Tag

High Fiber

This is one of my absolute favorite dishes of all time. It’s hot and comforting, yet refreshing and energizing. You almost can’t place the cuisine – is it Mediterranean with the sun-dried tomatoes and lemon zest? Is it Southeast Asian with it’s coconut, garlic, ginger combo? Is it Indian in it’s curry-like beginnings? Coconut-Braised Chickpea Stew | SPIRITPLATE
I think that’s what makes this dish wholesome year-round: sun-dried tomatoes and lemon zest evoke the end of summer, and the garlic-ginger-coconut milk warmth evokes the height of winter. So get to it – anytime is a perfect time for this creamy bowl of goodness. Coconut-Braised Chickpea Stew | SPIRITPLATE The trick here is two-fold: sweating the onions slowly without oil in a bit of broth to get a rich base, and then toasting the chickpeas before adding the coconut milk to get a nice texture from the beans. Coconut-Braised Chickpea Stew | SPIRITPLATE Don’t skimp on the ginger powder and extra lemon at the end – it’s what really makes this dish zing!
Coconut-Braised Chickpea Stew | SPIRITPLATE

Coconut-Braised Chickpeas
Serves 6
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
408 calories
51 g
0 g
18 g
17 g
13 g
230 g
175 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
230g
Servings
6
Amount Per Serving
Calories 408
Calories from Fat 151
% Daily Value *
Total Fat 18g
28%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 175mg
7%
Total Carbohydrates 51g
17%
Dietary Fiber 14g
56%
Sugars 10g
Protein 17g
Vitamin A
77%
Vitamin C
43%
Calcium
14%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 red onion, finely diced
  2. 4 cloves garlic, minced
  3. 1 tbsp fresh ginger, minced
  4. 1/2 cup vegetable stock
  5. 1 large organic lemon, zested and juiced
  6. 1/2 cup sun-dried tomatoes, julienned
  7. 2 cups cooked chickpeas**
  8. 1/2 tsp chili flakes (or to taste)
  9. 1/2 lb fresh spinach
  10. 1 can coconut milk (14 oz)***
  11. 1 tsp ground ginger
  12. sea salt, to taste
  13. freshly ground black pepper, to taste
  14. 1/2 bunch cilantro, chopped (optional garnish)
Instructions
  1. Heat a large dutch oven or deep sauté pan over medium heat and then add onions, a tablespoon of broth, and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent, adding a few tablespoons of broth at a time to prevent sticking. Once soft, add the garlic and ginger and let cook for 1 minute. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.
  2. Next, add the chickpeas and stir to coat in the tomato mixture. Turn up the heat slightly and toast the chickpeas a bit, 3-5 minutes. Keep an eye on them though so they don't scorch; you just want them to have a little color. Use a tablespoon of broth if needed to prevent sticking.
  3. Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.
  4. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.
  5. To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.
  6. Once everything has heated through, serve immediately. (The spinach will start to lose its color and it won't look as nice.) Serve over sweet potato, brown rice, or any grain of your choice. Garnish each plate with cilantro and enjoy!
Notes
  1. * - Soak dried tomatoes in water for 15 minutes to plump them up. Alternatively, if using sun-dried tomatoes stored in oil, simply drain, rinse and pat dry tomatoes.
  2. ** - 2 cups cooked chickpeas or 1 can (15oz)
  3. *** - You can you light or full-fat coconut milk. The former is lower in fat and will give you a broth-type consistency while the latter has more fat but will also be more creamy.
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calories
408
fat
18g
protein
17g
carbs
51g
more
Adapted from The Kitchn and Rouxbe
SPIRITPLATE http://spiritplate.com/

Every day this week, we are posting TWO recipes for your Thanksgiving pleasure. Adding just ONE completely plant-based dish to your Thanksgiving spread is a welcome reprieve on this day of indulgence, and your body will thank you! 

Today, we’re serving up some Tangy Apple and Butternut Squash Soup and a Massaged Avocado Kale Salad. 

