25 Simple Ways to Enrich Your Life

This post all started because one day I was sitting about (like I do) and pondering on how I need to eat more beans. Yes, beans. Like...legumes. Seriously. That is so weird. Who does that??

Anyways, as I sat disheartened by what a poor bean eater I must be, I began to think about more ways to lead a healthier life. A healthier life, to me anyways, equates to a happier life. And I'm not just talking about being healthy with regards to diet. Mental, social, and environmental health as well! I also thought about all the stuff I already do to enrich my life and what a cool blog post that would be.

Below are 25 things that I currently do and also things that I would like to do more of and/or start doing. Take a peek and if you're looking for new ways to lead a happier and healthier life (who isn't?), I hope you find some good ideas! Let me know what you do to enrich your life or what you'd like to start doing.

I've seen some of the different posts on ways to better your life. They're usually one in the same. Eat better, sleep more, exercise, yadda, yadda. But, I've never seen a post with specific things that that particular person has been doing. And it's always better to see real examples, in my opinion. Adapt them to your own! Nobody better start coming up to Alaska to visit my Nanners in her home...that would be really weird. Anyway, here you go!

Things I'm already doing:

Create less waste by purchasing eco-friendly, reusable alternatives.  -- This includes snack tins instead of plastic bags, cloth towels instead of paper towels, and eco-friendly trash bags. Purchasing cruelty-free products. -- Such as toilet paper, paper towels, toiletries, and beauty products. -- I like Dessert Essence, Seventh Generation, Paul Mitchell, and Mrs. Meyers Cleaning Products. Learn a new language. -- I am halfway through learning German on Duolingo. You should try it for yourself. Es ist viel Spaß! See my progress, here. Eat at least one servings of nuts per day. -- Cashews and walnuts are my favorite. I usually have a small handful when I get home after work, to tide me over until dinner.  Post at least four times a week to Produce On Parade. -- It's important to my readers (and to me!) to have regular posts and I love being able to express my creativity.  Exercise at least five times a week. -- During the workweek, I run for 50 minutes four days a week and do yoga one day. On the weekend, Todd and I usually have at least one Alaskan adventure outside.  Listen to NPR or other news once a day. -- I like to listen to NPR on my commute.  Walk Bailey at least twice per day. -- He gets a walk in the morning and one at night as well. It's a good way to start the morning and wind down after work. The fresh air doesn't hurt either! Donate to charity. -- Every year I donate a portion of my Alaska PFD to three meaningful charities. Sometimes they change. Last year I donated to Alaska Dog & Puppy Rescue, Arthritis Foundation Alaska, and Alzheimer's Resource of Alaska. One for me, one for Todd, and one for sweet Grandma Nancy. This year I donated to Alzheimer's Resource of Alaska, Meadow Gates Farm Sanctuary, and Valley Community for Recycling Solutions. Also, whenever the grocery store asks me to donate to (insert charity/foundation), I say yes. And so should you. Even if it's just rounding up to the nearest dollar. If I can afford to buy a latte (I don't actually buy lattes), then I can afford to donate at the grocery store.  Become more minimalist by not accepting freebies and reusing/repurposing items. -- I love having less. It sounds weird and counterintuitive, but once you start purging yourself of items that are rarely used it really shows you what you have and you end up valuing those items more! Becoming more minimalist is an ongoing journey for Todd and myself. I recommend reading The Joy of Less, which I have read and Zero Waste Home is next on my list.  Speaking of books, I always alternate a book for pleasure with a book for learning.  -- Right now I am reading A Feast for Crows: A Song of Ice and Fire (Game of Thrones) and when I'm done with that I will read Zero Waste Home. Making more of my own homemade kitchen basics. -- We make our own sandwich bread, non-dairy butter, and almond milk. I've also been sprouting recently, but I'd really like to try my hand at pasta! Listen to learning podcasts. -- My favorites are Stuff Mom Never Told You, Snap Judgement, Stuff You Should Know, The Hen House, and Nutrition Diva. Be less of a hermit. -- This is the very difficult for me. My goal has been to say hi to co-workers in the hall, wave at passing cars on our road, chit-chat more, etc. It's a small step, but at least it's in the right direction. 

Sidenote: If you live in Alaska, you BEST be pickin' and clickin' and givin'. Don't be that person that doesn't give back. Click the image below to search charities and find one that matters to you!

