Hi Friends! How’s your day going? Is anyone experiencing any effects from the Full Moon today?
During a Full Moon, the world is filled with excess prana, or life force energy. Technological or mechanical glitches are notorious during Full Moons. Computer problems, car problems, appliances breaking. Last month’s full moon my ice maker in my fridge broke and today the light on my microwave went out. These appliances are less than 1 year old! I think the moon broke them! haha!
I’ve posted about the Full Moon and How it Effects Us
Everything from insomnia, sleep disturbances, heated interpersonal exchanges, to computers and tech-related things going all glitchy and malfunctioning. Click Here to Read Up On It!
I also posted a Full Moon List of Things to Do or Try, In This Post Here
I have been working so hard this week packing and getting ready for the move! Scott’s relegated to parking outside and we are using his garage space as our staging area. Just back that U-Haul in on move day and load ‘er up! Plus it keeps me from having to look at chaos and clutter inside the house which I detest. Here’s the progress so far.
These boxes don’t look that big but they are enormous. 5 feet long by about 3 feet wide and a couple feet deep. My entire kitchen is pretty much in them. From spiralizers to coffee mugs to mixing bowls to candy thermometers to mortar and pestles to spices racks and lucama powder and coconut flour.
The thing that’s different moving now than it was 5 or 10 years ago is that I actually have kitchen items. Back in the day packing the kitchen meant packing the Triscuits and Peanut Butter, the Kettle One and the Grey Goose, the Wine of the Month wines, and I was done. Boy, life has sure changed!
It will all be worth it when I get to my New House! I took these pictures when I flew to San Diego for the day a couple weeks ago.
Balcony off the master bedroom with an outdoor fireplace. You know, for all those romantic moments Scott and I have. Right before Skylar comes in singing Barney tunes.
View from the Bedroom Balcony. Doesn’t really look that high up. Rest assured, it’s very high.
Living Room/Main Living Floor
My new kitchen
We are going from suburban to urban so everything is smaller and tighter in our new place but our house in San Diego right before moving to Phoenix was urban and very close quarters, so I am not worried about reducing square footage returning back to San Diego. Whatever I am giving up in square footage, I am gaining in life!
Microwave with a working light. Yay for small miracles of modern convenience.
And an oven where I can Roast Veggies like Ginger Coconut Roasted Fennel & Potatoes
Or just make Desserts like Vegan Maple Nut Chocolate Oat Clusters
I am thrilled about our new digs and I have tons more pictures that I snapped the day I was there but don’t want to bore you with my house. Since you’re not moving into it, you probably don’t care…haha! The agent showing me the house raised a few eyebrows because I was snapshot and camera-happy, but he didn’t know I’m a blogger which is code for: Camera Always at the Ready! Get.The.Shot.
Thanks everyone who chimed in yesterday and told me you like the looks of my Ginger Cinnamon Popcorn
And also my Produce Stash and for telling me what produce and spices and seasonings you love. And which items you don’t. Garlic, Salt, Onions are my short list for the no-way’s. It seems that most everyone loves summer fruit though!
Jessica made a good point in that it’s hard to tell what’s “in season” anymore. I find that a sad commentary on our food supply system and how it’s common to fly blueberries from South America to Maine in December, and how tomatoes are flown from Mexico to Wisconsin in October. It’s not “natural” or the way nature intended, and it’s such a loaded topic. Does that mean that people in Alaska or much of the norther part northern hemisphere should not eat fresh produce as “nature” would intend for a very short growing season there; thereby very little fresh produce grows naturally there? . It’s so ecologically wasteful to truck or fly food to places and it’s far better to eat locally and seasonally and in California or Florida, we are spoiled. However, where I grew up, in Minnesota, aside from a couple months per year, it’s very hard to eat locally and seasonally when it’s -40F below zero and the ground is covered in feet of snow for months on end! (See Questions at the bottom of the post to answer and for your thoughts)
I also loved what you had to say about Facebook and social media, too. I am so glad to know that I am not alone in thinking twice before allowing people to be my “Friend” on Facebook that I don’t know in real life. There are safety issues, not to mention time management issues of trying to keep up with everyone! If you haven’t weighed in on how you handle all these social media outlets and what to do about allowing others access to you and your life via “Friend’ing” or “Following”, I’d love to hear how you approach social media. See here for my original questions and thoughts.
And what’s crazy is that in the 12 hours after I published yesterday’s post where I made this reference:
“Guys who I don’t know are friending me to probably stare at my pictures or send me creepy messages make up about half of the 200 requests). They have horrible web-cam pictures of themselves and have the look of Satan on their faces and probably use shackles and chains as foreplay. Those requests are rejected”
Well I literally had 75 requests in the past day from guys like that! Go Away, Creepers! What, were they actually reading my blog or something and just decided to friend me for shucks and giggles? Delete.Ignore. Goodbye.