Spiced Butternut Squash Soup | SPIRITPLATE Now both of these dishes are my favorites. The kale salad I eat year round, usually plain with just avocado and lemon juice massaged into the kale and seasoned with salt and pepper. It is a staple in our household and we usually make a large batch every week as not only it highly alkaline and filled with wonderful antioxidants – but it tastes so rich and indulgent and fresh. Every now and then I like to jazz it up with some kind of onion – leek, scallion, or red, something crunchy like nuts or seeds, and something sweet like apple or tomato – so feel free to fancy this humble salad up for your Thanksgiving table.Avocado-Massaged Kale Salad | SPIRITPLATESpiced Butternut Squash Soup | SPIRITPLATE
The soup is something I’ve made variations of in the past. Every fall I whip up a pumpkin, squash, or carrot soup using coconut milk, nutmeg and cayenne. Recently however, I attended a vegan popup dinner here in Dallas hosted by Lauren of Three Twelve Co. and Lala’s Cakes – and she featured a butternut squash soup like I’d never tasted before. It had this tanginess that perfectly balanced out the sweet and savory – a flavor profile that was surely missing from my past dabbles in squash soup. Turns out, Lauren had used green apple puree to add that wonderful twang and to thicken the soup.

Spiced Butternut Squash Soup | SPIRITPLATE

This is my version of that incredible soup, and I truly hope you enjoy it!

Creamy Spiced Butternut Squash Soup
Serves 8
Print
Cook Time
30 min
Cook Time
30 min
71 calories
14 g
0 g
1 g
2 g
0 g
84 g
107 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
84g
Servings
8
Amount Per Serving
Calories 71
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 107mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
5%
Sugars 4g
Protein 2g
Vitamin A
1%
Vitamin C
4%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the soup
  1. 1 tsp olive oil
  2. 1/2 onion, diced
  3. 2 cloves garlic, minced
  4. 1 butternut squash
  5. 1 cup water, divided
  6. 1 large green apple
  7. 1 can coconut cream
  8. 1/4 tsp nutmeg
  9. 1/2 tsp cayenne, or to taste
  10. salt, to taste
For the croutons
  1. 4-6 slices day old crusty bread (I used a french baguette)
  2. 1/4 tsp garlic powder
  3. 1/8 tsp cayenne
  4. olive oil, as needed
Instructions
  1. In a large pot over medium heat, add the olive oil and onion and sweat for ten minutes.
  2. In the meantime, peel and dice the butternut squash, removing the seeds with a spoon.
  3. Add the garlic to the pot and toss to coat until fragrant.
  4. Add 1/2 cup of water and the butternut squash. Cover and cook for 15 minutes.
  5. In the meantime, peel and chop the green apple then set aside.
  6. In a separate small pan, heat up a little olive oil over medium-high heat. Dice the sliced of bread into 1/2-inch cubes and added them to the pan. Dust with garlic and cayenne and toss several times in the pan to coat the bread evenly. Let toast on all sides for a few minutes until charred, then remove from heat and set aside.
  7. Add the apple, nutmeg, cayenne, and salt to the butternut mixture, and cook for a few minutes until apples and squash are tender.
  8. Add the coconut cream and then use a handheld blender or place everything in a high-speed blender to puree the entire mixture until smooth.
  9. Bring mixture to a simmer for a few moments then check for seasoning. Add the remaining half cup of water to thin out the soup as desired. Serve piping hot with garlic cayenne croutons.
Notes
  1. Butternut squash can be found at almost any grocery store in the fall and winter time. I have not tried this recipe with other squashes, but my guess would be that the structure of butternut lends itself well to a creamier soup that its stringier counterparts such as acorn, spaghetti, or pumpkin.
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calories
71
fat
1g
protein
2g
carbs
14g
more
SPIRITPLATE http://spiritplate.com/
Avocado-Massaged Kale Salad
Serves 4
Print
Cook Time
10 min
Cook Time
10 min
88 calories
7 g
0 g
7 g
1 g
1 g
72 g
43 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
72g
Servings
4
Amount Per Serving
Calories 88
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 43mg
2%
Total Carbohydrates 7g
2%
Dietary Fiber 4g
16%
Sugars 1g
Protein 1g
Vitamin A
2%
Vitamin C
27%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch kale
  2. 1 large avocado
  3. 1 large lemon, juiced
  4. salt and pepper, to taste
Instructions
  1. Wash kale and pat dry. Rip leaves from stems and then tear leaves into bite-sized pieces. Place into a large bowl and discard stems (or use later in a green juice).
  2. Halve and pit avocado, then scoop out the meat and add it to the bowl.
  3. Add the juice of one lemon to the bowl.
  4. Using your hands, massage the avocado and lemon juice into the kale leaves, squeezing and twisting to coat each leaf evenly with the lemon avocado mixture.
  5. When done, the leaves should turn a dark green and glisten with the avocado fat and be quite tender when chewed.
  6. Season with salt and pepper, to taste.
Notes
  1. In the picture, I have stood two thinly sliced zucchini pieces on end to create a "bowl" in which to place the salad. This is purely for display purposes and completely optional. I've added sauteed leek, fresh cherry tomato, radish and a spice and seed blend to the salad.
  2. This salad can be jazzed up in any way you see fit - I've added with apples and pecans, with quinoa, plain, with onions and tomatoes. Choose toppings you love.
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calories
88
fat
7g
protein
1g
carbs
7g
more
SPIRITPLATE http://spiritplate.com/

The key to good risotto is patience and a strong arm. Creamy Vegan Mushroom Risotto | SPIRITPLATEYou must keep stirring, gently coaxing the starches from the rice as it absorbs the hot broth.
Creamy Vegan Mushroom Risotto | SPIRITPLATEIt definitely takes some work, but boy is it worth it. This is definitely a different take from my Roasted Butternut Squash Risotto, but the method is the same. Serve hot with vegan parmesan or some red pepper flakes for a spiced edge.Creamy Vegan Mushroom Risotto | SPIRITPLATE

Creamy Vegan Mushroom Risotto
Serves 8
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
272 calories
37 g
15 g
10 g
5 g
4 g
381 g
887 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
381g
Servings
8
Amount Per Serving
Calories 272
Calories from Fat 89
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg
5%
Sodium 887mg
37%
Total Carbohydrates 37g
12%
Dietary Fiber 2g
6%
Sugars 3g
Protein 5g
Vitamin A
4%
Vitamin C
33%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 cups vegetable broth*
  2. 1/2 -ounce dried shittake mushrooms
  3. 1/4 cup Earth Balance butter
  4. 2 tablespoons olive oil
  5. 2 cups finely chopped onions
  6. 2 sprigs rosemary
  7. 2 sprigs sage
  8. 10 ounces baby portobello mushrooms, finely chopped
  9. 2 garlic cloves, minced
  10. 1 1/2 cups Arborio or Carnaroli rice**
  11. 2/3 cup dry white wine
  12. 2 tsp nutritional yeast
  13. 1/8 tsp nutmeg
  14. Salt and freshly ground black pepper, optional
Instructions
  1. Bring the broth to a simmer in a heavy medium saucepan. Add the shiitake mushrooms. Keep the broth warm over very low heat.
  2. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions, rosemary, and sage and saute until onions are tender and translucent, about 8 minutes.
  3. Add the mushrooms and garlic. Using a slotted spoon, transfer the shiitake mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Remove the rosemary and sage.
  4. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
  5. Using a ladle, add 1 cup of hot broth from the pot; simmer the rice over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
  6. Repeat and continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30-40 minutes (the rice will absorb 6 to 8 cups of broth).
  7. Stir in nutritional yeast and nutmeg. Season with salt and pepper, to taste. Serve immediately.***
Notes
  1. *A quality broth will ensure a quality risotto. You may use low sodium, but if it tastes "off" at the end, it probably just needs a bit of salt to bring out the flavors.
  2. **This is a special type of starchy rice used specifically for risotto. As the broth is added and the rice is agitated by stirring, the starches are released and produce the signature creaminess of risotto. Other rice varieties such as basmati or jasmine will not produce the same results.
  3. ***If serving at a later time, heat up some more broth and add a ladleful to loosen the risotto before serving. A scoop of risotto on a plate should ooze into a round, flat shape as shown in the pictures and should not hold its form when done.
Adapted from Food Network
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calories
272
fat
10g
protein
5g
carbs
37g
more
Adapted from Food Network
SPIRITPLATE http://spiritplate.com/

