PFMs in the Kitchen: Thanksgiving is Here!

Thanksgiving means more to me than ever this year. I've always loved this holiday for a couple of very specific reasons...my brother and I both have birthdays that happen to fall on or around this holiday (yay!) Next reason is the food: my mother serves up a few of her infamous (and my absolute fave) vegetarian Thanksgiving dishes. Ultimately, nothing can hold a candle to the real excitement behind the holiday- recognizing and being able to give thanks for what's important in life. To my husband, my in-laws, and my sweet sweet friends...I hope you feel the major vibes of gratitude that I'm sending your way. To my mother and brother...this will be the first Thanksgiving in (too) many years when we will be celebrating altogether under the same roof and I can't wait. Lastly to my incredible neighbors and friends in Long Beach with whom we will forever share a special bond...I'm grateful for all the support and help we've given each other over the last few weeks. For our readers that want to give back and help those affected by Hurricane Sandy, you can find one of the many options right here.

And as always, let's bring on the healthy living! Things have been too chaotic lately for me to post any of our actual Thanksgiving recipes, so I borrowed inspiration from the internet to give you a glimpse at some dishes that are similar to what we will be chowing down on tomorrow. Our Thanksgiving will be a non-traditional mix of vegetarian-vegan-deliciousness! Have a wonderful holiday! xoxo Becca

Poblano Cornbread Stuffing via loveandlemons

Spiced Tofu Katsu via The Cilantropist (Tofu Cutlets are the superstars of our Thanksgiving!)

Brussels Sprouts and Red Cabbage Slaw via The Yellow Table

Parsnip Puree Topped with Almond Parmesan via sb&gb

Gluten-Free Apple Cranberry Crisp via Two Peas & Their Pod

PFMs in the Kitchen: Yummy Lentil Soup with Wilted Greens

okay, it only took a week for me to get it together but here is my recipe for lentil soup.  it is the perfect way to cook up a lot and eat for as long as you can stand it.  you can even freeze half and have it as a quick lunch/dinner solution for another day.  hope you enjoy it as much as i did mine!

You need: 

2 16oz. packages of brown lentils

1 onion, peeled and chopped

5-6 cloves garlic, peeled and chopped
1 can tomato paste (preferably organic)
2-inch piece of ginger, peeled and chopped (eliminates gas and aids digestion)
6-7 bay leaves (eliminates gas)
4 stalks celery, chopped
2 stalks scallion, halved
1 package frozen loose corn
1/4 tsp cayenne pepper (more if you like heat - cayenne is healing to the digestive tract)
2 T Trader Joe's 21 Seasonings
1T Tamari gluten free Soy Sauce like San-J
Sea salt to taste
Trader Joe's Organic Greens mix,  washed and on the side


Prep time: 30 mins
Cooking time: 1 hour-2 hours (depending on how slow you want to cook it)

How to:

Rinse your lentils and put them in a large pot.  Fill with water  (as high as it may go but leave room to prevent bubbling over).  Hint: have boiled water on the side to add to your stock in case boiling decreases your liquid. Put the pot on a medium high temperature adding your bay leaves to the water.  Bring to a boil, reduce fire to medium and let it continue to simmer for about 20 mins.  Add your chopped ginger.  After another 10 mins, add the tomato paste and continue to let it slow cook for another 10 mins.  Then add all garlic, onion, celery, scallion, corn and seasonings. Cook for another 20 mins.  Add salt to taste.  Once done and served, add a handful of washed greens and stir in for a quick green addition. An extra fun addition is some chopped ripe avocado that turns up the volume on delicious!! Yum!! xo Sesheta

Ask the PFMs: Making a Change - Step #2

now that you have established your goal (see step #1 here), the easiest thing you can do to start incorporating healthy eating is to think green.  this is Step #2.  adding more green foods (especially raw - like in salads) to your diet can help to literally bring more life into your lifestyle.  it is also the simplest way to make a change that won't leave you feeling like you are missing something, especially if the thought of eliminating foods makes you cringe and has kept you from making changes.  here are some quick ways of getting your daily dose of green foods:

1. adding a salad to every dinner - you can find salad fixings all cut-up or pre-washed in your local market, like the salads from Earthbound Farm Organics, for an easy way to throw together a yummy salad.  add your favorite dressing (we love Annie's Goddess dressing) and you are on your way! (hint - if you are trying to lose weight, eat salad first so there's less room for other stuff.)
2. veggie snacks - stick some broccoli, cucumbers or snap peas in a baggie with a side of some dressing as your dip (Goddess dressing is perfect for dipping!!). now your veggies are ready for on-the-go snacking.  
3. green food powder supplements - so you still aren't ready to eat more veggies.  start acclimating your taste-buds by mixing green food powder supplements such as Green Vibrance into a morning smoothie.  loaded with such super foods as spirulina and chlorella, this ensures you will get a dose of green energy without much effort.

