Pinterest Inspired Spooky Smokey Spider Dip

October 30, 2015 · Filed under Appetizers · Tagged , , , , , , , , , , , , , , ,

Spooky Smokey Spider Dip

Pinterest Inspired Spooky Smokey Spider Dip. Ha! That’s a tongue twister.

If you are need a fun appetizer for your Halloween festivities this weekend, you really have to try this 5 minute dip! It’s about 5 minutes after you fumble around filling your cake decorator pouch with the vegan sour cream… You can always use a parchment paper cone! It’s also only 5 minutes if you have pre-made your guacamole or are using store bought. It’s up to you!

I love how the flavors came together on this one. So, do exactly as I say. Lol… ok, I just wanted to say that. Do whatever you want. Use your favorite salsa and vegan cheese but if you can trust me and my suggestions… you will like this! It’s just different enough that it’s not another regular old 5 layer dip.. blah blah blah. The salsa that I like gives this that spookiness… I mean smokiness.

First, make the vegan sour cream

Ingredients

  • A Half Block of Firm Tofu, Undrained
  • White Wine Vinegar, 1 to 2 tsp. Start with one.
  • Lemon Juice, about 1/2 Lemon Squeezed
  • Sea Salt *Optional
  • Agave *Optional

Directions

Add the undrained tofu to a high power blender, add the other ingredients minus the salt and agave. Blend, taste and adjust seasonings. I like to add a pinch of salt and a drop or two of agave just to round things out. See what you need. This should have a nice tang, like traditional sour cream.

Add your sour cream to the cake decorating bag with a small writing tip or use a parchment paper cone. See above.

Next, put together the dip

Ingredients

  • 1 Can of Refried Black Beans ( I used Whole Foods brand)
  • 1/2 Cup (guestimate) of Salsa. (I recommend Salpica Brand Rustic Tomato with Roasted Garlic. This is the key ingredient that makes the dish)
  • 3/4 Cup of the new Go Veggie Vegan Mexican Style Shreds
  • 1 Cup of fresh made Guacamole  (homemade or store bought.)
  • Tofu Sour Cream (Homemade – see above, or Tofutti brand)
  • Spices of Cumin, Chili Powder, Sea Salt or…. Pre-made Taco Seasoning
  • Scary spiders for the top
  • Fun Platter for Serving
  • Chips! You”ll need Tortilla Chips. We love Organic Blue Corn. But, what tasted great with this was Frontera brand with Lime and Sea Salt… it gave it an extra boost

Directions

Spread a full can of refried black beans into a nice flatish circle on the platter. Next, sprinkle some cumin, chili powder and sea salt… I just guessed it. You can also mix the beans with the spices first and taste and adjust before spreading, but I was feeling too lazy for this.

Next, spoon the salsa over the beans and spread it out being sure to still see the beans around the edge.

Then, over the salsa sprinkle the shredded vegan cheese, being sure to still see a salsa edge.

Spoon the guacamole in the center and spread out, being sure to see the cheese layer (I’m sure by now you get that each layer is smaller).

Last, take your cake decorator tube and draw your lovely spider web. Start in the center and draw your spider web. Top with the spiders, serve with chips and have a spooktacular time!

My Notes: I found this dip on Pinterest, here is the recipe but it doesn’t look like the original. It seems the original was lost in translation. That’s a shame. If you know it, let me know so I can give proper credit. Of course I veganized this and made it my own, which is always fun to do!

The new Mexican style shreds are great for this dip but don’t try in a quesadilla :( we were sorely disappointed with the drippy mess. We prefer Daiya for those.

I made this for Taco Tuesday this week and I should of heated the beans first, because it was for our family that planned to eat it right away. For the party, I didn’t bother heating it up, because dips sit around a while anyway.

This is a guess regarding how much of each ingredient. Make it to your liking and most of all, have fun with it.

Whip up a huge batch of my favorite Guacomole, carve a small pumpkin, and serve this along with it ~

puking pumpkin with guacamole

This idea seemed a bit over done to me, but I did it anyway, and I’m glad. It was a hit at our pumpkin carving party this year!

Have a safe and happy Halloween!!!

Enjoy!

Christa

~The Karmatarian

 

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Favorite Vegan Macaroni and Cheese All-In-One Casserole

October 1, 2015 · Filed under It Can Be Gluten Free, Main Dish · Tagged , , , , , , , , , , , , , ,

Vegan Macaroni and Cheese Casserole

Welcome Fall!

It’s my favorite time of the year for comforting and flavorful meals.

Piping hot casseroles, stews and soups. I’m all for it!

I know you and your family will love my revamped vegan Macaroni and Cheese recipe that I want to share. This is an update to the  3-Way Mac-n-Cheese post from forever ago.

Even though there are ten thousand delicious vegan mac-n-cheese casseroles already out there, this is my default recipe now. Why? Because it is simply a meal in itself. It’s fast and convenient. You don’t have to soak the cashews or thaw the frozen veggies, which makes this so easy to throw together.

That’s right, veggies are involved and smothered in cheese sauce, so 8 year olds gobble it down without complaint. You can even add Gardein Chick’n strips or Beyond Meat grilled or lightly seasoned strips… hence the “all-in-one”.

This recipe always leaves leftovers for our family of three, which I love. Some weeks we get lucky and one night we’ll do a leftover buffet from a few previous meals. Isn’t that the best? As much as I like cooking, I love NOT cooking!

You can serve this with a side salad as you may find you won’t be able to stop eating this casserole. A salad may help to slow you down.

I usually use a lot more broccoli than pictured, but I ran out for this round. I decided it was time to blog it anyway.

In my old post, I talked about not being able to eat nutritional yeast… well, I didn’t realize that as a newer vegan, when I tried nutritional yeast, it was too potent with fiber that my body was not used to. I wrote it off then, but THANKFULLY I gave it another chance after being vegan for a while, and now all is fine in my intestinal world… We can’t get enough of it now. High protein, high fiber, B-12 and cheesy goodness!

You can make this dish gluten free by using brown rice noodles, which we usually opt for. We like Tinkyada brand. For this dish pictured, I used mini wheat elbows for something different (not gluten free). I really like the look of this casserole with a brown rice Fusili noodle, which is mostly what I use. I know I said it would soak up too much liquid in my other post, but we take our chances and it works out fine. I even cut back the liquid from the original recipe in order to make it a thicker sauce. You can always keep it at two cups and add more cashews if necessary.

You’ll have to play around with this recipe depending on your preference and baking dish. I know you’ll make this more than once!

With that said, please take note of the casserole dish I am using, because I feel it needs to be a deeper dish in order to keep the casserole from potentially drying out.

Keep me posted in the comment section if you make this recipe. I look forward to hearing from you.

By the way, if you are looking for more recipe ideas or daily inspiration, the best place to follow me is on Instagram at karmatarian, or Facebook. I also have a few recipes over on Pinterest. I usually follow back on Instagram if you aren’t a private user.

Be sure to sign up for email notifications for future blog posts as I post when the mood strikes.

…and it would not be my post without a sarcastic comment about how much I hate the dairy industry!  I’ll leave it to Dr. Klaper and his now famous words from the must see documentary “Cowspiracy”. Listen to what he has to say about baby calf fluid…

 

Vegan Macaroni and Cheese Casserole

Favorite Vegan Macaroni and Cheese All-In-One Casserole

Ingredients

  • 1 -16 oz Box or Bag of preferred Pasta Noodles
  • 1 plus 3/4 Cup Non Dairy Milk, Plain
  • 1 Cup of Raw Cashews
  • 2 Tbs Soy Sauce (I usually useTamari)
  • 1/2 Lemon – (Freshly Squeezed Lemon Juice)
  • 1/2 tsp Turmeric
  • 1/2 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Sea Salt
  • 1 tsp of Jarred Crushed Garlic
  • 1/4-1/2 tsp Onion Powder
  • 1/4-1/2 Cup Nutritional Yeast
  • 1/2 of a 16 oz bag of frozen Broccoli (guesstimate on the frozen veggies because you can add as much or as little as you like)
  • 1/2 of a 16 oz bag of frozen Green Peas
  • 1/2 Cup Organic Whole Wheat Bread Crumbs, Gluten Free Bread Crumbs or Panko Crumbs
  • 1 Tbs Melted Coconut Oil or Grapeseed oil
  • Optional Paprika to sprinkle on the top

Directions

Heat oven to 375 degrees

Boil  water and cook pasta according the the directions.

While pasta is cooking, add the next 11 ingredients to a high speed blender like a Vitamix or Blendtec. Blend until smooth and creamy. Taste and adjust seasonings. It should taste bold as flavor will dissipate a little among the noodles and veggies.

When noodles are finished, drain and pour into a 2.8 Liter oval casserole dish

Mix in the frozen veggies

Mix in optional cooked chick’n (I don’t usually do this, but it is an idea)

*Make sure all ingredients are at least level with the top of the casserole and not overflowing, because you want the sauce to cover everything, or at least have coated the top later.

Pour the cheese sauce over the noodles and veggies and mix well

In a small bowl pour bread crumbs and 1 Tbs oil and then use a fork to blend well until nice and crumbly.

Sprinkle the coated bread crumbs evenly over the casserole. Sprinkle with a little paprika if desired.

Pop the casserole into the oven uncovered and bake for 20 to 25 mins. Bread crumbs should brown nicely.

Enjoy!

Christa

~The Karmatarian

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Chewy Cranberry Crunch Energy Bars

June 11, 2015 · Filed under Fabu-less Recipes, Gluten Free, Snacks · Tagged , , , , , , ,

chewy cranberry crunch energy bars

These bars have a crunchy, sweet and creamy thing going on that was totally inspired by an energy bar I found at Home Goods. Yes, of all places.

I swore I would re-create that energy bar at home one day, and I finally did. Of course, I added my own flare to it and came up with what I call an adult version of a rice crispy treat that will give your teeth a workout. But in a good way! I really do like to chew. Most vegans still do ;)

Pre-packaged protein bars can really break the bank after a while. Not to mention they have a long list of ingredients especially that whatchamacallit ingredient that happens to still be vegan, but not ideal. I’m growing tired of falling into that trap, so I’ve been on a mission to make so many things at home this year. I’m saving money and I’m in control of the ingredients.

Ya know, most of the stuff is SO EASY to make. It’s a shame we all got duped. It really is.  Sometimes I wish I lived among friendly vegan neighbors who all made their own stuff with simple ingredients and we all swapped. There are quite a few things to make at home but you just can’t do it all at once. I’m noooo Martha. I guess I’ll keep dreaming because it seems to me the only thing some neighbors swap… are partners… bah dun dun dun if you know what I mean. Aaand we ain’t goin’ there. Ever.

Because I’m making my own everything these days, I have to tackle the mindset just like I do each grocery trip, where I try something new I haven’t tried before. This is the same way I transitioned into veganism… each week I tried a new vegan recipe until I had so many that I liked, I couldn’t even keep count. Now, each week I intend to make something homemade rather than buy pre-made and so far I have tackled a lot!

I say, just put your mind to it and walk in that direction. Intention draws experiences toward you and builds momentum. When you put your mind to the fact that you will be vegan, vegan people, places, things start showing up for you. Then before you know it, 8 years go by. It’s pretty amazing.

About this chunky crunchy energy bar…

I soaked my almonds just because those can be tougher to chew when raw, plus I leave them whole in this recipe. I left the millet unsoaked because I wanted insane crunch. And insane crunch I got.

