Meatless Monday – Comfort Food Lightened Up

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Today was rainy and chilly. I love a warm meal on a cold evening. But it doesn’t have to be loaded down with things that aren’t good for you. I took a variety of cubed squashes and golden beets tossed them with greens and some homemade dressing and had a great dinner that was satisfying.

Ingredients

  • Mix of your favorite root veggies – I used butternut, rutabaga, parsnip, carrot and golden beet
  • Olive Oil mister (
  • Fresh spices your choice (I used sage and thyme)
  • Salt & fresh black pepper
  • Salad greens- (use the beet greens too! )

Salad Dressing

  • This is my basic salad dressing recipe and I love it.
  • Olive oil
  • Quality balsamic
  • Dash of honey
  • Dollop of dijon mustard
  • Garlic**
  • Splash of soy sauce (this is the secret umami ingredient)
  • Blend or whisk everything*

* To save time I make my salad dressing in my wooden salad bowl and then toss with everything. I also cuts down on having to wash one more thing. I know. Lazy yogi.

** Rub a clove of garlic around the wooden salad bowl a few times for some flavor. (I learned this from a now cancelled cooking show Master Chef)

Happy Meatless Monday!!

Namaste y’all.

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Kale Chickpea Salad with Tahini Dressing

Kale Chickpea Salad

I had kale, chickpeas and onions and a jar of tahini dressing I scored from Food 52.

May I present one of the easiest weeknight dinners.

 

Ingredients

  • Chickpeas – one can
  • Kale – 3/4 lb finely chopped
  • Garlic – 3 cloves minced
  • Red onion – thinly sliced
  • 1/4 cup liquid (your choice I used lemon juice and veggie broth)
  • Olive oil
  • Cumin – large pinch
  • Dried coriander or cilantro (really whatever is handy)
  • Lemon juice – one lemon
  • Salt and pepper to taste

 

Directions

  1. Prepare chickpeas in pot. Add cumin, a smidge (splash) of olive oil, lemon juice, salt and pepper.
  2. Cook chickpeas until liquid is almost gone.
  3. Heat large skillet over medium heat with a splash of olive oil. Sauté garlic, cilantro  and onions until translucent.
  4. Add kale, liquid and sauté until kale is cooked through.
  5. Toss with chickpeas.
  6. Garnish with dollop of tahini dressing

Easy and tasty. It’s not a huge meal, but after the holidays it’s nice to have a light, warm meal.

 

Hope you enjoy!

 

Namaste y’all.

Meatless Monday- Meatless Meatballs!!!!

 

 

 

meatless meatballs

Official Meatless Monday Blogger

I must confess when I first thought about doing tofu meatballs I was skeptical. I’m not big on foods that try to be meat. You can’t call a carrot a burger, I won’t be duped. But always one to try anything once I plunged ahead and made these.

Yummalicious. Seriously. What they need is a publicist. Tofu meatballs just doesn’t work and Seasoned Tofu balls is just as absurd, but I digress. The Book of Yum had a recipe that was easy to prepare. The Book of Yum is a great blog dedicated to gluten-free vegetarian cooking.

  • 2 lbs firm tofu, drained
  • 3 cloves garlic, minced
  • 4 whole green onions, sliced
  • 1/4 cup minced fresh parsley
  • 1 1/4 tsp salt
  • one egg or egg substitute
  • generous amounts of freshly ground pepper
  • 1/2 cup freshly grated vegan or regular cheese (optional)
  • 1/4 cup soy or regular yogurt whisked well
  • 3/4 cup gluten-free bread crumbs, made in a food processor (I used panko)
  • 1 1/2 tsp Italian seasonings
  • 1/4 tsp smoked paprika
  • more freshly ground pepper
  • 2 or 3 tbsp. olive oil
Directions
  1. Preheat oven to 375°
  2. Slice tofu horizontally and wrap in kitchen towels and put a cutting board on top of the wrapped tofu. Put something on top of the cutting board, like a pot, for additional weight. Leave it to drain for 20 minutes. Then wrap it in a clean thin cotton dishtowel, knead it and squeeze as much water out of it as possible.
  3. Knead the tofu in a large bowl for five minutes and then add the garlic, green onions,  salt, pepper, and cheese. Knead it for another few minutes. Whisk the egg and work it into the tofu dough.
  4. Combine the ground bread crumbs, spices and pepper in a large flat bowl or pie pan. Make small, walnut-sized balls out of the tofu dough and roll each ball in the dough.
  5. Heat the olive oil in a nonstick pan or well-seasoned cast-iron pan on medium and fry your tofu meatballs on each side until golden brown.
  6. Top the tofu with some cheese and cook in the oven for abut 3 minutes

