One of my most exciting discoveries recently has been learning how to grow my own Sprouts. I've always loved the texture, flavor and fantastic nutrition sprouts add to sandwiches, salads etc. However, until now, I rarely used them since they're rather expensive and go bad so quickly after purchase. Every week at the market, I'd longingly peruse their selection wishing they weren't A) already slimy & brown on the bottom or B) totally overpriced… sort of the same situation as fresh berries*… Sure, they're amazing for you, but unless you get organic, which are outrageously expensive, they're absolutely loaded with pesticides and, of course, spoil quickly.
*I've found a solution for berries too! Only buy fresh, organic berries in season when they're more afforadable. Stock up on already frozen, organic berries year round because they're REALLY well priced &, ironically, have greater nutritional value than fresh since they're fozen at their peak & not sitting around for days in transit & on store shelves. The cold hardly affects berries, leaving enzymes/antioxidants in tact – plus they last in your freezer for months without requiring you to become a 24/7 inventory spoilage manager over all your produce.
My Sprouts are growing so plentifully, they're pushing the trays of my Sprout Grower right up!
Well how times have changed! Since the addition of our 4-tier sprouter kit to our home, Jim and I are eating a variety of beautiful, fresh sprouts everyday! A great thing since the benefits of sprouts are amazing:
They're rich in so many essential nutrients I can't begin to list them all here: Vitamin A, Vitamin C, Vitamin B1, B6, and Vitamin K. Minerals such as Iron, Phosphorous, Magnesium, Potassium, Manganese, and Calcium. Plus dietary fiber, Folate & Omega-3 fatty acids. Sprouted seeds, grains and legumes are found to have higher content of their nutrients. For instance, most beans increase in Vitamin A by 8x after being sprouted.
They provide access to a powerful source of enzymes which we lose as we age
They're easy to digest (I'll write a post on digestion and enzymes shortly- an incredibly important and fascinating subject.)
They're extremely high in protein containing up to 35% protein.
Home-grown Mung Bean Sprouts
I stocked up on 7 packets of seeds (one can use the sprouter for beans as well) ranging from a variety mix to plain brocolli, radish, clover, mung and alfalfa. These should last well over a year. Our trays are nestled into a back corner of the counter, behind the big cutting board, draped with a kitchen towel as they must grow in the dark. The process couldn't be easier: Sprinkle a tablespoon of seeds into each tray. Pour two cups water into the top 2x/daily. Three days later – VOILA! Delicious. Easy. Free. Sprouts for a lifetime!
As you can imagine, the uses for sprouts are many, from the aforementioned sandwich topper or wrap to stir-fries and salads. One little lunch combo I love is stacking the sprouts up into an open face sandwich as shown here.
Open Faced Clover Sprout, Avocado & Tomato Sandwich on Toasted Millet Bread
Recipe for Open Faced Sprout, Avocado & Tomato Sandwich:
Ingredients:
2 slices sprouted millet bread, toasted
thinly sliced avocado
thinly sliced tomato
sprouts
raw saurkraut
Dijon mustard
Method:
Slather avocado over each slice of toast using the tines of a fork, if necessary to help mash it. This helps, vs. slices, to keep the sandwich shorter & more manageable
Stack ingredients on top of avocado.
Drizzle with Dijon Mustard.
Take a bite of deliciously spicy, tangy & beautifying goodness!
Please Enjoy!!
Love,
Juliane
Do you grow any indoor edibles? Share your recommendations/ideas!
Have you made any changes in your diet resulting in a major, positive impact on your life?
Coming Soon… How to grow your own Wheat Grass for daily wheat grass shots!
If you liked this post, say thanks by sharing it.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2013-02-11 18:35:052025-12-06 15:02:19Pack Power into your diet with Sprouts!
Don't delay, offer available to first 2 respondents only!
Remember to spread the love thisValentine's Dayby surprising your sweetheart (or yourself) with something amazing…
A Custom Heirloom Oil PaintedPortraitby American Portrait Artist, Juliane Porter!
**Offer ends Wednesday, 2/14/13 at 11:59PM ET
GET
20% OFF!
Includes Family,Children &Pet
Just send anEmailwith your contact info including VALENTINE in subject line. You will receive a reply email confirmation with all the pertinent details.
Happy Valentine's Day!
Love,
~Juliane
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2013-02-08 22:31:192013-02-08 22:31:19Back by Popular Demand for Valentine’s Day ~ 20% off Custom Portraits!
This gorgeous, layered Chocolate Covered Strawberry Shake, inspired by Pure Food & Wine, will make your sweetie (and you) very happy! Combining the sexy superfood maca, known for its aphrodisiacal qualities, with decadent chocolate and strawberries… well it just doesn't get sexier than that!
Treat your honey to this deliciously creamy treat for breakfast in bed or as a post-dinner aphrodisiac. Serve it layered as shown by using a large spoon to direct the top layer toward the edges of the glass (pouring right down the middle will cause the 2nd layer to dissapear into the first). Or just blend it all together- either way it will taste phenomenal!
Love,
XO
Juliane
Sexy Chocolate Covered Strawberry Shake
Chocolate Covered Strawberry Shake (Serves 2)
Recipe adapted from Pure Food & Wine
Ingredients:
1 cup fresh or frozen strawberries
1 cup fresh or frozen raspberries
1 cup really ripe (dark spots everywhere!) frozen banana
1 heaping tablespoon cacao powder (wait & add to second half)
a sprinkling of cacao nibs (for garnish)
Method:
Blend all the ingredients, EXCEPT the cacao powder and garnish, in a heavy duty blender (such as a Vitamix) until smooth and creamy.
Pour half the mixture into two glasses to form the bottom, strawberry colored layer.
Add cacao to remaining mixture in Vitamix and blend.
