Friday, November 1, 2013

FINALLY an Edible Gluten Free Pasta! (with recipe)

I have something to admit...
I am an addict....

Those of you that shop on iHerb know exactly what I mean!!!! You can get basically ANYTHING you want or need for such a great price! You can find herbs and spices, vitamins, personal care items, household care items, etc. They have a wide variety of vegan/ gluten-free/ health food items that may be hard to find in small towns or in foreign countries.

If you live in Korea, shipping is usually $4 flat rate and usually free in the US!!! It has truly been a lifesaver to us here!

Among my essentials, I have a slight obsession with buying gluten-free pasta...

I have probably tried EVERY gluten-free pasta that iHerb sells! (no exaggeration) I, of course like them all...  they all seem to taste the same.

It's easy for me to sacrifice a slight taste or texture difference on the alter of  HEALTH. I mean, it's just pasta... It gets covered in delicious sauce so who cares if it tastes like cardboard!! This was my mantra...




Everything changed.

This gluten-free pasta tastes like your average heavily processed and chemically bleached REAL pasta! Not only does it taste amazing... it cooks super fast- just like the pasta you are used to. I'm not sure about what kind of witchery goes on at Andean Dream but, they know gluten-free pasta <and cookies ;) > quite well.

A few of you have been interested in some gluten-free meal ideas, or a good method to make your own sauces so I thought I'd show you a SUPER SIMPLE Gluten-Free pasta dinner I made in about 15 minutes! Once you learn this trick with the sauce, you will never be the same again!

Hungarian Black Bean Pasta


  1. Cook pasta.
  2. Sauté onion and zucchini in just enough water to keep it from sticking (instead of oil).
  3. When onion is clear, add in black beans and tomatoes. Mash tomatoes with your cooking utensil  and mix well with the rest of the mixture.
  4. Add in almond milk, nutritional yeast, flax meal and seasonings.
  5. After mixture is heated, blend half with an immersion blender or regular blender. This will give the pasta an awesome creamy texture. Then mix back in with the other (unblended) sauce. 
See the difference!? From random veggies to SAUCE in 3.5 seconds. Move over corn starch and thickening agents!
   6.  Mix the sauce in with the pasta. Sprinkle ample black sesame seeds on top! (Holy CALCIUM!)
        We ate it with a side of avocado. YUM! So creamy and buttery!

I tend to never COOK with salt. If I ever eat salt in my cooking, I add it in afterward. This recipe is very basic and will not satisfy your "salt tooth" (is that even a thing?). Add some Himalayan rock salt or unbleached sea salt if you wish. Or, as I suggested above, try out the black sesame seeds with sea salt mixed in!

Just in case you are wondering... I am calling this "Hungarian Black Bean Pasta" because the texture reminds me of a dish that my grandma used to make called "Hungarian Goulash". Blending half of the sauce really adds a great dimension to all soups and sauces! Try it out!

NOTEI do not like advocating the use of canned foods, but I wanted to show an example of a super easy meal. If you are buying your food in cans please pay a few cents more and ensure they are organic, low sodium, and BPA FREE.

I hope all my links to ingredients are helpful above. I just wanted to show how easily and relatively inexpensive it is to find healthy ingredients- no matter where you are in the world! 

If you are new to, use this coupon and get a $10 discount off of your first order!!!

Have a great Friday everyone!! Drink lots of water with lemon to recover from all that candy bingeing that's been going on! Hydration is key during periods of excessive sugar intake!

Make little changes everyday that move you in a healthier direction-
Go gluten free with your pasta,
Live your life~

The Empowered Way!


PS- I know you guys are out there. I see how many people read the blog! Leave me a comment! I'd love to hear from you!! :)

Monday, October 28, 2013

Enlightenment in Español

Summer is over.
Fall is here.

My body handles this transition the worst out of all the seasons. Nature slows and draws inward during this transition to winter. Since we are part of nature, our bodies do as well!
I've noticed over the past few years that my "draw inward" always progresses in eight stages.

