Where to begin.

It’s hard to say. I’ve obviously gotten so out of the habit of writing on this thing. And now I’m just trying to figure out where to pick back up. I feel highly motivated to talk about how the past year has been eye-opening and older-feeling and how I’m loving it but I pretty much did that here already. At this moment as I sit at my kitchen tablette with a first attempt at homemade cranberry sauce on the stove, I have nothing to complain about. Nothing bogging me down. I am content in this moment. It feels awesome, what can I say?

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So I guess I’ll talk about all the things that have been going on in my kitchen lately.

(And thankfully no fruit flies were involved)

1. Homemade Nut Butters

(and other food processor awesomeness)
Finished Bliss AKA Coconut Butter

Finished Bliss AKA Coconut Butter

Shredded coconut + food processor = bliss-in-the-making

Shredded coconut + food processor = bliss-in-the-making

Chopped almonds, set aside for CRUNCHY almond butter

Chopped almonds, set aside for CRUNCHY almond butter

Almond butteroundandround

Almond butteroundandround

The finished goods

The finished goods

Asian Ginger Dressing

Asian Ginger Dressing

2. Raw & Roasted Salads

Curried Raw & Roasted Salad

Curried Raw & Roasted Salad

Raw & Roasted Salad

Raw & Roasted Salad

This has been my lunch for weeks now. It’s the perfect transition of lunch-salad into colder weather. Simply roast a large baking sheet worth of vegetables with desired flavoring

Favorites: coconut butter + curry powder, olive oil + chili powder&cumin, olive oil + zatar, coconut oil + cajun seasoning

Then combine a bunch of raw vegetables with a separate dressing

Favorites: lemon juice + olive oil + apple cider vinegar + dijon mustard (add additional seasoning to complement roasted flavorings)

Protein can be tofu roasted with the vegetables or beans/lentils added with the raw veggies.

3. Homemade No Sugar Added Cranberry Sauce

Before

Before

After

After

(As I finished the post, I finished the sauce. And let me tell you, it’s delicious. –> Recipe to follow)

Alright, I think I’ve covered it.

Who más

Howmis?

Humm is

Him us

Hummus.

Seriously, who doesn’t love hummus?

I grew up eating homemade hummus, and I must say that it has spoiled me into viewing a lot of store-bought hummus with a fair helping of disdain.

Don’t get me wrong, there are some brands (one-that-I’ve-tried) that taste like homemade (Trader Joe’s for the win), but seriously

this just doesn’t taste real to me {Probably because of the ingredient list: Cooked Chickpeas [Chickpeas (Garbanzos), Water], Tahini (Ground Sesame), Soybean And/Or Canola Oil, Garlic, Salt, Citric Acid, Seasoning And Spices, Natural Flavors, Potassium Sorbate Added To Maintain Freshness.}

In my holier-than-thou humble opinion, hummus deserves to be made with extra virgin olive oil and without preservatives. And it’s so easy to make (and cheaper- just think of the cost comparison) that there’s no reason not to!

So without further adieu, I give you hummus. (With the extra-special-secret ingredient my Syrian Uncle told me about)

Hummus

Ingredients
- cooked (or canned) chickpeas/garbanzo beans (about 2 cups worth)
- tahini (sesame paste) (about 1-2tbsp)
- extra virgin olive oil (about 1-2 tbsp)
- juice of 1 lemon
- 1-4 cloves of garlic (depending on your preference)
- a couple splashes of white vinegar (<–secret ingredient)
- a couple grinds of sea salt
- a few good shakes of cumin
- a few good shakes of paprika
- water

Directions
1. Combine all ingredients in your food processor or blender (but seriously, it’s easier in your food processor unless you have a super-high-powered-expensive-blender) except the water. Process until it’s as smooth as it can get.

2. Add water (reserved water from your chickpeas would be really great) gradually until the mixture reaches the desired consistency.

3. Get in your belly!

I’m telling you, the vinegar kicks this baby up a notch! Also- feel free to experiment and add spices/other foods (olives, pine nuts, etc) to make it your own.

What’s one homemade item that you can’t stand to buy from a store?

Have you ever made hummus?

Things I’m Looking Forward Two

1. Winter Squash

 

Cajun-spiced Butternut Squash Fries anyone?

2. BIG Navel Oranges

Almost-grapefruit-sized juicy delciousness… is your mouth watering like mine is right now?

3. My Sister’s Wedding

4. The day when this cough goes away

5. Dinner

… No picture available, but it’s a Curried Lentil, Barley, and Pumpkin stew. YUM (leftovers from date-night-in with my boyfriend on Friday)

Sprouts!

So lately I’ve been in the mood to do some experimenting in the kitchen.

