Reviews

January 14, 2019 Backpacking

18 Favorites from 2018

It’s fun to reflect on the previous year when January comes around. Even though January 1st is an arbitrary time that does not really have a cosmic event related to it (no moon phase change or equinox), many of us have time off and can spend it with ourselves and those we love.
As 2019 begins, we start to think about the year ahead, but let’s not forget all that we have learned and how we have grown in 2018.

These favorites are not all food related but I think that’s OK because there is so much more to life than what we eat!

1. My Hurom Juicer

This juicer is the bomb! If you like to make fresh fruit and vegetable juices this is perfect! Even if you want to just do straight greens, the Hurom Slow Juicers are perfect because they use a masticating, pressing action instead of shredding like a centrifugal juicer. You can also make your own nut milks, including almond and also soy milk to make tofu! It comes with a tofu press. It is wonderfully easy to clean! Pomegranate juice is milkier and a beautiful rose pink color. One of the best pieces of equipment I got this year! Hurom often has sales if you sign up for their email list. I got mine for 30% off.

2. Sahara Rose and Eat Feel Fresh

I don’t remember how I came across Sahara Rose. I think it was via Instagram and researching something about Ayurveda. I have been studying Ayurveda since I lived in a Vaisnava (Hindu) ashrama 20 years ago. I learned all about my mind-body type or dosa and in the mid-2000’s I even considered going to Santa Fe, New Mexico to study with Dr. Vasant Lad. When I stopped eating dairy products 5 years ago after being vegetarian for 15, I found it hard to reconcile not having ghee and yogurt. I thought to follow a sattvic diet that Ayurveda recommended I needed to eat these items, so I took a break from Ayurveda. Then I decided to dive back in 2017 and just tell my Ayurveda doctor that I wouldn’t be eating dairy. In 2018, I started a more consistent Abhyanga practice, doing nasya (oiling the nasal passages), eating less raw food in the winter to not aggravate my vata tendencies and more greens and sweet fruit in the summer for pitta.
I got so excited to see Sahara’s book and how all the recipes were going to be plant-based! I also loved her fresh perspective on mushrooms, which I generally enjoy, but always thought of them as being tamasic (or foods that promoted ignorance, dullness).
Her podcast, Highest Self Podcast is the best! She interviews people in the wellness and mindfulness space and also shares many of her own insights on how Ayurveda can help today’s woes. I highly recommend all of her content!

3. Mochiko

In September, I adopted a sweet white kitten named Sake at the POP Cats Convention, here in Austin, TX. It featured IamMosho the Cat Rapper! So many cat vendors selling feline fun and adorable kittens for adoption. I have always wanted to have a white kitty and after seeing her there and knowing that I had more cat love to give, she came home with me. I named her Mochiko, which is a type of sweet rice flour that is used in making all kinds of Asian desserts, including mochi! This kitty loves to give hugs and kisses! She puts her paws gently on both sides of your neck and licks you on the cheek or chin. She’s not an angel though because she loves to eat fabric. Throw pillow corners, prized stuffed animals, clothing, blankets, rugs, and shoes are all fair game. Soon my whole house will be covered in bitter apple spray…which does help!

4. Kinokuniya Bookstore

If you love all things from Japan like I do, you will love going to Kinokuniya and their stationery store Maido. Kinokuniya opened a new location in Austin, TX in August 2018. I can go here to look for Japanese language cookbooks and magazines. My daughter really got into the popular manga and anime, My Hero Academia and was able to meet the voice actors at the grand opening. I’m still trying to convince them to carry my favorite magazine from Japan, Veggy!

5. Birthday Dinner at Crossroad

I celebrated my Pisces birthday on a trip to LA and dinner at Tal Ronen’s Crossroads Kitchen. It’s not that often that I can go to a fancy restaurant and eat everything on the menu! My husband and daughter and I try to order as much as possible without busting out of our clothes. Austin, TX is great but you can only eat so many tacos and fast casual food.
One part that was especially fun was cutting into a romanesco cauliflower en croute! See the fondutta spill out on IG.

6. Trip to Ojai

A Hippie Dosa from Food Harmonics in Ojai, CA

I had never been to Southern California other than the LAX airport. I wanted to visit somewhere else besides LA. Then I learned about Ojai!
What a magical orange pixie land! The farmer’s market was full of what California had to offer despite the fires that happened during the winter. This small town is full of cute boutiques with bohemian wares, farm fresh restaurants, an outdoor bookstore, and spiritual retreat centers.

7. Fermented Meyer Lemon

My Meyer lemon tree made 4 lemons at the end of 2017. So I quartered and covered them in salt and let them rest in a jar (with airlock) for a 2 weeks before putting them in the fridge. Fermented lemons are a great condiment for Middle Eastern dishes. I like to make mujadhara (lentil rice porridge) and have a bit of this golden goodness with it.

8. Cookbook Mastermind

In September, I joined a cookbook mastermind with Maggie Green of the Green Apron. Maggie is a wealth of knowledge and the author of 4 cookbooks, including the Essential Plant-Based Pantry.
This group has been a source of accountability for me. I get to know other cookbook writers and get support others who are going through the process of creating a cookbook.
I’m still not quite sure what route I will go for publication but as I learn more about myself and how I want to accomplish this goal, it will eventually be apparent. I’ve decided to do a cookbook diary on this blog to remember the journey. Look for upcoming posts!!!

9. Cooking with Avocado Oil

This year I cooked mostly with avocado oil and coconut oil. Avocados create a neutral oil high in monounsaturated fats, like olive oil. I use it for stir frys, baking, roasting etc. I’ve been trying to reduce the amount of any polyunsaturated oils and avocado oil has made big difference.

