communication

breakfast quinoa with raisins, pepitas, hemp seeds and blueberries

it's been eight days since the new year and already a lot of shifting has begun. i've noticed it already. it seems that simply externalizing your feelings to friends, loved ones, coworkers and most importantly yourself the world will materialize what you need and even sometimes what you want.

sprouted grain tortilla pizza

i was given a really awesome opportunity. on christmas eve, my friend passed on her grant she won at our local yoga studio to me, so i could continue my education as a yoga teacher. i couldn't believe it! i was unable to afford this particular program that i wanted to do this month with the holidays being so close, (not to mention i was still paying off tuition from the first training) so it was truly a shock when she came through my line and told me i was enrolled. the program will not only build upon my strengths and weaknesses, but allow me to meet with a mentor of my choice. it's an amazing feeling to have the support from the friends in your life.

music making

and with that said i had another realization. when i find myself lost, there are the little reminders in life that propel me in the right direction. it's easy to get caught up in the stress of life when your all tangled up inside. but truly it's the people that are willing to meet you halfway and listen. it's the days when it's the hardest to wake up and you push yourself to get up. it's that selfless giving and unconditional love that gives me energy to keep going. we aren't as insignificant as we think we are. we have purpose. i have purpose. the decisions we make are important. no matter how small or large your purpose is, it's there and you're here for a reason. ☺

now for a simple, yet delicious raw cookie recipe.

cinnamon almond cookies

(makes 6 servings)

1/2 cup almonds (soaked for at least 8 hours)

1/2 cup raisins

1/2 cup pitted medjool dates

1 teaspoon extra virgin coconut oil

1 teaspoon cinnamon powder

1 teaspoon raw agave nectar

pinch of pink himalayan sea salt

start by processing the almonds, cinnamon and salt alone. remove almond powder from food processor, and pulse dates, raisins, agave and coconut oil until you achieve a paste like consistency. combine the paste and powder and knead until well combined. shape into cookies and garnish with halved almonds.

- side note: i like to have a "crunch" when i make raw cookies so I process all of the ingredients together at once.

happy? new year

winter

after all of that intention setting, self realization and the want for happiness i realized something. i'm a little scared to loose the happiness i've cultivated. i hold on to so much expectation. in result of that the moment i'm in is lost because my thoughts are free radical. i'd like to say i focus inwards mainly, but a lot of it happens externally and that is all done because i see what i want in situations, people, places in time versus how am i contributing to situations, communicating to people that are a part of my life and the places i am in. it's interesting how we have our "expectations" and what our true reality is.

raw acai cashew, cacao coconut, spicy sesame and nutmeg cinnamon truffles.

life isn't easy, but no one said it would be. i have so much faith in the idea that our happiness is governed by choice. we choose the people we surround ourselves with. we choose the food we eat. we choose the jobs we go to everyday. no one put us here except ourselves. there are a few exceptions when nature unpredictably gives us something to deal with, but it's always our choice to adapt and move forward. thats life. sometimes its good sometimes it's bad, but finding yourself in the middle of it is what makes our lives so beautiful.

speer bike path

two days ago it snowed in colorado. although i'm not a big fan of snow, it has been really pretty to walk in and get cozy indoors. snow is a sign of opportunity so it's funny how it coincided with the new year approaching. i cried all night to be honest with you guys, but it was only because i released something that i was holding on to. recognizing your emotions is the first step to the healthier you. in 2011's quest for the better version of myself it's also my intention to find stillness and the genuine 100% authentic me.

"Our greatest fear is not that we are inadequate, but that we are powerful beyond measure. It is our light, not our darkness that frightens us."

