There’s a problem.
I had a realization last week that this is turning into less of a blog and more into a weekly “What Really Grinds My Gears” segment (Family Guy fans – I hope you get the reference) wherein I complain about whatever’s bothering me that week. And I see both sides of this – on one hand, every single person on the planet has problems that affect their lives, and it’s perfectly natural to air those grievances. On the other hand, if I want my life to be filled with positivity and happiness, I have to contribute to that objective. If I’m constantly complaining and moaning about my issues, what else could I expect other than an a pervading attitude of negativity in my life?
This realization came to me via a human named Jessie, who commented on the post where I complained about people asking me where, as a vegan, I get my protein. She wrote, “As for your words on veganism – as with everything, a sprinkle of grace and patience goes a long way”.
Exactly what I had been lacking.
Whether you believe in God, fate, karma, Newton’s Third Law, what have you – it is undeniable that sometimes the universe contrives to give you a wake up call when you most need it. Although Jessie’s comment was just about my post, I started to think about where I needed grace in other parts of my life.
As a Christian, the word “grace” has a definition that extends beyond my own actions. But for the parts of my life that are within my control, acting with grace means acting with kindness, humility, and goodwill. It encompasses all of those things. And while I’m not saying that I’ll never say a negative thing on this blog ever again, I am setting an intention to contribute to an attitude of positivity, to an atmosphere of kindness, and to find the grace that resides within me.
Those were my words for the soul – now here is some food for the soul.
I love the concept of a nourish bowl – something that not only feeds your stomach but nourishes your body. This particular bowl is filled with filling plant-based protein, healthy fiber, vitamins and nutrients, and an amazingly delicious avocado dressing that will knock your socks off. But actually. This dressing is soooo good. Just writing about it is making me seriously crave some tangy, savory, avocado-y goodness. I hope you all love it as much as I do!!
- 1 Cup Quinoa (I used red quinoa)
- 2 Cups Water
- 1½ Cups Chickpeas (or 1 15oz can)
- Drizzle of Flax Oil (or sub Extra Virgin Olive Oil)
- ½ Tsp Salt
- ½ Tsp Paprika
- ½ Tsp Garlic Powder
- ¼ Tsp Cumin
- Pinch Cayenne (optional)
- 1 Avocado
- Juice from 1 Lime
- ½ Jalapeño, ribs and seeds removed
- Handful of Cilantro (about ⅓ cup)
- ¼ Cup Water
- ¼ Cup Extra Virgin Olive Oil
- ⅛ Tsp Salt
- ⅛ Tsp Pepper
- 2 Cup Swiss Chard, chopped, packed
- 1 Clove Garlic, minced
- Extra Virgin Olive Oil for sautéing
- Fresh Sprouts
- Hemp Seeds
- Combine 1 cup quinoa to 2 cups water in a saucepan, and bring to a boil.
- Once water is boiling, bring to a simmer until quinoa is cooked, about 15 minutes.
- Preheat oven to 450 degrees F.
- Rinse and dry chickpeas.
- In a bowl or plastic bag, combine chickpeas, spices, and oil. Mix until chickpeas are all evenly coated.
- On a baking tray, assemble chickpeas as flatly as possible (i.e. chickpeas should not be on top of each other).
- Bake in the oven for 20-25 minutes, or until slightly browned.
- In a high-speed blender, combine all dressing ingredients and blend until smooth and creamy.
- Bring a sauté pan to medium hit on the stovetop.
- Sauté chopped swiss chard and minced garlic for about 5-10 minutes, or until swiss chard is wilted and garlic is slightly browned.
- In a bowl, assemble quinoa as a base. On top, layer chickpeas and swiss chard. Drizzle generously with green goddess dressing, and garnish with sprouts and hemp seeds.
Instead of a “Song of the Day”, I wanted to use this space to raise awareness for the Sanctuary at Soledad Goats. (I was introduced to them via Gena at Choosing Raw, in her Weekend Reading list.) The owners of the Sanctuary were award-winning goat cheese makers, but have decided to switch to making 100% vegan cheeses out of compassion for the animals. In an article by Mercy for Animals, the owners talked about their decision:
The reason we have become vegan is being around our animals, knowing they have feelings; they love, have friends and family… how can you eat them? We look into the eyes of Juliet and Cleopatra, or Emma and the rest of the family, and you start to put their faces on the meat. The number of people who no longer eat pork after meeting Emma at the Hollywood farmers market is unbelievable. They no longer think of pork as something in a grocery store; it has a face and once had a life. We also can’t stand how animals are raised now. Factory farms have to end. The only way is to stop putting money in their pockets.Dairy is no better. Even now, when we go to other dairies and see the goats wanting attention and getting none, just hit with sticks to get in to be milked, it tears my heart out. We have always treated our animals with love and gentleness. Anybody who visits the farm can see that. But being a dairy farm at all is still adding to the problem. We don’t want to be part of the problem, we want to be part of the solution.
Quote of the Day: