I chose this pic because it made me happy today when coming across it by accident. some girl took the photo and posted it online. i often forget i make kookies?
Where do I begin? These past few months have been so interesting from a detox perspective. I have been going through some seriously crazy health milestones. My body is changing. My mind is transforming. I’m finding MYSELF again. I’m talking my 24 year old self. The girl I was back when I started my business. You know those days, when you feel like you’re on top of the world and like you can do ANYTHING as long as you put your mind to it. You work and work and don’t stop, just because you’re passionate?
I lost that for awhile. I think partly due to my pregnancy, birth of my firstborn and knowledge of being pregnant again with my second only 3 months later.
Life was so hard and stressful. My diet was OK, but not as powerful as it is these days. I was sort of homebound and unable to get out much so work suffered which made things even more difficult.
Then, 9 months later, things only got worse healthwise and mentally.
I was suffering from some serious sleep deprivation induced postpardum issues. I had terrible anxiety. Nervousness. Mild depression. Being stressed with my business and faced with a newborn plus a 1 year old at home was just beyond my comprehension. And without much family to help out, it was almost too much for me to withstand.
Photographer Juli Novotny
My latest find was actually a Christmas gift to myself and my family: Tap Water Bottles for the unicef tap project. These bottles are glass refillable alternatives to the standard plastic water bottles – which are not reusable, made of plastic and go in our landfill!
We have been loving them because they are also easy to clean, super durable and they don’t look bad either. You, of course, don’t have to put tap water in them, you can put spring water, green drinks, smoothies, kombucha, tea and the list goes on.
In fact, as shown in the photo above, you can freeze them empty and use it when you want to instantly chill any beverage. Instead of using ice.
More info about the Tap Water Project
In 2007, the UNICEF Tap Project was born in New York City based on a simple concept: restaurants would ask their patrons to donate $1 or more for the tap water they usually enjoy for free, and all funds raised would support UNICEF’s efforts to bring clean and accessible water to millions of children around the world.
Growing from just 300 New York City restaurants in 2007 to thousands across the country today, the UNICEF Tap Project has quickly become a powerful national movement.
Read more from Juli at her blog Puremamas.
Photographer V Blak
Refreshing and delightfully sweet with the subtle savory taste of rosemary. Your everyday common lemons are not the same as Meyer lemons. Meyer lemons have a sweeter, less acidic flavor than the more common lemon Lisbon or Eureka varieties. If your new to Meyers, your in for a treat. But feel free to use a normal lemon if you can’t get Meyers.
Photographer V Blak
My friends are freezing in New York City and since they are buried up to their chins in snow, I thought I would try to warm them up with my favorite cauliflower soup. This is a smooth, rich and very flavorful soup. I paired it with a side of Roasted Sweet Potato fries. You can use them for dipping or go crazy like my BF and just toss them in for a bit of color. Enjoy Monkies and keep warm!
I love my greens so much so, that I practically eat a salad everyday. But the down side of eating that many greens is that they can get a little dull. So here is a quick and easy, protein packed idea to help jazz up your next salad. A warm topping of some French Lentils. Look at this Chipotle option in the ingredients… mmm gives it a little smoky flavor. mmmmm I have to say!
Photography Kathy Patalsky
One of my favorite “G”-friendly neighborhoods in New York City is the lower east side, LES. Whenever I get the chance, I stroll through the gritty, cobblestone streets, peruse the quaint shops and get some tasty treats. ..that like totally rhymed.
Here is my vegan tour of the LES – I’ll let you in on a few of my favorite vegan-friendly spots . Where to eat, where to drink and where to meet the cutest shop-kitties around..
There’s a lot to discover on the vegan-friendly lower east side. Vegan cupcakes, music, fashion, drinks, and even adorable kitties in vegan shoe boxes (more on this in #2!)..
My Hood. It’s true what they say about NYC. When you live here, you tend to stick to your own hood. Months will pass where I won’t visit the upper west or east sides. Or Tribeca. Or sadly, even Central Park! But that is why it is pretty much essential to force yourself to get out of your own neighborhood and visit some fave spots.
