Recipe of the Day: Squash

Squash Soup with Sage and Orzo

2 medium butternut squash (about 3 lbs)
1 large onion, diced
4 cups vegetable stock
1 tbs vegan butter
2 tbs olive oil
2 tsp ground coriander, divided
1 tsp white pepper
2 tbs fresh sage, chopped, plus additional for garnish
salt and pepper to taste
2 cups orzo, cooked

Directions

Preheat oven to 425°. Peel and halve both squash, scooping out the centers. Coarsely chop three halves of squash and set aside for the soup. Dice the remaining half, into large pieces for roasting (approximately 3/4” squares). Toss the cut pieces with 2 tbs olive oil, 1 tsp coriander, and a generous seasoning of salt and pepper. Roast the squash on two baking sheets for 30 minutes, flipping the pieces, and rotating the pan halfway through. When squash is done roasting, set aside for serving on top of the soup.

In a large dutch oven, heat 1 tbs vegan butter over medium heat. Cook the onion until translucent, about 5 minutes. Add the coarsely chopped squash, vegetable stock, 1 tsp coriander, sage, white pepper and generous shakes of salt and pepper. Bring to a boil then reduce to a simmer and cook for 30 minutes. Remove soup from heat and either using a stick blender or working in small batches in a convention blender, puree until smooth. Depending on the size of your squash, your puree may be very thick. If this is the case, thin soup with water, adding one tablespoon at a time until the desired consistency is reached.

To serve, place 1/2 cup of cooked orzo in bowl and top with roasted squash. Pour the squash soup around the orzo and garnish with fresh sage and freshly cracked pepper.

Source: Squash Soup with Sage and Orzo | Free People Blog http://blog.freepeople.com/2013/09/squash-soup-sage-orzo/#ixzz2ffnrc9fx

Health: Kara's Detox

Kara's Detox Guide

Follow these easy steps to cleanse your body! 

Take This:
After much traveling and partying etc., I start to feel very run down. I always keep Emergen-C packs in my purse for a quick pick-me-up, to protect my immune system, and to add back vitamins and antioxidants I probably depleted by boozing:) I highly recommend adding these to your routine after a rough weekend or if you start to feel like you are getting sick.

Eat This:
Parsley is a natural diuretic and truly reduces bloat (It also freshens breath). Here's a Mediterranean Tabouli Salad recipe I found in "Hollywood Diet Secrets" by Kym Douglas and Cindy Pearlman, so you don't have to eat it plain:
-Salad:
6 bunches of parsley
1 cup of chopped cherry tomatoes
1/2 cup hemp seeds
1/2 cup chopped yellow onion
-Dressing:
1/2 cup of fresh lemon juice
1/2 cup olive oil
1/2 teaspoon sea salt
5 cloves of garlic, peeled
-in food processor, chip the parsley using the S blade. Transfer the parsley into a large mixing bowl, and add the tomatoes, hemp seeds, and onion. Mix the ingredients together thoroughly with a spatula or wooden spoon. Mix dressing ingredients in a bowl or food processor.
*Other bloat-reducing foods you should eat: asparagus, dandelion greens, celery, watermelon, watercress, cucumber, and lemon juice.

Drink This: 
Annemarie Colbin, a holistic nutritionist mentioned in "Eat, Drink, and Be Gorgeous" by Esther Blum, swears by this "Lemon Sour Power" drink to cleanse the body of toxins and waste and relieve bloating and gas:
-Juice half of an organic lemon, reserving juice in cup. Slice the rind from the juiced half in quarters and simmer in 1 1/4 cups of boiling water covered, for 10 minutes. Strain the water into the cup with the juice. If juice is too tart, add 1/2 teaspoon honey. Drink hot. (I add honey.. so much tastier:)
*also drink green tea and detox tea as often as possible when you aren't able to make the hot lemon water.. to flush out toxins and get antioxidants.

Do This:
-Exercise!:
 Duh. Sweat out those toxins and get your circulation flowing normally again:).. I'm especially fond of cardio in these circumstances.
-Exfoliate:
Slough off dead skin cells and refresh your skin (face and body).. alcohol is drying/dehydrating, so rejuvenate your skin and start fresh. A quick fix is adding sugar to your face wash!
-Moisturize:
Airplanes, travel in general, alcohol consumption, and excess salt can all dry out your skin. I use Elizabeth Arden's 8 hour cream(which literally feels like medicinal Vaseline, it's so thick and waxy) at night time to bring my face back to life. Warning-it doesn't smell great and is super thick.. I heard it was made to treat burn victims during Vietnam...with that said, it really hydrates! It's also great for lips, cuticles, etc.

