PLANTS = HEALTH = PEACE
Welcome to my vegan blog!!
Four years ago, my husband and I adopted a whole food plant-based diet. At the time it was solely for health reasons but It quickly became a lifestyle
choice that felt spiritual in the knowing
that our food choices came without suffering of sentient beings. More over, we were making a profound planetary difference every time we sat
down to eat.
A Deeper Connection
Becoming vegan provided me with a massive shift - mentally, emotionally, physically and spiritually. Within weeks I felt more energized, less inflammation (I'm jogging again!) and a strengthened immune system. Moreover, my reverence for all living beings has grown exponentially. I'm just way more AWAKE to the incredible miracle of nature and all she provides in abundance. It's the least I could do to support her in return.
This Land is Our Land
For me eating plants is more than just a way to get healthy, it's a way to profoundly connect with nature and cultivate appreciation for our beautiful planet. A daily rainbow colored plate of fruits, veggies, beans, seeds, grains, herbs, nuts and sprouts is a reminder of how plentiful and supportive our mother earth really is. And a reminder to do what we can to sustain her.
"What do you eat?"
I get asked this all the time and it's honestly one of my favorite questions to answer. What do I eat? Well….
Let's start cooking!
Fall Recipe Offering
California Miso Soup
1 onion, sliced
8 ounces Shitake mushrooms, sliced
1 (8 ounce) package silken tofu, diced
5 ounce baby spinach
4 tablespoon toasted sesame oil
1 tsp veggie bouillon
1/2 cup red miso paste
2 tablespoon tamari sauce
1 bunch green onion
1 ripe avocado, sliced
38 ounces ramen
4 tablespoon toasted sesame seed
1 bunch micro cilantro
Heat 2 tablespoons of sesame oil in pan
Add mushrooms and onions. Sauté for 2-4 minutes
Add cubed tofu and sauté 1 minute
Add tamari and miso to the mushrooms, stir to combine
Add 8 cups of water and veggie bouillon. Bring to a boil, stir, then turn heat down to medium-low
Bring large pot of water to a boil
Cook ramen according to directions on the package
Strain ramen, and portion into 4 bowls (use tongs)
Add spinach to one side of the bowl
Ladle mushroom soup over spinach
Add sliced avocado on top
Garnish with cilantro, green onion and sesame seeds
For more great recipes, try these sites: