Zuchini Oatmeal

I love oatmeal, but it is a very dense food. Sometimes to expand the volume of my meal or decrease the density of the oats I add zucchini ( and a few other things!)

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Higher carb version:
1/2 cup rolled oats
1/3 cup finely grated zucchini (yellow blends better than green)
1 tsp cinnamon
1 tsp vanilla
1 tsp salt (my oats are unsalted)
1 tbsp maple syrup
1 scoop protein powder (optional)
1 chopped fruit (I prefer apricot or nectarine)
1/2 cup water
Splash of non dairy milk (I use unsweetened cashew milk)

Mix the whole mess up and bring to a simmer for a few minutes! That’s all!

Lower carb Version (barely noticeable difference!)

1/4 cup rolled oats
1/2 cup finely grated zucchini
1 tsp cinnamon
1 tsp vanilla extract
1 tsp salt
1 tbsp stevia or Coconut sap (I use the Naked Coconut brand)
1 scoop protein powder
1 chopped fruit
1/2 cup water
Splash of non dairy milk

Chocolate Pumpkin Apple Butter

Ingredients:

1 can of pumpkin purée (or 1 + 4/5 cup)

1 to 1 + 1/2 cups homemade unsweetened applesauce (About 1 to 1 + 1/2 apples, cut in chunks and boiled down with 1/4 to 1/2 cup water, 1 tbsp cinnamon, and 1 tbsp vanilla extract)

1/4 cup cocoa powder

2 tbsp almond butter

2-4 tbsp maple syrup ( I usually add 2 tbsp maple syrup and then 2 tbsp of stevia)

1 tbsp cinnamon

1 tsp salt

Instructions:

I usually start by making the applesauce and adding the other ingredients immediately when the applesauce is still in the pot. Simmer over low heat while stirring constantly for about 10 to 20 minutes.

Keeps well in the fridge for up to a week, also freezes well. Tastes great hot by itself, or hot or cold as a topping on various things.  I love it over protein pancakes.

 

Sweet and Savory Protein Pancakes

Ingredients:

1 Egg

1/4 cup Egg whites

1 scoop Protein Powder (I use Vanilla flavored Brown Rice Protein from Prairie Naturals)

3 Pieces Nitrate-free Canadian Back Bacon

1 tsp cinnamon

1 tsp vanilla

1 tbsp stevia ( or 1/3 of a banana, mashed up)

Instructions:

Oil your pan (I use coconut oil) and get the back bacon cooking, cut in small pieces. Flip to cook both sides.

Put all other ingredients together in a bowl and mix until a smooth batter is created.

When the back bacon is pretty much cooked, turn down the heat a bit and add the pancake batter over the back bacon bits. Let sit until it moves easily, then flip with a spatula and reduce the heat a little more.

Serve with syrup or fresh fruit and yogurt for a more luxurious pancake, but tastes great as is!

 

 

A Poem from the middle of night

I wrote this poem when I was 18. I look back on it now and see different meanings I never even thought of then, yet I can still connect with my old words. I want to set this with art and music.

Deep Flesh

His flesh is so torrid it scalds my tears;
They trickle down my sodden face and bubble away into vapor trails.
His eyes bore into mine, rigid as nails, rusting away in chips
And I can taste his brackish saliva in my mouth; a breath of tempestuous ocean.
Though devoid of speech, every caress, every nuzzle, holds a whisper.
His scents linger on my skin like barnacles,
Each one attempting to burrow deeper into my skin.
In one white flash we are ruptured into pieces of living shrapnel.
My tears no longer evaporate, but his warmth remains around me, pulsing.
His eyes, smell, and razor rough touch encircle me like a delicate eggshell;
A protective coating that will erode in time.
As he vanishes from sight I let myself sink deeper into my cocoon.
A fountain floods my lap, but I am now numb.
This is not the end.

Le 3ieme janvier, Bonne Année!

Je vous souhaite une bonne année!

C’est avec plaisir, j’annonce que je suis un étudiant à l’Université d’art et design d’Emily Carr. Je continue travailler à Flower Factory en même temps. Je finirai avec un baccalauréat à 2020, pis à ce point je voudrais poursuivre scénographie du film.  Je voudrais ouvrir mon propre galerie, explorer curation des arts interdisciplinaires, composer de la musique, créer des peintures, pis écrire des livres pour enfants. De plus, j’ai l’intention de continuer étudier le français et japonais pour aider à mes efforts au niveau national et mondial, et de favoriser la collective culturelle de mon pays.