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I’ve always known and loved alfalfa sprouts, but I’d say that sprouting fully came on my radar when I first laid eyes on this bread:

ImageIntrigued by the packaging which informed me that sprouting allows for the creation of bread without flour and that sprouted grains are more nutritious than their un-sprouted counterparts. Well, I started buying this bread from time to time (because I like it) and didn’t really think of sprouting as something I could do myself. That is, until my friend decided to go raw-vegan a while back. She purchased sprouting trays and sprouted her own legumes. Naturally, I was intrigued and the idea sort of hung out in my head for a while.

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(Me & Idea hanging out)

Until finally, I thought: “Hey, why don’t I try sprouting legumes?”

And that’s what I did.

At the advice of The Sprout People, I elected to buy the EasySprout:

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($11.53 on Amazon)

Then, I got down to business and learned that sprouting is pretty much the easiest thing ever.

Step 1:

Soak your legumes/seeds in lots of water overnight or 8-12 hours.

Step 2:

Drain your legumes/seeds by taking the insert out of the outer cup and pouring out the water from the outer cup. Shake some to ensure that all of the water is drained out.

 

Step 3:

Rinse every 8-12 hours for 2-5 days. You will start to see the legume/seed sprout

See those babies grow!

The Sprout People recommend tasting the legume/seed after each rinse to ensure that you “harest” them at the best time. I gave the garbanzo beans one or two more rinses after the above picture.

Step 4:

Serve ‘em up (or refrigerate them, or freeze them… depending on the sprout)

Salad of parsley, broccoli, cauliflower, shredded carrots, red bell pepper, and sprouted garbanzo beans with a homemade balsamic-lemon-garlic dressing

I’ve also made sprouted lentils lately:

They also met their end in a salad roughly based on this one: http://www.food.com/recipe/indian-sprouted-lentil-salad-131211

The Verdict:

I enjoy the sprouted legumes. They offer a crisper taste to the salad. I will definitely add them into the rotation and am eager to move on to grains and seeds. That being said, I love their cooked counterparts  whole lot and will still be eating them as well.

Have you ever sprouted anything? 

What do you think of sprouts?

Have you done some experimenting lately?

Change

Isn’t it funny how sometimes change can just sneaks up on you?

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Don’t get me wrong, there are definitely times when one follows all the steps, making a clear, conscience decision to make a change: (1) This is the change I want in myself (2) This is what I have to do (3) This is what I’m doing.

But most of the time it’s more sneaky. Like you’re going about your life thinking you’re doing everything the same and then you look back and think: “Man, how often did I used to eat out?” or “What did I used to have against smoothies?” or “Wow, I really used to be a to-the-T calorie-counter” or “How could there have possible been a time when I was worried about eating too many nuts/too much nut butter?” (HA!)

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I think the brain has some sort of bias for the belief that we are always the same. Though this makes sense because how else would we integrate everything? ANYWAYS! enough with the philosophical introspective stuff. Basically I just want to talk about what has changed in my life since I fell off the face of the Earth  started interning.

Basically, I’ve aged 10 years.

Ok, maybe I haven’t aged 10 years, but I seriously am so much more buckled down. I have a system for living. This includes a formula for meal planning, food preparation, exercise, free time activities, and clothing selection during the work week. It takes many day-to-day choices out of life, which in my book is MARVELOUS.

Take away tips:

1. Take 15 minutes on Sunday and pick your outfits for the week. Seriously. Especially if you’re like me and pack your outfit with you to the gym in the morning so that you can get ready there before heading to work. Those 15 minutes will unload 15 pounds from your shoulders in accumulated stress throughout the work week.

2. Take the guesswork out of meal planning – create your own formula for the week in meals. Mine looks like this:

Thursday/Friday: Meal planning online whilst at work (it’s OK to multitask, right?)

Friday/Saturday: Grocery shopping/farmers’ marketing (always 2 fruits x7 servings for the week, yogurt, and what I need for snacks and the meals planned)

Saturday/Sunday food prep: 3 voluminous-oatmeals-in-a-jar, 1 Salad Conglomerate (serves 5 lunches for the week), 1 Other food creation (Mexican Spaghetti Squash Casserole, Veggie Chili, Curry-roasted veggies + tofu, etc.) that serves 4-6 dinners

Wednesday: 2 voluminous-oatmeals-in-a-jar

Optional: 1 more meals Wednesday/Thursday

3. If it’s vegan you can probably eat something past the “4 day fridge life expectancy”

Hence why I’ve been making two meals that last all week for the past month or so. I’ve pretty much switched to vegan for the majority of my home meal preparation. Soy milk in my oatmeal and delicious replacements for cheese – Nacho cheeze sauce makes an excellent topping for enchilada casserole by-the-by. Actually, the only animal products I buy (at the moment) are yogurt and the honey that’s laced into my Kashi Go Lean cereal.

