Flowfit

First, I’ll explain my lengthy absence…. back track to two weeks before Christmas – illness hit our house, first with my daughter, then me.  And it didn’t end there… from stomach bugs to headaches, ear infections, kidney infection, laryngitis, body aches and chills (not necessarily in that order), it was a hellish month!  Add to that our trusty van dying, the dog nearly dying and all of it sans hubby.  Let’s hope there is something to be said for ending a year with difficulty.  Out with the old and in with the new!!

Hello 2011!

01/01/11 That date has a whole lot of ones…. does that mean this year will be full of firsts? New beginnings?  I’m sure an astrologer would have an answer to that question.  For me however, 2010 had a lot of firsts… starting with this blog!  That was a huge first.  Followed by adopting a strict vegan diet (I lasted 8 months), my husband started a new business which took him to China for 3 weeks at a time… a HUGE first for both of us.  From the two of us working from home side by side 24/7, his absence was a big adjustment.  2010 was the first year I did NOT send out Christmas cards.  Sometimes, you have to let things fall in order to get through a challenge.  So, if you noticed you didn’t get a card from me, you were not on my naughty list this year, I simply had to lessen my load.

Now, looking into 2011, I can see a lot of firsts already…

First #1 – a renovation – my kitchen!!  A long awaited venture (16 years!!) for which the hugely exciting planning process has already begun.  Look out cookbooks!  A new space is being created just for you…. ;o)

First #2 – Paris France – a place I’ve longed to visit… a foodie heaven…THE most romantic destination in the world!  I WILL see Paris this year!  Two firsts already and January has just begun.  I say 2011 looks like a pretty exciting year so far!

What about resolutions?  People always talk about resolutions come the new year…. I hear a lot of talking about diets, cleanses, new workout routines, less wine, more family time and personal promises to make big changes…. .  Although starting a new routine is good, especially one that will improve your overall health, it’s important to go into such big changes with the right attitude and expectations.  People often ask me, “how do you stay so thin when all you do is cook and eat?!”  Well, I am not a certified nutritionist, not even close actually, but I do love food.  I always have.  I remember loving watching my mom cook, then my sisters.  Watching, helping and learning and tasting.  Paying attention to their ease and imagining myself one day in a kitchen of my own, cooking and feeding friends and family.  Whenever I was in a waiting room, it would be the Gourmet or BonAppetite magazines I would pick up.  I would read the recipes and dream of creating them one fine day.  Today my cookbook collection covers many different countries and ethnic cooking methods.  Over the years, my cooking has changed from trying to create fancy gourmet meals to making clean, wholesome, comfortable food.  ”Fancy” as my husband would stay still happens sometimes, but it’s more about balance and awareness.

I love the word awareness… being aware of  your surroundings, your body, your feelings and your instincts.  So… getting back to the question (how do you stay thin?)  I am aware of what I eat – I eat real food, unprocessed food, local and chemical free food as often as I can.  I read labels always.   I rarely eat fast food and I never drink pop (that’s soda for my American friends).

I am aware that the world we live in has families that eat pizza, hot dogs, chicken fingers and fries, hamburgers and kraft dinner most nights of the week.  I am aware that the companies that make these foods tell us it is good for us (shame on them!).  I understand that not everyone has the time to make a perfect healthy meal every night of the week,  but you can start by making simple changes:

• omit white bread, buy wholesome whole grain bread without chemicals.  No excuses.  See Rudolph’s Bread
• include a variety of fresh local fruits and vegetables daily
• don’t buy soda pop, don’t even bring it into the house.  No excuses.
• read labels on everything you buy – if you don’t know what it is, it probably isn’t food.  Don’t buy it.
• refined sugar – it’s nasty.  Look for it, watch for it, stay away from it.
• visit local farms, meet the farmers, find a home delivery resource, it makes life sooo easy.  See Plan B Organic Farms.  Support local sustainable farmers as often as you can.
• Eat less meat.  Pay attention to the amount of animal products you are eating – eggs, milk, butter, yogurt, cheese, lunch meat, chicken for dinner.  You don’t need that much in your daily diet.  Attempt one, then two, three or four days without any animal products.  Your body will thank you.
• Create a new habit of eating salad every night with dinner.  It’s a gift to you and your children.

Even if you can only manage two or three things on that list and make them your new normal, you have done good.