You could serve with a marinara and have a hero or hoagie because I’m from NJ and that’s what they are. I mean that’s what they should be called everywhere, because I’m from NJ and that’s how we roll.

I had mine on a salad.  I also roasted a slice of red onion and orange bell pepper drizzled with balsamic vinegar.

Enjoy!

Namaste y’all.

Food Yoga- Roasted Tomato and Basil Soup

roasted tomatos

“Only the pure in heart can make soup.”

– Ludwig Van Beethoven

This soup looks creamy and it has a creamy flavor without adding milk. I think if you wanted an even heartier flavor you could add orecchiette pasta. Those pasta cups would gently cradle this roasted flavor goodness.

Go for it!! Make soup!

Ingredients:

  • 2 1/2 pounds Roma tomatoes, cut in half lengthwise
  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste, for seasoning tomatoes
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • Dash of red pepper flakes
  • 1 cup freshly chopped basil
  • 1 (15 ounce) can diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper, to taste
1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend. Blend the soup until it’s more smooth than it is, but not to a silky purée (You want to keep some of the chunky tomato flavor).

 Soup. Soup. Soup.
Namaste y’all.
Felicity's perfect tomato soup

Meatless Monday – Roasted Cauliflower and Carrot Soup with Tricolor Carrot Salad

Roasted Carrot and Cauliflower Soup
Happy Meatless Monday! Soup, salad and bread. Yum.


Official Meatless Monday Blogger

I love summer. The sun on my face and heat on my skin make me feel alive. It’s a time of year when ice clinking in tall glasses of water and taking big bites of fresh tomatoes off the vine is an acceptable dinner.

May-August is my time.

September is beautiful but makes me sad because cold weather is rolling in. You can’t see it but it’s there, hovering in the background.

But, I must admit there is something vaguely sexy about the fall. Turtlenecks and flip-flops are standard uniforms. It’s still warm enough to grab a drink outside, but you can rock a hat. The heat of summer still lingers in the air like perfume at the end of the day…

And while I miss summer, soup season makes it bearable. I am nothing if not a lover of soups.

This roasted cauliflower and carrot soup  I found in the New York Times is a perfect blend of summer and fall flavors. The lemon keeps it light as the rooted flavors of carrot and cumin keep it grounded. It’s yoga, for your mouth. The miso adds umami. Its a soup that makes you want to lay down on your back and exhale… I took the liberty and added (and subtracted) a few things to suit my palate. Not that the Times doesn’t know their stuff but hey, I like things the way I like them.

All jokes aside, this is a great meal for after a long yoga practice or any kind of workout. The soup is filling without being heavy and the carrot salad has crunch with layers of sweet and savory because of the dressing. I had mine with bread because I’m a girl who likes to sop things up.

Don’t judge. Sometimes a dish is so good you want every drop. And the truth is, it’s much classier than me licking the bowl. I’ll let my dog keep that party trick.

 

Enjoy. Happy Meatless Monday.

Namaste y’all.

 

Ingredients

  • cauliflower- one head choped
  • carrots – one pound chopped
  • onion- one large chopped in chunks
  • garlic – one head unpeeled
  • celery- one stalk – roughly chopped
  • 4-5 cups stock or water
  • corriander seeds- one tablespoon
  • cumin- one tablespoon
  • smoked paprika
  • salt pepper
  • juice from one lemon
  • lemon zest
  • cilantro (dried) – one tablespoon
  • olive oil
  • miso- 1 tablespoon

 

Ingredients for Salad

  • tri-color carrots
  • scallions
  • cucumbers

 

Dressing

  • balsamic vinegar
  • honey- one teaspoon
  • dijon mustard- one teaspoon
  • soy sauce
  • garlic- minced one teaspoon

