Day 1 B2B (Back to Basics) Food Challenge

Knowing that Day 1 of my challenge would start on Sunday, April 1, I did a lot of research and recipe searching ahead of time. (No, this is not the basis for an April Fool's joke.) I also stocked up on the majority of the vegan pantry staples at Wegmans when I took my mom home on Good Friday. When I made this decision, I knew I had to be 100% in or it wouldn't work. Otherwise, I wouldn't know if this way of eating would truly benefit me so it has to be all or nothing!

Sunday morning, I woke at 5:30 am to get dressed and ready in the darkness to go to Easter "Sonrise" Service at Jockey's Ridge State Park. What an incredible way to start off Easter, my favorite holiday! No better source of inspiration and motivation than reliving Jesus' resurrection in the middle of a sand dune as the sun comes up! Really put things in perspective.

On the way home, I had to stop by my original happy place to set the tone for the rest of my day and the beginning of this new challenge.

I have never been a breakfast fan and often will just juice some vegetables and suck it down real quick or grab some granola or a piece of fruit. But today, I wanted to make breakfast for me and Hubs. So I found a vegan oat and apple pancake recipe. I also must admit that I love to cook but I do NOT bake. This felt like borderline baking. While I mixed everything together and prepared it for going on the skillet once it got to the stove, the process was no longer fun for me. For the sake of the state of our kitchen, Hubs decided to take over the pancake flipping part of the process and for that I am beyond grateful.

The basis of these pancakes are oat flour, green apples, cinnamon and almond milk.  Slice a few bananas to throw on top and a bit of pure maple syrup (pure is the key) and you're good to go.

One thing I realized from making my first meal on this challenge was that vegan food is not that photogenic. At least not yet. But it tasted super yummy and that's the important part!

Sunday is usually my grocery shopping and meal prepping for the week day. I spend most of the day in the kitchen and while that may seem strange, it helps free up the rest of the week, especially when I work all day and have a puppy to entertain upon arriving home at night. This Sunday was no different except that I spent more time than usual in the kitchen. In fact, I grabbed a granola bar for lunch as I was preparing meals and washing dishes because I didn't want to stop!

Next up - Dinner

Cheesy Lentil Bolognese Casserole

Looks like a baked pasta dish with yummy cheese, right? Well, kind of.

I was pretty impressed and shocked to be honest.

I have found that vegan food is often misunderstood. We all assume it is tasteless but it's all about the spices. People ask how I could stop eating meat. Well, really, it isn't that difficult for me. I have toyed with the idea for quite a few years actually. Would you just eat ground beef or a NY Strip without seasoning it? Of course not. It's all about flavor and you get that flavor from spices. It's no different with vegan dishes.

So let's talk the basics of this recipe.

First saute (in a dutch oven) onion, mushrooms, garlic, thyme, basil, oregano until the water drains off. Then add the marinara sauce, drained green lentils and tahini.

Ok... hold up, girl, what is a lentil and where is tahini?

Yeah, I know. I agree. I've heard of lentils but never knew what they were. They are a legume. Legume. I love saying that word. 

Just like banana. Think of the movie, The Minions. Bah Nah NAAA!! Now you get it.

A lentil is an edible pulse; an annual plant of the legume family known for its seeds that are shaped like little flat disks. These little high fiber seeds are high in protein, low in calories and have so many health benefits, such as lowering cholesterol, reducing the risk of heart disease, aiding in digestion, and stabilizing blood sugar. They contain virtually no fat and give you energy!! Why am I not popping handful of these in my mouth every hour?

Now for tahini.

Sounds like it would be a nice tropical place to visit, right?

Naw, it's at thick paste/sauce made from sesame seeds that is most commonly used in homemade hummus (which is on my list) and in Middle Eastern dishes. It's used often in vegan recipes and I know I'll be keeping it real close at hand.

Ok, enough of that. Where were we? Yes, adding lentils, marinara and tahini in the pot. 

I made my own marinara sauce, which is nothing new. Store bought sauces are full of sugar and salt so I haven't used them in years anyway. Get organic, no sodium, crushed tomatoes and add oregano, basil, garlic and jazz it up the way you want it. Just no sugar or salt. I even throw in some crushed red pepper as well sometimes.

I added in cooked organic, gluten free, brown rice penne pasta next and coated it with the mixture that's already in the pot. It's the first time I've used brown rice pasta and it isn't as firm as typical pasta but in a casserole I couldn't really tell the difference. Hubs said it had a little mushy consistency but overall, it wasn't that noticeable.

Spoon all of this goodness into a casserole dish and pour the cheese over it next.

Cheese? Wait. But you said no dairy, no cheese. Yeah, I did. Daggone it. 

I am one who loves to throw a ton of mozzarella on my pasta before I bake it and even after I bake it. But not now. Sigh.

I found this recipe for Vegan Cheese Sauce. Could I have just bought a package of vegan shredded cheese at Harris Teeter? Sure, but I'm not doing that. If I'm going to do this, I'm doing it right.

