What are you looking forward to in 2014?

I'm going to Europe one day, and ride a bicycle through Southern France and Tuscany. I will also live in Japan, or at least visit for an extended period of time and hike Mt. Fuji. Speaking of hiking, I will hike Mt. Kilimanjaro, but not Everest, too cold. I know exactly what the Pampas look like even though I've never been there, but I will, one day soon. I will also see the Amazon and visit the Incas stomping grounds. I must see Colombia, Nicaragua, Costa Rica and Venezuela. These are just a few of the places I will see.

I will get a PhD from a top notch university, and I'm qualifying for Boston. My idea of success is being in a position to help many, and I know I will be there, soon. You see, there are no bounds to the possibilities. If I desire it, its open for grabs. Only God can stop me. This has been my attitude ever since I have memory. If there is a prize to be won, a position to be had, or a goal to have achieved, I am as qualified for it as the next person and I will go for it. It helps that I'm not afraid to jump in even though I'm slightly afraid of failure. But failure is subjective, so it is relatively easy for me to overcome.

I'm ambitious yes, maybe a bit oblivious at times, but I posses a few traits that play in my advantage. I'm stubborn, I'm patient (most of the time) and I have endurance. I wasn't born with these traits. I acquired them through a bit of pounding so I am very thankful for them. Nothing in my life has come in my desired time. It comes when it's supposed to, or the way I see it, in Gods time. So as far as I'm concerned, nothing is out of reach. It's empowering but at the same time, humbling. I must wait for the right time, and that is not always easy. I'm looking forward to 2014. Are you?

Cheers to the festivities! May they find you joyful and optimistic.

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Introspection: Our need to belong

The last couple of months I've been witnessing a life changing event taking place right outside our front door. Our four year old is slowly being admitted into the big boy clique, something he's long desired and has worked diligently for. Our neighbors are very nice but the age difference is significant between the boys. But my guy refuses to give up. It melts my heart to see him hanging out with the boys. The excitement in his face is enough to light a room, even if he's merely allowed to show his toys. He is more than eager to conform. His need to belong is evident, in more ways than I begin to discover.

The need and the fear to belong are closely intertwined. As much as I bark about not wanting to be classified as a type and not subscribing to isms, deep inside I also yearn to identify with other people. Perhaps I rebel because I've always been right at the perimeter of all my associations so I figured that denying to myself and to others that I wanted in was always better than being rejected. Take for example, as a child I was told I was adopted because I didn't look like the rest of my siblings (out!), I was also outspoken about anything that I deemed unfair, so I wasn't exactly a malleable girl (out!). As life ran its course I was left out of many things I wanted, which I eventually accomplished, but not exactly in the order prescribed, like getting a college degree at 22 rather than at 34 years old. So I found myself surrounded by like minded people but not really belonging. You get the picture...

The feeling of always the bridesmaid and never the bride was always with me. I rejoiced watching people accomplish things I ardently desired but deep inside feeling...left out. In some ways I still feel this way.

Life teaches us important lessons. I have had my fair share. I don't feel sorry for myself, never have. I have used my shortcomings as stepping stones, most of the time any way :) I have let go of my fear to belong and sought the association of people with whom I find common ground. In doing so I've realized that we all fight similar demons. In every group I'm a part of there is someone who doesn't quite fit. This is all a personal perception obviously but it stems out of our deeply held desire to belong. This realization has made me a kinder person, embracing differences and welcoming those who feel like outsiders, because I know what it's like being in the other side of that fence. My permanent address lies on that side but people seem to like when I venture in to the circle. I like it too :)


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Food (surprised?)

I realize I'm a bit biased but I happen to think this tomato tart is amazing. Yes, those are green tomatoes in the middle. But you know what makes it so? The fact that I know whose hands handled these heirlooms from dirt to my table. Every morsel of this tart makes me think of these lovely ladies...







Which brings me to the reason I am writing this post. Yes, I know it's been a while. What can I say? I have 2 reasons: They are 4 and almost 2 and they fill my every second.

I read an article recently that touched the very core of how we (my husband and I) view our food and the choices we make. The article was written by a Cal Grad student who is working on social justice issues in food production. The premise of the article was that we are overly concerned about organics, pesticides, local food, etc but for all the wrong (read: selfish) reasons. She questions those of us who shell out top dollar at real food, local, organic, vegan, etc, etc. restaurants. She asks if we have ever dared look at who's behind the closed door. Who does your cooking? Who picks your vegetables? Are they treated properly, compensated well? Does it affect your decision to dine at such establishment? Sadly for me the answer was no. I hadn't thought that far. The extent of my concern stops at the food I buy for us to eat at home. But since we eat most of our meals at home I guess that's not so bad. Every dollar we spend reflects our value system, but it also supports a given method of food production. If you want cheap food you will get it, just know that it comes with a series of consequences to our health and the environment.

I don't haggle with farmers. I will on occasion tip them. The fact is, I don't shop at the farmers market to get a deal and I don't often get the pick of the crop. I shop directly from farmers because I support and value their work. Small farmers are going against the grain and its a hell of a job to be successful for more than a season. Yes, it's cut throat. If you ever question the value of your organic tomatoes go to a farm and spend the day picking them. Better yet, volunteer and help manually seed, trellis, weed, and harvest. Then go home and take a steaming shower because the allergies you didn't know you had have flared, your hands have tiny cuts all over and dirt has magnificently gotten into these crevices adorning them with a nice black hue. Your back is probably killing you but you are too exhausted to notice. Yes, its hard work. There aren't tractors or harvesting tools, just your two powerful hands and a moonlight to keep you company for as long as you need to go, because some days, harvesting is an all night affair. So while you are resting in your bed comfortably, think of what environmental factors can suddenly happen that will change everything for this farmer: frost or a heat wave, pests, rodents, just to name a few. Her whole crop could be wiped overnight. That's right! So remember this next time you are shopping. You are buying for more than yourself. You are supporting a food system and everyone who is a part of it.


