For dinner tonight I felt like something light but satisfying! I have recently been looking into Dr D'Adamo's "Eating For Your Blood Type" theory and have been very intrigued by what he has to say. While I don't believe in specifically cutting out any particular food groups, I have begun to see the similarities between the Blood Type A dietary guidelines and how I select my own food -- a focus on vegetables, fruits, whole grains, legumes, soy products, nuts and seeds. I decided to play around with some of the suggestions of Dr D'Adamo and some of the recipes that I found in the Candle Cafe Cookbook (a wonderful resource for vegans and meat eaters alike) and created a "live stir-fry" for dinner which proved to be very, very delicious!
For noodles, slice zucchini, squash and carrots with a mandolin or very sharp knife into thin strips that resemble noodles and set aside. Next, cut up any veggies that you like into nice chunks (I used broccoli, Brussels sprouts, onion, cauliflower and kale) and scatter over the top of the 'noodles'. Then top with fresh edamame beans, pumpkin seeds, arame (or your choice of rehydrated seaweed) and a sauce made out of miso paste and tamari -- simple, quick, healthful and -- most importantly - delicious!!
Enjoy!
Love and light,
Lauren xxx
p.s. go to http://www.dadamo.com/ to learn more about Dr D'Adamo and his philosophy and definitley visit http://www.candlecafe.com for wonderful recipes, cooking ideas and to ogle at the deliciousness that they create!!
Friday 29 July 2011
Thursday 21 July 2011
My Green Monster
I love Angela Liddon.
She is inspiring. She is risk-taking. She is hilarious. She is clever. She is a vegan goddess.
I have been following Angela through her website http://ohsheglows.com/ for a long time now, and have tried and tested many of her delicious recipes time and time again!
Angela is famous for her "Green Monster" -- her version of a green smoothie -- and encourages her followers to experiment with their own combinations and create their own unique "monster" [go to http://greenmonstermovement.com/ to learn more!]
This is my Green Monster, a combination of my favourite smoothie ingredients blitzed to perfection which creates a yummy, healing, nourishing breakfast smoothie!
My Green Monster:
1 cup milk (soy, almond, rice)
2 cups spinach or kale
1 frozen banana (creamy perfection)
1/2 cup frozen blueberries (although sometimes I change this for strawberries or raspberries)
1 tablespoon chia seeds
1 tablespoon linseed meal
A handful of raw almonds
1 tablespoon raw honey
1 tablespoon goji berries
A little pinch of cinnamon
Blitz in a blender, and serve!
I hope this does Angela proud!!
Experiment with your own "Green Monsters" and have a look at Angela's recipes, they are a wonderful way to introduce yourself to vegan food without sacrificing any flavour!! And while you are at it, have a look through Angela's website. Her honesty is so refreshing, and her approach to creating a balance in your lifestyle of healthy eating and exercise is so real! She is a wonderful woman, and reading her blog is one of the best things I have ever done! I go back at least 5 times a day!! Read her story, try some of her recipes and create your own green monster -- your body with thank you, and you will positively glo!
Love and light,
Lauren xxx
Layered Mi-So-Yummy Dinner!
After what has been a very long, cold, wet week in Sydney I was in the mood for something soothing and satisfying for dinner tonight to warm me up!! I made up my plate combination as I went along, but looking back it really does make perfect sense!
I constructed it in layers and will be describing it in the same way (and hence the name layered mi-so-yummy dinner) but the layering is really in reference to the preparation. The beauty of this recipe is that it is so versatile and can adapt to any grains, proteins and vegetables you have in your cupboard!
