Why Organic?

Some people think that buying organic produce and products is hype, I am not one of them.  I buy organic whenever possible, not only does it taste better, it’s better for the environment and most of the time it is affordable. The difference is usually only $.20 -.50/ lb or bunch, that is not expensive. 

Every year the Environmental Working Group (EWG) publishes an updated list of the 12 most contaminated foods, here’s this years list:

The 2019 Dirty Dozen:

Strawberries

Spinach

Kale

Nectarines

Apples

Grapes

Peaches

Cherries

Pears

Tomatoes

Celery

Potatoes

(Strawberries rank number one for the fourth year in a row, and the rest of the list looks similar to years past with one exception: Kale made the top 12 for the first time in a decade.)

If you're concerned about pesticides, the EWG also publishes a list of the "Clean 15," a.k.a. the produce from conventional growers that generally had less residue in the group's tests. 

The 2019 Clean 15:

Avocados

Sweet corn

Pineapples

Frozen sweet peas

Onions

Papayas

Eggplants

Asparagus

Kiwis

Cabbages

Cauliflower

Cantaloupes

Broccoli

Mushrooms

Honeydew melons

If you’re juicing I think it’s extremely important to use organic produce because you do not want a concentration of pesticides and chemicals in your juice, I’d say that pretty much defeats the purpose.  I’m a big believer in farmers markets, I try to go at least once a week. When my kids were tiny we loved going to the Redland’s farmers market then hit Trader Joe’s on the way home (because it was the closest one, thank God we have closer ones now)!  Check out your local farmers markets, it’s super easy…..there are free app locators, just search the App Store.

Sources: www.ewg.org, www.organic.org

Gratitude changes everything

I am grateful.

I am grateful for my health, for my husband, for my children. I’m grateful for my mom and that she’s still alive, I’m grateful for my family. I’m grateful for a business that I love. I’m grateful that I have a home, that I have a garden that produces organic food. I’m grateful for good friends. I’m grateful that I have found my voice and that I get to share my insights and experience.

Gratitude is defined as the quality of being thankful; readiness to show appreciation for and to return kindness

We all know that gratitude is a good thing, but here’s something that might surprise you: gratitude is good for your health. The concept is simple; a healthy mind = a healthy body. Kindness lifts our spirits it can aid in fighting off, healing and sometimes even curing a plethora of illnesses that ail us. There are many ways to practice gratitude. Keep a gratitude journal (I use a section in the notes app on my phone) praying, meditating or simply telling someone what you’re grateful for.

What you focus on grows. Why not focus on what you’re grateful for?

“Your subconscious mind is subjective. It does not think or reason independently; it merely obeys the commands it receives from your conscious mind. Just as your conscious mind can be thought of as the gardener, planting seeds, your subconscious mind can be thought of as the garden, or fertile soil, in which the seeds germinate and grow. This is another reason why harnessing the power of positive thinking is important to the foundation of your entire thought process.

Your conscious mind commands and your subconscious mind obeys.

Your subconscious mind is an unquestioning servant that works day and night to make your behavior fit a pattern consistent with your emotionalized thoughts, hopes, and desires. Your subconscious mind grows either flowers or weeds in the garden of your life, whichever you plant by the mental equivalents you create.” Brian Tracy

My life isn’t perfect, whose is?! Sometimes you have to reduce things to the ridiculous, including finding things to be grateful for. When I’m in that place this is my mantra “I have what I need for today”. I can always come back to ‘I have a house to live in, food in the frig, clothes to wear, gas in the car and I am grateful’.

UC Berkeley wrote an article on how gratitude changes you and your brain, check it out, it’s excellent: https://greatergood.berkeley.edu/article/item/how_gratitude_changes_you_and_your_brain (Go Bears! 💙 🐻 💛)

If you don’t have a gratitude practice, I challenge you to start one and see how you feel in 30 days, it takes 21 days to make a habit and this is an excellent habit to have.

Quick pickled cucumbers

Just like my zucchini this year, my cucumbers have gone crazy, which is nice since last year we literally had 2 before ash from a fire wiped them out. I’ve had so many all at once that I’m now making pickles! Sandwich pickles, dill pickles, spicy pickles, sweet pickles, you get the picture, lots of pickles.