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Fall

I love Fall. Something about the crispness in the air, the changing colors and falling leaves fill my heart with joy. I love nothing better than a walk amidst tree lined paths with tons of families riding bikes and enjoying some fresh air. That is exactly how we celebrated this Labor Day, ironically relaxing, like most of you I would guess.

Fall is reflective, it is the shift from busy Summer activities to more leisurely days. Fall is filled with cinnamon and nutmeg, it is a warm cider-like day. Everyday. Fall brings great memories for me. I loved school, so I always looked forward to a new school year. Fall was a time to meet new friends and rekindle old relationships. Fall was a new uniform, new shoes and school materials, and if I was lucky a new backpack too.

Fall is my New Years. It's a time for resolutions, new goals, and renewed commitments. Fall is my celebration of life and there is so much to be thankful for. Most recently Fall is marked by a yearly race that I commit to. This year I will be running in Sonoma, one of my favorite places on earth. I have fond memories of spending time with my beloved amidst the vineyards. This year I get to run through wine country and I'm very excited about it.

Fall is when I feel whole, when I find myself. I'm naturally an introspective person even though Summer can bring out the extrovert in me. Fall is grounding, it's where home is.

Today I share one of my favorite Fall recipes: Roasted spiced Yams

Ingredients

6 to 8 organic yams, unpeeled, cubed
2TB olive oil
1tsp pumpkin spice mix
1tsp cinammon
Salt and pepper to taste

Directions

1. Preheat oven to 425 degrees
2. In a large bowl combine all ingredients, toss until well coated
3. Place on large baking sheet and bake for approximately 20 minutes or until tender.
4. Serve with a hefty portion of black beans.
5. Enjoy!





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What's the deal with grains?

I've been reading a lot about grains lately, motivated by a huge trend towards grain free diets. It all started with wheat (gluten) and has expanded to most grains and legumes. You may have heard of the all too popular Paleo diet or lifestyle. Advocates of this diet claim that grains are to blame for the multitude of auto immune diseases that have emerged in the last decade. To say that I've been intrigued by such radical rejection of a whole food group would be an understatement. You may have already guessed that I'm not an early adopter or pioneer. Im far from it actually. I tend to sit on the sidelines and watch, study, and only after ample time for deliverance, do I subscribe to an idea. In this case I'm actually refusing to subscribe. Allow me to elaborate.

For millennia humans have been cultivating and consuming grains. Many civilizations thrived on single crops as their main sustenance. But historically grains were revered and given the proper care and treatment before consumption. Something we have far deviated from. For starters, seeds were carefully hybridized and handled by seasoned farmers who knew, through years of experience, how to enhance the harvest based on the characteristics of the soil and the natural environment. Man made chemicals such as pesticides began to take off around the 1950s, so they really are a modern era phenomenon. Not surprisingly around the same time commercial agriculture began to replace small farming and the focus shifted from cultivating the best grains to getting the most output, at the expense of environmental and human health.

Is it really that bad? Well yes and no. Perhaps the consumption or over consumption of genetically modified or pesticide ridden grains has already put a toll on our guts. And since immunity begins in the gut, I'm not at all surprised to learn about the high correlation (not necessarily causation!) between grains and auto immune conditions. So, is it too late? I'd like to think not. Here are a few things we can do to avoid further exposure to toxics and harmful effects to our bodies. Read: you do not have to stop eating grains! Just because someone you know is gluten or grain intolerant doesn't mean you are. Get tested if you have any concerns but I can almost guarantee that if you take these precautions you will be able to digest grains without problem.

1) Buy organic whenever possible. But, make sure all the wheat, rice and corn you consume is organic. Rotate your grains! Do not consume too much of anything.

2) Soak your grains and legumes, overnight. Better yet, germinate or sprout them for 36 hours.

3) Cook your grains and legumes with a weed, like dandelion, and/or an acid component like tomatoes. Doing so will greatly reduce phytic acid, a substance present in grains and legumes that interferes with proper digestion and absorption of essential vitamins and minerals.

Epazote in your beans? That's right! Yogurt on your lentils? Surprised? Many baked goods call for buttermilk or apple cider vinegar. I guess someone has known about this process all along. In the last few years we are spending less and less time in the kitchen. Our busy lifestyles and the convenience of prepackaged goods have made it all too easy to omit essential steps in our cooking process. All to our detriment really.

Proper handling of grains and legumes is essential for proper digestion. Most commercial processed wheat products are not sprouted. Look for those that are or make your own. I'm still searching for a good breakfast bread for toast but what I really need to do is make my own bread. And don't forget your oats! Yes, oats are also a grain :)

Grains and legumes contain essential vitamins and nutrients. Eat them in moderation but treat them with proper care.

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Update on food budget

The end of our budget period nears and our pantry and refrigerator clearly reflect it. This week we've managed to use up stuff that had been neglected either at the back of our pantry shelves or in our freezer (remember i don't throw food away if i can help it). If it hadn't been for our weekly CSA we would have cracked down and shopped for some fresh items which would have put us over budget. All things considered we DID have a camping trip which required some "extras," so not all is bad.

Here is a picture that requires no caption. The big blue bowl contains a simple pesto pasta which will be dinner tomorrow. The pyrex holds a small serving of squash bake which will be my breakfast. I typically eat toast but we have been out of it all week. We have 6 eggs left in the carton from a dozen I picked up yesterday and my fermented vegetables. That's it!





Tomorrow we start a new month. Our goal: $700 budget, less processed food, and hopefully a better looking refrigerator come September 15th :) I must confess that I've been much more appreciative of my food this week. A little self restraint doesn't hurt anyone.




