RUSTY (aka, our sourdough starter) —featuring My Mister (aka, Rick😉)

 Sourdough Starter-By Rick Morton

A sourdough starter is basically a fermented flour mixture that will eventually be used as a levian when you make a loaf of bread. It replaces the yeast used in many bread recipes.

A happy, active, and bubbly Rusty.

A happy, active, and bubbly Rusty.

With yeasted bread you buy the yeast and add it to some warm liquid (perhaps milk & water) to wake it up and you mix in a bit of sugar so it has something to eat. The byproduct of the yeast eating the sugar is gaseous and that is what makes the bread rise and have little air holes. With a sourdough bread you ferment flour and the bacteria created during the fermentation process is like a natural yeast. Some might think of their starter as a flatulent teenager … you feed it sugar and flour and it grows and gets gassy :)

From a practical standpoint, the big difference between yeast and a sourdough starter is that it takes time for the flour to ferment and you have to tend to the mixture until it becomes active. To create the starter you mix flour and some filtered water in a jar, cover it with a porous material (I use cheesecloth at home but at work we use plastic wrap), then you put it in a place where the temperature is relatively stable and relatively warm (between 20 degC and 27 degC). You must use filtered water since chlorine in tap water kills the bacteria that makes the mixture active and creates the bubbles. The temperature of the ingredients is important … all of them should be in the low to mid twenties (between 20 degC and 27degC). The cover that you put over the jar needs to allow gas to escape so don’t wrap it too tightly if you are using plastic wrap.

Once the starter is created, it needs to be maintained until it becomes active. Every twelve hours or so you create a new starter and then take half of the previous starter and mix them together. Then cover it and leave it on the counter until the next “feeding”. The other half must be tossed in the organic waste bin :(

You need to keep feeding the starter until it starts to become active and bubbly. This could take anywhere from 3 days to ten days depending on the temperature on your counter. If it is relatively cool then it will take longer and if it is pretty warm then it will happen faster. It’s important that the temperature doesn’t fluctuate too rapidly during this initial growth period.

Once the starter is active and you can see bubbles through the side of your container (I use straight sided mason jars so I can see the activity), you can use it to make some bread (recipe coming soon).

Starter Recipe

  • 30 g Sorghum flour

  • 30 g Buckwheat flour

  • 90 g Filtered water

Starter creation

Weight out the ingredients and mix them together in your container (mason jar, clear bowl, or a clear glass). Cover with cheese cloth or plastic wrap and place on your counter.

All ingredients must be weighted … including the water.

All ingredients must be weighted … including the water.

Feeding - Initial growth

Make a new starter every twelve hours and add half of the previous starter before putting it on the counter again. Discard the other half of the previous starter at this point. Repeat this process every 12 hours until your starter becomes bubbly and active. You can use this to make bread at this point or you can go into maintenance mode until you’re ready to bake.

Adding half of yesterdays starter to todays flour and water.

Adding half of yesterdays starter to todays flour and water.

Feeding - Maintenance

If you are going to make bread every day then you can feed your starter daily when you make your levian/bread. If you are going to make it once a week or less then you can put it in the fridge a couple of hours after feeding. Take it out once a week and make bread or just feed it and return it to the fridge.

Prep-ed and ready to feed.

Prep-ed and ready to feed.

Cauliflower&Sweet Potato Curry

It’s that time of year folks. When soups, stews and curries start flooding your inbox, feed and the like. We, up here in the frosty north are headed into deep freeze season so in order to stay warm we turn to our Dutch ovens, crockpots and one pot meals to stay nourished and comforted. 

Yesterday was a fine example of how shite the weather can be in Toronto so with cauliflower and sweet potato (and all the other ingredients) on hand I got to making this gorgeous curry. Enough for dinner and leftovers (the best!) for the upcoming weeks ahead.  

I find this type of recipe easiest if all the ingredients are prepped before I start the “cooking” part. If you are missing one or two of the spices, don’t worry. It might taste a little different but I’m sure it will be good. This recipe is my take on an “Indian” curry but I’m sure it’s not a traditional recipe

Last time I made this, I had a russet potato so that went into the pot too. You can add pretty much any firm vegetable that you have on hand. If you find it too thick, add another can of tomatoes, some vegetable broth, or some water.

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STAUB makes the best Dutch Ovens🙂 

INGREDIENTS

1 tsp brown mustard seeds

 

2 Tbsp olive oil

1 medium yellow onion - small dice

1 large clove garlic - minced

1 inch ginger - peeled and minced

 

2 Tbsp tomato paste


1/2 tsp cayenne pepper (more if you like it spicy)

1/2 tsp ground cloves (careful this is a powerful flavour)

1 tsp cumin

1 tsp coriander

1 tsp garam masala

1 tsp paprika

1 Tbsp curry powder (I added this because I had it)

1 Tbsp turmeric


1 large sweet potato - 1/2” dice, don’t peel it

1 head cauliflower - small florets


1 can crushed tomatoes

1 can full fat coconut milk


1 can chickpeas - drained and rinsed

1 bunch green kale - stems removed and torn into smallish pieces

  