I don’t have but a few taste testers. My husband gave these an enthusiastic thumbs up. Just looking at the picture makes me want to make these again. I only really share successful recipes, but everyone has their own tastes and opinions.

Definitely let me know about your experience with this recipe. I also want to hear about the things you are making at home instead of spending oodles of cash on at Whole Foods.

Please share!

chewy cranberry crunch energy bars

Chewy Cranberry Crunch Energy Bars

 

Ingredients

  • 1 Cup of Almonds (Soaked Overnight)
  • 1/2 Cup Raw Millet (I didn’t soak these. I wanted the extreme crunch)
  • 1 Cup Rice Puffs  – (I used Enjoy Life’s brand Crunchy Rice)
  • 1 Scoop Garden of Life- Raw Protein Powder, Vanilla flavor
  • 1/4 Cup Coconut Butter Melted (30 seconds in the nuker will do it)
  • 1/4 Cup plus 1 Tbs Brown Rice Syrup
  • 3 Tbs Dried Cranberries
  • 2 Tbs Raw Pumpkin Seeds (Pepitas)
  • 2 Tbs Sunflower Seeds

Directions

Mix all of the ingredients in a large bowl. Line your pre-sectioned brownie pan with saran wrap and pour mixture into each square. I layer another sheet of saran wrap over everything and press the mixture into the pan using my hands, this way my fingers don’t get stuck to the sticky bars. They also pop out easier. Refrigerate for a minimum of 1 hour. These bars need to stay refrigerated or cold until ready to eat, to keep their shape.

Enjoy

Christa

~The Karmatarian

 

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3 Minute Mini Coconut Pudding Pies

May 23, 2015 · Filed under Desserts, It Can Be Gluten Free · Tagged , , , , , , , , , ,

3 minute mini coconut pudding pies

Dessert is served! In about 3 mins flat. And it’s healthy! Not overpoweringly sweet either. It’s just enough to fill you up and hit the spot after a light plant-based meal. Perfect for Summer.

Here it is… the simple coconut pudding pie I was telling you about. Life Changing! Ok, not really in the grand scheme of things, but still pretty fast and fun. I was playing around with coconut flour in my last post Mandarin Coconut Dressing Over Spring Salad. Coconut flour is in many-a-vegan athlete’s cupboards and I know why. It’s low carb, high protein and high fiber. It’s filling.  A little goes a long way, so be warned. You can do so many things with coconut flour but who knew you could mix it with a non-dairy milk and get an instant “pudding”?

I must STRESS that this won’t taste the same with all milks… You need a sweet milk. I used Silk brand Soy VERY VANILLA. It made all the difference. I tried rice milk and it was pretty good. It was not good with regular almond milk.

I would definitely make this again with the very vanilla soy.

Next, it’s only going to take 3 minutes if you have pre-made mini crusts. Graham cracker crumbs and coconut oil or earth balance buttery spread is all that’s necessary to press into some mini pie pans. You can use those Keebler Ready Crusts. They aren’t perfect, but they are vegan. I’m still alive and I’ve used them before. However, I don’t prefer to use them. Just take a look at the ingredients. Not stellar. But, I saved the little cute tins and just make my own now. You can freeze the crusts so they are ready to go when you want them. Or just take the 2 extra minutes to press the ingredients freshly into a serving dish of your choice. This 3 minute dessert will now be a 5 minute dessert. How awful. Lol.

Here is a great recipe for healthy graham cracker crust over at Chocolate Covered Katie. She has a great vegan dessert blog!

If you want to know more about coconut flour and where to buy online, check out the awesome site Nuts.com

Ingredients and Directions

This is quite informal because it’s really so easy…. you mix coconut flour and very vanilla soy milk with a fork until the right smooth consistency is achieved. I think I started with 1 tablespoon or 2 of flour for three mini tins. Pour the pudding into the pie tins, top with coconut flakes, mini vegan chocolate chips and a few raspberries. Then watch your seven year old’s face light right up!

You could also refrigerate for a while before serving if you like it chilled.

Enjoy!

Christa

~The Karmatarian

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Mandarin Coconut Dressing Over Spring Salad

May 14, 2015 · Filed under Dressings, Fabu-less Recipes, Gluten Free, Oil Free, Quinoa, Salads · Tagged , , , , , , , , ,

Mandarin Coconut Dressing

Let me tell you about a fabulous little discovery, which is totally not news to some of you. I discovered coconut flour!!! Yes!!!

Coconut flour is something that I heard about long time ago. The seed was planted and then I just had to buy some. And there it sat…. waiting in my pantry… waiting… and waiting. I didn’t really know what to do with it. I figured I would get around to it. Well. Let me tell you. Now that I have, this stuff is amazing!

There are not many things I eat these days that don’t make me stop and think… “what is this doing for me?” “What are the benefits?”. With coconut flour, you get a low carb, gluten free, fiber packed, low glycemic protein boost… along with lauric acid – an immune booster. Coconut flour is simply coconut meat, dried and ground into flour form! A little goes a long way, as it soaks up moisture quickly and expands. There is a texture that is notable. You can’t ignore it, but I like it! You’ll adjust. Just be careful. Sometimes it can be a bit dry. There are ways to get around that.

Check out this fantastic page over at Nuts.com because there you can find out more information about coconut flour and have it delivered right to your front door!

There are many ways to try coconut flour, you can bake with it, thicken sauces, bind foods and so on.  Do the research upon baking as it does act different than other flours.

Oh! Let me share something that will rock your vegan gluten free coconut flour baking world! Forget the eggs! So many coconut flour recipes call for lots and lots of eggs (just stab me in the heart… that’s easier to handle) due the dry nature of the flour. Two words – AQUAFABA BABY! If you don’t know what aquafaba is, I suggest you Google it. It’s the vegan miracle of 2015! Egg replacer extraordinaire. Ah the creativity of the vegan kitchen. Love it!

Right now, there are a few things I like to do with coconut flour. I add a small amount to my green smoothie to thicken and add bulk. The extra fiber keeps me fuller longer. I bind protein bites and bars with coconut flour and I also made an amazing two ingredient coconut pudding that my family went crazy for the other night. It took all of 3 minutes to make. I decided that it should be my next post since I’m on a coconut kick. It’s so simple that it almost feels silly to post about it, but just wait. It changed my life last week ;) It could change yours too.

Let’s talk about salads and how I incorporated coconut flour for a healthy boost. Being that Spring is here, my salads are changing with the season. I like my salads lighter, fruitier and sweeter this time of year. I always prefer no oil dressing and I usually, most often times, make my own. It’s too EASY with a Vitamix!

Right now, we have Mandarin oranges coming out the Wazoo! Don’t you? Take advantage of these while you can. I am pretty happy that my son loves these mandarins because I couldn’t get a steady flow of vitamin C into this kid to save my life. He is quite picky. Or, he just likes to give me a hard time.

mandarin orange

Mandarin orange slices

I decided to make myself a quick dressing using a few of these mandarins along with white balsamic, that like the coconut flour, has also been sitting in my pantry… just waiting.

This turned out fantastic! Use more or less coconut flour depending on your consistency preference. Creamy is relative, because I wouldn’t call this smooooth creamy… I would call this a textured creamy. But I know what it’s doing for me and it tastes great to boot!

This is a recipe for about one to three servings. For every 2 tablespoons of coconut flour you get 5 grams of fiber, 8 carbs and 2 grams of protein, 2 grams fat. Coconut flour is also high in Iron. For 2 tablespoons it’s 10% of the daily value. I see why athletes are going crazy for coconut flour.

Mandarin Coconut Dressing

 Mandarin Coconut Dressing

Ingredients

  • 2 Mandarin Oranges
  • 1/4 Cup White Balsamic Vinegar
  • 1 to 2 Tablespoons Coconut Flour (start with 1 Tbs. I used 2, but think most people would prefer 1 to 1 + 1/2)
  • 1 Tablespoon Agave or  1/2 Tablespoon of Agave 5
  • Dash of Sea Salt

Directions

Combine all of the ingredients in a high speed blender, such as a Vitamix. Blend on high until smooth. Adjust salt and consistency.

Spring Salad

Ingredients

  • A few handfuls of Power Greens such as a blend of Baby Spinach, Baby Kale, Red and Green Chard
  • Chickpeas
  • Pistachios
  • Fresh Raspberries
  • Cooked and Cooled Red Quinoa
  • Favorite type of Sprouts

Directions

Toss the above ingredients in the desired quantity and top with fresh made Mandarin Coconut Dressing!

Enjoy!

Please share your Spring salad and dressing ideas with me. I’d love to hear them!

Christa

~The Karmatarian

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Blueberry Avocado Breakfast Muffins

February 5, 2015 · Filed under Breakfast, Desserts, It Can Be Gluten Free · Tagged , , , , , , , , ,

Blueberry avocado Breakfast Muffin

How dare I switch up pancake Sunday and make blueberry muffins! I’m such a rebel! To be fair, these actually tasted like pancakes in muffin form with a sweet crumble topping.  I decided to go halfsies on the flour and add whole wheat. It gave a much denser batter that required more liquid. That’s just me striving to make everything healthier. You can certainly sub the flour. I am sure they would have been lighter and fluffier had I stuck with all purpose flour but we gobbled these right up regardless! They tasted great by our standards. We like our pancakes and muffins HEARTY. Biting in and hitting a fresh juicy baked blueberry made these a hit with me!

My friends wanted the recipe the other day when they saw my Instagram post. I was hoping to make them a few more times before I shared, uh cuz I was just playing around. But that may never happen, so oh what the heck… I will tell you what I did, and then share my notes.

Let’s talk about the avocado for a second… think of it as an oil or butter substitute. It’s a healthier fat and a whole food. It’s a better-for-you-ingredient and it didn’t even turn my final product green nor did it taste like guacamole *wink*.  You don’t taste the avocado at all. I have seen internet pics of avocado blueberry muffins that do indeed look green. Fancy lighting? Photoshop? It could be that I used whole wheat flour which absorbed too much liquid? I don’t know. Baking is not my expertise… I have been seeing versions of these around the interwebs and I just wanted to try. So I did. Here is my recipe:

Ok, I lied… first you need to watch this video.

I don’t think I can ever eat another blueberry without thinking of this poor sweet child! Blueberries, blueberries!!!

Blueberry Avocado Breakfast Muffins

Ingredients

  • 1 Cup Organic Whole Wheat Flour
  • 1 Cup Organic All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Black Salt
  • 1 Avocado, pit and peel removed
  • 1/4 Cup Brown Sugar
  • 1/4 Cup plus 1 T Stevia in the Raw
  • 1 Flax “egg” (1 Tbs Ground Flax mixed with 3 Tbs water, let sit for 10 mins to gel)
  • 1 tsp Vanilla Extract
  • 1/2 Cup Almond Milk
  • 1, 6 oz container of O’Soy Vanilla Yogurt
  • 1, 6 oz package FRESH Blueberries

Crumb Topping:

  • 1/4 Cup Organic Sugar
  • 5 Tbs Organic All Purpose Flour
  • 2 Tbs Earth Balance Buttery Spread

Directions

Preheat oven to 375 degrees and line a muffin tin with 12 paper liners

Using a fork, blend crumb topping ingredients until well mixed and crumbly. Keep cold in the fridge until ready

In the bowl of your food processor, add the avocado, flax egg, vanilla, sugars, almond milk and soy yogurt. Give it a whiz until well blended. Transfer to a larger bowl.

