… make lemonade

So what do you think of the new layout? Like? (I am working on the comments for past posts – I hope I didn’t lose them)

As part of my whole New Voice change, I decided a new look was needed. I wanted something simple, rustic and to the point. I weeded out a lot of my sidebar flair to make my posts more of the focal point, too.

I also wanted to discuss the whole “clean eating” topic. When I first heard about clean eating, I was very enthusiastic about it and wanted to share with everyone, hence the blog. In a years time, I have still kept my clean eating ways but have transitioned to being vegetarian/vegan, mostly clean still but eating food that is cruelty free and from the earth. My blog has been such a valuable resource for individuals and I receive emails almost daily asking me how they can start to live a better life through their diet. I love that I have made such a dynamic and powerful influence on people and they are coming to me for advice.

However, I have noticed that when I post a recipe that may not be entirely “clean” I often receive comments and emails asking me why I would promote such thing since my blog is heavily influenced on clean eating. I don’t mind these comments as I feel people have valid points. While I do eat very clean, I eat a plant based diet and I would like to be able to showcase this more and detach from the label of “clean eating”. Honestly, I don’t like labels.

I love recipes. I love cookbooks. I love making meals that showcase local and fresh ingredients. It’s a form of art and creativity. And I love sharing them with all of you.

Over the past 6 or so months there has been some concern with the privacy and safety of myself and my family. Using my posts, pictures and comments against me in a way that I felt threatened and uneasy. At the time I didn’t want to bring attention to the problem and just left it alone. I was able to pinpoint the culprit(s) through IP addresses but it has made me re-think what I post. I hate it.

So that’s what is going on in a nut shell.

Do you want to know my recent flavor combo?
Red onion and dried cranberries! Perfect in a salad!

Tofu Scramble

Tofu scrambles are a great way to start your day, vegan or not!


Fresh peppers and onions add a fresh taste and lovely turmeric adds flavor and that lovely yellow color.
Ingredients: (for 1)

• 1/4 - half a block of firm or extra firm tofu, drained and patted dry (make sure you get as much liquid out as possible)
• 1/4 cup onion
• 1/4 red bell pepper
• 1/4 cup mushrooms
• teaspoon turmeric
• s & p to taste
• 1/2 teaspoon red chili flakes
• teaspoon olive oil or sesame oil
• veggie sausage (optional)
• avocado to top (optional)

Heat a non-stick pan with olive oil. Add onion, pepper, mushrooms and salt and pepper. When soft, add crumbled tofu. Add a tad more salt and pepper, turmeric and fake sausage. Cook for 5 minutes, stirring to cook evenly or until all water has evaporated.
Top with fresh avocado, cilantro and enjoy!

Something…

Vine Ripe Growth Chart

 

 Modern Floral Half Apron

Spring Cherry Pillow

 

Lines of Circles Pillow

  Modern Floral Pillow

 
Have a wonderful weekend!

When life gives you lemons

I am sure most of you have noticed my lack of blogging. I feel bad, actually. I just really have had no time and no inspiration. I love this blog. I really do. And I love the readers and friends I met through this blog and the last thing I want is for all of that to go away.
Believe me, it’s not. I’m just figuring out what direction I want to go with my blog. I started out as a documentation of my daily eats, sharing my personal life and the occasional recipe. Then I started focusing more on recipes and health articles. Now.. sadly I haven’t done much of either.
I know for a fact that taking pictures of my daily eats is impossible for me to do. Recipes and celebrating whole food is my passion. So I hope to evolve this tiny blog into a journal about cruelty free foods that are healthy, wholesome and utterly mouthwatering.
Working full time, sewing part time.. oh and being a Mommy to the cutest little boy ever (!!!) has taken up all of my time. I have even stopped running and working out (which I am not happy about!) but at this time in my life there are certain things in my life that need my attention and sometimes you have to put aside activities that you love.
Please do not delete me from your google readers or say goodbye. Just be patient while I am trying to find a new voice for this blog.
I love you all!