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Spice is Life🧡 

METHOD 

Heat a large heavy pot on medium high. Once hot, add the brown mustard seeds and wait until they start to pop and jump around. Add olive oil to the pot and let it heat up for a minute. Lower heat to medium and add the onions, sprinkle with salt, sauté until translucent and then add the garlic and ginger. Stir until fragrant (1 to 2 minutes). Add tomato paste and stir to coat the onions. Add the spices, another sprinkle of salt and stir. Sauté the spices for about a minute and then add the sweet potato and cauliflower and stir to coat. Once coated, add the crushed tomatoes and the coconut milk. Bring to a boil and simmer on medium low until the veggies are tender (15 to 30 minutes depending on how large you cut the veggies). Add the chickpeas and kale, stir to mix and simmer for another 5 minutes to warm the chickpeas and soften the kale. Add salt and/or pepper to taste at this point. Squeeze 1/2 a lime into the pot and stir and then serve over brown rice with a sprinkle with fresh coriander.

ENJOY and STAY COZY🧡 

Hazelnut Chocolate Bark

HO HO HO....  So I just got home from Costa Rica. Vacation was awesome, so needed and was far far away from the hustle and bustle of Christmas chaos that seems to grip Toronto at the beginning of each December. 

Being away for two weeks was the perfect amount of time away but didn’t leave me a whole lotta time to prepare for Christmas. This year we (the mister and I) decided to pare down on the spending. More specifically, reducing the feeling of consuming for the sake of consuming. Choosing to give minimal gifts, mostly to children, and asking that the adults in our life do the same. No gifts please. At the end of the day, we don’t need for anything and really, everyone’s money could be put to better use. Right? 

Onto the gifts that are always appreciated ... Food. Last year was a bit of a debacle. We had made and prepped a ton of food to take to Moms but the day we left was a bit of a shit show and with an already overpacked car we somehow overlooked allllll the food. Homemade chocolate truffles, main dishes, and more. Much more... it was a teensy bit hilarious when we realized our gorgeous garlicky kale and lentil potato dish was still on the counter. Funny until we got home days later that is😝 

This Christmas will be different. We are still taking some treats but, again, minimal. We will do our cooking on Christmas Day in my moms kitchen.  

To the treats!  I love chocolate. Good dark chocolate. The higher the percentage of cacao, for me, the better. As we all know, store bought stuff an have all sorts of hidden nasties so the mister and I have a rule, if we want it, we have to make it ourselves. Challenging sure, but also SO WELL WORTH IT!!! 

Heres a recipe I adapted from Minimilist Baker cause she’s the queen and needs to be thanked here.  

CHOCOLATE HAZELNUT BARK 

for the chocolate: 

  • 1 1/4 chopped cocoa butter
  • 2tbsp organic coconut oil
  • 1c pure cacao (not cocoa!)~sifted
  • 2tbsp pure maple syrup
  • 1 big pinch of Maldon sea salt  
  • 1/2tsp organic vanilla extract
  • 3tbsp cacao nibs (I love Navitas brand) 
  • 2c toasted hazelnuts—preheat oven to 350 and roast for 15 min. Keep your eyes on them! Once out of oven, place on clean towel and rub the skins off. It’s perfectly fine to still have some skin on too!

how to do:

Set up a double boiler. We used a stainless steel bowl over 2 inches of boiling water. The bowl should be bigger than pot so no risk of splashing water in your chocolate. Add in chopped cacao and coconut oil and let melt. Stirring occasionally. 

Once melted, add in cacao using a fine mesh strainer (this helps avoid clumps), and stir to combine. 

Add in maple syrup, vanilla, sea salt and cacao nibs. Stir stir. Finally, add in your nuts (this can be made with any nut and or dried fruit combo!). Transfer to a parchment lined 8 by 12 baking dish and spread evenly. Transfer to the freezer and let set for minimum 1 hour but I let mine set for 3 before breaking apart in desired sized chunks.  

YUM!!! 

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Gingerbread Cookie Balls (and a little Instagram lovin)

I am very fortunate to have met some amazing people on Instagram. I currently follow around 1600 people but the truth is that I could easily follow millions with the amount of smart, talented, funny and beautiful people out there that curate equally amazing content to inspire this little yogi daily. 

Enter in my friend Tara 💛(@drtarasunshine) This gal and I have been scrolling each others feed for well over a year now.  She popped up into my feed and quickly became one of my most valued supporters, commenting and liking every post (I admit I post a lot so she was kept busy😂). We started to dm each other about our frustrations with the gram. Feeling we both put in a ton of work but not getting the growth that we both felt we deserved. Basically, we dm’d each other to vent lol. Both living in Toronto I started to feel like an IN REAL LIFE connection had to be made. Kinda scary cause WHAT IF you meet each other and it’s nothing like your easy peasy {SAFE} online connection. WHAT IF she doesn’t like me, WHAT IF I don’t like her?? WHAT IF.. well suffice it to say I don’t put a lot of stock in what ifs and have been a huge proponent of saying YES. So after some serious finagling of both of our schedules we met and the rest is they say, history. 

Collaborating with friends can be tricky. Both having your own ideas and then the challenge or dare I say dance of making space for both ideas, both personalities, both egos😆. I should insert here now that this did NOT happen with the good doctor and I. She drew up a recipe, sent it my way, I made the recipe and modified it for reason of what I had in my pantry and based on the result. Needless to say the recipe we both came up with in the end was delicious and we are VERY excited to share it with you. 

