tag:blogger.com,1999:blog-8589168464762711932024-03-13T09:35:46.075-05:00SkinnyPlusReal people eating better, feeling better, looking better and living better.Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.comBlogger258125tag:blogger.com,1999:blog-858916846476271193.post-58042182140892547372016-04-01T12:23:00.004-05:002016-04-01T12:23:57.464-05:00Celebrate Life - No Chewing Required!Let's face it - the reward system we’ve grown accustomed to is probably one of the most dangerous land mines we face in our dietary lives. From the time we smeared our first birthday cake across our faces we've been taught to celebrate through eating and drinking.<br />
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Special dinners, holiday meals, even funeral buffets find us hunched over our plates, fork or spoon in constant motion, prospecting for that one bite that will bring us a culinary version of comfort or joy. Some of us seek solace or celebration in liquid form, tossing back glass after glass of beer or booze in an effort to rejoice or relax. But in either case the satisfaction is only temporary and we wind up with an overstuffed belly, a pounding head, and an empty soul.<br />
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We experience challenges and victories frequently in life, but we don't always have to default to food or drink. The next time life offers us a reason to celebrate - or chill - is the perfect opportunity to rethink our reward systems and redefine our relationships with food and alcohol.<br />
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What do you like to do? What gives you joy? What makes you feel safe, secure and well tended to? Whatever the answer, here's your chance to take great care of your body - and feed your soul!<br />
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Here are some ideas:<br />
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1) Get a mani/pedi - not express; the spa kind that gives you get the full royal treatment<br />
2) Get your hair done - a new cut or color, highlights, straighting, deep conditioning<br />
3) Take a Yoga class - Bikram for sweating out toxins; restorative is almost better than a massage<br />
4) Buy those cute red (or whatever color your covet) shoes you’ve been eyeing<br />
5) Make a date with your vibrator (very healthy!)<br />
6) See a foreign flick<br />
7) Spend an undisturbed hour with a good book<br />
8) Take a walk<br />
9) Get a makeover - bring some new colors into your makeup palette<br />
10) Try a new perfume<br />
11) Take a dance class - tap, salsa, pole; whatever gets your juices flowing<br />
12) Get a wax - brows, upper lip, Brazillian, arms<br />
13) See a concert<br />
14) Get a massage<br />
15) Go to the zoo<br />
16) Tackle a Sunday New York Times crossword puzzle - all day<br />
17) Watch an old movie<br />
18) See a psychic<br />
19) Paint a room a new color<br />
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20) Get a cushy pair of slippers and wear them all weekend<br />
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<br />Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-23911342526679612282013-01-14T10:45:00.000-06:002013-01-14T10:45:10.964-06:00Messy Life, Clean DietToday is the first day of a New Year's cleanse - it's the usual 21-day GAS CAP (gluten, alcohol, sugar, caffeine, animal products) program we've done for the past few years. I hope some of my cleanse buddies are on board; I know some of you are trying different programs. No matter what program anyone is doing, I hope we can use this blog as a place where we can come and share our experiences, thoughts, recipes - whatever. Please jump on and share whatever you're going through - I'd love to hear from you!<br />
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Right now I'm up to my eyeballs in life - this week I'm preparing to teach a class in nutrition, I'm facing writing deadlines, and I'm working two part-time retail jobs (yes, I'm finally working at Whole Foods, and at a health club for people over 50 - more about this later).<br />
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So, somehow, I'm going to have to find time to shop for and prepare healthy food in the midst of the madness. But I'm welcoming the challenge. Because this is real life, and life is messy. In the past, when all I did was write, I had oodles of time and it was easy to make up soups and entrees and have everything just so. Not this time. I'm doing this on the fly. So here goes - I'm jumping into the deep end with nothing but one pot of soaked beans that needs to hit the stove. After that, we'll just have to see what happens! <br />
Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com1tag:blogger.com,1999:blog-858916846476271193.post-28681826963710805602012-04-09T14:25:00.000-05:002012-04-09T14:25:28.004-05:00Pistachio (or Pumpkin Seed) Crusted Tofu with Truffle Cream Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-bifYmzVmB4E/T4L3wi17qgI/AAAAAAAAAOY/rqBQ_fv4_IE/s1600/Pumpkin+Seed+Crusted+Tofu+with+Truffle+Cream.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" nda="true" src="http://3.bp.blogspot.com/-bifYmzVmB4E/T4L3wi17qgI/AAAAAAAAAOY/rqBQ_fv4_IE/s320/Pumpkin+Seed+Crusted+Tofu+with+Truffle+Cream.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Seed Crusted Tofu with Truffle Cream Sauce</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">I just wrote about being blown away by the food at<span style="color: #990000;"><strong> </strong></span></span><a href="http://blossomnyc.com/"><span style="color: #990000; font-family: Georgia, "Times New Roman", serif;"><strong>Blossom</strong></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> in Manhattan. And when I find resaturant food that really excites me, nothing makes me happier than duplicating it at home. After savoring the <strong><span style="color: #990000;">pistachio crusted tofu</span></strong> (the most delicious tofu entree I'd ever eaten) at Blossom, I had to try to make it in my own kitchen. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I don't really play around with tofu that much - certainly not enough to have any real confidence about how to turn a flavorless block of goo into a sophisticated, praiseworthy entree. And non-dairy cream sauces (the Blossom dish was finished with a savory vegan truffle creme) often seem like thick, chewy, oafish imitations of the "real thing." But a bit of research led me to a few recipes that, with a bit of tweaking, have resulted in an impressive imitation of the Blossom inspiration dish. In fact, I'd be proud to serve this to even the most stubborn of carnivorous foodies. And the great thing is, this flavorful, satisfying dish doesn't take much effort or time - how's that for a bonus?!!!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">If you decide to try making this, here are a couple of things to consider:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1.) Be sure to use <strong><span style="color: #990000;">unsalted pistachios</span></strong>. I looked everywhere but couldn't find any shelled pistachios that weren't salted. So, I bought the shelled unsalted kind and took the shells off myself. Trust me, that eats up some time. On top of that, pistachios are fairly expensive. So, while they have a lovely flavor and texture, a great alternative is <strong><span style="color: #990000;">unsalted </span><span style="color: #990000;">pumpkin seeds</span></strong>. They're mellow, earthy, have a great crunch, come shelled, and cost far less than the pistachios. I think <strong><span style="color: #990000;">pumpkin seeds are an easy alternative that will save you time and money</span></strong>.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">2.) The <strong><span style="color: #990000;">truffle cream sauce</span></strong> requires <strong><span style="color: #990000;">2 hours of soaking time</span></strong> for the cashews and pinenuts, so bear that in mind while you're putting this dish together. Also, the recipe says to add water to get the sauce the the consistency you desire - don't be shy. It takes a while to get this sauce to a nice, creamy consistency.</span><br />
