Taking the Giant Leap of Faith

18723602_1850488221878310_8856108507200487424_nI have been thinking about it for months….years even.  After 14 years at my desk job in the corporate world of insurance, I had reached a point where I just wasn’t fulfilled.  Each day was met with “what am I doing here?” and “how did I get here?”  But the truth is, I was in it because of the money.  A steady paycheck.  Regular vacations to nowhere too extravagant, but getaways nonetheless.

I’m an artist.  I do illustrations and I make metal clay and eye bead  jewelry.  I love helping people, and when I learned about essential oils and how we can empower people to support their wellness, I was sold.  I started an oils business along with my already established jewelry business.  I have been juggling a full-time job, taking care of our mom who lives with us, teaching oils classes, and then, in the late hours of the day, doing what is most fulfilling to me – creating either jewelry or art.  Even though I’d have to start my day at 4:30 to be at the bus stop by 5:45 a.m., those late night hours of creativity were the only things that kept me going.  Without creating, I am not happy.  Pair the lack of sleep with the hour-plus bus commute and work-drama/personalities and it just added fuel to my fire.  I needed out.

It seemed that each time I showed my artwork or my jewelry, I would get supportive comments that helped fuel me.  I knew I was good…but am I good enough?  Good enough to make a living with my art and oils?  That little voice inside me would say YES! but the louder voice of self-doubt and limiting beliefs would reign me in.  “What are you thinking?”  “How will you pay the mortgage?”  “What about steady income.”

Still, as the time went by this dream kept surfacing.  “Quit your Day Job,” it said.  So I started by talking about it.  I discussed it with my big brother, who is my voice of reason, yet a limitless dreamer as well.  “Do it!” he said.  “Your health is not worth the stress if you’re not happy.”  We are both cancer survivors and working on decreasing the toxic loads of our lives.  I had his vote.

I discussed it with my husband.  “I’m not happy, ” I said.  He was worried.  We discussed the obvious:  the mortgage, what if we lose the house?  It’s scary when you think about it, right?  But when it came down to it, he didn’t close the door on my dream.  For that I am grateful.  And so it was back in November that I made the decision.  In six-month’s time, I would be done.

I discussed my exit with other artists, life coaches, and family.  I created a “Countdown tounnamed Freedom” in my bullet journal “x”ing out the days as they went by.  My best friend was in on my plan.  Each day she’d call or text asking me, “how many more days?”  The months went by.  I prayed for doors to open to me that would allow me to succeed at supporting myself with my art.  The prayers continued.  And then, shortly before Easter I decided  it was time to give notice for an end-of-May departure.

It wasn’t as hard as I had imagined.  Simply said, I had been at this job for 14 years.  A job that was never meant to become a career.  I was grateful for all it afforded us, but it was time to move on.

It seems that since I made the announcement of my intention, suddenly jobs have been popping up.  I was commissioned to make bracelets for a charity fundraiser and posted them online.  A friend asked if I could make bracelets for her organization.  I received a commission to draw a portrait.  I found a builder – a massage therapist –  who wants to build an essential oils business under me.  It’s like all of a sudden, the stars have all aligned.

On Friday, May 26, I left my job in the world of insurance.  I left the security of steady paycheck.  I have taken this giant leap of faith in myself/my ability and a creative, fulfilling future.  I have realized in this last month that I had been praying for these doors to open for me, but that the doors had always been open.  It was me who was afraid to step through to the other side.  I’ll be honest.  It’s still scary, but in an exciting way.   And prayer is nothing without faith and a belief that those prayers are being heard… so I have decided to put the limiting beliefs aside, work hard while enjoying the ride, and JUMP in with both feet!

Welcome to the  beginning of a my journey!

Follow me on Facebook and Instagram as “Essentially Anush”.

 

 

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Soft Blue Eggs using Purple Cabbage as Dye

Although onion skins are the traditional Armenian easter egg dye, I do like discovering natural dyes of other colors.   I’ve achieved this pretty mottled soft blue using purple cabbage.  The way to wrap to get the leaf patterns is in my Onion Skin blog post.

It’s pretty simple but takes time.