Pour 2nd half over 1st layer into glasses using a large soup spoon to direct the layers toward the edges of the of the glass, turning the glass as you pour to achieve a complete top chocolate layer. DON'T pour right into the middle of the glass or the 2nd layer will totally dissapear into the strawberry layer. Just go slowly and do your best. No matter what it looks like, it will be amazingly delicious.
Garnish with a sprinkling of cacao nibs & two straws. Trot yourself back upstairs and snuggle under the covers with your sweetie to enjoy your treats:-)
Stuffed Grape Leaves Casserole drizzled with Pomegranate Molasses
Stuffed grape leaves (aka dolmades in Lebanon, dolmas in Iraq, dolmathes in Greece) have been one of my absolute favorites since I was a kid…
Growing up (and maybe still? I should ask.) Mom and Dad would set out on their vintage cycles every Sunday morning during warm months for a 2-3 hour journey. Dad, the consummate gentleman, always accommodated Mom's extremely leisurely pace which my sister and I giggled over while peeking through the living room curtains to watch them depart – overcome with a glee that came only from having three hours to do exactly as we pleased – while they wobbled away like bicycle tourists in their own driveway, the two of us eagerly plotting our next move, wondering if they might not topple right over going that slow.
Alas, they covered a lot of ground!
Their excursions took them everwhere from the far depths of the east side, downtown into the flats and many times, through the valley – my sister's and my destination of preference. Not that, selfish as we were then, we really cared where they went- it was just that trips to the valley meant they returned with bunches of grape leaves carefully packed into their cargo holders… aka Stuffed Grape Leaves for Dinner!!!
Mom made the BEST stuffed grape leaves – and til now, I'd never been quite satisfied with any recipes (even those from Lebanese restaurants) other than hers- simply because she used FRESH grape leaves rather than jarred. Once you've tried both, the difference is quite discernable; the texture of jarred or canned grape leaves is much softer with a muddled flavor.
"Wait!" You cry. "I don't have access to fresh grape leaves!"
No problem!
I have TWO solutions for you… Not only does my casserole version bake the leaves in a manner which seems to completely remedy the softness and flavor issues even if you DO use jarred, but, I've also discovered a fresh substitute for grape leaves in collard green leaves (my new preference!) Yes, that's right. Collard greens provide the freshness jarred grape leaves lack, plus they're larger & therefore quicker/easier to use. Parboiling softenes them up to a lovely texture. Either way you make it, the recipe will be amazing.
This aromatic, middle-eastern dish brimming with pistachios, raisins, brown rice and mint is certain to become a family hit at your house also! Jim, the gorgeous, agile & shredded (apologies, I digress) boxer of our household, loves when I make it for him- in fact the collard greens are his preference too 🙂
3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive
oil. Pat grape leaves (or collard leaves) dry. Line bottom and sides of baking dish with grape (or collard) leaves, allowing leaves to hang over sides. Spread half of rice mixture over
grape leaves. Top rice with more grape (or collard) leaves, then top with remaining rice
mixture. Cover casserole with remaining grape (or collard) leaves, and seal by folding over leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or
until grape or collard leaves on top darken and casserole looks firm and dry.
4. Dip knife in cold water. Cut straight down with tip of
knife to make 8 servings, then remove servings with spatula. Garnish with lemon
slices, and drizzle with pomegranate molasses (if using- I love!).
5. This dish freezes beautifully for fabulous leftovers on busy nights!
What are some of your fondest food or otherwise memories growing up?
Did you & your sibblings look forward to your parents leaving you "home alone?" :-)
(Warning, along with a nice recipe, this post is pretty self-indulgent, rambling and goes where I've never gone yet always wanted to…)
Hi Guys,
There is SO much I want to talk about today; tons of amazing recipes I've been making and want to share (keeping me so busy I haven't had a chance to post about them!) an incredibly easy, practically free way to grow your own sprouts, food combining- something new I've started paying attention to, my new morning green drink recipe, etc. I will do my level best to get it all on StyleNectar as soon as I can. I'm learning so much, it's quite fun and exciting!
I have been on an amazing journey, as we all are right? That's life! And lately I've been looking at a lot of things including the concepts of identity, presence, going through life with conscious awareness (versus autopilot) and the repeated & perplexing realization that I am quite solo in my fascination by any of these ideas. Most times I bring up discussions, they're with an interest in looking beneath the surface of what's commonly accepted, leading to one of the concepts above. And generally no one wants to go there:-( Consequently I've made many fine friends through the authors of great books who DO love these philosophical discussions- but that will take me on a tangent into literature- another post for later.
For a long time I was too nervous to share these thoughts I consider most valuable & important on StyleNectar. They wouldn't appeal to a very large audience. So I kept things surface, sharing my favorite healthed-up, yet non-vegan, mainstream food so as not to turn anyone off, silencing all the stuff I really wanted to yell from the mountaintops – with the exception of my paintings- they're honest and real- yet simultaneously wide open for interpretation and, therefore, safe. I suppose that's an appeal for an artist; the viewer need go only as far as they dare in interpretation. Plus, they're from the soul, so half the time they're a mystery to me also:-) However, choosing this overall "safe" approach with the rest of my blog was getting to me. I wanted to be authentic which meant representing only a sliver of who I was wasn't enough – plus of course I've since gone completely vegan. So, a few months ago, I tiptoed a bit further and decided to start putting the rest of myself out there, and I've been truly heartened by your enthusiastic response!
Historically, I've stuffed my artistic and spiritual philosopher side. Not that I wanted to- actually I think it was rather unconscious- a product of being sort of a chameleon/socially acceptable. I can count on one hand the number of individuals I've known throughout life who love to philosophize, my Dad being one of them, thankfully:-) Otherwise, I get blank stares if I mention my daily meditation practice, being vegan (watch Our Daily BreadorEarthlings& read Diet For A New America or Eat To Live & you'll be vegan too) or my fascination with economics/politics or Buddhist/Hindu philosophy (I'll stop there, the list goes on I'm afraid.)
