When life gets busy, sometimes certain things have to give. As is usually the case, life has picked up its usual pace here, and I’ve found myself being hurled through my days at an almost breakneck speed as I juggle the myriad of responsibilities that fill the day. Continue reading →
After posting a photo of this yummy weeknight dinner dish on Instagram last week, it seemed it was time for another quinoa recipe to pop up here as it has been quite a long while. In truth, we don’t eat a massive amount of quinoa in our house (for reasons you will read below), but every now and again I love throwing together an easy meal of high protein plant power with this amazing grain. Continue reading →
I know it’s hard when this happens, but really, I’ve got to be honest. I’ve had a challenging week.
I’m not sharing this to illicit sympathy (well, not intentionally), but in truth, I’d be lying if I tried to pretend life was all roses all the time. Of course this week has also brought it’s fair share of amazing as well.
So what to do?
Roll with it. Carry on. Be bold. Stay strong. And don’t stop (never stop).
Keep carrying on. Positively!
So really, that fender bender that will see my insurance rates go up for the next few years? I am choosing to see the positive: while my vehicle is in the body shop, I can finally have the rest of the knicks and scrapes repaired along with that crack in the wind shield that gets longer by the week….no one was hurt. Accidents happen.
It takes courage to grow up and become who you really are.
~ E.E. Cumming
My usual style is to beat myself up hard over stuff like this. After all, driving is serious business and there is nothing like a split second to change the course of your day, or if it is really not your day (and heaven forbid) your life.
As shaken as I was for the rest of that day, I know that practicing forgiveness for mistakes is as much a part of the lesson as the mistake itself.
So drive safely folks. Don’t text (I wasn’t on or near my phone when this happened). Don’t look down. Take a few extra seconds to think. And if you fail, forgive. It’s the least you can do.
And then make this salad. It will make you an instant hero, no matter what your week, or your day, has looked like. Even if you don’t like brussels sprouts, this raw combo will blow you away (and anyone else at your table too).
The only real mistake is the one from which we learn nothing.
~ John Powell
Less conventional cooked brussels sprouts means a chance to finally enjoy them. Less boredom in the salad department means more excitement and life in your salad bowl. Less cooked heavy meals means more lightness, crunch, and flavor, not to mention good health and well-being too.
More cruciferous green veggies & home-grown sprouts means more delicious, disease-fighting frugality. More high-fiber substance means more filling up on the right foods. More crisp crunchy textures means more chewing for good digestion, so eating and mindfulness are a no-brainer.
Crisp Brussels Sprout Salad w/ Apple Dijon Dressing:
(15) large brussels sprouts, washed
(1) cup fresh sprouted legumes (my fave to grow at home are mung bean or green peas)
(1/2) cup dried cranberries
(1/3) cup toasted whole pecans, crumbled
(1/2) cup Apple Dijon Dressing
Freshly ground pepper to taste
Apple Dijon Dressing:
(1/4) cup apple juice (or water will do in a pinch)
(1/2) cup apple cider vinegar
(1/2) cup good olive oil
(3) tbsp smooth Dijon mustard
(3) tbsp honey or plant-based sweetener
(1/2) tsp good sea salt
First, make the dressing by combining all the ingredients in a blender (or large bowl if you are using a hand blender). Blend all until a silky texture is created, just about 20-30 seconds. Transfer to a clean container or jar.
To make the salad, start by toasting the pecans either in a 350 degree oven for 5-10 minutes or on the stove top in a dry pan for 5 minutes or so, being very careful not to burn them. Set the pecans aside.
To shred the brussels sprouts, make sure they are clean by running them quickly under cold water. With a sharp serrated knife, start with the top end of each sprout (they are cut individually) and slice the sprout in rounds as thinly as you can until you reach the thicker stem end. Use this method until all of the sprouts are shredded.
Next, add them to a large bowl and separate the rounds with your hands to free the pieces and create a slaw like mixture.
When ready to serve, combine all of the ingredients in the bowl except the pecans, and toss with the dressing, adding it to taste.
This is a nice light dressing which will pool somewhat on the bottom of the bowl once the salad is served. Don’t waste this! I suggest a few baked or steamed whole sweet potatoes to serve alongside this to soak up this delicious dressing
When ready to serve, crumble the toasted pecans over top of the salad or onto individual portions and serve right away.
