Month: June 2014

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Mattress Masseuse

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I say, turn off that television and spend your time more wisely developing deeper relationship with your loved ones.

I get relaxing. I get zoning out because you’ve had a long day. But what do you get from a television that gives back? It’s a distraction from what is really more important and it keeps you from goals and ambitions.

I would much rather wind down my day with Mattress Masseuse; the massage head rest for your bed. Make your time with your significant other more about each other and less about what’s happening on that box!

Mattress Masseuse; happy beginnings!

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Ricotta & Lentil Phyllo Triangles

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This was a total experiment gone right.  These Ricotta & Lentil Phyllo Triangles are wonderful alongside Garlic Roasted Brussel Sprouts and Grilled Polenta with a light Coconut Curry Sauce.

RICOTTA

(yield: 1/2 cup)

Ingredients:

4 oz. extra firm tofu.

1/2 Tbsp. yellow miso

1/2 Tbsp. tahini paste

1/2 tsp. umeboshi paste

1/8 cup nutritional yeast

Directions:

1. Add all the ingredients into a bowl and mash with a potato masher until lightly chunky and the ingredients are well mixed. Set aside.

LENTILS

(yield: 2 cups)

Ingredients:

1 cup dried lentils

1 vegetable bouillon cube

2 cups water

Directions:

1. Pick through and wash lentils before cooking. Place lentils and bouillon cube into a pot along with water.  Boil for 5 minutes and them simmer until tender; about 25 minutes.

TRIANGLES

(yield: 12 triangles)

Ingredients:

parchment paper

1 1/2 rolls of phyllo dough, room temp.

1/2 cup olive oil + 1/2 cup more for brushing on phyllo

1/4 of a white onion, diced

1 Tbsp. dried basil

2 cloves garlic, diced

2 Tbsp. crushed walnuts

1 Tbsp. sea salt

Directions:

Preheat oven to 350 degrees.

1. Saute onion and garlic in 1 Tbsp of olive oil until tender.  Add basil, crushed walnuts, and sea salt. Saute for 5 more minutes.  Add ricotta to this mix along with cooked lentils.

2. If you have never used phyllo, you want to make sure you keep it covered while working with it, with a piece of parchment or plastic wrap so that it does not dry out.  I like to take the 1 roll and unroll it completely flat.  I then cut it horizontally in half so that I have two halves to work with . I keep the one half covered while working with the first half.

3.  Take 2 layers of phyllo and brush with olive oil. Take 1 1/2 Tbsp of lentil mix and then begin to fold like you might an american flag, constantly forming a triangle as you go. If there are pieces not completely fitting, it is forgiving. Just tuck those in the best you can and then lay the completed triangle on a piece of parchment on a sheet pan with the fold side down. Lightly brush the triangle with olive oil with a pastry brush and a sprinkle of salt. Repeat this 11 more times.

4. Bake on a parchment lined sheet pan for 15-20 minutes or until golden brown in color.

* I mentioned that I served this with curried coconut sauce.  It also goes well with pesto.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Spinach & Strawberry Salad with Poppyseed Dressing

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SPINACH SALAD

(yield: 4-6 servings)

Ingredients:

1 Head of spinach, washed

1/2 red onion, sliced thinly

1 cup of organic strawberries, sliced

1/2 cup toasted walnuts

1 avocado sliced

1/2 cup of hearts of palm- OPTIONAL, sliced

DRESSING

(yield: 1 3/4 cup)

Ingredients:

1/3 cup agave syrup

1/2 cup apple cider vinegar

1 tsp. sea salt

1 tsp. dijon mustard

1 tsp. grated red onion

1 cup safflower oil

1 Tbsp. poppy seeds

Directions:

1. In a blender, combine all ingredients until throughly emulsified.

2. Mix together all Salad components into a bowl, and serve dressing alongside.  Salad that is dressed, does not save well. This salad will hold up a second day if the dressing is served on the side.

 

 

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Live Life Intentionally

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Time is one of the richest of commodities. Ditch your television. Spend time intentionally. Enjoy nature. Exercise. Invest hours in relationships: with God, spouse, friends, interests, and volunteering. If you want things to happen and they aren’t, change what you’re doing.  Pursue passions and goals ambitiously. Remember laughter cures blues. Dance crazy. Don’t take life so seriously. If life throws some lemons, fling poo; as a dear friend would say. Crying is not for sissies, sometimes it’s necessary for gaining perspective. Build others up, don’t knock them down. Forgive when need be, and love often. Live simply because things become clutter and people are what’s important. Eat healthfully and break bread with others. A life lived intentionally is a life lived with purpose. Pursue happiness!

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Curried Coconut Tempeh w/Veggies over Rice

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I LOVE Indian food.  It’s probably my favorite of all cuisines.  Here is my rendition of Curried Coconut Tempeh with vegetable medley over rice. Because my three girls are spice sensitive, I can’t over season dishes.   Feel free to alter this as you please.

