Forgiveness & Pot Pies

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Hey everyone!
This week has been about stepping into the light of love and creating space by tapping into forgiveness. I have been a student of A Course in Miracles since January 1, 2014 and I have been learning about what it is that I am here to do while living in this world; I am here to be happy, spread love and be a source of light for others! This calling rings true to every cell in my body, especially, when I am fulfilling it, however, as much as I would like to be in this space at all times, I am a human with an ego that tends to step in the way from time to time.
This week, the daily lessons that I have been learning and practicing have strung together into a beautiful theme of forgiveness. I have accepted that one of my functions in this world is to be the light for others, but it can get messy when I hold things against people and I refuse to forgive. Therefore, my light is then temporarily dimmed in certain areas and I cannot shine as bright. I have become aware of myself and my thoughts when I do this. My ego wants to separate certain individuals that I feel need to give me an apology first in order for me to forgive them, right? Sure, but what happiness has this way of thinking brought me? I feel justified to be angry at certain people when I label them as doing me wrong. But, then again, what would it look like to let it go? Usually, when I think about letting a resentment go and visualize what I would feel like, thoughts of peace, calm, relief and love come to my mind. If this is so, then why do I do the constant back-and-forth with myself? The more experience I have with these situations, the more I am finding out that it doesn’t really matter and that forgiveness is the key to my happiness. As Louise Hay says, “When I am stuck, there is usually more forgiving that needs to be done.” Real talk.
I have mentioned before that I am a fan of taking baby steps through opportunities, such as these, when they arise and when the awareness is present. Forgiving, or overlooking, the behavior(s) of a person , place or thing that I feel has wronged me does not always come as gracefully as I would like it to …then again, sometimes it does. I have put together some steps that I like to take when I am trying to move into the space of forgiveness that will propel me back to a space of love and happiness:
1: Notice. I notice my thoughts and the lack of forgiveness along with the discomfort that is showing up because of it. I notice the thoughts and the conversation that I’m having with myself. At this point, I do not need to make any decisions. I just need to notice. Keep it simple.
2: Own it. I own my thoughts about the person, place, thing or situation that I am resistant against. When I can own my thoughts about what is going on, then I can shift the energy away from being a powerless victim. As long as I remain resistant or in blame, then I give whatever it is even more power and find myself even more binded to it.
3: Ask for help. I ask the Universe/Spirit/God/Angels/Higher Power to show me how to forgive. I only need a sliver of willingness for miracles to happen. I say simple prayers of gratitude, such as, “Thank you for showing me how to forgive,” “I am scared, but willing to forgive, thank you for showing me what to do,” or “Thank you for guiding me through this and bringing me back to love.”
4: Move. I try to engage in something that will shift my energy and get my mind off of whatever is causing a struggle or discomfort. I go do yoga, call a friend, eat something yummy, watch a movie, take a shower, clean the house, walk my pups, meet up with friends, take a nap, do something creative… Anything to get me out of the space that does not serve others or myself.

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Today’s recipe is inspired by http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550. I give you vegan & gluten free:
Plentiful Pot Pie

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You will need:
Crust:
1 cup + 2 tablespoons gluten free flour
1/2 cup vegan butter (earth balance)
Water

Filling:
6-8 oz of tofu (extra firm)
3 tablespoons olive oil
1 small yellow onion, diced
1 carrot,diced (I forgot to add carrot in mine)
2 cloves of garlic, minced
1 russet potato, cubed
1/4 cup gluten free flour
2 teaspoons nutritional yeast
2 tablespoons of soy sauce
1 1/4 cup veggie broth
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon sage, finely chopped
1 teaspoon thyme
Salt & pepper, to taste

You will also need either some oven safe ramekin dishes (12 oz) or one big oven safe dish.

To Prepare:

Crust: Place the flour in a mixing bowl and place in the freezer to chill while the filling is getting prepared. Also, place a fork in the bowl of flour in the freezer.

