Before I launch or should I say, explode into todays topic, lets take a collective pause. Now this pause isn’t for me, it’s for you. Take a breath, calm your mind, get rid of any images which you might have in your head. Push away any food you may have in front of you. And if your unfortunately eating something which involves chocolate, lick your fingers and swallow that shit before we move.
Okay, so your all zenning out now, right? Feeling comfortable? Your mind is clear and open to new subjects? Good, because the topic for today has got to be my favorite subject in the entire world. I mean we are all the proud parents of this stuff multiple times a day (if your healthy that is). So I say why not sing about it, or in my case, trap some friends at the dinner table or post about it on G Living, right! Okay kids, strap in, here we go…
I am the type of gal who loves to talk about poop. I love it. I just do. My poop, my friend’s poop, my family’s poop, stranger’s poop. When someone’s got a poop question, I am the one they call. I have an enthralling curiosity by, not only what goes into the body, but also what comes out. Yes, my friends, I am here to express and hopefully inspire the importance of embracing your POOP! Well, not literally. I’m talking about inspecting that porcelain throne of yours with scientific excitement. It could teach you a thing or two about what is going on with your internal health. Bring insight to why you are feeling a certain way, how you’re digesting or not digesting foods and most importantly when it’s time for you to do a little Colon Cleanse. Your colon works hard for you each day, so why not take some time and clean that old sh*t outta there!!
I also was feeling a wee bit puffy, bloated, my energy levels were dropping and I wasn’t pooping as good anymore :(
I know, I know I am very discreet. I asked a friend of mine if he finally used the colon cleanse I gave him to do just that and his response was,” Is there a more delicate flower under the sun than you, more precious?” What can I say, I love to talk sh*t…
Well, my exciting poop exploration is exactly what happened to yours truly and what has inspired this post. As some of you know, a few months ago I returned from my fabulous Italian food and wine adventure with gusto and glee. And since getting back, I have continued my Italian eating and drinking vino roll that I adapted to oh so well in Italia. I was enjoying myself and not thinking about what I was eating or how much wine I was drinking. The Italian foodie way smoothly became a part of my lifestyle and my diet consisted of more and more acidic foods I never really ate before I left for Italia. (see chart below for acidic food reference) For awhile I thought, “Damn, how am I not feeling or looking like crap eating and drinking this way?” And then, of course, the inevitable hit me…or, I shall say, the craters hit me…don don donanna…the pimples, yes I said plural, started a comin’!!! I was in high school all over again. Ahhhhhh. I also was feeling a wee bit puffy, bloated, my energy levels were dropping and I wasn’t pooping as good anymore. Huh. Continue Reading / Additional Photos / Videos
T’was a yummy morning. T’was. The dawn a breakin’, the bird’s a flyin’, the dog a wagin’, the fire a crackin’, the very ripe bananas a smellin’…love was in the air…All the elements were in place for the inspiration and creation of this recipe. A recipe I would never make if I were not visiting a special someone. A special someone, who happens to love his bananas. Me, I can’t stand em’. I know. I am in the minority. But I never liked them. As a kid maybe. My mom, who never cooked anything except her occasional overly steamed vegetables, baked potatoes and chicken soup when I was sick (Sorry Ma!), would make me mashed bananas with sour cream and honey. I know. Sounds nasty but as I kid I would crave it. Haven’t touched it since though. Not sure if I could stomach it now. No idea why I liked that mush so much. But at the time, it was Eureka. Now, I am just not a banana gal. Well, not until this morning.
About 15 minutes after I popped this thang in the oven the house started smelling and feeling like a warm, cozy embrace…of, well, bananas.
I found myself and my taste buds unexpectedly excited to taste it. Unfortunately, his oven sucks and the temperature doesn’t ever stay consistent so the bread got burned along the edges and the bottom a wee bit charred. That is why I cut it up into these cute little individual bite size pieces. A handy trick I learned from the Queen Bee Martha Stewart. Cause let me tell you honey — this moist, delicious banana bread tastes divine. Wouldn’t wanna throw it away cause it didn’t come out perfect. Yep. Another reminder of how there is no such thing as perfection and how imperfection can be perfect…
Merry merry jolly jolly to you all! Almost time to celebrate. The tree trimming, the lights sparkling, the festive decorations hanging, the fireplaces crackling, the soups simmering, the stews slowly brewing, the spiced apple cider steaming, the rich hot chocolate warming, the bread baking…mmmmmm I could go on and on….love the holiday season. Always have. And I especially love love love to bake, to brew, to stew and to create something new everyday in my warm toasty kitchen.
