make this slaw!

hey friends - i'm running an errand in Williamsburg with my mom today so i'm not sure when i'll get to it, but be looking out for my thoughts on make-up sometime this weekend!

photo: Happy Healthy Life.

in the meantime, make this asian slaw and die happy! i know it's crazy coming from a southern girl, but i'd never had slaw before because, um, i don't do mayo. i thought this mayo-free version sounded much less vomit-inducing, not to mention way more interesting (hello cumin seeds and coriander!). 

i substituted a bag of trader joe's broccoli and carrot slaw for the cabbage, and used homemade tahini in the dressing! don't you guys just love it when you can use homemade stuff in recipes? i feel so domestic :)

am i weird in my mayo phobia? any mayo lovers out there (shudder)?

Kickin’ in the kitchin’.

hey friends! (and happy tuesday, jess!)

thanks so much for your sweet words about my insomnia. i really appreciated all those who chimed in with personal experiences, but i wish you guys didn't struggle too! it breaks my heart that insomnia is so common these days, ya know?

by the way, if you're interested in extra better sleep tips, check out the expert advice in the comments from tatianna, both melissas, peace be me (what is your first name?), and bitt.

but now that we're all awake, how about a picture/recipe/life update, shall we? i finally found the darn escapist camera cord, so no more excuses for me. in no particular order, here are some recent happenings:

first day of school. look out VCU.

pinto bean and plantain stew, sans parsnip chips

this soup is crazy good! i didn't make the chips because i'm poor and parsnips are like gold around here, but hello - a little recognition for cooking with a plantain!!! they were on sale for 54 cents at waldirtmart, so one magically jumped into my cart somehow.

but no, your eyes don't deceive you - i did finally made a recipe from Veganomicon, one of the cookbooks i got for my birthday. i was super excited about this book specifically because i see jessica, matt, the other jess, the other other jess (haha ok enough), and many others refer to it as "the vegan bible" and cook from it fairly regularly. good enough for me!

... honestly? i hate to say this, but i was a tiny bit disappointed. for someone who doesn't see the appeal in "mock meat" or soy meat substitutes, i wasn't thrilled to see a good portion of the book devoted to seitan, tofu, and bean cutlets.

don't get me wrong - certainly all those things have their place in the freezer section, and if you dig 'em, it's totally cool! i'm just not a fan of eating food that mimics other food... if i wanted meat, i would eat it, ya know? i'm already cool with soybeans and black beans, so i don't feel the need to "transform" them into a substitute. 

i like food that just is what it is. no imitations. but that's just my deal, yo.

spicy coconut curry squash soup

after i just ragged on their cookbook full of homemade tofurkey, i gotta give the ladies at the Post Punk Kitchen a shoutout... those girls can make some SOUP, man. hopefully that makes up for it?

i modified this recipe because, well, i had squash and not sweet potatoes, and can't leave well enough alone!

i made guac. alton brown's guac. no explanation needed.

and what's not pictured? in the last week or so, i've made gluten-free millet and flax crackers (like sami's bakery, but waaay cheaper), mom and i tag-teamed some delicious veggie bean chili, then some enchiladas (with beef for my brother, and without for us lettuce heads), various kitchen sink salads, gluten-free orange sweet potato muffins, quinoa coconut "rice pudding," homemade peanut butter and tahini, chocolate coconut cherry laraballs, pesto, and two kinds of hummus: roasted red pepper and jalepeno cilantro.

um, yeah. i've been busy. if you want details on how to recreate anything i made, comment or shoot me an email! mostly i just throw stuff in the pot and cook, but i'd be more than happy to share my "recipes" with you guys!