as you start to get used to having more green foods in your everyday diet, you can slowly start to increase the amount of veggies (and fruits) and then begin to decrease what you are trying to eliminate.  for example, if you are trying to eliminate carbs, using salad as your "rice" to accompany protein and veggies is a stress-free way to jump start weight loss.  

questions?  remember to shoot us an email at any time if you have specific questions or need us to clarify anything you've seen here.  xo Sesheta

Ask the PFMs: Making a Change - Step #1

Photo Credits

there must be something in the air - maybe the cooler weather and shorter days - that serves as a sign to our bodies that change is in order.  i know i have been feeling the change in the air and it may be what my friend was feeling when he decided to "Ask the PFMs" for  assistance in changing up his diet.  though he isn't necessarily trying to become vegetarian or vegan, he was looking for ways to eat healthier.  he mentioned that he had started working out again and that this was part of an ultimate plan to generally be healthier.  it was also inspired by him often feeling tired.  does this sounds like you?  are you looking to make a change for the better?  well, i decided to share some of the tips that i told my friend with you, in case you have been wanting to do something but haven't figured out where to start.  

Today is step #1 and the tip for today is:

what is your goal? 

this may seem like a simple question but if you really start thinking about it more, you will see that it can really make or break your success.  take the time to examine what your purpose is for making a change.  have you been considering transitioning to vegetarian or vegan and decided this is the time?  are you just looking to lose some unwanted weight or simply would like to detox?  or maybe, like my friend, you are looking to incorporate some healthier choices into your everyday.  setting the intention for what you are trying to achieve is an important part of feeling and seeing a difference.  i challenge you to ponder this question and then write your goal down.  putting it down on paper will also make it more real for you and express your intention to the universe.  post your goal near your mirror or set a reminder with it on your phone so that you can renew your purpose to fulfill your goal every day.  once you have completed this step, you'll be ready for step #2 (coming soon). 

keep a look out for these Making a Change posts to continue gathering some easy first steps to making changes to your diet and your lifestyle. xo Sesheta

PFMs Healthy Living - Renewal through juicing

photo credits

i have been more than a little stressed lately.  with my boys back in school and strict routines back in play, i find that i am being pulled in more than three directions all at one time.  i have a feeling that, though i feel like it's just me, i'm not the only one being stretched to the limit.  most of us, when stressed, prefer to eat sweets or grab a cocktail to help "unwind".  i am no exception.  there are many junk food items that still qualify as vegan not to mention my love of wine and beer!  ...and though i may not let myself go past a certain point, there were many signs that it was time for a change. 

though i am a huge advocate of fasting, embarking on a true fast (juices and raw foods only) has not been attractive to me for a while.  i know for a fact that fasts are only doable when both your desire and mind are in the right place.  well, i can't say that i am ready for a fast, but i am ready for creating change by starting with diet.  i realize that right now, i can only handle baby steps but sometimes baby steps are all you need.  my first step was to start adding fresh vegetable juices to my everyday.  finding time in my already packed morning (or any part of the day) has always been my excuse as to why i haven't pulled out my juicer earlier.    i went to pull it out and dust it off (yes, it had been that long - i'd rather purchase a juice than do it myself lol) and wrapped my mind around that this was one thing i had to do for me.  ...so with my knowledge as well as my new found desire  (and help from Trader Joe's - fresh organic veggies at reasonable prices), i have been juicing to start my day.  i have also made all three of my boys drink some so that they get used to having it more often;  it is the perfect way to bring in the fall season and prevent early illness!   

i know that juicing isn't the solution to world peace or anything (or is it??) but, i do believe that maybe with a clearer body, i'll have a clearer mind.  then maybe i can channel some clear messages for how to make life a little easier.  who knows... either way, i know it starts with me and i have definitely renewed how important taking care of me is - first and foremost.  i'll keep you posted!  xo Sesheta

PFMs Healthy Living: So I Married a Meat-Eater

Here's the reoccurring scenario: my husband and I are at an engagement party, a baptism, an end-of-summer BBQ...and an acquaintance leans in to me with a hushed whisper and asks with fear in her voice "So, do you always have to make two separate meals?"

It's a burning question that seems to be on many people's minds. Why? Must be because I'm a life-long vegetarian who recently started living a gluten-free and vegan lifestyle, and somehow my (gasp) meat-eating man and I manage to exist together! When my hubby Nick had announced our pending engagement to his parents, his father asked "How is this going to work?" Nick was confused, thinking he was referring to our different religions (a total non-issue) but his wise-guy response was "I meant because she's a vegetarian!"