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<span style="font-family: Georgia;">Alright, now that we've gotten the particulars out of the way, click on these links to get to the recipes for <a href="http://skinnyplus.blogspot.com/2012/04/pistachio-or-pumpkin-seed-crusted-tofu.html"><strong><span style="color: #990000;">Pistachio (or Pumpkin Seed) Crusted Tofu</span></strong></a> and <a href="http://skinnyplus.blogspot.com/2012/04/truffle-cream-sauce.html"><strong><span style="color: #990000;">Truffle Cream Sauce</span></strong></a>. I hope you enjoy them as much as Mark and I do! </span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-9099459074356364112012-04-09T14:19:00.000-05:002012-04-09T14:19:26.126-05:00Pistachio (or Pumpkin Seed) Crusted TofuHands down, this is the best tofu dish I've ever made! Both Mark and I love the crunchy, chewy texture and the earthy flavors - I'm so delighted I've finally found a world class tofu entree I'd be proud to serve to anyone who sits at my table! <br />
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<strong>Pistachio (or Pumpkin Seed) Crusted Tofu</strong><br />
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin Seed Crusted Tofu with Truffle Cream Sauce</td></tr>
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1 block tofu, extra firm <br />
½ C unsalted pistachios (or unsalted pumpkin seeds)<br />
1/4 C vegan butter, softened<br />
1/4 t ground ginger<br />
1/4 t mustard seeds*<br />
1/4 t cumin<br />
1/4 t curry powder<br />
1/2 t turmeric<br />
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Press the tofu to squeeze out the water. I put it on a cutting board, and place a pan or a big book (wrapped in a kitchen towel) on it to press down. <br />
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Once dry, cut the block of tofu lengthwise to make two slices. Then cut each slice diagonally to create 4 triangles, resulting in a total of 8 tofu triangles. <br />
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Put the pistachios or pumpkin seeds in the food processor to grind them (a blender or stick blender would do the same). Put them in a bowl. You can substitute other nuts (cashews would be yummy!).<br />
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Put the vegan butter in a saucepan and melt on the stove over medium heat. Stir in all spices. Turn off heat.<br />
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Use a little of the melted butter or some oil spray to coat the bottom of a baking pan or Pyrex/roasting pan. (A baking sheet would work, too.)<br />
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Dip a piece of tofu in the melted butter and spice mixture, flipping it so all sides get covered. Then dip in the bowl of pistachios.<br />
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Place in the baking pan. Do this for all tofu pieces. If desired, sprinkle with a little salt and pepper (I don’t think it needs this, but you might). And cover with any leftover ground nuts. <br />
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Bake at 375 for 30-35 minutes.<br />
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Serve with <a href="http://skinnyplus.blogspot.com/2012/04/truffle-cream-sauce.html"><strong><span style="color: #990000;">Truffle Cream Sauce</span></strong></a>. <br />
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*The original recipe calls for ground mustard seed, but through a happy oversight I used whole mustard seeds instead – and I think they add delightful little bursts of flavor and texture!<br />
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Modified from a recipe by Heather on <a href="http://www.inspiredorganic.com/"><strong><span style="color: #990000;">inspiredorganic.com</span></strong></a>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-15904318928457591782012-04-09T14:09:00.003-05:002012-04-09T14:11:16.068-05:00Truffle Cream Sauce<span style="font-family: Georgia, "Times New Roman", serif;">Savory, soft, creamy and earthy, this truffle cream is as good as the “real thing!” </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Truffle Cream Sauce</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1/4 C pine nuts, soaked 2 hours, rinsed, and drained </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 C cashews, soaked 2 hours, rinsed, and drained </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T lemon juice </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 T Bragg’s Liquid Aminos </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 T agave nectar </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 t teaspoons truffle oil </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pinch of white pepper</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Combine the pine nuts, cashews, lemon juice, tamari, agave, truffle oil, and white pepper in a high-performance blender, slowly adding water to create your desired consistency. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">From rawfoodchef.com recipe by Cherie Soria</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-25758288928299745652012-04-09T07:49:00.011-05:002012-04-09T14:14:41.596-05:00Fine Vegan Dining in Manhattan<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Me in front of Blossom </td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">Whenever I travel to a world class city I make a point of chasing down some sexy vegan food. So, when we were recently in New York, Mark and I dropped in to </span><a href="http://blossomnyc.com/"><strong><span style="color: #990000; font-family: Georgia, "Times New Roman", serif;">Blossom Cafe</span></strong></a><span style="font-family: Georgia, "Times New Roman", serif;"> on Columbus Avenue. I'd already done my research before we got there - I knew we were in for a treat. But what thrilled me more than my own personal delight at having the chance to eat high end vegan food (a rarity in Minneapolis) was seeing my my omnivorous husband enjoy it as much as I did. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">We shared a <strong><span style="color: #990000;">mushroom ravioli</span><span style="color: #990000;"> appetizer with oregano and truffle butter</span></strong>, and an entree of <strong><span style="color: #990000;">pistachio crusted tofu served with a root vegetable crepe, truffle creme, frisee salad, and beet dressing</span></strong>. No matter that there was no salmon, sea bass, or steak on the plates - after each bite we'd sit back, wide-eyed, slowly chewing each bite and nodding our heads in gratitude, pleasure, and agreement that we were eating a first-class, top-notch, high end meal. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-moCdNVQss8Q/T4IpJZEn18I/AAAAAAAAAOA/ZXNCd1VCuxg/s1600/IMG_5450.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" nda="true" src="http://2.bp.blogspot.com/-moCdNVQss8Q/T4IpJZEn18I/AAAAAAAAAOA/ZXNCd1VCuxg/s320/IMG_5450.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom Ravioli </td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UP1O0Uc-XUU/T4LaeU0sN7I/AAAAAAAAAOQ/Ip2qJyJwqcY/s1600/IMG_5451.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" nda="true" src="http://3.bp.blogspot.com/-UP1O0Uc-XUU/T4LaeU0sN7I/AAAAAAAAAOQ/Ip2qJyJwqcY/s320/IMG_5451.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pistachio Crusted Tofu</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">I love it when I find a place that does the vegan label justice by preparing fabulous food in spite of a food ethos that might wield some culinary challenges to less imaginative chefs. And I was thrilled to learn that Blossom is a bit of a New York dynasty, with three restaurants, a bakery, an organic wine bar and vegan bistro, and four vegan/organic/kosher fast food outlets throughout the city. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Here's to Blossom! I can't wait to try each location, and everything on each menu! </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-frLo6im9pRU/T4Io3ERQz_I/AAAAAAAAAN4/a9xaYD63Gqs/s1600/IMG_5454.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" nda="true" src="http://4.bp.blogspot.com/-frLo6im9pRU/T4Io3ERQz_I/AAAAAAAAAN4/a9xaYD63Gqs/s320/IMG_5454.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar and dining room at Blossom </td></tr>
