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In the colder months of the year, I am susceptible to very dry, itchy skin and chapped lips. After years of trying the different specially formulated lotions and lip balms available on the market and ending up with disappointment (at the best) and a bad allergic reaction (at the worst), I started using natural, pure moisturizing ingredients. I enjoy playing with my collection, creating my own skin care products. Here are my go-to items:

  • Sweet almond oil: An excellent overall moisturizer. I use it as a massage oil, eye makeup remover, and facial moisturizer. We recently discovered that our cat also is a big fan of sweet almond oil and I often find her on the bathroom counter, licking the bottle. Since the bottle is usually hidden inside the cupboard, she goes to great lengths to try to lick the oil off my face!
  • Shea butter: The richest moisturizer of which I know. I slather it on my hands and feet at bedtime and wake up with incredibly soft skin.
  • Castor oil: I have to confess. I haven’t had a ‘real’ haircut in a salon in the past six months. I’m in the process of growing out a pixie cut and my hair is finally starting to resemble a short, layered bob. To keep those pesky short layers healthy in the process of patiently growing out my hair, I turn to castor oil for a deep conditioning treatment. After brushing my hair before bedtime, I work a small amount of the oil into my hair and massage my scalp. It’s not an attractive look, but I leave the oil on overnight and wash it off in the morning shower. Castor oil is not only a great ingredient for soft hair but also for soft skin. Instead of washing my hands after applying the hair treatment, I simply let it absorb. I have also, under the direction of my Naturopath, used castor oil in conjunction with a heat pad to relieve muscle cramps and other aches.
  • Essential oils: I love aromatherapy and the wonderful effect essential oils have on the nervous system. My favourite soothing oils are lavender and/or lavandin. I have a tiny bottle of pure lavender oil that Mr. Wanderlust and I purchased during a tour of a lavender factory in Provence more than nine years ago while on our honeymoon in the region. I use it sparingly, as just a drop of the oil goes a long way. I also enjoy fir needle oil, eucalyptus, peppermint, patchouli, sandalwood, geranium, and tea tree oil. I use these oils in conjunction with shea butter or sweet almond oil, adding them to my DIY scented moisturizer, massaging them into the soles of my feet at night, adding them to my bath, or simply using them as perfume. I stopped using conventional perfume years ago, replacing it with essential oils.

I use essential oils and a couple of basic kitchen ingredients to make a ‘universal cleaning spray’ for disinfecting everything from my yoga mat to the bathroom counter. I promise to share the simple recipe with you in an upcoming blog post.

A combination of coconut oil and shea butter makes an excellent moisturizer for the lips. About a year ago, I started to concoct my own lip balm using a few of my favourite clean and natural ingredients. I use it myself on a daily basis and gift it to others at Christmas to help us enjoy the winter season with healthy skin.

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DIY LIP BALM 

Ingredients:

  • 200 mL pure shea butter
  • 100 mL pure coconut oil
  • approximately 100 g pure beeswax
  • 5-6 drops of pure peppermint essential oil

Method:

1. Chop the beeswax and allow it to melt over a double boiler, stirring constantly using a metal spoon.

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2. When the beeswax is almost completely melted, add the shea butter and coconut oil. Continue to stir.

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3. Add the peppermint oil. Stir. Remove from heat.

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4. While the mixture is still hot, pour into small plastic containers, filling them about 3/4. I use plastic containers purchased at the local dollar store.

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5. Allow to cool completely before twisting on the lids. The balm should be solid.

6. Enjoy, and pop a few containers into Christmas stockings! One batch is enough to fill 10 containers.

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What are your favourite DIY skin care recipes? Have you found innovative ways to use oils? Please share them in the comments below.

Thank you for sharing this blog with a friend!

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A few weeks ago, I met a friend for lunch at a local raw food restaurant. Of all the healthy and unique items on the menu, I was particularly intrigued by the cannelloni. It tasted as wonderful as the description on the menu promised, and after leaving the restaurant, I was inspired to create my own version of the beautiful dish. Earlier this week, I experimented with a recipe. Both Pawel and I were very impressed with the result, and after posting the picture on Instagram, we received many requests for the recipe.
I don’t have many fancy photos of the ingredients for you, as I made the dish fairly quickly without expecting to post a winning recipe (see: approximately 10-15 minutes). The result was just too great not to share.
So, we’ll do this the old-fashioned way by simply posting the quick recipe below.
Raw, Vegan Cannelloni by Dharma Wanderlust
Ingredients:
2 zucchini, thinly sliced lengthwise using a vegetable peeler
1 cup raw cashews, soaked for a few hours
1 lemon, juiced
1 broccoli (florettes and a bit of the stem)
2-3 cloves garlic
1 large bunch of fresh basil
1/2 tsp dried oregano
For the sauce:
2-3 tomatoes
1-2 tbsp olive oil
1 bunch of fresh basil
1/2 tsp dried oregano
sea salt, to taste
Method:
1. In a food processor, pulse the broccoli, then add the cashews, garlic, basil, oregano and lemon juice. Continue to pulse until the mixture resembles ricotta cheese.
2. Layer four slices of zucchini, allowing them to overlap, and scoop a spoonful of the ‘cheese’ mixture on the zucchini. Starting at one short end, roll the zucchini into a tube shape and tuck the other short end underneath.
3. Prepare the sauce by pulsing the tomatoes with a bunch of fresh basil, dried oregano, olive oil and sea salt in the food processor.
4. Drizzle the tomato sauce generously on top of the cannelloni. Sprinkle with pine nuts, if desired.
Enjoy!
We’d love to hear what you think of this recipe. Please leave us a comment below. Thank you for sharing this blog with a friend!