Filling: Preheat the oven to 400 degrees. Cut the tofu into 1/3 inch thick cubes. Press a paper towl on the tofu to soak up any excess water.
Heat 1 tablespoon of the olive oil in a large skillet on medium heat. Add the tofu in the skillet and cook until tofu is golden brown. Remove the tofu and set aside. Add the remaining 2 tablespoon of olive oil to the skillet along with the onion, carrot and garlic and sauté until the onion and garlic is translucent. Then, add the potato to the mixture, stirring frequently, until tender. Add the flour, nutritional yeast and sou sauce to the veggie mixture. Then, add the veggie broth and stir everything together until combined. Add in the tofu, peas, corn, sage and thyme and store to combine. Season with salt and pepper and remove from the heat.

Back to the crust: Remove the bowl of flour and fork from freezer. Cut up the butter into smaller cubes or slices and add it to the flour. Using a fork, cut the mixture until it resembles coarse meal. Then, with yours hands, combine the mixture even more so that the flour is absorbed. Gradually, add cold water into the bowl with flour while mixing together with the fork to make dough. Shape the dough into a ball and flatten the ball into a circle. Add the flour to a flour surface. Place the ramekins or dish you will be baking pie in upside down so that you can trace around the top. Trace in the dough around the dish, but make the circle about 1/2 inch wider on all sides.

To assemble:
Add the veggie mixture equally between dishes, if you have more than one you are baking in. Place the dough you cut out over top the dish, covering the veggie mixture. Press the dough to deal it around all the edges. Make the crust thicker on the edges. Crimp the edges with a fork.

Bake in the oven for about 30 minutes (give or take), until golden brown on top.

When finished, take the pie out and let cool before serving. Enjoy!

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Have a fabulous week!
Light & Love,
Amanda

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Allowing my path to unfold

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Hey, everybody!
I have been on this journey, this cobblestone path, this roller coaster, this yellow brick road of life and I notice that it is far from the straight and narrow that my mind plans it out to be. It happens in more of a zig-zaggity, Alice in Wonderland, pendulum swinging kind of fashion. When I peer back at my walk through life, thus far, I am filled with love, gratitude and happiness. When I look ahead, in this moment, my ego makes me feel like a deer in the headlights and down the rabbit hole I go. I want to know right now what my future holds… But, then again, like unwrapping a birthday present, the suspense is a beautiful thing. The gift wrapping is the outside lining of the treasure that leads to what’s inside;beneath the bows and the glitter, or the cardboard box. Layer by layer I’m peeling off the wrapping paper of my life. It is beautiful that I am even able to look at this right now in this light… clearly the Universe has my hand and is speaking through me as I write each word and miracles are happening. I say this because 24 hours ago my ego had me in an insane choke-hold-head-lock kind of thing. My eyes were watering and my heart was trying to beat through the fear-stricken thoughts that just kept coming. Life will seem as if it’s soaring and then it’ll stop… But usually because my ego steps in and feeds me some thoughts that I allow to rattle my soul. I am in a place right now where life is indeed soaring, but I am also left very confused about my schooling, my relationship, my future career and what it should all look like. I’m trying to force images that won’t quite fit together, it feels a little funky and my ego is all over that; judging it as “bad” or “wrong,” which shifts me out of love and into the circle of fear. So, my solution… Do nothing. I have stopped trying to think my way out of this because it feels forceful and that tells me it is not coming from love. Not to mention, I exert too much energy when I have little outbursts of anger from trying to control my future, or anything of that matter. Yogi Bhajan said, “One emotional outburst of anger consumes the energy you would need for seven hours of hard work.”
I am surrendering to the unknown and turning my trust and faith volume knobs UP! Because, this is where the love is for me. This is where my ego cannot interfere. This is where the light comes in and my soul feels light and easy. This is my natural state. I accept that there is a much greater plan of the highest good than my wonderful, perfect, little brain can muster up in this moment. I will hit up my meditation practice, bathe in the experience, let the Universe do her thing and share it with others. Miracle!

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And yes, your recipe is here! Today, I share with you two different salad recipes.