Items Needed:

  • Eggs
  • 1 large head of purple cabbage
  • White vinegar

How to:  Chop up your cabbage and place it in a large pot.  The mottled arawppearance of the eggs is achieved because of crowding in the pot.  So if you want a more solid egg color, use a very large pot with less eggs.  I personally like the mottled look.

waterAdd your eggs into the pot and cover with water.

Turn flame to medium heat and bring your eggs to a boil.  You’re going to boil the eggs and cabbage for a long while…about a half an hour, so turn the flame to low.  Make sure all your eggs are submerged.

Once the flame is low, then add about 1/2 cup of white vinegar.  You’ll see the color change.  At this point, the color of the water will be so pretty, you’ll be all excited to see your eggs….and then you’ll put up an egg with a spoon and be super disappointed because the color will not have absorbed yet.  It’s okay.  It takes time.

water2In the photo on the left, you’ll see that the cabbage leaves have lost almost all their color, which has now gone into the water.  After simmering for about a half an hour, just turn off the heat and let it sit there.  You can cover your pot and just leave it.  Go about your day.  The water will cool…the eggs will be fine.  Give it several hours.  The longer you leave it, the deeper the blue.

I put my eggs on the stove at night.  By 11 p.m. I turned off the flame and left them overnight.  And I had blue eggs in the morning.

That’s all there is to it.  One thing to note:  because there’s vinegar in the dye and the eggs are submerged for a long time, this softens the surface a bit.  Once you pull your eggs out of the water, give them a rinse in cool water and then just let them air dry, either on paper towels or kind of suspended horizontally over your egg carton.  If you try to dry them, you’ll rub off some of the dye.  (live and learn).

Have fun…and Happy Easter.

close up

 

Armenian Easter Eggs – dying eggs naturally using onion skins

yellowMy daughter made a funny observation:  “All year long you buy brown eggs, and then at Easter, you buy white eggs and dye them brown.”  I never thought of it that way, but it’s true.  My family enjoys eating eggs, and once a year at Eastertime, I LOVE dying them naturally.

In my tradition, you save your onion skins throughout the period lent.  Our orthodox religion asks that we observe Lenten tradition by following a vegan diet.  The use of onions to flavor and complement meals is escalated, so by the end of the 40 day period, you have quite a few onion skins.  But if you would like to try this and don’t have a stockpile of skins, you can ask your local produce person if they will save the skins for you when they clean onions…or just go buy an onion and fill the rest of your bag with skins.

I used red and brown onion skins.  Although the result is still a warm brown color, the red skins produce a more coffee brown color, and the brown onions a deep brick red/brown.  Both are beautiful.

I’ve experimented with other natural dyes , but the beautiful and rich color of the onion skins is my favorite.   Unlike dying colorful eggs, you do not dye these eggs one by one but in a batch.  The eggs are prepped and then boiled in the skins….so once your prep work is done, but rest is just cooking and sitting time.

Here’s what you’ll need:  IMG_20170411_195317_260

Red or Brown onion skins (or both), enough to fill a soup pot loosely

Eggs (2-3 dozen…it’s up to you)

Leaves for imprints – I used parsley (flat and curly leaf), and mint.  Rose leave look really beautiful too.  I’ve also used small daisies.

Nylon stockings!  – I buy cheap nylons from the dollar store in my area.  If you have old clean stocking you want to cut up, that works too.  and of course, water and large soup pot or two.

The way my grandmother would dye the eggs is to just boil the eggs in the onion skins and beautiful solid reddish brown eggs would emerge.  She would then use a q-tip and some cleanser and rub off the dye in cross patterns over the surface of the egg.  I always remember my grandmother at this time of year because I would go help her dye the eggs.  She took a lot of pride in her beautiful creations as do I.  Through the years though, I’leafve started imprinting my eggs with leaf patterns, experimenting with different leaves and flowers, but I always make some of my grandma’s traditional eggs with cross patterns as well.