I promised to teach you to knit. So, allow me to begin by sharing our first instructional knitting video in a series of three. In this week’s video, I provide you with a quick tip for choosing the perfect yarn for your first project, show you my favourite cast-on method and teach you the basic knit stitch using the Continental method of knitting. If you have any questions, please do leave a comment below.

In the second video, to be released on Oct. 17th, I will show you the purl stitch, the lovely sister of the knit stitch. In the first video of the series, to be released on Oct. 24th, I will show you a few variations with the knit and purl stitches, to allow you to play and practice, and teach you how to cast off your first project. To be the first to receive an update in your email inbox as soon as the video is released, be sure to subscribe to our YouTube channel.

Over the past weekend, unfortunately, I did not have an opportunity to spend much time on my knitting projects. That was the case for a couple of reasons: (1) Thanksgiving dinner and (2) preparing for an upcoming craft show.

We hosted Thanksgiving this year. Usually, Pawel’s parents host the dinner at their home, but I decided to take on the pleasure this year. I realized this weekend that it was a good decision, as our younger child was feeling under the weather and we wanted to stay close to home, instead of having to drive for 45 minutes there and back.

In any case, our family in Canada is small, and since my parents had a prior commitment and my sister celebrated Thanksgiving with her partner’s family, it was just the four of us, Pawel’s parents, and Pawel’s sister.

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We had a lovely dinner for seven people, if I do say so myself. 😉 Here are the photos of the dishes I prepared:

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Butternut squash, pumpkin and cranberry soup. The cranberries were an intuitive last-minute addition to the soup and I must say, the tart fresh cranberries mingled well with the sweet taste of the pumpkin and squash.

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Field greens salad with apples and fennel, with a dressing that I whipped up intuitively. The secret ingredient was raw honey.

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Roasted harvest vegetables.

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Roasted brussel sprouts. These are a favourite of mine and I could eat them as a snack anyday! If you have never tried roasting brussel sprouts, simply toss washed and halved brussel sprouts (with the core trimmed and the outer leaves removed) with EVOO or coconut oil and sea salt. Spread them evenly on a lightly greased baking sheet and bake for about 30 minutes in a preheated oven at 400F, turning them once after the first 15 minutes. If you are a fan of kale chips, you will probably like this dish.

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Slow-cooked lamb roast with cranberry sauce on the side. My mother-in-law always prepares turkey for Thanksgiving, and although we love it, I wasn’t in the mood for turkey this year. Lamb is a big favourite of ours and the cranberry sauce paired beautifully with it.

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And of course, apple and cranberry pie for dessert. Although I love pumpkin soup, roasted pumpkin, and make great pumpkin spice muffins, I have never enjoyed pumpkin pie. It’s just not my favourite. Instead, we go for apples and cranberries in this delicate flaky pastry.

You may be wondering about whether I followed my usual Ayurvedic eating and food combination rules with this meal. The answer is no, because I do believe that it’s okay to venture off our usual path every once in a while. Instead, I focused on cooking and baking with love and chose the best ingredients while allowing my intuition to guide me to play with a few flavour combinations. The result was a good one for our taste buds and for our bellies.

And now, we’re back to preparing for the Made by Hand Show, to be held next weekend in Mississauga. We will showcase several items that have never been featured on our website.

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We have new inlaid pendants for you.

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And earrings!

Come see us on Oct. 18th and 19th at booth 110.

Wishing you a great week!

Katia

Dharma Wanderlust

 

 

I have tried to be the perfect modern yogi, trying to grow my hair, wearing Birkenstocks (I do like them, but they aren’t the most flattering or dressy shoes, in my opinion), and sticking to a Paleo diet. Somewhere along the line, within the past 16 years of my yoga practice, I had absorbed the idea that to be a good yogi, I needed to fit the perfect Instagram image of a yoga girl and that to inspire others, I needed to live up to a certain lifestyle stereotype.