- Nelson Mandela

holiday spirit

breakfast scramble with daiya and field roast

working retail can get to you sometimes. especially during the holidays. just the holidays alone can get to you. in the past i've had melt downs. seriously. daily (in the retail world) it challenges me to find good in society and to interact with people in a sincere way. i know the holidays are stressful, but why does it have to be?

i asked myself that question when the holidays came approaching this year.. it really manifested into a lot of questions... do i need to work overtime for the holidays? no. should i feel guilty about not giving gifts. no. do i have to be overwhelmed by angry people? no. can i eat healthy, spend time with loved ones and look back at all the good things before a new year starts. yes.

organic dark chocolate peppermint bark

in the past, i let my emotions get the best of me. although it's endearing to think i worked my tailbone off to buy gifts in hindsight none of that really mattered. what matters is the unconditional love you find in your life. to cherish the time with friends and family, celebrate your community and to honor all the hard work you put into the year.

this holiday was different then the past. because i chose not to work to much, to not carry guilt because of a pseudo-tradition, to be around people who love me and support my journey and because i honored the space where true presents are unwrapped. this is what i got:

- selfless acts of awesomeness

- yoga with the community

- mending fences with my stepmom

- doctor who marathon with dad

- welcoming new people into my life

- the smell of chocolate baking

- doggy kisses in the tiniest hours of the morning

- old recipes i haven't visited in along time

- playing board games until your too sleepy to answer

and its that simple. happy holidays everyone.

Lime Coconut Curry and Avocado Pudding

organic broccoli, carrot, lime, onion, potato and red bell pepper

when i was a child i strongly disliked soup. especially vegetable soups. i also never prepared any food. i mean my family's version of dinner at the table was at restaurants or freezer food. ick. way ick. although i'm greatful for the food my family put down for me, it was the root of a lot of unhealthy eating patterns, and body image.

my how times have changed. throughout my teenage years and switch to vegetarian then vegan i discovered how much i loved making food for myself, but also the versatility of it all. i found a lot of strength in myself. cooking is empowering! eating healthy is even more so. all these years i never knew how good i could truly feel.

soups were pretty much the first thing i learned how to make. this soup below is a recipe i use quite frequently because i'm seriously the biggest fan of coconut... and curry (your my bff too). although this isn't an authentic ethnic recipe it's still full of flavor and packs a lot of good nutrition.

Lime Coconut Curry with Tempeh

(makes 4 servings)

1 can coconut milk (i use light)

1 cup distilled water

1 medium onion

4-5 cloves garlic

1/2 teaspoon fresh ginger

1 head broccoli chopped

1 large carrot diced

1 red bell pepper

1 potato peeled and diced (i use yukon gold)

juice from 1 lime

1 tablespoon extra virgin coconut oil

1/2 tablespoon pink himalayan sea salt

1/2 tablespoon crushed black pepper

1/4 tablespoon red chili flakes (more or less depending on how spicy you want it)

half package of tempeh (optional, i use lightlife because they use org brown rice)

over medium-high heat add coconut oil. saute the onion, garlic, and ginger for about 2 minutes and add the rest of the veggies and tempeh and saute for 5 minutes. then, add pepper flakes and tempeh.

reduce heat to medium-low and add coconut milk, curry, lime, water and the rest of the spices until well combined. cover the pot and let simmer for 20-30 minutes.

Cacao Avocado Pudding

(makes 2 servings)

1 avocado

2 bananas

1/4 cup coconut milk

1 tablespoon Raw Cacao powder

pinch of pink himalayan sea salt

process banana and avocado alone. then add coconut milk, raw cacao powder and salt. process until well combined. Refrigerate for a couple hours for a cold treat.

healthy at work/ sweet saturday

spinach salad w/ red cabbage, garbanzo beans, and nuts/ seeds

i find myself at this place constantly. because, i work at a grocery store and am surrounded by food all day long. when i'm at work i tend to eat a lot more then i usually would and sometimes food i normally wouldn't. although, there are a lot of healthy options my body screams for sweets and it's salty counterpart.

i know there are many people who are faced with this. whether your stuck behind a desk, standing all day folding clothes, or crafting at home. what can we do to maintain healthy lifestyles at work? be prepared! for me i find that these contribute to a better day:

- eating a breakfast with protein (raw almond butter with bananas)

- make trail mixes that have my favorite combinations (mostly goji berries and sunflower seeds)

- pack large salads with variety of nuts, seeds and fresh veggies (like the one above)

- stay hydrated all day long

- yoga and or running/walking before work to activate the digestive system and speed up the metabolism

i find that when i stick to a pattern the results are apparent. i am content with my day and i stay focused on what i need to v.s. what my next meal is going to be.

fighting unhealthy relationships with food can be hard, but we get to practice at least three times a day. ☺