1. Vegetable Layer
Stem whatever vegetable you like -- I chose some kale, Brussel Sprouts and zucchini
2. Tofu Layer
Sautee a sliced brown onion until tender, then add tofu cubed and grill until golden brown
3. Grain-Seaweed-Miso Layer
Cook up whatever grain you like -- brown rice, wild rice, barley, quinoa, millet - until tender. Notice the water level -- when there is around five minutes to go in the cooking add some seaweed of your choice (is used arame and wakame) to rehydrate in the water. Finally, take the grain and seaweed mix off the heat and stir in a few tablespoons of miso paste
Layer the steamed vegetables in a bowl, topped with the tofu, onions and grain-seaweed-miso mix, coriander, some tamari roasted seeds and a drizzle of both tamari and sesame oil
Easy, healthy, warming, nourishing and delicious!!
Love and light,
Lauren xxx
I constructed it in layers and will be describing it in the same way (and hence the name layered mi-so-yummy dinner) but the layering is really in reference to the preparation. The beauty of this recipe is that it is so versatile and can adapt to any grains, proteins and vegetables you have in your cupboard!
1. Vegetable Layer
Stem whatever vegetable you like -- I chose some kale, Brussel Sprouts and zucchini
2. Tofu Layer
Sautee a sliced brown onion until tender, then add tofu cubed and grill until golden brown
3. Grain-Seaweed-Miso Layer
Cook up whatever grain you like -- brown rice, wild rice, barley, quinoa, millet - until tender. Notice the water level -- when there is around five minutes to go in the cooking add some seaweed of your choice (is used arame and wakame) to rehydrate in the water. Finally, take the grain and seaweed mix off the heat and stir in a few tablespoons of miso paste
Layer the steamed vegetables in a bowl, topped with the tofu, onions and grain-seaweed-miso mix, coriander, some tamari roasted seeds and a drizzle of both tamari and sesame oil
Easy, healthy, warming, nourishing and delicious!!
Love and light,
Lauren xxx
Sunday 17 July 2011
Miso Porridge - a savoury way to start a cold winters day!
Sometimes the traditional 'sweet' breakfast foods of berries, fruits and honeyed cereals are not what you may feel like on a cold winters morning. When it's cold and rainy outside nothing soothes me more than a savoury grain based porridge! Everyone knows the healing, smoothing benefits of miso -- and who says you have to wait until dinner to enjoy?
I like to start the morning with whatever grains I have left over from the night before; brown rice, wild rice, quinoa, barley to name a few - and make a delicious savoury porridge!
Start off by sautéing a sliced brown onion and your choice of diced vegetable (I have use carrot, zuchinni or spinach most often) in a saucepan for a few minutes until tender, then add two cups of water and a cup of your choice of grain and simmer until heated through and the water has soaked into the grain to desired consistency. In the final minutes of cooking, add one tablespoon of miso paste and stir through to dissolve - this will make the porridge creamy and delicious! Serve topped with torn toasted nori and toasted sunflower and pumpkin seeds. Yum!!!!
Love and light,
Lauren xxx
I like to start the morning with whatever grains I have left over from the night before; brown rice, wild rice, quinoa, barley to name a few - and make a delicious savoury porridge!
Start off by sautéing a sliced brown onion and your choice of diced vegetable (I have use carrot, zuchinni or spinach most often) in a saucepan for a few minutes until tender, then add two cups of water and a cup of your choice of grain and simmer until heated through and the water has soaked into the grain to desired consistency. In the final minutes of cooking, add one tablespoon of miso paste and stir through to dissolve - this will make the porridge creamy and delicious! Serve topped with torn toasted nori and toasted sunflower and pumpkin seeds. Yum!!!!
Love and light,
Lauren xxx
Tuesday 12 July 2011
Winter Wonderland
After a beautiful time spent in the heat and sunshine of a New York City summer, I have returned home to a very, very cold Sydney winter. While I have only been home for a little over a day, I can already feel my body calling to be filled with seasonal winter foods and it is only right that I honour my body and investigate its seasonal needs. A core principle of a macrobiotic and conscious lifestyle is the concept of 'seasonal eating' - using fresh, in season produce prepared in a method with flavours that best nourish your body for whatever season it is facing.
