Look what happened now...
Ready, Set, Jet!
Watch shorts on Vegan cooking and more!
Msoneworld4me on Youtube
Hi! How are you?
If you are bored and want a blast of travel goodness, scenery from the southwest and picture of critters, I got you. Check out my "shorts" playlist for that and more random goodness!
Most clips are under 30 seconds and should shift your mood and maybe even inspire you to travel.
Its HOT outside...
I am currently in south Texas (I came for the heat wave it would seem) and while I was riding the lift with another traveler their parting words were, "Welcome to HELL!" They weren't talking about the hotel (Its okay) the heat though was breaking records...
Cooling Lemon and Herb Spritzer
This refreshing spritzer is just what you need on a scorching summer day! It’s bright fruity flavor pairs perfectly with the warm earthiness of the culinary herbs and freshly grated ginger for a truly interesting combination. One taste and this is sure to become a new favorite!
Prep time: 15 minutes (+ time to chill)
Cook time: n/a
2 T. real maple syrup
1 c. water
1/3 c. fresh lemon juice
2 T. fresh mint, washed and torn into pieces
2 T. fresh basil, washed and torn into pieces
2 t. fresh lemon zest, preferably organic
2 thyme sprigs
2 t. ginger, finely minced
1 large lemon, thinly sliced
2 c. sparkling water
Optional Adults-Only Version:
4 oz. vodka
Now the temperature is rising its time for Slushies! Try this simple (and delicious) Mango Slushy today!
Frozen Mango Slushy
This delicious, refreshing frozen slushy does not require any added sweetener thanks to a healthy dose of fresh (or frozen) mango and orange juice. A small amount of fresh lime juice adds just the right amount of tanginess to balance out the sweeter flavors.
Prep time: 10 minutes. Cook time: n/a
2 ripe mangoes, peeled and cubed (or 2½ c. frozen mango)
¼ c. fresh lime juice
¾ c. fresh orange juice
½ c. water
8-10 large ice cubes
4 short fresh rosemary spears, bottom leaves removed
12 small fresh mango chunks
Hi! How are things? I hope you are well and making the time to take care of yourself during these trying times. The world continues to be chaotic with trouble brewing everywhere and it's easy to become overwhelmed. It's important to slow down and take care of yourself. Read a good book, watch your favorite film and eat good food.
The weather has been more than a little odd, too. Winter is hanging on with unexpected storms rolling in here.
I broke out the soup pot and made a satisfying recipe I adapted from a much more involved recipe I found on line, late last night. It came out so well I wanted to share it with you. If you are looking for a hearty, satisfying stew to warm you up (Note: Its Spicy!) then give this recipe a go.
Prep time is minimal and you probably have most of the ingredients on hand.
This spicy Moroccan-Inspired Chickpea Stew cooks quickly and makes a satisfying meal.
Prep time: 15 minutes
Cook time: 25-30 minutes
2 T. extra virgin olive oil
1 small red onion, diced
2 medium carrots, diced
1 medium red bell pepper, diced
3-4 garlic cloves, chopped
Sea salt and black pepper, to taste
2 T. tomato paste
1 T. ground cumin
1 t. smoked paprika
¾ t. cayenne pepper
1 15-oz. can chickpeas, rinsed and drained
1 15-oz. can crushed tomatoes
2 c. butternut squash, cubed
2 c. vegetable broth or water
2 c. kale, tough stems removed and chopped
2 T. fresh lime juice
Hope you are well, warm and enjoying yourself. It finally decided to become winter here. So I've had spotty net and lots of cozy evening by the fire. I really enjoy the cold, especially if I don't have to go anywhere, lol.
We had company last month and I cooked liked a mad woman, I have started a 'Veganary Food" post which should be up by late July, LOL! No, really I have a few new recipes I want to share with you and cooking tips, but work has been so busy. Which, I am thankful for. But its keeping me very busy and then when I'm done I really don't feel like blowing. (Or doing much of anything.)
But with the travel restrictions easing up, it looks like we will be traveling again soon and I am so excited!
But in the meantime I'm going to enjoy winter here with my warm socks and hot tea.
But really, Brrr ❄️ ☕️ 📚
We have another snow storm expected next week.
So Spring will be late this year. I have the urge to go purchase 9,000 + plants but am holding off till I know my schedule. I hate the idea of purchasing a horde of plants and then leaving for a month.
I found that picture and admit it has noting to do with the post...But I just thought it was a nice edit. And spoiler: This post, much like that picture, are much ado about nothing...
We are experiencing odd weather, or so it seems to me...but it may soon be snowing and storming, so who knows. (Shrugs and slips on sweater over tank top and shorts.)
But anyway, have you been reading much lately? I found a few book reviews I left "in progress" and never finished. They should be up later this week, if the book gods allow it.
I have so many new projects I want to show you, but as if yet they are still "Hush - Hush" and I also don't want to jinx them. When it comes to money, work and love, I'm all about superstitions, lol, go figure.
I'm also back to juicing. After all the celebrations I've been to lately its really needed. Between the holidays, new babies, housewarmings, and engagement parties you would think the pandemic was over! Well maybe not, but we are partying like it's over. Please pass the vegan pasta....
I've also been working on my Vegan Candy Game...These include almond butter and coconut.
With only a few simple ingredients and no refined sugar they are a super snack. I will add the recipes to the tab soon. I just want to experiment with a few more ingredients.
Now I'm off for a hike before the weather turns. I need to burn that candy off and find something interesting to talk about for the next blog post, lol.
I hope you have a great weekend!
As we continue to celebrate 2022, I'm cooking up a storm! I had non-vegan friends from out of state come for a visit last week. I wanted to cook dishes that would be both hearty and comforting for them and wanted to share some of my findings with you.
I bought Garden beefles tips and went to their website for ideas on how to make these work. What is pictured about is my version of a recipe found on their website. I used what I had on hand and jump it. IT WAS A HUGE HIT! I only have the quick photo because it was eaten almost before I could say "Vegan!" lol
This is based on a recipe I found on the Gardien website.
I made minor changes, using what I had on hand.
It was a big hit with my family and also the non-vegan company. I highly recommend this simple recipe.
This healthy and delicious salsa recipe comes together in just 20 minutes. It will keep in the refrigerator for several days, so you can double recipe to enjoy with your favorite Mexican or Tex-Mex dishes or as a snack with your favorite tortilla chips.
See notes at bottom of recipe.
Prep time: 10 minutes
Cook time: 10 minutes
1 T. extra virgin olive oil
½ medium yellow onion, diced small
1 medium green bell pepper, diced small
1 medium jalapeno, *seeded and finely chopped
Sea salt and black pepper, to taste
2 large tomatoes, seeded and chopped
½ t. dried Mexican oregano
¼ t. smoked paprika
¼ - ½ t. crushed red pepper flakes
¼ c. water
2½ T. fresh lime juice
2-3 T. fresh cilantro, finely chopped
*Leave the seeds if you want a very spicy salsa, otherwise remove
*Southwestern dished use cilantro while most Tex-Mex dishes do not.
Welcome to my (I'm excited to travel again) blog, my healthy Vegan lifestyle blog and my life! It's a lot, but it's my passions and I just love to write about it. Here I share tips, stories and photos from my adventures and life. This is the place where people can find daily inspiration to travel and motivation to live healthier lives and laugh a bit too!
Most Popular Blog