Thanksgiving Challenge

Last year at this time I was in full-out Thanksgiving dinner mode. See last year’s post here. This year I thought I was going to cruise through the weekend with absolutely no stress in sight. Alas, here I am on Thanksgiving Monday in the throes of assembling something “wow-worthy”. If not for my family’s enjoyment then at least my own sense of accomplishment. Here’s the thing…since we went to my parents’ house for Thanksgiving for a couple of days I figured that I wouldn’t feel like preparing one myself so I didn’t fill my fridge and pantry with any of the necessary ingredients. This Thanksgiving Day I have decided to challenge myself by putting together a full spread with a near empty kitchen. I seem to like this type of challenge since I do this type of thing frequently. I cook with the spirit of adventure – trying new things is great fun and I seldom use recipes except to bake.  I am sticking to an Autumn harvest theme in celebration of the season.

 

At present I have a luscious smelling pot of pumpkin and roasted garlic soup simmering on the stove. It is chock full of delicious organic ingredients and fresh herbs from my garden. In the oven is a cauliflower roasting away with real butter (mmmm…) and a sweet mesquite spice blend.  I have yet to sort out a main dish but I suspect a chickpea something or other is about to be concocted.  I’ll report back on that if anyone is interested in the comments below.  Cyndi over at Healthy A-Z inquired as to whether I would be making the gluten-free pumpkin pie that I made last year. She inspired me to do so. Sadly, my cupboards were void of the necessary items so I have decided to whip up a spiced custard and serve with baked apples. 

 

This time of year encourages me to get busy in my kitchen and get back to the simplicity of great food using what is being harvested. Soups and stews fill my foodie brain and I enjoy the run out to the back garden to snip herbs for whatever is in the works on the stove. I am usually hopping from stone to stone down the garden path in my bare feet and quickly darting back into the warmth of my fragrant kitchen with my arms full of healthy goodness.  

 

To all of my fellow Canadians, may you be filled with thanks for all of your blessings and enjoy a wonderful Thanksgiving with friends and family. To all the non-Canadians, let the spirit of gratefulness bring you peace at this splendid time of year.

 

 

 

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”  – Oprah Winfrey

 

 

 

 

Melancholy Weather, Meditation and Mraz

Upon waking this morning I was greeted by melancholy grey skies that eventually broke open, spilling heavy  drops down on my already muddy side yard and gardens. The work day was called off due to a 90% chance of rain all day. Rain days are always a mixed blessing. I can always use “alone time” and relish the freedom to do whatever I so choose without interruption. Sadly, that usually ends up being laundry, dishes or some other equally mundane task. On the other hand, I seriously enjoy my job and my co-workers so a day that is normally a work day without being on the job feels strange.

 

 

Today I decided not to feel any guilt and use it as a Me Day. To get back to certain past-times I love but have set aside for a while in pursuit of other things. I started my day with a glorious hot mug of Starbucks coffee and some reading material. I do love a good read yet I tend to only read at bedtime, having convinced myself that reading during the day is simply too indulgent. Not today it isn’t. I have devoured numerous different forms of written word today – fiction, blogs, words of wisdom collections, and health reference books in my library. I refer to my large bookshelf in my living room as my rotating library. Books are always coming and going either on loan, new additions, or rotated from boxes in the basement to refresh the material occasionally. I love books. The feel of old paper scented from years of  habitation in musty basements or my fresh-air and cooking smells infused home. There is nothing quite like the feel of holding a real book in my hands. E-readers are great tools but don’t give me quite the same satisfaction as an old, well-loved novel or heavy reference journal. I guess I’m a book-worm. I do feel somewhat guilty at the use of excess paper so I tend not to purchase a lot of new books but either borrow books from friends and family or purchase used books in the name of reusing an existing product. I ponder over which is worse; the use of paper for books, either recycled or new as opposed to the plastics and other resources used to manufacture e-readers/tablets and the electricity to run them as well as the disposal of the battery and the item itself upon its’ completed life span. Books are mostly 100% recyclable and last for incredible lengths of time if treated properly.