They are as follows:

  • Stage 1: I have so much to do! --> 
  • Stage 2: I'm tired. --> 
  • Stage 3: I don't want to do anything. --> 
  • Stage 4: I'm not getting stuff done. --> 
  • Stage 5: I have no motivation. --> 
  • Stage 6: I feel blah. --> 
  • STAGE 7: **EPIPHANY!!!!! It's just the season change, be gentle to your body and listen to what it needs!!! -->
  • Stage 8: Ok! I got this! :)

Does this all sound familiar to you?? When you get stuck in a rut (stages 3-6 above), it feels so permanent, right! Like it will last FOREVER!

Last week in Spanish class I was smack dab the middle of stage 6. I felt overwhelmed with all that I have going on with school, work, the future move, and just life in general.

So as I sat there in Spanish class with a thousand things running through my mind- the teacher announced that today we would study the "Be" verbs.  For those of you not familiar with Spanish, these verbs in English translate to- "I AM", "You are", "She is", "They are", etc.

She explained that in Spanish there are two very distinctive phrases that mean "to be".

They are the words "ser" and "estar".

She briefly described the differences like this:

"We use 'ser' to talk about who or what we are." This doesn't typically change with time.

    • For example-
                   "I am a woman.", "I am American.", "I am a lawyer.".
                    You will basically always be these things!

"But we use 'estar' to talk about our feeling at the moment."

    •  For example-
                  "I am sad.", "I am happy.", "I am depressed." or "I am stupid.".


 "If you are sad, you aren't going to be sad forever! It's impossible, right?"

Now, I'm a big fan of Eckhart Tolle, and I've read books upon books that stress the importance of always acknowledging how you are at the moment is NOT who you really are.

This means even if you are something positive- like "happy" or "successful" or "in love" these are all fleeting. Emphasis should never be placed to heavily on these temporary states- good or bad.

But during this particular class, at this particular moment... I felt like I was hearing it for the FIRST TIME!

Not only was I being TOLD the difference, I was being taught to CHANGE vocabulary depending on which "I am" I was referring to! What a way to really "practice what you preach".

I mean, it's one thing to SAY you are keeping who you and your temporary feelings separate- but putting it into action with your language takes it to a totally new level of being.

Below is an example of our lesson for those interested:

Estamos Contentas= We are happy. (temporary feeling)

Yo soy americana= I am American. (permanent)     Yo soy espanola.= I am Spanish. (permanent)
Our lovely Spanish teacher Ana and me! 

Estamos tristes= We are sad. (temporary)

Yo soy americano.= I am American. (permanent)         Yo soy coreano. = I am Korean. (permanent)
Dave and his Korean teacher, who just so happens to date our Spanish teacher. Cute, right?

Separating the different "I am"s is very POWERFUL, don't you think? Words are powerful. The words


are the most powerful of all! Even if you don't speak Spanish, I challenge you to RE-THINK the meanings of these very important words.

I think we would all be much better if we carefully watched the words we said to ourselves. Don't you? Watch your words. They shape your reality.

I hope you all are having a wonderful start to your Fall season. I encourage you to slow down and ask yourself what it is that you really need to inwardly focus on. It isn't selfish, it's necessary, if you refuse to slow down during this transition your body will FORCE you to- this usually will manifest as a cold... ain't nobody got time for colds!

Have any of you Spanish speakers out there found such power in the "Be verbs"? What were your experiences?

Change your thoughts-
Change your words-

Live your life,
The Empowered Way


PS- If you are interested in language lessons in Busan, we really recommend our teachers!
For Spanish lessons you can contact Ana Porcel at
For Korean lessons you can contact Jitae Kim at

PSS- Fall recipes on the way soon! I can't wait to tell you all about our wonderful Fall potluck!

Sunday, September 15, 2013

Korean Inspired:
Devil's Tongue Stir Fry

Today it hit me...

Only about FIVE months until we leave Korea!! FIVE!
Wow- it's all going by so fast! We have spent most of our marriage here together, and soon we will leave.

Although we have been here 4.5 years, sometimes it still isn't easy. Korea is still, after all, a foreign culture. Language is different, logic is different, expectations are different and FOOD is DIFFERENT!

