New Year’s Day can be less of a holiday and more of a hangover day for a lot of people. So in honor of NYE recovery day, I’m sharing my Cure All Tea recipe from my book (p. 290).

Cure All Tea

Ingredients

• 1 kukicha tea bag (if you’re using loose-leaf tea, follow the package instructions)
• 1/4-1/2 umeboshi plum, pit removed and chopped very fine
• 3-5 drops shoyu

Steps

1. Steep the tea in 1 cup of boiling water
2. While the tea steeps, place the umeboshi plum into a teacup with the shoyu
3. Pour the hot tea over the umeboshi plum in the teacup and stir well
4. Drink hot
5. The umeboshi pit is also good to suck on if you want

Also, remember when you have a hangover, you might think you want a bunch of heavy junk the next day - but the cleaner you eat, the better you will feel quickly. Green juice, brown rice, or steamed greens like kale are great hangover foods. But in my ancient party days, I noticed a huge difference between a veggie burger and fries and cakes versus the clean food.

What are your favorite hangover cures?

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My Thoughts About Celebrating The New Year

This is an updated version of a blog I posted a few years ago, about ideas for celebrating the New Year, as well as reflecting on the previous year and your goals for the next. I highly recommend journaling on or around New Year’s Eve to look back on the year and get perspective on your goals for 2012. I’ve shared a few other ideas for having a fun, eco & safe New Year’s below too!

For the past few years, Christopher and I have been keeping special New Year’s journals. We sit down on New Year’s Eve and write down everything that happened that year... the highlights, highs and lows, accomplishments, things we were proud of, meaningful events, or maybe things that were sad. Next, we write about what we want 2012 to be like. Then, the next year when we go and look back at what we wrote, it's really cool to see if those things ended up happening... a great way to start the new year.

Here are some of our resolutions and other New Year’s thoughts:

Eat Right

This is an on-going one, but eat right!!! Do what you can to get whole foods and fresh veggies, greens, and plant based proteins into your diet.  Get your hands on The Kind Diet and go nuts! Make the Mixed Berry Cheesecake or the Chocolate Peanut Butter Cups and have a party!

Get Rid of Old Stuff

It is a perfect time to go through all of your old stuff and recycle/give away all the things that you have been meaning to get rid of. This will make you feel so much lighter and happier! Go through things like your medicine cabinet and kitchen cleaning supplies. Give them away and replace them with more eco friendly choices. Go through your closet and sell your clothes to your local recycled clothing store, or give them to Goodwill.

Get Out Of Debt

Another great thing to do on New Year’s is to get out of debt! Start saving money (if you haven’t already)... it’s never too late to start doing this! And doing things like washing your clothes in cold water, turning off lights and unplugging things you don’t need plugged in can make a difference in your monthly bills... ok, not an insane difference, but every little bit counts, right?! Remember, 50% of your electricity bill is just plugged in stuff that sits there! You can sell your old TVs or other things on Craigslist, and make a few bucks!

Go Outside

Get out there and be active! Enjoy a day in the sun (or rain!) on a nice walk or bike ride. Find a local hike near your home.  Hang out in your own yard or courtyard area! Make a little area in your yard that can be special just for you or you and friends. Use pillows, blankets, yoga mats, whatever you’ve got.

If you take a little vacation for a New Year’s celebration, remember that most travel companies and forms of transportation now offer carbon offset programs for your trips. Make sure to ask about them.

About New Year’s Eve

Choose Organic

Go for organic wine, beer and spirits when you can – I love Merchant Du Vin for great organic beer! Organic is better for you, better for the people who grow the ingredients and produce it, and better for the planet. When you drink organic wine, you are keeping up to 250 chemicals that are used to produce non-organic wine out of your life and out of your body! Organic wines also mean the possibility of little to no hangover... fewer chemicals and fewer sulfites mean a better feeling head the next day. Localharvest.org  is a great site to find organic vineyards and breweries in your area.

Bottom line is that with organic wines, anytime you can find wine made with organic grapes, wines that use 100% organic ingredients, biodynamic wines... go for it! They are a big eco step-up from conventional wines. Trader Joe's has a good one called Our Daily Red.

Don’t Drink and Drive

Another note... Make sure that you don’t drink and drive! There are now green taxi services, so you can help the planet, and also ensure that you get to and from your destination safe and sound. Just Google “green taxi service”, and find one in your area. If you can’t find a green taxi, a regular one will work just fine too!

