If you’re trying to avoid a heart attack, try this pie. The typical American Thanksgiving meal gives it’s consumers a nasty 4,500 calories and 229 grams of fat, on average. Enter: a healthy, vegan, almost-raw, gluten-free apple pie. I wouldn’t recommend eating this healthy pie every day, but it’s a hell of a lot better than it’s more traditional friend, which rings in at about 500 calories, 25 grams of fat and 60 carbohydrates per slice. (Never mind the seconds and whipped cream!)
Healthy, Gluten-free, Vegan, almost Raw Apple Pie
•6.5 ounces (or, roughly 1.75 cups) of raw, whole walnuts
•5 ounces (or, roughly 1 cups) of raw, whole almonds
•1 bag of dried, whole, pitted dates (I used Dole)
•9 medium apples, cored (I left the skin on)
•1 tablespoon of cinnamon
Preheat your oven to 350°. In your food processor, blend the nuts and dates until they are granular and sticky. Remove the cores from all of your apples and toss with cinnamon. Dump the cinnamon apple wedges into a pan (make sure the pan is big enough for all the wedges so the apple juice does not escape!) and put in the oven when it is up to temperature, for about 45 minutes. The apples should be soft and gooey.
In the meantime, press out the nut/date mixture into a pie plate and set aside. When your apples are done (and still hot), pour into the prepared pie “crust” and voilà! I recommend leaving the pie out (room temperature) for a few hours if you can swing it, because the baked apple will settle and you will have a much easier time cutting it.
•6.5 ounces (or, roughly 1.75 cups) of raw, whole walnuts = 1200 calories
•5 ounces (or, roughly 1 cups) of raw, whole almonds = 823 calories
•1 bag of dried, whole, pitted dates (I used Dole) = (5-6 dates per serving x 6 servings) = 780 calories
•9 medium apples, cored (i left the skin on) = 720 calories
•1 tablespoon of cinnamon = 20 calories
= 3,545 calories / 10 slices = 350 calories, 19 grams of (healthy good, natural!) fat and 40 carbohydrates per slice.
do it yourself: the best scrub you will ever try
i leapt onto the coconut oil bandwagon. if you are still using olive oil, switch. turned off by the price? depending on where you live, whole foods sells their own brand, 365 for $7.99 and trader joe’s sells their namesake for $6.99. do not go to a health food store for it, you will spend upwards of $11.99 for a jar.
makes enough for full body exfoliant
if your oil is solid, warm up 1/4 cup of coconut oil until liquid (do not overheat - it will cause the sugar to melt).
let the oil sit for 5 minutes to cool and then add 1/6 - 1/2 cup of sugar and mix well (add more or less depending on where you are planning on using it and the porosity you prefer) - switch things up and use brown sugar or coarse sugar.
scrub hard and let sit for 10+ minutes!
*note: if you are planning on storing your mix, make sure your hands, storage container, mixing and application tools are dry! any water that is incorporated into mixture will cause sugar to break down and leave you a sweet, syrupy goo.
Spinach, eggplant hummus
pre-heat your oven to 400° and cut one eggplant in half, lengthwise. when oven reaches temperature, bake until the center is soft and gooey, about 20 minutes. about 5 minutes before the eggplant is done, put 4 cloves of garlic (increase, decrease as you’d like) in oven as well. scrape out the interior of one half of eggplant; save the other half for your lunch tomorrow.
open one 15.5 ounce can of chickpeas, dump liquid and beans into a microwave safe bowl. when the eggplant is done, pop them into the microwave for 1 - 2 minutes, or until very, very hot.
wash 1 cup of spinach and dry.
squeeze the juice of 2 lemon wedges and dump everything into your blender or food processor (i prefer food processor but i used a blender to make this batch) and blend for a while. crank in some salt and pepper and eat with carrot sticks, gluten-free crackers or cucumbers.
per 2 tablespoons: 42 calories, 1 gram of fat, 8 carbs and 2 grams of protein.
