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During a recent visit to my grandmother’s house, Eric and I walked away with a big bag of lemons. My grandmother has a lemon tree and Eric (being the tallest one) helped her pick the hard to reach few. As a reward, we got enough lemons to cure an entire city of scurvy.

I recently started a habit of beginning my day with a lemon concoction – juice of half a lemon, a pinch of fresh grated ginger, and a drizzle of honey all dissolved in a cup of warm water. I normally sip it in the morning, after doing Pilates or going for a run, or while getting ready for work.

Why lemon?

Lemons are known for their therapeutic properties — especially for their anti-bacterial and cleansing effects on the body. Though lemon is acidic to taste, it has an alkaline effect on the body when digested. Why does that matter? Our body works constantly to keep our acid-alkaline blood levels in balance. When your body is more acidic, it is more susceptible to disease and inflammation. Vitamin C found in lemon boosts your immune system, controls blood pressure, clears skin, and promotes hydration. Lemon also acts as a natural diuretic which flushes toxins out of your body at a faster rate.

I have a glass of warm lemon water every morning at least a half hour before I eat anything else. Not only do I feel refreshed and relaxed after my morning cup, I enjoy starting my day with a sip of something warm and cleansing.

After sipping on lemon water for a few weeks, a fellow blogger recommended adding ginger and honey to my daily elixir. I love ginger, so I gave it a try. Now, the lemon-ginger-honey water is a daily habit.  Ginger also reduces inflammation, boosts immunity function, reduces growth of bad cells in the body.  This trio is my favorite but you can simply squeeze juice of half a lemon and add to a cup full of warm water.

In my experience, when you start the day off on a good note, you are more likely to have a healthy approach to the rest of the day.

And if you need a simple Mint Lemonade Recipe, here’s the ratio I use: 4 cups water, ½ cup sugar, and 1 cup lemon.

Simply, dilute ½ cup of sugar (sucanat, maple sugar or etc…) in 1 cup of warm water so the sugar fully incorporates. Then pour the remaining 3 cups of cold filtered water and 1 cup of fresh squeezed lemon juice into a pitcher. Add the sugar-water into the pitcher once it cools. Add a few sprigs of mint to the lemonade and let it do its magic for a few hours. Drain the mint if you prefer, or leave it in. Use a couple of extra mint leaves for garnish. Because I try to stay away from refined sugar, this recipe is only slightly sweet.

Hope you’re having a wonderful week!

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I love breakfast and brunch, so this year for Mother’s Day, I’m making my mom (and the whole family) a brunch at my parents’ place. My mom recently kicked meat to the curb and started a largely vegan diet for health reasons! It goes to show that no matter how long we have been on a certain path, there is always an opportunity to take a new course, or at least try something new. I am so proud of her and want to be as supportive as I possibly can, which is why the idea of going to crowded restaurant on Mother’s Day morning and eating granola did not sound that appealing. So on the menu for today is a Spring Vegetable Vegan (Crust-less) Vegan Tart, Blueberry Crape Cakes, and Eric’s Smoked Salmon for the rest of the non-vegans. Of course, all of this will be served with some good quality tea.

The Mother’s Day Spring Vegetable Tart is especially close to my heart because it was inspired by Bon Appétit. My beloved grandfather was a wonderful cook, and a Bon Appétit subscriber. He was an epicenter of our family; so kind, loving and nurturing. One of the ways he showed his love is by cooking for the family. On any day of the week, you would see him in the kitchen whipping up some new creation to share with the rest of the family, running around the tiny square kitchen table that can’t seat more than 4 people, but somehow always fits 10. A week before he left us 6 months ago, he ordered me a subscription to Bon Appétit, his favorite cooking magazine. I started getting the magazines in the mail 2 months ago, and decided to do cook at least one recipe a month inspired by the magazine.

The original Spring Vegetable Tart is in the May issue of Bon Appétit, my version is of course vegan, with a fluffy chickpea flour base instead of eggs, and no crust for less fuss. Even though a tomato is not a spring vegetable, they were local and looked good at the co-op so I added one tomato to add a little acidity.

Spring Vegetable Vegan Tart

by Maria Bardet

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: breakfast

Ingredients (serves 4)

  • 2 1/2 cups chickpea/garbanzo bean flour
  • 3 cups cold filtered water
  • 3 Tbsp olive oil
  • 2 tsp salt
  • Cooking spray
  • 1 bunch asparagus, trimmed, peeled if thick
  • 1 tomato
  • 2 shallots or spring onions
  • 1 Tbsp flat-leaf parsley
  • 2 tsp fresh or 1 tsp dried tarragon

Instructions

Preheat oven to 450°.

Cut the tops of asparagus tips and reserve. Slice stalks into ¼ inch rounds. Cut the shallot in rounds. Slice tomato into thin rounds. Toss shallots, asparagus, and tomato in a bowl with 2 Tbsp olive oil and salt and pepper.

Place in a single layer on top of a cooking sheet, roast turning once until onions begin to brown and asparagus is tender. This should take about 15 minutes. Transfer to a plate and set aside.

Cook the asparagus sprigs with olive oil until tender, about 6 minutes. Spray the tart pan with cooking spray and spread the asparagus sprigs evenly over the bottom of the tart pan.

In a big bowl, whisk the chickpea flour, cold water, oil, salt, tarragon and parsley. Whisk the mixture really well or blend in a high speed blender – make sure there are no lumps when you’re done.

Pour over vegetables. Scatter asparagus and tips, tomato rounds and shallots over the tart.

Bake for 17 minutes, then slightly open the oven door and bake for another 3 minutes, allowing humidity to vent. Remove the pan from the oven. Let tart cool in pan for 20 minutes or up to 4 hours. Remove sides of the pan. Serve warm or at room temperature.