Things I would like to start doing more:

Eat at least one serving of protein rich foods per day. -- Such as tempeh, beans, tofu, lentils, and/or quinoa. Paint. -- This is difficult, as our rental house is so, sooo incredibly tiny. My easel is packed away below the house. Sad face.  Get more involved with animal charity work. -- I donate money and items to our rescue foundation, but I'd like to get involved with more campaigning (I use that word loosely) against factory farming. Drink one healthy smoothie a day. -- I used to do this regularly, but lately breakfast has been hard for me to swallow. Literally. I don't really do food in the morning. In fact, this morning I got everything out to make a green smoothie but then, I decided I just couldn't bear it and put it all back away.  Visit my grandparents more. -- I need to be better at this.  Make Bailey his own food. -- Bob still gets mostly dry dog food, but I've read about people cooking up rice, sweet potatoes, and beans for their dogs. The longest living dog was vegetarian! Compost! -- We don't have one because we rent, but I'd really love to start one. I might look into the worm composting that was recommended by a reader, until we build our own house. Grow more vegetables and fruits. -- I grow my own herbs and some easy stuff like rhubarb, but once we build our house (fingers crossed for starting this spring!) I'd like to have a large food garden. Forage. --I've bought myself a few books on foraging, and there couldn't be a better place than Alaska. I can't wait for spring and summer to arrive! Phone my BFF in the states more. -- You know who you are. I am the worst with conversing on that little electronic gadget. I'm so sorry! It doesn't mean I don't love you to absolute pieces! Teensy, tiny, itty bitty pieces I tell you! Be less of a perfectionist. -- A big one is letting a certain someone wash dishes...even if he doesn't do as good of a job as me? It's a work in progress.

Well, there you have it. Do you already do any of these, or did you find some that you'd like to start doing? Any that you'd like to share? I'd love to know!

Homemade Vegetable Broth

If you're like me, you eat a lot of veggies. If you're like me, you can't stand to throw out anything...and I mean anything. If you're like me, you're renting and cannot have a compost. Sad face. Not to worry, though! All those vegetable scraps you've been tossing (or feeding to your furry companions) can be thrown into a one gallon zip-lock bag, and stored in the freezer until it gets full. Fresh herb stems too! Then once full, made into a delicious and wholesome vegetable broth in 20 minutes flat. Not having to buy vegetable broth every damn week is pretty sweet too. Did you know there's a difference between stock and broth? Yep. Who knew? Though they're used pretty interchangeably, there really is a difference. If we were to boil just the vegetable scraps and incorporating nothing else, then extracting the water, that would be a stock. However, since we did that but also added herbs, a little splash of wine, and some spices/seasonings we now have a broth. I like to make a fairly basic broth that works well pretty much anywhere, so I choose to make a broth as opposed to a boring stock.

The first time I ever made my own homemade vegetable broth, the scrap bag had a lot of kale stems in it. Also a cabbage core and brussels sprout tips. After it was done, beaming with pride I tasted it...and almost spit it out. It was sooo bitter! Now, broth is usually a little bit bitter, but not so much that it would throw off a dish or even be detectable. But mine was awful. I had to research what was causing this horrid bitterness in my broth, of course, and I discovered that it was due to the kale, cabbage, and brussels sprouts. These veggies are members of the brassica family and if incorporated into a broth, will impart a very bitter flavor, so it's best to avoid them.

Because I am a wonderful human being I have comprised a list of vegetables to avoid putting in your scrap bag:

• cabbage
• cauliflower
• broccoli
• brussels sprouts
• turnips
• rutabaga
• kohlrabi
• mustard greens
• kale

My scraps from the brassica family still aren't wasted though. Bailey has his very own little veggie-scrap treat-bowl in the fridge that usually houses broccoli/cauliflower/kale stems. It usually has sweet potato tips, too. Sweet potatoes are fine to include, but he loves them so much that I save them specially for him.

Be sure to eat the brassica superstars, just compost the trimmings...or give them to your furry friends. As a warning though, here is a list of vegetables that you should not feed your dog, according to the ASPCA:

• avocado, any part
• onions 
• garlic

Of course, you should definitely save the onion and garlic scraps for the broth. This recipe should be customized by you to your specific needs and preferences for that particular batch of broth. For example, I try to make sure to have a balance of celery, onion and carrots. So, if I am missing any of these in the scrap bag, I'll add some chopped fresh ones from the fridge. 

