Pink Chia Pudding

It’s been a while since I’ve posted. We moved on February 27th so my life has literally been a bit topsy turvy. I have not been feeling like myself AT ALL and in these times find it hard to do more. This blog would be considered my more. But today is the first day of spring and I don’t know about you, I am BEYOND READY for some warmth, growth and longer days.  

For the past week I have been dealing with major discomfort in my jaw. I have not shared here on the blog about my trials and tribulations when it comes to my dental history. Who wants to read about that?! It’s a long arduous story, but the coles notes of this current situation is that my left lower implant seems to be failing. Or to be more specific, the bone graft surgery that I have endured not once but twice seems to be failing. To be honest I still don’t have a proper diagnosis. Went to the dentist on Monday and she confirmed what I already feared. Diagnosis is happening today at the periodontist. It started as discomfort when I bit down on something chewy, then it morphed into a full blown TMJ flare (haven’t suffered from that since I was in my early 20’s) and severe headaches. Sounds fun right? I know what you’re thinking... WHAT in the world does this have to do with chia freaking pudding?? Soft food people, soft food. With my mouth and jaw collapse this week I have been forced to slow down, chew S L O W L Y, and predominantly on my right side. Chewing it seems, exasperates the TMJ so I try to avoid that at all costs. Enter in this mornings inspiration for pink chia pudding. Definitely not my first time making in but first time on the blog so here you go! And ps, THANK YOU for listening💓💞

 PINK CHIA PUDDING  

  • 2c cashew milk (homemade rules) 
  • 1/2c chia seeds
  • 1tsp vanilla
  • 2tbsp @organika pinkmylk latte
  • 1/2tbsp @flora beetroot crystals  

>>combine milk with powder and crystals and whisk until fully combined. Add in vanilla and whisk again. Add chia seeds and whisk up to a full minute (will speed up gelling process and cut down wait time like crazy💗). Transfer to bowls, let set in fridge for a minimum 30 minutes. Top as you wish💞

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Pink chia in all its glory  

Sourdough Bread-by Rick the mister Morton

As promised... our recipe for the most delicious HOMEMADE vegan and gluten free sourdough, made by my mister, thoroughly enjoyed by me☺️

 Sourdough Bread

Making a loaf of sourdough bread requires three steps. The first step is to create a levian which is the fermented flour concoction that acts in place of the activated yeast in a regular “yeasted” loaf. The levian is basically a big sourdough starter and the ingredients are mixed together and left on the counter until it becomes active (6 to 12 hours). Once the levian is active, then the dough can be made and formed into a loaf. The formed loaf is then covered with a tea towel, put into a bag and put aside until it has risen (4 to 6 hours). Finally, the loaf is baked in the oven for 60 minutes and, once cooled, it’s ready to eat!

Ready to eat

Ready to eat

Because there are some long wait times in this process it helps to think through your schedule when you are planning on making a loaf of bread. I sometimes make the levian at 10 in the evening, then I form the dough the following morning sometime between 6 AM and 8 AM, and finally I bake the bread in the early afternoon. Alternately, I sometimes make the levian at 6 AM, the dough at dinner time, and I bake just before bed (yikes … long day).

Create a levian

  • 40 g sorghum

  • 40 g buckwheat

  • 110 g filtered water

  • 140 g sourdough starter

Mix all the ingredients in a container and cover with cheesecloth or plastic wrap. Put it on the counter and let it become active. This will take 6 to 12 hours depending on the temperature on your counter. Mine has become active in as little as 4 hours when I was in the kitchen baking and cooking while it was on the counter.

The flours are certified gluten free.

The flours are certified gluten free.

Note: once you take 140 grams of starter to make the levian, you will have only a small amount of your starter left over. This is to be used for starter maintenance and so you should use it when you feed your next starter. I usually feed my starter at the same time as I make the levian.