Note: depending on the size of your pan and oven size and temperature, cooking times may vary. After 17 minutes check to see with a cake poker or toothpick that it comes out clean or almost clean. Then continue cooking for 3 more minutes with a slightly open door.

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Next are the crape cakes. I call these crape cakes because they are not thick and fluffy like pancakes, but not quite thin like crapes. They are delicious and very easy to whip up.

Banana-Blueberry Crape Cakes

by Maria Bardet

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: breakfast

Ingredients (serves 6)

  • 2 cups whole wheat pastry flour
  • 2 cups almond milk
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 2 bananas, ripe
  • 1 ½ cups blueberries (fresh or frozen)
  • ½ tsp vanilla extract
  • 1 tsp salt
  • 1Tbsp coconut oil or vegan butter (for greasing the pan)

Instructions

Simply add all ingredients, aside from blueberries, into a high-speed blender or a food processor and blend. Fold in the blueberries.

Heat a non-stick skillet to medium heat. I use the flat surface of an electric grill, and heat it up to 350°. Add a bit of vegan butter or coconut oil to lightly grease the pan.

Pour ¼ – ½ cup of batter onto the pan and cook for about 3 minutes, flip to the other side and continue cooking for an additional 3 minutes. Serve warm.

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HAPPY MOTHER’S DAY! 

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Get ready! I have very exciting news to share with you! I will be teaching my first official class at a Pilates studio, One Pilates and Fitness. I have been doing Pilates at this studio myself for at least a year (but probably close to two) and have loved it. Now, I will actually be on the calendar and teaching my own class on Sundays starting in a couple of weeks! It feels a little surreal and unexpected, but I’m ready. It’s great to start at a place I feel comfortable and work alongside instructors that I greatly admire. Can’t wait for all the new possibilities and changes to come. One step at a time, right?

With all the exciting changes around me, I have been reflecting on what to do to slow down and ground myself. A lot of that for me is committing myself to my own Pilates practice, or committing myself to my mat and getting back into meditation. You may think that it’s easy since I teach Pilates, but when I teach it’s all about the class, and each individual in the class is my priority – I’m not there to get my own “workout”.

We have so many commitments in our lives – to our job, to our family, to our friends, to service, which leaves little time for us to stay committed to our own goals. Taking the time for my own Pilates practice is so important because it grounds me and gives me the ability to give to others – I look at it as staying committed to myself. So I took some time to reflect upon committing yourself to Pilates or any activity of your choice.

4 Tips for Staying Committed (to Yourself). 

1. Set a goal: What do you hope to gain from your Pilates sessions? Greater flexibility? Arm Strength? Relaxation? It doesn’t have to be complicated, but it does have to be your own goal. The more specific you can be with your goals the better so you know what you are working toward.  Your goal can be as simple as coming to class 3 times a week. After you pinpoint the results you are looking for and if the opportunity is available, talk to your Pilates instructor about your goals, and come up with a plan together.

This short video from the Pilates Collective  has great tips for setting your short term and long term goals. If you are close to the Sebastopol area, I highly recommend you check out the Pilates Collective.

Click here for video

2. Put it on your calendar: You just set a goal so now you need to follow through. A goal without a plan is just a dream, right? With life often moving 1,000 miles a minute, time is precious. There are always other important things you can do, so schedule your personal health and mental well-being time as you would your meeting at the office, or your kids’ soccer game. When we overcommit or get busy, and don’t see a scheduled Pilates session on the calendar, we will simply skip it. Find a time that works for you most of the time and put it on the calendar. We often feel guilty about this personal time and tell ourselves we should be doing other important things; however, if you take just a little time to schedule in your commitment to yourself, you will feel less run down, more energized and less stressed, which will allow you to do all those other things.

3. Go with a friend: if you commit to exercise with someone else, you are much more likely to continue.  In a small class setting, you have a commitment to the teacher as well as other people in the class, especially if you have a friend who attends sessions with you. Not only does it make class more fun, but the joint commitment makes it harder for you to cancel, and will guide you toward your personal goal.

4. Pay attention: focusing your attention inward will lead to you to better practice. Better practice will lead you to better results and better results equal greater satisfaction. Think of your session as time to be with yourself and tune into your body – your grocery list can wait. By focusing on your breath, and your movement, not only will you spot breaks in form, you will also engage and train your brain! You already made the commitment to yourself to make it to class, so why not reap the full benefits by being 100% present.

So there you have it! I’m making an appointment with my mat tomorrow morning, and cancellations are not allowed. Hope you’ll join me!

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Lately, I have been trying to find clarity in my life in the midst of a whirlwind. I’m sure you noticed that my blog entries have been behind “schedule”. I have been a little stuck in the blogging world and in life – between responsibilities, chores, work, and my journey to becoming a Pilates instructor. I haven’t written a post since the Anne Bishop interview, and my entries before that were few and far in between. Why? The short answer is that I have been busy with these activities, and didn’t think you wanted to read about them. I tried to come up with something “fun” for you to read, but just sat at my computer searching for content. I didn’t want to waste my time and yours on things that would be fun for you to read but not fun for me to write. To be honest, I had plenty of things to talk about, but was doubting and judging myself, thinking that you would not be interested. Ultimately though, the way I feel about limetreelife is that if it doesn’t feel “100% me”, I would rather not write about it. So, I didn’t. Are you thoroughly confused by now?  It’s actually not that complicated.

