though, is how unkind we are to ourselves: we are truly our own worst critics.

Like many young women with Type-A personalities, I am extremely self-critical. It’s either all or nothing, perfection or complete and utter failure; instead of praising my successes, I condemn myself for not being good enough. In fact, I’m never good enough, it seems—never smart enough, never pretty enough, never creative enough, never resilient enough, so on and so forth.

When I was in the darkest depths of an eating disorder, of course I believed I was never thin enough, even when I was, to be frank, skeletal. Having since gained 15 pounds, not only am I at a healthy weight, but my self-esteem and self-love have improved substantially. I feared gaining weight would ruin my life—far from. It improved it. For the first time in my life, I felt genuinely beautiful.

That was a huge step in my recovery.

Since then, I have taken many more little steps here and there, and while I still struggle with negative self-talk and ED-related residue, there’s a second voice inside me that is confident and courageous, that encourages me to flaunt my favorite bellbottoms and walk with pride in the unique Goddess that I am, instead of comparing myself to every girl I pass, instead of fermenting in futile jealousy.

Too cool for school . . .

I also remember what my hero, Mister Rogers, always told me (and still tells me, since I watch his program to this very day):

So, today, whether you’re celebrating or not, practice a little self-love. Take a bubble bath whilst listening to jazz. Watch that movie you’ve wanted to see for ages. Dance. Go star-gazing. Go on a quiet, reflective walk all by yourself. Cook yourself a fancy meal, and dine by candlelight, or go out to eat at yourself favorite restaurant and order dessert. Open a bottle of champagne for no reason other than your newly found or rediscovered radical self-love! You deserve it! I deserve it! We all deserve it!

You know what else you—and your skin—deserve? A grain salad designed to improve your complexion and electrify your glow!

Triple-A Skincare Salad

Inspired by JĀSÖN’s 5,000 IU Vitamin E Pure Beauty Oil

Serves 4-6

Ingredients

1 cup dry brown rice, cooked and drained

1 cup dry wheat berries, cooked and drained

1 large ripe avocado, chopped into bite-size chunks

½ cup dried apricots, coarsely chopped

1/3 cup whole or chopped almonds

1/3 cup sunflower seeds

¼ cup wheat germ

4 scallions, chopped

2 Tbs. safflower oil

1 Tbs. lemon juice

1 Tbs. lemon zest

2-3 garlic cloves, minced

Salt & pepper, to taste

Directions

1. In a small bowl, whisk together oil, juice, zest, and garlic. Set aside.
2. Combine remaining ingredients in a larger bowl. Pour dressing over everything, toss gently to combine, and season as desired. Serve chilled or at room temperature.

The three A's: avocado, almond, and apricot.

1970’s rockstars aside, I’m here today to share a couple smoothie recipes (hence, the connection to the song, smooth, smooth-ie . . . yeah). Despite the frigid weather, I’ve been on a smoothie kick lately, some green, some not. Today’s are, in fact, bright, cheery pink, perfect for combating the winter blues. Of course, feel free to toss in a handful of leafy greens if you’d like!

Coffee-Cocoa Fruit Smoothie

Serves 1

Ingredients

1 cup milk alternative of choice or water

½ ripe banana

½ cup frozen strawberries

1 tsp. instant coffee granules or 1 scoop Caféceps from Madre Labs*

1-2 Tbs. cocoa powder

½ tsp. vanilla extract

Sweetener, to taste (optional)

*I recently received a couple sample packets of Caféceps, and even as someone who doesn’t drink coffee, I love the flavour of coffee. Madre Labs’ product was delicious—plus, it’s nutritional analysis is very impressive. You can order a free sample (just pay shipping & handling) here.

Directions

Simply blend everything together and serve!

Smoothies for Peace! Or as Kris Carr would say, "Make Smoothies, Not War!"

Cleansing Cranberry-Citrus Smoothie

This tart smoothie is a detox powerhouse—the cranberries clean the kidneys and bladder; the acids in the citrus improve liver function; the ginger soothes the tummy and aids digestion; and the kombucha’s probiotics nurture the balance of healthy intestinal bacteria. What more could you ask for?

Serves 1

Ingredients

1 cup store-bought or homemade kombucha*

½ orange, peeled

½ cup fresh cranberries

2 tsp. lemon juice

1-2 Tbs. chopped fresh cilantro

1 1-inch knob of fresh ginger

Sweetener, to taste (optional)

*Of course, I used some of my homemade brew, whose chai flavour perfectly complemented the other ingredients.

