soundlyawake

Nom nom #paleo lunch at Whole Foods with @kensadork (at Whole Foods Market)

Nom nom #paleo lunch at Whole Foods with @kensadork (at Whole Foods Market)

WOO!! Thanks to all 10,000 of you who hit that subscribe button on Rule of Yum!

WOO!! Thanks to all 10,000 of you who hit that subscribe button on Rule of Yum!

We’re 60 subscribers away from 10,000 on RuleOfYum!!

We’re 60 subscribers away from 10,000 on RuleOfYum!!

ruleofyum:

Zucchini Pasta with a Coconut-Guacamole sauce | Rule of Yum recipe

This recipe is vegan, dairy-free, gluten-free, soy-free and paleo-friendly.

This happened.

ruleofyum:

Thai Red Curry | Rule of Yum recipe

So, I mean, here are some before and after weight loss pictures of myself.
More accurately, screen caps, one from this video, and one from this one.

So, I mean, here are some before and after weight loss pictures of myself.

More accurately, screen caps, one from this video, and one from this one.

ruleofyum:

New video recipe on RuleOfYumMango Rose-Water Lime Sorbet

ruleofyum:

Atsarang Mangga | Pickled Mango Relish

First video on the new RuleOfYum YouTube channel!

This particular recipe is paleo-friendly, vegan and gluten-free.

Recipe:

The juice/syrup:
2 cups of coconut vinegar (cane vinegar or white vinegar will do)
2-3 tbs of raw coconut palm sugar
2 tsp of salt

In a small-medium saucepan mix all ingredients over medium high heat until sugar dissolves. Then simmer for about 15-20 mins. Take off from heat, set aside and let it cool to room temp.

Veggies:
12-15 medium sized shallots, peeled and roughly chopped
12-15 cloves of garlic peeled and sliced
2 medium carrots peeled cut into rings and the other into thin strips
3/4 in ginger peeled and cut into thin strips
1 medium red bell pepper cleaned and cut into thin strips
1 medium green bell pepper cleaned and cut into thin strips
1/2 jicama
2 medium sized green mangoes peeled and shredded (do the mango last to avoid oxidation)

Once the syrup is cooled. In a large container or pot combine the veggies and the syrup and soak for about 45 mins. If the liquid is too low add a bit of water to top it off but keep in mind the vegetables will soak up a good amount of it. After 45 min or once the veggies had absorbed the flavors it is ready to be served or transfered into a mason jar. This recipes fills a 250 ml jar. The longer it soaks, the more robust the flavor will be.

Eat it with anything you may be BBQing, or by itself as a side salad.

First video is up on the new food channel! ^_^

Wow! So I guess you CAN tell I’ve lost weight from past videos.
Compare today’s video, “I’m A Feminist Because…" with this video November 12, 2010, ‘35 Accents in the English Language.”
I’ll vlog about what I’ve been doing to lose weight on stillsoundlyawake tomorrow if anyone’s interested!

Wow! So I guess you CAN tell I’ve lost weight from past videos.

Compare today’s video, “I’m A Feminist Because…" with this video November 12, 2010, ‘35 Accents in the English Language.”

I’ll vlog about what I’ve been doing to lose weight on stillsoundlyawake tomorrow if anyone’s interested!