Colour Me Happy

Detoxing & Seeking Balance

I sort of feel 'blah'.

We were at the climbing gym last night, & I only did a few problems.  I could have fallen asleep on the bouldering pads.  I'm still adjusting to my new schedule, with classes starting recently, which probably contributes to my physical blahs.  Why not just clean everything up while I'm at it?

Over the holidays my diet was really clean.  Interesting I wasn't as consistant once January rolled around.  I am still eating clean but not as balanced as feels the best.

source: whole living

I came across this 21-day detox plan on My New Roots, earlier this month.  I felt great at the time -- & didn't need to recover from the holidays -- but I pinned it anyway.  Now I think I could use it.  I am not really a fan of juice-only fasts/cleanses, so this detox works for me.  It also seems pretty flexible, which is perfect.  Sarah B. emphasized it "is not about deprivation, but centers around a plant-based diet loaded with flavour, colour, & vibrant, seasonal foods."

I am not stressing over following it exactly but using it as a guideline more than anything.  I have brussels sprouts roasting for tomorrow as we speak, which aren't part of week 1.  We'll see what shows up in our CSA share this week & center everything around those fruits & vegetables.

Hopefully I will start to feel more energized, recovered from workouts, better rested, & trim up a bit.

About Me

When I switched blogs, I wasn't sure what to say about myself.  I was focused on recreating this space: customizing my layout, trying my hand at basic graphic design, committing to being more selective about what I posted, & trying to figure out what that would be.

I was sort of reinventing myself as well.  We had recently moved to a new state, I had decided I wanted to go back to school, while committing to train to boulder harder.  I guess I should have just said those things.  I'm sorry, because it was rude not to introduce myself.

I have finally created an About page, so if you'd like to know a little more about me & my intentions with this blog, check it out.  There is quite a bit of information, but I have tried to organize it; this way, you can go through it section by section & don't have to read it all at once.  It will be a continually evolving page, as I'm continually evolving myself.  Please ask questions, so I am better able to form it.

I hope you like it!

on belay / Bouldering & Camping in Red Rocks

I would like to tell you I went to Vegas a couple weekends ago to boulder & crushed it.

Instead, what I felt like most of the time was curling up with Eisley.

Seriously, she crawled in the bag!  This is how resistant she is to lying in the dirt.

I simply wasn't climbing like I thought I would -- like I know I can -- & I was SO unhappy with myself.  I went there expecting to throw down a couple harder projects -- sandstone is my favorite to climb after all -- but the rock put me in my place.  I beat myself up (inside) most of the time.  Why am I sucking?!!  Finally, a thought occurred: maybe I'm being a little harsh on myself.  Remember my vlog about dealing with failure?  This trip I was not content throwing myself at a problem over & over, getting shut down on the same move but knowing I was getting stronger for trying.  Nope, not even a little.  I wanted to send something "hard"; so how was I going to deal with the fact I wasn't?

There are just times when your core doesn't feel all that strong, right ladies?

photo credit: David Finch

Some days 100% isn't your actual 100%.  Sometimes, you can give it everything but might have to accept, it's not happening today.  Realistically, I probably should have been going easy on my body & not straining it by bouldering.  On top of the core issue, my left shoulder had been fighting back & one of my fingers was sore from a climb at the gym.  We had already planned to go, so I was just going to push through & be mindful of my body while climbing.

photo credit: David Finch

Even though I didn't send my projects, I also didn't return from our trip with an injury.  I think part of dealing with failure is knowing when to listen to your body & accept there is tomorrow to try again.  If I do it (training) right, I'm only going to get stronger.  The boulders aren't going anywhere.  While we were there, we were already making plans to return in April, if not sooner.  This really helps me deal with failure: knowing I can return, & gathering the right information, so I know what to work on before we go back.

Dave bouldered much stronger & couldn't be closer to sending his slopey traverse project.

He can do it in two parts -- 1)going all the way across & 2)moving into the crack to top out -- he just needs to link it together.

My frustration didn't spoil our time by any means.  We were still climbing after all, plus camping is always refreshing & re-energizing.