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As a single income family living in a privileged neighborhood we are faced with the challenge of keeping a strict budget. I won't bore you with all the details of ours but I would like to offer what we do to stay within budget even while eating good quality food (ie, organic, Grassfed, pastured, etc).

Our food budget is $700 a month. Some families may consider this a large sum but if you figure that we eat almost every meal at home, this amount breaks down as follows: $700/30days = $23 a day so that's roughly $8 a meal, for 4 (yes, my kids eat like adults). But I'm still struggling to make it work. Here is how it breaks down:

On a typical month I do 3 large purchases:

1) 4lbs of 100% grass-fed beef from Realfoodbayarea.com. They average about $8lb since I get a mix of ground and premium cuts so that's roughly $32 a month

2) Costco for bulk items such as: quinoa, almond butter, tomatoes in a jar, kids snacks, coffee, frozen berries, etc. we typically spend about $200 a month on food exclusively from Costco.

3) Beans in bulk from whole foods or now, new leaf. I buy anywhere from 8 to 10lbs of different beans, peas, and lentils. I buy them here because they are organic. I typically spend about $40 on bulk items.

I was used to spending an average of $40/week at the farmers market although recently I have signed up to a CSA (community supported agriculture) so the cost has gone down to $20/week. I also started buying pastured eggs from the same farm at $7 a dozen and I get one every week.

We buy the bulk of our food from trader joes and we spend an average of $120/week

So we have $32 + $200 + $40 + $80 + $28 + $480 = $860!

So here are some things I plan to do to remain within budget:

1) purchase less convenience meals: frozen burritos, hummus, prepackaged snacks, etc

2) limit our weekly trader joes budget to $100. It's going to be tough but we can make it work.

If I'm able to cut our Costco bill to $130 and our TJ bill to $100/week we are still $10 over budget but very close to our target.

I'd love to her your ideas for keeping the cost of groceries down while maintaining quality.


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Location:Our food budget

Rant

I spend an exorbitant amount of time doing dishes. It's the first thing I do in the morning (put them away) and the last thing I do before bed. Am I obsessed with my dishes? I don't think so, but I wonder what would happen if I let them pile for a day.


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May recipe challenge: Tempeh Picadillo

I made this recipe back in May but I didn't photograph it so I couldn't post it then. Here it is, a month later. Story of my life.
There are a few things you should know about traditional picadillos. The term Picadillo comes from "Picar" which in Spanish means to chop. It is basically a chopped salad, only it's cooked. It is typically made with ground beef or pork and then you add any and all vegetables you have at hand, season it and serve it inside tacos, enchiladas or paired with beans and/or rice. It's a very simple and easy recipe and one that made an appearance on our table many times.
We are going out of town next week and I wanted to clean out my refrigerator, so I decided that a Picadillo was in order. I added things to it my mom would probably say I pushed the limits. But then I always do :) so here is my June version of last months challenge:
Tempeh Picadillo
2 packages of organic tempeh, cut into 1/2 inch cubes
3 organic leeks, chopped (white and green parts only)
1 organic red bell pepper, seeded and chopped
1 organic yellow bell pepper, seeded and chopped
3 stalks of organic celery, chopped
1/2 cabbage, finely chopped (I used organic but conventional is ok--clean 15)
4 medium to large organic bok choy chopped finely.
1/2 cup chopped organic cilantro
4 cloves of garlic
2 cups organic chopped tomatoes
1/2 cup of beer
1 cup vegetable broth
2tb olive oil, divided
1tsp cumin
1tsp ground coriander
1tsp dry chipotle chili
Salt and pepper to taste
Directions
1. Heat 1tb olive oil in large sauté pan and brown tempeh on all sides. Add spices and cook until fragrant. Set aside.

2. In the same pan heat 1tb of olive oil and sauté leeks, peppers, and celery until vegetables are soft.

3. Add garlic and cook for 1 minute. Add beer, tomatoes, broth, salt and pepper and bring to a slow simmer. Add tempeh back to pan, cover and let simmer for approximately 10 minutes.

4. Add cabbage and bok choy. Taste for seasonings and adjust accordingly. Cover and let simmer until vegetables are cooked (~20 minutes). Add cilantro, turn off heat and let sit for a few minutes.
5. Serve with tortillas, beans, rice, or just by itself.
6. Enjoy!

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You eat what for dinner?

You know the saying: a prophet is never a prophet in his home country? Well, this couldn't be more true for me, at least in the way I eat. Though I grew up eating quite healthy, my choices of food now include things my grandma wouldn't recognize as food. But that's not necessarily bad in this case. Because the foods that comprise the majority of my meals were simply not available in Mexico when I was growing up. Things like tempeh, eggplant, miso, sprouts, tofu, and quinoa are not at all common in Mexican cuisine. So I'm not surprised when a relative comments that my dinners look like rabbit food. I take it as a compliment. I eat a wide variety of foods and I don't subscibe to isms, (vegetarianism, veganism, paleoist, etc) But my ethics do play a big part in the types of foods we consume. More on this later. First a bit of background.

My dad used to carry cows on his back. Dead cows. For a living. Do you know how heavy those suckers are? just google it for fun. Yes, he was quite the man. He did this for over 25 years until his back gave out. Some of my brothers followed in his footsteps and they built businesses around buying and selling cattle. They would go out to ranches and hand pick the best bulls (cows were typically reserved for milking), drive them to the slaughter house, and go around the city looking for buyers, typically mom and pop butcher shops.My grandparents owned livestock and they were cheese makers. On a typical visit to their home, my grandma would fry a whole pig or send one of the kids out to swing a chicken by the throat so we could have it for dinner. Graphic, I know. But the point I'm trying to make is that eating meat (a term I will loosely employ to refer to beef, chicken, and pork), was, quite natural, and a big part of my upbringing. I knew exactly where my food came from. I chased after it and often helped kill it. I know how to milk a cow, how to get the feathers off a freshly killed chicken, how to debone a hog. I have eaten just about every part of a cow, a pig, and a chicken, including an egg that never made it out the chicken I swung by the neck. Ok, you get my point. Eating animals has been and will probably continue to be quite natural for me. To an extent.

