Finding the love in letting go & a lentil suprise

Hi everyone! Today, I felt called to talk about letting things go. Some things are trickier than others. It depends how much the voice of my ego gets in the way. The past week, I have been wrestling with the … Continue reading

Set Your Alarm to Self Love

Hi Beauties! Yes, I just called you beautiful…just incase you haven’t acknowledged yourself to be,yet, today. ūüôā
Since 2007, I have been on this dazzling path that has dominoed into all kinds of radical shifts of love in my life. I say 2007, because July 3, 2007, was the day that I hit rock bottom physically, mentally, spiritually, and emotionally. It was also the day that I decided I was going to unlearn all of the behaviors that no longer served me, one by one, a day at a time, and replace them with things that raised my vibration, filled my heart with love, and dipped my soul in happiness!
Some of those behaviors include telling myself I’m beautiful, along with other love-charged affirmations! At first, it was a really icky feeling, because I didn’t believe it when I told myself I was beautiful or smart or strong. It took a while to get to that place of self-loathing, right? It certainly didn’t happen over night. So, I understood that unlearning these patterns and moving to a place where I felt deserving of the compliments I gave myself would take a little time, too. I trusted in the process (& I still do!), and when self-help books, positive articles, and swanky spiritual gurus told me to look in the mirror and tell myself “I love you,” to take myself out on dates, to invest in crystals that carry special energy (I LOVE rose quartz & it’s healing energy!), to care for my body, to take mini vacations, to meditate, to explore, to hula hoop, to do yoga, to go back to school, to quit smoking, to find awesome girlfriends, to quit drugs and alcohol, to be around animals, to stand on my head, to sing, to cleanse myself in the ocean, to treat myself to a chocolate bar, to buy new clothes, to give myself a hug, to find a guy that treats me well, to help people, to start a blog, to be close to my family, to connect with kids, to build a fort in my living room out of furniture and blankets, to read books, to dance, to be of service, and most importantly, to forgive myself, I did it. I did it over and over and over until compliments to myself didn’t feel so funky and doing things for myself didn’t feel so weird because I now believe that I deserve them. I replaced my old thoughts with new ones and my old behaviors with ones that served me. And most importantly, I still do these things. I am still listening and seeking out people, places, and things that I can get information from to build myself up! Because, you know what, when I build myself up, I am building up others, too, and raising their vibration, and that energy is scattered all over the world, lifting everyone up. And that’s what it’s all about anyway, right?

My eating habits are another behavior that I cultivated and switched around in order to make myself shine brighter! That was not done overnight, either. I started with cutting out things that did not serve me, like soda and fast food and substituting with foods that did serve me, like water and more veggies! I would change around the times in the day I would eat. I changed around what foods I would eat together. I cut out more foods that didn’t work and put in more that did. I listened to my body, and after becoming a plant-based/vegan eater on October 22, 2012, I am still listening to my body! I trust the process and it’s beautiful!

And don’t get me wrong, I am completely one-hundred percent human being and I am reminded constantly. There ARE days when I want to stay mad at myself, put myself down, or eat potato chips, or lay in bed depressed, too. But, I then forgive myself, talk about it with a friend, journal about those moments, ask the Universe to do her thang, and I move through it, like a wave that moves through the ocean.

So, since I just finished talking about food, I’m sure your tummies are a little rumbly and waiting for today’s recipe, eh?

So excited to share this new creation with you guys…

Plantbased/gluten free…

Quinoa Veggie Mash

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You will need:
-1 cup of quinoa (2 cups water)
-Butternut squash (I used frozen chunks & then steamed, but whatever you prefer!)
-Beets (I cut up 3 small ones in cubes & then steamed)
-Broccoli (raw)
-Arugula (or whatever greens leaf that suits your soul!)

To prepare:

Boil your water and cook your quinoa.
Peel, cut up, & steam you veggies (the broccoli I left raw).
Lay a bed of arugula or greens down in a dish. Scoop some quinoa and put it right on the greens. Top off with all your veggies! Mix together!
Drizzle some olive oil & sprinkle some salt (I like the pink Himalayan salt these days… It’s pink & crazy-good benefits).
Enjoy!!

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So much color I can’t stand it! I had this all by itself as a meal and some left over the next day! It would make a great side dish too… Thanksgiving, hmmmm? Feel free to add other veggies if you wish, but I loved this combination!

Light & Love,
Amanda

Ring Ring…Universe Calling

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“Respond to every call that excites your spirit.” -Rumi

I love this quote. I love many quotes from Rumi. I can connect to them. But this one, can I say, really excited my spirit.

There are a few callings that have been pending for me lately… becoming a yoga teacher and writing a book are the two loudest ones at the moment. And I am sure many more will come. But those are the two currently that the universe is putting in motion for me and I there are times where I question myself, and I ask myself, “Am I really supposed to do those things?!” And then I find myself getting down or discouraged because certain things are not quite in order and I want to do these things right now! Then, I saw this quote. It was like my permission from the universe and it sent electricity through every cell in my body and immediately raised my vibration.