Today, in honour of the cool wintery day that it is I thought it seemed only appropriate to share with you some helpful tips on how to best honour your body and its needs during the winter months...
In winter our body burns energy fighting off the cold, and bringing in warmth to the core of our being. We can help our body along in this through our eating habits - opting for warming cooking methods such as casseroles, stews and soups are great ways to warm your body from the inside. The foods we choose to put in our dishes are essentially what will ensure our body is nourished and ready to fight off nasty winter colds - wholegrains such as barley and millet are a great way to do this! Also look for dark leafy greens, root vegetables such as sweet potato, turnips, parsnips and pumpkin, legumes and use dark miso, tamari and sea vegetables as healthful and healing winter foods. Dry skin is a common winter ailment, so it is a good idea to use good quality oils in cooking to moisten your skin - my favourites are olive oil, sesame oil and coconut oil! Nuts are a great way to include essential fats in your body, and a nice way to include these in winter is by roasting raw mixed nuts in an oven and serving them warm and toasty drizzled with tamari.
Our skin is our largest organ, so as it dries out in winter we must also remember to keep our other organs and joints lubricated as well - and the best way to do this is through yoga. It is natural to want to be inside when outdoors is cold and windy so to ensure that you don't lose your practice invest in a great yoga DVD that can be done from the comfort of your own home and (best of all) in your favourite tracksuit pants and sloppy joe!!
SEASONAL (TR)EATS:
Fabulous Fruits: apples, pears, kiwis, passion fruits, quince, avocados, lemons and limes
Vivacious Veggies: broccoli, Brussel sprouts, carrots, cauliflower, turnips, parsnips, sweet potato, pumplin, leek, artichokes and kale
Honour what you need to get your body, mind and spirit through winter and remember: spring is just around the corner!
Love and light,
Lauren xxx
Today, in honour of the cool wintery day that it is I thought it seemed only appropriate to share with you some helpful tips on how to best honour your body and its needs during the winter months...
In winter our body burns energy fighting off the cold, and bringing in warmth to the core of our being. We can help our body along in this through our eating habits - opting for warming cooking methods such as casseroles, stews and soups are great ways to warm your body from the inside. The foods we choose to put in our dishes are essentially what will ensure our body is nourished and ready to fight off nasty winter colds - wholegrains such as barley and millet are a great way to do this! Also look for dark leafy greens, root vegetables such as sweet potato, turnips, parsnips and pumpkin, legumes and use dark miso, tamari and sea vegetables as healthful and healing winter foods. Dry skin is a common winter ailment, so it is a good idea to use good quality oils in cooking to moisten your skin - my favourites are olive oil, sesame oil and coconut oil! Nuts are a great way to include essential fats in your body, and a nice way to include these in winter is by roasting raw mixed nuts in an oven and serving them warm and toasty drizzled with tamari.
Our skin is our largest organ, so as it dries out in winter we must also remember to keep our other organs and joints lubricated as well - and the best way to do this is through yoga. It is natural to want to be inside when outdoors is cold and windy so to ensure that you don't lose your practice invest in a great yoga DVD that can be done from the comfort of your own home and (best of all) in your favourite tracksuit pants and sloppy joe!!
SEASONAL (TR)EATS:
Fabulous Fruits: apples, pears, kiwis, passion fruits, quince, avocados, lemons and limes
Vivacious Veggies: broccoli, Brussel sprouts, carrots, cauliflower, turnips, parsnips, sweet potato, pumplin, leek, artichokes and kale
Honour what you need to get your body, mind and spirit through winter and remember: spring is just around the corner!
Love and light,
Lauren xxx
Monday 11 July 2011
Going Loco for Peacoco!
Peanut Butter is unashamedly my favourite thing on this planet! I love to eat it on toast with honey, as a dip with fruit, smeared over a banana, in a smoothie - any which way I can!
