Naturopathic Medical School

I have now been in Washington for about 7 weeks total. For the past 5 weeks I have been attending three Summer Quarter classes to begin my Doctor of Naturopathy program at Bastyr University. I have been taking Histology with lab, Fundamental Principles of Traditional Chinese Medicine, and Fundamentals of Research Design. In addition, I have been working at the school's bookstore three to four days per week. This all, as you can imagine, has kept me very busy.

It's been a struggle to adjust to a new schedule, after having lived a fairly luxurious life for the past two years. I was able to eat meals at home and have plenty of time to grocery shop as I needed. I could go to yoga every day and have spare time for fun activities.

Now, however, I am faced with what some would call "real life." Being at school for many hours of the day means that I have to plan meals ahead (or succumb to the incredibly high-priced cafeteria food), which is difficult when I come home and feel exhausted. I must study, workout, cook, clean, grocery shop, and do laundry in those few precious hours each day. Oh yeah, and eat! It's been a big struggle.

I look forward to the help of Nick, who is and will truly be my partner in this endeavor (he has been in Alaska for the summer working for Princess). I hope not to leave a huge burden on him, but instead to just have him help me survive!!

All this being said, Summer Quarter has been great. It's been great to get to meet some of my classmates and I've made some nice friends so far. My teachers have been mostly exceptional and I look forward to having some of them again in the Fall and in the future. I've learned a lot, especially about Chinese Medicine.

That's all for now, I must study for finals!

What I'm Eating: Deluxe Kale Salad

Kale is not gross. Be a big girl/boy and try some with this recipe:

Makes salad for one. Buy and use more ingredients to increase the yield.

Organic red kale (kale is considered one of the "dirty dozen" meaning you really should buy organic)
Organic lacinato kale
fresh cilantro
organic roma tomato
organic avocado
organic green onion
dash of kosher salt
organic balsamic vinegar

Wash kale and peel the leaves from the hard ribs. Tear into smaller pieces, reasonable for a salad. Take a small bunch of the cilantro and chop some of the stems off. Roughly chop the rest, so that there are some full cilantro leaves, or to your liking. Slice up one green onion stalk, storing some for a tofu scramble if it proves to be too much. Slice one roma tomato any way you wish. Slice up the avocado insides and add this and all the prior-mentioned ingredients to the kale in a bowl. Sprinkle on the salt and dress, sparingly, with balsamic.


Kale can indeed be bitter. It seems to me the more colorful, the less bitter; green kale is the most bitter, lacinato is very mild. I believe buying organic also helps the taste. If all you can find is green kale, fear not! Right away when making your salad massage the dressing into the leaves, then let it marinate for about 20 minutes. That should help.

Kale may be a food that grows on you. Try it once...then try it again. If you're lucky, you'll love it straight away! Kale is PACKED with nutrients, minerals, and even protein.

Happy bravery!

No More "Ashley in Arizona"

Today I changed my blog from Ashley in Arizona (ashinaz) to Ash in wAsh (ashinwash). Nick and I have started the next leg of our life journey and have settled in to our new house outside of Seattle, Washington.

I am eager and ready to start summer classes for my ND program in July, and for the official start of my program in the fall. Nick is excited for a comparatively easy year of political science courses in his PhD program at UW.

I hope you enjoy this blog as it was and as it will be. Thanks for continuing to read!

What I'm Eating: Mac & Cheeze Hot Dish

I made this twice this week, the latter being the better. I don't want to understate the fact that this was AMMMMAAAAZZZZZZZZZING! I'm calling it a hot dish because it goes beyond simple mac and cheeze. It's gooey and homey and wonderful. It tastes like a casserole--like mac and cheeze to the max. I'm a little pumped about it.

1 8 oz package Quinoa pasta cooked al dente
1/2 lb crimini mushrooms sliced and lightly sauteed
1-2 cups Daiya in both mozzarella and cheddar
approx. 1-2 cups unsweetened soy milk
approx. 3 heaping spoonfuls whipped Earth Balance "butter"
approx. 2 spoonfuls Tofutti "cream cheese"
Flour (I used brown rice flour)
Mrs. Dash Extra Spicy
Nutritional yeast
Salt & Pepper
Breadcrumbs
Paprika

Preheat the oven to 350 degrees Fahrenheit.

Start by melting the butter and cream cheese in a saucepan. Add in some flour, salt, and pepper. Add in the milk and wait until it starts boiling. Stir and see if it thickens. If it doesn't, add a little more flour until it does. Add in a good deal of Mrs. Dash and nutritional yeast to taste.

Lightly grease a glass pan (I used 8x8) and put in the pasta. Mix in some of the Daiya and all the mushrooms. Next mix in the sauce. Top with the rest of the Daiya, breadcrumbs, Mrs. Dash, and paprika.

Bake for about 20 minutes, until you hear it sizzling and lightly bubbling. Topping with foil seems to help keep the Daiya from drying out too much.

Enjoy!!!

What I'm Eating: TSA Wrap

That is, Tofu Spinach Avocado.

1 spelt tortilla
Vegenaise (grapeseed oil)
sprinkles of flaxseed and seaweed gomasio
cilantro
spinach leaves
half avocado, sliced
Trader Joe's (or homemade) baked tofu, sliced

Mmm tomatoes would be good, too.

What I'm Eating: Another Quesadilla

Let's get right to it:

Spelt tortilla

Grapeseed Vegenaise

Cholula

nutritional yeast

Two crimini mushrooms, sliced

rice

white beans

Daiya cheese

Put all together and put on Foreman grill.

The Vegenaise gives it a really nice, interesting flavor.

I used leftover rice and beans that I made yesterday.

What I'm Eating: Quick Hashbrowns 2

I'm not sure if I've posted another hashbrowns recipe so just to be safe I'm labeling this one as the second. I made this last night so Nick had something to eat for lunch today. He snacked on some of it and remarked at its deliciousness!

1 16oz package of frozen Alexia Hashed Browns
1 can organic chili beans (or any types or varieties of beans) drained and rinsed
1 cup sliced crimini mushrooms
1/3 or 1/2 package of Gimme Lean sausage meat substitute
Daiya mozzarella
Mrs. Dash extra spicy seasoning
Paprika

In an electric wok, first cook the mushrooms then add the sausage, breaking it up into smaller and smaller chunks as it cooks. Add the hashbrowns and cook, both covered and uncovered (to help it thaw). Once the hashbrowns are no longer frozen, add the seasoning and paprika, mix. Add the beans and wait until they are warm before adding the Daiya. Once the Daiya is melted it is ready to eat!