I have had a love/hate/love/hate relationship with Korean food in my past 4.5 years here. When I arrived in Korea I was SUCH a picky eater! Not such a good thing when almost every Korean dinner out looks like this-

Then, after I got past the shock, I started opening up and trying new things! "New things"= fish and MUSHROOMS! How exotic, I thought! ha! After I was starting to get along with the idea of Korea food... I converted to a vegetarian/vegan. Things changed slightly.

I'm lucky that the pre-school I teach at offers free lunch to the teachers. It's a great way to experience Korean food! Most of the food I can't eat because of the cow bones, fish broth, seafood, etc- and that's ok with me. But some days.... oh boy! SOME days, I really luck out! This was the case last Thursday. I had a delicious broccoli, mushroom and DEVIL'S TONGUE JELLY side dish!! YUM!!!

Have you ever heard of Devil's Tongue Jelly? In Korean it's called "gon yak" (곤약), in Japanese it's called "konnyaku". It comes from the root of a plant that grows in subtropical Asia- most refer to it as a potato or yam. It is for the most part, tasteless and will absorb any flavor you marinate it in! Wow- it is such a great addition to meals!

The Japanese call it "The Broom of the Stomach". It is referred to as such because of it's ability to "clean out" your colon- it's used for such in Chinese traditional medicine for this reason. This is how it made its way to Korea so very long ago.

 In addition to the high fiber content, Devil's Tongue Jelly also has starch,  protein and almost no calories because so much of it is made of water. In some studies it has been shown to normalize cholesterol, blood sugar and blood pressure! For all of these reasons, it is a very popular diet food for women in Korea. Not that I'm advocating it to be used as such!

So, I decided to give cooking with DTJ or "gon yak" a try! At the store, I was surprised to find only the white kind. If you're here in Korea, you can find it in the area where all the kimbap making supplies are. Here's what I got-

Here's my American-Korean fusion recipe. I'm calling it:

Sounds like a witch's brew! Perfect for your Halloween Dinner Party!

Ingredients for Stir fry:
  • 1/2 brick of Devil's Tongue Jelly
  • 8-12 mushrooms (depending on size)
  • 2 cups of chickpeas (garbanzo beans)
  • 1/2 of an onion, chopped
  • 1/4 cup organic Tamari (soy sauce)
  • 4 Tablespoons apple cider vinegar
  • 4 tablespoons coconut oil
  • 2 Tablespoons blackstrap molasses
  • 3 teaspoons sesame seeds
  • 2 cloves of garlic

Serve with soaked quinoa and spelt or other whole grain and a side of steamed broccoli.

I started by opening the bag and pouring its water out, then I rinsed it a few times until the smell was gone. You'll know what I mean when you open the bag.

Next, I cut it the package in half and cut it then into cubes.

Check out my new ceramic knife!! Woo hoo! LOVE it!

Next, I marinated the cubes in 2 TBSP of apple cider vinegar and 1/8 cup of Tamari. You could also use Soy Sauce, or Shoyu, they are all similar.

I marinated it just for a few minutes while I was preparing other things.

When I was ready to cook, I put the coconut oil, garlic and onion into the pan and cooked it for 2 minutes on medium heat.

Next, I added in the chickpeas and the other 1/8 cup of tamari and 2 TBSP of apple cider vinegar. I cooked everything for about 2 or 3 minutes.

After that, I put in the mushrooms and Devil's Tongue Jelly along with the remaining tamari in the bowl.

I let everything cook on Medium High heat until all the water started coming out and looked like this.
See how it looks bubbly?

After it starts getting like this, cook about 2 minutes more and add in the blackstrap molasses. Cook for about 5 minutes. Make sure to keep mixing as you are cooking so you can mix in the molasses. 

Here is my finished product. I served it over soaked red quinoa and spelt and topped it with sesame seeds. I also added a side of lightly steamed broccoli topped with black sesame seeds.