Christmas is around the corner now. Don’t ask me how TF that happened but here it is, and if you are anything like me you are always looking for another easy quick recipe to throw together cause let’s face it, time is a commodity we don’t have enough of these days. So in the vein of making our lives just a little bit simpler during a cray cray time of year I will introduce the Gingerbread Cookie Balls to you. You’re welcome😊 

 GINGERBREAD COOKIE BALLS

Ingredients for approx 16 balls:

  • 1 cup roasted unsalted walnuts

  • 1 1/2 cup gf rolled oats

  • 2 Tbsp chia seeds

  • 2 Tbsp gf flaxseed meal

  • 1-2 Tbsp walnut or almond butter

  • 2 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/4 tsp allspice

  • 1/4 tsp nutmeg

  • pinch each of cloves and sea salt

  • 1 cup pitted Medjool dates (about 10-12-if your dates are hard, soak in hot water to soften about ten minutes)

  • 1 Tbsp molasses

  • 1-2 Tbsp MCT oil or melted coconut oil

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The Work Doesn’t Stop

I will start with this. I am in a very good place. I have love, financial stability, a career I love and friends and family that I adore but I’ve been struggling of late. I get these feelings in the pit of my stomach that the glass is going to crack and my new life that I love is going to decintegrate before my eyes. I know these feelings are irrational and no, they don’t last long but they are my feelings which makes them real. Makes them valid. 

I haven’t had a drop of alcohol for nearly 7 years. The 10 or so years before I stopped was nothing short of hell. I felt constant anxiety, constant worry, a constant feeling of butterflies with razor wings. A feeling like my world would implode at any given moment. If I’m honest with myself I felt that way for way longer then 10 years.. Let’s call it from the age of 4.  I remember those feelings very well and periodically they rear themselves. In the past few months I’ve come to a realization that I may be suffering some of the long term affects. A ptsd of sorts. After nearly 32 years of anxiety, it’s a possibility, right?

As a person who’s been in recovery for nearly 7 years I’ve gone through some pretty significant changes. I ended a ten year relationship with someone I was not in love with anymore, 2 years ago almost to this day. It was hard. Like holy shit hard. Like my alcoholism, I knew that relationship had to end WAY before I got the courage to pull the plug. It was a good 3 years of mulling, complaining, and suffering before I did the deed and within that time I acted out in ways I’m beyond ashamed about. *Just because you put the bottle down, does NOT exempt you from alcoholic behaviour.* At least not alllllll of the time. And that is certainly what happened to me. I started acting out in ways that went against everything I stood for. All of the work I had done spiritually, emotionally and physically kinda went out the window. I started looking for chaos and chaos is exactly what I got. I spoke to my sponsor and she basically told me that even tho I hadn’t taken a drink it was as if I had marched into a bar and downed 10 shots of tequila. Wowza... In that moment I truthfully thought she was exaggerating, going a little over the top for the sake of effect but now 2 1/2 years later I know exactly what she was saying and only now am I starting to feel the effects. Time to do some work. 

My whole life has been a tad dramatic. Childhood wasn’t great, teenage years were shit, full of promiscuity and drama, early-mid 20s were actually awesome because I lived in a haze of ecstasy, MDMA, crystal meth and the longest dance party of my life. I was a successful little drug dealer who was really good at it and made a shit ton of money. Enough to pay off my student debt AND I came out unscathed. Did a TON of stupid irresponsible shit that could have landed me in prison both in the USA and homeland of Canada. I am one lucky yogini. Once the bright and shiny started to wear off and the drugs no longer worked I turned to alcohol and that’s when things went south and went south at a speed that still amazes me. I muddled through a black out haze for the better part of 12 years before I decided to take my life back but it wasn’t easy. These changes never are. Up until Jan 2, 2012 my life was full of drama and anxiety as aforementioned and it had become my normal. NORMAL.. When anxiety is as normal as waiting for a bus it’s got to have an affect. Like long term affect.. which I guess is what brings me here to this post. 

In the past few months I have been processing stuff. I have hurt a few people on my path of sobriety. I’ve made my amends to those I had affected with my years of drinking but this is a whole new thing. Realizing you chose a certain path knowing damn well it was going to hurt another (even though you know in your heart it was the right thing to do) is a tough pill to swallow. I teach self-love, compassion and mindfulness.  I try to live my yoga on the mat but off the mat as well. But I am also human. In all the ways..I’m realizing there is still a shit ton of work to be done in me. If I don’t, I may not pick up the bottle of booze but I will be continuing on the path of active addiction and I am SO not ok with that.

At nearly 7 years of sobriety it’s time to get back to basics. Back to the Big Book, back to the steps, back to meetings. There is always more work to be done. I am worth it. SO, that’s the plan. I have some pretty awesome sober friends and with the help of them I will do another step study, I will comb through the Big Book and I will come to get another evolution of this here sober way of life. Here’s to another sober 24💛

Pumpkin Granola

Last weekend was Thanksgiving here in Canada. I have a bazillion things to be grateful for. My health is number one. You know the old saying, if you don’t have your health, you don’t have anything. Something like that anyway. Walking hand in hand with health is my sobriety. I am coming up to 7 years of continued sobriety and truth be told I am in awe of my own damn self. Where TF did the time go?! Because of my sobriety I have found love, I got my family back, my friends back and a life that I would have never imagined while knee deep in my bottle of Chardonnay. Yes my friends, I have a boat load to be grateful for. 

