SLISHCOM OSTREY

Lately I've been thinking about Russia.  It's on my mind often and I gush anytime I am given a blessed memory of the place.  Recently, Robbie and I were in Trader Joe's (the only place I shop now because I can!)  I couldn't help but overhear a mother and her two daughters speaking in Russian.  I feel so creepy when this happens because I all of a sudden drop everything I am doing just to hear the beautiful melodic language that I once spoke everyday.  How wierd does this seem?  People think that they are speaking almost in code because obviously no one else knows Russian in public places like in the grocery store.  At least that is what they think.  I did nothing though.  I stopped, listened and said nothing.  WHy?  I think I've become shy again.  I am so sad about this.  I vowed on the way home that the next time I see or hear someone who speaks Russian, I will answer back.  I have to.  I need to or such an extreme experience and trial time in my life will have been wasted and no longer beneficial to me.

So today, I am on trial three for being sick.  First I got sick when I was in Santa Barbara because my family passed it to me.  Just when I thought I was better, I went to the pool and developed a sinus infection from water being trapped in my nasal cavities (who knew they go back to far?)  And Wollah!  This morning I wake up with the worst cough and body ache ever which developed into a fever.  Needless to say KP Seriously stop complaining but through all of this awfulness today, I decided to make a secret potion to fix me up for good.  Who knows if it will actually work but this is what I made and it is SLISHCOM OSTREY meaning way to hot.  SO those of you who don't need to burn a sickness out of your system go easy on the garlic and jalapeno peppers.

SPICY HUMMUS WRAPS (Gluten Free & Vegan)
4 cloves of garlic
1 jalapeno
1 lemon
1 teaspoon of white vinegar
1 tablespoon of olive oil
1 can of garbanzo beans
Salt to taste
1 tortilla
1 red bell pepper
1 cucumber
Sliced olives (didn't have them today but would have loved to)

HUMMUS

Unwrap the cloves of garlic and finely chop the garlic as well as the jalapeno.  Add this to your blender.  Squeeze all of the lemon into the blender.  Add the vinegar and olive oil.  Dump the can of garbanzo beans into a colander and rinse them off with hot water.  Add the garbanzo beans to the blander.  Salt to taste.  You may have to mash the consistency on your own if your blender doesn't do the trick.

Now warm up your tortilla, spread the hummus on it adding the rest of the ingredients sliced.  Enjoy.

EVERYWHERE BUT HOME & EVERYTHING BUT THE KITCHEN SINK

Moving back has been wonderful and as I have started my first week of Yoga Teacher Training, things have gotten a little hectic.  As I spent a few days with my cousin in LA, she kept mentioning something that sort of bothered me.  She'd say, "I'm trying to live where I live."  I agreed with her that this was a good idea.
Since the time we have moved back, I made it a goal to stay out in Ramona.  It's very hard to stay there when our in laws live right over the hill in a place where there is all that there is over the hill.  We haven't make it back to where we are "supposed" to live since we left.  We do plan however, to go back for church this Sunday and that should start us off to live where we live--And I say that thinking we probably will come back next week.  We are so bad at that.
As I was coming back from Teacher Training in Point Loma a few nights ago, I was getting on the 5 and the sign read LA North.  I almost didn't get on.  It just didn't seem right.  My whole life LA was South.  That sign gave me this weird sense of reality.  I wanted to change the sign to feel more comfortable.  After all I do live here and I would feel more comfortable stating that LA was South.  Nice logic Kel but obviously ignorance to it doesn't help.
I wonder how long it will take for me to tell people that I am from San Diego.  Those words are hard to muster.  The sad part is I absolutely love it here.  Things are going great.  I have been overwhelmingly welcomed into the ward and social friend groups.  It's almost as exciting as starting college again or arriving in a new area in your mission. Robbie and I are getting started on charting out our newlywed back from college course.  It's a very exciting time and no time to have this small since of identity crises.  I need to live where I live just like Loni said.  And I'm telling you I am enjoying it.
We will conclude our vagabond voyages this Sunday and when we do I can finally wear something else and get back to some of my favorite girlie products in my bathroom.  Something that has stuck since we have been voyaging around California due to sickness and potential weight gain is the conscious goal to feed my body good things that it deserves, I give you one of my soup creations...Everything but the kitchen sink soup.  Enjoy and be inspired to put all that you have in your kitchen away in one big brewing pot.