In another bowl, add flours, baking powder, baking soda and salt, blend well with a whisk and add or sift into the wet ingredients. Only stirring to combine. Do not over stir. Gently fold in the blueberries.

Spoon batter evenly into each muffin cup. Sprinkle crumb topping onto each.

Bake for 20 minutes or until knife inserted in the center comes out clean.

Let slightly cool.

Best enjoyed warm

*Notes* I have been using black salt in my recipes where an egg flavor might be present such as pancakes or omelets, quiche, french toast, etc… You can certainly sub regular salt. I try to cut sugar whenever possible so I subbed raw stevia for half. You can use all brown sugar or split half brown and half organic sugar. You can even add 1/4 cup MORE organic sugar to increase the sweetness. I didn’t want these to be too sweet. You shouldn’t use all stevia by itself because baking requires some moisture from the sugar.

If using all purpose flour instead of whole wheat flour, you may not need to add almond milk. Or just try 1/4 cup because most of the recipes I have seen that were similar, noted 8 oz yogurt. I only had a 6 oz container. So I was already short “liquid” so 1/2 cup almond milk worked for me. My batter was VERY thick. I could have used more liquid. So this may be a recipe in progress, playing with the liquid, but if you make this exactly like I did, it should come out great. Just remember to adjust the sweetener if you want the final product more dessert like. Or follow my directions for a slightly sweet breakfast muffin. Don’t forget there is a sweet topping that adds to it.

Enjoy!

xo,

Christa

~The Karmatarian

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Anything is Possible with Vegetables! Winning My First Bikini Competition

February 1, 2015 · Filed under About, Fitness · Tagged , , , , , , , , , , , ,

Bikini Competition

I have been holding out on you. Yes, yes I have. But I’m here to share with you now, that anything is possible with vegetables! I just want to inspire you to know that you can do anything you set your mind to. I’m proud to announce that I competed in my first ever bodybuilding/bikini competition at 41 years old, and took home first place in the masters class. This win earned me an IFPA Pro card on top of it! A very proud moment in my life. The competition was held on November 22, 2014.

This is not just a win for me, it’s a win for vegan athletes everywhere who are spreading this amazing message of health and kindness. It’s a win for the animals who desperately need us to be their voice and it’s a win to help break the old stereotypes of having to do things a certain way.

You CAN be kind and strong at the same time! You CAN build muscle on a vegan diet!

Why did I compete? When I turned 40, I decided to kick life up a notch and knock something off of the bucket list. Competing has always intrigued me. I used to lift weights in my teens and early twenties but the bikini division has only existed since 2010. I feel that the universe planned it perfectly. I got to compete 100% as a vegan (which I was not in my twenties). I could still keep a feminine look, which I prefer. Being 41, I didn’t have to compete against the 20 somethings! But I did that anyway! Just for fun.

Mostly, I took this challenge on because I have been so crazy inspired by vegan athletes over the past few years (check out vegan bodybuilding and fitness) that I too wanted to experience the satisfaction of proving  you can indeed build muscle on a plant based diet… turns out, I feel better in my forties than I ever did in my twenties eating this way (in general and at the gym), and I like my results so much better on a plant-based diet. I absolutely love that I can compare the two lifestyles, because I have real life experience training both ways. Although I never made it to the stage in my twenties, I ate enough “bodybuilding food” aka chicken, to last a few lifetimes. I don’t even want to think about that… I’m living life outside of that box now.

bikini competition

Bodybuilding on a vegan diet is achievable, maintainable and super healthy. Healthy for the mind and soul as well as the body. Not to mention you spare sentient farm animals an awful fate and help to preserve precious resources on our planet (we only have one!). There is true satisfaction in doing something for more that just yourself.

My friends want to know who trained me, what my diet was like and if they can all have my plan. I am truly flattered. When I set out to do this, I was determined to never count a calorie or step on a scale. I did not want to eat differently at dinner time than my family (being that I cook every night for us) and didn’t want to obsessively meal prep or weigh food. I didn’t want to spend three hours a day in the gym because I don’t have that luxury of time anymore. I also didn’t want to obsess over my body or it’s “flaws”.

So the deal is… I did it exactly how I wanted. I did it my way! I trained myself. I take great pride in that. I created my own workout schedule and routine. I created my own diet plan.  I also helped to create my own suit working with an amazing designer I found.  I just loved that process. It was more exciting than picking out my wedding dress! Ok, almost as exciting (please don’t tell my husband I said that). I did my own hair and makeup for the show, putting my hairstylist skills to good use. What I did seek out, was much needed help with posing. That s#!t does not come easy! NOTE* If you are in the South Suburbs of Chicago and are looking for a great posing coach, please message me. I have a recommendation!

The nice thing about doing this at 41 is that I have grown to like and accept my self and my body, and that is certainly not going to change now with competing. It is a known fact that this industry can mess with a few minds. Not mine. I wanted simplicity and freedom and that was my intention.  I absolutely enjoyed myself. I have heard the horror stories of other competitors and many women have told me they also wish to compete but can’t imagine doing it with “THAT RIGID DIET” and frankly, yes, I agree, trying to keep this lifestyle up on a standard American “clean eating” bodybuilder’s diet is not maintainable for the majority. A plant-based lifestyle, to me, is true freedom! I feel blessed with my knowledge. Sadly, I don’t think many people want this kind of freedom, most people are looking to obsess over something.

If you are interested in how I prepared for the show, there will be more posts coming, and I will share tips. Sign up with your email to follow my blog so you won’t miss anything. I never share your information, I only update you with new posts. You can also follow me on my Karmatarian Facebook Page or follow me on Instagram http://www.instagram.com/Karmatarian. Both of these accounts could use some lovin’, thanks!

The hardest part about competing for me, was reaching out to others for advice, help and direction and then still feeling lost. I had to keep moving forward regardless. I started out in total fear of the unknown and then realized I had to have faith that it will all work out. I had to believe that the right information would be delivered at the perfect time, because mind you, I had NO clue what I was getting myself into. I had NO experience with competing.  But dammit, I was doing this! I didn’t know anyone who competed before me that was willing to sit with me and just share details. In hindsight, this was all for the best. I truly wanted my own experience and not to re-live someone else’s. I am the type of person who prefers a plan with details, and there wasn’t much of that… I did it anyway.

Bikini Competition

The main thing is not to have expectations of placing, but imagine yourself holding a trophy. Imagine how that would feel, and then train your a$$ off… Or on. Whatever the case.

Bikini Competition Trophy

The most fun part of competing for me was helping to create my beautiful suit, walking around the kitchen in 5 inch heels, practicing and creating my posing routine (I suppose I could still cook dinner in my heels, lol), waking up 5 days a week at the crack of dawn to workout and never missing one workout for the whole 6 months I trained (I used to be a night owl, so this was a HUGE accomplishment for me). Taking selfies to track my progress and lastly, just doing what I said I would do. I held myself accountable and I did it. Most women want to step on stage, but never do.

bikini competition selfie

 

bikini competition selfie

In closing, you can do this too! I certainly NEVER thought I had a nice bikini body with all it’s curves and teeny tiny waste. And I don’t. I never will. The competition is not about being Miss Hawaiian Tropic, thankfully! It’s about reaching personal goals, showing off the hard work of building muscle and creating the best body YOU can have. Each competitor has a story, each has their own unique body shape, and if you don’t go insane comparing yourself to the pros of the industry with all of their youth and silicone, you can have a lot of fun with this. Ps. I make no judgments on their silicone. I just don’t have any, but I have been asked if I do. So now you know.

There is something to be said about gaining mental strength through physical strength. I recommend competing or at least training like you are competing to empower yourself as a woman… or a man, and if you are vegan, to strengthen your own convictions and walk proud. So now you too can say… take that, meat eaters!

What are my plans?  I originally planned to do one show. To prepare for this show I spent 6 months going to the chiropractor 3 days per week for back issues (can you say hairstylist) but nothing helped like just getting into that gym for the next 6 months after that and strength training! I recommend it. Since I won my show, I believe it is the challenge I personally need to want to take it to the next level. So I will continue with my training (for the sake of my back and also to keep representing us vegans) and most likely enter a pro show sometime toward the end of 2015. Again, doing it with NO expectations. This should be fun!!!

You can see my entire photo album on my Facebook page! Click Here

xoxo,

Christa

~The Karmatarian

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Roasted Winter Squash Over Garlic Fettuccine with Baked Vegan Cheese

October 25, 2014 · Filed under Fabu-less Recipes, It Can Be Gluten Free, Main Dish · Tagged , , , , , , , , ,

Baked Cheeze and Roasted Squash over Garlic Fettuccine

Crazy me, I thought I could get back to blogging again, but crazier me decided that I was going to knock something off of my bucket list and enter a bodybuilding/bikini competition this year. Yep. CRAZY crazy me.

So far, training has been awesome. I have 21 weeks under my belt of working out 5 days per week and HARD! I am very proud that I haven’t missed one workout. Not one! Now if I could just be as dedicated of a blogger… I know :( There’s something about knowing that I’ll be 41 years old, half naked on a stage and competing against girls half my age that really lights a fire under my @ss!

The good news is that I only have four weeks until show time and then it’s back to cooking and baking things I can eat without a care. It’s like, do I wanna be a chef or an athlete? It’s a total dilemma! But in all honesty, it hasn’t been that bad. I still eat most things I want. It’s the beauty of already having developed a healthy lifestyle. Back in my old “bodybuilding” days it was chicken, chicken, a side of chicken, tuna, eggs and more chicken. YUK. I can still smell it. Now that I’ve opened my mind, I can eat wonderful meals with diversity, colors and flavor. No more chicken. Bleh.  “GASP – But WHERE do you get your protein???” I was recently asked this question by a very shocked figure competitor who’s eyes were as big as saucers when I told her I was vegan. I LOVE IT!!!!

My favorite thing about this competition is knowing that I won’t be the girl on show day who is constipated, crabby and tired as all hell. Nope. I’ll be feeling great and all CARBED UP! GO VEGAN!

This recipe I’m sharing goes way back, B.V. – Before Vegan – to when my husband and I lived in Raleigh, NC. We shared great times and great dinners with some truly wonderful friends. We miss you Nic and Carrie! It’s hard no to think of our friends every time we serve this. We are thankful they introduced it to us and thankful most anything can be veganized! IT’S AWESOME!

Try this dish and attach some of your own memories to it. If serving to friends or family, they will be impressed. We were! It’s straightforward, simply beautiful and pairs great with a colorful side salad.

Gluten Free? I use brown rice fettuccine noodles and I “bread” the vegan cheese with finely ground cashews instead of bread crumbs in order to make this a wonderful gluten free dish.

Right now, I’m going to give you a good tip: Buy the Butternut squash already peeled OR pierce it with a knife and microwave it on high for about 4 minutes BEFORE peeling with an INSANELY sharp peeler. Your thumb will thank you. Don’t worry, it’s all good now. I healed just fine ;)

Baked Vegan Cheese and Roasted Squash Over Garlic Fettuccine

 Roasted Winter Squash Over Garlic Fettuccine with Baked Vegan Cheese

Ingredients

  • 6 Cups Cubed, Peeled Butternut Squash (1 inch)
  • 1 Large Red Bell Pepper, seeded and cut into 1 inch pieces
  • 1 1/2 TB Olive Oil, divided
  • 1 tsp Sea Salt, divided
  • 1 tsp or more chopped fresh Rosemary
  • 1/4 tsp Ground Black Pepper
  • 1 package of Teese Vegan Mozarella Cheese
  • 1/2 Cup dry Organic Bread Crumbs or 1/2 Cup finely ground Cashews
  • 1 Package Tinkyada Brown Rice Pasta Fettuccine
  • 1/4 tsp crushed Red Pepper (I put it on the table as an option)
  • 2 Cloves Garlic, minced

 

Directions

Preheat oven to 425°.