Hot and hearty, generously spiced with a light sweetness and a delicate crunch — perfect for a rainy autumn afternoon. Hearty Stuffed Acorn Squash | SPIRITPLATEThis is one of those amazing dishes that is so easy, you just have to let it sit and let the heat do it’s own thing. It’s also extremely versatile; you can use whatever flavor profile you like!Hearty Stuffed Acorn Squash | SPIRITPLATEHere, I’ve used Indian flavors, with curry powder, cumin, coriander, and ginger. I’ve made this several times, all with different flavors – lemongrass, galangal, with cilantro and basil for Thai, or jalapeno, oregano, and paprika for a Mexican spin, or even added tomato paste, rosemary and basil for an Italian flair. The flavors are entirely up to you.
Hearty Stuffed Acorn Squash | SPIRITPLATE
Hearty Stuffed Acorn Squash | SPIRITPLATE
Hearty Stuffed Acorn Squash | SPIRITPLATEDoesn’t this just look so cozy?!Hearty Stuffed Acorn Squash | SPIRITPLATE

Hearty Stuffed Acorn Squash
Serves 4
Filling and flavorful stuffed acorn squash is an elegant addition to your holiday table.
Print
Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
314 calories
48 g
0 g
11 g
12 g
4 g
416 g
204 g
4 g
0 g
7 g
Nutrition Facts
Serving Size
416g
Servings
4
Amount Per Serving
Calories 314
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 204mg
9%
Total Carbohydrates 48g
16%
Dietary Fiber 11g
42%
Sugars 4g
Protein 12g
Vitamin A
112%
Vitamin C
56%
Calcium
18%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tsp coconut oil, divided
  2. 2 garlic cloves, sliced
  3. 1 small thumb ginger, minced (optional)
  4. 1 cup onions, diced
  5. 1 cup frozen spinach, thawed*
  6. 1 cup mushrooms, diced
  7. 1/2 cup sundried tomatoes, sliced
  8. 1-1 1/2 cup red kidney beans**
  9. 2 small acorn squash
  10. 2 sprigs parsley or cilantro
  11. 1 1/2 tablespoon spices of your choice***
  12. 1/2 cup cashews****
  13. salt, to taste
Instructions
  1. Preheat oven to 400F.
  2. Wash the outsides of the two acorn squashes and using a sharp knife, divide each squash into two equal halves. Scrape out the seeds and score the inner flesh with shallow cuts.
  3. Take 1 tsp of coconut oil in your hands and rub the oil generously all over each half. Sprinkle each half with salt and place open side down on a dark baking sheet.
  4. Bake for 1 hour or more until very tender.
  5. While the squash is baking, heat a large pan over medium heat. Once hot, add 1 tsp coconut oil. Add the onions, a pinch of salt, and sweat for 10 minutes or until soft and translucent - careful not to brown at all.
  6. Add the garlic and sweat for another 2 minutes. Then add your choice spices, mushrooms, and sundried tomatoes. Keep sweating for 15 minutes, until everything has softened and the mixture is fragrant.
  7. While the mixture is sweating, toast the cashews in a separate small pan set to medium high heat. Toss the cashews in your choice seasoning then add them to the hot pan. Keep moving them around to prevent burning and ensure even toasting. Once golden brown and fragrant remove from heat, and set aside.
  8. Back in your main pan, add the spinach and toss in the onion tomato mixture to coat evenly. Cook until heated through. Fold in the kidney beans and let heat through. Taste for salt.
  9. Crush your toasted cashews and chop up your cilantro, parsley, or other herb.
  10. Check your squash. If it is fork tender, carefully remove from pan and set open face up on a plate. Fill each crevice generously with your pan mixture.
  11. Top each squash half with crushed cashews and chopped herbs. Serve piping hot.
Notes
  1. * - I like using frozen spinach here, because I know it is more fresh and I don't mind the texture as it will be cooked down anyway. If using fresh, triple the amount.
  2. ** - For more flavor, make your own beans! Soak the beans overnight, and then boil the next day over medium high heat for 45 minutes or until tender with your choice seasonings. The beans will absorb whatever flavors you put into the boiling liquid. Here I used salt, ginger, bay leaf, and fenugreek seeds.
  3. *** - This recipe is extremely versatile. I have made the squash Thai style with lemongrass, galangal, and cilantro, Mexican style with jalapeno, oregano and paprika, and Italian style with more tomato, rosemary, and basil. Here I've made curried squash, using curry powder, paprika, cumin, coriander, and ginger.
  4. **** - When toasting the cashews, use whatever seasoning you have chosen for the squash. Here I tossed them with salt and curry powder.
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calories
314
fat
11g
protein
12g
carbs
48g
more
SPIRITPLATE http://spiritplate.com/

