October Happy Hippy Mama

The Whole Hippy Mama tribe getting ready to make some pizzas. :) 

Happy October All,

We are happy and excited to welcome fall into our home.  The (sometimes lol) cooler morning temps give us a sneak peek into the sweater weather that is on the way.  The Holody house loves fall. Fresh Ohio Apples, pumpkin everything, and the leaves changing are just a few things we love to see happening.  Something else that I love to do during the fall is cook. With the cooler temperatures cooking doesn't feel like a chore. Rather a relaxing treat that I can share with my family and friends.

This month I thought I would share a few family favorites.  I love to check out cookbooks and try new recipes, but it is also great to have a few tried and true on hand.  One we have been loving on this season is from the RUN FAST. COOK FAST. EAT SLOW. cookbook. It is the Superfood Soup and is the perfect nourishing soup for your immune system this fall:

  • 2 Tbsp olive oil

  • 2 carrots peeled and diced

  • 2 celery stalks diced

  • 1 medium yellow onion diced

  • 2 tsp sea salt

  • 2 Tbsp curry powder

  • 1 sweet potato diced

  • 1 13.5 oz can unsweetened coconut milk

  • 1 14.5 oz diced tomatoes

  • 1 15 oz can chickpeas (I have subbed chicken here too, and it is just as yummy)

  • 3 cups kale chopped, stems removed

  • 1 Tbsp fresh lime juice

  • 5 cups of water

  • Shaved parmesan cheese for garnish

  1. Heat olive oil in a large pot over medium heat. Add the carrots, celery, onion, and salt and cook until softened. Add the curry powder and cook, stirring continuously, for around 30 seconds.

  2. Add 5 cups water, sweet potato, coconut milk, tomatoes, and chickpeas. Bring to a boil then reduce heat and cover the pot with a lid. Simmer, stirring occasionally, for 20 minutes or until sweet potatoes are soft.

  3. Stir in the kale and continue to simmer until wilted. Remove the soup from the heat and stir in lime juice. Season with additional lime and salt as preferred.

  4. Serve immediately and garnish with shaved parmesan cheese as desired.

Another item I have loved making this fall is pizza!  We hosted a pizza luncheon at East Shore Methodist Church on Sunday, September 23rd, 2019 and decided to take a leap of faith and make the pizza (dough too!) We fed at least 50 members and then I took plenty of leftovers to a friends house for dinner where we fed 11 more!  All for just $47 and that included drinks! So this is definitely a cost-efficient way to feed a group enjoy yummy pizza! We used a recipe similar to this one for the dough:

  • 1 packet active dry yeast

  • 2 tablespoons olive oil, plus more for brushing bowl, dough ball and crust

  • 1 teaspoon kosher salt

  • 3 cups all-purpose flour, plus more for dusting your work surface

  • 1 cup slightly warm water              

  1. In the bowl of a mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast. Let stand until foamy, about 5 minutes.  *Do not use hot water or it will kill the yeast and your dough will not rise.

  2. Add the sugar, oil, and salt into yeast mixture. 

  3. With the mixer on low, slowly add the flour and mix until a dough ball forms. You may want to transfer to a floured work surface and knead by hand until a smooth ball comes together. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm area for about an hour. The dough should double in size.

  4. Cut the dough in half. Place both pieces on a floured work surface and gently knead. You can roll one piece out now into a 12- inch round.  

  5. To cook now, top with your favorite toppings. Brush the exposed dough with olive oil and place in a 450-degree oven on a pizza stone (if you have one) for 12 to 15 minutes until the dough is golden brown.

  6. To freeze the second piece, wrap the dough in plastic and place it in a resealable freezer bag for up to 3 months.

The pizza making was something the entire family enjoyed. Some of the kids shredded cheese, others put on toppings, and some helped serve.  Everyone could do something. Cooking and sharing what I have made with others allows me to give and get love. Food always tastes better when it is shared.  To share recipes or continue the conversation shoot me an email at HappyHippyMama@yahoo.com or visit us on Facebook at Happy Hippy Mama.

This months mantra:

I'm in charge of fueling my body mindfully

Fun October Movement Option:

OCTOBER 5th, 2019

The Euclid Recreation Department is thrilled to present the 2nd annual

Euclid Zombie Dash!

5:45 PM | 5k Starts 6:45 PM

1-Mile Starts at 7 PM

Runner’s Fee: $20 | Walker’s Fee: $10

Zombies Fee: FREE (must register)

This untimed 5k features various routes through a zombie-infested course. A life belt will be given to each runner while traversing the course and avoiding rabid zombies.  The runners who successfully navigate throughout the sprawling terrain with at least one flag will receive a survivor's certificate. Any runners who lose all their lives will receive a "zombified" certificate.

Euclid Zombie Crawl

The Zombie Crawl will be a 1-mile walk, designed for those who would prefer to take it easy and enjoy the scenery. We invite all runners, walkers, and zombies to the Post-Apocalypse After Party.  If you have any questions, contact Hannah Zavorek.216-289-2700 ext. 3934 or hzavorek@cityofeuclid.com 

LOCATION: 5k & Walk @ Euclid Memorial Park | After-Party @ Sticks Pub & Grille

Until next time...Namaste


Emily Holody

A Peninsula, Ohio, native, Emily Holody is a stay-at-home mother and freelance writer with a degree in Sociology from Kent State University. She has a background in mental health and social work, loves yoga, all things outdoors, and lives in Euclid with her childhood sweetheart and their family.

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Volume 10, Issue 10, Posted 10:32 AM, 10.06.2019