Raw Hummus

 

Raw Sprouted Hummus- via BareStyle 

2 cups sprouted* chick peas (canned works too)

1/2 cup raw sunflower seeds

1 tbsp tahini

1 red bell pepper

2 small cloves garlic

 1 tbsp flax oil (or olive oil)

3 tsp onion powder

1/2 tsp cayenne pepper (or more if you like it spicy)

3 tbsp nutritional yeast

10 -15 springs cilantro

1 1/2 tsp sea salt (or less if you used canned cp's)

1/4 cup water (add slowly, you may need more or less)

1-3 tsp hot sauce (optional)

Put it all in a blender and blend away!  The best part about this recipe is that you can create a basic hummus with the first six ingredients -and you can get creative with the rest.  And obviously this homemade recipe is so fresh and healthy (and raw!) compared anything you can buy at the store, which is kind of a big deal to me these days...  ;)

*Sprouted chick peas: Put 1 cup dried chick peas in 3 cups filtered water and store in a dark place at room temp (I use my oven since I no longer cook food).  Rinse and change the water every 12 hours and within 2 days you'll have sprouted chick peas!  Drain the water and store in the fridge for up to 5 days.  Easy easy.

Madewell

So last night arrived home from Florida and to my surprise

I found a bright green lawn and daffodils everywhere!

Spring is here and the temps feel like summer!!

My first great spring shoe purchase was these adorable 

Whistlestop sandals from Madewell. 

They are super comfortable and so cute!!

Sunday

Mark 4:41

Who is this? Even the wind and the waves obey him?

Today I started my morning with a long walk on the beach. This is without a doubt my favorite way to start the day. I have been so happy in Indiana the past 5 years but there is always something missing when I am that far from the ocean. I grew up with it in my back yard, listening to it, smelling it and feeling that it is part of me. I prayed this morning as I was walking in the surf, inhaling the sea. For me there is no place on Earth that I feel more connected to God. The ocean makes every one of my senses come alive. I know that someday God will call me back to it... I feel strongly that Jeremy and I will make a nest near the sea and my soul will once again feel truly at home.

Happy St Patty's Day

Some photos of the Dutchess looking adorable

at Saint Patrick's Day celebrations in Ireland

Check out the size of the Deerhound!!

beach

Today I am off for a week in the sunshine

a week with my amazing parents

I cannot wait to pleasure read, relax and enjoy my Mom's cooking!

vacation

I'm going on vacation and so is the blog

I need a break... 

To get away from school, the computer and things that tie me down. 

I am off to breathe in fresh salt air and relax. 

I may decide to post while I am gone but for now I'm not committing.  

Violin

Beautiful video about Sam Zygmuntowicz

An incredible violin maker in Brooklyn, NY 

healthy snack

I've been experimenting with dehydrating foods lately. It's an essential part of a RAW diet. I am striving to increase my RAW consumption with a goal of 50%.

Zucchini Chips

2 zucchini (medium small) 1-2 teaspoon extra virgin olive oil or melted coconut oil Unrefined Salt 1/4-1/2 teaspoon of garlic powder Freshly Ground Pepper

Directions:
1) First you need to thinly slice your zucchini. A mandolin would be best for this job. You can also use a food processor. Though it would take longer, you could also use a knife and cutting board the old fashioned way.
2) Add the slices to a small bowl and add the oil, a nice sprinkle of salt, garlic powder and a turn of freshly ground pepper. Do note that your zucchini will shrink dramatically. This also means that all seasonings will become much stronger in your finished product, so go easy on the seasoning.
3) Spread out evenly on the dehydrator trays and dehydrate until crisp and dry on 125F (about 4 hours for me).
More Tips and Ideas
1. You can use the lowest setting on your oven. It will take a shorter amount of time, so check every 1/2 hour or so. At 175 degrees, you can expect them to be done in roughly two hours
2. Play around with the seasonings. Spice it up with chili powder. Use fresh garlic instead of garlic powder. Sprinkle with lemon juice or vinegar for some tang.
3. These do become more chewy as they cool down. Make sure you store them in an airtight container.
4. This makes about 1 cup of chips, so I recommend after you’ve tried it and if you like it, doing many batches at a time.

Michelle

I loved her dress so much

I just had to post some more shots of this gown

Michelle looked stunning at the Oscars

as always one of a kind...

crocilicios

Music

nursery art

I adore all of Ashley Percival's art.

Any piece would be so great in a nursery

step by step

anti aging

This woman is in her 70's..... 

I swear. 

How does this happen??

A very good dermatologist and surgeon.

Excess

A book I am excited to read that was recommended to me by my big sister

There's no doubt most of us live in excess in North America

I often feel the weight of my "stuff"

the constant need for just another pair of shoes, or the newest color of jeans

After only 4 years Jeremy and I are selling our house

We want LESS. 

nails

I adore this new Chanel color for spring... "June"

protein

If you're worried about getting enough protein on a vegetarian or vegan diet, you may be in for a surprise. The truth is, most of us get way too much protein, and vegans can easily get more than enough protein in their diet as well. Many people still believe that protein is only available from meat and animal sources and we will all fall over dead without animal protein! Unless you're pregnant or an Olympic bodybuilder, you will likely get more than enough protein without even trying. Here are the best sources of protein for vegetarians and vegans.