I didn't add the broccoli to the stir fry because I wanted to keep as much of it's nutrients intact. I've been craving broccoli, sesame, chickpeas and almonds lately. My first thought- maybe my body is needing extra Calcium right now! So, I gladly indulged. Check out the nutrition in just 1/2 of the meal. Keep in mind, this is only 1 out of 3 for the entire day! Wow!
Look at that protein, B6, Iron and Zinc! Who says the vegan diet is deficient in those things!?!? Shame!
I tracked the nutrition from
*Note: The fiber and carbs ratios on this chart may be off for my specific way of eating.
I eat a high carb diet- this is set to the standard US requirements.
So, this meal is not really 79% of my actual carb needs for the day.

I'm going to try to soak in as much Korean food as I can in my last 5 months here. I love finding new cultural foods to add to my repertoire.

Have you ever tried Devil's Tongue Jelly? What were your thoughts? Also, PLEASE let me know if you have any good recipes using it (I still have a half of a brick left)!

I'm leaving tomorrow night for Japan! We have a 5 day weekend here in Korea thanks to the Korean harvest festival (Chusok). Can't wait to hike Mt Fuji and sip some tea in Kyoto with my hubby!

Details on Japan and that new "Client Access" tab at the top coming to the blog soon- can't wait to share!

Try a new food.

Listen to your body.

Soak your grains.

Live your life,

The Empowered Way


Thursday, July 4, 2013

Easy Exercise Ideas for Busy/Lazy People

Summer is on its way in FULL FORCE. Summer= SWIMSUIT~!

Anyone out there shuddering?

I'm going to start off by saying, there is NO SHORTCUT to a "good body". Anyone that tells you otherwise is trying to sell you something- without exception. When I say "good body" I do not simply mean a "thin" body. My definition of a good body is one that is full of energy, vibrancy, strength and health--- and consequently, it probably looks good to the naked eye.


1- Eat a whole foods diet low in fat: This means eating as close to nature as possible. The less your food has been touched by human (or robotic) hands- the better it is for you.

Vibrant colors in your meal= vibrant health!

Having a whole foods diet also means avoiding anything with chemical sweeteners, added hormones (real and synthetic), unnecessary additives (like coloring), etc.  These things truly mess with your own hormones and natural body systems. They cause strange disruptions in bodily processes and lead to weird bumpy fat gain and cellulite.

2- Exercise: That's right! Get off the couch and move your body! Did I lose you? No one wants to hear that they have to exercise to firm up, but it's true. But let me guess, you don't like exercising. Right?
Actually exercise.... and moving in general is against our own human evolution! That's right!

Mankind has only spent a few thousand years living in "civilization". Before that we roamed around and found food. Then we rested and sat on our bums. We needed to save up that precious energy in case we needed to GTFO because of a predator. The behaviors of eating as much as we could, and moving as little as possible has ensured our survival as a species. THIS is what you are fighting against when you feel less-than-motivated to exercise.

That doesn't mean that you are doomed though. Just adding a little something new to your daily routine can go a long way in the "end"... no pun intended.

Start off with re-thinking the way you view exercise.

Exercise doesn't have to mean going to the gym, running on a "dreadmill", etc. So stop thinking that when you hear "exercise". Exercise needs to be something that you can do easily and daily and for many, going from couch potato to 6 days a week at a gym leads to burnout. Here are a few things you can do everyday to help tone your body, increase your heart rate, and just get your mind into thinking about exercising and choosing healthier options in general.

8 Easy Ways to Get Your Body Moving Without Changing Your Routine Too Much

  • Take your bike to school or work. Even a few times a week is a great start! Fair-weather bike riding is a great starting point as well. You'll get hooked after you feel those endorphins pumping.

  • Take the stairs whenever possible. The stairs are always faster- at least in Asia where it can get pretty crowded.  My habit is to always take the stairs if my destination is 7 flights or less. I'll eventually work up to more, but I'm happy here for now. 
The people on the stairs will get to where they are going much faster
and burn some cals at the same time! WIN- WIN!
Check out this video! I recently saw this group of teenagers playing this game up the stairs of Shinsegae Department Store in Haeundae! They played "Rock, Scissors, Paper" to see who gets to move up to the next step. The one that gets to the top, wins! What a fun way to get in some exercise!