</tbody></table>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-1597599926284449942012-02-03T11:32:00.001-06:002012-02-03T11:33:27.195-06:00Canellini Bean Spinach Hummus<span style="font-family: Georgia, "Times New Roman", serif;">Sometimes necessity really is the mother of invention. I wanted to make hummus but didn't have any garbanzo beans in my pantry. It didn't dawn on me to use chickpea flour, which would have worked just fine; instead I turned to the canellini beans that I'd been overlooking for a month and thought, 'What the hell?' What the hell indeed! Subbing the white beans for the garbs makes for a super creamy, buttery hummus that's a bit more refined than its grainier predecessor. What a wonderful discovery! I will happily make this happenstance of a recipe again! I hope you like it as much as I do!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Canellini Bean Spinach Hummus</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 can garbanzo beans/chickpeas (15 oz), drained</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 C fresh spinach, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 C tahini</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 T garlic</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 T lemon juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 T olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 t Kosher salt</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy. </span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-23327128982226776592012-02-02T07:47:00.000-06:002012-02-02T07:47:48.598-06:00Chana Masala<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-eMsAKU4PN64/TsRrCZJ7A7I/AAAAAAAAANo/FHOaba2DuP0/s1600/Chana+Masala.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" hda="true" height="150" src="http://2.bp.blogspot.com/-eMsAKU4PN64/TsRrCZJ7A7I/AAAAAAAAANo/FHOaba2DuP0/s200/Chana+Masala.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chana Masala</td></tr>
</tbody></table><span style="font-family: "Georgia", "serif"; font-size: 12pt;">Ooh, this one’s a keeper! It’s a recipe by the vegan cookbook goddess, Isa Chandra. Hearty and satisfying, the chickpeas are nutty and chewy, the curry flavor is rich, and the heat is subtle but very noticeable. Mark and I really enjoyed it and we’ll be sure to make it again! <span style="mso-spacerun: yes;"> </span></span><br />
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Georgia", "serif"; font-size: 16pt;">Chana Masala</span></b></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">Spice blend:</span></b></div><span style="font-family: "Georgia", "serif"; font-size: 12pt;">1 T plus 1 t ground cumin</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1 T ground coriander</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1 t ground tumeric</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1/2 t fennel seeds, chopped</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1/2 t cardamom</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1/4 t cinnamon</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1/8 t ground cloves</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1/4 t ground cayenne (optional, and more or less to taste)</span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">For everything else:</span></b></div><span style="font-family: "Georgia", "serif"; font-size: 12pt;">3 T coconut oil</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1 large onion, sliced in medium pieces</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">2 jalapenos, deseeded and thinly sliced</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">5 cloves garlic, minced</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1 heaping T minced fresh ginger</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1/4 C finely chopped fresh cilantro</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">3 lbs tomatoes, diced</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">Fresh black pepper</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1 t salt</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">3 1/2 C cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">1 t agave</span><br />
<span style="font-family: "Georgia", "serif"; font-size: 12pt;">Juice of one lime, or 1 t tamarind concentrate, or 4 t bottled lime juice (I use 365 brand) </span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">Preheat a large pan over medium heat. A large pan is better than a pot because it will get the tomatoes to cook down faster.</span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">Meanwhile, mix together the spice blend in a small bowl.</span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.</span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).</span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.</span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnish with extra cilantro, if you like!</span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: "Georgia", "serif"; font-size: 12pt;">From the ppk.com</span></div>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-59513715502471720292012-01-31T18:05:00.000-06:002012-01-31T18:05:45.948-06:00Curried Cabbage and Peas<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6Y60SE4tNT0/Tru8xNWp_EI/AAAAAAAAAMI/b9wmWp_5CXc/s1600/Curried+Cabbage+and+Peas.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" ida="true" src="http://2.bp.blogspot.com/-6Y60SE4tNT0/Tru8xNWp_EI/AAAAAAAAAMI/b9wmWp_5CXc/s320/Curried+Cabbage+and+Peas.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried Cabbage and Peas with Basmati Rice</td></tr>
</tbody></table><span style="font-family: Georgia, "Times New Roman", serif;">I fell in love with curried cabbage and peas dish at a local Indian restaurant last spring - this fall I finally got around to trying to duplicate it at home. This recipe was created by Anna Thomas and came from The Vegetarian Epicure (book2) via food.com. I modified it to make it entirely vegan and sugar-free and tweaked it a bit for flavors and I think it comes close to the restaurant version. The first time I made this was on a Sunday night - it was so good I made it again the following Thursday! Super easy, incredibly tasty - Mark and I both love it and will make this dish again and again! </span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Curried Cabbage and Peas </span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 medium head green cabbage </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 T vegetable oil ( although I only use 2) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t crushed dried red chilies </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t ground ginger </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t whole mustard seeds </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t cumin </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 bay leaves</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t ground coriander </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t ground turmeric </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 t salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 C water </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 C fresh peas (or frozen) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T vegan butter </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 garam masala </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T lemon juice </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t agave nectar </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Shred the cabbage coarsely (I use a food processor). Measure out the crushed red chilis, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt. Heat the vegetable oil in a large skillet and stir in the prepared spices. Heat the spices gently for about 2 minutes stirring often. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the shredded cabbage and saute it stirring often, until it is evenly coated with the spices and beginning to wilt, 10 to 15 minutes. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the water and the peas, cover, and cook over medium heat for 20 minutes. Remove the cover, stir in the butter, garam masala, lemon juice, and sugar, and simmer uncovered, for another 10 to 15 minutes. There should be very little or no excess liquid at this point. Serve hot with rice, or as is. