3 Recipes for Simple Living (and to pair with a mean curry)

Easy. Simple. Good!

Happiness is when what you think, what you say, and what you do are in harmony.

~Mahatma Gandhi

I desperately want to tell you that the recipes I am about to share are very complicated. I want to tell you that you must be a culinary wizard to make them, and that you also must have deep pockets to be able to afford them.

But all of that would (of course) be a lie, because none of this is true (and I didn’t really want to tell you those things!).

Given that most of the world subsists on inexpensive healthy staples like rice, beans, and veggies, it is easy to see why it’s not so bad when they taste this darned good!

Hope is not what we find in evidence, it’s what we become in action.

~ Frances Moore Lappé

The 3 recipes included in today’s post are the perfect base or accent to any curry dish. Or really anything you fancy to go with it, for that matter.

Whether you pair it with the Paneer curry from the last post, this IPOM Red Lentil Curry, or any one of your favorite recipes, a few easy breezy steps and you are good to go!

Rice is naturally gluten-free, and there are so many varieties to try. Brown, black, red, white. When lightly toasted over heat (with oil) prior to boiling, it makes the final product light and fluffy – pilaf style. Rice that won’t stick together!

A simple rice dish paired with a crisp light raw salad, and your favorite condiment makes for tasty filling eating for pennies (unless you want to drop coin on something luxurious to top it with – totally your call!)

The search for truth is more precious than its possession.

~ Albert Einstein

Cumin Spiced Rice with Peas:

• (1-2) tbsp butter, ghee, or vegetable oil
• (1) tbsp cumin seeds
• (1) cup white basmati rice
• (1.75) cups cold water
• (1) cup frozen green peas
• (1/2) tsp salt
• pepper to taste

Heat a medium saucepan to medium heat and add butter, ghee, or oil. Once the butter is melted or the oil is hot, add the cumin seeds and cook, stirring the entire time, for about 1 minute. Be careful not to burn these by having them on too high heat!

*Note: if using this cooking method with other rices (most notably brown rice), the end result will be heavier. White basmati rice is ideal for this cooking style as it is naturally absorbent and fluffy – thus making it a light foil for heavier foods to go with it. If you do try it with brown rice, try using the lower amount of butter or oil.

Add the dry rice and cook, on the heat, stirring for about 5 minutes. The rice kernels will start to turn opaque and white. Be careful not to burn the rice by stirring pretty much every 10-15 seconds or so.

After 5 minutes, or the rice is consistently turning color (it will look flecky), add the cold water. Cover and bring to a boil on high. Once the water boils, turn the heat to low (without removing the lid), and cook, covered, for 20 minutes.

During the last 7-8 minutes of the rice cooking time, add the peas and allow them to cook atop the rice as it cooks (do not stir). Simply open the lid quickly (have the peas pre-measured!) and pop them in as quickly as possible.

After 20 minutes is up, turn the heat off and let the rice sit in the covered pan for 3-4 minutes. Once ready, fluff the rice and peas together with a fork and add the salt. Voila!

Ready to serve straight from the pot or transfer to a serving bowl and take to the table! 🙂

Brussels sprouts have been a long time fave of mine.

They are cheap, available (pretty much) year-round and boast the same health benefits as their other cruciferous family members (broccoli, cauliflower, cabbage and yes, KALE!). They are pretty much a superfood in every sense of the word, and I adore them for their underdog status as one of the most ‘disliked’ vegetables out there.

The truth is (IMO), they taste great roasted, steamed, and here, completely raw!

If you’ve never tried them this way, I highly suggest you do – this salad is light and delicious while providing a gorgeous fresh contrast to your cooked dishes. I also love this little number wrapped in my fresh tacos with a little avocado and salsa too….but that is another post entirely!

Shaved Brussels Sprouts Salad:

• (6-8) good sized fresh brussels sprouts
• (2-3) tbsp good quality olive oil
• (1-2) tbsp apple cider vinegar (can sub regular vinegar just reduce to 1 tbsp to start)
• (1) tsp fresh finely grated ginger
• salt and pepper to taste
• fresh cilantro leaves for the top

Start by buying the freshest brussels sprouts you can find. These guys are basically baby cabbages, and I almost prefer eating these in a salad over cabbage – they take up so much less space in the fridge too!

Wash the sprouts and peal and discard any rough outer leaves. Starting at the top of the sprout, with the stem end down, use a sharp knife to shred/slice the brussels sprouts as thinly as possible, one by one, into rounds as thin as possible. Separate the ‘slices’ with your hands and to a bowl.

Toss with olive oil, vinegar, and ginger until well mixed – massage gently with your bare hands to ensure the shaved sprouts soften up a little. Taste to add salt.

