Recipe: Fresh Homemade Coconut Milk

It doesn’t get any simpler than this.

Everything has beauty, but not everyone sees it.

~ Confucius

Surely something so simple cannot be this easy, can it?

I assure you, with a little effort, it absolutely is, and with that effort, you will be so richly rewarded.

With all the wonderful alternatives to dairy milk out there, it is no surprise that coconut, with all of the amazing health benefits that come with it, is leading the charge in many ways as a delicious way to get good fats and loads of high quality energy into our bodies.

While it surely isn’t a local food (unless you are lucky to live where they grow of course), coconuts are widely available in markets & supermarkets all across the world, and with (just a little) know how, can be purchased for just a few dollars and used in any number of amazing ways.

Here is my favorite way to enjoy it (other than found as-is on a beach in Mexico), and I am sure I am not the only coconut milk lover out there!

Knowledge speaks, but wisdom listens.

  ~ Jimi Hendrix

Picking coconuts can be a little tough, and often can yield something less than fresh.

Perhaps the greatest challenge is finding a coconut that hasn’t gone bad. I assure you, once you crack it and drain the water inside, you’ll know if you’ve got a rancid one on your hands. Such is life, and I often purchase 2 at a time just to be sure. And at such a low cost of $2-$3 each, it’s not such a bad way to go.

If you’ve never worked with fresh coconut before, you are in for a treat!

Just talking about cracking these guys open brings back some of the fondest memories of my childhood – when finding the soft spot on the coconut with my dad (and the nail and hammer) was just about as awesome as it got.

And that’s pretty awesome.

This method of making (and enjoying) coconut might not be for everyone, but if you’ve got the will and a good blender, you might just be in heaven with this.

The taste and texture of fresh coconut milk is about the creamiest, dreamiest thing I can think of, and here it can be done right at home!

So be prepared for (just a little) work, and maybe (just a little) mess, but I promise the results will be worth it. And so will the recipe coming up for the pulp in my next post 😉

The Less:

Less canned, processed items in the home means more hands on, homemade goodness. Less packaging and labels used means less waste, resources, and energy. Less shelf stable anything means more fresh live energy, so you can infuse yourself and your loved ones with love, straight from the earth right to you.

The More:

More rich, satisfying health food means more all round satisfaction in your belly. More whole, natural fats means more easy assimilation and clean fuel. More delicious fresh dairy alternatives means lots of healthy & tasty options, so living with less is easy, while still being tempting and delicious.

Fresh Homemade Coconut Milk:

• (1) fresh hard-shell coconut
• (3-4) cups water
• Sweetener if desired
• Lots of Love & Elbow Grease

Start by grabbing a safe sharp object – a good pair scissors with a sharp tip, or my dad’s favorite (and thus, mine), a nail and hammer.

Find the three spots on the tip of the coconut and with the tip of the sharp object, gently and carefully try to poke each hole. One of the three holes is the ‘key’ to the coconut and will cave under the pressure much easier than the other two. This is how you know which one to go for! Once identified, poke the soft hole all the way through and twist the scissors or nail to make as big a hole as you can (it will be about as big as a small pencil eraser).

Drain the water inside the coconut and set aside for drinking (right away or later).

Now the fun part.

(and you might find a better way to do this).

You’ve got to break the coconut into pieces. I do this by throwing it against the concrete in my backyard as hard as I can. It’s pretty satisfying and kids do love this (just make sure they are well out of the way of flying pieces!!). Otherwise, you can set the coconut on a hard surface and hit it with a hammer until it breaks. Keep breaking up the pieces until you get pieces smaller than the size of your hand.

Then, using a firm object (like a strong metal spoon that you don’t mind bending), separate the hard shell from the coconut meat. The meat itself will have a soft brown ‘skin’ – this can stay on, just carefully (and with elbow grease) get all the furry hard shell pieces off until you have a bowl of clean pieces of white coconut. Yum!

Growing up, this was a special dessert for us.

Once you’ve got all of your coconut pieces, give them a quick rinse under cold water to get any mess from the skin off. Break the pieces into smaller pieces if desired and add all the coconut to your blender (you should have roughly 4-5 cups of coconut pieces).

Next, add 3-4 cups of clean cold water to the blender. Blend the coconut and water on high for up to 3 minutes, ensuring all the pieces are well blended (the pulp will remain quite coarse depending on the strength of your blender).

If you start with less water, make sure to add enough water to facilitate good blending.

Once you have blended the mixture for up to 3 minutes, strain the milk through a fine strainer or cheese cloth. Notice the cream that rises to the top during this process – this is so good for you and so incredibly delicious too!

From here, transfer the milk to a large mason jar or container for storage in the fridge for up to 5 days. The milk will separate a little in the fridge, but just give it a good shake before using!

One recipe will make enough milk to fill just under a one liter jar (depending on how watery you like it). Feel free to sweeten with vanilla or maple syrup as desired, and enjoy this with anything and everything you like 🙂

And there you have it, fresh, homemade coconut milk. How awesome is that?

Make sure to save the pulp, as I’ve got a most yummy dessert to share with you next, when I will be posting fresh upon our arrival in France!

You’ll be ready to dive into making coconut milk just to make the dessert I am sure, but once you’ve done both, you might not be able to stop (or maybe you will).

The more I see, the less I know for sure.

~ John Lennon

I’ve said before that coconut is almost literally a vegan’s dream, and whether you are vegan or not, I have yet to meet a soul (aside from my youngest daughter but never mind her) that doesn’t love the flavor and richness of coconut.

Here it is in all of it’s pure, unadulterated glory. The best kind of glory there is, if you ask me.

There is no exquisite beauty… without some strangeness in the proportion.

~ Edgar Allan Poe

Beauty is not caused. It is.

~ Emily Dickinson

So if you are an adventurer in the kitchen (I know quite a strong few of you out there) – I’d love to hear your thoughts on this. I’ve been relishing in the freshness of this drink all week and I’ve got to tell you, my friends and co-workers have not minded one bit, as they’ve also enjoyed the outcome of the delicious pulp too.