I promised you all my pumpkin granola recipe on the weekend but I decided to stay as present as possible and leave it for this week. My family already thinks I’m addicted to my phone (terrible, sad but true...) so I waited. This granola has all the flavours of pumpkin pie so if you aren’t a fan of that, it’s best to move on🎃 

 

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Pumpkin lovin

I am a huge fan of this versatile root veggie. It can be savoury and sweet and while I am a fan of both I think this granola hits both notes.   I’ll let you be the judge of that! 

PUMPKIN GRANOLA 

Ingredients 

  • 4c gluten-free oats
  • 1/2c desiccated coconut
  • 1tbsp ground flax
  • 1c raw almonds chopped
  • 1/2c raw pecans chopped  
  • 1/2c raw walnuts chopped
  • 1/2c pumpkin seeds  
  • 1/2c raisins
  • 1tsp pumpkin pie spice
  • 1/2tsp cinnamon
  • 1/2tsp sea salt
  • 1/2c pumpkin purée (not pumpkin pie filling) 
  • scant 1/2c maple syrup  
  • 1tsp vanilla
  • 1/2c coconut oil

METHOD

Preheat oven to 340. In a small sauce pan add pumpkin purée, coconut oil, vanilla and maple syrup. Heat on medium until well incorporated. Set aside. 

Add all dry ingredients in a big bowl and stir to combine. Add wet to dry until fully mixed. Transfer to 2 cookie sheets and spread in an even layer. Bake for 15 minutes and then do a peek a boo. I pull them out, lightly spread around and then rotate in oven for another 15 minutes. I prefer my granola crispy so depending on the oven that day I may leave in for another 1-2 minutes extra but I STAY AT THE OVEN. You really don’t want this to burn. Oh the horror😱  

Remove from oven and let cool. Transfer to your favourite mason jars and enjoy💛💛💛 

 

  

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Pumpkin waffles with granola🤩 

 

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It goes with everything❤️ 

Soup Season!

AAAAANNNND here we are.. we all knew it was coming. Change of season is happening as I type. I teach a 7am class every Tuesday and over the last month it’s gotten darker and darker and then it happened... pitch black AND raining😭 My class was small to say the least so I opted for a nice soothing restorative flow to gently bring in the light. It was lovely... sigh

To the soup! With the season change the sweaters come out, the socks go on and the soups get made. So for the first one of the season I decided to make my Spicy Sweet Potato Curry Tomato Soup🧡 It was spicy as promised and chalk full of legumes, veggies and a boat load of spinach at the end cause I’m forever turning things into a salad🤷‍♀️

This soup is versatile so don’t feel like you need to stick verbatim to the recipe. I have used kale and or Swiss chard instead of spinach, navy beans instead of chickpeas, and I have also thrown in zuchinni, red peppers and a variety of different veggies into the pot. THATS what is so awesome about soup! I have also puréed this soup when I was nursing a soar mouth after dental surgery and it was deeeelish. 

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RECIPE 

  • 1 large sweet potato cut into 1 inch cubes

  • 1 large carrot diced

  • 1 stalk celery diced

  • 1/2 red onion diced

  • 1 large clove garlic minced

  • 2 leeks sliced

  • 1 28oz can diced tomato (I use San Marzano cause they’re THE BEST)

  • 1c green peas (fresh OR frozen)

  • 1 14oz can organic chick peas (rinsed)

  • 1 tbsp curry powder

  • 1/2 tbsp turmeric

  • 1/4 tsp cayenne pepper (optional)

  • 2 tsp chilli flakes

  • salt and pepper to taste

  • 2 tbsp nutritional yeast

  • 2 tomato cans of water

  • 2 tbsp olive oil (a drizz to garnish too🙂)

  • 4c baby spinach

METHOD 

Heat large pot over medium to high heat and add olive oil, chilli flakes, garlic and onion. Sauté until it begins to soften. Add in carrot and celery cook down for a couple of minutes. If mixture feels too dry add in a splash of water. Add in sweet potato and the rest of the spices. Mix well. Again, if mixture seems too dry add a splash of water to get things moving again. Season with salt and pepper.  Once sweet potato starts to soften add in can of diced tomato followed by two cans of water. Bring to a boil, reduce heat to a simmer, partially cover and let it hang out for 20 min or until sweet potato and veggies are cooked thru. I like to add the chickpeas and peas near the end. Check for seasoning.. not spicy enough? Add more spice! At this time add in spinach, allow to wilt. Finish with more sea salt and cracked pepper and a drizzle of extra virgin olive oil. 

Enjoy!!! Xo

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Strawberry Cream Bircher Oats🍓🍓

As far as breakfasts go these overnight oat jars pretty much win in my household. Flavour combos and additions are endless so there’s no getting bored. This here beauty was my most recent combo and felt compelled to share the recipe cause it was just. that. good☺️ 

So, as promised, here’s the recipe. Enjoy!! 