As you would expect, one of my favourite recipes is satay sauce and I have spent many, many days and nights modifying recipes until I came to what I call the ultimate satay sauce: pea(nut) coco(nut) satay or PEACOCO! Satay's remind me of tropical holidays and always transport me to beautiful beaches in Thailand or Bali stilling under a tree in a hammock watching the sun glisten on the clear water. Naturally, the addition of coconut milk to the recipe not only made it taste wonderful but also brought forward even more the delicious nuttiness of the peanuts and the smell of the salt water from the tropical beach paradise!
So here, my beautiful friends, is my recipe for my favourite satay sauce - although it does come with a warning: this will become a staple in your house for adults and children alike so beware! Never use if unwanted guests are over for dinner because they will never, ever leave!!
You will need:
1/2 cup good quality peanut butter (translation: the ingredients list should read 'peanuts.' period.
1/2 cup coconut milk
1/3 cup tamari (you can use soy if you like, but I would recommend tamari for flavour and your belly's wellbeing)
1/4 cup lemon juice and brown rice vinegar mixed together (i.e. a good splosh of brown rice vinegar and a good squeeze of a fresh lemon)
1 minced garlic clove
1 tablespoon of minced fresh ginger
1 red chilli (optional! I love hot food so I use one good birds eye chilli, but the recipe is just as good without chilli at all! You can decide based on your mood/audience)
A little squeeze of honey (again, optional but I find it rounds out the sharp vinegar and lemon nicely)
A handful of fresh mint and coriander
Blitz your ingredients in a blender until smooth and serve either at room temperature as a dipping sauce with fresh cut up veggies and tofu on skewers or transfer to a saucepan and heat slowly over a low flame constantly stirring until heated through if you prefer your sauce warmed. Pour over a bowl of steamed kale and quinoa/brown rice and top with toasted crushed peanuts or pepitas - absolutely incredible!
Can you hear the hammock calling?
Love and light,
Lauren xxx
As you would expect, one of my favourite recipes is satay sauce and I have spent many, many days and nights modifying recipes until I came to what I call the ultimate satay sauce: pea(nut) coco(nut) satay or PEACOCO! Satay's remind me of tropical holidays and always transport me to beautiful beaches in Thailand or Bali stilling under a tree in a hammock watching the sun glisten on the clear water. Naturally, the addition of coconut milk to the recipe not only made it taste wonderful but also brought forward even more the delicious nuttiness of the peanuts and the smell of the salt water from the tropical beach paradise!
So here, my beautiful friends, is my recipe for my favourite satay sauce - although it does come with a warning: this will become a staple in your house for adults and children alike so beware! Never use if unwanted guests are over for dinner because they will never, ever leave!!
You will need:
1/2 cup good quality peanut butter (translation: the ingredients list should read 'peanuts.' period.
1/2 cup coconut milk
1/3 cup tamari (you can use soy if you like, but I would recommend tamari for flavour and your belly's wellbeing)
1/4 cup lemon juice and brown rice vinegar mixed together (i.e. a good splosh of brown rice vinegar and a good squeeze of a fresh lemon)
1 minced garlic clove
1 tablespoon of minced fresh ginger
1 red chilli (optional! I love hot food so I use one good birds eye chilli, but the recipe is just as good without chilli at all! You can decide based on your mood/audience)
A little squeeze of honey (again, optional but I find it rounds out the sharp vinegar and lemon nicely)
A handful of fresh mint and coriander
Blitz your ingredients in a blender until smooth and serve either at room temperature as a dipping sauce with fresh cut up veggies and tofu on skewers or transfer to a saucepan and heat slowly over a low flame constantly stirring until heated through if you prefer your sauce warmed. Pour over a bowl of steamed kale and quinoa/brown rice and top with toasted crushed peanuts or pepitas - absolutely incredible!
Can you hear the hammock calling?
Love and light,
Lauren xxx
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