 

 

The gloomy day has also brought me the joy of reconnecting with my love of meditation and kundalini yoga. I enjoyed my hour-long session of awakening my kundalini energy. Blissful. I now feel as though I am glowing and warm with energy. I forgot how incredible the feeling of the warm energy rising up the spine feels and how alive I feel after practicing. Perhaps my early mornings will start with a yoga and meditation session instead of racing to the kitchen for coffee as soon as my feet hit the floor. That would be a much better start to preparing myself for the day. My body will thank me profusely for cutting my caffeine consumption, I’m sure.

 

 

kundalini awakening

It was time to infuse my environment with music. Jason Mraz’s music has aroused my senses this afternoon with his gloriously uplifting music. His cd “LOVE”, is definitely one of my favorites and always makes me swimmingly happy. Check it out.

 

I seriously love this song –   93 Million Miles but my fave pick would be Living In The Moment. When I’m feeling stressed out, “Living in the Moment” always brings me back to reality. Interesting how music can speak so strongly to our emotions, isn’t it? While my musical tastes are very eclectic there are certain artists and cd’s I reserve for certain types of days, moods, and activities. Sometimes I insist on loud and proud ZZ Top or Stevie Ray Vaughn when I’m feeling feisty, or perhaps a hit of Ella Fitzgerald when I feel strong yet sentimental. I think the only type of music I don’t listen to regularly is country.  After growing up in a home where country music was the only type of music my parents listened to, I have had my fill. My sisters and I would escape to our rooms to fill our ears with artists like Wham, A-Ha, Madonna and Michael Jackson (that was me) to Duran Duran, Billy Idol, and Ozzy Osbourne. We tried our hardest to steer clear of country music and still do! I am not a country music-hater per say, just not a fan. You certainly would never find me screaming over some country stud muffin yammering on about dogs, trucks and his long lost girlfriend, that’s for darn-tootin’! There is a time and a place for every genre of music and I wholeheartedly appreciate the creativity and artistry of musicians. The world is richer because of music.

 

 

Today continues to be a day of things that bring me happiness and uplift the spirit. We all need to take a Me Day now and then. I think I’ll go give my kids a hug and tell them how loved they are. After that I will go to my other happy place, the kitchen. I’ll pour myself a glass of red wine and start on some onion bhaji, aloo ghobi, daal, a salad and homemade naan for dinner.  The perfect rainy day meal.

 

 

 

 

 

“Music is the movement of sound to reach the soul for the education of its virtue.” – Plato

Greening It Up for My Blogiversary!

One year ago today I decided to give WordPress a go, encouraged by my friend Crystal over at Change My Body, Change My Life. I am so glad I took her advice. Over the past year I have grown immensely (not in size, but in self-confidence and spiritually) thanks to making myself find words for what I was thinking and experiencing. Thank you to all of you that have read my blog and encouraged me. WordPress bloggers are an incredible group of individuals and I thoroughly enjoy the camaraderie that takes place. I have even made a few new friends to boot! So, once again thank you to all of you that not only visit me here at Live Love Be Green and/or on my Facebook page Live Love Be Green but that also create your own fascinating blogs that capture my imagination and that makes time well-spent reading what you have to say.

 

 

 

So, since it is not only my one year anniversary of blogging but is also St. Patrick’s Day I thought I would try something new and fun with a poll. I am just trying to get the idea of how to create a poll so bear with me if it is lame.

 

 

For our St. Patrick’s Day celebratory dinner I made a vegetarian shepherd’s pie (yum) with a fresh mesclun salad and a mouth-watering pint of Guinness for me. For dessert I lovingly baked a Chocolate Guinness cake with salted caramel drizzle. Holy heaven on a dessert plate! I shall leave you with thoughts of Guinness Cake. Happy St. Patrick’s Day!