Serve in a lovely dish garnished with cilantro leaves and optional black pepper. You might be surprised who eats this and likes it! It is a pretty good disguise for this much maligned little wonder 🙂

Can you tell I am a big fan of the sprout? Love’em….

The past has no power over the present moment.

~ Eckhart Tolle

A word (or two) about condiments:

Having good condiments in the house can become a bit of a fun hobby. Anyone out there a bit of a condiment collector?

It’s easy to do and there are just too many ways to liven up simple healthy food that it is mind-boggling (including this chutney I cannot wait to make). Really!

When I eat spicy Indian food, I always order a round of cooling Raita (Indian Yoghurt Dip). If you eat yoghurt, chances are you could have a regular stock of plain yoghurt in the house on a regular basis.

Here is a 2 second condiment that can make a good meal (just a little) better. There are many ways to make a Raita, but here are a few suggestions to get you started!

Cucumber Raita:

• (1) cup plain yoghurt (pictured here is super thick Mediteranean style)
• (1/4) cup grated or finely chopped peeled cucumber
• pinch or two of Garam Masala spice mix, or ground cumin (about 1/4 tsp)
• salt to taste

Mix all together in a bowl until just mixed. Do not over mix if you can help it!

That’s it! Serve immediately and make it as needed – Raita will keep but only for a day or so in the fridge, so small batches are best 🙂

Enjoy this meal with friends, family, or anyone you want to share it with..

with or without broiled naan bread.

Who says food has to be complicated or expensive to be good?

Simple pleasures are the last healthy refuge in a complex world.

~ Oscar Wilde

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

~ Lao Tzu

I know it is (perhaps) (just a little) corny, but when I think of sharing food, I often picture the world sitting around the table with me.

I picture wide smiles and hear happy sounds. This is why I cook food, and it brings so much joy to share it!

Live simply so that others may simply live.

~ Mahatma Gandhi

Living with (just a little) less can be easy. Especially when it is this good!

I hope you’ll enjoy these ideas or use them as a launching pad to devise your own creations with these basic universal staples, and I’d love to hear your suggestions or favorite takes on the above.

This notion of sharing simple food is deep in the spirit of Not So Fast…the idea that there is enough food for all.

In the next week, I’ll tell you the story (and the results) of Carla and Chris’s 40 day trial of ‘going without’. I’ll tell you what they did, how they did it, and what it will mean to others (and yes they ate like kings the entire time!).

I can’t wait to share this with you all!

• What is you favorite cheap staple or go to budget meal?
• Do you have a favorite easy & frugal dish that is too good not to share?

I’d love your suggestions and they might just come in super handy in the future – so do let us know!

Only a life lived for others is a life worth while.

~ Albert Einstein

You know how much I adore your feedback and stories.

I wish you all could come and have a seat around my table……but for now I’ll be happy to receive your comments..…..even if I can’t see all your lovely smiles! 🙂

Yours in Less,

Recipe: Fierce French Lentil Salad

The only way to improve a lentil is to make it (just a little) fierce & French!

“The only true wisdom is in knowing you know nothing.”
― Socrates

Greetings fine blogging friends!

I’m back home after a brief business trip to the foothills of the Rocky Mountains (a fancy way of saying Calgary).

I have returned home to a few new blooms in the garden and dare I say….just a tiny bit of a tan on my face?!! Okay, that might be stretching it a (just a little) but I did spend a couple of days in the warm Prairie sun – it was pretty sweet 🙂

It’s always extra-super-amazing to be back home, no matter how long I leave for.

“Unless someone like you cares a whole awful lot,
Nothing is going to get better. It’s not.”

― Dr. Seuss, The Lorax

In keeping with my last post (and a few before that I think!), here is one of my favorite go-to cold protein salad recipes. I hesitate to call it a recipe, as it’s more just a food I love, and a food I fall back on time and time again.

More lentils! But not just any old lentils.

I am talking about French lentils, or Puy lentils as they are also called (they originally came from Puy, France). Those of you who read this blog regularly might just say I have been training for France my entire adult life – which is about as long as I’ve been enjoying these deliciously sophisticated legumes!!

Not exactly the French countryside, but every once in a while it's fun to pretend. This view is right up the street from my house in the city. Doesn't it look quaint?

“Count your age by friends, not years. Count your life by smiles, not tears.”

― John Lennon

It could be hard to find these in some parts of the world, and I’ve always found them successfully in health food or organic grocery stores. A suitable substitute would be ‘Beluga’ lentils, also black and a little plumper.

I have read that French lentils take longer to cook than other lentils, which I have never found to be the case – it could be because I steam them, instead of boiling them (which for me always turns this kind to mush).