And if you are an NYC tourist – well you definitely have an excuse to spread out and see all this town has to offer. Including the LES.
For a few years I lived right in the heart of the lower east side neighborhood. So I was spoiled: Babycakes at least once a week, soy chai from Teany, MooShoes perusing whenever I pleased. And of course now that we moved to a new neighborhood, I miss having easy access to those spots. So next time you are in NYC I hope you will check out my lower east side faves and think of me.
Kathy’s Vegan Faves: Lower East Side, NYC
Photographer V Blak
It’s the same story every year. December just seems to creep up on me. What it’s Christmas again? How did that happen and where the hell are all the Christmas lights and ornaments? Yeah, this year, somehow I have lost everything and instead of buying glass ornaments from Target, (made in China of course) we decided to go fruity. Thats right, we reached into the fruit bowl and pulled out a little Christmas cheer.
My special Christmas guest and myself, created our fruity natural theme using Oranges, Limes, a dehydrator and some fresh Cranberries. Think about it, when you slice an orange, the fruit wedges have a glass like look. The light passes right on through. When you hang them on the tree with Christmas lights, the effect is very pretty. We even took the process one step further, by dying the limes in a beet juice soup. We ended up with Orange colored orange slices and red lime slices.
This project was simple and actually a lot more fun than I thought it would be. If you have an oven or a dehydrator, you too can go fruity next year. Here is what we did. (instructions after the jump)
This is my first holiday season as a vegan healthy eater and I have to admit that my family is in shock. Especially my mom. She’s been calling almost every day to ask what to prepare for the family dinner and when I say just veggies and fruits she seems ready to cry…
Don’t get me wrong, my mom is the master chef of the family, her meals are always so stunning that my brother spent a couple of years convincing her to open an restaurant. But they are not healthy at all and absolutely no vegan like. The negotiations continued a whole week and although I can think up of a lot of her specialty meals made the vegan way with a little adaptation, the idea of changing her dishes is not something she is very fond of. I believe no one will be.
In the end we made an agreement – I will spend Christmas day with her and prepare the meals we all will eat. The salad I chose to make is a mix of an appetizer and a salad, which goes great with a glass of red wine. Really does tastes amazing. Especially the base, a must have for your holiday dinner parties. You can actually use the base and cover it with any salad you want, in my case a green one with some added Christmas spirit by the red grapefruit. Enjoy!
This is my first holiday eating “G” and I was wondering, how do you handle your relatives and family dinners. Do you make your own foods or do eat whatever the rest of the family is having? Continue Reading / Additional Photos / Videos
Photographer: Julia Morris
I wonder, will you secretly judge me if I admit to you that I don’t really like pie? Every year I’m reminded of my pie-oriented “skeleton in the oven,” thanks to all the holiday festivities. You can usually spot me fighting a cringe, as one pie after the next is passed before me, and I have to spontaneously compose a new, polite way to decline.
I can’t help it — I don’t like traditional pastry crust (boring), I don’t like perfectly good fruits smothered in some sugar goo, and I’m terribly sorry, but that pretty lattice pattern adorning the top isn’t going to do anything to get me more excited. Luckily there is, however, one exception to my no-pie rule: pumpkin pie.
I really get amped over a good pumpkin pie. (To be honest, I invariably get amped over a good pumpkin “anything.”) But as much my love is genuine, I can’t help but feel our favorite orange globes have enjoyed a little too much pop-star-style dependence in the winter squash world. Pumpkins continually overshadow a vast, deliciously endowed, and diverse spectrum of beautiful winter squash, time and time again in recipes.
I can’t help it — I don’t like traditional pastry crust (boring)
But not this year.
I don’t know who decides the “chic food trends,” but nonetheless this has really been the year of winter squash. These different “pumpkin cousins” have been the new darlings of farmer’s markets and chefs alike, and I am all too happy to participate in the fun. I have so many favorites: delicata, butternut, acorn, and for making pies, the undeniable winner in my book is kabocha squash — aka the “Japanese Pumpkin.”