Hi guys! Happy second day of Fall!

Today is a not so happy day for me as I’m about to go get all four of my wisdom teeth pulled in a couple hours. They are impacted and are affecting the 4 years of hard work I did on my braces as well as causing major sensitivity to hot and cold, so it’s time to get them removed. Here is my holistic post-op self-treatment, including what I plan to eat. 

Firstly, it’s important to drink lots of liquids.

  1. Water, water, water – water is of course, the biggest aid when it comes to healing. I will be drinking water as much as I can.
  2. Turmeric and honey tea – I do a half teaspoon of turmeric and half a teaspoon of local raw honey in a regular cup filled with hot water. I’ve been drinking this every night for the past few weeks, to help build up immunity for my fall allergies and the upcoming flu season. I plan to continue drinking this every night, though perhaps not as hot as I will be unable to drink very hot or very cold liquids. Honey and turmeric are both anti-bacterial and anti-inflammatory, and thus great for this healing process. 
  3. White willow bark teaWhite willow is a natural pain killer and the source of aspirin. In addition to the painkillers my dentist will prescribe me, I will be sipping on this just once daily, to help with pain management before resorting to the full-strength drugs, if need be. 

Secondly, it’s important to eat nutrients that will facilitate healing.

  1. Yogurt – I went and got non-GMO, soy yogurt for two reasons: proteins, and probiotics. The mild probiotics will help my stomach fight the symptoms of the antibiotics the doctor will prescribe. I also find that my skin breaks out when I’m on antibiotics, so I hope this yogurt and the turmeric tea will help alleviate that.
  2. Green smoothies – Almond milk, banana, kale, spinach, peanut butter, protein powder. I get in my greens, and again, my triumvirate: protein, iron, vitamin K.
  3. Soup – blended black bean soup, tomato soup, and a blended pumpkin or carrot soup. Just onions, spices, some broth, and the bean or veggie sautéed together until softened and then blended to a uniform soup that’ll be easy to consume. These three are high in both iron and vitamin K which is great because those nutrients help your blood congeal and clot – exactly what I need to happen when my gums are healing.
  4. Blended oatmeal with apple sauce – Carbs and fiber to make me feel full after all the liquids. 
  5. Pumpkin pie – So I don’t miss out on the first few days of fall! Silken tofu, pumpkin, brown sugar, and pumpkin pie spice blended together and baked for a tender crustless pie. Again, very high in protein (6g per 1″slice), vitamins, and minerals, and filling to boot. 
  6. Mashed sweet potato with cashew cream cheese – instead of the regular mashed potato with butter and sour cream, I like this version with more nutrients from the sweet potato. I get the Treeline cultured cashew cream cheese (how’s that for a tongue-twister?!) in the herb and garlic flavor and it is divine on the potato. This is one of my favorites even when I have all my teeth (ha) so I will continue to eat this on my up-and-up.
  7. Jello and Pudding – let’s be real, these are for funsies. I saw vegan versions with no added sugar at the store and wanted to try them. If I really don’t feel like eating anything, at least these will entice my tastebuds and make me feel like a kid again.

