Goals & Avocado Popsicles

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2013 is half over!!

Um, excuse me, but when did that happen???

To tell you the truth about my blogging hiatus – well, it was completely accidental. To be honest, it was in part because my priorities shifted. I used to put so much energy into blogging about relationships and what guys should do versus what girls should do versus finding the “One” etc, that gradually when that stuff didn’t worry me anymore… I suddenly lacked things to blog about!

Life is funny that way. I spend all this time (just take look at my hefty archives) learning how to be content and happy and single, one post after another, that when I am finally here – I lose the motivation to share how I got here! Say wha-? You would almost think it should go the opposite way, haha.

But better late than never eh? :)

A big part of my growth this year has been facing fear. I have to admit, I reached a low point where I felt utterly paralyzed – suffocating, sinking under the waves – and unable to make any decisions or look towards the future. I was scared, and living crippled by it.

But a life lived in fear is but a life half lived.

And besides, what can one do in an ocean than learning how to swim? :)

So, one goal after another, one stroke in front of the other, I’ve been working on having more faith in myself and at same time, taking care of my mind, body, and spirit. And it’s been really wonderful.

Here’s a peek at what’s been brewing:

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I could not run a single mile when I entered medical school. I ran 10 miles this May and will be running a half marathon this coming September! photo (14)

I had no upper body strength – and could not even do Chaturanga Dandasana, the basic yogi push up AT ALL before starting yoga, much less imagine doing any sort of arm inversions. Now, I can do handstands!

But of course, these physical feats really boil down to this: if you believe you can do it, and you work hard at it - you most definitely can achieve it!! Aim high… and I will see you on the other side. :) 

Recipe: Avocado Popsicles

Now, for the recipe with my new favorite super food of the hour: avocados! This popsicle is so good that you really can’t stop at one. The avocado pieces have a buttery taste and will melt in your mouth, colliding well against the sweetness of the pop. (By the way, don’t you love my popsicle holder? It has a little sippy straw to catch all the melted goodness… and I found it for less than $2!!)

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Ingredients (to make 4 popsicles):

  • 1 ripe avocado, hand mashed (trust me, the little chunky pieces really make this pop SHINE!)
  • 1 cup water
  • 1/2 cup sugar

Boil the cup of water and add in the sugar until completely dissolved. Combine with the mashed avocado. Pour into popsicle molds and freeze for 4-5 hours, or overnight. Enjoy!

Recipe: Baklava

IMG_8310aNom, nom, nom! I have been on quite a baking frenzy lately and have discovered so many awesome recipes I can’t wait to share! (Not to mention some not-so-spectacular ones but let’s not talk about those…)

One of my recent favorites has been baklava. I adore Greek food and baklava is officially one of my favorite desserts: flaky and crispy on the top and bottom and exploding with sweet and nutty layers in the middle.

I have always been intimidated by its multiple layers and complex flavors and thus, hesitated in making it. However, it is actually incredibly easy to prepare. Just follow the simple tips and recipe I have outlined below and you will have your own masterpiece! =) IMG_8323a

Tips to making amazing baklava:

  • Always thaw your phyllo dough before using! You want it to reach room temperature first so that it will be flexible and easy to work with. Keep a lightly damp towel over the unused dough to prevent it from becoming dried out.
  • Use lightly roasted nuts.
  • Do not saturate each sheet of phyllo with butter. Instead, lightly brush each layer to avoid it from turning soggy!
  • When cutting the baklava before baking, make sure to not cut all the way through to the bottom of the pan. Instead, leave a few layers connected. This will allow the sauce to seep through every layer of the baklava, coating the cut edges with the classic sweet, sticky goodness, instead of pooling straight through to the bottom. Cut all the way through after cooling the baklava, or when ready to eat!
  • Be sure to make the sugar sauce ahead of baklava, and put in the fridge/freezer to cool. Pouring the cool syrup on the warm baklava will create a perfectly crispy exterior.IMG_8300a

Ingredients:

  • Phyllo dough (1 lb – 16 oz – package; you can divide it and make a smaller batch as I did as long as you follow the proportions listed below. I used 4 oz only!)
  • Crushed nuts tossed in cinnamon (At least 2 cups. I kept processing nuts in small batches based on how much I wanted in each nut layer.)
  • Make first: Simple syrup. 1 water: 1 sugar: 1/4-1/2 honey ratio + squeeze of lemon juice. (At least 1.5 cups of water to 1.5 cups of sugar for each 1 lb package.)

