So, what’s this all about?

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Isn’t that THE question that’s plagued humanity throughout time? Join in on this voyage toward finding the answer within ourselves. If I haven’t lost you yet, read on to see what this blog is all about!

This is the portion of my post that’s supposed to be dedicated to introducing myself, but I’m not always sure how to do that. I consider myself a health and wellness advocate above all else. I could also be described as a nature loving mother and wife with a fondness for delicious vegan/gluten free cuisine and what I’ll call a rather “dark” emotional past.

The thoughts and ideas posted here may not be for everyone. My writings are primarily directed toward those looking to create the life they want through emotional, physical, and spiritual healing. We’re talking healing, not just a bandaid. I aim to help soothe those suffering from anxiety and depression as I myself have struggled with this the majority of my life on earth. To those battling illness, I wish to offer my assistance by sharing the lifestyle and dietary changes I’ve made to move through my own challenging (yet life changing) illness.

The following are some of the topics I’ll be covering in future posts. Please feel free to make suggestions in the comment section!

  • Recipes and nutritional information (Vegan/Gluten free/Soy free/Processed sugar free)
  • Mindfulness
  • Meditation
  • Tools I’ve used to improve my life and move through emotional    obstacles
  • Tips on overcoming illness
  • Stress reduction (naturally!)
  • Coping with fear
  • Plenty of “out of the box” perception based ideas

Let’s travel together toward bringing deeper meaning and intentionality to our lives. Through this I pursue a stronger connection to my inner source of knowledge and inspiration. Join me!

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“Cheesy” Broccoli Rice

This recipe is my GO-TO for busy weeknights! It’s a family favorite in our house. Even the boys enjoy it (they are my toughest critics!) I hope you like it as much as we do! This recipe is vegan and free from gluten, soy, corn,  and processed sugar.broccolicheddarrice

Ingredients:

2 cups rice, dry (cook by package)

1 medium golden potato

2 carrots

1/4 cup onion

1 garlic clove

1/3 cup raw unsalted cashew (can soak for 2 hours before then blend, or add to potato boil)

2 broccoli heads

1 TBLS lemon juice

1/2 tsp sea salt or to taste

1 tables olive oil

2 tsp onion powder

2 tsp garlic powder

1/4 tsp curry

1/2 cup of almond milk

1 tsp tapioca starch

Instructions:

1) Prepare rice according to package directions.

2) Boil potato, carrots, onion, garlic, and cashews (if not presoaked). Cook until vegetables are soft, 10-15 minutes. Drain.

3) Steam broccoli

4) Add potato boil mix to blender along with cashews (if presoaked) and remaining ingredients.

5) Blend well until smooth. Combine all ingredients in large pan and heat if needed.

Vegan Gluten Free PIZZA

Pizza is one of those first things you go “OH SH*T!” about when you decide to become a gluten free vegan. There aren’t many options for pizza, and even LESS when you’re also soy free, like me! SO, naturally, pizza was one of the first things I felt the need to replace in order to feel HUMAN!

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I’ve made many types of pizzas but today I just kept it real with a regular old “cheese” pizza! This recipe is vegan, gluten free, soy free, corn free, and processed sugar free.  I hope you like this as much as I do!

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Crust

1 cup water

2 cup Bob’s Gluten Free Baking mix (Red label)

1 tsp baking powder

1 TBLS olive oil

1 TBLS pure maple syrup

1/2 tsp sea salt

1/2 tsp Italian seasoning

  1. Preheat oven at 350
  2. Blend all ingredients well in blender.
  3. Pour into well oiled baking dish. I’m using an oval ceramic dish, about 5×9. I use coconut oil to grease dish.
  4. Bake for 20 minutes. Remove from oven.

 

 

Vegan Moz

3/4 cup raw unsalted cashews (presoaked for 2 hours, or include in boil)

1 Medium yellow potato

1/4 cup Onion

1/4 tsp Sea Salt

1 clove Garlic

1 TBLS lemon juice

1/4 tsp stone ground or dijon Mustard

1/2 cup Almond Milk

1/4 cup Tapioca Starch (mix into milk before adding to other ingredients) for stretchy cheese OR 1/8 cup otherwise.