10. HMART Opens in Austin

I didn’t go to the official opening but decided to check it out a month later. Talk about Asian supermarket heaven! I think I was there for 2 hours.
So many mushroom varieties are available at such a good price.
I was able to find Hawaiian papayas, ube, lumpia wrappers, shiso leaves, coconut icecream mochi and more. Even though it’s quite a trek from Southwest Austin to Hmart it’s well worth the trip about every 2 months.

11. Miyoko’s Vegan Butter

Along with using avocado oil, this year has also been all about Miyoko’s Vegan Butter. It feels so decadent and really tastes creamy. No weird film on the roof of your mouth after eating it. Goodbye Earth Balance and other non-dairy butter and margarine using palm oil. Even though palm oil isn’t made from animals, it’s a commodity that wreaks havoc on the local ecosystem in Indonesia and other countries that have huge palm plantations. Orangutans are suffering from habitat loss. It’s an example of how eating only plant-based foods still can cause great harm. Unfortunately, a lot of processed food, especially in Asia, has palm oil in it to make shelf stable foods. Another reason to look at food labels, even if it says “Vegan”.

12. Pacifica

Wearing Pacifica sunscreen on Lani Kai beach on Oahu while being hugged by the Mokulua islands.

Even though this brand is now marketed to millennials or younger, I have really enjoyed this fun, vegan natural beauty line. I used to buy Pacifica candles and solid perfume tins 10 years ago but this year I really dove in and bought so many products. Shampoo and conditioner, mascara, facial oils, and lip balm are staples. They even have a mineral sunscreen that is a coconut bronzing body butter with SPF 50. It’s tinted and has a little mica for sparkle. When I was on Kauai this past December, there was no need for me to be zinc white!
Pacifica is something I feel like appeals to my teenage daughter but not full of toxic chemicals. She can get her glitter on and still be healthy!

13. Dungeons and Dragons

Shakuntala (my WoW druid character from 15 years ago!)

I’ve always felt comfortable with the fantasy genre and even spent 2 years playing World of Warcraft. I even won an honorable mention for an official World of Warcraft cookie contest when I made the Exodar building out of vegan sugar cookie dough.
I wanted to have a Dungeons and Dragons party for my 40th birthday but my husband said none of my lady friends would come. So I had to wait a few years. Then came Stranger Things and a renewed passion among people in the US for D&D! We’ve hosted several D&D evenings with my daughter’s friends and they are so sweet to let me play. I’m a wood elf druid named Shakuntala (Shak for short.) My awesome husband is a super dungeon master and is resuming the role he had in childhood.
It’s a great way to spend time with family and friends, requires teamwork, creativity, and embodying a character for several hours. I highly recommend it!

14. Backpacking Salmon River Trail

This past summer my husband and I celebrated our anniversary with a backpacking trip to the Salmon River near Portland, Oregon. We both love the Pacific Northwest in the summer! The forest and mountains fill me up more than the beach ever would. Heaven would be living in an alpine meadow in the spring with flowers blooming everywhere!
Even though I still have bruised toenail beds from a 3 mile downhill hike with hiking books that somehow shrank from our Yosemite trip, I would definitely love to do this hike again. Cooking while on the trail, getting your water from the stream, and sleeping under the stars really makes you feel alive. I feel connected to humanity who had lived like this for thousands of years. I crave the dirt, sweat and the earthy feeling of surviving. And then I love the feeling of a hot shower and going to eat a fabulous brunch or dinner somewhere!

15. Organic Roasted Chestnuts

I’ve been trying to reduce the amount of grain-based snacks I eat. I’m not a big fruit eater. I enjoy savory foods so I instantly get pulled toward salty and crunchy items. It’s easy for me to have a Vata imbalance (look up Vata dosha and Ayurveda if you don’t know what that is.) Here is where organic roasted chestnuts come in! These tasty nuggets are popular in Asia as a snack. They taste a bit like sweet potatoes but will be a lot less messy to bring with you. They are a good source of manganese, Vitamin C & B6, copper, and fiber. You can buy chestnuts and roast them yourself, or find them in shelf stable snack packs.

16. Meow Wolf

This is the best interactive art exhibit I have ever been to. Meow Wolf defies explanation! If you travel to Santa Fe, NM be sure to check out the House of Eternal Return and look for a special refrigerator and clothes dryer!

Forest spirits at The House of Eternal Return in Meow Wolf

17. Alakai Swamp Trail

We did this great hike again and actually made it to the lookout out! It was incredibly sunny at the swamp this year. Lots of rotted boards have now been replaced with fibercrete and should last quite a while in those damp conditions. The view of Hanalei Bay after the fog and clouds floated away was magnificient. My favorite part of being on the Hawaiian islands is being high on a mountain and looking down at the beach. Being there with Nature and sharing it with my loved ones is one of Life’s greatest moments.

18. Family Gatherings

This year my grandma/lola, Inay, was very ill in the spring and had a pacemaker put in. I visited her a lot in the spring and we talked a lot about family, the Philippines, and Filipino food. I can’t wait to celebrate her 100th this year. A couple of aunts and uncles came to visit from New Zealand. In December, we traveled to Kauai to meet family, including new nieces and nephews. We took this big photo at Shipwreck beach on the south shore.
I’m grateful for having a supportive family in all corners of the globe!

I hope you all have a wonderful 2019! I’m looking forward to finding new favorites!

