Emotion. Feelings. Funnies.
Sometimes people put up walls, not only to keep people out, but also to see who cares enough to tear them down.
your intrusive thoughts don’t make you a bad person; they are not who you are
this constant argument in my head between me and my ocd is so annoying. I just want it to stop.
me: this won’t be a new compulsion, it’s just a one time thing
narrator: it was a new compulsion
Stop. And breathe deeply.
Please know that it’s just a thought.
The mind had a thought.
The neurons transmitted some information.
An electro-chemical reaction occurred.
Imagine your thought as a tiny leaf floating away on the wind. A small and insignificant part of nature.
It’s alright. Just let the wind blow it away.
theveganroadierecipes
There is a pizza place in New York City called Artichoke Basille’s that always has a long line out the door. I finally waited my turn one day and got a slice, and it was a slice of heaven. When I went vegan, I vowed to figure out a way to replicate that slice without all the cholesterol—or the use of a pizza oven. The original slice didn’t have mushrooms, but I couldn’t resist topping off thisconcoction of creamy goodness with some baby bellas!
Serves 6
Ingredients:
1 ½ cups raw cashews, soaked overnight or boiled for 10 minutes, and drained
1 ½ cups water
Juice of 1 lemon
2 garlic cloves, roughly chopped
1 ½ teaspoons onion powder
1 ½ teaspoons sea salt
1 (14-ounce) can quartered artichokes, rinsed, drained, and roughly chopped
1 (10-ounce) bag frozen spinach,thawed, drained, and squeezed dry
6 (6-inch) whole-wheat pita breads
6 teaspoons olive oil, divided
1 (8-ounce) package baby bella mushrooms, stemmed and sliced (optional)
Walnut Parmesan (below) or store-bought vegan parmesan,for garnish
Red pepper flakes, for garnish
Procedure:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Combine the cashews, water, lemon juice, garlic, onion powder, and salt in a blender and blend until smooth. Pour the cashew mixture into a large mixing bowl. Add the artichokes. Now, double-check that your spinach is really
and truly dry, because it will make your mixture watery if not. Then add the spinach and mix until well combined.
3. Brush each pita with 1 teaspoon of olive oil. Lay the pitas on the prepared baking sheets. Spread ½ cup of the spinach and artichoke mixture on each pita and top with the sliced baby bellas, if using.
4. Bake for 15 minutes, or until the edges start to turn golden brown. Top each flatbread with parmesan and red pepper flakes.
Walnut Parmesan:
½ cup chopped walnuts
2 tablespoons nutritional yeast
1 ½ teaspoons organic cane sugar
½ teaspoon sea salt
Procedure:
Add all of the ingredients to a blender and pulse until well combined and a fine meal has formed, do not over pulse as it will start to turn to walnut butter!