Je commencerai mes classes à l’école ce jeudi prochaine. J’ai hâte! Ce semestre j’étudierai des beaux-arts et la gravure. Je commencerai mon deuxième année d’études en septembre 2017. Je prends plus de temps pour faire ma première année d’études afin que je puisse continuer à travailler comme un fleuriste.

J’ai quelques nouveaux buts avec mon blog: J’écrirai en français et en anglais, j’explorerai des sujets artistiques, et je note des nouvelles de ma vie et de Vancouver.

La construction d’une régime sain

 Récemment, j’ai commencé à me concentrer sur l’amélioration du contenu nutritionnel de mon alimentation. J’ai le but d’obtenir très forte à la fin d’Août. Il y a beaucoup de sports que j’aimerais essayer / retour à faire: escalade, rocher d’escalade (“bouldering”), surf, randonnée, pis voile. J’ai très faible force du haut du corps en ce moment, et j’aimerais avoir plus de muscle, dans l’ensemble. Donc, je fais 120 squats, 120 fentes, 75 pompes, et trois minutes de planches quatre fois par semaine, ainsi que vingt-cinq minutes de pilates quatre fois par semaine. Je vais retourner à la salle de gym cette semaine (J’ai eu une bronchite pendant quatre semaines) et ajouter trois heures de cardio par semaine.

Mais au-delà devenir maigre et musclé, les plus grands changements que je peux faire sont alimentaires. Je suis très préoccupée par vieillir, et ayant une bonne nutrition. En particulier, je suis très intéressé par les envies, et ce qu’ils signifient. par exemple, si quelqu’un a envie de chocolat, il peut-être avoir besoin de magnésium. D’avoir envie d’aliments gras peuvent corréler à une déficience en calcium. Je peux prendre des suppléments pour contrecarrer ces envies, et je peux manger certains aliments régulièrement.

Mes suppléments:
-calcium-liquide
-acidiphilus
-acide folique
-vitamine D
-Complexe -B
-multivitamin

Choses que je dois avoir régulièrement dans mon alimentation:

-Légumes vertes et feuillus (bette, chou frisé, la laitue, les épinards, la roquette, feuilles de moutarde, le chou vert, le cresson, le chou)
-Racines (Betteraves, les radis, les carottes, les ignames, les patates douces)
-Les noix et les graines (chanvre, de tournesol, de sésame noir, noix, noix de cajou, amandes)
-Arachides, Les haricots noirs, les lentilles
-Avocats, Huile d’olive, huile de noix de coco
-Poivrons, concombre, tomate
-Champignons, Artichauts, aubergines, citrouille, courgette
-Pommes, kiwis, les bananes, la rhubarbe, poires
-Baies, Fruits de saison
-Viande mince et non transformé et biologique, œufs biologique, tofu biologique
-Yaourt grec de chevre, fromage de chèvre
-Legumes au vinaigre, vinaigre de cidre, les artichauts en conserve dans l’huile, les olives, la choucroute
-Chocolat 90% noir, miel
-lait de noix de coco

Je me sens une différence notable dans mon corps manger ces aliments organiques. J’ai plus d’énergie, je peux récupérer plus rapidement de la maladie, j’ai un meilleur sommeil, et j’ai perdu du poids.

J’ai aussi une mauvaise relation avec l’insomnie. Graines de sésame noir grillées et des noix roulées en petites boules au miel, mangé juste en avance de coucher, vraiment aider à se endormir plus rapidement. Je frotte également de l’huile de lavande sur mes pieds, et je prends calcium liquide avec du magnésium juste avant de dormir. J’ai aussi découvert que si mon dernier repas de la journée est plus élevé en protéines, il m’aide à mieux dormir (je suppose que cela évite une baisse de la glycémie pendant le sommeil). Aussi, je fais un effort pour être au lit sans des lumières par 10h30 chaque soir.

Bonne Nuit!

Conseils santé et des nouveaux objectifs

Bonjour toute le monde, ça faisait un longtemps. C’était un temps de nombreux changements pour moi. J’ai déménagé encore à Vancouver pour reconstruire mes finances, obtenu mon travail chez fleuriste encore, et commencé avec beaucoup de nouveaux objectifs.

-J’apprends à tricoter. J’aime tricoter! Je fais foulards, chaussettes, et une couverture en ce moment.

-J’ai acheté un abonnement au gym. C’est absolument fantastique!!! Je vais trois fois par semaine, et il ne coûte que $ 20 chaque mois!