Does anyone else do this too?

I can’t tell you where I learned this from, or how I learned it, because I honestly don’t remember – but what I can tell you is it makes them ridiculously good!

Let’s get to this fierce salad, shall we? Yes!

“I can’t go back to yesterday because I was a different person then. ”

― Lewis Carroll, Alice in Wonderland

The Less:

Less boiling in hot water means more in-tact nutrition in your final product. Less canned beans and lentils means more texture, and less waste, recycling, and cost. Less heavy & starchy beans means a lighter feeling in your tummy, and less heavy tummies means more light smiles and happy times – and (maybe) (just a little) less gas. Good, right?

The More:

More high fiber legumes means more roughage in your system. More rich protein and satisfaction means you need to eat less to get full. More yummy textures and flavors mean more variety and substance. More taste and versatility means you can serve these to anyone – even if they aren’t lentil lovers (yet!).

Fierce French Lentil Salad:

• (1) cup French lentils or Puy lentils (can sub Beluga lentils)
• (1) pint grape tomatoes, roasted (or 1/2 cup thinly sliced or chopped sun-dried tomatoes in oil)
• (1/2) cup green onions
• (3) tbsp extra virgin olive oil
• (2) tbsp red wine vinegar
• (1) tsp salt (or to taste)
• (1/2) cup roasted almond slivers or blanched sliced almonds
• (1/2) cup cubes of feta cheese (optional)
• fresh black pepper

The Lentils:

The trick here is to soak the lentils at least 12 hours. I usually put up a bowl to soak over night and cook them in the morning or the following evening.

Combine the lentils with lots of cold water and soak. When ready to cook, drain the lentils and rinse in a colander with plenty of cold water. Put the lentils into a vegetable steamer with enough water to last long enough to boil 25-30 minutes. Bring to a boil, once the steam water is boiling, turn the heat to medium-high and cook, covered for 25-30 minutes, or until the lentils are soft. You can test them by tasting or squashing one between your fingers – it should crush easily, but you don’t want it to be mush either.

Once the lentils are done (soft but firm), transfer them to a bowl to cool. After about 5 minutes, add the olive oil and salt (you can also add the vinegar at this stage) to the still warm/hot lentils – this allows the oil and salt to soak into each lentil’s individual little soul, infusing it with yummy depth and fierce flavor!

From here, you can store the lentils in the fridge until you want to use them. Or, proceed with the following steps!

The Tomatoes:

If you are using roasted grape tomatoes, rinse the tomatoes in water and drain. Heat the oven to 350 degrees. Toss the tomatoes in a tbsp of olive oil or so and sprinkle with a little salt and pepper. Place on a flat oiled sheet, and roast the tomatoes until wrinkly – anywhere from 45 minutes to an hour. They should be black a little on the bottom. Remove and cool on the pan before transferring to a bowl.

This step can be done well in advance – I often buy ‘cast-offs’ from the produce section of wrinkly tomatoes that are too old to eat fresh. They are usually dirt cheap and I roast them and keep them in the fridge. Delicious on sandwiches or on top of a salad or roasted veggies – even on pasta with capers!

The Nuts:

Roast the nuts by placing them dry on a flat cookie sheet in the oven. Roast at 350 degrees for about 3-4 minutes, or until fragrant and turning brown.

Roasted almonds are the family favorite and we have a bowl of them in the kitchen pretty much all the time. The kids love them, the husband loves them, guests love them. I often toast up a few cups and use them at dinner.

Leftovers are brilliant on breakfast cereals or Mediterranean yoghurt in the morning with hemp hearts & maple syrup 🙂

To create the salad, combine the oiled & salted cooked (and cooled) lentils in a bowl with the nuts, green onions, and optional feta. If you are using sun-dried tomatoes, add them when you mix as well. For the roasted tomatoes, add these to the top of the mixture in the serving bowl(s) just before serving.

Do what you can, with what you have, where you are.”

― Theodore Roosevelt

This dish (or a version of this dish) is a fabulous picnic salad or addition to a summer potluck. Served with greens, fresh baguette or crackers, and a glass of French wine, the only thing better would be, well, being in France! 🙂

“Be yourself; everyone else is already taken.”

― Oscar Wilde

Life isn’t about finding yourself. Life is about creating yourself.”

― George Bernard Shaw

A classic shot of T and me on my first trip to Paris, summer of 2010.

Getting out there into the big big world helps us to appreciate coming home (just a little) more, and I always come home (just a little) more thankful for all the relationships I am so lucky to be a participant in.

Whether it is the friendships and connections forged on the road or the smiles on the kids faces when you walk in the door (yes – even after one night away – lucky me!), interactions with others are always an extraordinarily special gift.