Let’s start:  Cut the nylon stockings into about 4″ tubes.  This can be done by cutting off the toe of the stocking and then just cutting up toward the waist.  Place a sprig of parsley or leaf of your choice on your egg and stretch the nylon over the leaf pressing it tight against the egg.  Pull it toward the back of the egg, stretch so it’s as tight as possible, and then knot the back.  Do this with all your eggs.  If you’d like to leave some just plain, then don’t wrap them.

redPlace the eggs in your soup pot with the onion skins.  You don’t want to stack your eggs on top of each other.  That will create a more mottled appearance when the dye doesn’t get into contact with the egg.  So allow room in your pot, but you can have them close to one another.  Add water to cover the eggs.  Boil over medium heat turning the flame down once it starts to boil.  wrapped

 

You want to make sure that the eggs are submerged in the water, so use a wooden spoon from time to time to gently push them under and to cover more onion skins over the top of them.  Boil your eggs for 15-20 minutes and then turn off the heat and allow them to sit in the water for about an hour.  You can check on the color and see how deep they’ve gotten before removing them.  If it’s the color of your choice, they’re read.  Note:  If you’re using brown onions, they can range from pale yellow (very little time in water) to orange to reddish brown.  Just make sure your eggs have cooked before removing your eggs from the water.

soak2

This is how they look once the onion skins have released their color.  In this picture on the left, the egg is a light orangey tan color.

Traditionally, we go for the darker version of color, so let my eggs soak for about an hour.  Once done, gently take your eggs out of the water and pull off the nylon and leaf and gently rinse with cool water.  Place on a paper towel to dry.  One dry, I use a little coconut oil (or you can use olive oil) on a paper towel and just polish them to give a little shine.

They’re now readybrown to enjoy!  The eggs on the left were dyed using the red onion skins, flat leaf parsley and mint leaves.

The eggs below were died with brown onion skins using flat and curly leave parsley.

yellow

Have fun with it!  Please let me know if you try this recipe and how it turned out for you.  : )

Happy Easter everyone!  Kristos Haryav ee Merelotz!  Ortnyal eh Harootiunuh Kristosi!

 

Managing Arthritis Pain…Naturally? I’m giving it a try!

20170403_212434 (1)
my father’s mortar and pestle

I have never liked taking medication.  We didn’t grow up that way.  My father was a very wise man, a pharmacist.  And just as you’ve heard that the shoemaker’s children have no shoes, so it was with us.  The pharmacist’s children had no meds.  We’d try.  We’d call dad up at the pharmacy and let him know we weren’t feeling well.  Be it cramps, a cough, congestion, an ear ache.  Instead he’d come home and take us down to the herb shop in Chinatown.  We were lucky to live on the edge of downtown Los Angeles, so Chinatown was about 20 minutes away.  Once there, my dad would ask for a few ounces of this root, or that flower or leaf and off we go back home.  Once there he would do one of three things:

  1. He would boil the herbs/flowers and have us breathe and steam
  2. After boiling, he would have us drink the “tea”
  3. He would put the plants in his mortar and pestle, grind them up with an ointment or oil and apply it to our bodies topically.

I always was in awe of how he knew which plant was good for what.  But he knew.  Sadly, my father died young.  And though I don’t possess the knowledge that he had, I do share his desire to learn.

Two years ago, I was introduced to essential oils to support my health and wellness.  When I learned that DoTerra’s essential oils can be used aromatically, topically, and even internally, I felt that I had been giving this “gift” from my father.   I plunged into building a business with these beautiful gifts from the earth and I have to say it’s been so rewarding because I get to help people and empower them with knowledge on how to help themselves.

Okay, so as I was saying, I don’t like taking medication.  But my arthritis in my knees has gotten so bad.   My doctor says knee replacement is somewhere in the future.  And along with the xrays and the diagnosis came a prescription for NSAIDs one every 12 hours.  And for several months I didn’t take them regularly…just here and there “as needed” until the need was pretty great.  So I started taking them as prescribed.  And guess what?  They really work well!   The pain was manageable with the meds.  All was good.  Until…

Last week I had my annual endoscopy.  I knew something was up because my stomach has not been feeling well.  The endoscopy revealed multiple stomach ulcers, biopsies were taken, and I was advised to immediately discontinue use of my medication.  Just three days after, once my system had gotten rid of the meds, my knees were complaining…seriously.  And not good timing, I might add, because I just started training to walk the 39.3 mile Avon walk for breast cancer (my 12th year).

So now what?  How am I going to manage this pain without meds?  Well, I’m going the natural route.  And I wanted to post this today because I want to log the journey because I know there are others that are suffering with this pain as well.  I’m planning on reporting back in on this post and updating it with my progress (or lack thereof).