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Jar food... is there anything better?! 

 

STRAWBERRY CREAM BIRCHER OATS

serves 1

1/3c gf oats

1tbsp hemp seeds

1tbsp chia seeds

pinch of sea salt

6 small organic strawberries sliced

1/4tsp pure vanilla

1c cashew milk (check out my milk recipe!) 

method 

Slice 4 strawberries and layer in the bottom of your jar. In a large glass measuring cup measure out all remaining ingredients (except for strawberries) and stir. Ensuring the chia is evenly distributed. Carefully pour oat mixture into your jar. Add in remaining sliced berries and cover with lid to rest overnight. 

Dog Days of Summer

Summer goes fast doesn’t it? Up here in Canada we get approximately 60 solid days of summer give or take a few and if you blink you just might miss them. 

I knew I was going to be working ALOT this summer. I took the better part of the beginning of the year off to travel and train and while I thought I’d prepared myself for the work I guess I wasn’t expecting the repercussions. At the end of December last year I was suffering burnout. Unsure that was actually a thing I did a little research and it turned out yes indeed it was. Exhausted pretty much ALL the time, trouble sleeping, and constantly needing to nap taking the first 6 weeks off in January-February was not only needed it was necessary. Well, here we are again.... Feeling pretty much the same symptoms I went to the doctor last week to find out WTF is going on with me. Waiting on results... I’ll let you know. 

This is actually a good post and I feel GOOD post believe it or not. Presently I am enjoying a full week off. I am in Niagara with my best girlfriends with all our misters and baby Maia at a gorgeous Air BnB. I am tapping away whilst sitting poolside with the mister reading beside me. Le SIGH... My hash tag this week has been #neverleaving🙂  The besties went winery hopping leaving us to relax and make PEACH CRUMBLE. It’s peach season here in Niagara so what better way to show case that.  

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greasing the vessel😊

 

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🍑🍑🍑🍑🍑🍑🍑🍑 

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Walnuts for crunch (and health) 

 

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Slicing all dem🍑🍑🍑🍑🍑 

 PEACH CRISP (for 7 people)

Ingredients  

  • 9 large peaches 
  • 2tsp maple syrup
  • 1 1/2c gf oats
  • 1/4tsp sea salt
  • 1tsp cinnamon
  •  1/2c almond flour
  • 2tbsp brown sugar
  • heaping 1/2c chopped walnuts
  • 2tbsp melted vegan butter 
  • 2tbsp melted coconut oil (plus more for greasing pan) 
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Dry ingredients🥄🥄 

METHOD 

Preheat oven to 350.  Mix all dry ingredients together then add melted oil and butter to make the crumb. Slice the peaches and add maple syrup to coat. Spread crumble mixture over peaches evenly and place on middle rack in oven. Bake for 42 minutes. I cranked my oven up to 400 add baked for an additional 15 to ensure the peaches were juicy. Serve with nice cream or coconut whip cream. So good!!! IF you make this recipe, please lmk how it goes! 

Oh and let’s make a pact to try to milk the rest of this summer for all it’s worth. Time waits for no one and we are worth every second💛 

 

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All ready for the oven☺️ 

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She’s just so pretty😍 

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Going in🍑🍑🍑 

............. 

 

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Just waiting on vegan ice cream!!!!😁 

M I L K

Let’s talk about it shall we?? M I L K... Now I am no authority on the dairy industry but from what I do know I can tell you I’m very glad I’m vegan. I CAN tell you with ALL the authority that there were no cows (or goats) mistreated in the making of this here milk. A student and friend asked me today after class if I had a recipe on my site for my milk and at one point I think I did, but nevertheless, here we go. 

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I have been making my own milk now for about 5 years. The moment I bought my first high speed blender I was hooked. I have made all sorts of variations. Almond, cashew almond, hemp, turmeric cashew, I’ve even tried pumpkin and walnut milk but hands down my favourite blend has got to be cashew and hemp seed. No muss, no fuss as they say. No need to have annoying nut milk bags or cheese cloth. Just blend, pour and enjoy. That simple... 

CASHEW & HEMP MILK 

  • 1c cashews (soaked for a minimum of two hours but not over 8. The nuts get slimy and weird and no one wants weird slimy nuts😁)
  • 1/4c hemp seeds (if you are making straight hemp, you don’t need to pre soak the hemp... how awesome is that)
  • 3c filtered water for really creamy milk or 3 1/2c water for still creamy but less so, got it?! 
  • 1 medjool date
  • 1/2tsp pure vanilla
  • pinch of sea salt

METHOD 

Rinse soaked cashews with cold water. Add desired amount of filtered water and all other ingredients and blend! I like to blend 3 times when using my Blendtec or at least 1 minute when using my Vitamix (I know who is this obnoxious person who owns 2 power blenders?? I inherited one when I got my mister😁). No need to strain this milk so pour into a glass jar and keep for up to a week. 

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Pancakes

I have been making these pancakes for quite some time now and I’d say it’s high time they made it to the blog! 