Making fruit fun! Guest Post by Debra Adams

Kids in the Kitchen -- Making Fun Fruit with Super Sauce

Tasha the Clean Eating Mama has already set her child off on the good nutrition path, but not all of us had the foresight (or the know-how) to do that. If you came late to the healthy food game, as I did, you’re probably finding it nearly impossible to convince your children to give up those sugary snacks and processed foods in favor of healthier choices.

One of the easiest ways I’ve found to get kids to eat right is to get them involved in both choosing and preparing food. Since I’m a by-the-seat-of-my-pants cook, anything that happens in the kitchen has to be quick and easy. That’s also the best kind of recipe for kids to tackle, too.

Here’s a fun and versatile dessert or snack that is actually quite popular around my house.

Fun Fruit with Super Sauce

·         Fruit of your choice, cut into bite-sized pieces

Of course, the healthiest fruits are the ones you grow in your own yard or that come from local farmers. (At our house we grow apples, raspberries, blueberries, and strawberries. ) If you prefer mangoes, bananas, and pineapple, then by all means, use those. The choice is entirely up to you and your kitchen assistant.

·         Super Sauce

1 cup soy yogurt

1 Tbsp agave nectar

Mix the yogurt and nectar to make a pourable sauce.

Here’s the part that makes this recipe fun – you can layer the fruit and sauce in a parfait glass, you can dip the fruit into the sauce, you can skewer the fruit and drizzle sauce over it, or you can toss the fruit into the air, catch it in your mouth, and use the sauce as a chaser.

If yogurt isn’t your thing, substitute your favorite nut butter and adjust the agave nectar to get the consistency you want.

The most important part of this recipe is the child. Let him, her, or them make the choices and prepare the fruit and sauce. Let them add other ingredients if they want to do that. Let them rename it. Having control over what they eat tends to make young people pay closer attention to the very lessons about nutrition that you’ve been trying to teach.

Oh, and if you don’t have children in your house, it’s perfectly okay to make Fun Fruit with Super Sauce for yourself. I do.

Deborah Adams is a freelance writer. She is currently a resident writer for Online Schools, which researches areas of higher learning, how to pick an online school, and education. In her spare time,she enjoys gardening and yoga.

Polenta Primavera – from Local Bounty

One of my most treasured cook books is Local Bounty by Devra Gartenstein. This book showcases seasonal dishes that are simple yet hearty and beautiful. I made Polenta Primavera tonight, tweaking it as I went along based on the on-hand veggies I had. I might add that tonight was the very fist time I cooked with white wine. I used a delicious chardonnay and the fruity tangents mixed with the flavorful veggies was an amazing pair. I will be cooking with this wine more often.
One vegetable that was showcased was my lovely chard that has been growing the past few months.

It was tender, mild and such a treat. Of course I under estimated the amount of shrinkage so next time I will be cutting double the amount.

Polenta Primavera from Local Bounty

Ingredients – 2 servings

• 4 - 1/2 inch slices of pre-cooked polenta
• 2 tablespoons olive oil
• 1/3 sweet yellow onion, sliced into large pieces
• 1 tablespoon minced garlic
• 1/3 red bell pepper, sliced into small strips
• 1 cup sliced mushrooms
• 1/2 cup fresh of frozen peas
• a few handfuls of fresh green beans, washed and cut into 3 inch pieces
• a large amount of chard (depending on the size of leaves – it will shrink down 50% or more)
• 1/4 cup fresh parsley, chopped
• 1/4 cup white wine
• salt and pepper

 

Directions

Sear of bake the polenta. If baking, preheat oven to 375 and lay polenta slices on a baking sheet. Cook for 10 minutes on each side, or until crispy on the outside. If searing, place a few tablespoons of EVOO in a skillet and sear each side of the polenta until crispy.

Add 2 tablespoons of EVOO to a large pan on medium. Add onion, red bell pepper, mushrooms and a pinch of salt. Sautee for about 5 minutes. Add garlic, peas, chard, beans, parsley, pepper and another pinch of salt. Cook for another 5 minutes. Add white wine, cover and cook for about 10 minutes, or until wine is mostly cooked out.

Serve vegetables over the polenta.