HAPPY NEW YEAR TO ALL! I’m not usually big on New Year’s Resolutions, but the challenges I faced last year have opened my eyes and taught me soooo much. My goal for this new year is to move forward in the new positive direction I have found. I just feel in my bones this is the year for a massive shift into conscious eating. That more and more people will be asking the question – “Is this food fueling my body or just my taste buds?” and will learn that both are achievable. This is the year America really starts to wake up and take responsibility for their health and happiness. This is the year Americans take back the reigns from the medical and health care establishment and realize their health is within their own control, and it doesn’t come in a pill. It comes from one of the greatest enjoyments in life – FOOD. There is a simple answer to the Health Care Crisis in this country – GET HEALTHY!
We make a decision with every meal to kill ourselves with food or heal ourselves….. even if it’s an unconscious one. What choice will you make this year?
My Goals for 2012 Are:
1. To share information – not judgement. Keeping in mind always, we are all teachers and students
2. To be a loving and positive example
3. To show kindness everyday of this new year
If you are ready for a change that will put you back in the driver’s seat and in control of your health and happiness, then the following link will give you a great place to start your New Year’s Journey! Happiness is a choice and an easier one with a healthy mind and body.
P.S. I recommend everyone watch “Forks Over Knives” for a little added incentive. This documentary shares the results of the largest and longest clinical study on nutrition and health ever – 20 years. One of the most profound statements in this documentary goes something like this: People will say eating a plant-based diet is very extreme. Isn’t having your chest cracked open, veins taken out of your leg, and put in your heart a little extreme?
Startin’ off the New Year Right with Good Food and Good Luck!
Lucky New Year’s Pie
Gluten Free Crust: Preheat Oven to 400 degrees F
- 1 ¾ cups of Bob’s Red Mill Gluten Free Flour Mix
- 8 tbsp Earth Balance Butter (cold)
- ½ tsp sea salt
- 4 – 6 tbsp cup cold milk (vegan)
- In large bowl, blend salt and flour
- Chop butter in to cubes and cut into flour with fork until mixture is crumbly
- Make well in center of flour mix and add 4 tbsp of milk. Mix well until dough holds together when squeezed. (If needed add more milk (1) tbsp. at a time). Cut dough in half.
- Roll out each half between parchment or wax paper for a 9” pie crust. Invert ½ into pie plate and finish edges as desired. Refrigerate other half for top of pie.
- 1 bunch of collard greens prepared or 1 1/2 cups frozen
- 1 can of black-eyed peas drained and rinsed
- 2 cups of baked and cubed butternut squash
- 3 leeks (clean and chopped – with a little green)
- 2 shallots (minced)
- 1 cup of wild rice cooked according to package
- 1 cup button or baby bello mushrooms chopped
- 1 1/2 cup vegetable stock (Better than Bouillon)*
- 1 cup SoCo coconut milk (reserve 1 tbsp)
- 2 tbsp of olive oil
- 2 tbsp of Earth Balance butter
- 1 tsp fresh rosemary chopped (or ½ tsp dried)
- 1 tsp or fresh tarragon (or ½ tsp dried)
- 2 tbsp of oat or rice flour
- ½ cup white wine
- 2 dashes of fresh grated nutmeg (or ground)
- ½ cup grated vegan cheese of your choice (or real cheese for vegetarians)
- 1 tsp sea salt and cracked pepper or to taste
- Cut in half butternut squash length wise. Remove pulp and seeds. Rub flesh with olive oil and sprinkle with a little sea salt and pepper. Place flesh side down on cookie sheet and bake for about 30 minutes or until tender. When cool enough to handle, remove skin and cut into small cubes. Set aside.
- Cook wild rice according to package – set aside.
- Rice and squash are cooking. In large skillet, sauté mushrooms, shallots and leeks in 2 tbsp of olive oil and 2 tbsp of butter and a dash of sea salt for a few minutes then add herbs. Stir frequently until leeks are translucent and mushrooms have released their moisture (5 minutes or so).
- Add flour to mixture stirring for a minute until well blended. Deglaze pan with wine and add broth. Simmer and reduce for a few minutes. Gradually add milk stirring constantly until sauce is thick, but pourable (add more milk if necessary). Stir in a couple of dashes of nutmeg. Add salt and pepper to taste and set aside. (Taste! It will probably not need salt)*
- In large bowl blend together gently, collards, peas, squash and mushroom leek mixture.
- Sprinkle ½ of grated cheese on top of pie dough and spread veggie mixture evenly over cheese. Sprinkle other half of cheese on top of mixture and gently lay other half of rolled out dough on top. Pinch edges together. Brush top with milk and pierce a few times with a sharp knife to vent steam.
- Bake at 400 degrees F for 30 minutes then reduce to 350 degrees for 30 minutes or until golden and bubbly.
Note: This recipe is designed to use leftovers, so feel free to use whatever is in the fridge or frozen vegetables. The mushroom, leek, and shallot sauce will be delicious with just about anything! Add a little more milk for a crazy good cream of mushroom soup. If you’re in a hurry, buy ready-made crust and make it easy on yourself. Or if you are like me and just love being in the kitchen, nothing beats made from scratch! Oh, BTW – Everyone loves this pie – Vegan or Not!
*If on sodium restricted diet – dilute bouillon by half.
Stay tuned for plenty of amazingly delicious plant-based recipes and healthy information. Boring is not in my food vocabulary.