So it won't come as a surprise that I don't at all agree with such directives as don't discuss religion and politics! What's wrong with asking why? Why the aversion to looking beneath the surface? What's the appeal to living a life like robots on autopilot? Answer: conditioning is VERY powerful, if not virtually impossible, to go up against. And yet, the various domino affects of a world of robots are very frightening and so I do hope a few more people will have the courage to open their eyes. Personally, I find living in a state of presence/conscious awareness the most beautiful way to go through life. Though I'm not saying it's easy and it's definitely a life's work. However, autopilot has NEVER and will never be interesting to me.
As a society we're obsessed with building and maintaining an identity- as if without one, we'd cease to exist and life would somehow be meaningless without constant activity, achievement & results. In my humble opinion this clinging to an identity, essentially making an I the center of the universe, is the root cause for all the suffering in the world. Though I'll be the first to admit it's a struggle for me too, because of the tremendous pressure of conditioning.
When I was about four years old I'd ask myself, "Who am I?" I just couldn't take myself that seriously and kind of wondered why anyone else did. Didn't you often question, when you were a far less-conditioned human at that young age, all the drama with which adults seemed to be constantly engaged? As pre-conditioned children we were still in touch with our present, peaceful, inner selves. Jesus said, "We must become as little children." A return to the peaceful, spacious, silence where we can regain perspective in a moment of presence.
Meditation is the way I practice presence. It trains me to transcend identity and live in the world with conscious awareness. It's my fast-track (yes, ironic word choice) approach to putting life into perspective in addition to having a host of additional amazing benefits. And I'm committed because it works quite frankly. If I didn't see results I wouldn't be motivated to do it.
There are centuries of evidence and myriad scientific studies linking the affects of meditation to everything from increasing the peaceful centers of the brain to improving one's ability to concentrate, make decisions and cultivate awareness practice. I'll go into awareness practice in another post. Generally, it's learning to become conscious of the patterns of habitual thought in one's mind in order to ultimately let them go and harness the power of the mind rather than live unconsciously according to it's unhelpful, incessant chatter.
During meditation I watch my thoughts go from fast forward to slow motion- a general tape loop of the same 4 or 5 subjects repeating over and over! Letting go of my own "self/identity" follows suit. And soon, I feel as I did when I was four, at one with my surroundings. Bathed in love. Completely at peace.
I don't feel like working on a good segway here so I won't bother. But doesn't all that correspond nicely with not wanting to eat animals or needing to drink coffee in order to be happy?
Jim and I don't drink caffeinated bevvies any longer. We don't miss them. At all. We actually have more energy than when we used to drink them. And I'm afraid that, yes, we are sleeeping better too. If I had to say we have a substitute for coffee, I'd say the rocket-fuel-like energy we get from our green drinks far surpasses (chlorophyll baby). We also imbibe in a spirulina shake almost daily which is seriously amaze. And these Macaccinos pack a nice punch too. They're my late morning snack- Jim heads to work with his in a travel cup.
Maca is an ancient root prized by the South American tribes for centuries for its ability to energize and take warriors into battle with great stamina. It's an adaptogen, meaning it creates a state of balance or normalization in the body which restores its natural homeostasis creating affects such as balancing hormones. Do read up on Maca and start with a very small amount, listen to your body and proceed gently as such ancient herbs are powerful medicine.
Love,
Juliane
Un macaccino pour madame s'il vous plait?
Macaccino Recipe (Serves 1)
Ingredients
1/2 teaspoon Maca Powder
1 teaspoon Cacao Powder
sprinkle of cinnamon
stevia to taste
1 cup of unsweetened almond milk (for a lighter, yet still delish drink use 1/2 cup milk, 1/2 cup water)
Method
Heat the milk over a low heat until teeny-tiny bubbles start forming around the edge.
Whisk the dry ingredients together in a small bowl til incorporated.
Pour the warmed almond milk into the bowl, whisking until the dry ingredients are thoroughly combined into the milk.
Pour into your favorite mug, kick back and enjoy!
"To commune daily with God in deep meditation, and to carry His love and guidance with you into all your dutiful activities, is the way that leads to permanent peace and happiness."
~ Paramahansa Yogananda
In grace, light and presence
Love 💕
~Jayashrii
Live Beautifully
&
Be well
Jayashrii (Juliane)💫
(Jayashrii is my Sanskrit Yogic name given by my teacher in India)
Artist JulianePorter offers20% off Custom Heirloom Oil Painted Portraits!
Order Before
the End of the Year
GET
20% OFF!
Includes Executive, Family, Children & Pet
Just send an Email with your contact info including HOLIDAY 20 in subject line. You will receive a reply email confirmation with all the pertinent details.
Happy Holidays!
xoxo
~juliane
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-12-31 13:23:462012-12-31 13:23:46End of Year SPECIAL ~ 20% off Custom Portraits!
Mushroom Tapenade- Admittadly, I over-processed mine a bit & recommend leaving yours a bit chunkier:-)
This Mushroom Tapenade, inspired from the gorgeous, (I'm not kidding, see for yourself by clicking by clicking her name)Mimi Kirk's, beautiful cookbook, Live Raw, is one easy way to get the health benefits of a-mushroom-a-day into your diet. Or, if you're like me, you'll have a hard time eating less than half the recipe in one sitting. Not that it would matter, as this delicious twist on the Provencal original is incredibly light as well.
Anytime I've served this to guests as an appetizer presented with fresh vegetables, bread sticks or crackers, it's gone in the first hour. Of course it's a wonderful snack too – and makes a delicious spread for wraps and sandwiches.