Let me explain…

Let truth be told, I am sort of  ”in between things” right now. There are many scary-wonderful changes that will happen shortly in my life, some of which already started happening after I began the Pilates certification process. I completed the mat Pilates program, and getting there with the equipment portion of the training. That means teaching, taking classes, observing, taking workshops, and teacher trainings. I have been practice-teaching two mat classes a week, and just a few steps away from being able to officially teach! I am beyond thrilled and I know it’s so worth it. I said it already and I’ll say it again; I get personal satisfaction if you leave your class with me feeling just a little better, stronger, more peaceful, or proud of yourself for simply making it to class.

As fun and exciting as this journey is, like many of you out there, I have a very demanding career that consumes a lot of my time.

Making both things happen at the same time is difficult. My work is mentally challenging and draining. This time of year, I’m working long hours in a very stressful environment. That leaves little to no time for anything else, and what’s worse is that it often leaves me uninspired at the end of the day. A big a thank you to my wonderful husband, who has been picking up the slack at the grocery store and in the kitchen, making fabulous healthy meals for us. {Most recently a summer pasta, and veggies and portobellos on the grill, YUM}. Adding housekeeping and other chores to the mix as well trying to be a considerate wife, friend, and daughter leaves very little time to spare. I do however, find that when I spend quality time with family and friends, they fuel me and give me the fire to pursue my dreams.

So in the past few week, there were many things I wanted to write about but haven’t because I was letting fear stop me. {Way to follow my own advice about facing fear!} I haven’t cooked an “exciting” recipe in two weeks, and was feeling guilty about that. At the same time though, I had many other important things to share with you – posts on Pilates workouts, finding inspiration, and fitness tidbits. Why didn’t I? It’s the whirlwind. 

I decided that I need to remind myself of two things: 

I have to visualize my goal. I would be lying if I said that pursuing my passion on top of work (and all other parts of life) has not been challenging. But my destination keeps me sane. I believe that if I can visualize it, I can achieve it. Sometimes painting a clear picture in your head of what you want to do, will help you stay on track. I visualize teaching at a Pilates studio that I love. I can see myself being involved in the Pilates community. I can see myself writing, connecting with people on limetreelife, making new friends. I can see myself going to bed exhausted but fulfilled and waking up early, ready to take on the day. Is the picture crystal clear? No, not yet. But it’s getting there.

I have to be honest. One thing about pursuing your dreams while you are working full-time, is that it leaves  little room for other things. Because you are dramatically short on time, you have to focus on the most important things, which leaves little room for insincerity. Distraction creeps in when you get lost. For me that means a precious hour is spent watching useless reality T.V. late at night just to zone out rather than practicing a new move. This tends to happen when I get off track. I find that being honest with yourself is often difficult, especially when you  fight your true nature and true desires. If anything feels unnatural, don’t do it. Playing electronic music in my Pilates class feels unnatural, so I don’t do it.  Often what you really want to do is hard to pinpoint, so I like to take a step back and just do simple activities I enjoy. This usually calms me down, and leads me to answers. Ask yourself tough questions and be ready to accept the answers.  A lesson I continue to learn is that if you keep forcing yourself to do something that does not feel natural to you, you may be good at it with practice, but you won’t be great. If your heart is not in it, it will be exhausting and not rewarding in the end.

WHOA! It feels great to share this with you. Cheers to BIG DREAMS and even BIGGER OUTCOMES!

What role does the mind play when you exercise? 

Heard the phrase, “get out of your head, and get into your body?” Thought about how to actually do that and why you would even want to? I heard that phrase many times, but never really gave it serious thought. That is, until I had a chance to discuss the body-brain connection in movement with Anne Bishop. Anne is a Pilates instructor and teacher of Pilates certification, anatomy, biomechanics, and posture, both nationally and internationally and is the creator of the Body Brain Connect. Her teaching is rooted in enhancing students’ body awareness.

Anne and I had a wonderful conversation about so many topics – learning movement, body awareness, Pilates, Yoga, meditation, tips for getting the most out of workouts, and more!

The short podcast is packed full of useful information. And make sure you scroll down to the end of the post for Anne’s 4 Useful Tips for Getting the Most from Exercise. 

To listen to the podcast, click here.

Here are some snippets of our interview.

One of the first things I took away from my conversation with Anne is that we all have a unique experience when we move because our bodies are different. Sounds obvious right? But this simple fact is so important to how we teach others to move, how we do Pilates or Yoga, run, swim, walk, and even sit.

Maria: What is the body-brain connection in movement?

Anne: I think at the heart of it is that we can’t separate our brain from our body.  You really can’t create this dualism between the two.  They are completely part of each other.  So what that means is that our body creates the context for our brain.  An example of that is if someone is experiencing chronic pain.  If your body is experiencing pain, your brain will change due to chronic pain.

Another thing that’s frequently said is, “Get out of your head and get into your body.”  But what you’re really doing is you’re shifting your attention from external issues—work, kids, family, job, to internal. “What’s going on in my body?  How am I feeling?  But you’re still in your head.  You’re always in your head!

Maria: So there is no way to get out of your head and into your body, but there is a way to focus our attention inward. What is the difference between body awareness and attention?

Anne: Body awareness is attention.  External attention is awareness outside of your body where internal attention is awareness within your body.  When we cultivate our body awareness, we’re choosing to focus our attention inward — “how do my knees feel when I’m doing this exercise on the Reformer?” or “Do I feel stressed out?” or “Do I feel more relaxed?”  I think it’s totally fascinating because the beauty of body awareness is that it’s transferable.  You can take the body awareness that you gain through your Pilates session and you can take it onto the golf course or you can take it to a swimming pool or you can take it to when you pick up your grand kids. Body awareness takes practice just like meditation takes practice.  The point is that when you hone body awareness in yourself or your client, you take that with you for the rest of your life.

Many of us are runners, cyclists, walkers, so I was wondering whether or not we can we practice body-awareness in a fast-paced or cardio intensive class.