I use a mandolin slicer to get the cucumbers all the same thickness, just be very very careful….I’ve cut myself too many times to count. White vinegar is what’s traditional for pickling, you can use apple cider or rice wine vinegar they are also good. Want to add a little spice? Try 1/2 a jalapeno and some sliced garlic. Want sweet pickles? Add 1 tablespoon of sugar and reduce the salt. You can just put these in the frig and they’ll be ready in a few hours. But what I’ve been doing it putting them outside for a few hours to start the fermenting process and then putting them in the refrigerator, so you get some of the benefits of fermentation. So 1/2 fermented 1/2 pickled….fickled? Haha.

You really can’t mess these up, they’re so easy, just adjust to your taste and enjoy. You can also reuse the brine just add more cucumbers, dill, garlic etc. You can use this to make Giardiniera, I made some and it came out great. The sky’s the limit with pickling!

Quick pickled cucumbers

1 1/2 cups water

1/3-1/2 cup vinegar

1 tsp sugar (optional)

1 Tbsp pink salt

1 tsp pepper corns

pinch of turmeric (optional)

4-5 sprig of fresh dill

sliced garden cucumbers

Fill a large mason jar with cucumbers and whatever other vegetables, peppercorns or herbs you’re using. Add salt, sugar and turmeric to vinegar, sit and let it slightly dissolve, add water, pour over cucumbers, put the lid on and patiently wait. Easier said than done! Enjoy.

Zero waste, imperfectly is still moving towards zero waste

I’ve had this site now for over a year and yet I have posted only a handful of times. The biggest reason for that is that I’ve been somewhat intimidated, mostly in regard to the zero waste category. It doesn’t matter that I’m not doing zero waste 100% perfectly. I follow Anne-Marie Bonneau on Instagram, her profile name is zerowastechef, she posted “we don’t need a handful of people doing zero waste perfectly…we need millions of people doing zero waste imperfectly”. Which is the absolute truth.

Overwhelmed? No biggie, start with reusable grocery bags, produce/bulk bags, some jars and a reusable water bottle. Try looking at thrift stores for mason jars instead of buying some. I got my most recent glass water bottle at a thrift store for only $3.00.

Having meatless meals is another way to lower your carbon footprint. Too difficult? Try just one a week, need some ideas, search for #meatlessmondays. Small sustainable changes are the key, we can all do zero waste, imperfectly.

Lemon Zucchini Bread

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This year my garden has gone a little crazy. I’ve got more zucchini than I know what to do with. This particular one was too big for my spiralizer so I grated it, I still have tons of it! If anyone has some great zucchini recipes send them my way.  You can use any egg replacement you want, chia or flax seeds….whatever I just happened to have aquafaba (the liquid you get when you drain chickpeas) that needed to be used. You can also use whatever kind of sugar you’d like, I used raw sugar, and I used olive oil. Hope you enjoy!

Lemon Zucchini Bread

1 cup oat flour
1 cup barley flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
grated peel of 1/2 lemon
1/2 cup chopped walnuts
the juice of 1 lemon
6 Tbsp aquafaba
1/2 cup almond milk
1/3 cup oil
1 1/4 cup (packed) shredded zucchini

Preheat your oven to 400°F. Grease and flour (or line with papers) a 12-well muffin pan.

Combine the flours, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts. In a
smaller bowl (or a two cup liquid measure), combine the aquafaba almond milk, lemon juice and oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then
fold in the zucchini. Spoon the batter into the pan.

Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

Remove from oven and turn out onto a cooling rack. Serve warm or with a little vegan butter. Store, in an air tight container, for 3 days at room temp.

My health journey

So, I’ve decided to get vulnerable and share some of my health journey. It starts when I was very young when my dad turned to juicing and raw food to deal with a health crisis. He had the first smoothie bar I’ve ever heard of inside of his photography shop. 📷 

At my mom’s house we had a completely different diet- “the standard American diet” SAD. So obviously that was very conflicting for me. At 14 I developed a very serious eating disorder. At 15 I went vegetarian to try to get some of my health back. 🌱

I started my own business in the health and skin care industry when I was 17. The most important thing I learned is “the body has the innate ability to heal and balance itself IF given the right raw materials. 🍒🥦🍊

My journey has taken many twists and turns but I’ve consistently looked for those “right raw materials”. I’ve been eating organic whenever possible even before organic was popular.