................................................................................

to continue on in this insanely random post, remember how i finally got around to a gluten-free trial? yes? well houston, we have a problem.

i gave it a month gluten-free before i "tested" my stomach again with my old foods, and let's just say that yes... it's clear that the remainder of my ibs issues are from gluten.

i won't die if i eat it (like when eating out), but for what i can control, i'm sticking with eating gluten-free. practically, it just means i avoid sandwiches and wheat pasta (almost everything in our kitchen is safe because of my sister), which is cool because i'm not a huge fan of those foods anyway. we have plenty of gluten-free bread should i get the urge for a sandwich, but that's pretty rare.

it's awesome though because i thought i was doomed to being bloated all my life, and hooray - no more! if you struggle with this, you might want to test for a gluten-intolerance... why not? and head's up you guys, unless i mention otherwise, the recipes i post from here on out will be gluten-free.

phew. you guys have been along for quite an interesting journey with me, no? now i leave you with the most hilarious food face i've seen in a while:

mom's blueberry goat cheese english muffin. oh snap, he has a moustache!

hello fall, goodbye monday!

hey fellas. busy, busy day today, but i wanted to stop in and say hi! how gorgeous is the weather near you? hello fall!

first of all, if you only make one recipe for all of september, please please please please please please make smitten kitchen's sesame peanut noodles. holy junk... those are some sexy noodles!

also, don't forget that you only have two days left to enter my giveaway! comment for your chance to win $45 dollars to any of CSN's websites! deadline for entry is by midnight on wednesday, september 15th. good luck, y'all!
-rebekah

finally, recipes!

hey hey fellas! happy monday!

i survived my 21st birthday. thank you all so much for your sweet comments! it was awesome to see new faces around here, too! hi to all my new friends (welcome!), and old friends - you guys make the world go round.

it was an absolutely wonderful day, although 18-year-old rebekah would have hung her head in shame...

i hung out with my amazing family, went for a barefoot run, napped, went to church, and hung out with an old friend. i did have a birthday sip of bourbon, and quickly remembered why my wild-child days are over... i was home by 11pm. apparently between 18 and 21, i turned into a little old grandma :)

i finally have recipes for you guys!

i've been pretty worn out the last few days, so not too much kitchen wizzardry going on here.

but i am still doing my gluten-free trial (still going strong!) and my celiac sister needs bread for school, so i got off my lazy butt to make that gluten-free sandwich bread i've been promising you all for years and years. yes, i'm irresponsible... wanna fight?

i can't believe i'm saying this... but i wrote this recipe! me! klutzy, klutzy me! i didn't have any of the ingredients called for in the recipe i was going to use, nor was it animal-free, so i winged it. it actually turned out really good!

here's my gf version of your classic whole wheat sandwich bread - soft, pliable, and a nice background to fillings, because let's be honest, sandwiches are really just vehicles for hummus, right?

gluten-free sandwich bread
makes one 9x5 loaf

1 1/2 cups warm water
1 packet (or 2 1/4 teaspoons) active yeast
drizzle of honey/sprinkle of sugar
6 tablespoons ground flaxseeds
3 tablespoons sweetener (i used a mixture of honey and blackstrap molassas, but agave is fine)
2 cups gluten-free flours, for structure (i used 1 cup teff, 1 cup brown rice)
1 cup gluten-free starch (i used tapioca)
1 1/2 teaspoon xanthan gum
1 1/2 teaspoon salt

let's get cookin:
1. proof your yeast: heat your water to where it's warm to the touch (about 110 degrees), stir in a little bit of honey (or sugar), and sprinkle your yeast over top. after 5 minutes, do you have bubbles? score.
2. stir in your flaxseeds and sweetener.
3. in a separate bowl (or your mixer), combine your flour, starch, xanthan gum, and salt. sift with a fork until ingredients are combined.
4. add your wet ingredients in with the dry, and mix until you get a ball of dough (highly technical). if it seems really dry and crumbly, add a few splashes of warm water and try again.
5. plop that bad boy into a WELL GREASED 9x5 pan and let it rise until doubled (about an hour). my mom taught me to put it in the microwave with a cup of boiling water next to it so it's nice and warm... but DO NOT forget it's there and use the microwave! eek!
6. preheat your oven to 350 degrees. once it's risen, stick it in and bake for 30-35 minutes, or until a toothpick comes out clean. let it hang out on a cooling rack for 10 minutes still in the pan, then take it out and cool it on the rack until room temp. enjoy!

i also made homemade larabars.

i've made them before, but it's been a while... and these were better anyways. i wouldn't even call it a recipe, and so many people make them i i feel silly even writing it out for you.

