Tuesday, March 17, 2015

Strawberry Walnut Salad with Dark Chocolate Balsamic Dressing

This is SO simple - and delish! In the dressing, I used dark chocolate balsamic vinegar from Midtown Olive Press in NC - it was a gift from the late Emerson Bates, may he RIP. I enjoyed this salad courtesy of you, buddy. You are missed.



Salad:

  • organic mixed greens
  • organic strawberries
  • chopped walnuts (I used red walnuts from Chico, CA)

Dressing:

  • 3 T dark chocolate balsamic vinegar
  • 1 T extra virgin olive oil
  • 1 T dijon mustard
  • 1 t agave nectar

Assemble salad, mix dressing, pour on salad, and enjoy! The dressing recipe will make enough for at least two salads.

Thursday, March 5, 2015

Creamy Vegan Balsamic Vinaigrette (Oil Free)

This is a delicious, oil free dressing - and it isn't thin and watery! The secret is the xanthan gum. Thank you to the late Emerson Bates for this recipe. I think of him every time I make it.

  • 1 cup water
  • 1/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup unseasoned rice vinegar
  • 3-4 cloves garlic
  • 1/4 cup low sugar, organic ketchup
  • 1 T dijon mustard
  • 1-2 T agave nectar
  • 1/2 t xanthan gum


Blend all ingredients until emulsified, and enjoy!

Wednesday, February 25, 2015

Notable Quotable: Dr. Will Tuttle


"Whatever you want most for yourself, give that to others." 
-Dr. Will Tuttle, Author, The World Peace Diet

Monday, February 9, 2015

Gratitude for Blessings: A Thank You Note to the Universe

Dear Universe:

THANK YOU for a wonderful start to 2015. As you know, 2014 was a bit rocky. I know that 2015 is going to be amazing, and I want to thank you for these blessings already this year - and it's not even mid-February!

  • The Tribe released me from my employment obligation. I was committed to honoring my one-year commitment (through April 15, 2015), but they let me go on January 5. It was the right choice for me and for them - I didn't enjoy the job, and they sure didn't enjoy me, lol! And that's all right. Different strokes, as they say.
  • I was able to see my family for the first time since March of last year. My dad looked great - it's almost hard to believe he was ever sick! Thank you for taking care of him and for helping me get back to NC to see him, and my mom, and my stepdad, and my brother...it was a short but fabulous trip.
  • I was able to participate in the doTERRA Winter Summit in Boulder, CO, and it was just plain awesome. A huge thank you to Hayley and Wes Hobson for hosting, and I look forward to attending the next one this summer.
  • Waking up every day in the Sonoran desert makes me just want to cry tears of joy. Tucson is my favorite place, of the places I've lived, and I'm now calling Tucson home again (for the third and perhaps final time). The beauty of the desert is breath-taking, and I'm so thankful to be back in AZ.
  • Looking back over 2014, I am thankful for the relationships that blessed my life and will continue to do so in the years to come. I believe building those relationships is what called me to California, not the job. The job was a means to an end. The friendships are what matters, and I'm so very fortunate.

Again, THANK YOU for blessing my life immeasurably already this year. I can't wait to see what the rest of the year holds. As I move forward, I will let Alice Walker's words be my guide:

'Thank you' is the best prayer that anyone could say. I say that one a lot. Thank you expresses extreme gratitude, humility, understanding.

Tuesday, January 20, 2015

Creamy Tahini Cumin Coleslaw

I'm preparing to move, so I'm trying to come up with creative recipes to use us some of my pantry ingredients - like tahini and pumpkin seeds! I love tahini - it gives dishes a wonderful creaminess, without the use of vegan mayo. My recipe was inspired by this recipe - and it was delish!


Coleslaw:

  • 1 bag of angel hair coleslaw cabbage (or 1/2 cabbage, chopped fine)
  • 1/2 cup pumpkin seeds

Dressing:

  • 2 T Bragg's apple cider vinegar
  • 2 T seasoned rice vinegar
  • 1/4 cup agave nectar
  • juice of one small orange
  • 5 T tahini
  • 1 t cumin
  • 1/2 t cayenne
  • salt & pepper to taste

Put the coleslaw ingredients in a large bowl. Mix the dressing ingredients and pour over coleslaw. Stir thoroughly to combine, and enjoy!