Walk For Farm Animals

This past weekend I joined the Walk for Farm Animals in Central Park. I raised about 80 dollars (not much, but better than nothing, eh?), and walked to raise awareness about Farm Sanctuary, factory farming, and the animals that suffer. The weather was absolutely beautiful, and the event was full of good energy and good people.
 

There was an incredible raffle that included such great prizes as a Pink Vaute Couture Coat, and gift certificates to some awesome restaurants, like Pure Food and Wine, Franchia and Angelica Kitchen...

There was also some amazing face painting that was offered. Look at this cutie!

 

 

We kicked off the event with some yoga, led by Derek Goodwin-and assisted by Miss Piggy!

 

 

 

 

As I mentioned before, the event was full of good energy and good people! A lot of people brought their children and dogs...

Like this guy!

 

The owner of the dog above wore this sticker, which I loved!

 

I also loved this one...

 

 

I walked with the Veg Strong Team.

We held up these posters and handed out pamphlets to passersby who were curious about what we were doing.

 

 

After the walk, we munched on some eats from Terri and Blossom Du Jour.

I opted for a Smokey Avocado Wrap from Blossom Du Jour.

 It's probably my favorite thing to eat there!

 

Mmmm... smoky tempeh bacon, avocado, lettuce, tomato and a nice chipotle aioli.

 

Jane Velez-Mitchell spoke, with her dogs in tow. She is so lively and sweet!

 

Gene Baur, president and co-founder of Farm Sanctuary.

 

 

Dan and Matt Mims of the band HERE played an excellent set of their songs.

 

 

 

And that concluded the event! Before I end this post, here are some pictures from last year's walk, which was also amazing...

 

 

 

 

 

 

Till next time! 

xo,

Ellie

Pumpkin Picking~Hunan Cottage~Bud's Birthday Party

Last Saturday, I went pumpkin picking in Long Island with some of my fun, boisterous vegan friends. In the picture above is my pick- this pumpkin had character! It was oddly shaped and specked with green.

We also had some roasted corn while we were out there. Sans butter, of course (though we really could've gone for some Earth Balance!).

 

 

We also did a corn maze...

Michelle and I were a pair of thieves, stuffing some corn into my backpack. Shhhhh!

We shopped in the market, where they had produce for remarkably cheap prices.

 

Bud doing another one of his hilarious poses for the camera..

Our spoils!

 

 

Afterwards, we wanted to hit up 3 Brothers Pizza Cafe, since we'd heard good things about them, but we got a little lost. Then...I had to pee. So, we serendipitously went into this place called Hunan Cottage, and found that they have a vegetarian menu!

" Beef" with Broccoli

 

 Sesame "Chicken"

 "Chicken" and Eggplant in Spicy Garlic Sauce

 Sweet and Sour "Chicken"

Pepper "Steak"

...all served with brown rice!

 

 

 

After our meal, we headed back to Bud's to celebrate his birthday. His party was really fun, and there was lots of dancing...

 

 

 

Me and my dance partner

 

 

The party spread.

 Including hummus, a white bean dip (that Bud made), mulled cider and snickerdoodles and chocolate covered almonds from Trader Joe's. We would've added our corn to the mix but alas, we found it was inedible!

 

Happy Birthday Bud!
One of his friends made chocolate cupcakes and frosting to celebrate...

 

 

And that's all for now!

I will post again very soon about some things I made with the pumpkin I picked. Have a great week!

xo,

Ellie

 

 

 

Blue-Green Almond Lemon Smoothie

 

A smoothie recipe for ya'll! Blue-Green Algae. A nutrition powerhouse, and my personal fave among the "algaes" (with chlorella and spirulina among them). Blue-Green Algae is great to have during the cold weather months, because it's great with boosting immunity and helps with viruses, cold and flu. I have it in powder form at home. I sometimes add it to my water, or to smoothies. This particular smoothie is refreshing and delicious. A real treat for the morning.