  • When you go grocery shopping use the basket. Don't let it drag you down, do some curls while walking around the store or waiting in line. Keep your elbow bent. This will help isolate your bicep muscle.
The photo on the left shows the way most people carry a shopping basket. They let the weight drag their whole body lopsided, and this will usually cause back pain. Try holding your basket like the photo on the right. Shoulders should be even, elbow bent and the bicep engaged. This will ensure you are truly working your muscle instead of compensating with your back. 

  • Go hiking or walking with your friends as a social activity. 
With our great friends Chris and Meghan at the top of Jirisan. Cheonhwangbong Peak 4,213 ft above sea level.
  • Stand on the bus and try not to hold on. I refer to this as "bus surfing" and it can be a great leg and ab workout! Be careful out there!
  • Don't sit down on your break time. I'm a teacher and I like to go into empty classrooms to read, find some quiet OR do a little ad-libbed exercises. 
Doing some dips between 2 desks. It'd be great if they were higher. But I'll take what I can get!
  • Cleaning house. Throw away your Swiffer and your tall broom. Get down on the floor and scrub! Your house gets cleaner and you get A FULL BODY WORKOUT! 
  • Don't sit when you can squat. Be an "opportunistic exerciser". Check out my gorgeous friend Meghan blow drying her hair. Who needs a chair when you can squat!? Look at those legs! What an inspiration!  

I like all of these things because they are all so easy to do in everyday life. AND you are multi-tasking and being efficient.. which happens to be one of my favorite things to do. Plus in this way, you exercise the way humans have done for millennia. Out of necessity.

It's been hard for me to get into exercising. Since I was young I was involved in some sport for almost the whole year! The exercise just came naturally, and it was a part of the fun. After high school, I just neglected it altogether. But in the last couple years, I've found joy in moving my body again.

Now I do yoga a couple times a week, I enjoy running and hiking for fun, and recently I've been really into lifting weights on my mountain (more to come on that in the next post) and doing exercise videos on Youtube. THIS one and THIS on are my favorites! I don't do all of these exercises everyday, all week. I just listen to my body and what it needs.

Whatever your exercise level or ability, don't let it stop you from trying. Everyone has to start somewhere!

Life is what you make of it. There is ALWAYS time to exercise in some extent. Even if you "can't make time", there are opportunities everyday to do more than you did yesterday.

See the opportunities and positives in all the mundane tasks of life.

Live your Life with more movement.

Live YOUR Life--

The Empowered Way


Leave me a comment and let me know some easy ways you get a little exercise in everyday!! I'd love to add some more ideas to my routine!!!

PS: Last year- I wrote a post about 1 important thing to cut out of your diet to get you ready for bikini weather. Check it out HERE!

Monday, June 10, 2013

Let's Celebrate: Spring Food Recipes!

Lately, I've been doing quite a few posts about Spring (HERE, HERE and HERE).  I guess it's no secret by now that it's probably my favorite season.   In the Spring, nature comes alive, and I feel like I do too. Spring inspires me and I always feel so much growth and promise after the cold winds of winter have ceased. Eating local foods that are currently in season is an easy way that we can live connected to our Earth. Our local climate provides the exact foods that our bodies need to endure each specific season. We are after all, a part of nature ourselves so it's important for our health and wellbeing that we sync our lives up to what is going on in nature.

One of my very first readers (that I didn't previously know in person), Magda had asked me some of my favorite Spring recipes. She unknowingly inspired something really cool for the future of The Empowered Way.   In an effort to promote the beauty and importance of eating seasonal food, The Empowered Way will host quarterly "feasts" or potlucks that coincide with the 4 seasons!! How fun is that!?

Last Saturday we kicked off the first ever "Spring Foods Feast" I invited some of the coolest peeps I know for the initiation- sadly, a few good friends couldn't make it.. you know they were in Thailand, or Gyeong Ju, or preparing their Master's thesis, or being awesome musicians.. the standard excuses.