I love my cusinart

now that i have made healthier decisions at work all week, i go straight into dessert recipes for the weekend. we all deserve to have sweets!

pecan mini bites with cacao coconut sauce

(makes about 15 squares)

mini bites:

1/4 cup pecans

1/4 cup thompson raisins

5 pitted medjool dates

1 tablespoon shredded coconut

1/2 tablespoon raw cashew butter

pinch of pink himalayan sea salt

cacao coconut sauce:

1 tablespoons raw cacao powder

1/2 tablespoon raw agave nectar

1 teaspoon extra virgin coconut oil

process all of the ingredients together until well combined. remove from food processor and cut into equal parts. flatten into bars and square off the edges.

for the sauce melt extra virgin coconut oil, and combine well with agave and cacao powder.

spread sauce over bars and cut into mini bites. garnish with shredded coconut. to set the bars refrigerate for a few hours.

all natural satsumas

satsuma tangerines were on like SUPER sale this week, only 69 cents a pound. with that said i will be eating satsumas for the following few days. i also made a raw ice cream with these delights.

tangerine dream

3 bananas (chopped and frozen)

1 large satsuma tangerine

1/2 tablespoon raw agave nectar

pinch of himalayan sea salt

process bananas alone until you have a "soft serve" like consistency. add the rest of the ingredients and pulse into the soft serve.

have a good weekend. ☺

seven things you don't know about me

recently i was tagged in a post at addicted to veggies so i wanted to share seven things you probably don't know about me:

friends

1. i am so blessed with the most beautiful set of people in my life. i get to hang out with the most diverse and radical people every day. often i find myself calling my friendships, "creationships" because i'm surrounded by people who share their passions and unconditional love.

my father

2. i have the most supportive, loving and caring father. he is an abundant source of insight and has allowed me to think freely ever since i was a child. this man his given his heart to his family before anything and makes it his job to see his children succeed in happiness.

reading

3. i love to get lost in stories. become part of other realms and live in fantasies far from the world we are from.

rain

4. one thing i really appreciate is rain. i love to walk outside when it's pouring, and jump in all of the puddles. it's a good feeling to let go of all self conscious and act exactly how your heart wants to. to achieve that free feeling you have when you are a child.

lost

5. i love to spend my time alone wandering around in familiar places getting lost in my own head. listening to everything i have to say and allowing myself to internalize the world around me. i like to find strange things people don't look twice at, and interact with beautiful things that uplift my emotions.

nature

6. i am conscious for my planet, because the root of my passions are all because of it. i love animals and our planet universally and appreciate the resources i am given. i love to play and adapt to all of the different environments our world has to offer.

and last but not least, i love love love, banana soft serve ice cream:

chocolate cashew soft serve

(serves 2)

3 bananas (chopped and frozen)

2 tablespoons raw cashew butter

1 heaping tablespoon raw cacao powder

1/2 tablespoon raw agave nectar

process bananas alone until it becomes creamy texture. then add the rest of the ingredients and pulsed until swirled in. delicious!

breath

rainbow chard

this week has been especially tough. i started teacher training for yoga this week and have been working late most days. i don't have to much free time to think. in the midst of it all i've been forgetting to just stop and breathe. its surprising how much breathing effects our day to day life. how it effects the way we process things, or our energy levels throughout the day. just taking a second to realign your breath and listen to your body is especially hard when your working retail! i've been catching myself getting overwhelmed and telling myself "its okay, your doing all good things." and that generally changes my mood.

but today i got to catch up on some much needed rest and also adventure into making things i was craving! on my days off i like to challenge myself with recipes as well as creating new ones.

rolling almond pate veggie nori rolls

inspired by ani phyo's blog

nut free crust

after leaving my friend jackie's house the other night i was craving some more fruit tart, so with inspiration from hers i created one myself this morning to freeze. (the picture below is pre-freeze so it was still a bit gooey) i tried to keep it like the original with a few friendly eating modifications.

mango breath fruit tart

(serves 4)

crust:

3 cups sunflower seeds

2 cups dates

3 tablespoons coconut oil

2 tablespoons shredded coconut

2 tablespoons raw agave nectar

pinch of pink himalayan sea salt

filling:

2 bananas

1 large mango

topping:

