Aug
03

Tru Roots Lentils

We’ve gone on a few camping trips this summer and have another trip planned at the end of the month. I love camping because it allows an opportunity to bask in the natural beauty that our outdoor world has to offer. 

Camping Twin Lakes

I love being isolated from the modern world, challenged to entertain myself with the few things I’ve packed in the car and the organic earth surrounding me.

Plant-Based Camp Meals

Plant-Based Camp Meals

One of the biggest challenges I face prior to a camping trip is meal planning.  
A week prior to camp, I plan out each meal and make a grocery list. It’s important to know exactly how much food will be needed – you don’t want to starve out there in the wilderness but you don’t want to pack too much either – 1. there typically isn’t enough room for over-packing. 2. you may waste food if you over-pack.

Plant-Based Camp Meals

Camping Twin Lakes

After I’ve planned my meals and made my grocery list, I make a list of the tools I’ll need in order to properly prepare each meal. 

I have a medium-sized Kelty cooler that is perfect for a weekend trip and I recently purchased a Camp Kitchen from REI that stores all of my plates, utensils, cups, and dry goods. 

Plant-Based Camp Meals

Plant-Based Camp Meals

On our last camping trip, we didn’t have a reserved spot so we weren’t sure if we’d be camping with a campfire or not. We challenged ourselves to prepare all of our meals without a fire and we did so with a single burner camp stove. The mini stove allowed us to make coffee in the morning, warm up oatmeal, cook rice, and warm veggies. (what more could you ask for?!)

Camping Twin Lakes

Plant-Based Camp Meals

Although I hesitated to bring a Sun Tea Jar to camp (some may consider it obnoxious), I was thankful I did – water gets boring after a while. Although it’s considered cold brew, may I recommend Sport Tea for camp? Because, electrolytes.

Plant-Based Camp Meals

Let’s talk meal prep for Plant-Based Camp Meals

Here are a few rules I follow when planning out my camp meals:

1. Keep meals SIMPLE, nutritional, and filling
2. Keep ingredients to a minimum
3. Work with ingredients that can be used in multiple meals (you’ll see examples below)
4. Pack foods that won’t spoil quickly (meat, cheese, milk, fish, etc…)
5. Pack a few spices that will enhance flavor (cinnamon, salt, pepper)

Plant-Based Camp Meals

BREAKFAST IDEAS:

1. Cold Cereal w/ Nuts & Fruit 
add some chopped fruit (whatever you’ve packed) and some nuts from your trail mix for a more filling cereal. use a nut milk instead of dairy (it doesn’t spoil as quickly!)

2. Oatmeal
you can make oatmeal in a variety of different ways for camp –
//instant oats cook quickly and can be mixed with fruits, nuts, cinnamon, and almond milk
//you can make steel cut oats prior to camp and warm them quickly – again, add fruits, nuts, almond milk, cinnamon
//if you have a frying pan available, sauté some sliced apples or peaches and then add oats
// blend quinoa with your steel cut oats for added nutrition, Trader Joe’s has frozen packs of oats + quinoa that work well at camp

3. Peanut Butter
add peanut butter to bread or apples for a quick, yet filling breakfast – supplement with trail mix and/or protein bars (this is what I would eat prior to an early AM hike!)

Plant-Based Camp Meals

Camping Twin Lakes

LUNCH IDEAS

1. Guacamole & Quinoa-stuffed Bell Peppers 
Cut bell pepper in half and de-seed them then stuff them with pre-made guacamole and quinoa. Top them with a few chopped tomatoes if you have them on hand.

2. Spinach Salad w/ Peaches and Lentils
Top spinach with lentils (my favorite are the Sprouted Green Lentils from TruRoots because of their nutritional value and peppery flavor) and peaches & cherries (blueberries would work well to!)
The perfect salad dressing to pack for camp is Tessemae’s Lemon Garlic because it works well with every salad I can imagine and can be used in a variety of different ways including as a marinade for veggies, or atop a rice or quinoa dish. PLUS, it keeps well whether room temp or in a cooler.

3. Chopped Veggies & Hummus
Pre-made hummus can be served with practically every veggie I can think of – chop what you’ve got and dip. If you’re a fan of crackers or chips, dip those as well! My favorite crackers are the Bite Size Everything Crackers from Trader Joe’s.