There are four things I’m going to try to help me manage my arthritis pain:

  1.  High dose curcumin (turmeric) supplements as anti-inflammatory.  Thankfully, my GI doctor is open to natural solutions.  He took me off the Naprosyn and told me to start taking 3000 – 5000 mg of curcumin daily.  I found a good quality Curcumin supplement.  Two pills are 1800 mgs.  I’m taking a dose in the morning and evening.  3600 mg to start.
  2. He also told me to take Frankincense, which is a natural anti-inflammatory.  I already take DoTerra’s Lifelong Vitality supplements daily along with their DDR Prime soft gels.  Both have frankincense as well as other essential oils/vitamins/minerals which my doc is happy with.
  3. Use essential oils topically to help me manage pain and inflammation.  I am using a carrier oil and then layering Marjoram (antiflammatory and good for circulation); White Fir (cartilage inflammation, muscle soreness and fatigue); and Peppermint to bring heat and blood flow to the area.  white fir marjoram peppermint
  4. Lose weight.  This last one is the most difficult of all and something that I have been working on for a long time.

I have started with all four at this time.  I took a 3 mile training walk on Saturday morning and I have to say that yesterday my knees were very painful and sore.  Today, I am much better, and I’m not sure if it’s just time, or the curcumin/frankincese and oils….but I’m hoping that tomorrow will be even better.

I am following Susan Peirce Thompson’s Bright Line Eating plan because it’s structured and unlike most diets, there are plant-based vegan options.  I am committing my food the night before, staying on plan…and acknowledging that I am human and not perfect….so I’m not going  to give up if the unexpected comes up.

So there you have it.   I wanted to put it out there so I can commit to myself and to you as well.  I’m hoping to check in weekly and report my progress.  Wish me luck!

 

P.S.  If you are interested in learning more about essential oils and how to use them to support your health and wellness, please email me at anush@esssentiallyanush.com

 

 

 

 

Lentil & White Bean Salad

lentil saladIn my Armenian Orthodox tradition, the period of lent is one of simplification of life and introspection.  Our church fathers set the lenten guidelines to observe a vegan diet for the 40 days of lent.  There are so many Armenian vegan recipes because of this.  Growing up with this tradition and observing the peace and respect toward life was stepping stone to becoming a vegan.

This is a simple salad that is easy to throw together.  It’s filling and nourishing.  And really, who doesn’t love a good bean salad?

 

Ingredients:

  • 1 box Steamed Lentils (I buy these from Trader Joe’s.  They are in a box, vacuum sealed in the produce section (refrigerated).  You can certainly cook your own lentils.  I always have these on hand.  17.6 oz
  • 1 can white canellini beans (or white kidney, or northern beans), rinsed and drained
  • 1 pint box of grape tomatoes, cut in quarters – or – 3 tomatoes chopped
  • A handful of shredded carrots (I realized I put these in everything now.  I like the color and crunch – but they’re optional)
  • 1 bunch parsley, choppped
  • 4 green onions, thinly sliced
  • Olive oil
  • Juice from 2 fresh lemons
  • 1/2 tsp cumin
  • A splash of rice vinegar (optional)
  • a little cayenne pepper (optional — but it adds a nice heat)

Before opening the pouch of lentils, kind of massage them loose so it doesn’t all come out in a big ol’ brick.  This will save them from being mashed when you try to free the clump in your bowl.  Just loosen, cut open the pouch and put in the bowl.  You’ll still have clumps…but just gently de-clump with the back of a wooden spoon.

Add all your ingredients.  Except the white beans.  Mix together gently, and adjust your seasonings.  I found that adding a splash of rice vinegar gave it the right acid…but the lemon on it’s own is fine too.  At the end, add your white beans.  I add them last because they can be fragile and too much mixing around breaks them up sometimes.

Serving suggestion:  This bean salad looks nice and tastes great served on a bed of arugula.