*Bonus- If you have the luxury of having a Whole Foods, a fresh juice store in your town, a juicer in your home, etc.. try to drink at least one fresh pressed green juice a day to replenish lost nutrients and make you feel better all around! I personally love this combo: kale, spinach, parsley, cucumber, celery, romaine, apple, lemon, ginger! 

xoxo,
Kara

PL Delights: Chocolate Guinness Cake from Bleubird

Yum! This recipe looks delicious from one of our favorite bloggers, bleubird. Bake this for your next family event :)

chocolate guinness cake by nigella lawson.

you will need...

1 cup guinness
8.83 oz unsalted butter
¾ cup unsweetened cocoa
2 cups superfine sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda

for the frosting

8 oz cream cheese
1 ¼ cups confectioners sugar
½ cup heavy cream (or whipping cream)

directions in nigella's words...

preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch spring form tin. pour the guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

when the cake's cold, sit it on a flat platter or cake stand and get on with the icing. lightly whip the cream cheese until smooth, sieve over the confectioners sugar and then beat them both together. or do this in a processor, putting the unsieved confectioners sugar in first and blitz to remove lumps before adding the cheese. add the cream and beat again until it makes a spreadable consistency. ice the top of the black cake so that it resembles the frothy top of the famous pint.

What Makes You Happy?

There are countless things that spark happiness within us all. We've narrowed down a few of our favorite parts of life and living that puts a smile on our face :)

Healthy eating! Feeding your body right will always leave you feeling great.

The wonders of nature are forever evolving, and forever boundless. Its beauty is a sight to see that is sure to make you happy. 

Art in all of its forms can trigger every type of emotion there is, including happiness. A simple still photo, painting or vision can inspire us all to look at life through a different lens. 

Daily Om

Live your life as if your glass is half-full rather than half-empty, all you need is a change of thought.

We are all familiar with the metaphorical story of two people looking at the same glass and one perceiving it as half-full while the other sees it as half-empty. As much as we’ve heard this, it’s still a valuable exercise to really observe our minds and notice whether we are engaged in half-full or half-empty thinking. People will refer to themselves as being of one type or the other as if it was a permanent characteristic, but we are all capable of shifting into a half-full consciousness if we simply make the effort. 

When we look at our lives with half-empty consciousness, we perceive a lack and think that the other half of what we want is missing. We are coming from a position of expectation and entitlement. On the other hand, when we look at our lives as half-full we perceive fullness. It is as if we recognize that our cup could be fully empty and so we are grateful for what we see as bounty—not something we expect or believe we are owed, but a gift. In half-full consciousness, we count our blessings. When we look at our lives we see all the elements that are in place and all the things we do have. This doesn’t necessarily mean we don’t seek more, but we seek from a place of fullness instead of from a place of lack. This fullness draws positive energy into our lives and often attracts more abundance. 

If you would like to begin to make the shift into half-full consciousness, try imagining your life as an empty glass. This is your life without all the people you know, the work you do, your home, or your current state of physical wellbeing. This is just an empty, open space waiting to be filled. Once you have that feeling of openness in your mind, begin filling it with all the people, things, and places that make up your life. You may be surprised to find your glass overflowing.

Zucchini and Quinoa Stuffed Mushrooms

Thank goodness for Pinterest! We've found our new favorite deliciously healthy, gluten free, and vegetarian side dish. Try this savory appetizer at home!

Ingredients

• 1 lb mushrooms
• 1 tbs butter
• ½ cup quinoa
• 1 garlic clove (minced)
• 1 small zucchini*, diced small
• 1 cup organic low sodium vegetable or chicken stock
• 2 tbs white wine
• 1 bay leaf
• ½ tsp lemon zest
• ½ cup shredded cheese, Italian blend

Instructions

1. Separate the stems from mushroom caps. Small dice the stems, and set aside.
2. Melt butter in skillet over medium heat.
3. Add quinoa, garlic, and zucchini squash. Saute until quinoa is toasted, then add mushrooms and saute another minute.
4. Add stock and bay leaf, reduce heat to simmer and cover. Quinoa should be fully cooked and fluffy in about 20 minutes.
5. Preheat oven to 375 degrees.
6. Remove from heat, and stir in the cheese. When cool enough to handle hand pack stuffing into mushroom caps.
7. Coat a baking dish with non-stick cooking spray and arrange mushrooms in it.
8. Bake for 16-18 minutes.
9. Serve with sprinkle of Parmesan cheese or squeeze of lemon.