1 TBLS Olive Oil

 

Instructions:
1)Pre-soak cashews for at least 2 hours OR add to boil.
2)Boil potato, onion, garlic until soft
3)Add all ingredients to blender EXCEPT Olive Oil. Blend until smooth. OR Blend ALL ingredients and SKIP next step and top your pizza. For stretchier cheese continue.
4)Heat oil in small sauce pan on low. Add blender mixture to sauce pan, stirring continuously until thickened and very stretchy.
5)Serve immediately.

 

Pizza Sauce

1 small can tomato paste

3/4 cup water

2 tsp Italian seasoning

1/2 tsp sea salt

1/2 tsp onion powder

1 tsp garlic powder

Red pepper flakes optional

 

Instructions:

Mix all ingredients well.

 

Crust topper

1 TBLS Olive oil

1/2 TBLS coconut oil

1/2 tsp sea salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 garlic clove, minced

Instructions:
Mix all ingredients together.

 

BUILD YOUR PIZZA!

1)Add crust topper to outside edges of crust

2) Spread sauce on crust

3) Carefully spoon on Vegan Moz

4) Add any additional toppings you like.

5) Turn oven up to 400 and bake an additional 10-15 minute or until crust has browned your liking. Check every 5 minutes as cooking times will vary.

6) Let cool briefly before cutting.

 

*You will have leftover Moz and Sauce.

**For thinner crust use a larger baking dish. I get more of a deep dish with the 9X5 dish.

 

ENJOY!!!

 

 

Pumpkin Sweet Potato Curry (Vegan)

Hey friends!!! It’s been awhile since I’ve added any recipes to my blog!! I’ve been sharing many of them over in Facebook land! ADD ME! Ruth Phillips! Or “like” my page at Intentional Existence Ruth, to stay up to date!

pumpkin curry

SOOOooo Summer is coming to an end and I don’t know about you, but I’m REALLY feeling the fall vibes lately! This is my favorite time of year! Still warm, but you start to sense the changing season. I LOVE IT!

I decided to play around with a quick, easy, pumpkin curry today. I’ve never tried one before, and I had a can of pumpkin I needed to use up, so here we are! Curry is one of my favorite fall dishes, all those cozy spices…. but if you know me, you know I make curry about once a week, year round. 😀 This turned out really yummy and I’m happy too share with all of you! Go easy one me as I’m in no manner a trained cook. I work solely on intuition 90% percent of the time! This recipe is vegan, gluten free, and processed sugar free. I hope you enjoy!

 

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Vegan Pumpkin Sweet Potato Curry

1 onion, chopped

1 TBLS olive oil

1 clove garlic, minced

3 sweet potatoes, cubed

1 cup broth

2 medium-large carrots, cut into 1/4 inch pieces

2 TBLS curry

1/2-3/4 tsp clove

1/2 tsp turmeric

1/2 tsp cumin

1/4 tsp cinnamon

Sea Salt to taste

1 15oz can of chickpeas, drained

1 15oz can of pumpkin

1 refilled 15oz can of almond milk

1 TBLS tapioca starch

1/8 cup coconut oil

2 TBLS pure maple syrup

1 TBLS Lemon Juice

One bunch of cilantro (or to taste)

Optional – a couple of dashes of cayenne pepper to spice it up!

 

 

  1. Sauté onion in olive oil for a few minutes then add minced garlic.
  2. Add sweet potatoes, carrots, and spices.
  3. Cover and cook on medium heat 5-10 minutes or until veggies are almost done. (Add water if need be)
  4. Add chickpeas, and pumpkin.
  5. Pour almond milk into can and add tapioca starch and coconut oil. Mix well then add to pan.
  6. Add maple and lemon, mix well.
  7. Heat for 10 minutes on low heat.
  8. Top with cilantro and enjoy!

Are you a fan of curry? Tell us in the comments what your favorite type of curry is!!

1.5 year update following MM methods!

I shared this last week on my Facebook page (I share a lot more over there! Intentional Existence Ruth ) and I thought it would be good to share it here as well!

 

“Just wanted to give an update on my 1.5 year mark since starting seriously working to heal myself.

