Tag: blog

On Being Present

My mind has a habit of drifting, wandering, and I find myself carried away. Either into a warm, nostalgic memory, or some vision of the idealized distant future. I love teaching and practicing mindfulness with my clients, but I have to ask myself, how often am I utilizing this technique for my own self-care? During a short visit to the Carolinas this past week, I had an insightful conversation with my grandmother. She asked me a simple question: “are you satisfied with your life?”. A question that I’ve been hesitant to ask myself lately. Living so far away from my birthplace, I was infatuated with this brief homecoming, basking in past memories, taking in the golden, feathery sunsets and lush greenery, gazing up at the massive old trees, comparing it all to the scenery of my new home. As if I were trying to decide which landscape I prefer, which one feels more authentic, which one reflects where I need to “end up”, or “settle down”. Which is why this question seemed so daunting. Am I satisfied? Expending energy hazy with nostalgia or hyper-focused on future plans, will I ever be? Life never turns out quite the way we plan or imagine (although sometimes, it’s even better), and obsessing over that can be self-destructive. In my graduate program, we often discussed a phenomenon called Destination Addiction. It’s the unattainable idea that whenever a certain goal is reached, happiness will automatically follow. We also discussed the theory that we remember events in a better light than when we actually experienced the event. These cognitions are what can keep us disillusioned and distant from the present moment, from current, ongoing happiness. Practicing mindfulness (being present and nonjudgmental in the moment), appreciating the little things that make us feel at home, and focusing on the amazing aspects of everyday life, these are a few basic essentials for self-care and feeling satisfied. Sunsets are beautiful anywhere, but we have to be present in order to appreciate them.

How do you stay present?

Posted on by Emily 0

Rosemary Peach Jam

Rosemary. Such an amazing smell, and the heat-loving plant does so well in the summer, but the aroma usually takes my mind to colder seasons. Not anymore. I found a way to combine this savory herb with summer’s yummiest gift, peaches. I started making and canning jams last year, and they are always a favorite among my family and friends. Here is a recipe for rosemary peach jam, the best of both worlds:

  • 2 cups Peaches, Diced
  • 2 cups Stevia or Other Dry Sweetener
  • 2 tbsp Fresh Rosemary Sprigs
  • Champagne or Sparkling Wine

Combine the peaches and sugar in a saucepan and bring to a gentle boil over medium heat. Add a splash of the champagne while stirring frequently (I also add a little pectin if it’s not quite the consistency I want). Remove from heat when jam sets (scoop some up with a spoon and allow to cool slightly to test), carefully remove rosemary sprigs (optional) and pour into mason jars when almost cool.

Any healthy baked good recipes out there that you would serve with this jam?

Posted on by Emily 0

Basil Pesto

Earlier this summer, my basil plants were looking super sad. I even thought they were done for good at one point. I tried altering my watering schedule, but to no avail. Then, one day, out of the blue, they were huge! I still have no idea what changed, but they are thriving now, and every time I clip them they basically grow back overnight. So what do I make with my new abundance of basil? Pesto, (what else?) and lots of it. This week I made my favorite pizza dough recipe, smothered it in this pesto, and added some fresh mozzarella and banana peppers from the garden. It’s so satisfying to create and cook with produce you’ve grown and nurtured yourself, and this pesto recipe is one of my favorites. Get it below:

  • 2 cups Fresh Basil
  • 2 Cloves Garlic
  • 1/3 cup Pine Nuts
  • 1/3 cup Parmesan Cheese (or vegan alternative)
  • 1/3 cup Olive Oil
  • Salt and Pepper to Taste

Combine all ingredients in a food processor, and that’s it! Pesto. 

Part three, coming up!

Posted on by Emily 0

Fresh Dill Pickles

I made this recipe using fresh dill from my herb garden and pickling cucumbers from the farmer’s market in Old Colorado City, just outside of the Springs. (We have a few cucumber plants in the garden, but they haven’t produced quite yet). I plan to can a bunch of pickles when we harvest our cucumbers later this season, but for now I just popped the jars in the fridge knowing they’ll get eaten up in no time. The recipe is pretty simple:

  • 1 lb Cucumbers, Sliced, Halved, or Quartered
  • 1 cup White Vinegar
  • 1 tbsp Apple Cider Vinegar
  • 1 cup Water
  • 2 tbsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Fresh Dill
  • 1 tbsp Pickling Spices or Dill Seeds

-Bring the water, vinegar, salt, and sugar to a boil, stirring just until the sugar dissolves. Remove from heat.

-Loosely pack sterilized mason jars with cucumbers.

-Drop in fresh dill and spices.

-Fill remaining jar space with warm vinegar mixture.

-Cover with lid and refrigerate for up to a month. (Refrigerate for a few hours before opening for best taste).

More to come from the fresh herb series, and look out for some canning chronicles and recipes coming to the blog this fall!

Posted on by Emily 1

San Diego

Well, I fell in love again… with San Diego. An incredible little getaway with breathtaking scenery, perfect weather, and amaaaazing food. Luke and I made an impromptu trip to the west coast for a long weekend. It’s the farthest west we’d ever ventured, and we got to experience it together. We splashed around in the Pacific Ocean for the first time, enjoyed a picnic of street tacos and ice cream on the shore, rode bikes along Mission Beach, snorkeled with wild sea lions at La Jolla Cove, stared in envy at the thriving succulents and lemon trees, and explored the city, as well as some isolated islands and beaches. Soaking up as much sun, sand, and saltwater as we possibly could. We were completely in awe of our surroundings. We didn’t want to leave, but we ended our trip with a perfect dinner date in Little Italy. If you’re planning on visiting, here are some tips on venturing around:

Beaches

We were able to visit Mission and Pacific Beach, Shelter Island, and Point Loma. Shelter Island and Point Loma are smaller and more private, while Mission and Pacific are great for surfing, swimming, and soaking up sun. MB and PB also have restaurants, shops, arcades, etc. It can get pretty crowded, but you can rent a bike for about $10 a day and enjoy a ride along the beach until you find a less populated area.

