Category: Nourish

It’s that time of year again. Nights are longer, days are colder, and I’m dreaming of blankets, candles, and comfort food; however, I still want to feel healthy and be mindful about what I’m putting into my body. During the summer months, I love making Buddha Bowls, colorful vegan bowlfuls of fresh veggies, quinoa, and tofu, and I just started making comfort food versions. This one features root veggies and mashed cauliflower, as well as kale and rosemary which are still going strong in our winter garden!

You will need:

  • 3 cups Cauliflower, Chopped
  • 2 cups Fresh Kale
  • 2 cups Beets, Peeled and Diced
  • 2 cups Sweet Potatoes, Peeled and Diced
  • 3 tbsp Fresh Rosemary
  • 1 tsp Cinnamon
  • 1 tsp Cayenne Pepper
  • Olive Oil, Salt, and Pepper (to taste)

Heat oven to 425º. Toss beets with a little olive oil, salt, pepper, and half of the rosemary. Toss sweet potatoes with olive oil, cayenne, cinnamon. Arrange side by side on a baking sheet, leaving some room on one side, and place in the oven for 20 minutes. Remove from oven. Toss kale with olive oil and carefully place on baking sheet next to the root veggies. Place baking sheet in oven for additional 10 minutes.

Bring 5 quarts of water to a boil. Add cauliflower and remaining rosemary to boiling water and boil gently for 10 minutes. Drain. Add cauliflower, garlic, salt, and pepper to a food processor and blend until smooth. Add vegan butter or unsweetened nut milk for a creamier texture!

Arrange mashed cauliflower, sweet potatoes, beets, and kale in a large bowl, top with vegan gravy or cranberry sauce, and enjoy!

What’s your go-to vegan comfort food?

Posted on by Emily 0

Morning and Evening Routines

How do you start and end your day? It’s so easy to snooze a few more minutes, or go to bed staring at a screen. As a counselor, it’s important for me to be present and focused with my clients, and my night and morning routines have a huge impact on my mindset for the day ahead. Let’s try to be more purposeful in the mornings and evenings by starting and ending the day with mindfulness and self-care. Here’s what’s on the schedule:

–

Morning Routine

Make Your Bed

Brush and Floss

Drink Warm Lemon Water

Morning Yoga Sequence

Meditation & Intention Setting

Healthy Breakfast

–

Making the bed is the perfect way to start the day off with intention and purpose. It’s also important to stretch and nourish the mind, body, and soul in the morning to feel refreshed and rejuvenated all day long. I love starting my day with a short yoga sequence, walk, or bike ride. Warm lemon water and a good breakfast, such as chia seed pudding, oatmeal, or avocado toast can help maintain focus and energy throughout the morning.

–

Evening Routine

Shower & Salt Scrub

Journal

Drink Chamomile Tea

Lavender Oil in Diffuser

Bed Yoga

Read

–

With colder weather on its way, my skin is in constant need of my tea tree lavender scrub. I’ll be using it everyyy night this winter. Journaling and reflecting on the day, warm chamomile tea, and the soothing smell of lavender can help keep the mind calm and quiet at night. As for the body, there are lots of easy, gentle yoga sequences that can be done right before (and in) bed. And rather than trying to relax with the glaring light from a phone, TV, or laptop, how about opting to fall asleep with a good book! The perfect way to end the day. Ahhhhh.

The light within me honors the light within you.

Posted on by Emily 0

Autumn. Mother Nature’s beautiful, magical, colorful transformation. I’m getting my first true glimpse of fall in Colorado, and it is breathtaking.

Friday was the autumn equinox, a time for balance, transition, abundance, and appreciation. While planning a celebratory weekend filled with camping, fire dances, and Mabon festivities, the universe laughed as the sky opened up Friday afternoon, and the rain poured down. In an attempt to flexibly transition with the season, I packed up my camping mugs and moved the party inside. Cozily stuck indoors, I thought, what would be perfect for looking out at the rain? Autumn inspired lattes. Keeping with the blog’s coffeeless tradition, these easy lattes are the perfect cozy compliment to the cool weather and changing leaves.