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Nutrition per serving (4 servings per recipe): Calories 252.9; Fat 14.0g; Saturated Fat 3.2g; Cholesterol 7.6mg; Sugars 13.9 g; Sodium 1230.6mg; Total Carbohydrate 27.5g; Dietary Fiber 10.2g; Sugars 13.9 g; Protein 8.4g </span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-90931302217761828032012-01-12T06:48:00.002-06:002012-01-12T06:49:08.241-06:00Sh*t Vegans SayHappy New Year! I saw this clip this morning and couldn't stop laughing! This is for everyone who's done a cleanse, and everyone who's gone full-tilt vegan or veg afterward! I know you'll get a kick outta this! <a href="http://www.youtube.com/watch?v=OmWFnd-p0Lw"><strong>Sh*t Vegans Say</strong></a>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-75887913851526432322011-10-14T09:04:00.000-05:002011-10-14T09:04:57.984-05:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-arKc77DBZo0/TphAk9J1pvI/AAAAAAAAAMA/mkoZEMOPYGY/s1600/Farmageddon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="50" oda="true" src="http://2.bp.blogspot.com/-arKc77DBZo0/TphAk9J1pvI/AAAAAAAAAMA/mkoZEMOPYGY/s320/Farmageddon.jpg" width="320" /></a></div><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Check out a new movie called <a href="http://farmageddonmovie.com/"><strong><span style="color: #cc0000;">Farmageddon - The Unseen War on Family Farms</span></strong></a> "It tells the story of small, family farms that were providing safe, healthy foods to their communities but were forced to stop, sometimes through violent action, by agents of misguided government bureaucracies, and attempts to figure out why." The site has listings for screenings throughout the country. </span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><span style="color: #cc0000;">This weekend there are</span></strong> <strong><span style="color: #cc0000;">two screenings in Minneapolis</span></strong> - one at 1:00 p.m. on Saturday at St. Anthony Main Theatre and another at 3:00 p.m. Sunday at Bryant Lake Bowl. You can buy tickets for either showing at <a href="http://brownpapertickets.com/"><strong><span style="color: #cc0000;">BrownPaperTickets.com</span></strong></a>. Mark and I are headed to the Sunday showing - maybe we'll see you there!</span><br />
<br />
<span style="font-family: Georgia;">Be sure to scroll down on this page for a great recipe for a kickass <a href="http://skinnyplus.blogspot.com/2011/10/roasted-tomatillo-and-garlic-salsa.html"><strong><span style="color: #cc0000;">roasted tomatillo and garlic salsa</span></strong></a><strong><span style="color: #cc0000;">!</span></strong></span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-6930256591226814142011-10-14T07:04:00.000-05:002011-10-14T07:04:08.836-05:00Roasted Tomatillo and Garlic Salsa<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jSMpu94JuZI/TpgihAwBIoI/AAAAAAAAAL4/jv1wFfPJDcQ/s1600/Roasted+Tomatillo+and+Garlic+Salsa.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" oda="true" src="http://2.bp.blogspot.com/-jSMpu94JuZI/TpgihAwBIoI/AAAAAAAAAL4/jv1wFfPJDcQ/s200/Roasted+Tomatillo+and+Garlic+Salsa.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Tomatillo & Garlic Salsa</td></tr>
</tbody></table><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I don’t know anything about cooking with <a href="http://www.fruitsandveggiesmatter.gov/month/tomatillo.html"><span style="color: #cc0000;"><strong>tomatillos</strong></span></a> but when I found them at the farmers’ market I had to have them. Mark and I had been at a Mexican restaurant the weekend before and thoroughly enjoyed the chips and tomatillo salsa they served us while we waited for our entrees to be delivered – I figured that was a good place to start. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">I found this recipe and Mark and I agree it’s really good. But as with any salsa, the recipe is just a starting place – you can add other ingredients to make it your own. Onions, cumin, avocado, peppers – play around with it until you come up with something that works for you. But this recipe will give you a salsa that packs some heat and tastes fresh, fresh, fresh! </span><br />
<span style="font-family: Georgia;"></span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Roasted Tomatillo and Garlic Salsa </strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 lb fresh tomatillos, husks removed</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 head garlic cloves, separated and peeled 3 fresh jalapeno peppers</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 bunch fresh cilantro</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 C water, or as needed</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">salt and pepper to taste </span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place peppers and tomatillos in a food processor or blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">From <a href="http://allrecipes.com/"><strong><span style="color: #cc0000;">allrecipes.com</span></strong></a> </span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-13340500524131582482011-10-13T07:24:00.003-05:002011-10-13T07:30:08.525-05:00Ooh, so good Pakoras (Indian Lentil Cakes) with Tomato Chutney <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sW6oFAKBU6E/TpZGlsWplNI/AAAAAAAAALw/FCeVYoIQx48/s1600/Pakoras+with+Side+of+Chutney.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="208" oda="true" src="http://4.bp.blogspot.com/-sW6oFAKBU6E/TpZGlsWplNI/AAAAAAAAALw/FCeVYoIQx48/s320/Pakoras+with+Side+of+Chutney.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pakoras with Tomato Chutney<br />
Stunningly delicious!</td></tr>
</tbody></table><span style="font-family: Georgia, "Times New Roman", serif;">I'm going to be teaching more classes about cleansing at Whole Foods, and I'm excited because not only will I be leading a cleanse overview class, I'll be teaching some cooking classes as well. One will focus on cleanse-friendly comfort foods; another will have more of an international flair. I've started sifting through all my recipes and experimenting in the kitchen so I'll be posting new recipes as they earn the <span style="color: #cc0000;"><strong>Mark & Ivy Two Yums Up </strong></span><span style="color: black;">designation</span>. I've already posted a great recipe for <a href="http://skinnyplus.blogspot.com/2011/10/curry-tofu-salad.html"><strong><span style="color: #cc0000;">Curry Tofu Salad</span></strong></a> and there will be more to come but first things first...</span><br />
<br />
<br />
<span style="font-family: Georgia;">This recipe for <a href="http://skinnyplus.blogspot.com/2011/10/pakoras-lentil-cakes.html"><strong><span style="color: #cc0000;">pakoras (Indian lentil cakes)</span></strong></a> with <a href="http://skinnyplus.blogspot.com/2011/10/tomato-chutney-1-large-tomato-blanched.html"><strong><span style="color: #cc0000;">tomato chutney</span></strong></a> knocked us out! Its blend of complex flavors is simultaneously strong and subtle - <strong><span style="color: #cc0000;">fresh tomatoes, garlic cilantro, cumin, fennel, and ginger </span></strong>pique the palate with alternating bursts of heat, sweet and savory; underneath it all, sweet onion and earthy chick pea flour hold a steady, substantial base. O</span><span style="font-family: Georgia;">riginally I opted to try this dish because I figured pakoras would be a unique treat for my upcoming international class, but after one crunchy, chewy bite I realized they could slip easily into the comfort food category as well. Now I'm not sure which class will be lucky enough to sample this dish - maybe both! </span><br />
<br />
<span style="font-family: Georgia;">The pakoras recipe called for yellow split peas. but because the recipe actually contained the word "lentil" in its title, I used the red lentils I had in my pantry. They worked beautifully and I suspect green or brow lentils would work well too. The recipe also called for 1-2 tablespoons of water to shape the mixture into patties; to the contrary, I found I needed to add more chick pea flour - about one extra tablespoon - to give it a "sticky" consistency. See what works for you - it's something you'll have to play with as you put the dish together. Lastly, t</span><span style="font-family: Georgia;">he chutney preparation called for <a href="http://www.youtube.com/watch?v=tCUx9xPZFe8"><strong><span style="color: #cc0000;">blanching a tomato</span></strong></a>, something I'd never done before. But after viewing this <a href="http://www.youtube.com/watch?v=tCUx9xPZFe8"><strong><span style="color: #cc0000;">49-second video</span></strong></a> it was a snap - who knew peeling a tomato could be so easy? </span><br />
