November 25, 2011

Sprouted Bean Trio

Since we got ourselves a nice casa, we have had the great pleasure of sharing it with friends and family. This means we had not only one, but THREE house-warming parties (work friends, family time, friends from all over) and that translates to: sharing food, receiving food as a gift, and eating incredible food together. It has been so much fun, and I have been stepping out of my comfort zone in throwing together brand new recipes for the masses.

Costco and my uncle. are amazing.


One of the gifts received, was a bag o' beans. But not just any type of bean's-in-a-bag, a very special bag. Costco has been turning into quite the Whole Foods wannabe with their selection - and making it a zillion times for affordable (and tempting!). So the temptation monster seemed to have grabbed the wrist of my uncle when he was strolling through the huge warehouse the other day, when he found himself buying a bag (or two?) or these:

Incredible, really. I mean, do you read that? SPROUTED BEANS! Many, many different beans (okay, three) and they cook in... drum roll... like two seconds! Correction: bring water to boil (x minutes long) then throw in your beans (boil for 5 minutes) then remove from heat and let them sit (15 mins) then EAT! Where else are you going to find such a treasure? Don't get canned beans, my friends, find yourself a bag o' the sprouts and dive into a bowl of proteins. To make things even more incredible: these babies were not only sprouted, but the makers then decided to dehydrate the sweet powerhouses, holding all of those delicious nutrients inside each bite! Gah, I just about lost it when I found these (in my hands). Sweet cheeks. on to the recipe!
1 cup sprouted bean trio
plus 3 cups h2o
plus a boiling water business, and a cooking, and a "let it sit for 15"
drain the water (nutrients?)
copy recipe from the back of the bag
Sprouted Bean Trio Salad
adapted from truRoots
serves 4 as a side
  • 1 cup sprouted bean trio business
  • 3 cups water
  • 2/3 cup freshly chopped parsley*
  • 1/2 cup diced cucumber, cut into mini-cubes
  • 2 green onions, chopped into bits
  • 3 tbsp olive oil
  • 2 tbsp lemon (or lime) juice
  • 1 pinch of cumin or chili powder
  1. Cook then beans (bowl them with h2o for 5 minutes on high heat, uncovered. Remove from heat and let them sit for 15 minutes.) 
  2. Drain and cool to room temperature
  3. Combine the beans with the rest of the ingredients and toss to coat
  4. Sprinkle with a hint of salt n' pepper
  5. Eat that delicious bowl cold, with a piece of toast and a huge massaged kale salad.
CONSUME AT RAPID SPEEDS!





Oh delights. All bean-talk aside, here's what's been truly satisfying me recently:


Put more energy into trusting Jesus and enjoying His presence. Connect your joy to His precious promises:


"I am sure that neither death nor life, nor angels nor rulers, nor things present nor things to come, nor height nor depth, nor anything else in all creation will be able to separate us from the love of God in Christ Jesus our Lord.  
Romans 8:38-39


Behold, I am with you and will keep your wherever you go, and will bring you back to this land. For I will not leave you until I have done what I have promised you.  
Genesis 28:15


And my God will supply every need of yours according to His riches in glory in Christ Jesus.
 Philippians 4:19"

November 19, 2011

Running Through Leaves

Oh my leaves. It doesn't get a whole lot better than a run like this one. Happy cold, windy, gray-skied, sometimes blue-skied, rainy, sometimes sunny, orange, red, yellow, green November! God makes seasons pretty special.


         

 
run. enjoy leaves. gift yourself with a smoothie.

Taste and see that the LORD is good; blessed is the man who takes refuge in Him.
Psalm 34:8

November 11, 2011

Cocoa Coconut Chili

yes. that means there is chocolate involved

It wouldn't stop raining today. The first drop hit the windshield of my mom's truck at 7:50am, it was subtle and quiet, followed by a few dozen of its friends. They got louder and louder once lunchtime arrived. It was really dark outside, the roads' color seems to change from a foggy gray to a shiny, blacker than black, reflecting the trees, tires and buildings. The sound it makes as it hits the roof makes me sleepy, reminding me of a late night in bed wrapped up in a warm comforter. Oh, sleep. 

Oh black clouds, how you attack the land at times...
When I walked outside after a day of work, the rain had gotten a lot worse. It froze into little balls of "I'm 'bout to maybe kill you I'm so dangerous!"and forced my mom to grab the steering wheel with all of her might while driving home (white knuckled, why yes). Terror? Something close. They were louder they had been all day, the roads were paved in these funny-looking ice pellets, drivers' brains switched from happy-to-be-driving-home to oh-snaaap, and what really lasted about 60 seconds felt like a 15 hour commute home.



Thankfully, the black cloud didn't cover the entire sky, and we eventually found ourselves on a dry patch of land. Praise God!

 When it's chilly and dark outside, I can't think of a better meal than a hot bowl of soup. And by soup, of course I really mean CHILI! And by chili, I mean a great big pot of pinto beans, black beans, cocoa powder and coconut. It's one of those super dreamy, slightly strange mix of vegetables and spices that one would not think to throw into bowl and call it dinner. But this girl thought of it, typed it into recipe book, sold it in stores, sold it on Amazon, and shared it with the world!

Give thanks.


