fruit

March Lovin’: Cleanse Me Edition, Recipe Included!

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Hello, my dears!

A lighter post for you all.  One filled with pictures, hidden stories, and a way to remember enjoyment of the little things

I was looking through my intentions for the ending month.  As to kind of see how I have accomplished some, need to work on many, and how I can go further.  Well, a couple that stood out was my intention to feel daring and to humble myself.  Both, I believe are in the process of being conquered and definitely are to move further.

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Well, I stepped up my business game.  Little videos and plans here and there.  Just a start on how I want to get out there, and then actually doing it.  Then I did my detox.  And I found a little goes along way, especially with food.  Sweet Soul Nourishment can be found anywhere.

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Remember, when times were simple?  Or so I thought.  When we were just eating whatever and cooking up a storm?  Whatever felt right, for the day or week, I was on a mission to create.  Something delicious, lasting, and nourishing.  As all meals should be, but with a little twist.  The little twist being all the meat, cheese, and comfort, to make the week seem a bit more enjoyable.

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All fun and games during the winter season, until of course the detox came into play.  Which is exactly what I needed.  A detox to rid habits, foods, and cravings that came about more often.  Not that I couldn’t enjoy those delicious pastas and meats, but I think a calling to Nature’s food was in full blown with Spring

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My favorite were the smoothies, and I am happy to say that I have I have kept it up beyond my detox!  Instead of my breakfast of bread, butter, and eggs, I transitioned into a vegan green smoothie lover.  I never thought that would happen, since to be quite honest, I’ve done detoxes before and the whole drink for breakfast thing never stuck.  Maybe it’s the fact I can make it myself? The beauty in the colors?  Whatever it is, I’m going to make it last for awhile I think.

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Simple dinners also played a huge role as well.  Quinoa and roasted vegetables are something I would gladly do at least once of week with PLENTY of leftovers for lunch as well.  Pretty much how I started really learning to cook, I’m glad to revisit.  The basics of cutting veggies, roasting, and making a filling easy meal.

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Early mornings.  So close, but yet so far.  If you known me for a while, to say I’m not the biggest sleeper is an understatement.  While I envy those who can fall asleep by 9/10, to get those precious eight hours in, I also love the fact I am an early a bird regardless of the very minimum I get of sleeping beauty.  Yet, I have found myself wanting more.  More sleep and even earlier mornings.  Think it can be done?  I shall keep you updated.

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Can we talk about the warmer weather?  At first, I looked at it as a tease.  It was making me miss my palm trees way too much.  I don’t get impressed too easily either.  BUT, I will say it has motivated me to get more into the swing of things.  A little more activity and natural vibes.  I’m starting to remember my love for minimalism all over again.

 

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And now….

A little recipe, almost to easy to even call it that.  Whether on a detox or not, it’s perfect for a when you need a little more than a smoothie or juice.  Especially, when you have leftovers of quinoa that needs to be eaten.  My real motivation.

IMG_2385Quinoa Breakfast Bowl

  • 1 cup cooked quinoa
  • 1/2 cup almond milk
  • 1 tbs chia seeds
  • cinnamon
  • fruit (I incorporated frozen mixed berries and mango)
  • 1 spoon almond butta

Mix the quinoa, milk, chia seeds, and cinnamon.  Let sit for about 20 minutes to allow quinoa and chia seeds to absorb the liquid.  Top as you please!

 

PS.  I really need some new bowls.

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Hot Healthy Summer

IMG_4192Well, it has officially been one month of summer gone.  I am in somewhat of a shock, and hoping that the next two months don’t go by as fast.  And with two more months left, I am going to make it count.

Of course, with Ayurveda, we are all about living with the seasons.  Summer being one of the three that we recognize, it is the month to keep energized and stay cool.  It makes sense.  We don’t want to over heat in the summer and the days are so long, that we don’t want to tire ourselves out so early.  I always find my it’s difficult for my body to stay up later during the first couple of weeks of summer. My body was ready for bed by 8pm.  That’s the grandma status coming out 😉

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Wake up call: First thing you want to do is adjust your sleeping patterns.  Maybe wake up an hour earlier, as the sun rises earlier.  I believe 6am or before does the trick.  Even on late nights, don’t set yourself up to sleep in.  You would be surprised to know how your body may want to get up earlier, then you would expect.  Just listen to it and try not to excuse yourself with that snooze button.  You want to get the maximum amount of energy for the day ahead.

Coconut oil:  Coconut is a cooling fruit.  If it comes from the tropics, it is most likely because it’s made for a more hot/humid climate.  Although I can name about 5 different uses for coconut oil, the one I would like to talk about is a coconut oil massage.  Before a shower, massage the coconut oil over your body.  This will not only get your skin and organs stimulated, but also moisturize and cool your body down before the day starts.  Amazing!  Once you get into the hot shower your pores will open to allow deep moisture.  I recommend a short cold shower after your daily wash.  This will minimize your pores once again and lock in the moisture.  If you still use soap in the shower, I recommend a quick sweep of the coconut oil when you get out.

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Food!!