First, I give you a gluten free and plant based Caesar Salad:

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You will need:
Romaine, kale, or any other lettuce you love
Macademia nuts
Broccoli

Dressing:
Tahini
Fresh lemon juice
Salt
Pepper
Nutritional yeast
Thyme (optional)
Ginger root spice (optional)

To prepare:
So, I whipped up my own dressing and I couldn’t tell you how much of each thing I used, but it was a little if each because I didn’t need much to make a dressing. Feel me? So, to assemble the salad, I tore up some pieces of kale and romaine and tossed it in a bowl. Then, I added broccoli pieces on top to green it up even more. Grind up some macademia nuts in a food processor until they are in fine little pieces; this will serve as your parmesean “cheese.” Sprinkle that on top of the greenery. Then, for the dressing, mix it all up in a little bowl and drizzle on your salad. Enjoy!

Next, I give you a gluten free and vegan Taco Recipe, but I made a Taco Salad out of it… Either of them are mad tasty!

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You will need:
For the taco “meat”
Tempeh
1-2 cloves of garlic, minced
1-2 tablespoons olive oil
Salt & pepper, to taste
Chili powder, to taste
A couple drops of liquid smoke (optional)
1-2 tablespoons tamari
1/4 cup water

To prepare:
Heat up the olive oil in a pan. Add the minced garlic. On a plate or flat surface, pull apart or chop up the tempeh in whatever fashion you like. Add the other ingredients, salt, pepper, tamari, liquid smoke, chili powder and water, together to create the taco marinade. Add the crumbled tempeh to the pan and cook in the marinade maybe 5-10 mins on low, just to heat it up and let marinade soak in. Taste tests are welcome here!

Sour Cream
Macademia nuts
Fresh lemon juice from one lemon
Salt
A little water to help with consistency

To prepare sour cream

Add ingredients into food processor and blend until creamy. Then put liquid into a little zip lock baggy, snip off the end so the cream gathers and squirts out like sour cream would. Don’t snip until you are ready to squirt on top of salad!

You will also need:
Vegan cheese (I used daiya cheese)
Tomatoes
Tortilla chips to crumble in salad if you aren’t making tacos (I like the Way Better sprouted tortilla chips)
Avocado
& any other yummy taco toppings that you desire

Then, you assemble your salad or tacos in whatever delicious and colorful order you choose! Enjoy!

Just to let you in on my little secret…My right hand man behind the scenes is this guy, Leo boy, tearin’ it up in the kitch! 🙂

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Love & Light,
Amanda

I honor my human in me

Hello! Happy Saturday! This last week has been a week of different situations strung together all reminding me of one very big thing…humility; the acceptance that I am human. I need to keep this at the forefront of my mind … Continue reading

Falling in Love

Falling in Love

Happy Friday the 13th, my friends! I was thinking about the idea of falling in love today. Actually, I think about this just about everyday, I’m sure, but today, it was a little different. When I take a step back … Continue reading

Make every day a holiday!

‘Tis the season to get groovy! And I have been raisin’ my vibration and dancing all over my house this morning! Nothing gets me going like Madonna, some funky dance moves, and singing along to every word like I’m right there on stage with her! I put on The Immaculate Collection and I was off…in the bathroom, on my computer chair, while I made my avocado toast…Music has this way with me! It’s a high that I never want to come down from! If you would have witnessed the amount of energy that was bouncing around my house this morning, you would have thought it was a holiday or something. Which brings me to my next thought… Why can’t I live each day like it is a holiday?! Holiday means “a day of festivity or recreation,” which to me, sounds like what I try to make every day in some way or another! Even on the days when fear moves in or the light inside of me feels dim, there is always a moment or moments when I am able to shift into my stellar space once again! And the best part about it all, you ask? Well, when I am in this incredible space of bliss and I connect with you, both of our vibrations are raised together and we put that energy out into the world, ultimately spreading the love! In other words, your happiness has a domino effect that is truly magnificet! So, in Madonna’s words, “Let love shine” and create your own holiday! Fa la la la la la la la Ommmm!