if you're interested, i made some with dried figs, raisins, cashews, and brazil nuts. i'm trying to expand my nut repitoire because i'm sensitive to almonds and peanuts, so they were unique! but so, so good - like healthy fig newtons (my childhood obsession).

basically, just process your nuts into fine "sand," dump them in a bowl, and process your fruit into a sticky paste. add to the nuts, and moosh together. divide into balls, and taa-daa! just make sure you use a little bit more dried fruit than nuts so they stick together. i keep mine in a container in the fridge so they don't get funky, and just throw a few in a baggie when i run out the door.

that's all folks!

tomorrow i'm gonna post an email about why i went animal-free. i wrote it in response to a sweet blogger's comment, and thought it might explain a little more about who i am and why i choose to eat the way i do.

i know people are very opinionated about vegans, and understand if you aren't interested in reading my story. i would ask you approach it with an open mind, though, because it's kinda unique! i never thought i would eat this way, either. just a head's up!

have you guys made anything interesting recently?
have you ever "winged it" and written a recipe?
-rebekah

recipe: whole wheat tortillas.

hey buddies. happy almost friday!

i've spent the majority of the day today getting through some lovely detox/side effects of going animal-free, plus sleep deprivation. once again, i've been a blob.

so naturally, what do i do when i'm nauseous and grumpy?

homemade whole wheat tortillas

adapted from the homesick texan

1 1/2 cups whole wheat flour, spooned and leveled

1/2 cup white flour (i'm experimenting next with all whole wheat... stay tuned)

1 1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons olive oil

1 cup warm non-dairy milk (i used trader joe's whole grain drink)

the how to:

mix together your dry ingredients. get your milk warm to the touch, but not scalding. slowly combine the two, mixing into a loose blob (i'm so technical, yes?).

kneed on a floured surface for a few minutes until you get a nice ball of dough. plop it into a bowl, cover with a damp towel, and let it hang out for 15 or 20 minutes.

cut your blob into 8 equal pieces (i made 16 small) and roll into balls. sit on your floured counter (not touching!) and cover with the damp towel. let it chill there for 10 more minutes.

heat up a stainless skillet (or cast-iron, if you have the patience) to medium-high heat. with a rolling pin, roll your balls from the center on the floured counter until even and very thin. keep covered with towel while you cook. add more flour to the counter and pin when things get sticky.

slap one in the dry skillet for about a minute, then flip and cook for about 30 more seconds until you get those cute little burnt bubble-marks. stack them on a plate and keep covered until you eat!

to freeze, stack them with wax paper/parchment between them and pop them in a ziplock.

optional: you could add in 1/4 cup flax, herbs, cumin + garlic powder, or switch out the 1/2 c white flour with rice or spelt flour.

eat up! and for my GF sweeties, i have a few tortilla recipes already picked out and waiting. i've made them before, but it's been a while - i'm tackling them next week!

gluten-free thoughts, and recipes.

hello friends! happy august :)

source.

i've been a bit preoccupied recently, mentally and physically, so my blog-thoughts have been limited. but you guys are wonderful, though, and really important to me!

as far as my chronic lack of comments, i'm going to attack my google reader today... seeing as how it crossed 1,000 unread posts day before yesterday (EEK!).

but more importantly, to the kitchen!

i'm always on the prowl for a good, hearty gluten-free recipe to bake for my little sister, but recently i've been trying to mix up my grains a bit, too. i think it's much healthier for our bodies to get a mix of grains, not only so we don't O.D. on wheat, but also to reap the nutritional benefits that each unique grain has to offer.

and if you're somebody like me who gets food boredom, mixing it up is crucial!

so all this lead to a freakin' amazing muffin recipe. naturally.

even if you aren't gluten-free, you should experiment with some of the amazing grains god has made! there are so many different ones, so why limit yourself to just wheat?

i took pictures, but for some reason, they won't load!

here's one of hers.