All kidding aside, I completely understand how it sounds like an impossible feat. We've been married 3 years and never had one single argument over our choice of food. We are both self-proclaimed foodies who share a passion for travel, wine country, and Italian restaurants in NYC. We actually enjoy grocery shopping together and get inspired to come up with new dishes...Nick's Tofu Tacos are the s*it! We've been together 8 years and we never run out of things to talk about. He keeps me worrying less, laughing more, and always inspired. But it's true- he eats meat and I do not...and yet we still fell in love.

I do realize that I'm luckier than most non-meat eaters. From the time that we moved in together, we found a way to happily coexist with our individual eating habits; things just fell into place naturally without any formal discussion or planning. It's like I'm married to an "at-home-vegetarian." Seriously, the only time that you would ever find meat at our place would be during the summer. That's because burger nights on the BBQ are so easy-peasy...veggie burger for me, hamburger for him. The rest of the year, we happily share the same delicious,  meat-free meals and then share our opinions on them afterwards...isn't that the best part? Making two separate meals was never even a thought; what I really love about our relationship is that we both like to cook, and ironically some weeks Nick is making more dinners than I am! 

We found favorite restaurants that satisfy both of our cravings...going out for Japanese is a treat for the two of us. As for vegan restaurants- Champs' Sweet & Smokey black bean burgers pretty much rocked his world. Don't get me wrong, when we do eat out it's almost guaranteed that Nick will be ordering duck or pork if available, but how can I judge his individual eating habits when he clearly does not judge mine? He's a fairly healthy omnivore- not really into fast-food, sugars, or refined carbs. Then I immersed him in a world of plant-based foods that he fell for: green smoothies, tofu cutlets, salads with hemp seed, homemade granola from my mom, quinoa with chickpeas...and all this yummy goodness has slowly crowded out the desire for meat. As a bonus, my hubby's come to find out that there's definitely an improvement in energy levels and digestion with a diet high in veggies!

 "Mixed-food relationships" can work without either of you sacrificing your values or your choices. Here are some tips I've learned along the way...put 'em into practice with your significant other:

Don't judge or lecture. It might be tempting, but you won't get anywhere by listing the ill-effects of a diet high in meat, milk, sugar, processed foods, etc. Be supportive of each other and the different places that you're in. I had to understand that for him it was a process and doesn't happen overnight. That concept was almost foreign to me, being that I was born into this lifestyle and never felt like I was deprived or missing out on something. Amazingly enough, not ever did Nick judge my diet (or the fact that I've never even had a hot dog!) 

I never once asked my husband to give up meat. You can ask to be open with him/her about the benefits that you find with your way of eating, but don't ever go on the attack, especially when other people are around. For example, family members might not necessarily understand or agree with your views and values and want to chime in on what should be a private convo with you and your sweetheart.

 Add foods in rather than taking foods out. So this may mean brushing up on your cooking skills and whipping up some irresistible vegetarian or vegan fare. Knock their socks off and they will never think meatless dishes are boring again! Eventually with all those tasty veggies and filling whole grains, the cravings for meat will lessen. Who knows, you might just end up with a master vegan chef on your hands if you're lucky! I'm slowly manifesting that... ha ha. xoxo Becca

*photo by Henry Chan

What is MavenFresh?

It's hard to believe how much time has gone by since Rebecca and I started MavenFresh.  At first, it was all about jewelry and accessories, but, once we realized all that we had to offer, MavenFresh evolved and blossomed into all that it is today.  It is only fitting that we re-define all that we have become.   

Becca and I are personally committed to living a lifestyle based on whole living - in health, beauty and fashion.  More of you are realizing the importance of incorporating holistic practices and green living into your lives.  MavenFresh can help in figuring out where to start.  Why?  ...Because we live it and because a healthier world starts with you and me.

...so if you have been wondering, "what is MavenFresh?", well, now you can't say we didn't tell you!  xo sesheta & Rebecca

MavenFresh grew out of the concrete jungle - the brainchild of Sesheta Holder and Rebecca Santilli.  Drawn together by their love of fashion, color and their vegan/vegetarian lifestyles, Sesheta and Rebecca bring their organic take on life to designing and consulting. 

Creatively fueled by the vibe of NYC, the co-founders coined the term, “premiere fashion maven” or PFM.  As PFMs, Sesheta and Rebecca have a broad vision of design and style. MavenFresh has become more than jewelry and accessories – it is a way of life.

Following a mostly plant-based diet and with a push for a greener lifestyle, the PFMs incorporate holistic healing practices such as acupuncture, herbs, yoga, and detoxification into their daily lives.  Their combined experience in health, design, styling, visual merchandising, real estate staging, redesign, life coaching and in the esoteric arts will help inspire your journey to a new you!