Anne: You can do cardiovascular activities and be incredibly body-aware; they don’t have to be separate.  It’s not like a mind-body class always has to be slow.  You can walk and meditate.  You could probably run and meditate.  You can cycle-meditate.  Obviously you may not want to be doing it on the road.  You can have awareness of the external world while you’re internally focused – they don’t have to be separate.  That’s why I think you have such a beautiful transfer ability of the mind-body modality.  The great part is that once you’ve honored your body awareness; go take it running with you on the trail!

Anne: Don’t go on the treadmill and read a magazine.  I’m not saying don’t ever do that, but I’m saying you will get more out of it if you’re paying attention. Ask yourself, “how is my alignment?”  There’s still a place for just zoning out, but at the same time, there is an incredible place to not do that and to pay attention to your body.  There are a lot of things that you can learn and become more aware of when you pay attention.

Another thing I found really interesting is how much emotions play a role to motivate us when we exercise.

Anne: Your emotions are going to motivate or demotivate you to learn. If you’re really stressed out, you’re probably not going to learn as well as when you’re less stressed out. This is why when you walk into a Pilates studio or a Yoga studio, usually there is a sense of calm that makes you feel relaxed.  But at the same time, you don’t want a studio that’s going to put you to sleep.  You have to try to find that balance.

Maria: So if you’re frustrated or stressed or tired, what is it exactly that makes you less able to exercise?

Anne: I call it the “body-brain context,” and it’s essentially whether you’re in something called a “fight or flight” mode, which is excessive stress.  The fight or flight mode is like a nervous system response. And then there’s something called a “relaxation response,” which is sort of the opposite spectrum.  And you want to be within this balance when you teach. And that’s why I think teaching Pilates and teaching one on one session can be so exhausting because you’re not just teaching somebody how to move, you’re negotiating their emotions.

And because exercise DVDs are so popular, I had to ask Anne a few questions about exercising in our living rooms.

Maria: How is learning movement with a teacher, like for example in a Pilates class or Yoga class, different from learning movement from a DVD?

Anne: I think the simplest answer to answer is that it’s interactive. A teacher is going to provide feedback for your body specifically. If you’re doing a Skype Pilates session, the teacher can still do that, but I bet most teachers can read your emotions and the way your body is responding to the movements and the emotions involved, better in person.  A bicycle machine at the gym can tell you your beats per minute or how fast your heart is my pumping, but it still can’t tell you, “Wow, I noticed that you’re really sitting off to one side”.

And another thing, specifically for group settings, is that there’s been a lot of research about group exercise – if you commit to exercise with someone else, you are much more likely to continue.  First, you have a commitment to the teacher, but in a group situation, you also have a commitment to the other people in the class or if you go to the class with somebody, you’re developing that commitment to another student.  So either way, whether it’s with the other students or whether it’s directly with your instructor, that commitment of working out with somebody else is going to most likely lead you to have a better outcome with your fitness.

Maria: When you’re performing exercise from memory – you know how it goes and you tune out – does that have an effect on the outcome of the exercise?

Anne: Potentially what’s happened is that the movement became automatized. Once a movement has become automatized, you’re most likely not changing your brain anymore. If you want to keep automatizing things, you have to be mixing things up, which is kind of the beauty of a lot of these mind-body modalities. You can do variations in Pilates or variations in Yoga to keep challenging the body.

And that goes for working out on your own too!

Anne: Get a different CD, put it in a different order, do the Asana backwards, or anything to change it could be really helpful.  So at the end of the day, your brain responds when you’re learning something novel. People frequently say, “to exercise your brain, do crosswords.”  Well, you can do crosswords and every crossword is new, but once you have been doing crosswords for a year, you automatized how you think about that process or how you do it.  So then maybe you want to play Sudoku or maybe you want to go try exercise now.  What I really like about mind-body is you’re training your brain but it’s also physical.  You get two for the price of one!

That got us talking about one of the topics I have been especially curious about – effect of Pilates not only on our body but on our brain over time.

Maria: What effect does Pilates have on the brain over time?

Anne: It really comes down to this.  If it’s new, you’re changing your brain.  Period.  So whenever you learn something new, your brain changes, whether you learn to juggle, play the violin, practice crosswords.  But at this point there is nothing inherently specific about Pilates.  However there is research into Yoga. Inherent within Yoga is meditation and meditation has been shown to change the brain.  So if you have a meditation component in class not only are you be changing your brain because you are learning a movement, but you’re also changing your brain through the meditation.

Maria: And what is it about the brain that changes with Yoga?

Anne: A lot of the research that’s out there has shown that you can have greater gray matter in your brain after you meditate.  So what’s gray matter?  Gray matter is cell bodies in your brain and they are on the cortex — on the surface of your brain.  So when you meditate, you your cortex gets thicker.

Anne’s Tips for Getting More out of Pilates Classes (and other workouts)

1. Get there early and relax: When you enter your class, you want to be in an alert, relaxed state. Get there a bit early and take a moment to just be with yourself quietly before you start to exercise.  Or even if you’re running late and you can’t get to class early, just do your own thing for a second or focus inwards when you’re doing the warm-up, and take time to just check in with yourself.

2. Know the goal (or ask about it): Our brain understands movement by knowing the goal of that movement.  So any time you’re trying to learn a movement, be really clear about the goal. In a mind-body class, the teacher may say “Okay, we’re doing a bridge.  I want you to articulate through your spine, one vertebra at a time.”  So if that’s the goal, focus on that.

3. Know how you learn: Do you learn best when you watch the instructor?  Or do you learn best when you hear the instructions?  Do you learn best when the instructor uses tactile cueing?  It doesn’t mean that you always learn best one way, and it may change over time. Once you pay attention to how you learn, and if you’re ever confused about a movement, ask the teacher to teach in a way that you learn best.