Plus there's a Bonus! Simplifying the tapenade creates a fabulous marinated mushroom recipe, an addiction I've had since childhood when Mom made her amazing marinated mushrooms for potlucks at least once a year. For some reason she never served them at home, and there they'd be, tempting me from the fridge as they marinated away a day prior to her event. To this day, I still don't have Mom's recipe, but this one tastes just as I remember hers. However, mine are ready after an hour and take less than two minutes to prep. Jackpot!!
Please enjoy!
Marinated Mushrooms
Mushroom Tapenade
Ingredients:
2 large portobello mushrooms or 15 baby bella or white button or a combo
1/2 cup walnuts
1 clove garlic
2 tablespoons extra-virgin olive oil
2 tablespoons tamari, Bragg's or nama shoyu
freshly cracked black pepper
Method:
Clean mushrooms with a dampened kitchen towel. Chop coarsly. Marinate with the olive oil and nama shoyu for 30 minutes turning occasionally.
Pulse walnuts in food processor until broken down.
Add garlic and marinated mushrooms. Pulse until mixture is incorporated and slightly chunky mine pictured above could have been left a tad chunkier- so process yours a little less:-)
Taste for seasonings and adjust to taste.
Marinated Mushrooms (servings: makes 15 mushrooms)
Ingredients
15 baby bella or 15 white button mushrooms, wiped clean with a damp towel. Wild mushrooms are delicious too!
1 clove garlic, minced or garlic powder to taste
2 tablespoons extra-virgin olive oil
2 tablespoons tamari, Bragg's, Coconut Aminos or nama shoyu
freshly cracked black pepper
a few dried red pepper flakes for an extra pop of color & spice (optional)
**For Marinated Portobello"Steaks" Use 2 Portobello Mushrooms, wiped clean, stems trimmed of soiled portions. Slice tops into nice, thick 1/2" strips, and do the same with the remainder of stem. Adjust quantities of above ingredients as needed (you may need a bit more depending on size of your portobello, they really soak up the ingredients beautifully. (Serves 2)
Method
Marinate all the ingredients for an hour or up to 4 hours.
Check seasonings.
Serve in a beautiful bowl with party pics alongside for picking up.
Do you have a favorite family recipe you'd love to recreate?
Corner of the Marina, Nantucket, Mass, USA. Oil on canvas by Juliane Porter. www.StyleNectar.com
Corner of the Marina, is the third painting in my Chatham/Nantucket series. I fell in love with the reflections in the water and the light, happy feeling of being on Nantucket. There will always be something about water that I absolutely adore. The colors, the shimmer, it's power and vastness… it keeps things in perspective, like a great teacher.
According to Ayurveda, my dosha is Vata, which is woven from the elements of space and air. Jim is of the Pitta dosha, comprised of water and fire- so there's definitely something about this attraction to water for me:-)
What is your dosha? Take the quiz here. Then let us know what you are… feel free to share your thoughts on my painting too:-)
You may also enjoy:
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-12-05 18:09:392025-12-06 15:02:29Corner of the Marina
This fabulous Cream of Mushroom Soup recipe is long overdue! However, the best things in life are always worth the wait 🙂 My vegan take on the classic is a bowl of warm, savory goodness. Rich, velvety and as always, simple to prepare.
I love this dairy-free version of Cream of Mushroom Soup even more than the cream-based & lower-fat dairy-based recipes I made in the past. This delicious soup gets it's luscious, creamy texture from the addition of cashews. (Dairy contains many hormone-containing and cancer-promoting substances and there are strong associations between dairy consumption and prostate, ovarian, adult testicular and colorectal cancers. 1.)
Lately, I often wonder if my tastebuds don't somehow know the difference between the foods that make me vibrant and healthy, versus those that don't. I adore my new vegan way of eating that much. It feels everyday like I get to have my cake and eat it too! I definitely have not given up a thing, despite virtually elimating dairy, meat, sugar and refined grains in favor of G-BOMBS (greens, beans, onions, mushrooms, berries & seeds). In fact I feel I've received a huge gift… the most delicious food I've ever made which happens to simultaneously make me feel amazing!
Please enjoy a steaming bowl of my Cream of Mushroom Soup to make your insides as happy as your tastebuds!
PS. I almost neglected to mention: "Mushrooms block tumor growth and have anti-estrogenic activity – regular consumption of mushrooms – as little as one mushroom per day – has been shown to decrease breast cancer risk by up to 60-70%." 2.
Cream of Mushroom Soup the Nutritarian way, www.StyleNectar.com
Cream of Mushroom Soup
Ingredients
1 Tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

10
oz button mushrooms, coarsly chopped

10 oz cremini mushrooms,coarsly chopped

3-4
c. vegetable broth (depending on how thick you want the soup)

1/2 tsp dried thyme

2 or 3 tbsp. dry white wine

1 tsp (or to taste) Himalayen or Celtic Sea Salt

1/4 tsp
freshly ground black pepper
a handful of raw cashews (maybe 1/4 to 1/3 cup) depending on how thick you want the soup (soak overnight if you don't have a heavy-duty Vitamix blender- personally I soak then dehydrate all nuts as it removes enzyme inhibitors making them easily digestible & an active, live food with live enzymes/benefits galore.)
almond milk (1/4 c. give or take depending on how thick you want your soup)
Method
Heat the oil in a soup pot over medium heat. Add the onion
and cook, stirring occasionally, about 4 minutes. Add the garlic and cook about 30 seconds. Add the mushrooms and cook until they release most of their
liquid.
Add the broth and thyme and bring to a boil. Reduce the heat
and simmer for 10 minutes.
Stir in the wine, salt, and pepper and cook for 3
minutes.
Turn off the heat and cool slightly.