Cure That Hangover

Don’t forget... if you are feeling the consequences of a fun New Year’s Eve, the Cure All Tea from my book (p. 290) works wonders on a hangover!

Have a warm, kind, fun filled New Year’s!

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New Year's Hangover Tea

The year 2011 was a big one for The Kind Life, and for kind causes around the world. Here are some highlights that happened on the site this past year:

1. The Kind Book Club began
2. Guest bloggers Lea Michele, Ed Begley Jr., Dr. Joel Fuhrman and many more contributed blogs to The Kind Life
   
3. We had our first ever live chat…and there will be more to come!
4. My Open Sky store opened, offering huge discounts on my fave kind products
5. The Kind Life celebrated its two-year anniversary!

…and some highlights from the news in 2011:

1. Oprah hosted her first vegan episode and vegan week
2. Vegan documentary Forks Over Knives was released in theaters
3. Farm Sanctuary hosted its first National Conference to End Factory Farming
4. A 600-year old dog meat festival was canceled in eastern China
5. CNN aired a special about heart health and Bill Clinton’s vegan diet

And personally, this was a huge year for me … because I became a mommy! I can’t wait to see what 2012 holds. What are you looking forward to most in the new year?

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My Thoughts About Celebrating The New Year
Happy New Year Everyone!
Spread the Kind in 2010

This year, I’m compiling the best of The Kind Life for 2011, and I need your help! I’d like to hear from you what your top three favorite blogs were this year in the following categories:
 
·      Food
·      Health
·      House
·      Style
·      Environment
·      Recipes
 
To choose your three favorite blogs for each category, click on each category above and browse the blogs within each one. Then choose the three you like best for each category. If there are any blogs within other categories that you loved, I’m all ears! I can’t wait to get your feedback and post our “Best of The Kind Life” for 2011.
 
Tell me what your top three favorite blogs in each category were in the comments below!

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Happy New Year Everyone!
Spread the Kind

This pistachio-chocolate-cinnamon rugelach from The Discerning Brute looks like a yummy treat to serve with breakfast or on your holiday dessert table.

Ingredients

• 2 cups organic unbleached all-purpose flour
• 1 cup organic whole wheat pastry flour
• 1/4 cup coconut oil
• 2 cups organic cane sugar
• 1/4 cup prepared egg-replacer
• 4 tbsp vegan shortening (do not melt)
• 6 tbsp tofu-cream cheese
• 1 package of active dry yeast dissolved in 1/4 cup warm soy creamer
• 1/4 cup cinnamon
• 1/2 cup chopped organic walnuts
• 1/2 cup chopped organic pistachios
• 1 bag of vegan chocolate chips
• 4 tbsp earth balance vegan spread
• 1 tbsp vanilla
• pinch of salt                                                 

Instructions

1. Dissolve the envelope of dry active yeast in 1/4 cup of warmed soy creamer (vanilla or plain) and let it sit until it becomes frothy at top.
2. Meanwhile, using a mixer or a fork, cream together the coconut oil, 1 cup of the sugar, the egg-replacer mixture, chilled shortening, 4 tbsp of the tofu cream cheese, salt and the vanilla.
3. Add the frothy yeast & creamer and combine.
4. Slowly begin to add the combined flours (whole wheat and all purpose) until the dough balls up in the mixer, or it has the texture of tough play-dough against the fork (should be about 2 cups). Set the remaining flour aside for dusting.
5. Once your dough is in a ball, cover with a damp cloth and set in a warm place to rise for 40 minutes, then move into the fridge to cool for at least 2-3 hours or overnight.
6. Once the dough has risen and then cooled, separate it into 4 equal parts.
7. On a generously flour, sugar, and cinnamon-dusted surface ( I used wax paper sheets on my dining table) roll out 1 of the 4 dough parts into a circle the size of a small pizza. It should be about 1/4 inch thick.
8. Over medium heat, in a small saucepan, melt the Earth Balance, then add 1 cup of sugar and 4 tbsp of cinnamon and 2 tbsp of tofu cream cheese. Stir until smooth
9. Evenly spread 1/4 of this cinnamon mixture onto the rolled-out dough.
10. Sprinkle 1/4 of the pistachio & chopped walnuts, and a handful of vegan dark chocolate chips, and lightly press into the dough.
11. Cut pizza-style into 16 equal pieces with a butcher knife.
12. Roll into small crescent-roll shapes.
13. Place on a greased baking sheet, and bake at 350 for about 15 – 20 minutes, or until golden. Sprinkle some of the chopped nuts and extra cinnamon & sugar on top if desired.
14. Repeat steps 7, & 9-13 with the remaining 3 parts of dough.