Je fais du bénévolat en tant que réceptionniste dans un théâtre local

-J’ai commencé avec la planification de mon entreprise:  J’ai l’intention d’exploiter une entreprise d’événements qui aide à promouvoir les artistes locaux, et soutient la communauté et la culture des Canadiens. Je vais commencer par une série de journées portes ouvertes, dont la première aura lieu avant Décembre 2015. Je vais réserver un espace pour un week-end, et une collection d’artistes vais pouvoir afficher leurs œuvres d’art visuel, ou jouer des segments de la musique, du théâtre, ou de danse au cours du week-end. Cela donne à la communauté une occasion de voir des nouveaux artistes professionnels, et pour ces artistes de rencontrer d’autres artistes d’autres disciplines d’étude, et d’inspirer des nouvelles collaborations. Je vais essayer d’atteindre un équilibre financier à ces événements avec l’aide de commandites alimentaires, mais je suis tout à fait prêt à payer pour la location de l’espace avec mon propre argent en cas de besoin. Je refuse de charger les artistes de frais, et invitera pleinement leur vendre leurs œuvres à la maison ouverte.

-J’ai commencé à faire des peintures et dessines encore.  Je cherche un nouvel style, et maintenant, c’est vraiment basé sur les textures

-J’ai lis un livre fantastique par l’auteur, David Sedaris. “Let’s Explore Diabetes With Owls.”

-Mon groupe d’improv du jazz a réformé, et nous avons commencé à faire de nouvelles vidéos pour Youtube. De plus, j‘ai le but d’acheter une caméra vidéo cette année, et l’enregistrement de plusieurs de mes compositions et improvisations de la flûte avec elle. Je veux faire quelque chose plus tard avec les images, ce qui, je ne sais pas encore.

Plus….

J’ai une bronchite depuis presque deux semaines, donc je vraiment fais attention à ma santé maintenant.  J’ai découvert une pléthore de médicaments naturels, aussi que beaucoup de conseils des médecins.  Cette infection est l’un des pires que j’ai jamais eu, et je voudrais partager les remèdes que j’ai trouvé le plus utile pour combattre l’infection respiratoire bactérienne.

-Sirop du sureau

-Des petites prunes secs du sel (话梅). Ils goûtent horrible, mais fonctionnent incroyablement bien!

-Gingembre confit

-Thé avec cette recette: d’eau chaud, du jus d’ananas, du jus du citron, d’huile d’origan, une cuillerée du miel, pis un sachet de thé de “Throatcoat. Trouvez thé de Throatcoat ici: http://fr.traditionalmedicinals.com/products/throat-coat-biologique/

-Thé du gingembre, du citron, de la mélasse

-Orme rouge pastilles pour la gorge

-Jus d’ananas (froid ou chaud)

-La soupe rose! Il y a ma recette:

-poulet avec os (enlever les os avant de manger la soupe!)

-jambon, coûté en cubes

-des légumes: carottes, le brocoli, l’oignon, le radis, le chou

-des épices: gingembre frais, l’ail, le thym, l’origan, le poivre de Cayenne, persil

-bouillon du poulet (Je utilise le bouillon de poulet en pot (“Better than Bouillon”, trouvez ici: http://www.betterthanbouillon.com/products/product-detail.aspx?productid=19

-une tasse du riz brun ou noir

-pis le plus important: betteraves!! Les betteraves faire la soupe rose!

Quatrevingt-neuvième Jour: Neunundachtzigsten Tag : Tous sont sous neige!

Today (le 17e nov) It snowed a barrel of cats and then some! There is so much snow.  This is probably about at the extent of what a Vancouverite can handle, so yes….  I decided to brave it later in the day to get cheese (yes, only for cheese or honey or coconut milk would I brave bad weather), and slid the length of 2 city blocks.  Surf’s up? The snow is really wet like in Vancouver, but in a quantity one would find in the Okanagan…. and a month and a half early.  I thought I kind of overdid it when I bought my new winter coat – I look like an eskimo ready for hibernation in it- but much to my surprise lots of other people at the grocery store apparently had coats like this too.

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You can’t see in the photo, but it has been snowing sideways all day.  I actually saw a bus slide sideways the whole way across an intersection and onto the sidewalk diagonally on the other side of the itnersection…. oops. I am not excited to walk to school tomorrow after everything has frozen overnight and then melted a little bit in the morning. I am going to call walking on this slippery snow “Montreal surfing.”

I am going through a major diet re-examination right now, especially in light of the holidays coming up.  I really don’t want to be tempted by anything unnecessary or that isn’t actually one of my most favorite Christmas foods.  So…. I am going to try and post any new local winter foodie recipes I find, as some inspiration.  I have now cut all the grains out of my diet, so the majority of the food I am eating right now is:

For fruit: apples, pears, frozen blueberries. I do think eating some exports in the winter is a bit more acceptable, but I try to buy ones that are in season right now, not forced-grown…. so: oranges, kiwis, pineapple, mangoes.

