Tag Archives: Fresh

On Mason Jars, Sandwiches, and Water

April 14, 2012

Let there be work, bread, water and salt for all.

~ Nelson Mandela

Greetings blogging friends! Is everyone gearing up for another fine few spring days?

I mentioned in my last post that a busy week it has been! A bit of weeknight entertaining and nice weather can do that – and before we know it, the weekend is here – just in time for more sun, and more water guzzling!

Today’s post is a round up of a few of my favorite moments from the week…more little things that add up to this big thing we call LIFE!

We all know how good water is for us – our bodies are made up of 90% of it. Ever added a slice of cucumber to your glass?

So. Refreshing. So. Easy…so if you’ve been lax on your water intake today, go help yourself to a cold glass with or without cucumber!

The day, water, sun, moon, night – I do not have to purchase these things with money.

~ Plautus

This week our long term tenant left us for the adventure of road tripping across our amazing expanse of a country headed for Nova Scotia!

  • Are you road tripping this summer?

She left us with many fond memories, kind words of appreciation, and something else that brings me joy – a whole flat of mason jars!

Yup! Pretty thrilling. And I’m serious – thanks Amanda! (and not just for the mason jars!)

All cleaned up and ready to be filled. So many possibilities! So many great things ahead!

  • What would you put in there?

A dream is the bearer of a new possibility, the enlarged horizon, the great hope.

~ Howard Thurman

More ocean views (I swear I am not gloating it’s just that it has been suuuuuuch a long dreary winter!).

The walk/run around the seawall here is dreamy and last weekends was no exception. I made it most of the way without taking pictures, but I just couldn’t help myself.

Could you?

A good meal ought to begin with hunger.

~ French Proverb

Fresh salad staples.

  • What are your favorite salad staples?

Freshly roasted nuts, crazy fresh and crunchy romaine hearts, cukes, tomatoes – the basics! It’s no wonder salads are so popular! :)

A person with a new idea is a crank until the idea succeeds.

~ Mark Twain

Sandwiches.

The reason I can’t be strictly vegan. Also the reason I can’t be totally off bread. (Thankfully I am not seriously allergic or intolerant of either).

A smiling face is half the meal

~ Proverb

When you show up to your favorite lunch haunt (known for the best baguettes in town) and order the ‘veggie’ special (code for whatever your chef friend is inspired to make you), you wait patiently, drink your cucumber water, and look forward eagerly!

I consider it training for Paris. Because well, it kind of is!

  • What is your favorite baguette sandwich?

This one was shaved fennel, Applewood smoked cheddar, lettuce, and walnuts. Divine Simplicity!

Happiness can exist only in acceptance.

~ George Orwell

Lentils! Yes, here they are!

These little guys made me smile this week, and I’ve got them soaking right now as I write this!

I’ve been promising a post about French Lentils…more training for Paris?

  • Have you had these little treasures?

Our necessities never equal our wants.

~ Benjamin Franklin

Finally, with spring now in full bloom, there are so many ways to be inspired out there!

This combo is a heart stopper, and a total feast for the senses. It’s only here for a short time…

  • How are you spending your fine weekend?

I hope you are all gearing up for a wonderful weekend. As for me, I’ll be spending time with family and attempting round two of my latest pizza dough recipe I’ve been trying…

For now, I am off to fix myself a tall glass of water - with cucumber.

  • What’s your fave way to hydrate?
  • Are you diligent about drinking enough water?

I’d love to know! I hope y’all had a great week – here’s to the weekend!

Yours in Less,


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Recipe: Mindful Almond Milk/Cream

February 24, 2012

“The present moment is filled with joy and happiness. If you are attentive, you will see it.”

~ Thich Nhat Hanh

How many of us eat on the go, or eat while doing other things, or (my worst or best habit depending on how you look at it), eat what feels like an entire dinner while preparing food?

I’ll admit it…….I am a bit of a snacker. I know, right? Is there anyone who isn’t?

I enjoy preparing food and having fun with it and I have to, I have 2 kids and a hungry husband to feed – never mind satisfying my own needs for fresh, healthful fare that keeps me feeling light on my feet.

But snacking is not a meal. Is it?

I should really be sitting down. And we do as a family, but during the week I definitely need to do it more.

  • How do you stay mindful when you eat?
  • Do you chew your food 30 times slowly?
  • How do you stay in the present moment through your day?

I thought of this the other day when I was I was standing at my kitchen counter, peeling these almonds I soaked. I did this because a reader had asked about nuts other than cashews for making cream (Thank you Fiona!) – it brought me back to memories of almonds.

Specifically, it brought me back to thoughts of peeling the skins off almonds.

As I stood there (peeling almonds) focusing wholly on the task at hand, it struck me at how meditative the practice of popping off those skins was, one at a time, by hand. As each almond was touched by me, I imagined it was sort of ‘thanked’ as I handled each one and prepared it for what it would become:

Delicious, Nutritious, Fresh, Awesomeness.

Corny I know, but isn’t this why we love preparing food so much? Isn’t a meal only as good as the love it was prepared with?