Homemade Vegetable Broth

Makes 8 cups

Notes: Use any veggie trimmings, peels, etc. However, stay away from the brassica family (kale, cabbage, brussel sprouts, etc.) as they will impart a bitter flavor. I like to balance out the scraps. If I see I don't have many carrots, celery or onions, I'll add some from the fridge. If I don't have any used bay leaves in the bag, I'll add some. You don't need a pressure cooker, just use a regular pot, cover and simmer for 1 hour.

• 8 cups fresh water
• 1 gallon of veggie scraps & trimmings (avoid brassica family)
• 2 garlic cloves, rough chopped
• 1 small piece of kombu (optional)
• 2 bay leaves (omit if already in bag)
• 6-8 whole black peppercorns 
• 2 tsp. Italian herb seasoning
• 2 Tbsp. wine (optional)
• 1/2 tsp. salt

Add everything to a pressure cooker, cover, and over high bring to pressure.

Remove from heat and allow to de-pressurize on it's own. Or bring to pressure and then turn to low, allowing to cook at pressure for 10 minutes, then releasing pressure manually. Alternatively, a large soup pot can be used by bringing everything to a boil, covering and allow to simmer for 45-60 minutes. 

Strain using a fine-mesh strainer or a cheesecloth, ensuring to squeeze the scraps with the back of a large spoon to get out all the liquid trapped inside.

 The cooked vegetable pulp can be composted. Or gifted to a friend who has a rabbit and chickens (like I do)! Allow the broth to cool in the fridge. Having it cold before pouring into a clean one gallon ziplock bag will help to avoid freezer burn when stored in the freezer. When ready to use, just defrost. Keep the scrap bag in the freezer for a new batch! I keep both bags labeled so they aren't thrown out. 

I use this for recipes that require 4 or 8 cups of vegetable broth (like soups), otherwise I have a little jar of vegetable Better-Than-Bouillon in the fridge for when I only need one or two cups of vegetable broth.

This has nothing to do with the recipe, but I'd like to note that the rural Russian lady character, Olya Povlatsky, from SNL is probably the greatest thing ever.

So funny! I think I love her so much because I, a rural Alaskan girl, can identify with her. That...and we dress very similar. If you missed the skit from last Saturday you should really watch it. It's absolutely hilarious. Also, as you know I live in Wasilla and so obviously I can see Russia from my house. Olya and I are actually BFFs. She comes over all the time.

Watch the skit here on NBC. I'm not technically savvy enough to embed a video into my posts. My apologies. One day I'll learn.

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BBQ Lentil Baozi

Life isn't complete until you've had a baozi. Also known simply as bao or Chinese steamed buns. They. Are. So. Good. I first had these buns as a child. We bought them frozen from some local store (or Costco, maybe?) and I remember getting home from school and throwing them in the microwave for a quick snack. Several years ago, I was in Chicago and discovered an entire bao eatery in one of the large malls there. Utterly overjoyed to be reunited with my love for all things baozi, when I returned back to Alaska obviously the only thing to do was to go on a great bao search. Unfortunately, I couldn't find them anywhere! So sad. 

Before you shed a tear for such a tragic tale, you should know...I have been reunited once more with my beloved bao. By making my own! Not being able to find frozen baozi within 60 miles of my home may be one of the greatest culinary things to have ever happened to me. Like pretty much all things in life, baozi are better made from scratch, with love. Even if they do come out with a few imperfections. 

They're fairly easy to make too, albeit a wee bit involved. I'll say though, it was a great little Saturday food project. Lots of people do crafts or whathaveyou on their days off. Not me, give me ALL the food! I will make more food. Besides, crafts = lame. You can't eat crafts...usually. I'm coming to the realization I'd probably be much skinnier if I did craft projects instead of food projects...you might be seeing more crafts on the blog henceforth.

Anyways, what I am trying to tell you is that the baozi I stuffed my face with in my youth were BBQ pork. I'm making a really gross and disgusted face right now that I wish you could see. Who needs pig muscles...besides pigs? Lentils and sweet potatoes did the trick perfectly in a sweetass homemade BBQ sauce, all nestled inside a warm and pillowy soft steamed bun. What's better than a baozi? Not much. If you've never had one, you're in for a real treat. 

BBQ Lentil Baozi

Makes 12 steamed buns

• Dough:
• 2/3 cup warm water
• 2 Tbsp. brown sugar
• 1 tsp. malt barley sweetener (optional)
• 2 1/4 tsp. instant yeast
• 2 3/4 cup all purpose flour
• non-stick cooking spray
• Filling:
• 1 cup dry red lentils
• 3 cups water
• 2 tsp. salt
• 2 garlic cloves, peeled and left whole
• 2 tsp. olive oil
• 1 medium yellow onion, diced
• 1 medium sweet potato, finely diced
• 2 garlic cloves, minced
• 1/4 tsp. chipotle chili powder
• 1/4 tsp. ground ginger
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 2 tsp. Dijon mustard
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. Worcestershire sauce

Notes: There'll be a little bit of the filling leftover but it's fantastic on its own. 

To start the buns, whisk together all the dough ingredients in a small bowl except for the flour, until there are no more yeast clumps and the sugar is dissolved. Allow to rest for about 5 minutes in a warm place, until foamy.

In a large bowl, add the flour and then pour in the yeast mixture slowly while stirring to combine completely. 

Knead the dough on a floured surface for a few minutes, until smooth and soft. Form into a ball.

Wash out the flour bowl (or don't if you're lazy like me), dry, and coat with a nonstick cooking spray. Place the dough ball in the bowl and cover loosely with a dishcloth. Place in a warm spot to proof for about 1 hour, until it's doubled in size. 

Meanwhile, prepare the filling by bringing a large pot of the lentils, water, salt, and 2 whole garlic cloves to boil over high heat. Once boiling, reduce to low and simmer for about 25 minutes, or until the lentils are tender. Drain very well, extracting all the water.

While the lentils are simmering, heat the oil over medium in a large frying pan and add the onion, minced garlic, chipotle chili powder, and ground ginger. Allow to saute for about 5 minutes, or until the onions begin to brown. 

Add the sweet potatoes and saute for 10 additional minutes, until they begin to soften. 

Add in the rest of the filling ingredients and continue to cook, stirring occasionally, until the lentils are done simmering. 

Once the lentils are done, drain them very well and add to the sweet potato mixture. Cook over medium, stirring occasionally, until all or most of the water is gone. It should be a pasty consistency, not soupy. Ensure it doesn't stick and burn at the bottom of the pan. Remove the two whole garlic cloves and remove from heat when the water is gone.

Once the dough is done rising, punch it down and roll out into a large, flat rectangle on a floured surface. Now, form into a 1-2 inch wide log. Cut log into 12 slices. 

Prepare your steamer. I use an electric steamer/rice cooker. Fill the pot with a few inches of water, put in the steamer basket, shut the lid and bring to a boil. My steamer basket only allowed four buns to steam at a time, so I did them in batches of three. Be sure to add more water as needed throughout the batches.

Meanwhile, roll out four dough slices into circles. Place about 2 Tbsp. of the filling into a lump in the middle of the circle and then pull up all the sides and pinch completely closed. Repeat with the remaining three. Flip so the seam is on the underside and place on a flat surface to rest for 10 minutes. 

Once the water is boiling and the buns have rested, coat the steamer basket with a nonstick cooking spray and place the buns, seam down into the steamer basket. Try not to let them touch if possible, as they will puff up when steaming. 

Allow them to steam for 15 minutes. In the mean time, prep your next batch of buns. When they are done steaming, unplug the steamer and crack the lid just a teensy bit. Very slowly, like over the course of one minute, open the lid. If you open it all at once, the difference in the ambient air temperature versus the steam temperature will cause the buns to collapse and they won't be pillowy, but instead dense, hardened and sad. Take the time to very, very, slowly open the lid. I also peek inside to make sure that they aren't falling as I open the lid.

Remove them with a spatula and set aside to cool. Repeat with the two remaining batches, ensuring that they are allowed to rest for 10 minutes prior to steaming and that the lid is opened slowly once done steaming. Add more water as needed and bring back to a boil before steaming.

Serve warm. Cover and refrigerate leftovers. Pop them in the microwave for 20 seconds prior to eating, if refrigerated. 

Pillowy, BBQ deliciousness. 

Funkin' out groovy style. [soundcloud url="https://api.soundcloud.com/tracks/37936427" params="color=ff5500&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

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