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Fruits… They have such sweet bodies

Just like fruits should realize they are so sweet and good for us… WE should also appreciate more our bodies instead of critizicing ourselves all the time.

Let’s be appreciative we have:

Legs to can carry us wherever we want to go.
Eyes that allow us to see the wonders of the world around us – sunrises, the blue sky, the sea, mountains, clouds, sunsets, etc.
Skin to feel the wind brusing up against us giving us a lovely embrace.
Arms to work hard, to lift the little kids in our lives and to hug someone who’s going thru a hard day.
A smile to warm up someone’s coldest day.
Hands to help someone in need.
A chest that holds our heart to spread love to everyone around us.

We all have very sweet bodies… and our bodies will greatly benefit from eating more fresh seasonal fruits everyday. They are nature’s candy and the original fast food. Learn to appreciate the good they can do for you.

Tags: appreciation, food, fruit, health, healthy habits, self-esteem, Vegan, vegetarian

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Categories Veggie Bites of Wisdom

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Veggie Bites of Wisdom #30

15 Mar

Tags: animals, food, Jessica Alba, vegetarian, wisdom

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Categories Veggie Bites of Wisdom

Chili Verde

13 Mar

A few weeks ago my Serious Eats Water Cooler group issued a challenge… let’s make CHILI!!!

I am not a chili girl at heart, as my introduction to chili was Wendy’s chili with meat and beans. Never a fan of beans, therefore never enchanted with chili.

Wanting to partake in the chili challenge, I decided to give a stab to a vegetarian chili recipe. Mixing my Puerto Rican root vegetable “roots” with a few Mexican flavors, this vegetarian chili recipe is hearty and filling like a sancocho but with a nice spicy kick from the salsa verde. This is certainly something you can adjust to your taste.

In regards to the chili debate – beans vs. no beans – this is certainly a bean-less chili that I hope will satisfy the most avid bean eater too. Enjoy…

CHILI VERDE

1/4 cup extra-virgin olive oil

1 small onion, chopped

One large Yukon gold potato, peeled and cut into cubes

One white sweet potato, peeled and cut into cubes

1 large parsnip, peeled and cut into cubes

1 tbs sofrito

½ large green bell pepper

1 tablespoon cornstarch

1 cup whole kernel corn, I use frozen

1 vegetable bouillon cube

1 1/2 cup water

½ of a can salsa verde – I used Herdez brand

Kosher salt and freshly ground black pepper

Garnishes, such as crumbled cheese, chopped green onions, sliced avocados, lime wedges)

Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, sweet potatoes, parsnips, vegetable cube and sofrito. Season with salt and pepper.
Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the cornstarch. Add the corn, the water and bring the chili to a simmer.
Place the green bell pepper in a processor and mix with the salsa verde. Blend just until smooth. Add the sauce to the pot.
Cover and simmer the chili 30 minutes, until the potatoes, sweet potatoes and parsnips are tender and the chili is reduced to a thicker consistency. Season with more salt and pepper if desired.

Tags: avocado, bell pepper, food, parsnip, poblano pepper, potato, salsa verde, sweet potato, vegetarian

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Categories main courses

Mixed Green Salad… great way to return to the land of the eaters

11 Mar

After a week without eating solid foods, you certainly want to maintain your system as clean as possible. We are encouraged to eat only fruits and salads after we finish our spiritual retreats.

This was the salad I made right after we came back to the “land of the eaters”… it was improvised by what was freshest at the market on New Year’s Day, but it turned out to be so delicious, that we prepared it exactly the same for a few days after because I got so enamored of the flavors.

This is my way to get you enamored with salads too… hope it works!!!!

MIXED GREEN SALAD

2 large handfuls of Baby Arugula

1 large handful of Baby Spinach

1 handful of Alfalfa sprouts

1 Tomato, sliced

¼ cup sliced Almonds

¼ cup dried Cranberries

Lemon Vinaigrette – Lime juice, Extra Virgin Olive oil, Salt and Pepper

Combine the first 6 ingredients in a large salad bowl. Squirt the juice of ½ a lemon, drizzle some olive oil and season with salt and pepper. Toss all the ingredients with your hands to combine well.
Eat immediately… as the lettuces will wilt if you let this salad sit for too long.