• Have you ever made coconut milk at home?
• What is your favorite way to use coconut milk?

Do tell friends! This will be the last of me from Vancouver for a while, we are literally in the last few hours here, and we leave very early Sunday morning. I’ve said my good-byes (some were very hard this time), but I am so looking forward to not only going, but to returning too.

Renewed. Inspired. Fresh.

I can’t wait to have you all join me. I hope you will!

This recipe has also been featured in Healthy Vegan Fridays #5 – check it out here!

Yours in Less,

Recipe: Caramelized Onion, Rosemary & Olive Focaccia – Virtual Vegan Potluck Edition

What is your ultimate comfort food?

Give us this day our daily bread..

Welcome to all my regular IPOM readers and those joining us specially for the Virtual Vegan Potluck today! I hope you enjoy this stop on the journey through – there are some great contributions out there today so I hope you’ve got your printer ready…here goes!

There is an old saying that wheat is the staff of life. Have you heard this before?

I grew up enjoying home-baked bread, and neighborly potlucks featuring homemade pizzas with whole wheat dough.

Many comforting childhood memories come from pieces of warm fresh bread, and nothing satisfies the soul quite like it to this day, (maybe it’s the Virgo in me, that’s what my mom always told me).

I am so excited to present this wonderful recipe shared with me by my chef brother that can double as both pizza dough, and a ridiculously good focaccia.

Well done is better than well said.

~ Benjamin Franklin

Olives, Caramelized Onions, Rosemary, Olive Oil, and more Olive Oil.

Along with good bread, pizza is also a super staple in our house for successful vegetarian entertaining. It’s always great, no matter what you put on it.

So after years of outsourcing dough (to those wonderful delis who do it so expertly), I am so proud to say that yeast and I are now officially good buddies (it hasn’t always been that way).

So with that, let’s get started on this most amazing recipe that is sure to become an instant party or potluck favorite!

The Less:

Less store-bought bread means less plastic and preservatives. Less bakery bought treats means you can make these treats for cheap. Less wondering whether you can do it means more champion-like confidence, so you can get going on pretty much anything, and what’s better than being a champion of action?

The More:

More confidence in the kitchen means knowing you can do just about anything. More ways to impress guests means more satisfaction from having them. More tasty fresh foods means less craving for taste and flavor elsewhere, and more yummy delicious recipes like this means you’ll always have lots to share 🙂

Caramelized Onion, Rosemary & Olive Focaccia:

~ makes two focaccias or 4 pizza doughs

The Dough:

• (2 tsp) active dry yeast
• (2 cups) warm water – about the temperature of a child’s bath
• (3 tsp) sugar
• (3) tsp salt
• (4) cups flour all-purpose
• (4 tbsp) olive oil

The Toppings:

• (1) medium yellow onion or(1/2) a large sweet onion, sliced lengthwise thinly
• (1 tsp) salt
• (1 tsp) sugar
• (1 cup) of large black olives (Giant or Kalamata) – about 10 – 12
• (2-3) sprigs fresh rosemary
• plenty of olive oil (1/4-1/2 cup)

Ready to make bread? Yeah you are!

To get started, gather up all of your ingredients for the dough and commandeer your favorite large mixing bowl.

In the bowl, add 2 cups of warm water (not too hot, not too cold) to the bowl. Add the sugar and stir. Next, add the yeast, but do not stir. Let sit for 5 minutes or so.

After a few minutes, add half the flour and the salt to the mixture in the bowl (about 2 cups) and stir with a wooden spoon until the mixture is nice and smooth.

Next add the olive oil and mix until the mixture is a bit pasty. From here, you can go ahead and dump the rest of the flour into the bowl and mix – start with a wooden spoon and then switch to the hands – it’s so much fun!

My brother says to mix this until it ‘pulls from the bowl’. This seems to work well, and I mix this way until it seems ready to come out and be kneaded on the counter.

Once the dough is ‘pulling from the bowl’, remove it and set on the counter to prepare for kneading.

To knead, dust the counter with a sprinkling of flour and knead…this to inject the dough with air – and truthfully I have never enjoyed this process, or really applied myself to it either – but I am actually learning to love this part!

Just set the CD player to your favorite new dance CD and watch the time fly by…

Knead the dough for about 5 minutes, until you have a lovely round ball of dough.

Nobody made a greater mistake than he who did nothing because he could only do a little.

~ Edmund Burke

Set your dough in a clean, lightly oiled bowl (feel free to wash and oil the same bowl you mixed in). Cover with a clean tea towel and set in a warm place to rise.

Hint: I turn the oven on and set on to heat up top of, or right beside the stove. It seems no matter how nicely you talk to the yeast, it will not rise unless it is in a warm place (go figure!)

It has risen!

Let the dough rise for about 1 – 1.5 hours, until you have a nice little rise happening (you will know!).

Now for the best part.

Remove the tea towel and punch the dough down with your fist to release the air. Your dough will pop and fall in a beautiful fashion, and it is now ready to settle in for a bit while you prep the rest of your ingredients.

Remove the dough from the bowl and re-shape on the counter or cutting board. Cut the dough in half. Ideally, let sit for 30 minutes before using. Any leftover dough not being used immediately can be frozen or refrigerated for future use, and I find it super handy to have some dough to bake off during the week for unexpected guests, or just for kids 🙂

So. Very. Awesome.

The Onions, Olives, and Rosemary:

While you wait for the dough to rise, you can prepare the magical part of this recipe – the tasty toppings.

Slice your onion in long thin strips and heat a large skillet to medium-high. Add a nice splash of olive oil to the skillet and add the onion, salt, and sugar. On medium to medium high heat, cook the onion for 25 minutes, stirring often to prevent sticking. By slow cooking the onions in the sugar and salt, they will get brown, sticky, and heavenly. Just be sure to stir often. Once ready, remove from heat and let cool.