The easiest way to make baklava is to know the proportions of the layers, making sure to brush each layer lightly with melted butter before topping with another layer.

Preheat oven to 350. Start by layering 6-8 layers at the bottom of the pan (I prefer using parchment paper on top of a cookie sheet because it is nonstick and prevents me from having to grease the pan!) Then top with a layer of nuts, top with 2 layers of phyllo, another layer of nuts, then 2 layers of phyllo. I usually repeat this 4 times for a total of 4 nut layers x 3 2 layer phyllo sheets, the topmost layer ending with 6-8 layers.

Cut into your desired sizes and bake until top is golden brown. Slowly pour the cooled syrup over top, making sure to fill in all the nooks and crannies. And you’re done! Enjoy!! IMG_8313a

Memory

In memory of Mr. R**, 57 years young. After a long and complicated hospital course, he spent his 35th wedding anniversary in the unit with his wife. That day, she shared their love story. This story is inspired their journey and devotion to one another. 

After 3 weeks of hospitalization, Mr. R began to rapidly deteriorate. He started vomiting blood, becoming encephalopathic, hypothermic, and already cachectic, he pulled out his feeding tubing – impeding nutrition.

This happened almost instantaneously overnight.

_________________________________________

Memory

You’ve waited days, months, years for this. Ever since you first saw her that fateful day back, you’ve known you wanted her. But it took time, sweat, blood, and tears to win her over. And now, as you prepare to commit to the love of your life before family, friends, and God, promising to serve, respect, and cherish her forever…

Did you ever think, if put to the test, just how much the vows would tie you two together?

//

I take you,
to be my lawfully wedded beloved,
to have and to hold,
from this day forward,
for better, for worse,
for richer, for poorer,
in sickness and in health,
until death do us part.

//

It’s the start of high school. Freshman year. Suddenly just as your nerves are pounding, so are your hormones raging and that childhood neighbor you’ve always had, suddenly comes back from summer break looking pretty darn cute. It takes months of careful planning and multiple attempts before you finally awkwardly suggest seeing a movie together.

WillyouImeandoyoukindawannaseeamoviewithmemaybepleasetomorrow? you say, all in one bated breath.

No, she says. I’m busy.

You’re crushed. You don’t mention it again.

//

Junior year and you’re seventeen and it’s the best time of your life. At last, you’ve out of the awkward stage and you’ve made it to the top of the social ladder; you’re on the football team. You don’t really know how it happened, it was talent you boast, but to yourself – you admit, it was probably mostly luck – but no matter what it is, you’re there.

And so is she. A cheerleader for your team. No, just for you, you smile to yourself.

You two have been becoming better friends in the past couple years, and now you have all the confidence in the world, typical of boys your age. You notice girls actually come up to talk to you know – what an ego boost – but you know you want no one else but her.

Butterflies and all, you ask her out.

She says yes.

Your world explodes in delight!! The year is pure bliss.

//

Senior year comes, and it’s a whirl wind. Applications, discussions about the future, and responsibilities versus dreams. You get into one of the top universities of the nation that you cannot say no to, but she plans to stay in-state. You and her end up picking different colleges. But you’re still naive and idealistic and in love and you declare to her that she’s the one.

No problem, you say.

It’s only four years, you say.

We’ll make it, you say.

//

You quickly realize how fun college is. And how much of a lame excuse the ‘I have a girlfriend’ mantra has begun to sound. Your new friends call you ‘whipped,’ and you’re starting to forget what she looks like.

Let’s break up, you call her to say.

But why? She cries over the phone.

You don’t really know yourself. You just want to try it.

Almost immediately, you realize how much you miss her.

A day later, you are back together.

//

Let’s break up, she says.

Whatever, you say.

This is no surprise. You two have been though this many times already, this off-and-on, and on-and-off relationship.

//

College is coming to a close. And before you know it, you’re in the adult world.

