Monday, March 10, 2014

Happy Monday!

My loving advice for this glorious Monday - 

Stop comparing yourself to others, and focus instead on what you're grateful for.

Eat plants, walk lightly and love boundlessly! 

Sunday, March 9, 2014

Latest Elephant Journal Article

Waking up to the Practice of Yoga. ~ Tammy Foley

meditate morning yoga mat window

The practice of yoga keeps us present; in our bodies; and able to cope with things that may have seemed previously unmanageable.

In today’s world, between conference calls, texting, voicemails, emails, and social media, we can be (and are most likely) hooked to technology 24/7. In all likelihood, many of us  are still connected on our days off and even during vacations.
We multitask because there aren’t enough hours in the day to get what we need accomplished. We are rarely, if ever, actually present, in the moment or in our bodies.
The practice of yoga is healing for mind, body and spirit. When we take the time for yoga daily, we’re simultaneously taking care of our physical, emotional and spiritual health. We’re giving ourselves over to something beyond our ego. There is no competition. No judgment.
As I practice yoga, my breath becomes a tool to calm, reflect, and respond. Yoga allows me to just be.
Getting up and beginning a yoga practice first thing in the morning (or at least very shortly after rising) is an effective way to be calmer; more productive; less stressed; and even more loving and compassionate throughout our day.
Studies show that it takes 21 days to start or break a habit. Why not start a habit that is good for you in all ways? A one hour yoga class is only four and a half percent of your day.

to continue reading the article click here  - Elephant Journal
Photo:  kahala/Flickr

Wednesday, November 20, 2013

For the Love of Pizza!

Lately I have been making a lot of pizza.  When you think of pizza you should always allow yourself to be creative.  Last night I made an alfredo chickn pizza.  Oh my goodness, creamy garlicky deliciousness!  I didn't measure precisely so I recommend you taste the sauce as you prepare and adjust according to your taste preference.

I made two large 16" pizzas.  If you are making a smaller pizza(s), use the leftover sauce for pasta later in the week. : ) 

Chickn Alfredo Pizza

your favorite pizza dough (homemade or store bought)

3/4 c raw cashew
1 c almond milk
1 clove garlic
3 T nutritional yeast
1 T lemon juice
1/2 t mustard
sea salt and black pepper

1 package Beyond Meat lightly seasoned chicken strips (cut into bite size pieces)*
1 T olive oil
1 can artichoke hearts, sliced
1 c sliced white mushrooms
6 c fresh spinach leaves
vegan mozzarella cheese

Preheat oven to 425f.  If using stone place it in the oven. Make your dough and set a side to rise.  If using a prepared crust then move on to next step.  

Place all sauce ingredients in a high power blender or food processor.  Blend or process until very creamy, stopping to scrape down sides occasionally.  Taste and adjust seasonings if necessary.  It should be thick and creamy.

Heat olive oil in a small fry pan. Saute the chicken strips until golden.  Remove from heat.

If using pizza pan spray with oil.  If using stone, follow the procedure you use for it. 

Shape the dough and place in prepared pan(s)

Spread alfredo sauce on dough (saving a couple of tablespoons of sauce to drizzle on top later.)
Cover with spinach leaves, then mushrooms, artichokes and finally the chicken.  Add a splash of almond milk to the reserved tablespoons of sauce, stir to make it thinner and better able to drizzle.  Drizzle over the top of pizza(s).  Sprinkle  a couple handfuls of mozzarella cheese over the top.    Cook in prepared oven for 12 to 15 minutes.  The crust should be a beautiful golden brown.  Let it set for just a minute or two and then slice.  Great hot, great cold.  I had a slice for breakfast this morning! 

* Use whatever chickn sub that you love.  Think tofu, tempeh, seitan, Gardein, etc.

Saturday, November 2, 2013

Apple Crisp Cheesecake

I was recently given two boxes full of apples so I have been making lots of apple related things.  Last night I thought, I wonder how apple crisp and cheesecake would be together,and a recipe was born. ; )

 If you follow my blog you already know what a horrible photographer I am.  This one is especially terrible because it was pretty late and dark when I cut the cake.  Trust me it looked better in person.  : )

I used a ready made graham  cracker crust because I had one on hand but feel free to make your own.

preheat oven to 350f


1 package extra firm tofu
2 T corn starch and 6 T lemon juice, combined
3/4 - 1 c brown sugar* 
1-2 t cinnamon *
2 t vanilla

*(start with lower amounts of sugar and cinnamon and then taste test after processing)

2 to 3 apples, peeled and thinly sliced ( you want enough to arrange in a single layer all around the top of the cheesecake.) 
1/4 c rolled oats
1/4 c flour
1/4 c brown sugar
3/4 t cinnamon
2 T melted coconut oil (could use earth balance but I love the flavor of coconut oil in my crisps)

Combine all ingredients for cheesecake in a food processor.  Process on high until absolutely smooth, scraping down the sides occasionally.  Now taste it.  Do you prefer more cinnamon or a bit more sugar?  Adjust if necessary.  Pour into prepared graham cracker crust.  Arrange the apple slices all over the top of the filling in a single layer, covering the entire top of the cheesecake.  Mix the remaining crisp ingredients in a small bowl until well combined and then crumble over apples. Bake in preheated oven for 45 to 60 minutes.  The center of mine had a very slight jiggle when I took it out. Allow to cool a bit on a rack and then place in the refrigerator at least 3 hours.  The longer it chills the more time it has to set up and become more delicious.  : )

  • 2 8oz containers of vegan cream cheese
  • tbsp corn starch
  • tbsp water
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust. -
  • 2 8oz containers of vegan cream cheese
  • tbsp corn starch
  • tbsp water
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust.

Thursday, October 17, 2013

Lasagne with Pumpkin, Sage, Kale, and White Beans

Yesterday was the last day of my 108 days of yoga. I started off strong and determined but somewhere along the way lost a bit of momentum. I still practiced everyday, but the diet ( no sugar and caffeine) and contemplative part diminished as time wore on. Regardless, I learned much about myself, and I also learned valuable information about the selfishness and insecurities of others when you stop responding to their every crisis. Listening with your heart and soul will allow you to hear/see things that may have been invisible before. Being in a place of complete openness allowed me to see the viciousness in someone, truth be told, on a heart level I always knew was there. People lie, even the self righteous that proclaim their honesty from the rooftops. When confronted directly some people will always take the easy way out and lie until their dying breath, and continuing their charade of a life without missing a beat. Good to know. I'll take what I've learned and move forward knowing that a little skepticism is not necessarily a bad thing. The universe has been trying to teach me something by bringing these people into my life. Hopefully, the lesson has been learned. I feel blessed and thankful to have the people in my life that I do, and also the ones that make me see the truth in myself as well as them, good bad or otherwise, and then to move on with or without them. 108 day older and wiser.  

Onward and upward - time to embrace this absolutely fabulous Maine Fall weather! Hiking, apple picking, raking/playing in leaves, sitting outside in the sun and reading, sitting beside the fire- either inside or out, are all some of my favorite things to do in the Fall.   But cooking and baking Fall foods is what I look forward to most of all.  Apples, pumpkins, any and all root vegetables, as well as numerous grains make their appearance over and over again.   What makes Fall special to you?  What are some of your favorite recipes.  Please share.  I would love to try something new and perhaps post your wonderful recipe here.  

 Repost of an old favorite from April.

Lasagne with Pumpkin, Sage, Kale and White Beans


This recipe was an experiment based on what was in my kitchen at the time.  My plan for last night was seitan cutlets with mushroom gravy but for some reason that whole process seemed too daunting.  For some odd reason the whole process of lasagne didn't seem daunting at all. I guess that's because in my heart I'm an Italian girl even if my blood say Scottish, lol.  I didn't measure everything so I will give you my best approximations.  This lasagne was seriously delicious!

Oil a 9 x 13 pan
Preheat oven to 450

1 box lasagne noodles (no need to precook)

1/4 to 1/3 cup of sundried tomato and pepper strips
1/3 cup raw cashews   (1/3 or so cup of water to aid in processing)
2 large cloves garlic
1 package extra firm or firm tofu
1 box pumpkin puree (17.oz)
1- 2  t rubbed sage
1/2 -3/4  t basil
1/4 - 1/2 t oregano  (all herb amounts are approximations -  Start w/lower amount and taste test.)
1/8- 1/4 thyme and rosemary
sea salt and freshly ground black pepper to taste

1 box white beans (about 17oz)  homemade is even better
1 bag frozen chopped kale (16 oz)
2 (24 oz) jars of your favorite marinara sauce- homemade is obviously fine too (I like a chunky sauce)
couple of handfuls of vegan mozzarella - I used Trader Joe's for this recipe

Place tomato and pepper strips, cashews and garlic in a food processor. Process until pretty smooth, adding water as necessary to allow it to get as smooth as possible. Add crumbled up tofu and process till smooth, add pumpkin and herbs and process until well combined.  Taste and adjust herbs if necessary and add sea salt and pepper.

Pour about 1/2 cup of marinara on the bottom of your oiled pan.  Add a layer of noodles. Spread pumpkin mixture over noodles.  Then take handfuls of frozen kale and spread evenly over pumpkin mixture.  Do the same with the beans, using much less, spread marinara all over - it should not be too thick that you can't see the veggies but not so thin that it's transparent.  Repeat layers.  I think I had 5 or 6 layers with the final one not having any beans.  Cover and bake for 1 hour.  Remove from oven and sprinkle mozzarella cheese evenly over the top.  Place back in the oven and bake for another 5 to 10 minutes until cheese is melty and gooey.  You can also put it under the broiler for a bit if you want to brown the cheese.  Remove from oven and let sit for 10 minutes and then cut up and devour!

Serve with crusty Italian bread and a green salad.  I hope you enjoy this as much as we did.

Thursday, October 3, 2013

National Kale Day!

Here is a re-post of a recipe from back in April of 2011.  Still just as good today. 



Delicious Raw Kale and Tofu Ricotta Salata Salad

Kale, Kale, Beautiful Raw Kale

Kale is super nutritious and this recipe is super delicious. If you've never eaten kale raw give it a won't regret it! If you prepare the tofu and marinade in the morning it will be ready for a quick and easy lunch.

Raw Kale and Tofu Ricotta Salata Salad

1 1/2 to 2lbs lacinato kale or tender regular kale, stems and center ribs removed

1 lb xtra firm tofu (drained, pressed for 15 minutes and cut into 1/2" cubes)


1/2 cup extra virgin olive oil
3 t red wine vinegar
1 1/2 T fresh lemon juice
2 T finely chopped shallot or red onion
1 small clove garlic minced
2 t sea salt
1 t dried basil
1/2 t oregano
1/2 t black pepper

Whisk all ingredients for marinade together in a small bowl, pour into Ziplock bag. Add tofu and marinate for an hour or longer, flipping bag over occasionally to be sure all tofu is covered. Set aside.

Cut kale crosswise into very thin slices. Toss tofu and marinade with kale in a large bowl. Season with additional salt and pepper if desired.

Monday, September 30, 2013

A Taste of Fall Apple Cake (for my sweetie)

A Taste of Fall Apple Cake

3 T flax meal mixed with 9 T water
1 1/2 canola oil (make sure it's gmo free and organic!)
2 c light brown sugar or Florida Crystals (I used the florida crystals)
3 c flour
1 t salt
1 t cinnamon
1 t baking soda
1 t vanilla extract
4 c chopped tart apples

Preheat oven to 350f
oil a 9x13 pan

Mix flax meal and water in a small bowl and set aside.

Place oil and sugar in a medium bowl and using an electric mixer, mix well.  Add the flax mixture and beat with mixer until it gets lighter and thicker.  Add flour, salt, cinnamon, baking soda, and vanilla and beat a bit more until all is well combined.  Add apples and mix using a spoon.  Spread into prepared pan and bake for 35 to 45 minutes or until toothpick comes out clean.  The cake is very moist with a nice crispy topping.  

Could also add a cup of chopped walnuts or pecans if desired.