I believe that I have daily callings and life callings. Many of my life callings I feel I am putting into action now or preparing to put them in action, and I believe that more will continue to be revealed to me. As for my daily callings, sometimes they stay the same each day and sometimes they change. Sometimes my calling for the day is to do a crazy dance, paint a pretty picture, write a thank you note, smile at a stranger,  take my pups to a new dog park, stand on my head in yoga, clean the house, call an old friend, smell a flower, have a dance party in my car, have a movie night with my hunnie, swim in the ocean, or just simply rest. Sometimes it is several of those callings in one day. The point is, they all excite my spirit and I think that aside from creating awareness in our mind and space in our hearts, we are here to respond to the callings that excite our souls.

Another thing that excites my spirit is eating food and sharing it with you!

Today I have two salads that are bound to excite your spirit, that’s for sure. They aren’t your ordinary greens and lettuce type of salads, but they will certainly raise your vibration of your taste buds and your body will be thanking you over and over again.

The first salad is the Southwestern Sweet Potato Salad that was inspired by twopeasandtheirpod.com. The colors were like one bug party in my salad bowl and the taste was delicious! I definitely had seconds!

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You Will Need:

4 medium sweet potatoes, peeled & cut into 3/4 inch slices

1 tablespoon olive oil

salt & pepper, to taste

1 ear of sweet corn, husked or frozen corn

1 15oz can black beans, rinsed & drained

1 red pepper, diced

2 green onions, chopped

1/2 cup cilantro, chopped

2 avocados, pit & skin removed, chopped

juice from 2 limes

salt & pepper, to taste

To Prepare:

In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the potatoes are close to being finished, place the ear of corn on the grill and cook for 3-4 minutes, rotating the cob so all the sides are cooked evenly. I only had frozen corn, so I steamed my corn separately in a pan on my stove. Let the sweet potatoes and corn cool to room temp.

Cut the sweet potatoes into cubes and place in a large bowl. Remove the corn kernels with a sharp knife from the cob. Put the corn in the bowl with the potatoes. Stir in the black beans, red pepper, green onions, cilantro, and avo. Squeeze lime juice over the salad and stir until combined. Season with salt & pepper. Serve & enjoy!

*Salad will keep in fridge for up to 2 days.

If you are not in the southwestern mood, this next salad may be for you. It is the Quinoa Salad with Asparagus, Peas, Avocado & a Lemon Basil Dressing, also inspired by twopeasandtheirpod.com.

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You Will Need:

For the Lemon-Basil Dressing:

3 tablespoons olive oil

3 tablespoons fresh lemon juice

1 teaspoon honey or agave or maple syrup

1 garlic clove, minced

1 tablespoon fresh basil, finely chopped

Salt & pepper, to taste

For the Salad:

2 cups water

1 cup quinoa

2 teaspoons olive oil

1 small bunch asparagus, about 15 spears, cut into 1-inch pieces

1 tablespoon fresh lemon juice

1 cup frozen peas

1 avocado, chopped

Salt & pepper, to taste

1/4 cup basil, chopped (optional)

To Prepare:

In a small bowl, combine the dressing ingredients. Whisk to combine or shake up in a jar or container with a lid. Set aside.

Add water and quinoa to a saucepan and bring to boil over medium heat. Boil for about 5 minutes and then turn the heat to low and simmer with lid for 15 minutes, or until the water is absorbed.

While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 mins. Stir in the peas and cook for an additional 2 minutes.

In a large bowl, combine quinoa, asparagus, peas, and avo. Pour the dressing over the salad and stir until evenly coated. Season with salt and pepper, to taste. Stir in fresh basil if you choose. Serve and enjoy!

*I topped my salad off with shredded zucchini I had leftover from another recipe and some shelled hemp seeds. Also, I made this salad again the next day (because it was so tasty, everyone ate it right up!) but I also added some broccoli into the skillet with the peas and asparagus and mixed to together with quinoa. Just as tasty! Feel free to add whatever your tummy is telling you it needs! Just because there is an ingredient list and instructions, doesn’t mean you can’t step outside that and get a little crazy! Whatever excites that beautiful spirit of yours, get it on, my friend!

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Light & Love,
Amanda

Ringin’ in the Summer

Hello, Summer! So happy to have run into you again!

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When I think of summer, I think of playing. I think of sunshine, picnics, camping, family reunions, swimming, water balloon fights, sprinklers, the smell of fresh cut green grass, the ice cream truck music that rolls around the neighborhoods, vacations, sunsets, lightening bugs, lemonade, fireworks, sleeping in, staying up late, four wheeling, sleepovers, marshmallow roasting, the smell of barbecues, flowers blooming, bright colored clothes, and fruit, lots and lots of fruit! Which is why I decided to kick off the summer, and maybe create a sweet treat on Father’s Day, with some summer quenching fruit recipes!