So with this thought, I will share with you this recipe for almond cream, or milk. This base can be used for either, depending on how you prefer to enjoy it – I love cold almond milk over granola or on it’s own, it’s so refreshing and healthful.

The Less:

Freshly soaked almond milk means less packaging from store bought tetra paks. Less processing means more freshness. Less time grocery shopping in the center aisles means more time to peruse the fresh aisles and be inspired by the bounty available to us.

The More:

More live nutrition from soaked nuts means more energy infused into your cells. More time mindfully preparing food means more love in your tummy and calm in your center. More dairy-free options means less fat and calories from animal products.

Almond Cream/Milk Base

You will need:

  • 1 cup whole raw almonds
  • 4-6 dates
  • cold water for soaking (enough to cover as the nuts will expand)
  • 1/2 tsp vanilla extract

Soak almonds in cold water for 12 -18 hours. Soak the dates in a small bowl separately for the same amount of time. When ready, drain the almonds, and rinse well with cold water. Leave the almonds in the bowl of clean cold water.

Using another bowl to hold the peeled almonds, practice your super-powered yogic breathing (or just your regular breathing!), while you pop the skins off of each almond. If you’ve never done this before, you will be amazed: just apply a teeny bit of pressure to the tip of the almond and pull the skin back – those little white almond kernels will shoot right out!

See if you don’t meditate (just a little) while you get in this groove!

Once you are done this step – proceed to the next. Are you calm yet? No big deal either way….maybe you are dancing in the kitchen, that’s just as good!

Next:

Drain your dates. Combine the almonds, soaked dates, vanilla extract, and 1.5 cups of cold water in a blender. Blend on high until creamy, about 2 minutes.

From here you can:

1. Save and eat with the pulp as a cream just like cashew cream (it will be a little thicker)

2. Add up to 3 more cups of water to make milk

If you are making milk, add the extra water and blend on high. When smooth, strain the milk through a super fine strainer or cheesecloth into a large measuring jug or clean bowl. Voila! Fresh Almond Milk!

Store in the fridge in a sealed container for 3-4 days and enjoy cold!

*If you want to, feel free to skip the peeling, this is totally an option if you are short on time. Just be sure to take a few deep breaths while the blender is running!

Be sure save the pulp from the almonds if you make milk – that’s my next post! Can you say chocolate?!

I hope you enjoy this as just another way to stay fresh and nutty and (maybe)…(just a little) less hectic and (maybe, just maybe)…….(just a little) more mindful.

Or, if you don’t, at least you can say you have now peeled almonds before!

Be well – I hope you are all having a wonderful Friday – I would love to hear how it goes!

Yours in Less,

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Filed under Nut Recipes, Photography, Raw, Recipes, Rejuvenation, Rich & Simple, Sweet Treats, Uncategorized, Vegan, Vegetarian

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Recipe: Creamy Cashew & Fresh Herb Dressing

February 14, 2012

It’s here! Has Cupid come by to kiss you yet?

I can see this morning there are a lot of folks pretty excited about Valentines Day. I hope everyone is feeling the love today!

It’s a day for the kids in our house, where they get to be reminded that their mother loves them. I like that, and so do they (they also don’t mind the Hershey’s kisses they find scattered on their bedroom floor when they awake).

We’ve never really made a big deal about this holiday, me and my husband ~ mostly I think because we are lucky to have been married for many happy years. To risk sounding (just a little) smug and corny, we actually still enjoy everyday together. Like, a lot. I know, right? It’s pretty great and we try to tell each other as much as possible (and we certainly did this morning).

So…to balance off the heart shaped cookies and sweet delicious treats out there today, here is a way to celebrate freshness. You might just want to plan this one for tomorrow after the big Valentine’s dinner!

This beautiful creamy salad dressing can be enjoyed with any meal. Because anyone taking the time to read blogs about food already knows the beauty in healthy food preparation made with love, all year round!

The Less:

Another creamy dairy-free substitute courtesy of the silky and decadent cashew. Less dairy in one’s diet can mean feeling lighter and clearer. Less saturated fat in our diets is a good thing, as is consuming less prepared salad dressings. This one could just become a favorite.

The More:

More fresh dressings means more motivation to eat more greens. More salads and fresh roughage leads to better elimination. More lightness, more good feelings. Nothing makes me happier than a fresh salad prepared just for me.

Here is how to enjoy this in one easy step:

Creamy Cashew & Fresh Herb Dressing:

  • 2/3 cup whole raw cashews
  • 1 cup canola oil
  • 1/3 cup red wine vinegar
  • 1/2 bunch fresh dill (or substitute fresh basil or parsley)
  • 1 tsp salt
  • 1 tbsp honey
  • 1 cup water

Combine all ingredients except water in a blender. Start the blender and add water slowly, in 1/3 cup measurements to get the mixture swirling. Blend everything on high for 2 minutes until super creamy and smooth. Make sure there are no chunks of nuts left in the mixture – adding the water in increments helps to make this happen.

There is no need to soak the cashews in this case as the oil and water provide the extra silkiness.

Store dressing in a sealed glass jar in the fridge. This should keep for 3-4 days.

