About Debbie King

A blog about LIFE and STYLE

Welcome August

A few quotes on the very first day of a bright new month

Remember to be gentle with yourself and others. We are all children of chance and none can say why some fields will blossom while others lay brown beneath the August sun.”— Kent Nerburn (American writer).

Everything good, everything magical happens between the months of June and August.”—Jenny Han, The Summer I Turned Pretty

“August rain: the best of the summer gone, and the new fall not yet born. The odd uneven time.” ―Sylvia Plath, The Unabridged Journals of Sylvia Plath

“When summer opens, I see how fast it matures, and fear it will be short; but after the heats of July and August, I am reconciled, like one who has had his swing, to the cool of autumn.”— Ralph Waldo Emerson (American essayist and scholar).

Some of the best people are born in this month; one was my mother

The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in its turning. The weeks that come before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring noons, and sunsets smeared with too much color.” ―Natalie Babbitt, Tuck Everlasting

Speaking of color…

Have a wonderful month

 

 

 

Monday Mood Board #8

SUMMER INSPIRATION starting with:

Never forget to apply sunscreen.  I love her retro look.

Chic Peek: Style on the Street (somewhere else)We just had a Sunday afternoon Tea Party with a variety of homemade finger sandwiches (sans pink, green + yellow food-grade dye like my mom used to do with the bread – yeah she did!), old-fashioned deviled eggs and some sweets to finish.  And tea.

Maybe not high-tea. More like medium-low but delicious nonetheless. Highly recommend it!

Keeping it light

But you can still enjoy it!

Self care Sunday – Time Out

This is my first post in a week

You may have noticed or not because everyone is caught up relishing the joys of Summer.    It’s normal for me to cut back posts from mid-July until the end of August.  Time to wind down. I become more lazy, take time out for myself,  spend more time outside and quality time with others.

However at present I am devoting my full time and energy to a very difficult family situation.  Eventually I might write about it.  It’s the first time in a loooong time that I find it hard to concentrate on more than what is at hand.  It’s been emotionally draining and I must look after myself on top of it all because…

Simple pleasures: it’s strange to note that something as unexciting as changing the bed sheets give me a simple boost of pleasure.  Something as habitual as sitting down with my morning coffee to check e-mails is more relaxing than normal and a fifteen minute afternoon nap is heaven sent.  I don’t function well when there is chaos around me and my surroundings need to be relatively clean and tidy.

Which brings me back to what it means to take time out.  It’s important to not totally deplete your energy. And we don’t need Denis Waitley (best-selling author of the audio series “The Psychology of Winning” and books such as “Seeds of Greatness” and “The Winner’s Edge”) to tell us so.  Although he did say:

Time and health are two precious assets that we don’t recognize and appreciate until they have been depleted.

Food for Thought

 

 

 

 

 

Self-care Sunday Scramble

Always scrambling for new healthy breakfast ideas, my gut feeling said that this would be an excellent choice.  Made with good-for-you *kimchi and leftover vegetables topped over wilted spinach it was!

photo/recipe – d. king

Story at-a-glance
*Kimchi is a fermented blend of cabbage, chili peppers, garlic, scallions, and other spices often eaten with every meal in Korea.  Rich in vitamins A and C due to its fermentation process, it is also rich in beneficial gut-boosting lactobacilli bacteria. Kimchi has potent antioxidative and immune-stimulating activities along with anti-obesity effects and more more.  Basically it is a super healthy additive or mid afternoon snack on its own.  

As it turns out I was not so imaginative using kimchi in a scramble as I thought because there is a ton of recipes out there.

How-to:

First wilt a handful of spinach in butter.  Set aside.

In same frypan stir in chopped red pepper, broccoli, green onion + parsley.  Then add some kimchi (amount depending on how much you like – it’s a required taste but I actually love it). I also added some freshly grated carrot (optional).