Tabouli-esque Salad with Quinoa and Chick Peas

tabouli

I love traditional tabouli salad made with bulghur and with the traditional ingredients, but as a vegan, I try to incorporate plant-based proteins in my diet, and quinoa is a good one for that.   I’m also following Bright Line eating and grains are only allowed in the morning BUT quinoa (albeit a grain) is counted as a protein which means I can make this tabouli salad for lunch or dinner and still stay on track!  YAY!  So it’s Tabouli-esque… or tabouli inspired.  I added a few other non-traditional ingredients too, and the result was great.

 

 

 

Ingredients:

  • 2/3 c. quinoa
  • 1 large bunch parsley, finely chopped (no stems)
  • 3 roma tomatoes, diced
  • 3 large green onions, thinly sliced
  • a handful of shredded carrots (for color and crunch)
  • and a 1/2 can of chick peas, drained
  • 2 Tbsp olive oil
  • Juice of one large lemon
  • salt and pepper
  • Romaine lettuce leaves (optional)

In a saucepan, add 2/3 c quinoa with 1 1/3 c water.  Bring to a boil over medium heat, cover with a lid, and lower the flame to low.  Allow the water to absorb into the quinoa.  When the water is almost all absorbed, turn off the flame, keep the lid on and allow the quinoa to finish cooking by steam.

Prep your veggies.  In a large bowl combine the finely chopped parsley, diced tomatoes, shredded carrots, green onions.

Using a strainer, add water to your cooked quinoa and pour it all into a metal strainer, rinsing with cold water (gently) to cool your quinoa for immediate use.  Add the quinoa to the veggies.  Add in the drained and rinsed chick peas. Mix it up.  Add the olive oil and the juice of one large lemon, salt and pepper to taste.  You line your serving bowl with romaine lettuce leaves (the middle leaves (not too large, not too small) and use the leaves to scoop and eat the tabouli salad.  That’s all there is to it.

I’d love to hear how you liked this recipe so feel free to leave me comments.  Enjoy!

Vegan Rice Pudding – It’s what’s for dessert!

Need to take dessert to a potluck and don’t know what to take?  I’ve made this rice pudding recipe time and time again, and even my non-vegan friends are surprised at it’s creamy yumminess!

This recipe will make a 9″ x 13″ cassserole size….so about 16 servings.rice pudding

  • 1 cup of short grain (Calrose) rice
  • 1/2 gallon of almond milk (plain or vanilla)
  • 1 cup water
  • Doterra Wild Orange or Tangerine oil (optional) or vanilla flavoring (optional)
  • Sugar to taste (optional)

I’ll start by saying that I modify this recipe depending on the crowd I’m serving.  The sugar makes it sweet…but if you’re using vanilla almond milk, it’s sweet enough (for me).  So that’s why we add the sugar after the pudding has reached it’s thickness.

Start off with a large soup pot.  Add your rice and water and bring it to a boil.  All you’re doing is allowing the rice to “open” and be partially cooked.  You want to be present and stir it as it boils to keep it from sticking to the bottom. You want the rice to just be partially cooked (still crunchy but definitely softened).  Next, add the full 1/2 gallon container to your rice and stir.  Given that your almond milk would be cold…you’ll want to heat this up until it gets hot not boiling, and then you have to be watchful.  Turn the heat down to low and let it cook.  Every 5 minutes or so, give it a stir.  It’s going to take a good 40 minutes for this to get thick and creamy…and as it thickens you’ll need to be more watchful stirring more often.  A skin will form on the top between stirrings.  Just stir it back in.  When it gets creamy thick (it’s going to thicken as it cools), turn off the heat.

Taste it.  Is it sweet enough?  If not, add a little sugar.  I also like to flavor mine with a little DoTerra wild orange or tangerine oils (these are certified pure therapeutic grade oils that are ingestible – not all are, so be careful).  3 drops per the 1/2 gallon of milk.  Mix it all up.

Pour the thickened pudding into your casserole dish.  Sprinkle with cinnamon.  You can make it ahead of time, cover and refrigerate.  Or you can serve it room temperature or warm.

If you try this recipe, I’d love to hear what you thought.  Enjoy!

Creamy Vegan Broccoli Soup

broccoli soupI read a recipe online for a non-dairy creamy broccoli soup that got me thinking of creating this recipe vegan.  I tried it for the first time today and it was great, super easy, and filling.  Here’s the recipe:

You’ll need either a blender or a hand blender to puree.