Using a heavy duty blender, such as a Vitamix, add cashews, almond milk and soup to the blender (add soup in batches if necessary) and puree until smooth & silky.
Taste for desired richness and add more cashews or almond milk as necessary. Check seasonings. Warm through before serving if necessary.
Enjoy!
Stay tuned for a to die for Mushroom Tapanade coming later this week…
Dairy products contain many hormone-containing and -promoting substances. U.S. cheese consumption has increased 182% (almost 3-fold) in the past 30 years11, and the incidence of our hormone sensitive cancers has also increased. There are strong associations between dairy consumption and prostate cancer.12,13,14Interestingly, some studies have found that prostate cancer risk was elevated with increased consumption of low-fat milk specifically, suggesting that the potential threat to prostate health may be more closely linked to dairy protein than dairy fat.15,16 Ovarian cancer risk is also elevated by consumption of dairy products equivalent to three glasses of cow's milk per day.17,18 Butter use is associated with an increased risk of bladder cancer in women.19 Eating larger amounts of dairy products during childhood is associated with adult testicular and colorectal cancer.20,21
Cow's milk is the perfect food for the rapidly growing calf, but foods that promote rapid growth promote cancer. Consuming dairy protein on a regular basis elevates blood levels of insulin-like growth factor (IGF-1).22IGF-1 is known to stimulate the growth of both normal and cancer cells, and there is a strong and consistent association between serum IGF-1 concentrations and prostate cancer risk.23 One study showed that men who had the highest levels of IGF-1 had more than four times the risk of prostate cancer compared with those who had the lowest levels.24 If you choose to consume dairy, minimize your intake to small amounts – dairy products are not essential for good health and carries potential health risks.
Pack Power into your diet with Sprouts!
Freshly harvested mung bean sprouts
One of my most exciting discoveries recently has been learning how to grow my own Sprouts. I've always loved the texture, flavor and fantastic nutrition sprouts add to sandwiches, salads etc. However, until now, I rarely used them since they're rather expensive and go bad so quickly after purchase. Every week at the market, I'd longingly peruse their selection wishing they weren't A) already slimy & brown on the bottom or B) totally overpriced… sort of the same situation as fresh berries*… Sure, they're amazing for you, but unless you get organic, which are outrageously expensive, they're absolutely loaded with pesticides and, of course, spoil quickly.
*I've found a solution for berries too! Only buy fresh, organic berries in season when they're more afforadable. Stock up on already frozen, organic berries year round because they're REALLY well priced &, ironically, have greater nutritional value than fresh since they're fozen at their peak & not sitting around for days in transit & on store shelves. The cold hardly affects berries, leaving enzymes/antioxidants in tact – plus they last in your freezer for months without requiring you to become a 24/7 inventory spoilage manager over all your produce.
My Sprouts are growing so plentifully, they're pushing the trays of my Sprout Grower right up!
Well how times have changed! Since the addition of our 4-tier sprouter kit to our home, Jim and I are eating a variety of beautiful, fresh sprouts everyday! A great thing since the benefits of sprouts are amazing:
Home-grown Mung Bean Sprouts
I stocked up on 7 packets of seeds (one can use the sprouter for beans as well) ranging from a variety mix to plain brocolli, radish, clover, mung and alfalfa. These should last well over a year. Our trays are nestled into a back corner of the counter, behind the big cutting board, draped with a kitchen towel as they must grow in the dark. The process couldn't be easier: Sprinkle a tablespoon of seeds into each tray. Pour two cups water into the top 2x/daily. Three days later – VOILA! Delicious. Easy. Free. Sprouts for a lifetime!
As you can imagine, the uses for sprouts are many, from the aforementioned sandwich topper or wrap to stir-fries and salads. One little lunch combo I love is stacking the sprouts up into an open face sandwich as shown here.
Open Faced Clover Sprout, Avocado & Tomato Sandwich on Toasted Millet Bread
Recipe for Open Faced Sprout, Avocado & Tomato Sandwich:
Ingredients:
Method:
Please Enjoy!!
Love,
Juliane
Do you grow any indoor edibles? Share your recommendations/ideas!
Have you made any changes in your diet resulting in a major, positive impact on your life?
Coming Soon… How to grow your own Wheat Grass for daily wheat grass shots!
If you liked this post, say thanks by sharing it.
Back by Popular Demand for Valentine’s Day ~ 20% off Custom Portraits!
Don't delay, offer available to first 2 respondents only!
Remember to spread the love this Valentine's Day by surprising your sweetheart (or yourself) with something amazing…
A Custom Heirloom Oil Painted Portrait by American Portrait Artist, Juliane Porter!
**Offer ends Wednesday, 2/14/13 at 11:59PM ET
GET
20% OFF!
Includes Family, Children & Pet
Just send an Email with your contact info including VALENTINE in subject line. You will receive a reply email confirmation with all the pertinent details.
Happy Valentine's Day!
Love,
~Juliane
Sexy Chocolate Covered Strawberry Shake
Sexy Chocolate Covered Strawberry Shake
This gorgeous, layered Chocolate Covered Strawberry Shake, inspired by Pure Food & Wine, will make your sweetie (and you) very happy! Combining the sexy superfood maca, known for its aphrodisiacal qualities, with decadent chocolate and strawberries… well it just doesn't get sexier than that!
Treat your honey to this deliciously creamy treat for breakfast in bed or as a post-dinner aphrodisiac. Serve it layered as shown by using a large spoon to direct the top layer toward the edges of the glass (pouring right down the middle will cause the 2nd layer to dissapear into the first). Or just blend it all together- either way it will taste phenomenal!
Love,
XO
Juliane
Sexy Chocolate Covered Strawberry Shake
Chocolate Covered Strawberry Shake (Serves 2)
Recipe adapted from Pure Food & Wine
Ingredients:
Method:
You may also enjoy…
Lemon Bavarois with Raspberry Syrup
or
Triple Berry Parfait with Cashew Cream
If you liked this post, say thanks by sharing.