I wear white year round.
Don’t get me wrong: fall white, winter white, spring white and summer white are all completely different things and need to be addressed appropriately otherwise you will look like an idiot.
Other than your own wedding, summer is the only season you can wear all white. Remember, please, that skinny, skinny white jeans are n e v e r a good idea. Approach spring carefully; strike a balance of enjoying the warmth without looking like you’re headed to the Hampton’s in the off, off, off season (never cool).
White linen is strictly for summer only. To successfully wear white in the fall and winter, the fabric must to be heavier (denim, wool) to give the appearance of the outfit more substance.
I have a white lambswool J. Crew sweater that was destined to be pulled over skinny jeans in the grey morning light and worn with pink cheeks and chapped lips.
But, I’m getting ahead of myself. Fall is barely here and I’m already dreaming of Tuesday afternoons with lusty snowflakes, London Fogs and mittens.
White and black are a tricky combination and cannot be forced. Luckily, white goes with everything. To ensure you do not look like you’re in denial about the seasons changing, pair your white with mute, pastel colors.
I am wearing:
J. Crew Matchstick jeans, a men’s cashmere Inhabit sweater, Chloe sunnies and a Louis Vuitton backpack.
I’m a huge hummus fan.
I’ve seen a few recipes (and here) lately for making hummus with warm chickpeas, because it makes the hummus exponentially smoother. I embarked on this adventure cautiously, mostly because I am terrified of cooking beans (it just sounds so hard), and secondly, I really like Cedar’s Garlic Lover’s hummus. Oh, but I’ve been oh so wrong and I’m kicking myself for waiting for so long.
Silky Smooth Hummus
1/3 cup Tahini paste
5 garlic cloves (I said I love garlic!)
the juice from 1 lemon, or about 6 tablespoons
5 or so healthy shakes of salt and pepper
1 large (1 lb. 16 oz.) can of chickpeas (or 2 1/2 cups without water)
1/4 cup of chickpea-water
•Put everything except the chickpeas and chickpea-water in your food processor.
•Put the chickpeas and all of the water from the can in the microwave for about 2 minutes, or until really hot.
•Scoop out 1/4 cup of the water, strain the chickpeas and…
•Quick, quick dump the chickpeas and 1/4 cups of chickpea-water into your food processor with all of your other ingredients and hit ‘go’!
•Blend for probably 4 minutes, stopping occasionally to scrape the sides and snag a bite…
•Serve and enjoy or stick in the fridge in an airtight container.
I couldn’t get enough of this stuff, I was licking it off of the carrots!
summer fitness & food
I lured you here with a bikini picture, now let’s chat about fitness and food.
If you’ve read my about me, you’ll know that I fall somewhere between a vegetarian and a vegan. meaning, my daily habits are 80% vegan but if a healthier choice is something with egg whites, i’m going to do that. I don’t drink any milk though - it totally grosses me out - I’m soy or almond milk all the way.
It’s summer and I am in college, which means I have an internship. I lucked out and got a great gig: it’s paid and close to home. I work 9 to 5 monday, tuesday, wednesday and thursday. I’ve read a lot of articles about how dangerous to your health a desk job can be so I’ve been cautious about my exercise and diet. Unfortunately, my job isn’t one where I could stand (as a lowly intern I do think my boss would be too keen on me requesting a special type of desk so I could stand all day) so I’ve been exercising and keeping active outside of work a ton. Every morning, I hit the gym for 40 minutes: 15 minutes of cardio to warm up, usually on the elliptical followed by 4 sets of 10 reps of a few different machines.
I hustle back and change, grab an ice coffee with a dash of soy and cinnamon and head to work. I eat breakfast at work because I’m not hungry earlier in the morning. Typically, I put 1 cup of Fiber One, 1/2 sliced banana and 1 1/4 cups of Almond Breeze’s Unsweetened Almond milk (vanilla) in a tupperware and bring it with me. For lunch, usually around 1:30, I have a big salad with lettuce, cut up veggies, 1/4 cup of cottage cheese, salt and pepper and a dash of vinegar.
