Summer and Macadamia Nut Mango Bars

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Hi everyone! It has been a little bit since I have written last. Happy June! What have you been doing to welcome in the summer?! I have been walking through some big changes these past couple of weeks that have been incredibly challenging, but relieving and liberating all at the same time. They have been changes made all in the name of self-love. The emotions come in like waves, right. Like, one minute, I will be happy and the next I feel as if my toes have lifted off the ground and the wave is rising up, my head just barely above water. Then, it settles, my feet land and the internal glitter shines! Emotions are like that; I can either choose to sink, swim against them or let them wash over me. I stay connected to the Universe through this time because I know she has my back. I keep my heart open, my head up and I step back to let the light shine beautifully on the path I will walk.

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Today’s recipe is great to surf into summer with!

Macadamia Nut Mango Bars

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You will need:
Crust
2/3 cup pecans or walnuts
1/3 cup shredded unsweetened coconut
1 teaspoon vanilla extract
1-3 tablespoons of maple syrup (add tablespoons one at a time for consistency of your choice)
Salt, to taste

Filling
1 cup macadamia nuts, soaked
1-2 cups cubed fresh or frozen mangos (I used frozen)
1 tablespoon of coconut oil
1-2 tablespoons maple syrup
Juice from one lemon
1/2 teaspoon vanilla extract, optional
Water, maybe, for consistency
Salt, to taste

To prepare:
Soak the macadamia nuts for at least an hour to activate them. Begin with the crust and a food processor. Process the pecans or walnuts first. Then add in the other ingredients creating a crust that sticks together. Remove the crust from the food processor and place it on a parchment paper lined dish. Then, with a spatula, form the crust into a square. You can make it as thin or as thick as you’d like. Let the crust sit in the fridge while you prepare the filling. Clean out the food processor and drain the macadamia nuts. Add the macadamia nuts to the food processor and blend. Then, one by one, start to add in the other ingredients for the filling. You may or may not need to add water for consistency. It should be on the thicker side. Taste tests are welcome! Then, slowly start to spoon out the filling on top of the crust. Use a spatula to evenly spread out the filling over the crust. Then place the mango bars in the freezer to set up. Let them sit in the freezer for about an hour or so, and then when you’re ready to serve you can cut up the squares with a knife. Enjoy!

Also, I have found it especially important to connect and play with my girlfriends during this time in my life. Here are some acro yoga pics that I have been trying out with my girls! So fun! Summer is here…don’t forget to play!

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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

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