I'm not eating processed, packaged crap.

This is when things got real.

Hubs was golfing, I had every counter of the kitchen covered, every burner on the stove going and every pot in the cabinet out or in the sink to be cleaned. But I wasn't stopping now.

When I saw the ingredients for the "cheese" I was just completely defeated and knew this was going to be complete nastiness, but, damnit, I committed to this and I'm doing it!

How on God's green earth was cheese going to be made out of raw cashews, boiled potatoes and carrots, refined coconut oil, white wine vinegar, nutritional yeast, a clove of garlic and water?

Well, I was about to find out.

 I took a deep breath, closed my eyes, and I licked the spoon.

You have got to be kidding me.

I picked up the phone and called my mom and exclaimed, "You're not going to believe this shit."

Now it wasn't the best block of cheddar I've ever had or an ashen goat cheese that I crave, but it truly resembled the flavor of cheese - the consistency of a sauce that you would put over nachos. It completely blew my mind. It is then that I thought, I might really be able to pull this off.

I spread this "cheese" sauce all over the top of the casserole and then bake it for about 20 minutes.

In the meantime, since I was on a roll, I decided to make the vegan parmesan because who doesn't need parmesan on top of their pasta dish?

Cashews, the vegan wonder nut, yet again, comes to the rescue.

Along with garlic and nutritional yeast, the cashews went into the food processor until it turned into a coarse meal. Completely floored. Looks just like parmesan. Doesn't exactly taste like it but it's a good knock off for what I need.

So I just made two vegan cheeses and I'm pretty amazed. Am I ready to give up cheese forever and say I don't need it anymore? Oh, hell no.  Cheese and I have had this love affair my entire life. It's going to take a lot of convincing for that to end but a 30 day break might be good for both of us in the end.

It's the end of Day 1, Hubs and I both survived. We both liked the two meals I made and I'm feeling pretty good about this challenge.

Immunity Soup

I started blogging about this recipe about a month ago but never posted it. Reading it today, I realized that this is a vegan soup and I didn't even realize it. So how appropriate now!


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I found this recipe a few years ago and completely fell in love with it! Considering it's still winter and until it gets above 70 and stays there, I won't be happy, I thought I'd share! I am an one who does not like to take medicine and will do everything naturally possible as far as healing and preventing goes. This soup is called Immunity Soup for a reason!


It is full of immunity-boosting food: Vitamins D and C, zinc,  and antioxidants in the kale mushrooms, chickpeas and garlic.  The hot, steamy broth and crushed pepper will help with flushing out sinuses and potentially warding off infection! Besides all that goodness, it's just daggone delicious too!


I like to make a huge stock pot of it and enjoy it for a few days. It usually is enough to put some in a Tupperware and freeze as well. The longer it sets, the more flavorful it becomes so I recommend waiting a day before eating it. That is if you can wait that long!


When I try a new recipe, I always go by the directions the first time. These are how I have tweaked it. Of course, after you make it you may decide to make changes as well. Just remember to keep the ingredients the same because otherwise it won't be Immunity Soup!







Ingredients:

• 2 tablespoons olive oil
• 1 1/2 cups chopped yellow onion
• 3 celery stalks, thinly sliced (I use a potato peeler b/c it makes ribbon-like stringy slices.)
• 2 large carrots, thinly sliced (Again, I use the potato peeler)
• 1 pound presliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)
• 10 garlic cloves, minced or 2 tablespoons of minced garlic out of a jar
• 8 cups unsalted organic vegetable stock
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 (15-oz.) can unsalted organic chickpeas, drained
• 1 1/2 teaspoons sea salt (if you insist. I never cook with salt.)
• 1/2 teaspoon crushed red pepper (I tend to use more because it has such great properties and Hubs and I like it hot!)
• 12 ounces curly kale, stems removed, leaves torn

If you want to add rotisserie chicken, it's delicious as well. However, it's quite tasty without the meat and definitely better for you!

Heat oil in a large Dutch oven over medium. Add onion, celery, and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves, chickpeas, salt and red pepper. Bring to a simmer for 20 minutes. Add kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.

Back to Basics 30-Day Food Challenge

If man made it, don't eat it.
That is going to be my mantra for the next 28 days, but who's counting?

I love food.
I love cooking food.
I love eating food.
I love smelling food.
I love photographing food.
I love trying new food.
But, I don't like how I have physically felt or looked for going on three years now.
I refuse to have pills pumped into my body to fix things that diet can easily correct, I hope. I say "I hope" because I've tried other ideas in the past and to no avail. I do believe, though, that natural healing is the way to go and I preached it to my father during his cancer recurrences over and over. Now that I have had some continuing nagging health ailments and "other-than-good" test results lately, I have decided now is the time to make a change while I still can - before it gets worse and I don't have a choice. I will be 45 this year and, honestly, most days I feel like I'm 85.  I can't be a hypocrite anymore. I need to "talk the talk" and "walk the walk".

So on April 1, I decided to start my 100% 30-day plant based-eating challenge. Since this is a technically a food and wine blog, I thought I might as well blog about my trek through these next 30 days - the good, the bad and, I have a feeling, a lot of ugly.

In 2016, I sold my single family, four bedroom home with a decent-sized fenced in backyard, located five minutes from work. I also gave up my nearly six figure supervisory job which had immediate potential for promotion. I gave all of this up to move to the beach - a dream that I never thought would come true. Well, not only to move to the beach but to move to the beach with the man who holds my heart and with whom I'll spend the rest of my days.

After six months without a job, I was gracious enough to be hired by the County in which I live as an administrative assistant at a salary which is a 65% less than what I made previously in NoVA (the same salary when I started in local government 21 years ago) and I have to commute 50 miles a day round trip.

But I live at the beach... with the man I love. I'm not complaining. I couldn't be happier.

While I gave up a lot, I also gained much more than I could have ever imagined. Peace of mind. Reduced stress. The ability to see the ocean (and sometimes hear it if the wind is right) from my house which is a four block walk away. A calmer, laid back way of life (aside from 4 months out of the year). Being surrounded by genuine, nice human beings (for the most part).

I often referred to my move here and this new chapter in my life as going "back to basics".

In that same regard, I feel as if the 30 day plant-based challenge I have placed upon myself is following along that same path.

I'm going back to basics with my food habits and consumption.

What is my plan?
For 30 days, I will:

• not consume meat but consume fish/seafood in moderation;
• not consume dairy and eggs;
• not consume highly refined foods - such as sugars, flours and oil;
• not consume alcohol;
• center my eating around whole, natural foods based on fruits, vegetables, legumes, tubers (potatoes) and whole grains;
• not focus on eating for single nutrients but on the whole package;
• not eat processed foods;
• drink half my body weight in ounces of water daily;
• remain strong and focused on why I decided to take this challenge;
• remind myself that my lifelong relationship with cheese is an addiction and not an enduring love affair;
• focus on the good that is occurring within my body;
• think positive;
• not take personally what those who don't understand this way of life say to me;
• not fall off the wagon (It's only 30 days for crying out loud!); and
• quickly try to smack down the cravings I know I will inevitably have for a greasy steak and cheese sub, pork carnitas, or pizza.

By the end of this challenge, I hope to:

• gain a better understanding of food and the role it plays in my life;
• begin reducing my waist size and weight back to where it was three years ago;
• be able to fit into a ton of my awesome clothes that are just hanging in my closet wondering why they are stuck on hangers;
• lower my cholesterol and A1c;
• have more energy;
• reduce inflammation and pressure build up in my body;
• be able to look at myself in the mirror again without disgust;
• have a new appreciation for food;
• realize that food's purpose is fuel for the body; not a source of pleasure; and
• not regret the last 30 days of my life.

With that said, let the fun begin!

Because you loved me

Have you ever heard a song and it instantly takes you back in time? It's like you're transported back to an exact moment. You feel the same as you did then and you are truly caught up in that moment again. Then the song brings on more memories and sometimes you even have an "aha moment" as a result.  Well, that's what happened to me this morning and I was compelled to write.


It was the Spring of 1996.

I was 22 years old and I was headed to Panama City Beach for Spring Break. We had record lows on the East Coast and it was snowing when my girlfriend and I left Woodbridge, VA on our 24-hour trek down 95 South. We had never been anywhere on Spring Break and didn't want to go to Daytona or Lauderdale. We wanted to be away from all the crazies. We just wanted to enjoy the beach and get away for a while.

After we drove those 24 hours without a break down 95 and then west along the Florida panhandle, we finally arrived at what we anticipated being paradise. To our surprise, MTV decided to film Spring Break at Panama City Beach that year. Go figure. Our luck.

The first day we were there we met a waiter at a local restaurant who also bartended at Harpoon Harry's and he became our unofficial tour guide for the rest of the time we were there. The shithole we were staying in was more like a brothel and before long we found ourselves staying at our new friend's house. I had never met a stranger who was so kind and welcoming. I wasn't a fool. I grew up outside of DC. I know how people act - always a hidden motive - but he was different. Something told me we could trust him and we found out later that yes, we could.

Long story short - if you ever have the chance to see a town through a local's eyes, do it. It will give you a whole different perspective on the place. It gave me such a perspective that I decided, at the time, that I wanted to live there. I actually wanted to move there and start a new chapter of my life. I had just graduated college and was applying for local government jobs in Northern Virginia but hadn't gotten any leads yet. What was stopping me? If I was going to move, now would be the time. On top of it all, I had started falling for this bartender. He was more than just a bartender. We grew rather close. He challenged me. He was extremely intellectual yet had common sense. He was a romantic but not over the top. He actually introduced me to Tim McGraw music. "Not a Moment Too Soon" had just been released and it actually was quite fitting for our relationship. (I was young. Between high school boys, college losers and the ending of a four-year stint with who I thought I was going to marry, I was pretty much over it.) I would spend Easter with him in Panama City and we'd visit his dad in Dothan, Alabama and go by to see my old Alexandria Pastor Jay Wolf at First Baptist of Montgomery for Easter. We may have missed the service because of the time change but perhaps it was supposed to be that way because we were able to have lunch with Pastor Jay and his family at their home which was an absolute blessing.