I usually have an afternoon snack around 4 so I don’t crash when I get out of work. Two or three big carrots or an orange or 2 cups of plain popcorn is usually what I snack on. Oh, and I probably drink 70 fl. oz. of water a day. Hydration is key!
Once I’m out of work, I go do something active and fun! NO MORE SITTING! I’m all about getting my heart rate up and my blood pumping. A friendly tennis match for an hour or I take Pelé (my horse) out for a spin - depending - I usually try to do both most days. I wear a Polar heart rate watch to make sure I’m working as hard as I should be.
Dinner changes from day to day - I had tofu and vegetable shish kabobs tonight!
I will tell you though, I typically have a snack before bedtime (I know, I know, it’s bad for you) but it’s usually 1/2 cup of plain oatmeal or 1/2 cup of Fiber One and some almond milk or a frozen banana.
Fitness starts in the kitchen, 80/20 is the rule of thumb!
I haven’t had a whole slice of real pizza in years. Honestly, years. I don’t like “regular” cheese and I just can’t bring myself to choke down that many carbohydrates. But, every now and then I get a craving… that can only be cured by pizza.
But, like Lays, you can never eat just one. This crust is the perfect middleman of tasting amazing but you could eat the whole thing for 250 calories (+ toppings). Anyways, this stuff is to. die. for.
Cauliflower Pizza Crust
1 head of cauliflower, washed and cut
2 tablespoons of nutritional yeast
1 tablespoon coconut flour
1-2 cloves of garlic, depending on how garlic-y you like it
2 eggs (or your favorite vegan substitute)
2 tablespoons of any combination of your favorite spices… I like salt, pepper, dried basil, oregano and red pepper flakes.
Preheat the oven to 375°
Ready, set, go!
•Microwave the florets for 45 seconds or so, uncovered, or until slightly softened.
•Put cauliflower into food processor and blend away until it is smooth (note: there will probably be a few stubborn pieces and that is okay).
•Dump the puree onto a piece of cheese cloth and start ringing. Throw out all of the cauliflower water (ewwwwww). A lot of water should come out - just keep ringing, just keep ringing…
•Once the water is out, stir in all of the other ingredients into the cauliflower puree.
Spread the dough onto aluminum foil or a lightly grease cookie sheet. I recommend not spreading too, too thin because it could crack; I typically spread mine to 1/3 to 1/2 of an inch thick.
Bake for 15-20 minutes, and then carefully flip. If you used aluminum foil, remove the pizza and foil from the cookie sheet and lay a new piece down. Carefully flip the crust upside down and peel old foil off. Return to oven and bake for 5 to 10 minutes, or until firmer.
Pull the pizza out and turn the oven up to 400°.
Top ! And return to oven for 10 minutes, or until the toppings are done.
I piled sliced mushrooms and onions on my crust and then stacked a ton of fresh Arugula on and let wilt. I drizzled some homemade vegan “Ranch Dressing" on top and went to town. Enjoy!
Why Putting Jahar On The Cover Of The Rolling Stone Is Actually Just Making You Mad Because It’s About Sex:
Hello, everyone who has probably never read Rolling Stone yet-suddenly-develops-an-opinion-on-the-type-of-material-they-publish!
(I never do this kind of shit, but I am now and I’m going to keep it brief).
First off, a little history in magazine controversy. When Vanity Fair put Demi Moore’s totally nude, pregnant body on their cover, the magazine was banned from numerous chain stores across the country. Granted, this was way back in 1991 (I wasn’t even born yet) - but can we just mention that the photographer was Annie Leibovitz? (…Do regular people even know who she is?) Regardless, was this photograph inappropriate? Certainly not. Women get themselves photographed pregnant and nude all the time! Was it controversial? Definitely. Whether it deserved all of the negative attention it received is irrelevant at this point - but um, hello Kim Kardashian on W Magazine slathered in silver paint (and very, definitely not pregnant) in the November 2010 issue is all thanks to Demi. Kim’s nipple bathed in metallic paint is pretty damn hot - but it’s art, right? W Magazine even states that it’s the “Art Issue” so they’re off the hook. Besides, Kim’s never done anything bad except make a porno.