Freedom lies in being bold.
~ Robert Frost
Your time is limited, so don’t waste it living someone else’s life.
~ Steve Jobs
This salad tastes incredible the next day too and is wonderful served on top of cooked grains and/or other steamed vegetables.
In my next post I’ll take you through the home sprouting process step by step – sprouting legumes is really one of those easy and cheap things that brings amazing results to anyone looking for simple raw nutrition for literally pennies!
These gorgeous mung beans provide at least a few days worth of enzymes, protein, and vitality and they only took 2 days to grow right here in my sink
If you are ashamed to stand by your colors, you had better seek another flag.
~ Author Unknown
So folks, I hope you are having a fabulous October so far – it is hard to believe we are almost half way!
I am also excited to get my car fixed up. Turns out there IS an up side to everything, it just depends in which light you look at it. So whether life is actually roses all the time or not, those colored glasses we always hear so much about?
I’m keeping mine close. It’s the only way.
Have you tried brussels sprouts raw before?
If not, this is so worth a try!
It has been immediately added to our regular rotation, and even got a huge thumbs up from both the teenager and the husband. Now, that’s a win worth celebrating!
It’s that time of year again! The time here in the cooling (and beautiful) Northwest when we start thinking about cozy sweaters, warm scarves, pulling on our favorite boots, and about Thanksgiving. This is the time of year when every corner grocery store stocks tiny mini pumpkins and you can’t take a step without hearing a leaf (or seven) crumble under your well-meaning fuzzy-socked feet.
Happy October everyone!
The deepest craving of human nature is the need to be appreciated.
~ William James
This week I am particularly thankful for big progress here at what I like to lovingly call world IPOM headquarters (tee hee).
Not So Fast is making progress at a healthy and (mostly) manageable pace. I owe big gratitude to all who are taking part in this creative and amazing labor of love. Your energy and support are the only reason NSF is anything more than just a random passing idea.
I’ve got a giant heart here and it’s all full because of all of you. Yes, you (that is pointed squarely at you too IPOM readers).
Risks must be taken because the greatest hazard in life is to risk nothing.
~ Leo Buscaglia
Not So Fast is hard at work planning a full school year of cooking classes for kids and families living in our fair city’s poorest neighborhood.
We want to not only share simple food with those who are keen to join us, but we hope to (maybe) offer (just a little) hope, confidence & much needed access to eating well into lives that are (likely) much more limited than our own.
A quick visit to our local farmers market drives our mission home for me with motivating intensity each and every time I go.
He is a wise man who does not grieve for the things which he has not, but rejoices for those which he has.
This time of year showcases producers of all types offering up the very height of glory in the fruits of their (hard) labor.
I get goosebumps just thinking of perusing & buying fresh corn, squash, kale, sweet cherry tomatoes, heirloom variety apples, and the last of the summer fruits and berries of all kinds.
It is nothing short of pure vegetable heaven this time of year, and every bit a true food lover’s paradise, no matter what your dietary preferences. You’d have to be inhuman not to get inspired this time of year after a visit to the market.
That is, unless you can’t afford it.
I wrote a few posts back about my visit to the market where I (oh heavens me) happened to find myself with only a meager sum of cash to get me through my visit. That visit where I had to control my desires and my will.
Imagine (just for a second) that you had to do that every day?
Not because (like me) you just weren’t organized, but because you simply didn’t have the dough. I ask this question not to instill guilt, or a sense of anything other than awareness.
Awareness that no matter what your means, there is always someone who has less than you, and always someone who has more.
Those blessings are sweetest that are won with prayer and worn with thanks.
~ Thomas Goodwin
As we prepare here in Canada to celebrate our national celebration of Thanksgiving (we are 3 weeks ahead of our American friends), many of us might be busy planning menus, inviting guests, or maybe just looking forward to our next three-day weekend.
My wish for this coming weekend, and for all the weekends to follow is simple:
My wish is that each day that comes next might be just as good as the day before, and that no matter what life throws at me, I always remember the important things. Like having a healthy loving family, a cozy roof over my head, and two strong legs to walk my sorry a** to the store when I’ve run out of milk (again).