SERVICES

Jewelry & Accessories Designers - MavenFresh designs balance hard materials with vintage-inspired softness.  Each handmade piece is a combination of the colors and beauty of nature blended with the stark contrast of the city (New York, of course).  You can find our modern and vintage-inspired handmade jewelry and accessories in our etsy shop along with  vintage and recycled wares at www.etsy.com/shop/mavenfresh.  Custom orders welcome and encouraged. We are also available to teach jewelry design and crochet classes.  

Personal Stylists- Available for wardrobe editing/recycling (includes re-selling your items on eBay), personal style renewal, closet organization, styling for special events and appearances.

Life Stylists- Here to assist you in a transition into gluten-free, vegetarian/pescatarian, or vegan living complimented by raw foods; we will work to help you create lasting dietary changes while incorporating healthier life choices.  Ready and able to cleanse your kitchen pantry and hit the local health food stores with you- just let us be your guides! We also offer prepared meals and treats to assist your shift onto the path of wellness.

Color Consultants- We are not afraid of bright color...or neutrals! When it comes to choosing paint color, the options are endless. By incorporating paint expertise with numerology and color therapy, we will share our successful tips and picks to have your final project looking fab in no time.  Room redesigns are also an option for those who are interested. 

We are looking forward to hearing from you! Message the PFMs at mavenfresh@gmail.com.

PFMs in the Kitchen: Black Bean Tofu Tacos & Healthy Green Sauce

Growing up, Tofu Taco Nights in my house were something my brothers and I always looked forward to. Now my hubby and I created a version with black beans that might just be our favorite dinner to make. These are super tasty and satisfying. The Healthy Green Sauce is my own gluten-free, vegan alternative to sour cream. Line up your choice of toppings and crunch away! This makes enough filling for 10 shells. xoxo Becca

For the Taco Filling you need: 

1 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

1 small jalapeno pepper, finely chopped

12 oz soft organic tofu, drained and cut into 1/2-inch cubes (save the 2 oz for Sauce!)

1 15 oz can organic black beans, drained and rinsed

2 cloves garlic, finely chopped

2 tsp paprika

1/2 tsp chili powder

1 tsp ground cumin

approx 4 tbsp Newman's Own Mild Salsa

1 tsp sea salt

1 tsp black pepper

large handful pitted green olives, sliced in half 

For topping off your taco I recommend:

shredded romaine or mixed greens

grape tomatoes, halved

shredded Daiya cheese

sliced avocado

Cholula Hot Sauce

1 package Ortega Whole Grain Corn Taco Shells 
whatever else you can come up with!!!

Filling How To: 
Heat the oil in a deep saute pan over medium heat with the onions, jalapeno pepper and a pinch of salt, saute until softened, approx 6 minutes. Add the garlic, paprika, chili powder, cumin, saute another 2 minutes. Give it a taste and adjust to your liking! Add the black beans, soft tofu, salt, black pepper, and salsa. Reduce heat to medium-low, cover and cook about 10-15 minutes, stirring occasionally until the beans are heated, and flavors are blended. Remove cover, taste again and add seasonings as needed- due to the tofu absorption. Now add your green olives into the pan. You want to continue to cook down your filling until you get it to a less-watery consistency. Mexican food is all about the seasoning! Now build your tacos to your liking and top off with the Healthy Green Sauce.

For the Healthy Green Sauce you need:

2 oz soft organic tofu, cubed

slightly less than 1/4 cup Trader Joe's Unsweetened Coconut Milk Beverage

1/2 a large ripe avocado

juice of 1/2 a lime

1/2 tsp water

1 pinch sea salt

Sauce How To: 

 Put all ingredients into a mixing bowl and blend with an immersion hand blender until creamy. Pour on top of taco like you would sour cream. Completely healthy and delicious! 

PFMs in the Kitchen: Raw Thai Spring Rolls & Dressing

There are some things that always put a smile on my face...like riding beach cruisers at sunset, or listening to my brother sing...but the best is when my meat-eating man declares a vegan dish so delicious that he didn't even miss the meat. Yay! I made this yummy recipe, and took it on the road with us to a family party on the hottest day (so far) this summer. It's the ideal healthy appetizer. No cooking involved- which means you'll stay cool while whipping this all together. These rolls are full of flavor and pretty to look at, with a dressing that knocked everyone's socks off. I couldn't get enough of the fragrant ingredients; it took me right back to our honeymoon spent in Thailand!

xoxo Becca

PFMs in the Kitchen: Asian Pilaf (just like mom would make)

My mom is an incredible cook, baker, chef...period. I grew up the daughter of a health-food mom. Soda, Doritos, and Fruit Loops simply did not exist in my house. Chocolate was carob and I lived for soy-cheese sandwiches with avocado and tomato on sprouted bread. I came home from school and the house always smelled like good cooking. It was awesome. If only you could have been around when I was young and enjoying sea salted bread-sticks made from scratch, or super-delicious pizza with homemade dough. My best friend still talks about those dinners! Wow, Tofu Taco Night ruled. Of course times change, life gets complicated, and you can't always have your mom cooking and baking for you. Ha. I may not have much of her gifts in the kitchen, but I do love to eat lots of healthy, tasty food. So I try my best to encourage Leta to break out the pen and paper when she has something simple and yummy to share with me, especially since most of her recipes are either stored in her head or made up on the spot. I get instant inspiration from the best source! This dinner is a slight variation on her original recipe. Gotta change it up a bit you know (and can't give away all of Mom's secrets!)