GF banana cinnamon raisin muffins
adapted from this saintly woman

combine wet:
- 1 c banana puree (2-3 big bananas)
- 3 eggs
- 2 tsp vanilla
- 2 tbsp maple agave, agave, or honey (thanks kelli!)
- 1/2 c canola oil
- 2/3 c brown sugar (1 1/3 c if you like really sweet things, 1/3 c if you want it barely sweet)

add in dry:
- 1 c buckwheat flour (so good with bananas!)
- 1 c sorghum flour
- 1/2 c tapioca starch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp xanthan gum
- 1 tbsp cinnamon
- 1 tsp nutmeg

stir in:
- 1 c raisins
optional: 1 c chopped walnuts or pecans

bake:
- at 375 for about 15 minutes.

tips:
- cool in pan on wire rack for 10 minutes, then remove from pan, and cool on rack until room temp.
- i wrap these individually in plastic wrap and throw them in a freezer bag.

what else do you need to make?

the easiest cracker recipe known to man... these were absolutely delicious! i'm still tinkering with the proportions, but here's my adaptation of the original.

quick "mary's" crackers:
from beautiful miss averie
- 1/3 c chia seeds
- 1/3 c sunflower seeds (i did half pumpkin, half sunflower)
- 1/3 c flax seeds
- pinch of salt

combine:
- pulse in food processor until you have coarse crumbs, not nut butter... although that's not a bad idea, really! i used pre-ground flax and added it after i mixed the first two.

add your flavorings:
- for sweet, try: agave, cinnamon, nutmeg, pumpkin pie spice, carob powder, etc.
- for savory, try: nutritional yeast, cumin, fresh herbs, sundried tomatoes, garlic and onion powder, cayenne pepper, black pepper, etc.

add water:
- i think averie suggestes 2-4 tablespoons, but i used much more... maybe 1/2 a cup or so?
- my suggestion?: start with 1/4 a cup, and increase as need be. it should be loose, not like cookie dough or peanut butter, but also not like soup.

bake:
- the recipe says bake 30 mins on each side at 300 degrees.
- my suggestion?: i baked mine longer, on a lower temp. i baked mine at 250 for about 40 minutes on each side, and they were still a bit soft. it's a learning process!

i think i might add even more water next time to make them a bit thinner, and more like mary's crack(ers). i love realllllly thin crackers, though. if you like them heartier like pita chips, by all means follow the recipe!

these are also way more nutritionally dense than your normal, flimsy cracker. real women (and men!) need real food, y'all!

gluten-free cooking tips:

source.

this week, i had the pleasure of catching up with christie from honoring health (one of the very best blogs out there!). she's been gluten-free for about a year, i believe, and just started tackling the intimidating job of baking bread for herself and her lovely husband. naturally, she came up against some difficulties!

the trouble with baking gluten-free is, not only are we not used to working with it, but that gluten is a tricky (but helpful!) little bugger.

wheat flour has two properies in baking: structure, and binding. when you bake GF, you have to get those properties from two separate elements. it's not difficult, but you have to know what to combine to get the texture you want.

i thought i'd give you guys a little run-down of my favorite gluten-free flours, and then tell you how to combine the different parts to make some truly bangin' bread.

flours:

millet: one of my favorites. physically similar to rice, but nutritionally similar to oats. mild.

teff, quinoa, and amaranth: high protein flours that work well in combination with other flours. have nutritional stats similar to cooked quinoa (obviously). strong tastes.

rice: one of the most popular GF flours. i only use brown rice flour because of the nutritients, but most frozen breads you buy use white rice flour. think of brown rice flour = whole wheat bread, and white rice flour = wonderbread. one of the most neutral tasting flours.

buckwheat: another of my favorites. ignore the name - it's not wheat! has a strong, nutty taste (similar to rye bread), and tons of nutrients (it's related to rhubarb!).

sorgum: a great neutral grain. good to combine with the stronger tasting flours.

chickpea/garbanzo: a new-to-me flour, i see this one a lot in ethnic recipes. has a great earthy taste, like hummus!

corn/tapioca/potato/arrowroot starches: sticky grains that act like glue in bread. most store-bought GF products will be based off of these, which is a shame because they aren't nutritionally solid by themselves. they are meant to be combined.

xanthan/guar gum: not flours, but what helps GF bread "set." if you've ever had a cake fall in or a bread recipe go flat, you know what i'm talking about!