Add butternut squash and bell pepper to a large bowl and add 1 tablespoon oil; toss well. Arrange mixture in a single layer on a jelly-roll pan.  Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 Tablespoons oil, remaining 1/2 teaspoon salt and garlic. Toss to coat.

Cut the Teese cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Either dip the rounds into oil (or water, if watching oil intake) and dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. Check after 4 minutes to be sure it isn’t melting all over the place. You want it to stay round and somewhat firm.

Place 1 1/4 cups pasta in each serving bowl and top with about 1/2 cup squash mixture and 1 Teese cheese round. Garnish with rosemary sprigs, if desired. Serve with crushed red pepper as an optional condiment.

Enjoy!

~The Karmatarian

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Welcome Chicagoland’s First Vegan Shoe Boutique!

August 20, 2014 · Filed under A Greener World · Tagged , , , , , , , , , , ,

Amour De La Terre photo

Amour De La Terre Photo

I am over the moon excited for a friend of mine who has just opened Chicagoland’s first vegan shoe store. Pinch me, I must be dreaming!

The store boasts “Beautiful shoes with beautiful souls.” These shoes are Vegan, eco-friendly and ethically produced!

Alisha Kettner with her husband Kris, opened this little gem in Oak Park, Illinois on August 6th, 2014. Their grand opening will be this weekend Friday, Saturday and Sunday from 11-6.  I am excited to be going for the ribbon cutting, which is first thing Friday. I would love to see you there! See below for details.

Some people are very curious… why vegan shoes? Alisha recently had a great interview with Ashley Gilday.  Here is a little insight from Alisha:

“I learned of the toxic chemicals used to prepare the animal skins (into leather), the contamination of waterways, the massive amounts of water used, the high incidence of cancer in leather tannery workers, the frequent child-labor involved and the animal abuse, specific to the leather industry. The thing that really pushed me over the edge was learning that some of the leather we buy can be cat or dog skin!”

Read the entire interview here to learn more about Alisha and her reasons for opening a vegan shoe store. You can also read more about Amour de la Terre on their website.

I personally learned the ugly truth about the leather industry from the much recommended documentary Earthlings. We all think we know before we dig deeper, but we really have noooooo freakin’ idea.  I have had dreams of shopping at a vegan shoe store ever since.

I met Alisha a few years ago when she was a beautiful bride (and vegetarian at the time). I had the pleasure of doing her wedding hair.  One wonderful day, while we were practicing her updo we had a conversation about vegetarian vs. vegan. She wondered how I could live without cheese as a vegan, and I shared with her a little truth about the dairy industry. Voila, another vegan couple was born. I say couple because Alisha’s wonderful husband Kris followed her lead. Well, I guess it really wasn’t voila… it was actually after doing her own homework and research that she came to the vegan conclusion. But still, isn’t that cool? I had no idea that a little inspiration and meaningful conversation would lead to a much needed vegan shoe boutique! YOU are ALL very welcome. Lol!

I always say, if I can inspire just one person, it’s all worthwhile… and this is really really exciting for me because Alisha is someone I am so proud to have inspired, and in turn she will inspire so many more through her beautiful store.  You never know who you might inspire or how you might play an important role in others lives. So vegans… please keep on being your awesome vegan selves and sharing your light and your knowledge. We are making a difference!

Again, this weekend will be the grand opening of Amour de la Terre at 130 N. Oak Park Ave., Oak Park, IL 60301. Come see it for yourself and enjoy some snacks and enter the raffle. It is sure to be a fabulous time. By the way, you certainly don’t need to be vegan to visit Amour de la Terre. Beautiful shoes are beautiful shoes. And if veganism is a new concept that speaks to you, taking “steps” toward a better planet while rocking some cool shoes is an awesome start. You can find Amour de la Terre at their website: Amour de la Terre,  on Facebook, and on Instagram

Amour De La Terre in local news paper

See you soon,

~The Karmatarian

UPDATE: PHOTO GALLERY OF THE GRAND OPENING CELEBRATION 8/22/2014!!!

Yay!! The Ribbon Cutting!
Yay!! The Ribbon Cutting!
Phenomenal vegan cake by none other than the Chicago Diner! BEST cake I have had!
Phenomenal vegan cake by none other than the Chicago Diner! BEST cake I have had!
That's me in the pink with Alisha and Kris, the owners
That’s me in the pink with Alisha and Kris, the owners
Beautiful vegan food each day of the grand opening celebration. It was amazing. I believe it was catered by Munch.
Beautiful vegan food each day of the grand opening celebration. It was amazing. I believe it was catered by Munch.
Me and one of the most beautiful souls I know, my great friend Maureen.
Me and one of the most beautiful souls I know, my great friend Maureen.
I met another fabulous vegan blogger named Ashley Gilday. Check out her amazing blog at Ashleygilday.com
I met another fabulous vegan blogger named Ashley Gilday. Check out her amazing blog at Ashleygilday.com
I had intentions of taking photos of all the shoes but I got to mingling... all of the shoes are gorgeous!
I had intentions of taking photos of all the shoes but I got to mingling… all of the shoes are gorgeous!
Alisha and some of her closest friends
Alisha and some of her closest friends

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Smoky Tempeh and Beans

June 19, 2014 · Filed under Fabu-less Recipes, It Can Be Gluten Free, Main Dish · Tagged , , , , , , ,

smoky tempeh and beans

Mercury is in retrograde and whoah I’m feeling this one! Our Internet was down for a few days this week and I have this overwhelming feeling of frustration because I can’t catch up. I am pretty sure that feeling also has something to do with school being out for the Summer. I’m either pulling boys out of trees, wiping tears, refereeing arguments, icing bruises, chasing kids out of the house every 20 minutes or trying to get work done…. and I’m not getting any work done! I certainly love having my son home though. Every minute surely counts.

Not only is communication whacky but this week is also jam packed with energy of all kinds…. I’m letting go of my childhood home, as it sold yesterday. I have been in an out of that house for 32 years! No going back now! A lot of letting go happening there. Then a few days ago I talked with a friend who had a huge awakening after watching the documentary Vegucated and wants to go vegan….yay!!! Such a beautiful thing to see unfold! I assured her that this is an AhhhmAzInG lifestyle! There are simply not enough days in a year to try all the delicious vegan recipes on my list. Then there’s today – I am excited for tonight, to get my Sister Hazel fix, as they are in town. Woohooo. Yes, a little 90’s, but their lyrics speak to me and hold a few fun memories. I don’t know if I am more excited to see and hear them play or more excited to be going with an old friend who I haven’t seen in 20 years!!!! This week is all over the place and we are not through it yet!

Alright, I better share this recipe with you while I have means of communicating. BTW, I am SO thankful for having internet.

Ok. This is a new creation of mine and definitely a keeper. The family loved it! It is quick to prepare which is always nice for weeks like this. You can make this gluten free by ditching the organic pita and just serving over rice. I wanted something hearty and don’t mind the extra fiber and B vitamins so I added the pitas. This isn’t made too spicy because I have a 6 year old, umm and a 40 year old. Hubby doesn’t like spicy.

You can also omit the cheese if you prefer. This dish has enough flavor to hold it’s own. I just thought it was fun, so I added it.

Let me know what you think. This recipe is just different enough to help mix flavors up between dishes. I love when new recipes like this happen. I’m not saying it’s the prettiest thing you have ever seen, but who cares when you have to feed your family every night. You just want it to taste great and hit the spot.

Smoky Tempeh and Beans

Ingredients

  • 1 +1/2 Cup Vegetable Broth
  • 2 Tbs Soy Sauce
  • 2 Tbs Tomato Paste
  • 1 tsp Smoked Paprika
  • 1 tsp regular Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Cumin
  • 1 can Cannellini beans, drained
  • 1 8oz Package of Tempeh, cut into 1/2 inch cubes ( I prefer 3 grain tempeh)
  • 2 Garlic Cloves, minced
  • 2 Tbs divided, Grapeseed Oil – Optional
  • Grated Vegan Teese Mozarella Cheese – Optional ( I used about 1/2 cup or a little more)
  • 2 Cups Cooked Brown Rice
  • 1 Cup Cooked Peas
  • 1 or 2 Avocados – Optional
  • Organic, Whole Wheat/Grain Pitas

Directions

Heat the oven to 300 degrees

Cook the brown rice, and peas in which ever manner you prefer. Combine and set aside, keeping warm

Mix first 7 ingredients together for the sauce and set aside

Lightly fry the tempeh cubes in the grapeseed oil…. OR go oil free and steam your tempeh (I prefer to fry, it brings out a toasted nutty flavor). When the tempeh is almost done and lightly browned on each side, add the minced garlic and cook another minute, add the sauce and the beans. Cover and simmer until thickened a bit and boiled down slightly. Remove from the heat and add some grated vegan cheese in the amount you desire. Put the lid back on for a minute or two, to melt the cheese.

Place pitas in the oven to warm for about 10 minutes

To Serve: Scoop a hearty portion of the rice and peas over the warm pita. Top that with a scoop of smoky tempeh and beans…. and enjoy with a side of avocado and perhaps a side salad.

May you survive the rest of the retrograde….. Deep breaths…… I’m waiting until it’s over to make much needed changes and updates to my blog. Hence the font color change. This old format won’t let me match the colors anymore. It’s time for a makeover here to keep me inspired.  I’ll keep you updated on that.

~The Karmatarian

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Spinach Pesto Portobellos with Cranberry and Mint Quinoa Salad

June 5, 2014 · Filed under Gluten Free, Main Dish, Salads · Tagged , , , , , , , ,

Spinach Pesto Mushroom with Cranberry Mint Quinoa Salad

Alright, Alright…. I know you are tired of seeing that Turkey rescue post every time you come to my blog. My friends, you have spoken, I have heard you… and I am back. Yes, I ditched this blog. For many reasons. I really didn’t intend for that to happen, but it did. I will fill you in about the soul searching journey I have been on this year so far, and my new take on veganism. That’s for my next post. Right now, let’s eat…

Spinach pesto portobello mushrooms with cranberry and mint quinoa salad. This was our delicious dinner yesterday! I threw this together pretty fast. Don’t you just love when that happens!? I really liked this combo. Try it and be sure to let me know what you think.

I haven’t made portobello pizzas in a long time. I usually like them with red sauce as in my other mushroom pizza recipe on the blog. I tend not to do pesto too often because of the large amount of basil needed.  Basil costs a lot it seems, and it goes bad quickly for me. Maybe it’s just me? I don’t buy it too often. I prefer to grow it, but I don’t have any right now. I always have a huge tub of fresh spinach on hand, so I thought I would try a spinach pesto. This one is not fat free, it contains olive oil.

Before I share the recipe, let me tell you where I’m at with oil right now. The cleaner I eat, the more obvious it is that my body doesn’t like certain oils. Canola, Sunflower and Safflower oil for sure. I can feel the inflammation take hold. Gee, I wonder… could it be all the GMOs and the fact that I’ve eaten it my whole life? Manufacturers put in in EVERYTHING!! No more of that! I read all labels now and avoid canola and sunflower as best I can. I made a commitment a while back to cook whole foods plant based style, and that is… little salt, no sugar and no oil, nothing processed. I do this 4 nights per week. I have been doing this steadily for about a year and a half now. The other few days of the week I like to have fun. There might be a little oil, or lightly processed vegan foods combined with whole foods. These recipes happen to be more fun to post. Anyone can pick up a Forks Over Knives cook book. This is my go-to book! I’ll admit, it was intimidating at first, with few pictures, but now I just usually open the book and wherever I land, that is what I will try. Who said I’m not adventuresome?

If I do use oil, I prefer olive, grape seed or coconut oil. If I want to do a fat free pesto, I use veggie broth, tofu, water or soaked nuts in place of the oil.  The mixture just needs something to wet it down a touch in the food processor. I have to get dinner on the table every night. I do balance out the oil/no oil/ fat/no fat recipes over the course of a week. I definitely have a family with differing needs in the calorie department. The oil of course, helps to make this dish rich and creamy. It sure makes it good and we enjoyed it!

Here are the recipes…

Spinach Pest Portobellos

Spinach Pesto Portobellos

Ingredients

  • 5 Portobello Mushroom Caps (I used 2 very large and 3 medium/small)
  • 5 Cups Fresh Spinach Leaves, packed
  • 1/4 Cup Almonds
  • 1/4 Cup Organic Olive Oil
  • 4 Small Garlic Cloves (I don’t know what they are doing to garlic these days but the cloves are HUGE. Have you noticed?)
  • 1/4 -1/2 tsp Salt, or to taste (I used 1/2 tsp)
  • 2 Tbs Nutritional Yeast
  • 1 Tsp of Lemon Basil dried herbs or just plain dried basil. If you have a little fresh basil on hand, use that
  • Lemon Juice – Half Lemon, Squeezed
  • Squirt of Agave (Optional. I did this because mine was a bit too salty. Be careful with your salt.)

Directions

Add all of the ingredients (except the portobellos of course) in the food processor and blend until smooth and creamy.

Heat your oven to 350 degrees. Wash and dry the mushroom caps and remove the center stem. Fill the mushrooms with pesto sauce and place them in a glass baking dish (non greased). Bake for 25 minutes until the juices of the mushroom start to run. Let cool slightly to set, before cutting.

Cranberry and Mint Quinoa Salad

Ingredients

  • 1 Cup Tri-Color Quinoa, cooked according to package directions, and cooled or cooled mostly
  • Lime Juice – 1 Lime, Squeezed
  • 1/2 – 1 Whole Lime Zested (start with 1/2 and adjust to taste)
  • 2 tsp Agave
  • 1-2 Tbs Orange Champagne Vinegar (or a little orange juice plus more lemon juice and a dash of apple cider vinegar)
  • 1/2 Cup Chopped Fresh Mint
  • 1/2 Cup Chopped Fresh Parsley
  • 2 Scallions, Chopped ( I included the whites. Why not?)
  • Handful or 2 of Chopped Dried Cranberries

Directions

Mix all of the ingredients together and toss. Taste and adjust.

Enjoy!

~ The Karmatarian

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A Must See Heart Warming Turkey Rescue

November 27, 2013 · Filed under Ideas & Inspiration · Tagged , , , , , , , ,

 All I know, is that if I were a turkey, Karen Dawn can rescue me anytime! Her amazing voice can put me right into a trance. She reminds me of Snow White, but who is now all grown up, living in CA and rescuing some very LUCKY turkeys every Thanksgiving. What an inspiration!

This video hits home, as once upon a time, I had a Cockatiel named Sunny Bird who lived with me for 15 years. He showed me first hand how smart and sensitive birds can be. His favorite thing to do was enjoy a warm blow dry after a spa treatment ;) So I know that feeling of caring for God’s special animals. There is little that is more rewarding than helping to make someone feel safe, happy and loved. Sunny Bird would close his little brown eyes and just sit there, just like the turkey in the video, until he was all dry. I miss that little guy. 

My Sunny Bird

Memories of blow drying Sunny bird is the closest I will get to rescuing a turkey this year, well, if you don’t count our adopted Turkey from Farm Sanctuary. We love doing that every year!

I hope Karen’s video inspires you to have a kinder holiday season and to inspire those around you. Maybe it helps to see turkeys in a different light?

I have never enjoyed Thanksgiving as much as I do now. It took having that little something more to celebrate which is bigger than myself, to realize how much more meaningful it can be. I love celebrating life.  I know per history we are supposed to be celebrating having food to eat, but luckily most of us never have known what it’s like to not have food to eat. So without knowing that contrast, the genuine grateful feeling can come from showing mercy to another by not cooking it and shoving stuffing up it’s arse. I know this contrast well, because as a researching vegan, I see the horrors on a daily basis. It’s definitely kindness that makes this holiday special now. Heck, it makes every meal special. I am sorry to say, that I haven’t always shown mercy, but I didn’t know better back then. Now I do and act on it. One day, when I get to those pearly gates, I certainly hope to be forgiven.

What’s on the menu this year?

Well, we will enjoy a mini feast starting with cranberry pesto crostini, a wonderful green salad with avocado, cranberry, almonds, chopped apples and balsamic dressing. A gardein stuffed roast, orange grand marnier cranberry sauce, garlic and rosemary mashed potatoes with mushroom gravy, rosemary and garlic green beans, sweet potato casserole with pecans and then if there is any room left, we will stuff in some pumpkin pie topped with coconut whipped cream. Boy, I better get started in the kitchen , huh?  One thing is for sure, we LOVE food around here and are grateful for every delicious vegan bite.

If you need any recipe ideas, perhaps being a last minute throw it together kind of person like myself (I still haven’t gone grocery shopping… that’s tonight’s adventure right after I post this) check out my Pinterest Holiday Table or these old posts from last year:

New Traditions: 24 Holiday Worthy Plant-Based-Vegan Main Dishes

New Traditions Part 2: Holiday Side Dishes and Our Thanksgiving Menu

My Thanksgiving Review

I hope you have a wonderful and kind Thanksgiving!

~The Karmatarian

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Good Karma Bowl

November 23, 2013 · Filed under Fabu-less Recipes, Main Dish · Tagged , , , , , , , , , , ,

The Good Karma Bowl

Who has been to the Native Foods Cafe?!! OMG. I just love that place. One of my favorite dishes is their soul bowl. I wanted to recreate this at home since the drive to the cafe is about an hour or so for me. Boooo. So the good karma bowl is just my knock off, give or take some ingredients. Ok, I totally just guessed at it, but I’m quite happy with the result. I bet the Native Foods Cafe cookbook has the exact recipe, as Chef Tanya seems happy to share, but I don’t have my own copy yet. I was just looking for another great vegan meal and remembered this dish… and let me tell you, it is comforting, it is delicious and it is fun! I tried to be a little fancy when I served it to my family, kind of like they do at the cafe. I put the veggie tenders on a skewer…

Good Karma Bowl

What makes the original soul bowl so great is the Native Food’s homemade seitan. Homemade seitan is not going to happen anytime soon in my house, so I just buy it from the store.

But that’s not so healthy so you say? Here is what works for me… I committed long ago to making 4 or more dinners per week out of the Forks Over Knives cookbook or handbook or similar style cookbooks and recipes off the web. That means, no oil, little to no salt or sugar, no vegan processed foods, only tons of flavor through whole plant based foods and spices. The other nights I might add a little oil. One night a week I may add convenient vegan foods. This way I know me and my family eat top notch, delicious and healthy the majority of the time. So when I throw in a vegan pizza, or we cook veggie brats on the grill or enjoy gardein crispy tenders… it is fun, enjoyable and our cheat… but is it really cheating? I refuse to feel guilty. Sounds funny for a vegan to “cheat” with versions that are actually healthier than the original meat counterparts, but I’m just throwing it out there because too many non-veg people tend to look for flaws with people who eat healthy or vegan. They falsely think these types of vegan products are bad. They aren’t bad. Certainly not when you compare them to animal products and that whole mess. These types of vegan foods have their wonderful place and when vegans enjoy what they eat, they tend to stay vegan. That is key. You can be vegan or you can be a health nut. I am a bit of both, so I am armed with all the ammo I need to stay on this awesome vegan wagon!

We might be vegan in our home but we still enjoy the chewing sensation, which unfortunately is what eating dense animal flesh provides to many a non-vegan. This is why us vegans enjoy these kinds of convenient vegan foods and “meats” which are familiar to what we grew up with, without the harming the animals part. So there you have it and now there is no need to wonder any longer. It is as simple as… vegans still like to chew and we still like variety. I wish I didn’t have to justify any of this… but so go I. 

This recipe is easy, but takes some prep, multi-tasking and assembly. Over all it’s quick and easy. The whole recipe can be found at the end of the post.

rice for the good karma bowl

First, you need to prepare some brown rice. I like to use my rice cooker. I tend to throw it on early in the day when I am thinking about what’s for dinner so that I am not left scrambling without brown rice at 5 o’clock or forced to make something else that doesn’t require rice because I forgot or ran out of time. Brown rice takes a long time to cook. You can always freeze portions to be used at later time, too. The brand of rice I really enjoy lately is Lundberg short grain brown rice.

veggies for the good karma bowl

You’ll want to get your water boiling to steam your veggies. I enjoy a blend of broccoli, cauliflower, sliced carrots and this time I threw in organic shelled soybeans but you can omit these if you choose or add another type of veggie.

Gardein nuggets for the good karma bowl

Bake your gardein crispy tenders while your veggies are steaming. These take the longest amount of time, a whopping 20 minutes.

Beans and vegan mayo and bbq for good karma bowl

Prepare your kidney beans (meaning take them out of the can, rinse and drain). Pull your vegan mayo out of the fridge or make your own (recipe below) and find your favorite bbq sauce minus the high fructose corn syrup, of course.

Steamed kale for the good karma bowl

Lightly steam your kale in a skillet will a small amount of boiling water and a lid. Takes about 2 minutes to steam.

The Good Karma Bowl

When everything is ready, assemble. Start with a scoop of rice, then a scoop of beans, a scoop of veggies, a helping of steamed kale and then approximately 2 tablespoons of bbq sauce and 2 tablespoons of vegan mayo.

Good Karma Bowl Mixed

Mix until all the flavors are incorporated. You can cut the tenders into the dish….. and EN-freaking-JOY!

Good Karma Bowl

 Good Karma Bowl

Ingredients

  • Cooked Brown Rice
  • Veggies for steaming (ex. California blend or broccoli, cauliflower, carrots, and organic shelled soybeans)
  • Organic Kale
  • 1 Can of Organic-Low Sodium, Red Kidney Beans
  • Gardein 7 Grain Crispy Tenders 
  • Favorite BBQ Sauce
  • Vegan Mayo
  • Sea Salt for serving, to bring out the flavors, only if necessary.

Directions

Pre-heat the oven according to package directions for the crispy tenders. Boil water for steaming your vegetables. Rip the kale from the stems into bite size pieces and rinse. Set aside. Open the can of kidney beans, rinse and drain. Prepare mayo and bbq sauce. 

Bake the crispy tenders and steam your veggies. When those are both finished. Steam the kale in a skillet with about a 1/2 cup boiling water for about 2 minutes covered with a lid. Drain.

Assemble your bowls. Put a scoop of cooked brown rice, topped with a scoop of kidney beans, a scoop of steamed veggies and finish with steamed kale. Add approximately 2 tablespoons bbq sauce and 2 tablespoons mayo. Mix to incorporate flavors before digging in and enjoy!