Yet, while you still feel like you’re riding a roller coaster and charading as an adult, more or less, you quickly realize you can’t imagine a life without her; no, you want to spend every day with her. You want to marry her.

You ask for parental permission and you start saving for a ring.

//

The years fly by.

You propose, you get married, you move for her job, then yours. The times aren’t always easy, but you try to live everyday fully and make most of it.

But most importantly, you stay in love. And in between, you have your first child, then a second, then – oops – a third. You raise a family together.

//

You start being highly successful at your business. You’re flown out on a business trip one weekend, when suddenly you start feeling some abdominal pain, that radiates to your back. It started after a heavy meal and unlike anything you’ve felt before.

Honey, I’m going to be at the hospital for a stomach ache, no big deal, you call and tell your wife. I’ll see you home in two days!

//

But you don’t get to go home in two days. Not even five. Or two weeks. Or five weeks.

The doctors discovered necrotizing pancreatitis and you stay in the hospital. You get sicker. Your wife flies in and stays with you for three weeks. And finally after six excruciating weeks, you get to go home.

//

You’re hit with how short life is and you tell your wife, should anything happen, you don’t want to live on life support. She tearfully agrees.

You get a necrectomy. You want to be cured, but there are complications. Many, many complications. You’re in and out of the hospital, surgery after surgery, appointment after appointment.

But slowly, you’re getting better. And finally, you’re well enough to go home. Safe, with family and friends.

You could stay here like this, you think to yourself, couldn’t it be for forever? 

//

But the respite doesn’t last.

You fall sick again. You get re-admitted to the hospital, and this time, it’s infection.

This time, you fear, will it be the last?

_______________________________________

Mr. R, thank you for allowing me to take care of you in your last months. Thank you for your steadfast spirit, of reminding me of the strength of family, the power of love, and the importance of listening.

I still remember talking to your wife, after you pulled through a particularly difficult weekend, and her attributing it the power of prayer. I couldn’t help it. I told her I prayed for you too, during my early morning walks to the hospital. I had felt powerless, and it was the least I could do. Her response blew me away. She was incredibly gracious, and told me she was glad her doctors were not only trying their best healing her husband in the physical world, but also, intervening and putting their faith into the God Almighty in the spiritual world. It was reassuring, she said. She was thankful. 

And at that moment, I was reminded by how powerful prayer was. 

Recipe: Raw Caramel Apple Pie

IMG_8035aSo I have this saying: when you got too many dates awaitin’… you can’t let time go awastin’!

Okay, I lied, I just made that up.

You see, it all started during Chinese New Year when I had called my mom up to wish her a happy lunar year “恭喜发财.“ Unfortunately, being in medical school puts quite a damper on ever getting any sort of money (the 红包拿来!part) during Chinese holidays. (Everyone repeat after me: debt.)  And topped with a busy schedule, I was resigned this year to spending the day just like any other day…aka working. My lovely mother, however, had other plans up her sleeve. She sent me a care package that included, along with massive quantities of trail mix, dried mango, and sweets (she knows exactly what cheers me up)…  

She also sent me 2 tubs, six pounds, of dates.

IMG_8036aI was flabbergasted. What does one even do when one has so many dried dates?

I don’t even normally eat dates and knew I couldn’t possibly eat them all! I could only hope that this wasn’t her way of some sort of subliminal messaging me like ‘dear daughter, so I hear you’re not currently dating, so here is something…’

But in any case, it was time to make wine out of grapes! (Or was it lemonade out of lemons?? No matter, I prefer the former anyways.)

IMG_8015aLong story short, I aimed to find a recipe that could incorporate these dates. And after some research, I discovered the raw diet. It’s the most similar to the vegan diet- but takes it a step further. The diet is very limited and only allows food that has not been cooked, processed, baked, microwaved, irradiated, genetically engineered, or exposed to pesticides or herbicides. It includes only fresh fruits, berries, vegetables, nuts, seeds, and herbs in their whole, natural state. Raw

So when the raw dieter craves sweets like the rest of us – what do they use? Yep, you guessed it! Dried dates! It’s incorporated everywhere for them, which is good for them – and me; I had finally found my nirvana! This recipe is probably the most all-natural, gluten-free, paleo friendly, macrobiotic recipe I will ever make. Best of all, no baking involved. So enjoy. Because after this, I”m driving right back to the love of my life and all things baking: butter.

