Cooking Archives - Cindy Goes Beyond

July 11, 2018

Cooking Intuitively

I’ve always admired people who cook by the “a little of this and a pinch of that” method. That’s never been me. I’ve always cooked by the book, literally, relying on a recipe for satisfactory results, and even then, success isn’t guaranteed. Besides being a first born with perfectionist tendencies, fear has kept me chained to following recipes…fear of failure and just as strong, fear of wasting food if the results are disastrous.

And yet…as my creative nature has asserted itself, the desire to be free from following a recipe has grown. Creative cooking has made it onto many wish lists the last few years. The turning point came when I adopted a plant based lifestyle.

Being plant based makes eating out a challenge. Until the Joplin area launches more restaurants that offer healthier options, preparing my meals at home is best for me. I don’t mind. In fact, the desires that I have long expressed, to cook more, to learn to cook more creatively, are being realized because of the need to eat at home.

I have learned much the last two years, about preparing healthy, nutritious meals. I’ve relied on Pinterest recipes, some that I’ve successfully adapted, and plant based cookbooks and publications. And gradually, inspired by the knowledge I’ve gained, I’ve dabbled a bit, throwing a few meals together that turned out well.

In the last month, something magical has happened, at least, for one who has been recipe bound, it is magical to me. I’m cooking intuitively. My body, which has become finely tuned to what it requires for optimal health, is guiding me.

My first creation was the cucumber tomato salad, with diced onion, lime juice and dill freshly picked from my garden. I realize that’s an easy meal…but what is exciting to me is how I created it. I didn’t look up a recipe. I didn’t search Pinterest. I listened to what my body said it needed, and then simply combined those ingredients. The salad is wonderful! I make it a couple of times a week.

What I’ve noticed is that I’m bypassing my logical brain, and receiving info from the area over my stomach called the solar plexus. There’s a reason we say we have “gut instincts”. That chakra is where we feel energy and sense into situations. My gut is guiding me as I cook.

Last night I spiralized zucchini, making raw zoodles. I didn’t have any jars of organic marinara sauce. I have a recipe for homemade marinara sauce, but it makes a huge amount and I didn’t have on hand big cans of tomato purée and tomato sauce. What I did have was a cup of left over tomato purée, along with a small can of tomato paste, a small can of whole organic tomatoes and an assortment of fresh veggies and herbs.

I chopped onion and red and green peppers and sautéed those in a little olive oil, along with minced garlic. That part was easy enough and very familiar to me. I had a chopped fresh tomato ready to add, along with the purée and the tomato paste, when an idea arose for the canned whole tomatoes. I dumped them into a mini food processor and blended them up. Voila! I had chunky tomato sauce.

When I was ready to add herbs, my brain tried to intervene. Excuse me. EXCUSE ME! Don’t you at least want to look up a recipe to see how much seasoning to add?? You don’t want to mess up what you’ve begun. I did hesitate for a few seconds. Fear of failure, fear of waste coiled and prepared to strike. And then I merrily dismissed the suggestion and banished the fears with a wave of my wooden spoon. I was having fun. I would add a little basil and oregano and sea salt and figure it out by the taste test.

The thrown together marinara sauce turned out great! It was delicious last night, over zucchini noodles. And it was equally delicious today when I spooned it over a plain baked potato. I added a serving of my cucumber tomato dill salad, for a colorful, healthy and oh so yummy lunch.

I’m ridiculously thrilled over these little recipe free creations. It’s big step for me, to be cooking without a net. I’ll be listening much more closely to my intuition, and less to my brain, when I’m playing in the kitchen. I’m excited to see what I cook up next.

May 30, 2018

National Creativity Day

As I moved through my day, I stayed open to what I would be writing about this evening. I had a couple of ideas. And I wanted to create a new vignette on the little entryway table, so that was a possibility too. I realized my ideas all centered around creativity, actually. As I settled in at home, late in the afternoon, I starting getting the nudge to check online to see what unique holidays were being celebrated today. There are more than 1,500 unusual holidays throughout the year. I occasionally find a fun one to celebrate and write about.

After being repeatedly drawn to look, I finally gave in and and checked to see what special holidays were on this date. And there it was, my story inspiration for the day.

