39 things to do before I turn 40!
My Dear Beautiful Strong Woman …. it happened: You turned 39.
I was expressing my gratitude for all the beautiful experiences that have happened to me this past year & I got excited. How fortunate & blessed I am (& how easy is for me to get excited). Daydreaming followed … & here I am, writting again to you. I decided to share what my year ahead may look like: ‘you are whatever you envision yourself to be’. So, let’s dream high.
Here is my #39bucketlist :
- spend more time with the people that matter
- get in the best shape of my life
- full moon dune bashing in the desert (I believe in the effects of the moon)
- splurge on a meal at 1 of the top10 restaurants in Dubai (it sounded yummy)
- learn 5 good wine & vegan cheese pairings
- learn how to make vegan cheese
- go on a spiritual journey
- get my Advanced Open Water PADI certification
- quit my book club
- sleep outdoors under the stars at a glamping accommodation
- write letters to the 5 people who have most impacted my life
- make amends with all my ‘enemies’
- find a mentee & a mentor (any volunteers?)
- enroll in a cooking class (plant-based, whole-food, exotic, raw food)
- improve my blog www.thelulutales.com
- fall in love (ha ha ha ha)
- learn how to knit
- forget how to knit
- sing at a karaoke
- float in the Dead Sea
- improve my concentration & mental skills
- see the Danakil Depression in Ethiopia
- have a signature dish
- do an unassisted pull-up (I will be proud of myself with just one)
- go 24 hours without technology (bye bye)
- watch the sunset on a beach in Zanzibar
- think one positive thought every day before I get out of bed (This a wonderful day. I’ve never seen this one before)
- fill a ‘Thank You’ Jar before I go to bed – with handwritten notes of appreciation
- challenge myself to complete something that seems impossible to me (5k run)
- play a round of golf
- do something good for 6 people who doesn’t know who I am
- dive in the Egyptian Red Sea
- visit 5 B’s: Bali, Burma, Bahrain, Bahir Dar, Baku (do you wanna join me?)
- replace my coffee with ginger tea once a week (that’s gonna be tough)
- bake bread from scratch
- write down my fears & tackle at least 3 (fear is just an illusion)
- teach a class (what am I good at?)
- throw out any t-shirts with logos on them (let’s get stylish)
- write a letter to myself (to be read in 10 years)
I promise you nothing is as chaotic as it seems. Nothing is worth diminishing your health. Nothing is worth poisoning yourself into stress, anxiety, and fear
🍃From my pantry:
- Garlic (1 clove)
- Aquafaba (1/2 Cup)
- Olive Oil (3 cups)
- Almonds (1/2 Cup)
- Pinch of Himalayan salt, to taste
- Apple Cider Vinegar (1 Tbsp)
- Cover the almonds with water in a container overnight for 8 hours.
- Add aquafaba to a large mixing bowl along with Himalayan salt, lemon juice, garlic, and soaked almonds.
- Blend on high with a hand mixer for 30 seconds to incorporate.
- While blending, slowly add in the olive oil until emulsified and the mixture thickens.
- Taste and adjust seasoning as needed.
Note: Olive oil has a really strong flavor. The recipe works well with other type of oils.
Tip: Try Lemon juice instead of the Apple Cider Vinegar
Nutritional Powerhouse: Any combination of lentils (~ 20%) and rice (~80%) has all the necessary acids, making a complete protein.
🍃From my pantry:
- Red Lentils (Masoor Dal), 1 Cup
- Curry (1/2 tsp)
- Turmeric (1/2 tsp)
- Chilli powder (1/2 tsp)
- Tomato (100 grams)
- Cumin (1 tsp)
- Leeks (1/2 piece)
- Garlic, minced ( 1Tbsp)
- Spring water (3 Cup or as required)
- Coconut oil, (1 Tbsp)
- Heat coconut oil in a large pot over medium-low heat. Add leeks, tomato, and garlic to the pan and gently sauté for 5 minutes.
- Place the red lentils in a bowl and wash them well.