 

 

Directions

  1. Place veggies in a pan and toss with olive oil, salt and pepper. Makes sure to coat the garlic bulb with oil so it doesn’t burn.
  2. Roast veggies and garlic bulb in 425° oven for 35-45 minutes (check frequently- I like veggies roasted but not mushy)
  3. Transfer veggies to a large heated soup pot that has 2 tablespoons olive oil
  4. Add spices and sauté veggies for six minutes
  5. Add miso and broth
  6. Bring to a simmer and then lower heat
  7. Cook for 10 minutes
  8. Blend until smooth in very small batches
  9. Serve immediately

 

For the salad 

  1. I spiralized the carrots and cucumbers.
  2. To make the dressing put all of the ingredients into a blender (or whisk in a bowl if you are looking for a forearm workout)
  3. I cut the scallions into the thin slices and and tossed with the dressing.

 

Food Yoga- Meatless Monday!!

Zoodle


Official Meatless Monday Blogger

I just read an article about the damaging effects of dividing time between a computer, phone, tablet and TV. It apparently shrinks the brain. So I’ve decided to put my phone away while I bounce from laptop, TV and kitchen while I type this post. I already feel smarter.

Earlier this week the mail delivered a treat. I’m now the proud owner of a spiralizer. Oh sure, many people have been using this for years, but since it’s new to  me  dear reader, it’s now new to you. This gadget has already changed my life. It transforms veggies into ribbony strands and curly shapes. And trust me, this isn’t just cool, the shapes allow for dressings and sauce to cling.

Happy-and-excited-gif

I spent my weekend enjoying this amazing east coast ‘pre-fall’ weather, bike riding, doing yoga and spiralizing everything I could get my hands on. On Friday I made a spiral cucumber, carrot, red onion salad. I added a bit of my lemon tahini dressing and tapped my toes as I chomped away. And since I’m pretty real with you when I write, I’m not ashamed to say that when I woke up at 3am for water, I had a large bite. I may or may not have had said salad for breakfast on Saturday.

Don’t judge.

Or do. I can take it.

No matter what your feelings, I’ll still share this easy Meatless Monday recipe.

Ingredients

  • squash zoodles (you can also use a mandolin- but I can’t really be trusted with one)
  • cherry tomatoes
  • red onions, very thinly sliced
  • mushrooms sliced (I used shitake, but hey grab whatever you have)
  • garlic minced (3 cloves)
  • spinach or any greens that are handy
  • olive oil- three tablespoons
  • splash quality balsamic
  • salt, pepper and white pepper
  • lemon juice from one lemon

In one pan sauté all of the veggies and ingredients except the zoodles.

  1. Heat the pan (with 2 tablespoons olive oil) over medium heat first add the onions, then garlic, then the mushrooms.
  2. In a second pan heat the remaining tablespoon of olive oil and quickly toss the zoodles for two minutes.
  3. Combine the sauce and zoodles
  4. Serve immediately

Delish.

Fair warning. Stay tuned for spiralizer recipes. If you see me running through the farmers market with loaded down with veggies and laughing with crazy eyes, keep movin’. It’s safer that way.

Namaste y’all.

Food Yoga – Meatless Monday! (Daal Tadka)

daal


Official Meatless Monday Blogger

Happy Meatless Monday!!

This week you may want to try lentils. My recipe this week is brought to you by the blog Zenfully Delicious. I love Indian food and Daal is an easy way to try something new. For those of you new to the idea of removing meat from your diet creating interesting meals is good plan to keep you on track. Finding ‘meat’ substitutes wash’t something that worked for me. Generally speaking, I found that having great meals that didn’t need meat was the best way to me to enjoy a meatless lifestyle. While Daal is considered to be an accompaniment to an Indian meal, I had it as a main dish with some salad.

The key to Daal is the tempering of the spices at the end. Tempering spices in Indian cooking is an essential step and depending on the dish is either done at the beginning of cooking or at the end. In the case of Daal it is done at the end.

With Daal you can spice this up as much as you want. I added Garam Masala, smoked Paprika and a few drops of mustard oil to my tempering mixture.