4. Focus inward: One of the best things you can do in any class is to try to enhance your body awareness.  To me, there are two streams of body awareness.  One stream is for example, “do you know how your knee feels?”  The other is like, “how do I feel?  Do I feel scared?  Do I feel happy?  Do I feel stressed out?  Do I feel relaxed?”  That’s the two types of body awareness and I think checking in on either one of those is good.

To learn more about Anne, to take her classes, workshops, or read her wonderful blog,  you can visit Body Brain Connect  or  Anne’s blog

 

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Hope you all had a wonderful Earth Day and weekend! So much has been going on in my life lately, especially when it comes to Pilates! I am halfway done with all my Pilates training courses and can’t wait to tell you more about them.

I was happy to take the weekend off and enjoy the annual UC Davis Picnic Day and the 1000 Vegan Cupcake Challenge. Couldn’t ask for better weather for some fun in the sun; walked around the busy streets of Davis, caught a glimpse of the parade, and took part in the usual picnic day festivities.  Of course no Davis celebration would be complete without a unique bike showing.

Such a good time! Great to be back at Davis.

Following the picnic day fun, Eric and I were asked to be guest judges at the Vegan Challenge event, which involved 1000 cupcakes. No, we didn’t actually have to eat 1000 of them, but we still ate way too many (even though they were delicious). I had the chance to meet and chat with another guest judge, Colleen Patrick-Goudreau, the author of The Joy of Vegan Baking, such a friendly and talented person. The money raised benefited three great charities – The Sacramento Tree Foundation, The Humane Society of United States, and the Center for Land-Based Learning.

An Earth Day/Veg Week/Cupcake display greeted us through the door.

Being a fan of anything chocolate, these caught my eye right away.

The cool display in honor of Earth Day and Veg Week also included ideas for sustainable living and a somewhat surprising list of vegan celebrities. Ozzy Osbourne? Mike Tyson? Where have I been?  

And then we were called to get a serious job done – taste and judge the cupcakes. The 10 judges were split into cupcake categories. The categories were creative:  Endangered Species, Save the Rainforest, Eat Your Veggies, Fresh & Local, Around the World, No Refined Sugar, and Gluten Free. Eric and I volunteered for the Gluten Free category. Since Eric’s parents are gluten free, I thought it would be interesting to combine the best of both worlds.

Let’s be clear, although I love to bake, I’m not a cake or cupcake baker (yet). I can spend hours perfecting a pie crust, baking scones and muffins, but when it comes to cupcakes, I’m at a loss. Needless to say, I was blown away by how delicious and creative these vegan gluten free bakers got with their recipes! Our tasting plate included Mango Coconut Bliss, Guiltless S’more, Pineapple Walnut Carrot Cake, and so much more. My personal favorite was the Indian Masala Cupcake, a perfect blend of chocolate with masala spices and pistachio crumbles.

Happy and hungry judges; before we ate and ate and ate for what seemed like hours.

Sangria flavor!

This was a special celebrity themed treat – James Cromwell’s BABE cupcake prepared by Vanilla Bean Bakery. I loved this one!  The sugar hit me hard and fast, so by the time we got to the BABE cupcake, the salty “bacon” was a bit of heaven. It balanced out the sweetness nicely, and was a great way to end my cupcake judging night.

I’m telling you, judging cupcakes is no easy feat. I admire Padma Lakshmi and Tom Colicchio from Top Chef for all the “hard” work that they do.  And by the way, I think they should  consider taking on a Vegan Top Chef series or even just a challenge. Thank you for the wonderful event, Sacramento Vegan Challenge!

 

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Today, I have a guest post by someone really special.  It’s none other than the head of my IT Department – that’s right, my husband, Eric. What marks the occasion? He has accomplished something really great. As I mentioned in my previous post, Eric recently joined the ranks of us vegans for over 40 days. He decided to give up all animal products for lent. It has been wonderful seeing him go through this experience over an extended period of time – not a small feat for Mr. BBQ. To tell you the truth, I will miss my vegan buddy – it’s been great exploring new vegan restaurants together, getting excited about the one vegan dish on the menu, and most of all seeing him truly enjoy vegan food. 

Eric, take it away - 

How I Survived 46 Days as a Vegan.

In a not so very distant period of my life, I simultaneously worked as a meat clerk at the grocery store, was enrolled in an elective course about meat processing and butchering at UC Davis, and prepared meals almost exclusively from recipes found in The Barbecue Bible. I stored bacon grease in my fridge and was on a quest for the perfect rib rub. So when I recently decided to give up not just meat, but all animal products for 46 days during Lent, you might suspect that the most difficult part would be fighting off cravings from the scent of a gloriously smoked tri-tip. And while I did have some vivid dreams the first week, that strangely resembled an Outback Steakhouse commercial, the most challenging part did not come from any meaty or cheesy temptations. The real challenge proved to be the endless explaining to others about what being vegan fully entailed.

So you are giving up meat, but you can have fish right? No, fish are animals.

What about shrimp? Nope, still an animal.

What about eggs? No, that comes from an animal. I’m not eating any animal products.

So can you eat some of this cake? Does it have butter?

You mean you can’t eat butter either? What can you eat?

This past week I completed my Vegan Challenge and I can confidently affirm that the answer to that last question is PLENTY.  For me the “what to eat” was never really an issue.

First, my wife is already a vegan and is truly a wizard with recipes not of the flesh.  If you have spent any time on her blog you know she can work magic with a colander full of seasonal vegetables and a handful of those lost “ancient” grains from some rarely patronized bin at the food co-op.

