For Dinner Tonight

This one is an adaptation of a recipe from my awesome mother-in-law- who adapted it from an "Original Fast Foods" recipe.
It is super easy and super yum and calls for basically whatever you have around!

Rainbow Roasted Veggie Potatoes

Preheat oven to 400 degrees. Chunk and chop whatever good veg you have into a bowl.
Some of my faves for this:
red onion
whole garlic cloves
zucchini
yellow squash
asparagus (cut in two inch sections)
fresh or frozen green beans
chopped and seeded roma tomatoes
red, yellow or green peppers
mushrooms
baby carrots
broccoli

Drizzle in some olive oil and toss to coat. Spread veg mix onto a baking sheet and sprinkle with sea salt and pepper if desired). Put in hot oven for about 40 minutes, stirring at 20 minutes.
While veg roast, chop, boil and mash potatoes (red are my favorite- I leave the skins on, whatever you have will do) with a little butter, sea salt and chicken broth, vegetable broth or coconut milk.
Serve roasted veggies over mashed potatoes.

Originally there was a gravy that went over this, but we love it without the gravy and just nixed it altogether.

You can also substitute the mashed potatoes for mashed sweet potatoes or yams.

Enjoy!

Autumn Pasta Rolls

Yum. This is another creation of mine. Easy and healthy.

Autumn Pasta Rolls
1 package Ayuzama wraps (sheets used to make eggrolls)
Filling:
1/2 small to medium zucchini
1 gala apple (fuji or similar type would work)
approx. 2-3 cups fresh spinach
approx 1 cup shredded mozzarella plus a little extra to sprinkle on top
1/2 tsp nutmeg
1 tsp dried basil
1 and 1/2 tsp garlic powder
1/2 tsp dried oregano
Salt
Pasta sauce
1 can diced tomatoes
2 tsp garlic powder
2 tsp dried basil
1 tsp dried oregano
1 tbsp olive oil
1 tbsp balsamic vinegar
(place all in blender and pulse until mixed well but slightly chunky)

Preheat oven to 375 degrees.
Place spinach and cheese in food processor with chopping blades. Pulse until finely chopped. Remove chopping blades and use grater to grate cored apple and zucchini into the mix. Add nutmeg, basil, oregano, garlic and a little salt and stir with spoon by hand until well incorporated.
Spread a few spoonfuls of sauce in bottom of baking dish (prepared with cooking spray). Scoop about 1/3-1/2 cup of filling into the center of a wrap sheet and roll into a tube and place roll in baking dish. Repeat until filling is gone, placing wraps side by side in baking dish. Once dish is full, cover wraps with remaining sauce and sprinkle with mozzarella. Cover with foil and bake for 40 minutes. Remove foil and bake for about 5 more minutes. Let cool and set for about 10 minutes and serve with a colorful green salad.
Makes about 8 rolls- feeds 4-6.

Savory Garlic Coconut Shrimp Risotto

Holy Moly. This one came out of nowhere!

Once a week or so our family eats a little meat with our dinner. It usually ends up being Sunday night, but sometimes we have it on Saturdays too. We try to keep the animal product consumption below 10%.
Tonight I pulled some shrimp out of the freezer and some leftover brown rice out of the fridge and made magic! I made this up- yes, but I don't know quite how. Heaven.

Savory Garlic Coconut Shrimp Risotto
approx 2 to 2 1/2 cups frozen shrimp (pre-cooked, de-veined, tail off- as easy as it comes)
6 cloves garlic
1 1/2 cups water
Juice of 1 lime
1/2 red bell pepper, diced
1 tbsp coconut oil
2 cups pre-cooked brown rice
1 13 oz can coconut milk (you'll use 3/4 of it)
3/4 cup frozen corn
approx 1 tsp chili powder
salt

1. Defrost shrimp in warm water.
2.Place garlic cloves, water and 1/2 tsp salt in blender (I used my magic bullet) and pulse until garlic is in fairly small chunks.
3.Drain shrimp, place in bowl and cover with garlic water mixture. Marinate for 10 minutes.
4. Heat coconut oil in large skillet, add diced red pepper and saute for approx 1 minute.
5. Strain water from shrimp and garlic. Add lime juice and a little extra salt and toss to coat.
6. Add shrimp mixture to skillet and stir to coat with oil. Cook for approx 2 minutes
7. Add about 1/2 can coconut milk to skillet and bring to boil, then turn down to simmer. Add chili powder and a little salt. Mix well.
8. Add brown rice and mix in well. Let cook for 2 minutes or so and then add corn.
9. As the rice soaks up the milk, gradually add about 1/4 more can of coconut milk while stirring.
10. Let simmer on medium low until most of moisture is soaked up and it's at about a risotto consistency.
Serve with a colorful green salad and enjoy!