As a part of the celebration of today, I have some simple & yummy plant-based & gluten-free recipes.

The first one is such a staple for me when I need a meal quick and healthy! I posted a couple different pics because this is a meal that can be changed around and served in all different ways!

Quinoa Pasta with Raw Zucchini Noodles and Green Veggies!

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You will need:
Gluten free/vegan noodles of your choice
1 zucchini
1 cup of broccoli
1 cup of kale
Pink Himalayan sea salt, to taste
Pepper, to taste
Olive oil, to taste

Or any other green veggie or colorful veggie you can think of!! 🙂

To prepare:
Boil your pasta accordingly.
Peel the skin off of your zucchini and then with the peeler start peeling into the zucchini making your “noodles.” Peel around and around the zucchini until you cannot anymore.
Wash and cut up your broccoli, kale, or any other veggies you want to add in. When your noodles are done, add everything together in a bowl and lightly toss with olive oil and sprinkle your salt and pepper to your liking! Enjoy! 🙂

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My next little treat I have for you is my plant-based and gluten-free…

Macademia Cauliflower Rice with Kale

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You will need:
1 head of cauliflower
1/2 cup of macademia nuts
1 cup (or more?) of kale
Pink himalayan sea salt, to taste
Pepper, to taste
1 clove of garlic, minced

To prepare:
In a pan, with a little olive oil or coconut oil, simmer your minced garlic clove till translucent. In a food processor, chop up your cauliflower until it forms into little pieces and looks like rice. Pour the cauliflower into the pan with the oil and garlic and simmer on low-medium heat for about 4 minutes or so. Add in your chopped up kale and sprinkle with salt and pepper. Serve it up! Your belly and body will thank you!

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Light & Love,
Amanda

Feeding my soul

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I am a music junkie. I love all genres and what I choose to listen to each day changes with my mood. Music is like clothes for me. I have a great big closet full (aka my phone with playlists). Its like I get to pick out my outfit for the day, right? According to my mood and energy, thats my musical outfit.  I may want to change what I’m wearing in the middle of the day, sometimes three times a day like a five year old, or add a crazy hat and scarf to the mix because my feelings and moods may change throughout a day. I like to go back and re-read that…”my feelings and moods change.” It is reassuring, especially on the days that I am feeling icky, uncomfortable feelings. They do change. Like a wave washing over me. Music helps me with that. Especially, when I am in a big wave that is tossing me around and around, my face slams into the sand, I swallow a mouthful of salt water, and I all I do is fight to reach the surface. But then, I come up. I reach the surface.

Music feeds my spirit, connects my heart, and makes me wana move! I learn from music, identify with it, cry to it, scream to it, play with it, feel with it, move with it, heal with it, and connect to it.

Another thing that feeds my soul, literally and figuratively, is food. Especially, the food that I create on my own. It is environment and Earth friendly and I feel good on a cellular level when I put it into my body. I also feel like I can connect with all living things on a higher vibration when I eat vegan friendly meals. By creating it on my own, I am channeling my energy into my food, which is just so cool to me. Before I started eating this way, I was never one to sit down and create a meal. It was irritating to me, actually. But, since I made the switch in my diet, I never feel that way anymore, ever. I feel like there is an art to this and I love creating things. I also love to eat. So, to have found a way to channel my creative juices, eat my masterpieces, and then share it with you is beyond me. I owe that to the universe for taking me here.

Today, I have two delicious desserts to serve you. They are both raw, vegan, gluten-free, and even beautiful to look at! They are also both Raw Cheesecake Bars. One is fruit based and the other incorporates your veggies! So, you have choices here, or you can make both, like I did in a matter of a couple days a part from one another, because my taste buds were screaming for more!

Raw Blackberry Cheesecake Bars, inspired by choosingraw.com.

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For the crust:

1 1/2 cups raw walnuts

1 cup dates, pitted

1/8 teaspoon of salt

For the filling:

1 cup blackberries

1 cup raw cashews, soaked at least 2 hours & rinsed/drained

1/2 cup coconut oil, melted so it is liquid

1/3 cup maple syrup

To Prepare:

In a food processor, blend all of the crust ingredients together. It should be ground up as much as possible and sticking together.