Ingredients:

  • 3 large broccoli stalks/crowns
  • 2 small or 1 large brown onion, sliced
  • 2 large cloves of garlic, sliced
  • 3 cups vegetable broth
  • 1 can of white beans
  • 1-2 tbsp olive oil

Use a big soup pot.  Start off by heating your olive oil in the pan.  Add in sliced onion and garlic.  Put a lid on it and let it cook/steam for a while.  In the meantime, wash and prep the broccoli.  Slice the thick stalks in half lengthwise, and rough chop into pieces along with the florets.  Add to the onions and garlic with about 3 cups of vegetable broth.  Cover.  Cook on stovetop fo about 20-30 minutes until the broccoli is super soft and well cooked.

When adding hot food to the blender, be careful to start it off on a low setting and build up to high.  Add broccoli, onions and garlic to your blender, or use your hand blender and puree.  Add one full can of white beans with liquid.  Puree.  When the texture is smooth, transfer it back into the pot to heat and mix in the seasoning.  The addition of the beans gives the soup more body and adds protein.

 

I seasoned with salt, pepper, no-salt seasoning (from Costco), and some cayenne pepper just to give it a little punch. Serve with a sprinkling of sunflower or pumpkin seeds. Served 5 good-sized portions.

I would love to hear how you liked it so please feel free to leave comments.

Enjoy!

Recipe: Soy Milk Yogurt (Vegan)

I grew up in an Armenian household.  Although we are Armenian Americans, my parents raised us to keep our language and our culture alive.  Along with that were the music, arts, and cooking of our people.  One of the things I remember distinctly about my childhood was that my mother would make yogurt nearly every Saturday.  We always had yogurt in the house, plain, custardy.  I used to love eating mine for breakfast with piece of toast in it along with sugar and cinnamon.

There were no fancy yogurt makers back then.  Nor were there all the varieties and flavors of yogurt that there are today.  The Armenian way was to keep a little bit of the old batch of yogurt.  Heat a quart of milk in a corningware covered dish.  Scald the milk but don’t let it boil.  And when you could dip your pinky into it and have it feel like it was luke warm, you would add your starter, stir, cover, wrap in a towel and put the whole thing on my stove top, preferable over the pilot light for the good 8 hours and you had yogurt.

We also held the religious traditions of our Armenian Orthodoxy.  During the lenten season we give up all meat and animal products for 40 days.  This allows us to live simply and focus on the goodness life has to offer.  My past lenten experiences were what paved the way to my vegetarianism…and later veganism today.  I never found the 40 days to be all that difficult.  And as I grew up and started trying to live a more peaceful existence, I decided to go plant based.

Giving up meat was not a big deal.  But one thing that I truly missed was yogurt.  Creamy, tart, plain.  So I started experimenting.   I’ve tried using almond and coconut milks, but the most successful yogurt I have made to date is using Organic Soy Milk.  Whereas the other plant-based yogurt results were hit-or-miss, I continue to get successful results usng soy milk, so I thought I’d share the recipe.

Anush’s Essential Soy Milk Yogurt

What you’ll need:

  • 1 carton Organic Soy Milk – one quart.  I use Westsoy because the only ingredients are soybeans and water.  No fillers or additives.
  • A food or candy thermometer
  • Vegan Yogurt Culture.  I buy this online from Cultures For Health, a great site for learning how to make cultured and fermented foods.
  • Either a 1 quart mason/ball jar or 4 eight-ounce jam jars with lids
  • Just a small amount of sugar (like a 1/2 tsp to feed the culture)
  • A crock pot or something to keep the yogurt warm in.  Even a heating pad will do.

Start off by making sure that your jars are clean.  Wash in warm, soapy water or run them through the dishwasher.  Turn on your crockpot on to high.   Pour your soy milk into a clean saucepan.  Put your thermometer on the side of the pan and heat the milk to 160 degrees.  Once it’s at the right temperature, turn off the flame and allow it to cool.

Once the temp reads 110 degrees it’s time to add your starter.  Do this by putting some of the warm milk in a small bowl (about a 1/2 cup) and then adding in the contents of one of the culture packets.  Stir it in, and then add that 1/2 cup plus the 1/2 tsp of sugar into your warm milk, and stir.

