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Comfort food at its finest. There is nothing like a good, hot dish of curry and rice.

Butternut Squash Curry

Ingredients:

1 1/2 cups brown basmati rice

2 1/2 cups water

3/4 tsp fine sea salt, divided

2 Tbs refined coconut oil (I ended up using EVOO)

1 onion, cut into 3/4-in chunks

3 cloves garlic, minced

1 can diced tomatoes

1-1 1/2 cups vegetable stock

1tsp ground cumin

1 tsp ground coriander (I didn’t have ground, so i used crushed whole seeds)

1/2 tsp turmeric

1/8 tsp cayenne

1/8 tsp cinnamon

1/8 tsp cardamon

1 lb red potatoes cut into 3/4 inch chunks

3 cups (or so) of chopped butternut squash

1 1/2 Tbs lemon juice

1 Tbs chopped fresh cilantro or Italian parsley

Directions:

In a 2-quart saucepan over high heat, combine the rice, water and 1/4 tsp of the salt. Bring to a boil, reduce the heat to a simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 min.

While the rice is standing, make the curry: Heat the coconut oil in 10-12 inch skillet over medium high. Add the the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, spices and the rest of the salt. Bring to a boil and add the potatoes and squash. Return to a boil, reduce to a simmer, cover and cook- stirring occasionally until the potato and squash are tender- about 20 minutes. Remove from heat and stir in lemon juice.

Serve over rice sprinkled with cilantro or parsley

The following information on Kefir was found here.

Kefir (pronounced kef-EER) is an ancient cultured, enzyme rich beverage made from animal milks that contains the friendly probiotic bacteria found in yogurt as well as beneficial yeasts that help to improve the health on intestinal flora. Think of it as drinkable yogurt. It has a tangier taste than yogurt and a thinner consistency. You can drink it plain, season it with spices, or used to make salad dressings, uncooked soups, or fruit smoothies.

But I don’t consume dairy..Enter coconut milk. Coconut has been making headlines over the last few years. Coconut products contains monolaurin, a fatty acid found in human mother’s milk, which has proven antiviral, antibacterial, and fungal properties that support natural immunity. It has a creamy taste and texture that’s similar to cream (with half the fat and calories) or milk (when diluted). It tastes on the flavor of what you mix it with, making it ideal for both sweet and savory recipes.

Benefits of coconut milk kefir:

It’s formulated with 10 active & live cultures
It’s soy free & dairy free
It’s a good source of calcium and magnesium
It’s rich in medium chain fatty acids

Coconut Milk Kefir Smoothie

1 cup coconut milk kefir (I used vanilla)

1 small/medium frozen banana, sliced

3/4 cup-ish frozen mixed berries

I also tossed in a few cubes of canteloupe

Combine all ingredients and blend until smooth.

Ashra-huh? I’m currently reading “The Face on Your Plate” by Jeffrey Moussaieff Masson. This word appears on the very first page.

Ashrayaparavrtti is a Sanskrit word. Paravrtti- is like a somersault, ashraya- is one’s home base. Essentially, it means letting go of everything you have always believed or understood for a leap into the unknown. As Masson writes “Many people become vegan in just that way: a sudden moment, a blinding insight, a turning one’s back on conventional wisdom- in this case- a conventional diet.”

10 days ago, I stopped consuming all foods that come from animals. No beef, poultry, fish, milk, butter, cheese or eggs-and it has gone much smoother than I anticipated. It really wasn’t even a decision I had to make. In my mind, there was no other choice. I’ve had countless people ask me “why” or “don’t you think you’ll miss meat?” if they don’t ask either of those things- they call me a hippie. I want to keep my blog neutral, so I won’t preach about my opinions on this topic. However, if you want to know more, you can read this and this and/or watch this.

So now that I’m not eating meat, what do I eat? Lots of fruit, beans, veggies and whole grains. The key to keeping sane is to not deprive myself. I didn’t think it was possible, but I am more in love with cooking now than I have ever been! Taking a traditional meal or dessert, turning it vegan AND having it taste as good (if not better) than the original makes me jump for joy.

Here are two dishes I made back in January before actually making the transition.

Butternut Squash and Pomegranate Galette

Original recipe courtesy of Sunday Suppers

Savory Pie Dough :

3 cup all-purpose flour
1 teaspoon salt
20 twist of a pepper mill
1 cup of Earth Balance, separated in small chunks
1/4 cup ice-cold water
½ butternut squash – halved and deseeded, and sliced
½ red onion sliced with root end still intact
3 tbsp Earth Balance
2 tbsp chopped fresh sage
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Salt
Fresh pepper
Good quality extra virgin olive oil

Measure out flour, salt and pepper into a food processor. Mix well. Add the Earth Balance and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
Preheat oven to 400 degrees.

Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with Earth Balance, sage, salt and pepper and toss.

Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.

While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.

When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.

*While this tart was fairly time consuming to make, it is TOTALLY worth it. I can honestly say it is one of THE best foods I have ever tasted.

Next up:

Vegan German Chocolate Cake

• Cake:
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 3/4 cup canola oil
• 2 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract
• 2 cups cold water
• Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.

Icing: (recipe from here)

1 cup plain soymilk
1/3 cup coconut milk (may use lite coconut milk)
1 1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups sweetened flaked coconut
1 1/2 cups chopped pecans

In a medium saucepan, mix the soymilk, coconut milk, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and pecans.

Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake.

Makes enough for one 2-layer 8-inch cake. (I used a cake slicer and cut the 2 layers into 4 layers)

Tell me those dishes don’t look delicious!

It’s been a good day.

As I sit here with an empty cake plate beside me (feeling absolutely sick from all the frosting I consumed)- I’m incredibly thankful for the soft sunshine today, all the amazing people in my life, my health and strong (and getting stronger) body, and for chocolate.

I hope you and yours have a very thankFULL holiday. smooch

I know chocolate cake isn’t all that Thanksgiving-ish but I had all the ingredients in the apartment (I’m a little embarrassed to say that I had a pound of butter and powdered sugar just sitting around..).

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Cut into squares, and devour.

I bought myself two new beautiful items from the best store EVER.
I thought my run last night and being only 6 pounds from my goal weight called for a little retail celebration.

The black and gold silk dress is ultra-feminine and I can’t wait to wear it to a special dinner next month…
The woven top I actually bought in green and am waiting on it to arrive because my size wasn’t available in the store. It looked super cute with my skinny jeans and cowgirl boots

I did it! I ran the distance of a 15k (plus a little). I plan on running the Gate River Run in March and have made more progress on that than I ever though possible. I couldn’t have gotten this far without the support of my running partners (and the running shoes my mommy bought me).

I felt such a sense of accomplishment-I had to document it. I AM strong. and yes my green pants are HOTT (with a DOUBLE T)

Oh..how this can cause such heartache, but so much joy.
No matter the outcome, she’d do it all the same.

I have 3 sessions to post on here and 4 more to edit. I have much more important things to be doing than writing a personal blog post-but I had to. I’m sure everyone in my daily life is tired of hearing me talking about it, so I had to get it out somewhere else.

Tonight, I ran the FURTHEST DISTANCE I HAVE EVER RUN IN MY ENTIRE LIFE!!!!!!!!!!!!!!! I’m not quite sure how I did it, and its nothing amazing compared to a marathon runner. But, for me, it’s one of my greatest accomplishments. For someone who started out in May of 2008 not even able to run the distance of more than 2 light poles lining the sidewalk-I have worked up to 5.5 miles! I meant to train and actually run in Jacksonville’s Gate River Run (15k) last year, and got close to this point-but way later in the game and then I quit. Not this year. I’m nearly to a 10k and that makes me want to jump for joy.

I was inspired earlier this year by one of my favorite photographers: Bobbi of Bobbie and Mike. She started posting “healthy train” posts and I was hooked-going to her blog often to check in and see her progress. This post really made me want to get moving.

And so I have. Here’s my track record:

You can see I started out really well at the beginning of the year and tapered WAY off. I started again in the summer. In August I was running just over 2 miles at an 11:00 minute mile.

In October I went from nearly 3 miles to 5 miles in just a few days AND decreased my time. I think Friday’s time was a 10:15 min mile pace.

And tonight I ran 5.52 miles at a 9.34 minute mile pace. Big difference in a short amount of time. (btw that time stamp is lying. NO WAY did I run at 3 am)

To illustrate the point further:

I really can’t believe how far I’ve come. I’ve always ALWAYS struggled with my weight (what I felt to be ideal) and self-esteem. Lately, I’ve made it my goal to concentrate on being the healthiest I can be-and not just my appearance. I eat whole grains and try every day to get 5 servings of fruits and vegetables (and it is HARD) and no more soda (not even diet).

For the first time, I’m learning to love myself and what my body can do. It has made ALL the difference in SO many aspects of my life. I’m truly happy, for the first time in a very long time.

I know my writing is not very eloquent-but I hope this post inspires you to take even one step toward being a healthier person.