Over tea with a dear friend this afternoon, I confessed this to her, adding, “Really, I love drinking lattes with real dairy milk, not almond milk or soy milk lattes. I love eating dessert with real sugar from time to time and I don’t want to give up my favourite crème brûlée. I sometimes eat too much chocolate.” Deep breath. Let it out. Phew.

My friend was not in the least surprised. “Of course,” she said, “you’re a European girl.”

I’m curious to know about the lifestyle of European yogis, though I have heard that the health craze is not as strict in Europe as it is in North America. I have never been to a studio in Europe — it’s been six years since I last traveled to Europe — but I’m curious. I love real coffee and dessert. I had given it up for a short while, just as I attempted to give up gluten. I also gave up dairy for a while. Yet, I soon realized that my approach to healthy diet and exercise was an ‘all or nothing’ approach that stemmed not from within, from the desire to feel better in my body. Instead, it stemmed from the ubiquitous stigma that certain foods are ‘clean and good’ and others are ‘bad for us.’ Because of this, if I allowed myself to slip and eat a sweet pastry one day, the following day all my diet rules would go right out the window.

Ayurveda has been the perfect approach for me and I learned how to eat best for my constitution, how to best honour my body, when to eat my most substantial meals (breakfast and lunch) and how to eat a light dinner, as well as which food combinations to avoid. Nevertheless, though I know that it’s never a good idea to mix two different types of protein, I still love St. Julien cheese with its beautiful walnuts in the creamy centre. I eat that particular cheese probably once a year (also because it’s not cheap), but I enjoy it to the maximum. Nowadays, I’m trying to take a more balanced approach to nutrition, eating healthy foods 90 per cent of the time and allowing myself treats on occasion. I eat a bit of dark chocolate every afternoon while taking a short siesta, but I allow myself dessert with real sugar (gasp) once a week. Sometimes, I even drink a bit of wine. I don’t drink green juices and smoothies in the colder months and only enjoy them in the summer. I don’t use protein powder because I’m wary of anything over-processed, and that includes what the health world considers to be good for us. I make my own diet rules. I eat real food, made with real ingredients. I use olive oil, coconut oil, ghee and yes, butter. I eat real bread from time to time, slathered with organic peanut butter. Some mornings, when I want to take a break from my usual steel-cut oats, toasted bread with peanut butter is the best complement to a latte made with organic 2% milk (there’s the dairy and nut protein combo again).

I do take Ashwaganda and a few other supplements that could be featured in an article or video titled Sh*t Crunchy Girls Say. Yes, I do some crunchy things and eat typical ‘yogi’ foods. I do enjoy Ezekiel sprouted grains bread and happen to go crazy for a splash of almond milk in tea or when it’s used as a base for smoothies in the summer.

The bottom line is that I will continue to make my own rules, listen to my body and its needs every day, and choose wisely… Most of the time. I will continue to fine-tune the way I eat and my approach to nutrition. I believe most of us need to continue to make small changes to our diet and the way we eat, in general.

Now, here’s a truly healthy simple, vegan (unless you do choose to add the chicken breast mentioned at the end), gluten- and dairy-free, and (I think) guilt-free recipe that I’d like to share with you…

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I love roasted root vegetables for their sweet taste and grounding effect. For the Vata season, roasted vegetables are my go-to recipe.

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Aren’t beets absolutely gorgeous? I’m in awe of their stunning colour.

Ingredients

2 sweet potatoes

3 beets

1 red bell pepper

1 tbsp melted coconut oil

1 tsp coarse sea salt

1 tsp dried oregano

1 onion, sliced lengthwise

1/2 cup raw pumpkin seeds

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Method

1. Preheat the oven to 400F.

2. Coarsely chop the sweet potatoes, beets and peppers and place in a baking pan. Pour the melted oil over the vegetables, sprinkle with the sea salt and oregano, and stir. Bake for 45-60 minutes or until the vegetables are soft.

3. At medium-high heat, stirring constantly, toast the pumpkin seeds. Remove and set aside to cool. TIP: The seeds will continue to toast if they remain in the hot pan, so it’s best to pour the seeds out into a separate bowl.

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4. Using a small amount of coconut oil, toss the onions at medium-high heat until they are soft and golden-brown in colour.

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5. To plate, serve the roasted vegetables with the onions and seeds on top.

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If you prefer meat to plant-based protein, omit the seeds and place grilled chicken breast pieces on top of the vegetables.

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The result is delicious and satisfying.

Enjoy, and let us know what you think!

We are curious to know about your approach to healthy nutrition, so leave us a comment with your opinions.