December 29, 2018 Reviews

Vegan Kauai Eats – Dec 2018

I visit family on Kauai at least every two years. This December was one of many holiday trips. The vegan food scene on the island has changed over the years. There are a few more fast casual options.

When we got off the plane we were starving so we researched nearby options and found a local Vietnamese restaurant – Pho Kauai in a strip mall in Lihue. No tourists here and the prices are very affordable. There is a vegetarian section on the menu. Not anything to write home about but the tofu curries we ate hit the spot after getting off the plane.

We noticed that Lawai General Store has now become 7-11. No more in-house made cone sushi. We settled on pre-packaged inari for our hike of Alakai Swamp.

For our numerous trips to Poipu Beach, we would bring food from home or stop by The Shops at Kukui’ula and go to Living Foods to buy some organic snacks. It’s also fun to go to Brenneke’s across from Poipu Beach to get shave ice. Ask for the natural syrups! I had a delightful ginger and lilikoi (passionfruit) one. Just remember in Hawaii it’s shave ice, not shaved ice! I’m still waiting for them to offer a vegan coconut ice cream option.

We hang out more on the South Side since my father-in-law lives in Omao.
When we have to drive up north, it’s fun to stop at Papaya’s. I’ve been going there for 20 years. They have moved from the shopping center with Safeway to the 1st floor of a building before Hoi Rd if driving north. Traffic in Kapaa is getting to be so bad so make sure you know where to go. Doing a turn around could cause you a very long wait!
The Kitchen at Papaya’s has some great tacos. They also have a salad bar.
The cold cases there are full of to go items, many of them using local tropical items. I ate a Pono Pie filled with breadfruit and lilikoi. Can you see a lilikoi theme? I try to eat as much lilikoi while I’m here!

My daughter wanted to eat at Puka Dog at lunch one day but the line was just way too long. It’s fun to eat their novel hotdogs but we’ve eaten there several times since they have opened. We decided to sit down and eat at Bangkok Happy Bowl. Ask for the vegan options. The owner explained all the vegan dishes super clearly. The vegetables were super fresh and I love seeing Thai basil flowers on my meal. I had the Panang Curry, my daughter had a custom eggplant dish and the Mr. had Pad Thai. Even though it was a bit pricey, it was delicious!

Some of the best food is what you can get at the farmer’s markets. I make it a point to always go when I’m on island. The Koloa market is on Mondays at noon near the baseball field in Koloa Town. Bring lots of cash!
Things you’ll find: flower arrangements, fresh lettuce, all kinds of local fruit, scallions, sweet potatoes, coconuts to drink, and exotic vegetables like bittermelon. There are some huge breadfruit trees at the end of the parking lot too!

Breadfruit tree by Koloa Farmer’s Market

Another great market happens on Wednesdays at the Shops at Kukui’ula. Lots of vendors selling handmade foodstuffs and more farmer’s sharing their harvests. I bought some breadfruit flour from Sustainable Boost and hope to incorporate it in a recipe soon!

If you have any questions about eating plant-based on Kauai’s South Shore, send me a message! What’s been your favorite (past or present)?
Aloha!

More Kauai Posts:
Na Pali Coast Kayak Trip 1

Na Pali Coast Kayak Trip 2

Kauai 2013

January 31, 2018 Reviews

Vegan Japanese Subscription Box

I hope 2018 has been off to a good start for you! Before I describe this awesome vegan Japanese snack box I received, here’s why it took so long to post it!

I went on a little ski trip to Santa Fe the 1st week in January and then came back to Austin for a week.
Then my 98-year-old grandmother had to go to the hospital due to a bad reaction to a new prescription drug.

Visiting My Grandma (Inay) in the hospital

I spent a lot of time in the hospital! I ate a lot of Sweet Earth burritos that I bought at the Target nearby.
The hospital cafeteria did have Kevita Sparkling Probiotic drinks and I had one almost every day to stay healthy and not get the flu!
I realized how spoiled I have been as a vegan with Wheatsville, Whole Foods, and Trader Joe’s within a 20-minute drive. I learned more about drugs they like to give people while they are in the hospital. Heparin is a drug given to bed-bound patients to prevent blood clots. It’s derived from pig intestines or cow lungs and is a by-product of the meat industry. Anyway, if you are vegan or avoid these animal products for other reasons, there is sometimes a synthetic version.
Anyway, my grandma is better now and is back home. She’s a strong woman!

After having no real schedule for about 3 weeks, I’m happy to be back home! Finally, I got to open a couple packages that I got in early January. Both were projects I backed this summer on Kickstarter.
This post is about AmaiVegan, a Japanese Candy Box, created by a business in the UK called SomethingJapanese.
They already had a Japanese snack subscription box but decided to create a vegan version. It doesn’t look like they offer this anymore.

Amai Vegan Unboxing Video

Vegan Japanese Subscription Box

I hope you enjoyed watching. This is my first attempt at making a video with my new Pixel 2 phone and using iMovie. It was a good learning experience and I may try to make another one in the future!

December 28, 2017 Blog News

Chef Veggie’s 7 Favorites of 2017

Did 2017 treat you nicely?
I had a great year that included lots of travel, injuries healed, some fears assuaged and better body awareness.

Here are 7 tools that came into my kitchen this year that I fell in love with.
Let me know in the comments if you have any of these items and what you think.
What are your favorite kitchen items?

Number 1

Danica Studio Cellulose Sponge in the Mystique Print
Isn’t this such an ethereal composition? Magic moth and mushrooms, the moon, and a little twinkle here and there!
It does a bit of magic cleaning too! This sponge is known as a Swedish sponge and is made of both recycled cotton and cellulose (plant fiber). It’s eco-friendly, last 6 months or more, dries quickly and can be sanitized by going in the dishwasher or microwave and also washed with your kitchen linens.
Danica Studios has lots of whimsical prints! You can find some locally here in Austin, TX at wonderful Wheatsville!

