Friday, August 14, 2015
Days like this are perfect reminders that being alive is beyond special. It's magical. It's incredibly lucky. That we have this consciousness; that we are here. We are the fortunate ones.
Thursday, August 6, 2015
Tuesday, August 4, 2015
Thursday, July 30, 2015
Here is a quick one. Remember, I don't really measure stuff so just chuck it in and go. I like to spray my parsnip and leek hash browns with a little lemon juice and serve with a giant green salad or put them out for a shared lunch dish.
- 2 grated parsnips.
- One thinly sliced leek.
- Half a cup of flour.
- One tablespoon of ground chia seeds with about a quarter of a cup of water.
- Enough water to mix to make it all stick.
- Salt and pepper.
- Oil for frying.
Wednesday, July 29, 2015
When I originally picked up The Happy Herbivore Guide to Plant-Based Living I assumed that it was an hyperactive book touting the miracles of veganism as I have seen so many times before. I was so wrong. As I opened the pages, I was pleasantly greeted with information about Lindsay and her husband's road to health through the use of plant-based foods and as I turned the pages, a wealth of information poured out.
There seems to be a general consensus in the wider ommunity that becoming vegan on it's own is a healthier lifestyle that will lead to weight loss and clear skin with boundless energy to burn. It is rarely taken into account that a tonne of junk food is still vegan.
Nixon points out exactly this. That in order to be the ultimate versions of ourselves, we must focus our attention on well... ourselves, by fuelling our bodies in order that it might thrive with dense nutrients gained from a plant-based lifestyle.
Honestly, I wish I had found this book before I became pregnant. The Happy Herbivore Guide covers step-by-step everything we might need to know about a plant-based lifestyle from transitioning in the first place, to dealing with friends and family that may be uncomfortable about our new lifestyles (and we have all encountered those people), to ordering takeout, to becoming pregnant, to packing school lunches and camping. And that really is just the tip of the iceberg. I really can't explain to you just how much information is packed into this easy to read and beautifully laid out book.
Being beautifully laid out is a big thing for me at the moment. Lots of pretty colours and pictures jump out of this full colour book. Sometimes, too many pictures can make the book a little harder to read but this one flows really well, with excerpts about individuals living a plant based lifestyle in amongst the segmented chapters.
I'm loving the revised food pyramid that Lindsay has included with starchy vegetables and whole grains at the bottom and whole fats at the top. It's easy to get confused these days with so much incorrect information and quick fixes being thrown around the internet. Having a solid reminder of real food is really the kick I need right now to get my arse into gear and looking after myself again. I'd hate to say it (purely because when I read about endorsements that are really positive, I feel like someone is trying to sell me something), but reading this book really has me inspired to start looking after myself properly. It's easy to get lost in the day to day and I'm finding that I am giving up so much of myself with my baby daughter, and I find my self deliberately putting myself last. Reading The Happy Herbivore Guide has reinforced to me that doing that to myself isn't good for anyone and that being in optimal health is where I will be able to be a better mother, wife and friend to others and to myself. I have been healthy before and I remember that feeling. I liked it.
I'm going to look into buying Lindsay's other books because honestly, even though my fridge is full of vegetables, sometimes it's hard to gather inspiration on how to put them all together in a healthy and meaningful way. Lindsay has 5 other cookbooks covering subjects such as weight-loss and recipes for holidays and celebrations.
The Happy Herbivore Guide to Plant-Based living has reminded me that living well is as simple as putting down the processed food and picking up something nutritious. It really is that simple, with a bit of extra chopping and cooking- but it's so do-able. In fact, Lindsay has included a number of one -pot recipes in the back of the book as a kick start to feeling good.
And that's what I'm after. I don't care about looking good. Alright, maybe I do just a little. But for the main part, I want to feel good. I know that when I feel good, the world around me feels a lot more magical and I want that magic back.
Thank you Lindsay S. Nixon and The Happy Herbivore Guide To Plant-Based Living for reminding me of that.
I have one copy of Lindsay S. Nixon's book The Happy Herbivore Guide to Plant-Based living to giveaway thanks to BenBella Vegan. To win, all you need to do is leave a comment on either this blog post, the OTKK Facebook post or the Instagram post. Enter as many times as you like.
Have a great day! xx
Monday, July 27, 2015
Wednesday, July 22, 2015
I had a nap yesterday. It was an amazing experience after, oh, about 6 months worth of broken sleep. I know that sounds hardcore but I really wouldn't change a thing. When I wake up to see the glow in my daughters eyes, a smile immediately crawls across my face, despite how completely exhausted I'm feeling. She's more than worth it.