It’s a good life, indeed. Isn’t it?

Thanks to all of you who continue to read and support this (little) blog – your comments always make my day, no matter where I am!

“It is not that I’m so smart. But I stay with the questions much longer.”

― Albert Einstein

• What’s your favorite potluck summer salad?
• Have you a favorite lentil variety or recipe to share with us?

Let us know! I hear there is a sweet vegan potluck coming up (click the link for more info over at an unrefined vegan), it’s time to start planning contributions!

I can’t wait to see what we are all bringing to the table, and a giant thanks to Ann at AUV for bringing it all together and for all the inspiration!

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,

Dancing Shoes and Lemon Love

There’s something about a hot mug of Lemony Love.

The value of a man should be seen in what he gives and not in what he is able to receive.

~ Albert Einstein

When thinking of simple pleasures, there really is nothing better than a Friday afternoon.

Is there?

Wherever you are, whatever the weather, there is always something to brighten the mood of you and those around you when the countdown to the weekend is inching to a close! It’s here!

My favorite thing to do on a Friday is to come home, drop the bags, the phone, all the noise of the week, and hit the outdoors.

Alternatively, if the weather is the way it was all this week (with rain and more rain), I love nothing more than to curl up on the couch with my grandmother’s afghan, my laptop or a book, and a hot cup of sweet honey lemon.

This is my go-to fasting drink, and a way to soothe the soul and perk up any old day. This drink (to me) is a classic.

Growing up, my mom used to make it with boiled ginger (a few thumbs of fresh ginger in a boiling pot of water for 30 minutes), or simply as shown. We always had in our family kitchen a giant bucket of local honey from a beekeeper named Albert (as I recall that was his name). When we weren’t prying it open to steal spoonfuls, we used it as a seat to rest our tired legs.

I respect and admire all the reasons to avoid honey – every drop is a beautiful and sacred thing – and I am always sure to appreciate it and regard it as an extremely special and beautiful gift from the bees.

After all, without the bees we wouldn’t have these:

Life is the flower for which love is the honey.

~ Victor Hugo

They are a treasure, and so are the bees that pollinate our fruit. We enjoy honey and use it very sparingly, and with gratitude. Of course, hot honey-lemon can easily become hot maple-syrup-lemon, and both are yummy and extremely beneficial either way.

The More:

More lemony goodness means more cleansing vitamin C and healthy vitamins for your body. More soothing hot beverages means you can enjoy it over more time. More slow sipping means more slow living. More slowness is nice. So relax and enjoy, it’s Friday after all!

The Less:

Less refined sugar sweetened lemon drinks means less of the white stuff in your clean water. Less coffee, tea and other sweet drinks means less calories, milk and all the other things that go with them. Less outsourced drinks means cheaper nourishment for you and less waste overall.

Hot Honey Lemon Drink:

• (1-2) organic lemons
• (2-3) tbsp local unpasteurized honey to taste (or maple syrup)
• (2-3) cups boiling water
• (1) favorite mug
• (1) sprinkle cayenne powder (optional)

Put up a kettle to boil of clean water. Squeeze the juice of your lemons in to your favorite mug, adding a few slices to crush inside. Crush your lemon slices with a spoon or fork until juicy and pulverized. Add honey to lemon juice and lemon slices and crush together. Add optional dash of cayenne powder.

When the water boils, pour directly into the cup and stir. Taste to see if sweetness is right (and add more honey if desired).

Grab a book or a bright corner with a window and enjoy the view. Breathe deep and enjoy….because you can. I call that a great way to start the weekend.

He is richest who is content with the least, for content is the wealth of nature.

~ Socrates

Whatever you choose to do this weekend, I hope you do it in style – after all it’s not the start of the weekend everyday!

Here’s a little shot of something that made me smile this week.

My daughter returned home from her grandparents house (my parents) with these shoes – my jazz shoes from the stone ages (I was about 12).

I was (just a little) overjoyed to see them as I had no idea they were still around. I was even more pleased to put them on, and believe it or not they still fit! (but if you must know my toes are popping out (just a little) a bit).

Dancing with the feet is one thing, but dancing with the heart is another.

~ Unknown

So now when I talk about kitchen dancing, you can be pretty certain I might just have these on 🙂

• How are you planning to ring in April?
• What’s your favorite way to start the weekend?
• Are you a lemon drink fan too?

Thanks to all of you for reading this week and for my new IPOM followers!

I was beyond thrilled this week to receive comments from old friends, new friends, and family from afar – I just love to connect with you over food and sharing enthusiasm with you all just makes my day..