Lightly grease a casserole dish or baking pan with coconut oil. Then press the crust ingredients into the bottom of the dish. My crust ingredients did not fill the entire bottom of the dish. I formed it into a square by using a wooden spatula to press down the crust and even the edges. You can make the crust as big or small as you’d like. Keep in mind, the bigger you make the crust, the thinner it will be. So, if you like a medium to thicker crust, like I do, trim it down. After you have your crust set up, put it in the fridge while you prepare the filling.

In a food processor, process the filling ingredients till smooth and creamy-like. Feel free to taste test, I always do, just to make sure you are satisfied because you can always add more of something if needed.

Then bring the crust out from the fridge and gently pour the filling mixture on top of the crust. Again, I used my wooden spatula to spread the top layer evenly over the crust and evening off the edges.

Put the dish in the fridge for up to 2-3 hours. You could serve sooner than that, but keep in mind that the bars will be a little softer. Cut into bar shapes when you are ready to serve. Store in the fridge. Enjoy!

My second set of cheesecake bars I am just so tickled about! I created them myself, with a little inspiration from the blackberry cheesecake bars. I have been racking my brain for some fall recipes and I finally landed with these babies. These are bound to bring the holiday cheer out of your loved ones in the upcoming holiday season! Again, they are raw, vegan, and gluten-free, weeeeeee!

I give you…

Raw Pumpkin Cheesecake Bars

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For the crust:

1 1/2 cups of raw walnuts

1/4 cup shredded, unsweetened coconut

1 cup dates, pitted

1 teaspoon vanilla extract

1/8 teaspoon salt

For the filling:

1 cup raw cashews, soaked for at least 2 hours, rinsed & drained

1/4 cup water (or less, maybe. choose your consistency)

1/3 cup maple syrup

1/4 cup carrots, shredded

1 cup pumpkin puree

1 teaspoon vanilla extract

1/8 teaspoon salt

2 or more teaspoons of pumpkin pie spice, to taste ( this spice makes it. I was just adding ingredients, not exactly keeping track of the measurements. So, keep taste testing till you land on your taste.

2 teaspoons cinnamon, to taste (again, taste test!)

1/2 to 1 teaspoon ground ginger, to taste

3-4 tablespoons of coconut oil

Few splashes of almond milk (optional)

To Prepare:

In a food processor, blend all of the crust ingredients together. It should be ground up as much as possible and sticking together.

Lightly grease a casserole dish or baking pan with coconut oil. Then press the crust ingredients into the bottom of the dish. My crust ingredients did not fill the entire bottom of the dish. I formed it into a square by using a wooden spatula to press down the crust and even the edges, just like the blackberry bars. You can make the crust as big or small as you’d like. Keep in mind, the bigger you make the crust, the thinner it will be. So, if you like a medium to thicker crust, like I do, trim it down. After you have your crust set up, put it in the fridge while you prepare the filling.

In a food processor, process the filling ingredients till smooth and creamy-like. Feel free to taste test, I always do, just to make sure you are satisfied because you can always add more of something if needed. Especially with this one, I kept adding more of the spices, pumpkin pie spice and cinnamon, until I was satisfied!

Then bring the crust out from the fridge and gently pour the filling mixture on top of the crust. Again, I used my wooden spatula to spread the top layer evenly over the crust and evening off the edges.

Put the dish in the fridge for up to 2-3 hours. You could serve sooner than that, but keep in mind that the bars will be a little softer. Cut into bar shapes when you are ready to serve. Sprinkle some cinnamon or the pumpkin pie spice on top. Store in the fridge. Enjoy!

Well, that’s a wrap. I hope you love these bars as much as I do. I think I have eaten one, or more than one every day over the past week…I have also shared them with friends, too…which is the best part!  Who knew I would be vegan and eating “cheesecake,” right? I thought those days were over. Ha!

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Light & Love,
Amanda

Breathe & Eat

“I’m breathing in. I’m breathing out.”