there are other grains you can use, of course! these are just a few that are easy to find and i'm most comfortable with. 

now what?

now you know what some GF flours are, but what do you do with them? most recipes are written with the protein/starch combinations in mind, but just so you know, the "science" behind it usually combines:

a protein (structure) + a starch (binding) + a gum.

my point? to teach you what you can and can't substitute. if you don't have all the flours called for in a recipe, that's ok!

good protein subsitutions: buckwheat, amaranth, quinoa, teff, chickpea, and sometimes brown rice. these are usually about 50% of the flour in the recipe. play around and see what flavor combo you like!

ok all-purpose flour substitutions: sometimes you can sub in a mix of 50% rice flour, 50% starch, and a tiny bit of xanthan gum if the recipe doesn't call for that much all-purpose. i wouldn't try this in a bread recipe, though.

good starch substitutions: arrowroot, potato starch, corn starch, tapioca starch. all starches are pretty much interchangable!

other tips:

- try to find gluten-free versions of your favorite recipes. instead of trying to substitute GF flours in a pound cake, for example, look for a GF pound cake recipe!

- check out the library and barnes & nobles for GF cookbooks. they help you learn so much!

- make a list of your favorite foods, and see what you'd miss going gluten-free. instead of shelling out $10 for GF crackers, try to make your own. who knows - you might like your version better!

- scour GF blogs for their "tip" sections. many GF bloggers have been baking for years and have lots of helpful pieces of knowledge to make your food taste better.

- practice, practice, practice. the more you bake GF, the more you know what to look for and expect, and the better your food will be!

- adjust your seasonsings. GF flours often taste strong or "off" to those of us used to wheat, so it helps to really flavor your recipes. swap in stock for water, double your herbs, increase your cinnamon, add dried fruit, etc.

honestly, re-learning how to eat and bake can be scary! it's a life change, but you can do it. take baby steps. it taste different, but sometimes different can open us up to a whole new world of flavors.

i learned most of what i know today from shauna, karina, and bette hagman - stay curious, ask questions, and respect your resources, y'all!

i hope this helps. i'm certainly no expert, but if you need help, shoot me an email or twitter me!

tips? thoughts? questions?

-rebekah

blogger advice, and salsa.

recently, i've been thinking a lot about the influence and responsibility we carry have as bloggers.

with the ability to share our thoughts with all of kingdom-come does comes with a price. if you write something, more than likely, someone will read it. and if someone reads it, you have just influenced them in some way.

source.

and yes, i know this is your personal space. for some of us, it's our diary. we pour out our most private thoughts, desires, and fears. it's our place to let it all go; to find our release. it's therapy.

... and that's awesome. that's what a diary is for! i would much rather you vent your angers and frustrations here than drown your sorrows in tequila later.

don't get me wrong, either: i believe in free speech. i would never pretend to tell you what you can and cannot do. your blog is your prerogative.

but i can't ignore the seemingly flippant attitude that keeps popping up in my google reader.

source.

if you would consider your blog your diary, you pretty much get a free pass here. pass go and collect $200. you share your thoughts with your friends, and you don't expect anything more from it but companionship and stress-release: a perfectly good use of social networking.

but if you believe your opinion commands respect, authority, and action, watch yourself.

what caused this bunch in my britches? well honestly, i've kinda wanted to smack one of my (previously) favorite bloggers. and it takes a lot for me to get ticked off.

i feel no need to name names, but basically, this blogger recently seems to feel they are an expert in all areas... politics, supplements, veganism, you name it. and that's all fine and dandy, except for the fact that much of the information they post "as fact" is completely inaccurate.

i'm certainly not trying to toot my own horn, or say i'm better than this person. they're hilarious, always make me think, and have introduced me to many new products. they also have probably 293874293874 times more readers than i do. 

my problem is that this blogger hasn't researched the opinions they are passing on to their readers.

if this blogger prefaced their thoughts by saying something like "well, this is what's worked for me," or "in my opinion," i would get off their case. but far too often, i come across people who don't know what their talking about pushing their thoughts as facts that EVERYONE should follow.