Until next time,

Katia

Dharma Wanderlust

 

Does it not feel as though this year is just zooming right past us? Here we are, in October, and just this evening, as I was putting my summer clothes away for the colder months, I realized how quickly the seasons appear to be transitioning this year. Thankfully, Pawel and I were able to make the most of the summer months, starting with backyard barbecue dinners in early May, camping during the last weekend in May, and many other interesting daytrips and getaways all through until the end of August. And although the month of October is my favourite month of the fall season, I know that it, too, will make a swift grand exit. Hey, at least we’ll get to say goodbye while dressed in costume!

Since this is one of my favourite months of the year, I am determined to make the most of it. I will continue to explore all the luxuries of this beautiful golden month; I will continue to create; and I will seek to be inspired every day in order to inspire others. It feels as though this year has been a roller coaster ride for many, and we all deal with challenges. Yet, I want to make life sweeter. Every day. Who’s coming with me?

To go along with the above theme, I will share with you a recipe for a fantastic sweet and heart-warming soup. I first experimented with this soup two winters ago and its simple and delicious flavour brought me home to comfort.

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Sweet Potato and Carrot Soup

Ingredients:

2 medium-large sweet potatoes or yams

1 tbsp butter or ghee (to make the soup vegan, you may use EVOO or coconut oil)

1 large white or yellow onion, chopped

3 cloves garlic, minced

4 medium carrots, chopped

7 cups vegetable stock or water

1 tsp sea salt

1 tsp turmeric powder

2 bay leaves

1 tsp cinnamon (optional)

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Method:

1. Wash and bake the sweet potatoes for about an hour at 350F (preheated oven). Using a fork, pierce the potatoes to ensure that they are soft enough. Allow the sweet potatoes to cool before peeling them and chopping into 1-inch cubes.

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2. In a heavy-bottom cooking pot, melt the butter / ghee / oil on medium-high heat. Add the chopped onion and minced garlic and cook for a few minutes on medium heat, until golden and soft.

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3. Add the chopped sweet potato and carrots to the pot and continue cooking for about five minutes, stirring occasionally.

4. Stir in the salt, turmeric, bay leaves, and cinnamon (if using). Continue cooking for another minute, stirring constantly.

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5. Add the vegetable stock or water and bring to a boil. Then, cover the pot and allow to simmer for about 30 minutes.

6. Allow the soup to cool. Then, discard the bay leaves, and puree in batches in a standing blender or use an immersion blender. The consistency should be completely smooth.

7. Serve and enjoy!

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I served this soup for lunch last week with a sprinkle of black sesame seeds. On the side are two mini pitas with avocado and sea salt on top, with baby spinach, homemade sour cabbage and carrot slaw, and a drizzle of EVOO.


 

Come visit us!

Pawel and I are thrilled to have a booth at the Fall Made by Hand Show on October 18th and 19th at the International Centre, Mississauga. We will showcase our wooden jewellery, wine bottle stoppers, and belt buckles.

If you are in the Toronto area, visit this wonderful show to purchase unique handmade products. It’s a great opportunity to start your Christmas shopping early. We will be at booth 110 and look forward to meeting many of our clients there.

Best wishes for a colourful and sweet first week of October,

Katia

Dharma Wanderlust

 

It all started with a creative writing exercise during which I was asked to write a vignette about my hair. Sitting at my sewing machine table that doubles as a writing desk, I smiled to myself as I typed the first words of my personal hair story. Here was a Pandora’s box, opened wide. At the time of writing the story, I was determined to let my hair grow. I wasn’t going to touch it until mid-December, when I was planning to return to a salon for a simple trim that would keep me looking presentable and avoid the awkward in-between stage that is inevitable with the growing out of hair. For a reminder of how my hair looked a week ago, refer back to last week’s post.

My hair and I have been the best of friends and we have been sworn enemies. A few times, I painstakingly grew my hair long only to get bored with it, walk into a salon and confidently say to a stunned hairstylist standing behind me and facing me in the mirror, “Just chop it off!” Okay, maybe my words weren’t as bold. Instead, I would sigh and say, demurely, “I think I want to go short again.” It feels liberating to have the old hair drift onto the sleek hardwood floor. There is something akin to a feeling of true pleasure as I would take a deep breath, look at my reflection in the mirror and realize how fantastic my hair looks. After each dramatic transformation, it looked — and felt — like a different person was gazing back at me. I would walk out of the salon, standing a bit taller, and catch myself constantly bringing my hand up to my freshly cut hair to play with my new short style.

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The last time my hair was long, in September 2011. This photo was taken in San Francisco.

And then, I would get bored with it. Suddenly, everywhere around me were images of gorgeous women with luscious long locks. Long hair envy. That’s what it is. Likewise, after years of growing my hair, I would get that old familiar pang upon seeing a pretty gamine pixie cut on someone who looks perfectly chic. I would turn to the person next to me (usually Pawel) and say, “Oh, I really want to get my hair cut short again.”