<br />
<span style="font-family: Georgia;">A hands-down winner, I'm thrilled to have found it and offer it to you! I hope you'll enjoy it as much as Mark and me! </span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Pakoras (lentil cakes)</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 C yellow split peas-washed and soaked overnight </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 small chili </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t cumin seeds </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t fennel seeds </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T finely chopped onion </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 - 2 T chopped coriander leaves (cilantro) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 - 2 T besan (chick pea) flour </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Drain peas.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place garlic, chili, cumin and fennel seeds in a blender with peas and process till peas are coarsely ground. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mix in salt, onion and coriander. Add besan and 1 - 2 tbsp water to make a sticky mixture. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Shape teaspoonfuls of mixture into small patties and fry till golden brown on both sides.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve with tomato chutney. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Tomato Chutney </strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 large tomato - blanched and quartered </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 clove garlic </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1cm piece ginger </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 - 2 small chilies </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 C coriander or mint </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t salt </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Blend all ingredients except the salt. Store in fridge. Add salt just before serving. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Recipe from Sharon D’Arcy</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Found on <a href="http://ivu.org/"><strong><span style="color: #cc0000;">ivu.org</span></strong></a> (International Vegetarian Union)</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-50126470581664641112011-10-12T22:16:00.002-05:002011-10-12T22:20:34.468-05:00Pakoras (lentil cakes)<span style="font-family: Georgia, "Times New Roman", serif;">1 C yellow split peas-washed and soaked overnight </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 small chili </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t cumin seeds </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t fennel seeds </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T finely chopped onion </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 - 2 T chopped coriander leaves (cilantro) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 - 2 T besan (chick pea) flour </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Drain peas.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place garlic, chili, cumin and fennel seeds in a blender with peas and process till peas are coarsely ground. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mix in salt, onion and coriander. Add besan and 1 - 2 tbsp water to make a sticky mixture. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Shape teaspoonfuls of mixture into small patties and fry till golden brown on both sides.</span><br />
<br />
<span style="font-family: Georgia;">Serve with <a href="http://skinnyplus.blogspot.com/2011/10/tomato-chutney-1-large-tomato-blanched.html"><strong><span style="color: #cc0000;">Tomato Chutney</span></strong></a>.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Recipe from Sharon D’Arcy</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Found on <a href="http://ivu.org/"><strong><span style="color: #cc0000;">ivu.org</span></strong></a> (International Vegetarian Union)</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-23824374994976139062011-10-12T22:12:00.003-05:002011-10-12T22:14:52.736-05:00Tomato Chutney<span style="font-family: Georgia, "Times New Roman", serif;">1 large tomato - blanched and quartered </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 clove garlic </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cm piece ginger </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 - 2 small chilies </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 C coriander or mint </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t salt </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Blend all ingredients except the salt. Store in fridge. Add salt just before serving. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Recipe from Sharon D’Arcy</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Found on </span><a href="http://ivu.org/"><strong><span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;">ivu.org</span></strong></a><span style="font-family: Georgia, "Times New Roman", serif;"> (International Vegetarian Union)</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-21802460216493773702011-10-12T10:37:00.000-05:002011-10-12T10:37:31.728-05:00Time to Get Vegucated!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-i0Rq0t_58Ds/TpM64Gz5NAI/AAAAAAAAALc/yLUP34n8y_A/s1600/Vegucated.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" kca="true" src="http://3.bp.blogspot.com/-i0Rq0t_58Ds/TpM64Gz5NAI/AAAAAAAAALc/yLUP34n8y_A/s1600/Vegucated.jpg" /></a></div><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">First it was Forks Over Knives; now it's <strong><span style="color: #274e13;">Vegucated</span></strong>. And I can't wait to see this film! It's already getting good reviews at film festivals and will probably keep gaining momentum as the word gets out. You might have heard about it - the movie follows three hardcore carnivores from different backgrounds who go vegan for six weeks. And according to </span><a href="http://girliegirlarmy.com/blog/20110805/get-vegucated/"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;"><strong>GirlieGirlArmy.com</strong></span></a><span style="font-family: Georgia, "Times New Roman", serif;">, "Writer/director Marisa Miller Wolfson has taken a topic of deep seriousness and made it somehow hilarious and playful whilst simultaneously being so informative and educational that it will change your life if you let it."</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Check out the </span><a href="http://www.getvegucated.com/events/?event_id=188"><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">website</span></strong></a><span style="font-family: Georgia, "Times New Roman", serif;">, </span><a href="http://www.getvegucated.com/events/?event_id=188"><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">getvegucated.com</span></strong></a><span style="font-family: Georgia, "Times New Roman", serif;"> for information about screenings in your area. Here in Minneapolis, it will be at the Riverview Theater at 7:00 pm on Monday, November 7th. </span><a href="https://www.facebook.com/event.php?eid=242334589151222"><strong><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">Click here</span></strong></a><span style="font-family: Georgia, "Times New Roman", serif;"> to purchase tickets. And if any Twin Citians want to link up for the show, let me know - it would be fun to check this out together!</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-25667928157575184522011-10-11T09:43:00.000-05:002011-10-11T09:43:59.095-05:00Curry Tofu Salad <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3jAmfju5OgU/TpNx5yHY7RI/AAAAAAAAALg/ET_nbzWDhWY/s1600/IMG_4716.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" kca="true" src="http://3.bp.blogspot.com/-3jAmfju5OgU/TpNx5yHY7RI/AAAAAAAAALg/ET_nbzWDhWY/s200/IMG_4716.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm a writer, not a photographer - <br />