You need:

1 small onion chopped

3 large garlic cloves chopped

3 tbsp coconut oil

1 tsp grated ginger

1 large handful orzo pasta (or spaghetti broken into 1-inch pieces)

1 cup brown rice

1 tsp vegetable bouillon (optional)

1/2 cup steamed broccoli

1/2 cup frozen peas

2 tbsp hoisin sauce 

1 tbsp red curry paste

1-2 tbsp tamari to taste

How to:

Cook the onions first in the oil, then add the garlic and ginger. Add the pasta to mix and stir until it's slightly browned and the onions are translucent. Add the rice and stir. Pour in 2 cups water and the veggie bouillon (if using) mix, and cover. After bringing it to a boil, simmer on low heat for about 20 minutes, then add the hoisin, red curry paste, and tamari. Cover and simmer for another 10 minutes, now stir in the frozen peas. Simmer again for another 10 minutes and give it a try to make sure the rice is cooked. Toss in the steamed broccoli at the end and mix well. Yum!

P.S. Don't feel too bad for me...I still get to pick up homemade granola on a regular basis!
xoxo becca

PFMs in the Kitchen: Grilled Goat Cheese & Olive Quesadillas

 Summertime, and the livin's easy...for a Memorial Day backyard BBQ I went the simple route with a vegetarian dish that could be prepped in advance and grilled in foil. I'm definitely not the only one who likes to put food in foil to steer clear of meat juices; or maybe you just stake claim on a "meat-free" area of the grill? Haha. Inspiration for the recipe hit in the form of a new book that I'm reading (it's awesome, more on that later) Crazy Sexy Diet. My quesadilla variation is not dairy-free, but it's still healthy and indulgent. I especially love me some goat cheese combined with fresh tomatoes! I've included the original option* below for filling which is cheese-free...you can choose based on your dietary preference. This recipe serves 6-12, perfect for that 4th of July party you're planning! 

You need:

 6 large flour tortillas

10 ounces goat cheese

2 large yellow onions

3 tbsp olive oil

3 large tomatoes

 kalamata olives, (9 olives per tortilla) pitted & halved

How to:

1. Slice the onions thin and caramelize them in the olive oil. If you want to save time- do this in advance, put them in a bowl to cool, then cover and keep at room temp until needed.

2. Lay a large sheet of heavy-duty foil on a flat surface. Put the tortilla in the center of the foil. Spread cheese on one half of the tortilla. Add the onions, tomatoes, and olives evenly. 

3. Fold the tortilla over in half.  Then bring the short ends of the foil together and fold twice to seal. Fold in the sides to seal around the tortilla, leaving room for steam. 

4. Grill over medium heat, turning once, about 5 minutes total. It should be golden and crispy. 

Be prepared for instant obsession...I found myself making these again the next day!

*dairy-free filling (a la Crazy Sexy Diet book) serves 1-2

1 large flour tortilla

4 ounces Follow Your Heart vegan cheese or Daiya cheese

3 ounces carmelized onions

2 ounces roasted red peppers

8 kalamata olives, halved

PFMs in the Kitchen: Pasta & Kale Casserole

A girl's gotta spice things up when her Italian hubby has tried just about every pasta dish under the sun. This casserole is a yummy combo of pasta, vegetables, and nutty-flavored cheese. Comfort food at its most delicious. I guess you could also call this a bake...but I liked the alliteration!

bowl 'o shallots

You need:

3 cups kale (leaves only, remove from stems)

3 potatoes, cubed

1 1/2 cups spiral pasta

1 shallot, sliced

1 large yellow onion, chopped

2 cloves garlic, chopped

 3 tbsp olive oil, plus extra for greasing

1 tsp cumin seeds

1 tsp caraway seeds

2/3 cup vegetable stock

3/4 cup Manchego cheese, thinly sliced or diced

3 tablespoons breadcrumbs

sea salt & black pepper

How to:

Preheat the oven to 400 degrees, and grease a deep baking dish with the olive oil. Cook the potatoes in boiling salted water for about 10 minutes until tender. Drain them and put them aside. 

At the same time I cooked the pasta in boiling salted water, according to the packet instructions until al dente. Add the kale in for the last 2 minutes of cooking time. Drain, then rinse well under cold water. 