Hal Croasmun and ScreenwritingU founded National Creativity Day in 2018 to celebrate imaginative spirits everywhere and to encourage them to keep creating. The Registrar at National Day Calendar declared that National Creativity Day will be observed annually on May 30.

This is the first National Creativity Day, ever, and I was drawn to participate in the inaugural celebration. Creativity is my thing. I focused on it last year as a theme. The creative urges I experienced throughout the day were guiding me to a fun way to unleash my artistic side.

Creativity can be expressed in many ways…through music, gardening, drawing, sewing, photography, film, poetry, writing, painting, decorating, coloring, fashion design, storytelling…the possibilities are as varied as the people who create.

I chose to celebrate National Creativity Day in these ways:

• Creating vignettes – I reset this little chippy table by the front door with items that make me think of summer. The rustic wooden box, made by Greg, holds a watercolor painting by Ray Moore, who passed away in 2002, a blue ceramic cup with a beach theme, and an assortment of seashells.

The bottom shelf features a butterfly painting, green glass bottle and a large shell. All of these items came from Greg’s mother, Leta. I added a couple of tea lights and moved on to the next creative project.

• Plant Based Cooking – I am loving my plant based journey, and the rewards of cooking nutritious and delicious meals and snacks at home. Several years ago I expressed a desire to be more creative in the kitchen, and this shift in my diet has provided that opportunity.

I have at last perfected a non-dairy, gluten free, no refined sugar blueberry scone! I found a recipe on Pinterest that I adapted with great success. I’ll share the recipe soon. I don’t indulge in this treat often, however I made a batch of scones this afternoon, in honor of the day.

For a simple but colorful and healthy dinner, I added fresh organic cauliflower, asparagus, zucchini and yellow squash to my pressure pot and steamed everything together for 4 minutes. This is my favorite way to prepare a quick, wholesome meal. I seasoned the veggies with a few sprinkles of sea salt, black pepper and garlic powder before steaming. Yum! I purchased tomatoes at the Webb City Farmer’s Market yesterday, and sliced the first one today.

• Sketching/Coloring – My favorite creative project tonight was working in my book that I’ve repurposed into an art journal. When I saw the page that included a scene from Lord of the Rings, my heart beat faster. I knew Arwen…the brave, compassionate Elven Princess who rode swiftly and battled the evil wraiths so that Frodo could be saved….would be the perfect illustration for this page. But could I capture her likeness? I decided to be brave myself, and go for it.

And you know what? I did it. I am very happy with my Arwen sketch. I thoroughly enjoyed drawing her and then using my colored pencils to lift her from the page. My manga lessons helped me tremendously. I started with Arwen’s head and face…and the three quarters view!

How grateful I am, that I followed Divine promptings and discovered National Creativity Day. What fun I had, expressing myself in these artistic ways. I even did a little playing in the garden, after washing up after dinner. My heart is centered and full and overflowing with joy, which is the perfect way to end a day of celebration.

January 21, 2018

Red Beans & Rice…Without a Recipe

This is a short, and fun, story about cooking. For several years, I have had an increased interest in the culinary arts. It’s not that I can’t cook. I raised a family. I’ve been preparing meals for years. But for the most part, I have relied on recipes, carefully following each step precisely, or I fixed easily prepared fail proof meals like spaghetti.

Since changing my diet to plant based, I have discovered a new joy in preparing healthy, nutritious and tasty meals. There is a meditative quality to chopping vegetables and combining foods together, knowing I am caring for and nourishing my body at a deep level as it heals.

I follow friends and family on social media who inspire me with their pictures of beautifully prepared food. Most of them don’t follow a recipe, or they are creating one as they go. I have envied that ability. I don’t know if it’s my first born tendencies that have kept me recipe bound, or a fear of failure, or the concern that I will waste good food if my result is poor, but I have had a hard time with throwing a dish together with “a bit of this and a pinch of that”.

Recently though, I’ve been getting these mental downloads for meals, much as I do when I am creating a vignette. I can see the end result, the completed dish. Then I just have to figure out the process to get there. I was encouraged a couple of weeks ago when I created a four bean chili by adapting another recipe. Tonight, with fresh veggies in the fridge and some leftovers to use up, I had fun throwing caution aside and experiencing cooking as an adventure.