trust me, this dish is really good!</td></tr>
</tbody></table> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Holy cow, is this recipe ever good! I love the curry tofu salad at <a href="http://www.wholefoodsmarket.com/"><strong><span style="color: #cc0000;">Whole Foods</span></strong></a> but I wanted to be able to make it at home to monitor the sugar and sodium contents and play around with flavors and ingredients. I stumbled across this recipe at a <a href="http://andreasblom.wordpress.com/2010/02/26/curry-tofu-salad/"><strong><span style="color: #cc0000;">Holy Orthodox priest's website</span></strong></a></span><span style="font-family: Georgia, "Times New Roman", serif;"> (don't ask me how I got there) and only had to modify one ingredient to make this dish entirely cleanse-friendly – I swapped out the soy sauce and substituted <a href="http://www.bragg.com/products/la.html"><strong><span style="color: #cc0000;">Bragg's Liquid Aminos</span></strong></a> to make the dish gluten-free. Thankfully, that's one of those switches that you’d never notice if you didn't know about it. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Savory, sweet, chewy and crunchy, this recipe definitely gets two yums up!!! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Curry Tofu Salad</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 packages tofu, extra firm, diced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 T olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 large red bell pepper, finely chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t ginger powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T curry powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 T soy sauce (substitute Bragg's Liquid Aminos to be gluten-free)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T agave nectar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 t salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 C vegan mayonnaise</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T lime juice, fresh</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 bunch green onions</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 C raisins</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 package slivered almonds </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a large saucepan over med to med-high heat, saute tofu until browned and firmed. Set aside to cool, draining on a paper towel. Saute bell peppers for 5 minutes.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a separate bowl, add curry powder, ginger, soy sauce, agave nectar and salt to vegan mayonnaise.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mix everything in a bowl, and add raisins, shaved almonds, green onions, and lime juice at end*. Stir.</span><br />
<br />
<span style="font-family: Georgia;">* - In my haste to make this dish, I inadvertently added the lime juice to the mayo mixture - it didn't seem to make a difference.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">From andreasblom.wordpress.com</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-13303280578668642942011-10-10T10:40:00.000-05:002011-10-10T10:40:29.445-05:00New Kid on the Block<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Xyd5Xqb-jLw/TpMBl1UdrsI/AAAAAAAAALU/RfAGzX7Bv3I/s1600/IMG_4700.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kca="true" src="http://2.bp.blogspot.com/-Xyd5Xqb-jLw/TpMBl1UdrsI/AAAAAAAAALU/RfAGzX7Bv3I/s200/IMG_4700.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-9PjhXSomfIo/TpL_3n6NVGI/AAAAAAAAAKw/jRFdoFQB_8U/s1600/IMG_4702.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" kca="true" src="http://4.bp.blogspot.com/-9PjhXSomfIo/TpL_3n6NVGI/AAAAAAAAAKw/jRFdoFQB_8U/s320/IMG_4702.JPG" width="240" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">This Wednesday the Twin Cities' latest Whole Foods store will officially open in Minnetonka, just north of the Ridgedale mall. And if yesterday's sneak peek event is any indication, it's going to be a welcome addition to the area! </span><br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">People were lined up to take store tours and sample foods and beverages from an array of vendors - many were disappointed they couldn't pull out their wallets and start purchasing groceries! </span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">The store feels fresh and modern and offers some new features not found in the St. Paul or Lake Calhoun outlets - particularly a taqueria, where I've heard that the vegetarian tacos and burritos are tastier than their meaty counterparts. I can't wait to give them a try! </span></div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6is2j3rsvp8/TpMALTlmABI/AAAAAAAAAK0/aVq6PF2J4VY/s1600/IMG_4706.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kca="true" src="http://2.bp.blogspot.com/-6is2j3rsvp8/TpMALTlmABI/AAAAAAAAAK0/aVq6PF2J4VY/s200/IMG_4706.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;">For the tens of thousands of western suburbanites who have been going miles out of their way to get to the Lake Calhoun store the Minnetonka store is long overdue. Obviously it will ease their commute, and maybe it will clear up some of the congestion in the Lake Calhoun store's parking lot! Seriously, it's great to know that the Twin Cities is a strong enough market to support this new store (and yet another one that will open in Edina early next year!). It speaks to Minnesotans' commitment to healthy lifestyles and that's cool as hell!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;"> </span> </div><span style="font-family: Georgia, "Times New Roman", serif;">Congratulations to Whole Foods for a great-looking store in an awesome location, and kudos to all of us healthy Minnesotans who made it possible!</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com0tag:blogger.com,1999:blog-858916846476271193.post-52612724489003594462011-09-25T08:27:00.007-05:002011-09-25T08:34:19.298-05:00Graduation Day - What's Next?<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uihteecW8eE/Tn8qML_4kFI/AAAAAAAAAKs/iTxNNA9VV34/s1600/Thats+a+Wrap.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hca="true" height="148" src="http://1.bp.blogspot.com/-uihteecW8eE/Tn8qML_4kFI/AAAAAAAAAKs/iTxNNA9VV34/s200/Thats+a+Wrap.jpg" width="200" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Congratulations, Cleansers! It's the final day of the 21-day cleanse! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">There's something rare and mysterious about finishing anything. It brings a sense of accomplishment; it can often give us a sense of calm, if only momentarily. But it always begs the question, "What's next?" As soon as we finish one thing, we begin another - it must be a law of nature. So when we finish cleansing, we must begin another way of eating and that's not always easy.</span><br />
<span style="font-family: Georgia;"></span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Whatever you decide, know that you have mastered an essential aspect of your life, your health, and your overall well being: Your diet. You have proven to yourself that you have control over what you put in your body. You’ve shown that you can face temptation and overcome it. And you’ve taken charge of – and responsibility for – your choices. Isn’t that empowering?! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Chances are we'll all go back to certain aspects of our previous eating patterns. How far back you go is up to you. In the past, some cleansers went back to eating meat but didn't care for the taste and texture as much as they did before. Others started purchasing only organic or free range animal products. Some people continued to eat all their meaty favorites, just not as frequently. And many started incorporating more meatless meals into their weekly menus. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Try things on for size and see what works for you. Maybe you'll eat fish and poultry regularly but keep beef and pork to a minimum. Maybe you'll continue to use agave or stevia instead of sugar or other sugar substitutes. Perhaps you love real butter and want it back. Fine. But maybe you'll continue to use soy or almond milk instead of cow's milk. These are things you can test and tweak along the way. See how you feel after you eat some of those old favorites - you're more in touch with how food affects your body now - let its widsom guide you as you make your choices.