4. Carrot Soup 
Carrot Soup can be served warm or chilled which makes it perfect for camp. The last time we camped, we ate it (chilled) as a side dish to 3-4 different meals, it rounded out our meals by adding additional flavor. The recipe I used is found on the Minimalist Baker blog.

5. Peanut Butter
If you have minimal time for a meal, celery dipped in peanut butter will quickly offer a burst of energy. This may be a “meal” you are eating while hiking or on a boat and can be supplemented with energy bars, trail mix, and dried fruits.

Plant-Based Camp Meals

Plant-Based Camp Meals

DINNER IDEAS

1. Rice + Veggies 
TruRoots Germinated Brown Rice cooks in less than 10 minutes which makes it ideal for camp (especially when you’re trying to get dinner done prior to the sun setting)! If you serve cooked rice over the top of raw, chopped veggies, and allow it to sit for a few minutes, the warmth of the rice will soften the veggies. If you prefer to cook your veggies, you can do that too. Use any veggies you like (or what you have on hand), I used broccoli and cauliflower on my last camping trip. To add flavor to your rice & veggies, use the Tessemae’s Lemon Garlic dressing.

2. Chickpea Lettuce Wraps
SO EASY! Ok, here is what you need: a can of chickpeas, a head of lettuce, some fruits (those peaches that you used for breakfast – or mango), diced cucumber, and a dressing. I used the Carrot Soup as a dressing for my lettuce wraps because I had it on hand, but I also considered making a Peanut Sauce prior to camp. (recipe for peanut sauce HERE)

3. a Quinoa Bowl 
quinoa + fruits + avocado + peanut sauce – find the recipe HERE

4. Quinoa Stuffed Bell Peppers
Cut the tops off the bell peppers and de-seed them. Stand them upright and stuff them with chopped veggies, warm rice or quinoa, and some tomato sauce if you have it on-hand. If you have a campfire, you can wrap them in foil and allow them to “cook” – if not, allow the warm rice or quinoa to soften the bell pepper and veggies for a few minutes prior to eating.

Plant-Based Camp Meals

If you look at my table setup in the photos, you’ll see that I served many of these meals together instead of singly to create more interesting and complex meals. It’s all about getting creative, using what you have, and displaying your foods colorfully!

For more camp food ideas check out these links:
Mammoth Lakes Camping + Vegan Campfire Food
36 Camping Experts Reveal Their 3 Easy Camping Meals 

Camping Twin Lakes

Now, for the Giveaway. 

TruRoots recently asked me to become an ambassador for them and I happily said YES after reading their story and trying their products. The TruRoots philosophy is: 

TruRoots was founded on the idea that our connections to the sources of our foods are important. The people who grow, harvest and deliver these nutritious foods are just as important as the final product. In fact, without this chain of good people and wise practices, the high quality of our food simply isn’t possible.

With this approach has come not only a connection between the people and lands that these foods come from—it has opened up avenues for the sharing of cultural wisdom. Western science is just ‘discovering’ many of the principals that have been in use for centuries around the world. These ancient practices are being confirmed by science as having nutritious benefit and agricultural sustainability. And this process of learning and sharing has only begun.
It is our belief at TruRoots that scientific advances and ancient wisdom can be brought together into a golden middle road which leads to not only wholesome foods, but rewarding human relationships. We have a lot to learn from each other… And the process of doing this is simply delicious!

With that philosophy and some of the best tasting grains I’ve ever eaten, TruRoots is a company that I’m excited to stand behind.

TruRoots has offered to give away 1 package of each TruRoots Originals product to one lucky PLQ winner. To enter, leave a comment on this post before August 17. The lucky winner will be randomly chosen and notified on August 18. Please share this post with any of your camping friends or with anyone who may be interested in winning some TruRoots goodies!

Camping Twin Lakes

Although TruRoots influenced me by sending out some free product, all opinions and food ideas in this post are my own. In this post, you will also find a few affiliate links – if you click them and purchase a product, I may make a few pennies on the dollar. Thank you for taking the time to read! 

Oh, and for the record – all of these photos were taken at Twin Lakes, CO. Beautiful, right?! 