Chocolate Guinness Cake with salted caramel drizzle

Chocolate Guinness Cake with salted caramel drizzle

“May you live a long life Full of gladness and health, With a pocket full of gold As the least of you wealth. May the dreams you hold dearest, Be those which come true, The kindness you spread, Keep returning to you.”  –  Irish blessing

Breakfast Bliss

breakfast with Buddha

breakfast with Buddha

 

Breakfast this morning was a blissful start to the day.

What could be more sinfully satisfying than a bowl of warm chocolatey, coconutty sumptuousness?

A few days ago I happened upon a recipe for chocolate banana breakfast quinoa that made my taste buds dance at the thought. While reading through the ingredients I mentally omitted certain things and added others.

The original recipe can be found here. The first ingredient to hit the chopping block was banana. Over the past couple of years I get this weird mouth-feel from bananas that makes me highly uncomfortable. Okay, that sounds kind of weird. I guess I should be more specific. I may possibly have a slight allergy to bananas or at least an intolerance since my mouth and throat get a tingly, fuzzy feel and my stomach feels as though I swallowed a bowling ball. Does that explain why the banana was axed?

Instead, I aimed for pure gastronomic pleasure and substituted with coconut.  Gosh I love coconut. I would lay in a tub filled to the brim with coconut milk and drink pina coladas if the situation ever presented itself.  Yes, I am mad for coconut.

I think I need to stop and compose myself with a sip of coffee. Or three.

Let’s get down to business now, shall we? Collect your ingredients and let’s get the quinoa simmering so you can make yourself a cup of coffee while its doing it’s thing.

Fixin's for chocolate-macaroon breakfast quinoa

 

Quinoa

Coconut milk – read your ingredients before buying since most coconut milk contains preservatives. Find one without if possible.

Honey – unpasteurized is my preference. I want the “good stuff” that’s meant to be there.

Cocoa – I am trying to use up a large canister I bought for Christmas baking. Choose an organic, fair trade cocoa if you can.

Water

Coconut – shredded, unsweetened and preservative-free.

Sliced almonds

Now that all the ingredients are collected, let’s put the quinoa on to cook.

Make sure to rinse the quinoa well before using to avoid the bitter taste from the protective layer of saponin that covers the grain to repel birds and insects. Put 1/2 cup of washed quinoa into a small pot and add 1/2 cup of water, a handful of shredded coconut, and 1 cup of coconut milk. Bring to a boil then reduce heat to simmer for about 10-15 minutes. I covered the pot but you don’t need to. Watch it doesn’t boil over and make a mess of your stove top like I did.  The smell of burning coconut milk is not pleasant. This is where you can make yourself a cup of coffee or tea and relax for a few minutes. When the liquid is almost fully absorbed, remove from heat.

 Add 2 tsp of cocoa and 2 tsp of honey. Stir well. Top with a little coconut milk, shredded coconut and slivered almonds.

Find somewhere comfortable to sit while savouring your morning meal. Lingering over each bite and being mindful of enjoying the goodness of sustenance makes it all worthwhile. When we rush to consume “whatever” in the morning we are doing ourselves a disservice. I know I feel so much better and more clear-headed when I sit down, put on some music or just enjoy the silence while eating instead of trying to multi-task while walking around.

” To keep the body in good health is a duty…otherwise we shall not be able to keep our mind strong and clear.” – Buddha 

Snack Attack!

I love snacks but they have to be worth having or forget about it. I have learned the hard way about choosing wisely when it comes to snacking. This time of year is especially difficult for me to snack wisely since all I really want to do is what Nature intends for us to do and pack in calories to get us through the winter here in this chilly climate.  I have started making my own healthy snack options for a couple of reasons.

1: I don’t want to munch on crappy junk food.

2: Eating something just because it’s “healthy” is pointless unless you actually like it.