Moving On…
Last night before I packed away the spiralizer, I Made Raw Vegan Zucchini Pasta Noodles & Raw Vegan Homemade Red Marinara Sauce
For Exact Ingredient Amounts and my Original Recipe, Click Here
Then I made the Red Marinara Sauce: Tomatoes, Red Pepper, Carrots (for a touch of natural sweetness), Basil, Oregano. No Garlic or Onions in mine, but you could if you like those flavors. And Blend to desired consistency.
The entire raw vegan homemade meal, including appliance cleanup, takes 15-20 minutes. Seriously fast, easy, and delish.
Optional Add-In’s, Extras, Tips, & Tweaks:
Garlic, Onions or other spices you enjoy in the sauce
Mushrooms
Tofu Meatballs/Sausage
Nut/Bean “Burger” Pieces
Real Beef or Turkey Meatballs for the non-vegetarian in your life
Use Store-Bought Pasta Sauce
Use “Regular” Pasta Noodles but make your own sauce
*Plate it up and try it at room temp and if it’s not working for you, zap it for 45 seconds in the microwave. Sometimes I do this for Scott. You’re still getting the benefits of a vegan homemade meal, and you’re not cooking the crap out of it nutrients out of it for hours, rather just warming it a bit. If you have a dehydrator, you could also pop your plated meal into the dehydrator and let it warm up that way to preserve the raw status, if that’s important to you.
If you’re not a red sauce or tomato person and Peanut Sauce is more your speed, here you go with Raw Zucchini Noodles with Tossed Veggies and Homemade Peanut Sauce
Diced & added some other veggies: cukes, red peppers, tomatoes, carrots, sugar snap peas, asparagus..use whatever you have in your veggie drawer.
Dessert was Raw Vegan Chocolate Mousse
The Secret Ingredient, which you cannot “taste” is on sale: Avocados. The riper the avocado, the better and sweeter and smoother the dessert will be.
Yoga Today is Scorpion Pose (Vrschikasana)
Gym & Weights Workout Today from my Workouts Tab: Day 5 – Shoulders/Triceps/Biceps
And I’m still trying towork on making my butt bigger! Thank you to April who chimed in with This Link for Glute Exercises and to reader Jessica for directing me towards this Comprehensive Post about Glutes.(pictures are a bit much, but the exercises and tips are helpful!)
Tip of the Day:
Homemade Sweet Vanilla Almond Milk
Ingredients:
- 1 c almonds
- 3 c water
- 1 teaspoon of vanilla extract
- 2 Medjool dates
- 2 Tablespoons agave (or use 2 more dates & omit the agave)
- (Yields approximately 2.5 c of nut milk)
Directions
1) Blend almonds and water until no pieces left, then strain (using a strainer or nut milk bag) into a tall jug
2) Pour the “clean” and strained milk into the clean blender and add the vanilla, dates and/or agave nectar.
3) Blend thoroughly until all ingredients are fully combined.
4) Drink Up!
Questions
1. Have you ever made homemade nut milk? How did it go and what kind of nut milk was it?
I’ve made homemade Peanut Butter Almond Milk. That’s good stuff!
2. What are you doing for Memorial Day Weekend? Any fun plans?
Me = Packing and Training.
But, I would like to break into this with Scott which he gave to me/us for our Anniversary
3. Favorite food or drink to bring to a party? Do you have a tried and true crowd pleaser recipe?
My Mousse gets them every time!
What’s your Go-To Recipe that’s fast, easy, and a hit with the crowd?
4. It’s hard to tell what’s “in season” anymore. I find that a sad commentary on our food supply system and how it’s common to fly blueberries from South America to Maine in December, and how tomatoes are flown from Mexico to Wisconsin in October. It’s not “natural” or the way nature intended, and it’s such a loaded topic.
Does that mean that people in Alaska or much of the norther part northern hemisphere should not eat fresh produce as “nature” would intend for a very short growing season there; thereby very little fresh produce grows naturally there?
It’s so ecologically wasteful to truck or fly food to places and it’s far better to eat locally and seasonally and in California or Florida, we are spoiled. However, where I grew up, in Minnesota, aside from a couple months per year, it’s very hard to eat locally and seasonally when it’s -40F below zero and the ground is covered in feet of snow for months on end!
How important is eating locally and seasonally to you? I have posted before on why I don’t always buy organic and also some of my thoughts on local and seasonal choices trumping organic status can be found here.
Do you ever not buy things, i.e. raspberries in the winter, even when they are available because you consciously think of how many thousands of miles those berries had to travel and don’t want to fiscally support that huge carbon footprint those berries made? How important is local and seasonal eating? What do you do in the winter if you say it’s very important?
Stay Tuned For A Kitchen Appliance Give Away…