Easy Vegan Curried Vegetables

It’s cold in Austin, and I’ve been dealing with some gut health issues. For the past few weeks, I’ve had to limit my raw food intake to help reduce symptoms, and it’s forced me to actually use my stove.

This recipe was a result of me getting tired of plain steamed veggies and me trying to throw something together with what I had in the pantry. I do want to note that after reading about the benefits of coconut milk for your digestive lining, I had to search online to find guar-free coconut milk (#’merica). I recommend using Native Forest Simple if you want to be good to your gut.

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Ingredients 

  • 1 yellow 
  • 1/2 sweet onion
  • 1/2 cup frozen sweet peas
  • 1 tbsp canned coconut milk
  • 1 tbsp curry powder
  • 1 minced garlic clove
  • Himalayan sea salt (to taste)

Tools

  • pot
  • steamer basket  (or if you don’t have one just steam the veggies in a few inches of water)

Method

  1. Dice onion and slice yellow squash
  2. Add water to the pot and turn the stove on a medium temperature
  3. Add the steamer basket to the pot and add the onion and yellow squash (alternatively, add the veggies in water for the super simple and lazy way) and cover pot
  4. Let steam for ~15 minutes or until veggies are steamed to your liking
  5. Lower temperature
  6. Drain the water and combine the canned coconut milk with the veggies in the pot
  7. Mix
  8. Add the curry powder, garlic, and salt (to taste)

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Apple Pie Smoothie Bowl

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Ingredients 

  • 1 apple
  • 1 and 1/2 bananas
  • 1 pitted date
  • 1 tbs shredded coconut
  • 1/4 cup pecans
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves

Tools

  • blender

Method

  1. Dice 1/2 of the apple
  2. In a blender, combine the other half of the apple, bananas, date, cinnamon, nutmeg, and cloves
  3. Blend until smooth, adding water as needed
  4. Pour into bowl
  5. Top with diced apples, shredded coconut and pecans (optional)

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Turkey and Gluten Free Thanksgiving

I made the jump from vegetarianism to high-raw veganism a week before Thanksgiving in 2014.  I had just moved back to the states from Thailand, and I hadn’t prepared my own food in a year and a half. That year (thanks to the internet) Thanksgiving was a good opportunity to experiment with raw vegan recipes.

These days I prepare my own food much more frequently, but most of the time I prefer a quick and easy salad over an elaborate meal. I continue to use Thanksgiving as a chance to get a little more creative in the kitchen.

Even though I cooked most of my dishes and used recipes I found online this year, I wanted to share my turkeyless Turkey Day meal.

So, what does a vegan eat for Thanksgiving?

vegan_thanksgiving_1   Dinner

  • Kale, walnut, and cranberry salad with cranberry dressing – dressing recipe from Detoxinsta.comDetoxinsta.com
  • Butternut squash, Brussels sprout, and bread stuffing with apples from food52.com (I made this without the bread)
  • Vegan roasted-garlic mashed potatoes from foodnetwork.com

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Dessert

  • Raw vegan apple pie from intuitivekb.com topped with maple pecan ice cream from Austin local Nada Moo! – I make this every year for Thanksgiving, and it’s one of my favorites!

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Hopefully anyone that’s curious or thinking of becoming vegan can see that there are plenty of delicious vegan (and gluten free) options for every day of the year.

Hacienda Del Sol: Raw Food and Yoga Retreat

After a challenging twenty-seventh year, I wanted to kick off twenty-eight doing something completely for myself. The three things in my life that make me feel most grounded are yoga, raw food, and alone time, so my goal was to plan a trip that would incorporate all three.

For several weeks I Googled around, researched my options, and created a budget. There were times when I felt overwhelmed and thought maybe I would call  the whole thing off, but I had a couple of good friends checking in on my plans and encouraging me to book something without over thinking it.

I finally came across Hacienda Del Sol in San Juanillo, Costa Rica. The moment I saw “Raw Food and Yoga Retreat” and caught a glimpse of the menu, I was sold. 

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I stayed at Hacienda Del Sol from August 3rd to August 10th. While I was there, I tried to remain mindful of how I was spending my time, being sure I was doing exactly what I wanted. My days were filled with reading, journaling, yoga practice, lounging, napping, hiking, eating/drinking juice, chatting with new friends, listening to podcasts, and I even treated myself to a Thai oil massage. 

I did a lot of growing over the past year, and being able to step back for a few days gave me a chance to reflect on some of the important lessons I have learned. I could write a blog about what I did for the 7 days I spent in San Juanillo, but I would prefer to keep the details of the experience as my own, and instead share some of the things I meditated on while I was there.