Pit and half the olives and set aside. Remove the leaves from the rosemary sprigs and chop with a knife finely.

When ready to assemble the focaccia for baking, start by heating the oven to 400 degrees. Oil generously a large flat rectangular baking tray (or two if you are cooking them both off).

Oil your hands a little and stretch the room temperature dough to fit the length of your tray – this should be easy and the dough should keep it’s shape when pulled. If you need some help, you can keep a little bowl of flour to the side and use a little help this process.

Once you have your shape, add the olives, then the onions, and finally the rosemary. Finish this off with a generous pour of olive oil across the entire surface of the bread (don’t be shy!).

Bake at 400 degrees for 20 minutes, until the sides are golden and the smell is heaven in the kitchen. Let cool and slice as desired!

Keep this stored at room temperature wrapped in foil, it’s great warmed up a bit in the oven the day after 🙂

Blues is to jazz what yeast is to bread. Without it, it’s flat.

~ Carmen McRae

Let there be work, bread, water and salt for all.

~ Nelson Mandela

This bread is stunning on its own, or served with a light dip, or alongside a salad, or really, anything!

It’s so tasty.

Honestly, it’s got all my favorite things. And the best part is I can now make it myself (and so can you!).

I hope you’ll enjoy this whether you are already great friends with making bread and dough or not!

This recipe can be altered in so many ways to suit your mood.

Men can starve from a lack of self-realization as much as they can from a lack of bread.

~ Richard Wright

Bite off more than you can chew, then chew it.

~ Ella Williams

So, whether you are a seasoned dough expert, a newbie, or an ‘outsourcer’ like I’ve been, I hope you will enjoy this recipe as much as we did this week.

I think I’ve discovered the secret of life — you just hang around until you get used to it.

~ Charles M. Schulz

To continue to follow the offerings in the potluck , you can click on the links provided at the end of the post to see either the previous dish on the journey or continue through to the next dish. To start at the very beginning and see them all, go here to Vegan Bloggers Unite.

Huge kudos to all for their fantastic contributions, and a giant congrats to Annie for pulling this off!

I am so stoked to see all the rest of the wonderful offerings this weekend.

To read the original post that got all of this started, visit the original post here at an unrefined vegan.

• Are you a seasoned bread or dough maker?
• What are you favorite toppings for focaccia or pizza?

Thanks for stopping by, and wishing you all a fabulous weekend, and a Happy Mother’s Day!

Yours in Less,

On Mindfulness & Thoughts like Popcorn

Does anyone love popcorn as much as I do?

Miracles come in moments. Be ready and willing.

~ John Muir

Ever tried to meditate?

As in, sitting quietly, breathing mindfully (no where to go, nothing to do), clearing your mind of your thoughts? It’s a giant challenge, and one I don’t do often enough for sure.

Now imagine in that harried moment a boisterous loud popcorn popper, bubbling over with abundant, freshly popped (thoughts) and corn. Many of you might relate to this as we try to slow the pace of our minds, and the thoughts that keep ‘popping’ faster as we try harder to slow them down.

Eventually, if you sit long enough, those popcorn thoughts will slow down. Eventually, with practice, they do stop.

“Stress is caused by being in the now but wanting to be in the future, reducing the present to a means to an end.”

– The Power of Now by Eckhart Tolle

I don’t think I know a soul in this life who doesn’t benefit from taking some time to slow down, to breathe, and to simply be.

With that, I dedicate today’s post to popcorn, and to mindfulness.

Quiet. Peaceful. Present.

Pardon me for the (perhaps even slightly corny, okay, alot!) metaphoric post, but I couldn’t help it!

Popcorn is a long time personal favorite and I think it can help anyone wanting to practice mindfulness in a few small ways.

First of all, if you are an avid snacker, then it is likely you already know the virtues of being the proud and shrewd owner of a popcorn popper.

Last I checked, you can pick one up for about $20. Popcorn poppers don’t break, or require any cleaning, or take up any space (really) either.

They produce fresh, warm, and good-for-you popcorn in minutes.

Popcorn is literally the cheapest snack on earth – last I checked in it clocked at less than a quarter or so per large batch (to satisfy 2-3 people), and it also happens to be the healthiest, too.

“Be happy for this moment. This moment is your life.”

– Omar Khayyám

So, if you love snacking, chances are you love popcorn (though I have met those who detest it).

Fresh popped is far superior to anything microwaved (in taste, economic, waste, and health factor), and also gives fried, salted, and over-processed snacks like bagged and boxed chips a serious run for their money.

So, if you don’t have a popper yet, they can be found easily at a bigger drug store, or cookshop.

I buy large bags of popcorn at a time a store it in a jar for easy access and scooping. My girls adore it, and so do I.

Many a meal has been made of popcorn, carrot sticks, and re-run marathons of Friends. Precisely why we *sometimes* look forward to the husband’s business trips.

But we don’t tell him that. We wouldn’t want to upset anyone now, would we?! 😉

Hope is a waking dream.
~ Aristotle

The Less:

Less salted, fried, and packaged snacks, means less salt, oil, fat and empty, fattening foods in your life. Less worry about snacking means more enjoyment of those moments, and less guilt later about cravings, snacking, and eating in general. Less cost and less prep means snacking well is super easy, just breathe deep while it pops, and remember to stay present (or not).

The More:

More clean eating snack food means worry is banished. More tasty clean toppings means fresh flavor is abundant. More fresh homemade snack foods means the grocery snack aisles are history, and more high fiber popcorn means 100% satisfaction guaranteed.

Homemade Popcorn:

• (1) electric Popcorn Popper
• (1) scoop popcorn kernels (organic if possible)
• (3-4) tbsp olive oil (feel free to also use melted butter)
• sea salt to taste
• other toppings to taste: nutritional yeast, chile powder, chile flakes, seasoning salt, black pepper, tamari, garlic powder…what are your faves?