Next I’ll be sharing about those french lentils, a new breakfast bar, and a wonderful recipe sent to me by a fellow blogging buddy…;)

Cheers to Friday or whatever day it is in your part of the world!

Yours in Less,

Recipe: Lively Cilantro Jalapeno Sauce

An easy take on a few fresh favorites (for all)!

A really great talent finds its happiness in execution.

~ Goethe

Good day folks! Here it is, as promised, the brightest, greenest, freshest sauce to hit our fridge (that won’t go brown) in a long long while!

I should start by stating that I could eat foods inspired by Mexican flavors everyday without any issue (really, at all).

I mean, really, this food is made with quite possibly the simplest, freshest, and most flavorful ingredients out there – not to mention being outright cheap and easy to obtain and prepare.

I’ve yet to meet a person who disagrees with me on this either – and I think I’d be challenged to based on the general love I see for all things taco related online and elsewhere (delicious food truck anyone?).

Let’s just say: LOVE.

Yes, there it is – for veggies and meat eaters alike to vegans and gluten free folk. There is something for everyone here….most all an abundance of fresh flavor that you don’t have to break the bank to enjoy!

Let’s go through the list when it comes to the amazing flavors that have permeated our house these days:

Limes: easy to find and cheap. Cilantro: easy to find (and grow) and cheap. Green onions: same.

The rest? A little goes a long way here: a few nuts (which could easily become dairy too if preferred), a little oil, water and salt (and don’t forget to add a little kale of course!) – and you are set!

A gorgeous any-day meal inspiration to top just about anything.

This sauce is part of a trio of sauces I have been playing with – so far this version has gotten the most play simply for the ease of ingredients, and the fresh color and flavor.

I’ll be posting the other sauces too, but let’s get started with the basics!

The Less:

Less store bought cooked and pasteurized sauces means more freshness to enhance your favorite foods. Less salt, sugar, and other additives means less stress and more rest for your hard working cells. Less wondering what to put on your food makes less work of enjoying whatever (just happens) to be on hand.

The More:

More fresh greens in your everyday repertoire means more of the good stuff without trying. More lively citrus juice means more zip and flavor without sacrifice. More homemade raw goodness makes more (of any) foods come alive. More lively food means more lively meals, which can lead to more liveliness at the dinner table and who knows just where else?

Lively Cilantro Jalapeno Sauce:

• (3/4) cup raw whole cashews or pieces
• (1) whole bunch cilantro, stems removed (yup – the entire bunch!)
• (1) fresh jalapeno pepper
• (1/2) bunch green onion (tops only – about 1/3-1/2 cup, no need to chop!)
• (1-2) leaves green curly kale
• (4) tbsp freshly squeezed lime juice (about 2 limes)
• (1) cup water
• (2) tbsp canola or vegetable oil
• (1) tsp good sea salt

Combine all ingredients in a blender and blend on high. Keep things moving with a spatula if you like, and let it go until it is well blended and super duper bright green!

Use the whole jalapeno if you don’t mind a little kick, otherwise feel free to remove the seeds first if you prefer a milder flavor.

There you have it – pour into a jar and keep sealed in the fridge. This will last at least a week in the fridge – see how long it lasts you!

This sauce works brilliantly (as you can imagine) smothered on a freshly warmed corn tortilla and topped with any range of beans, chopped veggies, with or without meat or cheese. It also works to top any kind of veggie burger and is delicious on the Quinoa Protein Bites posted here!

“What lies behind us and what lies before us are tiny matters compared to what lies within us”

– Ralph Waldo Emerson

Here it is with a few Ancho Chiles blended in..

The beauty and simplicity within each of the ingredients in this recipe remind me that good food is always just a step away and needn’t be complicated to be prepared well, or enjoyed.

On a personal note, I am so enjoying the comments and feedback from all of you this week – particularly the notes on your favorite childhood snacks – it’s so fun to be taken back for just a moment to what we ate in the good old days!

Thanks to all of you for taking part – I hope you are enjoying the week!

• Are you a giant fan of Mexican inspired foods?
• What are your favorite cheap and easy meals?

Feel free to share your lively thoughts below – and enjoy this one!

Yours in Less,

Recipe: DIY Peanut Butter Cups

Don’t get the sandals out just yet!

Most folks are as happy as they make up their minds to be.

~ Abraham Lincoln

It’s snowing/sleeting/spitting here today (ugh!) – a bit hard to swallow after last weeks heavenly sunshine, and even harder to believe after buying myself a new and much needed (flower-printed) hand trowel yesterday and a few (ever cheerful) pansies for my front stoop.

Love is the flower you’ve got to let grow.

– John Lennon

Despite all this, I am doing my best to stay cheerful – to look forward – and get ready (this is code for I am getting a pedicure!).

