I’m baaaaaack. Yep, that’s right, after taking a few months off from the blog, I’ve decided to rejoin the blogosphere. We have sooo much to talk about!
I’ve been jamming out to this, blissing out with this, and feasting my eyes on this.
Lately I’ve gazed at art here, been ice skating, watched professional glass-blowers do their thing (and I’m taking a glassblowing class with my partner next month!), spent weekends giving straw to cold, outside dogs, visited family for the holidays, and of course, I’ve been cooking and baking up at storm.
I’ve been working my butt off at my day job, and this week I actually celebrated my 1 year anniversary of working for the largest and most amazing animal rights organization in the world!
My 24th birthday is in five weeks, so fingers crossed that I get this for my birthday!! It was hinted to me, after I hinted to them what I wanted, that several family members might pitch in and get this for me. You all will be the first to know if I do!!
Speaking of gifts, here are two fun kitchen/food things that I have been wanting and finally got for the holidays that I’m sure tofu lovers and Earth lovers will appreciate. A tofu press and reusable grocery produce bags.
Finally, I was really struggling health-wise last Fall, and I’m still trying to get back on my feet. For a while, we thought I had something wrong with my heart, but after months of tests, it turns out it seems that I just have a heart murmur, which lots of people have (my partner actually has a heart murmur too! We’re twins!). I was diagnosed with an inner ear disease called Meniere’s disease. It basically just means I get a lot of random, severe episodes of vertigo/dizziness and have tinnitus (ringing in my ears). The cause is unknown and there is no cure, I can only manage it with motion sickness meds and anti-nausea meds, which I haven’t used at all. Anyone who knows me will know that taking any kind of medication makes me very anxious and I prefer to find all natural remedies to my ailments. I was also diagnosed with hypothyroidism, Hashimoto’s disease (a genetic form of hypothyroidism that lasts my entire life), and I have a goiter!! I was super against taking medication for this, and spent months testing and retesting my thyroid levels with blood work, but I only got sicker. My doctor explained the pretty awful long term effects and how meds are unavoidable and would actually probably make a lot of the sickness I’m feeling go away. I finally buckled down, sucked it up, and went for it. I’ve been taking the lowest dose possible daily for a few weeks now. The first week I didn’t feel so great, but I think that was because of how anxious I was about taking it. Now that my body is starting to get used to it, I’m starting to feel a lot better. Oh, and my top wisdom teeth came in (I’ve already had my bottoms out), ugh, but I have yet to get them removed because this happened at the height on my health issues and my doctor wouldn’t clear me for surgery.
Okay, enough babbling about depressing crap, let’s get to the good stuff.
I actually created this recipe and took these pictures last Fall, right around the time when things were starting to “fall” (lol) apart for me. Hey, you gotta have a sense of humor, even when things get rough, right?! I’ve been holding on to this recipe for months, knowing that I would be back to blogging in no time, and finally, today is that day! Spread this pâté on toast (I like to use this gluten-free bread) and crackers. It also makes a great dip for chips and raw veggies. You could even go all out and use that leftover pulp you’ve had in the freezer to make your own crackers, like I discuss in this post on making almond milk and what to do with the leftover almond pulp.
Pumpkin Seed Pâté
makes 1 cup
1 cup pumpkin seeds, soaked 4-6 hrs (I use these)
1 tsp tamari (or soy sauce if you aren’t gluten-free)
1 tsp apple cider vinegar (you could try white vinegar, though I never have)
½ tsp garlic powder
1 tsp lemon juice
½ tsp salt, or to taste
Black pepper, to taste
1-2 tbsp of water or olive oil
Optional, sun-dried tomatoes
Garnish with paprika and/or red pepper flakes
- Drain pumpkin seeds using a mesh strainer.
- Using a food processor, blender, or whatever you have to blend in, (I use this nifty immersion blender that comes with some cool attachments, one being a neat blending container) blend pumpkin seeds by themselves for a few seconds, until coarsely chopped.
- Add the rest of the ingredients to the blender and blend until desired consistency, adding water or oil as needed. I usually use about 1 tbsp of water.
- If you are feeling fancy and have extra time, try adding chopped sun-dried tomatoes. I honestly haven’t tried this, but I have a feeling it would be good.
- Garnish with paprika and red pepper flakes.