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This is what my hair looked like on most days, as I would wear it tied back in a bun. Nothing to write home about.

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And one more photo from that SF trip, just because I’m feeling nostalgic. See what I mean? Boring, pulled-back hair.

Each journey to growing my hair has been long and arduous, taking years. My first short haircut, in 2004, was inspired by Meg Ryan’s hair in You’ve Got Mail. In 2008, I decided to get a chin-length cut on a whim. Unfortunately, I went to a terrible new salon and the hairstylist was a bit over-enthusiastic when I told her I’m comfortable with having my hair cut short, so I ended up with a shorter style than I had expected to see. Nevertheless, I loved it. And in 2011, I did it again with an inverted bob, donating 10 inches of my hair to be made into a wig. Since then, I have been attempting to grow it, only to get bored with it once my hair reached a shoulder-length bob style.

Long hair is easy to hide on a bad day when we don’t have much time to style it. On most days, I would wear my hair in a ponytail or wrapped in a bun. Short hair is practically impossible to hide, especially on a humid summer day when I leave the yoga studio following a sweaty class looking every bit like a mad scientist, with curls sticking out in every direction. And yet, short hair is easier to style and looks fabulous with a great cut. So, what to choose? That was my embarrassing inner dialogue, and yes, I will confess — blushing all the while — to thinking about my hair too frequently, obsessively.

So, I decided to step into my grown-up shoes and make a decision about my in-between hair. I called the salon and booked an appointment.

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Et voila! The result is a pixie cut that I personally am very happy with.

So, I will keep my hair short for the next while and enjoy it to a hilt (an expression that I will shamelessly confess to have adopted from Audrey Hepburn). Thankfully, Pawel has gotten accustomed to my hair antics and is no longer shocked by my inch-long hair. At the end of the day, it’s just hair and I love to feel great.

***

Last week, we shared with you a recipe for our butternut squash and apple soup. This week, the apple theme continues…

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While I was growing up, my mom, who is an excellent chef but doesn’t enjoy baking all that much, would sometimes get the baking bug and make a rustic apple cake. She passed on the recipe to me, and it’s actually a simple traditional Russian recipe for an apple cake that goes beautifully with tea on a chilly Autumn evening. We made a few substitutions to the original ingredients.

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APPLE CAKE

Ingredients:

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2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

3/4 cup coconut sugar

3 eggs

1/2 cup milk (almond milk would also be great in this recipe)

1/2 cup butter, melted (feel free to use coconut oil)

3 apples, peeled, cored, and chopped (be sure to use tart apples that will remain firm while baking)

Method:

1. Preheat the oven to 375F. Melt the butter in a saucepan and use a small amount of the butter to grease a baking pan (we used a pan that is 8 by 10 inches in size).

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2. Whisk the flour, coconut sugar, baking powder, sea salt and cinnamon in a bowl.

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3. Whisk the eggs, milk and melted butter together in a separate bowl.

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4. Stir the liquid ingredients into the dry ingredients. Then, stir in the chopped apples.

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5. Pour the batter into the baking pan and bake on the middle rack for approximately 30 minutes or until the cake appears golden-brown and a toothpick inserted in the centre comes out clean.

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6. Allow the cake to cool. Slice and serve with a cup of your favourite tea.

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Enjoy!

***

Over the past weekend, Pawel finished this beautiful piece, inspired by the goddess Pele.

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Both Pawel and I are big fans of mythology from different places around the world. The story of the Volcano goddess Pele is truly fascinating. And really, who isn’t interested in the magic of volcanoes? Right?

Do you have a story about your hair that you would like to share with us? How about a favourite recipe that features apples? Or, you can simply let us know what you think of the Pele piece, or any other material from this week’s blog post.

Have a great week!

Katia

Dharma Wanderlust

In Southern Ontario, Autumn is in full swing. And we love it. Unfortunately, like many of our friends, we have also been affected by the cold virus. That’s something that can happen with the changing of the seasons.

Now that we are mostly feeling better, we have been going outside every day to enjoy the changing landscape and enjoy the crisp chill in the air. Apple-picking is a favourite fall activity for our family. The boys always get a thrill out of running through the orchard and choosing the juiciest apples they can find. So, on Sunday, we dressed warmly and headed to our favourite organic orchard to pick apples.

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Upon returning home with our delicious bounty, I was filled with inspiration to get in the kitchen and cook something seasonal and heart-warming. More on that below.