John and I dated for about two years, I think. The first time I ever flew in an airplane was from Dulles to Atlanta on ValuJet to go visit John. I was absolutely terrified and it was the smoothest, easiest flight I've ever had in my life. We drove cross country from DC to Minnesota to visit his family who own a farm and "drive truck" for Green Giant. I still remember being up to my calves in pigshit and holding a baby pig for the first time. I couldn't eat bacon for a good year afterwards. Being a government nerd, I loved visiting the capital buildings of each state that we drove through and John would purposely take a detour so we could see them and photograph them. Abe Lincoln is my favorite president and we even visited Abe's home before he became president and his tomb which was absolutely incredible. We did all of this in a tiny Chevy S10 pickup and didn't stay in one single hotel on the way. John would visit me in NoVA. I'd visit him in Florida. That September, my friend, Amy, and I decided we were going to move to Florida. We had plans to go visit and house hunt even. But God had other plans for me. That June of 1996 is when my dad was diagnosed with prostate cancer and my entire world stopped. Amy moved to Florida and still lives there. I never went.

In such a short amount of time, John and I built a lot of memories. We shared a lot of dreams and made crazy plans. But this wasn't meant to be and while most of our times were good, there were some that were just overly annoying and flat out deal breakers. After all these years, I remember him and our time together fondly and that is what is most important. I can't say that about some of my past relationships....


Even after all the adventures we shared, there is still one that stands out and is what prompted me to write. During one of my visits to Panama City Beach, John and I had a simple dinner and a movie night. I can still remember it as if it was yesterday. It was 1996 and it was the movie "Up Close and Personal." Michelle Pfeiffer and Robert Redford. Michelle Pfeiffer is one of my favorite actresses and this is a fantastic love story.  I'm not a Celine Dion fan by any means. She's phenomenal, yes, I agree, but she annoys me. Anyway, the theme song for that movie was her song, "Because You Loved Me" and every time I hear that song I think about that movie. Oh, how heartwrenchingly beautiful! It makes me want to go watch the movie again right now. For the longest time, I've always associated this song with this movie, with Michelle Pfeiffer and with my time on the Gulf Coast with John. But, this morning, when I heard the song for the first time in many years, it hit me in a completely different way.... in a way that slapped me across the face hard, loud and clear.

This!
THIS!
This is what this song is about!
This is why you love this song so much!
Because it's about him!
No, not the him from 1996 when you first heard the song.
Him!
No, not the him with who you share your life and forever love
Him!
The most important man in your life!
Yes, even now.
Your hero.
Ah, yes. Of course it is.
Him!!!
It's all come full circle. That is why this song has always been so special to me.
Him!!!
I love you, Daddy.


Because You Loved Me
For all those times you stood by me

For all the truth that you made me see
For all the joy you brought to my life
For all the wrong that you made right
For every dream you made come true
For all the love I found in you
I'll be forever thankful
You're the one who held me up
Never let me fall
You're the one who saw me through through it all

You were my strength when I was weak
You were my voice when I couldn't speak
You were my eyes when I couldn't see
You saw the best there was in me
Lifted me up when I couldn't reach
You gave me faith 'cause you believed
I'm everything I am
Because you loved me

You gave me wings and made me fly

You touched my hand I could touch the sky

I lost my faith, you gave it back to me

You said no star was out of reach

You stood by me and I stood tall

I had your love I had it all

I'm grateful for each day you gave me

Maybe I don't know that much

But I know this much is true

I was blessed because I was loved by you

You were my strength when I was weak

You were my voice when I couldn't speak

You were my eyes when I couldn't see

You saw the best there was in me
Lifted me up when I couldn't reach
You gave me faith 'cause you believed
I'm everything I am
Because you loved me

You were always there for me

The tender wind that carried me

A light in the dark shining your love into my life

You've been my inspiration

Through the lies you were the truth

My world is a better place because of you

You were my strength when I was weak

You were my voice when I couldn't speak

You were my eyes when I couldn't see

You saw the best there was in me

Lifted me up when I couldn't reach

You gave me faith 'cause you believed

I'm everything I am

Because you loved me

You were my strength when I was weak

You were my voice when I couldn't speak

You were my eyes when I couldn't see

You saw the best there was in me

Lifted me up when I couldn't reach

You gave me faith 'cause you believed

I'm everything I am

Because you loved me.

https://www.youtube.com/watch?v=BNognZzh4do#action=share

Complicated

I haven't had a taste for wine lately. What? Did I really just say that? What's wrong with me? This can't be right. I mean I still peruse the local wine shop and the aisles in the grocery store and I even pick up a bottle or three. But I'm not really eager to drink them. It's strange to even write those words but I'm just not excited about wine right now. It's not like beer or other spirits have taken wine's place. I'm not drinking those either. I'm finding that I'm drinking a lot of water, kombucha (which hubs brews at home) and sometimes green tea.  In fact, I hadn't had a glass of wine in almost a month until the vegan wine dinner a few weeks ago. Since then, I've only had a glass or two once or twice. No, I'm not sick. I guess my taste buds and body are just wanting a break.  It's complicated.