sometimes, it's no big deal. but other times, it could really impact someone. for example: if you eat like crap, that's swell. i wish you wouldn't, but it's your life and your wallet, so you eat however you please.

but advising confused readers to exactly copy your habits, and then guaranteeing health and happiness, like i've seen a lot of recently? now i'm gettin' ticked. your choices are your own decisions, but misleading someone with inaccurate information is just downright shameful.

and my place in all this? here's the scoop: i'm 20 years old. i'm immature, haven't experienced all life has to offer, and don't pretend to know everything.

what i do on a daily basis works for me, but it certainly doesn't work for everyone. but what i post on my blog, i hold myself accountable to.

if i say something, you'd better believe i've put time and energy into it. i've researched it, thought about it, asked around, exhausted it, read about it, and just generally am incredibly passionate about it. not to say i'm never wrong, but if i am, it will be a GENUINE error on my part. and if i don't know the answer, i won't give you my thoughts until i do. period.

there's a difference between posting your feelings/thoughts on something, and telling other people to believe something as fact

if you blog with a purpose, whether it's product reviews, nutritional advice, animal rights awareness, etc., you are directly influencing others and the way they think. even if someone doesn't agree with you, what you say will subconsciously stick with them.

what should you ALWAYS do when you read personal media/opinions?

1. think for yourself! you have a brain, use it!

2. don't doubt your intuition. if it seems wrong, it probably is.

3. research, research, research! never take something at face value.

4. consider the source: are they an authority on the matter? have a degree in it? years of life experience? a reputable source?

5. stand up for yourself: don't be afraid to challenge them, or double check their sources.

please know this: i want my blog to be a safe, encouraging place. if i can help it BY ANY MEANS, i will not post something irresponsibly. and always feel free to ASK ME ABOUT IT! i just wanted to warn you guys.

ok, rant over. i hold nothing personal against this blogger, seriously. it was just a recent example that came to mind showing you guys how dangerous blogging can be, if you aren't careful. just because someone says something confidently doesn't mean you can check your sense of reason at the door.

ah yes, thank you big brother.

now, on something a little happier.

like mexican food.

fresh, summery salsa recipe

adapted from simply recipes, of course.

- 2-3 medium tomatoes, about 1 1/2 lbs (i used cherry tomatoes from mom's organic garden!), diced

- 1/2 huge red onion, diced

- 3 or 4 jalapenos, seeded and diced

- 2 or 3 big handfuls of fresh corn (unfortunately, i only had frozen)

- 1 lime, zested and juiced (very important!)

- 1 big bunch fresh cilantro, chopped fine

- 1 small bunch fresh oregano, chopped fine

- big pinch salt, little pinch pepper

directions: combine. let rest in the fridge a few hours to meld flavors.

that was difficult, i know... now, the pictures:

have you ever read someothing you knew was inaccurate on a blog?

what did you do?

what kinds of information do you post about?

-rebekah

let's get real, folks.

you know how sometimes you love reading a blog, but you realize you don't really know anything about the person behind the food?

(or maybe that blogger is you...?)

i hate that! i want to get to know the heart and soul behind the posts. i can find recipes anywhere, but personality? that's a rare gift.

because of that, i aim to be as transparent as possible here at Clarity in Creation... even if it's not a pretty sight!

so in the spirit of full disclosure, here are a few honest statements that have been floating around in my heart and brain here recently...

thank you all so much for your sweet comments on my fibro diet post! i'm definitely not an expert by any means, but if someone else can learn from my mistakes and hard-earned lessons, i'm all for that!

if anyone ever has any tips for me (concerning anything!), i'd be honored if you'd share them. i love new experiences, recipes, and any tidbits of information that could help others. or if there's something i should know, fill me in!

when i remember, i've been trying to post Operation Beautiful notes at the gym, grocery store, etc.

i haven't been taking pictures of them because i'm not concerned about sending the pictures in... i just want the ladies i cross paths with to feel special, for only for one minute of their day.

have you written any Operation Beautiful notes? or have you found any?