So, I gave my guest just a few criteria for their recipes:
  • The food has to be seasonal or have a seasonal item as the star of the entree.
  • The food must be as "whole" as possible.
  • The food must not contain any animal products.
As I suspected, they took on the challenge and passed with flying colors! I'm pretty lucky to have such supportive/ great cooks/ awesome people as friends. Here is some radiant pics I took while preparing for them to come over.. even if you hate vegetables, these pics will leave you drooling.

Lots of chopping, slicing and rinsing
The textures and colors!

Can't you taste the freshness of Spring!
Tiny and beautiful sprouts
Can you believe these colors! This is not photoshopped! GORGEOUS!
Steamed spinach and lentils and peas- OH MY!

Just wait until you see what the fresh and seasonal ingredients can make.

Spring Feast Recipes

First thing is first. SHOTS!!!!!!!!!!!
That's right! SHOTS! For those of you that know me, you know alcohol is not my thing. But I found something better and before anyone could eat, they had to take these drinks down in one gulp. 
What is it you ask? Well... I guess it's the opposite of alcohol, really. This is a liver detox juice that was made from that gorgeous pic above of the purple cabbage, lemon and celery. I also added some Asian pear for some sweetness. These tasted PHENOMENAL... but maybe I'm partial. ;)

Spring Liver Detox Juice
2.5 Cups of Purple Cabbage
4 Stalks of Celery
2 Cups of Asian Pear
Half of a lemon (peel and all)
* Put everything through your juicer and garnish with sprouts. The ones I used were a tad spicy for added cleansing effects.


A crowd pleaser!!!! This has everything you CRAVE in a dip. No one will ever know it's vegan!!


  • To find out how to select and cut an avocado, check out this video HERE
  • Notice that the pit was left in with the avocado dip? Leave it in with your avo mixture (guacamole, etc) and it will not turn BROWN! It's magic. This dip was made the night before taking this pic if you can believe it! Thanks Ashley and Careena for sharing this tip!

Mindy came to our potluck on the way out of the country, but she STILL managed to bring this incredible dish!! She is also an avid photographer and AMAZING yoga teacher! Check out her websites HERE and HERE! Is there anything she can't do!?


When heating oil to a high temp, try to always use Coconut oil (as shown here). It is the only heat safe oil that doesn't get damaged when heated. This tabouli is pictured garnished to perfection with tomatoes, cucumbers, and dried tomatoes.

You really can't go wrong with these! Don't worry about getting the measurements for the filling 100% perfect. Add whatever you want, as long as it's not too watery, it will work! I garnished with dried dill.

Meagan says that the balsamic vinegar in this recipe is the "secret".  It really adds dimension to this incredible recipe! Aside from being dynamite in the kitchen, she is an avid traveler and writer. Check out her awesome book HERE- she wrote about her YEAR journey through Thailand! 
And her blog can be found HERE as well!

I also added thin Thai noodles to the Spring rolls, they added a nice texture variant but aren't needed. Also, add anything fresh with lots of colors in the wrap. No need for a recipe!

    TIP: To work with rice paper the most effectively, I've found this easy method. Get a bowl of [not quite boiling] water and stick in your rice paper perpendicular to the counter. Spin it like the steering wheel of a car until the little patterns on the paper are almost gone. You will have a totally manageable piece of rice paper that is ready to go!

I served the rolls with a sweet & sour and a peanut ginger dip. Recipes to come in the future.


Our friends Kristie and Adam had a busy day ahead of our potluck, so they stopped by and got some awesome cherries and pistachios before coming! They were the perfect end to the meal!!!

WOW! We had such a great time at the potluck! ANDDD... we had LEFTOVERS for our 6 Year Anniversary picnic the next day (PICNIC PIC)! I'm already looking forward to our summer feast! I want to possibly make it BIGGER next time, but I have NO IDEA how I'm going to be able to make little recipe cards for everyone... SHEW! That took a while! Thanks so much to everyone that came out to help me celebrate the beauty of the Spring bounty!

What are some of your most favorite recipes to cook in Spring?
Also, let us know if you try any of our recipes! We'd love to hear from you!!