For vegetables: Kale, radishes, cauliflower, zucchini, acorn/butternut/buttercup/spaghetti squashes, mushrooms, eggplant, garlic, ginger, green beans, and onions.

For starches: sweet potatoes, baby potatoes, yams.

For dairy: Goat yogurt.  I use goat cheese as a light condiment or ingredient in salad dressing.

For meat: Chicken thighs, ground grass-fed beef, ground pork, boneless pork shoulder, locally made sausages without additives or nitrates, cured pork or wild boar sausage. Local organic brown eggs.

For fats: Coconut oil, olive oil, avocados.

For liquids: White wine, coconut milk, coffee, black tea, peppermint tea

Today I made this amazing salad that I have to share! First of all, I bought the world’s largest cauliflower at the marché yesterday!

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So…. I have been looking up a lot of cauliflower recipes.  I tried making “rice” today.  You basically cut up the cauliflower into rice-appropriate sized pieces (much easier with a food processor than by hand, if you have a processor to use), and then you sauté them in olive oil and spices (I used whole cumin seeds and paprika) for about 7 minutes on medium heat. It does NOT taste like rice in terms of flavour …. but in terms of texture, maybe.  I quite despise cauliflower, but I am attempting to make myself like it this week.  Verdict on cauliflower rice: great to mix in with things!

SO, the salad I made:

I threw some chicken and boiled potatoes I have cooked earlier on a plate with my cauliflower rice, added radishes and kale, and made a dressing of vegan mayonnaise, lemon juice, feta cheese, Worcestershire sauce, pepper, roasted garlic, and drizzled the whole mess over it.  I served it with a small side of apple-orange-cranberry sauce I made, and the whole thing was just overly delicious.

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Highly suggest you try making this salad too! Tomorrow I hope to try making this:

http://www.thefirstmess.com/2014/01/23/vegan-sweet-potato-soup-with-coriander-blood-orange-recipe/

(Image c/o The First Mess at the link above)

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Happy Monday, and happy snowday! (Also happy birthday to my friend Véronique!!)

Here is some Tchaikovsky, to finish off the evening:

Quatrevingt-huitième Jour : Achtundachtzigsten Tag : Beaucoup des chats! viele Katzen!

Today (le 16e novembre) is my Dad’s birthday! He had the best birthday horoscope I’ve ever heard. I really do hope lady luck is on his side this year!

It also snowed today! Finally got to pull out my winter boots! Haven’t broken out the coat yet, but soon, I think!

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Yesterday I went to check out the McGill library, since I needed to do some research on an art history paper.  I found out there is an entire library wing devoted to art history and architecture! The Blackader-Lauterman Library! So many books! I couldn’t take any books out of the library since I am not an actual student there but I found the ones I was looking for, and spent a good four hours typing notes and quotations from them madly on my computer.  It was definitely an efficient way to get work done, and luckily the metro is not too far to walk to after I was finished. I am hoping I can finish writing this paper by the end of next weekend.

Today I went to the Marché again, and finally worked up the courage to talk to the cat busker! His name is Sam, and he busks every week with his cat! This week is cold, and the kitty had a little sweater! So adorable! We had a good conversation, and he told me about a concert at an art gallery tonight that is having a cat painting exhibition.  Very excited to go see this tonight with Thor!

Sam and his cat:

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I also got some buckwheat honey, a cauliflower larger than a basketball (no joke, I have no idea how I will eat this whole thing!!!), sweet potatoes, fresh oranges and kiwis, and some more local brown eggs.

And the update from later tonight: the cat gallery show was awesome! Some of the paintings were so interesting although the prices were a bit high… I was really inspired by the wide variety of styles, ranging from acrylic to ink to a 3D metal cat sculpture in a bird cage.  Sam the busker was also present and sang a song while his cat sat on a stool by the wine and beer bar, and received many pats  and scratching behind the ears from the audience.

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Afterwards Thor and I went for pie at an Australian Pie restaurant a block from our apartment building.  The pies were fantastic! The one I had was stuffed with bacon, swiss cheese, and chunks of stewed beef and carrots.  I took home a few extra pies for dinner this week, since each one is the perfect size for a meal.  Their rum balls are also pretty good!

So it is now snowing quite profusely outside, to the point it will smear your mascara and make the vision through your glasses quite compromised. Enjoy the last bit of the weekend!