I started with MM’s methods in February of 2016, although I had already gone vegan/gluten free a month prior. When I found the book I was already doing a lot of what was suggested so I KNEW it was for me!

I had dealt with years of anxiety, suicidal depression, unexplained vertigo and physical pain, daily headaches, and severe stroke-like migraines (to name a few!) I self medicated with alcohol for several years until I eventually got so sick I could no longer work. At that point I was diagnosed with cancer (a rare form of lymphoma, inoperable.)

I did 3 of my 6 scheduled rounds of aggressive chemotherapy before I quit against doctors orders. At that point I truly felt the chemo had done all it could and that it would take my life I didn’t stop. At that point I decided to change my life entirely!

I quit chemo in November 2015. I continued my meditation practice that I had begun during chemo and started very gentle yoga 5 mins a day. I started juicing and making smoothies. In December I gave up meat. In January I gave up gluten and dairy. I bought the book Medical Medium in February and that’s when I really began healing my body!

I’ve never done the full 28 day cleanse. I modified when I started with some cooked potatoes and veggies. After that I just followed the “What not to eat” recommendations and took many of the EBV and heavy metal detox supplements/foods. By 4 months in I was feeling MAJOR improvements!

Here I am, 1.5 years into the MM protocol and I’ve never felt better! My mind and heart are more clear than they’ve ever been! Is my body in 100% perfect wellness all the time? No. But MOSTLY I am great! I even had another baby when they told me I likely couldn’t after the chemo! My body continues to heal as time goes on, even though I don’t eat perfect all the time! (I accidentally had some beans that had lard in them yesterday! OOOPS!) When I do “mess up” my body doesn’t react like it did when I was in the thick of healing. And I don’t beat myself up mentally either. The key is to believe that what we are doing IS ENOUGH to heal!

Moral of the story, KEEP GOING! Don’t give up! What you are doing is enough and you MUST believe that!! It takes time! It takes FOCUS! It takes putting your energy into health instead of illness! ALWAYS follow your intuition!! Much love to you all!!! Heal on Healers!”mememe

Easy Vegan Mashed Potatoes with “Beefy” Vegetable Gravy

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This quick EASY meal is made regularly in our home. I always have the ingredients on hand so it’s great for those nights where I don’t want to think too much about what I’m doing. I was making a mushroom gravy at first, then I got the idea to make a more hardy meal by adding quinoa for texture and to add more of the “beef” feeling of the gravy my mom made growing up. (Anyone else grow up eating “Sh** on a shingle?! 😀 ) This week I added some carrots and peas, mostly because I was too lazy to make a side dish. This recipe is vegan, gluten free, soy free, corn free, processed sugar free, and additive/preservative free.

 

Easy Vegan Mashed Potatoes with “Beefy” Vegetable Gravy

Mashed Potatoes

Ingredients:

5 large-medium sized potatoes, chopped

1 tsp sea salt (or to taste)

1/4-1/2 tsp pepper (or to taste)

1 tsp onion powder

1 tsp garlic powder

1 TBLS olive oil

1 TBLS coconut oil

1.5 cups almond milk

 

Instructions:

  1. Add chopped potatoes to a pot of boiling water. Boil 20 minutes or until soft.
  2. Drain water.
  3. Add other ingredients.
  4. Mash well using potato masher.

 

 

“Beefy” Vegetable Gravy

Ingredients:

1 TBLS olive oil

1/2 cup chopped onion, divided in half

1.5 cup chopped baby Bella mushrooms + 1/2-3/4 cup more

1 garlic clove

1.5 cup broth

1/4 tsp smoked paprika

1/4 tsp celery seed

sea salt and pepper to taste

3/4 cup dry quinoa

2 carrots, chopped

1/2 tsp of your favorite steak seasoning

1 cup frozen peas

 

Instructions:

  1. Heat oil in sauce pan.
  2. Add half of the onion, 1.5 cups mushrooms, and garlic clove (can remain whole)
  3. Cook for 5 minutes
  4. Add broth, paprika, celery seed, steak seasoning, salt, and pepper, and cook for 10 minutes.
  5. Place sauce pan contents into blender and blend well.
  6. Add back to sauce pan and add remaining ingredients, except peas.
  7. Cook until quinoa is done. About 15-20 minute.
  8. Add peas. Cook 5 minutes.
  9. Remove from heat and serve over mashed potatoes. Enjoy!