Red Rock Campground is the most developed campsite I have ever stayed at.  We usually dirt bag it: no camp grill or benches, middle of nowhere...dig a hole, you know.  We were mere yards from an outhouse -- we actually had an outhouse -- which was equipped with solar-panels & lights!  Sort of strange.  Honestly, we prefer a more isolated, primitive setting, but this is the only option for camping in this area.  It's pretty nice though; for $15 a night, it better be.

To keep prep & clean up minimal, I made tinfoil dinners for each night from all of our CSA vegetables before we left.  I used to stick with the standard carrot, onion, & potato TFD; but I've realized nearly any vegetable will work -- even greens -- so everything I threw in, we already had on hand.  Bok choy & cabbage have been some of my favorite additions in the past.  This time we had onion, sweet potatoes, kohlrabi (so yum), & carrot.  I added a couple large collard leaves & sliced fennel to mine & crumbled vegetarian Field Roast sausages in Dave's.  Add a little seasoning, & you really can't go wrong with TFDs after an active day outdoors.  Rather than cook Eisley's food beforehand, I even made TFDs for her: ground turkey, sweet potato, & carrot.  Spoiled much?

We only bouldered in Red Rocks at the Crafts Boulders, but it is also known for amazing sport routes & stellar multi-pitch crags.  Maybe we'll take more gear with us in April...maybe sooner, because it's been snowing in Flagstaff again.  Guess our break from winter is over.

soundbites / January Lounge Influence

I came across a new favorite artist, Eliza Doolittle, & I am smitten.  She obviously derives a lot of her inspiration from soulful music with a lounge-style vibe; she puts her own creative, upbeat spin on it though, & I can't get enough of her.  These are my two favorites:

Download 11 Pack Up

Download 04 Skinny Genes

I created an Eliza Doolittle station on Pandora & have been pretty happy with what turns up.

Lenka is on there too.  I'm sure you've heard The Show, (love this).  Have you seen Moneyball, yet?  There is the most adorable cover of this song in a touching scene between Kerris Dorsey & Brad Pitt.  I'm into Lenka's swanky Trouble is a Friend, & Everything At Once is pretty sweet & upbeat too; I could see myself adding it to a workout mix.

I also added Kimbra & a couple others to my Pandora station.

Any new music you love?

Winter Hydration + Brew Your Own Tea with Fresh Cardamon & Clove

Whether it is for sipping a warm cup over weekend brunch, ducking in for a mid-day snack, or settling in to work remotely, I love finding quaint, local coffee shops.  Actually, I love tea shops & dearly miss The Tea Grotto in Salt Lake, but a local coffee shop will do (since it usually has good tea too).

Even though I love coffee, I consider it a treat & only have it occasionally.  I really only drink water: water with lemon, water with cucumber (in the summer), plain water, water flavored with herbs (tea), ice-less water. 

It's true: I do not like ice in my water.  It feels really uncomfortable, like it is too shocking to my system.  An exception might be on a blazing hot day.  Even then, I don't want ice; I just don't want warm water. 

It is difficult for me to want to drink cold water throughout the day when the weather is really cold.  Earlier this winter, I was not hydrating enough & I could tell, so I have had to make a special point of drinking more.  For those of you who also find it tough to keep hydrated during the winter months, this is what I have found works for me:

The key is starting the day right & having water as soon as I get out of bed.  Like I mentioned, it's hard for me to drink cold water when it's cold outside -- especially in the morning -- so I drink room temperature water or might even put the kettle on & have a warm cup with a little lemon juice before I even start thinking about breakfast or a pre-workout snack.  The lemon water is especially great for detoxifying & flushing the system first thing in the morning.

Before I leave the house for the day, I brew a cup of tea in my to-go mug.  It isn't anything fancy.  Dave got it years ago on a trip to Yellowstone with his dad, but it seems I've somehow managed to claim it as my own.  I really love the look of those adorable, ceramic "to-go" style cups, but they are heavier than I want to carry while busing/walking; plus I love the bright green, & my cup makes me think of Dave throughout the day.

As far as teas go, I am pretty open & like variation, but rooibos is my favorite.

I remove the tea bag only if it is a tea that becomes bitter from over-steeping (green, white, black).  I sip my tea all morning then simply refill my cup with water from a fountain the rest of the day.  It might not be the most ideal "water bottle", but I find I drink more, & more often, with it versus my Klean Kanteen right now.

