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Don’t Give Up, You’re Almost There

This is for you. The one who feels like a complete failure, again. You let them in and they destroyed what little love you have left lingering around inside, even though you expressed the need to never feel that way again. You tried to be happy but you just couldn’t find a reason. This is for you. The one who struggles with suicidal thoughts and wonders if the world would be better off without you. If anyone would miss you or even notice if you were gone. This if for you. The one who battles with depression masked with fabricated laughter and smiles that no none seems to even care to notice. This is for you. The one who wrestles with self-loathing ideas because you believe in your ability to always “fuck shit up” based on past perceptions.  The idea that you were never good enough, and that will never change. This is for you. The one who constantly argues with themselves about how selfish it is to do something for you. How easily you’re placed last in line because, hey, why not right? This is for you. The one who fights with others to have their own voice minus the concern of offensiveness. Who spend their days in defensiveness towards their own rights and capabilities to possess control of Self. This is for you.

    You are not alone. You are not the only one battling this war on self.  You’re backed by Universal energies and the frequencies of those you’ve loved that have transitioned into another existence. You are never alone!

    So this is for you. You’re not a failure, you just figured out another option that doesn’t work. Keep going the path is being paved as we speak. This is for you. Fuck that selfish person that tried to destroy you after everything you’ve been through. Their karma awaits them. Your karma for them is to go be dastardly happy! This is for you. The one who has to search for reasons to smile, YOU are the only reason you’ll ever need to smile!  This is for you. NO the world is NEVER better off without you! YES the world would miss you! YES the world would be a darker place without the Light of your Spirit. And YES there are plenty of people who would be saddened by your departure. This is for you. Those fabricated smiles will turn into genuine joy, and you will attract those that care to notice when your joy fades. This is for you. You’re not perfect and we ALL fuck shit up throughout this lifetime. You’re not alone. You will never be perfect but will always and INFINITELY be good enough! This is for you. Self-care and self-appreciation IS NOT SELFISH! And they are mandatory for being able to hold down the fort. This is for you. SPEAK THAT BEAUTIFUL MIND and NEVER deplete your energy for the entitled comfort-ability of someone else. Your truth is beautiful! This is for you!

 

 LIGHT + LOVE | RISHI OMKARA

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Bread-less Pizza Crust?

 I continuously provide vegan and vegetarian meal recipe and alternatives for multiple reasons, including those that are unsure about where to begin and how to incorporate new changes in their cooking habits. This recipe comes from Erica at Vegan Now in South Africa, where she is perfecting her skills and reconnecting with Self, and decided to share with us numerous recipes for healthier eating.

This is a new take on pizza crust for those looking to stay away from bread, but still wanting to enjoy great foods.

|Makes 2 Medium Sized Crusts|V + GF

Ingredients

1.5 cups ground polenta • 3.5 cups vegetable broth • 1 Tbsp olive oil • 1 tsp salt • 1 tsp garlic powder • 1 tsp oregano • 1 tsp basil  • 1/2 tsp parsley • 1/4 tsp black pepper

Instructions

  1. Line (2) 11′ round pans with parchment paper or use a nonstick spray and line with a little margarine.
  2. Over high heat, bring vegetable stock to a boil. Reduce heat to medium and add olive oil, salt, garlic powder, oregano, basil, parsley, and black pepper.
  3. Whisking or stirring with a wooden spoon continuously, pour in polenta and continue whisking for 3-5 minutes until smooth and thick. You are looking for a stiff, but stir-able consistency.
  4. Scoop an even amount onto each pan and spread evenly around the pan. It should be about 1/4 – 1/2″ thick. *It is easiest to spread with slightly wet hands, spoon or silicone spatula.
  5. Set the pans in the fridge for about 30 minutes to set. If fridge doesn’t fit, leave on a surface for double the time
  6. Remove from the fridge and pre-heat your oven to 450 degrees (F).
  7. Bake crusts for about 25 minutes, flipping once halfway through. *Use a spatula to flip. While the crust is baking, pre-cook any veggies (if desired).
  8. Once the crust is done baking, layer with tomato sauce and toppings of your choice.
  9. Broil on low on the top rack for a few minutes until toppings are slightly browned.