Love

Crista


Nov
27

Here is the situation: (maybe this happened to you on Thanksgiving) You’re preparing to bake, you know that you have most ingredients on hand like the sugar, vanilla extract, and flour, but you need to run to the grocery for a few things like pecans and pumpkin puree. (follow me?) You get to the store and you begin to question yourself, “DO I have flour at home or did I use it all up….. I can’t remember so I’ll buy another bag…” You get home to find out that you have not one, but two bags of flour on-hand, both bags open, both bags taking up space…… 

I HATE having open bags of flour and sugar and “stuff” hanging around…. ESPECIALLY when there are duplicates. I just don’t have space for that kind of mess. PLUS, there are different types of flour that can’t be combined. Sigh. The struggle.

DIY Quinoa Flour

I recently learned how to make my own flour, IT’S SO EASY. I learned how to make flour from gluten-free items like oats, quinoa, and nuts which are all ingredients I keep on-hand. In this blog post, I’m going to explain how to make flour from quinoa, but the process is very similar for oats and nuts.

A few things that excite me:
Making quinoa flour is much more cost-effective than buying quinoa flour.
I no longer have to keep bags and bags of flour on-hand, now I can make my own flours, as needed, with the ingredients I already have on-hand.

DIY Quinoa Flour

Quinoa flour is made by grinding quinoa seeds in to a fine powder or flour. It looks and feels like all-purpose flour and can be used in a variety of different baking recipes including muffins, breads, cookies, pies, and crisps, among others. It can also be used in soups, stews, and gravies as a thickening agent or added to smoothies as a protein boost.

Quinoa Flour: DIY
Author: 
 
Ingredients
  • 2 cups organic quinoa
  • clean coffee grinder
Instructions
  1. Heat the oven to 350 degrees.
  2. Rinse the quinoa through a fine mesh sieve for about 1 minute and then dry the quinoa as much as possible.
  3. On an ungreased, rimmed baking sheet, bake the quinoa at 350F for 12-15 minutes until dry, slightly golden and fragrant then cool completely.
  4. Put about ¼ cup of the quinoa seeds in to the coffee grinder, and pulse to grind the quinoa. Shake the grinder every few pulses to ensure an even grind.
  5. Repeat this process until all of the quinoa is finely ground.
DIY Quinoa Flour

What you need to know about Quinoa Flour:  

  • It is important to rinse your quinoa to remove the naturally occurring chemical, saponin that is found on the external seed coating of the quinoa. Removing the saponin will prevent a bitter taste.
  • I prefer to use TruRoots Quinoa because of their organic and sustainable farming initiatives, the beautiful packaging, and I find the flavor and quality of their products superior to others.
  • Quinoa has a distinct nutty, earthy flavor which makes it perfect for recipes with bold flavors // think molasses, cocoa, nuts, strong spices, and autumnal flavors.
  • Quinoa is naturally gluten-free, high in protein, low carb, and nutritious.
  • Unlike many gluten-free flours, you do not need to add xanthin or guar gum to make quinoa “work” in recipes. (win!)
  • Be sure to use a clean coffee grinder to make quinoa flour, I would recommend having a coffee grinder just for grinding flours and spices, separate from the grinder you have for coffee. Using a food processor or blender is not effective in making flours. Coffee grinders can be inexpensive to purchase, you can find them for under $20.

Love

Crista


Nov
18

Pomegranate Pistachio Quinoa Salad

The Holiday season provides an opportunity to share time with the ones you love and to create and share beautiful meals with friends and family. I won’t be with family this year, but I will be with a few girlfriends and a couple cutie dogs, celebrating my first ever Friendsgiving. i.am.so.excited

We have so many plans, so much food to cook including Grandma’s Sweet Potato Pie with marshmallows on top, a Butternut Squash Crisp, a Brussels Sprouts Gratin, a colorful Quinoa Salad (recipe below!), some Stuffing, a Green Bean Casserole, a Winter Squash PieCranberry Apple Sauce, and potentially even a Vegducken.

Thanksgiving is my favorite time of year to gather and develop recipes because of all the beautiful colors and flavors that are associated with the fall season. As excited as I am to cook, I’m equally as excited to devour my friends’ home-cookin as well.

