Enjoying the calm in between the busy

Hi everyone! I mentioned a couple posts back that I graduated at the beginning of this month…so groovy… And I will be continuing on this August to complete my masters and graduate again next May 2015. In the meantime, I have had some extra time in my mornings before I head to work in the afternoon. It’s a funny thing, because I am naturally pretty busy… At least I have been since starting school. I’m used to running from thing to thing with very little spaces in between, but still breathing and loving it all! Now that I have this time, I have been sleeping in, practicing yoga, getting to know some other beautiful souls in the yoga world and local studios though teaching more kids yoga, connecting more w my pups, beaching, reading, writing, playing, meditating and making yummy food, of course! I feel like I am properly welcoming in the summer! 🙂

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Things will be picking up here very soon, though, so I am enjoying waking up slow in the mornings. Come mid July, I am off to my home town in Ohio for a month to complete my 200 hour registered yoga teacher training! I am so excited I can’t stand it! It is a dream come true to finally be able to do this and I can’t wait to learn more about myself, my body, strengthen my practice and share the beauty of yoga to even more people! So grateful! Happy Summer!

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I did mention that I have had more time to try new recipes out, didn’t I? Here is a new one, but also kind of old. One of my very first posts, I did a Mac & Cheese with a butternut squash sauce inspired by the beautiful http://www.celineeatsavocados.com. This is a reinvention of that with a yummy twist!

Baked Mac & Cheese with a Cauliflower-Butternut Squash Sauce

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You will need:
Pasta noodles (I like the gluten free quinoa ones)
1/4 cup + 3 tablespoons of earth balance butter
1/4 cup veggie stock
1/2 of a cauliflower head
1 cup of butternut squash (I bought frozen organic bs and steamed it)
1 tsp salt
1 tablespoon parsley
1 tablespoon thyme
Pepper, to taste
1 teaspoon onion powder
1/4 cup almond milk
1/2-3/4 cup nutritional yeast
1-2 cups peas (again, I used frozen peas and just steamed them)
1 cup gluten free bread crumbs

To Prepare:
Preheat oven to 350 degrees. Steam the butternut squash (if you bought frozen) and cauliflower while you boil the pasta noodles. Boil noodles just until it is slightly tender and then drain water. When you are finished steaming and boiling, add the cauliflower, butternut squash, veggie stock, 1/4 cup earth balance, almond milk, nutritional yeast and spices all together and blend until it turns into a creamy sauce. Taste tests are welcome! You may need to add more almond milk or butter or spices to get the taste and texture that you desire! Measurements are not 100% accurate because I found myself adding a little of this and that…but, they are pretty close to accurate! Also, steam your green peas! When you are finished processing and steaming peas, butter a glass baking dish with a little earth balance butter and pour the pasta noodles in followed by the dreamy sauce you just made and gently mix the sauce through the noodles. Then, add your steamed peas and gently mix them through. In a small pan, add your 3 tablespoons of earth balance butter and the cup of bread crumbs and in a medium heat mix the crumbs together with the butter. When butter seems to be melted and they are melted together, remove from heat and gently sprinkle the bread crumbs over top of the mac and cheese in the glass baking dish. Place in the oven for maybe 15-25 minutes. It should get golden brown on top. When finished, let cool, taste test, serve and enjoy!

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Light & Love,
Amanda

Hurry up and Slow Down!

“There is more to life than increasing its speed.” -Ghandi 

Happy Sunday! I just read this quote this morning as the sun was rising and my pups and I were waking up slowly. At least I was trying to; their agenda is always to wake up and play, play, play! I like this quote, though, and I have really been working on slowing down and noticing what goes on around me, instead of always being on the go. Or, always pushing myself and thinking, “Once I hurry up and finish this, THEN I can be happy…” This is something that my ego tells me and it is completely untrue. For when I do get finish with whatever it is, school, work, running errands, the week…then something else comes up and my ego starts yapping again. This does nothing but take me OUT of that moment, into the future, which has not even occurred yet, and it robs me of my energy, my thoughts, and a moment of happiness in itself. So, when I am in school supposed to be learning something new and bonding with my classmates and my ego starts telling me, “This class is boring…” I have learned to interrupt that ego-driven thought by telling myself, “Or, you can choose to be happy right now, embrace the experience because it may not come again and learn a whole bunch, so you can apply it to your future career.” It is easier said than done, especially in a society that trains people to go, go, go and that you need things on the outside to be happy. I work on it a day at a time and some days I am not as productive as others. I love the times I catch myself really being in the moment.When I am walking my dogs, it is one of the best times. When I am in the center of my moment, walking my dogs, I feel connected to everything. I can hear the birds, I can move with my pups as we walk together, I can smell the trees and grass, I notice colors, I see movement like butterflies fluttering and lizards scampering away to my vibration. Its magical. And if I were on the same walk with my dogs, all in my head with my ego telling me that when I am done walking them I can go on with my day then I would miss the butterflies, and the flowers that bloomed that day, and the birds singing. It amazes me. I will continue choosing happiness and being present in my moments that come along as much as I can.

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Today, I share with you one of my simplest recipes and a staple in my mind. They are raw, vegan, and full of life!

Zucchini Noodles

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They are one of the most flexible foods and that is why I love them. I can eat them plane or jazz them up with a funky sauce.

For the picture above I skinned 4 small zucchinis with a vegetable peeler. I start from one end of the zucchini and peel to the other end. Repeat thins around the zucchini until you can no longer peel.

The sauce above is an alfredo sauce:

1 cup raw cashews, soaked in water for 20 mins

3/4 cup water

1 teaspoon nutmeg

1 teaspoon lemon juice

1 teaspoon thyme

2 garlic cloves

2 tablespoons nutritional yeast (optional)

salt & pepper to taste

Combine all of the ingredients in a food processor and blend until smooth. Gently run the sauce through the noodles. Serve and enjoy!

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Here is another batch of zucchini noodles I made up, but with a different sauce. For this sauce I just blended an avocado, lemon juice from a 1/2-1 whole lemon (your choice!), basil, salt, & pepper. I then sprinkled some shelled hemp seeds on top along with some edible flowers to make it pretty!

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And this last pic, I just tossed in some broccoli to my zucchini noodle mix. For the sauce I blended some basil, olive oil, salt, pepper, and some italian seasonings together. I would have added lemon juice, but I was out of lemons. I just massaged the sauce into the noodles and served with some shelled hemp seeds on top.

This is definitely a recipe that you can play with. You could even just try plane spaghetti sauce on them and I am sure it’d be lovely!

Whatever you do, be all there.

Light & Love,
Amanda