Moving on… Jahar is a bad guy - I think we’ve established that. Is he cute? Yeah, but I don’t even have bondage fantasies, so Jahar is totally off the table for me.
Unless you’re the psychotic 14-year-old behind http://free-jahar.tumblr.com you’ve hopefully got enough brains to be thinking along the same lines as myself. Jahar’s tousled hair is clearly offset by the enormous white print that states… “THE BOMBER. How a Popular, Promising Student Was Failed by his Family, Fell Into Radical Islam and Became a Monster.”
Mmmhmm, he has a bad family life? He is a follower of a violent religious group? Last but not least, a monster? Sign me up!
Oh yeah, and Charles Manson was on the Rolling Stone cover once, too. Mass-murders, terrorists, et cetera. And don’t forget the time that Time Magazine named Joseph Stalin as man of the year in 1939 and 1942. Plus, the New York Time’s ran Jahar’s photograph on the cover of Sunday, May 5’s paper and received barely any negative feedback.
Super long story short, Rolling Stone isn’t here to be your friend. They’re not going to tell you about the latest ab workouts, uncover facts about Ryan Reynold’s personal life or give you the Top 10 wedding destinations for 2013. Why don’t you get to your nearest (CVS and Rite Aid don’t have them) Rolling Stone dealer and read the article before making any decisions about the cover art of a magazine notorious for raking up controversy.
In celebration of my sisters 15th birthday, I located these chocolates a few weeks ago at the Candy Bar, a vibrant little store in Durham. Check out How To Be A Domestic Goddess for the recipe, and you too can splurge $9.59 on pastel multi-colored candies and 1,000,000’s of calories on Nigella Lawson’s buttermilk birthday cake.
I love apps. Call me an app-advocate. I don’t play games, but if there’s a cool app out there, I have probably at least tried it. But, I do cycle through apps quickly… except for Facebook, Twitter and Instagram; my staple social medias. So when everyone started buzzing about Vine, I figured I better jump on the bandwagon.
I found Vine distracting. Fun to film and easy to use, but required headphones and/or an audience that didn’t mind overhearing my friends shouting about penises while playing beer pong. Hooray. I retreated from it, occasionally checking in. It seemed like Vine should be more exclusive than Instagram, or even Facebook. Some people’s voices you just never want to hear.
Back I went to my online garden filled with silent eye candy, also known as Instagram.
Until this afternoon, when Instagram finally released its news. Of course, the Internet had been flooded with speculation about a video edition, which would be the next logical step for the Facebook-owned app.
I embraced the change in abstract. Until I used the new update. Sure, it boasts great features like anti-shake and 13 filters to pick from. But there were a few sad aspects of it as well, like videos do not “loop”, like Vine. Instagram also thought it would be wise to allow longer videos, 15 seconds in fact. This seems like a MySpace-like feature of documenting instead of creating something.
Luckily, there is a switch in Settings that allows you to turn off Auto-Play. Zuckerberg, I expected better.
i got iOS 7.
i am a tech fiend. when Apple delivered their keynote spiel about iOS 7, i was itching to get it. however, the release is not scheduled until fall 2013.
however, i pulled a few strings and managed to get a beta version, released to certain developers.
there are many updates; but i’m not going to outline them all. for more information on the program and the software, take a look here.
•i have it before every one else.
•the camera layout is great (easily swish between video, square, regular and panorama)
•cool sleek, new graphics
•the multitasking update is amazing
•it’s a little buggy / glitchy, though not terribly. nothing has crashed yet, and i have been using it heavily.