I have had a love/hate relationship with food for decades. I taught my kids what to eat but not necessarily how to eat.

I’ve been in recovery now for some time and have found some nutraceuticals that align with my values. I am so happy that I get to share these Whole Foods nutraceuticals with my clients and I truly believe they they are the “right raw materials”. I’m sleeping better and my anxiety has lessened. If my story resonates with you please message me. 💕🌱🍒

Start your day with lemon water

Starting your day with a cup of warm lemon water has tons of benefits.  The following information is taken from the website/book Hungry for Change.  I highly recommend the book and the documentary.

Lemon is an excellent and rich source of vitamin C, an essential nutrient that protects the body against immune system deficiencies
Lemons contain pectin fiber which is very beneficial for colon health and also serves as a powerful antibacterial.  It balances and maintains the pH levels in the body

• Having warm lemon juice early in the morning helps flush out toxins

• It aids digestion and encourages the production of bile

• It is also a great source citric acid, potassium, calcium, phosphorus and magnesium

• It helps prevent the growth and multiplication of pathogenic bacteria that cause infections and diseases

• It helps reducing pain and inflammation in joints and knees as it dissolves uric acid

• It helps cure the common cold

• The potassium content in lemon helps nourish brain and nerve cells

• It strengthens the liver by providing energy to the liver enzymes when they are too dilute

• It helps balance the calcium and oxygen levels in the liver In case of a heart burn, taking a glass of concentrated lemon juice can give relief

• It is of immense benefit to the skin and it prevents the formation of wrinkles and acne

•  It helps maintain the health of the eyes and helps fight against eye problems

• Aids in the production of digestive juices

• Lemon juice helps replenish body salts especially after a strenuous workout session

Packed with all the goodness, make it a point to begin your day with a glass of warm lemon juice. Its cleansing and healing effects will have positive effects on your health in the long run. However it is very important to note that lemon juice when comes directly in contact with the teeth, can ruin the enamel on the teeth. Hence, it is advised to consume it diluted and also rinse your mouth thoroughly after drinking lemon juice.

Banana Nut Bread

If you have super ripe bananas and don’t want to freeze them, making banana bread is the way to go! Banana cake with cream cheese frosting is my absolute favorite dessert, so I’ve tried lots of banana cake and banana bread recipes and this one is my favorite, I’ve been making it for years and it comes out perfectly every time!

Making this completely plant based was pretty easy. Instead of eggs I use “flax or chia eggs” or Eggs from plants egg substitute.

This is a great recipe for doubling, that’s what I usually do because this goes fast around here! For the flour I use 1 cup of whole wheat and 1/2 cup of unbleached, but you can use all unbleached or all whole wheat. I never use all purpose in anything. You can make it gluten free by using barley flour or another flour you prefer. When I make it gluten free I add another “egg” flax, chia or egg substitute, otherwise it’s more crumbly that I like.

I only use non-aluminum baking powder. We like walnuts but you can try pecans. You can add chocolate chunks or chips. If you do it’s kinda like Chunky Monkey ice-cream in bread form.

Banana Bread

1 cup ripe mashed bananas (about 3 medium)

1 1/2 cups flour

3/4 cup sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp cinnamon

1/4 tsp pink salt

1/4 cup oil (I use olive oil)

1 flax egg (1Tbsp flax seeds & 3Tbsp water)

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Mix all the dry ingredients together. Make a well in the center and add bananas, oil and flax egg. Mix until combined, add nuts. Spray loaf pan with nonstick cooking spray and fold in batter. Bake for 45 minutes or until a knife or toothpick comes out clean. Enjoy!I

Tortilla Soup

Tortilla Soup

I love tortilla soup and have for years. I think the first time I had it I was in high school and I've been trying to perfect the recipe ever since.  While experimenting I came up with a vegan version that’s just as good if not better than one with chicken. For the broth, I like to use veggie bouillon cubes & hot wader. Usually, I add 2 or 3 types of beans and frozen corn. I like Trader Joe's taco seasoning or a combination of chili powder, garlic, cumin & coriander. I add carrots and zucchini, once I was out of carrots and used small chucks of butternut squash and my daughter said it was the best version I’d ever made. Basically use what you have. I add the zucchini towards end so they don’t get mushy. You can use fire roasted tomatoes if you want it a little more spicy.