I began with a reliable base…diced onion, celery, carrots and minced garlic, sautéed in olive oil. I simply used what was on hand: half a yellow onion, half a bag of baby carrots, and a couple of stalks of celery. I keep minced garlic in a jar in the fridge. I added a small spoonful, and continued cooking until the veggies were tender.

Next I added brown rice left over from last night’s dinner, cooking and stirring until the rice was fragrant. I had a bowl in the fridge containing the remnants of a 15 bean cajun soup. You know how it is, at the bottom of the soup pot? What was left was mostly liquid. But that soup broth was wonderfully flavored with cajun seasonings, which is what inspired tonight’s red bean & rice meal. I added a can of organic red beans to the mixture, stirring until the beans and rice were heated through.

I enjoyed cooking tonight. This was not a difficult meal to prepare, however it was fun and very freeing to cook instinctively rather than following someone else’s recipe. And I feel good about using up leftovers that I would have eventually tossed into the trash otherwise.

Of course I will continue to use recipes. There are so many interesting ones available and I appreciate that. It was good for me though, to resist looking up recipes for red beans & rice and just go with what seemed right.

And you know what? My red beans & rice turned out great! What a homey, comforting and nutritious meal for a rainy evening. And, I made it myself.

December 23, 2017

Vegan Egg Nog

Two years ago, I became reacquainted with a traditional holiday drink, egg nog. During the Christmas season, I enjoyed a nightly cup of the store purchased variety, with a splash of rum added. However, last year, adhering to a plant based lifestyle, I didn’t want to drink egg nog, at least not the sugar laden dairy version with eggs in it. I searched everywhere for a non dairy, sugar free product in the stores, without success. I looked for a recipe online, so I could make it myself, but my search didn’t turn up a good, plant based one.

Today, without any effort on my part, I found a vegan egg nog recipe, posted on a Medical Medium Support Facebook page. I knew it was completely compatible with my chosen diet, and I couldn’t wait to try it. After a busy day, tonight I created my first dairy, egg, sugar and alcohol free egg nog. My daughters teased me, when I mentioned during a group text that I was excited to try this drink, asking me what it was, exactly, since this egg nog doesn’t contain any of the traditional ingredients. It’s more properly a faux egg nog. Or a non nog!

I already had all of the ingredients on hand. Here is the simple recipe, from Incredible Smoothies.

I used unsweetened coconut almond milk. Any non dairy milk would be fine. I have whole cloves so I broke one in two and tossed half into the blender. I purchase very ripe bananas on sale at the grocery store, chop them up, and keep them in the freezer for smoothies and making banana ice cream. I had frozen bananas ready to use.

My new Ninja Blender quickly turned the assembled ingredients into a thick, cold, creamy drink. The frozen bananas sweetened the nog naturally and gave it some body. I added an additional sprinkle of cinnamon across the top, and took my first sip.

This non nog was so good! I preferred to keep it alcohol free as well, however a splash of rum could be added. The cinnamon, nutmeg and clove piece gave it that classic egg nog taste. I could enjoy it without concern about foods on my “no” list.

I am grateful that the plant based egg nog recipe I was searching for last year, found me. In the past 12 months I have come to appreciate a variety of wonderful, health boosting drinks that I can sip on in the evenings. Perhaps because of that, I had not felt compelled to hunt for a healthy egg nog this year. I’m glad for the recipe however. It is a tasty addition to my night time drink choices.

Cheers! And Merry Christmas!

December 12, 2017

4 Bean Vegan Chili

On cold winter evenings, a bowl of steaming hot chili makes a satisfying and warming meal. I have used a chili recipe for many years, adapted from one my dad created. Since going plant based, I have tried several chili recipes I found online or in cookbooks. They tasted fine. And yet I still felt compelled to keep trying, keep looking.

Ultimately, I ended up creating a recipe of my own.

This simple to make chili comes together in minutes, and uses easily found ingredients. I used organic, and non GMO, canned goods from the grocery store, with fresh veggies such as onion, green bell pepper and garlic.