Start by plugging in the popper and heating it for a minute or so to get it ready. Get a large clean bowl ready. Add the popcorn kernels, breathe deeply….exhale. Breathe deeply again……..exhale. Repeat until the popcorn starts popping! Add the oil in small bits as the popcorn comes out (yes, it is very interactive) – this will ensure even coating of all the kernels as best as you can.

Add your salt and seasonings as you add the oil. Once the thoughts, er, popcorn, are done cascading from the mouth of the popper, unplug and take one last mindful deep breath (or not).

Mix all with your hands. Choose your favorite show or movie, and enjoy!

Of course, if you don’t eat a lot of salt, or oil, or butter, you can eat popcorn completely naked too. It’s still delicious.

You can use one or all of these.

Sea salt,  nutritional yeast, olive oil.

“Feelings come and go like clouds in a windy sky. Conscious breathing is my anchor.”

― Thich Nhat Hanh

You can also try these: chili flakes, garlic powder, and seasoned salts of all kinds.

Another one of my favorite bloggers also tipped me off to one of her favorite childhood snacks a while back. I’ve yet to try this (mostly because I think it will be just too good), but she grew up enjoying cubes of sharp cheddar cheese cubes in her popcorn – thanks to Sharyn at thekalechronicles for that tip – one of these days I am surely trying that as the kids will love it, that I am sure! 

Have any of you enjoyed popcorn this way?

The power of imagination makes us infinite.

~ John Muir

Enjoy popcorn well, and revel in the simplicity of such an easy and economical way to scratch the snack itch.

After all that mindful deep breathing (or not), make sure to check in that you are not mindlessly scarfing the fruits of your labor. I think popcorn has an ever so valuable added layer of benefit for us – to make sure we are staying in the present moment long after the popper stops and we sit down eat it.

The present piece, the present bite, the present laugh.

I have observed this from years of popcorn eating experience, of course! 😉

“Few of us ever live in the present. We are forever anticipating what is to come or remembering what has gone.”

― Louis L’Amour

That was a moment (or two) well enjoyed.

“The real pleasure,the real peace,  the real enlightenment is to give. The more you give the more you get. If you give 10, you get 100.”

– Bikram Choudhury

• Are you a popcorn fan too?
• What are your favorite popcorn toppings?
• How do you meditate or stay mindful?

I’d love to share with you on this as it is a matter very dear to me (both popcorn and mindfulness), I’m always looking for ways to improve my ability to practice and enjoy both!

Let us know and share your tips if you will! Here’s wishing you all a super wonderful weekend!

Yours in Less,

Recipe: Lively Yellow Potato Salad

You’ve got to love anything this comfortable in its own skin.

“Manifest plainness, embrace simplicity, reduce selfishness, have few desires.”

– Lao-Tzu

Holla bloggers!

Welcome to another springy post! I’ve got to tell you (though it’s still a little cool), it’s pretty sweet here when the sun is out!

The patio furniture is coming out this weekend and the new garden topsoil has (finally) settled. Even the outdoor hockey net is out in the lane again and I can hear the sounds of balls hitting the garage doors in my neighborhood on weeknights.

Life is (at last) happening all around, folks are getting outside, and spring is in full swing.

Oh my! It’s a good thing!

Spring brings with it the promise of summer, and warm evenings spent outside. With that, comes time for warm weather sides and salads, either to accompany the barbecue (for the carnivorous hubby) or just to have as they are (my way).

“We do not remember days, we remember moments.”

– Cesare Pavese

Here is a lively potato salad to start the season of outdoor living featuring my favorite – the humble (and often maligned) potato!

As a vegetarian (who eats little dairy and at times none), I’ve always been (just a little) saddened at the (IMO) unfair rap that poor old potatoes get from many fad diet doctrines out there.

These little gems that grow in even the poorest of soil are amazingly nutritious (especially the skins), easily available and totally dirt cheap considering some of the other foods we buy to eat well. High in easily digested healthy carbs, potatoes are filling, tasty, and super versatile.

Happiness is making the most of what you have.

-Rosamunde Pilcher

Bake them, steam them, roast them. Grate them, fry them (not my fave), or even dehydrate them (I once tried them as raw potato chips in my raw days – they were actually okay!).

Here is a healthy way to enjoy these gluten-free darlings – without all the high-fat dairy-based toppings commonly associated with potatoes – this was a big hit at the office this week!

Now let’s get to the heart of this post!

The skins are super nutritious, so leave them on! Do try to buy organic if you can - but don't stress too much about it either!

The Less:

Less fried or over-processed potatoes means cleaner, more honest nutrition. Less mayo-based dressings means less fat and less clutter in your food. Less packaged or store-bought picnic food means less packaging at (way) less cost. Less costly food means more money in your pocket, and that’s a sweet feeling for sure.

The More:

More potato based eating means more vegetable based carbs so putting them where your body needs them is a snap. More cold salads means set up is a snap, just grab it from the fridge and go! More fresh veggies to dress them means more color and crunch, so you can settle in to your summer with style.

Lively Yellow Potato Salad:

Veggies:

• 6 cups yellow flesh potatoes, chopped with skin on (about 2.5#)
• (1) bunch dill, chopped
• (1) red pepper, chopped
• (1) 398ml can artichoke hearts (5 each)
• (1/2) cup red onion

Dressing:

• (1/4) cup good olive oil
• (2) tbsp red wine vinegar (add more to taste)
• (1-2) tsp sea salt
• (1) tbsp good prepared mustard
• (1) tbsp sugar (any kind you like – feel free to add more if you use extra vinegar)
• Fresh pepper if desired

Start by combining the chopped potatoes in a pot with a little water (about 2 cups). Put them up to boil in the water by bringing to a boil with the lid on. Once boiling, turn the heat to medium low and cook, covered, for 12-15 minutes, or until pricked easily with a fork.

While the potatoes cook, chop dill, pepper, and red onion and add to a large mixing bowl.

Drain your artichokes and cut by first quartering them lengthwise, then cutting the quarters horizontally to get slightly smaller pieces. Add to the bowl along with the other veggies.

