A hearty cremini mushroom marinara sauce with a generous helping of fresh basil, garlic, onion, and bell peppers, served with your favorite pasta.
I cannot emphasize enough how much I love, love, LOVE herbs and spices. I used roughly 4 oz of basil for this recipe, which for some people may be too much, and for some, too little! If you have fresh oregano readily available, feel free to use that as opposed to dried. As always, it depends on your personal taste preferences, so alter the recipe accordingly.
The cremini mushrooms, which are a fantastic meat substitute, give the sauce its hearty texture and umami flavor.
Shanghai Fusion Rice Bowl with Sesame Eggplant Stir Fry, Spicy Miso Tofu Stew, and Yu Choy Shiitake Sauté on a bed of brown rice.
In a culture where we’re taught to conform and receive massive amounts of conditioning and programming, self love is a concept that seems elusive to many of us. Although self love is rapidly gaining traction, exactly how to put this into practice can still feel like a dog chasing his tail.
For this reason, I’ve put together a practical guide of things to focus on in order to master self love, and to help you continue on your journey to fulfillment and wellness.
A trio of dips with guacamole, corn pico de gallo, and chili cashew cheese served with pan-fried tortilla chips and Belgian endives.
This dip trio is the perfect munching food for serving at family gatherings, game night, or a Sunday fun-day of solitary Netflix! Portions can be altered for individual consumption – or not, if you want to have a snack palooza party for one (been there).
The end of the year signals the release of what is no longer serving us in order to welcome in the new possibilities, opportunities, and adventures of the upcoming year. Just as when decluttering our homes, we must clear space in our lives, minds, and hearts to bring in the new.
At the close of 2018, a year of trials, successes, and abundant lessons learned from the multitude of retrogrades this year, take a few moments to reflect on how far you’ve come. Consider what you’d like from the year to come, and what you’d like to leave in 2018. Set an intention for 2019, perhaps write a list of goals you’d like to accomplish, write a list of what you are releasing and letting go of.
Feel strong and fit as a ninja with this delectable bowl of broccoli pepper stir fry, sweet and spicy sesame tofu, ginger snap peas, saffron shiitake mushrooms, and kimchi on a bed of wild rice.
So you’ve made a New Year’s Resolution. Good on you! I love a person who is willing to continually work on themselves.
Resolutions do not have to be an exclusive New Year thing. If we have the resolve and commit to changing for our highest growth, it doesn’t matter what day we choose to start – as long as we start.
Now let’s talk about how to keep your resolution and prevent it from fizzling out after the first week or two.
The holidays are a magical time of year. People are more filled with cheer. Love and peace are in the air. Maybe it’s all the Christmas blitzkrieg propaganda we are fed through advertising or maybe we should credit the drugs pumped through our air systems – possible? I kid on the latter, folks.
For those of us who celebrate the holidays, we embrace the music, the food, and altruistic giving wholeheartedly. We essentially get a vacation from our lives, and embody the person we wish to be. It’s the most wonderful time of year, no?
So here’s my beef with the holidays.
A deliciously creamy vegan mushroom and baby broccoli orzo with basil, peas, and homemade garlic herb cashew cheese, coconut milk, jazzed up with hints of lemon and top notes of mint, topped with freshly chopped scallions.
This creamy orzo was so mouthwatering and satisfying friends! The lemon and mint combination definitely kicks up the flavor profile up a notch. The garlic, basil, and herbes de provence gave the cashew cheese sauce the perfect savoriness. I’m not usually a fan of black peppercorn, but it accented the flavors of this orzo incredibly well.
For the non-vegans out there who are looking for a healthier dairy-free alternative, this dish is ideal to try. I was told that you can’t even tell this dish is vegan! As for my vegan friends, I’m sure I don’t have to tell you about the miracle that is cashew cheese.
Along my early journeys, I struggled immensely with getting into these negative downward spirals and having no idea how to break out of them. It even got to the point where I was the one unknowingly perpetuating these energetic cycles – sinking to devastating lows and rising to alarming highs.
I would spend weeks in depressive states where I was intensely suicidal and then rapidly cycle into days of sleepless mania. Wash, rinse, and repeat. I had created quite the toxic cycle for myself.
As I began to awaken to the fact that we each are in control of our internal states, I began to claim full ownership of my part in the decline of my mental health. As I began to leave behind the mindset of helplessness and victimhood, I took back my power, which meant the challenging path ahead was only beginning.