Second, my fridge and pantry are full of interesting and nutritious foods with names that many have never heard of, few can pronounce (and this spell check doesn’t even recognize) like maca, acai, quinoa, and cacao.  For us open minded eaters this keeps our taste buds happy and those essential nutrients and vitamins flowing through our bodies.

And third, contrary to the carnivoristic image I have thus far painted of myself, and thanks to Maria, I was already eating several completely vegan meals per week and consuming far less animal-derived food than the average American.

During my adventure I ate pizza, “pastrami” sandwiches, and bowls of hearty chili. When we would eat out, it was often a difficult challenge, but rewarding experience to find something vegan or vegan-adaptable on the menu. I found myself trying dishes that I never would have given a second glance. On the road I relied on www.happycow.net to find the best vegan fare in each city, and was delighted to find several unique eateries I would have passed up in the past.  I even enjoyed a burger from a 100% vegan “fast food” joint in San Diego (drive thru window and all).  Places like this totally blew away my misconception that vegan or vegetarian only restaurants were for people who do Yoga, wear hemp shoes, and know nothing about a well rounded meal.

Great tasting food was easy to come by, however, calories were far more difficult. This is good news for those trying to lose weight, but bad for those of us trying to add or maintain whatever pounds we have.  I found that the volume of vegetables was sufficient to fill me up, but when meals consisted of less calorie-dense food, I would get hungry much sooner.  I’m pretty sure I lost a couple pounds through the whole ordeal.  I had to train myself to eat more often, especially on days when I went cycling or running.

Many critics were quick to point out the nutritional shortcomings of a vegan diet.  The claims and warnings I heard varied according to the level of knowledge (or supposed knowledge) of the dissenter. From the naive and concerned “how will you survive without protein?”, to the condescending and ignorant “you are going to die at an early age!”; I heard it all.  The truth that I’ve arrived at is that the healthiest eater is not the vegan eater and not the meat eater… it is the informed eater.  If you are vegan you probably should be taking a B12 supplement. If you are eating ground turkey and potatoes for breakfast, lunch and dinner, you probably need to take a different kind of supplement (it’s called a salad!).  When it comes to nutrition, Make sure you do balanced research and always keep your mind open to new and different information.  I saw my flirtation with veganism as an opportunity to tune into my body and see how it ran on a different mix of fuel. I realized some key advantages. I saw my skin improve and noticed more energy throughout the day.  However, I also learned that too many legumes will upset my stomach and large fruit smoothies equate to insulin spikes.

So what have I concluded from my Lenten sacrifice?  Am I still a vegan? If not, what did I eat to break the streak.  In short: no, and cappuccino.  The longer version is a little more complicated.  I am continuing to eat a lot of the fun and crazy superfoods that have been introduced to me. On the road yesterday, I even went out of my way to find a vegan, macrobiotic lunch.  (I’ve found that veggie joints offer higher quality lunches without the added cost of meat and the afternoon crash).  I will continue to enjoy some of my favorite animal foods, but I will do it less frequently and stick to the highest quality products. I’m glad I took this opportunity to learn something new. It’s helped me understand the challenges that my wife and other vegans face while revealing many of the secret treasures of their lifestyle.  My sacrifice was small in comparison to what I gained.  I challenge each of you to taste the world from a different perspective.

Back to me - 

Speaking of a Vegan Challenge, I hope all you locals participate in this one. It’s the 1000 Vegan Cupcake Challenge, taking place during the 6th annual Sacramento Earth Day  next Sunday, April 22nd.  It’s organized by the Sacramento Vegan Challenge, a group dedicated to supporting and “challenging” you at all stages in your vegan paths. The group provides information, resources, as well as hosts and supports local events related to all things vegan.

For this challenge, 1000 themed cupcakes will be prepared with the help of 10 local bakers. There will be guest judges, including the featured guest and author, Colleen Patrick-Goudreau, the author of The Joy of Vegan Baking, and money raised will go to three local charities. So stop by, enjoy the fun, and get some cupcakes. I hear they will have cupcakes for everyone; gluten-free, sugar-free, you name it, they’ll have it.

For event details, visit the event website.

 

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What is this thing that looks like a yellow radish? It’s maca, my new favorite superfood. Although it doesn’t look very impressive (photo from this article), the maca root has been a staple in the towns and villages of Peru for thousands of years and has been used for food and  medicinal purposes. About 50 years ago, German and North American scientists researching botanicals in Peru, rekindled interest in maca, calling it the “the lost crops of the Andes”. Today, you can find it  in powder form or capsules at most holistic health and grocery stores, including the Sacramento Co-Op and Whole Foods.

Why eat maca? 

  • Energy and endurance booster: Maca does not contain caffeine, but it’s high in energy producing B vitamins, so you can skip your coffee. Maca is also a really good vegan source of vitamin B12.
  • Healthy hormones: Maca supports a healthy endocrine system, regulating hormones that are often out of whack due to environmental estrogens. Maca does not contain any hormones, but works within each individual body to provide just the right amount of nutrients to balance your hormone needs. If you are producing too little of a certain hormone, maca has been shown to regulate that up, and if you are getting too much, it will regulate it down. Hormone imbalances can lead to many ailments, including cancer and depression.
  • High amount of calcium, magnesium, and iron: Maca’s calcium and vitamin C help build muscle mass, while its alkaloids, which help the body metabolize, help the body transport all these nutrients just where they are needed.

Maca has been known to provide other benefits, including, reducing hot flashes, boosting fertility, elevating mood and energy, helping with proper thyroid function and much more. Although I am new to maca, I can already vouch for its energy boosting properties.

*As a disclaimer, I have to say that maca may not be suitable for everyone, including women who are pregnant, breastfeeding, or have certain health problems. You may want to consult your doctor before using it regularly.