4. Create a workout routine that’s a no brainer.

For me that means take exercise classes every weekday and leave the “What workout should I do today?” for the weekend. I’m fortunate enough to be able to create a well-balanced, continuously challenging workout from the classes offered at my gym

(My Plan: M- Cycle, Tu- Cardio Strength, W- Cycle, Th- Yoga, Fr- Boot Camp, Sa/Su- mix strength & cardio or rest)

5. Strive to only spend time on the things you want to be doing.

That means planning fun activities for the weekend ahead of time, making plans to see your good friends, and deciding what you want to use your free time to do during the week.

6. But at the same time try not to worry so much if things aren’t exactly how you want them to be. 

I would be a dirty liar if I said that I’ve mastered this. Sometimes it’s easy to let myself get bogged down with feeling like I wish things were different than they are right now- especially when I was interning and had no time. But in the end, it just makes things worse to dwell on it, so I continuously strive to try not to focus on what how I wish things would be unless I have the capability of making them that way right now.

Well…

That pretty much sums up my changes and learnings.

How have you changed lately?

What have you learned?

Things to look forward to on eatmybeets:
- Hot sauce creation “sriracha”-style
- Sprouts!
- Fermentation? <–that’s a maybe

Lentil Vegetable Salad with Broccoli “Green Goddess” Dressing

Like I said in my previous post, I’ve been making a lot of salads lately.

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What I may not have mentioned was that I got a food processor, which makes the salad possibilities even greater!

This week I was inspired by the Broccoli “Green Goddess” Dressing I found in this book:

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I tweaked the recipe a little but adding jalapeño for extra kick and subbing fresh garlic for powdered. The outcome was awesomely delicious. :-)

Lentil Vegetable Salad with Broccoli “Green Goddess” Dressing

Ingredients:

Salad

1 cup lentils (I used 1/2 yellow 1/2 green)
parsley (2 bunches), chopped
green onions (1 bunch), thinly sliced
yellow bell pepper (1), chopped
shallot (1), finely diced
red cabbage (~1/3 large cabbage), thinly sliced
cauliflower (1/2 head), chopped

Dressing

1 stalk broccoli, steamed
Juice of 2 lemons
1/4 cup apple cider vinegar
2 garlic cloves, smashed
1 jalapeño, chopped
1-2 tbsp extra virgin olive oil
1 1/2 tsp dijon mustard
salt, pepper, onion powder

Directions:

1. Rinse lentils and place in a medium sauce pan. Add enough water to cover them by about 1 inch. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, drain, and allow to cool.

2. Combine parsley through cauliflower in a large mixing bowl. Toss well to combine.

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3. Combine all dressing ingredients in a food processor or blender. Process/blend until well-mixed.

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4. Add lentils do the vegetables and toss well to combine. Add the dressing and mix well.

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And voila! A delicious, healthy salad for lunches (or dinners) this week. Of course I had to make my roasted cauliflower, red cabbage, and purple potatoes (made with coconut oil, madras curry powder, garlic powder, and crushed red pepper) to go along with it.

What are you eating for lunch this week?

Have any yummy salad dressing ideas to share? 

Like Knives

OK this isn’t about a City & Colour song but actually about knives. I’m in the market! Right now, I’ve been using my sister’s knives:

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Good knives. Henckel. But now that I’m buying my own knives, I feel compelled to purchase some really good knives. So I’ve done some research, and it appears that Global and MAC come out on top. So I’m here asking for advice. Which of these options would you purchase? (And what kind of knives do you use?)

(1) MAC Original Series 4 Knife set (Carving, Utility, Fillet, & Paring)

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(2) A slightly cheaper Global set (Chefs & Paring)
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(3) Purchase really nice individual knives (retails at $20 cheaper than the above Global set and $60 cheaper than the above MAC set)
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PLEASE ADVISE ME!! :-)  

Star Trek

Is it just me or is life going by like this ^^ lately?

A non-stop schedule mixed with the whole getting older factor makes me feel like time is just zooming by. How did I get to be 24? How long have I been interning? What happened to May, didn’t that just begin?

During the week, it almost feels as if I’m standing still and everything is moving around me so fast that I can barely keep track. But then I get to the weekend and it’s just a beautiful paradise of relaxation and socialization.

I find myself escaping into books lately, which has been just marvelous. At the moment I’m reading this little number:

Just a great all-absorbing-lose-yourself read. With vampires.Why are vampires so alluring???

How’s time going for you?

Are you as allured by put-your-brain-on-the-night-stand books as I am?

Since you’ve (I’ve) been gone

I’m stronger, right?