My Homemade Vegan Mayo

Ingredients

  • 1 Package Silken Tofu or Firm Silken Tofu
  • 1 Cup Cashews
  • 3 Tbs fresh squeezed Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Dry Mustard
  • 1/8- 1/4 tsp Onion Powder
  • Sea Salt to taste
  • Splash of Agave Syrup to taste

Directions

Put all ingredients into a high speed blender and blend until smooth. Taste and adjust seasonings. Store in a glass jar in the refrigerator. This keeps for about 2 weeks and will thicken upon refrigeration.

Enjoy

~The Karmatarian

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Forever Friend Inspired, Sweet Garlic Basil Pasta Sauce – Oil Free, Sugar Free

October 16, 2013 · Filed under Fabu-less Recipes, Oil Free, Sauces · Tagged , , , , , , , , ,

Sweet garlic basil pasta sauce, oil free, sugar free

Back then, we were just two fun girls with VERY big hair who rode the same yellow bus. The universe knew what it was doing that fateful day we crossed paths… our friendship story continues on to this day – oh some 25 years later. We are forever friends… as Cathy would say.

I admire her for her generous heart and justice oriented way of thinking about the world and the people in it.  I agree with her, we need to pull up our big girl or big boy pants and step it up and do the right thing. It seems, like minded friends tend to find each other in life, even years before they become who they are destined to be. Cathy and I have things in common now, that weren’t even obvious on the radar back then.

Growing up, I spent a lot of time at Cathy’s house. Her family is Italian, welcoming, generous and very entertaining. They became my second family. I ate dinner there a time or two! Their family’s homemade pasta sauce was always out of this world! Funny how many fond memories can be centered around a big bowl of noodles and some sauce.

Tomatoes from the garden!

So I’m over here thinking about what I might do with all these tomatoes I picked from my Dad’s garden and I found myself dreaming about the old days and that sauce. I can’t believe that I don’t know how to make that sauce or that I have never taken notes. But I guess it doesn’t matter, because now I’m doing things different. So I reached out and asked Cathy if I could veganize her family’s secret sauce recipe and she surprised me with the fact that she had already veganized it. Cool or what?  But who are we kidding? Even she admits… it’s totally not the same family recipe, because the original just can’t be veganized to taste exactly the same.

You know what? That’s OK. We will create new memories with new sauce with its new flavors… Why?  Because change is the only thing we can count on in an ever changing universe. We know that vegan sauce is much better for everyone involved anyway, it also focuses on the future… and there is so much exciting possibility in the future!

I had my hands on the basic recipe, but when I got into the kitchen, of course I made changes and made it my own.  That’s what cooking is all about. I’m sure Cathy won’t mind. She inspired me! Not only with her sauce recipe, but her friendship and the fact that she is happy to share.

Cathy and I - veggie fest

Cathy and I with our families now – Veggie Fest 2013

Let’s break this sauce down and talk about it for a minute…

Being vegan and picky, it’s hard to find a sauce that is organic, oil free, sugar free and low sodium. I think I might have one or sometimes two to choose from at the store. So why not make my own? Just like my hummus recipe, this is just inspiration to do it!

I know that you probably already have ideas of what pasta sauce should taste like. God forbid you are also Italian and judging the hell out of this. That’s cool. Spice and adjust, and do as you must, but hear me out on a few ideas here. I am just going to say, I am quite fond of my sauce and it could be that it’s homemade with care and love or maybe because it’s a little different. Either way. When I can’t help myself but to keep dipping my spoon to taste it over and over while it’s cooking, I know it’s a good recipe. And it’s still… just my opinion.

A couple things

First, most of us have been conditioned to think we NEED to cook with oil. It’s just not true. I have found jarred, oil free sauce before and most recipes I make these days cook up just fine without oil, so I know it can be done. You may have to man the stove just a little bit more, and maybe not keep the flame ridiculously high… but it can be done, and without burning.

Second, did you know that most pasta sauce calls for sugar to neutralize acidity of the tomatoes? In this sauce, I wanted more focus on whole foods so a grated carrot did the trick. This is where the sweet comes in without sending a diabetic into shock. We are blending this sauce at the end so it’s all good.

Third, sodium is another story. This is up to you. This sauce does contain sea salt. It needs it for flavor, just sayin’. You can add it or not add it… you are your own cook and the gatekeeper of your good health. Just know that jarred sauce is usually very high in sodium. The good rule of thumb for packaged products is not to go over calories per serving with sodium per serving. So if it’s 100 calories per serving, sodium should be 100 milligrams or less per serving. This is very tough to do, unless you avoid packaged products. I do enjoy sea salt, and if I am going to break this rule and get some sodium in, I might as well get the added benefits of extra trace minerals in sea salt vs regular table salt! I don’t have high blood pressure. If you do, proceed with caution regarding sodium in your diet. I have been trying to do the math and 1 tablespoon of sea salt divided into two quarts and then down to individual servings can’t be all that bad, can it? Oh never mind.

Fourth, I am thickening this sauce with arrowroot powder because it doesn’t dilute the spices and flavors and also because I don’t want to add canned, already made pasta sauce to thicken this. The reason is, most cans leach the aluminum into the sauce due to the high acidity of the tomatoes. Then there is the worry about the BPA lined cans. Who needs it? I have gone out of my way to avoid aluminum, even changed my deodorant as some of you might know. I am not innocent, I use a few canned goods here and there, but I am becoming more and more mindful.

Fifth, the secret ingredient to this particular sauce is… Cinnamon. Just a dash. After making 4 batches of sauce, and trying some without, I couldn’t resist adding it to all. Cinnamon gives quite a unique twist. You can however, omit it.

So here it is….. Taaaa Daaaaa

Sweet garlic basil pasta sauce, oil free, sugar free

Sweet Garlic Basil Pasta Sauce

Ingredients

  • About 15 Medium Ripe Tomatoes, cored and chopped
  • 1/2 Cup Water
  • 1/2 Large Carrot, grated
  • 3 Large Pressed Garlic Cloves
  • 1 tsp Dried Basil
  • 1 tsp Garlic Powder
  • 1 Tbs Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Cinnamon
  • 6 Tbs Arrowroot Powder + 5 Tbs Water

Directions

sweet garlic basil pasta sauce - oil free, sugar freePlace chopped tomatoes, (with skin and seeds), into a large stock pot with 1/2 cup water and heat on medium/high for 10 minutes. After 10 minutes, mash with a potato masher and lower heat a bit if necessary. Keep an eye on this and stir often, adding more water only if needed.

Add grated carrot, garlic, salt and spices except for the cinnamon. Be sure to roll and crush the basil between your fingers to release more flavor. Cook on low/medium heat, simmering for another 20 minutes. Stirring often. Taste and adjust seasonings and add cinnamon here.

Raise heat and bring sauce back to a low boil. While that is happening, in a small bowl, use a fork to mix 6 Tbs Arrowroot powder with 5 Tbs water to create a thick paste and pour this into the middle of the sauce while stirring constantly. The sauce will thicken. Cook 1 – 2 minutes. Do not over boil or the arrowroot will lose its thickening ability. Remove from the heat and ladle sauce into your Vitamix or other blender, blend on high to smooth out remaining tomato skins, seeds and grated carrot (I left a little un-blended for texture, just because). Return sauce to the pot, glass jars, containers, etc… use, freeze or give some away. The bubbles created from blending will dissipate in about 10 minutes or so.

Enjoy!

~The Karmatarian

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Dad’s Zucchini Apple Bread – Vegan, Oil-Free

September 11, 2013 · Filed under Breads, Desserts, Fabu-less Recipes, Oil Free · Tagged , , , , , ,

20130901_145352P

I feel lucky to have such a talented Dad. He’s project oriented and not afraid of hard work. He also has a big heart for animals. He’s the one that instilled in me care and concern for our fellow creatures. Over the years, he’s nursed many sick or injured animals back to health and as a little girl, I witnessed this and took it to heart. You know those crazy kids, they emulate what they see. Anyway, I’m grateful for that!

Two (of among many) of my dad’s talents are baking and gardening. When you add those two things together, what do you get? Zucchini bread, of course… and a lot of it.

Every year, marking the end of Summer, it has been zucchini bread for everyone! Meaning my dad generously bakes and gives to many friends. However, my dad has since adopted a plant-based diet and I’m proud to say it’s been well over a year and a half! Go dad, go!! Nothing but good results in return!

Switching to a vegan or plant-based lifestyle does not mean giving up tradition. You may have to change things up a bit but it’s really the act of doing something meaningful over and over, not the actual end product necessarily. Change is easy to adapt to if you go with the flow. There are vegan versions of everything and anything! I believe, if there is a will, there is a way.

I told my dad that I would take his recipe and play with it because I love the challenge. He has played with it too. We both came up with applesauce in place of oil which works fabulously, although it changes the bread to a more zucchini – apple flavor since it called for so much oil – now applesauce. Luckily, these flavors are wonderful together.

The recipe calls for 4 eggs! That would scare any new vegan away. Not me. I chose a blend of Chia and flax eggs which add nutrition and depth. Whenever I replace eggs in baked goods with these ingredients, I always bump up the baking powder. It usually does the trick.

Next is the sugar. The original recipe calls for three cups of sugar. I cut it down to two cups of organic sugar, just because. Three cups seems excessive! My dad used liquid Stevia in place of sugar with success. I am not a huge fan, so I probably won’t try that. Mind you, this bread is a sweet bread, it’s a treat, and it’s not every day that I eat it, so I don’t mind the sugar, sugar ;) I suppose we could sub maple syrup or what about Succanut? Maybe for my next attempt? It turned out so perfect my way, I hate to mess with it.

Let’s talk zucchini. My dad gave me a bag of frozen shredded zucchini that he previously prepared. He grated six cups zucchini. The original recipe calls for three cups. When I thawed the six cups, I ended up with two cups of concentrated zucchini, so I used it all, even though the recipe called for three. When I make this again and use fresh zucchini, I will use three to four cups fresh. Probably four. The more the better!

I baked two loaves using standard loaf pans. My dad usually makes three mini loaves out of one batch of batter. Do whatever you prefer.

My review of this bread… OH MY! Divine. It has flavors of apple, hints of cinnamon the crunch of walnuts and of course zucchini. It’s not dripping in oil like the days of old, but who cares. It’s low fat! And to use my least favorite word…. it’s still Moist. Absolutely still a keeper – now just veganized! Bam!

I am grateful my dad started this tradition. After all, it’s the small things in life that can be very meaningful. I will definitely take this on now that I know it’s just as amazing, vegan and oil free.

I hope you enjoy this zucchini bread… our “new” family tradition.

Dad's Zucchini Apple Bread Dad's Zucchini Apple Bread

Dad’s Zucchini Apple Bread

Ingredients

  • 2 Tbs Chia Seeds + 6 Tbs Water
  • 2 Tbs Ground Flax Seeds + 6 Tbs Water
  • 3 – 4 Cups Freshly Grated Zucchini or 6 Cups Frozen (2 cups concentrated/thawed – see written notes above)
  • 2 Cups Organic Sugar
  • 1 + 1/2 Cups Apple Sauce
  • 1 Tbs Vanilla Extract
  • 3 Cups Organic Unbleached All-Purpose Flour (I used 365 Whole Foods Brand)
  • 3 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 + 1/4 tsp Cinnamon
  • 1/2 tsp Sea Salt
  • 3/4 Cup Chopped Walnuts

Directions

Preheat oven to 350 degrees and lightly spray two standard loaf pans with oil (I used a spray grapeseed oil) and dust with organic cornstarch.