Some days, this is my mantra all day long. I learned this mantra from my yoga practice, go figure,and I apply it to my life. Why, you ask? Well, because it works! Where thoughts go, energy goes, right? The first time I used this mantra, it was in one of my Vinyasa flow yoga classes. Because it is summer, it seems as if the heated studios we practice in have been extra sweaty. I am all about the extra sweat and releasing extra toxins, but what comes with that is extra opportunities for me to calm my thoughts that tell me, “Wahh! This is crazy! Give up!” One hot, sweaty, deliciously juicy class not too long ago, my mind was doing just this. It was doing nothing but bringing energy to it and causing my body to freak out, feel weak and want to give up. Giving up would have been fine, too, because it is what it is. However, right at that moment of choosing whether to come out of the pose or stay, my yoga teacher gave me my mantra, “I’m breathing in. I’m breathing out.” I grabbed it up and started saying it to myself while incorporating my breath and moving through the poses while sweat dripped. It was like magic. My body totally and completely hopped on board and I rode the wave till the end of the practice.

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I am so grateful for that class and I will forever be. For not only did my yoga teacher provide me with a mantra-mediation for class, but she gave me a mantra for life. Life shows up and I try to live it as it is delivered, but sometimes it is uncomfortable and my mind wants to take me everywhere but in that moment, which is where I need to be the most; feeling, accepting, learning, and embracing.

Breathing seems so basic and like “duh!” but when life gets crazy, we tend to hold our breath and tense up, when we should be doing the exact opposite. This is funny to me. I think that human beings may be the only creatures that do this in response to stress. I watch my dogs, and when they get stressed or run around, they don’t stop breathing. If anything, I see them breathe more, suckin’ down air, with their tongues all out. Amazing!

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Now, for some mexican feasting!

I recently posted the yummy raw beet ravioli recipe and I mentioned how I am all about the raw dishes, when they aren’t too complicated. I now share with you a raw taco salad recipe that was inspired by ohsheglows.com. I cannot get enough of her recipes!

This recipe is one of my favorites! I know, I know, I say this about every recipe that I post. It’s true though, and I think it’s a good thing! It was so nice to find a vegan taco salad recipe, let alone raw, because just about every time I go out to eat it is at a restaurant with mostly non-vegan dishes with my non-vegan friends and I can more times than not find a taco salad on their menu that I make the appropriate substitutions to.

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Raw Taco Salad:

Walnut Taco Meat

1/2 cup walnuts, soaked 2-8 hours

1 + 1/2 teaspoon chili powder (or more if your taste buds desire)

1/2 teaspoon chili

Sea salt, to taste

Cayenne pepper, to taste

Cashew Cream (aka, your sour cream)

1 cup macadamia or cashew nuts, soaked 2-8 hours

11-12 tablespoons water, for desired consistency (I think I ended up using about 1/2 cup)

2-3 tablespoons of lemon juice

Sea salt, to taste (just over 1/4 teaspoon)

Guacamole

1 large avocado

1/4 cup chopped red onion

1/2 small tomato, chopped

1/2 teaspoon ground cumin

1 tablespoon + 1 teaspoons lime juice

Scant 1/4 teaspoon sea salt

Other possible toppings you may like:

green onions, greens of choice, salsa, and some chips or crackers

Taco Meat Prep:

Drain walnuts. Food process walnut meat ingredients on pulse or chop setting until ingredients are combined. Leave walnuts somewhat chunky. Remove and set aside.

Sour Cream Prep:

Drain and rinse cashews/macadamia nuts. Add to processor and process. Stream in water (close to 1/2 cup maybe) and a couple tablespoons of lemon juice. Add water as needed. Sauce should be smooth and not grainy. Add seasonings to taste.

Guac Prep:

Medium size bowl, mash avocado flesh with fork, leaving some chunks. Stir in chopped tomato, onion, lime juice, and seasonings to taste.

