Time Out

"To sit in the shade on a fine day, and look upon verdure is the most perfect refreshment."
-Jane Austen

Taking a break, Veggies.  Back blogging soon!  

-♥ J :)

P.S.  In the meantime…


Brusha Brusha Brusha

Have you ever heard of Dry Brushing??  Basically, you take one of those stiff bristle brushes that are usually used in the shower and brush your skin in long sweeping movements from ankle to neck.  It's right about now that you may be thinking, "Why…why…would I ever do that?!?!"  Well, not only does this practice detoxify the lymphatic system and promote circulation, but it also improves cellulite and make your skin smooth and lovely.  Ah, now you're listening.  For a more detailed description of Dry Brushing and it's benefits, check out this article on The Well Daily or the instructional video above.  In a perfect world Dry Brushing would be one of those things I do everyday (along with this, this and this).  However, as my mom always says, "life and fruit aren't perfect." ;)

-♥ J :)

P.S. In case you were wondering about the title of this post...


Meatless Monday Inspiration

photos via Clean

Braised Artichokes and Mushrooms courtesy of the Clean blog??  Done and done. (Would probably sub in Trader Joe's frozen artichoke hearts, though.)

-♥ J :)

P.S. You had me at artichoke.
P.P.S.  More Clean.


Summer: A Love Story

photos via Food: A Love Story

In my google travels this morning, I stumbled upon the delightful blog Food: A Love Story.  Based in the principles of Ayurveda, the blog has a whole section explaining how to maximize seasonal energy for optimal health.  About summer, Laura writes:

Because Pitta, or excess heat, burns, causing depletion and deterioration, Ayurveda intelligently suggests that we calm and cool ourselves in the summer.  The best way we can do this is to decelerate.  This is certainly the time, as age-old tradition has it, for holidays and shorter work weeks.  It is the season, too, to really stop and smell the roses.

I have been feeling this way big time.  For me the urge to slow down manifests itself as a desire to simplify everything: meals, workouts, commitments.  (Remember last summer we did the Simple Summer Strip Down???)  How do you slow down for summer??  Do you take longer vacations??  Weekend beach trips??  Do you relax in the evening with a glass of Pinot Grigio while watching the sunset??  Hop on over to the Happy Healthy Belly Facebook page and share your summer rituals!  

-♥ J :)

P.S.  Don't you wish we had the whole month of August off the way they do in Italy??
P.P.S.  Will definitely be trying Laura's Avocado Dressing.
P.P.P.S.  Speaking of simplification...


The Right Stuff

This article about a couple living in a 240 square foot apartment got me thinking about stuff.  When explaining how she and her husband maintain a clutter-free existence in such a small space, writer photographer Erin Boyle said, "..the rule of thumb is to only accumulate things that you really love."

I think that is why I am drawn to small living spaces.  (Remember this tiny home??)  Nothing like a lack of storage to force a person to choose what is important.  There is literally no room for the extraneous.  Also, paring down possessions leaves more room in life for life.  The time, money and energy spent cleaning, repairing, protecting, packing, storing, hauling, selling and maintaining stuff now is freed up for loftier pursuits like...you know…living.

-♥ J :)

P.S.  My favorite minimalist loft.
P.P.S.  My favorite minimalist cartoon.


Vegan Spinach "Risotto" and Butternut Squash Mash

Hmmm…risotto might be overstating it a bit.  However, that's what I think it tastes like so that's what I'm going with.  This recipe is great to make at the beginning of the week, because it yields tons of leftovers.  It also works cold as a salad topper.  

-♥ J :)

Vegan Spinach "Risotto" 
(serves 4)
  • halved cherry tomatoes
  • garlic
  • lemon pepper
  1. In a pot with a lid, combine frozen spinach, brown rice and vegetable broth.  
  2. Being sure to stir occasionally, cover and cook on med-high heat until spinach and rice are thoroughly cooked (5-10 minutes).
  3. Reduce to a simmer and fold in "butter."
  4. Add Rawmesan cheese.
  5. Add any optional ingredients like garlic, cherry tomatoes and lemon pepper if so desired.
  6. Plate and garnish with a squeeze of lemon.
  7. Eat and Enjoy!
Butternut Squash Mash
(serves 2)

  1. Cook butternut squash the same way we cooked the broccoli, but instead of water use vegetable broth.
  2. When cooked fold in "butter" and mash squash.
  3. Plate over mixed greens.
  4. Garnish with a dash of cinnamon and a drizzle of Trader Joe's balsamic glaze.**
  5. Eat and Enjoy!

**This balsamic glaze is my new favorite thing.  Not only does it give every dish a delicious tangy sweetness, but it really makes you feel like a fancy pants chef. ;)


Happy Fourth, Veggies!!!

photo via Engine 2 Diet

How cute is this fruit kabob flag from Engine 2 Diet??  When you make it, be sure to squeeze a little bit of lemon over the bananas to keep them from browning.  Have a great holiday!!

-♥ J :)

P.S.  This Tangy Raw Broccoli Salad looks good, too.  I would make it with unsweetened coconut yogurt.
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