In Ayurveda, the fall season is governed by Vata, which is composed of ether and air. It’s no surprise that for many of us, this season also signifies the start of the cold virus. The lazy, lingering summer days are rarely strictly structured, keeping us up late at night and encouraging us to take cat naps in the hot and hazy afternoons. The following fall season signifies a complete change in energy. Suddenly, everything moves faster as we try to get back to our regular routine, sometimes anxiously struggling to keep up. This sudden change in routine can be incredibly stressful for the body and the mind.

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As someone with a dominant Vata dosha and a bit of Pitta, I love the fall season for the relief it provides from the humid and hot summer days. However, I get cold very quickly and when it seems to me like most people around me are walking around in September with short-sleeved t-shirts on, I can be seen wearing a cozy sweater. I no longer feel self-conscious about this. I do what I need to do to take care of myself.

What else do I do to take care of myself, following the lessons of Ayurveda for the Vata season? Well, I’m glad you asked. I’ll share with you what I do, and please feel free to borrow these ideas for your own self-care, particularly if your constitution is mostly Vata.

I go to sleep between 9 and 10 p.m. every night and wake up at 5 a.m. This ensures that I get 7-8 hours of sleep on most nights. In the morning, after oil pulling and brushing my teeth, I drink a tall glass of warm water with fresh lemon juice and then exercise for an hour (yoga, cardio, pilates, or weights). After I shower, I do an oil massage before sitting down to have breakfast.

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I eat at approximately the same times every day: breakfast at 7:30 a.m.; lunch at 11:30 a.m. – 12 p.m.; dinner at 5-5:30 p.m. I consume a lot of healthy oils (avocado, coconut oil, EVOO) and hot, unctuous, mostly liquid foods such as steel-cut oats with cooked apples and cinnamon, soup, vegetable stews, etc. I still eat my greens (kale and spinach are great), but I either sprinkle the leaves on a hot bowl of stew/soup or consume a salad massaged with a lot of oil (see above) immediately prior to eating my soup/stew. I eat cooked/roasted root vegetables with — again — lots of oil. Why is oil consumption so important? The air and ether qualities of Vata mean that during this season, we have a tendency to feel dryness. We need the moisture, both on the surface of the skin and on the inside of the body.

If you, like I do, eat meat occasionally, I would suggest eating salad (at room temperature), followed by lean meat at lunchtime. Our digestion is strongest from 10 a.m. to 1-2 p.m. As such, my substantial meals are breakfast and lunch. Dinner for me is small and simple. Usually, I will have a bowl of soup with a toast of sprouted grains topped with avocado and sea salt. Eating dinner before the sun sets is also ideal, because our digestive system slows down after sundown. Of course, since the sun starts to set earlier these days, it’s best to try to eat dinner at around 5 p.m., if possible.

Interested in additional information on self-care during this season? I love this website and use it frequently as a great resource.

So, to summarize, this is a time to sloooooow down and get grounded, luxuriate under warm blankets, eat grounding food with healthy oil, and get plenty of rest. What about exercise? That, too, should be more grounding at this time. Long walks are excellent, as is a yoga practice with slow, deliberate Vinyasa and standing/balance postures held for a few long breaths. Restorative yoga is excellent right now.

A couple of years ago, shortly after our younger son was born, I felt I needed to get outside and move, but I also craved rest and relaxation to get me through the long days of taking care of our two children. And no, that pattern has not changed. Here is a video I made during that time, a how-to of one of my favourite restorative yoga postures, Supta Baddha Konasana (Reclined Bound Angle Pose):

Feel free to use a few blankets and cushions in lieu of the bolsters and blocks, if you do not have those at home. Relax and breathe in the pose for about 10-15 minutes.

So, back to the weekend… Here is what I cooked using butternut squash and the beautiful apples we picked on Sunday:

 

BUTTERNUT SQUASH AND APPLE SOUP

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We started with a few basic ingredients:

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Then, we chopped the onion and sauteed it with ghee while continuing with the preparation of our apples and butternut squash…

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We reserved the butternut squash seeds and roasted them later on a baking sheet at 300F for about 30 minutes. I didn’t add any oil or sea salt to the seeds this time, but that’s a great option, if it’s the way you like your pumpkin/squash seeds.

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Cook the squash and onions in a large soup pot, and then add the apples, a teaspoon of sea salt, and a teaspoon each of cinnamon and ground turmeric.

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Add enough distilled water to cover the chopped squash and apple, and then top with another 3-4 inches of water. You can use vegetable stock in lieu of the water.

Bring the soup to a boil. Then, reduce the heat to simmer for about 30 minutes or until the squash is completely tender. Allow to cool a bit before using a blender to create a smooth consistency:

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Yes, our soup was steaming hot while we blended it, simply because we were hungry and our children kept asking when dinner was going to be served. I would highly recommend allowing the soup to cool before blending it.