To assemble all the layers, first, add a nice amount of greens to bast of the bowl, followed by a nice scoop (1/4 cup)  of the guac mixture. In the middle, spoon 2 tablespoons of salsa (if using) and then add some of your walnut taco meat over that. Put your cashew sour cream into a plastic baggie, twist baggie so cream moves to one corner, and snip off corner so you can squirt your sour cream on the taco salad over the taco meat. Lastly, add some chips or crackers on the side to dip or crunch over your salad. Let your taste buds have a fiesta!

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Breathe. Eat. Namaste.

Light & Love,
Amanda

Breathe & Eat

“I’m breathing in. I’m breathing out.”

Some days, this is my mantra all day long. I learned this mantra from my yoga practice, go figure,and I apply it to my life. Why, you ask? Well, because it works! Where thoughts go, energy goes, right? The first time I used this mantra, it was in one of my Vinyasa flow yoga classes. Because it is summer, it seems as if the heated studios we practice in have been extra sweaty. I am all about the extra sweat and releasing extra toxins, but what comes with that is extra opportunities for me to calm my thoughts that tell me, “Wahh! This is crazy! Give up!” One hot, sweaty, deliciously juicy class not too long ago, my mind was doing just this. It was doing nothing but bringing energy to it and causing my body to freak out, feel weak and want to give up. Giving up would have been fine, too, because it is what it is. However, right at that moment of choosing whether to come out of the pose or stay, my yoga teacher gave me my mantra, “I’m breathing in. I’m breathing out.” I grabbed it up and started saying it to myself while incorporating my breath and moving through the poses while sweat dripped. It was like magic. My body totally and completely hopped on board and I rode the wave till the end of the practice.

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I am so grateful for that class and I will forever be. For not only did my yoga teacher provide me with a mantra-mediation for class, but she gave me a mantra for life. Life shows up and I try to live it as it is delivered, but sometimes it is uncomfortable and my mind wants to take me everywhere but in that moment, which is where I need to be the most; feeling, accepting, learning, and embracing.

Breathing seems so basic and like “duh!” but when life gets crazy, we tend to hold our breath and tense up, when we should be doing the exact opposite. This is funny to me. I think that human beings may be the only creatures that do this in response to stress. I watch my dogs, and when they get stressed or run around, they don’t stop breathing. If anything, I see them breathe more, suckin’ down air, with their tongues all out. Amazing!

IMG_0201

Now, for some mexican feasting!

I recently posted the yummy raw beet ravioli recipe and I mentioned how I am all about the raw dishes, when they aren’t too complicated. I now share with you a raw taco salad recipe that was inspired by ohsheglows.com. I cannot get enough of her recipes!

This recipe is one of my favorites! I know, I know, I say this about every recipe that I post. It’s true though, and I think it’s a good thing! It was so nice to find a vegan taco salad recipe, let alone raw, because just about every time I go out to eat it is at a restaurant with mostly non-vegan dishes with my non-vegan friends and I can more times than not find a taco salad on their menu that I make the appropriate substitutions to.

IMG_7355

Raw Taco Salad:

Walnut Taco Meat

1/2 cup walnuts, soaked 2-8 hours

1 + 1/2 teaspoon chili powder (or more if your taste buds desire)

1/2 teaspoon chili

Sea salt, to taste

Cayenne pepper, to taste

Cashew Cream (aka, your sour cream)

1 cup macadamia or cashew nuts, soaked 2-8 hours

11-12 tablespoons water, for desired consistency (I think I ended up using about 1/2 cup)

2-3 tablespoons of lemon juice

Sea salt, to taste (just over 1/4 teaspoon)

Guacamole

1 large avocado

1/4 cup chopped red onion

1/2 small tomato, chopped

1/2 teaspoon ground cumin

1 tablespoon + 1 teaspoons lime juice

Scant 1/4 teaspoon sea salt

Other possible toppings you may like:

green onions, greens of choice, salsa, and some chips or crackers

Taco Meat Prep:

Drain walnuts. Food process walnut meat ingredients on pulse or chop setting until ingredients are combined. Leave walnuts somewhat chunky. Remove and set aside.