Fill your jar/jars with the soy milk mixture.  Your crock pot should be hot by now.  Turn it off.   Put a hot pad on the bottom of your crock and then line the inside of the pot with a dishtowel.  Put your jars into the crockput, cover with the towel, put the lid on and then leave it for 6-8 hours to incubate.  The longer you leave it, the more tart the taste.  I like it around 6 -7 hours.  Once the time is up, you carefully remove it from the crock and you’ll notice that it should be set…in other words, a small tip of the jar is going to show a thick, custardy yogurt that is no longer thin like milk.  Refrigerate andr use enjoy when cold.

Now let’s say you don’t have a crock pot.  You can put a heating pad into a shallow baking pan…turn it on, get it warm….turn it off.  Lay the jars on top of your heating pad and wrap the whole thing in a towel.  The reason to wrap is to keep it warm and insulated…keeping the warmth constant.  It’s important that your yogurt stays undisturbed during the incubation.

Serve with fruit and nuts/seeds or use as a milk substitute for cold cereal.  Makes 4 cups/1 quart.

Note:  I read that you cannot use plant-based yogurt starter from your previous batch as starter for your new batch.  I’ve tried it a couple times but was not successful…my yogurt just never set.  My results with the vegan yogurt starter have been consistent.  I’ve also read that some people have results using probiotic capsules (opened and the priobiotic sprinkled into the milk as culture too.)

As a 2x breast cancer survivor, I’m cautious on eating too much soy, so I’ll be experimenting with cashew milk next.  I’ll make sure to report my results.

I’d love to hear your your yogurt turned out and if you have any questions or comments just leave a comment below.

 

 

The Journey of 39.3 miles began a long time ago…

handsI am a survivor.  Not only once, not twice, but three times.  I was only the 34 the first time I was diagnosed with breast cancer.  My children were young.  My son was 12, my daughter 6.  We had no health insurance. My husband was working freelance, as was I.  We simply couldn’t afford it.  We were young and didn’t ever think of cancer as something we’d have to deal with.  But there it was.  The disease is difficult as it is.  Add in young children, the fear of the financial aspect of it and feeling a burden on the family(they wouldn’t even admit me to the hospital for surgery until we put $2K down on the credit card) – that’s because I didn’t want to go to the county hospital.  And a few years prior we had adopted our son whose bio mom had died of cancer – imagine how he was feeling.  Emotional and scary stuff.

The second and third diagnoses –  breast cancer and colon cancer – was 19 years later.  My children had grown, and I had moved on to another job where insurance was provided.  My “pre-existing condition” was far enough in the past.  I was diagnosed after my first colonoscopy….and while recuperating from surgery went for my annual mammogram.  The very day I went back to work I got the call that I needed to come in for a biopsy.  The found cancer again.  The following week we scheduled the mastectomy and reconstruction.  It was still scary, and stressful, but only this time I had insurance.  And just having that made it so much easier to bear.  It was easier to breathe, easier to heal.

After my first 5 years of being cancer free, I celebrated by walking in the first Avon Walk.  This was back in ’98 when it was a 3 day.  We walked from Santa Barbara to Malibu a fundraiser for breast cancer.  The following year, I did it again….and again. I took a break from fundraising for a little while..and for a few years I worked on the crew.  But this year I’ll be walking again.  It’s my 12th year participating.  I can’t stop walking.

In September, I’ll be walking 39.3 miles…again in the Avon 39 Walk for Breast Cancer.  I do this because the money raised helps those who have been diagnosed and have no insurance (just like me back then), or have no access to mammography.  It puts food on the tables of underprivileged cancer patients and their family, and it funds the necessary research to advance ourselves toward a cure.

Each of us who walks has  committed to raising $1800.  I started my fundraising 2 days ago with my Avon 39 fundraising page.  Please check it out and read who I’ll be walking for.  I hope you’ll consider partnering with me.  Any amount is truly appreciated and if you have been touched by cancer, send me the name of your loved one and I will carry them with me every step of the way.

This year’s 39.3 mile journey began for me back in 1993 when I was first diagnosed.  I have been blessed with a full life, with children and now grandchildren.  I’m walking in memory of those who have lost that battle; in honor of those who are battling ALL CANCERS; and in celebration of those who have survived.  Walk with me!