- Drain the lentils and put them in a heavy-based pan with veggies and spring water water.
- Bring up to pressure on a medium flame.
- Add the salt, chilli powder, cumin, turmeric … to the lentils. Stir and bring to a simmer.
- Cover, leaving the lid slightly ajar. Cook the dal over low heat for 45 minutes -on a low flame-, stirring occasionally.
- Eat them with some organic brown rice !
Note: It does not need soaking prior to cooking as it is a soft dal & cooks quickly.
The crunchiness of the deep-fried croquettes and softness of fresh avocado make for a delicious combination !
Chew, chew, chew your food.
From my pantry:
- Cooked Brown Rice, 1 cup
- Leftover Dal, 1 cup
- Olive Oil, for deep frying
- Quinoa Flour
- Chia ‘Eggs’
- Sesame seeds
- Sun-dried tomatoes, to taste
- Avocado, half
- Lime, to sprinkler over avocado
- Chia ‘Eggs’: Grind the chia seeds, mix 1 Tbsp of ground seeds with 3 Tbsp of water. Stir well. Place in the fridge for 15 minutes.
- Mix cooked brown rice, leftover dal, chia ‘eggs’ and quinoa flour gently with a spatula.
- Using your hands, shape mixture into croquettes.
- Mix quinoa flour (1/3 cup) with water (6 Tbsp) to make batter.
- Dip each croquette into batter to make a thin coating.
- Roll each croquette in sesame seeds to coat all surfaces.
- Repeat this process with each croquette.
- Deep-fry croquettes until the colour turns golden and the texture is crispy.
- Place the croquettes on a paper towel to drain excess oil.
- Serve with lime – avocado and sun-dried tomatoes.
dynamic taste – firm texture – strong meaty flavour
Protein backbone of vegan diets.
From my pantry:
- Tempeh, cut into strips
- Fresh Rosemary leaves
- Olive Oil, 1 Tbsp
- Caramelized Balsamic Vinegar, 1 Tbsp
- Tamari, 1 tsp
- Dijon mustard, 1 tsp
- Homemade Cashew Butter
- Mix all the marinade ingredients together.
- Place tempeh strips in a bowl. Pour sauce over the strips and marinate for 15 minutes.
- Preheat the skillet to medium heat.
- Once it’s hot, add the tempeh.
- Stir fry marinated tempeh on low heat until the sauce is absorbed and tempeh is cooked and browned.
- Serve with cashew butter. Yummy !
A salad packed into an edible container.
When you change the way you look at things, the things you look at change.
🍃From my pantry:
- Round Rice Paper
- Cooked Brown Rice
- Cooked Chickpeas
- Fresh Kale
- Chopped Basil
- Chopped Mint
- Fresh Red Onion
- Fill a large plate with warm water.
- Dip one rice paper into the hot water for 1 second to soften.
- Lay rice paper flat.
- In a row across the center, place a handful of kale, brown rice, chopped chickpeas, mint, red onion, basil, leaving about 2 inches uncovered on each side.
- Fold uncovered sides inward. Then roll the rice paper tightly.
- Serve with your favourite sauce !
Note: You can use two rice papers per roll. It is easier to handle & less prone to tearing.
Creamy, comforting and high fiber (prebiotic)
Gluten-free, zero calorie, zero carbs noodles made from Konjac root.
🍃From my pantry:
- Shirataki noodles
- Shiitake mushrooms
- Green Peas
🍃 Fromage Sauce:
- Peeled Garlic Gloves (3)
- Gouda Vegan Cheese (400 grams)
- Mirin (1/2 cup)
- White Truffle Oil (1 Tbsp)
- Place the garlic in a food processor. Process until chopped (few seconds).
- Add the vegan cheese, mirin, & truffle oil. Process for 45 seconds.
- Rinse the noodles. Cook the in boiling water for 2 minutes.
- Place in a pan with the sauce and stir well.
- Saute the shiitake with green peas for 5 minutes. Add to the noodles.
- Sprinkle with basil & serve !
Note: Try dry white wine instead of mirin