Putting together this recipe gave me the opportunity of also try out a recipe maker. The app I selected works well enough, but doesn’t have a format that makes it suitable for using in my blog posts. I will keep searching.

I chose to use pinto, black, great northern and red kidney beans, however, any variety of beans could be used. I want to add lima beans next time. More, or less, seasoning could be used. And red bell pepper could be substituted for the green.

I liked the ease of preparation and the spicy aroma that filled my kitchen as the pot of chili simmered on the stove. I diced an avocado and anticipated a homey, warming bowl of chili.

I was not disappointed. This was a very tasty chili, and exactly what I have been looking for. That old adage that says “if you want something done right, do it yourself”, rings true in this case. I created what I was looking for.

There isn’t any meat in this recipe, but there is wholesomeness, goodness and lots of love. I think my dad would approve.

November 6, 2017

My First Chia Pudding

Until recently, the only thing I knew about chia seeds was that you could grow them on clay figurines, creating the look of “hair”. As a kid, I never had a chia pet, so during my Year of Firsts in 2014 I bought one and had fun sprouting the chia seeds.

Because of that connection, I was a bit dubious about consuming chia seeds. However, during my healing journey, I’ve learned these little seeds are considered a super food, full of health boosting benefits. I routinely add a spoonful to my morning smoothies. I’ve seen recipes for chia pudding, made from the same little seeds, but I have not tried a recipe…until today. Anthony William shared a simple basic chia pudding recipe and I thought, I must try this.

The basic recipe couldn’t be more easy.

Chia Pudding

• 1 cup dairy free milk ( almond or coconut)

• 1/4 cup chia seeds

Combine ingredients and let chill overnight in refrigerator. Top with favorite fruits and nuts.

I purchase bags of chia seeds at the Walmart Market. They are found in the baking aisle. And I love the unsweetened almond coconut milk blend, available in the refrigerator section wherever milk is sold. Two brands I’ve tried and like are Almond Breeze and Silk.

Chia seeds are an excellent source of protein, vitamins E and B complex, and minerals such as calcium, magnesium, zinc and iron. They are higher in Omega 3 fatty acids than any other food and they are particularly beneficial for chronic inflammation, heart disease, brain function, cancer and autoimmune diseases. Chia seeds also combat diabetes by helping to stabilize and control blood sugar levels.

I started chia pudding this afternoon, so I could sample it this evening. As it set up in the fridge, I searched on Pinterest for more recipes. There are many ways to create a variety of chia puddings, starting with the basic recipe and then adding fruits, nuts, unsweetened chocolate, maple syrup and other healthy foods.

Inspired, I headed back into the kitchen to create a blueberry chia pudding to have as a midmorning or afternoon treat tomorrow. For this pudding, I used a small wide mouth mason jar.

Blueberry Chia Pudding

• 1 cup unsweetened non dairy milk, such as almond or coconut

• 1/2 cup frozen wild blueberries

• 1/4 cup chia seeds

Combine milk and blueberries in a blender. Process until berries and milk are well mixed. Pour into a small mason jar. Add chia seeds. Screw on jar lid and shake to mix blueberry milk with seeds. Chill in refrigerator overnight to set. Top with additional blueberries and nuts before eating.

These puddings are so easy to make! I have ideas for a variety of chia puddings. Tomorrow I will be at the grocery store, stocking up on small mason jars, chia seeds and plenty of fruits, unsweetened coconut and nuts such as walnuts and pecans. I saved recipes for such delights as pumpkin pie chia pudding and chocolate raspberry chia pudding. I will be playing with these recipes and coming up with some of my own. (The blueberry chia pudding is one I created using the basic recipe as the foundation.)

Tonight I intended to dress up the basic recipe by topping it with sliced bananas, wild blueberries and walnuts. However, the pudding isn’t completely set up yet. I don’t want to rush it. I will let it chill overnight and add an update to this post in the morning. And I’m excited to sample the blueberry chia pudding tomorrow and create more fun variations.

No more chia pets. I have a much better, and more beneficial, use for these amazing little seeds.

October 23, 2017October 23, 2017

Sweet Potatoes with Braised Cabbage

This time of year, with its cooler, shorter days, I appreciate food that comforts and nurtures, without compromising my health. This colorful and nutritious meal is so satisfying, and it is not only full of flavor but full of health benefits as well.

