For our luxury dinner, I set the table with my grandmother's China. This China has been in my family since my grandmother purchased it for her mother in the 1920s. It is a soft shade of yellow with a delicate flower pattern and gold trim:

Sharing a meal with friends and family is about more than just eating. It is about connection and sharing and bonding. My grandmother passed away at age 97 in 2006. Whenever I use this China, I almost feel like I've invited her to the table. I love that!

Some words on planning: When I was creating my menu for this dinner, I wanted to include seasonal produce but I also wanted to create some unique flavors that went well together.

My tips for pulling this off:

• Choose produce that is in season for the best flavor. Also, shop locally if possible. The closer the produce was grown to your table, the better it will taste!
• When creating your menu, select dishes that include similar ingredients. For example, my pate and soup both contain thyme; my salad and dessert are both centered around pears; etc.
• A well-planned menu should draw its variety from multiple ingredients that go well together. Varying textures (crunchy, creamy, chewy, etc.) are okay, but the foods should have similar flavor profiles. No one course on the menu should drown out the others with over-powering flavor.

On wine: With our meal, I served a light white wine (Elva from Jodar Winery which was, coincidentally, named after the vintner's grandmother). For those who prefer a sweeter flavor, an orange muscat would be great (especially with this dessert).

Cheers!

Let's get started!



We began our meal with a baby greens salad with red pears, pomegranate arils, and pine nuts. I tossed the greens in a light pear vinaigrette of my invention and the result was colorful and delicious!

For the pear vinaigrette: In a blender, combine 1 ripe pear (peeled and cored), 3 tablespoons white wine vinegar, 3 tablespoons olive oil, salt and pepper to taste. Blend until very smooth. The dressing was a pretty pale yellow that looked so much like the yellow of my China!

Allow me to pause here to talk about feeding children. My kids are two and four and they are not yet into eating so luxuriously. Planning to feed them isn't tough, though.

Here are two tips to consider when you have little people to feed:

• Younger kids prefer foods that are disassembled or in pieces. For example, instead of serving my boys a salad, I gave them a plate with pears, pomegranate arils, nuts, etc. that they could enjoy one thing at a time.
• Serve sauces on the side in a dish that facilitates dipping. Kids are sometimes suspicious of sauce, but they love to dip!

Back to our meal!



Along side the salad, I served a walnut mushroom pate. This pate was out of this world! It tasted great on the warm bread and would also make an excellent sandwich spread.



For our next course, we enjoyed a rich and velvety smooth butternut squash soup with crispy sage leaves. The fresh thyme in the soup went well with the thyme in the pate and the smell of the onions and sage cooking together for the soup was heavenly. It is one of my favorite things this time of year!

Fresh thyme in my garden.
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“Peace, it does not mean to be in a place where there is no noise, no trouble, or no hard work. It means to be in the midst of those things and still be calm in your heart.” ~Unknown

Know what feeds you

I am a part of a triathlon training group and we train from January to August. I love the seasonal nature of triathlon training. I love that we start a fresh season at the beginning of the year and slowly ramp our training through the spring. We take a break in the fall and then start all over in January.

This year was my second season with the group and something interesting happened shortly after we wrapped up our season. Up to that point, I'd honestly been feeling a bit burned out on training and I welcomed the end of August with open arms. The first couple of weeks were fine. I changed my exercise routine to be more weight-training focused and cut back on my swim/bike/running. I was still getting the exercise that I needed to keep my spirits up but something was missing. I started to feel stressed and grumpy and a bit depressed. At first I couldn't figure out what was going on with me but, after some reflection, I figured it out: I was having tri training withdrawals! I missed my tri training friends and the support and friendship that I get from this group that is unique to that area of my life.

I have so many wonderful people in my life whose friendships feed me in a zillion different ways. This was a great lesson that reminded me that, despite my somewhat introverted ways, I still have a social side that is energized, fed, and nurtured by the company of others.

Winter survival plan

I don't want to wait until the dark days of winter and the craziness of the holidays kick me in the backside to think about how I'm going to stay centered. It is really important for me to approach this season with a plan. Not a shopping, cooking, party plan. But, a plan for nurturing my whole self; physically and mentally. I'll share my list of reminders to myself for this year. When I get to January, I hope to have gained some wonderful new memories and to have enjoyed the winter holiday season moment by moment. I hope that you will stop to consider what you need as well.