Enjoy summer’s abundance of fruit.  Your body in the summer will naturally crave sweeter foods.  Keep it healthy and trimming with the fresh berries, peaches, and melons, to the more tropical fruits from other parts of the country.  Papaya’s, mangoes, and pineapples are some of my favorite go-tos.  With the sugar and carbs from the fruits, you will have lasting energy throughout your day.

Raw food is great!  Your body is ready to better digest hearty raw salads, cereals, and yummy side dishes.  Grilled summer veggies such as peppers, zucchini, and corn are also amazing.  Big Plus! Ice cream is A-ok in the middle of that summer hot day.  Cooling milk and yogurts are great for those who overheat easily.

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Avoid high fat proteins and that fried goodness.  I know those summer burgers and french fries look tempting, but make that a once in a blue moon kind of thing.  I find it so much easier to be vegetarian in the summer.  When eating out or want a nice piece of protein, go for the seafood.  Trust me, you want to keep it light during this season!

You may also want to limit your amount of high fermented products, such as kombucha and kimchi.  They tend to be heating to the body.  For your probiotics stick with a cooling yogurt.

Cool Hydration: Coconut water!  Full of electrolytes, potassium, and magnesium.  It is perfect for a post work out drink.  Mix with fruit and frozen banana’s for a cooling summer smoothie.  Fresh juices are perfect for this season!  I find it so much easier to drink a green juice in the morning or a random carrot-orange juice when it’s not freezing temps outside.

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Exercise:  Don’t go crazy.   I know it is summer, and everyone wants that hot summer body, but let’s think realistically.  You already expense a lot of energy through the longer days and warmer climates.  Plus, there is already a decrease in the heaviness and fat content in your meals.  You’re workouts as well should be a less intense.  I practice hot yoga, and during the summer the room is actually a lot less hot then in the winter.  At times there is no heating at all.  If you run, run in the morning or closer to sunset.

Hope this helps!  Of course there are many other tips and tricks, but I find these are the some that work best for most, including myself!

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PS.  If you’re one who enjoys a drink, stay close to refreshing simple cocktails and white wine!  Those do the trick to keep it cool and light during the summer months.

Mixed Berry Crumble

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Good morning guys!

Umm, yes, it really has been a while.  I’ve only been throwing photos in your face for over a week, so I think it’s time for a little substance.  You know, words to read, sentences to put together, a story to enjoy.  I might not go as far as a story, but I’ll let you know about a little something.

On Sunday, the day we officially deemed ourselves done from vacation, all I wanted to do was get my life together.  Ok, I may be on the dramatic side right now, but I did need to prep and domesticate myself.  Some at-home yoga, cleaning, groceries, and home-cooking made the list.  And I think what made me feel best of all was some home cooking.  After going out all week, I can honestly say I just wanted to eat something simple and familiar.  I think being in that kitchen made me realize how much I missed it.  So much so that I extended it to dessert.  I baked!

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A berry crumble.  An easy and quick dessert.  A home-made comfort food.  Simple with prominent flavors.  A great combination of textures.  Serve with ice-cream and you have the best of the hot and cold sensation. Those were just simple facts I was giving about the beauty of a crumble in general.  I love the way it can go with any fruit.

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This berry crumble, I made with frozen berries.  Yes, I did.  Usually, I use fresh fruit, but because it was last minute, I didn’t have enough fruit to spare on one dessert.  I was trying to let my new fruit haul last the week, you feel me?  Anyway, since it was frozen I made sure to thaw it out a little by rinsing under warm water and letting it drain a little.  It still came out a bit more liquidity, but I added notes in case you don’t want such a thing.  But I can assure you, a crumble with a little more juiciness is not such a bad thing!

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Mixed Berry Crumble

Crumble

  • 1 cup whole wheat pastry flour
  • 1/2 cup oats
  • 1 cup brown sugar
  • 1/2 cup coconut
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1/2 cup (1 stick) butter ( we used vegan earth balance) *cold
  • 1 tsp almond extract

Berries

  • 2  16oz bags frozen mixed berries (or whatever you like)
  • 1 tbs sugar

 * 1 tbs cornstarch

Preheat oven to 350.  Start with the berries.  Either let thaw for a couple of hours and drain, or do a quick rinse to get the frost out.  Pour berries into a 9×9 inch baking pan.  Add 1 tbs of sugar.  If you didn’t have time to thaw and drain the your fruit, like me 🙂 , you may coat the fruit with corn starch for a thicker filling.

For the crumble, mix all the ingredients except butter and almond extract, together.  With a fork or even your hands,  break apart butter onto the mixture and mash until thick balls of butter are covered with flour.  You are not trying to make a smooth batter!  Before you are finished, add the almond extract.  Even left over dry flour is ok.  It will eventually soak up the juice of the berries.

Pour crumble mixture on top of berries and place the pan in the oven for 30-35 minutes.  Take out and let cool just enough to serve warm.  Enjoy with some ice cream, please!

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Next time, I might add the cornstarch.  I didn’t think of it until after, and maybe a gooey texture would be pretty tasty.  At least no flavor will be left behind 😉

Hope you enjoy the day, loves!

yesenia