This recipe comes from Life-Changing Foods, by Anthony William. In his second book, Anthony writes about 50 of the best foods to eat to heal and maintain health and wellness. Each chapter lists the benefits of the food and what conditions and symptoms it eases, and there are even sections on how that particular food provides emotional and spiritual support. For every food listed, there is a wonderful recipe to try. This book has been invaluable to me.

Sweet potatoes promote productive bacteria in the stomach, small intestine and colon, while starving out unproductive bacteria and fungi. These more colorful cousins of regular potatoes enhance the body’s production of vitamin B12. They are also packed with carotenoids, which are extremely powerful and protect against a host of cancers.

Sweet potatoes also rid the body of unusable, cancer causing estrogen that interferes with hormone function. And if insomnia is an issue, this potato will aid in a sound night’s sleep.

I’ve always enjoyed sweet potatoes, which made me an oddity as a child! As an adult I quit adding additional sweetness, in the form of brown sugar or marshmallows, nor do I douse my orange spuds in butter. I most often eat a baked sweet potato plain, with sprinkles of sea salt and coarsely ground black pepper. However, this easy to prepare recipe is a wonderful way to dress up my sweet potato in a healthy way.

These are so delicious. I love the tangy sauce that tops the stuffed sweet potato. Anthony writes that if you need some coddling, there is nothing more comforting than a baked sweet potato. I agree!

And this comfort food will not have an adverse effect on my body. What I have known in my life as comfort food rarely provided anything more a sugar rush or an excuse to overeat and twinges of guilt. Not so with the humble and benefit packed sweet potato.

This recipe will be prepared frequently this fall and winter.

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October 6, 2017October 6, 2017

Thumbprint Cookies

I know fall has arrived, no matter what the temps are outside, when I wake up full of energy, and with a strong desire to cook! A trip to the market today yielded bags of veggies, fruit, gluten free brown rice pasta, and staples to make a variety of healthy, plant based meals this weekend.

And, I picked up the ingredients to try a new recipe from Anthony William…Thumbprint Cookies.

Among the many things that I appreciate about Anthony is that he continually offers health information and new ways to prepare foods in healthy ways. These cookies are grain…and gluten…free, dairy free, and don’t contain refined sugar or high fructose corn syrup. The ingredient list is wholesome and the cookies are easy to prepare.

Thumbprint Cookies by Anthony William

Ingredients:

• 1 cup plus 2 tablespoons almond flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1/2 cup tahini

• 1/2 cup coconut sugar or maple sugar

• 1/2 teaspoon alcohol free vanilla

• 1/2 cup white sesame seeds

• 1/2 cup raspberry sugar free jam (or other flavor) or make your own sugar free fruit jam

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, combine almond flour, baking soda, and sea salt. Whisk together and set aside. Combine tahini, coconut sugar and vanilla in a food processor and process. Add flour mixture to processor and combine until smooth and mixture sticks together. If mixture is crumbly, add a small amount of water slowly until dough sticks together. Form dough into balls and roll in sesame seeds. Place 2 inches apart on cookie sheet and make an indentation in the center of each cookie with thumb. Bake 8-10 minutes. Cool. Add a small dollop of jam to each cookie. Makes about a dozen cookies.

The cookies only took a few minutes to prepare and pop into the oven. I purchase tahini, which is a paste made from sesame seeds, from a local health food store. I also use it making homemade hummus and dressings. I bought coconut sugar for the first time today, finding it at my usual food market. It resembles brown sugar and has a rich, not-too-sweet flavor.

I could not find the white sesame seeds, so I did not roll my cookie balls in it. I will check the health food store for this item and include the sesame seeds next time. And instead of raspberry sugar free jam, I used apricot “Just Fruit” jam, which doesn’t contain sugar or corn syrup.

These wonderful treats are good for me. The tahini, and sesame seeds when included, strengthen the nervous system and improve thyroid function. Raspberries are a powerful antioxidant that removes toxic impurities from the body. Apricots are an antioxidant as well, and rich in vitamin A. They strengthen the heart, blood and bones.