In another small bowl beat with a fork two free-range eggs.  When vegetables are tender, add the eggs and mix together. Top over spinach.

Notes: for sides instead of making homefried potatoes I steamed yams then mashed with a little (grass fed) butter, sliced avocado with sesame seeds and baked beans.

woodbrine3Do you like kimchi?

 

Destination: L’Hermitage Hotel

Being a tourist in the town where you reside can be a dream if you make the right connections.This charming boutique hotel is conveniently located in downtown Vancouver amid excellent shopping and dining. It’s luxurious with a relaxing ambiance.

Salt Water Pool

The large corner room was very clean with a huge bathroom and really comfortable beds.

Room with a view (sort of)

The efficient staff was very helpful in making recommendations on where to eat and places to see (even  though we were already quite familiar).  They have several bikes on site which you can reserve for four hours at a time so cruising through Stanley Park with a pitstop at English Bay Cactus Club was a breeze.

En Route, Air Canada magazine has this to say:

With kitchens equipped with Bosch appliances and staff that greet you by name in the hallways, L’Hermitage feels more like a chic European pied-à-terre than a hotel in downtown Vancouver. What we loved The hotel welcomes four-legged friends with Torre & Tagus ceramic bowls, cozy cushions and a walking service. If you only have one night Enjoy the sun while sipping a Nespresso in a velvet armchair in your suite’s private solarium overlooking the saltwater pool.

We think it’s worth spreading the word.

788 Richards Street, 778-327-4100

http://www.lhermitagevancouver.com/

 

 

 

 

Style: chic feet

Maybe it’s the influence of a fashionable friend visiting from London or maybe it could be that I’ve always found LONDON WOMEN have a look (aka the London Look) that’s a bit more edgy or funky (for lack of a better word because groovy is what really comes to mind) over the rest of us. I admire the way they experiment with clothing and accessories and manage to pull off something more avant-garde and make it chic and fun. it’s not necessarily anything trendy or something we’re so used to seeing. Which leaves us wondering…hmmm how did she pull it off?  For this post we look to the feet.

Feet found on the streets of London during Fashion Weekunfortunately not by me.

MOD WOMEN

Photos: Vogue (UK), Buro (but chosen by me from plenty more images).

Food: One Pot Veggie + Spaghetti Squash Skillet

Vegetarian Spaghetti Squash Skillet

Photo: d. king

Last night was the first time I made this dish. I’ve been in the mood to try satisfying meatless meals and something easy to prepare & fairly quick to cook. It’s a keeper. This one is filled with goodness like mushrooms, chickpeas and marinara sauce. Plus it’s only 143 calories per serving for those of you watching your weight. Why Spaghetti squash? (see bottom for some of the health benefits). This squash possesses an uncanny resemblance to spaghetti strands when cooked, and for this reason is known as vegetable spaghetti which makes the dish when combined with the rest, taste somewhat like a vegetarian lasagna. You can add other veggies like zucchini, red bell peppers or broccoli. It was delicious especially with the added sriracha hot sauce (I always zip it up with a little heat on the side).

Serves: Makes 8 cups

Ingredients

  • 1 (3 lb.) spaghetti squash
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 8 oz. mushrooms, thinly sliced
  • 3 garlic cloves, minced
  • ¾ tsp ground oregano
  • ½ tsp ground pepper
  • ⅛ tsp salt
  • 1 ½ cups marinara sauce (your favorite kind)
  • 1 ¾ cups (no salt added) chickpeas, rinsed & drained
  • ¼ cup minced flat-leaf parsley
  • ⅓ cup grated Parmesan cheese (animal rennet-free for vegetarian)

Instructions

  1. Using a large, sharp knife, pierce the spaghetti squash in several pieces.
  2. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  3. Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
  4. Preheat the broiler.
  5. Heat the olive oil in a large nonstick or cast-iron skillet, set over medium-high heat.
  6. Add the onion and mushrooms. Cook, stirring occasionally, until the vegetables are tender and just starting to brown, 5 to 6 minutes.
  7. Add the garlic, oregano, pepper and salt. Cook for 1 minute.
  8. Stir in the reserved spaghetti squash, marinara sauce, chickpeas and parsley.
  9. Spread the spaghetti squash mixture into an even layer in the skillet. Top with the Parmesan cheese.
  10. Place the skillet under the broiler until the cheese is melted, 1 to 2 minutes. Serve.