TEMPEH MARINADE:

(yield: 2 cups)

Ingredients:

1 Tbsp. olive oil

1/4 cup soy sauce

1/2 cup water

1 clove garlic

1 tsp. ginger or 1/2 tsp. fresh ginger

1 tsp. mustard

8 oz. tempeh

Directions:

1. In a small bowl, whisk olive oil, soy sauce, water, garlic, ginger, and mustard.  Place tempeh in a seal proof tupperware, and pour marinade over tempeh and allow to sit for 6-8 hours, refrigerated.

COCONUT  CURRY SAUCE:

(yield: 2-4 servings)

Ingredients:

1 tsp. olive oil

1/2 white onion, chopped

2 cloves garlic, minced

1 1/2  Tbsp. curry powder

1 (13.5 oz.) coconut milk

1 Tbsp. soy sauce

1 Tbsp. maple syrup

1/2 tsp. sea salt

Directions:

1. Heat oil in sauté pan over medium heat and saute onions and garlic until tender.  Add coconut milk, curry powder, soy sauce, maple syrup, and salt. Adjust salt as needed.  Set aside.

RICE AND VEGGIES:

Make rice for 4 servings (which ever type you prefer) and set aside. Steam veggies. I like to use 1/2 yam, 2 cups broccoli, 2 cups cauliflower, and kale.

TOPPINGS:

Cranberries, cashews, sliced green onions, cilantro.

 SAUTE TEMPEH

(yield: 2-4 servings)

Ingredients:

2 Tbsp. unbleached all purpose flour

1 Tbsp. cornmeal

salt and pepper

Marinated tempeh

Directions:

On a plate, mix flour and cornmeal along with salt and pepper.  Take marinated tempeh from the tupperware and proceed to bread in the flour mix.  On medium heat, in a sauté pan, brown each side of tempeh.  Begin to make dish. Place sauce on plate, and rice on top of sauce.  Place veggies and tempeh on plate and then garnish with cranberries, green onions, cilantro and cashews.  Enjoy!

 

 

 

 

 

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Oven Roasted Portobello Mushroom Sandwiches

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Portobello mushrooms lend that satisfying meaty texture.  This sandwich is one of my absolute favorites.  With the sweetness from the red bell pepper sauce, the savory pesto, and the tangy mushroom marinade, it’s the perfect blend of flavors sandwiched between rustic focaccia rolls. Portobello’s are also natural sources for vitamin D!

MARINADE

(yield: 3/4  cup)

Ingredients:

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tsp dried italian herbs or 1/4 cup fresh

1 clove garlic, minced

1/4 tsp. salt

dash pepper

1 tsp. mustard, dijon or yellow

2-4 portobello mushrooms (there is enough marinade to cover 4)

Directions:

1. Whisk together all ingredients into a small bowl and emulsify. In a 9 x 13 inch casserole dish, place the portobello mushrooms and pour the marinade over. Cover and refrigerate mushrooms for 1 hour or more. After marinating, place into oven at 350 for 1/2 hour, or until mushroom is tender.

BELL PEPPER SAUCE

(yield: 1 cup)

 

Ingredients:

1 red bell pepper, diced

1/2 cup white onion

3 small cloves of garlic, minced

1 medium sized tomato, diced

salt and pepper to taste

4 Tbsp. of water

Directions:

1. Saute onion and bell pepper in sauté pan until soft.  Add garlic and tomato and and sauté for another 5 minutes. Season with salt and pepper.  Place all ingredients into a blender along with 4 Tbsp. of water, and blend until smooth. Adjust salt and pepper as needed.  Return to sauce pan and keep warm.

SANDWICH 

(yield: 2-4 sandwiches)

You will need to prep or buy some pesto (see pesto post).  You will also need some dark leafy greens and focaccia rolls. I like to use spinach. To add even more veggies, I will sauté some extra onions, red bell, zucchini, and yellow squash.

Ingredients:

2-4 focaccia rolls

pesto (pre-made or store bought)

1/2 red bell pepper

1/2 zucchini

1/2 yellow squash

1/2 cup onion

1 cup spinach leaves

salt and pepper to taste

Directions:

1. Toast focaccia rolls.  Set aside. Sauté bell pepper, zucchini, yellow squash, onion.  Season with salt and pepper .

2. Spread bell pepper sauce on one side of roll and pesto on the other. Fill sandwich with sautéed vegetable blend and place marinated mushroom inside along with spinach leaves.

 

 

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Gracie

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As we get closer to our adventures, we keep getting asked if we are taking our dog. It’s a funny question to me.  We’ve had Gracie longer then we have had the girls. She will be 12 this October 12th; her golden birthday.  Aside from the fact she has been having bits of ear and skin issues, she is still pretty youthful.  I have no doubt that she will thoroughly love our adventures and being able to roam outside, and explore alongside of us.