Tortilla Soup

32 oz vegetable broth
1 onion diced
2 Tbsp olive oil
3-4 carrots chopped
2 cloves of garlic minced
2-3 small zucchini chopped (optional)
1 can black beans
1 can pinto beans
1 can diced tomatoes
1 bag of frozen corn
1/2 package taco seasoning
1 tsp sugar (optional)
1 tsp salt
1/2 tsp black pepper
1/4-1/2 bunch cilantro

Toppings:
cheese
lime
avocado
salsa
tortilla chips

In a large soup pot, saute with onion, carrots, and garlic until almost done. Add broth, tomatoes, beans, taco seasoning, salt, sugar, pepper, and corn. Bring to a boil and turn down to very low, after about 10 minutes and add zucchini and cilantro. Simmer for about 20 minutes, serve with your choice of toppings. Enjoy! It’s best when shared.

What is actually recycleable?

Recycling can be very confusing and somewhat frustrating. According to the UC Berkeley Office of Sustainability the following is what’s actually recycleable.

Recycling must be CLEAN and DRY.

⁃ If bottles and cans have food or liquid in them, they will be thrown away at the recycling plant. Moreover, if a bag of recycling is more than 20% contaminated, either with food or non-recyclables, ALL OF IT will be landfilled.

⁃ If paper is wet or damp (or gets wet or damp because of wet bottles and cans) it will go to landfill.

What is recyclable?

⁃ Clean, dry aluminum foil (feel free to wash and dry it if it has food on it)

⁃ Aluminum cans

⁃ Plastic drink bottles/milk jugs, some plastic containers but not most

⁃ Glass

⁃ Clean, dry paper & cardboard (egg cartons too!)

What isn’t recyclable?

⁃ Film plastic (plastic bags or anything like that); they clog the machines at the plant

⁃ Coffee cups/boba cups/Solo cups

⁃ Anything contaminated with food

⁃ Any mixed material. For example, orange juice cartons are plastic layered with paper. They cannot be separated, and therefore can’t be recycled.

If you don’t sort properly, or if a few people don’t sort properly and contaminate our bin, all of our efforts to cycle resources will be wasted. So it is very important that this is followed.

Also, I encourage you all to avoid  packaging whenever possible. You can buy reusable mesh bags to put produce in instead of using plastic bags. The Strauss milk company sells milk in glass ($3) that you can return to the store and they give you $2 back when you return the bottle for reuse. These are two examples, but the best trash, and the best recycling, is the trash that was never created in the first place.

Finding exercise you love

When it comes to exercise, I am a big believer in doing something that you love, or at least develope a like for. I have always told my kids to find something they like otherwise you won’t do it. The same is true for us as adults. I was lucky enough to spend part of my childhood living in Mammoth Lakes, CA where I was exposed to a lot of physical activities.

Our school skied every Wednesday during the winter and spring. My dad worked at the mountain and I got to stay the whole day instead of just half because he was present. Mammoth also had an incredible gymnastics program, I got to do the balance beam, uneven bars etc. During the summer we hiked, swam did yoga and played tennis. I also lived part time at the beach with my mom, so bodysurfing, swimming, riding my bike were all big parts of being a kid. I had a pink bike at the beach and a red bike in Mammoth.

Once I moved to the Corona, Riverside area I was really into roller skating, I think every kid in junior high was and I rode my bike and swam as much as I could. During high school I was a cheerleader so I got to use a little of my gymnastics and during that time a football player introduced me to lifting weights. Yoga and lifting weights are the things that I favor in this season of life. I also walk and every once in a while run for a bit.

Erskien has always been into endurance sports along with gym workouts. When the kids were little he rode his bike….a lot! I think he has logged something like 750,000 miles in the span his 23 yr stint in high level cycling!!

Back in 2007 he took interest in ultra distance running that evolved into barefoot running. He also uses his bike to supplement and freshen up his legs as desired. He’s even taken a likening to an occasional yoga class with me.

Our kids didnt take to athletics nearly as early as I, but I have always encouraged them to find something they like to do. I think the only thing we probably all like to do is hike.