What’s your favorite holiday breakfast food?

Photo Credit: The Discerning Brute

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I love fresh apricots! This looks good...and as with knishes, I'm not sure I've ever had kugel. Again, how is this possible?!

Ingredients

For pudding

• 1 cup soymilk
• 2 tablespoons fresh lemon juice
• 8 ounces fettuccini, broken in half
• 3 12.3-ounce packages silken tofu (not lite)
• 1/4 cup vegan cream cheese
• 1 cup sugar
• 2 tablespoons vegan margarine
• 1 tablespoon egg replacer
• 1 tablespoon vanilla

For topping

• 1 16-ounce can unsweetened pie cherries
• 1 cup sliced dried apricots
• 3/4 cup sugar
• 1/4 teaspoon almond extract
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Preheat oven to 350 degrees. In a small bowl, add lemon juice to soymilk and set aside. Cook noodles according to package directions. Rinse thoroughly with cold water, and set aside, rinsing from time to time, until ready to assemble.
2. In food processor, place tofu and blend until smooth. Add cream cheese and sugar and process.
3. Add remaining pudding ingredients and blend until smooth.
4. Pour tofu mixture into 9 x 13-inch glass baking pan, add cooked noodles, and mix thoroughly.
5. Cover with foil and bake for 30 minutes.
6. In a medium saucepan over medium heat, place cherries and apricots.
7. Add sugar and almond extract and bring to a low boil, stirring occasionally.
8. In a small bowl, blend cornstarch with water and add to cherry mixture.
9. Lower heat and simmer for 10 minutes.
10. Uncover pudding and spread topping evenly over it.
11. Return to oven and bake uncovered for an additional 15 minutes.
12. Serve warm or cold. Cover and refrigerate leftovers.

What traditional dishes have you successfully veganized?

Photo Credit: VegNews

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These jelly donut cupcakes from VegNews look like they’d make a great holiday breakfast, snack, dessert, or all three! Let me know how they turn out if you try them.

Ingredients

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 2 tablespoons cornstarch
• 1 1/2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup plus 2 tablespoons sugar
• 2 teaspoons vanilla
• 1/3 cup raspberry, strawberry or grape jam
• 2 tablespoons powdered sugar

Instructions

1. Preheat oven to 350 degrees and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar, and cornstarch and set aside.
2. In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients.
3. Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture. Add the oil, sugar, and vanilla, and mix well.
4. Fill the liners with batter about full. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
5. Bake cupcakes for 21 to 23 minutes. Cool completely on a wire rack, and then set uncovered overnight in a cool and dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with powdered sugar and serve.

What’s your favorite holiday cupcake?

Photo Credit: Flickr

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Care2 recently posted a roundup of yum-looking holiday pies - any of the veg pies they included could be great for your holiday dinner! Pictures and links to recipes below:

Chocolate Hazelnut Tart

Pumpkin Cheesecake with Hemp

Raw Pumpkin Pie

Chocolate Cream Pie


Rustic Apple Pie with Apricots and Figs

Pumpkin Streusel

What kind of dessert are you serving this year?

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Kind Classics: Holiday Hors d'oeuvres

How am I Jewish but have no idea what a knish is? I've heard of it, but I have no real experience with it...so you'll have to let me know how you like this recipe!

Ingredients

• 3 russet potatoes, peeled and chopped, or 12 small potatoes, scrubbed and quartered
• 1 large onion, peeled and chopped
• 2 cups water or vegetable broth
• 1/4 cup plain soymilk
• 2 tablespoons olive oil
• 4 whole wheat tortillas
• Dijon mustard

Instructions

1. Preheat oven to 350 degrees.
2. Boil potatoes and onions in the water or stock until potatoes are soft, about 10 minutes.
3. Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt, and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.
4. Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold like a burrito, using potatoes to seal it shut.
5. Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish.
6. Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp.
7. Let cool before eating.

Make sure to let me know how you liked these in the comments below! What kind of finger food do you love to serve during the holidays?

Photo Credit: Food.com

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