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">You don't have to make all your decisions right away - this is an evolutionary process. And there's no right or wrong; whatever you choose to do is up to you. It's all in your very capable hands. Isn't it interesting how our choices seemed so limited when we started this cleanse? And now that we're almost done, we have more choices than when we began. That, my friends, is abundance at work! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Congratulations to everyone who participated in this cleanse - it's never easy and it requires dedication and determination. You've brought something into your life that can you can enlist at any time to serve you physically, mentally, emotionally and spiritually - how empowering is that?!! Thank you for being a part of this process and for sharing your thoughts and experiences as you've gone through it. It's always better with buddies... Thank you all for being my cleanse buddies!</span></span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com3tag:blogger.com,1999:blog-858916846476271193.post-6293344911207456962011-09-24T07:12:00.000-05:002011-09-24T07:12:12.718-05:00Susan's Observations - Holding Strong<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ILNtldUb25w/Tn3I00expVI/AAAAAAAAAKo/J0nOMmNh3o4/s1600/th_wonder_woman_logo.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hca="true" height="237" src="http://1.bp.blogspot.com/-ILNtldUb25w/Tn3I00expVI/AAAAAAAAAKo/J0nOMmNh3o4/s320/th_wonder_woman_logo.png" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">I love your breakthrough moment. We don’t need others to validate what we are doing. I get multiple comments from my family and friends telling me that this cleanse is ridiculous. They all advise me that I should not be so extreme and that I should maintain a healthy diet – everything in moderation. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">We are all cleansing and experiencing it differently. This is my third time cleansing and it is a piece of cake this time. The other times, I was consumed by it. I started this cleanse on 8/31, so technically my 21 days are up. Yesterday, instead of dipping my carrot and pepper sticks into the guacamole, I joined the rest of the family and allowed myself to have ten tortilla chips. I also had a Diet Coke. Well, this must have been a major shock to my system. I was up all night with a bad stomach ache. <strong><span style="color: #990000;">When you eat clean and good, you feel good. When you eat crap, you feel like crap. </span></strong>I’m back on the bandwagon today. </span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com2tag:blogger.com,1999:blog-858916846476271193.post-29261271844374366692011-09-23T07:40:00.000-05:002011-09-23T07:40:39.857-05:00Jenny's Story - Attitude is Everything<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2xzRfGGGP88/Tnx-BnijcHI/AAAAAAAAAKk/omLeVhfadEA/s1600/Fitness+Wear.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hca="true" src="http://2.bp.blogspot.com/-2xzRfGGGP88/Tnx-BnijcHI/AAAAAAAAAKk/omLeVhfadEA/s1600/Fitness+Wear.jpg" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Here's a post from veteran cleanser Jenny, who is visiting her grandkids in California...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I've been in babyland so too tired or too unavailable to post. Since I can't post right to the blog for some reason, I'll have to leave it to you to decide what you want to do with my comments, but here goes...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Having been in LA the past few weeks I got to enjoy a very fitness-minded atmosphere. EVERYONE takes care of themselves! Even the moms at Luke's school waiting to pick up their kidlets after class are all in their workout clothes - before AND after. What a test to one's self esteem! Still, it makes all the difference if you're making your own efforts. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">That got me thinking about how your mind and your attitude is as important (if not more!) than every bite you're putting into your mouth. That it's important not only to cleanse our bodies, but our minds and spirits as well. I feel like the food part is a big and important step that leads us by the hand into the next level - then we have to kick it up a notch and really do some research, reflection and seeking.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Oh, that and spa treatments - don't forget the spa treatments. VERY spiritual. Bikini-waxes in particular. </span><span style="font-family: Georgia, "Times New Roman", serif;">Did my first in 2 yrs - believe I screamed HALLELUJAH and saw Jesus- yep.</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com2tag:blogger.com,1999:blog-858916846476271193.post-34430809731556105482011-09-22T10:24:00.001-05:002011-09-22T10:25:10.113-05:00A Breakthrough Moment<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VodR0lSG3-s/TntSMwaKrPI/AAAAAAAAAKg/4CyOoJfsSyE/s1600/aha_title.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hca="true" height="200" src="http://1.bp.blogspot.com/-VodR0lSG3-s/TntSMwaKrPI/AAAAAAAAAKg/4CyOoJfsSyE/s200/aha_title.jpg" width="144" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">So yesterday I was sitting in the Denver airport awaiting my final flight of the day to bring me home to Minneapolis. I’d been on the road for a week, visiting friends in Park City, my parents in St. George, Utah, and hitting Las Vegas for one night before the flight home. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">That’s the primary reason I haven’t posted as much as I have in previous cleanses – it’s hard to steal away to write when you have limited time to spend with your loved ones. But in addition to that, I have to admit I haven’t felt the most inspired to post this time around. And after some serious consideration, I’m pretty sure I can blame that on my big fat ego. It wants people joining in and participating on the blog – I guess I believe that’s some sort of affirmation for me and my efforts. So when there’s not much activity on the blog I lose enthusiasm. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">But I started thinking about that as Mark and I wended our way through the desert toward Vegas on Monday. I realized that I shouldn’t pin so much of my sense of self-worth on other people’s actions (or lack thereof), and that I shouldn’t rely on the affirmations of others as my sole gauge of my value. </span><span style="font-family: Georgia, "Times New Roman", serif;">It also dawned on me that every cleanser has a different experience – some of us are gritting our teeth just to hold on through each day; others are sailing right through without feeling too much change. On top of that, everybody has a life to tend to – that’s challenging enough without adding cleansing to the mix.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I think that’s my lesson this time around – to remember that no one else is responsible for how I feel about myself, and that I can’t control what anybody else does, even if we’re all doing the same thing at the same time. Because even if we’re all doing the same thing at the same time, we’re all experiencing it completely differently. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">One of the greatest things about cleansing is that it gives us the chance to wake up to –and through – mindful eating. As we give careful consideration to everything we put in our bodies, that mindfulness translates into other aspects of life. So after we wake up to mindful eating, we can wake up to mindful living – being aware of what’s going on around and inside us in every aspect of our lives. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">By being mindful of my feelings of apathy and making the effort to understand them, I learned a valuable lesson about myself, I figured out how to deal with an issue that’s been haunting me my whole life, and now I have some new wisdom that I can carry into other aspects of my life. That’s why I keep cleansing – each time it delivers new, enlightening insights that help me move a little more gracefully through this life.</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com4tag:blogger.com,1999:blog-858916846476271193.post-44216831572756270422011-09-20T10:11:00.001-05:002016-04-01T12:09:59.448-05:0020 Ways to Pamper Yourself<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-R-dK20zbs6k/TnitCFSWQtI/AAAAAAAAAKc/vHH9dUMnZfg/s1600/th_Face_Massage90104326_std.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" rba="true" src="https://3.bp.blogspot.com/-R-dK20zbs6k/TnitCFSWQtI/AAAAAAAAAKc/vHH9dUMnZfg/s320/th_Face_Massage90104326_std.jpg" width="231" /></a></div>