My list:

1. Social: Spend time with friends and family doing things that are fun instead of stressful. Make time for gathering just for fun.
2. Fitness: Keep up with my running plan. Consider entering a turkey trot and a snowshoe race! Go full moon snowshoeing or cross-country skiing.
3. Health and immunity: Get lots of sleep. Get a flu shot. Drink lots of water and eat whole foods. Get my omega 3s. Stay away from high-sugar foods. Get some sunlight as often as possible. Play outside!
4. Soul: Take hot baths with pretty smelling things followed by my favorite lotion. Sit in the spa. Do one thing at a time and finish one thing before starting another. Read books and magazines. Light candles. Listen to music. Work in some yoga and meditation. Write.
5. Family: Spend more time on "want to" than "have to". Laugh together every day. Take day trips to build a snowman or to the beach. Read stories by the fireplace. Have date nights with my hubby. Have a nighttime stargazing picnic with hot drinks and fuzzy blankets.

What is in your plan this winter?

Injera bread:
I didn't have teff flour, so I processed a small amount of teff grain in my VitaMix to make flour (1/2 cup teff made about 3/4 cup flour).

Recipe:

3 cups self-rising flour (or 3 cups all-purpose flour plus 4 1/2 tsp baking powder and 1 1/2 tsp salt)
1/4 cup whole wheat flour
1 Tbsp vital wheat gluten
1/2 cup teff flour
1 Tbsp dry active yeast
3 1/2 cups warm water

1. Combine all of the ingredients except for the water and mix well. Add the water and mix until well combined. Cover and let sit for 3-6 hours (for traditional sourdough, the dough is let rest for 3 days).
2. After the rest period, stir the dough again to incorporate any liquid that may have separated. Add the dough to a blender 2 cups at a time along with about 1/4 - 1/2 cup water and blend to mix for a few seconds. The dough should be very thin- thicker than crepe batter but thinner than pancakes.
3. In a non-stick skillet heated over medium heat (no oil), pour the batter 1/2 cup at a time. Move the pan in a circular motion to spread out the batter so that it is no more than 1/8 inch thick. Cover the pan and let the injera cook until it is cooked through (don't flip). Remove from the pan and stack the breads as they are made. They will initially be a little crispy on the bottom but will soften up.

Misir wat (wat or wot is a stew and misir wat is a common lentil stew that is seasoned with traditional berbere spices).
I made my own berbere using:

¼ tsp cloves
¼ tsp cinnamon
1 tsp ginger
¼ tsp allspice
1 tsp fenugreek
1/2 tsp cardamom
½ tsp coriander
¼ tsp turmeric
½ tsp cumin
½ tsp black pepper
1 tbsp cayenne
¼ tsp nutmeg
3 tbsp paprika
1 tsp salt

Squash tibs (tibs are sauteed veggies or meats).

Kik wat (a stew made from yellow split peas).

Sauteed greens (I used turnip).

Put on some Ladysmith Black Mambazo, get out your copy of The Ladies #1 Detective Agency by Alexander McCall Smith, pour the African red bush (rooibos) tea, and dig in...with your hands, of course!

I really love the ceremonious nature of traditional dining in other cultures. I am also fascinated by traditions such as the Japanese tea ceremony. In Ethiopia, one very simple such ritual is goorsha, which is an act of friendship. During a meal, a person might roll a piece of injera bread in sauce and place it in a friend's mouth. The larger the goorsha, the stronger the friendship. Amesege'nallo' (thank you)!

If you have the chance, I encourage you to expand your horizons and give Ethiopian or other new-to-you foods a try. After all, life is too short for frozen pizza!  

These were easy to make using a food processor and they tasted perfect!

I started with this recipe from Oh She Glows and it worked really well. I used the same ingredients and measurements.

Here are the steps that I followed:

1. Place the chopped dates in the food processor and process until they start to stick together and ball up. Remove them from the food processor and place them in a bowl. Set aside.
2. Place the cashews, chocolate chips, cinnamon, and vanilla in the food processor and process until the nuts are finely chopped.
3. Add the nut mixture to the dates and mix together as best you can.
4. Place a piece of plastic wrap on the counter and pour/plop the mixture onto the plastic. Fold the plastic over the mixture to keep it from sticking to your hands and knead it until it all sticks together and you can form it into bars. Divide the mixture into two or three pieces and form into bars (using the plastic wrap to shape them to keep them from sticking to your hands). Wrap the bars in plastic and refrigerate.