As a person who has experienced the ins and outs of the mental illness systems, I can confidently say that the issue of mental illness and how medication applies is one that is rooted in deep systemic dysfunction.
This is not so farfetched when you consider the main motivation of those running the mental health industry. It is important to analyze the intent of anything (be it person, industry, etc.) when trying to determine The Why of the way things are. I am a huge advocate for understanding the why in order to begin implementing desired changes.
In the case of the mental illness industry (yes, it is an industry), we first need to examine the intent of what they’re trying to accomplish.
In the case of most industries, the goal is to maximize profit. Why is this problematic for those of us trying to improve our mental health? Let’s look at the different cogs of the mental illness industry machine and how they fit together.
A zesty edamame spaghetti medley with fresh kale, garlic, red onion, basil, succulent cremini mushrooms, roma tomatoes, green and orange bell peppers, edamame beans, sweet corn, and fresh squeezed lime juice, topped with chopped scallions for a delightful zing.
So you’re curious about going vegetarian or even vegan? Whether this is due to personal health reasons, wanting to do your part in preserving our environment, or animal rights, this documentary list has got something for everyone!
The purpose of this list is not to convert anyone to vegetarianism or veganism nor is it to force any belief systems down anyone’s throat. However, it is important to acknowledge that much of the happenings in the animal agriculture have been purposely hidden from and distorted to the public. I simply want to make this information available to anyone who wants to be in the know.
In my post 5 Ways To Eat Mindfully, we examined the importance of eating with loved ones and its impact on our sense of belonging and community. Today we’ll be looking at five ways to eat more socially to cultivate a feeling of connectedness and establish a more collective journey towards health.
A savory saffron rosemary fried rice with napa cabbage, red bell pepper, Shanghai bok choy, red onion, and succulent oyster mushrooms, topped with scallions and black sesame seeds.
Hot damn you guys, this dish blew my mind and made my taste buds sing! The saffron and rosemary were an exquisite flavor profile and a great fusion twist on a traditional fried rice. Growing up in a Chinese-American household, fried rice was a family staple.
Mindfulness is the practice of becoming intensely present in the current moment. It sounds more challenging than it actually is. All mindful eating is, is to be conscious or aware of the what, how, and why of our eating behaviors.
What are we consuming? How are we consuming it? Why do we eat in the way we do? Be present in the present, my friends!
A brown rice medley topped with napa cabbage and shiitake mushroom stir fry, daikon radish salad with peas and scallions, spinach and mushroom sauté, and bean curd and celery stir fry with red bell peppers.
This Buddha Bowl was so yummy to eat, but the prep was like an hour long julienne session from hell. It was so worth it though! For my friends looking to practice those knife skills, this dish is perfect for you.
In examining the relationship we have with our bodies, an important question to ponder is if we truly appreciate and express gratitude for all our bodies do for us. I know I certainly didn’t love my body for most of my life. Rather than treating my body like the precious vessel for my soul and beloved friend that it is, I chose instead to shun it and judge it based on arbitrarily society-constructed beauty standards.
Our bodies do so much for us – this is an undeniable truth. Our bodies engage in so many unconscious processes, which by their very definition, require no thought or effort on our parts. It fights off infection and keeps us healthy to the best of its ability. Our hearts keep the blood pumping throughout our bodies. Our lungs constantly provide us with prana – life force energy. Our feet carry us on all of our life journeys. Our hands hold close what is dear to our hearts.
A mouthwatering, creamy and tangy chickpea spinach curry with heaps of spices and zesty lime juice.
This dish is every spice lover’s dream! Leftovers are great for eating with tortilla or pita chips. I was definitely in a feel good haze for a good 30 minutes after eating this curry. I definitely was guilty of eating it for almost every meal for about 3 consecutive days.
So you want to start eating healthier? Boy, do I have a can of knowledge whoop-ass to unleash. But for the sake of love and peace for humanity, I will stick to the most important points and encourage everyone in any stage of their journey towards health to read this.
Most of you know by this point, that I follow a vegan diet. However, this post was crafted with everyone in mind and all, whether you’re plant-based or a voracious animal eater, are welcome!
The major draw of consumer driven convenience products often is the fact that we do not have to contribute any of our precious time or energy into something that is perceived as mundane and tedious. For the day to day mentality, this works fine! It saves us time throughout the day that we have prioritized for other things.
What we cannot fail to acknowledge however is the long-term detrimental effects of convenience food culture nations on health, social connection, and gratitude towards our planet for providing for us so abundantly. Are these consequences truly worth the time spent preparing our own meals?