But the type of meat I ate and the meat found at the supermarket today are simply not the same. The meat I ate growing up came from cows that roamed free and lived pretty happy lives. Most of the meat that is consumed in the U.S. comes from CAFOs (Concentrated Animal Feeding Operations). These are nothing more than cow factories. Free roaming cows take up to 2 years to mature. CAFOs churn them out, fatten them, and get them to us, buyers, in about 6 months! Cows are fed grain (GMO corn and soy primarily), they are confined to very small areas, and they pretty much stand in their own shit. All. day. long.

There are just too many wrongs with these facilities. For starters, cows aren't biologically able to process grain very efficiently, so consuming it causes their bodies to produce (and release) a lot of methane. Methane as you might know is a greenhouse gas that is 300x more destructive than carbon dioxide (remember global warming?) Secondly, CAFOs are by inception large operations so the waste that is created is massive and not always handled Properly. Runoff stemming from these facilities carries tons of "nutrients" that are responsible for dead zones in the ocean (areas depleted of oxygen where fish can't live). As if that wasn't enough, meat from CAFOs is nutritionally deficient and more inflammatory than meat from free roaming cows. Cattle production at CAFOs is a resource intensive endeavor. I read somewhere that it takes somewhere around 30,000 gallons of water to produce a pound of meat. It makes sense when you think about all the resources necessary to grow the grain to feed the cows (land, water, fertilizers, etc). In short, as with most things, mass production of cows has rippling effects, often beyond our immediate understanding.

Knowledge is power! And we have power with our dollars. I know that I can buy 5lbs of meat for the price I pay for one pound of 100% grass fed beef. But I choose the latter. Which brings me to my second point. I (we) don't consume meat daily. We couldn't afford to. Not the kind of meat that is good for our bodies and won't devastate the planet. We consume a lot more plant protein (beans, lentils, fermented soy, nuts and seeds) and some dairy. This is why I got to eating the way I do. I have started to experiment with different foods to bring variety to our diet. With fresh produce the possibilities are endless. I have recently started fermenting vegetables, sprouting grains and seeds, culturing milk, and making kambucha. It makes me feel close to my food source. So in a way I'm going back to my roots. Or creating new ones :)





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Summer break

I have very fond memories of Summer breaks during my high school years. We didn't have "vacations" per se, but those Summer years will be forever imprinted in my mind. I got to spend a lot of time with my sister. Amongst the most exciting things we did was walk to the nearby 7 Eleven for a hotdog and soda, which we shared because we didn't have enough money for one each. We would look into each others' mouths before letting the other take the next bite. How ridiculously silly is that, and yet, I can tell you that those hotdog days will never be forgotten. Neither will I forget how my legs tingled on very long walks to the nearby target to window shop. Yes, it was a whole 5 miles away, a days adventure, and I wouldn't trade it for the world.
My brothers used to tease us for putting on a Winter "coat" (fat layer) in the Summer because we spent a lot of time laying around and eating. Mom used to say, "never mind, they will thin out in the Fall when school work sucks their energy out." And indeed we did. Back in those days when people were still able to dumpster dive my dad got a lot of great food from the nearby Lucky. We were new immigrants so we were very fortunate for this gift. I got introduced to new foods such as cottage cheese, eggplant, and buttermilk which I love! Summer time also brought a lot of fruit (peaches!) which was mostly overripe so mom used to make gallon sized smoothies for us. Cheese was another food that was widely abundant so we ate a lot of quesadillas overstuffed with all kinds of deli meats (gross, I know). Yep, those weren't exactly the most health conscious years of my life, but we were thankful for the bounty.
It's interesting looking back that even cleaning the carpet became a special event and we would celebrate with a movie and a round of cup of noodles for all. We had pool parties in the front yard. We just filled a kiddy pool and fit as many bodies as we could at a time. It was a great way to get a tan! We entertained ourselves quite easily and my parents never worried about Having us around...or at least it didn't show.
The Summer before her senior year my sister got a job at Winchells. That Summer we all packed on an extra layer as she would bring home all the days "leftovers" which were destined for the trash bin. We were raised to never waste food you see. She didn't have the heart to just put them in the dumpster so that my dad would later pick them up so she saved him a step :) my sister kept this job through part of her senior year and she managed to work, play soccer, and be a straight A student. She was my idol! Sadly this was also the last Summer I had her. She married soon after graduation. Oh how I miss those days of pure nothingness, of pure bliss.
Why then do I get anxious about idle time with my own children? My children don't need summer camps, vacations, music or art classes. They don't need early development books, videos, or props. They need me and free time to explore, to grow, to learn, and to be. My parents didn't enroll me in any special classes and yet I did very well for myself, thank you very much. The lessons of life I learned while being Idle have sustained me through many experiences and continue to provide the foundation I need to keep true to my core despite societal pressures to meet "standards." I have my own self imposed standards and don't really need more. And they are pretty stiff. Lately I've gotten the idea in my head that I will get a PHD in Public Health, and you know what? I just might. Once I'm able to have idle time :)
Happy Summer!
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Faith is

Faith is trusting, is knowing that I'm exactly where I need to be. It is living as if Gods promise (his kingdom in heaven) is present in my life. So everything I am and everything I do must be a reflection of it.