Cocoa Coconut Chili
makes about 3 servings
  • 2 green onions, diced
  • 1 bell pepper, diced
  • 2 cups cooked black beans/pinto beans
  • 3 celery spears, diced
  • 5 medium tomatoes, diced
  • 1 tsp garlic (dried)
  • 2 tbsp unsweetened extra dark cocoa powder
  • 11 oz coconut water
  • 8 oz water (as needed, to find the right consistency)
  • 1/2 cup shredded coconut, unsweetened
  • 1 tsp red pepper flakes, to taste
  • 1 tsp cinnamon
  • 1 tbsp avocado oil
  • salt and pepper, to taste
  • 1/2 cup frozen corn kernels
  1.  Bring a pot to medium heat
  2. Drizzle with avocado oil, throw in your green onion, bell pepper, celery, garlic, cinnamon, cocoa powder, salt and pepper. Let them cook around a bit until onion is soft, but not brown
  3. Add the cooked beans (mine had a little broth leftover, if using canned I vote you rinse them off a bit), tomatoes, coconut, coconut water and red pepper flakes. Stir to combine, cover and let simmer. Add as much water as you need to reach "bowl of good-for-ya chili" consistency. I overdid it with the water this time, so my measurements are off a bit!
  4. Once chili looks divine, sprinkle with more shredded coconut and serve with sweet potato muffins. You won't regret it for a second.
 Goodnight dark, drenched, cloudy world!

Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves receive from God .
2 Corinthians 1:3-4

November 8, 2011

Feel Better

 Sometimes it's really easy for me to think that I have built some sort of super human immune system over the past few years, simply from eating a cleaner, more nutrient rich diet. I see others go through the motions of your typical cold and I think, shoot, why don't they just eat an extra handful of carrots a day? Yet, a few weeks ago, I was slapped in the face by a little dude named Reality, and I found myself with a nasty, upper-respiratory virus.

So what did I do about it? I had a few good fruit-binges, stopped exercising at 5:00am, slept for 10 hours every night until my sickly symptoms left me alone, and had vegetables for dinner. It was delicious, and I was definitely humbled by it all. I am not a super-human, I am not immune to the common cold, or any other illness, and that is okay with me.



Here's to catching a cold in the middle of Fall, and feeding it raw veggie soup and a kale salad on the side. And I apologize in advance for the fact that I cannot, for the life of me, find the recipe that inspired the soup. So I relied on my memory alone on exactly what I threw into this dish. In other words, have fun! Hope it tastes good!

Common Cold Green Soup
serves 1 hungry person
raw, vegan, incredible 
  • 1 green bell pepper
  • 1/3 white onion
  • 1/4 cup cashews, soaked for 2 hours
  • 1 handful fresh cilantro
  • 1 lime's juice
  • 2 tomatoes
  • 1 tsp garlic
  • 1/2 cup water
  • 1 tsp chili powder
  • salt n' pepper, to taste
  • a drizzle of olive oil
  1. Throw it all in the blender, add more water if necessary
  2. Give it a taste, mess with the seasonings if needed
  3. Chill in the fridge for a bit.
  4. Serve with an incredible salad.
 Massaged Kale with Apple
serves 2-3

  • 1 head kale, washed and stems discarded
  • 1 tbsp olive oil
  • 1-2 tbsp red wine vinegar
  • 1 tsp salt
  • 1 apple, cut into bits
  • 1/2 cup raisins
  • 1/3 cup sunflower seeds
  1. Drizzle olive oil and red wine vinegar over raisins in a small bowl, set aside
  2. Cut kale into bit-sized ribbons, sprinkle with salt and massage with hands until wilted and vibrant in green color (about 2 minutes)
  3. Add your raisins and the dressing, mix to coat
  4. Sprinkle with sunflower seeds, toss to combine
  5. Enjoy, enjoy, enjoy.

November 5, 2011

Red Cabbage and Quinoa

I honestly cannot get enough of this season. The leaves leave me speechless every morning I glance their way. We don't deserve to see such beauty on a daily basis, but I am so glad God allows us to take it all in! Praise be to Him for all of His creation and the ability to enjoy every bit of it! If only we could wrap a scarf around our necks, put on a thick coat, soft gloves, a pair of snug boots, and go for a day-long walk in Christ's presence, pushing pause for a moment during this crazy busy life. But alas, work calls our name. Responsibility lives on, and we all rely on a paycheck. My hope? Heaven including more pink, red, orange, yellow and green trees than I can fathom! Oh, Fall.

 I had the most delicious lunch packed the other day, and I felt the need to share. I recently read about quinoa being a complete protein, since it is more a seed than a grain. I knew this guy was protein packed to high extremes, holding as much protein as many legumes and beans, but... it's complete? That's incredible! I have always paired it with tofu, or pinto beans, thinking I was doing my body exactly what it needs in order to supply the good stuff, and I didn't even have to! And so, I have a new discovery: 

Red Cabbage Quinoa Stir Fry
with green beans and toasted nori
serves 2
  • 1/2 cup cooked quinoa
  • 5 red cabbage leaves, cut into strips
  • 1 cup green beans (I used frozen)
  • 1-2 tsp Liquid Aminos
  • 1.5 tsp Kelp Granules (fishy smell, wonderful taste!)
  • 1 tbsp avocado oil
  • 2-3 sheets toasted nori paper, cut into squares
  • red pepper flakes, to taste
  • 2 cups broccoli, as a side
  1. Bring a pan to medium heat, drizzle with avocado oil
  2. Toss in the red cabbage, move around to coat, cover and cook 'till soft (4 mins or so)
  3. Add green beans, quinoa, liquid aminos and kelp granules, mix to coat, cover and let the flavors make some sweet lovin'
  4. Sprinkle with red pepper flakes, serve warm with roasted (or steamed) broccoli
  5. Keep your fork in the silverware drawer, grab your toasted nori and scoop up warm quinoa into that salivating mouth of yours.

 It was perfect for lunch at work, and kept me full for hours. The flavors work wonderfully with each other, and you won't have to worry for even a minute about you and your protein - you're set! Now, go enjoy more of nature, would you?

Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is—His good, pleasing and perfect will
Romans 12:2