Earth Day-Celebration Recipes
April 21, 2011
A day to remember our interconnectedness. A day to make a few commitments to live in harmony with nature.
Inspiration from the sages:
Sylvie shares with us an amazing article, Our Planet, Ourselves The Vision of the Sage, by Pandit Rajmani Tigunait who writes “Humans are the only beings that can choose either to comply with natural law or to violate it. All other life-forms are dominated by instinct and thus remain in direct contact with nature. Humans are gifted with intelligence, and this intelligence is characterized by free will, which dominates instinct. We are an integral part of the web of life—yet our free will gives us a choice of acknowledging our connection with nature, or attempting to stand apart. When we use this gift to consciously acknowledge this connection we make ourselves instruments of harmony; when we ignore this gift we become unwitting agents of destruction.”
For 2011 Earth Day Canada encourages us to ‘Give It Up For Earth Day’, reminding us that the best way to help the planet is to go vegan…try it just for today or maybe just for this weekend. And what a weekend to clebrate life and all that Mother Earth has to offer - Earth Day, Easter and my Birthday (for anyone who knows me, I love to celebrate my birthday).
What I’ll be cooking up this weekend:
Here are a few delicious vegan meal ideas, as I plan our menu for the weekend at the cottage with family and friends. The following 4 recipes can be emjoyed as one amazing vegan meal or add even one as part of your weekend celebration: (scroll down for all the recipes)
- The Aspargus and Cilantro Soup, and Tofu Quiche with Leeks and Asparagus recipes are both from the Real Food Daily Cookbook by Anne Gentry who founded the namesake restaurant
- the Santa Cruz Salad with Wild Ginger Dressing is from Fresh at Home by Ruth Tal Brown who founded the Fresh restaurant chain in Toronto
- and the dessert is of course chocolate cake, this one is called Big Momma Freedom Cake and it’s from one of my favourite cookbooks, Vegan Fusion World Cuisine, inspired by the menu at Blossoming Lotus restaurant in Hawaii
Asparagus and Cilantro Soup
The soup is thin and mild, and the cilantro is in no way overpowering.
Ingredients:
- 2 tbsp olive oil
- 2 potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 cloves garlic, pressed
- pinch chopped oregano
- 1 tsp. cumin
- 6 cups vegetable stock
- 1 large bunch of asparagus
- salt and pepper
- 1/2 cup finely chopped cilantro
Directions:
- Heat the oil in a heavy based saucepan and fry the onion until soft. Add the garlic, herbs, cumin and cook 1 minute.
- Add the potatoes and vegetable stock, cover and bring to a boil. Turn heat down to low and simmer for 10-15 minutes until the potatoes are softened.
- Prepare the asparagus by removing tough ends, cutting off the heads (save these), then slice into one inch pieces.
- Add the asparagus to the soup mix and cook for 5-10 minutes until the asparagus is tender.
- While asparagus is cooking, boil a tiny amount of water and parboil the asparagus heads for 1 minute to use as a garnish).
- When the asparagus is softened, puree with a handheld immersion blender. Add the finely chopped cilantro, and season to taste. Serve.
Tofu Quiche with Leeks and Asparagus
Serves 6
For the crust:
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup canola oil
- 3 to 5 tablespoons water
For the filling:
- 12 ounces asparagus, trimmed
- 4 tablespoons olive oil
- 3 leeks (white and pale green parts only), thinly sliced
- 2 tablespoons minced garlic
- 4 teaspoons chopped fresh oregano
- 4 teaspoons chopped thyme
- 1 3/4 pounds water-packed firm tofu, drained
- 3 tablespoons umeboshi paste (available at Asian and health food stores, it makes all the difference in the recipe)
- 3/4 teaspoon sea salt
Preparation:
To make the crust:
- Position the rack in the bottom third of the oven and preheat the oven to 375 degrees F.
- Blend the all-purpose flour, pastry flour, baking powder, and salt in a food processor.
- Pulse in the oil until the mixture resembles coarse meal, then mix in enough water to form moist clumps.
- Gather the dough into a ball, and then flatten it into a disk. Press the dough into a 9-inch-diameter tart pan with a removable bottom.