  1. Remove negativity from your life. When something is no longer serving you, let it go. It doesn’t mean the thing you’re leaving behind is necessarily “bad”, it just means it’s not meant for you.
  2. Be genuine. I learned the hard way that if I am not being my authentic self, my entire life becomes unbalanced. Being genuine may sometimes mean you have to say or do things that upset other people, but that doesn’t make you rude or selfish. It’s okay to put your needs first.
  3. Mental health should always be a top priority. Find a good therapist that you connect with (it may take time), and work through your shit.
  4. Own your pain. Admitting you are hurt does not make you any less strong. When you are going through a hard time, people will often say,“But you’re so strong- you will get through this”. While that is true, it’s also okay to say, “Yes, but I’m hurting right now.” Your darkness is as much a part of you as your light, and it is not something to fear, shame, or dismiss.
  5. Balance. Your relationships, your work, your hobbies, your life. It is never fair to rely heavily on one person or one area of your life, but more importantly, it’s not fair to yourself.

Would I recommend Hacienda Del Sol? Absolutely. But more than that, I would recommend finding a retreat, vacation, or activity that is fitting for YOU. My retreat was the best birthday gift, because it was made up of all the things I love the most, and because I got it for myself. 

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I have been obsessed with filming and editing videos since I was a kid recording pretend “talk shows” in my living room. I went to Costa Rica without a camera on purpose so I wouldn’t feel obligated to capture anything and so I could try to fully embrace each moment. While I was there, I was reminded that being creative is a part of me, and documenting things from my perspective is my favorite way of expressing myself. I was only able to capture a few clips on my iPhone, so I created a short montage to remember my time at Hacienda Del Sol.

Pine Nut Hummus

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Ingredients 

  • 1 cup of  chick peas
  • 1 garlic clove
  • juice from 1/2  lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1/2 tsp Himalayan sea salt
  • 1 tsp paprika
  • 3 tbsp pine nuts
  • parsley leaves (to top)

Tools

  • Cooking pot
  • Food processor

Method

  1. Soak the chick peas for several hours 
  2. Drain chick peas, add fresh water, and cook 
  3. Once done, blend chick peas in food processor
  4. Add in juice from lemon, minced garlic clove, tahini, olive oil
  5. Blend
  6. Add water as needed (probably around 1/4 cup)
  7. Add Himalayan sea salt and paprika
  8. Once smooth, spoon into serving bowl
  9. Top with paprika, parsley, olive oil, and pine nuts

 

Raw Vegan Pad Thai

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Ingredients 

  • 2 organic zucchini 
  • 1 organic carrot 
  • 1/4 cup red cabbage
  • 1/2 organic lime 
  • 1/2 cup of raw, organic cashews
  • 1 organic orange
  • One thumb of organic ginger
  • One tbsp organic tamari sauce 
  • One tsp Himalayin sea salt
  • One tsp coconut aminos

Tools

  • Spiralizer
  • Blender

Method

  1. Soak the cashews for several hours until soft
  2. Drain cashews
  3. Blend Cashews
  4. Add in juice from orange, ginger, tamari sauce, Himalayan sea salt, and coconut aminos 
  5. Blend
  6. Add water as needed (probably around 1/4 cup)
  7. Spiralize zuuchinis to make zoodles
  8. Chop red cabbage and carrots
  9. Combine zoodles, cabbage, and carrots in a mixing bowl with the “peanut sauce”
  10. Mix
  11. Serve with sliced cucumber and lime (optional)

 

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Raw Vegan Nice Cream

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Ingredients 

  • 2 organic bananas
  • 2 organic medjool dates
  • 5 organic strawberries
  • 1/4 cup of organic blueberries
  • 1 tbsp organic shredded coconut
  • 1 tsp Himalayan sea salt (optional)

Tools

  • Food processor
  • Bowl (for soaking)

Method

  1. Freeze the bananas for several hours
  2. Soak the dates for an hour
  3. Remove the dates from water
  4. Pit and chop the dates
  5. In the food processor, blend bananas and dates until smooth
  6. If necessary, add water (be careful you don’t add too much!)
  7. Add salt to taste (optional)
  8. Remove nice cream from food processor, and put in bowl
  9. Top with chopped strawberries, blueberries, and shredded coconut

Notes

This recipe turns out different every time I make it. Don’t expect the same results every time, and be careful when adding water (unless you like soupy ice cream).