The reward system we’ve grown accustomed to is probably one of the most dangerous landmines we face in our dietary lives. From the time we smeared our first birthday cake across our faces we’ve been taught to celebrate through our mouths. <br />
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Special dinners, holiday meals, even funeral buffets find us hunched over our plates, fork or spoon in constant motion, prospecting for that one bite that will bring us a culinary version of comfort or joy. Some of us seek solace or celebration in liquid form, tossing back glass after glass of beer or booze in an effort to rejoice or relax. But in either case the satisfaction is only temporary and we wind up with an overstuffed belly, a pounding head, and an empty soul. <br />
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This cleanse gives us time to rethink and redefine our relationships with food and alcohol – it’s the perfect time to consider a more sophisticated way of rewarding ourselves when we deserve a little something special. Some of you have experienced challenges and victories during the course of this cleanse. And some of you have probably felt like you deserved a reward simply because of the sacrifices you’re making. But you can’t have a cookie, you can’t have a glass of wine – hell, you can’t even have a Wheat Thin! <br />
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So what do you do? Here are some ideas:<br />
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1) Get a mani/pedi - not express; the spa kind that gives you get the full royal treatment<br />
2) Get your hair done - a new cut or color, highlights, straighting, deep conditioning<br />
3) Take a Yoga class - Bikram for sweating out toxins; restorative is almost better than a massage<br />
4) Buy those cute red (or whatever color your covet) shoes you’ve been eyeing<br />
5) Make a date with your vibrator (very healthy!)<br />
6) See a foreign flick<br />
7) Spend an undisturbed hour with a good book<br />
8) Take a walk <br />
9) Get a makeover - bring some new colors into your makeup palette<br />
10) Try a new perfume<br />
11) Take a dance class - tap, salsa, pole; whatever gets your juices flowing<br />
12) Get a wax - brows, upper lip, Brazillian, arms<br />
13) See a concert <br />
14) Get a massage <br />
15) Go to the zoo<br />
16) Tackle a Sunday New York Times crossword puzzle <br />
17) Watch an old movie<br />
18) See a psychic<br />
19) Paint a room a new color<br />
20) Get a cushy pair of slippers<br />
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You're making all sorts of changes during these 21 days. This is the chance to shift your perspective and find other ways to reward yourself. What do you like to do? What gives you joy? What makes you feel safe, secure and well tended to? Whatever the answer, remember that you're already taking great care of your body - now is the time to feed your soul? You deserve it!Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com5tag:blogger.com,1999:blog-858916846476271193.post-66587292925094958012011-09-19T08:20:00.000-05:002011-09-19T08:20:43.325-05:00Week 3 - Going Beyond Food<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eegybocCYsM/TnbcY4IOUiI/AAAAAAAAAKY/T9g2KwS6b1A/s1600/The++Doctor+is+In.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" rba="true" src="http://2.bp.blogspot.com/-eegybocCYsM/TnbcY4IOUiI/AAAAAAAAAKY/T9g2KwS6b1A/s1600/The++Doctor+is+In.png" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Happy Monday, and I hope everyone had a great weekend! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This is such an interesting time of year - it's a time of new beginnings; a time to take an inventory and assess where you are in life. I'm doing some personal work, looking inward and being brutally honest with myself about certain aspects of my life that need improvement. It's not easy, but if I want to live the best life I can, I've got to do it. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Cleansing is the perfect time to take a look at areas in your life that you want to change. Your body and mind aren't being driven or dragged by chemicals so you can look at your life and yourself more clearly. And when you have clarity, solutions might arise more readily. </span><br />
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<span style="font-family: Georgia;">Now that you're on Week 3 you've probably got a pretty solid food groove going so you can expand your awareness to </span><span style="font-family: Georgia, "Times New Roman", serif;">what's happening around - and inside - you. If there's an issue that's been bugging you for a while, try to identify what it is, why it is, and what you can do to change or improve it. This is the week to really make some progress, not only physically but mentally and emotionally as well. </span><span style="font-family: Georgia, "Times New Roman", serif;">And if you have any breakthroughs, please share them with us here!</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com7tag:blogger.com,1999:blog-858916846476271193.post-35868632704262904942011-09-14T02:03:00.000-05:002011-09-14T02:03:45.682-05:00Jeannie's Story - Cleansing as a Path to Spiritual Growth<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E0IFSlJiTs4/TnAsPnZmD8I/AAAAAAAAAKU/QUcZefrwdoQ/s1600/Sea_sky.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" rba="true" src="http://1.bp.blogspot.com/-E0IFSlJiTs4/TnAsPnZmD8I/AAAAAAAAAKU/QUcZefrwdoQ/s320/Sea_sky.jpg" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">I heard about GASCAP and Ivy's cleanse and thought "oh great, another chance to not consume anything for 7 days except for lemon juice, water and cayenne." But something told me to "sign up", so I did. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">It was daunting at first...I had experimented before but this seemed SO restrictive that I almost panicked at first. But again, something told me to push on.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">Long story short: I was going through a rough time...family issues that brought me close to divorcing the whole lot of them; aging issues that caused me to think that continuing on in this body was maybe not for me (although I did not consider suicide); continuing grief over the death of my best friend Peter 1 1/2 years earlier...you get the picture.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">During my first cleanse things began to "click." Books such as Eckhart Tolle's The Power of Now and A New Earth, which I had read previously, suddenly began to make PERFECT sense: "this is about ME, not just some interesting, lovely information." Through continuing therapy and prayer and affirmation I got more clear on my family "stuff"...maybe I wouldn't need to divorce them after all. MAYBE just maybe there is a way to stay on this planet, grow older, have fun and enjoy life...who says you have to be young and cute to enjoy life...I can be old and cute! And I began to understand Peter's death in a new way...one that allowed for something good, something helpful...something healing. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I could go on, but that's basically what "happened to me" during my first cleanse. I got more clear on so many levels: mental, emotional, spiritual. Plus, there are LOTS of good food choices while cleansing...get creative, have fun with it and I can almost promise you that you'll feel better. I sure did.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">P. S. Losing weight did not suck either!</span>Ivyhttp://www.blogger.com/profile/00578394730043040393noreply@blogger.com3