3 kiwis (or any cut fruit)

start by processing sunflower seeds and dates. add the rest of the crust ingredients and pulse until well combined. press the crust mixture into a pie plate and set in refrigerator to set. next process or blend bananas and mango together. pour filling into crust mixture and let freeze for a few hours and then serve. i topped mine with kiwis, but you can use any other fruit you would like. enjoy !

if your taking a picture, make sure you don't drop your camera into the tart like i did.

now i'm off to take a nap, do some om work (home work for yoga school) play some ukulele and get into empire strikes back with a bowl of banana soft serve. ☺

welcome home

salad, fruit and local kombucha at watercourse foods

today is my first day back into the real world. let me tell you i had an amazing time. i'm just so thankful to have had the experience once again. i was able to maintain a very healthy diet and enjoy the company of so many beautiful people. there will be a whole post on my thoughts and eating at burning man, so look forward to that.

being in the rv for over 24 hours after a week of desert camping was pretty hard. we had very little food left and we were starting to get creative.. i.e. raw cashew butter banana raisin sandwiches on sprouted grain bread! after the travel and getting everything sorted i took one long shower and washed away all of the desert that came home with me. needless to say i was barely ready to prepare anything for myself so i headed over to watercourse and got a very yummy salad with arugula, olives, house sauerkraut and avocado.

watercourse foods is a vegetarian restaurant here in denver. they offer some really awesome gluten free options as well as a mainly vegan menu.

one thing i was craving was something i make pretty regularly a recipe i've perfected over time.. it seriously only takes about 10 minutes or less to prepare.

welcome home truffles

(makes 10-12)

truffles

1 cup raw cashews (soaked for 2 hours)

10-12 pitted medjool dates

1 tablespoon raw cacao powder

1 heaping tablespoon raw hemp seeds

2 tablespoons raw agave nectar

pinch of himalayan sea salt

1/4 cup raw sesame seeds to garnish

sauce (optional)

2 tablespoons raw agave nectar

1 tablespoon cacao powder

drain the raw cashews and process alone. once cashews are processed add additional ingredients. process until well combined. (i use a tablespoon to pre measure small increments of truffles) hand roll the 'dough' into balls. from here you can dip them into the sesame seeds. let the truffles sit in the refrigerator to set.

for the sauce simply stir the nectar and powder together. this is completely optional, but works well on raw ice creams!

if you want to add a rich flavor try adding 1 tablespoon of raw almond butter. yum!

anyways, it's good to be back home. i have a few days before work, but theres a lot i need to do to catch up.

life is messy

sometimes life is messy. things are all over the place, and your house in need of picking up. it doesn't matter how healthy you eat, but if things are in disarray your more likely to get frustrated. thats something i saw this week in myself. my life has been busy in plans, lists and well just trying to get everything together before i go on vacation, but it was clearly lacking organization and tidiness.

all it takes sometimes is to go for a walk, even if it's just around your neighborhood. you need that time to yourself to think outside the environment thats unorganized. the second i walked back into my house, i turned up my jams and got to business. i felt confident and inspired to get everything back into order. it sounds a little dramatic, but little steps help a lot.

with that said i'm going to share a (hands on) recipe, and a sweet one to cool down in these august days.

messy kale salad

(serves 2 large portions)

1 head kale

1 tomato

1 avocado

1/2 red onion

1 red bell pepper

juice from 1 lime

pink himalayan sea salt to taste

black pepper to garnish (optional)

chop all of the vegetables into tiny pieces. in a large bowl massage (yes massage) all of the ingredients into the kale. once all combined, let the salad sit. the longer it soaks the more the flavors combine.

massaging the kale allows it to become "wilted" or marinated. it also allows it to be a lot more tasty, and easier to digest!

this salad is incredibly fast to make, super healthy (packed with vitamins k, a, c as well as manganese and dietary fiber) and fun! it's kinda like life, it's messy, but once you can clean up you can enjoy it!

amazon ice cream

(serves 1)

2 bananas, frozen and chopped

2 teaspoons Acai Powder

2 teaspoons raw agave nectar

Food process the bananas alone, until it becomes creamy texture. Then add the rest of the ingredients and pulse until swirled in. You can easily double this recipe, or add any kind of powder you have available to you. Bananas make a versatile base to ice cream.