I truly believe one must make time for themselves in this busy life, but to appreciate it is key (like it is with most things really).

As a rule, the mind, residing in a body that has become weakened by pampering, is also weak, and where there is no strength of mind there can be no strength of soul.

~ Mahatma Gandhi

So with that in mind, here is a recipe for true self-indulgence and pleasure (especially if you are a peanut butter lover).

Rich, satisfying, and easy as 1, 2, 3 these are!

So go ahead and enjoy the simple pleasures.

The Less:

Less packaged confections means less litter and less guilt. Less pesticides from heavily sprayed conventional peanuts means better health for you and your loved ones. Less refined fats & unpronounceable ingredients in your diet means more support for your body as it breaks down your fuel. Less stress on the system means better living. Y’know?

The More:

More satisfying richness from more real ingredients means less craving for calories elsewhere. More protein, real healthy fat, and intense flavor in your treats means more long term satisfaction so you can consume less, less often (you won’t need a lot). More peanut butter and chocolate together means (quite simply) more delicious. Straight up.

DIY Peanut Butter Cups

• 400 grams good milk chocolate (buy it bulk – you could also use dark!)
• (1) cup good smooth or chunky natural organic* peanut butter at room temperature
• paper muffin cups (any size – fancy ones would be nice!)

Honestly that’s it!

Here’s how to impress your peanut-butter-chocolate-loving friends..and a little ‘tip from the top’ today: men love these!

Put up your chocolate to melt in a double boiling mechanism (I describe how I do it here). Melt your chocolate, stirring to prevent caking or burning. Once the chocolate is melted, keep it on the heat (very low) and add the peanut butter.

Stir together until the mixture is a gorgeous warm blend of pure glory. Feel free to add more peanut butter once you taste it..you really can’t mess this one up.

Once you have eaten as much as you can handle from the stirring spoon (don’t be shy), prepare your muffin cups on either a flat cookie sheet or in a muffin pan (you might need 2 muffin pans as this makes more than 12). Spoon the mixture into the cups carefully – 2-3 tbsp per muffin cup or more depending on the size of cups you have.

You don’t want to make these too big or you might not be able to finish a whole one in a sitting (or maybe you will)!

Shake the pan to even out the cups and pop these babies in the fridge or freezer to cool and set! You can store these in the fridge forever….(I’d love to know how long they last you)..

* A word about peanut butter: it is really really important to use real natural organic peanut butter (I am sure most of you don’t need to read this) – processed peanut butters contain heinous amounts of saturated fats and refined oils that are straight up not good for you – peanuts are naturally oily as they are! Peanuts are also grown conventionally with heavy amounts of pesticides – so eat organic if you can!

These super rich treats are great to have around in your fridge when you need a sweet hit.

Creamy, rich, and oh so yummy, they’ll hit you right where it counts and you might just impress a friend or two. I like to use them as topping for ice cream – straight up french vanilla or homemade white chocolate hazelnut – say what? Yup, I’ll share that in an upcoming post…

While I wait for the sun to return, I am dreaming of fresh cut grass, picnic baskets, and sandals.

I am thinking I might pick a sunny orange color for my toes today.

• How do you pamper yourself?
• What’s your favorite nail polish color?
• Are you a peanut butter fiend like me?

Heaven is under our feet as well as over our heads.

~ Henry David Thoreau

Thanks to all of you for reading this week – anyone out there with leftover kale pesto?

My last batch is dwindling too….I think I’ll make another pizza….what did you do with yours?

We’d love to know..

All the best to you all fine IPOM readers (as always) – and regardless of the weather, Happy Wednesday!

(Even if it is sleeting, snowing, spitting, slushing, and blustering)

Yours in Less,

Recipe: Simple Salads & Hidden Treasures

Treasure hunting anyone?

A box without hinges, key, or lid, yet golden treasure inside is hid.

– J.R.R. Tolkien

As I have said before, good grocery stores are truly my happy place.

I love roaming the produce aisles for anything special that catches my eye, and screams at me to consume it (or feed it to friends and family).

Occasionally, I like a good deal too. (Okay, who are we kidding here). I love a good deal. I mean, who doesn’t?

So I always check my local shop for their cast-offs in the produce department. I spent years working with fresh vegetables and I know that vast amounts of fresh food get chucked from grocery stores everyday – so I like rescuing them. It feels good.

Good deals. Good karma. Hidden treasure.

How can this not pull at your heart strings (just a little)?

It’s true that old saying too: someone’s trash can be another person’s treasure (and also my cooking fun and sustenance for the weekend).