Nutrition Information

Serving size: 1 cup | Calories: 142.9 cal | Fat: 4.1g | Saturated fat: 1.0g | Carbohydrates: 22.1g | Sugar: 6.7g | Sodium: 182.6mg | Fiber: 5.5g | Protein: 7.5g | Cholesterol: 3.3mg

Notes

Weight Watchers Points: 3 (SmartPoints), 4 (Points+), 2 (Old Points)

Health Benefits of Spaghetti Squash

Spaghetti Squash

Spaghetti squash is also rich in the B vitamins riboflavin, niacin, and thiamin, which promote optimal cellular function. Folate is also found in this bright-colored vegetable. Folate supports the formation and development of new cells and may help prevent birth defects, making this squash an ideal food for pregnant women. This nutrient can also help filter out homocysteine from your blood and promote cardiovascular health.

Potassium, a mineral that maintains proper muscle and nerve function, is also present in spaghetti squash, making it helpful for people with high blood pressure. Manganese, a mineral that assists in bone and tissue heath, metabolism, calcium absorption, and nerve function, is another key component. Spaghetti squash also contains the essential minerals calcium, iron, phosphorus, and zinc.

Another reason to consume spaghetti squash is for its omega-3 and omega-6 fats content. Omega-3 fats are associated with the prevention of inflammation, which may cause heart disease, arthritis, and certain types of cancer. On the other hand, omega-6 fats are linked to proper brain function. It is critical to maintain the ideal 1:1 ratio of these fats.

Not bad for starters eh?

Above taken from Dr. Mercola Website

Monday Mood Board #7

Wonders of the World 

We cannot start talking about all the natural wonders of the world without a shout out to WONDER WOMAN!  I mean; c’mon….what girl did not want to embody the image of Lynda Carter as Wonder Woman?   So having said that, I don’t know very much about the new movie (not starring Lynda Carter) but I’m willing to go see it with my sis.  Because WW gets things done.

It’s never too late to start a mantra!

There must always be something to celebrate – how about just living?

This is an older photo from my scuba days in Jamaica.  I wore stripes so that the angel fish would think I was one of them.  But they knew I was no Angel.  Clownfish maybe?

Monument Valley, Arizona must be one of the most natural spiritual settings on earth.  I took this photo on one of our glamping trips.  It’s also the setting for many John Wayne old spaghetti Westerns.

These are somewhat thought out random posts.  Because like you, my mood always changes!  Welcome to the week.

Self-Care Smoothie with Benefits

Adding the probiotic powerhouse called KEFIR to my morning smoothie has become a replacement for regular almond milk. Finding grass fed is the ultimate. 

And of course daisies and a sprig of mint make it more appealing

Its unique name comes from the Turkish work “keif,” which means “good feeling.”For centuries, it’s been used in European and Asian folk medicine due to the wide variety of conditions it’s been known to cure.

Although I still like almond milk, Kefir comes with an impressive abundance of additional health benefits listed below.  It also tastes very good blended up with berries, protein powder and whatever else you put in.  I add green powder (of course I use Brad King’s ultimate vegan organic wild greens – it really is the best and has everything you can think of per scoop), about one Tbsp. of brown flax seeds which I grind up just before putting it in the Vitamix and lastly a Tbsp. of organic flax seed oil (per the disease fighting Budwig Protocol). Sometimes a little turmeric, black pepper, cinnamon + honey.

Cheers!

Have you tried it?

For more information:

https://draxe.com/kefir-benefits/