since my orientation on monday, i've been working on my class schedule, and i think i finally got it organized! it's not exactly how i could have chosen it, but i think it's going to work out :)

as of right now, i have one class on mondays, and three classes on wednesdays and thursdays. i'll also be lifeguarding for my college pool, so it's nice to be able to work a few hours in between classes.

i've been designing my next tattoo! it's a compass rose (similar to the picture) - my daily reminder that Christ is my guide for life, so i never need to worry about where i'm headed next.... i go to a consult at a local parlor today!

i can't decide if i should add on to my first tattoo (on the inside of my right arm, working towards a half-sleeve), or get the compass on the inside of my left wrist (my original idea).

thoughts??? i'll let you know what i decide! i'm getting inked the second week in august with my freshman roommate who will have just gotten home from her honeymoon!!! eek!

i went to the library... can you tell? i love books (especially free ones!). 

i also put a bunch on transfer, including Thrive, Eat Pray Love, Food Rules, and Veganomicon!

do you use your library? have any book suggestions for me?

finally, a recipe!

i got off my lazy rear and made a chickpea/quinoa salad, looking to Jess and Ashley for inspiration.

i just used what sounded good, but you can adapt it however you want! i'm broke, so i scrounged around until i was satisfied :)

chickpea salad - basic recipe:

cook:

- 1 cup quinoa, cooked according to directions (subbing veggie broth for water)

- 1/2 cup dried beans, or open, drain, and rinse 1 can of choice (i used chickpeas)

let cool slightly, then stir in:

- chopped veggies: i grated 3 cloves of garlic, chopped 1/2 a small red onion, and grated a carrot, but cucumber, strawberries, and/or avocado would make an awesome salad, too!

now, the fun stuff... add:

- 1 cup dried fruit (i used craisins)

- 1/4 cup toasted nuts (walnuts for me!)

- salt and pepper, to taste

- a few tablespoons of your favorite salad dressing, or EVOO + basalmic vinegar (i used a new find, Trader Joe's Raspberry Viniagrette)

and what would wrap up this ridiculously random post better than a picture of my scraggley dawg?

- rebekah

p.s. - check out Mama Pea's cookbook giveaway, y'all!

the leftovers.

ever have those few leftover pictures on your camera you don't feel like posting about? or make something and forget to take pictures? or just feel like talking about random things from your week?

well, you'll understand today's post just fine.

ready for the randomness?

last week, i got a much needed haircut.
pardon my sour face/man's t-shirt/myspace pic.

i also made gluten-free breakfast bars for my little sister.

i used Karina's quinoa bar recipe, but i subbed nuts in for the fruit, thinking my sister would appreciate a little protein boost before swim practice.

from the pro herself.

fatal mistake, because she said they had NO flavor. my real challenge was finding a recipe that wouldn't crumble, though, and that was a success!

next time, i'll double the spices, and add dried fruit AND nuts.

and yesterday, i drove up to D.C. to visit the beautiful and crazy-talented Mo of Mo's Kitchen. have you read her blog? the recipes this girl tackles are baffling! i am humbled by her kitchen finesse :)

she recommended lunch at this cute local place, Sweet Leaf Cafe, and who am i to turn down a lunch date? i ordered the "Berry Leaf" Salad, which is "strawberries, almonds, cranberries, cucumbers, greens, and strawberry balsamic vinaigrette."

very tasty, but since i am the tasmanian devil, i require a bit more food. thankfully, i never leave the house without a car full of snacks!

Mo has the same medical issues that i struggle with, so we talked doctors for a while, then turned to more positive things - food, life, and Target!

um... she had never been to Target! i had to remedy this situation A.S.A.P.!

no joke, if i could pop a cot at Target and just camp out there, i would. it's my home away from home, and pretty much all my savings end up there (split with Trader Joe's, of course).

since i'm a grandma, it was time for me to head back to richmond. i really enjoyed my time in D.C., and can't wait to visit my sweet, new friend again. hang in there, girl!

about 4 hours of stop-and-go traffic later, i returned home, sweaty and hungry. if you've ever ridden in the car with me, you know how bad of a road-tripper i am... i hate the car. so as soon as i got in, i grabbed a snack, unpacked, and hit the treadmill to stretch out my cramped thighs.

and after the treadmill? um... i did... yoga (!!!).