RAW CARAMEL APPLE PIE

Adapted from Oh, Ladycakes!

  • 16-18 dried dates, pitted and divided
  • 1 cup walnuts (Toasted, if you so desire. I won’t tell.
  • 1 cup shredded unsweetened coconut
  • 1/2 cup filtered water (if your caramel is too thick, feel free to slowly increase the water to your desired consistency!
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt

1. Line the bottom of a round 8″ tart pan with parchment paper; set aside. In a food processor, blend the walnuts into a fine meal. Add 8-10 dates and shredded coconut and process for 20-30 seconds, just until everything is blended and combined. Press the dough into the prepared pan, then cover with plastic and freeze until ready to use.

IMG_8013a2. Add the remaining 8 dates to a small bowl and cover with water; soak for 10-15 minutes. While the dates are soaking, prepare the apples by peeling and coring them. Cut into 1/4″ thick slices then chop into small chunks. Transfer to a small bowl and cover with a damp towel (and lemon juice, if you’re worried about them browning). 

IMG_8014a3. When the dates have finished soaking, discard the water. Add the dates, water, cinnamon and salt to a high speed blender and blend until smooth; about 15-20 seconds. Pour over apples and toss until the chunks are evenly coated.

IMG_8021a4. Remove the pie crust from the freezer and pile with apple filling. Decorate to your heart’s content. Freeze for at least 45 min before serving. (Or you can store this in the freezer, and let thaw slightly before serving.)

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5. Eat as much as you want because, you know, this is probably the healthiest you’ll ever be.

Recipe: Japanese Curry

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One of my utmost favorite comfort foods is Japanese curry rice or “karē raisu” (カレーライス).  It’s a thickened fragrant and flavorful curry with a hint of sweetness, that is filled with a mixture of vegetables and protein, served with rice.

It’s also one of the very first dishes I ever learned to make in college because of it’s simplicity; all I had to do was throw in some potatoes and meat, plop in an instant curry roux – and voilà, I thought to myself, a masterpiece!

Luckily, my cooking has changed quite a bit from those “cooking only to live” days.

You see, why settle for an “instant” curry filled with MSG, sodium, wheat flour, and preservatives, when you can make your own – healthy and gluten-free?

It’s surprising how simple it is to make Japanese curry from scratch – and while there are a few extra steps, the customization this recipe allows you to do (and how much better it tastes), is so worth it! The base is curry powder (which you can find at any local Asian supermarket), sweetened with fruit flavors, spiced with chili, and thickened with cornstarch. Enjoy!

Japanese Chicken Curry Rice

Adapted from La Fiji Mama, 6-8 servings 

  • 1.5 – 2 pounds chicken (breasts, thighs, etc as long as it’s boneless; feel free to switch it up with beef or pork as well!
  • 1/4 cup cornstarch (Optional: add 1 tsp cumin powder to the cornstarch
  • 2 tablespoons vegetable oil
  • 1 tablespoon rice wine/vinegar (I did 50:50 of each)
  • 1/2 large onions, chopped (Optional: add garlic cloves and grated ginger) 
  • 2 tbs curry powder (add more to taste)
  • salt (to taste)
  • Optional: chili paste, to taste 
  • 2 large carrots, cut into chunks
  • 2 large potatoes (Russet or Yukon Gold), cut into chunks
  • Optional: 1/2 large Japanese sweet potato, cut into chunks
  • 1 tbs jam (any flavor) + 1 grated apple, to sweeten
  • water (or vegetable broth), enough to cover pot contents
  • 1 tbs cornstarch, to thicken curry 
  • Steamed brown rice, to serve (Optional: top with furikake) 

Note: This recipe is based on what I had in my pantry, and the options are what I added. Feel free to modify based on yours!

1. Toss the chicken in the cornstarch (and cumin) until well covered. Heat the vegetable oil in a pot over high heat and saute the onions, until they are aromatic.

2. Add in the chicken and sear until lightly brown on both sides. Add in curry powder and salt stirring to distribute evenly.

3. Add 1/2 cup of water, stirring up any crusty bits that may be clinging to the bottom or sides of the pan. Then add apricot jam, grated apple, and rice wine/vinegar, stirring to combine.

