Today’s is the last day of the KIOS Blog-A-Thon, and so, today’s final prompt is: What would you like to celebrate about this month and Kickin’ It Old Skool?
This was my first time participating in anything like this so I’m glad I was able to do so, AND stick with it! I want to celebrate the accomplishment of a month’s worth of blogging since this blog has become stale over the years. It was cool to give it some life. Also, I’d like to celebrate getting to know other bloggers, checking out what they are up to, and getting to know about some cool services people offer.
Thanks for the fun month of blogging and I hope to “see” you all soon!
Today’s KIOS Blog-A-Thon prompt is: Share one of your favourite recipes!
Tempeh is something that took me a while to really like, however Talya Lutzker’s recipe for Quick Coconut Tempeh took it over the moon for me. It’s fast (15 minutes!), easy, healthy, and oh so scrumptious. You’ll love it in a sandwiches, salads, solo right outta the oven, or my favorite – with steamed greens, quinoa, a squirt of lemon and a dash of flax oil.
Seriously, if you eat tempeh, you MUST try this recipe ASAP.
Quick Coconut Tempeh
Cook Time: 5 minutes
Prep Time: 10 minutes
Ready In: 15 minutes
Coconut Aminos (I use Braggs Liquid Aminos)
Herbes de Provence ( If I don’t ave Herbes de Provence, I use mix of coriander, fennel seed, & cardamom)
1. Preheat the oven to 350°F.
2. Slice the tempeh (use tempeh without barley to keep this recipe gluten-free) into 1/2-inch cubes. Melt the coconut oil in a large, shallow skillet over medium-high heat. Put the tempeh in the skillet. Drizzle with coconut aminos, water, salt, nutritional yeast, cumin and herbes de Provence.
5. Cover and cook for 10 to 15 minutes, or until all the liquid has evaporated. Stir a few times throughout the cooking time to prevent the tempeh from sticking to the pan. Transfer the tempeh to a baking dish in a single layer. Bake for 10 to 15 minutes, or until golden brown and slightly crispy on the outside.
Check out Talya’s site at: http://www.talyaskitchen.com/
Her cookbook The Ayurvedic Vegan Kitchen: Finding Harmony Through Food is filled with amazing recipes and available through Amazon.com
Today’s KIOS Blog-A-Thon prompt is: Casting ahead to 2014, choose your word for the upcoming year.ac·tion noun \ˈak-shən\
2013 cultivated compassionate patience, honoring silence, and allowing for observation.
There’s only a few days left, so if you’d like to participate in this Blog-A-Thon, please visit: http://kickinitoldskool.blogspot.com/2013/11/get-ready-to-ruuumbbbllleee.html
The prompt for day 27 is: Let’s share a little bit about the year that was 2013
To help, we were given the following questions. I delayed in answering these, because I see every day as a lesson. Thinking about a whole year’s worth of learning is like, whoa. But here we go…
Today’s KIOS Blog-A-Thon promt is: What are 10 things in your fridge?
I’ll spare the photos, but at this time 10 things in our fridge are:
- Coconut milk nog
- Tofu marinading for kabobs
- Cooked pinto beans
- Pomegranate juice
- Coconut Juice
- Pineapple Juice
- Flour Tortillas
So there it is. Nothing exciting, however, I’m reminded that the fridge need a good cleaning out.
If you’d like to participate in this Blog-A-Thon, please visit: http://kickinitoldskool.blogspot.com/2013/11/get-ready-to-ruuumbbbllleee.html
The Kickin’ It Old Skool Blog-A-Thon invited its participating bloggers to take part in a good old-fashioned SWAP!
We were invited to create something and mail it to another participant given to us by KIOS host Jamie Ridler assigned to us.
Well, this week I got mine from Dara Dines in Alberta Canada!
Dara knitted two ocean colored dish cloths, so I decided to take a picture with them by the ocean! The Pacific Ocean that hugs Santa Cruz to be specific. Thanks Dara!
Dara uses art and nature to help others reconnect with themselves. To see her use of creation in its various forms visit: http://daradines.com