Blasically, All you need to Know.
Tuesday, February 28, 2012
Yummy Yummy in my Tummy ... with Jessicur
two more Vegan recipes from our favorite Chicago Chef:
Portobello stuffed with cashews, buckwheat, French lentils and herbs. Topped with sliced tomato and roasted in the oven.
Sweet potato- white bean burger stuffed into a wheat pita and topped with butter lettuce and creamy avocado... Later slathered in BBQ sauce.
Mangia!
Fresh Out: Taka Winter
Monday, February 27, 2012
Tuesday, February 21, 2012
Monday, February 20, 2012
Why I'm Moving to New York
There's no comfort in a void. It's a landscape unknown. A dark pond that hides rocks, fallen trees, and dead fish.
But I've skinny dipped in enough dark water to know, that feeling your soft cold flesh in all that
salt
grey matter,
slick film
the not-knowing-how-deep-this-place-actually-is
is the surest way to realize your own body
to love the muscle and fat that you despised on land.
I remember the movie Free Willy.
When the orca paced its chlorine tank, fin curled in submission.
And then with love from a few of his captors
Who put him on a truck and poured small amounts of water on his body in transit
Rolled him back into the bay.
and Willy went back to sea.
It's enough to make one leap.
Friday, February 17, 2012
Yummy Yummy in my Tummy ... with Jessica Coors
More Recipes from our favorite Vegan Foodie!
Basmati rice, tofu fingers and roasted mixed root vegetables... Served with a side of homemade marinara.
Sweet potato hummus with carrot sticks and a chickpea mock tuna salad tucked into a whole wheat pita.
Homemade sweet potato bread transformed into pumpkin chocolate chip bread pudding soaked in coconut milk and pumpkin pie spices.
Wednesday, February 15, 2012
Thursday, February 9, 2012
Tuesday, February 7, 2012
Yummy Yummy in my Tummy Tutorial ... with Jessica Coors
This Week Jess demonstrates how to make your own Vegan Broth!
First, when making delicious meals like the beautiful taco salad below...
First, when making delicious meals like the beautiful taco salad below...
(butter lettuce with black beans, avocado, and corn salsa)
Consider keeping the Scraps!
- this includes all peels, stems, wilted parts, and 'undesirable' odds and ends, garlic and ginger stems ensure lovely flavor.
Pile the scraps in a ziploc in your freezer, now you're a collector!
When you have a large bag full, put it all in the pot with your favorite seasonings like red pepper flakes, salt, and whole bay leaves.
Next, fill your large stock pot full of scraps with water and let it simmer!
Friday, February 3, 2012
Thursday, February 2, 2012
Why Ru is Forever
RuPaul has been a source of inspiration for millions - a singer, actor, drag queen, icon, and healer. I've had the pleasure of reading Ru's books, listening to RuPaul songs (new favorite here) and watching "RuPaul's Drag Race" on Logo.
When you grow up, its easy to idolize those around you - whether they're cartoons, politicians, or institutions -- because you're naive, but also because you're willing to be generous and imaginative in your perspective. Keeping that generous spirit and optimistic outlook as you age is a challenge, one that Ru's seemed to master.
When you grow up, its easy to idolize those around you - whether they're cartoons, politicians, or institutions -- because you're naive, but also because you're willing to be generous and imaginative in your perspective. Keeping that generous spirit and optimistic outlook as you age is a challenge, one that Ru's seemed to master.
“Everything is fake,” he said. “Once you’ve seen ‘The Wizard of Oz,’ you have all you need to know about this world: What you think and what is are completely separate. But what you think is also real because you’ve made it real! Celine Dion doesn’t write the songs, but they’re hers.”
Rich Juzwiak of TheDaily.com got a chance to Ruminate on life, love, the ego, and celebrity at Ru's home in Los Angeles...
Read the full article here
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