I enjoy the hint of tea that lingers in the water, filtering through the Rooibos satchel.  If flavored water isn't  your thing though, rinse your cup a few times to get rid of any leftover flavor.

When I have a little extra time or am looking for a special treat, I brew fresh spices, like cardamon & ginger, in my tea.  My good friend, Amanda, showed me how to make what she calls "Yogi Tea" a couple years ago.

• 10 oz water
• 3 whole cloves
• 4 whole green cardamon pods, gently cracked
  
• 1/2 stick cinnamon
• 2 small slices of fresh ginger
• 1/2 tsp black tea or tea of choice* (I am partial to Irish Earl Grey)
• 1/2 cup milk (homemade almond milk is nice & creamy), optional
  
• honey or other sweetener, to taste (optional)
  

In a small pot, bring water to a gentle boil.  Add whole spices**, cover & simmer 15 - 20 minutes.  Remove from heat, add the tea, cover again & allow to steep 2 - 3 minutes or more depending on your tea.  Stir in milk & sweetener.  Strain into a cup.  Enjoy.

notes

* You can put loose tea leaves in a tea satchel, mesh ball, or tied in cheese cloth; use a regular tea bag; or even just throw loose leaves in (if they are not smaller than your strainer holes) since you will be straining it.  I use about 1 tsp loose tea.

**You can add the spices directly to the water (loose) & strain later or you can tie them in cheesecloth & allow to simmer in the cloth for easy clean up.

~

Other tips for staying hydrated in winter include eating soups & adding hydrating supplements like chia seeds to your smoothies, dressings, etc.

*We have not had a chance to pull the photos from our cameras, so the post about our Red Rock trip will be up on Monday.

less waste & truly living / inspiration

I hope you are all having a wonderful week.

I am back in classes, starting yesterday, so I am still trying to get my bearings.  I will try to have a little something climbing-related from our trip up on Friday & have a somewhat regular posting schedule figured out & under way next week.

In the mean time, I thought I would share this quote. The image is by Erin at Perfect Sentiment*.

I find the Channing quote incredibly inspiring.

I hope you are inspired today too.

a.

*clicking on the image quote will take you directly to the original source page, where you can download a copy.

on belay / Bouldering Trip

Schools starts on Tuesday, so we are taking advantage of this three-day weekend & heading to ...

But not that Vegas.

We will be spending the weekend camping & bouldering in stellar Red Rocks.  I have only been there once, about three years ago, when I first started climbing.  It will be neat to see how far I've come.

I love sandstone.  We'll be back with stories & photos.

We are officially

U.N.P.L.U.G.G.E.D.

(you should too.)

Miso Broccoli Soup with Cheeze Sauce

After taking the first sip of Christine's beautiful-yet-simple broccoli miso soup on Christmas Eve day, I knew we would be enjoying versions of it all winter.  She made it to enjoy from the thermos while we were out & about.  Even though it was only made with broccoli, garlic, onion, vegetable broth & miso, it was insanely flavorful.

My spin off has some heat to it & is a little creamier, with the addition of white beans & root vegetable; plus I included a cheeze sauce which I had been eying since Angela made broccoli cheeze soup.

The sauce is made with nutritional yeast & nut milk & is full of flavor.  It will remain a staple for creamy, cheese-like sauces in our house.  However, there is something about the term "cheeze" spelled with a z I don't care for; it makes me think of processed dairy alternatives, but this is made from scratch with whole foods.  I can't think of any fancy culinary alternative to call it though.

I have started to use miso in place of vegetable broth for soups, gravy, dressings, etc.  It lends an amazingly distinct flavor, plus it is a great source of trace nutrients like B-12 (update: visit this post to learn why I no longer think this is a good source of B12) & zinc (immune-boosting) as well as good-for-you bacteria.  Be sure to get a fermented variety for this nutritional bonus.  Traditionally it was made with fermented soybeans, though now you can find it made from rice, wheat & even chickpeas.  Currently, we have a jar of dark barley miso in the fridge, which holds up nicely to the rich cheeze sauce I included here; if you haven't used it before, you might want to start with a milder, lighter version.  While it is high in sodium, a little goes a long way.  I transfer some of the hot cooking liquid into a small bowl with a spoonful or so of miso to dissolve.  Then I return it to the main pot at the end of cooking, being careful not to boil it, which will kill the good bacteria.