Pomegranate Pistachio Quinoa Salad

Most people that I’ve celebrated Thanksgiving with are traditional meat-eaters and haven’t shown much interest in my plant-based dishes so every year in the prior years, I’ve created an extraordinary plant-based Thanksgiving meal on Black Friday for myself and whoever was willing to share it with me. This year, I’m going to share my plant-based meals with my friends ON THANKSGIVING. // another reason I am SO excited.

TruToots Quinoa

This beautiful Pomegranate Pistachio Quinoa Salad will be one of the dishes I craft and share at my Friendsgiving Celebration this year. The salad combines a healthful Sprouted Quinoa, colorful pistachios and pomegranate seeds, and a ginger-citrus vinaigrette that offers an unexpected flavor and scent.

I take pride in the dishes I serve, especially around the Holiday season, I will only use the finest of ingredients to create the biggest shared feast of the year.

Pomegranate Pistachio Quinoa Salad

The construction of this salad is quite simple, it can be done in just a few minutes. First, you start with the quinoa. I prefer to use truRoots Sprouted Quinoa because it is moist, fluffy, and sweet. Color is provided by the pomegranate seeds, orange slices, and roasted pistachios. The most labor-intensive part of crafting this salad is making the dressing, although once you’ve gathered all of the ingredients it’s simple to blend them all together (and can be done in advance!).

I love the idea of having truRoots products on my Thanksgiving table because their mission statement mirrors my Thanksgiving goals: “We are passionate about offering the best organic food while doing our part to better the world around us. In doing so, we help bring more families together for memorable meals and moments.” 

With jewel-toned colors, irresistible fragrances, delectable foods, amazing friends, belly laughs, shared stories, belly rubs (the dogs, not us silly!), classic movies, and coexistence, I look forward to the memorable meals and moments that will be made.

Pomegranate Pistachio Quinoa Salad
5.0 from 1 reviews
a Pomegranate Pistachio Quinoa Salad w/a Citrus Ginger Vinaigrette
Author: 
 
Ingredients
  • 2 cups truRoots Sprouted Quinoa, cooked
  • 1 pomegranate, seeded (use only the seeds)
  • 5-6 clementines, peeled, seeded, and chopped
  • ½ cup roasted pistachios
  • ¼ tsp. ginger, grated
  • 1 clove garlic
  • ¼ cup orange juice
  • 2 tbsp. honey or agave nectar
  • 2 tbsp of rice vinegar or a citrus vinegar
  • ¼ cup olive oil
Instructions
  1. Make the vinaigrette first and toss all ingredients together just before serving.
  2. To make the vinaigrette blend the ginger, garlic, orange juice, vinegar, and honey together in a food processor or blender. After all the ingredients are fully blended, add the olive oil and blend again. Set aside while you construct the salad.
  3. Toss together the quinoa, pomegranate seeds, pistachios, and clementines. Drizzle with the citrus ginger vinaigrette just before serving // you may or may not use all of the vinaigrette depending on your taste: use discretion.
  4. This salad can be served at room temperature or chilled (I prefer room temperature).
Transparency: truRoots collaborated on this post with me, supplying the quinoa and moderate compensation. I would not have accepted the collaboration had I not believed in the company’s products and philosophy.

Love

Crista


Nov
04

.Camp Wandawega

In July, just before the holiday weekend, my girlfriends sat at Chino Latino with our guys who were all meeting each other for the first time. During that monumental time in our lives, we decided that we wanted to take our next girls vacation “glamping” // for a moment or two we considered inviting the guys, they were relieved to be let off the hook. (not nice!)

Camp Wandawega

I put a lot of value on getaways and quality time with my girls (#homegirls), but when we booked our glamping trip way back in July, I had no idea how valuable and necessary this trip would be for me.

Camp Wandawega

I haven’t been well the last few months. Conflicted, uncertain, anxious, frustrated, and emotional are a few of many words I could use to describe the roller coaster I have been riding lately. I have not eaten regularly, I hadn’t even been to the grocery store in weeks until yesterday, I experienced anxiety attacks for the first time in my life, I don’t read, I don’t blog, I don’t leave the couch unless I absolutely have to, and I cry, I cry a lot. 

Camp Wandawega

You might be asking why? 