I do enjoy having a glass of wine when I'm cooking. In fact, I almost crave a glass of wine when I'm cooking and then after I drink it, I don't know what all the hype was about. That almost happened last night. It's complicated.


Sunday is usually my grocery shopping and meal prep day for the week. I plan what our meals will be and cook what I can ahead of time while I'm home from work. It's much easier than coming home after a long day, enduring a half hour commute, walking the rambunctious puppy and then slaving away in the kitchen to make a meal from scratch and still have time to eat it, digest it and be in bed by 10.  Yeah, Sundays are a free day for me and I chose to waste it away by meal prepping most of the day. May not make sense. It's complicated.


Last night, as I was adding the broccoli to the slow cooker of beef that had been becoming delicious all afternoon, I pulled the Mexican lasagna, I made and baked on Sunday for dinner, out of the fridge.  It had to warm up for about 20 minutes and I decided I wanted a light red wine to pair with dinner. Why not? It's been a while. I knew it had to be red. I knew it had to be light. But I didn't know if I had that particular combination at home. I wanted a Pinot Noir from Oregon and just about cried when I realized I didn't have one. Well, maybe a Chard would be ok because I really hadn't had one in a while and it could be refreshing. But that wouldn't work with the lasagna and it would take too long to chill anyway. Maybe I'll just drink a beer. But beer makes me feel so bloated and God knows I don't need to feel any fatter than I already do right now. Maybe I'll pour a little whiskey. No, that is more of a sipping thing to enjoy after dinner. Sigh. Why does it have to be so complicated?


Then it hit me.
Complicated.
Yes! Complicated!
How fitting!
Complicated!

Taken Wine Co. was founded in 2009 when Carlos Trinchero had a simple philosophy - to craft great wines to share with friends. Nothing complicated about that idea. The three wines he created all tie into social media and are relevant to his generation. Now, social media...... That's complicated. Trinchero's wines are named, Taken, Available and you guessed it... Complicated.

I just happened to have a bottle of Complicated on the shelf. I had tried it many years ago at my happy place in Virginia but hadn't seen it at the stores in quite a while. I happened upon it last weekend. Once again, a sign from above. Couldn't get much easier than this - when everything else is complicated, choose Complicated - a Grenache, Syrah and Carignane blend from the Central Coast of California.


I pop the cork.
I pour a glass.
I swirl.
Jammy.  Plums, raspberries
Definitely plums
Plums rolled in a hint of spice - nutmeg, maybe cinnamon
I instantly saw my grandfather, Carlton, and his homemade ginger snap cookies.
I haven't had a gingersnap cookie like his since he died in 1984.
In fact, I tried to make them once and I couldn't replicate them to save my life.
I even had his recipe.
I loved those things. I could instantly see them, smell them and taste them after one whiff of this wine.
At first sip, there was definite fruit - mostly cherry - with a bit of a tanginess at the end.
I'm tad bit concerned.
I had this wine before and really enjoyed it. Now it tastes like cherry and I do not like cherry one bit.
But that was years ago.
I was also in an interesting relationship at the time.
Well, maybe it was a relationship.
Honestly, it was complicated.
This wine needs to open. It needs to breathe.
I leave it alone for about 45 minutes and try it again.
The aroma has mellowed. There's a hint of flowers now - violets come to mind.
The taste mellowed too.
The tart aftertaste is gone.
Very light
Reminiscent of a Pinot Noir......
with a fire lit under it.
I decided to slice a few pieces of one of my favorite seasonal cheeses.
Kerrygold Aged Cheddar Cheese with Irish Whiskey
I've only been able to find it at Wegmans and only around the month of March.
If you haven't tried it and you love sharp cheddars, do it! You won't regret it.
It's woodsy. It's smooth. It's nutty. It's sharp. It's just damn yummy.
The wine even mellowed out the whiskey cheese and nothing mellows the whiskey cheese.
Again, nothing is making sense.
It's complicated.
I didn't expect the Mexican Lasagna I made to pair well with the wine.
That's not why I opened it.
But of course, me being me, I had to try it just to see.
Holy salsa, Batman!!
Hot! Hot! Hot!
The wine brought the spice out in the lasagna.
I mean really brought it out.
I look at my plate.
I look at my wine.
How can this be? I never would imagine that would have occurred.
But of course, why should it surprise me?
After all.....
It's complicated.

