After many blah feelings I finally got to escape to the West coast. I needed a moment to recharge and experience some California sun. I definitely got a weeks worth of relaxation. One of the highlights of my trip was a cooking class I took with my dear aunt. I had the lovely opportunity to meet and take a class with Chef Linda Steidel who taught a class on cooking with farmer’s market fresh ingredients. 

I was amazed at the difference in the flavor of a dish using farmer’s market fresh vegetables and herbs. A dish feels healthier, more wholesome and flavorful with the use of fresh organic ingredients. Though many frown upon organic products because of their price, you really cannot compare how better you feel after eating something that fabulous. Linda Steidel composed a lovely three course meal incorporating farm fresh delights. The first course was spaghettini with fresh basil pesto tossed with wild arugula, shaved pecorino romano cheese served delicately with a balsamic roasted roma tomato.

The second course was a roasted beet salad with mixed spicy greens, feta cheese, pistachios in an orange tarragon vinaigrette. I know, beets sound a bit weird but trust me, if you have them roasted (roast for 20 minutes in a 400 degree oven drizzled with some extra virgin olive oil and salt & pepper to taste) you will be amazed. I wish I had more of the candied beets on my plate (not as sweet in flavor but have a pink and white swirl design appealing to the eye) since they were just incredibly juicy and balanced the dish. 

For dessert, I was a little iffy. I’m not incredibly fond of carrot cake and Chef Steidel made spiced carrot cupcakes with an orange glaze served with candied carrot curls. The carrot curls were unnecessary as it seemed she overcooked them and they tasted rather grainy. The cake itself was incredibly moist and pleasant. I was impressed with the freshness, the moisture and the taste of the cupcake. 

At the end of the meal I felt completely satisfied, not overly stuffed or overpowered by the individual course. I hate that feeling of overindulgence when it’s just bloating and near to exploding. 

I have to admit I ate incredibly well, light and healthy in California (more so than usual). 

Pictures of my California indulgences to follow.

Peace, love and No beef!

Guramrit 

Well hello there readers. Yes, I know, I’m horrible. I have no excuse for the lack of posts but to be honest I’ve been looking into altering this blog to incorporate thoughts on health, wellness and a vegetarian lifestyle.  Being vegetarian is not just about eating, though eating is incredibly fabulous and fulfilling, it is about eating well, taking the proper supplements and exercising. Vegetarianism is not a diet. You can’t just be a vegetarian to lose a couple of pounds and then go back to scarfing down the next rack of ribs. 

You’re unhappy about your weight so you decide vegetarianism is the route for you, so you practically starve yourself (without knowing proper vegetarian meals) to get to the weight you desire. The moment you reach your ideal weight your brain’s timer dings and you think “Ok, I’m 120 now. I can look good for that party and look sexy in that dress. I guess I can end my vegetarian streak.” Think again. Your body needs consistency in some sense. If you are eating healthy just to lose a few pounds and go back to eating unhealthy then of course your body is going to react and those few pounds quickly increase to 5, 10 even 15 pounds. 

Diets are detrimental for your body. If you want real results, a lifestyle change is in order. Like I mentioned in one of my earliest posts, being vegetarian doesn’t mean all I eat are salads and tofu. There are plenty of healthy, wholesome options to keep you full, fit and glowing. Here are a few suggestions to incorporate into your life:

Breakfast: Cream of Wheat/Oatmeal with a splash of soymilk, a drizzle of Agave nectar or honey and fresh fruit (I love blueberries), served with 2 Morningstar Breakfast Sausages and a glass of orange juice (or a cup of green tea). 

Lunch: A Caprese Salad: Basil, Mozzarella and Tomato drizzled with olive oil, balsamic vinegar and salt and pepper to taste or a Panino with the same ingredients. 

Snack: Strawberry Yogurt or Baby Carrots

Dinner: Grilled vegetables. I like to have grilled asparagus, zucchini, potatoes and broccoli with a drizzle of extra virgin olive oil with salt and pepper. If you’re craving some cheese, grate some parmesan cheese over the veggies as soon as they come out of the oven. 

