Month: October 2014

Paradigm Shift ~ Why Imagination Is More Important Than Knowledge

Hālau ʻĀha Hūi LanakilaLeave a comment

psy45
Albert Einstein was right when he said:  “Imagination is more important than knowledge.”

But why?

Because true imagination is pretty rare.  Most NEW ideas aren’t NEW at all.  They’re based on something that has already been done.

Where’s the imagination in that?

Here’s where it gets really interesting …

If all imagination is based on memory, who’s to say that particular memory has to come from this lifetime, or this civilization or even this planet?

Think about it, can you imagine a color that you’ve never seen before?  Go ahead and try.  Imagine a color you have never seen before.

Notice what your brain does?  It starts trying to create a mix, based on what you already know.

You may be able to visualize your bedroom walls, and you may be able to imagine those walls changing color or texture.  But that’s not true imagination, it’s creative visualization.

Every color that you see in your visualization came from something you’ve seen before.

Can you visualize your walls being the color of infrared?

No, because you’ve never seen that color.  Not in this human body.

This is what makes imagination so important.  The bigger your imagination, the more knowledge and memories you can access… it’s the key to past-life recall!

Not only that, it’s the key to opening your mind to see greater levels of reality.  Levels that exist outside of what you’ve experienced in this life, into the great unknown.

 

Recipe ~ Miyoko’s Un-Turkey (Vegan, yeah!)

Hālau ʻĀha Hūi Lanakila1 Comment

Watch Miyoko as she recreates for you her famous UnTurkey with gravy and stuffing.  Holidays are coming … this recipe will come in handy.  Enjoy!

This makes one very large UnTurkey, enough to feed 12 and still have leftovers for sandwiches and UnTurkey Noodle Soup.

Light Yeast Flavoring:
1 cup good tasting nutritional yeast flakes
1 Tbsp. salt
1/2 tsp. ginger
1/2 tsp. turmeric
1 tsp. black pepper
1 tsp. marjoram
1 tsp. tarragon
1 tsp. paprika
1 tsp. rosemary
2 tsp. sage
2 tsp. celery seed
2 tsp. thyme
2 tsp. garlic powder
2 tsp. onion powder

Pulverize all ingredients in a blender until powdered.  Store in a jar in a cool place.

 

For the UnTurkey: 
6 cups water
1/3 cup soy sauce
½ cup Light Yeast Flavoring
8 cups vital wheat gluten

Traditional Dressing:
4 Tbsp. oil
1 large oni
on, chopped
2 stalks celery, chopped
2 carrots, diced
1 lb. mixed mushrooms, sliced, tossed with oil and roasted in the oven
1 ½ lbs. Bread, cubed and dried in oven
1 Tbs. rubbed. sage
1 1/2 tsp. marjoram
1 1/2 tsp. Thyme
1 tsp. Celery seed
1 tsp. salt
2 cups UnTurkey stock

 

Follow along with Miyoko with her step-by-step directions here:  http://www.artisanveganlife.com/will-the-real-unturkey-please-stand-up/

Day 4 ~ 7-Day Dessert and Snack Challenge ~ Simple Raw Apricot Crumble

Hālau ʻĀha Hūi Lanakila1 Comment
Simple Raw Apricot Crumble
Simple Raw Apricot Crumble ~ If you want info about this challenge and the shopping list, click on the image.

Baking can be fun, but sometimes you just want a simple dessert that comes together quickly and does not require that you heat up the whole house by turning the oven on. If you are in a warmer climate or it is still summer weather where you are right now, I have a feeling you are going to really enjoy todays recipe.

This crumble takes advantage of the natural sweetness of dates and fresh apricots or peaches to create a stunning dessert that will take you less time to make than it would for you to preheat your oven. You can also use peaches, plums, pears, nectarines or even thinly sliced apples in this recipe if you do not have access to fresh apricots. Get creative and have fun with this one!
Ingredients:

  • 1 ½ cup Fresh dates, pitted and chopped
  • 1 cup walnuts
  • 4 tbsp dried shredded coconut
  • 4 tbsp maple syrup
  • 7-8 apricots, pitted and diced or 2-3 large peaches
  • 1 tsp vanilla powder or extract
  • 2 tsp cinnamon powder
  • pinch sea salt

Directions:

1. Place ½ cup dates, 2 tbsp maple syrup, ½ tsp vanilla, 1 tsp cinnamon, 1 pinch salt and 1 apricot in a blender and blend until smooth. Pour mixture over remaining chopped apricots, toss and set aside.

2. Place walnuts in a blender or food processor and pulse a few times to chop. Add your remaining dates and pulse until a sticky mixture forms.

3. Remove date walnut mixture from blender or food processor and place in a bowl. Add coconut, remaining maple syrup, remaining vanilla, remaining cinnamon and a pinch of salt. Combine with your hands.

4. Crumble date walnut mixture over apricot mixture. Refrigerate for 1-2 hours. Enjoy!

5. Makes 4-6 portions – can be frozen for 1-2 months if well sealed.

 

Daily Words of the Buddha ~ October 02, 2014

Hālau ʻĀha Hūi LanakilaLeave a comment

frau nahKodhaṃ chetvā sukhaṃ seti.
Kodhaṃ chetvā na socati.
Kodhassa visamūlassa, madhuraggassa devate
vadhaṃ ariyā pasaṃsanti,
tañhi chetvā na socatī.

Having killed anger you sleep in ease.
Having killed anger you do not grieve.
The noble ones praise the slaying of anger
— with its honeyed crest & poison root —
for having killed it you do not grieve.