3: Cutting out extra sugar and sodium is easy when you are the one to decide how much to use.

4: There is nothing wrong with being frugal.

5: I really, really like to cook and bake.

One of the latest snack crazes that has risen to popularity in our house is  Roasted Chickpea Bites. These little guys pack a serious nutritional one-two punch while satisfying the need for salty or sweet (or both). One cup of chickpeas contains 10 grams of protein, approximately 15% of your RDA of iron, 6% of your RDA of calcium, 7 grams of fibre and 0 mg of cholesterol. I’m in love. Sure the calories may be on the high side at 220 calories/cup but I’m okay with that. Everything in moderation, right?

Chickpeas

Chickpeas

 

 

 

I thought you might enjoy these tasty morsels as well so I am going to share with you so you can snack-on without guilt.

Roasted Chickpea Bites

large 796 mL (28 oz ) can of chickpeas, drained and rinsed

olive oil

seasonings of your choice

Preheat oven to 350*F.

After rinsing the chickpeas well, pour them into a large mixing bowl. Drizzle with approximately 1-2 tablespoons of olive oil,  add your seasonings (today I used 1 tbsp of my favorite madras curry powder and 2 tbsp maple syrup), and stir.

Gathering the ingredients.

Gathering the ingredients.

 

 

Mix well to ensure each lovely little orb is coated with deliciousness.

Pour the chickpeas and any liquid onto a rimmed baking sheet. Don’t use a flat cookie sheet without a rimmed edge or you will have chickpeas all over the place, no matter how steady your hand is. I know this from experience!

Chickpeas on baking tray.

Chickpeas on baking tray.

 

 

 

Put the chickpeas into the preheated oven and bake for approximately 25-30 minutes. Wiggle the tray around every 10 minutes or so just to ensure even cooking and so the chickpeas  don’t stick to the tray. I like my chickpea bites to still be soft in the centre but crispy on the outside so after 25-30 minutes I put the oven onto broil for about 5 minutes. Watch them carefully because you can quickly gazorch (okay, burn) things very quickly under the broiler. This I also know from testing the reaction time of the smoke alarms.

Remove from the oven when they feel crispy and are dark golden brown. They will start to “pop” when they are perfectly cooked to my taste. Allow the chickpeas to cool on the tray. Don’t try to eat them when they are first out of the oven. You will burn your mouth. Yup, done that too. Once your mouth is burned you won’t be able to enjoy the yum-factor as much so please try to be patient.

Voila! Here is the finished Roasted Chickpea Bites ready to snack upon. Dig in!

roasted chickpea bites

roasted chickpea bites

 

 

 

I recommend storing the Chickpea Bites in the fridge once they have cooled down. Since there are no preservatives they will go bad quickly. These are scrumptious cold by the handful or tossed on top of salads.

“When baking, follow directions.  When cooking, go by your own taste. ” 

 ~Laiko Bahrs

Baking for the Soul

I must admit, I am highly unorganized this year. By now I am usually finished my holiday baking and appetizer-making and have everything carefully portioned in my freezer. I prefer to be prepared so that I am less stressed once the entertaining approaches.  I am far behind this year but I am not worried though as I seem to stay calm and focused under pressure. I started making my baking and cooking  list and checking it twice last week. I knocked one appetizer prep off the list then and it is nicely nestled in its chilly home…temporarily. Yesterday “THE BAKING” began. That is said in a booming, echoey voice by the way. My house is smelling super-scrumptious at the moment. Cinnamon and chocolate scents waft throughout each room and envelope you as you walk in the front door. Yum.

 

As my friends and family know, I love to bake so now that I have started I find it hard to stop. I even woke up a few times during the night last night thinking that perhaps if I was really quiet, I could knock something else off my list. Then my rational brain took the helm and it told me to get back to sleep. Thank you rational brain.