“There are days when solitude is a heady wine that intoxicates you with freedom,

others when it is a bitter tonic, and still others when it is a poison that makes you

beat your head against the wall.”
― Colette, Oeuvres complètes en seize volumes

Sacral Chakra Wine

It's February 24.
It was 73 degrees in Kitty Hawk, NC today.
It's close to 6pm as I write and it's now 69 degrees.
The windows are open, I'm in the kitchen preparing side dishes to go along with the pork that Hubs has been smoking all day, and as I look to the right, I see the ocean calmly existing.
I smile.
A real smile. A genuine, deep-breath-kind-of smile.

This morning, I had my first experience with chakra balancing. You may not know what chakras are and may be thinking, oh here she goes again with this weird nature, spiritual stuff. I have been very aware of chakras and their purpose for a few years now but never had mine balanced. I didn't even know I needed them balanced. Well, I knew one needed balanced - the sacral chakra - the seat of emotions, the sense of taste, to live as your authentic self without fear, to be non-judgmental about your desires.

Let me explain a little bit so that you will understand.

We all have chakras. The seven chakras are energy centers in our body. Blockages in any of the chakras can cause health problems - physical and mental. Each chakra has a specific location up the middle of our body and a purpose; where specific types of energy flow.

Root Chakra - represents feeling of being grounded - survival issues

Sacral Chakra -  connection and ability to accept others and new experiences - well-being, pleasure, sexuality, emotions

Solar Plexus -  ability to be confident and in control of our lives - self worth, self-esteem, self-confidence

Heart Chakra - ability to love and inner peace; also where we hold grief

Throat Chakra - ability to communicate - self-expression of feelings and truth

Third Eye Chakra - intuition, wisdom and ability to think and make decisions

Crown Chakra-  - connection to spirituality and pure bliss, inner and outer beauty

A tremendous amount has "happened" in my life over the last five years but definitely over the last two years - whether it be good or bad. Physical, emotional, location changes, family, finances. Too many to truly name.

This morning, I had my chakras balanced and I cannot begin to even explain the extent of such an eye-opening, validating and transforming experience!

It began with oracle cards. 

What is an oracle exactly?

Sure, I've heard the word, I get it. I know how to spell it. But what does it actually mean?

Check out the definition and really think about what you're reading:

"a priest or priestess acting as a medium through whom advice or prophecy was sought from the gods in classical antiquity;
a place at which divine advice or prophecy was sought;

a person or thing regarded as an infallible authority or guide on something"

The oracle cards pulled were a depiction of my life, of my emotional state, of my innermost thoughts, internal battles and contemplations. Things I have never vocalized yet fit me to absolute perfection. A slap-in-my-face confirmation of what is happening and what needs to happen.



It was an extremely personal experience and as a result, I will not go into detail but some of my energy centers were blocked completely, some were clogged and some were wide the you know what open. We were able to unblock most of them but two remain closed and I have much work to do! The explanations all made perfect sense.
Afterwards, I felt such clarity. I felt a relief - physical in some aspects and emotional in others - and I made a stop at the beach to thank the Lord above, to meditate and to talk to my dad. I know that my dad is with me - he has made it clear - yet when I'm at the ocean, I feel closer to him. Our love of water, especially the ocean, was always a strong connection for us and it continues to be.

As I'm standing here in my kitchen, reflecting on my life, I'm embracing love. I'm embracing my senses. I'm embracing all that has happened in my life and I am embracing the fact that all of these moments have happened for a reason. It's all part of the plan for me. The path will never change. I can only control myself and my actions. I can't control anyone else and I need to let it go and accept whatever happens and embrace it.



This warm, February evening is something easily embraced. I feel transformed but not completely. Yet, I am grateful for the transformation that has occurred. I am aware of what I need to do; it's a matter of doing it. It's time to break away from past behaviors because they aren't working; in fact they are becoming hurtful; detrimental to my being. It's time to take a deep breath and try something new. It's time to step out of my comfort zone so I can be "me" again. It's time to just be.

How ironic, that on this same day, I come across this wine without even really looking. 

Ironic? I think not.

Yalumba Winery Y Series Shiraz Viognier

I had never seen Yalumba in the store before.

I just did the Vegan Wine Dinner the other night and we had Yalumba wines.

My favorite wine that night was the Y Series Vioginer and I bought a bottle.

This is a Yalumba Y Series Shiraz Viognier blend.

Wait a minute.

What?

Shiraz is red.

Viognier is white.

Yalumba combined these two?

Just on sheer curiosity I would have to buy this wine.

My sacral chakra was completely blocked until about 30 minutes prior to finding this wine and yep, well, here's proof that energy center is wide open now.

Trying something new. Taking a chance.

Enjoy the pleasure provided in the moment in full awareness.

In the past, I would have laughed and thought, those crazy Aussies don't know what they are doing.

But not today.

I was instantly drawn to this wine.

I didn't think twice.

While Hubs is outside becoming "all zen" with the smoker, I decide to open the bottle and pour a glass.

At first whiff, I get a hint of black pepper.

A slight smokiness and flowers

Smoke lingering over a field of wild lilacs

Burning a bit on my nose but not in a negative way

Clove

I take a sip. 

