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:: Slice of Emma ::

Feb 24th, 2016Healthy, Whole Food, Plant Based Recipes by Emma Recipe #8 :: Kelp Noodle Curry The past month has been filled with excitement from racing a NASCAR in Las Vegas to Snowboarding in Park City.  I live a life filled with adventure and new experiences, which I feel incredibly fortunate to have. This week my back finally screamed no more- carrying a 20lb pack up Mt. Kilimanjaro, playing polo on horseback, snowboarding, and kettle ball work outs. My Valentine’s date was at the gym and as I swing the kettle ball, I swung my back out of line. Because of eating a very anti-inflammation diet and deep tissue massage, I am at almost 100%. No, I am not a...

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:: Slice of Emma ::

July 22nd, 2015Healthy, Whole Food, Plant Based Recipes by Emma Recipe #7 :: Brussel Sprouts Kulambu Over the holidays I visited Tanzania and Kenya where I hiked Mountain Kilimanjaro, scuba dove in Zanzibar, and Kenya where I worked at an HIV clinic in Nakuru. I enjoy incorporating volunteerism on my trips as a way to give gratitude. In addition to the long-term goal of hiking Kilimanjaro, it is also to raise awareness around the needs for the Malama Global Fund- Comprehensive Care Centre in Nakuru, Kenya where the first project will be to buy land to start a farm serving the nutritional needs of the patients in the Centre. You can contribute towards this critical mission at http://themalamaglobalhealthfund.org/ or https://www.gofundme.com/v3g4zjv2 Hiking Kilimanjaro...

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:: Slice of Emma ::

November 11th, 2015Healthy, Whole Food, Plant Based Recipes by Emma Recipe #6 :: Honey Halvah The first time I had halvah was in Tel Aviv, Israel.  The turbaned, mustachioed sultan on the package beckoned me toward one last magic carpet ride to Jaffa. I couldn’t resist. The first bite was an intoxicating mix of sesame, vanilla and rose water with an initially crumbly texture that smoothed into a slight chalkiness that wasn’t unappealing. It goes delicious with bread or alone as a rich treat.  Derived from the Arabic word halwa, which means sweet confection, halvah’s centuries-old origins are widely debated; nearly every Middle Eastern culture claims it as its own. Some scholars have suggested it originated near Byzantium, now Istanbul, some time...

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:: Slice of Emma ::

Sept 30th, 2015Healthy, Whole Food, Plant Based Recipes by Emma Recipe #5 :: Pumpkin Risotto I celebrated the blood moon at Trilogy Sanctuary in La Jolla with yoga, vegan food, and a drum circle with both new and old friends.  The fall solstice and the blood moon upon us brings inspiration to let go of what is no longer serving us and welcome fresh perspectives and Prana (life energy).  I occasionally like to cycle through all of my bulk foods to bring in new flavors and foods.  The last of my bulk food included a can of pumpkin and the last of my Arborio rice.  I used herbs from my cabinet, fresh garlic and onion, and pumpkin and rice together...

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:: Slice of Emma ::

July 22nd, 2015Healthy, Whole Food, Plant Based Recipes by Emma Recipe #4 :: Eggplant Parmesan with Spelt Flower  Heirloom tomatoes and their vibrant shades of reds and purples is the California star of Whole Foods and Farmers Markets. I have been craving a hearty eggplant parmesan, however did not want the gluten laden version that often I don’t find satisfying because it is bitter or watery.  Every Italian grandma knows (although I am British), that you must remove the excess water from the eggplant.  These vegetables contain excess moisture. Eliminating the moisture reduces unwanted wateriness and enhances the taste by removing bitterness.  Simply ‘sweat’ the eggplant by salting the slices and letting sit in a colander where the water will...

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