25 Vegan Protein Sources:
Tempeh - 41g per cup
Lentils – 18g per cup
Plain soymilk – 11g per cup
Edamame – 20g per cup
Seitan – 19g per 3 ounces
Tofu – 20g per 1/2 cup
Peas – 9g per cup
Brown rice – 5g per cup
White rice – 4g per cup
Cooked broccoli – 4g per cup
Sunflower seeds – 6g per 1/4 cup
Quinoa – 9g per cup
Cooked spinach – 5g per cup
Avocado – 4g per cup
Whole grain bread – 7g in 2 slices
Black beans – 15g per cup
Cashews – 5g per 1/4 cup
Cooked semolina pasta – 8g per cup
Chia seeds – 5g per 2 tablespoons
Flax seeds – 4g per 2 tablespoons
Bulgur – 5.5g per cup
Peanut butter – 8g per 2 tablespoons
Sunflower seed butter – 5.5g per 2 tablespoons
Baked red potato – 3g per cup
Barley – 3.5g per cup

life

Blood... It's the life force that surges through our veins. 

Each one of us has approximately 5-6 liters of blood in our body.

Blood is a symbol of life

Ironically every month it painfully reminds me of the lack of it within me.

get movin

heart healthy

Spaghetti with avocado cream sauce
Ingredients:
3 ripe avocados
2 cups fresh spinach
1 cucumber, peeled and sliced
1 large vine ripe tomato, sliced
3 cloves fresh garlic
1/2 tsp. turmeric
1/4 tsp. paprika
1 tsp. salt
1 1/2 tsp. lemon juice
1/2 cup Butter
1/4 cup Soy Milk (plain)
1 tsp. apple cider vinegar
1 pound spaghetti noodles, cooked and strained
2 tbsp. dried basil
1/2 tsp. salt
1 1/2 cup fresh spinach, chopped
6 tbsp. pistachios, chopped
6 tbsp. nutritional yeast
Salt and pepper, to taste

Directions:
In a food processor, combine the avocados, spinach, cucumber, tomato and garlic; mix until creamy.

Add the turmeric, paprika, salt and lemon juice; mix until creamy and set aside.

In a saucepan over medium-low heat, melt the Butter (or vegan substitute) into the Soy Milk and cider vinegar.

Once melted, add cooked spaghetti noodles, basil and salt; mix for 2-3 minutes, or until the noodles are coated with the sauce.

Divide noodles evenly between six plates.

Layer, in this order: fresh spinach, avocado sauce, pistachios, nutritional yeast and salt + pepper. Enjoy =)

backstage hair

Fun hair backstage at Gretchen Jones NY fashion week show. I adore her style. 

Plenty of southwest influence and cowgirl! 

Happy Birthday!

Happy Birthday to my sweet mother in law!

Shirley Bustos is the best second mother anyone could ask for.

I am so blessed to have such a fun, brilliant woman in my life. 

Wishing you and amazing new year of life ahead!!

glory

He is so great that all things give him glory

if you mean they should... 

pottery

I am a huge pottery lover

I would like to add a piece from Vanessa Villarreal to my collection

lesson

Oscar Fashions

Some of my favorites from last night. 

As always Michelle Williams was my BEST dressed pick

Feist

style

Lauren Moffatt adorableness

Such cute blouses!

Our RIGHT

93% of Americans want the FDA to label genetically engineered foods. Watch the new video from Food, Inc. Filmmaker Robert Kenner to hear why we have the right to know what's in our food. Will you join these individuals — and over half a million Americans — in contacting the FDA to require the labeling of genetically engineered (GE) foods? http://justlabelit.org

There are currently six major foods sold in the U.S. that are typically genetically engineered. These are listed below with the percent that are GE:

Sugar beets                          95%

Soybeans                             93%

Cotton (Cottonseed oil)       78%

Canola                                 75%

Corn                                    70%

Papaya                                50%

Because most of these are used widely, about two-thirds of processed food contains a GE ingredient. Conversely, the vast majority of raw fruits and vegetables are not GE. Organic foods, by definition, can’t be GE.

Montana

In case you need a reason to want to visit Montana

This video makes me want to live there!

truth

her

Michelle Williams in a shoot for Boy by Brand of Outsiders

Marilyn

Gorgeous images of Marilyn Monroe

life goes on...

Manila is one of the most overpopulated places on Earth.
There are over 2000 families living above the dead in the Navotas Cemetery. Babies are born and the dead are buried in the same place.
Life goes on.

Navotas Cemetery, Manila, The Philippines.

Ban.do hearts

Some fun heart accessories over at Ban.Do

I love this shop!