Next, combine the dressing ingredients and whisk together until combined (and gorgeous). Is there anyone else out there that gets excited by this stuff?

Gosh, sometimes I feel like a real nerd…

Once the potatoes are soft and ready, drain them in a colander and let sit for a minute or two to cool and shed excess liquid from the boiling process.

Transfer the hot spuds to a separate mixing bowl and allow to cool an additional 3-4 minutes or so. The reason for this is to get the potatoes to the most optimal temperature for soaking up the dressing.

If you add the dressing too soon, the potatoes will soak it up too quickly and the heat can affect the flavor of the dressing. By allowing them to cool only slightly, you get a potato that is still warm (but no too hot).

When the potatoes are only steaming slightly and you can touch them with your hands for a few seconds comfortably (about 3-4 minutes after cooking), add the dressing and mix. Allow the potatoes to sit in the dressing and soak it all up another 5 minutes while they cool a little further.

Once they are only slightly warm, toss in the large bowl with the waiting chopped raw veggies and dill.

Mix gently to evenly distribute! Wonderful!

Serve as is straight out of the mixing bowl or transfer to a clean serving dish.

A gorgeous salad to take to a summer potluck – a totally refreshing and zesty take on traditional cold potato salad, sans mayonnaise or dairy of any kinds!

For those who eat eggs, I would serve this salad with classic deviled eggs and a green salad for a perfect summer meal. This is also great as a side to any protein dish.

Live each day as if your life had just begun.

– Johann Wolfgang von Goethe

It’s great with olives too, and a side of extra smiles.

That man is the richest whose pleasures are the cheapest.

– Thoreau

Life shrinks or expands in proportion to one’s courage.

– Anais Nin

Thanks to all of you for reading and commenting on the last post. It was great to hear from all of you runners, yogis, cyclists, swimmers, and walkers! It does a heart good to hear your stories and especially those of you who might be trying something new – I’d love to hear how you make out!

“In seeking happiness for others, you find it for yourself.”

~ Anonymous

Here’s to new recipes and new experiences!

Whether it is a new food, a new friend, or a new activity, starting something new is always a thrill.

One this girl never gets tired of 🙂

• Did you try something new this week?
• What is your favorite way to enjoy potatoes (if at all)?

You know how much I adore hearing from you all, wishing you a wonderful day!

Yours in Less,

Recipe: Light Peach & Banana Smoothie

Welcome to the week friends!

All life is an experiment. The more experiments you make, the better.

~ Ralph Waldo Emerson.

Hello all! Hoping you all had a wonderful weekend!

We spent some time doing some more spring cleaning – and by that I mean mostly me. It was time to (finally) get to a closet project I’d been dreaming of for a while (but hadn’t the courage to tackle).

So I did it…and (seriously)……it feels just as good as I thought it would!

Don’t judge each day by the harvest you reap but by the seeds you plant.

– Robert Louis Stevenson.

Today is also the first anniversary of the day I woke up and started something new – the idea for Not So Fast was officially born a year ago today. My how time flies!

It is wonderful to see the journey that has emerged from starting this blog (and this super fun project). It is one of true community – and THAT my friends is a (very) beautiful thing – so thank you (truly) for the support, appreciation, & the sharing & sheer inspiration that overflows from this wonderful blogging community!

You all amaze me. Truly, you do!!

Life is either a daring adventure or nothing.

– Helen Keller.

So, let’s get to this yummy smoothie now, shall we?

The More:

More fresh fruit to start the day means more simple natural sugars to get you going. More bananas (from fair trade farms) means more good hearty nutrition with minimal calories and heaviness. More blended goodness means digesting is a snap – so lightness is yours for the day!

The Less:

Less sweets and extras in your smoothies means simple ingredients on hand are all you need. Less of the fancy stuff means ingredients are attainable and cheap – so you can get more for less – and feel great doing it!

Light Peach & Banana Smoothie:

• (2) bananas, fresh or frozen
• (1) cup peaches, frozen or fresh (you can also sub nectarines)
• (3-4) dates, pitted
• (1- 1.5) cups almond milk
• (4-6) ice cubes
• cinnamon or cardamom to sprinkle on top (optional)
• a lovely cinnamon stick to dress up the glass (optional too of course!)

Combine all of the ingredients in your blender and blend on high until frothy and beautiful. Feel free to add more almond milk or water as needed to get the mixture rolling.

Enjoy on your deck (in a clean mason jar maybe 🙂 ) with a good book, view, or just one or two quiet moments to yourself.

The best things in life aren’t things.

~ Art Buchwald

Be helpful. When you see a person without a smile, give them yours

– Zig Ziglar

Me and my little inspiration...

With all this nice weather – smoothie season is about to kick in to high gear – I am getting giddy just thinking about it!

Here is a quote that I found particularly awesome this weekend:

Life is not about weathering the storm….it’s about learning to dance in the rain.

• What smoothies are you loving these days?
• Got any tips on how to dance in the rain?

Let’s get moving, shall we? I am already…

🙂

Yours in Less,

Recipe: Sweet Summer Smoothie

Is it summer yet?

A life without love is like a year without summer.

~unknown

Alas, that is an (ever so slightly) bittersweet question as I write this.

With spring officially here, it takes a special something to ward off the disappointment at the weather continuing in its normal Vancouver fashion…..yes, in rain!

And lots (and lots) of it.

These are the days we look for other reasons to smile, when the sun is there but hidden, and the light that brightens our outlooks has to come from within. As much as we keep our own spirits up (because really it’s not that bad), sometimes a little boost can help. This smoothie really does the trick!

Fresh, light, and creamy, the flavors of this smoothie can be our reminder that summer really isn’t far off, even if you grab it to go with your umbrella (yet again).

As much as we enjoy supporting and eating local foods whenever possible, there is really no substitute for the juicy tropical flavor of a fresh mango. Paired with creamy almond milk, ice, and red strawberries, it’s divine. It’s definitely enough to get you through to the next real sunny day.