Number 2

Lekue Fresh Cooking Silicone Storage Bags
If you are wondering how to store soups and sauces in your freezer without using plastic Ziplocs or glass containers, look no further than these resealable silicone bags. They have a reinforced base so that you can set them on the counter and pour in your liquids. The silicone has some stretch. The side of the bag gives you measurements in cups, mL, and ounces. A plastic slider seals in all of the goodness you have created. The bags themselves can go in the microwave or even in a pot of simmering water for reheating. They are also dishwasher safe even though I have been washing mine by hand.
I’ve used them to store soups, fresh juice, salsa, leftovers, cut up veggies etc. I even have one that I keep in the freezer for extra mushroom stems that I use for making stock. It’s so easy to open and then toss one in and put back in the freezer.
I think some of my Pyrex has met its match!

Lékué TV | Cooking Bag

(video from Lekueusa.com)

Number 3

If You Care Automatic Dish Tablets
This is the only dishwasher detergent I have used this year. The name of the brand gets me every time. I also use their parchment paper a lot! It has consistently cleaned everything with no chalky residue and no synthetic smells emitted during the washing process. My dishwasher is from the 90’s so it goes without saying that this product really works and makes me happy. The less time I spend washing, the more time I can spend cooking!

Number 4

Handmade Spoon Made By My Daughter
Have you ever received a handmade gift from someone that was REALLY NICE?
Something with your aesthetic, made from real materials (not bought a craft store glued on to other stuff made cheaply in a factory in China), and something practical?
My daughter who is now 13, carved this wooden spoon at school and gave it to me for Mother’s Day. I feel fortunate that she is receiving a real education with some practical skills and isn’t glued to a school-issued computer all day. I don’t use it all the time because it has just a simple oil finish. It’s mostly for serving up warm grains.
I will treasure this for a long time! *I try not to get weepy!*

Number 5

Mousco Silicone Spoon Set
These silicone utensils with acacia handles are beautiful and practical. I love the feel of the wood handle. Acacia is a more sustainable tropical wood source and can last a long time. My mom is from the Philippines and acacia wood is very common there. The silicone is flexible, and heat resistant up to 450 degrees.
I use one of the utensils every day! They look good in a group along with my other wooden spoons on the countertop next to my stove.

Number 6

IKEA BITTERGURKA Hanging Planter
I love having herbs growing near the kitchen. I got this planter in October so that some more delicate herbs would survive through the winter, ie. basil etc. When it was full of goodness from the Natural Gardener, I felt so much pleasure just looking at it. I had never grown Stevia before and it was a treat to see the numerous white flowers bloom. The planter itself is two of the same white pieces. A loop on the underside and a hook on the top mean you can continue to add sections. It is now hanging with my other tropical plants in a corner near the sunniest South facing window. Little nasturtium plants that we grew from seeds live their now.

Number 7

Messermeister Peeler

This peeler is a happy green color and has the best grippy feel to the handle. The swivel blade makes peeling anything easy. A very pointed tip removes potato eyes in one quick and simple motion. This is one of the best peelers I have ever used!

That’s it for now! I got a new kitchen gadget as a holiday gift from my husband and I feel so excited about it. It will be revealed in 2018 after I have some time to play around with it. You’ll just have to wait to hear about the *JUICY* details!

*This post includes affiliate links.

February 2, 2017 Chef Veggie

Heated Healing

This post is not about food or recipes or cooking in general. The results of the story I’m about to tell you has led me to learn about myself, injury, healing and how much I need certain body parts in order to cook!

Last year started off great with a wonderful birthday filled with friends and vegan donuts in February and a spectacular trip with family to the Philippines and Japan in March.

Standing Bow in front of Cadlao Island in El Nido, Palawan Island, Philippines

I started taking salsa and bachata lessons with my husband. I was reconnecting with Ayurveda and doing abhyanga (oil massage) most days, eating a Vata-pacifying diet for winter, and following BKS Iyengar’s yoga course week by week in the back of Light on Yoga. I was set on creating my own yoga practice at home. I had been practicing Bikram Yoga on an off for 4 years but was looking for variety in poses and ways to strengthen my upper body. I should have just started going to Intermediate classes.
A friend suggested I try a new Barre/Yoga Fusion class and I did for a couple classes. Unfortunately, one class in April, the instructor was going quite fast in a sideplank/chaturanga/sideplank progression and I knew I injured myself. I’m usually not one to criticize teachers, but this was definitely not a thought out routine in terms of alignment and breath. I’m still not sure what happened but it led to bursitis of my right shoulder.

I ignored the pain for a month, thinking I would heal. I continued to cook for clients, do yoga at home and try to stay active. Soon wiping counters was causing pain. I eventually went to an orthopedist (1st visit in my life). I was given a cortisol shot but it did nothing. Then I thought I would just give my shoulder a break. I took the summer off from cooking for clients and did no upper body exercise, thinking that rest is what I needed. I did carry a 30 lb pack and did a 30 mile backpack trip in Yosemite but other than that was quite sedentary. The pain persisted and I started having a hard time sleeping.

I was living on adrenaline and couldn’t let my family down!