Christie, i know i'm eating my words here, but can i make a confession?

i am a yoga convert.

let me explain - i HATED yoga. i've taken countless classes, all different types, and really tried to go in with an open mind... but each time, i ended up counting down the minutes until i was free. i hated every... S...L...O...W... second...

i thought it just wasn't for me, but after an especially painful fibro week, i was desperate. i caved in and tried some, "just to stretch," in my room after a run.

bingo.

i realized i was approaching it all wrong. i was trying to look at my practice like a workout... it had to be done for an hour, in a studio, with your game face on. serious business, this yoga thing. it was somewhere i challenged myself to be perfect, and couldn't be.

but yoga isn't about being perfect (like running). it's about bringing balance back into our crazy, hectic lives. it's about learning your center, your rhythm, and honoring your body.

and no one cares how long, how fast, or how often i practice when i'm alone, just honoring my body. i'm no jennifer aniston - just a girl doing the best i can with what i've got. it has become something i look forward to; something that balances out the intensity running brings to my life. and it feels soooooooooooooooo good after a long, hot, hungry car ride!

so if you haven't tried it yet, don't rush out to a studio or pop in a Slave-Driver-Jillian video just yet. how about trying a few poses on your own first, and seeing what you like? what feels good? what helps you just let go of the day? unwind?

i plan on hitting up a class here soon to expand my repitoire of postures, but there's nothing wrong with the basics. anything that works for you is perfect!

do you like yoga?

what does it do for you?

do you take classes?

HaPpY fRiDaY, y'AlL!

-rebekah

thoughts for ACTUAL tuesday.

yeah, so since it's really tuesday, i thought i'd post my thoughts.

i was just checking to see if you were awake yesterday, jess :)

two things you must do:

1. make these zucchini muffins from Simply Recipes. sooo good.

- recipe changes: i used half whole wheat, half all-purpose flour because my older sister doesn't like them too "hearty."

they are only improved by the addition of craisins and honey roasted peanuts. and that's sayin' something, because everything is better with chocolate, but they don't even need it (gasp!).

2. go to the store and get the new Laughing Cow Blue Cheese wedges. because God loves you, and cheese, apparently!

i mean, it's blue cheese, it's spreadable, and it's CHEAP!!!!!!!!!!!!!!! SKDJ@#(@#SGAL@#($@2342834#($*@(P#*$@P#$!!!!!!

happy tuesday, for real this time!
found any good new products?
-rebekah

don't you bake in your running shorts?

i have a confession, y'all.

yes, i know that's a common theme here at Clarity in Creation.... i'm ok with that.

honesty is the best policy, right? i think so.

this morning, i got dressed for my workout, all ready to go.

let's go tarheels!

represent.

... which was wonderful, until i got the burning desire to use up the zucchinis from mom's garden.

literally, they're storming our house.

we are overrun by zucchinis, and it's only getting worse by the day!

anyone need any veggies!?! please!?!??!

well, until then, i will eat them faithfully.

i will saute them, i will roast them, and i will bake with them.

chocolate zucchini bread, two ways

adapted from here

as you can see, i made two batches.

one batch as is, but used a muffin pan, and a healthier batch for my mom's breakfast, baked in a loaf pan.

for the healthier version, i used 1/2 the sugar, and substituted whole wheat.

much to my chagrin, mom didn't want chocolate chips, either. strange.

because i'm late for a lunch date, visualize:

the verdict?

both were really good!

i ate one of the muffins and was sugar buzzin' for hours, and not shockingly, i preferred the whole wheat kind.

just so you know, when i make "treats," they are usually for my boyfriend or my 16-year-old brother. both of them are pretty hardcore athletes, and a little natural sugar won't kill them. for some reason, they aren't quite as interested in "that healthy stuff" as i am... go figure :)

also, on the rare occasion i eat dessert, i don't feel the need to try to make it healthy... it's dessert for crying out loud! no shame.

(not that i have a problem with healthy desserts - i just don't feel guilty if i eat a "naughty" one, capishe?)

do you grow your own veggies?

and what the heck do you do with all your zucchini!?!?!?

-rebekah