Cut, serve, and enjoy!

Not sure about anyone else, but I absolutely loved this pizza alternative and can’t imagine ever returning to regular pizza!

LIGHT + LOVE | RISHI OMKARA

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Load the Potato, Vegan Style

Majority of the masses believe that going vegan or vegetarian, limits them from enjoying the most simplest of meals. Loaded baked potato’s for example, is known to be sprinkled with bacon bits with sour cream falling off the sides. Not to mention the shredded cheese we add on top as well(especially down in the south). Now although that sounds amaze balls, your organs and immune system are screaming for you to stay away from dairy and meat products. Well then how in the hell are we suppose to enjoy a dang potato? Thanks to Erica over at Vegan Now located in South Africa, we have a great new way to enjoy a baked potato.

Ingredients

4 russet potatoes • 1 tablespoon olive oil, divided (optional) • 1 19 oz can black beans or kidney beans (2 cups), drained and rinsed • 1/2 cup vegan BBQ sauce • 1 batch vegan white sauce • 1 small handful of chives, chopped • (US Customary – Metric)

Instructions

Preheat oven at 350F (180C) • Pierce the potatoes all over with a fork so steam can escape. Optionally, you can lightly rub the potatoes with a bit of olive oil over the skin. Place the potatoes directly on the rack in the oven, with a tray or piece of foil beneath to catch any drippings • Bake for 1 to 1 1/2 hours (depending on the size of your potatoes) • Test to see if they’re done by piercing the potato with a knife, it should be soft all the way through • Cut a slit down the middle of the potato, (careful, it’s hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely • Fluff the insides with a fork.

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Then prepare the beans by adding them to a saucepan along with the BBQ sauce. Bring to a simmer and cook for about 5 minutes until the sauce thickens and the beans are heated through.

When everything is cooked and ready, assemble by dividing the BBQ beans among the potatoes, topping with the sauce, and finally adding a sprinkle of chives.

LIGHT + LOVE | RISHI OMKARA

 

 

 

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Vegan Chickpea Chocolate Chip Cookies (Gluten-free, Nut-free)

Most are not aware of this but, May 15th is Chocolate Chip Cookie Day J So today is the day you can finally have that cheat meal. Or is it? I have found a vegan recipe for chocolate chip cookies that is SURE to knock the socks off of your entire family (even the meat eaters), and make sure you’re not taking steps backwards in your healthy eating. This particular recipe comes from Detoxinista.com and is a pretty awesome vegan treat!

Ingredients: (16 Servings)

1 ½ cups chickpeas (cooked, or 1, 15 oz. can, drained and rinsed)
½ cup gluten-free oat flour
¾ cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon raw apple cider vinegar
¾ cup dark chocolate chips

*You can substitute Baking Soda (1 tsp. for 4 tspn. Baking Powder or 1 tspn. Potassium bicarbonate. Also you can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. 

Directions:

  1. Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until a smooth batter is formed.
  2. Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.

“Egg-free and gluten-free baked goods tend to be on the softer side, especially if you leave them in an airtight container at room temperature. For best shelf life and texture, I recommend storing and serving these cookies directly from the freezer. If you don’t like cold cookies, they thaw relatively quickly (in about 30 minutes) and can be enjoyed at room temperature, too.”

Eye hope these are a great alternative to enjoying some of the best goodies known to man. And have a great CHOCOLATE CHIP COOKIE DAY!!!

LIGHT + LOVE | RISHI OMKARA

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Muff it up Vegan Style

Eye’ve been saying time and time again that just because you decide to jump on the “health bandwagon”, doesn’t mean you get to lose out on eating some of your favorite foods. It also help for those parents that are looking to transitions their picky little eaters into eating less processed foods, and healthier alternatives. We like to include everything from ribs and barbecue sauce, to vegan spaghetti from Sicily, for all kinds of different eaters. This particular snack recipe came from the beautiful Queen Camilla Denise when she decided to find a vegan alternative to crave that sweet tooth.