I don’t believe in meal plans, but generally, I figure it’ll go something like this:

  • Breakfast – water, white willow bark tea, green smoothie
  • Snack – water, yogurt 
  • Lunch – oatmeal and applesauce 
  • Snack – pumpkin pie
  • Dinner – soup, mashed sweet potato
  • Dessert – jello, turmeric honey tea

No, actually, more like this:

  • Breakfast – pudding
  • Snack – pudding 
  • Lunch – pudding
  • Snack – jello
  • Dinner – jello
  • Dessert – pudding

Well…I’ll be sure to post an update here! 

Thirdly, because I’ll be all banged up and drugged up, I’ll probably want to stay in bed for the first day and a half. To prevent muscle discomfort, and maintain my spine health, I will use:

  1. Electric pulse massager – this is a little remote control looking thing with wires and pads that adhere to the skin, that sends micro electric pulses through your muscles to relax them. I’ve been using this as part of my spine rehabilitation a couple times a week for the last two months, and will continue to do so this weekend, more regularly, focusing on my hips, lower back, and glutes.
  2. Tiger balmthis stuff is uh-MAZING. I will be rubbing it on my sore hips and back, as well as my forehead and temples, as headaches are likely in the aftermath. The tingling sensation of the tiger balm is also a good distraction from the other sensations I’ll be feeling in my mouth and jaw.
  3. Epsom salt soaks and rinses – I plan to take an epsom salt bath on the second day, to pull out the toxins from my tired muscles, and to help me fall asleep. I will also be gently swishing my mouth with epsom salt and warm water to help clean the wounds.

Lastly, while I’m all banged up and drugged up, I’ll really want some good entertainment in bed:

  1. Favorite TV shows and movies – currently, The Good Wife, but I will also catch up on season premieres, and probably watch Chocolat again.
  2. Favorite books – currently I’m reading my Darling magazine and the Brain Pickings blog. Usually when I’m feeling down though, I go to my old guilty pleasure: Harry Potter fanfiction.
  3. Favorite podcast/audio book – I’ve just finished Unleash the Power Within by Tony Robbins audio book, and have started the On Being podcast.
  4. Favorite apps
    1. Calm.com – 5-20 minute meditations, guided or unguided. I find this helps me manage my back pain, so I’m hoping I can use it to relax after the extractions as well. 
    2. Rain, rain – A series of the sounds of rain – like Rainymood.com but with far more variety – including rain falling on different surfaces, the sounds of traffic or crackling fire or thunder to add on top of your chosen rain sound. This is highly soothing and I play it often while working or before bed. 

This all may seem like quite a bit of maintenance, but it’s all things I’m familiar with any way, things that I find comforting. And really, I feel like people could benefit from a little more self-maintaining! The whole goal of planning this out, is to be sure I’m healthy and up and about far sooner rather than later and not merely coasting by on junk food.

Check back in a few days to see how I did!
Let me know what your remedies are, and what you eat after you get your teeth out! 

Love, 
Nabila 

I‘ve been globetrotting recently, and boy does it feel good to be back home! I’ve missed my nest: my couch, my favorite coffee mug, my baby bird Ari sitting on my shoulder, and most of all my kitchen. 

Traveling just seems to throw off your groove – you’re just thrown here and there, willy-nilly, and are expected to keep up your usual habits on an unpredictable schedule. I, for one, couldn’t wait to get back into the kitchen and finally be able to control what I put in my belly! 

This Soba Noodle Salad is just what the doctor ordered: cold, fresh, chock full of herbs and healthy goodness.

If you’ve never had soba noodles, this is a great way to dive in and try ’em out. Soba is essentially a Japanese noodle made entirely from buckwheat, a gluten-free seed that’s rich in protein(8g/serving), fiber(18% DV), magnesium(21% DV), manganese (34% DV), copper (27% DV), and phosphorous(17% DV). Buckwheat is in no way related to wheat, it isn’t even a grain, but rather a fruit seed, and thus great for those with wheat or gluten sensitivities. You can find soba noodles at any local supermarket in the Asian foods section. 

The other rockstar in this dish is the black sesame seeds. Sesame is a nutritional powerhouse with a whopping 163% DV of copper, 35% calcium, 30% iron, and 23% each of Vitamin B1 and selenium. Black sesame is easily found in any health food store, or Asian/Indian supermarkets.