Feel The Wind

Check out our favorite hair essentials for natural, shiny, and healthy hair!
Deva Curl leave deep moisturizing conditioning treatment
Moroccan Oil
Marrakesh Oil
Coconut Black Castor Oil

Daily Om: Unhindered Movement

June 26, 2013 Unhindered Movement Get Out of Your Own Way by Madisyn Taylor So often we are sabotaging ourselves by being in our own way without even know we are doing so. When you find yourself facing obstacles that appear to be blocking you from your goals, it is important to try not to get discouraged. It can be easy to feel “stuck” or that “life” is creating circumstances preventing you from getting what you want. And while it is easy to look at everyone and everything outside of ourselves for the problem, perhaps even wanting to “get rid” of the person, object, or circumstance we may feel is blocking us, sometimes the best course of action to take may be to look inside ourselves first.  It is amazing how often we can get in our own way without even being aware that we are doing so. Even though we truly want to succeed, there are many reasons why we may sometimes block our own efforts. It may be that we are afraid to succeed, so we subconsciously create circumstances to keep ourselves stuck. Or it may even be that we are afraid that we will succeed, so we block ourselves by making the achievement of our goals more difficult than they really are. We may even approach our goals in a way that keeps creating the same unsuccessful results.  If you believe that you’ve been standing in your own way, you may want to take a piece of paper and record how you’ve done so. Write down the choices you’ve made that have hindered your efforts and the fears that may have prompted you to make these decisions. Take note of any thoughts and feelings that arise. It is important to be gentle and compassionate during this process. Try not to blame yourself for getting in your own way. Remember the choices we make always are there to serve us, until it is time to let them go. When you are finished, throw the paper away while setting an intention that you are getting rid of any obstacles you’ve created to block yourself. You can then let yourself start again with a clean slate. Doubts and fears are going to be natural, but with this new awareness, you should be able to prevent yourself from subconsciously thwarting yourself. Besides, now that you’ve decided to get out of your own way, the part of you that has always wanted to succ! eed can now do so.

June 26, 2013

Unhindered Movement

Get Out of Your Own Way

by Madisyn Taylor

So often we are sabotaging ourselves by being in our own way without even know we are doing so.

When you find yourself facing obstacles that appear to be blocking you from your goals, it is important to try not to get discouraged. It can be easy to feel “stuck” or that “life” is creating circumstances preventing you from getting what you want. And while it is easy to look at everyone and everything outside of ourselves for the problem, perhaps even wanting to “get rid” of the person, object, or circumstance we may feel is blocking us, sometimes the best course of action to take may be to look inside ourselves first. 

It is amazing how often we can get in our own way without even being aware that we are doing so. Even though we truly want to succeed, there are many reasons why we may sometimes block our own efforts. It may be that we are afraid to succeed, so we subconsciously create circumstances to keep ourselves stuck. Or it may even be that we are afraid that we will succeed, so we block ourselves by making the achievement of our goals more difficult than they really are. We may even approach our goals in a way that keeps creating the same unsuccessful results. 

If you believe that you’ve been standing in your own way, you may want to take a piece of paper and record how you’ve done so. Write down the choices you’ve made that have hindered your efforts and the fears that may have prompted you to make these decisions. Take note of any thoughts and feelings that arise. It is important to be gentle and compassionate during this process. Try not to blame yourself for getting in your own way. Remember the choices we make always are there to serve us, until it is time to let them go. When you are finished, throw the paper away while setting an intention that you are getting rid of any obstacles you’ve created to block yourself. You can then let yourself start again with a clean slate. Doubts and fears are going to be natural, but with this new awareness, you should be able to prevent yourself from subconsciously thwarting yourself. Besides, now that you’ve decided to get out of your own way, the part of you that has always wanted to succ! eed can now do so.

Food: Banana Egg Pancakes

As if pancakes weren't already the easiest dish to make, they just got easier! All you need is bananas and eggs!