Today’s Special is a cute indie flick I saw on Netflix. The scene with the tempering of the spices is particularly funny.

Anyway, back to the recipe.

Serves 4-6

Ingredients:
1½ cups yellow split lentils or toor lentils
½ a medium onion, finely chopped
1 large or 2 medium tomatoes, chopped
4 cloves or 2 teaspoons minced garlic
1 teaspoon turmeric powder
1 teaspoon salt
¼ cup cilantro, chopped
Juice of half lemon

3-4 cups cups veggie stock (or water) (this depending on how soupy you’d like your daal. More liquid = more soup)

Tempering ingredients:
2 tablespoons canola oil
½ teaspoon whole cumin seeds
1 clove or ½ teaspoon minced garlic
1 whole Serrano pepper
½ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon chili powder

Directions

  1. In a large pot add 2 tablespoons olive oil ( you could also use butter or ghee but I’m keeping the dish vegan).
  2. Saute onions, tomatoes and garlic
  3. Add the rest of the ingredients except the cilantro
  4. Bring mixture to a boil and reduce heat.
  5. I deviated from the recipe here and added a little more spice. I like lots of flavor into the pot went more cumin, curry powder, red pepper flakes, freshly grated ginger and lime juice)
  6. Prepare tempering ingredients by measuring them out first.  Don’t mix them all together. I placed them on a flexible cutting board. The process happens quickly and it will burn if you try to gather the spices and temper at the same time.  Ask me how I know this.
  7. Simmer lentils for 20 minutes (or longer if you like them softer)
  8. Temper the spices and add to the daal as it is finished cooking.
  9. Stir in the tempered spices.
  10. Serve over rice immediately.

Tempering Spices

Heat canola oil in a pan on a stovetop till it shimmers (should be hot). Turn off the heat. To this hot oil, add the cumin seeds, garlic, Serrano pepper and dry spices. Everything should sizzle in the pan. (Watch out for splattering spices during this process.)

I added a dollop of cilantro chutney which can be found in most grocery stores. In my pantry I also had some chickpea chips. Perfect for a garnish!

Enjoy!!

Namaste y’all!!

Vegan Diaries- Collard Greens Get a Facelift

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In the world of southern and soul food, collard greens are a staple. They are typically cooked with ham hock and lots of fat. And since the leaves are fairly tough cooking greens long and slow is what is thought to make them delicious.

Not so it seems.

While doing training at Integral Yoga, I’d pop downstairs to their grocery store for some tasty food cooked with love. One afternoon I discovered sautéed greens and haven’t looked back. They take 15 minutes and have a fresh, vibrant taste. You would think that with so few ingredients these would taste boring. You would be mistaken.

Y-um.

 

Ingredients

  • 2 tsp olive oil
  • Big bunch of greens – stems removed and shredded. (I used my bare hands and made it mini playtime)
  • 5 garlic cloves minced
  • coarse salt (Maldon is my fave)
  • 1/2 c water (or veggie stock)

 

Directions

  1. Heat oil over medium heat. Cook garlic by stirring constantly until it’s just about golden brown.
  2. Add the greens, baby!! Stir in salt.
  3. Reduce the heat to medium low and add liquid.
  4. Cover and steam for 10 minutes.
  5. If liquid is left in the pan turn heat to medium and quickly stir until liquid evaporates.
  6. Et voilà!

These are so good I’ve been making batches and having them for lunch and with dinner. Tons of greens are available at farmers markets this time of year- so stock up!!!

 

Namaste y’all.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

black women yoga

The Whole 30

doing-the-w30-IG

 

I’m pretty sure I’ve mentioned my friend Patrice. Fate has a way of bringing people together and from the moment I met her I knew we’d be friends. She listens to my rants, tells me when I’m being silly (as in stubborn) and makes me feel better if I’m feeling low. So when she asked if I’d do the Whole 30 with her I said yes instantly. A program that helps you feel great and focuses on real food? That’s what I preach, bring it on!!!

And then I saw what I couldn’t have red wine (or any alcohol, boo) for a month and was less enthused, but sticking together and all that I’m still on board. I like the idea of doing something for 30 days. In a week I’m launching a 30 Meditation Journey- it’s for folks that want to try meditation, but have felt a little nervous about doing so. Partnering meditation with whole eating sounds like a fine way finish up healing from abdominal surgery.

