|Posted by Koreanstrawberries on January 12, 2013 at 4:35 PM||comments (0)|
Current kitchen staples (For the broke vegan high schooler, winter 2012/2013 edition) :
-extra virgin olive oil
-wild sesame leaf
-seaweed/nori (roasted & salted)
-prunes and dates
-Silk Unsweetened almond milk, vanilla
-Silk unsweetened organic soymilk
-Almond-Pecan clusters, and Cashew Crunch clusters (great snack! I literally cannot stop eating them.)
-Green&Black 70% Chocolate (fair-trade and organic!)
-whole wheat rotini noodles
-chickpeas and black beans
-rice (barley, glutinous, black, and white)
-cinnamon, turmeric, lemon juice, stevia, lemon pepper seasoning, garlic salt, and other spices
-TEA OF ALL VARIETIES.
My mom has me pay for a lot of my groceries, because she discourages my dietary choice. But I find it really fun to have to work to get money and then put it to use to feed the soul. It's a new experience! What are your kitchen staples?
|Posted by Koreanstrawberries on January 11, 2013 at 6:55 PM||comments (0)|
Are you a pasta-lover? I am!
Being a vegan means that when eating out, pastas may be the only vegan option (make sure to ask that they don't use butter!) When my family went on a one-week vacation, I remember that at least 3 in 4 meals were some sort of pasta (a few times, coconut ice cream was the only vegan option so I'd opt for that for a meal!)
I tried a really delicious lemon-garlic pasta during that vacation and decided to try to re-create it here, so here it is!
(Serves one-two depending.)
-1/2~1 cup rotini spirals, pasta, or gluten-free noodle...whatever
-spinach or kale
-add any other vegetables you'd like, but I liked the combo above
-extra virgin olive oil/vegan butter for saute-ing (I'd recommend about a teaspoon for each cup or so of vegetables, but that's up to you)
-garlic salt (or just salt, and add a clove of grated garlic)
-lemon pepper seasoning (or just pepper, if you don't have any)
Put the noodles/pasta in water and boil
Steam your vegetables (optional)
Put oil/butter on pan
Place your vegetables on the frying pan
Let it saute on low-medium heat (NOT HIGH) for 5-15 minutes depending on amount of vegetables
When your noodles are ready, strain them, and then place them in the pan with the vegetables
Add your seasonings and flavorings
And you're done!
|Posted by Koreanstrawberries on January 6, 2013 at 12:25 AM||comments (0)|
The breakfast of champions.
Sometimes I feel like this is a blog completely just for me, since I don't really tell anybody to check out my website.
But that's alright.
That just means that I can be completely honest and open, right?
Starting out 2013 as fresh as I can. I went to the recreational center (a.k.a. gym) with my mom, who told me that her only motivation to work out is me. We took a cycling class together. Although I'm really not into "muscle-building high intensity fat burning body blasting cardio strengh whatever blah blah," it was still really fun. However, I will always be a calm yoga-girl
There were SO many people there this morning, as opposed to other days. Not that it necessarily surprises me. Maybe everyone is trying to lose weight these days, especially after the holiday season. When I walk into Walmart, the first thing I see are those Special K cereals or Slim Fast Weight Loss Shakes, or protein powders, etc. Why is everyone so obsessed with losing weight? Why is it that we fall victim into letting a certain number make or break our day?
To me, it's almost annoying having everyone else around me dieting. Especially when it's my friends, who are all still only high schoolers, as well as my mom who comments on how much everyone else eats or how much fat is in a chocolate bar or whatnot. Seeing as that I have a B.M.I. of just over 15, my doctor has suggested that I try to gain some weight, meaning=eat more.
And try, I did.
I quit exercising completely. There were days where I would eat half a jar of peanut butter. An entire box of oreos. 15 Ferrero Rochers. Ice cream by the pint. (this was before I switched to vegan). I felt like crap, and I don't know how else to word it. All that SUGAR made me dizzy and un-awake, and I could sometimes barely walk due to stomach aches! Obviously, when I still wasn't able to put much weight on yet, I decided that the food and body abuse was done. I was going to eat intuitively, meaning not overstuffing myself (in my case), and exercise again. Of couse, there are healthy ways to gain weight, such as eating lots foods that are calorically dense as well as nutrient dense (nuts, seeds, high-sugar fruits or dried fruits, etc), and my exercise consisted mostly of yoga which doesn't burn as much as, per say: jump-roping?
My body feels so much better. For sure.
There is an example of how being aware can be so beneficial.
Also in 2013, I'd like to get better grades in an easier way. I'm already a straight-A girl (strict Korean parents...lol) and such, but there are a lot of nights where I cram study sessions in, which isn't very good for the sleep cycle - especially for an insomniac! My problem? I didn't pay attention in class. Yes, I listened to the lectures, watched the videos, took the notes, whatevs, but I wasn't 100% there. It was through one ear and out the other. I couldn't remember anything that I had read in my textbooks or had taken notes in. I wasn't being fully aware or present during in my classes because my mind was always dozing off.
Be aware and present in class, or work, or even when talking with your friends!
We were given the gift of life, but what's the point if we're not going to use that? If our minds keep wandering off and we're not devoted into what we do, then we aren't technically "living." Sounds harsh, I know. But we're basically being a living body with a dead soul. Geez, that sounds even creepier. Do you get what I mean? When you speak, play music, exercise, have relationships, eat, read, take classes, study, et cetera, be present. Be aware of what you are doing, and be aware of how you are feeling, as well as being aware of how others may feel.
