Eat Dance Live

As you can probably tell by now, I'll admit it: I'm officially obsessed with Turtle Island Foods' Marinated Tempeh Strips. When I first went raw, tempeh was one of the very few non-raw foods I kept on the menu. Why? Mostly because I believe in the power of a healthy and moderate amount of fermented foods. Another lunch, another clever combo of fruits, veggies and protein: Coconut Curry Tempeh w/ Pineapple 1 1/2 C romaine lettuce 1/2 C pineapple, chopped slices of green peppers, chopped 1/4 tomato, chopped 3 strips of coconut curry tempeh pepper, sprinkled over top Just toss the pineapple and lettuce so the lettuce gets kind of dressing-y, and put everything else on top. I'm sure this could be salted to taste, but I didn't really feel the need. Enjoy! Oh, and if you're a running aficionado, definitely check out Jen's awesome giveaway ! Have a great weekend!

So I only realized now that it's really easy to want to eat veggies for lunch if you put them together in the most delicious way possible. Last post, I mentioned that I've been eating fruit for lunch for the past year or so and I don't plan on stopping any time soon. However, I've cleverly tricked myself by eating salads with fruit dressings. Monday's mango cilantro dressing was such a hit that I wanted to try a similar recipe. This is what I came up with as I was salivating in the pool over the thought of lunch (sometimes, it's not the best idea to work out hungry): Tempeh Salad w/ Pear Ginger Dressing 1 1/2 C romaine lettuce, chopped 3 slices of Turtle Island Foods' sesame garlic tempeh 1 pear 1/2 teaspoon of Bragg's Liquid Aminos small chunk of ginger (about 1/2''), chopped sesame seeds, for garnish Puree the pear, Bragg's, and ginger in a blender, toss with romaine lettuce, and top with tempeh and sesame seed...

I almost always eat fruit for lunch (and breakfast too for that matter), and I find it really weird to go any other way. However, I'm trying to increase my veggies to fruit ratio, and lunch seems the perfect opportunity to switch that up. In response to my concerns, the heavens opened up and this amazing recipe was born. There is no need for words, it's super simple and delicious. Tempeh Salad w/ Mango Cilantro Salsa 1 1/2 C of romaine lettuce 3 slices of Turtle Island Foods' coconut curry tempeh 1/2 mango large handful of cilantro pinch of salt All I did was chop up the lettuce, throw the mango, cilantro, salt, and a splash of water in the Vitamix for a couple swirls to make a chunky salsa-ish dressing, toss that all together, and top it with 3 slices of that delicious tempeh. Best lunch ever. On another note, I kind of recipe swapped with Laury this weekend when her hubby's birthday came up and I suggested she make him Vegan Cupcakes Take Ov...

I'm going to go out on a limb here and talk about something completely unrelated to my usual food/fitness talk, because I think it's worth sharing. [Edit: I have to add the note that all I'm trying to do here is to shed light on some blind spots on a history that few people who celebrate Saint Patrick's Day even know about. I think it's important to understand part of the origins of a day your choosing to celebrate]: The pub crawls, the shamrock stickers, the green food dyed Baileys shots, the "Kiss me I'm Irish" t-shirts... If you lived any part of your teen/adult years anywhere in North America, Ireland, or the British Isles, I can assume that you've all taken part in the St. Patrick's Day celebration madness at one time or another. However, when I first got to learn about the other side of the Saint Patrick's Day story, I haven't actively sought to take part in the partying anymore. Why? Didn't St. Patrick's Day j...

The title of my post seems appropriate given that I started my day with a 3 pear smoothie (aka. blend three pears in a Vitamix), and had a peach and an apricot for lunch, but dinner was really were my mind was at when I came up with the title. Ever since I started making raw pasta, I've always felt the need to come up with some tremendous sauce to have with it, whether it's refining my raw marinara, making a new form of raw pesto, or flirting with the idea of raw alfredo. However it goes, I always look for something thick, saucy, and satisfying. However, I realized today that back in my cooked pasta days (and there were many of those), my go-to recipe was usually just pasta, olive oil, herbes de Provence , salt and pepper. If I wanted to make it fancy I would add balsamic vinegar, and my favourite toppings were some form of flash fried veggie-mix and/or smoke salmon. So all in all, nothing fancy per se. So today, I figured why go all fancy? Let's try the ol' olive oil, ...

There is something wholly satisfying about growing your own food. No matter how much or how little you grow, it's always such a delight. The thing I love about having my own mini-garden is that it really gives me an appreciation for the miracle of nature. How cool is it that your plants grow from these tiny seeds with nothing more than water, sunlight, and love? I'm very pleased to say that all of my little herbs have turned into an urban jungle (well, not quite, but I hope it'll get there). My cinnamon basil has grown three extra heads, my stevia is climbing like mad, my mint is well... acting like mint, my pepper plants are flowering and producing like mad, and my thyme is quickly outgrowing its pot. And that's only the beginning! I had to do some serious pruning today before I head out again tomorrow to see my family across the sea. The amount of basil I got from my harvest was so great it was a good enough amount to make a mean pesto. I collected a little bit of eve...

Today, I took the first real breath that I have in months. I've got three papers down and one more to go, but one of the completed ones was my Master's Project (aka. the equivalent of my MA thesis). I'm quite pleased with it. I got to rant about GMOs, and because someone has to review and grade it, I have a captive readership whether they like it or not! With my two years of being a grad student coming to a close, I was left with the strangest feeling. I haven't actually had what I would call a 'real' vacation in about 4 years now. I've been either working or interning every summer since second year of undergrad. With my PhD lined up in the Fall, and my Research Assistant-ship finishing up at the end of the month, I feel free in a way I haven't in so long. It's both frightening and exciting. What to do with so much time? Andrew's Reiki mentor was over and told me that this was the opportunity to just "Be." And while he's so right, ...