Anya: Dear self, please just sleep. I know you are trying to prove to me that you have control, but you don't. Mind and Body must make peace and sleep. It has been over a week, and you ruined my holiday all last week with no sleep. Don't you think that's enough? I put good food in you, I read good books to you. Don't you see I love you?
Self: So naive, Anya. So hopeful and naive.
Tuesday, February 24, 2009
A soup entry with racoon stripes
Life has been insane lately. Reading week went by as quickly as a breath, but I am very proud to have eaten healthily most of the week, with minimal meat and maximum rationing of food. I have a recipe to share with you because of my latest dietary observations. I have been eating mostly home-made, from-scratch food for the past two months, which has actually caused me to fall out of favour with the food I used to love - like Wolfgang Puck’s Tomato and Basil soup, which I used to love so much I asked for a case of it for my birthday.
However, when I had it at work last week, I found it overwhelmingly salty. Same as I found Tim Horton’s Chili two months ago…which made me realize that my minimal intake of sodium has affected my tolerance for salt! Processed meats, canned food, even some frozen meals taste absolutely disgusting. As such, this week I made a vegan chickpea chowder - a classic, simple recipe all vegetarians would be familiar with. Minus the abundance of rosemary, it was successful, so I will provide the recipe and the pictures here.
Chickpea Chowder
1 can stewed chopped tomatoes
1 can chickpeas, 2/3 of the can pureed with 2 tbs vegetable oil
1 can tomato sauce or 1 cup V8/tomato juice
1 package frozen spinach
1 white chopped onion, sautéed with 1 garlic clove
1 cube vegetable stock
2 tbs black pepper
1 tbs salt (the salt in the canned ingredients will do the rest)
Optional - 2 tablespoons hot Tabasco sauce
1. Add stock cube to a soup pot, add 3 cups water, bring to a boil.
2. Puree 2/3 of the chickpeas in a food processor (or just mash them up)
3. Sautee onion and garlic with 1 tbs vegetable oil (or just throw in soup and boil 5 mins)
4. Add tomatoes and tomato sauce, chickpeas (all) pepper, salt and optional Tabasco sauce
5. Roughly chop the package of spinach into cubes and add to soup, boil for 5 mins.
6. Scoop and Enjoy!
Also, as a side note, I put racoon tails in my hair! And I don’t care what anyone says, but I am assured they represent me perfectly:
However, when I had it at work last week, I found it overwhelmingly salty. Same as I found Tim Horton’s Chili two months ago…which made me realize that my minimal intake of sodium has affected my tolerance for salt! Processed meats, canned food, even some frozen meals taste absolutely disgusting. As such, this week I made a vegan chickpea chowder - a classic, simple recipe all vegetarians would be familiar with. Minus the abundance of rosemary, it was successful, so I will provide the recipe and the pictures here.
Chickpea Chowder
1 can stewed chopped tomatoes
1 can chickpeas, 2/3 of the can pureed with 2 tbs vegetable oil
1 can tomato sauce or 1 cup V8/tomato juice
1 package frozen spinach
1 white chopped onion, sautéed with 1 garlic clove
1 cube vegetable stock
2 tbs black pepper
1 tbs salt (the salt in the canned ingredients will do the rest)
Optional - 2 tablespoons hot Tabasco sauce
1. Add stock cube to a soup pot, add 3 cups water, bring to a boil.
2. Puree 2/3 of the chickpeas in a food processor (or just mash them up)
3. Sautee onion and garlic with 1 tbs vegetable oil (or just throw in soup and boil 5 mins)
4. Add tomatoes and tomato sauce, chickpeas (all) pepper, salt and optional Tabasco sauce
5. Roughly chop the package of spinach into cubes and add to soup, boil for 5 mins.
6. Scoop and Enjoy!
Also, as a side note, I put racoon tails in my hair! And I don’t care what anyone says, but I am assured they represent me perfectly:
Thursday, February 12, 2009
A little bit about playing house, a little bit about art
I had hummus on toast for breakfast, a cup of V8 for lunch, a low-fat strawberry smoothie and for dinner...plus, I had about give 'guacamole on toast's, from the recipe I bragged about in the previous post. I washed that down with tea, diet chocolate cookies, more tea, chips, and...uuuugh. I don't feel so gooood. It's all because I'm stress-eating again! I checked out a summer sublet today that was perfect and perfectly cheap, but I would be living with FIVE GIRLS and the sixth one would be me...and Christopher.
So I'm nervsous about what rhetoric to use to convince the girl to let him move in with me. So far, my plan is, I will tell her I'll have 2/4 months' rent paid off in the next month and that I need an answer fast because 'another place closer to university will take us too'. Also, I want Eulipo (see below) to come with, so I have to figure that out, too...I'm not sure how comfortable people are with a rat in the cage in the kitchen.