   Here is her take on some great vegan muffins that the whole family is sure to love!

VEGAN WALNUT  STRAWBERRY  BANANA  MUFFINS

Ingredients:

3 Burro Bananas

1 cup Agave (if you like sweeter add another ½ cup)

3 tbsp. of Grapeseed oil

1 cup of ½ garbanzo bean flower

2 tbsp. Seamoss gel

¼ tsp. Sea salt

¾ cup walnuts

About 2 cut up strawberries (or however many you prefer)

1 tsp. vanilla

½ cup Hemp milk

Instructions:

Bake on 375 for about 30-35 minutes, or until golden brown.

Thank you to everyone who takes the time to read over these recipes, and we hope that you and your family enjoy the goodness. It is important for us here at Empire of Gems to do our part in spreading healthy tips and suggestions for those looking for assistance. Not every change comes easy to everyone, so making small changes in your diet, like vegan muffins, can have a drastic effect on the overall progress of your self-evolution. So here’s to you and your health, because our health is our wealth.

 LIGHT + LOVE | RISHI OMKARA

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Sicily’s Vegan

Eye am always on the lookout for alternative recipes so that my family doesn’t have to miss out on some of their favorite foods.  Eye pulled this particular recipe out of one of my favorite vegan cookbooks, written by Heather Bell and Jenny Engel, after they took a visit down the cobblestone streets of Sicily and stumbled upon this Italian masterpiece.

   FOR THE PASTA: 

Pinch Sea Salt  –  1 (16oz) package spaghetti or bucatini  –  2 tbsp. extra-virgin olive oil

   FOR THE SAUCE:

2 tbsp. extra-virgin olive oil  –  1 yellow onion, finely chopped

2 cloves, garlic, finely chopped  –  ½ cup raw almonds, chopped

½ tsp. sea salt  –  ½ tsp. red pepper flakes

1 (16oz) can tomato paste  –  1 (28oz) can diced tomatoes, drained

2 tbsp. freshly squeezed lemon juice  –  ¼ cup red wine vinegar

¼ cup evaporated can sugar  –  1 tbsp. fresh thyme, stemmed and coarsely chopped

   FOR THE GARLIC OIL:

1/3 cup extra-virgin olive oil  –  3 cloves garlic, thinly sliced

   TIP: Bucatini, a thicker, hollow relative of spaghetti, works beautifully in this recipe so if you can find it, give it a try!

TO PREPARE THE PASTA:   In a large pot, bring 2 quarts of water to a boil, add sea salt, and cook pasta as directed according to package. Drain pasta and coat with olive oil. Set aside.

TO PREPARE THE SAUCE1) Heat a high-walled pan over medium-low heat. Add oil, onion, and garlic and cook about 8 minutes, or until caramelized. Add almonds, sea salt, and red pepper flakes and cook 4 more minutes, or until almonds are toasted. 2) Add tomato paste, diced tomatoes, lemon juice, vinegar, and sugar and cook for 20 to 25 minutes, or until sauce is thickened, stirring frequently. Stir in thyme.

TO PREPARE THE GARLIC OIL:  In a small saucepan over low-heat, cook oil and slices garlic for about 5 minutes, stirring occasionally, or until fragrant. To serve, spoon garlic oil into base of pasta serving dish. Add desired amount of pasta over oil and scoop generous helping of thick sauce over pasta. Serve warm.

TIP: To further enhance the flavor of the sauce, cook it over a flame for up to 40 minutes, stirring occasionally.

The purpose of pulling these vegan recipes from various cookbooks, is my way of helping those out that may not have the option to purchase literature, currently awaiting the delivery of one, or those simply looking for a quick fix for tonight’s dinner.

LIGHT + LOVE | RISHI OMKARA