We are Amy and Gail Shingler, sisters-in-law and friends!
We are passionate about living authentic and intentional lives!
We are enthusiastic about healthy eating!
We created a space to share our favorite recipes & the life philosophies from which they stem!
Our desire is to inspire,
may you be edified by what you read here!
Tuesday, September 25, 2012
When I came home I wanted to fill my body with good nutrients! So here is a Kale Salad that was so good I will make it for my family tonight along with Vegan Cream of Tomato Soup!
1/2 bunch of Kale
1 apple chopped
sprinkle of sesame seeds
sprinkle of sunflower seeds
Dressing: (this made enough for 2 salads)
1 cup of cashews
3/4 cup water
1/4 cup lemon juice
2 tsp curry
1/2 tsp sea salt
So here is to good food with a side of tranquility!
Monday, September 24, 2012
No Sugar Coconut Carob Cookies
*The sweetness of these cookies comes via the unsweetened coconut and unsweetened carob chips, and I promise they are sweet enough! But if you really feel the need, you can add 1/4 c. of maple syrup to the dough prior to chilling. I encourage you to try them without first, though!*
- 1 c. unsweetened shredded coconut
- 1 c. old fashioned oats (gluten free, if desired)
- 1/4 c. organic butter or vegan margarine (i.e. Earth Balance) softened
- 1 organic egg, beaten, or flax “egg” (1 T. ground flax + 3 T. water, whisked and allowed to thicken) or 1 T. egg replacer, look for it at your local health food/healthy-eating store
- 1 t. vanilla extract
- 1/2 t. baking powder
- 1/4 t. baking soda
- pinch of salt
- 1/2 c. unsweetened carob chips or vegan chocolate chips
Combine coconut and oats and toast for several minutes in a dry skillet over low to medium heat or in the preheated oven on a baking sheet, turning frequently until starting to turn golden brown. Set aside or in fridge to cool.
Bake for 10-12 minutes. Allow cookies to cool on baking sheet for at least 10 minutes before gently transfering to a cooling rack. Store cookies in the refrigerator. They will seem too soft when you take them out of the oven, but let them cool and keep them in the fridge to retain their firmness.
Thursday, September 20, 2012
Today I watched this intriguing video where they compared a plant strong diet with moderate exercise to a Standard American Diet with strenuous exercise to see which one would fight cancer better. The results were mind blowing. Please watch for yourself. It is only a few minutes long and will inspire you to eat plant strong. Exercise is very important, but we need to remember that good nutrition will help boost our immune systems to the max.
There are a lot of voices in our society that yell to get our attention and call us to bust our booties in the gym all for the sake of the exterior. What if we focused on the internal? I know for me, I want to silence these screams and embrace a pursuit to hone in on the internal...how I treat others, myself, my mind, my body, my family, my friends. It is easy to fall in line with everyone else and do what we see patterned for us. It is much harder yet more satisfying to be true to who we are as people from the inside out.
Tuesday, September 18, 2012
I have been super busy but the other day I finally got around to making one of our family favorites. In fact, when Joseph saw the meal being prepared he did a little jig. Don't tell him I told you, he has a cool reputation to uphold. :) Anyway, here it is. Don't be surprised if you do a little jig yourself...go ahead, no one's looking!
1/4 cup walnut halves
1/4 cup pine nuts
2 cloves garlic
2 1/2 cups fresh basil
1/2 cup fresh cilantro
2 TBSP fresh thyme (optional)
1 tsp salt
1/4 cup water
2 TBSP nutritional yeast flakes
1/4 cup olive oil (or oil of choice)
1 TBSP fresh lemon juice
1 Pkg. pasta, cooked
First toast the nuts. I add the walnuts to a medium-low preheated skillet and toast for about 5 minutes. Then I add the pine nuts and toast an additional 5 minutes. Watch carefully! You do not want to over do this step. They should turn a few shades darker and smell toasty. This is a great step to do while you are waiting for water to boil for the pasta.
