Mediterranean Pasta Salad

My husband loves him some pasta salad. For me, it always reminded me of group picnics. You know the kind... where there's potato salad with too much mayonnaise and large flimsy aluminum containers piled with cold fried chicken, and some jello mold with fruit frozen in space? Basically, pasta salad has always had a bad rep based on who it has associated itself with. Sorry pasta salad... its really nothing personal. I do however, love love love greek salad. And greek pizza. Basically, anything with a lot of garlic and kalamata olives. Mediterranean pasta salad? I think we might have a pasta salad redemption! (If you listen closely, you can hear my husband cheering. He's been waiting for this moment for nearly 10 years). 

Mediterranean Pasta Salad

8 ounces gluten-free pasta

1/2 cup kalamata olives, sliced

1/2 cup marinated artichoke hearts, sliced

1/2 cup cherry tomatoes, sliced

1 cup garbanzo beans

1/2 red onion, chopped

1 small head broccoli, chopped

(Greek? I dont know, but I like the crunch)

1 cup loosely packed spinach

3-4 basil leaves, chopped
2 garlic cloves, chopped

1/4 cup extra virgin olive oil

2-3 tablespoon balsamic vinegar

1/4 teaspoon dried oregano

1/4 cup toasted pine nuts

Saute garlic in olive oil for about 5 minutes, stir often.
You may want to tilt the pan to the oil and garlic pool together.
Combine ingredients.
Mix together garlic-infused oil and vinegar,
pour over pasta salad. 

Hoping you are all having a beautiful Monday-

full of love, gratitude, and peace.  

You deserve it!

Broccoli Salad

So last week I tempted you with promises of a recipe for this enticing salad:

And then, just when you were on the edge of your seats... you didn't hear from me again. Truth is, we've had a few technological set backs here at Cultivating Consciousness... that, plus I'm just now coming out of an I'm-in-over-my-head, there-is-no-way-I-can-get-all-my-work-done-on-time kind of a slump. None of these seem like sufficient enough excuses to have kept you waiting, though. This broccoli salad really is one of my favorites. It comes together in record time and has- for long-standing tradition- been the highlight of any potluck. It even tastes better if you make it ahead of time, win-win! This is the time of year for summer gatherings, and this broccoli salad is one you may want to keep in your recipe repertoire....even for non-broccoli lovers. Its got the perfect combination of sweet and vinegary, and crunch!

Broccoli Salad

3 bunches of broccoli, florets only

1/2 large red onion, roughly chopped

1/2 cup dried cranberries

3/4 cup sunflower seeds, salted

Dressing:

1 cup organic mayonnaise* (or veganaise)

3 T apple cider vinegar

2 T honey or agave nectar

Combine ingredients for dressing, feel free to adjust depending on if you like it sweeter, more vinegary, or more mayonnaise-y. Pour over broccoli salad. Refrigerate for at least 2 hours before serving. 

* There are a lot of mayonnaise imposters out there, please make sure you read the ingredients and only buy a product whose ingredient list sounds like something you could make yourself.  The less ingredients, the better.

This recipe was included in Seasonal Sunday and Real Food Weekly.

Cilantro Lime Quinoa Salad ( and a self disclosure)

Cilantro Lime Quinoa Salad

RIP Nike Free +

Before I get to the eats, I have a self disclosure: I used to be am occasionally an emotionally reactive person. I like to think I'm not, but then something happens and it smacks me in the face. Case in point: I came home the other day and my dog had demolished my running shoes (I swear, he's not usually this destructive... hopefully he's just going through a phase). This has particularly upsetting consequences for two reasons: I made myself a deal to run or workout on a regular basis, and these MUCH loved shoes are discontinued. I can't just buy another pair. Emotional reactivity: flailing myself in a heap of despair onto my bed (I'm pretty sure this is not socially acceptable behavior for an adult?).

I'm not proud of this moment, okay. Don't judge. 

This moment was not my first moment of realization. I've been aware of this flaw side of myself for quite some time. Years, even. I've realized all along that I'm an emotional person (a side of myself that I like very much, by the way), but these flailing moments on the bed were not my idea of a good time. When my niece was going through the "terrible twos" more than one person lovingly drew similarities about our emotional capacities. Ha, ha, very funny, guys (note: use of sarcasm here).  I like to think we're both just passionate, wear-my-heart-on-my-sleeve, kind of people. The truth is: I have moments where I BECOME my emotions. To the great relief of my husband, I have begun to cultivate my consciousness over the years and these moments are becoming less and less.