I’ve been stacking these beauties as high as I can get them (so far no toppling I might add🤗) but I’m also a fan of fanning them out for a more personal approach haha... 

There are SO many ways to top these beauties but my personal favourite is my homemade granola (see recipes), sliced banana, blueberries, maple syrup (preferably from my parents stash) and a healthy drizzle of almond butter.. 

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The “Fan” Approach😉

BUCKWHEAT SORGHUM PANCAKES (serves 2- 1 hungry mister and me)

  • 1/2c buckwheat flour
  • 1/2c sorghum flour
  • 3tsp baking powder
  • 1/2tsp fine sea salt
  • 1tsp cinnamon 
  • 2tbsp liquid coconut oil
  • 1 flax egg *1tbsp ground flax and 2 1/2tbsp warm water
  • 1c nondairy milk (I use homemade cashew)

Method:

Prepare flax egg and set aside for 5 minutes until it starts to gel.  In the meantime in a separate bowl sift all dry ingredients and set aside.  Once flax is gelatinous add milk, liquid coconut oil(*see notes) and whisk.  Add wet to dry.  There is a very good chance you may need to add more milk.  Don't be shy.. Add more until you get your desired consistency. Mix well so there is no dry ingredients hiding in your batter.  Heat non-stick pan with coconut oil.  Drop into desired sized cakes and wait for some bubbles to appear until flipping.  I store in preheated oven until all are done and then go to town with either stacking or fanning.  Load em up with whatever toppings you have on hand and scarf them down !!

*If your milk is cold your liquid coconut oil may start to harden making for a fine mess.  Warm the milk or leave out at room temp so you avoid this.  I learned this the hard way....If you forget this step simply warm the hardened oil and milk concoction in the microwave or stovetop.  You can bring it back I promise..  

*Also, note that the batter recipe is sugar-free.  I don't add any sweetener to my flapjacks but if you like it a bit sweeter feel free to add 1-2tbsp of sweetener of choice .  The fruit, granola and maple syrup at the end makes this decadent as it is.

 

 

 

 

 

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the STACKED approach🙌🏼

Raspberry Chia Jam

Every single time I post anything with raspberry chia jam I tend to get a ton of requests for the how to.. and while this may be a short recipe it doesn’t lack in substance. So by popular demand here ya go. When you see the ingredients and method ya might have a good laugh. It’s really short☺️

Raspberry Chia Jam 

  • 1cup frozen raspberrries 
  • 1 heaping tbsp chia seeds (white or black-try to avoid ground chia.. doesn’t have the same effect) 

Method: 

In a small saucepan heat your frozen raspberries over medium until they start to soften. Add in chia and cook until desired consistency. I don’t use any additional sweetener but if you want a little added sweetness 1tbsp maple syrup would suffice. I love to let the raspberries shine in this one. No need to add sweetener❤️ 

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raspberry chia jam on toast with some of my homemade granola and almond butter... 🤤

 

You can eat it all at once (teehee) or place whatever is left over in a sealed mason jar. Would last up to a week but in my household it’s GONE in a matter of days. Add it to whatever you want but some suggestions are below... happy jam making!! 

 

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chia jam added to oats!

 

waffles😋😋   

waffles😋😋

 

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chia pudding❤️

Me and My Altar

I’ve had an altar of sorts for many years now but only since last Autumn did I make an effort to build it giving all of my crystals a home to live in. I started small with a couple of my favourite stones. Going thru a tumultuous time in the fall of 2016 I started to lean on the power of crystals to add to my meditation practice.  I bought malachite, and blue calcite as my first 2 rocks and now my collection includes, amythest, smoky, rose and clear quartz, sodalite and many more.  My altar has grown in other ways as well.  Many years ago I went to the Sivananda Ashram in the Bahamas.  I   bought a 1 inch statue of Ganesha.  He was my first deity.  I called on him in meditations and daily life to help remove obstacles.  I had a great deal of obstacles to get thru…My second statue was of Buddha, because Buddha (for me) stands for peace, resilience, and the path less travelled. My last statue was of Green Tara. Known as the female Buddha she represents (to me) compassion and enlightenment.  Cutting the ties of what no longer serves and issuing in the strength when you need her.  My altar also includes books.  I have been reading Meditations From the Mat by Rolf Gates just after waking to set me for the day.  I have palo Santo, sage, candles and incense to add to my and my partners experience.  

Having an altar is a part of my daily practice.  It will grow with time, it will change as I change.  It always brings a smile to my face even on the harder days and gives me the energy and lift I need when I am depleted.  My spiritual practice is mine and very personal to me however I do enjoy sharing it especially with my partner.  He has cultivated this altar with me.  Very fortunate to have met a open-minded man who is curious about his own spiritual journey. 

I will take a couple pieces of my altar to Mexico to create a little space in my tent.  This idea actually came to me while typing this.  Building a mini altar in my tent will be a good way to connect to my higher self before shutting my eyes.  I can pray, meditate and feel the power of love come thru.

Namaste
 

Dinner Time🌱

Well hello there lovers... here we are full swing into MARCH.... Like how TF did that happen. They say that time moves quicker the older you get which slightly terrifies me cause I REALLY can’t imagine it moving quicker.. Any-hoo..  