We often dunk broiled, buttery pieces of a local, sun-dried tomato artisan bread into this soup.  The tartness of tomatoes bursts in our mouths as we scoop up creamy mouthfuls.  To eat with this batch, I baked a version of yogurt biscuits from Heidi Swanson's Super Natural Ever Day (one of my favorite cookbooks), made with a blend of kamut & rice flour.  I love stacking & pressing out the dough by hand to create feathery layers.  I just realized crushed sun-dried tomatoes (which I have in the pantry) would have been a nice touch to the biscuits. 

• 2 tsp coconut oil
• 1 medium sweet onion, chopped
• 3-4 garlic cloves, minced
• 1 cup celery, chopped
• 8 cups broccoli florets & stems**, chopped (2 large heads)
• 1 large turnip, peeled & chopped (~13 oz)
• 1.5 cups cooked white beans
• 6 cups water
• 4 tbsp nutritional yeast
  
• 1/2 tsp crushed red pepper flakes (optional)
  
• 2 - 4 T barley miso (I used 4)
• juice from 1/2 lemon
• sea salt & black pepper, to taste
• cheeze sauce***
• smoked paprika, to garnish (optional)

In a large, deep pot, heat the oil slightly, then add the onion & garlic.  Cook over medium-low heat, stirring frequently, about 5 - 6 minutes until soft & translucent. 

Add the celery, broccoli & turnips; cook for about 5 minutes.

Now, add the water, nutritional yeast, red pepper flakes & white beans, increasing heat to a simmer for another 15 - 20 minutes until the turnips & broccoli are fork tender.

Use a little of the cooking water to dissolve the miso in a small bowl & whisk it with a fork.  Set aside.

Meanwhile, prepare your cheeze sauce (see note*** below) while the soup simmers.

Remove the soup from the heat & use an immersion or hand-blender to puree it.  I spent about 5 minutes blending it silky smooth.  Return pot to the stove to keep warm & stir in the cheeze sauce, reserving 2/3 cup for later (garnish).

Stir in lemon juice, salt & pepper to taste, as well as the miso, being careful it does not reach a boil again.  Ladle into bowls & garnish with remaining cheeze sauce & smoked paprika.

Serve warm with artisan bread or biscuits.

makes 8 servings

notes:

*You can easily cut this recipe in half; but we enjoyed it so much the first time, we wanted a large batch for leftovers.

**A lot of people discard the stems, which is such a waste.  If you peel the rough, outer skin away, you will find tender flesh inside.  If I don't eat it myself, Eisley loves it lightly steamed.  I simply run a knife down each side of the stem, vertically, to create a rectangular block of tender broccoli flesh that can be sliced into cubes.

***I tweaked & doubled Angela's cheeze sauce recipe, which you can find here.  Variations: we used homemade hazelnut milk, chickpea flour, 2 - 3 tsp mustard powder, & left out the onion powder.

less waste / personal spaces / something for your pocket

I am continuing on from Monday's discussion & considering this a personal (rather than bathroom) area, because I think it has a lot to do with what we keep in our purses or pockets & the wasteful items we encounter there.

I don't really have a purse I use daily, filled with standard items, lying ready when I head out the door.  I either grab this over-sized tote or my backpack (for school) & stuff it with what I need for the day when I leave the house.  I think this helps with reducing some waste by not having duplicates or items that get lost at the bottom of a bag & remain unused.  However, I could be more mindful of what I use & keep here.

We don't keep actual tissues (like Kleenex) on hand, but I find myself going for toilet paper to blow my nose daily.  In a bind, I might grab a napkin or receipt (gross, I know).  My nose ring has a tendency to make me stuffy, so I use little bits of tissue often.  I am not about to give up toilet paper completely, but it is extremely wasteful.  It cannot be reused, & even if you buy recycled tp like we do, every new roll still requires water & electricity to produce.