Thinking of my own testimony I began to question some things about my life. I have a few hang ups that inhibit me from finding my sense of place, and so I don't often feel contentment. This manifests itself in a constant yearning to be in the next place, to do the next thing. I like planning because it gives me a window into what tomorrow will bring. But I struggle with being fully present in the moment. I struggle finding joy in my life.

Joy to me is fulfillment, its feeling accomplished, it's doing. Joy is not being. Being is settling and I don't settle well. Not doing depresses me, stillness makes me anxious. But being anxious is not trusting that God and his Holy Spirit live in me, and without trust there is no faith.

So I begin my journey of faith on this May 1st with the intent of letting go of my hang ups in order to find joy in my life. Wow, I have no idea where to begin. I'm quite uncomfortable to be quite honest. Self loathing is so much easier. Cycling between being depressed and being anxious is known to me. Letting go is not.

My first goal: self acceptance


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My faith journey

A few weeks ago I began a study on faith, what it is to walk in the Lord's way and the role faith plays in this journey. When asked if I had faith I thought: Sure I have faith! I'm a Catholic for crying out loud. And then I began to read Hebrews 11:1 "Faith is the realization of what is hoped for and evidence of things not seen." Well duh! I don't see God so obviously...boy was I in for a surprise.

In order to understand what faith is I had to rule out what faith IS NOT.

Faith is not positive thinking or believing (oops!, big scratch on my definition of faith)
Faith is not a hunch (really? Then how else does God speak to me?)
Faith is not hoping for the best (what do you mean? If I trust God shouldn't I hope for the best?)
Faith is not cognitive knowledge ("I know you can do it" type thinking)
Faith is not just having faith

So what is faith?

Join me in this journey of faith. I will be blogging about it regularly as I grow in mine.


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April recipe challenge: Tempeh Chile Colorado

Chile Colorado is perhaps my default recipe when I'm craving beef. It is a simple recipe but a slow cooking process brings out the flavors of this dish. I typically make this recipe with 1lb of stew meat and I add either beans, greens, or both to make it go further. Stew meat is inherently boneless and quite lean, so most of the flavor comes from the sauce. It was therefore quite simple to veganize. The original recipe is simmered for up to 4 hours (or overnight!) depending on the cut of meat used. This version was on the table in less than an hour from start to finish. So, without further ado, here it is:

Tempeh Chile Colorado

Ingredients

2 packages of organic tempeh, cut into 1 inch cubes
6 to 8 Guajillo chiles
1 large onion, quartered
10 garlic cloves
2 cups of chopped tomatoes (tomato sauce works too, but refrain from using canned tomatoes)
1/4 cup dry red wine
1TB Olive Oil
2 cups of boiling water
1qt of high quality vegetable broth
1tb Mexican oregano
Salt and pepper
Optional: 1 large bunch of Dino kale, chopped

Directions

1. Heat olive oil in a large skillet or dutch oven and brown tempeh on all sides. Pour in vegetable broth, cover and bring to a slow simmer. Turn heat way down.




2. In a small skillet toast chiles until fragrant. Immerse in boiling water and let sit for 20 minutes.

3. Blend together chiles (reserve soaking liquid), tomatoes, onion, garlic, wine, and oregano until smooth.




4. Pour mixture in with the tempeh and bring to soft boil. Lower heat and simmer for 20 minutes.

5. Add Dino kale and taste for seasoning. At this point you may add the chiles soaking liquid if you feel the dish is too dry. It shouldn't be a soup but there should be plenty of sauce. Add salt and pepper as needed.

6. Serve with beans, fresh chopped cilantro and tortillas.

Enjoy




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April 26th, 2013

Thankful that my honey is able to coop at our sons school and that he enjoys it so much. As an added bonus Isaac's teacher likes having him. In her words: "he keeps a tight ship" I'm not surprised.


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Dazed and confused...about diet, exercise, body image and more

I haven't written a personal entry on this blog in quite some time. I'm feeling a bit more private these days, but also I'm super challenged finding time to do all that I want to do, so blogging has taken a back seat. I'm motivated to write this post because I need thinking space, a sounding board, or to let out a simple rant if you will. It is on the long side so bear with me...

I've been fighting demons in my head for quite some time (different demons!). Today I came to the realization that I don't know what to believe anymore and this makes me very uneasy. For years I've been following a healthy eating plan, exercising regularly, and keeping a good balance in life. I love food and I don't like the idea of being restricted of any one thing. I find that all things in moderation are fine, assuming you don't have a life-altering autoimmune or chronic disease that would prevent you from it. I haven't battled my weight in years. Before children I actually quite liked the way I looked (I will get to the post children effect). I still don't consider myself to have weight issues, but I've started to question everything I eat and the way I exercise. Since both of these are such an important part of my life this confusion has me in pins and needles. And with good reason!

If you have known me for any period of time you know that I don't subscribe to isms. We eat a well balanced diet, plant based would be a good way to describe it, but we enjoy some animal protein as well. On a given week we will eat 3 or 4 vegan meals. These typically consist of grain, legumes, and vegetables. Both my husband and I agree that our bodies feel better this way (in our past life we could ingest a cow a week if allowed). This way of eating also goes in line with our values for sustainability and conservation. I don't know if you have seen my husband recently but he's looking hotter than ever. He has slimmed down and his energy levels are up. My weight has been consistently the same but I feel "lighter" both inside and out. I feel my best when I eat less meat. Period. But since I'm anemic I can't completely cut it out, and quite honestly I don't want to. Food is a big part of culture for me and I would hate to miss out but restricting any one food group from my diet.