My maca experience 

Despite all of maca’s wondrous powers, my first experience with it two weeks ago did not go smoothly. I got home from a run at about 8 o’clock on a regular Monday night, and decided to add a tablespoon of maca to my post-run smoothie. I really didn’t think twice about it. In about 30 minutes, I felt energized – almost too energized, and a bit jittery. Funny to admit this, but I almost enjoyed scrubbing the kitchen counters (and Eric can tell you, I am not a fan of the grout). I figured it was the endorphin release after my run. I should have known it was the maca because no amount of endorphins are strong enough to make me want to tackle the grout. That night, I must have woken up every hour and got up extremely cranky.

So why am I telling you to give it a try?

When you first start including maca in your diet, the recommended dosage is about a teaspoon a day. Not surprising that I couldn’t sleep — I had an equivalent of 3 teaspoons at 8:00 pm. So if you decide to try it out (and you totally should) go easy on it at first, and don’t have too much of it late in the evening. You know when you have a double espresso after taking a break from caffeine? Similar situation. Energy boosters = too much energy to sleep.

So to get out of my morning funk after a sleepless night, I threw a teaspoon into a shake, and in about an hour, felt refreshed, energized, and was no longer bothered by the lack of sleep. I didn’t need coffee, and had a good supply of energy throughout the day. So far, it has been a great addition to my diet.

What to do with maca

It’s quite simple and there are variety ways you can eat it. I usually just add a teaspoon into my morning smoothie, like the Green Monster. Maca has a mild but nutty flavor, so you can stir it into pretty much anything: a bowl of soup, stew, oatmeal, and etc… Some people stir it into their tea, something I have yet to try.

Good Mood Smoothie  (1 small serving):

1/2 cup almond milk
1/2 frozen banana
2 Tbs cacao powder
1 1/2 tsp maca powder
1 Tbs almond butter
1 Tbs cacao nibs

Unlike the morning Green Monster, the Good Mood Smoothie is more of a treat. Here are two more interesting Maca recipes I found browsing other blogs:

Warm Up with Hot Maca
Maca-Macaroons

If you try it, let me know how it goes! 

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This weekend I got to thinking about eggs. Eric and I spent the weekend in lovely Santa Barbara with Eric’s parents, camping on the beach. As you know, I was very excited about the beach and the sun. I did get my beach fix, but not enough sun. Not to mention that our tent (and most things in it) got soaked in the rain storm on Saturday. But I’ll leave that story for another time because, what’s camping without a little adventure?

{Yes, this was our tent. Yes, it belongs in a museum or an antique store, and yes it was sadly but properly disposed of after the weekend}

Anyway, I started chatting about eggs with mom Linda, and I immediately started craving one of my favorite dishes from my non vegan days – Eggs Benedict. There are many conflicting stories about the origin of the dish – a Wall Street broker stumbling into a restaurant requesting something to cure his hangover, a bored New Yorker demanding something unusual from the chef, or a treasured family recipe from the 1960s.

I can honestly say that I don’t miss most non-vegan food I used to eat because there are so many other wonderful choices out there. But if I had to pick one, eggs would be it. So I thought about it;  what is it about Eggs Benedict that I actually liked? It wasn’t the Hollandaise sauce even though I love the creamy texture. I used to modify the traditional recipe by placing a poached egg and a roasted tomato slice on top of a piece of toast, with roasted asparagus as a garnish. I realized that I didn’t even really miss the egg as much as I missed how the dish came together – the “gooeyness” of the egg on top of the warm bread, the acidity of the roasted tomato and the creaminess of the sauce. So I came up with my version of Eggs Benedict – an amaranth pancake, which takes place of a boring english muffin, a stack of roasted sweet potatoes in place of the egg (an idea I picked up from the amazing Sarah Britton from My New Roots), roasted asparagus sprigs to garnish the top, and a creamy tomato – tahini sauce, which gives the dish a  punch and ties it all together.

This dish is a bit involved, but totally worth it if you have time to spare. You can also modify to cut down on time. Here are some suggestions:

  • The amaranth pancake is good, but you can make this meal in a flash if you leave the pancake out of it. Simply layer the potato slices, add asparagus on top, and drizzle with sauce.
  • Like the english muffin version? Pick up some good muffins and substitute for the pancake.
  • Not a fan of asparagus? Use steamed spinach or an avocado.

I can eat this for breakfast, lunch, or dinner. Enjoy!

Vegan Potato Stack Benedict

by Maria Bardet

Prep Time: 25 minutes

Cook Time: 1 hour

Keywords: breakfast entree

Ingredients (6 servings)

Pancake

  • 1 cup amaranth, rinsed
  • 1 ½ cup veggie broth
  • ¼ cup green onions
  • 1 flax egg (1 Tbs flaxseed meal + ¼ cup water)
  • 1 Tbs olive oil
  • ½ tsp salt
  • 2 Tbs flour (of your choice)

Sweet Potato Stack

  • 2 large sweet potatoes (any variety; I used 1 Japanese sweet potato + 1 regular)
  • 1 Tbs olive oil
  • ½ tsp salt
  • fresh ground pepper

Tomato -Tahini Sauce

  • 2 extra large red tomatoes (or 1 ½-2 lbs cherry or other variety tomatoes)
  • 4 garlic cloves, peeled
  • 1 ½ tsp sesame tahini paste
  • 1 Tbs olive oil
  • 1 tsp salt
  • fresh ground pepper

Garnish

  • 4 asparagus sprigs
  • drizzle of olive oil
  • pinch of salt + pepper

Instructions

Preheat oven to 400 °.

Pancake

Combine veggie broth, amaranth, and salt in a medium saucepan and cook over medium heat. Bring to a boil. Lower the heat, close lid, and simmer for 1 hour.