So… where to begin… Hi! I’m Megan. I know it’s been a while, but I promise, we do know each other. I’m that blogger who used to post 1-2 times/week and who you may or may not have enjoyed hearing from and then .:poof:. disappeared for… 3 months. But today I am back. And I’ve brought along some food updates:

Ribollita – 101 Cookbooks

Quinoa Salad with Dried Apricots and Tofu

Crunchy Lentil Salad (with added veggies and olive oil and stevia instead of honey and no dried fruit)

Southwestern Corn & Black Bean Salad (with sunflower seeds instead of pine nuts0

Roasted Cauliflower and Cabbage with Curry powder (made this almost every week as a side)

Garbanzo Bean & Raw Veggie Salad with Homemade Parsley Pesto

Roasted Vegetables & Tempeh with Asian Sauce and Barley

I ate well.

As you will remember, I have been cooking all of my food on the weekend for the week. It’s worked out superbly.

My Spring semester has ended (yay!) but my internship carries on. But at least now I have two weekdays that I have nothing going on. As a side note, I just payed my Summer tuition to the school for my internship. Isn’t that lovely- paying to be used as free labor? But I suppose I’ll be getting credits and a degree at some point.

As another side note- I recently celebrated my birthday (24)! I had a little get together, and I think this accurately represents how it went:

On that note.

As a side note: I accidentally saved this post as a draft about two weeks ago thinking I was publishing it. Oh me.

My goal in life

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Here it is. Pretty simple: to get to be an old, healthy, happy woman.

Here’s a little something-something that I got from a mailing list I’m on featuring…

 7 Ways to Become Healthier Today

By Valerie Frankel, Health.com

Health.com

Easy lifestyle alterations

Think it’s time to make some healthy lifestyle adjustments? Dan Buettner, author of The Blue Zones: Lessons for Living Longer from the People Who’ve Lived the Longest, is right behind you. Buettner is crossing Iowa in a bus, attempting to change American towns into healthier places. “More than 40% of Americans smoked in the ’60s, and only 20% do now,” he points out. “We can turn around our diet and lifestyle, too.”   

One thing we Americans have going for us:  We are always up for a challenge. So try these healthful ideas inspired by healthy women around the world. 

Take 20% Off

Blue zones—like areas in Italy, Japan, Greece, California, and Costa Rica where the people have traditionally stayed active to age 100 or older—are some of the healthiest in the world. “In every Blue Zone, they eat less than we do, by at least 20%,” Buettner says.   

One trick for slashing portions: “Instead of putting big platters of food at the center of the table, fill each plate at the counter,” Buettner says.   

Pile on the plants

Not only are plant-based diets rich in antioxidants and other good-for-you nutrients, they’re also better for your waistline. “A plate of food in Okinawa has one-fifth the calorie density of a typical American meal,” Buettner says. “You can chow down for a fraction of the calories.”  

Buettner suggests thinking of meat as a condiment rather than the main event, and subbing in more beans, legumes, and nuts.  

Love the foods that love you back

A diet of berries and elk or tofu and sea vegetables might seem utterly foreign—but taste buds can be retrained. “Americans love fat, salt, and sugar because that’s what we’re used to,” says David L. Katz, MD, founding director of the Yale Prevention Research Center. “But studies show that if you eat more wholesome foods, you can learn to prefer them.” 

An easy way to start:  Search for stealth sugar, which Dr. Katz says is found in many packaged foods. “Once you get rid of that hidden sugar, you’ll start to prefer less-sweet foods,” he notes.  

Sit down—and slow down

It might be too much to cook every meal. But we can sit at a table to eat our takeout instead of scarfing it down in the car. Savor each bite as the French do; stretch your meals out for 20 whole minutes. You’ll end up eating less and enjoying more.  

“The longest-living people don’t think of exercise as a chore,” Buettner says. Instead, little bits of movement are a constant part of their everyday lives. Make like a French woman and take a short walk after dinner.  

Shovel your own snow instead of paying the kid next door; make extra trips carrying laundry up and down the stairs.   

Get out

Every Blue Zone is known for its strong social and family bonds. Besides spending quality time at home with family, surround yourself with healthy-living friends—good health habits are contagious, research shows.  

Be sure to get involved in your community, too, whether it’s at church, a gardening group, or a volunteer organization. These connections can add years to your life, Buettner says.  

Take it easy

Even the world’s healthiest people get stressed out sometimes. What they all have, Buettner says, are daily strategies to shed stress. Meditate, go for a run, make a dinner date with your best friend—and don’t worry about your inability to be a French woman or a Greek farmer. 

It’s OK to enjoy the occasional cheeseburger. What matters is a cumulative lifestyle pattern of enjoying healthful food, staying connected to others, and keeping yourself moving.]

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What I’m working on:

1. Slow down. Sometimes I really scarf down my food. I’m going to make a concerted effort to really enjoy my food.

2. Get out – OK, so I already do this. But I definitely want to continue it- I know that spending quality time with friends and family makes my life happier.

3. Take it easy – Definitely trying to ease up on stress and live in such a way as to build in relaxation time. (i.e., going home for lunch, reading before bed)

What are you working on to make your life happier and healthier?