When I went to salsa class I would be afraid the other dance partners would hurt me and often times they did.
I eventually went to see another orthopedist in late September, had an MRI, and followup that took way too long to schedule. So by October, I was told the space between my acromion and humerus and where the bursa lies is smaller than normal and that leads to more pain or pinching. My rotator cuff was fine. I was also told I had multidirectional instability in my shoulder due to weak muscle and hypermobility in my elbows. By this point, all overhead motion caused pain and external rotation was declining.
So moved on to the recommended physical therapy. My therapists were really nice and I learned about certain muscles that had grown weak, ie. subscapularis and serratus anterior. They told me to stop all yoga. The exercises they recommended were great but the manual therapy hurt a lot. My shoulder was not improving. Ultrasound therapy caused melanin changes in my skin and I still have discoloration. It possible the wrong setting was used by a new tech and my outer skin got too hot. The last 2 weeks of my sessions in November, my range of motion had decreased. I could no longer reach around to fasten my bra! I was wearing Rocktape a lot. I went to acupuncture and had massages. I was taking vegetarian glucosamine, eating lots of turmeric, staying away from stressful situations and people, and trying to go to bed earlier because I would toss all night. This is when I learned of the term FROZEN SHOULDER. Look it up online! It’s a problem that can last for more than a year and I was in the freezing stage. Chopping big carrots or squash was impossible, folding laundry hurt, vacuuming the house was only happening via the Roomba.
I started going through a funk, wondering if I was ever going to feel normal again.

Eventually, I thought that more heat would help as it was the one thing that made pain go away…a hot shower, steam room/sauna, hot packs, warm massage etc. I had been to a couple Bikram classes during this whole ordeal but I was getting self-conscious about what I could no longer do. The feeling after class was enough to keep me going. In December, all poses that involved the shoulder hurt tremendously. I could not raise my arms up sideways, only forward.
I still remember a 95 degree class (this is for newbies or those that want it less hot) how I cried during Ardha Kurmasana (Half-Tortoise pose). I could not straighten my right arm beyond a 90 degree angle or touch my forehead to the floor. This used to be such a restorative pose for me and now it caused so much pain. Comparison to my former self was a blow to my dwindling Ego. I completed the class with more tears and tried to look at myself compassionately in the mirror. I did 7 classes in December before our trip to Cancun/Tulum. I was feeling a little better and decided I would do the 30 day Bikram yoga challenge to see if I could heal my shoulder.

In my first few classes I was still having problems with a lot of poses that used to not give me problems. I felt lame during class but good after. Each day my flexibility improved. I wrote it all down in a journal so I could remember the progression and be thankful for each little step.
Day 2: I can touch my nose in Ardha Kurmasana
Day 5: I did a double (2 classes back to back)
Day 6: I can grab my right ankle/foot in Standing Bow and Floor Bow and pull my shoulder back a little
Day 8: Sunday class with my family and they could see my improvement
Day 12: I can keep my right arm up the whole time in Triangle
Day 15: I am starting to get my right arm under my body in Locust
Day 17: I touched my right leg briefly in Camel
Day 19: Some friends came to class and encouraged me
Day 23: Right arm under my body and lifted both legs a little in Locust
Day 27: Grabbed both heels in Ustrasana (Camel)
Day 30: Last day, family came to class, and I could do all poses!!!!!

I didn’t take any photos as I thought it would be weird to ask people. I know and feel how far I’ve come. My standing bow is just as good in my tropical photo but with more leg up and back arch.

When I started the challenge I was not sure of what would be the outcome. I was a little desperate!
I am thankful for this healing modality that required me to be determined and to make the time to come to class.
With the help of the dialogue, encouraging family, friends, teachers and the hot room, I feel like I have made a strong effort in healing myself. I’m not completely there as I still do not have full external rotation, but the improvement is amazing. It was also affordable, and no drugs taken!

Even though I’m not a doctor, physical therapist, super yogi in any sense, I feel that Bikram yoga is great for shoulder issues. The beginning series has no downward dogs, planks, chaturangas and other poses that beginners with shoulder alignment issues exacerbated by weight would have problems with. You also spend time holding poses, not flowing through them fast. I have never injured myself in this sequence as it is logical and every part of the body gets stretched or compressed each class. Blood moves through breaking up scar tissue. The savasanas between poses hurt me a lot in December because of the way the arm was supposed to lay, but eventually I could feel better circulation in the whole area. Besides more range of motion, strength, and confidence in my shoulder, I also lost belly fat and gained core strength, toned my thighs and glutes, released lots of neck tension, strengthened my spine, and increased my stamina to complete classes without skipping poses or needing a nap later in the day. I can dance without guarding. My sleep improves, my outlook on life is sunnier, and I can see more of a smile on my face everyday. Thank you Pure Bikram Yoga team!

I won’t take my health and my shoulder for granted and I’m excited to get back to cooking more delicious food without tears!

November 4, 2016 Breakfast

Vegan MoFo 2016

It’s that time of the year again! Vegan Month of Food or Vegan MoFo!

The difference this year is weekly themes with daily prompts. If you aren’t a blogger or a blog reader, there will be lots of people participating via Facebook, Instagram, YouTube and Twitter.

Day 1: What’s your Favorite Food? Make it and share it!

I made BBQ Butler soy curls and hasselback potatoes recently with my favorite new oil – Nutiva’s Organic Buttery Coconut Oil.

I was a little wary of the butter flavor but it’s vegan and not an artificial flavor. The Nutiva website says it’s made from coconut oil, sunflower oil and mint. Interesting right? Anytime I want some good fat and I’m not making Asian inspired dishes, I’m using it!

Day 2: How to make friends – What’s your go to “impress” me meal?