 

This morning the temperature feels rather balmy at 16 degrees fahrenheit (or 61 degrees celsius if you prefer). I am having a hard time refocusing. I feel the need to get outside! There is rain in the forecast for this afternoon and the temperature is supposed to drop dramatically so I think I will take this time to go for a walk to breathe in some fresh air and regroup. This comfortable temperature is – or should be – an oddity here in Canada at this time of year. At least in southern Ontario. December, in my mind, should bring snowflakes, ice skating and winter jackets…not hoodies. I love this time of year when the snow flies and Jack Frost leaves designs on the windows each morning. I guess I’ll just have to bake in spring-like temperatures with the windows open so my neighbours can be tempted by the fragrances of the holidays!

 

 

 

“Food for the body is not enough. There must be food for the soul.”  – Dorothy Day

 

 

The Menu

To follow-up the Thanksgiving themed posts, I will wrap it all up with one last post…the menu. Sadly, I have no pics to add to this delicious food bonanza except a photo of the last piece of gluten-free, dairy-free pumpkin pie. I think I will be making another pumpkin pie in the near future since this was such a hit.

The  Menu

Butternut Squash Soup

Caramelized Brussels Sprouts

Roasted Garlic Whipped Potatoes

Rutabaga

Homemade Stuffing (no boxed stuff here!)

Vegetarian Gravy

Herb Roasted Whole Chicken

Vegetarian Baked Beans

Gluten-Free, Dairy-Free Pumpkin Pie

Real Whipped Cream sweetened with Maple Syrup

Butternut Squash Soup

I never use a recipe for squash soup. Or most of the soups I make, for that matter. I start by heating up a couple tablespoons of oil in a large soup pot and add in a couple of medium-sized, chopped  onions. I saute the onions until they are just starting to brown slightly to give some added flavour. At this point I toss in an entire butternut squash (medium size) that has been skinned and cut into large pieces of about an inch or so cubed. Drop in one large sprig of fresh rosemary (you will remove the stem before blending soup) or remove leaves from stem and chop finely. Pour approximately 8-10 cups of vegetarian stock into the soup pot and simmer for approximately 45 minutes to an hour until the squash is very tender. At this point, puree in small batches in the blender until very creamy and smooth or use an immersion blender. The silkier the soup, the better. This soup can be made to serve immediately or even a day prior to serving. I think the soup tastes better the longer it rests.

Caramelized Brussel Sprouts

I really love Brussel sprouts. They have always been one of my favourite foods but until recently I have always had them served boiled. My sister made them a couple of years ago sautéed and caramelized with brandy. Oh…my…GOSH! I learned to love them even more!  I have made them since then a few times following her method but for Thanksgiving dinner I simply steamed them in a saute pan then removed the lid, added a bit of ghee and let them do their thing until they were nicely golden and sweet. Mmm, mmm,mmm.

Roasted Garlic Whipped Potatoes

Early on the morning I would be needing the roasted garlic I sliced of the top off of  a head of garlic, set it  on a square of foil, poured a bit of olive oil over top and sprinkled with  freshly ground black pepper. I then wrapped the foil tightly around the garlic and popped it in the toaster oven until it was fragrant and soft. I set it aside until dinner prep time when I squeezed all of the luscious soft cloves from the bulb and dropped them into the pot of cooked and drained potatoes.   I got busy and whipped the potatoes and garlic  with vegetarian stock instead of milk and butter to make them lighter and much easier on my figure.

Rutabaga

Yummy, sweet rutabaga…how I love thee. Usually I hear mass rebellion at the presence of rutabaga at our table so I don’t serve it often. I decided to go “old school” and boil and mash it but with the twist of real Canadian maple syrup and ghee added instead of butter and brown sugar as my mom prepares it. The kids decided that rutabaga can be delicious so I will no longer have the entire bowl to myself. For this, I am grateful.