Hmm. Now I feel like I've just been preaching to myself. Now for some fun stuff!
This morning I made a smoothie/juice, as well as yesterday morning.
Ingredients: 1/2 fuji apple or 1/2 cup green grapes, 1/3 cup frozen spinach, 1 stalk of celery, liquid (I used almond milk and water, but I'd love to try coconut water!)
Of course, I ate a persimmon and some nuts on the side to make sure that I had taken in enough calories.
I will tell 'ya, that juice made me feel wonderful! I really wanna try a pina colada juice or smoothie: pineapple, spinach/kale, coconut flakes/water/milk, other produce...
I recently tried a delicious ice cream called So Delicious Coconut-Milk Ice Cream, in their coconut flavor. SOOOO GOOD. I think the coldness of it takes away from the sweetness, and the sugar count is 11 grams I think, which for an ice cream isn't TOO bad...but coconut milk and coconut flakes, lightly sweetened? YUM.
Other cool vegan packaged snacks I tried: Larabars (peanut butter chocolate chip, coconut cream pie, cookie dough, and my favorite: chocolate chip brownie) which have like 3-6 ingredients each all natural, and I love em although there might be too many dates so it's overwhelmingly sweet. Almond-Pecan crunch nut clusters (per serving is 5g of sugar but it tastes way sweeter, which is odd. Not sure if I really like this one. Raw plain nuts tastes best.. for the win!)
My mother's friend went to the Korean groceries and got us two boxes of gogumas (Korean sweet potatoes). My mom baked the first box already. The picture is at the top of the page, labeled "The Breakfast Of Champions." These are my favorite plant ever, and apparently great for the Root Chakra, which is all about founding foundation and healing foods include plants from under the ground (POTATOES!)
My journey through veganism and yoga continues as a high school teenager. Wish me luck.
Myself: Good lucky, Ray!
|Posted by Koreanstrawberries on December 31, 2012 at 8:45 PM||comments (0)|
(Photo from allrecipes.com. Someday, when I become a better photographer, I will upload my own!)
Hi, everyone! Hope you had a good 2012.
Being a vegan means that school lunches are off limits (with the exception of those Smuckers PB&J sandwiches, but those get boring really fast!). So today was a mass production meal day for me, where I mass produce tons of meals and then freeze them. This is one that I made, high in protein, and really delicious! Tastes like those Mexican fajitas or like black bean soup, but enhanced!
-1 can of canned black beans (I've also tried kidney beans, but the taste isn't as authentic)
-up to 1 cup diced mushrooms
-handful of sliced peppers: papikra, banana, bell, etc
-up to 1 small onion, diced/sliced
-up to 1/3 cup of water if making a stir-fry, and 2/3-1 cup water if making a stew (or more water for a soup)
-salsa to taste
Place all in a slow-cooker on low heat for 4-5 hours
Or on high heat for 2-3 hours
Or in a pot/pan until onions are fully cooked
If you're making a stir-fry, make sure to continually stir all the food around so it doesn't burn.
Makes about 4 servings.
The entire recipe itself is about 400-450 calories depending on the amount of vegetables used, along with 38ish grams of protein (complete protein, because we combined the legume protein with the vegetable protein), 25ish grams of fiber, and plenty of nutrients. It's also virtually fat-free. So each serving will have around 100 calories.
I'd recommend you eat this with half an avacado, brown rice, some bread, baked potato, or whatever else because on its own will not provide you sufficient calories for a full meal.
It's really healthy and delicious! I promise! It also freezes pretty well. I like to put them in one-serving containers so that I can thaw and microwave and then pack into my lunchbox!
|Posted by Koreanstrawberries on December 30, 2012 at 4:25 PM||comments (0)|
(I totally forgot to take a photo of my creation before they were all gobbled down, so the photo above is from ChocolateCoveredKatie.com!)
Hi! Although the holiday seasons are coming to an end soon, I eat pumpkins and pumpkin treats all year round, and so should you! Here's a healthy recipe for pumpkin bars that are delightful and delicious!
-1/2 cup canned pumpkin, or pumpkin puree
-1/2 cup canned, unsalted garbanzo/chickpea beans
-1 tablespoon ground flaxmeal or egg replacer (omit if you must)
-teaspoon of cinnamon, or more or less depending on tastebuds
-1/2 tsp vanilla extract
-1/2 tsp baking powder
-1/4 tsp baking soda
-OPT: 2 tablespoons nuts, nut butter, or oil or butter (walnuts or almonds work great, as well as coconut oil, but I would NOT recommend peanut butter. You can omit this and it will still taste wonderful, but it will be more dense and less rich)
-sweetener to taste. Most people will like 1/4c maple syrup, or use stevia, brown sugar, agave, or 6 pitted dates, etc. You can get away with less. Or omit if you plan to frost these.
Place into greased pan and bake for 12-17 minutes in an oven preheated to 350 degrees F. An 8x8 pan works great!
Let it cool for a few minutes before cutting into squares.
This recipe will make about 8-10 squares, depending on how thick it came out or the size of your pan. I usually place in a 5x8 mini-pan and halve the recipe, which gives me six squares.
Using the stevia-sweetened, fat-free version will give you about 200ish calories with 12g of protein, 14g of fiber, and other vitamins and minerals including all your daily Vitamin A, and plenty of zinc, iron, calcium, and other nutrients. Divide that into 10 squares, and you're looking at 20ish calories per bar, along with at fiber, protein, and plenty of nutrients! Who says that treats can't be healthy?