Make the dough

  • 20 g psyllium husk

  • 10 g ground flax seeds

  • 350 g filtered water

  • 60 g sorghum flour

  • 60 g buckwheat flour

  • 60 g oat flour

  • 60 g corn starch

  • 60 g potato starch

  • 24 g coconut sugar

  • 1 tsp fine sea salt

Weight out the flours, starch, sugar and salt  in a medium size bowl, whisk together and set aside. Weight out the psyllium husk and the ground flax seeds in a large mixing bowl. Add the water to the large bowl and stir until the mixture is uniform (it thickens very quickly). Stir in the levian until the mixture is uniform. Then add the flour blend to the wet mixture in the large bowl. Don’t add it all at once … start with about 1/4 of the flour and stir it in with a wooden spoon, add another quarter and stir again, then another quarter and stir. The last quarter is a little more difficult to stir together. Use the spoon to start, then you can use a hand blender with dough hooks or simply use your hands. I prefer to use my hands … just because it feels good :) The idea is to incorporate all the flour and to have a uniform dough.

Once the dough is uniform then form it into a loaf. I have tried making a regular loaf in a 5” by 9” pan, a free form batard, a free form round boule, and a boule in a 7” diameter dutch oven. I liked the dutch oven boule the best but the loaf pan version was pretty good too. If you’re using a container of some sort then line the bottom and sides with parchment paper before putting your dough in.  Cover your loaf loosely with a tea towel or something similar and then place the covered loaf into a plastic bag. Loosely tie the end of the bag off and set it on the counter to rise. The  bag should be loose and allow some room for gases to be build up around the loaf. I use a thin compostable garbage bag. I don’t really have a test to say if a loaf has risen completely but I have waited only 4 hours and I have waited 6 hours and it hasn’t made much of a difference. The dough should probably double in size during this phase.

Scouring the dough before baking … use your sharpest knife.

Scouring the dough before baking … use your sharpest knife.

Once the loaf has risen, it is time to bake. Pre-heat your oven to 400 degF. Fill a pie dish about half full with water and place it  on the lower shelf of the oven once it is at temperature. Remove the loaf from the plastic bag and the tea towel. At this point you can try making some fine cuts in the top of the loaf. Use a very sharp knife with the finest/thinnest blade that you own. Cut any pattern you want but don’t go too deep. The deeper you go the more the cut will spread during baking. Spritz the loaf with water and then tent it with aluminum foil and place in the oven on the middle rack for 30 minutes. Remove the foil and bake for another 30 minutes. Remove from the oven, wait five minutes and then turn the loaf out onto a cooling rack. Let it cool for at least an hour.

Fresh out of the oven.

Fresh out of the oven.

Time to eat bread!

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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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💛

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!!!!😁 

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❤️

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🙏🏼 

GRANOLA

It's been far too long since I've posted.. I promise that I will rectify that situation in 2017. Life gets busy doesn't it? I myself have had an emotional couple of months. I broke up with my partner of 10 years. That in of itself is a blog post which I will definetley get to... 

BUT this post is not about breakups, hardships or massive life changes. THIS blog post is about my kickass granola recipe. I promise you will not be disappointed. 

 

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I have been working on different variations of the same recipe now for well over a year and this one hits it out of the park. Crunchy, savoury, a hint of sweet and healthy! I plan on filling my house with this smell and giving the gift of food. Really, how great is that?! I might even whip up my cashew milk and give as the pair cause that stuff is bomb diggity as well💛 

granola 

  •  2 1/2 cups gf oats 
  • 1 cup roughly chopped raw almonds
  • 1/2 cup chopped raw pecans or raw walnuts  
  • 1/2 cup raisins
  • 1/2 cup dried cranberries or dried blueberries
  • 1/4 cup desiccated unsweetened coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 2 Tbsp hemp seeds
  • 2 Tbsp chia seeds
  • 3/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup maple syrup (my family makes the stuff so I know it's top quality. Don't cheap out on the maple syrup. The good stuff is actually good for you. Full of magnesium. Just don't drink it😉) 
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla

method

 Preheat oven to 325 Degrees. 