In the spirit of moving quickly let’s talk about this here bowl of deliciousness😁 

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Zoooooodles👆🏼👆🏼 

As we all know having meal prep on hand saves a bucket load of time. That really is a no brainer right? So is having plain old leftovers in the freezer. If you’re anything like me you tend to over make. Roasting too many veggies is never an issue in my house. We freeze for later and that’s when dishes like these get made. For this idea I remembered I had frozen roasted cauliflower and then the recipe flowed from there. 

Recipe 

  • 1 1/2c dethawed roaster cauliflower
  • 1c nondairy milk
  • 2tbsp olive oil
  • 2 cloves garlic
  • 1tbsp chilli flakes
  • himalayan sea salt and cracked pepper (to taste) 
  • 1tbsp nutritional yeast
  • 2 small zucchini zoodled
  • 1/2c frozen peas
  • 1/2c chickpeas  
  • handfull sliced cremini mushrooms  
  • two fistfuls baby spinach
  • mixed greens

>> sauté garlic, chilli flakes, olive oil salt and pepper until fragrant. Add 1tbsp of garlic mix to a high powered blender (I use Blendtec) and add in cauliflower, mylk, nooch and more salt and pepper to taste. Sauce is done>>

>>back to pan add a splash more olive oil and throw in shrooms, chickpeas and peas. Sauté till shrooms are cooked and peas turn bright green💚>>add in zoodles, baby spinach and sauce and toss to combine>>place on top of mixed greens and top with extra chilli flakes(if ya like🔥), more nooch or vegan parm if on hand and some pea shoots (also optional but VERY  instagramable😁). 

Annnnd Voila. This takes literally 20 min from start to finish including the chopping. If it takes you longer..who cares.. enjoy the process!  

 

Back to Life

Have you ever felt jet lag? Like real true blue no fucking around jet lag? I have. I’m still in it as a matter of fact but slowly the fog, the headaches and the nausea is fading away. It might sound severe and I’m sure it’s different for everyone but that is how it manifested for this lil yogi. We left beautiful Ubud last Saturday and it couldn’t have been a more beautiful morning. Woke up at 5, groggily gobbled overnight chia oats as I knew the day of travel was going to leave us two vegans tired and very hungry (more on that in a few). Picked up at 6 to arrive at the airport for 7:30. 

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This🙌🏼

First flight was reasonable from Bali to Hong Kong which takes approximately 5 hours. We had a bit of a delay (as you do😬) so I took advantage of it and practiced a little yoga. One thing I can say for sure is that I am over what people think when I am out in public.  I mean, if it comes down to people staring at me cause I'm stretching my body than really so be it.  I can't begin to describe how different I felt after flowing, practicing handstand and doing some planks.  My body felt energized and my mind felt clearer and calmer which is exactly the desired affect pre 15 hour flight.

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Handstands are ALWAYS a good idea!

Firstly let me say that I love to travel.. I mean I think that's pretty obvious but that doesn't mean I love ALL aspects of travelling.  Who does?  The line ups, the security, the long flights, and the deplorable airplane food is just some of the frustrations you might encounter but if you are a VEGAN who is also GLUTEN FREE (the mister is celiac and I am intolerant) than the latter problem of the food on airlines is just, well, infuriating; forcing you to squirrel away nuts and seeds, fruit and anything else you can get on an international flight.  Airlines will respect if you are a "strict vegetarian" and they will even respect if you eat gluten free but unfortunately they do not recognize the 2 together leaving the 2 of us shit out of luck.  I will give Air Canada's staff credit for "feeling bad" and at least trying, but once the tin air bus is up in the air there isn't anything that anyone can do... 15 hours and scant 6 hours of shite sleep later you  stumble off the plane, thank your lucky stars that you don't have to wait for baggage (carry on rules)and almost cry tears of joy when you see no line up at security (cause when the F does that happen????), you're both stamped and officially welcomed back to Canada by one of the nicest immigration officials ever and you're home free.  Only to get welcomed by freezing rain and -10 weather.  Yup, winter is in full affect.  My Bali soaked skin is nothing but a distant memory as the Canadian weather and the plane ride zaps all moisture from our bodies.  Dehydration is in full swing no matter how much water I drink.   Cranky, exhausted, hungry and cold we finally make it home.  My sneakers take in ALL of the slush post taxi ride but we made it HOME.  I open the door and there he is..the only reason i wanted to come home (That and family, teaching, friends....) SAM. 

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SAM

He makes strange for the first couple of days which breaks my heart but eventually he comes around.  He's a good boy.. I love him to bits but he's still a kitty and I feel terrible that we left so long not to mention I leave again in less than 2 months for another month.  He won't be pleased so please, mum's the word....

Thankfully I have a full day to integrate back but me being me I reply "I can" without missing a beat when a sub request comes thru next morning.  WTF was I thinking?  As my jet lag takes a hold of me I leave to teach in a fog beyond fogs but as soon as we get rolling I am so glad I said yes.  I needed to reintegrate myself into the rooms and what better way to do it.  I love teaching and once the words come I am actually grateful for the jet lag, it's forcing me to slow down and take my time.  Teaching this whole week back has felt more authentic in my body than ever before. Proving that taking this much needed time off was exactly what this lil yogi needed. 