My approach to eating is balanced. I believe that eating a whole foods plant-based diet is the healthiest way to fuel our bodies. I also believe in chocolate. One of my mantras for daily living is, “something is always better than nothing.” GetNatured isn't about perfection. It is about the simple pursuit of health and happiness. Sometimes that means watching the sunrise on a morning run. Sometimes it means forgoing my “to do” list in favor of sharing freshly baked chocolate chip cookies with my favorite person. Health and happiness are both physical and mental. I believe in feeding both.

I love new flavors and combinations of foods and my desire for those continually inspires and challenges me to learn new things. I have gained countless new ideas and have been so immensely inspired by reading blogs. Though the world of food blogging is huge, there is a feeling of solidarity that runs through this virtual community. My family may not understand my excitement over finding "00" flour for pizza crust, but I know that my fellow bloggers do!

My family and I are vegetarians and, while I truly believe with all that I am that is the healthiest way to eat, I do not want my readers to ever feel like they're getting the cold shoulder for enjoying animal-based foods. I know that everyone has their own favorite foods and traditions and that is their personal journey. I share recipes and my food successes because I believe passionately that healthy food can be simple and delicious- even to kids! My hope is that others will be inspired to integrate more whole foods into lives as well.

• Insoluble fiber. This type of fiber promotes the movement of material through your digestive system and increases stool bulk, so it can be of benefit to those who struggle with constipation or irregular stools. Whole-wheat flour, wheat bran, nuts and many vegetables are good sources of insoluble fiber.
• Soluble fiber. This type of fiber dissolves in water to form a gel-like material. It can help lower blood cholesterol and glucose levels. Soluble fiber is found in oats, peas, beans, apples, citrus fruits, carrots, barley and psyllium.

How much fiber do we need?
First, how much fiber do you need each day? The USDA recommends 14 grams for every 1000 calories consumed or approximately these amounts <table removed>

Where does fiber come from?
Fiber comes from plant-based foods such as fruits, veggies, beans and legumes, nuts and seeds, and whole grains. Foods that have been highly processed (e.g. white flour, canned fruits and veggies, juices) have less fiber than minimally processed foods. Fiber supplements are available, however what you gain in fiber from those products, you lose in the important vitamins, minerals, and antioxidants that come from fresh and whole foods. Foods that contain the most fiber include:

• Lentils
• Black, pinto, small white, and lima beans
• Whole grain cereals such as bran flakes or shredded wheat
• Acorn squash
• Potatoes with the skin on
• Broccoli
• Apples (skin on)
• Pears (skin on)
• Berries (especially blackberries and raspberries)
• Spinach

Tips from the Mayo Clinic for getting more fiber:

• Jump-start your day. For breakfast choose a high-fiber breakfast cereal — 5 or more grams of fiber a serving. Opt for cereals with "bran" or "fiber" in the name. Or add a few tablespoons of unprocessed wheat bran to your favorite cereal.
• Switch to whole grains. Look for breads that list whole wheat, whole-wheat flour or another whole grain as the first ingredient on the label. Look for a brand with at least 2 grams of dietary fiber a serving. Experiment with brown rice, wild rice, barley, whole-wheat pasta and bulgur.
• Bulk up your baked goods. Substitute whole-grain flour for half or all of the white flour when baking. Whole-grain flour is heavier than white flour. In yeast breads, use a bit more yeast or let the dough rise longer. When using baking powder, increase it by 1 teaspoon for every 3 cups of whole-grain flour. Try adding crushed bran cereal or unprocessed wheat bran to muffins, cakes and cookies.
• Mix it up. Add pre-cut fresh or frozen vegetables to soups and sauces. For example, mix chopped frozen broccoli into prepared spaghetti sauce or toss fresh baby carrots into stews.
• Get a leg up with legumes. Eat more beans, peas and lentils. Add kidney beans to canned soup or a green salad. Or make nachos with refried black beans, lots of fresh veggies, whole-wheat tortilla chips and salsa.
• Eat fruit at every meal. Apples, bananas, oranges, pears and berries are good sources of fiber.
• Make snacks count. Fresh and dried fruit, raw vegetables, and low-fat popcorn and whole-grain crackers are all good choices. An occasional handful of nuts is also a healthy, high-fiber snack.