Ingredients

Again, just blend, blend, blend!

So, I’ve decided to at least temporarily re-introduce snacking into my diet—100- to 200-calorie noshes that will appease my appetite between meals, especially during my long afternoons. Some days, my schedule requires me to eat an early lunch at 11, so in order to survive until dinner at 6 or 7, it’s an absolute MUST that I re-fuel, or else I’m one crabby lady, complete with headaches, stomach cramps, and an inability to concentrate on my studies.

So, today, on this beautiful Wednesday, I snacked, and it was glorious. A quick thanks to Jenn for being such a stellar WIAW hostess!

Breakfast & Morning Tea

Oatmeal with homemade almond milk, 1/2 apple, raisins, flaxseed, and PB on top.

I must admit, I’m looking forward to Spring and Summer—not only for the sunshine, warmth, butterflies, and blossoming flowers, but also for a larger variety of seasonal fruits to garnish my breakfasts with! I miss fresh strawberries, raspberries, plums, and especially peaches.

My ever-growing yearning for Spring inspired my choice of tea this morning, too: Spring Cherry Green Tea from The Republic of Tea.

[Source]

Mid-Morning Snack

A bright PINK smoothie--recipe to come on Friday!

About an hour & a half before lunch, my tummy felt quite empty, so I had a smoothie and . . . surprise! A couple homemade crackers, my newest culinary endeavor! Since I’ve started making my own almond milk, I have a lot of leftover pulp that I’m creatively re-using, for crackers, stirred into oatmeal, added to smoothies, you name it!

Lemon-Herb Almond Pulp Crackers

A couple quick notes about these crackers. First, don’t expect super crunchy crackers. These are crisp, but also a bit crumbly, too. I’m guessing it’s because I baked them in the oven rather than using a dehydrator—so if you have dehydrator, you’ll probably have better luck!

Makes as many crackers as you so desire!

Inspired by this recipe

Ingredients

2 Tbs. ground flaxseed + 6 Tbs. water

2 cups packed almond pulp*

2 Tbs. finely chopped fresh parsley

2 Tbs. finely chopped fresh basil

2-3 garlic cloves, finely mined

2 tsp. lemon zest

1 tsp. lemon juice

1 tsp. sea salt

1 tsp. cracked black pepper

*I’m not a raw food purist—I do roast the almonds I use to make almond milk because I think the flavour is better. Therefore, my pulp isn’t raw as well, so I can’t attest as to how raw pulp crackers will taste.

Directions

1. Whisk flaxseed and water in a small bowl, and put it in the fridge for at least 15—this is your flax “egg”.
2. Preheat oven to 300° F. In a bowl, combine pulp, herbs, garlic, lemon zest and juice, and salt & pepper, mixing together well. Add flax “egg”, and stir until a dough forms.
3. Line a baking sheet with parchment paper, and transfer the dough. Take a second piece of parchment paper, cover it, and using either a rolling pin or your hands, flatten the dough evenly on the sheet. Brush crackers with a little olive oil.
4. Bake in the oven for 30-40 minutes, watching very carefully and rotating the baking sheet every once in a while. When the crackers start turning a golden brown, turn off the oven and just let them sit inside until cool.

Sort of like pita chips . . .

Lunch

I wanted something other than a salad today, so I threw together a stir-fry in less than 10 minutes.

Lots of colour, lots of flavour! Recipe coming soon!

Post lunch: half an orange, 1 dried fig, some 77% dark chocolate from Chocolove.

Afternoon Snack

As a normal student, I rely on quick and easily-portable snacks that I can throw into my backpack without worrying about a potential mess. As an unconventional student, I make everything from scratch. Simultaneous solution: homemade protein granola bars. Recipe to come on Friday!

Dinner

Since I didn't have a salad for lunch, I decided to have a side salad with dinner--mixed greens, celery, Bragg's Seasoning + extra dill, Liquid Aminos, lemon juice, mustard, and cashews.