I love to make South Indian food! It’s fun to make a large quantity of rice, sambar, coconut chutney and a masala dosa fresh for each person. I’ve been making my own sambar powder for years and have a baby curry tree so I never run out of leaves.

Day 3: What’s your “easy cook” meal? That you make when you can’t be bothered to cook much?

When I don’t feel like cooking much, scrambled tofu and a little avocado toast is a great meal at any time of day!

Day 4: Eating out – Where do you eat when you want someone else to cook for you?

If I eat out, I like trying something new. It gets old going to the same place all the time and or having to eat a veggie burger or taco again.

Some friends and owners recently invited me to their new meat-free restaurant in North Austin – Citizen Eatery for the soft opening last Friday. It’s a casual place with a contemporary feel. They have breakfast all day – including a vegan breakfast platter that has perfectly buttery cannellini beans, a smokey vegan sausage crumble that was such a savory delight, and a blend of local greens. They smoke onions and mushrooms for this dish and also for their burgers. They aren’t using pre-made soy substitutes as all of they dishes are scratch made.

Citizen Eatery – Vegan Breakfast Platter

Aimee has been working on a veggie burger patty for as long as I have known her and it is so highly flavorful. It beats all those black-bean patties I have to suffer through at restaurants that have it as an afterthought for vegans. My husband and daughter tried a couple of their burger offerings. I want to try the Assam burger the next time I go in along with more of their Texas Tumbledweed veggie fry bundles.

Now the Grapefruit Brussel Sprouts was a chilled dish with quite a unique and refreshing flavor. I think I tasted star anise!

I’m so excited when a new restaurant opens that has so many options to choose from! Thank you so much Aimee and Michael! I hope that if you are in Austin that you will head to Burnet Rd and try it!

Day 5: Late Night Snack – Tell us what you’re midnight snacking on!

The only time I eat a late night snack is if I’m out on the town salsa dancing. If it’s past midnight and I’m hungry, it’s fun to go to Frank. I like to get a Chicago Dog with that happy Day-Glo relish with either their vegan hotdog or specialty vegan sausages. They also have yummy waffle fries!

Day 6: Comfort food – Something that always cheers you up.

I really like biscuits. Biscuits with vegan sausage is great. Biscuits with vegan sausage and vegan peppered cream gravy is even better! I had some biscuits this morning for free at Green Vegetarian Cuisine in San Antonio, TX. I was visiting family and this is probably one of the only places in San Antonio to get a vegan breakfast that isn’t just fruit or oatmeal.

January 25, 2016 Chef Veggie

Rouxbe Plant-Based Culinary Program

Asparagus Risotto

In November, I graduated from ROUXBE’s Plant-Based Professional Certification Course. This is the best vegan cooking school online and is wonderfully led by chef instructor Chad Sarno. This course is recognized by the American Culinary Federation Education Foundation as a Quality Program.

Handmade Manicotti

Even though I have been cooking as a veg personal chef since 2008, I thought it would be fun to join a culinary program to fill in any gaps in my knowledge. The online set up was perfect for my schedule and I could prepare all of my homework in my own kitchen whenever I had time. The instructional videos are first-rate and are even used by some traditional culinary schools because of their high quality.

Knife Skills

Making Udon

The 6 month course is quite comprehensive. You are taught cooking fundamentals so that by the end of the course you can create your own recipes. There are lectures and videos, superb explanations of technical skills like proper knife use, equipment recommendations, flavor building, how to make plant based staples, batch cooking, pasta making, plant based nutrition, raw foods, molecular gastronomy, gluten-free and allergen free-cooking, world flavors and so much more.

Plant Based Pho with Homemade Stock

Coconut Yogurt Raviole with Cherry Amaretto

Assessments are written exercises, quizzes and exams, as well as sending in photos of your mise en place and garnished dishes.
You are able to come up with some of your own recipes and explore creatively with plant based foods.

Raw Lumpia Sariwa

The above picture shows a dish I created that is completely raw. I am continuing to work on a Filipino fusion cookbook. This traditional lumpia is enhanced with a completely homemade raw coconut wrapper! It was nice to see what other culinary professionals thought about my recipes. I really enjoyed this course and see it as a complement for any chef out there as well as a perfect way to start for any home cook.

Chimichurri Cauliflower Steak

I also was happy with how well I did academically. Even though it says 1st place, I really came in 3rd. I tried not to kick myself for the 1 question I missed on the final exam I took late at night on a vacation to San Francisco.

I’m a top Rouxbe graduate – 99% !

All photos in this post were submitted for grading! If you are interested in the course and have any questions, I’d be happy to answer them. You also continue to have access to the course contents after you graduate!
Happy Creating!
Cristina

January 31, 2015 Reviews

Vegan in Seattle’s International District

I went to Seattle earlier this month for my husband’s yearly company get together. He works for CHEF and it’s not culinary related. They speed up IT infrastructure and are a fun bunch of people.

So while he’s working, I like to walk to one of my favorite places in Seattle – the International District. Since I have a real love for Japan and all the wonderful food and culture that comes from there, I always go to Kinokinuya Bookstore and pickup some books, magazines and stationery supplies. The Daiso is really near too and a fun place to get things for $1.50. They have bento making supplies and even stainless steel lunch containers there.
Uwajimaya is a grocery right next to the bookstore. The mushrooms are so beautiful there. I guess that’s one to the wonders of the Pacific Northwest. I got a black truffle for $4 and a half pound of fresh hedgehog mushrooms for $4.
I made a lovely pasta dish when I got home with the hedgehog mushrooms, braised fennel and leek cashew creme sauce!