I will never be a true “vegan”.  This I discovered when I broke down in tears in a local cheese shop.  I spent eighty dollars on cheese that day and was happy I did!  It was over just like that.  Eight months of a vegan diet ended in eighty dollars worth of wonderful cheese.

SMILES

Maybe the word “Vegetarian” feels more comfortable?  It did until my husband said we eat fish, so we’re called “pescitarians” and if we eat turkey (or chicken) once in a while, we’re called “poulitarians”.  He added, we could also be called “locavours” because we eat local food.  He smiles.  Okay okay!!  Enough of the labels.  I never did like labels, so I’m removing labeling what we may or may not be because of what we may or may not consume from my vocabulary.   Done.

I’ve been seeing this poster popping up on quite a few blogs lately and I think it sums it up quite nicely.  Such simple wise words.  Can you believe it was created in about 1917?  Amazing, isn’t it?  I think I will have it framed and hung in my new kitchen!

Lastly, (my rant is nearly done, really) I am also aware of a shift in awareness.  Do you feel it?  More people are reading labels and asking questions.  They are listening to their instincts that prompt them to make a change in the way they eat and feed their families.  Awareness is spreading it’s lovely wings and creating a change for the better.  Excellent!

Oh!  I forgot to mention…..I believe in having  one (okay, maybe two) hotdogs a year – on that perfect summer day, by the pool, with the kids.  So there!

Rant officially over.

I wonder what November the 11th will bring?  How rare are those numbers?  11/11/11

One of our family favourites is bok choy.  I use it in soups, stews, and frequently serve it as a side.  It barely needs to be cooked and is loaded with nutrient rich vitamins and minerals.  It’s a great choice for getting a good dose of vitamin C, vitamin A and calcium.  Bok choy also contains glucosinolates, which studies have shown may help prevent cancer.

Super Simple Bok Choy

Serves 2 as a main, 4 as a side

• 4 bunches bok choy
• 2 tbsp fresh grated ginger
• 1 clove grated garlic
• 2 tbsp soy sauce
• Handful chopped cilantro
• 1 tbsp mirin, or to taste
• 1 tbsp sesame oil
• 1 tbsp peanut oil
• Black sesame seeds to garnish

Wash the bok choy and drain. Cut bottom part of stem off bok choy and slice in half lengthwise. – cut in half again if very large.

Heat wok (or large fry pan) and add oils. When oil is heated, add ginger and garlic and stir-fry briefly, for about 30 seconds – just until you can smell the garlic and ginger. Add the bok choy (still wet). Stir in the soy sauce, mirin, and cilantro, and cook stirring continually on high heat for 2 minutes (I like to use two wooden spoons and toss like a salad).  Turn off heat, cover and let sit for 1 minute.  Should still be crisp tender.

YUM!

Sprinkle with sesame seeds.

TIPS – Serve with noodles or rice and tofu as a main. Use baby bok choy for a sweeter taste, but double the quantities.

If you like spice, Li Ju An Dipping Sauce is awesome served on the side!

This chili is chunky, hearty, and delicious!  None of us even missed the meat!  I topped mine with chopped avacado and served it with extra hot sauce and chopped pickled jalapenos.  It’s also fun to serve with a dollop of sour cream (or Tofutti better than sour cream), cheddar cheese and nacho chips.  As with most chilli’s and stews, it tastes even better the next day!

goodness

Vegetarian Chilli

Serves a crowd (8-10):

• 1 large Spanish onion, finely chopped
• 3 stalks celery, chopped
• 2 carrots, peeled and chopped
• 2 cups butternut squash, chopped
• 1 large Portobello mushroom
• 1 green pepper, chopped
• 1 large zucchini, chopped
• 2 tbsp chilli powder (or to taste)
• 2 tbsp cumin powder
• 3 cloves garlic, finely chopped or pressed
• 3 tbsp olive oil
• 1 cup chopped fresh cilantro (reserve some sprigs for garnish)
• ½ cup pearl barley
• ½ cup yellow lentils
• ½ cup green lentils
• 1  can diced tomatoes (and liquid)
• 1 can cherry tomatoes (and liquid)
• 1 can kidney beans
• 1 can black beans
• 1 can beans in tomato sauce (pork and beans – no pork)
• 3 cups water
• 1 cube mushroom bullion
• 1 tbsp vegeta seasonings

In large pot, sauté onions, carrots, celery and squash in olive oil until onions are translucent but not browned.  Add garlic, cumin and chilli powder.  Cook stirring for another minute.  Add both cans of tomatoes, can of “beans in tomato sauce” (this will cook down and thicken chilli) lentils, barley, mushroom and green pepper to pot.  Mix vegeta and bullion to two cups of boiling water and add to pot (reserve one cup of water for later).  Bring mixture to a boil.  Reduce heat to low, cover and cook for 45 minutes checking  and stirring frequently.  Add more water as needed as the lentils and barley expand.  After 45 minutes, add the zucchini and chopped cilantro.  Continue to cook uncovered for another 15-20 minutes or until the squash is cooked through and the sauce thickened.  Add the two cans of beans, cook another 5 minutes to heat through.  DONE!  Serve with pride!