Quatrevingt-quatrième Jour : Vierundachtzigsten Tag – Geschirrspüler des Lebens

Yes it’s a long title, I know! Today (le 12e nov) we learned about some common household belongings, many of which I didn’t even know the name of in French!
Dishwasher : Le lave-vaiselle : die Geschirrspülmaschine
Stove : La poèle : der Herd
Oven : Le four : der Backofen
Carpet : La moquette : der Teppich
Washer: La machine à laver : die Waschmaschine
Dryer : La sécheuse : der Trockner
Alarm clock: Le réveil : der Wecker

And a few words in light of the impending arrival of winter:

Snow plough: Un chasse-neige: ein Schneepflug
Frost: Le gel: der Frost
Slippery: glissant: rutschig
Snow shovel: Une pelle à neige: eine Schneeschaufel
Mittens: Des mitaines: die Handschuhe

Today I am also going to rain a bit on everyone’s parade and talk about something that I think needs to be a bit more common: buying local and organic seasonal food. I have several reasons for supporting this.  One of them is my experience; since switching to eating this way I have noticed a remarkable change for the better in the way I feel, despite not sleeping and being under a lot of stress.

Keep in mind, these are my thoughts, you are entirely entitled to your own on these issues.

My other reasons include trust and global environmental impact.  I don’t trust big companies very much, and I don’t like when I can’t see the faces behind where my food is coming from.  The Marché Jean-Talon has really impressed this on me, in that I have conversations every week with the people who sell me my fruit, eggs, honey, and vegetables.  I know that the man who sells me strawberries took over the business from his father and grandfather, that he loves hockey, and has two children.  I can’t say the same thing about people behind the products I could buy at a big grocery store chain.  The average food in your grocery store has also traveled a long way to your hands and kitchen table…. in fact on average, 1500 miles! (for both organic and conventional, if you buy at a grocery store). I want to reduce the threats on our planet, reduce climate change, and help my local community economy.  One of the best ways I can do this is by buying local products from within the city and the province.  It’s even better if I take it directly from the hands of the grower/producer. Your food will also usually last longer, since you are cutting out all the time the food spent travelling to get to you! I even had a tomato last 3 weeks on my counter before going bad!

I also have a big priority to eat organic food, where possible.  There is a lot of evidence showing there is no difference between the nutrient content of conventional and organic food, but this doesn’t matter to me.  My body feels healthier when I eat organic, and I enjoy eating the food more because it is generally more flavourful.  Now I will spout the stereotypes about organic food.  There are 2 different types of organic foods: Certain ones only meet the bare minimum to be labelled organic, and that while possibly healthier than conventional foods in production method, still have their flaws. The other type, usually a local product, has not been mass-produced, and the grower or manufacturer has gone beyond the bare minimum requirements for that product to be labelled organic.  “Organic” is a hype marketing word now, intended for a certain consumer sector, so it can be difficult to find products that are actually produced in the most simple methods, and not just marketed as being produced “rather simply” (without pesticides, herbicides, or genetic mutations). You probably know that conventional food producers use chemical pesticides (usually applied by people in hazardous protection suits), incorporate genetic enhancements to their crops to help them produce their own “pesticides” (meaning the plant is technically poisonous to creatures…including us! and it is now genetically modified), grow hundreds of their product in a small crammed space (chickens, carrots, etc, doesnt matter if it is an animal or plant), and inject animals and plants with chemicals and antibiotics to keep them from getting sick, falling to diseases, or not looking appetizing to the consumer.  Often they use soil with a few basic added compounds to keep the plants nutricious, however trace minerals (very important!) and not often included.

In organic growing conditions the animals are treated far more fairly, not injected with antibiotics and growth hormones, and the food they are fed is also organically grown.  For organic plants the soil hasn’t been conventionally treated for at least three years, and soil and manure is as natural as it comes.

The debate will always be present whether or not one should buy organic food or not, but regardless of that standpoint I think eating mostly local and seasonally available food is a valid point.  In addition to eating local products, eat seasonal.  This means eating foods during their actual growing periods.  Eating greenhouse-grown or imported strawberries outside of their natural maturation period contributes to environmental pollution.  There is no reason to eat strawberries out of season in winter; it’s an unnecessary luxury of our modern age.  Use foods when they are in season, and for the other months you can store them, freeze them, dry them, can them, or make jam with them.  Aim to eat your food in the most unprocessed form.  It should not come in a box with a list of ingredients.  It should come with the leaves and stems still attached, looking gnarly and wild, with some dirt on it.  That’s food.

Here’s a playlist of videos based on some of my thoughts of eating seasonal local organic food.

And before I go, here is some local beer and wild boar sausage I picked up this week,  Absolutely love it.  The beer has three different types of tea it, and tasted absolutely amazing.

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