Sour Cream Prep:

Drain and rinse cashews/macadamia nuts. Add to processor and process. Stream in water (close to 1/2 cup maybe) and a couple tablespoons of lemon juice. Add water as needed. Sauce should be smooth and not grainy. Add seasonings to taste.

Guac Prep:

Medium size bowl, mash avocado flesh with fork, leaving some chunks. Stir in chopped tomato, onion, lime juice, and seasonings to taste.

To assemble all the layers, first, add a nice amount of greens to bast of the bowl, followed by a nice scoop (1/4 cup)  of the guac mixture. In the middle, spoon 2 tablespoons of salsa (if using) and then add some of your walnut taco meat over that. Put your cashew sour cream into a plastic baggie, twist baggie so cream moves to one corner, and snip off corner so you can squirt your sour cream on the taco salad over the taco meat. Lastly, add some chips or crackers on the side to dip or crunch over your salad. Let your taste buds have a fiesta!

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Breathe. Eat. Namaste.

Light & Love,
Amanda

Dance to my Beets

“Wake up every morning with the thought that something wonderful is about to happen.”

I found this quote and when I read it, every cell in my body was like “OH! I like that!”

And for the most part, I think I do a nice job of having my thoughts flow similar to this one. Happy, full of love and un-fear based. But I am human, therefore, I have plenty of mornings where I wake up and it may take some coffee and a on-the-spot meditation reading to perk me back up to this level. And some days I don’t reach this state of mind until the evening approaches. Either way, I try to be gentle with myself, allow whatever will show up to be, and know that I always have a choice.Where my thoughts go, energy goes.

Sometimes, when I am having trouble interrupting my negative stream of thoughts I will just dance. Have you ever heard that movement is depression’s worst enemy? Ya! I’ll turn on some sounds that get my chakras moving and I dance. And before I know it, because I just moved a little, my once negative stream of thoughts has been shaken out and forgotten about. Sweet!

To go along with my twist and shouts, I decided to bring in the right beets to really get ya movin’!

Ra-Ra-Ra-RAWvioli

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Pink Ravioli!! Can you stand it?? I know I couldn’t

I love eating the plant based way! And I love LOVE eating the raw way, but preparing raw foods still intimidate me a bit. Some of the recipes I have come across have just called for machinery or ingredients that I am not capable of achieving right now. So, when I do raw, I look for the simplest, yet tasty, recipes.

I came across this ravioli made from beets and cashew cream and I was on my pink cloud (he he, get it, pink cloud. Ha!) I was inspired by rawfoodrecipes.com to create this work of art. And that is why raw food amazes me and intimidates me all at the same time. It is like art work to me. Be sure to check out this site if you want to find not only fab raw recipes, but simple ones, too! I know I plan on creating more from this site. It is just FULL of inspirational goodies!

Rawvioli with Beets and Cashew Cream Filling:

2 beets

2 tablespoons extra virgin olive oil

2 tablespoons agave

2 tablespoons lemon juice

1/2 cup cashews

1/4 cup water (possibly more)

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 clove garlic

Preparation:

Slice your beets thinly. Then, in a medium bowl whisk together lemon juice, agave and olive oil. Add the sliced beets and toss to coat them. Let the beets marinate in mixture for a few hours, even overnight.

When beets are finished soaking and they are softened, blend the other remaining ingredients (cashews, water, oregano, basil, salt, and garlic) until creamy.

To assemble:

Lay one slice of beet down on plate and place about a teaspoon or so of cashew cream in the center. Top with another beet slice and lightly press down. Drizzle a little olive oil on top when finished assembling beet ravioli.

Have fun with this! I was able to cut out some heart shaped beets with some kitchen scissors when I was sliced up my beets for the marinating. They pleased my inner child and my inner belly! 🙂

Just to really add a little boogie to things, you must know that beets are super special for our bodies! They build the heart muscle, calms the spirit, promotes circulation, purifies the blood, helps out the liver and adds moisture to the intestines! Soak it all up and dance it all out, my friends!

Light & Love,
Amanda