To serve, we sprinkled the soup with cinnamon, but those roasted seeds were also great. We garnished the soup with the seeds for dinner the following day.

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The ingredients:

1 tbsp ghee (coconut oil or butter can also be used)

1 medium-sized white or yellow onion

1 medium-sized butternut squash, peeled and chopped, with the seeds reserved for roasting

2 apples (choose firm, tart apples that will hold well together during the cooking process)

1 tsp fine sea salt

1 tsp ground turmeric

1 tsp ground cinnamon

Enough water to cover the chopped squash and apples, plus 3-4 inches on top. An alternative is to add vegetable stock.

Enjoy, and let us know what you think!

***

Our final update is regarding our latest product finishes. We are preparing for the Made by Hand Show and creating new, unique, interesting pendants for you.

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Knitting-inspired pendant, made of Purpleheart wood and crushed shell inlay.

sup red amboyna burl

SUP-inspired pendant, made of Red Amboyna Burl, with turquoise inlay.

mantis purple heart

We do like insects! Praying mantis pendant, made of Purpleheart wood with crushed shell inlay.

As always, please leave a comment to let us know what you think of our new products, this week’s recipe, yoga pose, or about whether you enjoy the fall season as much as we do. If you did take the Dosha quiz (link above), let us know what your Dosha is and how you cope with weather changes.

Until next time, enjoy the week!

Katia

Dharma Wanderlust

 

 

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I might be writing this with a big box of tissues to the right of my laptop on the sewing machine that serves double duty as my desk. Actually, make that a roll of toilet paper. We’re out of facial tissue and toilet paper is the next best thing, no? I might also be wearing my fuzzy soft blue bathrobe with pajamas underneath. The cold virus season arrived early and quickly this year, while the weather outside is slowly changing.

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The beautiful Rose of Sharon outside our front door is in full bloom.

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And yet, trees in our neighbourhood are starting to shed their gold- and orange-coloured leaves.

On Sunday, my in-laws arrived for a visit, hauling into our kitchen a beautiful harvest of tomatoes from their garden — sweet, dainty bite-sized cherry tomatoes, as well as large, juicy ones. I have loved tomatoes since childhood, choosing the fleshiest crimson one and biting into it as if I were eating an apple, to the astonishment of my family members, some of whom still are getting used to the idea that a tomato is, in fact, a fruit.

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See what I mean? Isn’t it absolutely, preciously perfect?

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Yep, adorable!

Even so, raw tomatoes and my belly are not the best of friends anymore. Roasted tomatoes, on the other hand… Or, even better, tomato soup! Mmm…

When I woke up in the morning yesterday with a sore throat and sinuses that were crying pitifully, I knew that soup was in order, and not the chicken kind. Don’t get me wrong, in my state, I was in no mood to head into the kitchen and cook, but as I’m the only one who could produce the soup within the shortest time, I forced my creative chef hat to stay on my head and got to work.

I wanted to eat those gorgeous tomatoes sitting on my counter, but not in their raw state.

I pulled together a few ingredients:

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After about 30 minutes — twice as long as it should have taken, as I did take many breaks to tend to my runny nose — this is what I had simmering on the stove.

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And it smelled delicious!

I added some water, let everything come to a boil, then simmer for 30 minutes, and then came the fun part…

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I do enjoy my immersion blender. It allows me to make delicious soup quickly, without needing to use the traditional standing blender.

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Voila! The result was divine and warmed my aching bones. Oh yeah, and it helped clear the sinuses, also.

I improvised along the way and whipped up this soup in my virus-laden daze. However, thanks to the photographs I took during the cooking process, I was able to remember which ingredients I used. So, I’m happy to share the recipe with you.

Dharma Wanderlust Vegan Tomato Bisque

Ingredients

2 tbsp EVOO

2 medium-large white onions, chopped

4 cloves garlic, minced

7-8 medium-large ripe tomatoes, coarsely chopped

1-2 tsp sea salt

1 tsp ground turmeric

1 tsp cumin seed

1-2 tsp fennel seed

1 tsp ground coriander

3 cups distilled water or vegetable stock

Method

1. Heat the EVOO in a large heavy-bottomed pot. Then, add the onion and garlic and cook, stirring frequently, on medium-high heat, until the garlic and onion are browned.

2. Add the tomatoes, sea salt, turmeric, cumin, fennel, and coriander and continue to cook for about 5 minutes.

3. Add the water or vegetable stock. Cover and bring to a boil. Then, simmer for about 30 minutes.

4. Let the soup cool. Then, use an immersion blender or transfer the soup in small batches into a standing blender, blending until the desired consistency is achieved.

5. Garnish as you wish, if you wish. I sprinkled my soup with black sesame seeds and hemp hearts.

Enjoy, and SHARE this recipe and the soup with your friends (especially ones who might be fighting a nasty cold)!