It’s Raining Again

Good morning from Ubud. My initial plan today started off GREAT. I woke up around 6 and saw the sky was turning a beautiful clear blue and said YES!! Went back to bed for an hour and started planning the day. Our days here don’t differ too much from one another really. Starts with a meditation (truth be told not everyday but we try), lemon water, Bali coffee and a homemade breakfast of fresh fruit (omg the dragon fruit💕),

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DRAGONFRUIT👆🏼👆🏼👆🏼

and granola or oats or a variation of all the above.. Go to a yoga class at Intuitive Flow and then figure it out from there. We’ve been staying at Pondok Rama #3 or “The Divine Goddess Santuary” (aptly named on Air B&B) which is on a rice field just north of the hustle and bustle of Ubud. It has been lovely. The mister has been a true champion at getting us around on the scooter that was made available to us ($5/day) so it’s been great to get away from the madness. Allowing for real decompression... 

3 weeks on Bali is a good length of time. We’ve been in ubud for 9 days and still have 8 more sleeps to go. Reflecting on our trip we realized that putting Vietnam in for those 8 days at the beginning was probably not the best idea for us. I want to go back to Vietnam when a) the weather is better and b) when we have more time. I am however glad we did it. Anytime spent travelling is never a negative thing.. 

Getting back to today... blue sky didn’t last long. When we looked at coming to Asia I knew the weather was going to be questionable. I watched the weather patterns and decided that it was going to be FINE. And it has been FINE. I will return to  Toronto with a tan to prove I was indeed in a tropical climate but my god it hasn’t been easy. Rain upon rain it has done💦💦☔️☔️ I never knew it could rain so hard! I was in India during monsoon season and I still didn’t experience rain like this. I don’t want to sound like a petulant child so I’ll end with this..  if you don’t mind rain, come to Bali whenever you want, but if you want really nice weather, trust the patterns, and get thee to A dry place. 

oh hey look, the sun is coming out again!!🌦🌦🌦

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Trip with the Mister

Hello again everyone, 

I have been very absent over the past year and for the people that do read this blog I am very sorry about that. I have gone thru some massive changes over the past year and I’d very much like to share some of them... firstly, I have a mister. A wonderful man who loves me dearly (as I do him). We had a very rough start (understatement) with all the odds stacked against us but miraculously we are thriving with a very bright future ahead. Secondly, that said mister and I moved in together. Some naysayers thought it was awfully fast but when you know you know. I really wasn’t sure how it was going to turn out before we committed but I followed my heart and stayed the course and I am very happy I did. You see I have never wanted to get married before. For the people that have known me longest it was a big surprise to hear I had changed my tune. At 42 (now 43!) I had finally met the man I want to spend the rest of my life with so moving in and moving forward was exactly what we were going to do. Naysayers be damned. 

The last big shift was me retiring the restaurant industry. This is rather huge..-Back in 2015 I retired and went on sabbatical to become a yoga teacher. I did my first teacher training with the intention to not go back to managing restaurants. I wanted to be a yoga teacher but after returning to Toronto I realized very quickly that I HAD to go back. Teaching just wasn’t going to pay my bills.

- - -

Fast forward 2 years..

Teaching a very full time schedule and working nights at the restaurant. It’s been exhausting. I always thought the term “burnout” was just something people said when they were tired but now I know it’s an actual thing. I felt like I was in a constant state of jet leg and once the mister and I moved in together he saw the schedule I was trying to maintain and offered me an “out”.  My dear wonderful generous mister offered me my out. So I took it. I gave my beloved restaurant of 7 years 4 months notice and started planning THIS... 

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The entrance to our homestay in Hanoi💛 

With an end in sight we started thinking about where we would go. It started with India, then Sri Lanka... both beautiful destinations which we will DEF get to (I was in southern India for a month in ‘15).  We couldn’t quite wrap our heads around where we would stay and for whatever reason bailed on the idea completely. Which brought me back to BALI. I was also in Bali in 2015 and had a bit of a love hate relationship but really had a calling to return. Travelling alone can be a major bummer when shit goes south and that’s what happened in the last week on that beautiful island. The mister had not been there however and had a keen interest in going. Soooo... 

Here we are in Asia☺️ We started 1 week ago today and have been to Hong Kong and now we’ve been in Hanoi for 4 days. We are in our own little homestay after two nights in hotel and are really laying roots. One thing we were not prepared for.. finding vegan and gluten-free options! We have been blessed to find a wonderful yoga studio and cafe OM STUDIO  who has been feeding us but other than that it’s been a real challenge (the mister is celiac) ... big reco is to get cards made with allergies and restrictions printed (we didn’t do that😑)... We have 5 more days here until we fly to BALI. Please stay tuned for more. I promise to not be so absent. 

Ps, sobriety fucking rocks. If I wasn’t sober NONE of the amazing things that are happening in my life would be happening. Period.  

If you aren’t already following me on Instagram please find me on all of the things @terianncarty

💛💛💛 

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👌🏼👌🏼👌🏼 So cute! 

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Om Studio.. formerly Zenith. Don’t let the outside scare you.. head inside and up the stairs. The ladies there are ahhhhhmazing🙏🏼