January 20,2016

I have a 12 hour day today. 

Whoa.

For some people this is a regular occurrence. There was a time when I was willing to make long days like this a regular practice, but it became evident that my health and well-being would suffer. I'm in a place in my life now where I don't feel the need to push like I used to. However, in this growing phase of my business and in this role as a coach and guide, I recognize there are times when long days are required. So I counterbalance with as much self care as possible.

I've been spending time each evening reviewing my tasks for the coming day, and preparing anything needed to help me get through the next day. I took time on my weekend to prepare a delicious and gigantic kale salad. I can now use that salad as a base, adding my protein source to it as needed or desired for each day. I aim to make one large meal, with enough left over that I have something nutritious and delicious to grab from the fridge at any given time. Just like anything else in my life right now, it is a daily practice and I need to actively practice each day.

I woke up at 6 AM and know that I need to be fully prepared and ready to head out the door by 8 AM. So what do I do with those two hours? Well, I meditated for about 15 or 20 minutes, and I am writing this blog as I simultaneously prepare a small batch of quinoa and rice breakfast cereal. I use this both as breakfast cereal, as well as an evening snack by adding strawberries or fresh apple pulp/sauce. 

In cereal form, I add a couple eggs, some stevia and vanilla and make a protein packed concoction.

Next, I will make a smoothie/green juice, put together a lunch from the items I have prepared over the last couple of days that are waiting for me in my fridge, and take a very quick shower.

Kale salad topped with 1/4 avocado, a diced chicken thigh from last night's dinner, a handful of chickpeas and topped with garlic dressing made with homemade mayo.

And off I go! 

Did you know fresh purple kale smells just like roses to me?

January 17, 2016, part 2

Tonight I felt compelled to make pork. I've skimmed Alisa Vitti's book, "Woman Code" and this is a good time in my cycle to eat pork. So, I stopped in at the local grocery store to get a pork tenderloin.

We also have a plethora of mushrooms and I am not wasting mushrooms rights now, so my dear hubby gets to have the creamy mushroom soup all to himself (which is why you see his soup in a bread bowl). I would eat this at another time when I'm not cleansing, and trade yukons for the russets.

The tenderloin was simple and quick. One thing I've been using in my cookin regularly are salt/herb mixes. 

This is one of my favourite ones I'm using a lot right now. It's a 'Mexican Blend' with Himalayan salt, red pepper and I think oregano and a couple other ingredients. I bought it at a local arts mall at the holidays (Allied Arts here in Bellingham). 

Trader Joes has several mixes both in a grinder as well as in a shaker.

Simple Tenderloin Roast

2-2 1/2 lbs tenderloins
1-2 Tbs. Cider vinegar
3 medium to large cloves of garlic
1 T. Whole mustard seed
Spicy salt and pepper grinder

Preheat oven to 375F
Prep the tenderloins by tying it up and generously sprinkling with salt and pepper. Peel and cut garlic cloves in large chunks and shove between the tenderloins.
Take the third garlic clove and press it into 1t. Olive oil. Add vinegar and mustard seeds and mix thoroughly. Maybe crush a few seeds while you're at it. Slather on the top of the roast, which will become the bottom as you put it in the pan.
In a cast iron pan, heat up a tsp. oil of choice (bacon grease would be the logical choice) and place tenderloins starting mustard side down and sear the outside of the tenderloin.
All seared? Pop it in the oven for about 35-45 min, or when the center reaches 145F.

Simple Mushroom Potato soup

1/2 lg onion, chopped
1t. olive oil
1Tbs. butter
3 c. fresh mushrooms, sliced and/or chopped in large chunks
1 lg. russet potato, diced/sliced in 1" pcs.
1/2 t. salt
3-4 c. broth

Heat 1T. olive oil in a 2 qt. soup pot on low. Let it warm just a bit. Add chopped onion. let it sweat and start to cook on the edges. Add butter til melted, then add mushrooms and stir. Sauté on low to medium for about 7 minutes, or until the mushrooms start to deepen in color and wilt a bit. Add potatoes and stir around. Add broth (my broth was vegetable broth made from frozen veggie scraps along with about a 1/2 c. leftover marinaded artichoke juice from breakfast). Err on the side of less liquid vs. more. You can always add liquid if it's too thick, but it gets tricky when it's too thin.

Cover and let simmer about 20 minutes, or until potatoes are soft. I use an immersion blender, but you can use the blender method, just be careful about exploding hot liquid in a blender - use the lowest setting. Add extra liquid if it's too thick, but be careful not to add too much. The soup will thicken a bit as it cools, too.

January 17, 2015

I am an artist, This is my brush

I am a warrior, This is my weapon

I am creator and destroyer.

Standing over my fire, I sense urgency. Prepare for battle! Prepare for ecstasy!

This is my altar. 

What I create, I offer to the Highest Good. 

A toast to sustenance and joy and a little ecstasy if you're looking for it.

January 14, 2016

Beef and Broccoli Stir Fry

I don't always plan my dinners so much as think of what ingredients I have and let the recipe reveal itself to me. And then I decide if it's worth the effort and adjust accordingly.

I had planned something more structured, but tonight was one of those true magick nights where I just went on intuition and impulse.

1/2 lb of flat iron steak 

Sriracha

Coconut aminos

Olive oil

2 garlic cloves

1/2 lg. Shallots

Red pepper

Coconut oil

2 heads broccoli

Salt 

Mexican salt spice mix

random veggie broth or beef broth you have in the fridge/cupboard.

2-ish tsp. Sesame seeds

2-ish tsp. Sesame oil 

Throw steak on a plate and slather each side with about 2Tbsp. Sriracha and a few shakes of coconut aminos. Let it sit while you cut up the veg. Get your garlic press ready. 

When you feel like the meat's marinated enough, or you're hungry and you're ready to cook, turn the burner on and let the pan heat up. Slice the meat up and put some olive oil in the pan.

I like to watch the oil start to shimmer in the pan and roll it around so there's a nice even coating on the pan.

Throw the beef in and watch it sizzle. 

Stand in awe of this glorious display of chemistry as you toss the beef around the pan and let it sear a bit. 

Towards the end of the searing, squish one garlic clove in and stir it up, yum.

Add some salt and watch it dissolve on the pan.

Set the meat aside and get ready for round two! Scrape as much of the garlic and meat bits out, but don't waste too much time scraping the pan clean. Put a teaspoon or so of coconut oil in the pan and again, watch it melt (yes, stand there and enjoy some more awesome displays of science/magick). Swirl to coat the pan and start adding veggies.

Add the juicy ones first - red pepper and shallot. Stir and toss for about 5 minutes (I rarely time myself but the color wil start to mellow and the veg will soften). 

Add some more salt. I have some delicious salt and hot pepper and herb mix in this grinder.

Add the broccoli on top. Hopefully you cut them into smallish florets so they cook relatively quickly. I peeled and matchstick sliced the broccoli stalks and threw them on last, just as the broccoli started to turn bright green. 

Stir and cook. Here's where I added some veggie broth because I wanted it a little juicier. I could have added the can of diced tomatoes I have had randomly sitting on my counter for the last several days, but the veggie broth was calling.

Finish with the sesame seeds and oil. Serve over rice or just eat it up.