Refreshing Soba Salad | SPIRITPLATE

This dish is also Salt|Oil|Sugar-free, so combined with all it’s other benefits, it is simply great for cardiovascular health. The attraction for me though is that it’s fresh and flavorful – just the right sort of TLC I’ve been craving. 

Soba Noodle Salad
Serves 6
A refreshing and herbal soba noodle salad perfect for a hot summer day!
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
238 calories
48 g
0 g
2 g
8 g
0 g
181 g
521 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
181g
Servings
6
Amount Per Serving
Calories 238
Calories from Fat 19
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 521mg
22%
Total Carbohydrates 48g
16%
Dietary Fiber 3g
13%
Sugars 12g
Protein 8g
Vitamin A
57%
Vitamin C
12%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the salad
  1. 1 9 oz. package soba noodles, cooked and chilled
  2. 1-2 carrots, thinly sliced
  3. 1-2 Chinese or Persian Cucumbers, thinly sliced
  4. handful shiitake mushrooms, thinly sliced
  5. 1/4 cup green onions, minced
  6. 3 tbsp fresh mint, finely chopped
  7. 3 tbsp fresh thai basil, finely chopped
  8. 3 tbsp fresh cilantro, finely chopped
  9. 2 tbsp black sesame seeds
  10. 1/2 lime, sliced, for garnish
For the vinaigrette
  1. 3 tbsp rice vinegar
  2. 3 tbsp tamari, soy sauce, or liquid aminos
  3. 3 tbsp honey, agave, or maple syrup
  4. 1/2-1 tsp red or green chile, minced
  5. 1 large clove garlic, finely minced
Instructions
  1. Gather and prep salad ingredients.
  2. Toss together in a large bowl.
  3. In a small bowl or jar, whisk together vinaigrette ingredients.
  4. Pour vinaigrette over salad and toss.
  5. Garnish with a sprig of choice herb and squeeze of lime.
Notes
  1. This salad is so versatile. Adjust the spice to your liking by adding more or less chili, or subbing sriracha for an acidic kick.
  2. Don't have all the herbs? Use what you have - a combo of one or two would work just fine.
  3. Some fresh sliced avocado, or shredded red cabbage would be great additions.
Adapted from Chad Sarno
beta
calories
238
fat
2g
protein
8g
carbs
48g
more
Adapted from Chad Sarno
SPIRITPLATE http://spiritplate.com/

Hello lovelies! 

Last week I began my coursework for Rouxbe Online Cooking School’s Plant-Based Professional Certification Course. It’s absolutely thrilling to learn from the best in the industry, including Chef Chad Sarno of Crazy, Sexy Kitchen by Kris Carr fame who also served as the Culinary Educator for Whole Foods and Chef Dr. Ken Rubin who is renowned chef educator and food anthropologist. I already feel like I’ve gained so much, and it’s only been a little over a week and a half! 

Spicy Summer Rolls | SPIRITPLATE

Truth be told, I was a little hesitant about an online cooking course until I did my research into the instructors and the platform Rouxbe uses for eLearning. The set up is incredibly efficient and well-organized with a refined, sleek design that allows you to learn quickly and in-depth about everything from how to properly boil, parboil, blanch, and sweat veggies, to how to create your own pasta or gluten-free menu. I love that they provide not only hard-to-find articles and incredibly detailed instructional videos, but also ample time and space to interact with instructors, fellow students, and professional industry heavyweights who do live events with presentations and a thorough Q&A.

Spicy Summer Rolls | SPIRITPLATE

Of course, there’s also a lot of cooking! Our very first assignment was to create our personal “Go-to Dish” in which we provide images of its set-up, process, and final result. Following that we created a Avocado, Kale, and Radish salad in which we learned how fats and acids can affect cruciferous vegetables. Most recently, we did an entire “Kitchen Re-Set” that had us clean out and organize our fridge and pantry; something that was super cool to do. I can’t wait to post about it later this week!