Life can be rough, relationships can be tough, and unfortunately I’ve fallen victim to the struggle lately.

Camp Wandawega

So yeah, camp. Camp Wandawega! CW has been on my bucket list for years, and I was thrilled that the girls agreed to trek all the way to Wisconsin for our glamping weekend. Originally, we’d considered camping somewhere in Colorado, which would have been amazing but I am thankful that I was able to get away from my home, a home that I’d spent countless hours crying in, and get out of Colorado. 

I have no doubt that the world somehow knew I’d be desperate for uncommon surroundings to offer me varied perspectives and even though I didn’t realize it at the time of booking, I now know that our trip was booked with purpose. 

I’m not the only one who needed the getaway, my homegirls needed it too! 

Camp Wandawega

Camp Wandawega prides itself on being a place where adults can go to play, to let loose, and to be free. Amanda, Laura, and myself ran around the modern-vintage retreat, not much different than we would have as kids at summer camp, photographing ourselves on the tree swing, telling stories from our bunk beds until wee hours of the night, and courageously walking from the shower house to our cabin wrapped in the Hello Kitty towels that were gifted to us as a Happy Girls Glamping Weekend gift. (Thanks Kristy!)

Camp Wandawega

The weekend gave me exactly what I needed in my life at the time. 
Laughter.
Reflection.
Girl Talk.

Camp Wandawega

Although planning is my forte, busy schedules and lifes daily struggles kept us/me from doing much planning for our trip to Camp Wandawega. When the time came to make plans for this trip (scheduled departures, meals, etc.), I couldn’t even. I was not a functioning human being at that time, and I most certainly wasn’t able to make any decisions. 

Camp Wandawega

My beautiful friends, my homegirls, Amanda & Laura, compensated for my slack with extreme willingness and never showed frustration over my lack of function. Best friends aren’t called best friends for no reason.

Camp Wandawega

Homemade Waffles with Almond Butter and Pure Maple Syrup //
Wild Rice and Butternut Squash Salad //
Copper River Salmon & Curried TruRoots Rice //
Sauerkraut & Sausages //
Cheese, lots of cheese & Wine, lots of wine //
Campfire Heirloom Apple Crisp //
S’mores //
Local-made Muesli //

Camp Wandawega

We ate so fucking good at camp. 
No thanks to me, the only thing I could suggest was that we make guacamole-stuffed peppers which is a staple for me when tent camping. I couldn’t even process the fact that we would have a beautiful, vintage kitchen to cook in while at camp. It’s called “glamping” for a reason.

Quednow's Apples

We’d planned to visit an apple orchard/pumpkin patch during our trip but none of us expected to stumble upon Quednow’s Heirloom Apple Orchard which is an orchard that grows hard-to-find, heirloom apples. 

Quednow's Apples

Upon entering the small barn at Quednow’s, we were greeted by a smiling gentleman in a wheelchair, a delightful black cat, and unsurpassingly fragrant apples in varieties we’d never seen or tried before. We were offered samples of every apple variety we showed interest in. Each bite from each apple offered a novel experience, each variety unique in it’s texture, flavor, and fragrance. 

Quednow's Apples

Hawaii holds a special place in my heart, our hearts. When I think of the island, the experience, my heart expands, feels deep, and fills with love // love for my life, love for our life, love for my best friend(s). As you can imagine, I was delighted to find a Hawaiian apple variety // it’s pineapple-y flavor and suggestive name was all I needed to spark memories of my real-life love story…. a story that has been discredited in the recent past. I brought those apples home with me as a reminder…… and I shared them with my love.

Quednow's Apples

Quednow's Apples

Camp Wandawega

On our last night at camp, we were invited to use the beautiful kitschy kitchen in the main lodge, a space that has been used by several Chicago-based chefs to create beautiful dinners and dinner parties. 

Joined by the camp counselor (or so I’ll call him), we had our own dinner party. Local beers, red wine, and a full spread of german-influenced foods followed by s’mores and heirloom apple crisp was our feast.

Camp Wandawega

Melody, a girlfriend of mine that I hadn’t seen in years and her 3 year old son joined us for breakfast on our last morning at camp // to see her progress in life and to experience her positive outlook fed me beneficial energy and good vibes. Through her, and my homegirls, I realized that the kids (him & I) will be alright. 