To make the Filling:
- Cut off the top 3 1/2-inches of the asparagus tips and set aside. Cut the lower portion of the asparagus stalks into thin slices.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat. Add the leeks, 1 tablespoon of the garlic, the sliced asparagus stalks, oregano, and thyme. Saute for 8 minutes, or until the leeks are tender.
- Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further.
- Blend the tofu, umeboshi paste, salt, and the remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy Transfer to a large bowl and stir in the leek mixture.
To assemble the quiche:
- Spread the tofu mixture over the prepared crust, mounding slightly in the center. Arrange the asparagus tips like the spokes of a wheel atop the filling, with the tips pointing toward the edge.
- Bake the quiche for 45 minutes, or until the filling is set and golden. Let stand 10 minutes, cut into wedges and serve.
Santa Cruz Salad, Serve with Wild Ginger Dressing
Serves 2
- 8 cups baby spinach
- 2 slices red onion
- 1 cup mung bean sprouts (washed, rinsed & dried)
- 2 kiwis, peeled and chopped
- 2 oranges, peeled and chopped
- ½ cup sliced, toasted almonds
- Toss the baby spinach, red onion, bean sprouts, kiwis and oranges with dressing. Divide salad between 2 bowls.
Garnish with toasted almonds and serve
Wild Ginger Dressing
- ½ mild onion, chopped
- ½ cup sunflower oil
- 1/3 cup rice vinegar
- 2 tbsp filtered water
- 2 tbsp minced fresh ginger
- ¼ stalk celery
- 1 tbsp tamari (wheat-free soy sauce)
- 1-1/2 tsp sugar
- 1-1/2 tsp lemon juice
- ½ tsp sea salt
- ¼ tsp ground black pepper
Combine all ingredients in a blender and process until smooth. Stored in a sealed container in the fridge, it will last at least 2 weeks
Big Momma Freedom Chocolate Cake
Cake:
Dry Ingredients
- 2 ½ cups spelt flour
- 2 cups Sucanat (raw sugar)
- ¾ cup cocoa powder
- 1 ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon powder
Wet Ingredients:
- 5 tbsp Safflower or Sunflower Oil
- 2 ¼ cups filtered water
- 2 Tbsp raw apple cider vinegar
- 1 tsp vanilla extract
Frosting:
- 2 cups vegan chocolate chips
- 12.3 oz Silken firm tofu or avocado
- 2 Tbsp maple syrup
- 1 ½ tsp vanilla extract
Loving Preparation
Cake: Preheat oven to 350°. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in a small bowl. Add wet to dry and mix well. Pour into a parchment paper lined 9”x13” baking pan and bake until a toothpick comes out clean, approximately 35-40 minutes.
Frosting: Place chocolate chips in a double boiler on medium heat until chips are melted, stirring frequently. Combine with remaining ingredients and blend or food process until smooth and creamy. Refrigerate until it thickens
Cool cake before frosting. Garnish with toasted coconut flakes, strawberries, toasted pecans and/or chocolate chips
Elation Book Club
April 18, 2011
The Elation Book Club is meeting again on Friday, May 27th, at 7:00PM. We will be discussing Power vs. Force by David R. Hawkins. I have a feeling that this book will be the source of great conversation!
Please note that Serendipity Books & Gifts on Wellington St carries the book. Sign up at the centre to let us know you intend to come. I’m looking forward to chatting with you!
“A beautiful gift of writing. You spread joy, love and compassion through what you write. The fruit of these tree is peace as you know..” – Mother Theresa
Power Pass
April 16, 2011
Commit to 5 weeks of unlimited Studio Classes, Yoga and Core Conditioning, (practice each day for less than $5.00 per day) and receive twice-weekly emails from Elation Centre co-founder, Donna Davis. These emails are created to educate, empower and enrich your life.
Focusing on:
• Delicious whole-food recipes and meal planning tips
• Yoga Tips
• Common power foods to fight disease and how to get them into your diet
• Green Living Tips
• Easy strength exercises to fit into your day
• Words of Wisdom empowering you to Shine
Donna lives the life she teaches. Her passion is to inspire people to live with optimum health through Yoga, daily active living, vegan nutrition and green living advice.