So, that was a lot of back story. If you are looking to start a journey of fitness, it doesn’t take much, you don’t have to join a gym. Get out and go for a short walk, maybe eventually it will become a run. There are tons of free yoga and other exercise videos online. Your city might offer classes, or maybe a YMCA. Sometimes I work out at home with weights and a resistance bands. As in my husbands case research or reach back on questions about natural running form, or anything cycling related. We both love sharing what we’ve learned along the way.

So, what ever you choose it all starts with 1 step. I encourage you to find something you love.

What is zero waste?

Miriam Webster defines zero waste as:

generating little or no waste  

zero waste

 noun

• The creative waste management strategy of "zero waste" is a combination of community and industrial responsibility that includes deconstruction in spite of demolition, composting to keep odorous organic waste out of landfills, recycling, and a screening facility to allow more separation and reuse of waste rather than incineration. —Aimee Dolloff

We were first introduced to the zero waste idea back in 2014 when I was watching a segment on Raechal Ray with Lauren Singer. Lauren writes a blog called Trash is for Tossers, she also opened a package free shop. Our daughter took off with the idea and did a bunch of research, which led her to the book Zero Waste Home by Bea Johnson, which was Lauren Singer’s inspiration. 

We’ve always sort of recycled, at least the obvious stuff. I haven’t reused as much as I could because when I was a kid my nana’s house was cluttered (think hoarders!) with different food containers she’d cleaned and saved and it drove me nuts. 

What we’ve come to learn is not as many things are recyclable as you’d think, including the packages that have the symbol on them. That is mostly to tell you which kind of plastic it is....very confusing. 

As a household that eats plant based, it’s a little more difficult to go completely package free. For example I can’t buy vegan cheese at the deli and put it in my own container (a least not yet!) but for me that’s a trade off I’m willing to make. We have vastly reduced our trash, we compost and have a garden so at least in my mind we’re doing pretty well.

Now what does all this have to do with you? And what are small steps you can take? 

We’ve all heard “reduce, recycle, reuse” well it’s actually now “refuse, reduce, reuse”. You’ve probably heard about the ban on plastic straws, even before that actually goes into effect, you can simply say you don’t need straws at a restaurant. You can bring your reusable coffe cup for your morning java, a lot of places will give you a small discount for it. In California we’re charged 10 cents for a bag at the grocery store so most of us bring our own, well what about the produce and bulk bags? Some stores sell packs of reusable bags, or they are available online. 

I know it’s a lot! But one thing, one step, one bite at a time. Chunk things down to something that’s manageable for you. 

The BEST Chocolate Chip Cookies!

When my kids were little, I kept dough in the freezer so I could make a few (or a dozen) for them after school. I have some serious chocoholics in my family, especially my husband!

I haven't made these amazing cookies since our family started eating more plant-based recipes.

A couple of months ago at Urth cafe in Laguna Beach Erskien tried a gluten-free, vegan chocolate chip cookie that he said was the best he’d ever had including my chocolate chip cookies.

Well, that’s completely unacceptable!

Mine are the best, but they're not completely plant-based so I set out to revamp our favorite recipe. This time, I opted for gluten-free flours and toasted nuts to improve upon the original flavors.  Here’s the new update, better than ever. 

Chocolate Chip Cookies

1 cup vegan butter
1 cup sugar
1 cup brown sugar
2 egg replacer *I used Follow Your Heart’s
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 cups oat flour
12 oz semi sweet chocolate chips *I used Trader Joe’s semi sweet, they’re vegan
1 cup nuts toasted (optional) *Urth Cafe’s had pecans, walnuts work as well 

Preheat oven to 375 degrees. LIghtly toast the nuts and set aside. Cream butter, add both of the sugars, once it’s creamy add the egg replacer and vanilla. Mix the dry ingredients together. Add the mixture a little at a time to make sure it’s all incorporated. Add the chocolate chips and nuts. Once everything is mixed together and refrigerate for 30 minutes. You can make the cookies as big or as small as you want, Urth cafe’s were big, I prefer normal sized cookies. Place cookie dough on a baking sheet bake for 10-12 minutes at 375. If you make giant ones you’ll need to increase the baking time to 15-18 minutes.