Emotions are simply experiences. They come. They go. I get to decide which ones I invite to stick around a little longer. But none of them define who I am. (Hear that anger, frustration, and pissed off... you don't own me!) If I'm not careful, if I let myself BECOME my emotions, I run the risk of giving up control of my inner dialogue. My self talk. The way I communicate with myself. MY SENSE OF CONTROL OVER WHO I AM. Not cool. Not gonna happen. Every challenging experience is an opportunity to grow. So thank you to my dog for giving me the opportunity to practice living consciously. Yeah, thanks a lot!

Your beliefs become your thoughts. Your thoughts become your words. Your words become your actions. Your actions become your habits. Your habits become your values. Your values become your destiny.
- Mahatma Gandhi

 A while back I started using Positive Affirmations. At first I did it only when I was tempted to have a flailing moment. This worked- many flails were adverted, yes- but it was still a reaction to my emotions. I was only consciously living when things were going in the direction I didn't want them to, rather than being proactive about taking myself toward the direction I did want to go. Rather than wait until I was already feeling overwhelmed, I've started acknowledging my awesomeness on a regular basis. Avoiding versus seeking. Moving away from something I don't want is not the same as moving toward something I do want. And I want a life of peace, happiness, and fun (which is not the same as a life without anger, frustration, and annoyance... which is completely unrealistic anyway)! I deserve it. You deserve it. Let's make it happen.

 Some positive affirmation examples

I can do anything I want to do!

I prosper wherever I turn and I know that I deserve prosperity of all kinds!

I know whatever I need to know for my well-being, success, joy, and fulfillment!

I am my own unique self - special, creative and wonderful!

Everyday I am healing!

I love to laugh and enjoy life!

All my relationships are loving and harmonious!

I see abundance and opportunity at every turn!

I take full responsibility for me!

I am a good saver of money!

I am successful at everything I do!

I am serene, peaceful, and without stress!

I choose love, joy and freedom, open my heart and allow wonderful things to flow into my life!

I promise to be myself

To trust that all will be naturally right

To know that my purpose brings love to those I touch

To dedicate myself to live in bliss

To give time to self improvement & learning

To patiently realize my life's mission

To recognize value in other people and ideas

To give time to learn

To speak potential health, and happiness to everyone I meet!

And now that we're all feeling warm and fuzzy, let's talk about food. 

My cilantro and quinoa kick continues... so bare with me. I bought another bunch of cilantro! I just can't help myself, it smells too good to pass it by. With the aromatic deliciousness wafting from my fridge, I needed to come up a recipe that would let my beloved shine in all its smell-good glory. I started out by making a cilantro dressing without any real idea of what I was going to do with it. After a peek into the fridge (which was mostly empty) my options were limited. A few veggies and a whole bunch of quinoa led to a very obvious solution: Cilantro Lime and Quinoa Salad. 

Dressing:

• 5 tablespoon extra virgin olive oil
• 1 cup fresh cilantro (loosely packed), stems removed
• 1 tablespoon white wine vinegar (feel free to substitute any other vinegar if you don't have white wine)
• 4 tablespoon fresh lime juice
• 2-3 garlic cloves, minced
• 1 teaspoon cumin
• dash of hot sauce (I highly recommend srirarcha). Adjust amount depending on how spicy you like it. 
• pinch salt and pepper

Salad:

• 3/4 dry quinoa, cooked (we'll talk more about cooking quinoa in a minute)
• 1-2 celery, chopped
• 1-2 carrots, chopped
• 1/2 cucumber, chopped
• 1 cup beans

Cook your quinoa (easy peasy: put 1.5 C water and 3/4 C quinoa in pot. Bring to boil. Simmer for 10-15 minutes or until water is absorbed) and let cool. Meanwhile, put all the ingredients for the dressing into a food processor. Pulse until well blended. Mix other salad ingredients with cooled quinoa and toss in cilantro lime dressing.

I wanted to use black beans, but since my husband is somewhat of a garbanzo bean enthusiast (he eats them straight out of the can. I know, weird), I got talked into using them. Unless you have a minor love affair with garbanzos (or live with someone who does), I'd go with black beans. Just sayin...