[Helpful hint: Eat Slower. When you chew slower you get to actually taste and enjoy the food you are eating and it takes more time to eat slow. You’re less prone to overeat if you eat slowly]

I’ve been vegetarian for 22 nearly 23 years and for many it’s incredibly bizarre. If you’re not ready to commit to a vegetarian lifestyle then slowly cut out meat from your life rather than give it up all at once. Your body will thank you.  Once you commit to vegetarianism make sure to take protein shakes (especially if you’re working out. I recommend taking one protein shake a day but even I’m guilty of not taking it everyday). My favorite is: Spiru-Tein Vanilla Protein Shake. It actually tastes great with soy milk and it is full of vitamins.  Besides protein shakes I take a multivitamin, Omega 3’s (vegetarian capsules), Vitamin D, Calcium and a supplement for Hair, Skin and Nails. 

It may sound like a lot but being vegetarian is not meant for everyone. I do encourage healthy eating accompanied by a heart pumping workout. Try a Zumba class, it’s truly liberating. 

Though I may sound like a vegetarian prude, I do enjoy an occasional french fry and have my lazy days on the couch scooping gelato into my mouth but I overall feel I live a healthy lifestyle. I believe my body thanks me for that. Overall feeling well and healthy is truly a blessing.

Peace, love and NO beef,

Guramrit 

First of all…where in the world have I been? Probably with Carmen San Diego and Waldo hiding from the masses as we stuff our faces disgustingly.  Well…not exactly but that’s what it feels like. I recently was bestowed the gifts of my own recipe book (to jot the random creations I concoct), a vegetarian cookbook and a book all about CHEESE.  Cheese is the reason I can never go hard core vegan. I love cheese (and I say this as I drool slightly). 

Moving on…lately I’ve had a dry spell with cooking. I’m trying to make it a goal of mine to try a new recipe each week and go to a new restaurant at least once a month. Reasonable? I believe so! I’m hopeful that I will discover something fantastic especially since I got an issue of New York Magazine which covered the top 101 restaurants of New York City. Though I’m not in the financial place to go to some of this four to five star restaurants requiring reservations at least one to two months in advance, there were a few that were noteworthy and I plan on putting money aside to go and let my palate be my guide. 

I am allowing my stomach to be my motivation to cook though my family doesn’t really seem interested in testing out my recipes.  I’ll have to make smaller portions since I’m afraid I’ll be the one person (besides my boyfriend) who will be the guinea pig of my recipes.  

Lately I’ve experimented with baby bella mushrooms. A dear friend of mine created this fabulous side dish with an array of mushrooms seasoned decadently with cilantro and garlic and reduced with a drizzle of balsamic vinegar.  She usually serves it with her vegetable lentil soup (which I might add it incredibly delicious). I’ve jazzed it up a bit since I like to add a little bit of this and a little bit of that while I’m cooking. It tastes better and better each time I make it. 

I sautee chopped baby bella mushrooms (sometimes I toss in a few shitakes for added heartiness and flavor) in some extra virgin olive oil and diced garlic. As it sautees I add about two tablespoons of finely chopped cilantro (sometimes I add more cilantro since that is one of my favorite herbs besides rosemary).  As the cilantro wilts slightly and the mushrooms have soaked up the flavors I add balsamic vinegar.  I add enough so that it can reduce by half and develop a sweet but tart flavor which compliments the mushrooms, garlic and cilantro perfectly. 

Speaking of balsamic vinegar…I just bought a huge bottle since I ran out making a ton of mushrooms these past couple of weeks. Hmm. I’m thinking of making the mushrooms and serving it over some egg noodles for dinner tomorrow. Yum.

Now for my early midnight snack…some cereal. Writing this post has stimulated my appetite. 

Peace, Love and No Beef.

Guramrit