 

And for dessert, may we suggest our delicious, sugar-free date rolls:

As always, we would love to read your thoughts on these recipes. Feel free to leave a comment. And SHARE with your friends!

Stay healthy,

Katia

Dharma Wanderlust

 

Following the holidays, our older son has started school and once again, I face the fun-but-somewhat-daunting challenge of coming up with exciting snacks to pack in his lunch bag. Like their parents, both our children have a sweet tooth. I always look for new, healthy recipes for treats. And so, I turned once again to Gwyneth Paltrow’s book It’s All Good. I shared another recipe from the book in the past, for gluten-free sweet potato spice muffins.

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This time, I decided to try the Bummer Bars recipe from the book. And we were very impressed. This is a quick and simple recipe to which I will return over and over again.

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As with most other recipes, I encourage you to play and substitute the original ingredients to find your own favourite variation of the bars. That is exactly what I did. Here is the original recipe from the book, with my substitutions listed in brackets:

 

Gwyneth Paltrow’s Bummer Bars

Ingredients:

 

1 1/2 cups quinoa flakes (I used rolled oats)

1/2 cup ground flaxseeds

A pinch of fine sea salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1/4 cup extra virgin olive oil

1/4 cup good-quality maple syrup

2 tbsp brown rice syrup (I omitted this altogether)

1/2 cup chopped prunes or apricots (I used both prunes and apricots and also added raisins)

1/2 cup chopped pecans or walnuts (I used walnuts, but next time will omit the nuts in order to be able to pack the bars for my son to take to school, as per the school board’s policy)

 

Method:

Preheat the oven to 350F. Line a brownie pan with parchment paper. Note: I used a 8 X 11 inch pan. Combine all the ingredients in a large bowl and pour the mixture into the pan. Pack the mixture down with a rubber spatula. Bake for 1/2 hour, or until the bars have firmed up and are golden brown. Let cool before removing from the pan.

You can lift the bars out of the pan using the parchment paper. Cut into rectangles and serve right away, or store in an airtight container.

Enjoy!

XO Katia (Dharma Wanderlust)

Whenever one of us is not in the workshop making jewellery, or running around with our children, we experiment with other types of creations. We are particular about healthy, nutrient-rich, delicious food. From time to time, we will share fabulous recipes we find (and customize in our kitchen) with you.

For Mother’s Day about a month ago, Pawel gifted to me Gwyneth Paltrow’s new cookbook, It’s All Good. I have been cooking, baking, and blending my way through the book and am very impressed with its contents.

Photo courtesy of eater.com

 

Over the past year, I have successfully implemented an elimination diet to heal inflammation and allergies that I had experienced for many years. This book features recipes that support the elimination diet and is an excellent resource for anyone interested in fine-tuning their menu, as well as for anyone simply interested in good, clean food and playing with new recipes.

The other day, I baked the sweet potato and five-spice muffins featured in the book, modifying the recipe slightly as I went along. These nutrient-rich muffins are gluten-free and are excellent with a bit (or a lot, if you’re a nut butter nut like me) of nut butter or coconut oil.

Ingredients (I added my personal notes in italics in brackets):

• 1 large sweet potato (I used two medium sweet potatoes)
• 1/2 cup extra virgin olive oil (I used melted coconut oil)
• 1/2 cup unsweetened almond milk
• 3/4 cup maple syrup or xylitol, plus 2 extra tbsp for brushing the muffins

(I used maple syrup and skipped the brushing step, as I barely had enough syrup to make 3/4 cup. In fact, I only had about a 1/4 cup of the syrup, so I used coconut sweetener, mixed with the almond milk and maple syrup, to make up the 3/4 cup of sweet liquid).

• 1 tsp pure vanilla extract
• 2 cups gluten free flour (if the flour doesn’t include xanthan gum, add 1 tsp)
• 2 tsp baking powder
• 2 tsp baking soda
• 1 ½ tbsp Chinese five-spice powder (I used 1/2 tsp of cinnamon, 1/4 tsp of all spice, and 1/8 tsp of nutmeg)
• ½ tsp fine sea salt

Here is how they’re made, with instructions copied from the book. I added my personal notes in italics in brackets:

Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork and bake in the oven until soft (when a paring knife can cut through with zero resistance), about 1 hour. Remove from the oven and set the sweet potato aside until it’s completely cool.

Peel the sweet potato, discarding the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.

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Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups. (I used a small amount of melted coconut oil to grease the muffin tin).Image

Bake for 20-25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking. Let the muffins cool before serving. (The temperature of my oven is usually true to norm, but these muffins were ready after about 16 minutes).

Et Voila!

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Happy baking!

XO,

Katia

(Dharma Wanderlust)