Saṃyutta Nikāya 1.71

Translated from the Pali by Thanissaro Bhikkhu

 

Just For Today … Be Creative!

Hālau ʻĀha Hūi LanakilaLeave a comment
"A Muse" (1935) ~ Pablo Picasso
“A Muse” (1935) ~ Pablo Picasso

This week look for inspiration — to write or create in other ways — from another part of yourself.

We are more creative than we think. Picasso was once asked whether his ideas come to him “by chance or by design.” Picasso responded: “I don’t have a clue. Ideas are simply starting points … What I capture in spite of myself interests me more than my own ideas.”

Every child is an artist. The problem is staying an artist when you grow up.

~ Pablo Picasso

 

Recipe ~ Maple Balsamic Quinoa Delight Salad

Hālau ʻĀha Hūi LanakilaLeave a comment
Maple Balsamic Quinoa Delight Salad
Maple Balsamic Quinoa Delight Salad

Quinoa is a nutritional powerhouse. Packed with fibre, carbohydrates, amino acids (the little structures that make up proteins), iron and b vitamins, this little pseudo grain is great if you are looking for a hit of usable energy.

It is much easier to digest and absorb than traditional grains like barley and wheat because it does not contain any gluten, and its chemical structure is much simpler. This salad is light, refreshing and tasty, but won’t leave you feeling hungry again within the hour.

Salad Ingredients:

½ cup dry quinoa
1 cup water
½ small beet, shredded
1 small carrot, shredded
½ small cucumber, sliced or diced
2 cups spring mix

Dressing Ingredients:

2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp coconut oil
½ tsp mustard
pinch Himalayan salt
pinch pepper

Directions:

Place water in a pot over high heat. Bring to a boil. Add your quinoa and reduce heat to medium low. Cook until quinoa has absorbed water. Allow to cool. Combine cooled quinoa and remaining salad ingredients in a bowl or on a plate and set aside. Combine dressing ingredients in a personal blender or high speed blender and blend until smooth. You can also simply whisk dressing ingredients with a fork into a small bowl. Pour dressing over salad, toss and enjoy!

*Note: It can save you a lot of time to make the quinoa the night before and store it in the fridge!

Day 3 ~ 7-Day Desserts and Snacks Challenge ~ Hot Fudge Sundae (Makes 1 serving)

Hālau ʻĀha Hūi Lanakila1 Comment
banana_sundae
Banana Sundae ~ If you want info about this challenge and the shopping list, click on the image.

Is there anything more decadent than a warm, chocolate sauce drizzled over cool, sweet, creamy ice cream? Today’s dessert is going to have you licking your bowl clean – and don’t worry, we won’t tell anyone.

The sauce for this recipe is super fudgy and will have you forgetting all about the sugar and chemical filled chocolate sauces of your past. And you may even discover that you enjoy the way banana ice cream makes you feel so much more than the way regular ice cream makes you feel, that you make it a permanent fixture in your life!

When I was first transitioning towards a whole food diet, I actually ate banana ice cream with a different sauce every night for about six months, and never got tired of it! I am sure that you are going to love it was much as I do.

Ingredients:

  • 3 bananas – 2 frozen, 1 fresh
  • 2 tbsp cacao or cocoa or carob powder
  • 1 tbsp coconut or cacao butter
  • 2 tbsp maple syrup
  • pinch sea salt
  • 1 tsp vanilla powder or extract
  • 2 tbsp chopped nuts of choice

Directions: 

1. Place two frozen bananas in a blender or food processor and blend until it reaches a creamy ice cream texture. Transfer to a bowl and allow to set in the freezer while you make fudge sauce.

2. Place cacao or cocoa or carob powder, coconut or cacao butter, maple syrup, salt and vanilla into a blender and blend until smooth. The friction from the blending should heat your sauce.

3. Slice your fresh banana in half the long way. Place in a dish. Scoop ice cream in between the sliced banana, top with your sauce and chopped nuts

Recipe ~ Creamy Sun-Dried Tomato Almond Butter Pasta

Hālau ʻĀha Hūi LanakilaLeave a comment
Creamy Sun-Dried Tomato Almond Butter Pasta ~ by SimpleDish
Creamy Sun-Dried Tomato Almond Butter Pasta ~ by SimpleDish

PREP – 8 minutes
COOK – 15 minutes
YIELD – 6 servings

100% guilt-free, low-to-almost-no-fat, super good for you CREAMY pasta sauce.

Ingredients

1/2 cup packed sun-dried tomatoes*
1 cup vegetable broth
2 garlic cloves, minced
3 tbsp. almond butter or 1/2 cup almonds
1 tbsp. olive oil, optional**
3/4 tsp. sea salt
1/4 tsp. ground pepper
1 tbsp. nutritional yeast, optional
1/4 cup chopped fresh basil
1 lb. dried pasta, cooked to serve

Instructions

Place all ingredients except for basil and pasta in the jar of a high-speed blender. Purée until completely smooth. Add the basil and turn the blender on low just to distribute.
Toss as much sauce as desired with cooked pasta and a little of the starchy cooking water, if needed.

Serve!

Notes

*If using sun-dried tomatoes that are NOT packed in oil, then you will want to soak them in boiling water for at least 15 minutes. Do not boil them- soak them in the boiled water. Or you can heat the vegetable broth and soak them in that, and then use the vegetable broth in the sauce for the added flavor from the sun-dried tomato soaking liquid.

**You don’t need the extra tbsp. of oil if you used sun-dried tomatoes that are jarred in oil. You can omit it completely if you’d like, but the sauce will be less rich.