And, as with just about everything else I eat... feel free to put a little more hot sauce on the finished product. :)

What's your go-to positive affirmation?

This recipe was included in Gluten Free Wednesday and Real Food Weekly

Kale According To My Sister!

source: skewtips.org

I hail from a tribe of sink-eaters. We put our names on pieces of pie to increase the likelihood that it will still be there in the morning. We believe that (non-dairy) ice cream is best eaten right from the carton. We play tricks on each other to snatch the last morsel of deliciousness off someone else's plate without them looking. We have no qualms about eating things with our fingers (while standing at the kitchen counter) that most people would otherwise eat with a fork. When I'm not with my family I try to eat consciously- slowly, deliberately, enjoyably- but get us together and its a sink-eating scarf down. Every man, woman, and child for themselves. Sure, we have organized sit-down dinners too, but what fun is that?

In my family, food is the foundation of love, celebrations, and homecomings....namely mine, as I'm am the lone child that moved a 7 hour car ride away. Luckily, I'm not the only health-minded eater in my tribe.

This week I spent a few days at home, visiting my family. I arrived to fresh made gluten-free, yeast-free, corn-free, dairy-free, soy-free, nut-free, rice-free bread baking in the oven. Yes, my mom loves me. Not surprisingly, the rest of my gluten and dairy eating family members don't hesitate to lather up a toasted slice with Trader Joe's almond butter... drool. (This is particularly note-worthy as we have neither a Trader Joe's nor a mother who bakes bread upon your arrival where I live).

 I also went to my sister's house.... a place where there is always a pot of black beans simmering on the stove, and fresh eggs straight from the chicken coop in the back yard. I was just in time to eat the kale salad she had made. As my mom, sister, and I hoovered over the counter eating kale salad out of the bowl with our fingers, I almost forgot to take a picture before we finished the whole bowl! Any meal that is both delish and healthy makes me (and my 100 trillion cells) smile.

Kale, kale, kale!
How I love thee, let me count the ways....

1. Manganese

2. Iron

3. Copper

4. Calcium

(Leafy Greens are the BEST source of calcium)

5. Fiber

6. Vitamin C

7. Vitamin B1

8. Vitamin B2

9. Vitamin B6

10. Vitamin C

11. Anti-oxidants

12. Anti-inflammatory nutrients

 Kale is an awesome source of anti-oxidants and anti-inflammatory nutrients. Without sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can experience a metabolic problem called "oxidative stress." Without sufficient intake of anti-inflammatory nutrients, regulation of our inflammatory system can become compromised, and we can experience the problem of chronic inflammation. Oxidative stress and chronic inflammation - and the combination of these metabolic problems-are risk factors for development of cancer. We've seen research studies on 5 specific types of cancer-including bladder cancer, breast cancer, colon cancer, ovarian cancer, and prostate cancer-and intake of cruciferous vegetables (specifically including kale). As a group, these studies definitely show cancer preventive benefits from kale intake, and in some cases, treatment benefits as well. (source: Whole Foods)

For more on the history and endless benefits of kale (and other leafy greens), go here.

  

Raw Kale Salad According To My Sister

1 bunch kale- washed, stems removed, chopped.

1TBL olive oil

dash of salt, to taste

1tsp vinegar (a mix of apple, balsamic, red wine, etc.)

handful raw nuts (cashews, almonds), etc)

1 small scoop of pepitas (raw pumpkin seeds)

1 small scoop of sunflower seeds

1 chopped carrot

1 chopped zucchini

2-3 Tbsp chopped cilantro

1/4 cup parsley

1 Tbsp za'atar. 

This is the secret ingredient. Za'atar is a middle eastern spice blend. Most have salt included, so adjust how much extra salt you add accordingly. Unless you live in the U.P., you can probably find this in the middle eastern section of your grocery store. Otherwise, you can order it online.

 

Add everything together. Massage the kale. Let sit for AT LEAST 20 minutes to allow the kale to tenderize. I like to let it sit a little longer.

This salad is the perfect blend of salty, crunchy, chewy HEATHINESS! My 100 trillion cells are smiling just thinking about eating it again! 

This recipe was included in Slightly Indulgent Tuesdays