Recess

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Hello! I hope your weekend was glorious! Did you find any time to play? Remember when we were children and in school we were given a recess? It was that time in the day that was scheduled in there and you did nothing but play. I can remember my play changing at recess as I grew up. In kindergarten it was about running around on the playground or playing board games if we were kept inside because of the rain. This continued through third grade, I say. Then, from like the third to sixth grade it was about getting curious about the boys, still being grossed out by their existence, but playing games that included them, usually games where boys chased after the girls. It was thrilling and engaging, but awkward because curiosity in the opposite sex was creeping in, and I remember wanting to know what that was about. Then in seventh and eighth grade it was about getting together with my girlfriends to chat (usually about the boys)  and hang out while the boys ran around and played football or basketball at recess. There was no more running around for the girls, but there was still that time that we were allowed to have out of our school day  to do whatever we wanted with. Then came high school and no more recess. What’s up with that?

I think it is important to give ourselves a recess no matter what grade or age you are. And that recess could be so many things for each individual. Whatever it is, I hope it allows you to let you inner child play, shine, sing, dance, run, jump, sparkle, rest, release, imagine, connect, or  bloom.

For this weeks recipe post I have another meatball recipe! This one is even groovier then that last one i posted not too long ago. This recipe is inspired by ohmyveggies.com. This recipe was not origially vegan, so I made some tweaks to make it so. 🙂 It is also gluten-free, weeeee!

Broccoli Parmesan “Meat”balls

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You will need:

1/2 cup raw almonds

1 large head of broccoli, cut into florets & steamed (makes about 2 cups worth)

1/2 shredded vegan parmesan cheese ( I use the Go Veggie! brand)

2 cloves of garlic, minced

1 flax egg (1 tablespoon ground flax seed + 3 tablespoons warm water)

Salt and pepper, to taste

A muffin tin

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To Prepare:

Preheat the oven to 350 degrees.

Make up your flax egg by whisking the flax and water together in a small bowl and setting aside to let it gel up.

Steam your broccoli.

In a food processor, process the almonds until they are coarsely ground (do not under or over- process the almonds). Then place your almonds aside in a separate bowl.

After your broccoli is steamed, add it to the food processor and pulse until it is chopped up. Then add the flax egg, garlic, parmesan cheese, and salt & pepper to the broccoli in the food processor and process until mixed together.

Then add the broccoli-parm combination to the almonds in the bowl. Mix together well.

Spray a muffin tin with a nonstick spray of your choice.

Form balls out of the broccoli mixture and place each one into its own spot in the muffin tin. Bake until the meatballs are golden on the outside and heated through; about 20 mins. Remove the tin from the oven and let cool before popping each ball out.

These guys can be eaten with pretty much anything. They are very flexible & I love how they taste! The day I made them I was in a hurry, so I just pulled them out of the oven and plopped them on top of some quinoa (sorry my picture above looks so plain). But they could be great with spaghetti sauce and noodles, or just plain with the sauce, in a sandwich, or on a salad. Have fun with them! I know I did and I can’t wait to make them again! Enjoy!
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Namaste.

Light & Love,
Amanda

On top of spaghetti…

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Happy October!!! Ahh, i love October and it is refreshing to know that this month has begun! So many fun things are going on in my world this month and I am totally pumped! This month reminds me of being a kid more than anything! Halloween, pumpkin patching, apple orchards, corn mazes, scarecrows, skeletons, carving pumpkins, carmel apples, haunted houses, candy corn, hay rides, apple crisp, pumpkin pies, raking leaves, jumping into the piles of raked leaves, and the fall air. I live in Florida and unfortunately many of the things I just named I do not get to see anymore….but, I do have a mother that still lives up north and you better believe that I hit her up for a box of leaves just so I can experience the true season down here in sunny south Florida! Ha! And, you better believe I will be dressing up and hitting up the haunted houses this October! Oh ya!

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Ahh, isn’t this quote the best? And, the truth. Although, it is so easy for me to look at this quote on a happy October day and say, “Oh, that is so true and I love that!” But catch me on a day where my boat is just full of “visitors” and it is rockin’ me all over the place, hangin’ on for my dear life… it can be challenging. But, still a beautiful quote and after the initial freak out over a particle feeling(s), I can usually move to this place of just sitting down in my boat taking my “visitors” to shore, letting them off, and peacefully rowing away. I like that.

This all reminds me of my yoga practice this week. I practice Vinyasa yoga. Vinyasa is a style of yoga that is known for moving from pose to pose while linking the breath. It is about movement and flowing and breathing through it all. I learned this week that the Vinyasa practice  reflects impermanence and change and teaches one not to hold on to each pose, but let it go and move onto the next pose. Impermanence and change. Kinda like feelings, right? Kinda like life. I like that. Life is a series of poses. Each pose connected to the next and as long as we don’t focus too much on the pose we were in before, we can gracefully move to and experience the others all while riding on the currents of our breath.

Today, I have a vegan and gluten free meatball recipe! This recipe was inspired by the blog.fatfreevegan.com. They look an taste like real meatballs!! I altered the recipes a little and in the future I probably would alter it even more by adding more of the spices and taking out the kasha (which is just buckwheat groats). I like buckwheat, but sometimes it can overtake the other flavors because it has a strong earthly flavor of its own. BUT! It was still a fab recipe! Have fun with it!

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You will need:

1/3 cup chopped walnuts, or other nuts or seeds

1/3 cup gluten free rolled oats or quinoa flakes would work

1/2 cup chickpea flour

1/4 cup kasha (Also known as buckwheat groats…i think it can be optional, you decide!)

1 tablespoon of cornstarch

1 tablespoon nutritional yeast

2 teaspoons of dehydrated onion flakes (I could not find these, so I used onion powder instead)

1 teaspoon dried oregano

1/2 teaspoon basil

1/2 teaspoon granulated garlic

1/2 teaspoon paprika

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon tomato powder (optional)

1/2 teaspoon fennel seeds (optional)

1/2 teaspoon red pepper flakes (optional)

To Prepare:

In a food processor, chop the nuts and oats . Do not grind the nuts completely; they should be the size of popcorn kernels. Remove combination and set aside.

Add all the remaining ingredients to the food processor and mix well.

Boil 2/3 cup of water.

Combine the nut/oat mix with the combination of all other ingredients you just made up in the food processor in a bowl and add the 2/3 cup of boiling water all together. Stir and let the mixture sit for about 15 minutes.

Preheat your oven to 350 degrees.

Using wet hands, form little meatballs and place on an oiled baking sheet. Bake the meatballs for 20-25 minutes, turning them over halfway through.

While your meatballs are baking, prepare your choice of spaghetti. To keep the meal gluten-free, I used quinoa corkscrew noodles. Yum! Also, heat up your spaghetti sauce and prepare any other sides you may want with your meal.

When meatballs are finished, add a few on top of your noodles and cover with spaghetti sauce! You will definitely feel on top of spaghetti after this meal! Enjoy!

Light & Love,
Amanda