When I was a vegan (yes, I said ‘was’) I decided to take the 6 month chef’s training program at the Natural Gourmet Cookery School in NYC to learn how to cook vegan style. The focus was on cooking with whole foods and how important it is, especially if you are vegetarian, vegan or RAW to learn about how to eat a balanced diet. For example, when I was RAW for over a year I felt great for awhile but then I became totally imbalanced, tired and even lost my period. I was eating a tremendous amount of dried and fresh fruits or raw desserts to try and gain energy. I later learned it was a sign my body was craving protein. It took me a bit to get over my militant RAW food obsessions and transition out of that diet but when I did, I immediately felt better. I just did. I didn’t want to admit that eating a little organic animal protein balanced me out but it did. And it still does. So now, I like to call myself a Flexatarian — which is roughly translated to mostly vegan sprinkled with raw goat dairy, some organic meats and eggs. But I am getting off on a tangent now, so back to the holiday meal! Jeeezzzzzzz….. :)
One of my teachers at the Natural Gourmet was chef and cookbook author Myra Kornfeld. She wrote one of my favorite vegan cookbooks “The Voluptuous Vegan” A cookbook I always seem to go back to time and time again. I bring Myra and her book up because truth be told, this recipe is heavily inspired by a recipe of hers, which I have made many times over the years, for my family and friends. Not only does it look beautiful but it tastes incredible.
All of your guests (vegan or not) will be unbelievably nourished and satisfied. I am not a fan of serving up a veggie meal ladened with all those fake processed vegan meats. Tempeh is a whole food yes, but tofu is not and who the heck knows what’s in those vegan sausages and that damn Tofurky, right? If ya ask me, it’s a bunch of man made crap that will cause much unfortunate digestive upset… ;)
So….try this recipe out for a delicious whole food holiday meal alternative. Believe me, your vegan, vegetarian, and yes, even carnivore friends will be feeling the delicious holiday spirit and will leave your table very jolly!
Red Kuri, Buttercup, Kabocha or Delicata are my favorites squash’s to use for this simple and delish recipe. This is a beautiful festive compliment to any meal; mix it into a mixed winter green salad, put it over cooked grains, sautéed greens, sprinkle some toasted pumpkins seeds over it…basically anyway you wanna serve this, you gotta wonderful sweet seasonal treat… :)
This sparkling jewel of a drink was the perfect finishing touch for our dinner the other night. The combination of chilled Prosecco and raspberries was so good. Try this recipe next time you have someone special over. It’s very…mmmm.
This recipe was sprung out of one of my many Martha Stewart inspired moments.
She called for straight up butter, of course, and so I wanted to see if I could use coconut butter instead. The batter was a little dry so I added nut milk and used chestnut flour instead of hazelnuts cause that’s what I had on hand and wow! They came out crunchy, delicately sweet and the perfect biscuit to serve along side some warm beverages.
If your following Bite This, you know recently we escaped the frigid cold of the East Coast and spent some weeks soaking up a little California sun. We spent our nights in a cabin right on the Pacific Coastline, enjoying many outdoor picnics, while we stared out at the beautiful ocean. This recipe came to life as I was preparing one of those outdoor late Sunday lunches. I was determined to find as many ways as possible to use the overflow of tangerines and lemons hanging from the trees around our cabin. I think I did good with this one. Well, the Monkie thought so.
My Green Diva Yogini Stephanie Bernstein, the founder of To-go Ware, and I created this recipe years ago when our days were filled with nothing but yoga and cooking in the kitchen. It has evolved through the years but the core remains the same. This is a wonderfully nourishing breakfast to keep your inner spirt warm and cozy through these cold winter months!
Yummy yummy elegant goodness is abundantly found in this soup. The sweetness from the squash and the smoky nuttiness from the chestnuts are a decadently delicious combination — a perfect compliment to any holiday dinner party or lunch. You’ll be amazed at how easy this is to make and how easy you will WOW your guests…
This is one of those, I need a delicious beautiful dessert now recipes. Tapioca is a quick dessert that will definitely delight you and your guests! You can even make the tapioca part the night before for simple assembly the next day. Just be sure to marinate the berry topping the day you are gonna eat this yummy dessert.
A little about the berry topping. You can make it with or without the Brandy and/or Cognac. I like the flavor and the little warmth the Brandy brings to the berries. If your serving this to young ones, its just as good with the pure sweetness of the berries.