These were easy foods to process as I just popped them in the oven to cook while I tackled my other weekend project: organizing years of children’s artwork, letters, cards, & photos into one easy, safe place.

(A big job.)

There is always lots of emotion (and lots of fun too) going through all that old stuff. Because as most parents learn all too quickly:

Kids do get older (it’s true what they say).

My cheap veggie treasures in the grocery store were well-matched by the treasure trove of precious family memories contained in a few sturdy storage boxes (now well organized in the basement).

It’s easy to feel (just a little) sentimental at the passing of time when I look at this stuff.

I try not to get too mushy – because I love where the family is at right now. It just reminds me to try to enjoy every moment.

Don’t cry because it’s over. Smile because it happened.

~ Dr. Seuss

So as we packed away our memories so we can access them easier, (and enjoy them longer), the little gems that were rescued from the floor of my neighborhood green grocer cooked slowly and luxuriously in the kitchen.

My grab bags of reject (cheap) gold beets and tomatoes. Enter rescue mission, and henceforth...inspiration.

Bounty always receives part of its value from the manner in which it is bestowed.

~ Samuel Johnson

I love roasting veggies for use later in a cold dish, or in a soup or sauce.

This post is meant to celebrate the beauty in simplicity, and the gorgeous flavors that can come from simple things, like food destined to be wasted. Or as I call it, hidden treasure.

The Less:

Less heavy foods makes easy work of digestion. Less waste in our grocery stores means less waste in our composts or (even worse) city landfills. Less ingredients in your bowl means more appreciation of each individual ingredient. Less stove top cooking means you can tackle other jobs while your food cooks and your oven does all the work.

The More:

More green and orange vegetables means more vitamins and minerals. More roughage means more activity where it matters. More salad emphasis means more uses for more varieties of veggies. More variety means more ideas and inspiration (ain’t that something to treasure!).

Kale & Butter Lettuce Salad w/ Gold Beets & Yam:

• (1/2) bunch curly kale, chopped, steamed 3-4 minutes, and cooled
• (1) head green butter lettuce, washed and torn
• (1/2) cup roasted hazelnuts
• (3-4) roasted gold beets, cooled & sliced or chopped
• (1) cubed roasted yam, cooled
• (2-3) tbsp olive oil for cooking
• Cashew Herb Dressing

To roast the yam:

Heat the oven to 400 degrees. Peel and cube the yam* into one inch chunks and place in a bowl. Add 1-2 tbsp olive oil and a 1/4 to 1/2 tsp of salt and mix with your hands.Lay flat on a cookie sheet (with an edge) and bake for 20 – 25 minutes (turning over half way through with a flipper), or until soft, brown, and slightly crispy. Remove from the oven and let cool in a bowl until ready to use. These will keep up to a week in the fridge, but they won’t last that long!

*True yams are the orange fleshed sweet potato (also sometimes garnet colored) – true sweet potatoes are the yellow fleshed ones, many think they are the same, but alas they are not!

To roast the beets:

Heat oven to 350 degrees. Wrap each beet individually in foil. Using a fork, pierce each beet 4-5 times as deeply as you can through the foil wrapper (do this carefully!), making sure to get all sides. Place beets on a flat tray and bake until soft, about 1-1.5 hours depending on the size of the beets. When soft to the touch, remove from the oven and let cool. When cool, unwrap the beets. To peel them, hold them in your hands and while running under cold water, rub the skin off with your hands. Once peeled, cut off the tips of the beets and store or slice as you wish. Beets will keep this way in the fridge for several days.

To roast the hazelnuts:

Hazelnuts roast in roughly 15 minutes using the roasting method I described here. Simply lay them on a flat pan and dry roast at 350 degrees until fragrant and turning a golden brown. If you pop them in an already warm oven, they will be ready in 7-8 minutes or so. To peel them, simply let cool and rub with your hands, the skin will fall right off! Use in salads, granola, or as a snack with dates!

Assembling your salad:

I always use my hands to assemble my greens and I tear lettuce whenever I can (except for romaine). Assemble your beautiful salad by mixing the 2 greens together in a nice clean bowl. Top the bowl of greens with the whole nuts, sliced or chopped beets, and the sweet roasted yams.

Serve with Cashew Herb Dressing and some additional toppings if desired (my personal faves are goat cheese and dried cranberries).

This salad might serve 2-4 people depending on your appetite or what you are eating it with.

Served on it’s own these ingredients make for a gorgeously simple, fresh, and elegant salad that is remarkably satisfying and filling!

Keep in mind all of these amounts are variable – feel free to play around with what suits your mood!

I hope you all had a fabulous day!

• Where did you find treasure this weekend?
• Do you have a favorite salad?