Stuffed Grape Leaves Casserole
with Pomegranate Molasses
Stuffed Grape Leaves Casserole drizzled with Pomegranate Molasses
Stuffed grape leaves (aka dolmades in Lebanon, dolmas in Iraq, dolmathes in Greece) have been one of my absolute favorites since I was a kid…
Growing up (and maybe still? I should ask.) Mom and Dad would set out on their vintage cycles every Sunday morning during warm months for a 2-3 hour journey. Dad, the consummate gentleman, always accommodated Mom's extremely leisurely pace which my sister and I giggled over while peeking through the living room curtains to watch them depart – overcome with a glee that came only from having three hours to do exactly as we pleased – while they wobbled away like bicycle tourists in their own driveway, the two of us eagerly plotting our next move, wondering if they might not topple right over going that slow.
Alas, they covered a lot of ground!
Their excursions took them everwhere from the far depths of the east side, downtown into the flats and many times, through the valley – my sister's and my destination of preference. Not that, selfish as we were then, we really cared where they went- it was just that trips to the valley meant they returned with bunches of grape leaves carefully packed into their cargo holders… aka Stuffed Grape Leaves for Dinner!!!
Mom made the BEST stuffed grape leaves – and til now, I'd never been quite satisfied with any recipes (even those from Lebanese restaurants) other than hers- simply because she used FRESH grape leaves rather than jarred. Once you've tried both, the difference is quite discernable; the texture of jarred or canned grape leaves is much softer with a muddled flavor.
"Wait!" You cry. "I don't have access to fresh grape leaves!"
No problem!
I have TWO solutions for you… Not only does my casserole version bake the leaves in a manner which seems to completely remedy the softness and flavor issues even if you DO use jarred, but, I've also discovered a fresh substitute for grape leaves in collard green leaves (my new preference!) Yes, that's right. Collard greens provide the freshness jarred grape leaves lack, plus they're larger & therefore quicker/easier to use. Parboiling softenes them up to a lovely texture. Either way you make it, the recipe will be amazing.
This aromatic, middle-eastern dish brimming with pistachios, raisins, brown rice and mint is certain to become a family hit at your house also! Jim, the gorgeous, agile & shredded (apologies, I digress) boxer of our household, loves when I make it for him- in fact the collard greens are his preference too 🙂
Please enjoy!
Love,
Juliane
Stuffed Grape Leaves Casserole topped with sliced lemon & Pomegranate Molasses
Recipe for Stuffed Grape Leaves Casserole (Serves 8)
Adapted from Vegetarian Times
Ingredients
jarred or fresh grape leaves or 1 bundle collard greens, stems removed
large onion, diced
cup brown rice
cups low-sodium tomato juice
cup chopped fresh parsley
cup chopped fresh mint
cup raisins
cup fresh lemon juice
molasses (or concentrate) for drizzling, optional
Method
1. Dip grape leaves or collard leaves, depending on which you're using, into large pot of boiling water 2 minutes.
Drain, and set aside.
2. Heat oil in large saucepan over medium heat. Add onion,
and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 2 1/2 cups
water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40
minutes, or until liquid is absorbed. Remove from heat, and stir in tomato
juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt
and pepper, if desired. (Mixture will be very wet.)
3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive
oil. Pat grape leaves (or collard leaves) dry. Line bottom and sides of baking dish with grape (or collard) leaves, allowing leaves to hang over sides. Spread half of rice mixture over
grape leaves. Top rice with more grape (or collard) leaves, then top with remaining rice
mixture. Cover casserole with remaining grape (or collard) leaves, and seal by folding over leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or
until grape or collard leaves on top darken and casserole looks firm and dry.
4. Dip knife in cold water. Cut straight down with tip of
knife to make 8 servings, then remove servings with spatula. Garnish with lemon
slices, and drizzle with pomegranate molasses (if using- I love!).
5. This dish freezes beautifully for fabulous leftovers on busy nights!
What are some of your fondest food or otherwise memories growing up?
Did you & your sibblings look forward to your parents leaving you "home alone?" :-)
You may also enjoy: Marinated Mushrooms
or
The Happy Shake!
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Macaccinos, Meditation & more…
(Warning, along with a nice recipe, this post is pretty self-indulgent, rambling and goes where I've never gone yet always wanted to…)
Hi Guys,
There is SO much I want to talk about today; tons of amazing recipes I've been making and want to share (keeping me so busy I haven't had a chance to post about them!) an incredibly easy, practically free way to grow your own sprouts, food combining- something new I've started paying attention to, my new morning green drink recipe, etc. I will do my level best to get it all on StyleNectar as soon as I can. I'm learning so much, it's quite fun and exciting!
I have been on an amazing journey, as we all are right? That's life! And lately I've been looking at a lot of things including the concepts of identity, presence, going through life with conscious awareness (versus autopilot) and the repeated & perplexing realization that I am quite solo in my fascination by any of these ideas. Most times I bring up discussions, they're with an interest in looking beneath the surface of what's commonly accepted, leading to one of the concepts above. And generally no one wants to go there:-( Consequently I've made many fine friends through the authors of great books who DO love these philosophical discussions- but that will take me on a tangent into literature- another post for later.