I also found these brightly colored tubers called ulluco and oca root. They are related to the potato and I hope they taste good. I’m saving them for our Valentine’s Day Fondue fun.

Here are the restaurants I visited this trip, 2 of which are completely vegan establishments.

Loving Hut (vegan)
I had been to Loving Hut in several different cities and have enjoyed the meals there.
The restaurants are completely vegan and offer mostly Asian style meals.
This Loving Hut is in Little Saigon of the ID and had some more Vietnamese dishes.
I had a Tom Yum soup and Rainbow Noodles.

The owner told me where he got his mock meats from, but unfortunately I did not write it down and I can remember!
When I got back to Austin, I learned that our own Veggie Heaven on Guadalupe had closed. It’s a sad day for me – no more Protein 2000. It was the first veg restaurant I ever ate at in 1998 when I became a vegetarian and my sister was attending UT.

Chu Minh Tofu (vegan)

While in Austin and researching different food options for my trip, I came across this business. I found out they made their own tofu and were committed to making vegan meals. Unfortunately, they some problems in 2012 with sanitation and the health department shut them down. So I thought they were closed. While I was walking, I saw the sign and found out they were open. I guess I was brave or I was very hungry or I just didnt want to worry about having fish sauce or chicken broth in my lunch. So the next day I walked back and had their lunch buffet for $9.99. It was quite interesting and very inexpensive!

I had a super fatty vegan mock pork belly that tasted of coconut and char siu sauce. Lots of tofu dishes were on the buffet to make those with soy allergies cringe. My favorite was braised bittermelon stuffed with spiced tofu. I have to try to recreate it at home once bittermelon is in season. I’m going to see if the husband can grow some for me this year.
The location is a bit small and not fancy at all but Tanya, the owner, was there making sure everyone was happy and answered their questions. It’s not a 5 star place but a good way to fill your belly with tasty Asian food. I did have to drink lots of water later as most dishes were salty. Overall, if you are vegan, I would check it out for a casual lunch in the International District because who can just eat boring and uninspired stir frys.

Shabu Chic (veg-friendly)

What a cute name for a Japanese shabu-shabu restaurant! I went here for dinner with the Mr. and some coworkers.
The basic premise is that you cook your own veggies and meat-products in a broth in front of you. We sat at the bar and each of us had our own burner and broth hot pot. I did not have to share with anyone! However, if you don’t want to see raw meat and watch an employee shaving thin pieces for other diners, it might be bothersome. I would find a friend with the same diet and share a table and hot pot with them.

I ordered the vegetable set up that included 3 types of mushrooms – enoki, beech, and trumpet. It also came with napa cabbage, onion, bok choy, carrots, glass noodles, udon noodles, fried and soft tofu. The broth was a miso base. Two dipping sauces were provided – a soy-ponzu and a creamy sesame sauce (that was my favorite!) All was vegan!
On a cold, weekend evening, it was the perfect meal and it wasn’t crowded as most of Seattle was at a Seahawk game.

One neat thing about these restaurants is that they are all on the same street (Jackson Ave, just a few block south of downtown.) It’s very walkable distance, even from Pike Place market.

On a side note – If you are interested in Asian American history and the stories of immigrants who came to Seattle, visit the Wing Luke Museum. There is even a Bruce Lee exhibit, dedicated to his time in Seattle.

Bruce Lee’s martial arts studio was in the basement below this noodle house

I went on a tour and learned about how different groups came to the US and the struggles they endured and the creation of community.

I am fusion!

This wire display was in the Filipino room and it asked visitors to define themselves. That card is what I wrote and describes the culture I grew up with – my filipino mom and my dad from Tennessee.
Food is one of the defining elements of a culture and there was much to be shared about how people brought this important part of their lives with them. I highly recommend going and will probably visit again when I’m in Seattle.

December 10, 2014 Appetizers

TexaSweet Rio Star Grapefruit Recipes

Grapefruit was not one of my favorite fruits and I always thought of them primarily as something people ate with their breakfasts. I have eaten quite a few bitter grapefruits and never felt quite right putting extra sugar on them. My opinion has changed since I received beautiful and juicy Rio Star grapefruits from TexaSweet. These sweet red grapefruits are just about the best grapefruits out there! Amidst all the comfort food that people eat once them temperatures drop, these grapefruits brighten festive plates with a crisp and fresh flavor that reminds me of summer. Rio Star grapefruits are high in Vitamin A & C and a nutritious alternative to processed treats available this time of year. Of course, they can also be incorporated in your favorite dessert recipes that call for citrus.

These delicious red Rio Star grapefruits have made me into a grapefruit lover! Along with other citrus, these grapefruit are in season and are grown in Texas! I would add these happy globes to your holiday shopping list!

When I received my box, I started thinking about how I was going to use them creatively. TexaSweet also sent some other gifts including a grapefruit-size juicer and some spoons. I didn’t realize how what a difference a juicer makes, I was under the impression that it was all the same, blender, juicer, whatever. Here are some comparisons between juicers and blenders for those under the same spell I was, get informed!

Grapefruit Kombucha
A friend of mine who is also into fermenting, gave me a kombucha SCOBY and I thought to make some grapefruit kombucha.
I have made kombucha in this glass cookie jar with no problem.

Cultures For Health has an awesome PDF file on their website that I recommend that explains how to make kombucha. You can also buy a SCOBY from them, but it’s a lot easier to get a SCOBY from a friend. When I bottled mine, I used 80% kombucha and 20% Rio Star Grapefruit Juice (even some pulp got in). The secondary fermentation process makes it fizzy! If you are looking for the glass flip top bottles, you can find these green glass Ginger Brew bottles at Trader Joe’s for $2.99. I think they are seasonal, so I’m going to stock up on them!