4. Add the carrots and potatoes, as well as enough water to cover pot contents and bring to a boil. When it comes to a boil, lower the heat to medium and simmer for about 30 minutes, or until the potatoes are fork tender. Taste, and if necessary, adjust the sweetness, saltiness, or spice. 

5. Put the 1 tablespoon of cornstarch in a small bowl then ladle some of the hot curry over it, and whisk to make a thick paste. Whisk the paste into the pan, and continue cooking the curry until it thickens. Remove from the heat and serve over hot steamed Japanese rice.

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my #addiction.

“Oh my god. I can’t believe you!! How could you let this happen?? You are so FAT. SO incredibly fat. Ugh, just look at you, fat, fat, fat!!”

Angrily, I whispered this repeatedly to myself as I glared at my reflection, as if staring hard enough could zap the so-called fat off my body. I scrutinized every inch, every piece, every part that stuck out mockingly before me, on the floor length mirror that stood ahead.

You see, this was the start of my junior year of high school. The year the mirror became my idol, the scrutiny became my ritual, and the self-hating phrases became my mantra. It was the year I learned to skip breakfast. The year I learned how to make eating an apple an art that took exactly an hour. Crafting the careful process of biting, chewing, swallowing slowly, ever so slowly – so friends could not fault me for not eating during lunch. It was the year I stopped eating rice, the year water replaced my meals, and the year I discovered thinspo and pro-ana.

//

As I look back now, I realize just how twisted my thinking had become at the time. There I was, tiny, still growing, at 5’4” and barely tipping over triple digits on the scale, and yet I was despising everything that I saw – or what I thought I saw.

The trigger?

Words. Because let me tell ya, words are power. 

And thoughts. Thoughts can be deadly.

Please, be careful with what you say and be careful with what you think. 

//

I took dance when I was younger, a combination of Chinese folk dance, jazz, and ballet. And my teacher was a tall, very thin, very strict, no-nonsense, dominating sort of woman. She would weigh us at intervals, one by one in front of our classmates.

One day, after I stepped on the scale, she pulled me to the front and declared to the class that “I was the perfect size!” I beamed at the praise (I had never received much from her before) and took it to heart.

That’s when it started I would say – the moment I began to equate size with praise, size with success, and size with beauty. The moment I began walking down that dangerous, slippery slope. And as I dipped back into the 90′s, I thought I would feel more confident, happier, as friends suddenly noticed my weight loss. They complimented me with phrases like “you look so skinny!!” or even better yet, “you’re skinnier than me now!”  

But I was so, so wrong.

//

I eventually stopped my calorie restriction after realizing how unhealthy it was, and how unhappy I was as a result. And while I normalized my thoughts and diet, never coming even close to doing anything as extreme as I had done, the phrases would still intermittently come back to haunt me. Somehow, it would always revert back to this: self worth inversely proportional to number on scale.

It’s scary really – how the residuals can persist.

And it’s been a process ever since. Learning to ignore such thoughts to where I am now: finally, loving my body, loving my curves, and loving who I am – not for how just how I look. Of working out because it’s for me – not for him - but for health. Of accepting cheat days (or weeks, heh.)

So, the next time you gossip about how ‘way too skinny she is – feed her a pizza please‘ (when really, we wish we looked closer to her size) and snark about how ‘fat that chick is – she should eat a salad like me’ (when really it’s because she gives us relief that at least we’re not that bad off), I want you to think again. Look deeper inside yourself. Because sometimes, picking at someone else’s body is really because we want to hide our own insecurity of ours. Because sometimes, hating our legs and arms is really a way to mask how much we dislike ourselves. Instead, celebrate each other’s shapes and sizes, for not everyone is made the same. Create unity and develop encouragement, and finally, eradicate this body image myth.

I am sharing my story here because this week is National Eating Disorders Awareness Week (February 24-March 2). I have never had an eating disorder, nor would I ever advocate one. However I think many of us deal with body image issues… and I just wanted to remind you that the solution is really right there within you – start by accepting yourself for who you are and not by what you look like, and allow yourself forgiveness and peace. Only that will heal your spirit and mind. :)