Homemade Stuffing

Of course the recipe for stuffing that I have made in the past that I love had conveniently disappeared right before I needed it, so I had to wing it. A loaf of crusty, day old bread was ripped into bite-sized pieces and put into a 13 x 9 Pyrex dish. In a frying pan I sautéed cubed celery and onion until translucent then poured them over the bread.  I also added in herbs (dried thyme, marjoram,  as well as fresh chopped rosemary) , one egg, salt/pepper and some hot stock until it seemed moist but not sloppy and drowned. Stir everything around gently so the bread doesn’t turn into mush. The pan was covered with foil and put in the oven at 350*F for about 40 minutes. I then took off the foil to crisp the stuffing slightly for another 20 minutes or so. Watch that it doesn’t burn.

Vegetarian Gravy

Sometimes I add onions or mushrooms to gravy but I opted for no-fuss good old plain gravy that is certainly not boring. I start with either coconut oil or ghee and add about a tablespoon of quinoa flour into the hot pan and stir so as to not burn the flour. Once the flour starts to colour slightly, I add about 2 cups of vegetarian stock and stir with a whisk to remove any lumps. Stir until the gravy thickens. Voila…easy homemade gravy!

Herb Roasted Chicken

After acquiring a whole chicken, which wasn’t an easy task at a time when turkeys are all the rage. I am rather squeamish when it comes to dead animals so this was the tricky part for me. The bird was rinsed under running water then a mixture of dried herbs (fresh lemon thyme and rosemary), about four slices of lemon, and a couple of cloves of garlic were put into the cavity. I brushed melted butter oven the outside of the chicken for an extra layer of flavour. The chicken was lovingly placed into my cast iron casserole with lid and placed into the oven at 350*F for about and hour and 20 minutes. I had to hunt down the proper amount of time for cooking a whole chicken since it is not something I do regularly. I learned that a chicken needs to be cooked for 20 minutes per pound for a perfect roast chicken.  After the allotted cooking time, I removed the lid of the casserole dish to brown the skin slightly. The house was really smelling amazing at this point.

Vegetarian Baked Beans

After reading a fantastic post with a recipe for homemade baked beans by a fellow blogger, I knew I had to try her recipe. Wow, I’m so glad I did! It was scrumptious! You can check out her recipe here: Homemade Baked Beans.

Gluten-Free, Dairy-Free Pumpkin Pie

This was another “first time” recipe for me and I am so glad I decided to give it a try! It was excellent and has already claimed a place in our Thanksgiving meal for next year. I highly recommend this recipe – Gluten-Free, Dairy-Free Pumpkin Pie.

Real Whipped Cream Sweetened with Maple Syrup

Is there anything more nostalgic than pumpkin pie and whipped cream when it comes to Thanksgiving? Not in my mind there isn’t. To make my life easier I always use my Kitchen Aid stand mixer to do whipped cream. This way I can do my usual ten other things while the cream is being fluffed full of air. Pour the whipping cream into the mixing bowl, add a couple of tablespoons of real maple syrup (no fake maple-flavored crap here)  to the cream as well as about a half teaspoon of real vanilla extract then turn on the mixer and leave your hands free for other tasks. Once the whipped cream is the desired thickness turn off and place in a bowl for those around your table to serve themselves their desired amount instead of dolloping it on top of the whole pie before serving. I find the amount of whipped cream varies from person to person so allowing others to do their own is not only fun for the kids but for the adults too.

I have always found it curious that Canadian and American Thanksgiving celebrations are so far apart on the calendar.  I am looking forward to hearing how our friends to the South celebrate their Thanksgiving once it rolls around.