Meanwhile, heat the olive oil in a large heavy frying pan and fry the onions and shallots for about 15 minutes on continuous low heat. They will be soft, sweet, and tasty! Add garlic and cook 3 minutes more. Stir in the spices and cook for one minute. Add the potatoes, pasta, and kale, and mix to combine, then season with salt & pepper. Spoon everything into the baking dish. Pour the stock over it all, then sprinkle with the cheese and breadcrumbs. Bake for 15 minutes or until the cheese is melted and bubbling here and there.

Happy Monday, my friends!

PFMs in the Kitchen: Medjool Date Balls

I first made these about a year ago when I was following a vegan diet (in case you're just tuning in, I've been a pescatarian my entire life.) These sweet round treats are so quick, easy, and tasty that you may never need to eat a piece of cake again. Well...maybe. My dad recently brought over the BEST medjool dates I've ever had. Cue the drool. Immediately I thought back to this recipe...and it was time to whip up a batch again!

You need: 

1 1/2 cups medjool dates, pitted

1 cup raw walnuts

2 tsp raw cacao nibs (optional but so yummy)*

1/2 tsp cinnamon

1/4 cup almond butter

shredded coconut

How to:

Grind up the walnuts in a food processor and pulse until finely ground. Add in the dates, cacao nibs, and cinnamon. Keep grinding until it's all blended up. Add the almond butter and pulse until it becomes a sticky gooey paste. Now scoop out about a tablespoon of the goods with your fingers and form it into a ball. Then roll into a plate of dried shredded coconut to coat them. You will be tempted to try one right away (and you can!) but trust me that they are even more magical after you refrigerate them. They will firm up a bit and can last for a week sealed in a container in the fridge. Seeing as you will want to eat them for breakfast, snack, and dessert- they probably won't make it that long! Recipe gives you about 12-14 balls.

*Organic Raw Cacao Nibs are easy to find at a health food store, and they are known as a superfood that will increase energy and enhance health. Cacao has a rich supply of antioxidants, and they are high in fiber. I sprinkle these in smoothies, oatmeal, and sometimes even in my coffee. They add a bit of chocolate flavor and subtle crunchy texture to this recipe. Oh and they are vegan.

PFMs in the Kitchen: It's Frittata Time

Potatoes will always be number one in my book, right next to dark chocolate. When it comes down to it, I'll use any excuse to put potatoes in a dish. This particular recipe is kind of like having breakfast for dinner (I confess, this is another weakness of mine.) I don't claim to have invented the frittata...there are plenty of recipes floating around out there! But here's my cheese-less, vegetarian version that's easy to make and right in tune with what my body has been craving in this warmer weather...something light, fresh, and healthy.

The topping is actually just a simple variation of my well-known guacamole. 

Good stuff happening in here!

Potato Frittata with Avocado Topping

2 garlic cloves, minced

8 plum tomatoes, seeded and chopped

1 avocado, pitted and diced 

1/2 tsp chili powder

5 tsp fresh lemon juice

3 tbsp chopped fresh cilantro (or 2 tsp dried)

sea salt

5+ tablespoons olive oil

3 red potatoes, scrubbed, patted dry, halved, and cut crosswise into slices

6 large eggs

In a bowl, combine the tomatoes, avocado, lemon juice, chili powder, cilantro, and 1/2 of one garlic clove. Toss together to make a salsa-like topping. Season with a pinch of sea salt to taste. Cover and put in the fridge till ready to use.

Put 2 tbsp of olive oil in a heavy frying pan and heat over medium heat. Add the other clove- and-a-half of garlic in with the potatoes and 1/4 teaspoon sea salt. Stir and cover the pan, reducing the heat to medium-low. Cook for about 10 minutes, but keep checking and stirring to make sure the potatoes don't stick and are tender. 

Now add 3 tablespoon olive oil to the frying pan (do your best to spread it evenly) and heat over medium-high heat. In a small mixing bowl, beat the eggs with 1/2 teaspoon sea salt to blend.

Pour the eggs into the pan over the potatoes and garlic. Cook, and run a heatproof plastic spatula around the pan edge to occasionally loosen the frittata, until the sides are set, about 6 minutes. Cover and cook until the center is set, about 10-15 minutes (so check it after 9 minutes, could be sooner!) To loosen the frittata from the pan, run the spatula around the edge and under the center. Slide the frittata onto a plate and invert another platter on top. Hold together and flip! Cut the frittata into wedges and serve with the avocado topping. Best eaten right away while it's still real hot. I like a little ketchup with it, while my hubby likes hot sauce. You decide! Serves 4.