For my go-to dish, I made my Spicy Summer Rolls which I make at least once a week with variations; in fact, this is probably my most-requested recipe from friends and family that follow me on Instagram. Minus the chopping of the veggies, this recipe probably takes me about 3 minutes to put together. How’s that for quick and easy! 

Spicy Summer Rolls | SPIRITPLATE

All in all, I am super excited about the path ahead and can’t rave enough about Rouxbe’s Plant-Based Cooking Course.  I highly recommend checking out their Free Trial (which includes all manner of cooking, not just plant-based), if you’re interested. 

Also I’d love to see pictures of what you’re cooking up that’s plant-based, whether it’s from my site or not. Use the hashtag #spiritplate on Instagram to show me what you’ve made! 

Spicy Summer Rolls | SPIRITPLATE

Happy Memorial Day to all my U.S. folks – have a wonderful weekend and happy cooking! 

Spicy Summer Rolls
Serves 2
Super fresh and nutrient-rich lunch or snack roll in under ten minutes!
Print
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
493 calories
93 g
0 g
10 g
10 g
2 g
350 g
97 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
350g
Servings
2
Amount Per Serving
Calories 493
Calories from Fat 80
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 97mg
4%
Total Carbohydrates 93g
31%
Dietary Fiber 7g
27%
Sugars 7g
Protein 10g
Vitamin A
91%
Vitamin C
121%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 sheets rice paper
  2. 1-2 cups baby super greens OR 4 large swiss chard/spinach leaves
  3. 1/4 cup shredded carrots
  4. 1/4 cup shredded red cabbage
  5. 1/2 cup finely sliced cucumber
  6. 1/2 cup finely sliced capsicum or bell pepper
  7. 1/2 cup halved cherry tomatoes
  8. 1/2 avocado
  9. 1 tsp fresh ginger, finely chopped
  10. 1/2 tsp black sesame seeds
  11. 1/2 tsp crushed red pepper flakes
  12. 1/4 lime
  13. 1 Tbsp coconut aminos, liquid aminos OR soy sauce
  14. hot sauce of choice, to taste
Instructions
  1. Place one rice paper sheet on a wide flat plate. Fill plate with hot water, allowing it to flow over and under the paper, which will immediately begin to soften.
  2. Gently massage and move the rice paper around in the water, careful not to cause any wrinkles or folds.
  3. Once paper is fully softened and pliable, drain all the water by carefully tilting the plate whilst anchoring the paper with your thumbs. The paper wrap is now ready to fill.
  4. Working quickly, layer the next six ingredients onto the paper, about halfway between the center and the edge closest to you. Place the leafy greens down first and everything else on top. (You can pack in as much or as little filling as you'd like for a thicker or thinner roll.)
  5. Sprinkle some ginger, red pepper, and sesame seeds on top with a squeeze of lime. Place a few leafy greens on top to cover your fillings. This will ensure a smooth surface for your roll and will prevent the harder incredients like the carrots from poking out of the paper and creating holes.
  6. Roll the wrap up burrito-style, folding the edge closest to you up over the filling, then folding in the left and right ends, and finally rolling the whole thing tightly away from you. It is essential that you roll the paper as tight as possible to ensure a sturdy roll that won't fall apart when you take a bite.
  7. Repeat all previous steps with the next three sheets of rice paper.
  8. Mix together aminos/soy sauce with hot sauce in a small dipping bowl.
  9. Enjoy your rolls chilled, dipping them in the spicy sauce!
Notes
  1. You can replace any or all of the filling ingredients with your choice of veggies. I recommend that the first layer be soft greens to create a roll with a smooth surface, and ensure no ingredients poke out of it and create holes. I also love the avocado for added creaminess.
  2. I've tried this roll Tex-Mex style with beans and salsa as well as Mediterranean style with hummus and olives - they are all awesome, though this is by far my favorite version.
  3. Have all your ingredients ready to go. If you don't work fast enough, the rice paper will begin to dry out and go very tacky and sticky, ripping when you attempt to roll it.
  4. Add a teaspoon of nut or seed butter to your dipping sauce for a twist!
beta
calories
493
fat
10g
protein
10g
carbs
93g
more
SPIRITPLATE http://spiritplate.com/