“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” ~Voltaire

Snippets in Time…Thanksgiving

I think this year’s Thanksgiving weekend ranks at the top of my Thanksgiving memories. The weather was incredibly beautiful and autumnal. One evening being cool and rainy was a great excuse to bundle up inside with a glass of red wine, a cozy blanket and an interesting documentary. What? I love a good documentary! Monday morning  the sunshine and crisp air beckoned us outside to get the garden prepped for winter. There was raking to be done and the removal of the veggie garden plants. The whole family chipped in on the task which made it so much more enjoyable. We had some good laughs while working as a team to accomplish a goal. Things went slightly awry when the kids thought it would be fun to chuck green “grounder” tomatoes at each other. They quickly realized it wasn’t as intelligent as originally thought once put into action. A learning lesson was had – being pummeled with green tomatoes is like having rocks thrown at you! Those shenanigans died down without me even having to pull out the “safety first” speech.

 


We indulged in our quiet Thanksgiving dinner on Sunday evening and reported to each other something we were thankful for. I stated that I had a few things on my list and was quickly shut down after three. Well! (Insert huffy breath here.) I was trying to keep it brief. I didn’t even ramble. I guess everyone was just incredibly thankful for the good and plentiful food set before them that waiting to consume it was a hardship.  I had prepared everything  healthier and  lighter with a  whole food mindset although I don’t think anyone even noticed that all the “unnecessary  stuff” was absent. All I heard was a resounding “thank you for a great dinner”. Chalk one more up for eating clean.

 

 

After mentioning in my last post that I would be making a wheat-free, dairy-free pumpkin pie there was some interest shown as to how it would turn out. Truthfully, it was delicious. I have made pumpkin pie in many variations over the years and I think this has to be one of my favourite methods. I didn’t feel that drive to overeat or the icky feeling from too rich of a dessert. I have tried everything from store-bought to tofu pumpkin pie to made from scratch using local pumpkins. This year’s was the winner! A co-worker/friend of mine came across the recipe and thought it looked like something I would be into so she posted it on my Facebook page. So glad she did…thank you.

 

 

There seemed to be a lot of kitchen activity this weekend and I even managed to stock the fridge with lunches and snacks for the next few days. We started the day yesterday with quinoa crepes with fresh, hot applesauce and real Canadian maple syrup… Mmmm. Yesterday I whipped up another new recipe to me – Banana Prune Cake. Very yummy and not too sweet. The prunes were supposed to be dates but I only had prunes so I substituted. Last night’s kitchen adventure was a speedy home-made hummus with extra garlic. Sorry to every one of you in advance that I am in close proximity to over the next few days. I pumped up the garlic amount in an effort to try to rid myself of the lingering sinus/ear annoyance I have been fighting for the past week.

 

 

All in all, this Thanksgiving was wonderful and reaffirming of the blessings of Life. Sharing healthy, delicious food, enjoying nature, and being with those I love has made beautiful memories and a warm fuzzy feeling in my heart.

 

“Believe that life is worth living and your belief will help create the fact.”   – William James

Giving Thanks

Here in Canada, Thanksgiving weekend has arrived. I love this time of year. After Christmas I would have to say that Thanksgiving is my favourite “holiday”. The chill in the air, the delicious smells wafting from kitchens and the incredible autumnal colours. This year, Thanksgiving is shaping up to be different from in the past. I have decided to lie low this year and simply take it easy at home with my kids. No huge dinners, no crazy running around, and definitely no travelling on jam-packed highways for hours only to spend a few hours at a table stuffing ourselves silly. We are enjoying each others’ company and loving the simple things like raking the leaves together, choosing a pumpkin, and cranking the tunes and singing like lunatics. Good times.

Our Thanksgiving dinner this year is veering slightly from the traditional. After starting a healthier way of eating at the beginning of September, I am shaking things up a bit by losing the mass amounts of unnecessary sugar, wheat and dairy that usually accompany large meals.  Our Thanksgiving meal will start with a butternut squash soup followed by the main entrée. Instead of turkey, a whole chicken has been requested so I will be making a herb roasted chicken as well as homemade vegetarian baked beans for us veg-heads. The side dishes will be plentiful – carmelized Brussel sprouts, whipped garlic potatoes, rutabaga,  and homemade stuffing.  For dessert I have decided upon a gluten-free, dairy-free pumpkin pie that my mouth starts to water at the thought of.  It sounds as though I will be busy in the kitchen slaving away. To me I am content and happy making healthy food to nourish my family. I have always felt that when we cook for our self and our family with love and kindness in our heart the food we prepare will be nurturing and full of love.