So this takes me to my next point. I don't know if you have noticed but as of late everything that we thought was "good" for us is being questioned by "science." All of a sudden grains, legumes, dairy, beef, and even seafood are killing us. They are promoting inflammation, causing leaky guts, depriving us from nutrients, and thus, should be avoided at all cost. What??? So, what can we eat? I don't know about you but if dare put myself on a lettuce diet I will be chopping someone's head very soon. On a given day I am bombarded by messages that tell me to stop eating grains (Paleo) to cut out meat and dairy (veg news) and that running is affecting my hormones so I should stop that too. Ah! I try to dissect the information I hear. I look for the things that benefit me and I push all other info aside. I've been doing this for about a year. But then...

I'm not feeling so good about myself these days (violin plays in the background). No, seriously. My health is very good, my energy levels better than ever, my anxiety levels are for the most part under check (I work on this consistently!). But I don't like the way I look. There, I said it. My weight is not the problem, my belly is. I have the full on mommy pooch and I hate it. I've had to cut out most abdominal work lately because of a condition called diastasis recti (separation of the abdominal muscles) that was causing me a lot of back pain. I exercise regularly, I eat well, but I just can't seem to get rid of this pooch, and I probably never will. So! Then I begin to question all that I eat and drink. I eat most things in moderation and my body seems to like my diet. So why am I doubting? Because I'm being bombarded with conflicting messages and I can't shut the noise out anymore. I'm at the end of my rope with this. Short of shutting myself from all outside influences I need to learn to work with my resources.

I'm looking for a sympathetic ear, a person (or group of people) with like-minded views on food and nutrition. I know you are out there! If you believe that food is a sacred gift from God, specifically that grains and legumes aren't lethal. That you eat these in moderation as well as most other food groups, I'd love to hear from you. I need to stop obsessing about this flaw of mine and start loving my body once again. It is a powerful machine. It so amazes me sometimes and I should never take it for granted. I need your help.






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March challenge - Vegan Tempeh and Yam Enchiladas

Enchiladas are quite versatile and difficult to mess up, so this wasn't a huge challenge per se. I guess my biggest issue was sticking to my favorite sauce which is made with Guajillo chiles. Unlike California or New Mexico, Guajillo chiles can at times be very spicy, depending on the batch. I toned down some of the spiciness by using marinara sauce instead of tomato sauce. The result: Delicious and toddler friendly. Can't ask for more. But it gets better: I made 16 overstuffed enchiladas for about $10 using mostly organic ingredients. For our family that translates to 3 meals at approximately $3.50 a meal. Yes, it is possible to eat well on a budget :)

Ingredients

2 packages of organic tempeh
6 yams, cubed (you can keep the peels for added fiber and nutrients)
6 to 8 Guajillo dry chiles
16 tortillas
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped (Dirty dozen-choose only organic)
6 cloves of garlic (mince 4, leave others whole)
1 beer, any kind
2 cups of marinara sauce (sub tomato sauce or freshly chopped tomatoes). Try to refrain from using canned tomatoes as these are lined with BPA.
1tb Mexican oregano
1tb cumin
1tb coriander
1tsp paprika
1/2 red onion
2 cups of water
2 cups of good quality vegetable broth
2TB olive oil, separated
Coconut oil or vegetable spray (for greasing pan)
Salt and pepper

Directions

1. Preheat oven to 425 degrees.
2. Drizzle yams with 1TB olive oil, salt and pepper and bake for approximately 20 minutes or until fork tender.
3. Heat a medium skillet and toast chiles until fragrant. Pour water, bring to boil, cover and turn off heat. Steam for approximately 20 minutes.




4. In a Dutch oven or casserole dish heat remaining olive oil and sauté yellow onion until translucent.


5. Add bell peppers and cook until tender




6. Add tempeh and cook for an additional 5 minutes. Add cumin, coriander, paprika and 4 cloves of minced garlic. Cook for a minute. Add beer, cover and steam in low heat for about 7 minutes or until most of the juice is absorbed. Season with salt and pepper.
7. Mix tempeh with yams and let cool





8. In a blender place chiles, marinara, 2 cloves of garlic, red onion, oregano, vegetable broth and some salt. Blend until smooth.
9. Grease a large baking pan with coconut oil. Place about 1/2 cup of mixture into each tortilla and roll. Yes they will be overstuffed.
10. Once all tortillas are stuffed pour sauce on top. Bake covered at 375 degrees for approximately 45 minutes.






11. Serve with a side of beans and/ or salad.



12. Enjoy! Note: I sprinkled these with cotija cheese because Dave wanted them this way. Omit cheese for a vegan option.

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This week in review

This week has been a bit of an emotional roller coaster. There have been moments of intense happiness, some sadness with a bit of yearning, disappointment, and contentment. Not a dull week by any measure. So let me elaborate.. Don't worry, I will keep it straight and to the point.

Happiness: Having an exchange with a young lady whom I adore and I hadn't heard from in years. There is a lot more to this exchange than I can share on this page but my heart is rejoicing.

Sadness: Easter was a very special time for me growing up and a time I associate with my family of origin. I had huge home sickness this week compounded by the fact that my brother was visiting from Mexico and I didn't get to see him. I also had a yearning for my family to come together again very soon.

Disappointment: A few of my Facebook "friends" opted out of my "friendship" this week after I posted a picture that represented my stance on a very relevant issue going on in the political arena. I was disappointed to realize that some folks only "like" people who are like minded, but I'm content with myself for standing my ground. If you are here reading, that means you are either a friend (from church), a family member, or a very tolerant person and I'm glad you stayed :) lets get to know each other more.

Enough with politics. Onto what I do best: cooking! This months recipe is tempeh enchiladas that were a family hit. Recipe to follow...