 

So back to the Whole 30. Here’s some scoop from the site.

The Whole30 Program Rules

Yes: Eat real food.

Eat meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds. Eat foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re totally natural and unprocessed. Don’t worry… these guidelines are outlined in extensive detail in our free shopping list.

 

– See more at: http://whole30.com/whole30-program-rules/#sthash.Q0ru9FdQ.dpuf

No: Avoid for 30 days.

More importantly, here’s what NOT to eat during the duration of your Whole30 program. Omitting all of these foods and beverages will help you regain your healthy metabolism, reduce systemic inflammation, and help you discover how these foods are truly impacting your health, fitness and quality of life.

  • Do not consume added sugar of any kind, real or artificial. No maple syrup, honey, agave nectar, coconut sugar, Splenda, Equal, Nutrasweet, xylitol, stevia, etc. Read your labels, because companies sneak sugar into products in ways you might not recognize.
  • Do not consume alcohol in any form, not even for cooking. (And it should go without saying, but no tobacco products of any sort, either.)
  • Do not eat grains. This includes (but is not limited to) wheat, rye, barley, oats, corn, rice, millet, bulgur, sorghum, amaranth, buckwheat, sprouted grains and all of those gluten-free pseudo-grains like quinoa. This also includes all the ways we add wheat, corn and rice into our foods in the form of bran, germ, starch and so on. Again, read your labels.
  • Do not eat legumes. This includes beans of all kinds (black, red, pinto, navy, white, kidney, lima, fava, etc.), peas, chickpeas, lentils, and peanuts. No peanut butter, either. This also includes all forms of soy – soy sauce, miso, tofu, tempeh, edamame, and all the ways we sneak soy into foods (like lecithin).
  • Do not eat dairy. This includes cow, goat or sheep’s milk products such as cream, cheese (hard or soft), kefir, yogurt (even Greek), and sour cream… with the exception of clarified butter or ghee. (See below for details.)
  • Do not eat white potatoes. This is somewhat arbitrary, but if we are trying to change your habits (chips and fries) and improve the hormonal impact of your food choices, it’s best to leave white, red, purple, Yukon gold, and fingerling potatoes off your plate.
  • Do not consume carrageenan, MSG or sulfites. If these ingredients appear in any form on the label of your processed food or beverage, it’s out for the Whole30.
  • No Paleo-ifying baked goods, desserts, or junk foods. Trying to shove your old, unhealthy diet into a shiny new Whole30 mold will ruin your program faster than you can say “Paleo Pop-Tarts.” This means no desserts or junk food made with “approved” ingredients—no banana-egg pancakes, almond-flour muffins, flourless brownies, or coconut milk ice cream. Don’t try to replicate junk food during your 30 days! That misses the point of the Whole30 entirely.

One last and final rule: You are not allowed to step on the scale or take any body measurements for the duration of the program. This is about so much more than just weight loss, and to focus on your body composition means you’ll miss out on the most dramatic and lifelong benefits this plan has to offer. So, no weighing yourself, analyzing body fat or taking comparative measurements during your Whole30. (We do encourage you to weigh yourself before and after, however, so you can see one of the more tangible results of your efforts when your program is over.)

– See more at: http://whole30.com/whole30-program-rules/#sthash.Q0ru9FdQ.dpuf

 

I’m skeptical about some of this. I’ve read through the site and some of the language is a little too tough love for me. I’m already the chick who used to live her life without moderation- so I’m not really sure if the Whole 30® program is a good fit for someone like me. Life in extremes can play to my addictive nature and if I’m not careful I could be looking down the abyss. So, I’m keeping a watchful eye on me. This isn’t to say that this isn’t a great thing for lots of folks who need a serious kick in the ass to stop some healthy habits and/or thinking.

My eating habits are pretty good- but keep a mindful eye on what I’m eating may be a kind of food meditation. At least, that’s what I’m telling myself.

 

I’ll keep you guys updated weekly.

 

Let the games begin.

 

Namaste y’all.

 

Have any of you done The Whole 30? I’d love to hear your thoughts.