Camp Wandawega

After camp, Melody asked me to share one of my favorite quotes with her, the one I found most relevant for my life as it is today is this: “Wherever you are, be all there.” – Jim Elliot

Melody put that quote in to a piece of art and is sending it to me. Although I’ve committed myself to just as this quote suggests, hanging that piece of art of my wall will be a nice reminder.

Camp Wandawega

Gratitude.
I have it for my friends.
I have it for my love.
I have it for my new artwork.
I have it for an awesome glamping trip at Camp Wandawega.
I have it for the next trip with my homegirls.
I have it so hard right now.

Pumpkin Patch

For more photos and travel notes from our trip, visit Amanda’s blog, Heartbeet Kitchen // her post is a delight to read and brings tears to my eyes. Happy tears! 

Had it not been for my beautiful friend Kayle spilling her heart to the world via a blog post, I’m not sure I would have had the courage to do so. Although our situations are very different, the emotions are feeling of drunken-ness are very much the same. I am thankful to have Kayle as a friend, and I’m thankful for the reminder that I am not alone in a world that has felt very lonely of late. And K, if you are reading this, HUGS. 

With all that being said, I assure you (and myself) that I am on the path to recovery and normalcy. Life is good, man. 

Also, go to Camp Wandawega, it’s fucking cool.

Love

Crista


Aug
06

 Sprouted Quinoa Mango Salad

The dog days of summer, phew it.is.hot.
The begin of summer, we had too much rain nowadays I pray’ll pray to anyones god for a little relief from the hot, hot, hot sun. My plants are thirsty, the grass is scorched, and I’m sitting in front of the AC. I cross my fingers for rain every.single.night.

Three times within the last week we have tried going to a public pool (don’t judge us, it’s hot as F%$#) but they have all been closed for crazy things like “some kid pooped in the pool”…. (ew) 

Ok, scratch that.

Sprouted Quinoa Mango Salad

On my most recent denial of pool usage, I detoured to the farmers market and bought more fruit than I really need – I mean, I already had peaches, kiwis, grapes, pears, and oranges laying around. A little extra fruit never hurt anybody.

FACT: Fruit is colorful so that it attracts humans to eat it. If we lived in the wild days and had to hunt and gather, we’d know what to pick and eat because of the attractive colors. 

I know my eye is drawn to the beautiful colors that will keep me nourished on these sizzling hot summer days.

Sprouted Quinoa Mango Salad

Since the poopy pool is a no-go, I’ve found a little activity to keep myself busy indoors (air conditioning) – I’m rummaging through old magazines and THROWING THEM AWAY because there is absolutely no reason that I need magazines from 2009. Or is there? Ok, now you know that I’m a hoarder (excuse me, Martha Stewart Living has a special place in everyone’s home, I’m sure of it). I’m tearing out all the recipes and cute little quotes that probably prompted me to keep the magazines in the first place, so then there’s THAT project. But whatever, it feels good to throw stuff (ahem, garbage) away. 

I found this sweet Sprouted Quinoa Pineapple Summer Salad from Whole Living Magazine that inspired me to make this Sprouted Quinoa Mango Salad. Also, mangoes – yum. Also, I had just purchased TruRoots Sprouted Quinoa at the market. TruRoots hooked me up with a few bags of goods, but the quinoa was purchased with my own money. 1. I was stoked to find it being sold .05 miles away from my home. 2. I made TruRoots Spaghetti with a Lentil (TruRoots) Sauce. Basically, I’ve been eating good lately. (I’ll probably fall flat on my face with a waffle tonight after saying that, whatev)

If you would like to get your hands on some TruRoots Originals goodies, leave a comment on THIS POST before Aug. 17 to enter the giveaway! 

In all seriousness, I’m really excited to share this recipe because I think you’re going to like it. It’s: 

Healthy
Easy-to-make
Fresh
Colorful
Has a little kick
In my belly
& will be made again in my kitchen, soon.

I used mint (from the garden!) in this salad but I had to debate between it and basil. Either way, there is no losing, Both mint or basil would perfectly compliment this salad and keep it “fresh.” 