“Summer is where the girls go barefoot and their hearts are just as free as their toes.” — Unknown

At this time of year in North America, there is also a glut of California strawberries that flood the market and are cheap as borscht (well, maybe not quite but that’s another post!).

As much as I try to freeze a good supply of local berries in the summer, my little freezer just doesn’t hold enough to last through the winter. On my list this year (maybe finally?!) – a deep freeze! It’s been a long time coming and its overdue.

There is nothing like the taste of frozen local berries, but when those are not available, at least I can get a generous amount of imported berries at this time of year that are still delicious and affordable.

The Less:

Less pasteurized fruit drinks means less cooked sugars and more vital energy in your beverage. Less added foods means easier blending and easier sourcing. Less looking to the future means you can feel the way you want to today – just because summer isn’t here doesn’t mean you can’t be there.

The More:

More lively fresh fruits means more natural sugar highs. More natural sugar highs means avoiding nasty sugar lows. More natural carbohydrates means less cravings for them elsewhere. More good summer vibes means more happy thoughts as you eat – because who doesn’t daydream about long summer days when it rains?

Sweet Summer Smoothie:

• (1) cup fresh strawberries, stems removed
• (1) cup almond milk
• (1) cup ice or 4-6 regular sized cubes
• (1) mango – I like the Ataulfos (the yellow ones – pictured here is ta tree ripe Mexican produce department cast off)
• (1) ripe Bartlett pear (optional)

Combine all ingredients in your blender and blend on high until smooth. Serve as you wish and enjoy!

Of course with all smoothies – be creative! This is one of my favorite combos and the addition of almond milk makes for an ultra creamy sweet (yet still totally light!) treat. I added a ripe pear here simply because I needed to use it up (my daughter doesn’t like that so much – but I tell her too bad – we aren’t wasting it!).

No matter what the weather, you’ll be thinking of your favorite summer dresses and the smell of salty ocean breezes in no time (or not, but at least you’ll have a delicious smoothie)!

“Sun is shining. Weather is sweet. Make you wanna move your dancing feet.”

~ Bob Marley (lyrics)

So it may be still a biiiit early for that quote. But you get where I am going and as sure as the rain falls today, summer will come in all its glory…and it will go.

Enjoying what we have today (even if it’s not perfect) and looking forward to the future is a big challenge – but its a good one that won’t ever go away.

With the past, I have nothing to do; nor with the future. I live now.

~ Ralph Waldo Emerson

It’s a good life, isn’t it?

For now, I’ve got this little butterfly to tide me over when I need a little hit of summer lovin’.

My daughter gave it to me just today and I found a home for her right away – hanging from my car mirror 🙂

I hope you all are enjoying this wonderful week – thanks for stopping by the blog and for all your lentil love!

I’ve got a little favorite coming up with french lentils – stay tuned and keep me posted with any feedback on any recent recipes!

• What’s your favorite way to enjoy mangoes and summer fruits?
• Do you have a deep freeze to freeze away all of your local treasures for a rainy day?

I’ll let you all know when I check it off the list. For now, I am off to put some reggae on. Time to dance 🙂

Yours in Less,

Recipe: Coconut Maple Granola with Cocoa Nibs & Love

Oh heavens! (Take 2)

When the sun came out this week I knew it would bring with it good things. Boy, was I in for a pleasant surprise!

I think it’s safe to say I was stunned, delighted, and totally honored to be Freshly Pressed by WordPress this week!

(Thank you WordPress!)

These things often happen when you ‘don’t feel ready’ as there are a few changes/additions I had been planning for this blog, but as it always goes…..you just go with it!

A favorite quote of mine from a Paul Arden book says:

So in that vein, I ‘fixed up’ a Facebook page for IPOM that you can like (or I hope you will!) it’s here, or just to the right on the sidebar – thanks so much!

I am beyond thrilled to meet all of my new (and fabulous) IPOM readers and continue to share the journey with all of you – thank you for joining me in my pursuit of finding more with (just a little) less, and a most hearty welcome!

Now let’s get going….shall we?

Love is the light. Forward is the motion.

~ Unknown

Granola is a favorite of mine.

Not in the hippie-patchouli-incense way either (though all of those things are lovingly fixed squarely in my DNA)…but the yummy, nutty, clean eating breakfast way!

Real Vanilla Extract, Real Coarse Sea Salt, Real Maple Syrup.

I love to grocery shop. I love markets, and I love color. A good grocery store is my happy place, always has been.

I avoid the center aisles as much as possible (save for pasta, pasta sauce, and boxed snacks for my cracker loving 8 year old), and this means the cereal aisle.

My dad joked to me years ago as a child that the cardboard box processed cereal comes in had more nutritional value than the sugary refined ‘dessert’ the box contained. I am sure there could be (just a little) truth to that – but regardless, I avoid food from a box as much as possible in favor of inexpensive bulk staples and fresh, colorful, inspiring foods…because (IMO) it’s just better.

One of those cheap staples is oats. Enter an easy, convenient, delicious alternative to bagged granola and boxed cereals.

This real granola is made with 100% clean, 100% natural, and 100% accessible ingredients.

You won’t feel too full after eating this, as you don’t need a lot (a little goes a long way). It’s chewy (great for mindful eating), and you don’t want to rush this, it’s just that good…….and I promise, your whole family will love it!

The Less:

Less oil means a granola with (just a little) less weight. Less sticking from no oil means a little more crunch. Less sugary refined breakfast cereals means less wasteful packages, never mind cost. Less ingredients and less steps means less time in the kitchen, so you can spend more time doing what you love.

The More:

More hearty grains, seeds, and nuts in your day means less craving for satisfaction elsewhere. More found in nature sugars means cravings for sweets will feel good (as it should!). More prepared goodness in the kitchen means more heart in the home, and there’s nothing ‘granola’ about that.