For a long time I was too nervous to share these thoughts I consider most valuable & important on StyleNectar. They wouldn't appeal to a very large audience. So I kept things surface, sharing my favorite healthed-up, yet non-vegan, mainstream food so as not to turn anyone off, silencing all the stuff I really wanted to yell from the mountaintops – with the exception of my paintings- they're honest and real- yet simultaneously wide open for interpretation and, therefore, safe. I suppose that's an appeal for an artist; the viewer need go only as far as they dare in interpretation. Plus, they're from the soul, so half the time they're a mystery to me also:-) However, choosing this overall "safe" approach with the rest of my blog was getting to me. I wanted to be authentic which meant representing only a sliver of who I was wasn't enough – plus of course I've since gone completely vegan. So, a few months ago, I tiptoed a bit further and decided to start putting the rest of myself out there, and I've been truly heartened by your enthusiastic response!
Historically, I've stuffed my artistic and spiritual philosopher side. Not that I wanted to- actually I think it was rather unconscious- a product of being sort of a chameleon/socially acceptable. I can count on one hand the number of individuals I've known throughout life who love to philosophize, my Dad being one of them, thankfully:-) Otherwise, I get blank stares if I mention my daily meditation practice, being vegan (watch Our Daily Bread or Earthlings & read Diet For A New America or Eat To Live & you'll be vegan too) or my fascination with economics/politics or Buddhist/Hindu philosophy (I'll stop there, the list goes on I'm afraid.)
So it won't come as a surprise that I don't at all agree with such directives as don't discuss religion and politics! What's wrong with asking why? Why the aversion to looking beneath the surface? What's the appeal to living a life like robots on autopilot? Answer: conditioning is VERY powerful, if not virtually impossible, to go up against. And yet, the various domino affects of a world of robots are very frightening and so I do hope a few more people will have the courage to open their eyes. Personally, I find living in a state of presence/conscious awareness the most beautiful way to go through life. Though I'm not saying it's easy and it's definitely a life's work. However, autopilot has NEVER and will never be interesting to me.
As a society we're obsessed with building and maintaining an identity- as if without one, we'd cease to exist and life would somehow be meaningless without constant activity, achievement & results. In my humble opinion this clinging to an identity, essentially making an I the center of the universe, is the root cause for all the suffering in the world. Though I'll be the first to admit it's a struggle for me too, because of the tremendous pressure of conditioning.
When I was about four years old I'd ask myself, "Who am I?" I just couldn't take myself that seriously and kind of wondered why anyone else did. Didn't you often question, when you were a far less-conditioned human at that young age, all the drama with which adults seemed to be constantly engaged? As pre-conditioned children we were still in touch with our present, peaceful, inner selves. Jesus said, "We must become as little children." A return to the peaceful, spacious, silence where we can regain perspective in a moment of presence.
Meditation is the way I practice presence. It trains me to transcend identity and live in the world with conscious awareness. It's my fast-track (yes, ironic word choice) approach to putting life into perspective in addition to having a host of additional amazing benefits. And I'm committed because it works quite frankly. If I didn't see results I wouldn't be motivated to do it.
There are centuries of evidence and myriad scientific studies linking the affects of meditation to everything from increasing the peaceful centers of the brain to improving one's ability to concentrate, make decisions and cultivate awareness practice. I'll go into awareness practice in another post. Generally, it's learning to become conscious of the patterns of habitual thought in one's mind in order to ultimately let them go and harness the power of the mind rather than live unconsciously according to it's unhelpful, incessant chatter.
During meditation I watch my thoughts go from fast forward to slow motion- a general tape loop of the same 4 or 5 subjects repeating over and over! Letting go of my own "self/identity" follows suit. And soon, I feel as I did when I was four, at one with my surroundings. Bathed in love. Completely at peace.
I don't feel like working on a good segway here so I won't bother. But doesn't all that correspond nicely with not wanting to eat animals or needing to drink coffee in order to be happy?
Jim and I don't drink caffeinated bevvies any longer. We don't miss them. At all. We actually have more energy than when we used to drink them. And I'm afraid that, yes, we are sleeeping better too. If I had to say we have a substitute for coffee, I'd say the rocket-fuel-like energy we get from our green drinks far surpasses (chlorophyll baby). We also imbibe in a spirulina shake almost daily which is seriously amaze. And these Macaccinos pack a nice punch too. They're my late morning snack- Jim heads to work with his in a travel cup.
Maca is an ancient root prized by the South American tribes for centuries for its ability to energize and take warriors into battle with great stamina. It's an adaptogen, meaning it creates a state of balance or normalization in the body which restores its natural homeostasis creating affects such as balancing hormones. Do read up on Maca and start with a very small amount, listen to your body and proceed gently as such ancient herbs are powerful medicine.
Love,
Juliane
Un macaccino pour madame s'il vous plait?
Macaccino Recipe (Serves 1)
Ingredients
Method
"To commune daily with God in deep meditation, and to carry His love and guidance with you into all your dutiful activities, is the way that leads to permanent peace and happiness."
~ Paramahansa Yogananda
In grace, light and presence
Love 💕
~Jayashrii
Live Beautifully
&
Be well
Set up Holistic Life & Wellness Coaching
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You may also enjoy: "Water Night"
or
Japanese Seaweed Salad
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End of Year SPECIAL ~ 20% off Custom Portraits!
Artist Juliane Porter offers 20% off Custom Heirloom Oil Painted Portraits!
Order Before
the End of the Year
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20% OFF!
Includes Executive, Family, Children & Pet
Just send an Email with your contact info including HOLIDAY 20 in subject line. You will receive a reply email confirmation with all the pertinent details.
Happy Holidays!
xoxo
~juliane
Marinated Mushroom Tapenade + Bonus Recipe
This Mushroom Tapenade, inspired from the gorgeous, (I'm not kidding, see for yourself by clicking by clicking her name) Mimi Kirk's, beautiful cookbook, Live Raw, is one easy way to get the health benefits of a-mushroom-a-day into your diet. Or, if you're like me, you'll have a hard time eating less than half the recipe in one sitting. Not that it would matter, as this delicious twist on the Provencal original is incredibly light as well.