Mix all dry ingredients. Melt coconut oil and then add room temperature maple syrup (cold syrup will coagulate the coconut oil) and vanilla. Stir to mix and then add to dry ingredients.  Lay out evenly on 1-2 baking sheets and pop it in the oven. After about 20 minutes take a peek. Give a gentle mix to get less cooked granola a chance to be baked and then pop back in for another 10 min. Keep a close watch. You don't want it to burn!
Wait for it to completely cool then put into mason jars. 

cashew milk 

  • 1 cup raw cashew pieces (pieces cuts down your soaking time significantly)---cover in filtered water for min 2 hours
  • 1 Medjool date (optional)
  • pinch of sea salt  
  • 3 cup filtered water
  • 1/2 tsp vanilla

 

method 

 rinse soaked cashews, add to high powered blender. Top with 3 cups filtered water. Add the salt, date, vanilla and blend. I put through the smoothie cycle ( i❤️ my Blendtec) twice and put straight into a litre mason jar. Makes a perfect litre!  

 

Enjoy lovelies~~ and Merry Christmas🎄🎄 

 

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It has been a while since I have been here and for that, I am very sorry!  This last summer was a busy one... I have been going through some emotional turmoil in the past 6 months and didn't really know what to say. Instead, I worked. I said yes to everything. I subbed and taught as many classes as I could possibly jam in as well as manage a restaurant 4 nights a week. To say it was exhausting is a bit of an understatement but it was exactly what I needed. Truth is, I'm still doing it. My schedule is still nuts and will probably be more so as we near Christmas. That's ok. It's self-induced and happening as it should. 

Today is a good day. They have all been good days. Even when I feel like I'm having a not- so-great-day it's way better than when I was drinking. I'm coming up on a 5 year anniversary and it literally blows my mind. I haven't had a drink in almost 5 years. How unbelievably amazing is that? On top of all the work this summer I also attended a step-study. We are nearing the end of it. I am so grateful for the opportunity to work my program with some awesome women. It has helped me beyond measure with my current situation. I am trying. Really hard. But I know I am also avoiding the inevitable to avoid hurt, pain and suffering for all parties. Breaks my heart.. but such is life.  So, my friends this is where I'm at. Over-working, over-tired, but loving life. Staying true to my path and staying sober one day at a time. 

Part of staying healthy in my mind, body and spirit is maintaining a healthy diet. Over night Chia pudding is da bomb!!!! 

recipe below: 

 

Over-night Chia Pudding
  • Over-night Chia Pudding

  chia pudding 

  •   1c hemp seed milk (I make all my own milks... recipes on website)
  • 1/4c chia seeds
  • 2 tsp pure maple syrup
  • 1/4tsp vanilla
  • Pinch sea salt   

method

stir all ingredients in a bowl, wait 5 minutes, then stir again. Wrap with Saran Wrap and refrigerate over night. Top with berries, granola, seeds and the like! Enjoy💗 

  

 

Peanut butter Cookies

I love peanut butter. I mean, I love ALL nut butters but peanut butter really is the best. Ever since I was a kid I remember my mom making the best peanut butter cookies. I remember asking her if I could help and by help I meant eating the raw cookie dough😏 HER  idea of me helping was doing the heavy stuff like mixing the batter which always felt like I was mixing cement but then again, I've always been a bit of a drama queen☺️ My favourite part tho was definitely making the fork imprint on each cookie. Turns out, that's still my favourite part!

Since becoming vegan and GF baking has become fun. I love creating healthy versions of the original and being able to enjoy them with a relatively clean conscience😜 Here's my version of my Moms old school pb cookies. The recipe is dead simple and is completely vegan and GF. 