It’s time to Commit to You
• Power Pass Cost: $149.00 + HST
• Power Pass Dates: Monday, May 2 – Friday, June 3
• Contact us: 613-322-3068, registration@elationcentre.com
• Register using the Online Registration System
Powerful Woman Sun-rise Yoga
April 16, 2011
Elation Centre is pleased to announce the return of our Powerful Woman yoga!
Rise Up and Greet the Day ~ Weekdays from 5:45-6:45AM
Our Mission: to educate and perhaps, to reacquaint, women with the strength, beauty and ease of their bodies in a safe and non-competitive environment, through a Powerful Yoga practice that combines sweat, spirituality and community
Powerful Women classes build strength and flexibility in both the body and mind, and give us that sacred hour of the day, when the sun is rising, to tap into our inner beauty and face the day with grace
Your Teachers: Join Elation Centre co-founder Donna Davis, and senior teachers Jane Brown, and Martha Judd and share in their passions for Yoga, Health and Empowering Women to Shine.
Drop-in, use your Class Pass, or purchase our new Power Pass
Dress for Success clothing drive
April 13, 2011
Spring has sprung and with it our thoughts turn to picnics in the park, weddings and cleaning out our closets! When it comes time to make room in your wardrobe for your fashionable new finds, please keep Dress for Success in mind!
On Friday, April 15 from 3:00 pm to 8:00 pm and Saturday, April 16 from 10:00 am to 2:00 pm, Dress for Success Ottawa will be accepting donations of clean and modern Spring/Summer interview-appropriate clothing, shoes and accessories in sizes 00 – 28+ at its boutique at 1339 Wellington St (corner of Ross, entrance is around the back of the building). We also require office-suitable maternity wear and unopened personal hygiene products, such as shampoo, body wash and unopened cosmetics (for a complete list of items Dress for Success Ottawa accepts click here).
When preparing your donation of clothing, take a moment to ask yourself: “Would I wear this piece to a professional interview in a corporate, government or other business office?” If the answer is “Yes”, please bring it to us clean, pressed and on a hanger, please no garbage bags.
More information and directions to Dress for Success Ottawa boutique can be found here: http://www.dressforsuccess.org/ottawa
Financial donations will also be happily accepted at the donation drive. As Dress for Success Ottawa recently obtained its registered charitable status from the CRA and you can now donate in person or donate on line at www.canadahelps.org (Search for Dress for Success Ottawa) and receive a receipt for your donation.
A completely volunteer driven organization, Dress for Success Ottawa has suited 50 local Ottawa-area employment-ready women since opening its doors in January 2011.
Your efforts and donations have made an exceptionally positive impact on the lives of the women who have already been suited and those who will be in the coming months!
Thank you!!
Don’t miss out on Dress for Success Ottawa’s launch event Stepping Out! on May 4th at Lago Bar-Grill-View. Tickets are going fast. Visit our website www.dressforsuccess.org/ottawa for more information or to purchase your ticket visit www.steppingout2011.eventbrite.com
Forever Young
April 11, 2011
Finding the fountain of youth is not about living forever. It’s about allowing your life to be guided by the beauty of your soul. It’s about finding the fountain of joy and the fountain of life. It’s about living so fully that you know you have really lived. It’s about loving so fully that you know you have really loved.
May you find the fountain of youth, not as an exotic place somewhere hidden and remote, but within yourself, as the very way you walk through life. May your sorrow as well as your joy be a doorway into your greater heart. May you find your way through the fathomless mystery of your life to the source of all that is good and true. When you were born, you cried and the world rejoiced. May you live so that when you die, the world will cry and you will rejoice. John Robbins – Healthy at 100.
11 tips for living with grace – poise and joy at any age
- Smile and laugh often
- Stay creative – in whatever form it presents itself
- Keep learning a variety of new things – Its never to late for anything
- Forgive
- Be present to your surroundings look and listen with your heart
- Nourish your pranic body – practice pranayama everyday
- Open your mind to the unknown in any form you welcome – whether it be – God – reincarnation, the continuous expansion of the universe having no beginning and no end J
- Be You – Fully – comparison free – at every age.
- Give – Give – Give and be open to Receive – Receive and Receive – others also need the opportunity to give
- Eat well – Move More – Live with Passion
- Express Gratitude
Dog Peace
April 10, 2011
The following has been circulating the Internet and was sent to Sylvie via email. The author is unknown.