By the way, MY BOYFRIEND WANTS TO MOVE IN WITH ME! Weee we are going to bake so much weekend bread and so many midnight cookies! If we somehow manage to convince the girl..but she seems in a rush to rid of the room and is disconnected from her other 5 roomates (they didn't even know she left town for reading week today), so I may be in luck! *LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLIGHTBULB MOMENT* I am going to make her my famous lemon tart and bring it to her! Boo-yah! (unfortunately, the recipe is strictly secret, - I am convinced this tart will save me in case of a kidnapping)
Anyway, this is long overdue:
When I was in Montreal, my best friend and I slipped in to the "M" museum during the McMun conference - I have forgotten how inspirational art can be toward body image. I absolutely adore the way individuals in portraits always look like they respect every part of their body. I am yet to see 15th century art of a woman who is unsure of hey beauty - even the virgins look sure.
Personally, I am convinced that living is a kind of art form in itself, and this is why I love going to museums - they shake me out of the hustle and bustle of daily life. You think to yourself, the author spent days perfecting a canvas that is nothing, it is dead. To start treating my body with as much care and respect as the writer did the canvas would be a beautiful change of lifestyle.
So I'm nervsous about what rhetoric to use to convince the girl to let him move in with me. So far, my plan is, I will tell her I'll have 2/4 months' rent paid off in the next month and that I need an answer fast because 'another place closer to university will take us too'. Also, I want Eulipo (see below) to come with, so I have to figure that out, too...I'm not sure how comfortable people are with a rat in the cage in the kitchen.
By the way, MY BOYFRIEND WANTS TO MOVE IN WITH ME! Weee we are going to bake so much weekend bread and so many midnight cookies! If we somehow manage to convince the girl..but she seems in a rush to rid of the room and is disconnected from her other 5 roomates (they didn't even know she left town for reading week today), so I may be in luck! *LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLIGHTBULB MOMENT* I am going to make her my famous lemon tart and bring it to her! Boo-yah! (unfortunately, the recipe is strictly secret, - I am convinced this tart will save me in case of a kidnapping)
Anyway, this is long overdue:
When I was in Montreal, my best friend and I slipped in to the "M" museum during the McMun conference - I have forgotten how inspirational art can be toward body image. I absolutely adore the way individuals in portraits always look like they respect every part of their body. I am yet to see 15th century art of a woman who is unsure of hey beauty - even the virgins look sure.
Personally, I am convinced that living is a kind of art form in itself, and this is why I love going to museums - they shake me out of the hustle and bustle of daily life. You think to yourself, the author spent days perfecting a canvas that is nothing, it is dead. To start treating my body with as much care and respect as the writer did the canvas would be a beautiful change of lifestyle.
Sunday, February 8, 2009
Don't shoot, I have recipes!
Please don’t shoot me. I really do have valid reasons for dropping off the face of the earth – my health has been acting up and my sleep mechanism has been absent, so I have spent the last two weeks in a state of complete zombification. On the bright side, I have plenty to show and tell, - I’m going cookbook-style this week.
First, I need to reflect on my experience at McMun in Montreal. It was amazingly uneducational fun – our model United Nations nuked Egypt on day three when the goal was to keep peace. It was incredibly refreshing for me to see people who strive in insane multitasking, like me – Venezuela, France and Harvard representatives were there. I would do it all over again…and I plan on it, next year.
In terms of food, Cora’s saved the day as it was conveniently located in our hotel lobby. I obstained from meat while we were in Montreal (I am not counting the burger I had on our WAY to Quebec, haha). My meat abstinence has made me realize I am irrevocably in love with falafels (fried chickpea patties), so I bought at mix and will let you know how it goes. My last breakfast at Cora’s – wholewheat crepes with granola, banana, honey and plain yogurt were probably my favorite eats outside of that.
Anyway, to recipes – my friend Rob Blom left for Mexico this week, and his student house (called the Veghouse – only vegans and vegetarians allowed) hosted a going-away party to which I brought delicious vegan red quinoa phyllo bundles. The entire thing, cooking included, takes about 1hour and 15 mins. Quinoa is amazing for having high protein, high iron, high fiber and low fat amounts. Here is a picture and recipe:
1 cup red or white quinoa, cooked (boil for 15 mins with a tablespoon of salt)
- Bulk Barn sells it, as do most grocery health food sections, its pricy but goes a looong way
1 cooked red potato, peeled and cut into squares, cooking like quinoa)
1/2 can black beans
1 pkg phyllo pastry ($2.99 in the freezer section of the grocer)