PFMs in the Kitchen: Spinach Spaghetti'n Brussels Sprout Delight

Deliciousness

I was always a veggie-lover but when I first discovered brussels sprouts I was hooked, no turning back...popping them left and right, hot or cold. I want to share my obsession with these lil round nuggets and convert all you haters one by one. First non-believer was my husband (who tells me brussels sprouts are NOT candy, but I'm still skeptical.) He agreed to give them another try cooked the right way- nicely golden and crusty. This dish was a hit! Feel free to make it without the pasta too, it would be a delicious side.  

Lemon'n Leaf

  Ingredients: 12 oz. Spinach Spaghetti (I use De Cecco Pasta)

20-25 small brussels sprouts

2-3 garlic cloves, sliced

4 tablespoons extra virgin olive oil (plus more for rubbing)

Juice of 1/2 Lemon

Sea Salt

Freshly ground black pepper

1/2 cup grated Cheddar or Gouda cheese (I use the Cabot Cheddar)
Optional toppings: Sliced organic avocado, 1/4 cup walnut halves

Directions: Bring a large pot of water to a boil (and salt it.) Wash and trim the stem ends of the brussels sprouts and remove any sad looking leaves. Cut in half from stem to top, trying to keep the leaves intact. Put a bit of olive oil in a dish and gently rub each half in the olive oil. Heat 2 tbsp of olive oil in your largest skillet over medium heat, careful not to overheat. Place brussels sprouts in pan flat side down and sprinkle with a few pinches of salt. Cover & cook for about 5 minutes, then check to see if they are browned. If not, cover and cook another few minutes.
Meanwhile, cook the pasta and drain, reserving 1/3 cup of the cooking water.  Now the brussels sprouts should be tender (test them by cutting into one), so turn up the heat, add the lemon juice and garlic and cook until the flat sides are a deep brown and caramelizing. Toss them to make sure the rounded sides get a little browning too. Using tongs, add your spaghetti to the skillet with the bit of reserved pasta water. Keep cooking/deglazing/tossing over moderate heat, until the water is nearly absorbed. Add another 2 tablespoons of olive oil to taste. Add a generous amount of black pepper and sprinkle with sea salt. 
Remove from heat and stir in the 1/2 cup of grated cheese (tongs work well for this.) Serve the pasta in deep bowls, and don't forget about your optional toppings! Makes 4 servings.

Tip: I reheated it the next day for lunch and added in slices of ripe avocado- so good! Walnuts would be a yummy topping also. Make the dish vegan by eliminating the cheese, but if you are indulging you have to try the Cabot Hand-Rubbed Tuscan Cheddar. I love the coating of herbs and spices. A Gouda would also do the trick for dinner on a cold winter night. The pics will be better in next recipe, promise.

PFMs Healthy Living: Food Lockdown?

Not sure if y'all are a fan of The Office (personally I love it) but a recent episode made me want to share something important. In it, Darryl was getting all down on himself, explaining that he's never been a lucky guy "Who gets a soy allergy at 35? And why is soy in everything?" This had me laughing, then had me remembering. OK so I am not yet hitting the 35 mark, but I did just recently find out a have a soy sensitivity. And did I mention that I've been a vegetarian my whole life? And that so much of my diet consisted of soy?

I'm sure you know someone with a food allergy, but "food sensitivities" are also quite common and because these reactions are much less violent and dangerous they are potentially more deceptive and often left undiagnosed. I was struggling on and off with migraines, fatigue, weight gain and digestive issues, but it was so easy to just write it off as not getting enough sleep, or just eating a little too much, etc. Since I've always been such a health conscious eater, there may have been some denial that my issues could be food-related. Then I reached a point when I knew it was time to focus on getting answers.*

two of my favorite foods- edamame & tofu

It could mean that something you ate last Friday is causing a headache on Monday. It's very difficult to find out the connections between your symptoms and specific foods, but so worth it to find out! One way of doing so is a food elimination diet, which is a pretty common solution. There are plenty of variations, but here's a simple example: eat clean for seven days, avoiding meat, fish, wheat, citrus fruits, dairy, soy, corn, caffeine, alcohol, bread, eggs, sugars, peanuts, artificial food colorings or preservatives. No packaged foods! Try hard to increase your intake of whole foods, including fruits, grains, vegetables, and protein sources. I made lots of fresh vegetable juices and fruit smoothies. And then on the eighth day begin to introduce foods back in one at a time. It's very important to keep a food journal of what you eat, the way you feel throughout the diet, and any changes in weight. This will get you to connect the dots. Don't forget to pump up the probiotics during and after the elimination diet. It will re-establish the proper balance of healthful bacteria in your intestines which was probably depleted if you have a longtime food sensitivity.
 

i highly recommend this acupuncture office!

