The sweetest things

There is nothing more healing for the body or the mind than the embrace and release of Love.
I've found that to be true in my experience of life again and again. Sometimes though, I hate myself or someone else, a situation or maybe even the weather. I hate it. I let the heat of that hate bellow up from deep within and twist my perceptions along with my insides. I lash out and find every excuse not to love. And then, then I suffer. Then I hurt like hell. I wake up with a sore throat and a dizzy moment of remembrance akin to what one might feel after a heavy night of drinking, a sort of "oh gawd, what have I done?". I look around at what or who I've broken and swallow the bitterness of guilt. But, as soon as I let it, Love enters and never fails to heal. In a moment all is washed away. I'm clean. I'm free. Where once there was that heat of hate I now feel joy. I'm all of a sudden laughing. I'm smiling. I can see things for what they really are. And the great thing about Love is that it's catching. Can't carry it to long without dropping some into a neighbors lap. Look see, now we're both smiling. Ah, Love. Friendly current, opening, thing itself. Sure, Valentines Day can be cheesy, but a chance to give a little Love is anything but. I LOVE YOU!

And, I have to share, I LOVE my sweet husband. We just got back from a trip to NYC (amazing!) and that quesadilla and pizza loving boy took me out to a vegan macrobiotic restaurant. Now that's love. It's called Souen, www.souen.net, and is quite possibly my favorite restaurant ever. It's macrobiotic which I feel is the healthiest way to eat and how I eat most of the time. Loads of balancing whole grains, veggies, sea veggies and beans. Simple and so good. If you're ever in NYC and find yourself there, try the Burdock Kimpira!



Sweet husband is, like I mentioned, not a vegan. But, he is slowly and surely making little changes in his diet since he's been learning the truth about the food he eats. Go him! Just a few years ago he ate his first salad ever! Now, I make him sauteed kale everyday and he LOVES it. So much so, that he ordered a kale shot at dinner and downed it all in one gulp. This thing was huge. I was amazed. And after chugging a whole glass of fresh juiced apple juice he was on one kick.



We went to the theater and before the end of the first act I think even the cast members could hear a strange growl emanating from that boys stomach. He rushed off to the bathroom and came back with quite a story! In his own words, "he lost 4 lbs". So, if you're ever constipated or feel a bit sluggish in the gut, lay off the laxatives and rely on good ol mother nature to get it and you through. ;)



I baked some vegan Valentines treats for my classmates at my acting school. There's always a way to indulge and stay healthy. Here's the recipes!

CHOCOLATE APRICOT COINS
from "The Kind Diet"

2 cups vegan chocolate chips
1/4 cup maple syrup
2 tablespoons safflower oil
20 dried Turkish apricots

Place the chocolate chips, syrup and oil in the top of a double boiler and place over a pot of simmering water. If you don't have a double boiler, place a stainless steel bowl over boiling water and melt the ingredients in it. Turn off the heat, cover and let sit until the chocolate melts, 5-10 minutes.

While the chocolate melts, use a rolling pin to pound the apricots to an even 1/4" thickness (be careful not to squish them!). Dip the apricots in the melted chocolate and place on a sheet of wax paper. Chill in the fridge until hardened.

PEANUT BUTTER AND JELLY COOKIES
from "The Vegan Table"

1/3 cup nondairy butter (Earth Balance is delicious)
1/2 cup packed light brown sugar
1/2 cup natural peanut butter
2 tablespoons soy milk
1 teaspoon vanilla extract
1 1/4 cup whole wheat flour
3/4 teaspoon baking powder
as much preserves as needed (i used raspberry)

Preheat oven to 375. Line cookie sheet with foil.
Beat butter, brown sugar, peanut butter, milk and vanilla extract together until creamy. In another bowl combine flour and baking powder. Add dry ingredients to wet ingredients and mix until combined.
Roll batter into 1-inch balls and place on cookie sheet 2 inches apart. Use your thumb to make a well in the center of each cookie, flattening each down as you go but keeping it intact.
Using a little spoon fill in each well with preserves. Bake for 10 to 11 minutes (mine took about 14).


I had a bunch of melted chocolate from the CHOCOLATE DIPPED APRICOTS left over so I made these...

Just tossed some shredded coconut into the chocolate, mixed it, shaped it into little hearts and stuck them in the freezer to harden. Yum...