GF, Vegan Peanut Butter Cookies 

  •  1c organic pb 
  • scant 1c coconut palm sugar
  • 1tsp pure vanilla
  • 3 tbsp Aquafaba =1 egg(water from can of chickpeas!)  
  • 2tbsp hemp seeds  
  • 1/2c carob chips
  • course sea salt

method

  1. preheat oven to 350
  2. using electric hand mixer combine Aquafaba and sugar. Add in vanilla and combine.  
  3. Addin pb and mix thoroughly. Addin hemp seeds and carob chips. 
  4. Let sit to rest for 10 minutes.  
  5. Line cookie sheet with parchment paper.  
  6. Using 2 teaspoons scoop about a tbsp of dough per each cookie and space accordingly on sheet. Have a glass of cold water handy. Take a fork, dip into cold water and make imprints on each cookie to flatten. Get creative if you want! Create a crisscross pattern on each cookie. Sprinkle each cookie with course sea salt 
  7. Bake for about 15 min. Turning pan once in between.   
  8. Keep an eye not to burn. Take out, let rest and devour.  

Happy, healthy baking!!!

TA😍 

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Soup for the Soul

There's nothing better than a steaming bowl of delicious soup. My favourite thing about making soup is that there is ALWAYS left overs making it accessible for me to have multiple easy, fast and healthy meals. 

Said soup on my Instagram feed😊 

Said soup on my Instagram feed😊 

When I eventually open my own little vegan Cafe the goal is to have a hot plate so that I can create my faves like pancakes, oatmeals and of course a soup of the week or day depending on my traffic. This 👆🏼👆🏼beauty will def be making it on the menu.  

Curried Sweet Potato and Chickpea Soup 

  •  1 large sweet potato diced
  • 1/2 a large red onion diced
  • 2 cloves garlic minced
  • 2 stalk celery chopped
  • 2 carrots choppdx
  • 1 whole can of diced low sodium tomatoes 
  • 1 large can of organic chickpeas rinsed. Or you can cook your own from dried. I just don't have the time usually☺️ 
  • 2 tomato cans of water
  • big fistful of spinach
  • 1 tbsp coconut or olive oil
  • 1 tbsp curry powder. More to taste
  • 1 tsp turmeric
  • 1/2 tsp chilli flakes
  • 1 tsp sea salt and cracked pepper
  • nutrtional yeast  

Method

  1. in a large pot, add coconut or olive oil and chilli flakes 
  2. addin onion and garlic until you can see garlic start to brown. Doesn't take long!! Addin all your spices reserving some the sea salt and pepper. 
  3. Addin carrot and celery and cook for 2-3 min. Then add the sweet potato. Cook another 3,4 min. Adding a touch of water to help in along.   
  4. Once veggies start to soften addin tomato and the desired amount of water. Allow to come to a boil and reduce heat cooking until veggies are fork tender.  
  5. Addin chickpeas and cook for 3 min.
  6. Addin a big handful of spinach just at the end. Check for more seasoning and get your bowls ready!!  

I like to give it about 15 minutes to rest off the heat and then ladle into bowls. Finish with a sprinkling of nutritional yeast, olive oil and a pinch more sea salt and cracked pepper. SO GOOD👍🏼👍🏼💛 

You get what you Give

 

I've been thinking a lot about karma and loving more lately. It actually started with myself.. I have been teaching pretty regularily and now have 3 whole classes at 2 different studios and it's been going great. Well, that's a bit of an exaggeration. My classes at the one studio are not very busy and I'm starting to take it personally. I know I shouldn't but it's hard when only 3 people show up to your class. I've also been subbing a great deal for people which has its own set of stress. Trying to be everything to everybody just doesn't work so I decided to just be myself and then my brain got to thinking, what if I'm not good enough?