YUM!

Tips – This would also be really great with a bunch of Swiss chard or collard greens finely chopped and added with the green pepper.  Not to mention it would also contribute a list of vitamins and minerals as long as your arm!

From back of book…

If you can’t take one more day of self-loathing, you’re ready to hear the truth: You cannot keep shoveling the same crap into your mouth every day and expect to lose weight.

Authors Rory Freedman and Kim Barnouin are your new smart-mouthed girlfriends who won’t mince words and will finally tell you the truth about what you’re feeding yourself. And they’ll guide you on making intelligent and educated decisions about food. They may be bitches, but they are skinny bitches. And you’ll be one too-after you get with the program and start eating right.

In my opinion…

These girls are more than direct and don’t waste any time with prettying it up – which for some, may be a little shocking.  I was able to appreciate the amount of information packed into this little book and laugh at the tongue in cheek language.  I seriously laughed out loud and very much enjoyed the quick read.  That said, it’s not for everyone.

If you’ve been curious about where our food comes from and what we’ve all been eating that is causing so much obesity in both adults and children, this is a good beginning.  I’ll tell you, it is quite a shocking realization!

Warning!  If you are okay with reading “F”-bombs as well as other savory words, you’ll be fine with this book.   If in your face language offends you, open this book to the first chapter.  If you’ve turned the page smiling, you’ll love this book!

Pancakes are one of my families favorite things about Sunday mornings.  Nearly every Sunday, the kids would line up, side by side, standing on their chairs helping me make pancakes for brunch.  Since our new meatless diet began, sadly, pancakes fell by the wayside.  Now that my confidence is building, I am starting to truly experiment and create!  YAY!  The original recipe called for two eggs and loads of butter (mmmm butter…) – I would also serve them with heaps of crunchy bacon.  This newer, healthier vegan friendly version is served with fresh fruit and juice!  My kids both said they were yummy and tasted like oatmeal cookies!  There were none left!

Try them, these pancakes ROCK!

The BEST EVER Pancakes (revised for Vegans)

Serves 4

• 1 cup whole wheat flour
• 1 cup quick oats
• 1 tsp sea salt
• 1tsp cinnamon
• 2 tbsp baking powder

Mix above ingredients and set aside in bowl

• 1 cup rice milk
• 1 cup almond milk
• 1 tbsp agave syrup (or honey)
• 3 tbsp Earth Balance natural buttery spread
• ¼ cup water
• 2 tbsp ground flax seed

Combine flax seed and water (this is your egg replacement).  Melt butter in microwave.  Mix together wet ingredients including flax and water mixture.  Pour wet ingredients into dry.

Use more of the buttery spread to melt on your griddle.  Cook pancakes as you normally would, flipping once top is bubbly.  Serve immediately with maple syrup or heat some frozen berries with a bit of agave and corn starch for an instant berry sauce!

YUM!

Editorial Review:

In The Kind Diet, actress, activist, and committed conservationist Alicia Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart energy, and smooth digestion. She explains how meat, fish, milk, and cheese—the very foods we’ve been taught to regard as the cornerstone of good nutrition—are actually the culprits behind escalating rates of disease and the cause of dire, potentially permanent damage to our ecology.

Yet going meat- and dairy-free doesn’t mean suffering deprivation; to the contrary, The Kind Diet introduces irresistibly delicious food that satisfies on every level—it even includes amazing desserts to keep the most stubborn sweet tooth happy. Alicia also addresses the nutritional concerns faced by many who are new to a plant-based diet, and shows how to cover every nutritional base, from protein to calcium and beyond.

