Do you wake up and feel like murdering your morning most days? Don’t want to drag ass out of your warm, comfy bed, especially in the cold, cold winter? You’re not lazy. You’re a productive rock star with lots to do. If you could just hit the snooze button … one… more… time…
What if mornings could be more fun, more energizing, more exciting? How about we show you how to have a make-out party with your morning instead of murdering it?
At this hour-long FREE WORKSHOP, Nadia Munla, the hot Holistic Health Coach behind The Pleasure Plate and Jamie Jensen, Co-Active Creative Coach and founder of Your Ignited Life will teach you some kick-ass tricks to get your body and mind right and revved up!
Space is limited. Event is private. Please RSVP by January 23 to reserve your spot.
A few weeks ago, my man and I were at Seoun, an amazing vegan place in the east village. As we both slurped down a heart-warming, belly-filling noodle soup, I thought to myself: WHY HAVE I NEVER MADE THIS?!?!
This was definitely outside my comfort zone so I googled a recipe to use as a general guideline and then, as usual, went rogue.
My ingredients were:
1 firm tofu block
3 Vegan bouillon cubes
1 head of broccoli
1 small red pepper
A pack of dried mushroom medley
8 scallions (just the green parts)
6 garlic cloves (sliced)
¼ cup of fresh ginger (cubed)
A pack of kombu seaweed sheets*
sesame oil & tamari/soy sauce to taste
Like most soups, once you have the ingredients, you start with the base – your broth – and work in the veggies according to cooking time. Since I was using bouillon cubes with water to make my broth, I followed the package instructions and got myself to 7 cups of broth to a boil.
Then I added the ginger, garlic, red pepper and carrots. Followed by the mushrooms (which I had presoaked for an hr), the broccoli and the kombu.
I cooked it all for about 10-15 mins while separately prepping my gluten-free ramen noodles on the side (as per package instructions.) I HIGHLY recommend the King Soba black rice brand with 3 mins of cooking time and a beautiful purple hue.
Put the noodles in a bowl, add some sesame oil/tamari and green onions. Add the soup. Voila. Hopefully, you’ll have leftovers so you can prep a 5 min meal the next day.
The great thing about this is you can change the recipe to suit whatever vegetables you have!
(*What is kombu you ask? Why it’s a seaweed you can find in health food stores that tastes yummy, a great source of iodine which regulates your metabolism AND it’s an anticoagulant.)
WHAT I WILL DO NEXT TIME:
I will use vegetable broth not bouillon.
I would add in some Chinese cabbage or bok choy instead of broccoli.
I would use real mushrooms. There is something about those dried things that just irk me.
I give this a solid 8/10 with room for improvement!
THE BEST GLUTEN-FREE VEGAN CHOCOLATE CHIP COOKIES!!
I wanted to take a pic but they were gone before I got a chance!
You will need:
1 cup of all-purpose GF flour. I like to use Bob’s Red.
1/2 tsp of sea salt
1/2 tsp of baking soda
1/4 tsp of cinnamon
1/4 cup of sugar. I used dark brown.
1/4 cup of maple syrup
1/4 cup of coconut oil melted
1 tsp vanilla
1 tsp water (to moisten)
4 TABLEspoons of vegan chocolate chips (or more 🙂
Mix dry ingredients & wet ingredients separately. Then mix all together to make the batter. Chill in the fridge for 10 mins while you preheat the oven to 350 degrees.
Lay them out in balls on parchment paper and cook for 12-14 mins at 350.
I’m not joking this is the best vegan, GF cookie I’ve had at mine or elsewhere. The less you flatten, the more chew you get – if you’re that kinda gal!
Enjoy and send me feedback on how it went!
This month I had an awesome inspiring chat with Sheena LaShay about reconnecting with your sexuality after abuse for the series UnSilencing your Sexy on The Angry Therapist.