Candied Grapefruit & Cocktails
There are lots of recipes online on how to make candied grapefruit. If you are going to take the time to supreme your grapefruits for recipes, make sure to save the peels to make candied grapefruit. You can also save the simple syrup if you strain the syrup after simmering your peels in it. Candied Grapefruit is like a natural gum drop, can be used in baked goods and as garnishes in cocktails.

Here are a couple cocktail recipes using Rio Star grapefruit!

Paloma
2 oz tequila
2 oz Rio Star grapefruit juice
4 oz sparkling water
juice of 1/2 a lime
Mix together in a tall glass.
*candied ginger as a garnish

Old Fashioned
2 oz whiskey
1 oz grapefruit simple syrup
2 dashes of bitters
lump of ice
Mix in a small glass.
*candied ginger as a garnish

Grapefruit-Avocado Bites with Bergamot Olive Oil
This is a very simple recipe for an appetizer or even an open faced sandwich. The first time I had bergamot olive oil was at Bi-Rite in San Franscisco. Sam’s Sundae has chocolate ice cream with this fragrant oil on top. It was such an interesting combo!
The base for this appetizer could be anything: bread, cracker, rice ball, beet slice. Make it special and fit everyone’s dietary restrictions by changing it up!
I brought these to a ladies clothing swap and the women liked the melding of different flavors.

Grapefruit Avocado Bites with Bergamot Olive Oil

Author veggiebytes

Ingredients

1 pkg Puff Pastry or bread of your choice
1 Rio Star grapefruit
1 ripe, but firm avocado
1 bottle Bergamot flavored extra virgin olive oil (Etruria is the best!)
-OR- 1 drop organic bergamot oil in 2 TBSP extra virgin olive oil
sea salt

Instructions

Thaw puff pastry according to instructions.
Cut puff pastry into bite size squares, place on baking sheet with parchment paper and bake in preheated 400 degrees for 10-12 minutes.
Cool puff pastry squares. Place on serving tray.
Supreme the grapefruit and cut the segments into small pieces for placing on the puff pastry. You will have more grapefruit than you need, so save the rest for a salad or snack.
Cut the avocado in half, remove the pit, and slice the avocado into 1/3 inch slices.
Cut bite size pieces of avocado and place on puff pastry squares.
Place the grapefruit slivers on top of the avocado.
Drizzle the bergamot olive oil on top and sprinkle with sea salt.

Thanks again to TexaSweet for the lovely gifts and inspiring me to find new ways to enjoy sweet grapefruit!

October 1, 2014 Health/Fitness

Savory Not Sweet!

*I received free product. This review is my own.

October 1st is Happy Kale Day and World Vegetarian Day! Isn’t it interesting that there is a day out there for everything?

No matter what day it is, I’m the kind of gal who will always choose something savory over something sweet. I recently found out about a new line of snack foods where “Savory, Not Sweet” is their tag line.

Slow Food for Fast Lives is a new savory bar company located in San Francisco, CA. Learn more about the founders including CEO Daniel Grossman here.

As soon as I saw the colorful packaging that lets the whole food ingredients show through, I knew I was probably going to like these. It’s fun to see something different from chocolate or vanilla and blended into a uniform, tasteless sugary block.

They currently come in 4 different flavors: Californian, Indian, Moroccan, and Thai with possibly Mexican and Japanese in the works. The bars themselves are gluten-free and vegan except the Californian bar that contains honey. They are not completely sugar free in that they contain brown rice syrup/tapioca syrup, nor are they fat free because the include yummy coconut oil. They all contain nuts. Unlike other bars on the market, you won’t be crashing an hour later from a sugar high.

Californian

This bar contains ingredients like kale, spinach, chia seeds, almonds, quinoa, pomegranate, coconut oil, tamari and spices. Contains honey.
I loved this one, especially with the big pieces of almonds in it. Here’s a new way to have kale instead of in a salad or as kale chips. This was my husband’s bar for our 4 mile hike in the Barton Creek green belt.

Indian

Isn’t this a gorgeous color? I’m so happy to see turmeric in a snack bar! This is so much healthier than a samosa – and I love samosas! This bar has cauliflower, cashews, mango, and peas. It even has potatoes and lentils (something that I’ve never seen in a snack bar!) The cutest Hanuman is dancing on a cauliflower among cashew fruits. I really loved this one!

Moroccan

The Moroccan bar will send you on a journey to the land of tagines and dried fruit. It contains pistachios, currants, carrots, tahini, sesame seeds, and warming spices. This bar was a lot more sticky than the others but the flavor was wonderful. My daughter had this one as an afternoon snack. I was overjoyed that she could have something tasty that wouldn’t have her asking for dinner in 30 minutes.

Thai

If you enjoy spicy food, this bar is for you! I wouldn’t recommend giving this bar to children unless you know they can eat Sriracha. It also contains peanuts which may be a problem in some school settings. Otherwise, it’s great for when you need a snack with a little kick. It features brown rice crisps, peanut butter, red pepper & chilies, lime and basil.

I really enjoyed these bars and I hope they can expand to more markets. Slow Food for Fast Lives hopes to source more organic and non-GMO ingredients, as well as sustainable packaging. In Austin, they can be found at Sprouts. I’m hoping they will eventually be everywhere, especially airports and convenience stores! Everyone needs to have better access to healthier snacks on the go.

I’m so happy and not hungry during my hike!

Here’s their cute video from their Barnraiser campaign this summer:

Slow Food for Fast Lives

I love that blue camel!