Alicia knows that changing life-long dietary habits is a process, and that each person progresses at a different pace. For that reason, The Kind Diet encompasses 3 separate levels, from Flirting to Superhero. Flirts learn to dip a toe into the vegan pool, reducing their meat-eating and swapping out a few key foods for plant-based substitutes to see quickly how even small changes can reap big results. Vegans get to experience the life-altering effects of forgoing animal-products entirely, while still enjoying many convenience foods and meat substitutes in addition to the wonderful grains, vegetables and fruits that form the core of that diet. True enlightenment comes with the Superhero program, based on the principles of macrobiotics and built on a foundation of whole grains, vegetables, and other yummy foods that Alicia describes in detail.

Whether your goal is to drop a few pounds, boost your energy and metabolism, or simply save the world, Alicia provides the encouragement, the information, and the tools you need to make the transition to a plant-based diet deliciously empowering.

In my opinion…

The Kind Diet by Alicia Silverstone is very clearly and simply written. If you are questioning what you eat and are looking for answers, this book is for you! I found it very informative and lovingly written. The recipe section in the back offers great inspiration and easy delicious vegan meals.

For more information, check out Alicia’s website:

www.thekindlife.com

Enjoy!

So far, nearing the end of week one without consuming any animal products, I have discovered the following:

SLEEP!! WOW!! Ever since becoming a mother, my sleep pattern has never been the same. I wake frequently, take longer to fall asleep and nearly never stay asleep for more than 4 hours at a time. Well!! This last week has been monumental for me! I am falling asleep so fast, my book has hit the floor twice. When I wake up hearing the birds, I smile in amazement and gratitude. I do not fully understand yet how omitting meat products from my diet can cause me to sleep more deeply. But who cares! I feel amazing! Sleep is totally underestimated.

I have more energy, yet feel calmer. I am craving less sweets in the late afternoon and evening, sometimes not even wanting any at all. This is very strange to me! I had a bite or two of chocolate nearly every night! Sometimes with wine…. Now, all I want is my herbal tea.

I feel less hungry and quite honestly do not feel deprived or like I’m missing out at all. I’ve had no cravings for anything I’m “not allowed” to have.  There is one thing, however, I do feel deprived of – my creativity in the kitchen. I love to cook and create with food and not being able to use meat, cheese, cream or butter is somewhat like an artist not being able to use her favourite brushes. I feel like my favourite brushes have been taken away. That said, as a true creative, I’ve decided to focus on the “what is” as opposed to the “what is not”. I have replaced my lost brushes with new ones! A whole set! My new brushes are grains, vegetables and ingredients I have not used before, which of course gets my creative juices flowing.

So far, it’s all good.

Don’t let the name fool you… this side is amazingly flavourful and has a very unique texture. It goes great with grilled fish (salmon especially) and is really easy to prepare.
In my quest to find vegetarian/vegan friendly meals more often, I’ve been experimenting with lentils – they are literally packed with protein, dietary fibre, folate, iron and vitamin B1. Not only do lentils help lower cholesterol, they are of special benefit in managing blood sugar disorders since their fibre content is so high.
Lentils fill you up – not out!

Dinner is served! YUM!

Vegetarian Barley and Lentil Hash:

• 1 cup pot barley
• 1 cup split red lentils
• 1 sweet potato (peeled and diced)
• 1 yellow onion (diced)
• 1 zucchini (diced)
• 1 bunch (good handful) kale
• 6 cups water
• 1 tbsp “Vegeta” food seasoning (found in most European markets) – replace with salted seasoning of choice
• 1 tbsp extra virgin olive oil
• 2 tsp cumin powder
• 1 tsp Caribbean style curry powder
• 1 lime, juiced and rinds put in for cooking
• 1 trimmed stalk of lemon grass

Bring water, seasoning, lemon grass, lime juice and rind to a boil. Add barley and cook for 10 minutes. Add lentils, cumin and kale and continue cooking. While Barley and lentils are cooking, sauté sweet potato dice and onion in sauté pan with curry. Sauté for approximately 5 minutes over medium heat until potatoes are browned. Add to barley and lentil mixture. Cover and continue to cook on low heat for 10-15 minutes. Check for doneness and to see if water has evaporated. If too watery, remove lid and continue to cook on medium low until it thickens. Remove lemon grass and lime before serving.

YUM!

Serve under fish of choice. Try with Maple Soy Glazed Salmon. Add fresh organic greens and The BEST EVER Lemony Dressing. HOO-HA!

Red Split Lentils

TIPS – The lentils are dry and come in a bag. Buy “split” lentils. The red colour cooks into a mellow yellow.