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Given that strawberries are in season, they are not only gorgeous right now, but they have all kinds of crazy-cool benefits that I found out from my¬†Healing With Whole Foods¬†book, by Paul Pitchford. Strawberries are¬†cooling in thermal nature quality and they are satisfying for the functioning of the spleen and pancreas. They saturate the lungs and promote the production of body fluids. Strawberries are full of groovy nourishing properties, like silicon and vitamin C, that are beneficial for the restoration of connective tissues and arteries throughout the body. And just a little fun fact, if you would like to add some extra oomph to your teeth and gums and remove the yuckies (a.k.a. tartar), then slice a strawberry in half and rub the inside of the berry on and all around your teeth and gums. Leave the berry-goodness on your teeth and gums for 45 mins and then rinse out with some warm water. I feel that these little red goddesses get a bad rep for being on the “dirty dozen” list, but with some extra care in the rinse cycle, these babies can add some special sweetness to your insides!

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Now for some more strawberry fun, I bring out some recipes.

My first recipe was inspired by almondsandavocados.com.

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I give you Fruit Pizza with a scrumptious quinoa crust and a sweet avocado sauce that tastes like frosting! (No really, I may just use it to top off cupcakes one day, it was that delightful!)

Fruit Pizza

1/2 tablespoon extra virgin olive oil

3/4 cup quinoa, soaked at least 8 hours then drained & rinsed

1/4-1/2 cup water

1 tablespoon maple syrup

1/4 teaspoon salt

1 small or 1/2 large avocado

2 tablespoons water

juice from half a lime or lemon

1 tablespoon maple syrup

Fresh fruit toppings of your choice

Quinoa Crust:

Soak quinoa for AT LEAST 8 hours. This disgruntled me a little because I was ready to eat the fruit pizza yesterday when I first saw the picture of it. But, this step is important for the crust to set up just right. Then, its all a breeze. After soaking, add the quinoa, 1/4 cup water,  1 tablespoon of maple syrup, and 1/4 teaspoon of salt to a high speed blender or food processor. Blend until a pancake-like batter substance forms. You want it to be on the thicker side. Then pour onto a pan on the stove top in olive oil over medium heat. Allow to cook approximately for 5-10 minutes until the edges are brown and crisp. Flip. Repeat on the second side. You will end up with a big pancake.

After making the crust up, you can start right away with the avocado sauce or place the crust in the fridge, which is what I did, until later when you are ready to serve. Once you create the avocado sauce, you will want to serve right away. Keep all this in mind.

Sweet Avocado Cream Sauce:

Process avocado, 2 tablespoons of water, lemon/lime juice, and 1 tablespoon of maple syrup. Blend until smooth. Spread onto the quinoa crust. Be sure to revert back to childhood and lick the remaining avocado cream left behind on the food processor edges. I know I did!

Lastly, decorate your pizza! Get funky with it, too! You can use whatever your big heart desires! I used strawberries, of course, green apples, mango, and then a kiwi slice in the very center. Then I sprinkled unsweetened coconut flakes all around and served! So fresssshhh!

This is the best pizza I have ever indulged in and I didn’t have that carb-cheese hang over afterwards! It sent me to the moon it was so taste bud-quenchingly-awesome, just like my picture below that was snapped in San Francisco last summer!

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My second strawberry-goodness recipe that I have on here is just as lovely as the first.

I used chia-seeds and almond milk to form a pudding-like texture and then I just added the fruit. Ahhh, simplicity sounds so sweet to my ears…and belly!

If you have not checked out chia seeds, well then, I strongly encourage you to. They are the next best thing after glitter! Matter of fact, I give you permission to stop right now and make a trip to the store for these little wonders. I promise you, you won’t regret it. Chia seeds can be used in ANYTHING! You can add them in salads, pasta dishes, desserts, and even just a plane glass of water. Not only do they possess flexibility, but they have great health benefits. Ah-MAZ-ing!

Next to good old flax seed, chia seeds are considered to have the highest source of omega-3 fatty acids. And for your food history lesson, you must know that they were introduced by the Southwest American Indians. They would consume the seeds for energy during their strength competitions. Eat up and power up!

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This little treat can be great for breakfast, a snack, or dessert after dinner.

Chia-Seed Pudding:

Whisk together 2 tablespoons of chia seeds with 1 cup of almond milk for 15 minutes. Then let the mixture settle for 15 mins. Do this for like 3 times, the whisking & settling, because the chia seeds gel up and this helps in the formation of the pudding. Then put pudding in the fridge to chill for a little bit, or eat right away. I like it chilled. Once you are ready to eat, then add your toppings of choice. In this photo I did banana slices, strawberries, and unsweetened coconut flakes.

You can add flavor to this chia seed pudding, too. I have added 1/4 teaspoon of cinnamon before. I have added carob powder (or cocoa). I have also tried added a little vanilla extract. Whatever you do, have fun with it!

Remember, its summer now! Ring the new season in by engaging in an activity that will let your body know that the seasons are changing! This is important to do for mind, body, and spirit! Buy a new outfit, clean our your closet, paint your toes a bright summery color, chase a butterfly, dance the hokey-pokey, take a bath, bite into a watermelon, or pick some flowers and breathe in their sweet fragrance. Whatever you do, smile a lot!

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Shout out to my daddy on Father’s Day! I love you and my soul bows to yours. Thank you for always being my hero, my teacher, and my biggest fan! I love ¬†you.

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Light & Love,
Amanda