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February challenge: Vegan Chiles Rellenos (Stuffed Peppers)

Ingredients

4 to 6 stuffing chilies

Note: Pasilla peppers are normally used for chiles rellenos, they look like elongated green bell peppers only a bit darker in color. Pasilla peppers kick a punch in spiciness so they are not kid friendly. Therefore, I opted for sweet red peppers. Bell peppers make the top 3 most dirty list so make sure to buy them organic.

For filling:

1 large onion, chopped
1 green bell pepper, seeded and chopped
3 carrots chopped
3 stalks of celery chopped (also in dirty dozen! Buy only organic.)
1/4 cup cilantro chopped
6 cloves of garlic, minced
6 sprigs of fresh thyme or 1tb dry thyme
1tb paprika
1 tb cumin
1tb coriander
1 cup dry quinoa
1 cup green lentils
1qt good quality vegetable broth
1tb coconut oil
1 cup of beer, separated

For sauce:

3 Roma tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 onion, chopped
4 cloves of garlic
1tb Mexican oregano
1tb olive oil


Directions

1. Start by cooking the quinoa and lentils separately. 1 cup each of lentils and quinoa to 2 cups of broth. Add additional salt as needed. Set aside to cool.
2. In a large stockpot or Dutch oven heat 1tb coconut oil and sauté onion until slightly caramelized (very important step! The more color, the better the flavor). Add green bell peppers, carrots, and celery and cook until vegetables are tender. Add spices and garlic and cook just until fragrant. Add 1/2 of the beer and herbs and season with salt and pepper. Cover and let simmer for about 10 minutes.
3. Add cooked quinoa and lentils to stock pot with vegetable mix and incorporate well. Taste for seasoning and add salt and pepper as needed. Your mixture should be moist but not juicy. Something like this:




4. Cut chili tops and remove seeds and stems. Brush lightly with olive oil and place on baking sheet face down. Broil at 450 degrees until semi charred but still firm.




5. Season the inside with salt and pepper and stuff with lentil/quinoa mix. Place in a baking dish and pour in the rest of the beer.




6. Cover with parchment paper and foil and bake at 350 degrees for approximately 45 minutes or until chilies are tender to touch.

7. To prepare the sauce sauté onion and bell peppers in olive oil until tender. Add tomatoes and cook until soft. Add garlic and oregano, cover and simmer for 5 minutes. Place mixture in a food processor and pulse until smooth. Season with salt and pepper. Pour mixture back into sauté pan and bring to boil. Reduce heat and keep warm.

8. To serve place pepper in the middle of a plate and pour sauce on top. Dave asked to have some melted cheese on his but this is entirely optional (and not vegan!)

Enjoy!

De mi cocina a la suya...


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Reflexiones

My sweet girl turns a year this week and I'm still having difficulty digesting that fact. This year has passed in a flash. I want to hold on to the precious memories because they are fleeting as we fill our days with new adventures. Enjoy the show! I am :)




I feel blessed to be your Mother Andrea, even as I struggle with insecurities about being "good enough." You are teaching me that I am.





I thank you for teaching me to enjoy being. I'm a doer, I have trouble with stillness.





You have an unsurpassed ability to turn my day, simply by showing up





And to think that I was afraid of this gift...being your mother has awakened in me a nurturing side I didn't know existed. The bond we are building will sustain us through the teen years and beyond. I know it will.




Yes we have had a big learning curve, mostly because the adults in this house are so darn stubborn. If only we'd listen to you, we would know exactly what to do..





Your energy and vibrancy are contagious. But you are just as cute when you sleep




Except lately those precious naps are non existent and yet you manage to sport one of these...









Interruptions now take a whole new meaning and I have learned to welcome them, even if that means adjusting my expectations. This is a sign of maturity on my part.




I love to watch you eat. You definitely have my genes. I too love food. Eating on this chair is ok but you much prefer this:




Or this




Hard to say no to this:









You have an amazing appetite for a peanut your size:
















But your mouth can do other things too. Rock on!



If I could sum it up in one word, I would say the last year has been TERRIFIC! Bring it on girl. You are my new partner in crime :)




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Pipian (Green Mole)

People often ask me why our family doesn't eat more "Mexican" food. I got to thinking that we actually do! We eat lots of beans and casserole type dishes simply because they are more convenient (read: faster to prepare). But what you may not know is that the Mexican food we eat is not like what you find at typical restaurants, which sadly tends to be some form of tortilla stuffed with cheese and lathered in enchilada sauce and more cheese. Even freshly steamed tamales are served this way. I never crave this food. I don't have any tummy fuzzies about it because I didn't grow up eating this way.

My moms way of cooking was down right simple, fresh, and very flavorful. Tortillas and cheese were used sparingly and often optional. So what did we eat? Lots of vegetables, grains and legumes, and meat on occasion. A typical breakfast consisted of bean tacos with salsa. Lunch could be lentil soup topped with fresh avocado or Rajas con queso, an incredibly delicious dish (Moms creation?) made with sautéed pasilla peppers, onions and raw milk. If available she would top it with a sprinkle of cotija cheese. Dinners were light, and generally consisted of a porridge made with whole grains (oats, barley or brown rice), or cooked squash with a tall glass of milk. This is my soul food :) this is what I crave when I'm sick or feeling down. Just like today...

I've mentioned before that I started helping mom in the kitchen when I was about 7 or 8. By the time I was 10, with Moms guidance I could cook an entire meal and often did. Moles were not commonly prepared in my house because my mom disliked sweet food. Don't get me wrong, she loves sweets, she just doesn't like her savory meals with any hint of sweetness (As in pork and pears or pineapple ham...you get my point). Traditional mole is made with dry chiles, seeds, nuts, and chocolate. Some folks even add sugar to it. In my house the closest dish we ever made was Pipian, also known as green mole. It has all the seeds, nuts, chiles and spices minus the sweet flavor. I have recreated my moms recipe and veganized it by using vegetable broth and serving it over mushrooms rather than chicken as it is traditionally done. The result: excellent! All the flavors are present and distinct. Mushrooms are "meaty" so they are a great substitute for chicken.