1 small jar roasted red peppers
3 tablespoons cooking oil, preferably olive oil
¼ cup of Vegan butter or Margarine, melted in microwave
3 tablespoons hot sauce, any kind
2 tablespoons paprika
1 teaspoon ground pepper
2 teaspoons salt
2 tablespoons lemon juice concentrate or juice of ½ lemon
optional – add 2 tablespoons of dried or fresh herb like oregano
optional – add ¼ cup of roasted cashews for a yummy crunch
1. Cook sweet potato in 2L salted water (1 tbsp salt) for 15 mins
2. Remove potato, put aside – cook quinoa in sweet potato water for 15 mins, drain water out
3. In a large bowl, mash red potato with cooked quinoa. Add the rest of ingredients and Mix.
4. Place ¾ cup of mixture in the middle of phyllo sheet, wrap and bake for 25 mins at 350 degrees.
- see the wrapping technique here, it’s easy – you just need to layer three phyllo sheets on top of one another, brushing butter slightly on each sheet, place the quinoa mixture in the middle, and bundle up the dough – takes about 30 seconds, seriously).
The beauty of this recipe is that it serves as a main course (protein component) for five people – you end up with five large-sized bundles that can be frozen, and conveniently baked in the over for 30 mins at 350 degrees when you don’t have time to cook (use within a month).
Also, here is my HOW HEALTH NUTS GO CRAZY wrap. It’s a delicious snack, even my mum says so and she’s a big fan of meat. The wrap is a Black Bean Mexican Wrap. It takes about 8 mins to make.
Ingredients:
1 tortilla wrap, any kind
3 tablespoons of canned black beans, mashed with teaspoon of olive oil or blended in processor
2 tablespoon Philidelphia cheese or Mozzarella cheese if you want the wrap warmed up
3 tablespoons salsa
hot peppers or hot sauce
Optional – shaved broccoli stems
1. If using Philadelphia cheese, spread it on half one side of the tortilla – stay away about an inch from the sides of the pita, and spread the salsa on half the other side. If not, spread salsa on the whole one side of the tortilla, put the cheese on top.
2. Arrange the mashed black beans, hot sauce, hot peppers and optional shaved broccoli stems on the pita, and roll it up.
3. Warm it up in the microwave, toast it in the oven or just eat it!
Finally, the Jiffy Guacamole – takes about 5 mins to make, awesome thing to have on toast in the morning. Avocados are full of fats that are good for you – something that is essential for health brain function! They are full of protein, too.
½ ripe avocado – scoop it out and mash it up!
½ chopped fresh tomato
3 tbsp of lemon juice concentrate or juice of ½ lemon
1 tbsp pepper
1 tbsp salt
1. Peel half the avocado with a knife, cut the green part off the seed (will be a huge one in the middle), mash it up in a small bowl.
2. Add chopped tomato, lemon juice, pepper and salt.
3. Spread on toasted bread – best on foccacia bread, and enjoy!
I have a confession to make. Other than casual stretching at work, my physical activity levels have been accounting to zero, and I don’t even have an excuse! Most deep insight will arrive with the next post…I already know what it will be but I don’t want to spoil you with a looooooooooong post. Hopefully the recipes will drive you to forgive me for my absence >.<
P.S. Does anyone have any ideas for a memorable layout that would be wider than this?
First, I need to reflect on my experience at McMun in Montreal. It was amazingly uneducational fun – our model United Nations nuked Egypt on day three when the goal was to keep peace. It was incredibly refreshing for me to see people who strive in insane multitasking, like me – Venezuela, France and Harvard representatives were there. I would do it all over again…and I plan on it, next year.
In terms of food, Cora’s saved the day as it was conveniently located in our hotel lobby. I obstained from meat while we were in Montreal (I am not counting the burger I had on our WAY to Quebec, haha). My meat abstinence has made me realize I am irrevocably in love with falafels (fried chickpea patties), so I bought at mix and will let you know how it goes. My last breakfast at Cora’s – wholewheat crepes with granola, banana, honey and plain yogurt were probably my favorite eats outside of that.
Anyway, to recipes – my friend Rob Blom left for Mexico this week, and his student house (called the Veghouse – only vegans and vegetarians allowed) hosted a going-away party to which I brought delicious vegan red quinoa phyllo bundles. The entire thing, cooking included, takes about 1hour and 15 mins. Quinoa is amazing for having high protein, high iron, high fiber and low fat amounts. Here is a picture and recipe:
1 cup red or white quinoa, cooked (boil for 15 mins with a tablespoon of salt)
- Bulk Barn sells it, as do most grocery health food sections, its pricy but goes a looong way
1 cooked red potato, peeled and cut into squares, cooking like quinoa)
1/2 can black beans
1 pkg phyllo pastry ($2.99 in the freezer section of the grocer)