Brown basmati + Indian Aloo-Gobi, with a secret twist . . . recipe coming soon!

~~~

So, what did I think about snacking again? Well, to be honest, I’m torn. Part of me prefers not eating in between meals because it’s something of a chore and sometimes inconvenient; another part of me still believes that snacking has its place, but you can overdo it, too. I need opinions please!

Question: What do you think? Do you snack, or do you prefer 3 square meals a day?

This, my friends, was a Conscious Box.

The Conscious Box is a monthly subscription service whose focuses include sustainability, environmental stewardship, and social responsibility. Each month, a box of assorted products will arrive at your doorstep, and you can pretend it’s Christmas all over again as you untie the bow and sift through the cute miniature samples inside. The products are all natural, organic, vegan, ethically-sourced, and economically-mindful, featuring both small, locally-owned businesses and larger corporations. Everything about the packaging itself is 100% recycled, made with wind, and BPA-free. The company uses veggie inks and belongs to 1% for the Planet. Seriously, what more could an environmentally-savvy chick ask for?

If you can afford subscribing, it’s well worth your money. In both December and January, I opted to receive just one box at a discounted rate (I’ve received two boxes total) . . . but perhaps eventually, my wallet will allow a monthly subscription. Either way, I’m still working my way through all the products I’ve received. Today, I’m featuring December’s Conscious Box in all its glory:

The presentation is perfect--so loving, so heartwarming.

You open the box and learn more about the Conscious Box.

And now for the goodies!

I stirred the Maple-Almond Butter into oatmeal one morning, and it was quite tasty indeed!

The bar was very good . . . and the peanut butter-ginger chews were TO DIE FOR, as I've mentioned before.

The Cinnamon Air Freshener is delightful! I use it nearly everyday.

Stay tuned for a sometime-in-the-not-too-distant-future post featuring January’s Conscious Box!

So, here are yesterday’s eats. As always, thanks to Jenn for hosting the ever fun and fabulous WIAW trend!

Breakfast

Rolled oats with homemade almond milk, 2 Tbs. ground flaxseed, 1/3 cup frozen/thawed organic blueberries, salted pistachios, 2 dried figs, and some shredded coconut.

If you’re ridiculously busy, there’s no excuse to skip breakfast. On days when my schedule is packed, I rely on overnight oats so I can essentially jump out of bed, eat, get dressed, and dash out the door.

Lunch

A salad beast, an orange, and some 77% cocoa dark chocolate.

Brown lentils, wheatberries & speltberries, spinach, celery, carrot coins, cauliflower, parsley, scallions, dried cranberries, walnuts, liquid aminos, mustard, lemon juice, and gomashio.

Dinner

My husband and I went to the big city last night to see a musical, and since I’d received some e-coupons from Shahi Palace, our favourite Indian restaurant there, of course we decided to take advantage of not only a free order of samosa, but also a 25% discount on one of our meals.

All meals come with complimentary pappadum, cilantro chutney, and sweet-and-sour chutney. I didn't eat mine, since I knew I'd be indulging in a samosa, but I must say, the chutneys are smashing!

Finally sated the samosa craving that has been gnawing at me for months . . . now, I want to create my own samosa recipe!

For our main dishes, we split an order of baigan bharta and channa palak--and what's so wonderful is that, if you ask, the chef will eliminate dairy from the sauces. Yay for vegan-friendly restaurants!

And of course, we also split an order of roti! There was some white basmati rice, too, but I never eat it. Thankfully, roti fulfills my need for whole grains!

Today’s dinner, in stark contrast, was by no means complicated, nor was it as exciting as Indian cuisine (few things are), but in its own way, it was very satisfying.

Banana-Nut Butter Makeshift Manicotti

Serves 1 as a large snack or light meal, but you can make a bunch for cute appetizers!

Ingredients

2 oz. wholegrain lasagna noodles, cooked according to package directions & cooled

2 Tbs. nut butter of choice (I used classic PB, for nostalgic purposes)

1 small banana*

Alfalfa sprouts (optional)

*Apple or pear slices would also be delicious.

Directions

This is so simple: spread 1 Tbs. of the nut butter on one end of a cooked lasagna noodle. Add sprouts (if using), then cut the banana so it matches the height of the noodle’s short side. Roll up the noodle firmly, dabbing the end with a little water to help it stick. And there you have it!

An important part of all metamorphoses is to analyze one’s successes and failures, not only to praise oneself for the former and to thus encourage continuing positive behaviours, but also to recall which strategies worked and which did not. So, without further ado . . .

1) Cut back on sugar & use natural sweeteners ONLY.

Check! And boy, am I glad I was able to escape the vicious sugar cycle of the holiday season! I cleaned out my pantry, too, keeping only the agave nectar, brown rice and maple syrups, liquid stevia, and organic evaporated cane juice. I haven’t baked any sweets lately, which also really helps eliminate temptation.