Love and Greens,

PS- I want give a shout out to the folks over at "Skip to My Lou". They've created this awesome recipe card maker! You can type everything in online and print it out! They have a few options to choose from! Check it out HERE!

Thursday, May 16, 2013

Mean Green "Musgo" unPasta (& video)

Wow... that's quite the title... but it must be...

So back in December, I wrote about making "Musgo Stew" HERE. Dave and I were getting ready to go on vacation and had lots of extra food in the fridge that we didn't want to go bad... it was food that "MUST GO".. hence the name. So we put it all together and hoped for the best. We tend to do this every once in a while and most of the time, we get great results!

The other day, our random veggies were really adding up in the fridge, so I made us some "Musgo unPasta". I am calling this "unPasta" because it's not made with noodles! It's gluten-free and the "noodles" are made from raw zucchini! The sauce is SO SIMILAR to Alfredo sauce, but without all the cholesterol and fat! It's REALLY amazing!

This has probably been my BEST Musgo creation to date AND I managed to get some great pics too! :) Enjoy the process and the beautiful colors down below.

  • 1 Cup of Parsley (tightly packed)
  • 2 Avocados*
  • 1 Cup of Spinach (tightly packed)
  • 1 bunch of fresh Basil
  • 1/2 Cup of Sundried tomatoes
  • 1/4- 1/2 Cup of Nutritional Yeast
  • 1 Tablespoon of Lime Juice
  • 1 Teaspoon of Dried Dill
  • 1 Teaspoon of Powered Mustard

  • 4 Steamed Carrots
  • 1 Steamed head of Broccoli
  • 1/2 Medium Onion 
  • 1 Teaspoon of garlic
  • 2 Large Zucchini


  •  Lightly steam carrots and broccoli. It takes about 2 minutes. Then reserve the water in the bottom of the pot.
  • Put ingredients 1-9 (above) in a blender. Blend until combined. You may need to add water to get the blender going, so slowly add the reserved veggie water from the steamer.
  • Cook chopped onion and garlic until onions are soft. No need for cooking oil while sautéing. Just put a little water in the skillet until the onions start releasing their own water. :) Cutting down on unnecessary fat is easy!
  • Combine all above ingredients in the skillet you cooked the onions in. Mix and heat if you wish. This would an almost raw vegan dish if you don't heat the sauce.
Steaming broccoli: LOVE that you can almost FEEL the steam rising from this pic

The ripe avocado in all its glory
Scooped out avocado

Everything in the blender
LOVE this pic featuring some of the stars in this meal.
Clockwise: Broccoli, Parsley, Spinach, Fresh Basil, Sun-dried Tomatoes
Adding the steamed broccoli and carrots to the onion

- Peel 2 zucchini. Slide them along this vegetable slicer, trying to keep them as long as possible. When finished, throw some lemon juice in the bowl and let them sit, marinating in the juice for 10 minutes or so.

SERVE & EAT (chopsticks optional)
Thanks to Dave for being a beautiful hand model
We ate the pasta with steamed "musgo" Brussels Sprouts lightly drizzled in Balsamic Vinegar

Maybe some of you are not familiar with avocados. I know where I lived growing up, they were not that common. I just put together a video about how to cut them, and I also give tips on how to select ripe ones and some interesting facts on the FRUIT. Check out the video here:

You don't need to add the exact ingredients that I have in this recipe. Just use anything in your fridge that "MUST GO".  I would suggest, however, to keep the taste of the recipe similar, keep the avocado and nutritional yeast at least. :)

Make the term "Musgo" a staple in your family's vocabulary! I think it would be super fun to do a "Musgo Monday"! Your kids will love coming up with ideas of what to make with leftover veggies! Get them excited about the creative process that makes cooking so enjoyable!

To all of you in Korea, enjoy the long 3 day weekend for Buddha's Birthday!!! Dave and I plan on exploring a few other mountains in Busan and getting some much needed study/writing/portfolio time in!

Don't throw away- find a way
To put those old veggies to good use.
Get creative!
Get inspired!
Live empowered!


PS: Need ideas for your left over greens and herbs that are less than fresh? Check out this awesome tip to revitalize to be as good as new!