Share the Love!
Do you have a favorite recipe that symbolizes love to you? Share it with our visitors and you just may find your recipe/story in an upcoming issue of Soul-Full Eating Magazine or the upcoming Soul-Full Eating recipe book.
Here’s the idea… give us your recipe along with a short story or explanation illustrating why it represents any, or all, elements of our Soul-Full Eating axiom: Eat with love, what’s grown with love, prepared with love and served with love.
Perhaps you remember yourself as a child pushing a chair up to the counter so you could stand on it in order to help your grandmother prepare her blueprint for other-worldly tapioca pudding, or you recall setting this particular dish on the table amidst candles and holly during the holidays to the oohs and ahhhs of typically hard-to-impress guests, or perhaps a cherry pie, made for the first time with cherries from a backyard tree. Think bliss, elation, euphoria…whatever makes this dish love-ly to you will delight and gift us all.
Use the form in the link below to submit your recipe and Soul-Full story to us and we’ll let you know when it posts.
http://www.soul-fulleating.com/soul-support/soul-full-recipes/
Subscribe to:
Post Comments (Atom)
Posts
Recipe/Story submitted by Elianna
ReplyDeleteMy favorite food is to make nori rolls:
One sheet of Nori, mush some avocado, add some sesame oil and or sesame seeds (necessary in my diet), braggs, and various types of vegies (celery, scallions, arugula, cilantro, sprouts, nastursium flowers), and some nutritional yeast. Sometimes I use some quinoa, if I am wanting to eat grains too. I actually never use recipes, I look at them occasionally and just use whatever I have in the house and garden. Its a creative process. I could write a hundred different recipes for nori rolls. Sometimes, I might grind some seeds (pumpkin, sunflower, sesame, etc) and add to the nori roll. So, just wanted to share a little of my personal creative food preparation.... I hope to see your book one day, thanks for doing this.
Recipe/Story sumbitted by Lori
ReplyDeletemac n "cheese"
pasta - any kind
coconut milk
butternut squash, chopped
all below are optional...
zucchini &/or yellow squash, chopped
turmeric
fenugreek
parsley flakes
rosemary
coriander
salt, pepper
nutritional yeast
-any other seasonings
Put coconut milk in large sauce pan w/ all ingredients except pasta. At the same time boil water for pasta.
Cook sauce partly covered on low-med heat, until butternut squash is soft.
Drain pasta, add sauce to pasta & serve.
Notes:
-if the coconut milk is getting too thick add water, soy milk or rice milk.
-if using zucchini or yellow squash, add it to sauce when you put the pasta to cook, it cooks up quicker than butternut squash
-Blending the cooked sauce w/ a hand blender will make the dish more cheese & creamy
-nutritional yeast has a cheesy flavor & can be sprinkled on upon serving
-these seasonings are what I typically use, but you can change them to what suits your taste
-the sauce will thicken when refrigerated, great reheated
Recipe/Story sumbitted by Lori
ReplyDeleteI just came to this realization:
I find a Soul-Full experience with tofu is crumbling it with my hands. Sometimes I'll cut it in large cubes first, but the act of getting my hands touching the food creates a connection beyond description, when I first did this I got a love and appreciation of tofu. I think about how a soy bean becomes tofu, from planting in the earth to being on my plate. I always love this process so much sometimes I over crumble. Crumbling also makes tofu appear to be more "egg" like. During this process I tend to think of other ways to create dishes with tofu instead of animal products.