This dressing is delicious on crisp fresh greens (especially romaine lettuce or spinach) or cold steamed vegetables like asparagus or broccoli. Personally I celebrate any crutch to get more vegetables into my day. Especially when it’s this delicious!

I hope that whatever you do on this day that you feel loved.

Happy (and Healthy!) Valentines Day!

Yours in Less,

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Filed under Cashews, Cooking, Dressings, Family, Nut Recipes, Photography, Raw, Recipes, Rich & Simple, Salads, Savory, Vegan, Vegetables, Vegetarian

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Finding More in Tofino. And (just a little) oatmeal.

February 13, 2012

Finding more in just a little less busy-ness. We spent the weekend away. It was quiet, it was relaxed, it was oh so needed! (We spent the weekend in beautiful Tofino).

The Less:

This week I felt great during my fast. I thought a lot about clutter and how I can really streamline things and get rid of a lot of junk. Now I’m home and feeling inspired to organize and tackle a few big home projects I have been putting off (time to clean out that garage). Being away does wonders for the mind. I disconnected. Less clutter and less noise meant more much needed sleep and quiet time.

The More:

Delicious and satisfying oatmeal provides more energy, more stability, and more gounding than many other breakfast foods:) I always find fasting on a vacation travel day superb…no driving stress or routine demands. Just music, the sounds of my family, fresh hydrating water, and best of all, my husband doing the driving! Bliss. More relaxing, more family time, more peace of mind!

Here is how I found more this week with glorious healthy oatmeal:

Apple Oatmeal:

  • 1 cup quick oats
  • 1.5 cups water
  • pinch of salt
  • 1 apple, peeled and chopped
  • a few generous dollops of fresh Cashew Cream
  • nuts and currants for the top
  • Cinnamon and brown sugar or maple syrup (optional)

Combine oats, water, apples, and salt and bring to a light boil. Turn the heat down. Cook, 8-10 minutes on medium low with the lid on until the apples are soft.

Serve, topped with a sprinkle of cinnamon, Cashew Cream, toasted nuts, and currants. Add extra sweetener if you like.

This is fiber-rich, super-inexpensive, and wonderfully satisfying in the morning!

I sometimes call it endless oatmeal, there is no need to specify servings here as leftovers can go right in the fridge. The next day, simply add more water, more apple, more whatever and heat up again! It never ends and there are so many different ways to enjoy it. I like to use soft or slightly wrinkled apples – It’s economical and makes me feel good not to waste (I am very picky about fresh apples).

I am feeling rather invigorated after a mellow weekend catching up on sleep and fresh air with friends and family. Amen.

I’ll start planning the impending spring clean this week. I just want to enjoy this feeling a little longer…

  • Are you feeling cluttered in life?
  • What are some things you could do to get rid of?
  • What brings you peace of mind?

I’d love to know.

Yours in Less,

_


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Recipe: Cashew Cream.

February 9, 2012

Cashews. Are. Amazing.

It’s true! Everyone loves them. Children love them. Husbands love them. Friends love them.

Cashews just might be the best thing in the world if you are on a path to eating less dairy.

(or even if you are not)

Cashews – the seed of a tropical fruit – grow in tropical countries and are native to South America. They are a treasure for their creamy texture and, when soaked and eaten raw, can satisfy anyone’s appetite for a rich treat.

You will notice as more recipes get posted at this site that these versatile nuts find many ways into my dairy-less cooking and preparation. They aren’t cheap, but no nuts are these days, and like anything high in calories – when eaten in moderation – are worth every penny.

Buy whole cashews if you can, as the pieces don’t soak up as well in the water, though pieces can be a stand-in if that is what you have available. Just be sure they are raw – no salted or roasted nuts here!

Store cashew nuts in the fridge or freezer if you can to keep them away from heat and air. This helps to keep the oils in nuts from going off.

Here is how to make it at home in just a few simple steps:

Cashew Cream

  • 1 cup raw cashews (whole or pieces – whole are best)
  • 2-4 pitted dates
  • 2 cups water for soaking
  • 1 1/4 c cold water

Soak cashews and dates together with 2 cups water in a bowl for 6-8 hours. Drain and rinse with cold water. Add to blender with the 11/4 cup cold water and blend on high until smooth and creamy – about 2 minutes.

You may need to agitate the mixture a few times with the edge of a spatula to get the blending running smoothly.

Refrigerate in a sealed jar until ready to use. These ratios will make 2 cups and should keep 4-5 days in the fridge. Feel free to play with amounts!

Enjoy this satisfying treat on its own, on top of hot cereal in the morning, or with fruit salad (especially good with bananas and blueberries).

**If you want to make cashew milk, simply add water after the first round of blending until you reach the consistency you want. Some people drain the cashew pulp with cheesecloth, but I like it best kept intact myself. Find what you like best!

I hope you enjoy this if you are new to it and will let us know if you try it! I’ve heard many times – “what is that?” – as unsuspecting people don’t know what they are eating….they just know it’s delicious.

If you have made it before drop me a line to let us know how you prefer it and what you like to eat it with…

I hope everyone is having a wonderful week so far. Thanks for stopping by :)

Yours in Less,

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