I have so much to be thankful for this year. I won’t bore you with my list that goes on, and on…and on.  Instead I will turn the corners of my mouth up into a smile and let my heart be wide open with love and gratitude for the goodness that I have been blessed with.

“Gratitude is the inward feeling of kindness received. Thankfulness is the natural impulse to express that feeling. Thanksgiving is the following of that impulse.”  – Henry Van Dyke

Relax…and Have A Bite of Coconut Butter

I feel as though I’ve been running in circles lately but never get everything accomplished that I would like to. Am I simply trying to take on too much? I would like to think I can tackle everything I would like to accomplish but as I mature I am finding that instead of doing more, I like the idea of “leaving space” in my day. Space to do, well…whatever. Usually quiet meditation or sitting outside with my eyes closed listening to the sounds of nature. This is my favourite way to center myself or relax if I’m feeling stressed. It may sound hokey, but it works. Try it the next time you feel nervous, frustrated, stressy, or just want a few minutes of peace. Hopefully the neighbour and his Harley won’t choose this moment to rev the engine and floor it up and down the street repeatedly!

 

 

 

 

One of the things that seems to be occupying my mind, and actions, a lot lately has been food. Food in the sense of meal planning, preparation, cooking, reading cookbooks, grocery shopping, and generally all things food related. I am engrossed in clean eating and loving it!  I certainly don’t find being food-obsessed a hardship by any means. Quite the opposite, really. I am excited by the prospect of trying new things. The best part of it all though is how incredibly fabulous I feel. I never walk away from the table hungry, nor do I find it hard to move from over-stuffing myself with heavy foods. My hunger is satiated and my body refueled with clean energy!

 

One of the many incredible members of the clean food group I am part of on Facebook  posted a link to a recipe for coconut butter. I knew instantly that I had to try it! It took a bit to source the coconut since I wanted organic unsweetened coconut with no sulphites or other preservatives or nasty stuff in it. For some reason it was painfully difficult to find dried unadulterated organic coconut. Weird. I did manage to find it eventually and it was not too outrageously priced either. So yesterday I whipped up a batch of coconut butter. Super simple and super sinful. I think this is hands-down one of the best things I have ever made (or eaten for that matter.) Warning: If you don’t like coconut do NOT, I repeat, do NOT make this. You will hate it since it is totally in-your-face with coco-nutty goodness.

 

To make your own coconut butter you only need two ingredients. Unsweetened shredded coconut and coconut oil, preferably organic. That’s it! How fabulous is that?  You will need either a blender or a mini food chopper. I used a mini food chopper since I knew my  blender wouldn’t perform the task at hand well. Add about half the bag of coconut into the mini chopper and start whizzing it up. In about 5 minutes it will start to stick together. At this point I put about a teaspoon of coconut oil in to help with the dryness. I think it was close to 15 minutes in total that I was blending it in the mini chopper in which time I added about another half teaspoon of coconut oil. Once it comes to your desired consistency, pour it into a clean jar and allow it to set a bit before you dig in. The jar on the front left is the finished coconut butter. I apologize for my jar looking a bit goopy but we couldn’t resist and have been indulging before I was able to snap a picture. Is it possible to wrestle something out of your own hands? That’s basically what I had to do to leave the jar alone long enough to take this pic! Sad, I know. I’m crazy for coconut!

Now that I’m all riled up about this new-found food affair I’m having, I think I had better go outside for a bit and let Mother Nature relax my senses.

“There is sweet water inside a tender coconut. Who poured the water inside the coconut? Was it the work of any man? No. Only the Divine can do such a thing.” -Sri SathyaSai Baba