The thumbprint cookies were wonderful! Not too sweet, with a taste that reminds me of molasses cookies, these treats were so rich and satisfying. The apricot jam added a nice hint of tartness. I intend to make these treats often, and try different jam fillings.

I savored several cookies tonight, with a cup of hot Scottish thistle tea with a splash of almond coconut milk. Ahhhhh…what incredible bliss on an autumn evening.

You can preorder Anthony’s newest book, Thyroid Healing, which is due out in November.

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Posted on June 24, 2017
Creamy Sage Dressing

A long, fun day away from home calls for a simple dinner upon return…and an equally simple blog post. I enjoyed a chopped salad last week, made from fresh veggies. Tonight, creating another colorful chopped veggie salad seemed ideal. And, I had a new salad dressing recipe I wanted to try.

The thing that most appealed to me tonight, creating this summer fresh salad, was that I already had all the ingredients at home. No trip to the market was required. Any on hand veggies can go into this simple meal. Tonight my salad included chopped peppers, tomatoes, zucchini, cucumber, red onion, carrots, celery and avocado. I also included pinto beans.

I like making a big bowl of salad and having it in the fridge, ready for a quick meal. The flavor improves as the various veggies blend together overnight.

Last week I tried a yummy homemade honey mustard dressing. This evening I was excited to try a new recipe, saved from Anthony William’s Facebook page. The ingredients for this dressing are simple and healthy. And it includes fresh sage which intrigued me. I grow sage in my herb garden.

I soaked the cashews for an hour, then combined all of the ingredients in my blender and blended on high until creamy. I added a little sea salt and black pepper, to taste.

This was a delicious dressing, light, creamy and flavorful. I loved plucking a couple of leaves from my sage plant and including them in the mixture. I am compiling healthy salad dressing recipes that I can make at home. This sage dressing makes the list!

Such simple homey pleasures, chopping veggies, and puttering in the kitchen. I like taking care of myself in this way, at a level that nourishes my body deeply and nourishes my soul as well.

Bon appétit!

Posted on May 12, 2017May 12, 2017
Potato & Herb Salad

During the past few years, I’ve often expressed a desire to cook more often and learn new recipes and techniques. Ask and it is given. This is the way life works for me…I express a desire, and my outward world shifts, sometimes in totally unexpected ways, and opportunities to fulfill that intention appear.

Cooking is a creative activity for me, a way to learn new things as I play. My outward world shifted last July, as I embraced a plant based lifestyle, and all kinds of opportunities have appeared since, with invitations to prepare and cook foods in fresh, new ways.

Tonight I enjoyed trying out a new recipe that I saved a week or so ago. From Anthony William, author of Medical Medium and Life Changing Foods, this savory side dish offers a healthy twist on an old summer favorite, potato salad.

Using fresh herbs such as chives, parsley and dill, this potato salad is full of flavor without using sugar, dairy products or eggs.

I left out the cilantro this evening, as some people don’t care for the taste. If I prepared this dish just for my consumption, I would add cilantro. I left out the optional jalapeño also, although I will try adding it next time, for a spicy kick. I did include the pinch of dried mustard.

I appreciated the inclusion of fresh dill. I love dill and inhaled the distinctive scent as I finely chopped the herb. And potatoes are an important staple on my plant based diet.

Anthony shares that there are a lot of misconceptions about potatoes, which have been wrongly accused of contributing to obesity, diabetes, cancer and Candida overgrowth. It is actually the toxic oil that potatoes are often fried in and the butter, milk, cream and cheese that they are mashed with that contribute to those diseases.

Potatoes draw macro and trace minerals from the earth. They are high in potassium, B6, and amino acids, especially Lysine. Lysine is a powerful weapon against cancers, liver disease, inflammation and viruses such as shingles and Epstein Barr. Potatoes are also antifungal and antibacterial.

I often make a meal of seasoned roasted potato wedges with homemade marinara sauce, or a plain baked potato topped with sautéed veggies. Potatoes satisfy my appetite and also make me feel centered and grounded.

I sampled this easy to make potato salad before chilling it in the fridge. It was delicious, with the tang of dill and lemon, and a hint of sweetness provided by the honey. This potato dish is going to be a summer favorite!

Read more about the health benefits of potatoes in Life Changing Foods.

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