Warm & Spicy Cacao Latte

  • 2 cups Water
  • 2 tbsp Ground Chicory Root
  • 1/4 cup Cacao Nibs
  • 1/4 cup Steamed Almond Milk
  • 1 tsp Cinnamon
  • 1 tsp Cayenne Pepper

Brew the chicory root grounds, cinnamon, and cayenne with water using a coffee maker, pour-over, or french press. Place cacao nibs in the bottom of a mug and add hot chicory “coffee”, stirring to melt cacao. Add steamed milk and top with cinnamon, cayenne, and nutmeg (optional).

Pumpkin Spice Root Latte

  • 2 cups Hot Water
  • 2 tbsp Root Tea Blend
  • 1/4 cup Almond Milk
  • 2 tbsp Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice

Steep root blend in hot water for 5 minutes. (I use a local blend made with dandelion and licorice root.) In a saucepan, gently heat almond milk, pumpkin puree and pumpkin pie spice, stirring constantly. Add steamed milk to tea and top with pumpkin pie spice.

Green Tea & Ginger Latte

  • 2 cups Hot Water
  • 2 tbsp Green Tea, Yerba Mate, or Matcha Blend
  • 1/4 Steamed Almond Milk
  • 1 tbsp Ground Ginger

Steep green tea in hot water for 5 minutes. Add steamed milk to tea and top with ground ginger.

…

Happy Autumn, my loves

Posted on by Emily 0

Rosemary Peach Jam

Rosemary. Such an amazing smell, and the heat-loving plant does so well in the summer, but the aroma usually takes my mind to colder seasons. Not anymore. I found a way to combine this savory herb with summer’s yummiest gift, peaches. I started making and canning jams last year, and they are always a favorite among my family and friends. Here is a recipe for rosemary peach jam, the best of both worlds:

  • 2 cups Peaches, Diced
  • 2 cups Stevia or Other Dry Sweetener
  • 2 tbsp Fresh Rosemary Sprigs
  • Champagne or Sparkling Wine

Combine the peaches and sugar in a saucepan and bring to a gentle boil over medium heat. Add a splash of the champagne while stirring frequently (I also add a little pectin if it’s not quite the consistency I want). Remove from heat when jam sets (scoop some up with a spoon and allow to cool slightly to test), carefully remove rosemary sprigs (optional) and pour into mason jars when almost cool.

Any healthy baked good recipes out there that you would serve with this jam?

Posted on by Emily 0

Basil Pesto

Earlier this summer, my basil plants were looking super sad. I even thought they were done for good at one point. I tried altering my watering schedule, but to no avail. Then, one day, out of the blue, they were huge! I still have no idea what changed, but they are thriving now, and every time I clip them they basically grow back overnight. So what do I make with my new abundance of basil? Pesto, (what else?) and lots of it. This week I made my favorite pizza dough recipe, smothered it in this pesto, and added some fresh mozzarella and banana peppers from the garden. It’s so satisfying to create and cook with produce you’ve grown and nurtured yourself, and this pesto recipe is one of my favorites. Get it below:

  • 2 cups Fresh Basil
  • 2 Cloves Garlic
  • 1/3 cup Pine Nuts
  • 1/3 cup Parmesan Cheese (or vegan alternative)
  • 1/3 cup Olive Oil
  • Salt and Pepper to Taste

Combine all ingredients in a food processor, and that’s it! Pesto. 

Part three, coming up!

Posted on by Emily 0

Fresh Dill Pickles

I made this recipe using fresh dill from my herb garden and pickling cucumbers from the farmer’s market in Old Colorado City, just outside of the Springs. (We have a few cucumber plants in the garden, but they haven’t produced quite yet). I plan to can a bunch of pickles when we harvest our cucumbers later this season, but for now I just popped the jars in the fridge knowing they’ll get eaten up in no time. The recipe is pretty simple:

  • 1 lb Cucumbers, Sliced, Halved, or Quartered
  • 1 cup White Vinegar
  • 1 tbsp Apple Cider Vinegar
  • 1 cup Water
  • 2 tbsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Fresh Dill
  • 1 tbsp Pickling Spices or Dill Seeds

-Bring the water, vinegar, salt, and sugar to a boil, stirring just until the sugar dissolves. Remove from heat.

-Loosely pack sterilized mason jars with cucumbers.

-Drop in fresh dill and spices.

-Fill remaining jar space with warm vinegar mixture.

-Cover with lid and refrigerate for up to a month. (Refrigerate for a few hours before opening for best taste).

More to come from the fresh herb series, and look out for some canning chronicles and recipes coming to the blog this fall!