With a pumpkin-esque shape, and bright beautiful orange flesh, kabocha appears to be very similar to a traditional pumpkin, with the exception of its dark green exterior skin. Where it really trumps other pumpkins though, is in its flavor. Kabocha is one of the most inherently flavorful squashes of all — which makes it ideal for a pie! What I love most about it though, is that it enables using a fraction of the amount of sweetener compared to a traditional pie recipe . . . and in this case that sweetener is healthy molasses-like yacon syrup. Together, these ingredients ensure that this pumpkin pie is not only superbly tasty, but that it also has something to truly be thankful for: health! Now that’s my kinda pie. Continue Reading / Additional Photos / Videos
Oh Thanksgiving, how it snuck up on us this year. It seems as if just yesterday it was summer, and now there is a chill in the crisp blue air and we are entering the season of winter holidays. Our favourite. Family, friends, cooking, sharing, and being grateful for it all are all the things that I adore the most. Which is precisely why I love Thanksgiving.
I realize that the holiday is about abundance and tradition. This colourful dinner is about a new, albeit delicious, abundance. The kind that will satisfy your belly, nourish your body, but won’t leave you reaching for the antacid drawer. As for tradition, here at Golubka we always try to push the envelope and come up with tasty and healthy alternatives. That is our own little tradition.
As for tradition, here at Golubka we always try to push the envelope and come up with tasty and healthy alternatives.
Begin with turkey-shaped tarts filled with caramelized onions, mushrooms, fava beans and pomegranate sauce. A great combination of hearty flavours. Then, try a parsnip pasta – a winter root vegetable marinated in wine, and mixed with a creamy sauce of macadamia, sage and thyme.
Continue with vegetable skewers – any vegetables of your choice marinated in an aromatic mixture of oils, herbs, and spices. And what is Thanksgiving without a good cranberry sauce? Ours contains Irish moss, so that it can be presented on a plate in perfect little scoops. Just like ice cream. And for dessert – pumpkin pie. A pumpkin spice crust filled with a coconut and carrot custard.
Have a happy Thanksgiving! Eat well and rest well.
Photographer: V Blak
Finally a reason to have a tv. Our own GreenChef Aria Alpert guest stars on one of NBC highest rated shows, Law and Order SVU. Set your Tivos, buy it on itunes, or watch it live. Basically do what ever you have to. Just make sure you don’t miss it. This Wednesday November 17, 2010 at 8/9 pacific.
The episode, titled “Gray,” deals with a rape case at the fictional Hudson University. The case becomes murky when the detectives Elliot Stabler and Olivia Benson (Christopher Meloni and Mariska Hargitay, respectively) find out that a student involved in the incident had been drinking “a little too much trashcan punch,” at the time of the assualt, as Stabler puts it. Their investigation becomes even more difficult when they find that the vindictive victim, Bethany, has created a website that borders on harassment, which decries the perpetrator, Chuck, as a “rapist and scumbag.” (via thedartmouth.com)
Aria makes a brief but haunting appearance in the episodes trailer. “You should ask your daughter” is her line… Gives me chills. :)
Here is a nice way to start off my week. Lykke Li, that seemingly odd, sexy, foreign, never boring and can’t get enough of music artist, has just released two new singles, Get Some and Paris Blue. Most of you will know Lykke Li from the song Possibility, which was in the Twilight Saga, New Moon Movie. I first discovered these new little treasures on itunes for $1.99, which is a bargain, but then almost instantly to my surprise, Lykke emailed me to let me know I could have them for free. We are close like that, she knows I am always looking for a new fix. Well, that is really a half truth. She knows me and the other 100,000 or so, Lykke Li fan on her email list are just itching for a little more.
On her site lykkelie.com, you can download both songs. Yes, there is the catch, she wants yours soul, better known as your email address. You see, she is going on tour, and she needs to fill those seat with your warm bodies. I guess she thought giving away a song called Get Some, might be a good way to entice you to, well get some. It worked I am diving in. Oh yeah, I am going to go Get Some, if there is some still to get! At times like this, I wish I pursued directing music documentaries… oh well, back to writing about my garden. Oh yeah, I made the right career choice, sure I did! :)
More new Lykke Li videos after the jump