Inner Peace
If you can start the day without caffeine,
If you can always be cheerful, ignoring aches and pains,
If you can resist complaining and boring people with your troubles,
If you can eat plain food every day and be grateful for it,
If you can understand when your loved ones are too busy to give you any time,
If you can take criticism and blame without resentment,
If you can conquer tension without medical help,
If you can relax without liquor,
If you can sleep without the aid of drugs,
Then You Are Probably The Family Dog
.
Chow Nicki
April 10, 2011
Nicki is teaching her last class at Elation Centre on Tuesday, April 12th, and it’s a
musical one (Yoga to Live Music - do come if you are around!). Nicki, we want to take
this opportunity to wish you all the best on your earthly journey. You will be missed!
Spring Clean Your Diet
April 5, 2011
At Elation Centre we are all about nudging people along the vegan food path, no loud bells and whistles, no force-feeding tofu burgers, we lead and educate by example and our energy and passion for delicious food is contagious. Both Sylvie and I enjoy a vegan diet and we love to eat good, satisfying food.
We decided with the change of seasons, April would be a fantastic time to offer a few nutrition workshops to help people “Spring Clean” their diet.
Sylvie lead our first workshop, Nutrition in a Nutshell - sensible whole-foods eating; wow almost 20 participants eager to find ways to overhaul their diet! Sylvie covered all the basics from proper food combining for optimal digestion, the importance of leafy green veggies, and how simply starting the day with warm water and lemon juice can kick-start your digestion and your metabolism.
I will lead our next workshop, our 3-day Power Food Spring Clean Up - out with the old and in with the new!!
Our meeting is on Sunday, April 10 and we will cover all the basics on how to do a gentle 3-day whole-foods cleanse that will leave you satisfied with delicious food, never hungry and at the same time feeling so much lighter. Of course we follow vegan food guidelines, so no animals products including dairy, we also leave out sugar, all processed foods and, yikes – no coffee for 3 days. As mentioned the meeting is on Sunday, April 10, which is a full week before we suggest you start the Spring Clean Up; as a group we will start on Friday, April 15 and finish when you go to bed on Sunday, April 17. This gives you a whole week to prepare, stock your pantry and wean yourself off of coffee, green tea is OK, so get yourself switched over before you start by cutting down on coffee gradually all week, this will ensure you don’t suffer a withdrawal headache all weekend.
At the meeting we will also make a few recipes and answer lots of questions to ensure your success on the cleanse. After the 3 days you will feel lighter and will have a few more tried and true nutritional tools to keep you healthy. We hope you can join us, there are still a few spots left, follow this link to register.
What’s up next – of course our famous 12-Day Cleanse – hey what to you have to lose except a few pounds, bloating, lethargy and that extra winter ‘layer’ which seems so easy to gain and tough to lose. Look for the 12-day cleanse coming up in May
Below, we received this wonderful email from Ellen who took the Nutrition in a Nutshell workshop, looks like Ellen is on her way to a healthy spring. And check out Sylvie’s recipe for Almond Butter Carob
Hi Sylvie:
‘Just wanted to say thanks for the great workshop on nutrition. Wow…I wish there was nutrition II workshop. I loved it.
I have already made a difference and started with the water in the morning. I made the ginger/lemon tea, its awesome. Tomorrow I’m going to buy the greens to make my drink in the morning. Really enjoyed the workshop, you were awesome.Your website is addictive. I have been on it constantly, reading and getting ideas and recipes. Speaking of which can you send the recipe for those treats you made with the carob chips. I ‘m planning on attending the class for the 3 day cleanse. So glad I found you gals.’
Take care, Ellen Elmore
Ellen: thanks for the wonderful comments! Nutrition in a Nutshell II is a definite possibility. Here is the recipe, enjoy.
Almond Butter Carob Balls
Ingredients
- 1 Cup Raw Almond Butter
- 1/2 Cup Almond Meal (available at health food or well stocked grocery stores)
- 1/2 Cup carob chips
- 2 tbsp of maple syrup
Directions
- In a bowl mix all ingredients.
- Wet your hands to keep the mixture from sticking.
- Form into small balls, refrigerate overnight.
- Roll balls in carob powder and serve with a smile.
