POSITIVITY

SAIAN

SKINCARE BLOG

Tuesday, January 20, 2015

Organic Vegan Lentil Soup With Sautéed Arugula and Oven/Toasted Butternut Squash

Winter is the perfect season to indulge in soups, and to roast squash! If you have never made a lentil soup, now is the time, and this recipe will make you fall in love. I make my amazing all-organic vegan lentil soup with sautéed arugula and oven/toasted butternut squash sprinkled with cinnamon, and serve it with rustic olive bread and a sprinkling of pumpkin seeds! This perfect meal with warm your heart and nourish your body and soul! 

Ingredients (all organic)
4 cups water
1 cup green lentils1 tablespoon extra–virgin coconut oil
1/2 cup chopped sweet onion
3/4 cup chopped carrots
1 cup chopped carrots
1 cup arugula
1 cup creme
1/2 cup pumpkin seeds
salt to taste

In the oven
1/2 butternut squash
1 tablespoon coconut oil
1 teaspoon ground cinnamon

The first thing I do, is preheat the oven to 350 deg, oil my baking sheet with the coconut oil, and put in my chopped squash. I chop it in cubes and douse it with cinnamon before spreading it out on the baking sheet. This is the most delicious thing you will ever taste, and I don't even want to begin describing the aroma which will spread throughout your home... Pure bliss, pure cozy comfort and love! You will want to only roast the pumpkin for about 30 minutes, and then take out the baking sheet and cool.

Heat the coconut oil in a large saucepan over medium heat. Add the onions, carrots, and arugula, and sauté until soft - about 10 minutes. In a large pot, add 4 cups of the water (or you may use chicken stock) to the lentils, and bring to a boil. Next, reduce heat to low, cover and simmer until lentils are tender, about 35 minutes. You may add a pinch of salt at this time. Last, add the creme, and stir in well.

Add the vegetables to the pot, and puree with a hand-mixer until everything has become well-blended. Plate the soup, spoon the roasted pumpkin in the center, and sprinkle with pumpkin seeds, and enjoy! The perfect vessel for this heavenly meal is rustic toasted olive bread! I hope you will enjoy as much as my family does, because this soup was eaten, and everyone asked for seconds!

Monday, January 12, 2015

Millet Quinoa With Kale

Winter is in full effect, and some comfort food is just what the Dr. ordered! I love combining grains, beans, and greens for a complete vegan-protein meal that only takes 15 minutes! In this simple recipe, I use millet - one of the most digestible and non-allergenic completely alkalizing grains. If you haven't tried millet, I sincerely hope you give it a shot - not only is millet a prebiotic which feeds the microflora in your inner ecosystem, but it is also full of protein, magnesium, and serotonin - which will boost your mood! One of millet's best advantages is that it has a low Glycemic Index (GI), so the carbs will digest slowly, keeping you full longer!
 
Quinoa is an ingredient I use quite frequently, and I try not to repeat my recipes. As you know, quinoa is full of protein, and comes in 3 different colors - white, red and black. The white quinoa is fastest to cook, black takes about 5-7 minutes longer, and red is somewhat in the middle of the spectrum. I usually bring the pot to a boil, cover with a lid, and keep for 7 minutes. The red quinoa is tougher than white, so you will need to add 5 minutes to your cooking time to make it softer! For this recipe, I am using red quinoa.
INGREDIENTS (I only use organic):
1/2 cup red quinoa
1/2 cup of millet
1 cup of white beans
1 carrot
1 bunch of kale
1/4 cup chopped parsley
1 tbs coconut oil
1 clove of garlic 
juice of 1/2 lemon
salt to taste
Add 1/2 cup dry quinoa and 1 cup water to the pot and bring to a boil. Let boil for 5 minutes, cover with lid, and keep for about 7 minutes. Do the same for the millet, in a separate pot. I dislike boiling the two grains together, because they have slightly varying cooking times. I want to make sure that both are cooked through, and neither is mushy. When you open the lid, you should see that all water has evaporated. Combine the quinoa and millet in a large ceramic or glass bowl, and start working on your kale. I never use the entire leaf for cooking, because the stem is just too rough, and is hard to chew. I "devain" the leaf by cutting the stems out, and chop up the leaves into 2-inch pieces. Sautee the carrots, garlic, and kale in the coconut oil on low heat until soft. Add the mixture to the bowl, and top with fresh parsley. Take your lemon half, and squeeze the juice on top of the mixture. Give the whole thing a toss, and you are ready to plate! I also like to add some avocado, for a creamy treat - you will love it! Enjoy, and have a powerful day!

Wednesday, January 7, 2015

Simple Buckwheat Pancakes

I grew up in Russia, and buckwheat is a grain we eat daily. Russians make buckwheat "kasha" for breakfast, and enjoy it with milk and a sprinkling of sugar (just like cereal), they make it as a side for meat and eat it for lunch and dinner. It is a relatively inexpensive grain, and our National staple, even more so than potatoes.  You will be surprised to know that buckwheat used to be in deficit during the communist times! My mother used to have to wait in line and purchase her ration with a coupon, and the only people who were given access to it were diabetics, since this was the approved low-sugar food they were allowed to consume to stay stable, and not spike. 