Sprouted Quinoa Mango Salad

Sprouted Quinoa Mango Summer Salad
Author: 
Serves: 2 servings
 
Ingredients
  • 2 mangoes, peeled & sliced
  • ¼ red onion, sliced
  • ¼ cup sprouted quinoa, cooked
  • 2 Tbl. raw cashews
  • 2 Tbl. white wine vinegar
  • 2 Tbl. olive oil
  • 1 tsp. chili pepper flakes or fresh chili pepper, chopped
  • a few sprigs of mint
  • a pinch of sea salt
Instructions
  1. In a small bowl, whisk together the oil and vinegar. Add the chili, onion, and a pinch of sea salt. Toss and let stand for 10 minutes.
  2. Arrange the mango slices on a platter or two plates. Top with quinoa, cashews, and mint.
  3. Drizzle with the chili-onion mixture.
  4. Serve immediately.

 

Love

Crista


Aug
05

YumUniverse

Content. That’s how I feel when I get to sit down and read a book – no laptop, no tv, no radio, no nothing except for me and a good book. I do get a lot of “Crista-time” but I typically spend it in the kitchen, working on my blog, gardening, or going to yoga. Rarely do I take the time to sit down with my laptop closed and just read a book. Years ago, I had time in my life to read, I even had an entire book collection (I was saving up to some day have my own library full of books)….. I think it was before I owned a MacBook.

(But look, I’m not complaining.)

I just finished a book (affiliate link! check it out at your own risk, the book contains some talk of animal slaughter and shit like that) that I started over a year ago, it’s a shame it took so long because the book is HILARIOUS.

I’m on airplanes quite often and have every intention of reading in-flight, but I tend to fall asleep before take off and wake up just before landing. Yeah, I’m that girl… sitting beside you in aisle 12, window seat, with her mouth hanging wide open. Did you take a photo of me drooling from one side of my mouth? Tag me on Facebook, would ya? Anyway, point is – my book-reading-time is frequently postponed for “other” activities (zzzzzzzz).

YumUniverse

Camping. It’s one of my favorite things to do in the summertime (especially here in Colorado) because it requires almost zero activity once the AM hike is completed and the PM meal has been prepped. I get to sit my ass down, drink a beer, and enjoy the peaceful mountain air. The best thing about it, everyone around me is doing the exact same thing.

((Speaking of camp, check out some plant-based meal ideas and enter to win some TruRoots product HERE))

YumUniverse

Now, on to what I’m currently reading: a bunch of old Martha Stewart magazines, some gardening blogs, and YumUniverse!  

If I told you I’ve met Heather Crosby in person, would you think I’m so cool? Would I gain some cool points? Street Cred? There are a few of you out there who know who Heather Crosby is and if you have read her book/blog, you’d know how kick ass she is and you’d probably love to meet her. All the others, listen up – I’m about to introduce you to Heather (she’s the one on the book cover).

YumUniverse

I have idolized Heather ever since I learned about her YumUniverse.com launch. She threw this sweet party at a big warehouse in Pilsen (Chicago) and had photographers, food, drinks, cool people – it was incredible. I fell in love with her blog shortly after I attended her launch and am now a proud owner of her book.

YumUniverse

First off, Heather created her book ALL BY HERSELF (a detail I learned on the One Part Podcast) which makes her way more awesome of a person than I could have ever imagined. 

Second, the YumUniverse book contains not only awesome recipes (Sliceable Cashew Cheese, Rainbow Ribbon Veggie Alfredo, Quinoa “Cinnamon Toast” Cereal with Toasted Pecans) but it gives you the “why” behind eating plant-based foods and teaches you how to do it. After reading, you’ll have this book  bookmarked or dog-eared and will refer to it often while working in your kitchen. In the book, Heather talks about fats, and fibers, and proteins, and meal prep, and shopping. She shares what type of tools you should have in your kitchen and even tells you how to get rid of pesky fruit flies.

Out of my entire collection of books, the YumUniverse is my absolute favorite right now – it’s like my food bible. After I’ve finished reading it through, I think I’ll read it again. Then again one more time. It’s THAT book that I take with me every where I go right now…. 

If you’re interested in reading as well, you can purchase the YumUniverse book HERE.

Love

Crista