Winter is also soup season for me and many others and this Blackened Chicken Fajita is sure to warm you up on those frigid winter nights. This soup is basically a fajita turned soup. The flavor you get from this is undeniable and is so delicious!
I peeled, seeded and chopped 1 butternut squash and tossed it with ½ tbsp. coconut oil, ½ tsp. salt and pepper + 1 tsp. sage. Roasted it with 5 (unpeeled cloves of garlic) for about 40 minutes at 400 degrees Fahrenheit.
Once cooled, I blended the squash, garlic (discard peel) + 1 cup soy milk until creamy and tossed it with freshly cooked corn spaghetti. Delicious.
Though I could never blindly declare that all our nation’s woes were suddenly absolved, I will say this: It’s been an ok week to be an American. Last Friday’s gay marriage ruling was a massive victory for so many I love. Though I’m not affected by it directly, I feel one step closer to a nation that truly acts on its supposed belief in equality.
Growing up in Hawaii, I’ve long been awake to the weight of privilege. I was a foreigner in a land that white people once attacked and colonized, a land that still caters to white privilege as much as it disdains it. I grew up feeling, for lack of a better word, other. With my red-hair and white skin, I didn’t stand a chance at fitting in. I was mocked for my appearance, and learned that being made to feel different felt, well, awful.
At the same time, though, I also learned a humility and understanding of my place in the world much different than if I had grown up on the mainland. Even still, my experience as a minority is nothing like that of people of color around the world, or those who experience minority status in other ways.
30 days of Happiness | 8. An smoothie a day will keep the doctor away. Enjoy all the good things that mother nature offers. 💚 #vegan #plantbased #breakfast #eatclean #fitspo #inspiration #health #motivation #vegetarian #eattherainbow #plantstrong #forkoverknives #hclf #healthy #yoga #fit #hungry #food52 #veganfoodshare #withapinch #workout #feedfeed #rawfood #raw #fullyraw
Corn pasta with homemade marinara, sautéed peppers & mushrooms + cilantro (cuz I put cilantro on errrrythang).
Corn Pasta with Marinara:
2-3 garlic cloves, minced
¼ onion, chopped
1 bay leaf
½ tsp. red chili flakes
1-14 oz. can of chopped tomatoes
7 white mushrooms, sliced
½ red pepper, chopped
2 tbsp. olive oil
Salt and pepper to taste
Cook pasta according to the instructions on the package.
In a pan over medium heat sauté the garlic and onions in 1 tbsp. olive oil for about 2 minutes. Add chopped tomatoes, chili flakes and bay leaf and simmer for about 20 minutes then season with salt and pepper to taste and remove from heat. Transfer marinara to a blender.
While marinara simmers quickly sauté mushrooms and red peppers in 1 tbsp. olive oil in a separate pot until fragrant. Set aside.
Pour marinara over cooked pasta, top with mushrooms, peppers and cilantro. Easy peasy.
What fuels your creative spark: Beauty? Quiet? Noise? Mess? Neatness? And when do you feel most like yourself: Alone? In groups? With friends or family?
These are all questions that guide me when I’m feeling slightly off. Which happens. There are days, weeks, months, when my internal barometer of fineness feels entirely tweaked. Like someone came along and shook everything up, forcing me to look at the world in a different way.
In those moments, I do all I can to take a step back and ask myself the questions that bring me back to center. I also like to eat foods that ground me—savories that feel earthbound and steadying.
The heavy mineral content of sea veggies like nori and seeds like sesame help tremendously with this, as do an abundance of veggies. This sushi bowl offers it all. It’s packed with vibrant and hydrating veggies, alkalizing sea veggies and apple cider vinegar, the healthy fat of avocado and sesame seeds, and tons of spices to reignite any dulled spirits.
This is, without a doubt, my favorite slightly sweet green juice. It’s also a juice that was born of necessity—a deep need for cellular nourishment on a hot afternoon. To be clear: I don’t own a juicer; instead, I make juice (fiber in, please!) in my VitaMix.
It’s a genius juice to make from less-than-fresh fruits and veggies (aka the last scraps from your fridge)—you can easily use whatever greens and citrus you have on hand.
Why call it the Green Pearl? Because the combination of spinach, cucumber, apple, and lemon is absolutely creamy—it feels mellow and luscious, rather than astringent and bracing. It’s the green juice to make you (or anyone who puts up a fight) love green juice.
Some call them platters - we call them “Meze”
It’s officially the season to gather around with family and friends and enjoy great food platters or mezes like these ✨✨✨ a little spread from the other night and my contribution to my dear friend Chloe’s #tssplatterparty @the_smallseed_
So pictured here I have a little organic bean, fennel & dill salad, oregano & olive oil infused olives, char grilled zucchini with parsley & olive oil, broad bean humus (which I will share recipe tomorrow) carrot & celery sticks, fennel, radish, raw almonds, Turkish dried figs and some organic @mountainbreadau - hope everyone had a great weekend and is ready for a new week as we almost say hello to December, and goodbye to November! Much love, light and vitality to you all, A xox 💛💛💛💛
P.S. Recipe for my red lentil soup a few posts back will be up in a couple of hours on blog 👌🏼
#ahealthynut #bestofvegan #letscookvegan #eathealthy #buzzfeedfood #plantbased #kitchenbowl #vegancommunity #huffposttaste #thechalkboardeats #onthetable #gloobyfood #food52 #foodshare #foodphotography #thrivemags #foodandwine #eattheworld #heresmyfood #goorganic #lifeandthyme #foods4thought #heresmyfood #veganfood #feedfeed #feedfeedvegan #onthetable #huffposttaste #thewholesomelife @beautifulcuisines @food_glooby @vitamix