Coconut Maple Granola with Cocoa Nibs & Love

Adapted from the Silver Hills cookbook, 1996

• (4) cups slow oats
• (1/2) cup shredded coconut
• (1/2) cup slivered raw almonds
• (1/2) cup raw sunflower seeds
• (1/2) cup raw pumpkin seeds
• (1/2) cup cocoa nibs (optional)
• (1/2) tsp salt
• (1/2) cup real maple syrup
• 1 tbsp real vanilla extract

Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well with your hands – don’t be shy!

Bake in a deep baking pan (you can also use a cookie sheet) and bake about one hour, or until dry. Make sure to mix the mixture a few times while it cooks to prevent burning and promote even cooking.

Serve with cold milk or yoghurt, and some added hemp seeds, cranberries (as shown) or with any other real ingredient you desire. This will keep in a container or glass jar indefinitely and the recipe can easily be doubled – and you’ll likely be making it often!

“The world is what YOU think of it, so think of it DIFFERENTLY and your life will change.”

~ Paul Arden, Whatever You Think, Think The Opposite

I hope you are all starting a fabulous weekend full of wonderful plans.

As for me, I’m off to arrange (finally) the kids artwork for easy viewing and storage….as these kids grow I am keenly aware that these memories are precious, so it’s a huge priority right now to honor and keep them well so they will be with us in our home forever….even if my little babies won’t.

• What’s your happy place?
• Is there a project you’ve delayed because you’re just not ready?

There’s just no time like right now to take action…I guess it’s all how you choose you look at it!

Yours in Less,

Recipe: Killer Kale Pesto

There’s just something about the promise of Spring.

Oh heavens!

The sun came out yesterday, and it seems, decided to stay for a while (the forecast is clear for at least another day).

Insert multiple smiley face emoticons here!!

Keep your face to the sunshine and you cannot see a shadow.

– Helen Keller

It’s safe to say it’s been a (very) welcome change and the views of the twinkling snow capped mountains are particularly breathtaking. Yesterday was the day that I just knew spring had come knocking here in these parts:

• the larks have come singing
• the daylight has come to linger for a (just a little) while longer
• I nearly injured myself in my hustle to peel my boots and thick tights off to get outside.

Craving the fresh air and the outdoors after work, I hurled myself outside to enjoy the remaining glorious daylight, the bustle of activity around the park, and the smiles and quips of the many who were of the same mind as me.

Oh happy day, the larks were still singing too!

Of course in my excitement, I under-dressed as it was still finger-numbingly cold (a total newbie move). But I didn’t care.

You cannot dream yourself into character: you must hammer and forge yourself into one.

~ Henry D. Thoreau

What a perfect start to the week, and the perfect time to write another post about one of my all time favorite green vegetables.

Are you with me?

Yup, it’s KALE again! I just can’t get enough of this stuff these days – evidence on this blog is here and here.

Here it is, the most perfect pesto with a twist! This recipe can be made with or without the cheese (and I assure you) is stunning either way. It’s almost entirely raw too.

The Less:

Less store bought processed foods is always a good thing. Less processed salt and cheese is too. Less emphasis on oil and basil means more room for other greens, nuts, and your pure, unadulterated love.

The More:

More satisfying richness from real foods means less craving for it in less pure foods. More fresh kale, parsley, and fresh herbs means more rich green nutrition (that you can grow yourself!). More lemon will have you smiling, and more (killer) flavor will go an awful long way.

Killer Kale Pesto:

• (1) cup pecan halves, raw
• (1/4) cup pumpkin seeds, freshly toasted
• (3/4) cup olive oil
• (1) cup green curly kale, chopped
• (1/2) cup fresh basil
• (1/4) cup fresh parsley
• (1) clove organic garlic
• (1) tbsp salt
• (5) tbsp fresh lemon juice
• (5) tbsp good quality grated parmesan cheese (optional)

Pre-heat the oven to 350 degrees. Lay the pumpkin seeds on a flat tray and pop into the oven while it heats (my trick with dry roasting nuts – I put them in while the oven gradually reaches temperature, this keeps them roasting evenly and prevents that dreaded over roasting – ooooops!). Toast until fragrant and turning golden, about 5 minutes.

Meanwhile, prepare the other ingredients and add to the blender, starting with the pecans first. Once toasted, add the seeds right away to the blender while still warm – the heat from the warm seeds will assist in better blending and the result will be a much smoother blending process and slightly more delicious pesto.

Blend on high and move around with a spatula to get it going*. Blend all until you reach a thick well blended consistency and there are no bits of kale left.

*Of course you can also use a food processor for this, but alas, I do not use one!

Voila! Scrape with a spatula into a clean jar. This will keep refrigerated for a while in the fridge (at least a week or more). You can also freeze in small containers!

This seriously delicious pesto adds an exquisite touch to a boring old piece of toast, a flavorful topping for a cracker, and an even more delicious component to a polenta appetizer or pizza (like I made tonight with broccoli – double green hit – super yum!).

I’ll share a few of my thoughts on polenta (and how to make a number of delicious dishes with it) in a later post, but for now, join me in an ode to freshness in the form of sunshine, fresh greens, fresh air, fresh inspiration, fresh finds, and best of all fresh ideas!

There may not (really) be anything new under the sun, but what old gem doesn’t benefit from a little freshening up from time to time?

• How do you stay fresh?
• Do you love kale as much as I do?

Oh, please do tell.

Sitting quietly, doing nothing, spring comes, and the grass grows by itself

~ Zen Proverb

Welcome to all the new readers this week and and a huge, giant thanks to all the wonderful people I have met along the way so far! I really, truly enjoy all of your comments, and appreciate every single one!

This week I’ve got a yummy raw energy cookie to share, oil-free granola, and some other delicious bits and pieces..

I hope you are all starting a truly fabulous week..!

Yours in Less,

Finding More in coffee and (just a little) fun with friends.

More Chocolate anyone?

This one is pretty straight forward.

Like Chocolate? Check.

Like Coffee? Check.

Like sweet, iced, lusciously energizing beverages? Check.

