Tuesday, June 25, 2013

Big Changes in the Works

I've been sort of absent lately, haven't I? As you probably know, I was in Portland for the blogger's conference, and then went on to Seattle to visit family, and Oakland to run a 1/2 marathon. It was all great, and also totally distracting. To add to the craziness, my computer was stolen on my first night in Seattle, leaving me with only my iPhone to function with. I gave up pretty quickly on phone blogging, and decided to just relax and enjoy the down time. Usually when we're forced to take a breather it's for good reason, and I think that holds true for me this time.

It turned out to be a really good thing that I had time to step back and look at what I've been doing. Positive Motion has been growing steadily, and while I like the way it's gotten started, there's a lot more I want to do with it. I've also been working on a basic "how to go vegan" book for people who need a step by step guided tour through the kitchen. One day while I was just pondering all my options, I came up with one that hadn't occurred to me before. It suddenly seemed obvious that all of my smaller projects wanted to be combined into one big one, right here under the PV roof. I realized that the book is not a book at all. It's much better suited to becoming an online program, and that's where my energy is going now.

Positively Vegan will remain a happy place to cook and eat and find positive reasons to eat more plants. It will also expand to include health and exercise, and occasional tidbits about animal welfare and environmental issues related to our food consumption as a society. Going vegan or plant-based eventually becomes a complete lifestyle package for most of us, and I want to share all the goodness.

I have my new computer now, and I'm hard at work behind the scenes putting it all together while I also get back to posting regularly here on the blog. Watch for more tasty recipes, plus a whole lot more. And if you aren't already subscribed by email, now is a good time to do that, so you'll never miss a post.

As my daughter once said, while jumping on her bed, apparently quite beside herself with excitement over a big adventure coming up, "I'm so excited! So am I!" That's how I feel right now.

Monday, June 17, 2013

Almost Empty Bowls

I love that point in a meal where Rick and I are chatting and sipping wine, and without thinking about it, I sigh contentedly and set my fork down. A few minutes later I might look back at my plate, and noticing that I didn't finish my food, wonder how a card carrying member of the Clean Plate Club could be so negligent. I might go back for another bite, but most of the time, Rick graciously accepts the last bits I push his way, and helps me out with whatever is left. Everybody's happy.

I think that my vegan life has tuned me into my food in new ways. There's a satisfaction level that comes from eating healthy, delicious food that we don't get from eating fatty, salty, sugary foods, which just create cravings for more, because they aren't nourishing us properly. Over time, I think our bodies can learn to reset the "full button." I've struggled with my weight for most of my life, but I don't anymore. "Full" is so much more than the absence of empty. As Mary Poppins said, "Enough is as good as a feast." I think sometimes it's even better.

Friday, June 14, 2013

Piña Colada Quinoa Bowl

Still waiting for my new computer, so I can write new posts and get back to work. The iPad is great for some things, but limiting for a blogger. Fortunately, I have a few pre-written posts stashed for emergencies! This is a new version of a favorite breakfast bowl. Use any kind of grain you like. For super protein, we like quinoa. If you cook quinoa or rice the night before you plan to have this, make too much and you'll get a good jump on breakfast.

Piña Colada Quinoa Bowl
serves 2-4
2 cups cooked quinoa
1 banana, halved lengthwise and sliced
1/4 cup unsweetened, shredded coconut
1/4 cup dates, chopped (or raisins)
1/4 cup pecans (or walnuts), chopped
1/4 cup pineapple chunks, fresh, canned, or dried
2 T maple syrup
1 tsp vanilla extract
1/4 tsp nutmeg
1 tsp cinnamon
1/8 tsp salt
1 (14 oz.) can lite coconut milk (or other nut milk)

Place all ingredients in a saucepan, and heat over medium-low heat, stirring until the bananas are soft and the quinoa is hot and bubbly. Serve with extra maple syrup, a little vegan butter, and nut milk.

Monday, June 3, 2013

Blogging From My iPhone

There's been a bit of a bump in the road. Portland was fabulously seductive, and Seattle is lovely and green and as filled with friends and family as we last left it. But on my first night here, the house was broken into and all of our computers were stolen. Oh how incredibly rude!

I will have to buy a new one, but it will wait until I get home next week. For now I'll see if its possible to create and post blogs with pics from my phone. Theoretically, sure it is. I'm just not sure if I can get creative in this squeezed format.

It's a fun challenge in some ways. And  who knows - maybe I'll discover that I can travel the world with nothing more than an iPhone. If I can downsize the number of shoes I think I need, I'll really be traveling light!