Combine 2 Tbs chia seeds with 6 Tbs water in a small bowl, stir and set aside to gel (about 10 – 15 minutes). In a separate bowl, combine 2 Tbs ground flax seeds with 6 Tbs water and set aside to gel (also about 10 – 15 minutes).

In a large bowl, stir together the applesauce, sugar and vanilla. Stir in the chia and flax “eggs”. Stir in the shredded zucchini.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

Add the dry ingredients to the wet ingredients and stir to combine. Fold in the chopped walnuts.

Pour batter into the two loaf pans, dividing evenly.

Bake for 45 minutes until golden brown or until inserted knife comes out clean.

Let cool on a wire rack. Slice and enjoy!

NOTES* I had better luck making this in metal bread pans rather than glass. Also BE CAREFUL not to over-mix the batter. Use a wooden spoon.

~the Karmatarian

 

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The End of the Great Deodorant Dilemma

September 4, 2013 · Filed under Products, Reviews · Tagged , , , , , ,

Death by Lavendar

Ok, tell me… how many different natural deodorants have you tried? Have you found “the one”? Or like me, did you give up? Seems like an impossible task doesn’t it? You are totally bluffing if you tell me that salt crystal worked for you.

First of all, Kudos to any company trying to spare us from the long list of TOXIC ingredients in regular store bought deodorants and antiperspirants. Even if they don’t work that great. Why? Because:

Aluminum –  Is linked to breast cancer in women, prostate cancer in men and Alzheimer’s disease

Parabens – Disrupt our hormonal balance leading to early puberty in children and an increased risk of hormonal cancers. Also cause birth defects and organ toxicity

Propylene glycol – Causes damage to the central nervous system, liver and heart.

Phthalates – Cause a high risk of birth defects. They disrupt hormone receptors as well as increase the likelihood of cell mutation.

Triclosan – Is actually classified as a pesticide and is carcinogenic. It brings down immunity so it’s not wise to use disinfectants or hand sanitizers with this hazardous chemical.

All of the above and more can be found in the mainstream deodorants. The dangers are certainly no “SECRET” and I am one of the growing many that are ALL for ditching these types of deodorants, but I just don’t like throwing away money on natural products that don’t work, over and over.

I have tried so many “better” deodorants over the past few years. I either felt the perspiration after a half hour or it just didn’t work well to control odor. The one thing for “SURE” is that my confidence takes a dive if I feel I smell. No one that I know wants to be smelly! Toxic brands make millions of dollars because unfortunately, they work well and are cheap. It may be cheap and easy now to run with these regular brands, but it’s a high price to pay later, when we smell great but can’t remember our family members.

Vegans, you may notice that you smell a heck of lot better in general compared to your meat eating days, aside from deodorant no deodorant. We can attribute this to added greens detoxifying the blood and a lack of animal flesh having a heck of a time trying to be digested in our gut. Vegans tend to eat a ton of fiber which help things move along nicely therefore toxins are being removed easily. Superfood supplements such as Wheatgrass also have known benefits of reducing body odors.

With all that being said, I still enjoy the extra barrier a good deodorant provides. I am an active person who also works out, I happen to be in other people’s comfort zones a lot when I am cutting or coloring hair (my forever side job). My thing is, I don’t like sweaty pits – natural, whatever, I just don’t like it. Nothing had been working for me, so I resorted back to the conventional deodorant for the most part.

This gets complicated… I used the natural brand in the Winter if I were wearing a big sweater or I was staying home, and I would use the preferred store brand in the Summer or if I were actually going somewhere.  Sometimes I would apply the natural deodorant first and then I would apply the harmful one over it. I figured that it would create a barrier. Idk? I was not happy with this system. I became so aware of the dangers of deodorant that I basically just prayed each time I rolled it on. Mostly, I justified it with the fact that I eat well, so I must stand a better chance. Bad. Bad. Bad.

Within the last six months, I couldn’t take it anymore, and I just stated that I will find “the one” and then I let it go…

Fast forward to this past August and the veggie fest here in Naperville, IL. My friend and I came across a deodorant booth. Dare I try this again? They had a travel size, so why not? We both decided to try it.

I’ve been walking around surprised and happy ever since because IT WORKS! I can’t believe that I finally attracted the right deodorant! I know, it seems silly if you haven’t gone through the struggle yourself. When I asked my friend Mel about it, I was expecting her to say that she hadn’t tried it yet. To my surprise she did, and she likes it as much as I do.

I am sharing this review to save you from toxic overload if I can. Our bodies just work better when they are not in a constant battle! Trust me, we have enough to fight without rolling on more chemicals under our arms every single day. I don’t make a penny by reviewing this product or by you buying it. I wish I could/and sell it on my site, because I like it that much, but here is my basic review anyway, just because I care:

North Coast Organics Deodorant

There are two to choose from, Death by lavender and Revolver. At first I wasn’t sure about the lavender scent. It’s a woodsy lavender. Revolver, is more manly but I was told that many women like it. I went with lavender. The scent turned out to be perfect, and is much lighter wearing than you might expect.

It applies fine, now that I figured out I was dialing it up too high, which created a messy application. It needs to be just a tad over the level of the container. Then again, I only bought a mini to try.  My guess is that the regular size applies nicer. I will find out soon, because I placed an order yesterday. Either way, this product rubs in nicely using fingertips if need be, and I personally don’t mind doing that because the product works great!

I have used this deodorant these past few weeks during the heat wave without complaint. It also passed the anxiety test when my car decided to break down on a country road where there was nothing but cornfields. Oh, yeah, it was sweltering! My nerves were racked, but I smelled good. My armpits stayed relatively dry while I sat waiting for help, generally sweating, and pondering all the pros of moving back to the city.

The exciting view

If you compare these 5 simple ingredients – coconut oil, carnauba wax, cornstarch, baking soda, and essential oil to the 5 toxic ingredients I wrote about above,  switching is a no-brainer. My husband has been using Trader Joe’s brand and he says it’s ok. I don’t get it because that one does not keep me dry plus it has added cotton. Does that cotton have pesticides? I’m sure it does. No where does it say organic. Oh yeah, and it contains Propylene glycol among other crap disguised as harmless. Good thing I ordered my husband The Revolver.

I bet one could make their own deodorant with ingredients this simple, but I don’t want to make my own everything. I am a modern girl and I only have so much time in a day. I am happy to support a conscious company who will make a cruelty free product with packaging that is recyclable. They’ve also just been certified organic by USDA along with many other certifications. Good to know.

I am happy to have found North Coast Organics. Looking forward to any new products they may offer. If you know of any other brands of deodorant that amaze you, please share them with me in the comments. If you don’t, and are looking to lessen your toxic load and still smell your best, I recommend trying this product and ditching mainstream deodorant – like NOW.

You may not be used to natural products and you may be inclined to compare this to mainstream products in scent or application or cost or whatever… DON’T, because it is different. But different good. It works fabulously toxin and chemical free.

A friend of mine always signs off with “smell ya later”, I say… noooo thanks.

Good luck!

Find this deodorant at North Coast Organics

Find North Coast Organics on Facebook

 

~The Karmatarian

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The Loss of Ajabu

August 22, 2013 · Filed under Ideas & Inspiration · Tagged , , , ,

July 2013 watercolour - Ajabu

Glancing at the phone first thing this morning, all I saw was the number 22, as in today’s date. I had an instant thought of uh oh… death. I can’t explain it, and I know it’s not positive or uplifting for a first thought, but it was a split second intuitive feeling. I also know the number 22 to be a great spiritual master number, besides what the 2’s have also come to represent in my experience… the possible passing on of someone you know.

Trying to wake my brain up, I thought I’d check my email. The very first message was horrible news. Indeed someone passed on. It was our sweet baby elephant that we foster named AJABU. She was being cared for at The David Sheldrick Wildlife Trust which “is today the most successful orphan-elephant rescue and rehabilitation program in the world and one of the pioneering conservation organizations for wildlife and habitat protection in East Africa.” ~The David Sheldrick Wildlife Trust

Now I was awake and sad to start the day with  such bad news. I stumbled into the walk-in closet (which was dark) only to be startled by my husband using his cell phone as a flashlight to find something to wear. He is very sweet not to want to wake me up by turning on the actual light, but what a scare!  We both started laughing… and then I started sobbing. He didn’t know what to think. I could barely blurt out the sentence…. “Our elephant died.”

Learn what happened to Ajabu here

Trying to make sense of the grief, I was thinking… is my sorrow really about my relationship to the elephant herself? After all, I’ve never met the little one. Or is it about me? My loss?

I am pretty sure it’s about the hope which I had for her. The prayers that I prayed for her. And yes, it is about me and my goals surrounding the day I fostered this sweet soul. I wish to do more good in this world and she was a part of my bigger plan. I guess you can’t help but feel a million ways. I remember how excited I was the day we fostered Ajabu and how my 5 year old at the time excitedly painted me a beautiful elephant picture. I’m emotional that this brief fostering experience had such a sad ending. I dreamed of visiting a healthy Ajabu in Kenya one day. After all, she seemed to be thriving.

My grief may have to do with all of those things above, but one thing I know for certain is that I am grieving for humanity and how cruel humans are acting out of greed, and that this baby elephant even needed to be rescued by an orphanage to begin with. Elephants are being poached at the rate of One every 15 minutes with a prediction of extinction by the year 2025! Elephants hold the most light on our planet along with dolphins according to spiritual teachers. Could that be why this is hitting me so hard?  The fact that elephants are so intelligent, have such close bonds with their families and stay with their young into their teen years and beyond is amazing. They are also known to grieve as deep or deeper than humans… that is incredible to me. Imagining the heartbreak of Ajabu’s surrogate mum named Sonje who loved Ajabu and the heartbreak of the keepers who were so close with her brings tears to my eyes. Although, I Imagine what an honor it must be to be a keeper at the elephant orphanage and to work closely with these magnificent Elephants. The keepers are heroes every day!

Right now, more light than ever before is entering the planet shining the spotlight on darkness and bringing it to our attention. These are things that we need to fix and address such as poaching of our wild elephants and rhinos for their ivory. It’s pathetic and all for what? A carved trinket! I feel so deeply about our wildlife right now and what they go through at the hands of lost human souls. I feel that sensitive souls like myself are being put through hell at the moment with animal exploitation stories at every turn. But I am strong. I am able to look at what most people would look away from. I am willing to make changes where they are needed, such as going vegan. I am willing to be a voice for the voiceless, and support where I can. I am also willing to be a role model for others. But being strong doesn’t mean it doesn’t get to me… indeed it does. I think this path I’m on is meant to build my character and it is not easy!  I would never judge sensitive souls as being weak or inferior. Far from.

We also ALL have something else to contend with, and that is all the energy swirling around as of late, helping us to release and rebuild for the new world. It’s a bit much. I’m not going to pretend that it’s not, and it’s affecting all of us in crazy ways. I now see that my lesson is to get through discouragement. I have had to take breaks from blogging and posting when I feel discouraged and then I pick myself back up and move forward again. I would love to work through this once and for all, so that I am only moving forward. Here is a great post I read today on Spirit Library  (I love Spirit Library, btw) by Sarah Varcas, that explains a lot about the recent energy and why the ups and downs are happening right now. We will all get through this and be better for it. I am keeping this hope.

