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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Tuesday, April 30, 2013
Saturday, April 27, 2013
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
- Posted using BlogPress from my iPad
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
- Posted using BlogPress from my iPad
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.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Monday, April 22, 2013
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.
- Posted using BlogPress from my iPad
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.
- Posted using BlogPress from my iPad
Saturday, March 30, 2013
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.
Posted using BlogPress from my iPad
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.
Posted using BlogPress from my iPad
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...
- Posted using BlogPress from my iPad
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...
- Posted using BlogPress from my iPad
Monday, March 11, 2013
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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