1 small jar roasted red peppers
3 tablespoons cooking oil, preferably olive oil
¼ cup of Vegan butter or Margarine, melted in microwave
3 tablespoons hot sauce, any kind
2 tablespoons paprika
1 teaspoon ground pepper
2 teaspoons salt
2 tablespoons lemon juice concentrate or juice of ½ lemon
optional – add 2 tablespoons of dried or fresh herb like oregano
optional – add ¼ cup of roasted cashews for a yummy crunch
1. Cook sweet potato in 2L salted water (1 tbsp salt) for 15 mins
2. Remove potato, put aside – cook quinoa in sweet potato water for 15 mins, drain water out
3. In a large bowl, mash red potato with cooked quinoa. Add the rest of ingredients and Mix.
4. Place ¾ cup of mixture in the middle of phyllo sheet, wrap and bake for 25 mins at 350 degrees.
- see the wrapping technique here, it’s easy – you just need to layer three phyllo sheets on top of one another, brushing butter slightly on each sheet, place the quinoa mixture in the middle, and bundle up the dough – takes about 30 seconds, seriously).
The beauty of this recipe is that it serves as a main course (protein component) for five people – you end up with five large-sized bundles that can be frozen, and conveniently baked in the over for 30 mins at 350 degrees when you don’t have time to cook (use within a month).
Also, here is my HOW HEALTH NUTS GO CRAZY wrap. It’s a delicious snack, even my mum says so and she’s a big fan of meat. The wrap is a Black Bean Mexican Wrap. It takes about 8 mins to make.
Ingredients:
1 tortilla wrap, any kind
3 tablespoons of canned black beans, mashed with teaspoon of olive oil or blended in processor
2 tablespoon Philidelphia cheese or Mozzarella cheese if you want the wrap warmed up
3 tablespoons salsa
hot peppers or hot sauce
Optional – shaved broccoli stems
1. If using Philadelphia cheese, spread it on half one side of the tortilla – stay away about an inch from the sides of the pita, and spread the salsa on half the other side. If not, spread salsa on the whole one side of the tortilla, put the cheese on top.
2. Arrange the mashed black beans, hot sauce, hot peppers and optional shaved broccoli stems on the pita, and roll it up.
3. Warm it up in the microwave, toast it in the oven or just eat it!
Finally, the Jiffy Guacamole – takes about 5 mins to make, awesome thing to have on toast in the morning. Avocados are full of fats that are good for you – something that is essential for health brain function! They are full of protein, too.
½ ripe avocado – scoop it out and mash it up!
½ chopped fresh tomato
3 tbsp of lemon juice concentrate or juice of ½ lemon
1 tbsp pepper
1 tbsp salt
1. Peel half the avocado with a knife, cut the green part off the seed (will be a huge one in the middle), mash it up in a small bowl.
2. Add chopped tomato, lemon juice, pepper and salt.
3. Spread on toasted bread – best on foccacia bread, and enjoy!
I have a confession to make. Other than casual stretching at work, my physical activity levels have been accounting to zero, and I don’t even have an excuse! Most deep insight will arrive with the next post…I already know what it will be but I don’t want to spoil you with a looooooooooong post. Hopefully the recipes will drive you to forgive me for my absence >.<
P.S. Does anyone have any ideas for a memorable layout that would be wider than this?
Thursday, January 29, 2009
Roger, rrroger
Stop EVERYTHING. I have just discovered that I can fit three tangerines into my mouth while successfully singing Miley Cyrus' "Start all over." I think I felt guilty after eating a bunch of deliciously sodium-smothered Cheerios Snack Mix.
....McMUN bus comes for us in 2 hours 15 minutes! Agh, so many articles to read.
....McMUN bus comes for us in 2 hours 15 minutes! Agh, so many articles to read.
Wednesday, January 28, 2009
Tuesday, January 27, 2009
Zen Gardens is closing...
I made my mom go with me to Zen Gardens, a vegan/raw restaurant that is closing on King Street January 31...I've only been there one other time, and I ran into a Geography teacher with his wife and a three-year-old girl with firey orange hair...they asked me to babysit because she clung to me the entire night and she is usually a very passive and unattached toddler...sigh. I couldn't take the job because of school, and I was very mad. I should have forsaked one class and taken it.
...anyway. Zen gardens food is crap, it's no wonder they're closing! The food was so bland...there was something slimy in my soup, there was a black fiber in mom's eggplant and everything lacked spices alltogether. Places like that make me want to drop out of school and do my own version of Ramsay's Kitchen.
Which reminds me, I have pumpkin pie in the fridge. Can you say YUM?
P.S. Butt muscles still hewt.
...anyway. Zen gardens food is crap, it's no wonder they're closing! The food was so bland...there was something slimy in my soup, there was a black fiber in mom's eggplant and everything lacked spices alltogether. Places like that make me want to drop out of school and do my own version of Ramsay's Kitchen.
Which reminds me, I have pumpkin pie in the fridge. Can you say YUM?
P.S. Butt muscles still hewt.
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