Not only is buckwheat a delicious, fluffy, and warm comfort food, but it is also good for you! Did you know that buckwheat is one of only few alkaline grains? This means that it won't feed candida, and won't cause inflammation and acidity imbalance in the body. This recipe will not only satisfy your taste buds, but will keep you full without spiking your blood sugar - so it's low on the GI (glycemic index) and absolutely satiating. 

Ingredients (I only use organic):
1 cup soy milk
2 tbsp coconut oil (melted)
3/4 cup buckwheat flour
2 medium eggs
2 drops of vanilla extract

I learned how to make crepes years ago from Jamie Oliver, and his best advice has been to separate the egg whites from the yolks, and beat them just until fluffy, before adding to the rest of the ingredients. After doing this, combine all ingredients in a big bowl, and mix well. I preheat and grease my cast iron skillet with a bit of coconut oil, and pour the pancakes. Once I see that they become porous all the way through, I flip them, and remove from the skillet just seconds after that. You will easily get the hang of it - nothing too complicated! 

A great way to eat these is with a drizzle of raw honey and some organic berries, but you can also have them with anything your heart desires - peanut butter, yogurt, anything! You will love these, and make them often. Enjoy! 

Tuesday, January 6, 2015

Book Review: "The Paris Architect" by Charles Belfoure

Those who know me, usually see me carry 2 or 3 books in my purse... Last month I switched books, leaving "The Paris Architect" on my nightstand, but I revisited it, and finished it in two days! Belfoure's heart wrenching novel so intensely drew me in, that I couldn't put it down, no matter how much I tried. 

This book is an incredibly intense, heartfelt story set in wartime Paris, of a young Frenchman who didn't consider himself a good Christian, but agreed to conspire in a plot to hide Jews from the Gestapo.  The dangers Jews faced, the conditions they had to live in, the persecution, the pain of families being separated, and the courage of the gentiles hiding and rescuing people they hardly knew just because they were fellow human beings. This book will open your heart, and prove that people are inherently good, they can nurture, love and care for others, no matter the religion. Tears rolled down my face as I read the last chapter, and a warm feeling of pride for the human race came over me. Who could have known that an architect could write in such a genius manner. Bravo, Mr. Belfoure!

Home Is Where the Peace Is

"Wow! That's quite a lot of books you have there!" - exclaimed my friend as she sat in my car. I looked back, and giggled - I had almost forgotten that the back seat of my car looked like a bookshelf- I'd gotten so used to it over the years. I carry a book in my purse, I keep another book on my desk at work, and you should see my bed stands! Books have a very special place in my heart, because they come from a place of love, and carry associations that warm my heart.

While my mother was getting adjusted in the USA, I was raised my my grandmother, my father's mother, in Moscow, Russia. As you can imagine, the only ladies who ever came into our house were in their 60s, just like my grandmother, and (since fancy candy was scarce, and they were all engineers and abhorred pointless dolls) I always received books as gifts. My birthdays were filled with books, all signed by friends and classmates, and those gifts were all carefully arranged in the "library" that my grandfather built himself in one of the hallway hollows. This was a miniature room with a chair, and bookshelves that towered from floor to ceiling. Yes, I was the youngest proprietor of a library, and that was my safe haven.
I had severe problems with my kidneys when I was a child, so I spent a lot of time in and out of the hospital. I remember my hospital roommates always being rude, so I tried not to leave my room for a long time. My roommates had stolen from me, destroyed my belongings, and eaten the food my grandmother had so lovingly prepared for me, so instead of leaving the room  to play, a stayed and read. I read about Egyptian pharaohs, about the Incas and Mayas, I read all of Chekhov and Pushkin, Lermontov and Grimm brothers. I loved Dumas, and imagined the 3 Musketeers fencing their nemesis with épées in my hospital room! 

My days were filled with inpatient appointments, and reading, and one day, my grandmother came in the evening and announced that we were going home! I was discharged, and I could sleep in my own bed! It was about 7pm, and already dark outside when we left, and I remember how the snow crunched under my boots, and how great the fresh, cold air felt inside my nostrils! It was freezing cold, but all I wanted was an ice-cold can of coke and real food. Everything tasted delicious when I was home - even the air had a different taste, and it was amazing! 

Years later, I am re-living my hospital experience with my mom. While she undergoes her doctor's visits, lab work,  MRIs, avastin infusions, ultrasounds, and chemo preparations, I read, and float away on the loving clouds of books. We typically spend 2 to 5 hours a day at the hospital, about 3 times a week, and there is no better time than the moment we both know we are done for the day, and are going home! That moment that she tells me what she feels like having for dinner, and how extremely famished she is (and there is no way she is eating anywhere other than home!

There is no place like home. No place that can comfort you, and make you feel well and healthy. That's why home is where our peace is. I sincerely hope you all have spent a beautiful Holiday with your families, and give gratitude for your home today, and every single day you have the privilege of sleeping in your own warm bed, and making yourself a meal in your own cozy kitchen.

On Growth and Learning

Accept the possibility of learning from others, from nature, from your mistakes, and from your victories. Relax, and release your attachments from prejudices, and preconceived notions. Be open to everything.

Sunday, January 4, 2015

The Most Beautiful Affirmation

Whatever happens in your life, whatever thoughts you may have, whatever changes come your way, know that the universe is always working in YOUR favor, and YOU are SAFE. Let things unfold and don't jump ahead of time. The universal power has a plan for you, and everything will unfold in the right time sequence.