Interesting.

Nothing like I thought it would taste. 

It is much sweeter than the smell.

Tangy at first but then quickly lingers into a mellow soft flower.

As I'm trying to figure this red wine out, Hubs walks in and I ask him to taste it and tell me what he tastes. He hates this game.

He always says, "It tastes like wine."

This time he takes a sip, makes a face and says, "It tastes like........"

"I don't like it," and he walks away with a scrunched up face.

I don't like it.

A new flavor profile. Noted.

I keep prepping side dishes.

I come back 10 minutes later.

The smoky smell is gone.

The wine tastes like cherries. All cherries and no other flavors.

Reminds me of a throat lozenge and I'm not happy.

I don't like cherry.

I come back 10 minutes later.

The cherry has toned down quite a bit.

A tad hint of chocolate or cocoa is on the finish now.

I decide to try a piece of cheese with the wine.

I love cheese.

Cheese and wine are often quite powerful together.

This time, the cheese mellowed out the wine quite substantially.

There's a slight tanginess and then it's quite smooth.

This wine is getting better.

Patience.

Yep, patience.

I was just reminded of that this morning.

It's working.

(Note to self: The sacral chakra is also where energy associated with the sense of taste resides.)

While Hubs has given up on this wine after one sip, I take a deep breath.

I can't give up on this wine.

I don't want to give up on this wine.

I'm going to be patient and see what happens.

After all, that's exactly what I was led to do this morning.......



Holy Cow, It's Vegan!

A few days ago, my dear friend and I attended a special wine dinner event which benefitted the Outer Banks SPCA. What better combination!! Wine and dogs. Seriously. Right up my alley.

As if that wasn't enough, this event was put on at one of my favorite restaurants, The Salt Box Café, owned and operated by two of the most down-to-earth, compassionate human beings I have ever had the pleasure of meeting. True food geniuses.

Hubs and I love the Salt Box. It's a tiny little place off the beaten path where your taste buds are awakened and taken on an adventure every time you take a bite.  The brunch is top notch, the lunches are like no other and the dinners set the bar so high that no one on my barrier island could ever come close to a match. We have been fortunate enough over the last two years to frequent the Salt Box quite often and are grateful to call this husband and wife team our friends.

I often tell Chefs Randolph and Amanda that I try food at their restaurant that I would never even contemplate trying anywhere else. Not only do I try it, but I am amazed each and every time because not only is the presentation strikingly beautiful, but the taste is pure magic. When I don't know what I want to eat, I often pick the most unique item on the menu or we ask Chef Randolph to surprise us.

Well, The Salt Box Cafe did it again. Without a second thought, I knew I needed to be at this wine dinner. I have gone to their wine dinners before and am always in awe. But this one was different. This one was all vegan.

Yep, vegan.

No meat. That doesn't bother me that much really.

No dairy. No cheese. That instantly makes me sad.

I am not a vegan but I joke with Chef Amanda that if anyone could turn me vegan it would be her. I have purposely chosen vegan dishes off of the Salt Box menu in the past as my meal selection and have been floored by the incredible flavor each time. So, to say I was excited and intrigued by attending a vegan wine dinner was an understatement.

 Oh yeah, and all of the dishes were paired with a vegan wine from the Yalumba Winery Y Series.

Yalumba Winery is in the southern part of Australia in the Barossa Valley wine region.

Course One: Roasted Beef Carpaccio

white bean avocado hummus/cumin/chili/lime

Beets. I hate beets.

I hate the texture. I hate the smell. I hate the taste.

When I see a beet, I instantly am reminded of my grandmother cooking them in a big pot on the stove at our summer cottage at Colonial Beach. They smelled up the whole place and it was wretched.

She and Dad loved them and we'd get fresh ones from Mr. Hicks who had a garden right behind us. Bleh.

When I saw beets and tomatoes on a plate with an avocado hummus, I instantly thought, why ruin the avocado and tomatoes with these evil things? To my surprise, this dish was simply mouth-watering delicious. The combination of the beet, tomato and avocado together was just divine.

This yumminess was paired with a Vermentino which upon first sniff reminded me of an Alsatian wine. That hint of petroleum on the nose does it every time. Very crisp and clean - reminiscent of a Sauvignon Blanc, actually, without the overbearing grapefruit disgustingness. (Yes, that's a word. Ok, maybe not, but it should be.)

The beet carpaccio toned down the Vermentino quite a bit.

Excellent pairing.

Course Two:  Korean BBQ Cauliflower

pickled nappa cabbage/spiced peanuts

I hate cauliflower.

I especially hate the texture and don't think that it has any taste at all.

(I'm seeing an early theme that I'm not sure I like here.) 

But, the beets surprised me so maybe the little white trees would as well.

I do use riced cauliflower in the place of rice in some dishes but again, overall it's just pretty bland.

One bite of this dish and .....WOW!