Ingredients

1/2 cup raw peanuts (may substitute with Walnuts)
1/2 cup raw pepitas (shelled pumpkin seeds)
1/2 cup raw sesame seeds
1/2 cup blanched almonds
3 medium to large pasilla peppers
6 to 8 jalapeño peppers
1/2lb tomatillos
1/4 cup chopped cilantro
1/2 large onion, quartered
6 to 8 cloves of garlic
1tb whole cumin seeds
1tb Mexican oregano
1qt high quality vegetable broth (this is very important as the broth delivers a big portion of the taste. Chicken broth works best but if you are looking for a vegan alternative you must either make your own broth or buy the highest quality veggie broth you can find)
2 to 4 cups of mushrooms sliced. Any kind will do but I used shiitake.

Directions

1. Preheat oven to 375 degrees.
2. In a single baking sheet lay out the nuts and seeds and toast until fragrant and lightly brown (about 10 mins). Let cool but leave oven and turn setting to broil.



3. In a food processor blend nuts and seeds until a soft powder forms




4. In a separate baking sheet lay out the peppers, tomatillos and onions and broil for until charred. You may need to turn once.




5. Lastly, blend together the vegetables, nut/seed mix, garlic, cilantro, cumin, oregano, and broth. Season with salt and pepper. (Note: if you desire a milder sauce, seed the chiles, otherwise blend them whole)




6. Pour mixture into a saucepan and simmer for approximately 15 to 20 minutes. Add mushrooms and cook until softened.




7. Serve with Spanish quinoa, beans, and your favorite vegetable. I served mine with broccoli and a side of fermented cabbage.




Delicious! See, no tortillas or cheese to be found. Not necessary either. This sauce is "lively." The chilies mellow when roasted so its not very spicy. If you are not a mushroom fan you can serve this sauce with tofu, tempeh or your vegetable or grain of choice. Give it a try. You won't be disappointed.

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My new challenge

Hello friends,

I realize its almost the middle of January, but it has taken me a while to come up with my New Year's cooking challenge. Last year I committed to 52 recipes (one weekly), featuring a seasonal ingredient. I managed to see this project to its completion despite having a new baby, dealing with a tough sibling transition, and training for a marathon. I'm so glad to have done this. I learned a lot and I had fun along the way.

This year brings new and more complex challenges. For starters I now have 2 very active children who refuse to nap, which basically translates to ZERO quiet time during the day. Our dinner time is 6pm sharp every night so I don't do a whole lot of cooking in the evenings (who has energy for it anyway?). So, that brings me to this years challenge...

This year I'm going to feature a monthly recreation of a Mexican favorite...veganized. Yes, you heard it right. I won't be crafting up new recipes. I am merely going to find suitable meat and dairy substitutes to the most popular Mexican dishes we eat. I'm committing to a monthly challenge because of my current time constraints. I have to be realistic, cooking while carrying a baby and tending to a toddler is not an easy feat so I hope that I'm able to bring you some useful information and recipes.

My first challenge is to recreate Green Mole or Pipian. It is typically prepared with chicken broth and simmered with shredded chicken. I plan to make mine from scratch, using pumpkin and sesame seeds, peanuts, green chilies and spices and serving it over....not sure yet. Will report later this month :)

Cheers to the New Year! Hope you all have some interesting challenges of your own. Let me know about them if you do.

Lucia


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Causes

Everyone has a cause, or at the very least we all strive to stand behind what we believe to be real or true.

Public protests are not my preferred way of expressing discontent. I don't judge them. I just don't find my full potential expressed in them.

I am a a rebel, though in many ways I yearn to fit in. There are some things however that I will not compromise.

This weeks theme du jour is acceptance for Breastfeeding in public. I have two things to say: 1) do what is comfortable and acceptable for you and your child. 2) ignore everyone else. When you are comfortable and confident (and you show it!) people will have two options as well. 1) suck it up. 2) accept it and move on. By dramatizing it you only bring unnecessary attention onto it. Stop.  Unless that's really your goal.

Week 52--Butternut Squash

Ok, so I'm technically a day late on this post, but here it is, the last of my weekly recipe collection for 2012.   This is my own creation and one I hope you will enjoy.

Roasted Butternut Squash Curry

Ingredients (Remember to choose organic whenever possible, especially the tofu and bell peppers)

1 large butternut squash, peeled, seeded and cubed
2 white onions, chopped
1 red bell pepper, seeded and chopped
2 blocks extra firm tofu, drained
4 to 6 cloves of garlic
1 inch fresh ginger, peeled
4TB curry powder
1TB Garam masala
1TB cumin
1tsp cardamon
6 to 8 cups of vegetable mix.  I used broccoli, cauliflower, carrots and bok choy
1 quart vegetable broth
2TB olive oil, separated
1/4 cup chopped cilantro
salt and pepper

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl toss butternut squash with 1TB olive oil salt and pepper.  Spread on to a single layer cooking sheet and bake until tender (approximately 20 minutes).  Set aside.
3. In a large saucepan saute onion in 1TB olive oil until translucent.  Add bell pepper and cook until tender. Add spices and cook until just fragrant. Set aside.
4. In a large food processor or blender place onion/pepper mix, garlic, ginger, 1/2 of butternut squash along with some broth and process until smooth.  Return to saucepan and bring to a simmer.  Add tofu, vegetable mix and rest of butternut squash and cook for about 15 to 20 minutes or until vegetables are just tender. Turn off heat, sprinkle with chopped cilantro and serve over rice or as is my style, just in a big bowl all on its own :)  Enjoy!