Being that I'm new to this whole parenthood game, I am always looking at ways to get this thing done well. I love reading books and when I came across this little gem called Plant-Powered Families- over 100 kid-tested, whole foods vegan recipes by Dreena Burton, I found that it will be a great addition to my parenting arsenal as my babe grows and starts to throw more food at me than she already does.
Dreena Burton has written this book with not only kids in mind, but the parents who are dealing with entertaining and teaching these kids through food. As I flicked through it, I noticed a lot of recipes that I recognised as "comfort food" such as home fries, sloppy joes (Shipshape Joe's) and brownies (Crazy Brownies). On closer inspection, I realised that these recipes are made form whole foods and full of all the vitamins and nutrients that a healthy little body, or any body for that matter, requires.
I love the idea of taking comfort foods and reinventing them to be something that not only tastes good, but leaves you feeling good too. For me, that's a huge plus to employing a plant based lifestyle. Each recipe has a photo to go with it and each one looks fantastic. Having good photos in a cookbook is a huge plus for me. I want to look and see something beautiful and delicious and that is exactly what Dreena Burton has offered.
Plant-Powered Families instils in its pages that which I want to instil in my child: that food is fun, delicious and most important of all, the fuel that our bodies need to grow and to essentially work. We often look for quick fixes when we are tired or down or whatever but we know that these foods will not sustain us. I feel an essential need to teach my baby this from the start, so that she will never be confused about this with all of the advertisements and shiny, plastic packaging being thrust at us from supermarket shelves. Being that I have worked both in childcare with kids at risk and in the Emergency Department as a nurse here in Adelaide, I have seen first hand what a diet full of all the wrong things can do. That's not to say don't live your life. God knows I love ice-cream. It's just fundamental to know the good from the bad right from the start so that we can all make an informed decision about how our bodies work. This book helps me to do provide that information for my family by providing tools on how to deal with picky eaters, how to stock your cupboards with staples, ideas for lunch boxes and birthday parties as well as a sample plant-powered meal plans. Burton also provides a nutrient guide so that we can rest assured that we are giving our loved ones everything they need.
To test out Plant-Powered Families, I gave The Great Pumpkin Pie recipe a go. Being Australian, I have only really known pumpkin as a savoury food. A food that you would find in soups, salads or a roast dinner, for example. Growing up, I would always see the infamous pumpkin pie make its way around the table on television and movie screens and wonder what it was all about.
Well, this example of a pumpkin pie is delicious. It's spicy and creamy and sweet. I made my own pumpkin puree by boiling up some pumpkin on the stove and pureeing in a blender because canned pumpkin puree is something that just doesn't exist here in Adelaide. I was really happy to find that I could just throw the rest of the ingredients in the blender, too.
This recipe didn't even call for one bowl, just the use of the blender and a pie tin which is fantastic because dirty dishes are the enemy right now. I really like this pie. I'm not really sure how to describe it other than to say it tastes like Christmas. If you are worried that the pumpkin flavour may be overwhelming, it's not even a factor. I can barely taste it underneath the beautiful mix of nutmeg, cinnamon, allspice, clove and vanilla. The Great Pumpkin Pie has such a lovely texture that it feels much more decadent than it is.
If this pie is indicative of the rest of the recipes in this book, I'll be making a shitload more.
Thanks to the lovely people at BenBella books, I have a copy of Plant-Powered Families to give away. To win a copy of this book, leave a comment below, or go to instagram or Facebook for other options. The winner will be drawn on Monday the 27th of July, Adelaide time.
The Great Pumpkin Pie!
2 cups rolled oats
1/2 packed cup pitted dates
1/8 teaspoon sea salt (see note)
1/3 cup unsalted almond butter
2 tablespoons nondairy milk
1 can (15 oz) pure pumpkin puree
3/4 cup raw cashews
1 tablespoon arrowroot powder
11/2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
1/4 rounded teaspoon sea salt
2–3 pinches ground cloves
1/2 cup plus 1 tablespoon pure maple syrup
1/3 cup plain unsweetened nondairy milk (see note)
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract or 1/4 teaspoon vanilla bean powder
Serving Suggestion:This pie is positively irresistible with vanilla nondairy ice cream or whipped cream.
Thursday, July 16, 2015
Wednesday, July 15, 2015
I ate a delicious brunch at Cafe Komodo on Prospect Road, Prospect on Tuesday. The mushrooms were so, so good. I forgot to take a photo of the actual food as I was busy being mum, chatting to an old friend and stuffing my face. Rest assured, it was sexy.