Second, add all the pesto ingredients (minus the pasta) to the food processor and pulse everything until it has the consistency you want. Add the pesto to your cooked and drained pasta. Instant Yum!
― Byron Katie
may we take steps to discover and uncover who we TRULY are and who we are meant to be, and may we learn to fall in love with ourselves in a way that leaves us with no "need" for others to love us, like us or even validate us, may we be and do all those things FOR OURSELVES, TO OURSELVES...may we completely let go of, LOSE, the desire to become something or someone OTHER than who we are! here's to YOU, whoever that is! :)
Wednesday, September 12, 2012
Tuesday, September 11, 2012
who loves me?
or is the question, who do i feel loved BY?
the truth is: perception is reality...or is it?
and whether or not people actually love me, if i THINK they do, that is how i respond to them...
maybe, in order to love EVERYONE UNCONDITIONALLY, it makes sense to assume EVERYONE loves me, that no one is out to get me, that everyone is on my side...
or maybe it makes sense simply not to take personally the expressions or lack of expressions of love from others...simply appreciate kind, thoughtful acts for what they are: kind, thoughtful acts, and ignore thoughtless, selfish acts, noting what they are: thoughtless, selfish acts...
NEITHER being a reflection of or on me, but rather, BOTH being a reflection of and on where others are!
maybe i should resist being affected, rattled, moved, swayed, or influenced by whether or not i THINK people DO or DON'T love me and simply move and live and breathe and speak from where i am living, from my own loving spirit, a spirit GROWING and GROWING and GROWING more and more healthy, strong, selfless, and generous...
i share MORE of ME with those who make me FEEL safe...
i will admit i have shared lots of ME with those i THOUGHT were safe and they turned out not to be...
i guess that brings me back to perception possibly being reality and maybe that idea needs more dissection...
Sunday, September 9, 2012
this is the "meat" of the lettuce wrap
1 1/2 cups walnuts
(chop in a food processor or put in a baggie and mash 'em a bit with an ice cream scoop or the like!)
2 celery stalks, diced
2 carrots, grated
1/2 red bell pepper, chopped
1/2 cup fresh cilantro (optional)
1/2 cup minced scallions, green part only
you can also add cubed tofu
this is the sauce, blend in blender or by hand
1/4 cup honey
1/8 cup nama shoyu OR soy sauce
1/2 tsp fresh garlic (best to use a garlic press or grater)
1 tsp fresh ginger, grated
1 Tbs sesame oil
1/4 tsp red pepper flakes (this amount is a mild spice, add more if you like HEAT!)
mix well the carrot/celery/red pepper mixture with the sauce
scoop into romaine leaves or bib lettuce leaves or simply eat as a side dish
garnish with sesame seeds, mung bean sprouts, and/or grated carrot
i tied mine with a scallion for the photo, but usually make them without that "pretty" addition
Friday, September 7, 2012
Thursday, September 6, 2012
Monday, September 3, 2012
I got this recipe off of Peas and Thank you Website from Mama Pea.
1 Cup Raw Cashews
2 TBSP. Almond Butter
2 TBSP Maple Syrup (or Agave)
2 TBSP Nutritional Yeast
1/2 tsp Sea Salt
1/2 tsp Vanilla Extract
2 TBSP Non-Dairy Milk of choice
1/4 Cup Dark Chocolate Chips
Combine all ingredients (except chocolate chips) in a food processor or blender. Mix and add more non-dairy milk until your desired consistency is reached. Stir in chocolate chips and serve. Sometimes I like to chill it for a little while before serving.
The nice thing about this recipe is my kids can take it to school because it is peanut free. It is a great way to get healthy fats and proteins in them and the nutritional yeast gives them a little extra B-12. Win-win. My favorite part is listening to their squeals of delight when I serve it. It is like a chocolate chip Christmas morning, only not!