Let’s not talk about our occasional jaunts to Starbucks, K? I won’t tell if you won’t, and for the record, they do a lot of things pretty well, and I kind of have to credit them with getting me hooked on coffee in the first place (and life is (just a little) better with coffee in it, in this girls’ very humble opinion).

In all seriousness, I consider myself very fortunate to have access to some of the very best roasted coffee in the world – check out the roaster I work for here – and I don’t really hit many Starbucks, unless I am traveling.

But who doesn’t love a decadent pick me up now and again?

Crafting this insanely delicious concoction isn’t rocket science, but you do need to be prepared (as in you have to have made the almond milk and the ice cream from the last two posts)…

Almond Iced Mocha:

• 1 cup Mindful Almond Milk
• 2 oz. fresh espresso or coffee
• 1/4 cup Almond Chocolate Ice Cream
• 1/2 to 1 cup of ice

Combine everything in your blender and enjoy!

You might also want to cover your bases with a good activity planned for after ingesting this.

(No, really).

Chances are you’ll be pretty juiced and I’d really hate to see that energy go to waste…

Got a book to finish? Write it. Gardening? Have the shovels and gloves ready! 10K time you want to beat? Now’s your chance.

Or, if you are anything like me, you might just kick back and enjoy another kind of activity that I wish I could do more often.

The joy of doing nothing.

The energy of the mind is the essence of life.

~ Aristotle

However you choose to enjoy your time, do it well.

And do it often!

So that will wrap the sweet stuff for a bit…(I promise)..

I am excited to share some wonderful savory recipes and an idea for a series I’ve been working on.

Here are a few shots of the Not So Fast photo shoot we did on Sunday, it was a blast!

 

Huge thanks to all the new readers who have shared your enthusiasm with me, you are all amazing!

• What do you do with your excess energy?
• Are you a coffee drinker too?

Happy Wednesday folks!

Yours in Less,

Recipe: Mindful Almond Milk/Cream

What is True Mindfulness?

“The present moment is filled with joy and happiness. If you are attentive, you will see it.”

~ Thich Nhat Hanh

How many of us eat on the go, or eat while doing other things, or (my worst or best habit depending on how you look at it), eat what feels like an entire dinner while preparing food?

I’ll admit it…….I am a bit of a snacker. I know, right? Is there anyone who isn’t?

I enjoy preparing food and having fun with it and I have to, I have 2 kids and a hungry husband to feed – never mind satisfying my own needs for fresh, healthful fare that keeps me feeling light on my feet.

But snacking is not a meal. Is it?

I should really be sitting down. And we do as a family, but during the week I definitely need to do it more.

• How do you stay mindful when you eat?
• Do you chew your food 30 times slowly?
• How do you stay in the present moment through your day?

I thought of this the other day when I was I was standing at my kitchen counter, peeling these almonds I soaked. I did this because a reader had asked about nuts other than cashews for making cream (Thank you Fiona!) – it brought me back to memories of almonds.

Specifically, it brought me back to thoughts of peeling the skins off almonds.

As I stood there (peeling almonds) focusing wholly on the task at hand, it struck me at how meditative the practice of popping off those skins was, one at a time, by hand. As each almond was touched by me, I imagined it was sort of ‘thanked’ as I handled each one and prepared it for what it would become:

Delicious, Nutritious, Fresh, Awesomeness.

Corny I know, but isn’t this why we love preparing food so much? Isn’t a meal only as good as the love it was prepared with?

So with this thought, I will share with you this recipe for almond cream, or milk. This base can be used for either, depending on how you prefer to enjoy it – I love cold almond milk over granola or on it’s own, it’s so refreshing and healthful.

The Less:

Freshly soaked almond milk means less packaging from store bought tetra paks. Less processing means more freshness. Less time grocery shopping in the center aisles means more time to peruse the fresh aisles and be inspired by the bounty available to us.

The More:

More live nutrition from soaked nuts means more energy infused into your cells. More time mindfully preparing food means more love in your tummy and calm in your center. More dairy-free options means less fat and calories from animal products.

Almond Cream/Milk Base

You will need:

• 1 cup whole raw almonds
• 4-6 dates
• cold water for soaking (enough to cover as the nuts will expand)
• 1/2 tsp vanilla extract

Soak almonds in cold water for 12 -18 hours. Soak the dates in a small bowl separately for the same amount of time. When ready, drain the almonds, and rinse well with cold water. Leave the almonds in the bowl of clean cold water.

Using another bowl to hold the peeled almonds, practice your super-powered yogic breathing (or just your regular breathing!), while you pop the skins off of each almond. If you’ve never done this before, you will be amazed: just apply a teeny bit of pressure to the tip of the almond and pull the skin back – those little white almond kernels will shoot right out!

See if you don’t meditate (just a little) while you get in this groove!

Once you are done this step – proceed to the next. Are you calm yet? No big deal either way….maybe you are dancing in the kitchen, that’s just as good!

Next:

Drain your dates. Combine the almonds, soaked dates, vanilla extract, and 1.5 cups of cold water in a blender. Blend on high until creamy, about 2 minutes.

From here you can:

1. Save and eat with the pulp as a cream just like cashew cream (it will be a little thicker)

2. Add up to 3 more cups of water to make milk

If you are making milk, add the extra water and blend on high. When smooth, strain the milk through a super fine strainer or cheesecloth into a large measuring jug or clean bowl. Voila! Fresh Almond Milk!

Store in the fridge in a sealed container for 3-4 days and enjoy cold!

*If you want to, feel free to skip the peeling, this is totally an option if you are short on time. Just be sure to take a few deep breaths while the blender is running!

Be sure save the pulp from the almonds if you make milk – that’s my next post! Can you say chocolate?!

I hope you enjoy this as just another way to stay fresh and nutty and (maybe)…(just a little) less hectic and (maybe, just maybe)…….(just a little) more mindful.

Or, if you don’t, at least you can say you have now peeled almonds before!

Be well – I hope you are all having a wonderful Friday – I would love to hear how it goes!

Yours in Less,