I woke up this morning with a hundred thousand questions in my mind. What to do then? Why hasn’t that happened yet? How could things every work out? And on it goes. There’s so much we want to know, to understand. Patience is not one of my strong suits. And yet, life doesn’t always unfold the way we want it to. Sometimes we have to wait, sometimes it just takes the right amount of time for the right things to happen. In hindsight many things make sense and then we understand why a certain event occurred at a certain time.
When Robert broke-up with me last year, my world crumbled. It basically imploded. I did not really have a clue how to survive the day, the week, the month. It was painful and there were no answers what so ever to all the questions I had. Now, more than a year later many of my questions have been answered. We get our answers sooner or later, at the right time when we are able to hear, understand and live them.
Be patient toward all that is unsolved in your heart and try to love the questions themselves, like locked rooms and like books that are now written in a very foreign tongue. Do not now seek the answers, which cannot be given you because you would not be able to live them. And the point is, to live everything. Live the questions now. Perhaps you will then gradually, without noticing it, live along some distant day into the answer. – R.M. Rilke
VEGAN PASTA ALFREDO
This pasta is amazing. It’s rich, satisfying, and oh so creamy. The best thing about it is that it’s vegan. Everybody literally loves this one – including those who are not into healthy eating at all. If you don’t tell it’s vegan, people would not even realize.
The combination of super-healthy and satisfying ingredients makes you forget that there isn’t even a trace of butter or cream in sight. That’s what we love, right?
And here we go again: First you need to get the following ingredients …
½ cup cashews
1½ cup almond milk
2 Tbsp. nutritional yeast
½ Tbsp. spicy Dijon mustard
2 cloves of garlic
Few dashes of turmeric, chili powder, red pepper flakes and cayenne pepper
You throw all of these in a blender and then toss the creamy sauce with the pasta. I like the Quinoa pasta from Andean Dream (http://www.andeandream.com). It’s the best in terms of consistency and taste.
Sometimes I add sauteed or roasted veggies like mushrooms, spinach and onion to turn it up a notch.
Makes enough to toss with 6 servings of pasta.
Need some energy? Tired? Our lives are packed with activities. We are constantly on the go. There’s so much to do, so much to accomplish. Sometimes we wish, we had something that naturally boost our energy.
Here’s my Energy-Booster-Smoothie-Receipe. It tastes super yummy and gets you going.
1 Cup almond milk*
1 Tbs raw Cacao Powder
1 Tsp Maca Powder
1 Tsp Chia Seeds
1 Date (pitted and cut into pieces)
1 Tsp Sacha Inchi Powder (optional)
1 Tsp Lucuma Poweder (optional)
Pinch of Salt
Blend all very well at high speed. Here’s a look into the depth of the of the blender once the smoothie is ready to be at your service …
That’s how you make the almond milk:
Soak a cup of almonds over night. Next day rinse the soaked almonds very well & put them together with 3 – 4 cups water into a high speed blender. Add a pinch of salt and blend very well. If you want to you can also add a tsp of Vanilla extract. Once done you take your nut bag and put it over bowl. Pour the almond milk mixture into the bag and squeeze very well. The milk can be stored in the fridge for 2 – 4 days.
2 more things …
1 Tsp Soy Lecithin keeps the milk from separating.
There will be some fab almond flour if you spread the pulp on a teflex sheet, dry (115 F) it and then blend it in your high speed blender.
This is an amazing recipe. It’s simple, fast and tastes devine. So much better and healthier than the dairy alternatives. Dry it, love it and don’t stop eating. Eat it with your granola, put it into smoothies like a Mango lassi or just eat it with berries.
1 1/2 cup young coconut meat
1/2 cup soaked cashew nuts
1/2 teaspoon probiotics
Water if needed to blend (according to my experience it is always needed – adjust quantity so that you get the consistency you want)
… and then you do the following:
Blend all ingredients till smooth and pour into a bowl. Cover the bowl with a towel, and place in a dehydrator at 115 F for 8 – 10 hrs. The yogurt does not have to be dehydrated in order to ferment, but it should be in a warm place with good airflow. Once fermented (you will know from the smell when it’s done), stir well. The yogurt will develop a crust, which is still edible. You may discard it if you don’t like it. Add a pinch of salt, a dash of lemon juice and your choice of sweetener. Chill till ready to use.
I use the Probiotics Acidophilus.
Back in LA … time to get some food magic going. We enjoyed so much yummy, healthy meals over the past few days together while chatting along and indulging in the warmth and beauty of true friendship. My heart’s lifted, my spirit’s high. I am ready to rock’ n roll.
The buckwheat granola (inpired by Matthew Kenney Culinary Academy) is delicious and filled with tons of nutritions. It’s so good that you just wanna eat it all at once. The recipe for the conconut yoghurt to complete it will follow.
And here we go:
11/2 cup sprouted, dehydrated buckwheat*
1 apple or pear, diced or roughly chopped
1/4 cup pumpkin seeds
1/2 cup raisins or other dried fruit, soaked for 30 min. and roughly chopped
3/4 cup date paste (3/4 cup soft dates 1/4 – 1/2 cup water: blend or process till paste is formed
2 tbs lemon or lime juice
1 tsp lemon- or lime zest
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch ground glove
Mix all ingredients by hand in a large bowl. Sprinkle on to dehydrator sheet, allowing airflow in between pieces. Dehydrate 18 – 24 hrs or till try at 115 F.
Fresh blue- and strawberries in stead of pear/apple are really good too
Pineapple and coconut are another variation
Soaked and dehydrated almonds & cherries are also very good together
* How to sprout the buckwheat:
Rinse 1 1/2 cup raw buckwheat and soak 15 min. in water
Strain and rinse well
Leave the buckwheat in strainer over a bowl and coer with a cloth
Rinse twice a day till it grows small tails (takes about 24 – 48 hrs)
Once sprouted spread on teflex sheet and dehydrate for 6 – 8 hrs. (115 F)