1. Take 3 bananas and mash them with a fork
2. Beat 2 eggs until fully mixed
3. Combine both bananas and eggs together and mix
4. Add 1 tbsp of cinamon or nutmeg for added flavor
5. Cook with Coconut Oil! (or olive oil, any oil of your choice)

All done!

Lifestyle: Thursday Breakfast with Victoria

This is one of my favorite breakfast meals to make! It's so simple, healthy, quick and easy. Getting the right fuel in the morning is important to starting your day off right :)
Eggs
1. Sautee organic asparagus cut into 1 inch pieces with grape seed oil for 3 min.

2. Pour organic eggs (beaten) over asparagus on pan and scramble until eggs are cooked.

3. Sprinkle small doses of salt and pepper on top :)

Toast
1. I like to use Trader Joe's Gluten Free multi-grain bread! Pop 2 slices in the toaster.

2. Cut up avocado, tomoatoes, and cucumbers.

3. Sprinkle a pinch of salt and pepper on top.
All done!

Health: Pineapple Brakfast Sandwich

Ingredients: 

• 1/2 cup finely chopped fresh pineapple
• 4 tablespoons Neufchatel or part-skim ricotta cheese
• 2 slices whole grain bread, toasted
• 4 large strawberries, sliced
• 2 tablespoons chopped walnuts
• 
  
• Method: 

  In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.
  Nutritional Info: 

  PER SERVING:220 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 230mg sodium, 21g carbohydrate (4g dietary fiber, 8g sugar), 8g protein

  Find more recipes from the source

Health: Foods We Love

Feed your body well with this delicious recipe from Whole Foods

Ingredients: 

• 4 (6 ounce) cans albacore tuna, drained well
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1/2 cup chopped red bell or piquillo peppers
• 3/4 cup sliced Greek olives
• 1/2 small red onion, finely chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped basil
• 2 cloves garlic, finely chopped
• 1 teaspoon dried or 1 tablespoon chopped fresh oregano
• 1/2 cup mayonnaMethod: 
  Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.
  Nutritional Info: 
  PER SERVING:240 calories (120 from fat), 14g total fat, 1g saturated fat, 50mg cholesterol, 670mg sodium, 6g carbohydrate (2g dietary fiber, 1g sugar), 20g proteinise
• 3 tablespoons lemon juice
• Salt and freshly ground pepper, to taste
• 
  

Lifestyle: Gratitude :)

Out and about in West Hollywood today with Katie, who is looking adorable in these simple cut off shorts, light sweater, bowler hat and scarf! 

We came accross our favorite Cafe, Cafe Gratitude, in Hollwyood. All meals are vegan and gluten free! We never leave this restaurant without feeling refreshed, healthy and alive :)

Victoria in a floral maxi and striped sweater for spring! Oh so boho ;)

Our favorite meal from Gratitude called, "I am Whole"; a wholesome combination of quinoa, seaweed, kale, black beans, squash,sprouts,almonds and other healthy veggies to properly fuel our systems! 

Health: Broiled Fish with Shiitake

Our latest fav dinner recipe from Whole Foods!

Ingredients: 

• 2 tablespoons canola oil, divided
• 1 tablespoon chopped garlic
• 1/2 cup chopped yellow onion
• 1 cup chopped stemmed shiitake mushrooms
• 1 cup uncooked Bhutanese red rice
• 1 3/4 cup chicken or vegetable broth
• 1 bay leaf
• 4 (4- to 6-ounce) tilapia, flounder or Dover sole fillets
• Salt and pepper to taste
• 1 small orange, very thinly sliced

Method: 

Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add garlic, onions and mushrooms and cook, stirring frequently, until onions are translucent and mushrooms have wilted, about 5 minutes.

Add rice and toast, stirring constantly, until fragrant, 3 to 4 minutes. Add broth and bay leaf, stir well, bring to a boil and then cover. Reduce heat to low and simmer until all of the moisture is absorbed, about 40 minutes. Set pot aside off of the heat, covered, for 15 minutes; remove and discard bay leaf and fluff rice with a fork. Set aside, uncovered.