Rest and be thankful.
~ William Wadsworth
I’d love to know what you might be thankful for not just this season, but all year long. I’ve a feeling our needs are not that different from one another, really.
Food, shelter, love.Good people. Good food. A good laugh here and there.
Not too much for ask for I reckon, especially when there is just so much to go around.
I am so happy to have you all here at IPOM to continue to celebrate simple healthy food and the idea of living with (just a little) less.
Many blessings to you, your loved ones, and the communities you live in.
Because the truth is as we move forward in our collective lives is just this: we are all in this together.
I’d love to hear what you might be pondering in preparation for this coming holiday weekend (and for those of you who are looking that far ahead in the US). No matter where you are, thanks for joining us!
I’ve got some recipes coming up that I hope you’ll love
She is also kindly hosting a guest post from yours truly for this very recipe shared here today: a gorgeous, sweet, and truly healthy green juice! Read on to get the goods here, or head straight over there and enter to win a sweet running skirt from Lululemon on Somer’s blog!
Somer and I both share a mutual love of running – and I encourage you to read her story here - her ‘becoming a runner’ story is truly as inspirational as her personality. I’m thrilled to team up with her to share this recipe and celebrate all things healthy – whether it is a healthy diet, or health through physical activity, or just a straight up healthy attitude & mind (the most important thing of all, IMO).
Today’s juice recipe is (true to IPOM form) super simple. Of course, you need to own a juicer for it, but other than that, the ingredients are easy and accessible, and won’t break the bank either.
Sweet fennel and apples team up to offer balance against healthy cancer fighting vegetables like cabbage and kale, and are rounded out with the zing and pop of fresh lemon.
I’ve posted one green juice recipe here on this blog before, but I think I may have just found my new favorite. Now that is a seriously big claim, but if you get a chance to try it, I’ve a feeling it could become yours too!
Less chewing and digesting means less work on the system. Less store-bought, packaged juice means less sugar and cooked compounds. Less refined sugar beverages means more low-calorie energy, and less cooking means hopefully more ways to expend it.
More easily assimilated raw juices means more dynamic raw nutrition. More sweetness and balance means more satisfaction to ward off cravings. More creative ways to juice with more easily found ingredients, means more likelihood you’ll do it over (and over) again.
Fennel Apple Juice with Greens & Fresh Lemon:
(2) small fennel bulbs, or (1) medium, with stalks removed (if the only fennel available is extra-large start with half and adjust to taste)
(2) medium organic apples
(1) organic lemon, whole
(8) leaves kale
(1/4) medium-sized green cabbage
Clean and process all ingredients into juicer friendly pieces. Make sure to leave the skin on the lemon as this adds to the taste of the final product significantly.
Juice all ingredients and strain if desired (my preferred way to enjoy it), and serve immediately for best nutritional value and taste!
Utilizing kale and cabbage as the veggie base of this juice adds such amazing nutritional benefit, and both are easy to find and easy (and cheap) to grow just about anywhere. Cabbage is one of my most favorite vegetables and keeps all through the winter given proper storage.
Adding sweet fennel offsets any bitterness, and makes this green cocktail absolutely sing!
So whether you are a runner, a walker, a cyclist, or just about any other fantastic version of yourself, this juice is almost guaranteed to make you feel like a million bucks.
It might make you feel almost as good as you’ll look in Somer’s sexy running skirt if you head over there to enter;)
The greatest wealth is health.
Sometimes the body just needs a rest. Just like a good nap on the couch on a lazy Saturday, this juice could provide just the break you need to feel (just a little) more rested and whole. Doesn’t that sound spectacular (I’m thinking of the nap really!)?
What is your go to physical activity?
Got a favorite juice to share with us?
We’re on the countdown here to take off (8 sleeps!) and are hard at work packing and tying up details before our big upcoming holiday. I’ll be sipping and slurping this juice this weekend and enjoying (just a little) fresh air.
Welcome! What is In Pursuit Of More? The blog about living with (just a little) less. By going without, we can gain - by giving to those who have less. Want to make a change in your eating habits for the better? Imagine how you can turn that into something positive for those who would otherwise go hungry. Go without so others don't have to. That's living with (just a little) less.