When I first met Dave, I was amused by his use of handkerchiefs.  Even now, he always has one in his back pocket.  It was strange but cute & reminded me of my grandpa.  Dave picked up the habit from his father who always had one at hand.  He started carrying them himself while serving a mission & never stopped.  It makes sense.  How often do you wish you had a tissue?  Or something to wipe away the sweat on a hot day?  It's perfect for replacing those wasteful oil-blotting tissues too.  He has been nice enough to share one in an emergency, but I decided it would be nice to have my own.  We had a little money left on a Kohl's gift card from last Christmas, which I used to buy my own set of 9.  If I hadn't had the gift card to use, I probably would have found soft organic cotton fabric & asked my sister to make some for me.  Some people might be grossed out by carrying a handkerchief; it's not like you're eating off of it, just blowing your nose & folding it back up.  To clean them, I simply throw them in the washing machine with the other whites & a little extra tea tree oil.

Also, I have a Neti pot, which I will use more often.  Honestly, I have not used it since I was sick last March; but I think a more regular "nasal irrigation" regiment wouldn't be a bad idea.  I am sure you can overdo it, but once weekly or every other week should be fine.

*This is part of a series I am doing while Dave & I strive to embrace a simple life & home.  We are committing to analyze & consider every item in & coming into our home, the ultimate goal being to come to as close to a zero waste home as possible.

Homemade Chocolate with Cacao Butter, Wildflower Honey & Sea Salt

 

I have had major chocolate cravings lately; but since committing to reduce our waste, I have been hesitant to pick up a pre-packaged bar.  Plus, I have all of the ingredients on hand to make my own.  Since it is difficult to find chocolate without refined sugar -- & raw chocolate is expensive -- I have made my own in the past.  This time I paid closer attention to ratios & measurements, so I could give you better directions.

I have heard equal parts (by weight) of fat : chocolate : sweetener is a good place to start.  Now that I have a kitchen scale, I put it to test.  This batch is decadent, smooth, & even better than our first, though I am pretty sure I used less sweetener than the "key ratio" suggests.

I like my chocolate dark.

Next time, I think I will cover Faith's coconut treats with the homemade chocolate.  I mention below the sea salt is optional, but I really love how it plays on the chocolate & makes the rich flavors sort of burst in your mouth.

• 2 oz coconut butter/oil
• 1 oz cacao butter*, shaved or chopped into small pieces
• 3 oz cacao powder** (~1 cup)
• local, wildflower honey or other sweetener, to taste
• 2 substantial dashes of sea salt (optional)

Using a *double broiler, slowly melt the coconut & cacao butter together, stirring often.  Once melted slowly add the cacao powder, whisking constantly to avoid lumps.  Once the cacao powder is incorporated smoothly, add honey.  Continue to whisk, taste & add honey until it meets your preference (I added ~3 separate long squeezes; I doubt it was 3 ounces).  Stir in the sea salt.  Remove from heat & carefully pour or spoon into **molds & place in the freezer to harden.  Store in freezer.

notes:

*I like including cacao butter; I think it lends a more authentic texture.  However, you can use all parts coconut oil instead.  I still have my cacao butter & powder on hand from Green Planet Paradise.  I ordered it online, but found out it is from Sedona, which is only about 40 miles from here.  I am going to find out if they have a store front I can buy from directly.  They plant a tree for every pound of cacao you buy.  That's two trees for me. 

**You can also use unsweetened cocoa (though the nutritional content is lower) or carob powder, if you do not have cacao.  Carob will change the flavor more dramatically.  My 1 cup equivalent is an estimate, since I measured by weight using my scale.

*You can make your own double broiler by setting a glass container in or over a pot of simmering water.  You can also melt your butters in the microwave or directly over heat in a small pot; watch it carefully & stir often to avoid burning.

**I do not have candy molds but use silicon muffin cups instead.  I filled 10 cups with 2 Tablespoons each (~1/2-inch thick) + 2 cups with only 1 Tablespoon each for thinner chocolates (photographed above).  If you want all thinner chocolates, simply halve the above recipe or use more baking molds.  You could also try spreading it over parchment paper in a rimmed dish to make a thin sheet of chocolate to break apart after it freezes, sort of like bark.

Enjoy & let me know if you try it!