Arrange a rack about 8 inches from the heating element in your oven; preheat broiler. Arrange fish on an oiled foil-lined baking sheet in a single layer. Drizzle with remaining 1 tablespoon oil and season with salt and pepper. Broil until almost cooked through, 3 to 4 minutes. Divide orange slices among the fillets, arranging them over the top of each and return to the oven. Broil until fish is cooked through and oranges are deep golden brown around edges, 2 to 3 minutes more. 

Spoon pilaf onto plates and top with fillets. Serve immediately.

Nutritional Info: 

PER SERVING:530 calories (100 from fat), 12g total fat, 1.5g saturated fat, 70mg cholesterol, 810mg sodium, 64g carbohydrate (5g dietary fiber, 3g sugar), 43g protein

Salmon Cakes

I make these all the time, it's kind of a lengthy process, but well worth it!  Try these yummy Salmon Cakes for dinner tonight!  xoxo Chelsea

Ingredients

1/2 pound fresh salmon

Good olive oil

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

3/4 cup small-diced red onion (1 small onion)

1 1/2 cups small-diced celery (4 stalks)

1/2 cup small-diced red bell pepper (1 small pepper)

1/2 cup small-diced yellow bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot sauce (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)

3 slices stale bread, crusts removed

1/2 cup good mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

(courtesy foodnetwork.com)

Spinach Chicken Artichoke Casserole

Ingredients:

• 4 cups of al dente whole grain pasta of your choice (try elbows, orrecchiette and other more-dimensional pasta, or use a gluten-free variety)
• 2 large chicken breasts, baked and gently shredded (pull into pieces with a fork)
• 3 cups chopped fresh spinach
• 5 crimini mushrooms, washed and chopped
• Half a medium spanish onion, chopped
• 3 cloves fresh garlic, chopped
• 1 Tablespoon fresh basil, chopped
• Some extra virgin olive oil (for cooking)
• 6-8 ounces artichoke hearts (canned is fine), chopped
• 16 ounces low-fat sour cream
• 2 Tablespoons Italian herbs
• 2 1/2 teaspoons sea salt (plus a little extra for cooking)
• 1 cup cheddar cheese, shredded
• 1/2 cup mozzarella, shredded
• 1/3 cup parmesan, grated

Steps:

1. Preheat the oven to 375° F.
2. Cook pasta according to the package directions, but take 1-2 minutes off of the cooking time so the pasta is al dente (since you’ll be baking this dish, you want to undercook the pasta slightly; be careful not to overcook).  Add a splash of oil while cooking the pasta to prevent sticking and a little sea salt for flavor.
3. While the pasta is cooking, add the chopped mushroom, garlic, onion and basil to a skillet with about a Tablespoon or two of oil and a few sprinkles of sea salt.  Saute over low heat with a little oil to soften and lightly brown, stirring every couple of minutes (the aroma will be very enticing) for 10-15 minutes.
4. Also while the pasta is cooking, bring a medium pot of water to a boil.  Add spinach, cover and let boil for 1-2 minutes.  When the spinach is wilted, drain it well and fluff with a fork
5. When the pasta is al dente, rinse it 2-3 times with cold water to stop the cooking process.
6. Place the pasta in a large bowl and add the shredded chicken.  Toss to combine.
7. Add the drained spinach, the mushroom saute and the chopped artichoke to the large bowl.  Stir gently to combine; if the spinach sticks together, use a fork again to gently fluff and separate it.
8. In a small bowl, thoroughly combine the sour cream, herbs and salt.
9. Add the sour cream mixture to the large bowl and gently stir so sour cream is evenly distributed.
10. Add the cheddar, mozzarella and parmesan to the large bowl and stir again to combine well.
11. Spoon mixture into large glass casserole dish (tilt bowl sideways for ease) and spread evenly across dish.
12. Cover with foil and bake for 30 minutes.
13. Next, remove the foil and bake for an additional 30 minutes or until the top is golden brown.
14. Enjoy!

Notes:  When I came up with this recipe, I didn’t measure any of the ingredients but mixed things together and it came out wonderfully.  So, don’t worry about having exactly 3 cups of chopped spinach or exactly 5 mushrooms – use what you have and it will still taste great.  Also, I used gluten-free brown rice elbows as my pasta, and they were awesome in this dish.

Lastly, a word of caution: my boyfriend and I ate much more than half of this large casserole in one sitting, so if you’re hungry and having more than 4 people at your dinner table, plan accordingly. : )

Find more great recipes from the source!