Posted on by Emily 1

Ice Infusions

While most of my herbs are loving the heat this summer, I’m using them to hydrate on these hot, dry days. After spending the day out in the sun nurturing the garden and clipping herbs, I’m in the mood for something cold and refreshing. I found a way to combine my cold craving with my garden goodies: infused ice cubes.

Just drop a few herb clippings and fruit of your choice in an ice cube tray filled with water, freeze, and pop a few into a glass of H2O. As the ice melts, the herbs and fruit start to infuse the water with amazing flavor. My favorite combinations are blackberry/rosemary and blueberry/mint. I’ve also been experimenting with herbal infused iced teas. Hydration is important, so be creative with it!

Posted on by Emily 0

Floral Creamers

It’s wildflower season here in Colorado, and it’s unbelievably beautiful.

All of those gorgeous, colorful blooms and blossoms come and go so quickly, I had to capture them somehow. I’ve been creating some floral-based concoctions, and so far this is my favorite: floral scented creamer. This time of year, with the sun shining, birds singing, and adventure calling, it can be hard to stay focused, especially during those busy, early mornings. These vegan, sugarless rose petal, lavender, and orange blossom creamers are like a little morning oasis; a sweet summertime escape. Add them to coffee, tea, or perhaps a caffeine-free alternative, and start your day imagining yourself in the middle of a wildflower field.

Rose Petal Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 2 tbsp Dried Rose Petals
  • 1 tsp Concentrated Rose Water
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out rose petals and serve.

Lavender Vanilla Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 2 tbsp Dried Lavender
  • 1 tsp Vanilla Extract
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out dried lavender and serve.

Orange Blossom Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 1 tbsp Dried Orange Peel
  • 1 tsp Concentrated Orange Blossom Water
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out orange peel and serve.

Good morning, summertime!

Posted on by Emily 0

Superfood Smoothie Bowls

With summertime just around the corner, you might find yourself dreaming of cold, sweet treats. I definitely do. Fortunately, there are ways to fulfill this desire while still being good to your body. My personal weakness this time of year: smoothie bowls. In fact, I’ve been packing mine with extra nutrients by adding superfoods to the ingredient list. Here are some of my favorite vegan superfood smoothie bowl recipes:

(I tend to toss stuff in while blending until I get the taste and consistency I want, so the measurements are super flexible).

Featured Superfood: Blueberries

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/4 cup Frozen Blueberries
  • 1/4 cup Fresh Blueberries

Pictured topped with frozen raspberries, frozen sliced strawberries, blueberries, and dried lavender.

Featured Superfood: Spirulina

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1 tsp Spirulina Powder
  • 1/4 cup Frozen Blueberries

Pictured topped with sliced mango, fresh blueberries, chopped walnuts, and chia seeds.

Featured Superfood: Beets

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/4 cup Chilled Diced Beets
  • 1/4 cup Frozen Strawberries

Pictured topped with coconut flakes, chia seeds, and sliced banana.

Featured Superfoods: Spinach and Avocado

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/2 cup Fresh Spinach Leaves
  • 1/2  Sliced Avocado
  • 1/4 cup Sliced Kiwi

Pictured topped with sliced kiwi, fresh blueberries, chopped pistachios, ginger, and coconut flakes.

What are your favorite superfood-smoothie bowl combinations?

Posted on by Emily 0

Morning Coffee Alternatives

Physical health is a big part of my own self-care. That includes what I decide to put in my body. A warm cup of coffee is usually a go-to when it comes to early mornings and busy schedules, but caffeine doesn’t always match with our self-care routines or health goals. Luckily, I just found an awesome place in Asheville called Alchemy, a tea room/ apothecary that serves all natural, caffeine-free coffee alternatives. Alchemy brews their own root blend that has an amazing coffee flavor. They can even add cacao to create a mocha if you’re looking for something on the sweeter side.

If you’re not local to Asheville, there are also other alternatives to morning caffeine rituals. Personally, I’ve been starting to drink warm lemon water in the mornings. Adding lemon to warm water to start the morning off seems to benefit me throughout the rest of the day. However, if you’re still longing for that coffee aroma, brewing ground chicory root can also be a great alternative to coffee without losing the taste. Kick the caffeine, keep the flavor!

Here’s to beautiful, intentional, nourishing mornings.

Posted on by Emily 1