Note: It is important to increase the amount of fiber in your diet gradually:

These muffins are not super sweet but they are really healthy- they contain lots of iron and protein too! I wasn't sure if they'd pass the "kid test", but...

Success!
Big smiles:

Gnocchi is an excellent "vehicle" for the pesto cream sauce. The textures are perfect together. The shiitake mushrooms add an extra dimension of flavor, texture, and richness- I love them! I also sauteed some kale to go on the side and the meal couldn't have been better!

Gnocchi: Cook according to package directions. This typically means boiling for about 2-3 minutes.

Mushrooms: Slice and saute in Earth Balance margarine (or olive oil) until browned and the smaller ones are beginning to get a little crunchy.

Kale: Saute 2 minced garlic cloves in a bit of olive oil until beginning to brown. Add kale (washed and chopped) and saute until it is bright green and the thicker stems are somewhat tender. I season mine with red pepper flakes, a squeeze of lemon juice, and gomasio (lightly toasted sesame seeds processed in the blender with sea salt until it is a course powder like ground parmesan cheese).

Pesto cream sauce
Serves about 3 to 4 people

1 cup water or unsweetened non-dairy milk
1/3 cup raw cashews
~1 cup fresh basil leaves
2 tbsp nutritional yeast
1 tsp gomasio (or 1/4 tsp sea salt and 1 tsp tahini)
1 tbsp fresh lemon juice
2 tsp Dijon mustard
1-2 cloves garlic
Dash of fresh cracked pepper

1. Place all ingredients in a blender and blend until completely smooth. Taste and add more sea salt, if necessary. To serve, place the hot gnocchi on a plate and top with the cream sauce then add the mushrooms over the top.

My husband and I enjoyed this delicious comfort food with a very smooth glass of zinfandel from Parducci Winery. Ahhh, the perfect way to kick off a long weekend!

For oven chips: Leave the peels on the potatoes for extra iron and fiber (try to find organic potatoes- they are one of the "dirty dozen"!) and thinly slice. Toss them with olive oil and salt, spread in a single layer on a cookie sheet covered with parchment paper (or lightly oiled) and bake at 400 degrees until browned.

...but that's just part of the fun for them. The water was cold but gorgeous...



...and we had a great day at the beach!


Cooking was quick with our simple accommodations- I love the minimalism that camping forces! To make our meals easier, I did most of the food prep at home. I chopped all of the fruits and veggies and bagged them for each meal. For breakfast we had tofu scramble burritos one day (one of my veg bags contained all of veggies and a small container of pre-measured seasonings) and then instant oatmeal (we added a few goodies like peanut butter, bananas, raisins, applesauce, etc.) the next day.

Tofu scramble burrito prep on the camp stove:


Lunch was PB&J sandwiches for the kids and Indian samosas (wheat tortillas with a mixture of potatoes, peas, and Indian spices that I prepared at home) for us. For dinner I pre-made my favorite lentil recipe (red lentils with kale) so we just had to heat it up when we were camping. The second night we had pasta with sauteed veggies (pre-chopped and bagged) and, of course, vegan s'mores (we used Sweet and Sara vegan marshmallows which are fabulous)!

We also brought along tons of snacks including Larabars, zucchini bread, Super Charge Me cookies, sesame cashews, fruit, and veggies with hummus.

Here is a menu brainstorm that I did before planning the meals for our trip. I know this list will come in handy for me on future trips!

Breakfast:

• Pancakes
• Oatmeal
• Tofu veggie scramble with potatoes (or as burritos)
• Scones (Dreena Burton's Squirrelly Scones- YUM!)
• Cinnamon rolls
• Bagels with peanut butter or vegan cream cheese

Lunch:

• Sandwiches (PB&J, tofu or tempeh, soy cheese)
• Samosas Lentil and/or grain salad with veggies

Dinner:

• Chili and cornbread
• Veggie burgers and sweet potatoes or grilled corn
• Veg kabobs, hummus, pita bread
• Pasta with sauteed veggies
• Soup and bread
• Red lentils and kale with bread

Snacks:

• Muffins or quick bread
• Cookies
• Veggies and dip
• Fruit (incl. apples w/PB)
• Bars 
• Nuts
• S'mores!