La Jolla

Rooftop cafes with incredible views, cave swimming, wild sea lions… need I say more? La Jolla Cove was more beautiful than I could have imagined, and it felt so surreal to interact with the sea lions. I sat on a rock about 30 feet from one for a long time, just watching him sleep… with one eye open, on me. You can swim and snorkel with these babies, but don’t get too close. They’re protected, and will definitely bark and defend themselves if their space is invaded.

Nosh

The food in SD. Just. Wow.

We’re always on the lookout for vegan and vegetarian places, especially when we travel, and San Diego is full of them. Donut Bar offers vegan donuts, Civico 1845 offers a full vegan menu, and pretty much anywhere we went had some amazing vegetarian or vegan options.

San Diego is incredible, just beyond words, and I’m so thankful that we were able to go on this adventure.

Travel is necessary. Adventure is vital.

Posted on by Emily 0

Moon Journal

The moon. La luna. It influences the tides, our bodies, agriculture, sleep cycles. I find the moon presenting itself in a lot of my expressive artwork, and I want to document how it affects me personally.  Last night was the Leo New Moon. I noticed how much it was affecting me, so I started looking more into its meaning, and realized that next month, at the end of this moon cycle, holds a solar eclipse. This is an important lunar cycle to pay attention to. Today, I created a moon journal to document my mind, body, spirit, and sleep for each day and night from the Leo New Moon, through the Full Corn Moon on Monday, August 7th, 2017 until the solar eclipse on Monday, August 21st, 2017.

I would love to hear from and share this experience with anyone wishing to join me on this lunar journey!

Posted on by Emily 1

Ice Infusions

While most of my herbs are loving the heat this summer, I’m using them to hydrate on these hot, dry days. After spending the day out in the sun nurturing the garden and clipping herbs, I’m in the mood for something cold and refreshing. I found a way to combine my cold craving with my garden goodies: infused ice cubes.

Just drop a few herb clippings and fruit of your choice in an ice cube tray filled with water, freeze, and pop a few into a glass of H2O. As the ice melts, the herbs and fruit start to infuse the water with amazing flavor. My favorite combinations are blackberry/rosemary and blueberry/mint. I’ve also been experimenting with herbal infused iced teas. Hydration is important, so be creative with it!

Posted on by Emily 0

Floral Creamers

It’s wildflower season here in Colorado, and it’s unbelievably beautiful.

All of those gorgeous, colorful blooms and blossoms come and go so quickly, I had to capture them somehow. I’ve been creating some floral-based concoctions, and so far this is my favorite: floral scented creamer. This time of year, with the sun shining, birds singing, and adventure calling, it can be hard to stay focused, especially during those busy, early mornings. These vegan, sugarless rose petal, lavender, and orange blossom creamers are like a little morning oasis; a sweet summertime escape. Add them to coffee, tea, or perhaps a caffeine-free alternative, and start your day imagining yourself in the middle of a wildflower field.

Rose Petal Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 2 tbsp Dried Rose Petals
  • 1 tsp Concentrated Rose Water
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out rose petals and serve.

Lavender Vanilla Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 2 tbsp Dried Lavender
  • 1 tsp Vanilla Extract
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out dried lavender and serve.

Orange Blossom Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 1 tbsp Dried Orange Peel
  • 1 tsp Concentrated Orange Blossom Water
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out orange peel and serve.

Good morning, summertime!

Posted on by Emily 0

Superfood Smoothie Bowls

With summertime just around the corner, you might find yourself dreaming of cold, sweet treats. I definitely do. Fortunately, there are ways to fulfill this desire while still being good to your body. My personal weakness this time of year: smoothie bowls. In fact, I’ve been packing mine with extra nutrients by adding superfoods to the ingredient list. Here are some of my favorite vegan superfood smoothie bowl recipes:

(I tend to toss stuff in while blending until I get the taste and consistency I want, so the measurements are super flexible).

Featured Superfood: Blueberries

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/4 cup Frozen Blueberries
  • 1/4 cup Fresh Blueberries

Pictured topped with frozen raspberries, frozen sliced strawberries, blueberries, and dried lavender.

Featured Superfood: Spirulina

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1 tsp Spirulina Powder
  • 1/4 cup Frozen Blueberries

Pictured topped with sliced mango, fresh blueberries, chopped walnuts, and chia seeds.

Featured Superfood: Beets

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/4 cup Chilled Diced Beets
  • 1/4 cup Frozen Strawberries

Pictured topped with coconut flakes, chia seeds, and sliced banana.

Featured Superfoods: Spinach and Avocado

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/2 cup Fresh Spinach Leaves
  • 1/2  Sliced Avocado
  • 1/4 cup Sliced Kiwi

Pictured topped with sliced kiwi, fresh blueberries, chopped pistachios, ginger, and coconut flakes.

What are your favorite superfood-smoothie bowl combinations?

Posted on by Emily 0