One truly great treasure for me this weekend was the amazing feedback I received from all of you!

I absolutely delight in hearing your stories of almond-milking, kale-hunting, cookie-making, and granola crunching…

It really makes my day! (Thank you!)

This week I’ll tell you what I did with those cheap juicy tomatoes above as well as (if all goes well) another yummy dessert…

Happy Monday!

Yours in Less,

Finding more in Good Karma Croutons and (still) waking early.

Got bread? Increase your daily karma quotient with croutons….a great way to use up old crusty bread ends.

I don’t know about you guys but we’ve got bread in the house constantly. Personally, I don’t tend to eat it as I am mostly wheat-free, but the kids do.

You see if I had my way, there would be no bread, no ketchup, and never an oreo in sight in this house. But I’ve got kids. And a husband who is an athlete. I don’t deny them the odd treat and I try my best to raise them in a way that teaches moderation in all things (especially to diets that are too limiting or too strict unless totally necessary for good health).

So we have bread, always good quality bread, baked without yeast or sugar or additives. And a couple times a week, we have leftover bread. As simple as it seems, croutons are still often a store bought item in so many salad loving homes. Here’s the deal on the homemade goods.

The Less:

Less packaging is a bonus with home made croutons. Guaranteed you will ingest less sodium, additives, and rancid stale oils too. Less waste as you stop chucking those poor bread nubbins, unless you happen to be one of those folks who likes to eat them. Less cost too.

The More:

Kids love making croutons. They just do. More things to do with your kids in the kitchen. More good karma for your economic and healthful ways. More taste from real sea salt and quality olive oil. I call those things all wins.

Here’s how:

Homemade Good Karma Croutons:

You need:

• a few slices of old bread, new bread, any bread
• extra virgin olive oil
• sea salt
• optional pepper, garlic powder, or dry herbs!

Heat the oven to 400 degrees. Chop your bread into bite sized cubes and toss them in a bowl. Drizzle enough olive oil to moisten and mix with your hands – or get a loved one to do this with you. Add a sprinkle or a pinch of salt (careful not to over-salt), and maybe a little garlic powder or herbs if you like.

Lay flat on a cookie sheet in one layer and bake for 15 minutes or so, checking often and turning once or twice. Remove when golden and fragrant. Allow to cool and see if they make it to the salad!

Don’t want to eat them yourself? Surprise your neighbor with them. How’s that for a nice thing to do?

I use the best sea salt I can find….coarse salt from France. I know, it’s not cheap, but you use less and it tastes and feels so much better than the iodized salt from a box. The same goes for olive oil – make sure you are getting true Italian or Spanish or Greek – always extra virgin, always cold pressed. So many oils these days are using olives grown in China, then processed in Europe. Check your labels if you can!

I am preparing for a fast tomorrow with a green smoothie today. I’ll post more about that soon.

As an update, I was up early this morning. It felt good and my family really needs me right now. This parenting gig isn’t easy, but it’s worth every late night and early morning in the world.

In the meantime, make the most of your day, and be sure to tell your loved ones that you love them.

Because you just can’t do that enough.

Yours in Less,

Finding more in (just a little) oranges, sunshine, and joy.

Finally it’s the weekend! After a long luxurious sleep we all woke to the promise of another Saturday, our favorite day of the week.

No surprise we awoke to another weekend of precipitation. Today is was wet snow. I wasn’t sure I could take any more, really…

Where could I find some sunshine? How could I perk up, and shake off the dread towards what looked like another day of schlepping wet kids, dirty cleats, and icy little cheeks and hands around?

The answer was on the kitchen counter.

A pile of dried out oranges and mandarins I had culled from the fruit bowl earlier in the week. It’s orange season, and every variety of mandarin, clementine, tangerine, and navel orange can be found at every green grocer from east to west.

Bonus: Oranges are cheap (anywhere from 49-99 cents a pound). I always buy them heavy (this means they have a lot of juice).

Slice those babies up and get them ready for the citrus juicer.

Use a little elbow grease, and don’t mind the pulp, it’s full of goodness, unless you absolutely hate it.

I also had a rusty looking pomegranite we had all been avoiding – a nice addition.

Hand juiced into deliciously sweet liquid sunshine!

Never underestimate what lies inside of an orange, no matter what its skin is telling you! Just what we needed to start another chilly day on the ‘Wet’ Coast.

Gone in 2 seconds, it was certainly worth all the hard work.

Better than anything I could ever buy in the store, and all from a few wrinkly mandarins and oranges.

Turns out January has at least one great thing about it.

Oranges.

And hand citrus juicers.

A simple pleasure for sure. I hope you find a little sunshine this weekend, regardless of the weather outside.

Yours in Less,