VAGABOND MOOCHER SOUP

1 Large can of Tomato Paste (TJ's Tuscany choice)
2 Cups vegetable broth
1 Bag of 12 bean lentil soup mix from TJ's  You can also do whatever beans you want about 3 cups
4 Branches of celery chopped
3 Clumps of cauliflower chopped
7 Small peppers sliced (get bag from Costco)
1 Zucchini diced into triangles
1/4 Cabbage sliced
1/4 Onion diced
1 or 2 Jalapeno peppers diced and include the seeds
Crushed red pepper, black pepper and salt to taste.

Show you a picture later!

DEEP RED DESSERT

Berry Beet Frozen Yogurt

1 1/2 Cups Fresh Red Grapes
1 Small Beet
1 Cup Frozen Cranberries
1 1/2 Cup Frozen Mixed Berry Blend
2 Small Lemons
1/2 Cup White Sugar
1 1/2 Cup Greek Yogurt

Start with a blender & blend grapes & the beet (steamed, chilled, peeled & chopped.)  When the mixture is smooth, add the frozen berries.  Blend the berries into a smooth mixture and continue by adding squeezed lemon juice from each lemon,  Mix in the sugar & the Greek Yogurt.  The color of your mixture should be a stunning deep reddish purple color.
Add the mixture into the ice cream maker letting it run until desired thickness.
Add baby chocolate chips for extra texture & flavor.

DEEP RED LOVE

Valentines Day is coming up & I'm excited because I get to use one of my favorite vegetables in celebration.  This Valentines Day I'm in love with beets.  They are the perfect source of deep reddish pink for a festive Valentines meal.



VALENTINES SOUP & SALAD + Valentine's Extra Credit Quinoa:






















Lovers Salad (V & G course)


3 Cups Mixed blend of Spinach and Spring Mix
1/4 Cup Chopped Walnuts
1/4 Cup Dried Cranberries
1/4 Cup Feta Cheese (V alternative forget the cheese)
1 Steamed and chilled beet Chopped
Served with Balsamic Vinaigrette Dressing

Steam beet first with skin on.  Then peel & chop after chilled.

















Sweetheart Soup: Lubimchick Borsht (V & G course)

4 Cups Chicken broth (V alternative substitute 4 Cups vegetable broth)
2 large potatoes diced
2 Cups shredded Chicken (V alternative forget the meat)

1 Grated Medium size beet

2-3 Grated Carrots
2 Medium fresh tomatoes pureed
2 Cups Cabbage thinly chopped
2 Cloves Garlic finely chopped
1 Table Spoon of Dried Parsley
1/4 Cup Cilantro
Salt & Pepper

Use the biggest pot you own.  Bring chicken broth to a boil.  Add diced potatoes and shredded chicken and turn heat down to slowly cook the diced potatoes.  Add the grated beet and grated carrots.  Add tomatoes pureed.  Add chopped Cabbage.  Add Garlic Parsley & Cilantro.  Salt and Pepper to taste.  Let simmer for 3-5 minutes.  Remove from heat & serve with Dark Rye toasts for a Russian flare.

















Valentine's Extra Credit Quinoa (V&G course)

1 Cup Dried Quinoa
1 Handful Beet Greens
1 Handful Spinach
1/3 Cup of toasted almonds
1 tablespoon olive oil
1 1/2 tablespoon of balsamic vinegar
Salt & Pepper


Mix beet greens & spinach into already cooked Quinoa.  They will steam naturally from the warm quinoa.  Add toasted almonds.  Pour in a tablespoon of olive oil.  Pour in 1 1/2 tablespoon & of balsamic vinegar.  Salt &Pepper to taste.

FOR LINDSEY

Lindsey is my kid sister who reminds me to write up my recipes.  To Lindsey because I will benefit from my recipe journal just as much as you.