Easy Vegan Cauliflower Alfredo

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    It’s been a while since I posted a new recipe so I thought TODAY was as good a time as any! I’ve been really staying busy with my coaching business and I’ve been working on a couple of other projects as well. (Stay tuned!) Last week I had a free “Vegan Hacks” event on Facebook where I shared my favorite ways of staying vegan without feeling deprived! I meant to share my Vegan Alfredo recipe on the last day but I ran out of cashews and had no photo to share!! SO here we have it!! I hope you enjoy this cauliflower & cashew based Alfredo sauce! This recipe is vegan, gluten free, soy free,  processed sugar free, and free from preservatives and additives! 

 

EASY Vegan Alfredo Sauce

Ingredients:

1 head of cauliflower

1/4 cup Raw Unsalted Cashews

5-6 garlic cloves (depending on size)

1TBLS olive oil

Broth (enough to mostly cover cauliflower in pan. 1.5-2 cups works for me. Water will work as well.)

Juice from half a lemon

2 tsp garlic powder

2 tsp onion power

1 tsp sea salt

pepper to taste

1 package of your favorite gluten free pasta

 

(For this recipe I also added some sautéed mushrooms and green peppers! Totally optional!)

 

 

Instructions:

  1. Break apart cauliflower. Add to pan with cashews, garlic cloves, and broth.
  2. Heat to boiling. Cook for 10-15 mins or until cauliflower is soft. (To keep more of the nutrients in the cashews you can presoak them for at least 2 hours prior, and exclude them from the boil.)
  3. Prepare pasta by package directions.
  4. Remove cauliflower boil from heat. Add to blender or food processor.
  5. Add remaining sauce ingredients and blend well until smooth.
  6. Top your pasta with your vegan Alfredo and enjoy! <2

Vgn/GF/SF Veggie Burgers

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Being a gluten free/ soy free vegan has it’s challenges. It can be hard to find a veggie burger that meets my standards and doesn’t cost an arm and a leg. With warmer weather coming brings grill season! Last year I struggled with my home made veggie burgers, but this year I’m starting out strong!

 

The following recipe is vegan, gluten Free, soy free, corn free, and processed sugar free.

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Ruth’s Veggie Burgers

Ingredients:

2 cups chickpea flour. (I use Bob’s. It’ll say Garbanzo Flour.)

1 cup diced baby Bella mushrooms

2 cups water

1 tsp sea salt

1 TBLS garlic powder

1 TBLS onion powder

1/8th tsp pepper

1 tsp paprika

1/2 tsp celery seed

1 tsp steak seasoning (Use one without additives)

1/2 tsp sesame oil

1/2 cup uncooked quinoa

1/2 cup diced onion

1/2 cup quick oats

 

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Uncooked, ready to chill.

Instructions:

  1. Cook quinoa according to package directions. Set aside.
  2. Add remaining ingredients, with the exception of the oats, to a sauce pan. Mix well.
  3. Heat on medium, string continuously until mixture thickens well. (Some will stick to the sides and bottom of pan. That’s normal.)
  4. Remove from what once thickened. Add mixture to large mixing bowl along with cooked quinoa and oats. Combine well.
  5. Using your hands, shape into patties. I found it was easiest to form a ball shape then press it flat on a baking sheet. You can form them better after they’ve cooled a bit.
  6. Once all the patties are shaped, I seasoned with more steak seasoning. You could use whatever seasoning you like. Then I placed them on a baking sheet.
  7. Refrigerate for at least two hours to allow time to firm.
  8. Once burgers are firmed well, preheat oven to 450.
  9. Oil baking sheet. (I use coconut oil. You can skip this step but your burgers will be more dry on the outside.)
  10. Bake for 25 minutes. Flip.
  11. Continue baking for 15-20 minutes depending on thickness of burgers. (Mine were about 1/2 inch thick or less.)
  12. Remove from oven and serve with your favorite burger toppings!

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