Anytime I've served this to guests as an appetizer presented with fresh vegetables, bread sticks or crackers, it's gone in the first hour. Of course it's a wonderful snack too – and makes a delicious spread for wraps and sandwiches.
Plus there's a Bonus! Simplifying the tapenade creates a fabulous marinated mushroom recipe, an addiction I've had since childhood when Mom made her amazing marinated mushrooms for potlucks at least once a year. For some reason she never served them at home, and there they'd be, tempting me from the fridge as they marinated away a day prior to her event. To this day, I still don't have Mom's recipe, but this one tastes just as I remember hers. However, mine are ready after an hour and take less than two minutes to prep. Jackpot!!
Please enjoy!
Marinated Mushrooms
Mushroom Tapenade
Ingredients:
Method:
Marinated Mushrooms (servings: makes 15 mushrooms)
Ingredients
**For Marinated Portobello"Steaks" Use 2 Portobello Mushrooms, wiped clean, stems trimmed of soiled portions. Slice tops into nice, thick 1/2" strips, and do the same with the remainder of stem. Adjust quantities of above ingredients as needed (you may need a bit more depending on size of your portobello, they really soak up the ingredients beautifully. (Serves 2)
Method
Do you have a favorite family recipe you'd love to recreate?
You may also enjoy:
Cream of Mushroom Soup
or
Cheesy Gnocchi with Swiss Chard & Cannellini Beans
If you liked this post, say thanks by sharing it.
Corner of the Marina
Corner of the Marina, Nantucket, Mass, USA. Oil on canvas by Juliane Porter. www.StyleNectar.com
Corner of the Marina, is the third painting in my Chatham/Nantucket series. I fell in love with the reflections in the water and the light, happy feeling of being on Nantucket. There will always be something about water that I absolutely adore. The colors, the shimmer, it's power and vastness… it keeps things in perspective, like a great teacher.
According to Ayurveda, my dosha is Vata, which is woven from the elements of space and air. Jim is of the Pitta dosha, comprised of water and fire- so there's definitely something about this attraction to water for me:-)
What is your dosha? Take the quiz here. Then let us know what you are… feel free to share your thoughts on my painting too:-)
You may also enjoy:
Cream of Mushroom Soup (minus the dairy!)
Cream of Mushroom Soup, www.StyleNectar.com
This fabulous Cream of Mushroom Soup recipe is long overdue! However, the best things in life are always worth the wait 🙂 My vegan take on the classic is a bowl of warm, savory goodness. Rich, velvety and as always, simple to prepare.
I love this dairy-free version of Cream of Mushroom Soup even more than the cream-based & lower-fat dairy-based recipes I made in the past. This delicious soup gets it's luscious, creamy texture from the addition of cashews. (Dairy contains many hormone-containing and cancer-promoting substances and there are strong associations between dairy consumption and prostate, ovarian, adult testicular and colorectal cancers. 1.)
Lately, I often wonder if my tastebuds don't somehow know the difference between the foods that make me vibrant and healthy, versus those that don't. I adore my new vegan way of eating that much. It feels everyday like I get to have my cake and eat it too! I definitely have not given up a thing, despite virtually elimating dairy, meat, sugar and refined grains in favor of G-BOMBS (greens, beans, onions, mushrooms, berries & seeds). In fact I feel I've received a huge gift… the most delicious food I've ever made which happens to simultaneously make me feel amazing!
Please enjoy a steaming bowl of my Cream of Mushroom Soup to make your insides as happy as your tastebuds!
PS. I almost neglected to mention: "Mushrooms block tumor growth and have anti-estrogenic activity – regular consumption of mushrooms – as little as one mushroom per day – has been shown to decrease breast cancer risk by up to 60-70%." 2.
Cream of Mushroom Soup the Nutritarian way, www.StyleNectar.com
Cream of Mushroom Soup
Ingredients
oz button mushrooms, coarsly chopped
c. vegetable broth (depending on how thick you want the soup)

freshly ground black pepper
Method
and cook, stirring occasionally, about 4 minutes. Add the garlic and cook about 30 seconds. Add the mushrooms and cook until they release most of their
liquid.
and simmer for 10 minutes.
minutes.
Stay tuned for a to die for Mushroom Tapanade coming later this week…
You may also enjoy: Triple Berry Parfait with Cashew Cream!
Footnotes/References:
1. www.DiseaseProof.com, Dairy and cancer
Dairy products contain many hormone-containing and -promoting substances. U.S. cheese consumption has increased 182% (almost 3-fold) in the past 30 years11, and the incidence of our hormone sensitive cancers has also increased. There are strong associations between dairy consumption and prostate cancer.12,13,14Interestingly, some studies have found that prostate cancer risk was elevated with increased consumption of low-fat milk specifically, suggesting that the potential threat to prostate health may be more closely linked to dairy protein than dairy fat.15,16 Ovarian cancer risk is also elevated by consumption of dairy products equivalent to three glasses of cow's milk per day.17,18 Butter use is associated with an increased risk of bladder cancer in women.19 Eating larger amounts of dairy products during childhood is associated with adult testicular and colorectal cancer.20,21
Cow's milk is the perfect food for the rapidly growing calf, but foods that promote rapid growth promote cancer. Consuming dairy protein on a regular basis elevates blood levels of insulin-like growth factor (IGF-1).22IGF-1 is known to stimulate the growth of both normal and cancer cells, and there is a strong and consistent association between serum IGF-1 concentrations and prostate cancer risk.23 One study showed that men who had the highest levels of IGF-1 had more than four times the risk of prostate cancer compared with those who had the lowest levels.24 If you choose to consume dairy, minimize your intake to small amounts – dairy products are not essential for good health and carries potential health risks.
2. www.DiseaseProof.com, Strategies for Preventing Breast Cancer, 6