 

Ingredients:

1/4 cup almonds (untoasted)

2 bananas frozen

1/2 cup "milk" of choice (I used oat)

juice from 1 lemon

1/8 teaspoon blue-green algae powder

 

Enjoy!

xo,

Ellie

Adventures in Juicing~Kale,Apple,Ginger Nori Rolls with Hummus

This weekend, I lost my virginity-my juicing virginity, that is. My friend David generously gave me his Jack LaLanne Juicer because he hardly uses it anymore, and I was glad to take it off his hands! I'd never juiced before! I have to admit, I was a little nervous approaching the machine.

 

I used one apple, half a bunch of kale, and some ginger.

 

My first juice, composed of Kale, Apple and Ginger. Success!

 

 

 

The leftover pulp looked like something yummy I could add to guacamole, a salad, or...

Nori Rolls!

 

I have to say, this was an excellent choice. 3 sheets halved made for 6 rolls, and 1 complete meal. It was refreshing, satisfying and so healthy!

 

I took some hummus and the spread it on the nori, then piled on the kale, apple and ginger pulp.

 

 Mmmm..I definitely recommend making this!

 

 

What do you do with your lefover pulp?

xo,

Ellie

 

 

Braised Kale with Garlic and Carrots

Greetings, everyone! I hope you're enjoying your fall?  Pictured above are some spoils from the weekend. The smaller ones were snatched from the dining tables at WFAS's Thanksliving. The big one was from my day of pumpkin picking, which I promise to get to another time soon!  I have to say, summer is all fun and games-but for me, autumn is tops! I just love the crisp air, the colors, and most of all, the food!

Tonight, I made a nice, warming dinner-composed of braised and roasted goodness!

Roasted Yukon Gold Potatoes with Rosemary, Roasted Portobello Mushrooms, and Braised Kale.

That's right-braised kale! I took a course earlier in the year at Natural Gourmet Institute here in New York. One of the things we made in class was this amazing Braised Lacinato Kale with Garlic, Daikon, and Carrots. The recipe called for a roasted vegetable stock made from scratch-which we also learned to make in class. But I did not have time to make stock, so I made my own, easier version of the dish...

Ellie's Easy Braised Kale with Garlic and Carrots

Ingredients:
1 1/2 cups  store bought vegetable stock ( I used Pacific Organic Vegetable Stock)
1/8 cup (or less) mirin
1 medium bunch "regular" kale, tough stems removed (or use lacinato or any hearty leafy greens)
1 large clove garlic, peeled and sliced in half lengthwise
sea salt to taste
1 medium carrot, cut into "matchstick" slices
or
 1/2 medium carrot, and 1/2 medium daikon, matchstick sliced
3 tablespoons cold water or stock mixed with 2 1/2 tablespoons kuzu

Procedure:
1. In a medium saute pan bring stock and mirin to a boil.

2. Add kale, garlic, salt, carrots and daikon (if using). Cover pot and braise on low heat until kale and vegetables are tender.

3. When the vegetables are tender and warmed through, combine kuzu and cold liquid together in a small bowl.

4.Add mixture to pan with greens. Cook until the mixture thickens and serve.

The thickness of from the kuzu, the sweetness of the mirin, combined with the textures and flavors of the vegetables, make for an amazingly satisfying dish!

If you're wondering what kuzu and mirin are, I'm happy to fill you in! Kuzu Root Starch is a thickening agent that is a wonderful alternative to the more "traditional", processed corn starch. It looks like chunks of white chalk, and it helps with digestion. I like to use Eden brand kuzu.

Mirin is a rice cooking wine that adds a wonderful sweetness to dishes. I like to add it to fried rice/quinoa/millet. A little goes a long way! I like to use Eden brand for this as well. I can rely on this brand to not use yucky preservatives, as some mirin unfortunately have.

I hope you will try this recipe (and try kuzu and mirin!) during the cold weather season. I guarantee it'll be a satisfying way to warm yourself.

xoxo,
Ellie