•the icons… first impressions matter, so hopefully the rumors are right and apple is reconstructing the icons. i’m a bit perplexed with their appearance at the moment. not enough to go back to iOS 6, but still…
•the interface feels more… sensitive than iOS 6. not necessarily negative, but it takes some time to get adjusted. for example, the lock screen. long gone is the swipe bar; in it’s place is a barren ‘slide to unlock.’
i don’t have any major reservations about iOS 7 yet, though i’ve had it for about 10 hours now. overall, it seems lighter and brighter than what apple typically produces… i like it - fast and upbeat. i’ll keep you updated.
clean eating is a term i’ve been seeing thrown around a lot lately.
i would say that my diet is almost 100% “clean eating.” what is it? here are a few “rules” for my lifestyle…
•tons and tons of organic, local, in-season fresh fruits and vegetables
•nuts, beans, tofu
•water, fresh juice, coffee, almond milk, stevia, tea, lemon juice and vinegars
i rarely use any type of oil at all; my significant other is never pleased when i “sauté” something and omit all oils… but, i’d rather spend the extra time scrubbing the pan then the extra calories.
this recipe is something i whipped up to have for dinner later and fits in perfectly with the clean eating mantra and loaded with crunchy vegetables, healthy grains, mild flavors and creamy beets.
wild rice, quinoa and beet salad
in a large pot, mix 1/2 cup of wild rice, 1/2 cup of quinoa and two cups of water and bring to a boil. leave the lid on, and reduce to a simmer. check every few minutes, stirring occasionally, until the rice is tender and the water has been absorbed.
in the meantime, dice to consistent size:
•a can of beets (~7 baby beets)
•3 cups of cucumber
•1 bell pepper
•1/4 cup of red pepper
in a bowl, whisk…
•2 teaspoons dijon mustard
•1 garlic clove, minced
•2 tablespoons red wine vinegar
•salt, pepper and cumin powder to taste
let rice and quinoa cool and then incorporate all ingredients together. refrigerate and serve cold.
nutrition, per 1/5 of the recipe.
163 calories, 1 gram of fat, 29 grams of carbohydrates, 6 grams of protein.
off to the beach.
though I am not one for mundane activities in the sun, I do enjoy a good sandcastle. compared to the 5-year-olds building one down the beach, mine looked magnificent. who doesn’t like to dig moats? no one.
surfing… no equipment needed - rent a board and a wetsuit for a day for about $40. though I can barely stand up, but even just paddling around is fun. did you know that Ugg boots were originally for surfers to wear to keep their feet warm? well, they were. I wanted to bring mine but my sister pointed out that I was not Australian nor was it nearly cold enough. I still may or may not have spent the afternoon pretending to be Kate Bosworth in Blue Crush anyways.
these are the best granola bars ever.
no-bake, easy, vegan, giant, low calorie and delicious.
i had to get it all out there.
i have been scouring the internet for months for “the perfect bar.”
i am not much of a snacker, but i do enjoy a bedtime bite. and when i crave something between meals, i want it to count.
heres the deal:
• 3 tablespoon flax seeds
• 1/4 cup dried figs (or prunes or raisins, whatever you like)
pulse viciously in your food processor until the dried fruit is well incorporated and the flax is beginning to break down. *note: ground flax seeds trumps whole flax seeds, so make sure you have pulsed long enough that the flax is really pulverized.
• 1/4 cup of sunflower seeds
• 1/4 cup of cashews
keep grinding. next, add…
• 1/4 cup of sugar, diluted with 1/4 cup of boiling water. mix well before adding to food processor.
• 2 tablespoons agave nectar
the mixture should be sticky. lastly dump in…
• 6 cups of puffed rice cereal (~60 calories/cup)
press into an ungreased baking pan and put in the fridge for half an hour, or until firm. cut in 6 bars.
nutrition, 1/6 of recipe
213 calories, 8 grams of fat, 33 grams of carbohydrates, 5 grams of protein