When 'friend' is not strong enough a word

Some people are brought into our lives for some small purpose, a fleeting moment in the eternities that guides us ever so subtly on our path. Others effect us awesomely. They boldly help to mold our very beings, to fill chasms and coax us to expand ourselves. They wash in like a tidal wave, turning us on our ear and morphing moments of fear into the thrill ride of a lifetime. They sand smooth the rough spots and build beautiful monuments on our souls. These are those that add fulfillment, that nourish and sate in the far reaches of our spirits. That settle themselves like puzzle pieces into the definition of who we are as if they belong permanently- because they do.

Awesome food and other blabber

We (my little family of 5) went to Denver for my brother-in-law's wedding last month. I came home inspired and determined to live and even healthier lifestyle. I ordered Original Fast Foods, Took a major shopping trip to Costco and Smith's Marketplace, and we were off on a health adventure. Since then I have been dropping weight by the minute and I feel amazing. I have reached my wedding weight without even trying and I will be surpassing it soon. I don't miss meat- and even though we have a little once or twice a week, most of the time I don't even like it much. I don't really miss dairy much either. I love that our lifestyle isn't 100% and terribly stringent. I love that this book has opened my mind to the endless possibilities and variety that can be involved in a mostly vegan diet. One of my favorite recipes so far:

Sweet Potato Curry with Spinach and Chickpeas

Ingredients

• 1/2 large sweet onion, chopped or 2 scallions, thinly sliced
• 1-2 teaspoon canola oil (I used coconut oil)
• 2 tablespoons curry powder (1 and 1/2 for less spicy)
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 10 ounces fresh spinach, washed, stemmed and coarsely chopped
• 2 large sweet potatoes, peeled and diced (about 2 lbs)
• 1 (14 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
  
• 1/2 cup water
• 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
• 1/4 cup chopped fresh cilantro, for garnish (optional)
• basmati rice or brown rice, for serving

Directions

1. You may choose to cook the sweet potatoes however you prefer.
2. I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
3. Baking or boiling work well too.
4. While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
5. Add onions and sauté 2-3 minutes, or until they begin to soften.
6. Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
7. Add tomatoes with their juices, and the chickpeas, stir to combine.
8. Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
9. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
10. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
11. Add the cooked sweet potatoes to the liquid, and stir to coat.
12. Simmer for another 3-5 minutes, or until flavors are well combined.
13. Transfer to serving dish, toss with fresh cilantro, and serve hot.
14. This dish is nice served over basmati or brown rice.

It is so good.

Last week my mother-in-law, her sister Judy, and two of my sil's (and my darling tiny daughter of course) went to Omar's Living Cuisine in Sugarhouse, UT- right next door to my sister's The O2 Spa. Culinary Utopia! Honestly. The. Best. Food. Ever.
It's all raw and healthy so you don't need to skip dessert- and we didn't! We shared all our entree's and there was not one thing I didn't adore.

Homemade Laundry Detergent

Rockin'!
1 bar ivory soap
1/2 cup borax
1/2 cup baking soda
1 cup oxiclean free
1/8 tsp tea tree oil (optional) - (you can use any other essential oil of choice)

Grate the soap into a food processor, then add everything else and let the chopping blades to the rest. It took me about 5 minutes. Each load takes about 2 Tbsp.
Borax is like 2.68 a box (and that will last me a long time)
Baking soda we all know is super cheap.
The Oxiclean Free cost about 5 bucks for a bucket and the tea tree oil I just had.
Cost effective, environmentally conscious and works great so far!

Homemade cloth diapers

I'm in DIY mode. I'm finding better ways everyday. The new plan- homemade cloth diapers.
Even I though I was crazy at first. Then at a family reunion I approached the most natural DIYer in the family- my cousin's wife. She's a homebirther, a babywearer, and- it turns out- a cloth diaperer. My hero. I knew if anyone would be doing it, it was her.
She makes the coolest cloth all-in-one diapers I've ever seen and by the end of our conversation I was totally confident in my ability to do this. Turns out tons of moms to it and love it. My fabric is on it's way. PUL is the key (palyurethane laminated fabric). Not only easy, but WATERPROOF and fully machine washable! I can't wait to start sewing. I have my suede cloth inner linings all cut out. I'm using burley-knit terry as soaker pads and I've even got a great little recipe for cloth wipe solution. All of the fabric and notions cost me about $140 for about 36-40 diapers. And since little baby A is already into a medium size, they should last me into potty training.
It makes me feel good that I'm saving money and keeping that many more diapers out of landfills- plus its healthier for my baby!

Edit: I've been asked for more specifics...
Patterns and supply lists here: http://www.celticclothswholesale.com/fabric_2/PUL-Fabric-brDiaper-Making-Supplies.htm
Best prices here: http://www.diaperstash.com

I'll be doing a load of diapers every 2-3 days. Which leads me to my next bw epiphany... homemade laundry detergent. Recipe to follow.