I could have eaten 100 more of these spicy little nuggets of love. In fact, I'd wager to say this was my favorite dish of the night. The pickled cabbage, the crunchy nuts with a little kick and the BBQ flavoring on the cauliflower.....pure deliciousness.

This dish was paired with a Riesling that honestly didn't have much aroma at all. However, it was just the right balance of dry and sweet and simply delightful with the course. If an orange and a lemon had a baby, it would be this wine. Very refreshing. I could seriously enjoy this on a 90-degree day while on a boat, loving the fact that I live at the beach.

As my wine partner-in-crime said, upon first sip of this wine, "That's my porch!"

Indeed.

Course Three: Miso Glazed Eggplant "Scallop"

ginger, soy and coconut risotto/charred shishito peppers

I love scallops. I sear them as a special treat and just melt away in the goodness.

This dish was pleasing to the eye and while I love scallops, I wasn't sure if I'd like "scallop".

Well, guess what? I did!

The eggplant wasn't mushy as it usually is after it's cooked. Perhaps when I cook eggplant, I don't do something right. I've had miso soup before and could actually taste a really nice hint of miso in this dish. The risotto was the star of the show and I could have shoveled a big ole bowl of it down!

This dish was paired with a Sauvignon Blanc and I am happy to say it did not smell or taste like a typical Sav Blanc. No grapefruit overload!! Yay! It had an aroma of fresh cut limes and, upon first sip, I instantly wanted a lemon cookie. After taking a bite of "scallop", the wine lingered with a flowery aftertaste. 

 Very nice pairing.

Course Four:  Mango Chickpea Curry

smoked basmati rice/mint coconut yogurt

I like mangos. I like chickpeas. I love Indian curry.

There was nothing wrong with this dish but it did not "wow" me as the previous ones had. Perhaps, that's why I realized, upon blogging, that I didn't take a photo of this course

Oh well.

Instead, let's focus on the wine that was paired with this dish.

Viognier.

(Vee-on-yay)

Years ago, a friend of mine who is a master sommelier referred to a Viognier as a "Chardonnay that couldn't". I always remember that because I tend to agree.

I don't hate Viogniers. I just wouldn't ever choose one.

Yalumba's Y Series Viognier changed my mind.

Had I not know this was a Viognier, I would have sworn it was a Chardonnay.

It smelled of butter and oak. This was the first wine of the night that I took my time before I even took a single sip. The aroma was so enjoyable that I just didn't want to stop inhaling it. I haven't had wine like that in a while.
Once I did take a sip, I was even happier. Toasted bread. Very balanced.

There is no way this is a Viognier. Maybe it was labeled incorrectly.

Hands down, the best wine of the night regardless.

Course Five:  Green Lentil Pate with Toasted Crostini

portabello mushrooms/tomato demi

This is the course where you would normally have a filet or a venison tenderloin or even elk.

But I was eating lentils and mushrooms instead.

I never thought I'd say it, but it was pretty damn yummy. 

 Mushrooms are my friends.

I never ate them as a kid but that's probably because my parents didn't like them (or were scared of them) so they didn't keep them around. I'm not sure when I first had a mushroom but I know I really  enjoy them now and cook with them quite often.

I have to admit, I'm not sure about lentils. What exactly is a lentil? I'm not sure. I know it's a legume. Legume is a fun word to say. But other than that, I don't think I've ever had a lentil before tonight.  Would I have known it was a lentil if not told? Nope. Will I seek out lentils now? Nope.

Was this entire combination flavorful and a perfect bite? Sure was.

Yalumba's Cabernet Sauvignon was paired with this course and while it was jammy and smelled of tobacco and spice, it was a lot lighter Cab than I would choose. 

I love Cabs. Big, meaty, complex, chewy Cabs.

 This was extremely light and enjoyable, but just not my kind of Cab.

If I don't feel like I need to scrape the roof of my mouth, then it's not my Cab.

Course Six:  Date and Nut Fudge Brownie

coconut whip/dark chocolate ganache/hazelnuts/almonds/hibiscus

Hubs and I enjoy desserts but we try not to eat them much. I am doing my best to cut back or even cut out my sugar intake completely. But the one time we splurge on dessert is when we go to the Salt Box because Chef Amanda is a dessert Goddess.

Chef Amanda had me at chocolate, coconut and hazelnut with this course.

The richness of the ganache balanced perfectly with the lightness of the coconut whip and a hint of sweet from the hibiscus. The nuts gave the perfect crunch to top off this lovely dessert!

A typical Aussie Shiraz was paired with dessert. The Shiraz smelled of roasted tomatoes with cherry glaze on top and its taste reminded me of a dessert wine. Way too sweet for me but a wonderful pairing with this decadent dessert.

I have often thought about removing meat from my diet and I have successfully cut back from what I used to eat. When I truly think about it, it would be very easy to do - for health reasons and to honor my love for animals. Going completely plant-based or vegan is something that would prove more challenging to me but if the Sprinkle Chefs keep making this kind of food taste this incredible, it may not be so difficult after all!

"People who love to eat are always the best people." — Julia Child