With the help of my amazing friend who is an acupuncturist we customized an elimination diet plan that I stuck to for over 30 days. This was also combined with daily Bikram yoga classes, weekly acupuncture sessions, and some Chinese herbs before introducing any potential food culprits back in. I was determined to detox my system and bring it back into a state of balance. I can't begin to tell you how much better I felt; and how bittersweet it was to find out out soy had been the cause of my symptoms. I also realized a few more things about myself along the way...like my body doesn't really love dairy. Or gluten. And I don't always need to drink wine with dinner. Ha. But hey- all in moderation, right? I am taking a much-needed break from soy, but may try to reintroduce it in a year or so. In the meantime I have so many other delicious options to choose from, and I learned a few tricks along the way. Who needs soy milk in a cappuccino when you have coconut milk? Seriously. Side note: I've developed a strong love of rice pasta. (And breakfast smoothies with a handful of spinach.) Sure I most likely will have lots of questions about the menu when we go out to eat in a restaurant, but that's fine with me. Having to be creative with food choices can bring delicious results, so just go for it...you can only get healthier and feel happier. I have a big ol' food journal full of unique recipes and positive reactions to prove it.

* Disclaimer: a 30 day elimination diet is likely to cause weight loss, clear skin, heightened energy, and decreased stress levels. Be prepared for good things! If you have questions about any of the above suggestions, don' t hesitate to ask.  As with any health advice, please consult your health practitioner(s) to prepare a plan that best suits you.

Got Stylist?

there are so many reasons why Becca and i decided it was time to really focus on getting our blog out there.  we have had so many women come up to us, when we are together and/or individually, and ask us where we bought something or if we can take them shopping.  well, the good news is that this is one of the other facets of MavenFresh!  not only can you come to us for statement accessories, but we are available for style consultations - for fashion and for life.  our fashion style consultations can consist of helping you re-vamp your look for the season or in general by taking you shopping or suggesting things that you can look for while on your own.  life style consulting includes assisting a transition into vegetarian or vegan living or the choice to incorporate healthier life choices - cause let's face it, you have to feel good to look good!  we both have impressive resumes when it comes to both style and health and we want to assist you in feeling and looking your best!  life should be fun! fashion and healthy living are our tools to use to make it fun.  interested? inbox us at mavenfresh@gmail to get started today!!

Don't we look like we are having fun? lol

PFMs in the Kitchen: Summertime Veggie Soup

Ok so I have a confession to make. I have an unusual love of soup. All year round. Hot or cold (but mostly hot). Why the obsession? I am not really sure but I know it started when I was about 3 and was always asking for "more foup please"... which my family can still manage to bring up in conversation. Soup is just so comforting, and so easy to create variations with. When in doubt, there's always ingredients in the fridge or pantry that can be made into some kind of soup, right? Is it wrong to eat soup every night for like 2 weeks straight? Yeah, my husband said so too.

This brings me to a recipe that I wanted to share. I have been a vegetarian my entire life, born & raised. *More specifically, I am a pescatarian (I abstain from eating all meat and animal flesh with the exception of fish). I get a lot of raised eyebrows and people wondering why I wouldn't want to at least "try" meat once. Here's the short answer: It's my life, and I just don't want to.

Tonight I was looking for something nourishing & quick.This soup is super colorful, and you can really get good use out of any vegetables you have growing in your garden. I am loving my backyard tomatoes & herbs! Don't have a garden? Not to worry, frozen veggies can be substituted too, just adjust cooking times accordingly. If you have a local Farmer's Market, I encourage you to stop there before you make this. You might be inspired to add in some different dark leafy greens, fresh corn off the cob, or sweet onions. This soup is vegan-friendly, easy, and delicious! Here's what I did:

Serves 6 to 8

2 tablespoons extra virgin olive oil

1 & a 1/2 shallots, diced

3-4 cloves of garlic, crushed

1 large sweet potato, diced

2 to 3 cups diced fresh tomatoes (I used a combo of beefsteak & cherry)

6 to 8 cups vegetable stock or water (I used Better Than Boullion Vegetable Base)

1 zucchini, diced

4 cups sliced kale

1 can organic garbanzo beans

1/2 pound frozen organic green beans, cut into 1-inch pieces

1/4 cup finely chopped fresh herbs (chives, oregano, basil)

1 to 2 teaspoons sea salt

fresh ground black pepper

-Heat olive oil in large pot over medium heat. Add the shallots & saute for about 5 minutes, or until soft. Add garlic & sweet potatoes; saute a few minutes more. 

-Add tomatoes & stock. Simmer, covered for about 10 to 15 minutes, checking to see that potatoes are tender, but not all the way cooked.

-Then add zucchini, kale, garbanzo beans, frozen green beans, and fresh herbs. Simmer for an additional 5 to 7 minutes. Check to see that zucchini is cooked. Season with sea salt & black pepper to taste.

*Any recipes that we share are going to be vegetarian and/or vegan because that's just the way Sesheta & I roll. Much more on healthy eats to come...enjoy! -Becca