Once amaranth is done cooking, set in a bowl to cool. Once cool, stir in the flour, flax egg, and green onions, and incorporate. Set aside.

Cooking the pancakes: Heat a skillet with olive oil over medium heat. Spoon ¼ cup of mixture into the pan. Press down with a fork. Cook for 5 minutes and flip to the other side for another 5 minutes.

Sweet Potato Stack

Meanwhile, peel the potatoes, and cut into ¼ inch rounds. Coat with olive oil, salt and pepper and distribute evenly on a cooking sheet. Roast in the oven for 25 minutes. Remove from the oven and let them cool.

Tomato – Tahini Sauce

In a medium skillet, heat the olive oil salt, pepper, and cook garlic for 3 minutes over medium-low heat.

Cut to tomatoes in half and seed them. Cut tomatoes into ¼ inch slices and then dice. Add to the oil-garlic skillet and cook for about 5 minutes, just until the tomatoes start to break down.

Remove the tomatoes from heat, and add to a high-speed blender. Add tahini and blend on high, until the mixture becomes creamy. Set aside.

Garnish

Just before you’re ready to assemble, cut the asparagus spears into half, and broil in the oven with a little olive oil and a pinch of salt and pepper for about 5 minutes.

Assemble

Pancake on the bottom, followed by slices of sweet potatoes stacked, sauce, and top with asparagus.

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It’s officially the weekend for me! Eric and I will be on the road for the next few hours. We are going to spend a lovely weekend with Eric’s parents – camping right on the beach in Santa Barbara. You know what that means? Walks on the beach, Pilates on the beach, reading anatomy books on the beach (I know, I’m a geek), and just relaxing on the beach. Did I say beach? Apparently, the weather is supposed to be quite nice. As much as we need the rain, I’m ready to soak up the sunshine!

Eric and I volunteered to bring a meal for Saturday night, and decided on one of our favorites – enchiladas. Because I’m vegan and Eric’s mom is gluten free, we thought these would be perfect. They are a breeze to prepare, which is great because we did all the prep work last night and threw them in the freezer. We will bake them for dinner at camp. Easy breezy. Not sure where I picked up “breezy”, but I’ve been saying it a lot lately. I think I need to stop.

These are perfect for a weeknight meal, and you can make extra and freeze or re-heat for lunches. Mushrooms are the stars of the show in this recipe and are good, as far as nutrient content goes. One cup of crimini mushrooms provides a good source of 18 different vitamins, minerals, and antioxidant phytonutrients. Portobellos will work very well in this recipe as well.

Ok, off to do some relaxing in the car; I will take the passenger seat over the driver seat any day. Have a wonderful weekend!

Vegan + Gluten Free Enchiladas

by Maria Bardet

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: entree

Ingredients (10-12 servings)

Enchiladas

  • 5 poblano peppers
  • 2 lbs crimini mushrooms (cleaned + sliced)
  • 1 ½ large white onion, diced small
  • 2 cloves of garlic
  • 20 small gluten free corn (chia) tortillas (we used the Mi Abuelita Bonita brand)
  • 8 ounces cashew cheese (or vegan “cheese”, grated)
  • ¼ cup chopped cilantro
  • 3 handfuls of spinach
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp salt
  • 12 ounces enchilada sauce (favorite brand, or make recipe below)

Enchilada Sauce

  • 2 cups vegetable broth
  • 1 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1 ½ cup tomato paste (or 2 Roma tomatoes)
  • 1 garlic clove
  • ½ tsp dried oregano
  • ½ tsp cumin
  • 1/4 cup chili powder
  • 1 tsp salt
  • 1 Tbs chickpea, quinoa or other GF flour (add more to thicken)

Instructions

Enchiladas

Lay whole poblano peppers out on a nonstick cooking sheet and roast in the 450 ◦ oven for 20 minutes.

While the poblanos are roasting, in large skillet over medium heat, sauté onions until translucent (about 10 minutes), then add garlic and stir.

Increase the heat to high, add mushrooms (don’t overcrowd them), and cook until they begin to brown. High heat helps to reduce the amount of moisture that will seep out of the mushrooms.

Add chili powder, cayenne, cumin, salt, and cilantro and mix thoroughly. Transfer to a bowl, draining any remaining liquid.

Take poblanos out of the oven, and as soon as cool enough to handle, butterfly them open and take out the seeds. Use a paper towel to soak up excess liquid (if any). Cut into one inch long strips.

Assembling: Drizzle enchilada sauce on the bottom baking dish, making sure that the bottom of the entire dish is covered. Place corn tortillas on top of the sauce covering the sauce. Lay a third of the poblano strips on top of tortillas. Spread 2 Tbs of the cashew cheese on top poblanos, followed by the mushroom topping. Sprinkle a handful of spinach, and drizzle the top with enchilada sauce. Continue layering to the top of the dish in this order: tortilla, poblano, cashew cheese, mushrooms, spinach, enchilada sauce.

For the top: finish your last layer with the mushrooms, and then cut 2 small tortillas into triangles. Arrange the triangles on the top of the mushrooms and drizzle enchilada sauce on top.

Bake in a 375 ◦ for 20 minutes. Garnish with a little cashew cheese and cilantro. This recipe will fill two dishes: an 8×13 and an 8×8.

Enchilada Sauce

As far as the enchilada sauce goes, we picked it up from Trader Joes. If you want to make your own, here’s what you do.

Put all ingredients into high speed blender or a food processor and blend on high for about 6 minutes. If cooking on stove top, in a medium saucepan, heat the oil and then add chili powder and stir, in a few seconds add the rest of the ingredients, bring to boil. Lower the heat and cook on low for 15 minutes as the sauce thickens. Adjust seasonings, and add salt to taste.

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