As for today, I will be thinking of little Ajabu and keeping positive thoughts. I am praying that her soul is with her mother in heaven, although they don’t really know the fate of her mother, with poaching as it is, chances are they will be reuniting. My thoughts wander toward thinking this is the best place for her. Earth is a tough place for animals right now.  So I am a bit relieved. Our foster-ship will transfer over to Sonje and I’m more than happy to keep helping these elephants. If  youRemembering Ajabu

would like to do more, please visit iworry to find out about the October 4th walk for elephants and to sign the petition.

Here is a SUPER cute video of our baby Ajabu –  May she rest in peace

Read more on the Orphans project with The David Sheldrick Wildlife Trust

Do you feel the intense energy lately? What is your recent spiritual learning experience as an animal lover/vegan?

May you be filled with hope along your journey,

~The Karmatarian

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Teriyaki Tofu and Pineapple Skewers over Sweet Coconut Rice

June 20, 2013 · Filed under Fabu-less Recipes, It Can Be Gluten Free, Main Dish · Tagged , , , , , , , , , ,

Teriyaki Tofu and Pineapple Skewers over Sweet Coconut Rice

After three back-to-back eclipses, many solar flares, intense astrological alignments and waves of higher energetic frequencies sweeping the earth, helping us to release and ascend higher (which hit me pretty hard), I finally had the strength to veganize a recipe! This recipe, I used to love to make – Salmon Teriyaki Skewers with Pineapple. Salmon and Turkey were among the last to go when I was transitioning our family vegan. Now I can barely type those words. Ok, exaggeration. But I did make those type of dishes once per month in between great vegetarian and vegan meals while building my confidence in the vegan arena. 

This recipe was always a hit. To veganize it, I was looking to replace the Salmon with Tofu, and mind you, I am still experimenting with this. I used firm tofu and it worked very well, but it was rather fragile. I baste and turn this VERY carefully. I may try using extra firm next time until I can find a vegan salmon alternative. Extra firm Tofu would be good especially for grilling. Maybe even high protein super firm! I prefer to broil the skewers, so firm tofu was just fine, nice and delicate like the “fish” I used to… dare I say – enjoy.  

As a vegan I can say, we aren’t vegan because we didn’t like the taste of meat or fish. I speak for most. We are stronger now. We know better and do better and have adjusted our taste buds accordingly.

My husband really enjoyed this dish and he is well aware of the original recipe, because I made it so often. I say it’s a keeper! My tips – Just be sure to like your marinade because your tofu will taste exactly like it! Feel free to use low sodium or gluten free soy sauce. And DON’T use coconut oil unless the marinade is at room temp or the oil will harden and it will not be pretty. I have made this mistake.

You can get the recipe HERE.  I follow it as is.  Just promise me you will use Tofu, not Salmon for these Top 10 reasons NOT to eat Salmon. They didn’t even touch on the fact that you can obtain 600% more Omega 3 from Chia Seeds than from Salmon. Eat smart!

I have always served this dish over coconut rice. It’s my added flair. Yes, the rice is white… because when I’m feeling bad, white rice is about as bad as it gets. Also because I have made it with brown, and it’s just not the same. It’s a bit too heavy for this light theme and takes away from the coconut flavor. Try it both ways. You’ll see.

Here is my recipe for the rice:

Coconut Rice

Ingredients

  • 1 1/2 Cup Jasmine Rice
  • 1 Can Coconut Milk (light or regular, it’s up to you)
  • 1 +  3/4 Cup Water
  • 4 tsp Organic Sugar
  • 1 Pinch Sea Salt
  • Handful of Sliced Almonds

Directions

Combine the coconut milk, water, sugar and salt – dissolve. Stir in the Jasmine rice and bring to a boil. Cover and reduce to simmer for 18-20 minutes. Stir in a sliced almonds and serve.

I hope you are navigating these intense energies with grace. A lot of us seem to be introspective right now, having a roller coaster of emotions and unexplainable physical symptoms. Just remember that we are being divinely guided and better things are in store for all of us. When something from the past comes bubbling up for you, just know it is doing so to be released. Thank it and let it go!

Stay in gratitude to manifest your hearts desires.

Enjoy,

~The Karmatarian

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Carrot Miso Dressing

April 20, 2013 · Filed under Dressings, Fabu-less Recipes, Gluten Free, Oil Free, Salads · Tagged , , , , , , , , , ,

Carrot Miso Dressing

What is going on in Facebook land lately? Have you noticed your friends sharing random recipes on the news feed in order to save them? I’m seeing this from at least a dozen friends. This wouldn’t disappoint me so much if they were healthy and appealing… but they are so called ‘comfort’ foods. Sure… so comforting that you can lay yourself to rest in a cozy casket much sooner than later. I know not everyone eats the way I do, but what happened to the healthier middle of the road recipes? It seems that everything is extreme lately and it’s either Kale or Bacon. I’m going with Kale.

Hale to the Kale!

Btw… Saving recipes… isn’t this what Pinterest is for?

Being that I don’t want to hide my friends (I happen to like them), the good news is that this may finally break me of my personal Facebook habit (fingers crossed). It’s been sucking the life right out of me for too long, and now, it’s gotten down right depressing. Why dear God, is the world moving backwards?

For the rest of us moving forward, I want to share a delicious, whole food, healthy and oil free dressing to enjoy with your kale.

This came about because I am ADDICTED to kale right now. I finally found a fun way to eat it. Sure, I add it to recipes and smoothies and make kale chips but salads usually don’t appeal to me because of the bitterness. Even when it’s rubbed with lemon juice and salt, it still doesn’t work for me (at least right now, but who knows?). All I do know is that because of this new found process, I am drawn more to kale. Kale, kale, kale!

Here is what I do… I take a skillet and fill it with purified water, just to cover the bottom of the pan. No more. Set it on the stove and turn the burner on high. I rip the kale into bite size pieces and wash it while the water starts to boil. I add the kale, cover it, turn the burner down a bit and set the timer for 2 minutes. I check it before the time is up because most of the time it is done. I drain the little water out and VOILA… Steam-boiled kale with no bitter taste! And fast!

I got the idea from the Forks Over Knives handbook. Oh, let me tell you, the recipe for kale with miraculous walnut sauce is MIRACULOUS indeed!  I can eat it Every. Single. Day. I don’t want to abuse a good thing, so I came up with a similar dressing that packs in carrots and miso… two things which I try to incorporate more of into my diet. Walnuts are not to over-do if you are overcoming heart disease or cancer, so keep that in mind. In that case you would want as low fat of a diet as possible. But walnuts are definitely a super-food that you want to eat. You will also need a powerful blender in order to make this happen for you. Sorry, it’s just the way it is.

Health benefits of this dressing FAR outweigh that cute sour cream, butter, milk, cheese and ham filled muffin cup on your Facebook news feed. There’s no comparison really.

Carrots when sliced, interestingly look like eyes.. and they just so happen to benefit the eyes but also the skin too. They protect us from disease and boost immunity. Carrots are also anti-aging whereas that bacon cup will age you just looking at it!

Miso is a fermented food which helps to establish good digestive bacteria and boost immunity. It is a complete protein and has high quality B12. It aids in digestion and protects us against radiation. It’s also anti-aging.

Sounds good so far, huh?

Walnuts are shaped like little brains for a reason – they contain high levels of DHA to help improve brain health. A super antioxidant rich food that is a high quality protein. Walnuts are considered the king of nuts and we really benefit by adding a small handful into our diet daily.

My healthy carrot miso dressing is fast and easy and depending on the amount of water you add, you could keep it on the thicker side and use it as a veggie dip. It’s not overpowering in flavor perhaps a little on the milder side. Add more miso if you prefer.

Update 6/13~ I just made this again with extra miso aaaand a little champagne vinegar which was a nice addition.

Carrot Miso Dressing

Carrot Miso Dressing

Ingredients

  • 1 large Carrot, washed but not peeled
  • 1 large handful of Walnuts
  • 1 Garlic Clove
  • 2 teaspoons of Mellow White Miso
  • 1/4 Cup Water

Directions

Place all ingredients into a high speed blender and blend on high until smooth. Add more or less water depending on your preference.

Enjoy,

~The Karmatarian

Question – What are some fun ways that you add more kale, carrots, walnuts or miso into your life? 

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Portobello Pizzas

April 4, 2013 · Filed under Fabu-less Recipes, Gluten Free, Main Dish, No Added Oil · Tagged , , , , , , , ,

Vegan Portobello Pizza

I love Portobello Pizza. It’s one of the easy, fast, low fat staples in my recipe rotation. It’s the kind of meal that let’s you have dessert afterward without guilt.  I usually serve this with a side salad and wild rice blend that is cooked up in veggie broth with a little added nutritional yeast. Or… whatever leftovers I might have on hand. In just 30 minutes, Dinner can be served!

Sometimes I add basil and extra garlic or spinach leaves. Sometimes I fill these with a vegan pesto. Either way, they are fast and good.

This idea of Portobello Pizza isn’t new to me and probably isn’t new to you, either. However, I used to make this pizza with dairy cheese (pre-vegan) and then went on to make it with vegan cheese. I found that in both scenarios, the texture of the mushroom paired with sauce AND slimy cheese, was well… too slimy. I can’t think of a better word. Maybe slippery? I mean, the whole topping just slides right off the mushroom if you aren’t careful.  Maybe you can relate?

I like to change up textures and flavors all the time in the kitchen and Portobello anything is a nice change of pace.  As for the pizza, I finally found a good combination that is very pleasing and complimentary. I now use a crushed cashew “cheese” topping that I have used before in other recipes, and it happens to be perfect for the mushroom pizza. You have to try it!

This can be a low sodium, oil free and gluten free meal depending on your sauce and your side dishes. It can be VERY hard to find a jarred pasta sauce without oil, a ton of sodium and sugar. Good luck to you! The last sauce I used was from Trader Joe’s, you know the fat-free organic one they usually hide waaayyyy down on the bottom shelf. I don’t know why? If I had the jar here now, I could tell you the sodium and sugar content but my guess is that it’s not great. I was just happy it was OIL FREE and ORGANIC. I’ll double check it next time I’m there. You probably can’t believe I let that slip by. I try to choose my battles over here and I tend not to fight them all at once. Things usually balance out over the course of the day.

I do know there is a brand of oil free and low sodium pasta sauce out there which my dad recently found and likes. It will most likely have to be ordered on line. I will get back to you with the name of it.

 

 

Portobello Pizzas

Ingredients

  • Large Portobello Mushroom Caps (the amount is up to you, I usually make 5 or 6 – 2 for each adult and one for my little guy)
  • A Jar of Your Favorite Pasta Sauce
  • 1 Cup Raw Cashews (this depends on how many pizzas you make but I always make extra topping to keep in the pantry
  • Optional – Other toppings you might enjoy, such as fresh basil, minced fresh garlic, spinach leaves

Directions

Pre-heat your oven to 350 degrees

Wash the mushroom caps gently, remove the stems and pat dry with paper towels

Fill the mushrooms with sauce and extra optional toppings and place in a shallow glass baking dish (I usually use a 9 x 13)

Bake in the pre-heated oven for 20-25 minutes until the juices begin to flow (if the juices aren’t flowing, they have not finished cooking)

While the mushrooms are baking, pulse the cashews in the food processor until desired texture (I like a semi-fine Parmesan cheese-like texture mixed with chunky bits of cashew)

Remove the pan from the oven and top pizzas with ground cashews and bake again for 5-10 minutes longer… but watch closely. Cashews should be barely toasted. If you are brave, you could broil on low for a minute.

I would love to hear your reviews, topping ideas and more. Feel free to comment below.

Enjoy!

~The Karmatarian

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