I've struggled with this concept since I was a child. Maybe it stemmed from Daddy never being around. Maybe I still suffer from abandonment issues. I don't really know, but the feeling is the same. I recognize this sickly feeling in my gut and then it happens. I start to doubt myself. It usually snowballs from there into not being smart enough, pretty enough, strong enough.. Not being enough is the general theme.  And as quickly as I start to feel myself sinking into the soul-crushing puddle of crud I say STOP.. What the fuck! It's a slippery slope as many of you know. It takes diligence and dedication to stay on the path of positivity.  Which brings me back to today's theme. You GET what you GIVE.  There are no freebies here. I have learned and continue to learn that if you want something you have to ask for it. You have to be open to the process and WORK it. So that's what I do. EVERY. DAMN. DAY.  Somedays I am far more successful than others. Somedays it comes naturally to say thank you to the universe before I open my eyes and other days I literally have to say my gratitude prayers like I'm reading off a script but I do it anyway. I know I'm enough deep down. All the fear based crap I tell myself is based on years and years of conditioning. If I step back for a moment and look at how far I've come in 4 years it literally astounds me. One day, moment, breath at a time. When I get down, I breathe and say thank you. I try to put out what I wish to receive and it works every, single, time. But it is a constant practice.  I always have to remind myself not to take on other people's moods. Instead, I work on putting out positive vibes even if I feel like screaming. Fake it till you make it as they say. Eventually the mood lifts, the feelings fade and I'm back on track. 

I am constantly evolving. Creating and carving out the person I want to be. I love who I am and am proud of each step I take on this journey of sobriety, health and wellness. In my minds eye I see me teaching to hundreds of people. We all sit and meditate together by the ocean. Basking in each other's light. I'm putting it out there. The universe knows what I want. I just have to be clear with the intentions. Put out what you wish to get back. So far it's working like a charm💗✨✨ 

Today's Thoughts

There's something about going away to really put your current life situation into perspective. I recently had the pleasure of going to Panama for a dear friends wedding. It was exactly what I needed. After losing Hazel so abruptly and working pretty intensely over the course of the last 5 months

Leaving on a jet plane✈️

Leaving on a jet plane✈️

I needed a little restart. A refresh if you will. And while it definetly worked for about a week, the affects of my vacation has started to fade and I feel myself sinking back into this sense of blah, hum drum and awkward complacency.  In other words, I need to get my shit in order and start focusing on me again. 

I started this blog/website just over 4 months ago. I remember that time well. I was filled with a sense of excitement for all the things I was going to create. All the inspirational blogs I was going to pen. All the new followers I was going to incur. And while I do believe I have written a few great blogs and the site is off to a great start, I come back to that..hmmm, not quite satisfied feeling again. Wtf, I say to myself. Back to the proverbial drawing board.  

I've always been hard on myself.  I've also (truth be told) been a bit of a procrastinator. Not exactly the best combo. First, you just don't do what you keep saying you're going to do and then proceed to beat yourself up for it.. I've gotten better over the last 4 years. Sobriety was a game changer but habits formed over a lifetime are very hard to break. 

So here I am feeling like I haven't completed enough, written enough, created or taught enough and decided to put this blog out to share my feelings of inadequacy and garner some sense of relief by producing a piece but the TRUTH is, is that I'm doing EXACTLY what I need to be doing. In the past month I have secured 2 classes a week at IAM yoga. My very own classes and they are going great. I'm on the sub list at my home studio and  I am starting a teacher training on anatomy which I'm super stoked about to further my yoga education. I'm working at the restaurant 3 nights a week, intragramming like its my job and practicing everyday sometimes twice a day. I'm a tad bit busy and loving every minute of it. So why in the world am I feeling like this? Is it because I wasted so much of my life drinking and drugging? Do I feel like I'm too late in the game to be an inspirational teacher with a voice? I guess the answers remain in the journey. I guess I will need to keep asking the questions to keep peeling back the plethora of layers I am still discovering. It's all a process and it's all good. I'm grateful for it all.