February Goal(s): Find a sugar-free vanilla extract. Begin making my own stevia-sweetened chocolate.

2) Eat more greens.

Check! Last year, for whatever reason, raw veggies and I weren’t getting along . . . then, suddenly, I rediscovered the joys of salad beasts and have been chowing down on one everyday for lunch. Wow! My energy levels have skyrocketed noticeably—I wake up at 7 AM and don’t feel tired until midnight or later (though I do force myself to go to bed around 11). I only wish I could regularly get my hands on some organic kale, which leads me to my next point . . .

3) Purchase only ORGANIC products.

I succeeded here, but it hasn’t been easy, let me tell you. There aren’t a lot of options where I live, just the basics, especially for produce—for veggies, onions, spinach, carrots, celery, broccoli, and cauliflower; for fruits, apples, oranges, and bananas. Occasionally some mushrooms, grapefruit, and avocadoes. It’s very frustrating at times, and I yearn for more variety, but when I once questioned this goal a couple weeks ago, tempted by some non-organic red beets on sale, I reminded myself of the horrors of pesticides . . . enough said.

4) Drink tea daily.

Almost! There were only a couple of days when I didn’t, and that was more because I was so busy that I was out of the house from 8 AM until 8 PM, which happens occasionally.

February Goal(s): Stock up on tea (I’m running low), and seek out those which are considered highest in antioxidants. Purchase a BPA-free to-go container so I can take hot tea with me to class.

5) Each more whole grains rather than bread and/or crackers.

I learned an important lesson with this. There was a week period when I was soooooooo busy with class that I was basically eating 4 oz. of my homemade wholegrain bread everyday, and by the end of that week, well, I was pretty constipated, plain and simple. I’d noticed this in the past, too, when I consume more flours than grains, but I was never sure if another variable could be blamed; this experience merely confirmed my suspicions, so now, I’m limiting my bread intake and gettin’ it on with groovy grains again.

February Goal(s): Learn how to make sprouted grain bread.

6) Focus on intuitive eating.

I had my good and bad days with this. For 3 weeks, I did great—I discovered that I really prefer 3 square meals per day plus 1 small snack if necessary, rather than constant snacking. Then, early last week, the stress of everything finally got under my skin, and I broke down and binged. For several days after, I was soooooooo depressed and disappointed in myself. I felt I had failed in achieving the “fresh start” I had so desperately wanted and needed. After 4 days of moping around, my wonderful husband knocked some sense into me:

“You can’t just assume that last year’s problems would magically disappear with the beginning of a new year—your baggage will come with you if you don’t sort it out properly, and even so, you’re going to slip up every once in a while. You’re not perfect.”

I couldn’t have said it better myself.

I'm a very lucky lady. <3

What I learned from this is that stress is my predominant trigger. As long as I remain calm and manage my stress effectively, I can sharply reduce the probability of binging.

February Goal(s): Continue working on intuitive eating. Release my old fears about feeling hungry/waking up in the middle of the night starving. Find methods that will reduce my stress levels, or when stress hits and I feel desperate, step away from the peanut butter and get outta the house!

Additional Experiences

1) Gosh, do I LOVE being vegan!

Why? Because my body, mind, and soul feel great eschewing animal products! I recently attended a party, where I chose to partake of a sweet potato casserole that, lo and behold, contained some butter . . . and boy, did I feel ill almost immediately after eating it! Stomach cramps, nausea, acidic tummy, the whole shebang. Next time, I’ll inquire more carefully about ingredients.

2) Due to a history of breast cancer in my family, I’ve decided to replace soymilk with almond milk . . . homemade almond milk, to be specific. It’s delicious and very cost effective since I can currently buy bulk organic almonds for $4.99/pound. For anyone interested, I used this tutorial.

February Goal(s): Consume soy less frequently, relying more on beans, grains, nuts, and seeds for plant-based proteins.

3) I’ve also successfully brewed my first batch of kombucha, a dream come true! I used chai tea for the flavour, and I named my starter scoby Toby and his first baby, Moby. So exciting and sooooooo much cheaper than store-bought kombucha. The carbonation was a little lacking, but I’m looking into that . . . oh, and again for anyone interested, here’s the tutorial. Gosh, Sayward is amazing, isn’t she?

Before.

After. And don't you just love how pretty GT's/Synergy's bottles are? One reason I saved them . . . but also perfect for my own brew now!

Question: How have you been doing with your resolutions? What did you achieve, and what do you hope to continue pursuing next month?